Reddit mentions: The best colandes & food strainers

We found 667 Reddit comments discussing the best colandes & food strainers. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 235 products and ranked them based on the amount of positive reactions they received. Here are the top 20.

1. Pro Quality Nut Milk Bag - XL12"X12" Bags - Commercial Grade Reusable All Purpose Food Strainer - Food Grade BPA-Free - Ultra Strong Fine Nylon Mesh - Nutmilk, Juices, Cold Brew - Recipes & Videos… (1)

    Features:
  • The #1 TOP SELLING BIG 12X12 NUT MILK BAG! Smartly Designed in Response to Customer Requests for a Bigger Better Quality Bag Than the Small Egg-Shaped Ones, With a Wider Opening and Rounded Corners to Eliminate Waste and Messy Pouring. Designed with the best FOOD GRADE commercial nylon mesh - It's the perfect shape & size with more surface area to squeeze - Own the best made bag on Amazon - Avoid problems with inferior bags - Get Professional Quality and Design - Guaranteed or your $ back.
  • PREFERRED BY CHEFS & NATURAL FOOD LOVERS FOR ITS SUPER STRONG CONSTRUCTION AND PULP FREE PERFORMANCE! It's Easier to Squeeze for Faster Results & You'll NEVER Have to Filter Your Almond Milks or Cold Brew Coffee Twice. Fast Drying and Mold Free With Nylon Drawstring. Makes Small 8oz or Big 4 Quart Recipes Easily. SQUEEZE AS HARD AS YOU WANT IT'S RESTAURANT TESTED!! - ELLIE'S BEST IS THE LONGEST LASTING STRONGEST & MOST VERSATILE NUTBAG & NYLON FOOD STRAINER AVAILABLE.
  • FINE ITALIAN NYLON MESH – FOOD GRADE CERTIFIED - BPA FREE- TRIPLE NYLON SEAMS - Easily Holds Up to Daily Use! IT WORKS BETTER THAN CHEESECLOTH & OUTLASTS CHEESE CLOTH - You Can Squeeze it With Both Hands Unlike the Smaller Bags - The Best Almond Milk Maker - Vitamix Blender Juicer - Cold Brew Coffee Maker - You Get Professional Quality & the Best Designed Bag of Them All - Guaranteed or Your Money Back - Start Making the Most Nutritious, Creamy & Silky Smooth, Nut Milks.
  • YOUR PRO QUALITY BAG COMES WITH A VALUABLE BONUS - A FREE RECIPE E-BOOK & HOW TO VIDEOS - OUR FAVORITE RECIPES INCLUDE UNIQUE AND YUMMY CHOCOLATE, STRAWBERRY & BANANA DRINKS! Also important info to get you started making perfect Nut Milks & Coffee Drinks - So go to the web address on the package label to get your free e-book and videos. We 100% Guarantee You Will Love It! ORDER YOUR NUT MILK BAG NOW! And maybe an extra one for blender juicing or to surprise a friend!
Pro Quality Nut Milk Bag - XL12"X12" Bags - Commercial Grade Reusable All Purpose Food Strainer - Food Grade BPA-Free - Ultra Strong Fine Nylon Mesh - Nutmilk, Juices, Cold Brew - Recipes & Videos… (1)
Specs:
ColorWhite
Height6 Inches
Length6 Inches
SizeLarge - 12 by 12 inches
Weight0.046875 Pounds
Width0.25 Inches
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3. Stanco GS1200 PTRSTEGS1200, 5.625" Dia x 4" H

This Are Multitool AccessoryThis Are Highly DurableThis Is Manufactured In ChinaBrand Name: Stanco
Stanco GS1200 PTRSTEGS1200, 5.625" Dia x 4" H
Specs:
ColorOriginal version
Height4 Inches
Length5.625 Inches
Number of items1
Size5.625" Dia x 4" H
Weight0.68 Pounds
Width5.625 Inches
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13. Premium Quality - Nut Milk Bag - XL - 13 " X 13 " - Smoothie Strainer - Cold Brew Coffee Maker- Free Recipes Included - Reusable - Filter Bag - Professional Industry - Largest on Amazon

    Features:
  • The BIGGEST 13"x13" and most Durable Milk Bag on the market. You will love the extra large (largest on Amazon) size since it leaves plenty of room to squeeze out the milk without it overflowing.
  • OVER 900 AMAZON 5-STAR REVIEWS - Amazon customers know better than anyone, our nut milk bag is the top 5-star reviewed and purchased nut milk bag for a reason. It's simple, customers love it and keep coming back. Every day we get emails sending us photos of them making nut milk and loving it. There's no need to compare. Amazon customers have consistently chosen Zimtal as their favorite nut milk and bag, and we hope you will, too.
  • SAVE MONEY AND TIME - Read through our over five hundred 5-star reviews and you'll see for yourself how many creative ways our customers use our nut milk bag: cold-brew coffee, sprouting, seed milk, greek yogurt, cheese, iced tea, and homemade juice. One customer even saved 600 USD and uses the Zimtal nut milk bag to strain blended fresh juice instead of buying a new Vitamix-smart guy
  • FREE 2-DAY SHIPPING REPLACEMENT BAGS - If your nut milk bag tears, breaks, or wears out for any reason at all in the next 365 days, we'll send you a new FREE bag with 2-day Amazon Prime shipping. We stand behind our products and our #1 priority is 5-star customer service. We believe that making healthy diet choices should be fun, and we work hard to make being a Zimtal customer an absolute pleasure. It's our 100% enthusiastic satisfaction and money-back guarantee.
  • 75 MICRONS PROFESSIONAL FOOD GRADE NYLON - America's leading raw food experts love the Zimtal Nut Milk Bags since it creates the now famous "perfectly smooth nut milk" consistency. Competitor nut milk bags use a 200 micron mesh count, which is a grade originally used to filter paint in automotive shops, and is too tight for nut milk since it filters out the majority of the nutrients. Save yourself the disappointment of flavourless and watery nut milk. The 75 micron count is the perfect nylon thread count to create the most delicious nut milk you've ever tried.
Premium Quality - Nut Milk Bag - XL - 13 " X 13 " - Smoothie Strainer - Cold Brew Coffee Maker- Free Recipes Included - Reusable - Filter Bag - Professional Industry - Largest on Amazon
Specs:
ColorUnbleached White
Height13 Inches
Length13 Inches
SizeX-Large
Weight0.02 Pounds
Width0.4 Inches
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19. U.S. Kitchen Supply 3 Quart Stainless Steel Mesh Net Strainer Basket with a Wide Rim, Resting Feet and Handles - Colander to Strain, Rinse, Fry, Steam or Cook Vegetables & Pasta

    Features:
  • Professional Grade Mesh Strainer Basket: A durable and sturdy high performance 3 quart (8-1/4" diameter) stainless steel mesh net strainer basket with wide handles and 3 resting feet. It features a sturdy outer mirror finished wide rimmed framework design, and has a rust-proof firm mesh strainer basket net with securely attached wide handles. This basket is built to last for a lifetime of repeated daily use.
  • Helping Hand to Prepare and Cook Food: Our strainer colander basket can rest in your pot, in the sink or on a countertop, so that your hands are free to you focus on other things. Our basket allows you to be more efficient in the kitchen, because you'll be able to cook faster, easier and with better results! It's easy to clean and dishwasher safe.
  • Sift, Strain, Rinse and Steam: 3 quarts is the preferred basket size needed to handle most straining, seiving, sifting, filtering, rinsing, steaming and cooking tasks. The baskets concave mesh net easily catches and sifts, strains or drains small ingredients. The sealed steel rim prevents food from getting trapped between the mesh and the rim. Strainer baskets are an essential tool for busy kitchens, and one of the secrets to making consistent quality meals.
  • Multiple Uses: Our colander basket strainer is great for sifting, filtering and straining out impurities and for breaking up clumps in both wet or dry ingredients. Sift flour, sugar and rice. Use for food preparation like rinsing and washing fruits, vegetables, grains and pastas. Strain thick or thin wet ingredients like sauces, lumpy gravy and broths. Use in a pot to steam vegetables, fry foods like french fries or to cook pasta. The uses are unlimited.
  • We assure you that our stainless steel mesh strainer basket is built to last, and if you're not satisfied with it at anytime, we'll provide a full refund.
U.S. Kitchen Supply 3 Quart Stainless Steel Mesh Net Strainer Basket with a Wide Rim, Resting Feet and Handles - Colander to Strain, Rinse, Fry, Steam or Cook Vegetables & Pasta
Specs:
ColorStainless Steel
Height1.574803148 Inches
Length4.1338582635 Inches
Width3.24803149275 Inches
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🎓 Reddit experts on colandes & food strainers

The comments and opinions expressed on this page are written exclusively by redditors. To provide you with the most relevant data, we sourced opinions from the most knowledgeable Reddit users based the total number of upvotes and downvotes received across comments on subreddits where colandes & food strainers are discussed. For your reference and for the sake of transparency, here are the specialists whose opinions mattered the most in our ranking.
Total score: 53
Number of comments: 4
Relevant subreddits: 1
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Number of comments: 6
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Number of comments: 4
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Number of comments: 8
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Total score: 9
Number of comments: 4
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Number of comments: 4
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Total score: 7
Number of comments: 6
Relevant subreddits: 1
Total score: 6
Number of comments: 4
Relevant subreddits: 1

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Top Reddit comments about Colanders & Food Strainers:

u/lightsource1808 · -2 pointsr/Cooking

HAY GUYZ - he didn't ask for gourmet. He asked for easy.

