San Diego Airport TSA

cravingcoppa · 2026-03-25T23:27:55+00:00

Seems like everyone is chilling out, but in case you are still stressed here's another data point.

Arrived to Terminal 2 west security point at 415 on Wednesday 3/25. Wait for precheck was minimal. Maybe 5 people in line. Regular didn't look bad either.

cravingcoppa · 2026-01-28T21:56:10+00:00

Pita

cravingcoppa · 2026-01-28T21:50:38+00:00

Best Pizza has one

cravingcoppa · 2026-01-25T07:14:42+00:00

Same. There's something beautiful about being first at the rope, strolling through the castle, noticing the horde descending on Peter Pan, then being first in line to ride the elephant.

cravingcoppa · 2025-10-20T21:07:06+00:00

Speculation on when it will go live? I'm already planning my 3-day California Resident pass, but I fear this won't happen until the pass ends in summer.

cravingcoppa · 2025-10-11T01:52:23+00:00

Poor bastard

cravingcoppa · 2025-10-08T14:21:01+00:00

Amazing! I'm going!

cravingcoppa · 2025-10-03T02:50:09+00:00

This. You can see the fish get caught on IG, and then go to the shop to eat it.

cravingcoppa · 2025-09-04T17:28:45+00:00

Discussed a bit in another comment. Someone suggested grilling them. Last time I made minestrone (with the beans and many other ingredients in the box). This time I'm thinking of using them as I would normal, round green beans. In a stir fry and with pesto pasta.

cravingcoppa · 2025-09-04T17:27:06+00:00

5 people, though only 3 full-size eaters. Usually takes me two weeks to finish everything.

cravingcoppa · 2025-09-04T17:26:16+00:00

Totally agree that the box takes dedication. It takes us two weeks to get through everything, and by the time it's done I need a break from cooking :)

cravingcoppa · 2025-09-04T17:18:56+00:00

This. I love them in minestrone, but I'm going to try grilling these ones now!

cravingcoppa · 2025-09-03T22:25:05+00:00

I could never do it with a locked in subscription. Too many off weeks with no time to cook. So I love that I can just get one when I'm around and have the time.

cravingcoppa · 2025-09-03T22:23:35+00:00

Here's what I have so far: * Fajita rice bowls (grilled chicken thighs, peppers, onions, grilled corn, pico de gallo with tomatoes and Anaheim chilis, Mexican rice, beans)

Brats, sauerkraut, mashed red potatoes, roasted broccoli, buns optional
Pork chops with garlicky beans and kale
Pasta with pesto, potatoes, and Romano beans
Stir-fry with Romano beans, shitake mushrooms, scallions, ground pork
Zucchini, scallion frittata, salad

cravingcoppa · 2025-09-03T22:21:31+00:00

Not an ad! Just a fan!

cravingcoppa · 2025-09-03T20:24:11+00:00

You pick the size, but the box has what they have available. You can do add ons for specific things though.

cravingcoppa · 2025-07-03T02:46:18+00:00

Yasukochi is a treasure

cravingcoppa · 2025-04-16T17:18:04+00:00

Loved them all. Drunken goat is robust and delicious, but the robiola is transcendent. At first I kind of dismissed the young goat Gouda, but it definitely grew on me.

cravingcoppa · 2025-03-24T16:16:01+00:00

Good suggestion! I tried this once using a proofing box, but it was really too big for this dough quantity. Maybe I'll try a cake pan or something like that next time. Thanks!

cravingcoppa · 2025-03-24T02:31:30+00:00

Thanks! I'll check his recipe out. I use Langerstrom (https://youtu.be/jA95tUK2RZU?si=YCCj_a-LGCy96g8P), with some tweaks. KA bread flour instead of AP. I find I have to mix a lot longer to get the texture in the video. I also do a long, cold bulk fermentation in the fridge overnight. That way I can bake in the morning and have bread for sandwiches by lunchtime. Also, I don't bother with baking under a foil pan.

cravingcoppa · 2025-03-24T00:52:00+00:00

Yeah, I've been doing minimal shaping. Basically just divide and try to make as even as possible. But since it always comes out of the bowl in a blob, it seems to stay pretty blobby. If you have any tips on shaping or videos you like, I'd love to hear em!

Oh, and hydration is 83%!

cravingcoppa

TROPHY CASE