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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.



  • I have both (they both can coexist peacefully on the same library). I use jellyfin for any watching on my phone or computer.

    However, where jellyfin still really kind of falls apart is when casting to my Chromecast. Controls don’t work, subtitles are unpredictable or missing, and it’s just generally a mess.

    So I use Plex for casting, and jellyfin for everything else. I bought a Plex lifetime pass ages ago, so it’s an easy call to just have them both running.