That is an “actual link”—it is a well formed URL, it even uses secure http as a bonus, plus it is rendered in blue text so you can tell it is clickable.
That is an “actual link”—it is a well formed URL, it even uses secure http as a bonus, plus it is rendered in blue…
The fact that you are throwing the eggs into boiling water is more likely to be why your eggs peel nicely, rather than poking them. See Kenji’s article Logline linked to above.
Interesting. My solution was to just decide that I’d sub out all drywall work in the future. I hate that stuff.
Good point. I used PVC Sewer & Drain for my dust collector—think it was Sched. 80 if I remember right.
The theory (which is how the big cyclone separators work too) is that the intake pipe sets up a swirling vortex, which in the bigger cavity of the separator allows the heavier stuff to drop before it gets sucked into the outlet in the center. It seemed reasonably effective given what he trapped. My 220V 7' tall…
I used to have a Dust Deputy attached to a small shopvac for my SCMS—it was attached to a bucket with a larger capacity than the vac, so it kept me from having to empty the little (and inconveniently located) shopvac as much. I can’t say it helped that much with the filters and suction, however, since even the best…
BTW, it doesn’t have a timer in a classical sense of delayed turn-on. The second switch just turns the whole thing off after an hour or so in order to avoid the whole pot evaporating away and then catching on fire. Something I seem to recall being an issue with the dual burner Bunn machines I used to have to use at an…
BTW, it doesn’t have a timer in a classical sense of delayed turn-on. The second switch just turns the whole thing…
I actually have a couple old Pasquini Moka dosing burr grinders from my espresso making days that have a wide enough grind range that they work well for the Technivorm. Easier than weighing—just count the pulls.
I actually have a couple old Pasquini Moka dosing burr grinders from my espresso making days that have a wide enough…
I’ve got a local roaster that does a far, far better job that I’d do that I’ve been buying from for probably 15 years...
I’ve got a local roaster that does a far, far better job that I’d do that I’ve been buying from for probably 15…
I’ll plug for Plan to Eat, which is really a paid website, but also has mobile-friendly versions of its site so it works on iOS or Android or whatever. Has a java browser plug in to scrape recipes off sites, which works very well for the sites I frequently get recipes from—Saveur, Food52, Serious Eats. Has a drag and…
What Shelwood said. As far as ADC-type/ADC equivalent machines go, off the top of my head I’ve owned Cuisinart, Braun, Krups, Mr. Coffee, Jura, Saeco, and Technivorm and used (in dorms and workplaces) many others. I’ve also currently got a French Press, a Cona vacuum-style maker, a Nespresso Pixie, a Chemex, a…
What Shelwood said. As far as ADC-type/ADC equivalent machines go, off the top of my head I’ve owned Cuisinart,…
Just because Nespresso pods are less than more expensive pods doesn’t mean they aren’t expensive. We have a Nespresso in our house—it is convenient when my wife just wants a quick cup. But you pay for the convenience, as compared to a more conventional coffee maker. Hell, I’ve got a Salvatore Semi-Auto Espresso maker…
Just because Nespresso pods are less than more expensive pods doesn’t mean they aren’t expensive. We have a…
Technivorm Moccamaster. At $300, it isn’t the cheapest for what it does, but it is a helluva lot cheaper than the aggregate price of all the ones I’ve bought that have bit the dust or failed to perform. This guy is simple, makes great coffee, and is bulletproof:
Technivorm Moccamaster. At $300, it isn’t the cheapest for what it does, but it is a helluva lot cheaper than the…
I’m going to disagree a bit here—the important part isn’t how well it holds heat, it is just as important to have something that transfers that heat into something else quickly. See http://slice.seriouseats.com/archives/2012/…
Given heat transfer rates out of metal v. out of stone, I’m going to say that a well heated cast iron pan is probably a better method for cooking pizza than a typical pizza stone. However, as recommended by Kenji of Serious Eats, the Baking Steel is really the way to go. If you don’t want to spend that much, I’m…
I’ve found the best instrument for skimming fat is a fine mesh spoon like this: http://www.amazon.com/MIU-France-Sta…. I’ve tried gravy separators and even suction bulbs, but nothing seems as easy to me as the mesh strainer. Fat globs tend to not go through it, but stock does. First time I used it I ended up with a…
I go with short grain for Japanese, whether sushi or otherwise. Coming from a Japanese household, I can’t imagine using it for anything else.
My favorite piccata recipe doesn’t actually use white wine at all... See
That’s interesting... Might have to try that as an alternative. I’m pretty decent with a knife going horizontally, but the choices towards the end aren’t great—two pieces with really thin bits or two pieces of different size (one of which has a thin bit). This might help. Now if I can only figure out a way to made the…