Easy by my standards is more like:

To Buy: (this is easily under $20 worth of stuff)

  • 12oz of pasta - vermicelli is good, it's just small spaghetti and this won't come off like chef "boyardee"

  • One Jar of Prego or Ragu extra vegetable sauce

  • Parmesan Cheese (yeah, it comes dry in a bottle, but if you can find it grated in the fresh cheeses at the store, that would be better. You can also use Colby or Mozzarella, most white cheeses work with pasta... except feta, too tangy.

  • Bagged salad, maybe also some cherry tomatoes

  • Loaf of Garlic bread (my grocery store usually has it already split, buttered with garlic inside)

  • Italian Dressing

    To Prepare: (this is maybe 15-20 minutes tops)

  • Turn on the oven to heat the bread - hopefully there are instructions on the package but 350 for about 15 minutes is a starting place.

  • Open the sauce, put it in a pot and put it on the stove, medium heat, preferably with a lid (it splatters if it boils). You don't have to "cook" it, it basically just needs to warm up. I throw in a can of sliced mushrooms (over and above what's already in it) but that's just because I love mushrooms.

  • Follow the directions on the pasta package - basically you just boil a pot of water, add the pasta (and a little salt) and let it boil (stir it a little bit to make sure it's not all clumped together, but don't stir it too much or it will get all sticky) for 6 or 7 minutes (too much and it will be mushy), then drain thoroughly (use a colander if you have one, this is awesome if you plan to cook often, or even a plate held over the top of the pot to pour in the sink will work. Boiling water is hot, use a mitt or a towel or something - lol. Edit: you only need about half of the package for two people - I break it in half lengthwise (rather that trying to split it in half and keep it long) because it's a little less messy to eat that way anyway, and it's easier to say, "yep, that's half".

  • Check the bread. Burnt bread is not good, and the smell of burnt bread doesn't say "I can cook"

  • If you got cherry tomatoes, slice 'em in half (not totally necessary, but it looks nicer and keeps you from stuffing your mouth like a hamster) and put 'em in a bowl with the salad mix and an appropriate amount of the Italian dressing, toss a bit to separate the colors. Sprinkle some of the grated cheese on top. Then check the bread.

    To Serve

  • Slice the bread and plate it up. Traditionally, you'd probably want to put a tea towel or something over it to keep it warm (if you had a little wicker basket that would be cool, but don't use your Easter basket, that wouldn't be as cool). Set the table (treat your guest like they're in a restaurant!) with plates, forks, napkins, salt/pepper, whatever. Salad bowl with tongs or a giant spoon on the table, either individual small bowls for the salad or small plates

  • After you're done with salad, go make your plates (ask how hungry she is and use your best judgement and...

  • Pile the spaghetti on a plate, spoon some sauce on top of it, sprinkle some grated cheese on top. Be neat, presentation counts. Do this FOR her - it's not like a family pot-luck if you're new friends - you're making a presentation, do it neatly too. "I can cook" - and she isn't tonight - means you're treating them like they're in a restaurant; make a nice, appetizing presentation and serve them, don't make 'em scoop things out of pots on the stove :)

    Try to keep the mess in the kitchen to a minimum as you're cooking, that makes a big impression (you probably don't want to come off as an amateur, given the question) -
    Hope everything goes great for you - good luck and have a great evening!
u/flextrek_whipsnake · 3 pointsr/WildernessBackpacking

https://www.rei.com/product/127720/rei-co-op-backpacking-bundle

That's a pretty good deal for what you get. Note that the sleeping pad is not an optional item. You need insulation from the ground. You'll also need a pack, and on a budget I would recommend the REI Coop Flash 55. REI has a reputation for being expensive, but the REI brand stuff tends to be pretty good value.

You can also keep an eye on used gear on Craigslist. It's not uncommon to find used gear in good condition for 50% off retail. Good brands to look out for are Osprey for packs, Big Agnes for tents, Western Mountaineering/Feathered Friends for bags (tons of brands here), and Thermarest for pads. There are way more good brands (e.g. NEMO), but those are the big ones known for high quality.

Beyond those four things, you will need:

  • Cook set: Stove and a pot. The MSR Pocket Rocket is great, but if you're really strapped for cash you can make a DIY alcohol stove out of a beer can (I really don't recommend it). This is a really popular pot for backpacking on the cheap. For utensils, grab a plastic spork from Taco Bell or something. Knorr pasta sides + spam singles are a great cheap backpacking dinner. You can also ignore all of this and just eat cold food.
  • Water filter: Sawyer Squeeze. Watch some youtube videos on how to use it.
  • Headlamp: Black Diamond is the main brand here. Just get the cheapest one you can find, or skip it and bring the lightest flashlight you own.
  • First aid kit: Don't buy a premade one. You need ibuprofen, benadryl (doubles as a sleep aid), anti-diarrhea (not necessary but when you need it you really need it), assorted bandaids, strong tape, gauze, and neosporin.
  • Water storage: 1L Smartwater bottles (or any brand of 1L plastic bottles, but Smartwater is the classic backpacker choice for their superior durability). Necessary capacity depends on where you're going, but at least 2L.
  • Rain gear: Frogg Toggs
  • Insulating layer: You probably own a fleece or puffy already, so bring that.
  • Miscellaneous: Hand sanitizer, toilet paper, bug spray

    I probably forgot something but that should cover it.
u/BlackWind13 · 17 pointsr/entwives

To make a magical tea is fairly easy. The first thing we need to do it make the THC into a liquid.

For tea, milk is going to be your best bet. Use whole fat milk preferable, DO NOT USE FAT FREE MILK. THC is fat soluble, meaning you need fat to draw the THC out of the magical herbs.

What you will need:

1/2 cup of Milk

quarter (1/4) of an ounce(z) of weed (which is just over 7 grams)

A good grinder (or a clean coffee grinder that you use for NOTHING other then grinding weed) Good Ginder on amazon

A Strainer Strainer I use on amazon

A pot or pan (i'd give you an amazon link for this.... but i'm sure you can a pot or pan on your own XD )



  1. Grind up the weed till it it nice and fine.
  2. Combine all of the weed and milk
  3. Heat the milk till hot on a stove top (DO NOT LET IT BOIL)
  4. Reduce the heat and let it stay rather warm for about an hour or so. (DO NOT TAKE A 420 BREAK!)
  5. Make a tea (black works/taste best) Optional: add sweeter of preference.
  6. Take milk off heat, and strain the weed from the milk. (this weed is now useless. All of the thc has been taken out so you can throw it away)
  7. Add three TABLESPOONS (or six teaspoons) of milk to your tea. Mix well.
  8. OPTIONAL: Pour mixture into a clean pot and heat till the tea rises a little. This mixes it well. I am Indian and when we make Chai (a black tea with milk and spices) we do this. It blends the milk into the tea.

    Drink and enjoy.

    Your welcome

    Yeay for entHusbands!


    PS Mods can I get a fair for being a entHusband that helps support entWives? <3 all you lovely ladies and especially my ent wife!

u/IonaLee · 7 pointsr/Cooking

If I were to build my kitchen from scratch, it would be pretty much what I have today w/out having to go through all the old, cheap stuff that I wound up buying getting rid of because it was low quality and wore out or broke or didn't work as well as it should have. So as follows:

All Clad Stainless:

  • 12" skillet
  • 1.5 qt pot
  • 3 qt pot
  • 8 qt stock pot (I have the 12 qt but most people won't use something that big

    Cast iron:

  • 12" skillet
  • 8" skillet
  • other cast iron pieces for grilling that most people won't use

    Enameled dutch oven (Staub):

  • 3 qt round cocotte
  • 7 qt round cocotte

    Various Appliances:

  • Kitchenaid mixer (hand mixer first, then stand mixer)
  • Cuisinart stick blender
  • Coffee maker (I have a Cuisinart, but I'm not stuck on the brand)
  • A toaster oven (again, I have Cuisinart, but check reviews)
  • An electric kettle (no brand specific)
  • Vitamix (optional - I love mine and use it daily)

    Knives:

  • Shun 10" chef knife
  • Shun 4" utility knife
  • No name super-thin flexible fish filleting knife that debones poultry like it was butter
  • Honing steel
  • Magnetic strip for storing knives

    Other misc stuff:

  • Fish turners in all sizes
  • Good set of bamboo (not wooden) spoons/spatulas
  • Set of silicone scraper/spatulas
  • Oxo tongs in various sizes (at least short, med, long)
  • A mandoline slicer
  • Epicurian cutting boards
  • Microplane grater/zester
  • A variety of mesh strainers (I use them more than colanders)
  • Thermopop instant read thermometer
  • A good quality probe thermometer (the kind you leave in the oven)

    Bakeware:

  • A basic set of Corningware
  • A couple of half sheet pans


    Fun things to have if you think you'll use them:

  • Pasta maker or attachment for your Kitchenaid
  • Ice cream maker
  • Bread machine

    These are the things that I have right now that I'd get from the start if I were starting over from scratch. I have other stuff, but it's been gathered over time and I'm sure I've left out a few things, since I'm kind of working off the top of my head. Oh yeah, like a good set of storage stuff (Rubbermaid or similar) and a garlic press ... and ... and ... :)
u/SickRose · 3 pointsr/Random_Acts_Of_Amazon

While they're a fantastic tool, a stand mixer is expensive. However, having a mixer on hand can be insanely useful. A decent handheld mixer can do the job for way less. Aside from that, these would be my suggestions.

