Comments by "SmallSpoonBrigade" (@SmallSpoonBrigade) on "Adam Ragusea" channel.

@m.f.3347 What that tells me is that you don't have any real donut shops then. These places start out like that because they're new. The same was the case here with massive lines, but now if you drive by one of the locations it's not any more busy than other donut shops.
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The point of the pizza stone or steel is to get as much heat into the crust as possible before the cheese and toppings burn. But, if you have to practice this, then I don't get the point. I use a cast iron skillet that was pretty cheap and already in my possession when I make pizas and it's basically no clean up at all. Even the cheese barely sticks to the skillet. Even a double burner griddle will fit in the oven and can be had for not much money. You save the mess and you get to use it for cooking other things when you're not making pizzas.
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Same here, there might be a couple pebbles by the end of the bag, but those can be thrown into coffee as sweetener. Molasses otoh, I pretty much never use that for anything, I've got a couple recipes tray call for it. This seems like a lot of work for something that cooked be solved by desiccate packets or a vacuum container. Or just divide it into smaller packets and freeze them. Freezer air is much less humid than room temperature air.
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@merlynjep or treacle, apparently. It's not a German word I've ever needed to know as I rarely back with it to begin with, which somewhat limits my need for a word for it.
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