I switched to silicone liners and never looked back after that same disaster.

Wait, you actually think butter is the ONLY way to get real flavor in baked goods? I mean, I love butter for certain things, like on toast (obviously) but for pie crusts or biscuits, shortening gives me that flaky texture that butter just can't match. It's like, 10 times more tender in my opinion. And greasy? I've never had a problem with shortening tasting greasy unless you're using way too much of it or something. Maybe you're just used to a really buttery taste (which, hey, that's fine too) but for me, a good all-vegetable shortening is a must-have in my pantry.

@the_lee I tried that with an old Yashica once, fried the whole thing and got a weird rainbow haze instead.

Wait, hostels just let you use their dryers for free if you ask nice? That's wild to me. Every hostel I've been to charged me like $3-5 for a dryer cycle, and some of them even had a card system that was impossible to figure out. I remember one place in Amsterdam that had a dryer that didn't even get hot, just blew room temperature air around for 45 minutes. Maybe I've just been unlucky or staying at the wrong hostels.

Isn't that how everything works though... you can have the perfect method but if you skip the basics upfront it all falls apart. Seems like most things in life come down to how well you prep, not the fancy tools you use.