1.) Knives. Get something decent and try to learn to keep them sharp. you don't need a huge knife block, 2 or 3 basics will do the trick. A small and large basic knife and a serrated knife will be plenty to start with. A set of basic cutting boards to go with these as well. Get more than one because you shouldn't cut raw meat on the same board as cooked meat or veggies and so on.

2.) Measuring tools. 1 set of measuring cups, 1 set of measuring spoons, 1 liquid measuring cup. I prefer metal for the first two and pyrex for the last. In my experience the numbers wear off the plastic ones pretty quickly and they stain. And yes you need all 3, liquids are measured differently than solids.

3.) Graduated mixing bowls. Pyrex are also great for these. I have this set and they have served me well.

4.) Pans. These really depend on what you want to do. If you want to focus more on cooking start off with a few basics. A larger stock pot, a sauce pan, one or two frying pans (i prefer to have multiple sizes) and some basic pans for the oven. A 13x9 metal or glass pan is a must have for me as well as an 8x8 or 9x9 square pan. If you want to bake as well you'll need to add cookie sheets and possibly a few more specialized items like muffin pans. Nonstick is sometimes frowned upon by chefs and cooks, but truth be told they're fine for most applications. Personally, I highly recommend against silicone pans. In my experience they smell foul and are a pain to clean.

5.) Utensils. Do not get the cheap shitty plastic set. Just don't. It's a waste of money. I cannot count how many cheap plastic spatulas I've thrown out because they melted or peeled or something. Go with silicone instead. You can use metal, but keep in mind metal tools+nonstick pans=scratched ruined pans. (This does not apply to spatulas used for things like stirring or spreading frosting btw, only to ones you will use on your stove). As for as what you'll need, I would suggest a set of wooden mixing spoons, and a set like this that includes the basic items; a normal spoon, a slotted spoon, a turner, and a pasta fork.

6.) Specialty utensils. Once again, these depend on what you want to do. Whisks are handy for a lot of things and a box grater comes in handy. A silicone pastry brush is nice for certain things and easier to clean than a normal one. A basic strainer was something I didn't realize how useful it was til I got it.

8.) Other Basics: Oven mits, towels, kitchen twine, tupperware in multiple sizes, egg separator, can/bottle opener.

9.) A basic cookbook. I'm a huge fan of this edition of the BH&G cookbook. On top of a lot of basic, fun recipes it includes a lot of extra information about tools, techniques, and some nifty tips and substitutions. I have a separate binder of my own recipes, but this is my most referenced cookbook.

What sorts of food are you hoping to learn to cook? I can expand on any of this depending on your interests.

u/RygorMortis · 2 pointsr/Ultralight
  • You should absolutely look to buy your pack last, once you have everything else sorted out. If at that point y our base weight is >10lbs, and total weight is around 20lbs, then looking at a frameless pack is fine, but if you end up much higher than that then you will really want a pack with a frame. Also you will be able to estimate how much space you need and avoid having to return the Burn if it ends up being to small.

  • The EE APEX Rev is $185 for a 30° quilt. I have the older version, and a few other people here have the same thing, and we all love it. It takes up a bit more space in your pack, but the price is great, and the quality is excellent. You also have the Burrow Econ 20° that you mentioned in the same price range.

  • That Costco throw will only be good to around 50°, and for someone your height it will be short, even if you modify it. I'm 5'9" and it was ok for me, but I've since given it to my dog to use on trips.

  • You don't have much to lose by testing out the GG pad, they're cheap so if you don't like it it isn't the end of the world, just make sure you try it at home first. Nothing is worse than realizing you hate it when you're out on the trail with no alternative.

  • For toothbrush just go to Target and buy a cheap brush, I cut the handle on mine so it would fit in a Ziploc bag and it weighs .25oz

  • Pack liner all the way. They weigh 2oz and keep everything inside dry. Things on the outside don't need to be dry anyway. Pack covers are less than ideal, especially once water starts running down the back

  • Replace your rain jacket with Frogg Toggs, saves you 5oz for $15. The FT pants suck, so I would leave them at home.

  • Ditch the sleep clothes. If it's warm you won't need them, and if it's cold you will want something warmer.

  • You can save 3-4 oz with a new pot. Something like a grease pot is cheap and works well.

  • Depending on length of trip I would leave the charger or get a lighter one. Anker makes some great ones

  • You could probably lighten up a lot of you Miscellaneous stuff by paring down your FAK, carrying less sanitizer or sunscreen, and fewer wet naps and all.
u/s_s · 8 pointsr/Ultralight

Philosophy: spend as much money as you can on the best Big 3 you can. Leave worrying about shaving grams with titanium mugs and other small shit until you get bored and you budget is bigger. :)

Big 3: $610

  • Tarptent double rainbow - $275
  • Enlightened equipment - RevX 40 - $180
  • ULA CDT - $135
  • Thremarest Ridgerest SOlite (Torso length) - $20


    Cooking: $24.50

  • Stanco Greasepot: $10
  • Tritan LMF spork: $2
  • Supercat stove: Free
  • Aluminum foil windscreen: free +effort
  • Reflectix pot cozy: $10 + effort
  • Bic mini: $0.50
  • Waterbottles: 2x 1L Kroger-brand generic smart water bottles: $2


    First Aid: $32

  • Scentless Zinc oxide creme: $5
  • Moleskins: $2
  • Dr. Bronners unscented baby-mild soap: $5
  • Band-aids: free
  • Ducktape: free
  • ibuprofen: free
  • Imodium: free
  • 100% DEET: $5
  • sunscreen: free
  • Aqua Mira tablets: $15

    Clothing: $64

  • baseball cap: free
  • bandana: free
  • synthetic t-shirt from walmart: $5
  • dri-ducks 100 wt fleece $32
  • nylon gym shorts: free
  • running shoes: free
  • socks (2 pair): $27
  • garbage bag poncho: free

    Other: $58

  • headlamp: $35
  • leatherman squirt: $23

    Total: $788.50

    base weight : ~10lbs
u/yepitsjana · 3 pointsr/tea

I drink looseleaf with an infuser like this one, or in a ceramic teapot (haven't gotten around to shelling out for a clay one yet.) This is my process for making black tea, which is what I usually drink.

  1. Put water in the kettle. Bring it to a boil.
  2. Pour a cup or so of water in the teapot or infuser, put the lid on, and let it sit for a few minutes to warm up.
  3. Bring the kettle back up to a boil. (If you're using a kettle on the stove, just leave the burner on until the second pour in step 6.)
  4. Dump the water out of the teapot.
  5. Put in a few teaspoons (this will vary according to taste and will change as you get more practice) of tea in the teapot.
  6. Pour boiling water over the leaves, as much as you're planning to make (this, too, will vary, and you'll settle into a usual amount. A few cups, perhaps).
  7. Wait 3-5 minutes (I set my phone timer for 4).
  8. Pour into a cup. If you're using a teapot with the loose leaves floating around inside, strain it. I use this strainer, but if you want to go fancy, you can get something like this. They just sit on the rim of the mug.
  9. Add whatever you want. I usually do a few drops of liquid stevia and a squeeze of lemon juice. Sometimes I'll do a little cream instead of the lemon. Sometimes it's just sweetener. Sometimes I drink it without anything added. Depends on how I feel.
  10. Enjoy!

    I'm not a huge fan of tea bags, because I'm sort of elitist about my tea and because I can't find many bagged teas that are as delicious and full-flavored as looseleaf teas.

    When I'm drinking tea, it's usually before or with breakfast, so I'm generally just eating breakfast alongside it. However, for a treat, I like to get some McVitie's digestive biscuits to nibble on with a pot of tea. If you're American, you can often find them in international food stores (or order online!). They go wonderfully with tea, and they're way more appetizing than they sound.

    I hope this helped, and that you can forgive my penchant for abusing paretheses! :)
u/timconradinc · 2 pointsr/recipes

I wish my zucchini would grow, but, alas. Stupid end-rot.

Two great ways to make zuchini - both are better if you have a mandolin

Fried Zucchini Matchsticks

  • using the 1/8" x 1/8" setting on the mandolin, cut the zucchini into matchsticks.
  • heat up a frying pan with canola oil in it to a decently high temp
  • put the zucchini into a plastic bag along with a tablespoon of flour - just enough to coat the surfaces. You might need more/less flour depending on your reality.
  • Put small handful of the flour coated zucchini into the oil - don't put too much, less is better than more, since it won't decrease the temp as much. When it looks slightly brown, remove using a spider and put into a paper towel lined bowl.
  • Add a small amount of garlic salt to each batch, or a bunch at the end. The flavor will get absorbed better when you do it earlier, etc.
  • Serve.

