Is there a specific reason your induction stovetop doesn't support griddles? The only requirement I could find is that the griddle has to be flush on the surface, similar to a pan. Other then that I couldn't find any technical barriers.
Adding to that that you can also easily make a separate WiFi network (tied to a vlan even) for IoT. OpenWRT makes this very easy.
Some examples of poor compression: cameras, dashcams, security cameras, basically anything that just dumps an image into a stream.
Give LyX a try. It's like writing TeX in a much more friendly way.
Thank you, just watched Leo and how to train dragon again. It brought a smile to my face.
Steamer with 3 baskets that can be stacked. Never had vegetables taste better and making rice is fire and forget.
I use a little dish and a silicone brush. I think whether or not it will clog will depend on the oil a lot.
You might want to look into opening up a iban account in au for exchanging money. There are several companies that could facilitate that, e.g. wise. You'd probably end up with a euro account in Ireland that way and a aud account to exchange to. From there on you just suck up the conversion rate to aud on a regular basis and you transfer aud to aud.
Bank transfers for private persons in the eurozone are free, highly secure, simple and fast. For businesses transfers are usually a fixed fee, regardless of amount (couple of cents).
Just wait until you watched a certain little Britain sketch. "Bubbles" will be forever etched into your mind.
It really depends how you define reliability. SD cards are physically nigh indestructible, but can show failure when overwritten often. Hence for one off backups it's actually a good alternative. It will start showing problems when used as a medium that often writes and overwrites the same data often.
I would recommend backups on SD cards in an A/B fashion when you want to give a backup to someone else to store safely.
I don't understand why the ads are so absolutely boring and stupid. It's also the same ad over and over again. I mean, make an ad which is a story line which you run throughout the game. At least make people laugh.
I always try to mix in a little bit of oregano, thyme and basil. Remember to add a tiny bit of extra water when using dry ingredients.
Just for your entertainment. This was a partial whole wheat/ white with herbs. Cold fermented inside the pan with lid on (brush lid with some oil so it doesn't stick). I made half pesto, half spicy and it's very far from traditional focaccia, except the dough, really.
Focasia dough with part pesto/mozzarella and part tomato/mad hatter/mozzarella. I decided against the traditional dimples. Did the secondary rise inside a 12" cast iron pan with lid.
Served with a choice of olive oil in combination with salt & pepper as well as extra tomato topping. Best cut with a very sharp bread knife.
What can I say? It's Friday again
This one happens to be square!
See https://en.wikipedia.org/wiki/Vlaai
For your viewing pleasure and inspiration.
Vlaai is a typical Dutch pastry which just so happens to fit really well in a 10" cast iron skillet. Super easy to make and with the cast iron it doesn't stick to the pan. Serve with a generous amount of whipped cream and coarse sugar.
Been making flour tortillas with the press. Fresh tortillas are amazing. Mine came with a bunch of wax papers to put between the press, but I discovered they did more harm then good. After several attempts I settled on a yeast based flour tortilla recipe which I spice up with mild chili powder. Press to shape and then roll it out to size. 60 second later in a piping hot pan and you have a tortilla. Those wax papers come in handy to separate them in the freezer.
My press came pre seasoned, but I think it can do with a few more layers. What are your tips for making tortillas?
Easy to make and perfect for cast iron. I tend to coat the pans between pancakes with a tiny bit of canola oil using a brush.
Two 8" skillets, heat up the bottom, flip bottom to top and it makes a great tiny oven. In my case, cheese bagels. Nice and crispy on the outside, soft in the middle.
For your enjoyment, can be served directly from the cast iron as well. These are 8" pans. Next time I might roll the crust out a bit thinner and make a lattice on top.
Learn to take care of yourself, before you take of others.