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Pre-cooked chickpeas are going to be too soft for falafel unless you add a lot of binders; otherwise they’ll fall apart in the fryer. Soaked (but raw) chickpeas are the usual method.
I have had great luck with this recipe: https://www.themediterraneandish.com/how-to-make-falafel/#tasty-recipes-10436-jump-target
I switched from Windows a few years ago, and I had the hardest time getting used to moving/maximizing/resizing windows on Mac.
Not sure if that’s what you mean, but if so then “Rectangle” solved all my window management problems, so much so I bought the pro version almost immediately.
You’ll find a lot of Italian chefs used julienned mozzarella/fior di latte, or batons, rather than big circular slices. There’s no firm rule that I’m aware of!
That said, trying to grate fresh mozzarella, instead of low moisture mozzarella (like is generally used on non-Italian style pizzas), would likely leave you with a big wet smeary mess.
I make a dozen large pizzas a week (I do a weekly pizza night for our small cottage bakery) and I cut my fior di latte into strips, then let them dry out a bit, covered on a wire rack in the fridge overnight before using.
Last I checked, Kobo will be better specs (screen, water proofness and connectivity) for the money, and if you’re technical it can be modified very heavily, including pretty easily user expandable storage.
Kindle will have a more seamless Amazon experience and maybe better support.
I have a Kobo Clara HD, and I love it to bits. Warm temperature backlight, and I have installed custom firmware on it which lets me use a different reader app, and run an SSH server on it so I can remotely transfer files etc.
Is there a reason you wouldn’t want to just get a zigbee/zwave/wifi smart outlet switch?