Nothing major, really. The keyboard on my laptop seems to be dying, some keys don't work reliably.
I spent yesterday evening trying to get an older laptop working, but it keeps crashing, so I may have to give up and get a new one, and I don't have time for that for the next few days.
It sort of depends on your grill, if there are hot spots and cold spots, as there are in most ovens, rotating helps even things out, but at the cost of losing a bunch of thermal energy every time you open it up.
They will certainly keep the kingarthurflour.com domain name, because they won't want anyone else to grab it, and at that point having a CNAME entry that equates it with the new domain name costs nothing.
I think I got Cass's latest post released from the spam queue but it is several posts back.
What historical connection to King Arthur is that? They took the name 230 years ago and have no ties I'm aware of to Medieval English flour mills.
One of the BBGA members has reported in the BBGA forum that he has switched from King Arthur to a different flour source because of consistency issues.
I'm hoping that's just a temporary issue caused by the flour panic.
I'm not sure 'modern' historians still say we won World War II.
Actually, I'm not at all surprised to see it happen again, it appears to be a counting issue and once the count is off in a thread, I think it stays off.
I wonder if a perforated pizza pan would work better in a charcoal grill?
If you've never tried to bake a pizza at 600 degrees or higher, it is a big change from using lower temperaturs.
Lincoln has a mask order starting today. Update: The governor is looking into whether he can overrule the mayor. This kind of petty fighting isn't going to make COVID19 go away. :sigh:
Stores like WalMart, CVS, Walgreens and Target all are requiring masks for all people in their stores.
And when I make soup or chili, we'll reheat it for several days, or freeze it for meals down the road.
My wife will eat some leftovers but not others, and I've never figured out a pattern to it in 47+ years. She won't eat left over spaghetti, but she will eat the cheese toast I make to go with spaghetti, and she'll eat left over lasagna or pizza. She won't eat left over stir fry, but she will eat left over pot roast. Go figure!
The odd thing is it doesn't always happen when a thread hits a multiple of the block size (currently 15), so it must have something to do with how individual pages are counted, which may have to do with things like editing posts, the dreaded spam filter trap, etc.
I took a look at the code but it is so labyrinthine that I'm hesitant to even touch it.
I found the Stella Parks recipe went moldy faster than most breads. But my go-to whole wheat bread is only 50% whole wheat and has 4 ounces of honey in it (for 2 loaves), and sugar/honey acts as a preservative, so it prolongs shelf life by a couple of days.
But these days, with just the 2 of us, almost any breads I make are cut up and most of it frozen.
I think that was just a shaping issue combined with some rising as they were waiting to go in the water.
The problem with the 'hole in the middle' method is the hole will shrink if the dough contracts. The 'wrap around the hand' method tends to produce a more uniform sized hole, because the dough doesn't contract as much, but it doesn't work with big hands and small (3 ounce) bagels.
I've never really understood yeast flakes. They're deactivated yeast, and are used as a flavoring or nutritional supplement. They're supposed to have a flavor reminiscent of cheese.
Marmite is even weirder, IMHO.