    These are a little bit more like dumplings, but still good

  • using the 1/8" x 1/8" setting on the mandolin, cut the zucchini into matchsticks.
  • If you had, say, 3 or 4 1" diameter x 4" zucchinis, matchstick 1 1.5" diameter onion, as well.
  • Mix up the onions and zucchini's
  • crack an egg into a bowl and mix with fork
  • add 1tsp salt, 2 tbsp pepper, 1 tsp red pepper flakes (or less to taste). Add 1 tsp garlic powder and 1/2 tsp cumin if you're feeling saucy.
  • Mix well and add the zucchini & onions to the mix. Then add a few tablespoons of flour. This should end up more pasty than the first bunch.
  • Put about 1/4" of oil in a pan. You could do more. It's up to you. Heat up until it's nice and warm.
  • Scoop out a ball of the mixture and put it into the pan. Let it cook for awhile, until it's nice and brown, then flip, and cook the other side until it's nice and brown
  • Remove and maybe salt some more. Or maybe some garlic salt. Or, whatever turns you on.
u/Jurph · 48 pointsr/Coffee

I can help you out! A phin is my daily cup, so I've got my particular model dialed in pretty well. Also, I have some foodservice experience so I can sort of estimate how you could make this work.

I use 16g-17g of freshly-ground beans in this 11oz phin. I use water between 200F-205F, splash in just enough to cover the grounds -- so that no "standing water" is visible" -- and wait 30s. Then I fill the phin and cover it. Grind size is the 5th setting on a Bodum Bistro burr grinder. I can make 4 phins in my kitchen in about 5 minutes, and then 3 minutes of cleanup, so assuming the people at your festival line up in an orderly fashion and you've got a very good process... You need a way to boil water, a set of 24-50 phins, and a team of 3-6 people to divide up the tasks:

  • Boil 3 liters of water
  • Measure out 16g parcels of pre-ground coffee into 8 x 11oz phins stacked on cups
  • Pour hot water onto coffee to soak, then pour again to brew
  • Take phins from pouring station to serving area; place alongside ice glass
  • Recover, wash, and dry the used phins; discard coffee grounds

    To do 900 liters like this will require a dedicated team of 3-6 people; they will be producing no more than 2 servings per minute, even at peak demand.

    If you're trying to make that many liters, you need to forget the idea of a phin.


    You have plenty of time to work ahead, so I would suggest buying some large 10-gallon coolers and some large nut milk bags and going for cold brew. Use this table to figure out your ratio. For each 10-gallon cooler you'll want to fill a nut milk bag with 60+ oz. of coffee beans, ground moderately fine, and let it sit for ~24 hours before removing the nut milk bags. If you're willing to accept some shrinkage, you can taste the coffee each hour after ~20 hours have passed and figure out when it's perfect. The key is to remove the nut milk bag once the brew is strong enough.

    Cold brew can sit refrigerated for almost a week without going bad. You're going to need 24 of those 10-gallon coolers, though, and 24 nut milk bags... and that means minimum 90 pounds of coffee beans.

  • 24 Coolers @$50 = $1,200
  • 24 Nut milk bags @$9 = $216
  • 100lb. coffee @$12/lb. = $1,200
  • Foodservice-size pouches of sweetened condensed milk = ???
  • Truck rental to move 240 gallons of coffee and coolers = ?

    This is going to be much less expensive than trying to buy several hundred phins (!) and boiling 240 gallons of water on-site / on-demand. You probably can sell back the coolers, or get a good resale price for them on the open market, when you're done with them.

    Each cup is going to cost you $1.50 or more to produce -- not counting the labor and assuming nearly-free water -- so sell it at a fair price.
u/Karebear921 · 2 pointsr/Random_Acts_Of_Amazon


1.) [Something that is grey.] (http://www.amazon.com/PetFusion-SmartGrip-Litter-Gray-Twist/dp/B007SQFRMU/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=35DW5BWHD972D&coliid=I38TYTP3QO3VYV)

2.) [Something reminiscent of rain.] (http://www.amazon.com/Musical-MP-200-8-Inch-Rainmaker-Shaker/dp/B000CBURPU/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=2YFT1UP19UC6T&coliid=I3SD8BF3BVM32F)

3.) [Something food related that is unusual.] (http://www.amazon.com/Nut-Milk-Bag-New-Improved/dp/B00158U8DU/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=3S72V8PR4PYO1&coliid=I2AH1R1GSQ52JT)

4.) [Something on your list that is for someone other than yourself. Tell me who it's for and why. (Yes, pets count!)] (http://www.amazon.com/Mommys-Helper-Car-Seat-Shade/dp/B00125NZSQ/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=2YFT1UP19UC6T&coliid=I1TXQG28XXBC0I) For my daughter, so she doesn't melt in the car.

5.) [A book I should read! I am an avid reader, so take your best shot and tell me why I need to read it!] (http://www.amazon.com/The-Girl-Left-Behind-ebook/dp/B00BSY6U6K/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=ZJTYBG9S817P&coliid=I13JIN1E80H7G) Well, I haven't read this one yet, but I read her last book, Me Before You, a few months ago and LOVED it.


6.) [An item that is less than a dollar, including shipping... that is not jewelry, nail polish, and or hair related!] (http://www.amazon.com/Home/dp/B002G690B6/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=LVUGPBTDLHFS&coliid=I2V27LFTC98I6K)

7.) [Something related to cats.] (http://www.amazon.com/Da-Bird-Cat-Toy-Store/dp/B000F9JJJE/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=35DW5BWHD972D&coliid=I32WEJ4UV0RR)

8.) [Something that is not useful, but so beautiful you must have it.] (http://www.amazon.com/Japanese-Colorful-Rainbow-Synthetic-Costume/dp/B00966CIAO/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=VF4I3JWXLPHE&coliid=I3J6CNZ64SMNW5)

9.) [A movie everyone should watch at least once in their life. Why?]
(http://www.amazon.com/Pride-Prejudice-Restored-Edition-Colin/dp/B00364K6YW/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=ZJTYBG9S817P&coliid=I2JAGS8BIXE6M9) Because Colin Firth.

10.) [Something that would be useful when the zombies attack. Explain.] (http://www.amazon.com/Lodge-L10SK3-12-Inch-Pre-Seasoned-Skillet/dp/B00006JSUB/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=3S72V8PR4PYO1&coliid=I14266M2SVKSXM) Well, if I had to survive on my WL items alone, I would surely die. BUT, I figure this could at least come in handy to cook over open fires and it is the most weapon-like thing on my list.

11.) [Something that would have a profound impact on your life and help you to achieve your current goals.] (http://www.amazon.com/Reebok-Kettlebell-10-Pounds-Lime-Green/dp/B008R5HY54/ref=wl_it_dp_o_pC_S_nC?ie=UTF8&colid=39MD4F4AQ4MXM&coliid=I2XGPU1DE4SJW5&psc=1) Gotta get off the baby weight!

12.) [One of those pesky Add-On items.] (http://www.amazon.com/Kotobuki-Plastic-Egg-Mold-Fish/dp/B002TZ04JG/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=LVUGPBTDLHFS&coliid=I2PHEI57WW2PIY)

13.) [The most expensive thing on your list. Your dream item. Why?] (http://www.amazon.com/Burley-Encore-2013-Bike-Trailer/dp/B00AVUHUEI/ref=wl_it_dp_o_pd_S_nC?ie=UTF8&colid=2YFT1UP19UC6T&coliid=I15NA2PJZUXBY4&psc=1) Maybe not my dream item, but the most expensive for sure. My husband and I love biking, but right now I'm sidelined since we have a 1 year old. This would let us all go!

14.) [Something bigger than a bread box.] (http://www.amazon.com/Tree-Condo-Furniture-Scratch-House/dp/B003XLIVZ4/ref=wl_it_dp_o_pd_nS_nC?ie=UTF8&colid=35DW5BWHD972D&coliid=I33YA670HLM8GP)

15.) [Something smaller than a golf ball.] (http://www.amazon.com/Yellow-Gold-Peridot-Dangle-Earrings/dp/B001H54K4O/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=24R3M5GIPRKSE&coliid=I25YHXC05Q9VTT)

16.) [Something that smells wonderful.] (http://www.amazon.com/Tea-Forte-Loose-Leaf-Canister/dp/B006TZFOVU/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=28JN11TB2DHP4&coliid=I3P4PBFBU5HWL6)

17.) [A (SFW) toy.] (http://www.amazon.com/Fisher-Little-People-Friends-Exclusive/dp/B008ZUGOAW/ref=wl_it_dp_o_pd_S_nC?ie=UTF8&colid=2YFT1UP19UC6T&coliid=IIMNWL3OA8808)

18.) [Something that would be helpful for going back to school.] (http://www.amazon.com/Wilton-2109-0309-Ultimate-Professional-Decorating/dp/B008GXE7P2/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=29KYW0DBB8ME2&coliid=INH34JY48VH4F) If you are going to school to become a baker.

