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For me, I link certain flavors and smells too people and places. And I can approximate but never duplicate anything I have ever tasted or created. There is always a little something different and little something deja vu. And as I get older there is more and more of this is exactly the dish that...

Smell and memory are very closely linked but it is a solved mystery. They use the same hardware. Do your Internet sleuth thing @mengwong, I am too lazy. But I read about it. New recent brain research. The olfactory processor is right next to the memory chip.

This is who we use at my place. It's really good if you're near central Virginia. Sustainability/ethically focused, employee owned, emphasis on super fresh roasts. https://www.afterglowcoffee.com/

https://www.kitchenknifeforums.com/threads/nenox-really-that-bad.71489/

You aren't the worst I guarantee it. A lot of people probably have the same challenges and questions that you do but just aren't brave enough to ask. Just sometimes less is more.

Putty knife power

When you see people cutting paper towel off of sub-1000 grit stones, it kind of shows that deburring is not as complicated as some fear.

Sounds like a waste of time and steel and abrasive to me. Don't fear the burr Boogeyman. Just accept that it will never be perfect but it's pretty easy to get to good enough.

I use a Moka pot with pre-ground Lavazza at home. At work I just tell one of the baristas I need a shot. 😋 They measure every shot by the gram and the second and the degree. Both are caffeine in a highly concentrated form. How could you go wrong?

It's a very common technique. The Indian guy I worked for said he did it to concentrate the flavors and improve the texture. If the water isn't completely evaporated then you haven't softened the spices and extracted and concentrated the flavors as much as you can. Adding any kind of animal...

My guess is 2 things 1. By reducing it to dry you concentrate the flavors. 2. The cup of water is the Indian version of deglazing the pan. Also, you don't have to cook it that way. There are a billion Indians and they all cook stuff a little different.

My partner likes the silicone ones.

I always have putty knives in pro kitchens for scraping pots and pans.

Happens to the best of us.

I once put a giant stain on the middle of a stainless steel table because the boiling hot delimer I was using to force a patina sloshed out. The aluminum pot that held the delimer did not fare too well either.

I think the de buyers would be better for that use case (meat). The stainless has less drag than the plastic.

I only cook stovetop for basmati. The short/medium Asian ones are definitely a better match for the rice cooker, IMO YMMV, etc.

They are different beasts. It depends on what you are using them for. It is kind of like comparing a Wusthof to a Watanabe. One is more big and heavy and indestructible. The other is plastic-y and light and indestructible. I have owned and used both types in pro kitchens. I would lean toward a...

Here is Tosa nakiri off of Shapton Glass 4k

You don't need all those stones. You don't need to be able to drop it through to make a good kitchen edge either. They aren't necessarily the same thing. It's just a fun way to challenge yourself.