Breakfast Stream was so normal this day that it wasn’t even acknowledged 😉

Glad to see you guys acknowledging the delta variant and taking the precautions needed ! Covid has long overstayed it’s welcome and we all need to do our part and then some, cheers !

People not being spread out is a big complaint of mine in my area. Stores and everywhere is just packed and no one wears masks even temporarily (in a crowded spot) at all. And despite what some people say, your risk of getting Delta doesn't change whether you are vaxxed or not (you just have a better chance of not getting really sick) so I feel like we should still be trying to social distance? A little? Like you said, least you can do.

@mercifulwarrior24

2 жыл бұрын

I think, at this point, it should be up to the individual person's discretion. Your risk of getting Delta doesn't change regardless of vaccination status, and it also doesn't change regardless of whether you wear a mask (unless you're wearing an N95 or similar high-quality mask). The only noticeable difference, as you've mentioned already, is how sick you're likely to get depending on if you're vaccinated. Another thing to note - which, unfortunately, they don't talk about nearly enough on the media - is that the Delta variant has been proven time and time again to be less deadly, despite being more contagious. Also, you're still over 99% likely to survive the virus regardless of vaccination status if you're not old or immuno-compromised (another point the media doesn't emphasize enough). In short: take whatever precautions you feel are necessary, but don't live your life in fear of this virus. Not trying to start a political debate; just sharing my thoughts based on what I've seen and researched. Feel free to disagree with me; just be respectful about it. 👍

What you experienced in the restaurant I also experienced in my train ride to uni a couple of times. In order to make sure that not too many people would take the trains at once you had to reserve seats in the train via a ticket system. Somehow the system always manage to fill out the middle row of the trains seats and left the front and bottom free. When we tried to split more up the conductor came and asked us to sit on the right seats unless we wanted to pay for not following the rules....

Restaurants usually sit people together to make it easier on the waiters/waitresses. It happened to me and my family too; first ones at a restaurant when they opened, then they sat table after table around us or in our area. Makes it easier for them, I guess...? But yes, I agree. If the restaurant is empty, space people out. At least a table between each party. Delta and Covid are still here and existing in our country. People who are fully vaccinated are still catching Covid and while it is a small percentage, they are dying from it.

You’re lucky to have a stand alone air conditioner. We had an extremely hot summer here in southern Oregon too and our AC went out when it got to about 110. We looked all over town for a portable AC and there were none. Home Depot had gotten 600 in and they sold out in 2 days. Then 2 days later it got to 117 and I ended up in the hospital with low sodium, dehydration and heat exhaustion. 2 days there and then it took me a few more days to recover at home. Luckily the AC guy was able to come fix it before I came home. Then about the same time our refrigerator went out and finally tomorrow, after 2 months, we’re getting the refrigerator replaced. It was under warranty still so no cost to us. Just having to live with a mini fridge was not fun.

A... ahem... LITTLE birdie told me how amazing experimentation is, especially when talking about cooking.

My family experiments with... Mexican food in general. We usually make tostadas, but we will always use different meats and different combinations of seasonings. One time my mom put some taco meat on slices of Italian bread, with refried beans, salsa, and some type of Mexican cheese, to make it a so-called "pizza". It was delicious.

I like making thick crust, because I pit a lot of topping on my pizza, a thicker crust is kind of necessary since thin doesn't support the weight

For me, Chili Con Carne is perfect for experimentation. The base of minced beef, kidney beans, tomatoes, and chocolate is easy to put together, and I like to mix it up by adding various vegetables (Peppers being a favourite of mine), and sometimes even swapping out the beef for chicken. Sometimes I like in on rice, in a wrap, or on a baked potato. And then there's the sauces and seasonings you can have with it. There's a ton of options.

