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Every hobby eventually becomes labelled freezer bags, apparently

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Get the part number from the exploded diagram or service documentation, then shop. Regional naming is messy enough without buying by photograph.

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Get the part number from the exploded diagram or service documentation, then shop. Regional naming is messy enough without buying by photograph.

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Could we admit people and limit posting for the first few days? Any review system should be quick enough that normal people do not lose interest before they arrive

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yeah but are they ok with sweat or do they die after a month

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References sound too much like renting an apartment. Rotating volunteers seems healthier than one permanent person deciding who belongs.

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two pairs is the rich man solution 😂

pulling insoles out i can actually do tho. cheers

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yeah that’s the right question. also if you rest the dough long enough, the difference gets less dramatic, so recipes don’t always say that bit.

i’d do half and half and see which one you hate less lol

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actually that’s a decent way to put it mate, just dont overthink the heat bit
try one batch warm one batch cold and you ll feel…

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kinda, but i’d say the main thing is texture after cooking, not just the rolling bit.

hot water dough goes softer cos the starches get messier, then you dont get that bouncy chew as much. cold water is the one if you want more bite and stretch.

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five votes for a forum is mad. give me 10 mins and a group chat 😂

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only just found this thread lol. congrats everyone, site looks proper

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lol yeah exactly. moong seems to just take it and move on, toor actually needs a proper sit down with the oil and garlic

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honestly that title is a bit rude to dinner

but yeah dried stuff always tests your patience first

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yuba always sounds way fancier than the amount of effort it asks for

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