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ZeeVee said:
A question: is there any practical advantage to gold plated (as in PVD coated, like the Gesturas and Kunz are) spoons? I thought I had read that gold is the only metal that doesn't impart any flavor when tasting (is that even true?), but does that extend to PVD (if it is true)?
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Gold is the most inert metal. How it is applied to the substrate (in this case PVD and the spoon) shouldn't have an affect. That said, I also don't think it is necessary. I have a standard Gestura and never noticed any issue. Stainless is pretty darned inert as well.
 
This two way grater is heaven.
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HumbleHomeCook said:
Gold is the most inert metal. How it is applied to the substrate (in this case PVD and the spoon) shouldn't have an affect. That said, I also don't think it is necessary. I have a standard Gestura and never noticed any issue. Stainless is pretty darned inert as well.
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for me metal, of any kind, always affects taste due to conduction. Bone (or simply plastic) works better for me when doing critical tasting.

It may be that I have some leftover electricity from hitting the high voltage in a tube amp too often..
 
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I picked up a tortilla press about two weeks ago. First attempt was sort of hit and miss because the dough was a little too soft, and the paper I used a little too sticky. Second attempt turned out much better. I'm still learning about the best heat setting for my Lodge cast iron pan. But some of them puffed up a little, and I only messed up every fourth one instead of 60% :)

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Michi said:
I picked up a tortilla press about two weeks ago. First attempt was sort of hit and miss because the dough was a little too soft, and the paper I used a little too sticky. Second attempt turned out much better. I'm still learning about the best heat setting for my Lodge cast iron pan. But some of them puffed up a little, and I only messed up every fourth one instead of 60% :)

View attachment 275394
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Just started as well. My first batch was just a touch wet but the real culprit was trying to use my stainless pan with a touch of oil. No bueno.

Next round will use the Lodge round griddle. For such a simple thing it can be quite daunting! That batch you posted up in the What's Cooking thread looked really good buddy. No doubt you'll have them nailed in no time.
 
after discussing kitchen towels, microfiber to me more precise we started looking for something without microplastics and found these bamboo fiber based towels. We'll see how they fare after a few wash cycles, they are; small, do fine for wiping clean and are a bit abrasive which helps they are not very absorbant (yet?) so we probably need a drying towel (cotton).
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Oxo cutting board and Zyliss garlic press. That's the first garlic press I've found that actually works. Susi 3 model. It is much better than anything else I've used.

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I've got the Oxo... it's okay but not perfect either. Better than the cheap one from Ikea though. Could imagine others being better, but I haven't had them to compare.
 
Jovidah said:
I've got the Oxo... it's okay but not perfect either. Better than the cheap one from Ikea though. Could imagine others being better, but I haven't had them to compare.
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I got sick of garlic squeezing up the sides. The Zyliss so far hasn’t done that.
 
Michi said:
I got sick of garlic squeezing up the sides. The Zyliss so far hasn’t done that.
Click to expand...
Yep that's my main problem too. It generally does a decent job in most other ways but I find myself re-shovelling half squeezed garlic back into the little basket to get it all through.
 
Winter is approaching. my wife has a constant hot drink in her hands at home. even sometimes just hot water in a mug. i do the same but lesser degree.

our water kettle is constantly going. it is ridiculous. we bought one of these and the first weekend it was a game changer. it keeps water hot overnight. really hot.

we are in for a warm and hydrated winter, with a tiny improvment in electrical billing. hahah..

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boomchakabowwow said:
Winter is approaching. my wife has a constant hot drink in her hands at home. even sometimes just hot water in a mug. i do the same but lesser degree.

our water kettle is constantly going. it is ridiculous. we bought one of these and the first weekend it was a game changer. it keeps water hot overnight. really hot.

we are in for a warm and hydrated winter, with a tiny improvment in electrical billing. hahah..

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I might have to look into one of these. Absurd amounts of tea are consumed at my house and so the water kettle is constantly running…
 
Beerzebub said:
After seeing these on the "second most used kitchen item" thread I ordered them from Hamono/Rangelrooij, and they arrived today. Can't wait to put them on something!View attachment 281183
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Chef's Presses and a cast iron flat pan are soul mates. ;)
 
I've been trying to grow dill and coriander in the garden several times. No joy. It's too hot and too bright, and the herbs bolt and go to seed almost instantly. This got me to thinking that, if I keep the temperature to something reasonable and the light somewhat lower, I might have better luck. Keeping things a little cooler is easy, just move them inside. But the light is difficult there. Sun coming in through the windows is what you don't want to have in a Queensland summer, and the house is designed to minimise sunlight in summer and maximise it in winter.

This is (hopefully) the answer.

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That's an iDOO hydroponics system with a 4 l tank. I picked it up during one of the limited-time sales on Amazon at half price. Left to right columns, I seeded watercress, coriander, dill, and mustard greens. First sign of life from the mustard on day 3:

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On day 12, things are happening already. Two of the coriander pods did not germinate, so I re-seeded those.

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Four weeks since I first turned it on, and I've been munching on fresh mustard greens for more than a week. The dill is coming along nicely, and the coriander is not far behind. Next time, I'll probably give the watercress and mustard a miss; those are so easy to grow in the garden that there is no need to put them into the hydroponics system. Instead, I'll probably have half dill, half coriander, and stagger the seeding so there is always some supply.

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