Yeah, this is what it comes down to. In calculus, infinity doesn’t exist, you just approach it when you take the limit. You’ll approach it “quicker” with the 100 dollar bills, so to speak
Calling someone a Chad used to be comparable to calling someone a Karen not that long ago. Chad’s were assholes who thought they were hot shit. At some point, unironically, Chad’s became actually hot shit
I dunno, here in the Rockies that doesn’t sound that weird. High altitude, low humidity. We’ll get at least one or two 100+ heat waves in the summer (106 is the hottest I’ve seen here), and in the winter it can drop below zero at night. Granted, the last couple decades has made the former more common and the latter less, so I don’t know if we’ll see sub 0 this year. It used to be pretty common though
You’re right, there’s definitely a “canned-food” taste that turns me off most canned soups. For some reason I don’t notice with canned tomato soup, but every other canned soup I’ve tried has this weird flavor to it that I can’t put my finger on
I don’t peel, wait to boil, or even mix. I’ll literally throw whole garlic cloves in at once, and between the heat and the mashing they’ll take care of themselves. It also helps a lot of you have an actual potato masher and you’re not just using a spoon or something. Unlike this gif I found though, I just mash them in the pot as they cook. https://media.tenor.com/6A0aFauRdZ8AAAAM/super-recipes-foodie.gif
I used to doctor storebought sauces too. Recently though, I’ve just been buying those cans of cento crushed tomatoes. They’re a blank slate, and probably better quality tomatoes too.
If you preheat the Stone and send the pizza off a wooden peal (which will take some practice, granted), the dough will start to crisp right away and it shouldn’t be stuck at all when you go to turn it in a few minutes. You don’t even need oil. Cooking cold pizza from a cold stone though, that makes sticking much more likely. Also like that other guy said, use a little bit of cornmeal and flour under the pie, or I hear you can use semolina flour, which is courser apparently.