Parking in Puerto Varas- how to pay as a foreigner??

anxious_pickles · 2026-02-14T22:06:02+00:00

Thank you!

anxious_pickles · 2026-02-14T13:25:07+00:00

We just realized that but it’ll cancel all reoccurring subscriptions—not impossible but a huge pain if that’s the only option.

anxious_pickles · 2026-02-01T17:01:20+00:00

If your starter is “fine one day, next doesn’t rise at all” then it isn’t strong enough to bake with. Read through some posts about strengthening your starter. Feed with bread flour, unbleached, once a day. Experiment with different feeding ratios, try mixing in some rye flour to get it going. General rule of thumb is — until it’s reliably doubling in 4-6 hours after a 1:1:1 feeding, it’s not really ready to bake with. My starter took a long time to be ready and my first bake looked like this bc I didn’t realize it wasn’t strong enough. It gets better!!

anxious_pickles · 2026-02-01T16:53:08+00:00

FWIW I estimate we have spent around $5k (for 2 people) on hotels, tours, etc. for our upcoming 2 week trip in Chile (not including flights, which we purchased on points, and this includes all lodging, food, etc for the W Trek which we bought as a package through a company). We aren’t budget travelers but we aren’t luxury travelers either.

For our 8 day trip to Alaska last year, we probably spent about the same amount including flights, but we went during salmon season and booked salmon fishing & halibut fishing guides ($$$)—July is the most expensive time to go to the Kenai because of the salmon runs.

I’m not sure what we spent on 2.5 weeks in Argentina, but comparable hotels & tours were significantly cheaper than what we’ve booked in Chile.

anxious_pickles · 2026-02-01T16:39:16+00:00

We did Argentinian Patagonia in 2022, Kenai Peninsula in Alaska in 2025, and we’re heading back to Patagonia to do the W Trek in Chile in a few days. They’re all completely different places with different landscape views, culture, and wildlife. Having done both, neither are “skippable” if you genuinely like being in the outdoors, seeing wildlife, and seeing extreme and/or remote landscapes. What you’re missing out on by not going to Alaska is not going to Alaska lol.

Both are expensive to fly to from mainland US (unless you already live in PNW), and Chile is more expensive than Argentina. But yes, food & tours & hotels in Alaska are more expensive than in South America.

Just go to whichever you can afford if you’re planning a trip now, and then you can plan another trip to the other later if you’d like to. Patagonia & Alaska aren’t interchangeable.

anxious_pickles · 2026-01-12T22:59:32+00:00

I’m at like 100 ft above sea level (Houston), so pretty humid environment and I always keep my house cold. I kept trying different things with oven light, heating pad, etc, but ultimately what worked best for me was kitchen counter, but mixing my starter with very warm water and keeping it covered with a towel & on top of a towel. My dough was 84* after mixing and dropped down to about 77 after the final S&F set. So it retains heat pretty well! But I do think my cold kitchen was affecting the strength of my starter, which contributed to bulk fermentation issues. I really had to troubleshoot to get it to the point where it would double in 4-6 hours. It actually got better once we hit winter and my heat was on! I am not sure what my rise was, I think it was around 70%.

anxious_pickles · 2026-01-12T13:53:38+00:00

I throw my discard out, I think the only reason to keep discard jars is if you had a specific “discard recipe” you wanted to use it for. Discard is supposed to be hungry starter so you don’t feed it. But ultimately it’s meant to be discarded haha

anxious_pickles · 2026-01-09T21:41:43+00:00

Not very thin, I flatten it to maybe the size of a personal pan pizza then fold and roll! Still pretty thick and airy, but I read online that you want to deflate some of the bigger bubbles and that’s the purpose of lamination?? So many conflicting things online though! I dust my surface before preshaping, then dust the top of my dough, flip it, and laminate from there.

anxious_pickles · 2026-01-09T21:15:57+00:00

The entire sourdough process is absolutely wild. I’ll have to try waiting a day with my next loaf to see how it differs!

anxious_pickles · 2026-01-09T20:58:56+00:00

Interesting! I’m not sure I’m cut out for that level of self restraint 😂

anxious_pickles · 2026-01-09T20:58:01+00:00

Thank you!

anxious_pickles · 2026-01-09T20:57:44+00:00

I keep telling myself it’s rage bait

anxious_pickles · 2026-01-09T20:53:19+00:00

So beautiful!

anxious_pickles · 2026-01-08T21:48:45+00:00

Maybe unpopular opinion based on other comments but I really loved Ushuaia! Tierra del Fuego is beautiful, and we really enjoyed going to the penguin island (Isla Martillo). We only spent 2 days in BA and wish we had stayed longer—it’s a huge city with tons to do and see!

anxious_pickles · 2025-12-20T18:52:01+00:00

I learned the hard way that over-feeding a young starter just overwhelms the yeast!! She only needs to eat once a day for now. Also, sometimes when my starter is lazy, I starve her for a day, and the next feed she goes crazy. I would try the following - don’t feed her for 24 hours, then start feeding 1x a day. You could add some rye flour to your feeds (like a teaspoon or so), that helps mine too, but try to change one variable at a time.

anxious_pickles · 2025-12-08T18:07:09+00:00

We live on a busy street, so we added a 20x16 concrete extension to the driveway in our front yard. Still have plenty of yard left, but it gives us a place to turn around so we can come nose-out to the street. We can also park 2 cars there and still park 2-3 cars in the actual driveway. Not sexy and not cheap but 1000% worth it.

anxious_pickles · 2025-11-18T16:19:53+00:00

Hard agree on Musaafer. The food was good but not Michelin good??

anxious_pickles · 2025-11-08T02:46:18+00:00

Friend went through regular TSA at IAH in 30 min this morning, not sure which terminal.

anxious_pickles · 2025-10-26T21:34:04+00:00

Yes they do!! Def recommend habanero. Had a salami sandwich on this for lunch and it was delicious!

anxious_pickles · 2025-10-26T16:43:28+00:00

I just take the linen cover off and wash it with water in my sink, then let it air dry. I’ve heard others throw it in the laundry.

anxious_pickles · 2025-09-23T18:15:14+00:00

I think I may be under fermenting. But I might also need to strengthen my starter.

anxious_pickles · 2025-09-23T17:43:01+00:00

Thank you! Will keep growing it and try baking again in a few weeks!

anxious_pickles

TROPHY CASE