19.) [Something related to your current obsession, whatever that may be.] (http://www.amazon.com/Blendtec-40-620-54-Twister-Jar/dp/B0087Q1T1S/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=29KYW0DBB8ME2&coliid=I394DCB2QJ4RAZ) Making my own sprouted nut butters!!

20.) [Something that is just so amazing and awe-inspiring that I simply must see it. Explain why it is so grand.]
(http://www.amazon.com/Fisher-Price-Little-People-Friends-Wheelies/dp/B00650F5SG/ref=wl_it_dp_o_pC_nS_nC?ie=UTF8&colid=2YFT1UP19UC6T&coliid=I3RS9BP4QYQAC7) Because tiny Super Friends in cars are awesome for raising a baby nerd. (On a related note, this question made me realize that I am boring and practical.)


fear cuts deeper than swords

u/matthewrozon · 1 pointr/backpacking

You do not have to spend a lot. Here are some suggestions that I choose to use even though I could spend the money on more expensive gear.

Pack: Rent until you decide you want to do this a lot and have already bought the rest of your gear

Tent: rent it for this trip if you don't already have one. If you do, it's best to split it up, poles and fly for you and tent for him or vice versa

Sleeping bags, bring them if you have them or rent

Stove: http://www.amazon.com/Ultralight-Backpacking-Canister-Ignition-silvery/dp/B00ENDRORM/ref=sr_1_1?ie=UTF8&qid=1396264963&sr=8-1&keywords=backpacking+stove Works just as well as the 50$ one.

Water filter: http://www.amazon.com/Sawyer-Products-SP128-Filtration-System/dp/B00FA2RLX2/ref=sr_1_1?ie=UTF8&qid=1396265006&sr=8-1&keywords=sawyer+mini+water+filter cheap, durable, no moving parts to worry about and it's super light

Pot: A lot of people use this, but it might be a bit small for you depending on what kind of food you're going to cook but this works well for freezer bag meals http://www.amazon.com/Stanco-Non-Stick-Grease-Strainer-Black/dp/B000MVTIOQ/ref=sr_1_1?ie=UTF8&qid=1396265044&sr=8-1&keywords=grease+can

Long Johns and other clothing: Walmart usually has decent options. Make sure that they are synthetic. You may find that you already have a few things if you look through your clothes at home. Depending how thick they are your snowboarding socks might make good hiking socks or if you have long underwear for snowboarding they would be useful camping.

What are you doing for shoes? Do not waste money on boots if you don't already have them. 90% of trails can be done in good running shoes and 95% of trails can be done in light hiking shoes.

Misc hints: For water bottles just re-use old gatorade bottles, those nalgenes are super heavy. Think about getting two hiking poles instead of just walking stick but this is a preference thing. Avoid cotton at all costs and have fun!

u/pammylorel · 2 pointsr/ibs

Tools:

I ordered Life Extension Bifido Gi Balance capsules on AmazonThis is what I use https://www.amazon.com/gp/product/B008968GLW/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Whole milk - it seems that people recommend using regular whole milk (non organic or raw etc.) because it yields the best result in making the yogurt. If you want less whey/waste, use Fairlife brand milk Whole. It is ultra-pasteurized but expensive.

I probably have to buy a whisk for stirring, a cheesecloth for straining, a food thermometer for checking temperature, maybe containers to keep the yogurt in, and large-cube ice tray for freezing the starter.I'd recommend a strainer such as this: https://www.amazon.com/gp/product/B01MRDZXXK/ref=oh_aui_search_detailpage?ie=UTF8&psc=1And these bags, big enough for a gallon, instead of cheesecloth: https://www.amazon.com/gp/product/B071CWTLY5/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Starter: from what I understand, you have to make the "Starter" first, which is basically a small, concentrated batch of yogurt, made from the contents of the probiotic capsules and prepared milk.Starter can take up to 24 hours. I use a programmable food dehydrator to set the starter on to keep it consistently warm. https://www.amazon.com/gp/product/B012CG8N26/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Sterilize the cooking container, in my case the Instant Pot cooking pot ("how to" in This Old Gal's recipe).I have never sterilized the container, my dishwasher sanitizes which seems to be enough.

  1. Pour 6oz (u/resistingdopamine says 3oz, so I'm not sure which) of milk into the room temperature/cool pot and warm it to 180F (Do you keep it there for a few minutes? how to keep it there without its temp. rising above 180F?) Whisk the milk every 10 mins to keep the temperature even throughout the pot - make sure to whisk before checking temp to get an accurate reading. With Instant Pot this is done using the "yogurt" button, then "adjust" button until it says "boil" It doesn't matter how much inoculate you make. I use a small sauce pan and thermometer for such a small amount of milk for the inoculate. Stir constantly to avoid scorching. I am generous and usually add two capsules per ounce. Using the IP for this step is way, way overkill.
  2. When it reaches 180F, remove the pot from heat, and place it into a sink filled with cold water. Whisking often (again to keep temp. even), cool milk down to around 105F. Remove from water. Skip the sink, use a small bowl of cool water for such a tiny amount of heated milk.
  3. Inoculate the milk with the probiotic: Open up the capsule(s), and dump the contents into the prepared milk (u/resistingdopamine says to use 1 capsule, while u/pammylorel says to use 3, so perhaps they can clarify). Throw away the empty capsule(s). The more you use, the quicker the inoculate will set up. It's not really a precise science but I use more to be on the safe side.
  4. Incubate the mixture: Put the pot back on the heat source (your oven, food dehydrator, yogurt maker, instant pot or w/e you're using). In my case put it back inside the Instant Pot and use "yogurt" function on "normal". You need to keep this at 105-110F for around 15 hours, until it becomes a solid mass. (Not sure if needs to be whisked during this time to keep temp. even during incubation - need clarification) If you use the IP for inoculate, instead of a food dehydrator, I would put water in the large IP pot and the starter in a smaller bowl in the water, like a hot water bath, until inoculate is firm.
  5. Remove from heat source and chill in refrigerator, covered an undisturbed, for about 7 hours. No need to chill it before using.
  6. Strain the Whey out: line a strainer with a cheese cloth and place the contents of the pot inside, allowing it to strain, over a pot/bowl (Covered?) in the refrigerator for 3-4 hours. No need to strain inoculate. Just stir it up.
  7. This is your "Starter" to make batches of yogurt. Set aside 1oz, about 2 tablespoons, to make your actual batch of yogurt and freeze the rest for future batches. You can use the large ice cube trays (made for whiskey ice cubes) to store in freezer. Put about 2 tablespoons in each division, covered tray with a ziplock bag, and freeze. Once it freezes, I pop the cubes into a ziploc for easy storage. You can use regular cube trays, just use two or three per batch of yogurt.

    Making the Yogurt: From what I understand, to make the yogurt, you perform almost the same process as you did to make the Starter.

    Defrost the Starter: defrost the Starter cube you will be using to where it is no longer frozen. No need to defrost, once the milk is heated and cooled to 105-110 degrees throw the cubes in. They will melt.

    You prepare the milk the same way - you can use a gallon now. Sterilize the container (skip)pour in milk, get it up to 180F while whisking, cool in cold water in sink while whisking, take a cup of the prepared milk (cooled to 105-110) and mix it with your starter in that cup to temper it before using it to inoculate the pot, Place the contents of the cup with the starter into the pot, put pot back on heat source and incubate it for 15 hours, chill in fridge for 7 hours, strain for 3-4 hours, and place in a container for storage in your refrigerator (Timing is not relevant, I rely on the appearance of yogurt. I prefer to chill overnight before straining. I also use the aforementioned bag and strainer instead of cheesecloth.)

    Dosing and Questions:

    u/resistingdopamine mentioned taking 1 BB536 probiotic capsule+1 cup of the yogurt, twice a day, morning and night. Not sure if everyone who had success followed with dose. u/MaddinOrLynch, u/Trindolex are some people who have had success stories that I've seen here.

    I've read advice to avoid probiotics and fermented foods while doing this, to make sure that they don't out-compete the BB536. I'm not sure if you can start eating them again (I personally love sauerkraut)?

    So from what I understand, the first batch takes a couple of days to make as you have to make the first Starter, and then use that to make the first batch - so two batches back-to-back? Yes

    Should I keep the milk at 180F for a few minutes, or transfer it to cold water immediately? How does one keep it at 180F without the temp. rising further? Cool immediately. I have found that my IP is really good about beeping at the perfect 180 but use a thermometer too.

    I know most IBS sufferers seem to have negative effects from dairy products, including yogurt - is it different with this yogurt? The bacteria eat the lactose which is the bad guy.

    Should a person be whisking during incubation (when it's standing at 105F for 15 hours)? NO NO NO

    I've heard the longer the incubation period, the more potent the yogurt becomes and less lactose it has - is there a point of incubating for over 15 hours? Once it sets up, it's done.** No more incubation needed**.

