Also there’s now a DuckDuckGo browser!

Fair enough, yeah. I only noticed because I have a baking sheet that I only use in the oven, and frying pans that I basically only use on the stove. So I can see the difference pretty clearly.

Also I tried regular back and racer back and just happened to find the latter more comfortable. I think it’s just about what fits your body the best. I don’t have a lot of experience though. Probably others would have better advice.

The exact ones I got seem to be out of stock right now (a.co/d/cBeQUL2) but I found that they have space in them for inserts and I got a multi pack of padded inserts (like these: a.co/d/iKFhtq3) also and just put several in each, and that worked well enough for me. I don’t pass at all so it was mostly just for myself so it may not work for you, I don’t know. But that’s what I have done in the past.

Thanks! 😊

Never heard it called that! I like it!

Yeah actually! I did the thing with the 30 degree angle (hold the blade 30 degrees up from the surface the dough is sitting on, rather than straight up), slightly but not too far off center. And I sliced over the same line a few times to make it deep enough.