that chef supply store could keep me fed for like100 years i s2g

I've been making pizza for about 3 years at home and finally got a stand mixer for my mom for last christmas needless to say I've used it more times than she has. I think you have to make a variety of pizzas and in addition when working on your recipes for dough sauce etc take notes and pictures. I know you've got the vlog but it'll give a bit more clarity. I like a nice thicker crust with chunky tomato bits so I'll cook up a jar and doctor it up with some garlic and petite diced tomatoes and whatever seasonings and a touch of olive oil to give that store sauce a new lease on life. I've also made it from scratch and those are great sauces too. Cheese is a place where I have done all sorts of stuff and freshly shredding it while expensive is worthwhile. You can really get good cheese. I actually cook mine on a pan instead of a stone or anything because it just works for my workflow. The reason why a lot might not work with a pan is because with a pizza oven if you're making more than one then the conductivity and cooking can be messy. Also because I don't have the time to set up the pizza stone and get my peel ready and my pizzas tend to be too large for my peel. Really silly problems I know. Figure out what you like make a lot of different pizzas it's just fun and the experience is a good teacher

"That's the thickness" - Stephen Georg

Restaurants have their tables split into sections. When you went to eat they probably only had that one section open so that’s why they say everyone there. Maybe if more people would be willing to work those kinds of jobs right now they might have more sections open to spread customers out more.

Its been pretty hot this summer in Indiana as well. More than usual so our electric bill has been high because we have the AC on constantly. I have been looking forward to lower temperatures XD. Except winter. Winter can stay away

If oven can be unreliable, can always try pre-cooking the dough a little before putting toppings on. Preference I'm sure is to cook all at once, but with how fast cheese can melt might help.

I think restaurants sit everyone together to keep them near where their servers are supposed to be

@connormawe01

2 жыл бұрын

That's why they do it, but that doesn't make it a good idea. Its like how the owners of restaurants (that aren't high quality ones) rarely pay their servers "minimum wage" and hope the servers get enough tips that the owners don't need to make up the difference (Yes, this is a thing. As part of minimum wage laws, in restaurants/stores which take tips, the "tip-able" staff can be paid less than standard minimum wage and only if they don't get enough tips to make up the difference will their employers have to pay them more. In Vermont, its something like $5.65/hr base, and the owners need to pay to make up for $5.65/hour's worth of tips) because its easier and cheaper for the owners but also makes things harder for the servers because they don't have a reliable income.

I appreciate that you guys are still masking up in stores. My thought is that the restaurant seated everyone nearby so it would be easier for the servers, though is it really easier if their health is being put at risk? Ehhhh.

emile in the kitchen: it’s fun to experiment *cookies look like omelets*

One suggestion I'd make is if you want a better look, and I swear by it even tho brother can't tell, flakier texture on the crust, brush a little bit of olive oil on it, it makes it pop out golden and really helps the visual appeal Dough is something you kinda gotta experiment with just the style of how you make it and what kind of dough you like, and how you stretch it out, usually defining the crust before you stretch it out by hand works the best for me As for cheese? It's very hard to beat fresh mozzarella, and I dont mean like bricks of low moisture, I want to make my own from scratch, but the mozzarella balls I get from the deli really make the best pizza I've had, pull it apart by hand and its good

I have a pasta recipe that I've been experimenting with. I'll cook ground pork (seasoned with salt & pepper) in a pan. Once it's mostly browned, I'll add sliced white mushrooms, brown them, then add halved grape tomatoes. Alongside all that, I'll boil either tri-color rotini or penne (the two I've tried so far that work best). The pasta goes in the pan, sauce & cheese & basil are added and combined, then it's all topped with parmesan and parsley. Still working out the finer details, but it's been great so far.

Here in Alberta we have been breaking records of how hot it got up towards 40°C/104°F....I have been experimenting with vegan Chilli some with plant-based meat and some with tofu

Normally not a thin-crust pizza guy but that may be because the thin-crust from the main pizza chains are garbage. Pizza Hut thin-crust is literally just cardboard.

Looks like a nice 🍕.

Speaking of pizza. Waht´s your favorite pizza topping? Mine would be shrimps and mushrooms.