    I have read that you shouldn't keep the Starter for more than 3 weeks. Should you just freeze parts of the new batches for Starter after? No, use starter as the primary basis for new batches. If you just use yogurt, the bacteria get weak. Should you add another capsule at any point when making new batches? I use a bit of the last batch of yogurt and a couple cubes of frozen starter in each new batch. I have never had a bad batch and it gets much quicker to make once you do it a few times, practice makes perfect.
u/treadedon · 2 pointsr/AppalachianTrail

My Suggestions:

  • The quilt looks like it would work. At first I was going to agree with everyone else about not bringing one for both but the Accomplice, for the most part, is 2 sleeping bags sewn together. What degree do you plan on getting tho?

  • The cook set could be replaced with something lighter. Not sure if you want those cups but this is only like 3 oz: http://www.amazon.com/Stanco-Non-Stick-Grease-Strainer-Black/dp/B000MVTIOQ/ref=sr_1_2?ie=UTF8&qid=1452001853&sr=8-2&keywords=grease+strainer If money isn't tight, the TOAKS Titanium pot is the upgraded version of what I've linked.

  • 16 oz of duct tape seems excessive.

  • The Dry bags seem heavy. You can get others that weigh about 2 oz. http://www.seatosummit.com/product/?item=Ultra-Sil%26reg%3B+Nano+Dry+Sack&o1=0&o2=0&o3=511-32

  • I think you could get away with the speaker but for 22 oz. I would rather get headphones that are significantly lighter.

  • I would forgo the Gopro. Phone camera works fine. HYOH tho. GoPros do take really cool shots. You just have 4.54 pounds in electronics alone.

    Response to your Questions:

  • From all the other gear lists I've seen, you have the appropriate amount of clothing. Weight conscious people usually forgo pants for shorts, have 2 base layers, a nice puffy, a rain/wind shell and that is about it. Don't forget light pair of gloves.

  • Go to the retailer site and they usually have the dimensions of what you are suppose to get.

  • I've seen some people with it but I would say majority do not. Most that have the bug net for their face usually are bivy/tarp people. Unless you are overly attractive to bugs I would ditch it.

  • I would just get a cheap/light pair of gloves to be honest. Nothing worst than freezing hands as you try and take down/set up your tent.

  • Works for some, I tried it. For me took to long to boil water, imo. If you know what you are doing it will be fine. My recommendation is get a wind screen. If it becomes a pain get a http://www.cascadedesigns.com/msr/stoves/rapid-cooking/pocketrocket/product or something similar. I'm not a fan of the jetboils, I believe you can't cook in them.

  • I can't imagine you will have a problem but I'm not completely sure. All the vids and trail time I've seen there has been lots of spots. You just may have to be a little more selective.

  • See above

    Good luck! If I see a couple with a dog and a cloudburst I'll say hello!
u/Corndog_Enthusiast · 4 pointsr/Kava

I've only felt a kava hangover once so far, and it was with a tudei variety I bought from a botanical vendor. Where did you get your kava from? If your vendor didn't supply reliable info regarding the source and variety of your kava, then I'd recommend trying the Waka (warning: very pungent) or Fu'u from Bula Kava House, or any variety of kava from Gourment Hawaiian Kava.

If your kava is good, the next thing I'd suggest is trying the traditional hand-straining prep, rather than blending and straining like you're doing right now. You might be consuming too much plant material with your current prep method, which I've found to increase the possibility of short-term nausea. I'm hand-kneading my kava with this nut milk bag that I bought on Amazon. It feels very durable compared to the previous three strainer bags I've burned through already, and it's large enough to make big batches of kava if you wanted to. I usually add about 2 Tbsp of kava to my strainer bag for every cup of lukewarm water I use, then knead vigorously for ten minutes. You know you have a potent batch when your kava has an oily sheen on the surface, similar to an oil spill on asphalt.

My normal kava night involves 6 Tbsp kava and 3 cups of water, which should be around 4-5 shells. I usually drink my first 3 shells within 30 min, then drink each remaining shell in 15 min intervals. This will leave me feeling pretty good for 3 hours or so, at which point I will be perfectly relaxed for sleep. This always leaves me feeling refreshed in the morning with no nausea whatsoever.

Good luck!

u/kageurufu · 5 pointsr/IndianFood

Most restaurants (not necessarily Indian food, but in general) use food processors like this for doing smooth purees and pastes. I got a Ninja 3-in-1 blender and food processor set at costco that works great.

I recommend a fine mesh strainer like https://www.amazon.com/OXO-Good-Grips-8-Inch-Strainer/dp/B00004OCLX or https://www.amazon.com/New-Star-Foodservice-38071-Reinforced/dp/B00LV3227O if you want to get perfectly smooth sauces. Using the back of a spoon or a rubber spatula to press the cooked sauce through the sieve will get virtually any fibers and bits out without any trouble

u/demosthenesss · 3 pointsr/personalfinance

I can buy unroasted beans for $12.50 for two pounds (so $6.25 a pound) at a local coffee shop here. I live in a college town so there are lots of these around, not sure if you can as easily buy it in bigger cities. You can also buy online, unroasted beans last a long time. A friend and I split one of these to start and after "committing" started buying locally. Sweet Marias has a lot of info too.

My roommate and I bought 12 pounds in January and still have probably 3 or so left and we... drink it nearly daily. Either way, much less than $10/month per person for great coffee.

The total of the other costs are probably $30 or $40 unless you go nuts. A popcorn popper (mine was $5 at goodwill, google this topic and you can find recommendations, mine is bad so I have to consistently stir it, still works fine though), something like this to cool it with (mine was way cheaper at Walmart), a $5 pour over coffee filter at Ace Hardware (only place I could find one locally wtf), and filters. Depending on the popper you might have misc other purchases to make it easier or more convenient.

Another friend bought a heat gun and uses a breadmachine set on "knead" to automatically stir while applying heat. YMMV on what works best.

The reason it's awesome is you can always have freshly roasted beans because you control batch size and how often you roast.

u/Finga_lickin · 5 pointsr/treedibles

Okay, so a while ago I said I was going to make a gummy bear tutorial and I never did so I thought it was about time I at least made a write up for them. This recipe will get you right around 200 gummy bears.

Tools:

  • Small non stick pot with a lid
  • medium non stick pot
  • 60ml Syringe - Here
  • stiff silicone spatula - Here
  • 2 small pyrex dishes - Here
  • Candy theremometer - Here
  • Fork to stir with
  • Gummy bear molds (or any other you like) - Here I also just found these
  • Measuring Cup
  • Measuring Spoon
  • Strainer - Here
  • Medium/large bowl
  • Partchment paper
  • A few large tupperware containers
  • Dram droppers for the flavorings - Here

    Ingredients:

  • 1 Package of Jello (85 grams if you have a scale) in the flavor of gummies you want
  • LorAnn oils concentrated flavorings - Here
  • LorAnns oils mold Inhibitor - Here
  • LorAnns oils Preserve-it Antioxidant - Here
  • 5 Tbsp plain gelatin powder - low quality / less chewie here High quality / more chewie here
  • 1 tsp of Soy lecthin powder - Here
  • 1/2 cup of Real Fruit juice of the flavor you want to make, get creative here, needs to be cold. Cold water can also be used but the flavor is not as good.
  • 1/4 cup of sugar
  • Glycerin - Here
  • 6 grams of Concentrates (AKA: BHO, Shatter, Wax, Oil, Hash oil, etc)
  • 1 Tbsp Coconut oil
  • Cornstartch

    Decarbing

    Pre-heat your oven to 250F - 260F, use the digital theremometer to keep an eye on the temp to make sure it stays around there and does not get above 260F. I like to place my concentrates into the small pyrex dish and decarb in that. Put the dish with your concentrates in the oven for 30 minutes. You can check it around the 30 minute mark and see if it is fully decarbed. Look for it to be pretty clear of all little "carbination" like bubbles. When those are mostly gone you are done decarbing. It will take around 30 minutes. Go a little longer if you want couch lock / sleepy time gummies.

    When it is done decarbing pull it out and set it to the side for a minute.

    Infusing the coconut oil

    Grab your medium sized pot and put a few inches of water in it. get it to a boil then turn the temp all the way down to a very low heat. When the water is ready place your dish with the freshly decarbed oil into the water bath and add the 1 Tbsp of coconut oil to the dish.

    Let the two mix for a few minutes until they are nicely combined. It shouldn't take long maybe 10 minutes max.

    Grease your molds

    At this point if you dont have silicone molds (I do and I still grease mine for precautions) grease your molds so you don't forget to do it before adding your gummies.

    Preping fruit juice (or water)

    In the second small pyrex dish pour your real fruit juice / water or whatever base liquid you are using for your gummies. I havent tried much besides fruit juice and water but you can experiment with other liquids, but don't do an experiment on a batch with THC in it just in case something doesn't work out.

    To the fruit juice / water add 1 tsp of soy lecthin and stir with the fork. Place the dish in the fridge for 5 minutes or so and stir again. Let it sit in the fridge stirring occasionaly until the soy lecthin is fully desolved.

    This liquid mixture NEEDS TO BE COLD for the blooming process to work so make sure to keep it cold.

    Mixing the dry ingredients

    In your small non-stick pot mix the following together: 85 grams of Jello, 5 Tbsp of Gelatin, 1/4 cup of sugar. Completely mix them all together and dont let any of them get wet yet. Stir and stir until they are completely mixed.

