Not only does it spread aggressively through it’s roots, but it also grafts onto almost anything. The roots connect to other plants and create new hybrid mints.

60 cm is the actual number, which makes it much too real for me…

I agree.

But I’m not the one needing to be convinced, the snow argument was touted by Trump himself as well as echoed in other conservative spaces.

We tried that, but US conservatives got confused when they saw snow.

Agreed.

Incomprehensible horrors stretching the boundaries of sanity is the spice of life <3

One of the better reasons for religion is that comprehending the uncaring vastness of the universe risks breaking our minds

High profit, easy grow and pollination. I wonder how they automate harvest though.

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Yes, let’s go back to the company who’d sack me and loads of my colleagues on the whim that an untested notion of a tool might work.

I’m sure they’ll value me this time

Technically you’re correct, however, the unevenness of the cast iron pans is harder to clean and thus effectively retains more flavor. In common parlance: the pan absorbs flavor even though the iron doesn’t (let’s gloss over the few things that do bond to iron).

Beyond cast iron, which is cast and thus has a rough surface from the molding. Carbon steel pans are made from sheets and then shaped, it’s the same material, only different processing. But the sheet is smooth, meaning less nooks and crannies for stuff to hide behind come cleaning time.

Also, have you considered the feel of grass against your fingers, I hear it’s lovely this time of year.

I use a carbon steel pan, as I find the smoothness much easier to keep clean (smaller pores than cast iron).

I spent some time seasoning it at first (6 layers is a little overkill, I did 8, don’t be me), and now I just lightly scrub/wipe off any food or oils after cooking and reseason maybe monthly if that. My pan is dry and clean between uses.

If I burn food or it sticks for some other reason, I scrub harder. If I need an abrasive, I reseason afterwards.

Reseasoning includes cleaning thoroughly with detergent to get any soot off. Then rubbing in oil with cloth, and drying off as much as possible with a clean cloth before popping it into the oven for an hour. Wiping it down gives thin, even layers.

If need be I repeat up to three times.

I’ve used them for 4-5 years now without issue.

My cast iron grill pan absorbs more flavors though, so that needs a lot more cleaning if switching between cuisines.

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Putins declaring ceasefire because he can’t assault if the Ukrainians fire back

I often recommend Spain for US emigrants, quality of life and cultural norms are similar, and Spanish is easier to pick up when you’ve heard it as much as you do from US media.

Netherlands and Scandies have a great reputation, but there’s significant culture shock and you risk feeling more alienated for longer.

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I think the correct question here is:

“Why? They couldn’t before you were in charge.”

In a week, probably 10% less

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