The downside, of course, being that you would have to spend a lot of time adulterating your coffee with that stuff. I'll take black coffee over coffee with a product that is mostly corn syrup solids and vegetable oil. ;)

Sort of, but these are a finer mesh—jelly bags I've seen have been cotton. You can get these with 100 micron filtration (although your tomato water will take a really long time to drain). They can also be stuffed in the dishwasher, since they are poly.

Here's an out of the box option:

Nobody has mentioned a good, long pair of tweezers:

This would also be great for drying silpat sheets or those floppy placemats that always want to stick together and not get dry...

Nice. A real working person's bag.

While I don't have an issue with the way you have phrased it, all too often I see this misinterpreted, so teach this carefully. I'm going with Harlan Ellison—"You are not entitled to your opinion. You are entitled to your informed opinion. No one is entitled to be ignorant."

For $20 the Toddy iced coffee maker is pretty hard to beat as far as clean up and concentrate quality goes. Although I did get a Cold Bruer as part of their kickstarter that is a lot nicer looking (http://www.bruer.co/).

Get the Anova. It's way cheaper and it doesn't restrict the size of your water bath.

If you get one of these, get the Thermoworks: http://www.thermoworks.com/products/alarm… I'm not sure I trust anything that isn't as accurate and instant as the stuff made by these guys—if you do things like candy, the time it takes a non-instant read accurately, your sugar is burnt.

How is this different that just holding your food over the gas range? Seems not like grilling at all.

Really, a silicone baking sheet made just for macaroons with circles that render it sort of useless for anything else? Why not just get a silpat? Or, even better in my book, a bunch of pre-cut parchment paper.

Boos blocks are severely overpriced. Take a shop class and make yourself an end grain maple cutting board. Dead easy project and you'll end up with something far better for your knives and lighter on your wallet.

If you are using the larger size microplanes, they sell a mesh glove that will keep you from removing large chunks of your knuckle if you slip. It is a good investment. DAMHIKT.

A good set of nesting bowls strikes me as a better investment. Mise en place seems like it would rarely conform to the preset sizes you have on a divided tray.

The fact that the grain runs horizontally on three of the four and vertically on one makes my cabinetmaker OCD run into the red zone... But as utilitarian storage, looks like you did a nice job.

I hate those hooks. Any time you try to lift something off an S-hook with a throat that large, half the time you'll end up lifting the hook of the rack.

Haven't seen these yet:

I've given up on electronic stud finders. I find these more reliable:

Your response comes off a little snide considering you are off-topic. The article was about how to thaw things fast, not the best or most efficient way to go from freezer to cooking. If you have never had a situation where you have needed to thaw something in short order, you don't cook a lot.