What size pan? I probably use like 300 grams of flour for enough dough to go in a 9"*13" pan for Detroit style.
I also hate to say it, but it’s always better if you have the time to let the dough ferment overnight. I think there are some hacks like using some beer in place of water to get more fermented flavor, but I’ve never done that.
Most Detroit style I’ve had has at least been really crispy, and the dough is light. New York “Sicilian” pizza, on the other hand, can sometimes be too bready for me
Detroit pizza (for good reason) also seems to have been trendy for the past 5 or so years, and I run into a lot of places that make really maximalist Detroit pizza.
Pro tip: “real Chicago pizza” ≠ “Chicago deepdish”. If you ask someone from Chicago if they want pizza, they will be picturing this. If you want deep dish pizza, you call it “deep dish”.
If you ever buy a few bags that you won’t be able to drink in the few weeks it’s at peak flavor, you can keep it fresh in the freezer provided that the packaging is airtight and you let the beans come to room temperature before opening the bag (so you dont get condensation).
For example, I bought a bunch of coffee when I was on vacation, and i know it would otherwise lose peak flavor if I kept it in my cabinet.
Preaching to the choir here, but I’ll keep repeating: any journalist that gives the cost of a transit project but doesn’t do the same for how much money is spent on roads is performing propaganda. Particularly in this case, when I’d be willing to bet that 90% of the project cost is actually rebuilding the roads for cars, not putting in the bike lanes.
To add to what others have said, the reason you want to spread things out is that slow freezing means big ice crystals which destroy cell walls and make things mushy. That’s also why you dont want to thaw and refreeze foods cause the texture just gets bad.
Celery probably doesnt matter, though, if you just end up using it for mirepoix where you end up cooking it down anyway.
Okay, here is one with tires that go beyond the fenders.
Dishonorable mention to this one, which I think technically is within the lateral bounds, but definitely not covered enough otherwise.
https://www.arksen.com/products/arksen-u1700-vehicle
https://www.expedition-trucks.com/products/iveco-eurocargo-140E24-4x4-expedition-truck
https://expeditionmeister.com/
Looks like there are plenty of places selling similar vehicles in the UK and EU.
Then how do people do things like auto racing on tracks if they can’t buy non-street-legal cars? Or off roading? You can definitely buy plenty of Unimogs that look effectively the same as this.
DOT is in charge of CAFE regulations. The original law specified standards that were for “passenger vehicles” and “automobiles which are not passenger automobiles”.
DOT interpreted that as trucks, which made sense back then. Unfortunately, every manufacturer just declared their cars to be trucks (invention of the SUV) and the DOT let them.
Then they made it worse by scaling fuel economy to vehicle size, so manufactures just made cars have a larger footprint to be allowed to have worse fuel economy.
Must be nice, lol. Unfortunately, in the US, most rules around the road legality of a vehicle are enforced during inspections, which not every state has. Even the states that have them have a really low cost on the inspection, so mechanics who do them are incentivized to just rubber stamp them.
Other than that, lots of problems are considered a “secondary offense”, which means you won’t be pulled over for it, but you can be ticketed for it if you are pulled over for another reason. Broadly, I dont think that’s necessarily a bad policy, but it does have the effect where they end up being effectively unenforced unless the cop has a reason to want to hit you with the book.
Not legal in DC, either, but unfortunately that doesnt stop people
Yeah, for some travel, I’ll bring an aeropress and a hand grinder, but that only works if I’m somewhere i can heat up water. I’m not going to carry my setup down to a hotel lobby or something to get hot water. Likewise, I’m not going to cary that extra weight backpacking when a packet of instant coffee is like 5 grams, and my grinder is 100 times that.
Backpacking/camping, all kinds of other travel where the only other option might be hotel or crappy office coffee.
I’ve had this conversation recently. People focused on wanting to live somewhere with the lowest possible taxes. Like, okay, you save 5% of your money on taxes, but then you spend 25% more on driving places, trying to get decent healthcare, finding any worthwhile, enjoyable activities to do, and inevitably having to move back closer to civilization when you do have to give up the car, except now you are moving to assisted living and not just an apartment or little house in a walkable neighborhood.
Even if it all goes to plan, and they endure living somewhere crappy, and they do save money, so what? You die with extra money?
Don’t want to blame boomers necessarily cause I think the propaganda of being hyper aware of taxes while ignoring all the other costs (and what the taxes get you) has hit people of all ages, but boomers are just the ones at the age where it makes them make dumb decisions.
I’ve cooked with cast iron for many years, and a few years back, I got a carbon steel pan. Depending on what you buy, they come coated in beeswax that you need to melt off before you season it.
My thought was to handle it the same way I do cast iron (tiniest whisp of oil + hot oven through a few repetitions). I decided to follow the instructions that came with the pan, though, instead, which were horrible. They said to put like a cm thick layer of oil in the pan and bake it smoking hot for a little while. I ended up with the patchiest season ever, and I keep hoping it will work itself out, but honestly, I should have just stripped it back to bare metal right away and done it properly.
If that happens again, you can cube it, dry it out, and store it for use as croutons. When you want to use them, you just melt some butter/olive oil and saute the bread cubes until you are happy with it, and you can add salt and garlic.
Yeah, good to see kids are still kids, lol.
Cost on co2 tank is going to depend on where they get co2. Some places you just give a deposit, and they swap tanks instead of refilling the same one over and over again.
OP, kits to do this are available (e.g., https://www.kegconnection.com/fizz-kits-carbonating-kits.html). The kits seem to leave out a carbonation stone, which i think is a really useful thing to have. Just shoving a bunch of co2 into the headspace will eventually carbonate something, but not that quickly. A carbonation stone makes the co2 diffuse faster (similar to the way that soda stream sprays bubbles).
Honestly, it’s not that complicated, and if you go to a homebrew store, they’ll probably get you up and running for cheaper, and they’ll be happy to help. Regulators and other parts have really come down in price over the last 10-15 years.
You could go drink by drink or do a whole keg (they make really small ones now).
Detroit pan pizza is the easiest type of pizza to make really well in a regular home oven, too. There are so many styles that rely on a oven thats way hotter than a home oven and/or confident ability to handle thin, high hydration dough.