LPT: Food having that restaurant quality requires seasoning in layers. Learned this years ago. Add a little salt at every stage of cooking—when you start, midway through, and right at the end. It brings out deeper flavors. For example, when sautéing onions, seasoning meat, or even adding vegetables, a little seasoning goes a long way to build depth of flavor. Don’t wait until the end to dump everything in! sub…

What are the thinnest, yet warmest layers you have worn during travel that you would recommend? I hope this is the right place to post this, if not, please send me in the right direction and your assistance will be greatly appreciated! I’m traveling to the UK next month, and I am told it will be very cold during that time. Aside from standard base layers, I’m wondering what could be worn over them that is still thin and or lightweight yet …

How many coating layers do yall use? Beginner using a6000 16/50 3.5-5.6. I received a gift the other day, a CPL filter. It’s my first filter and never heard of filters. I research filters in general and I have a pretty good understanding of how they work. The one I have is a K&F 40.5mm 18 layer. I found that there are different coating #. I just want to ask how many layer coatings …

Can Someone explain layers to me? Im having a hard time for some reason with layers and balance in this small photography course. I try looking up some examples but those aren’t always the best. submitted by /u/IX_Sour2563

Tomato and Ricotta Phyllo Tart. Used all kinds of tomatoes that people gave to me, ricotta mixed with salt , pepper, lemon zest, basil and chives on layers of phyllo dough with olive oil brushed between layers. A great way to use up all the extraneous tomatoes from family and friends’ gardens ( or your own!) Delish warm or cold. submitted by /u/CorvusSchismaticus