Hot sleeper? (yeah, me, too.) Don’t have a spare $1200? (yeah, same.) The answer is a woolen underblanket. Wool does an amazing job of temperature regulation. I ran across these the first time I was in New Zealand, was immediately sold on the idea. I didn’t buy one there as I 1) was on a motorcycle and 2) had all…
Hot sleeper? (yeah, me, too.) Don’t have a spare $1200? (yeah, same.) The answer is a woolen underblanket. Wool does…
Planning on using your phone as a GPS - but don’t want to use mobile data? I’d suggest Co-Pilot GPS. You can download all your maps in advance- and they’ve just changed policy so you can buy all maps (worldwide) for under US$30. About the only thing you give up without mobile connectivity is traffic data. If you do…
I’d give high marks to OpenVPN Client by colucci-it. The only permissions it requests is ‘storage’. Works with both TUN and TAP. This is the only one I’ve gotten to run with TAP - which is much more efficient, so more available bandwidth and lower overhead if you’re using it over metered data. I just leave it up and…
Typing on a standing desk while walking on a treadmill can be pretty challenging. At a minimum, you want something on the desk so you don’t accidentally drag the palm rest/keyboard off the desk. You want a negative angled keyboard (palms higher than the function row) - and I’ve found a big trackpad, like the Logitech…
Typing on a standing desk while walking on a treadmill can be pretty challenging. At a minimum, you want something…
Bison sounds like wool fill. We recently got a couple of wool fill comforters to replace a down one. They’re not as compressible, but just as warm - with the advantage of continuing to be warm as the bedroom approaches walk-around-naked temps - does a better job of transporting moisture when it does finally get too…
Bison sounds like wool fill. We recently got a couple of wool fill comforters to replace a down one. They’re not as…
I see ceramiguard aluminum pans. Aluminum’s great for heat conduction - but I’m on an induction cooktop. Had to give up all my Balmeau tinned copper when we switched from gas... :-(
...dark modes use less battery power since your phone’s not having to power that bright white screen.
Win10? Open the Task Manager, look at the startup tab. Disable the ones you don’t need.
Not a puppet! Not a puppet! You’re the puppet!
Ages ago, I was a hotel manager (rooms side, not F&B). I remember a restaurant patron complain that his soup was cold. It was vichyssoise, served on an under-bowl of crushed ice. Waitress apologized profusely, took it back into the kitchen, brought it (or another bowl) back out steaming hot.
I found the hint in a memoir written by Newman’s friend who co-developed their original dressing together. He didn’t say specifically, but I think they were using industrial strength vinegar. I’ve shied away from that because as it’s not sold as a food product, WTH knows what’s actually in it? But I do make a point of…
Open water distance swimmer here.
Seems like the same kind of tech that convicted drunk drivers have to use to enabe their cars each time they start might have a use (and be cost effective) at the helm here - maybe on Russian ships in general?
I’ve seen those recipies. This started out as an attempt to make Newman’s OO&V. I discovered that one of their secrets was putting chopped fresh spices/shallots in high acidity vinegar (more than 10%) overnight to preserve them, then adding other ingredients, including water, to bring the acidity down.
Ot just look for stone ground mustard in the specialty aisle - or go to Trader Joes and get the Djon mustard with whole mustard seeds in it. I’ve had good luck with the TJ mustard, but prefer deli stone ground with horseradish in it (seems to round the vinaigrette out a bit).
The Best Kitchen Thermometer Now Has Frickin’ Laser Beams
The Best Kitchen Thermometer Now Has Frickin’ Laser Beams
Took me a while to warm up to kimchee - but now I love it.
I just looked at Volrath omelette pans. The ones I found are stainless - but I’ve never seen stainless taking a coating like cast iron or black steel - or even tin. Or I’m looking at the wrong one...?
Seems that way. I went to school in France (not for cooking!) in the early 70s. This is a flat-top recreation of the ‘Parisian’ style omelette, which you get by continually stirring the eggs in a pan as they cook (like a risotto). I saw this done in tin-lined copper pans, stirred with a metal fork. No idea how the tin…
Agree 100%