    Blooming

    Take your mixed dry ingredients and pour in your friut juice (water) soy lecthin mixture. Stir it and get everything evenly mixed and make sure there are no lumps. When everything is evenly mixed place the lid on the small pot and let it sit for 10 minutes.

    This is called "blooming" the gelatin and allows the gelatin to absorbe the water. The water needs to be cold because gelatin activates at about 120F and after that will start to set when it cools. We don't want it setting right now.

u/cryospam · 4 pointsr/mead

I made an amazing strawberry melomel with orange blossom honey and backsweetened it with lactose, and it came out fucking amazing, like drinking a strawberry shortcake, but it was like 18% ABV.

I started in my big primary container with a must made from 64 pounds of pureed strawberries and 15 pounds of honey, with 7 gallons of water. It was actually super thick when it started off, almost milkshake consistency, but the yeast chewed through all that sugar and left me with an awesome brew.

After primary, I siphoned it into nut bags designed to make almond milk from ground almonds and pressed that in my apple press to strain most of the solids. I have 10 of those bags, but it still took forever, and was by far the messiest of my brews. I ended up with like 8 gallons of mead that further racked into a single 6.5 gallon carboy.

u/Kromulent · 4 pointsr/Kava

The vendors listed in the links on the sidebar are probably the most trustworthy that you could find. They do various degrees of testing (visit each vendor for details) and they appreciate the importance of a safe, reliable product. I'm pretty careful myself, and I feel comfortable with these folks.

I think the most satisfactory results come from the traditional prep method - you'll need some medium grind kava (not micronized or instant) and a squeeze bag, which is sometimes included for free, or else buy a 75 micron bag on amazon, like this one:

https://www.amazon.com/gp/product/B071CDZPJW/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

There are full instructions on the sidebar. Once you have it down pat it's not difficult at all.

I'm not certain but I'm pretty sure it's not practical to grow your own kava. It would kind of be like growing your own coffee, it's possible, but not anything you'd really want to tackle.

u/OrbitingTheShark · 3 pointsr/slowcooking

Shopping list:

One yellow onion, two if you love onions

Head of celery

Seven or eight carrots

Package of wild rice

A bunch of spices, if you for some reason don't own spices

Powdered chicken bullion

The Thanksgiving turkey carcass that you froze, of course

Your turkey pan drippings

A "nut bag" or "mash bag". You can get a nut bag on Amazon here, or you can go to your local homebrew shop and ask for a mash bag. It takes the place of cheesecloth, and it's totally worth the investment.

Stock prep:

Put the mash bag in your slow cooker.

Thaw that turkey carcass. When it's room-temperature, hand-separate the meat from the bone. Stick the meat in a plastic bag in the fridge, and put the bones in the mash bag you put in the slow cooker. Stick the drippings in the mash bag, too.

Quarter an onion, separate out the layers, and toss all four quarters into the bag. Cut four of the carrots and four of the celery sticks longways and shove those in there somewhere too.

Add a 1/4 teaspoon of sage, a 1/4 of thyme, a 1/4 of rosemary, a dash of parsley, four or five good grinds of pepper, a teaspoon of salt, and two bay leaves. I purposely under-salted because that is something that can be done at the table to taste.

Toss a teaspoon of bullion on top.

Fold the bag up and try to tuck it underneath itself. Make sure it's easy to remove from a bunch of hot liquid in the morning, though!

Fill the crock pot about half an inch from "full" with cold water.

Turn it on Low, then go to sleep.

Good morning!

Go into the kitchen. It will smell like Turkey Mecca, but be patient! Put a towel down and, being careful not to spill a bunch of crap everywhere, lift the bag out of the slow cooker and transfer it to a plastic bag. Move the plastic bag to the garage while you wait for it to stop steaming, then compost the bones and vegetables or else give them to Fido.

Peel the rest of the carrots and slice them into coins. Same with the remaining celery: wash it and cut it into pieces. If you LOVE onion, you can cut up a whole damn onion and add it, otherwise stick to half or a quarter. Add everything to the delicious-ass broth, then walk away for two hours.

When that two hours is up, and when the entire house smells like God has blessed you with the Eternal Turkey Soup, come back and get out that bag of turkey meat. Make sure it's bite-sized pieces, then add the entire horse-honkin' thing into the slowcooker.

Set a timer for 1h30m, then reread The Name of the Wind for a couple minutes.

Finally, make your wild rice on the stove. This stuff is actually really good, but any will do. Make two cups of it, and cook it on the "light" side, because it'll suck up some soup too.

(You can also add a box of fusilli to the slowcooker about 40 minutes before you want to eat if you want Turkey Noodle Soup, but I promise you, the rice is worth your time.)

When the rice is done, dump it wholesale into the soup. Click the little knob to "Off".

It's ready.

Say a quick prayer, because this soup will make you feel like you've been touched by the turkey angel.

Edit: two pictures - the bag inside our crockpot, and the morning addition of turkey

u/habutai · 1 pointr/beyondthebump

My dude isn't old enough yet for purees, but friends of ours with old enough babies just puree up what they're having for dinner/lunch and feed it to their babies.

As for a device, I really like hand crank food mills because they're heavy duty and relatively quiet: http://smile.amazon.com/Victorio-VKP250-Strainer-Sauce-Maker/dp/B001I7FP54/ref=br_it_dp_o_nS_nC?ie=UTF8&colid=3JZ708CWL55TX&coliid=I1T5J3E6QEL3UN

If you want to go electric route, cuisinart makes a great, relatively quiet, mini food processor that does the trick pretty well.

Do not however, get this monstrosity: http://www.infantino.com/product.cfm?product_id=1445

It is the loudest thing. It seriously sounds like we're murdering a box of cats whenever it's running, and it will give you tinnitus if you don't wear earplugs while running it. We got it as a gift, and I really regret not keeping the receipt because GD it is loud.

u/b1rd2 · 2 pointsr/treedibles

I was unaware that the water might cause mold. I know that I do sometimes need it for the butter though, as it helps thin out the mix, which allows it to stir better.

If I do a 6C butter to 8Oz flower, it tends to get too thick to properly stir and I'm too lazy to grind everything into a fine powder beforehand. It's not as necessary with coconut oil though, as it seems to thin out better once it's heated. I've read both ways on the subject and for me the main reason is to help thin it.

I took a look at those presses and I like them. However, I also have a fruit press that will squeeze everything out pretty well.

The nut bags have been 'my' game changer. The ones I use will take on fairly warm oil and you can close them at the top. This allows me to squeeze as much out, then give it a shake to rearrange the stuff and then squeeze again. Plus you can hang it for a while longer to allow gravity to help out as well.
Bags: https://www.amazon.com/gp/product/B00KLT6X9W/ref=oh_aui_detailpage_o02_s02?ie=UTF8&psc=1

u/wrestlegirl · 4 pointsr/Cooking

You can definitely put vanilla beans in while it's cooking. One of the recipes I based my method off of does just that - the nut milk bag she recommends is totally worth it if you wind up making yogurt frequently. I use yogurt in dressings, sauces, as a sub for sour cream, etc so I just make the plain stuff and add fruit, jam or honey as needed.

My favorite thing to make in the IP is this chicken & wild rice soup. Feel free to sub in homemade stock or a non-box mix of rice; I also like to add some spinach after it's cooked under pressure.
For a big list of recipes, Dad Cooks Dinner hasn't steered me wrong yet. His one-pot champ is the only way I make mashed potatoes anymore.
Pressure steam bratwurst in beer for ~10 minutes; while the brats are in the IP, fire up the grill. Throw the steamed brats on the grill (or in a hot skillet) to finish.
Corn on the cob - shuck it, throw 'em in the IP, steam function for 1 minute per ear.
We eat a lot of broccoli. I take a bag of frozen broccoli, put it in a steamer basket, and pressure steam for 0 (zero) minutes for perfect broccoli. This is also helpful when I realize at the last minute that I forgot to make a vegetable for dinner.
Hard boil eggs. Put as many as you want in a steamer basket, pressure steam for 6 minutes, natural release for 6 minutes, immediately run cold water over them.
Anything you slow cook can be pressure cooked in a fraction of the time, but the IP has a slow cook function that works perfectly. I love my Crockpots. I packed my Crockpots away.

u/Acerbic_Lemon · 1 pointr/Random_Acts_Of_Amazon

Once upon a time, there was a girl who spent all her days in the kitchen. She once noticed a tiny little spider hanging out in the corner of the room. She called the spider Deputydawg and made it her pet. Every day for years, she found tiny little flies and fed the spider so it began to trust her.

One day, she was cooking and she looked up to see Deputydawg spinning a web. She smiled as he weaved up and down...but then...

He fell.

He fell into her cooking pot.

She gasped and panicked. Then suddenly she remembered that she had bought a tool perfect for such rescue operations and she managed to put little Deputydawg on the side to dry.

As he dried and thought of his ordeal, he noticed that the pot was boiling over and the sauce that the little girl was making had gone lumpy. He spun his little web onto a tool he knew would help her this time. and she picked it up and was able to stir the sauce back.

They had both had a lucky escape. Deputydawg was grateful that he hadn't fallen down that morning when pancakes and bacon were being fried.

