It's bread, too. Try a bacon sandwich sometime. Delicious!
tychosmoose
joined 2 years ago
Very nice. Haven't seen that before.
Could also be a stale DNS cache entry on one device or the router. If you ping your duckdns fqdn from the device that can't connect while on your home network, does it resolve to the correct public IP?
I still think a firewall/nat issue is more likely tho.
What is your router make and model? You need to enable hairpin NAT.
Not when you change residency, but if you relinquish your citizenship: https://en.wikipedia.org/wiki/Expatriation_tax#United_States or your residency has been revoked.
So if you remain a US citizen you owe normal annual tax (minus a credit for foreign taxes paid).
The port is forwarded from your router to the pi, right? If so, you could test for the router as the bottleneck using the router's WAN side IP address as the target.
This should give you a good data point for comparison. If it's also slow then you can focus on the router performance. Some are slow when doing hairpin NAT.
It's significantly immediate-er with induction - particularly going from cool to hot. Boil water in 2 minutes and handles don't get hot in the process. And since nothing is heating except the metal of the base of the pan there is no residual heat from the cooktop parts or the sides of the pan when you turn it off. The temperature drops much faster.
I went back to gas after 5 years cooking on induction and miss it a lot. Cooking something like pasta that requires boiling a sizeable quantity of water takes 2x or 3x longer on gas, even with a very powerful burner.
If you have trouble with the soaking, black beans do very well with a "quick soak".
Cover them with water about twice the depth of the beans. Add about 1 teaspoon (~5 ml or 5-7 g) salt.
Bring to a boil and keep it boiling for 2 minutes. Then cover and turn off the burner/hob. Let soak for 1-2 hours.
Add any extra seasonings now (but nothing acidic). Then bring back to a boil and then simmer until soft. Adjust seasoning and you're done.
They should take much less time than cooking from dry. How long will depend on the beans. Older beans can take much longer, but most should be soft in 1 hour or so.