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Joined 1 year ago
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Cake day: June 13th, 2023

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  • jefff@lemmy.worldtoFoodPorn@lemmy.worldPizza Margherita
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    11 months ago

    You’ll find a lot of Italian chefs used julienned mozzarella/fior di latte, or batons, rather than big circular slices. There’s no firm rule that I’m aware of!

    That said, trying to grate fresh mozzarella, instead of low moisture mozzarella (like is generally used on non-Italian style pizzas), would likely leave you with a big wet smeary mess.

    I make a dozen large pizzas a week (I do a weekly pizza night for our small cottage bakery) and I cut my fior di latte into strips, then let them dry out a bit, covered on a wire rack in the fridge overnight before using.


  • Last I checked, Kobo will be better specs (screen, water proofness and connectivity) for the money, and if you’re technical it can be modified very heavily, including pretty easily user expandable storage.

    Kindle will have a more seamless Amazon experience and maybe better support.

    I have a Kobo Clara HD, and I love it to bits. Warm temperature backlight, and I have installed custom firmware on it which lets me use a different reader app, and run an SSH server on it so I can remotely transfer files etc.




  • My parents and I were at the store last week, coming back to our car in a handicap spot (my mom recently had knee surgery). Two assholes had already dropped their carts off in the blue painted areas next to our car blocking the door, and another asshole literally pushed his cart in front of us to join the pile.

    The store’s entrance where all the carts were was literally a dozen steps away.

    I was steaming mad all day, absolutely ruined my outlook on humanity for a few days