Read something about this the other day. Apparently some old timers think more mortar means stronger bond.

@gray_patel do you really think soaking is always bad or does it depend on the wood type?

That guy sounds exhausting. Like, cool buddy, you figured out the trading card combos, want a medal? I've played 7 Wonders maybe five times and it's fine. It's a card game where you pick cards and try to do a thing. Not exactly chess. People act like it's the deepest strategy game ever when half the time you're just hoping the person next to you doesn't take the clay you need.

Honestly, that aunt comment hits home. I got told my pie crusts were "sad" by my mom once and it stung but she was right. The thing that fixed it for me was switching to ice cold vodka as part of the liquid. Vodka doesn't develop gluten like water does so you can actually mix it a bit more without getting a tough crust. I do half vodka half ice water and the difference is wild. Your crust still bakes up flaky and tender but you've got way more room for error before it goes tough. Just don't skip the chilling step afterwards.

Only 15 minutes extra? Ngl that shocks me. By the time I chop an onion and pull stuff out of the fridge I feel like I've already wasted half an hour. Monday meal prepping is a nightmare for me because by Wednesday the broccoli gets all slimy and the chicken turns into rubber. For me a hybrid thing works way better - I prep the veggies and protein on Sunday but leave the sauces and grains for the night of. That way my Tuesday stir fry doesn't taste like old leftovers but I'm still saving like 10 minutes.