Tell us about yourself!
bigbigdave, I'm a diabetic. I have to wear socks to mitigate potential injuries to my feet due to neuropathy. However, I've worn socks every day of my adult life, so my question was neither negative nor destructive, but a reasonable one. Your comment is the dismissive one.
Why not just wear socks?
It would be a nice thing to add a little note like " this recipe also works with King Arthur or Bob's Red Mill cup-for-cup gluten-free flour." Or not, if that's the case with a particular recipe. We who have family members with sensitivities or true allergies/celiac disease frequently ignore a recipe that doesn't make such a statement. All that doesn't mean I don't enjoy your videos; they're hilarious!
Matt, your recipes always look enticing! But my cookie eaters are gluten-sensitive. Would you think about trying a recipe with one of the cup-for-cup gluten-free flours, maybe the one by Bob's Red Mill or another that's widely available? I can do this for me, but surely many of your fans have the same problem.
Makes sense. I've never seen anything over a half inch. Brings the brackets into better scale, too.
The lag screws for your tree brackets are labelled as 1 inch. Is that correct?
Well-written, but poorly researched. The salmon technique dates back with Northwestern and Alaskan tribes at least as long as with the Scandinavians and likely longer.
Add enough quick oatmeal and trail mix for one serving, then add a cup of boiling water and close. Works with instant grits, too. Makes a usable cooking bag for sous vide as well, but the camping uses are really winners.
The American Test Kitchen, while doing umpteen batches of biscuits in one of their endless tests, finally allowed common sense to prevail. After kneading and rolling out the dough, they simply CUT THE BISCUITS IN SQUARES. No circles, no gathering and re-rolling scraps into inedible hockey pucks. Free yourself from a meaningless tradition!
Use the several approximations--JGDean's is the best--or do the smart thing and buy a scale.