Voroxpete

I think you're seriously underestimating the strength, size and funding of the Israeli military, combined with the significant presence the US has in the area. They're likely to be quite capable of holding off a full scale assault by an Iranian lead coalition until more forces can be deployed.

Isreal is a very paranoid, highly militarized state. There is no attack that will be "faster than they can react." They're basically on a war footing all the time, and especially now with the recent ratcheting up of tensions.

Iran has very few strategic or tactical advantages in this situation.

Netanyahu desperately wants to drag the US into a war on Israel's behalf. It would shore up his crumbling position at home and complete reframe the narrative in the West away from the genocide in Gaza, recasting Isreal as an embattled ally once more.

Why?

Because Isreal has the US in their corner. It's really that simple.

It's like the people up here in Canada who are constantly declaring how much they want to have sex with the prime minister.

Star Citizen and Squadron 42 are the games. Cloud Imperium Games (CIG) is the organization. It also operates as Roberts Space Industries (RSI) but that's primarily a marketing arm.

Listen, if someone asks you about Krampus and you say "I've been assured that Krampus does not have permission to operate on Canadian soil", that doesn't exactly suggest skepticism, does it now?

Yeah, I mean, the dude owned it fair and square. Destroying it hurts no one but himself.

Which is ironic given that the previous commenter was extolling how scientific and precise baking is, and how you never have to deal with vague measurements.

Baking - especially bread - is in fact incredibly fussy. It's hugely dependent on factors like humidity and temperature, and just what mood the yeast is in that day.

But if you are struggling with bread recipes that include vague measurements for salt, generally 5g of salt for every 250g of flour should be alright.

Also avoid bread recipes that measure flour by volume (cups). Look for ones that measure by weight instead. Much more reliable.

The answer to "a pinch of salt" is that you "season to taste". Literally, taste it, then add more if it needs more. Your pinch and my pinch will be different, because you and I will like different amounts of salt.

And it's actually nearly impossible to find "a pinch of salt" in a recipe these days. Most recipes will give you exact measures for herbs and spices.

Honestly OP, about ten years ago I sucked at cooking too. Then one day I just got excited about being a better cook, and that was enough to make me keep on trying until I did. Since then I've managed to help two other people who knew literally nothing about cooking get to the point where they can absolutely wow people with some of their dishes.

It all comes down to this; learn one meal. That's it. Just one thing that you can do well. Mac and cheese. Spaghetti bollognaise. Fried chicken. A grilled pork chop with green beans. Garlic bread. Just pick that one thing, and get good at it. Then you pick another thing. And another. And before you know it, you'll not only have a catalogue of dishes that you can confidently cook, but also dish will have taught you techniques that you'll find yourself reusing when you learn the next, and so the learning process itself becomes faster and easier. Eventually, you'll look at a recipe and just immediately think "Oh, right, I know how to do all that. Easy."

But how do you get there? I find that recipes are a terrible way to learn to cook. Video content is much more helpful, because a video can break down technique for you. Binging With Babish is so popular because he's exceptional at this; every video he tries to introduce at least one new technique to his audience. Ethan Chleblowski is also really good at getting into the how and why of cooking, as well as just the what. If you're vegan or vegetarian Derek Sarno makes excellent content. For baking Ann Reardon's How To Cook That is wonderful. Joshua Weissman is really fun. Kenji Lopez Alt is an absolute master of breaking down the science of cooking (and also just doling out fun and easy late night recipes). And despite the name and humorous tone, You Suck At Cooking really does offer good cooking ideas.

Watch a whole lot of this content. Just bounce through videos until you land on a recipe that makes you go "Yeah, I want to try that." Then, after you've had a few cracks at it, start looking up that meal on n YouTube and finding other videos about the same thing. Compare and try out different techniques. Look for where people agree and disagree an try everything until you find something that really works for you. If, try as you might, you just can't seem to make a dish work, move on to a different one (but only after really giving it a few goes). Sometimes you have to come back to something later, once you have more of your basic technique down.

Eventually, you will get good at one thing. And then another thing. And another. And as you do that, your confidence will grow exponentially. Soon enough, you'll feel at home in the kitchen.

Also baking is heavily dependent on factors beyond many peoples control, such as the humidity and temperature in your home, or the quality of your oven. Cookies are fine, everyone should take a crack at them, but anything with yeast is a fussy little bitch that will fuck you over just for fun.

All good 👍