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Those are the 'other' kind of nerds you're referring to, the wrong kind 😛

I guess it's kind of hard to argue about a topic going off topic, in the off topic section...

Yeah, my buddy Sean will hook you up 😘

+1, was just about to suggest the Seaq :)

That's fine, to each their own :cool:

Ah yeah, should've said cloth or fabric instead. I don't like the look. The sailcloth on the Bathyscaphe is already out of my comfort zone of aligator and bracelets :p

The 39 only comes in black indeed, that's too much 'Rolex' for me. Then I'd rather have a sub. The whole point was just like you mentioned earlier for me as well that it had to be 'not Rolex' and more Tudor. I got a Bathyscaphe instead.

Yeah I know, nato just isn't for me :)

I've thought about getting a Pelagos so many times, but put it off every time as the bright blue is just too much for me. I wish they would just make the regular one, or even the 39mm in this shade of blue... If yours came with a bracelet it would be perfect (for me).

My model has pressure and induction as well, I opted for this one instead of the one you're looking at because of the 'multi cook' function it has, as I figured it would be nice to set the temp and use it as a slow cooker as well. However, turns out that is not possible... So in the end it...

Sorry, I should've been more specific and should've provided a little more context. I have only focused on their Zojirushi offerings as direct competition to Cuckoo. They sell Zojirushi models without induction and pressure cooking for €300/€400.

For 230v there are few options. 1. Specific export versions of Zojirushi which are meant to be sold in tax free shops etc. These are for sale on eBay for example, but none are the latest and greatest everyone is raving about. 2. Yum Asia which sells ancient lower end Zojirushi models for too...

If you would've told me I'd say this a couple of years ago I would've laughed at you... but man, that tofu looks good!

I also think scratches are fine, however I do want my stainless to be spotless to prevent sticking. Also depends on what you use the pan for of course, if you don't fry eggs in it life becomes a lot easier...

This is normal, happens all the time. You can easily scrub it with some stainless cleaner on a paper towel after cooking. It's way easier to just maintain it after cooking each time instead of having to deep clean every once in a while. You can do a couple of things to dry the meat (in the case...

That's also true :)

Wrong thread my friend ;)

Yeah that's what I was trying to say with my last message, it's a choice for you to slow down and cut neatly or not, based on what you want to achieve. I can't however understand that there are cooks with TV shows who chop everything into random bits, and then tell the viewer to fry everything...

I know, you're also guilty of "ending up with pieces of produce at least double the size of other pieces", I've seen your onion destruction videos 🤣 I also know you're a skilled guy though, and if you probably slow down just a little you'll cut just a neatly as I do, only still about 7 times...

My remark has nothing to do with culture at all. I'm talking about people cutting like this with a thin, high HRC knife: Yes I know, there is rock chopping, and there is 'rock chopping'.