Well done. Better match for the kitchen.

You can Patreon a monthly contribution to the developer of Lemmy, along with another contribution to the instance you usually use to help pay server costs. After that maybe also donate to the app you prefer to use (if not using Jerboa from the Lemmy developer, Dessalines).

Exactly. Some places like Uno’s don’t garnish the sauce on top, but many other big name Chicago joints do… usually with just a little shredded or more commonly grated Parmesan.

A lot of people developed a taste for burgers and pizza, before learning they should be eating in a more sustainable manner.

But it wasn’t even six inches high before it went in the oven! Doesn’t that still qualify as thin crust? 😆

Miyoko’s cashew milk based moz is the most realistic flavor and melts well. The Follow Your Heart Parmesan (sprinkled on top) does not melt well, but their provolone does. Also used some Daiya mozzarella which melts, but doesn’t tastes too great. Sauce with Roma paste, olive oil, marjoram, fennel, garlic is almost strong enough flavor to cover up the Daiya, but not quite. Wish there were more choices.

While originally from Chicago, I live in NY now. I tried what they call pizza here, and it was indistinguishable from cardboard with some ketchup on top. 😁

I used the Flair for a while, but found the workflow and the espresso flavor to be far better with the Robot.

Exactly what I told myself!!! 😄

The same truism applies to the two group 24k gold Slayer machine… right?

Great so far. I’m on Android, so I can start with a recipe from Ikawa and then tweak temperature and fan profiles as needed. Ikawa includes a sampler pack with the roaster, and none really blew me away, at least with the recipes provided, so I started buying bags from another green bean vendor closer to me. I prefer light medium so usually stop shortly after first crack. But I’m still trying to learn how to use rate of rise, and lower slower development to get different flavors from the same beans.

Looks delicious!

Ikawa Home here. Usually buy greens from RoastMasters. Just did nine batches of beans from Ethiopia, Brazil, Guatamala.

Transition to home roasting was partly the money savings, but mostly getting different sets of flavors from coffee regions.