Why don’t you talk about average listing prices??? That’s a factor in deciding whether or not it’s a good time to buy, no? In the NYC suburbs, they have shot up astronomically during the pandemic. That’s a pretty big factor, no?

“tighter than dick skin” lol

I don’t understand the love for this dumb, boring design of a sure-to-fail car.

Yo, the highest hydration percentage in your King Arthur pizza recipe is only 68%. Like high hydration is cool, but recommending 75% hydration to people who haven’t cooked pizza dough is a recipe for someone never making pizza dough again.

Put it in your oven and run the self clean

Yeah man. The hot oil is actually what does the cooking anyway.

This is like all wrong. If you’re going to bother seasoning cast iron, use food grade linseed oil at a high temp. Otherwise, just cook with it. It will season itself. Don’t cook goopy or acidic stuff in cast iron. Use dish soap to clean if necessary.

Either way, but on the current gen, only the M2 has that badge on the front of the car,

And nobody seemed to notice that this is an M2, as indicated by the badge on the front splitter, so of course it’s got all kinds of wacky adornments. 

Man this article kind of pissed me off too lol

Cholent and Cassoulet are basically the same. I think cassoulet might actually be derived from cholent 

I feel you. I typically cook it in a skillet too. But, if you’re cooking a ton of bacon at once, the oven is kind of necessary. Also, if you’ve got a lot going on in the kitchen, it’s nice to not have to deal with the bacon sometimes. 

Yes, you are right. This article sucks.

Don’t preheat the oven. Just turn it on and go. 

It does take longer, but it’s touchless. It really is only a game changer if you have a good toaster over. Those heat up much more quickly and don’t heat up your kitchen.

NO, it’s the right way to do it.

Just use foil and skip the rack. It comes out perfect. 400 no preheat, generally 20 minutes, but start checking at 15.

Honestly, you do better not preheating the oven. 400 has been my go-to temp, but I mean, ovens vary.

I find the convection oven produces perfect-looking, flavorless bacon.

Personally, I wouldn’t eat anything with Alfredo sauce. “White” is just a different direction to take the pizza in - good olive oil can be the fat you add, or even butter, infused with aliums and herbs. You know you can go in the direction of garlic and pepper flake, or shallot, or whatever if you want. It’s just a…