icanwatermyplants

There are some that do, true, but also a boatload that don't. In my personal experience, most don't.

Oregano, thyme, basil, rosemary. Finely chopped and mixed in the dough. I try to use fresh when I can. If I can't, which also happens, then I "soak" the herbs in a little well of water before mixing.

I never had the luxury of using either brand, though they are highly rated and nicely finished. Can you tell us a bit more how heavy they are? I've a few send cast iron skillets as gifts to family around the world and my only way of assessing quality was by weight.

Here's the silly thing - most other countries have had a form of 2FA for decades. Yes, decades. Some of the earliest ones used to sent you a printed list of codes and asked you a random code from that list. This was before the Internet even when you had to use a modem to dial in to a bank to transmit your transactions.

Nope, several years ago someone complained that their steam account has better protection then their bank account. We're now in 2023 and that statement still holds. It's quite scary really. Bank websites that heavily rely on third party scripts ,"MFA" logins based on something you know and something you know. Account verification question based on code words or security questions based on public information. Worst of all, the ignorance of it all. "We got hacked, here have a identity protection bandage, comes with an automatic subscription after several years".

Only when it's fresh. Quite important in vegetable soups as well. I don't have the soap gene and somehow I always run out of fresh parsley and fresh cilantro (coriander), go figure 😄

Mad hatter is a type of pepper, shaped like a weird hat and very mild.

I've rarely had pizza or bread on cast iron stick. If a spot does stick then I scrape it clean with a metal scrubbing pad and the next pizza just ever so lightly brush a tiny bit of oil on and bake as usual.

I've done both and I prefer the cold dough method. Shaping it hot is quite hard with a lot of toppings, proofing it in the cast iron also keeps it fluffy. Now there's a huge difference in how you bake it. For "cold" cast iron you need bottom heat, lots of it. So for me what works is maximum bottom heat, low grate for about 5-10 minutes. I have a gas oven, so there's no shortage of bottom heat. After that I turn the heat down a bit and bake the rest of the pizza while not burning the bottom. Unfortunately I don't have a fan or a top heating element,but if you do then that's a great time to move the pizza up a bit and use full surround heat. The other big factor is the shape of your cast iron, a deep ridged skillet bakes differently from a flat griddle. Lastly it's important to have your cast iron at room temperature.

For really crispy pizza I use a flat surface (stone or iron) and then slide the entire pizza on at once using a big paddle. This takes practice, sometimes the toppings want to move but the bottom wants to stay. The trick I learned there is to slide it off slowly.

Nice! The biggest one I have is a 12". I should make more cakes in that, great idea.

Gorgeous, I've had great experiences so far with no knead bread in Dutch ovens while camping. I think the more amazing thing is that your starter did so well. Did you had it frozen?

Actually it turned out my camera color settings were off. No clue how, reset settings made everything look better.

Anyway, those blue berries are actually black olives ;-)