 

The End.

u/catalyyx · 29 pointsr/intermittentfasting

Alright, I'm about to drop some knowledge down. I've posted this before (maybe on a different account) but I'm a coldbrew addict, and I'm about to change your lives.

Here's what you're going to need:

1) Space in your fridge.

2) A pound of your favorite coffee, ground, COARSE just like OP said (none of that Folgers bullshit)

3) One of these bad boys. Trust me.

4) Also, one of these. Ignore the name, They're magic.

Alright.

Take your water pitcher and actually remove all the pitcher filter shit. You can use any big container but I need a spigot to pour directly into my mouth. Once the filter and top plastic is out, all you should have is the vessel and the lid.

Fill your nut milk bag with your coffee. Place in the bottom of your pitcher and fill until the bag is covered with water, and let sit for a few minutes.

Empty out all your silt water and refill to the BRIM with water. Place it in your fridge.

If you're picky about your coffee strength, after 6 hours taste your coffee and then taste every hour until you hit a strength you desire.

Personally, I go 24-36 hours on my brew, and then squeeze the bag. My wife mixes the coffee with water since its very strong. I like the feeling of jitters in the morning.

Take the grounds and grow plants, compost, whatever floats your boat. Put the lid back on and put it back on your fridge. It will keep for 10-14 days, but I doubt it will last that long :)

u/Chisesi · 4 pointsr/Canning

If money is no object a copper pot for making jams and jellies is lovely. Something similar to this.

If you live in a hot environment it's nice to have a propane stove for canning outdoors in the Summer.

This food mill/strainer is great for making tomato juice and sauce.

http://www.amazon.com/Victorio-VKP250-Strainer-Sauce-Maker/dp/B001I7FP54/ref=sr_1_1

If you don't have a dedicated water bath canner that comes with a jar basket, finding a stainless steel rack that fits into the pot you plan on using is also a very useful thing to have. It elevates the jars off the bottom.

A steam juicer is also a nice piece of equipment.

A conical food press is also useful.

http://www.amazon.com/Mirro-9605000A-Canning-Accessories-Wooden/dp/B00002N5ZQ/ref=sr_1_12?

A good metal ladle that portions food in 1/2 or 1 cup measures makes things easier.

Cloth jelly bags are useful.

http://www.amazon.com/Norpro-615-Jelly-Strainer-Piece/dp/B001FBEHFC/ref=sr_1_1

A canning lid rack can be useful, I like mine but most don't use them.

http://www.amazon.com/Norpro-605-Canning-Lid-Rack/dp/B0000CF39X/ref=sr_1_8

Tattler lids are always useful since you can reuse them.

http://www.amazon.com/Tattler-Reusable-Regular-Size-Canning/dp/B0051PDXCQ/ref=sr_1_3

u/puffybaba · 2 pointsr/tea

Things you will need:

  • a kettle or clean microwave, for boiling water

  • a teapot or large mug and small plate, for brewing tea in

  • a mug, for drinking tea from

  • a small steel strainer (something like [this](
    http://www.amazon.com/OXO-Grips-8-Inch-Double-Strainer/dp/B00004OCLX) )
  • a source of clean water, ie bottled or a filtration system, unless your local water is good, in which case, use that.

    If you get a stovetop kettle, I recommend one that does not have seams at the bottom, and one that has a strong whistling mechanism.

    When the tea is finished brewing, just stir it up, then pour it through the strainer into your awaiting mug, sweeten and add cream if desired, and enjoy :-)
u/meatloafknight · 1 pointr/cocaine

I posted this in another thread recently; here's a pretty simple process that I use that works really well for me and my friends.

  1. Microwave a plate so it's warm to touch. Don't heat it up where it hurts to hold the plate with your bare hands.

    2a) Put your rock/powder in one of these over the hot plate.

    2b) Use something like this or the back end of a spoon if your in a pinch (although I've found that a spoon doesn't work as well for bigger rocks) to crush up your rock/powder through the strainer onto your hot plate.

  2. Use anything like a credit card to spread your powder over the plate and crush up any remaining pebbles with the credit card then make those beautiful lines.

    Perfect consistency every time.
u/StonerPanties · 1 pointr/trees

You don't have to grind it, but it smokes better if you do!


If you don't have a grinder, you can use one of these which you can find near the cooking items in places like Walmart! You take a nugget of your bud, and rub it against the mesh. Do this over a Tupperware bowl or something, then pinch it into your bowl!


The hole on the side is called a carb, cover it with your finger and then light the bowl and start to slowly inhale. Then take your thumb off to clear the pipe. When it gets clogged, use a tooth pick or something to poke it!


If you take a toilet paper roll and stuff it full of dryer sheets, then tape some cloth or paper with holes poked through it you can exhale your hits into it, and it'll smell like laundry instead of weed! Make sure to use eye drops a few minutes before you go back home...And breath mints or gum!

u/consideranon · 1 pointr/minimalism

Look into RV/Van kitchen lists. There will be some good ideas there from people that don't have the space for lots of clutter to begin with. Here's a couple of ideas I've taken.

  1. Handheld strainers like this one, https://www.amazon.com/RSVP-International-Endurance-Crescent-Stainless/dp/B000PSUUDY. They're not annoying to use, save a lot of space, and are very easy to clean compared to a regular colander.

  2. Reusable spice containers, like this, https://www.amazon.com/gp/product/B07FS8KT82. Combine with buying spices in bulk will save space, money, and reduce waste compared to glass packaged spice. I've seen bulk spice as much as HALF the price of packaged, and you only buy as much as you need.

    Biggest thing though is simplify your meals. One pot/pan meals. Pay someone else for food that requires specialized tools, unless you actually get value out making it yourself.
u/jceplo · 2 pointsr/Coffee

So I've been using this "recipe" for a while now to brew cold brew gifts for friends and fam!

I use 12oz of Counter Culture Big Trouble (i've experimented with MANY of their roasts for CB and have concluded that Big Trouble is the best and 46 is second)

I have it ground at my local shop at a courser than french press setting and go home immediately

At home weigh the exact g of coffee into large tupperware and add 4x that weight of water (I treat it like a pour over, with a short bloom period). Ensure all grounds are completely saturated and cover.

16 hours room temp.!

remove and filter through a nut milk bag first, and then through pour over filters

DONE

the best tupperware for this

the best coffee for this

nut milk bag

EDIT: and also don't forget that this is concentrate and need to be cut with water to taste (usually about 1:1)

u/Suziannie · 11 pointsr/Cooking

I have a British cook book from WWII that has a method for saving bacon grease. Now of course this was a time where most people didn't have fridges, but they recommend boiling the grease in water. Then straining well through cheesecloth and cooling the whole thing. Once it's cool lift off the fat and save in a container. It actually works really well and has a butter consistency but it plain white.

I usually save up a bit to do this in a batch and I use this container to keep it in. The strainer at the top keeps the big bits out.

u/mreo · 2 pointsr/backpacking

If I can chime in on the cookware stuff. I agree with u/rusty075 about switching to aluminum as a good way to save weight.

Traildesigns has some pretty inexpensive aluminum cookware. Decent stuff for under thirty dollars.

Im playing around with the stanco grease pot that I read about on an ultralight forum. Its 9 dollars and seems to work just fine for boiling water.
Switching from aluminum might save you half a pound.

u/josephtkach · 2 pointsr/cocktails

This would be much easier if you explain the motivation. It doesn't sound like you're looking for a cocktail, it sounds like you're look for a diet supplement because you or someone you know is suffering from an iron deficiency. To be honest, calling this a "cocktail challenge" kind of annoys me.

It would be much better to say, Hello, I am trying to meet an iron deficiency (and maybe other things?) in my diet by consuming blackstrap molasses and prune juice. Could you suggest a way to make this into a tasty drink? I am a vegan and I would like to be able to consume this with or without alcohol.

Anyway, sorry for the lecture. Here's how to do it.

You already know exactly what you want in the drink, more or less, so all we really need are some methods and proportions.


First, make spiced blackstrap molasses syrup. On the stovetop, combine
2 cups of blackstrap molasses
2 cups water
2 cinnamon sticks
2 star anise pods
5-8 cloves
5-8 allspice berries
Bring to a simmer on the stovetop, and then allow the mixture to rest until it comes to room temperature. Strain out the spices. The syrup will keep for at least one week, probably two.


I personally find prune juice to be digusting, especially in the volume that you would have to drink it to do you any good, but let's just assume for a moment that it isn't gross. I call this drink Michel Lotito, after the man who ate an entire airplane. (Plenty of iron in that!)


Michel Lotito
2 oz dark rum OR 2 oz strongly-brewed black tea.
2 oz Prune Juice
1 oz spiced blackstrap syrup
1 oz lemon juice
Shake all over ice and strain into a tumbler filled with ice.

Note: To be honest I'm not sure how sweet prune juice is, because I can't stand the stuff, but if it's as sweet as I fear, you might want to bump up the lemon to 2 oz.

I'm not sure how familiar you are with mixological technique, but I'm going to assume that you're not. I hope that doesn't come off as patronizing. Here are a couple of tips:

  1. Always use freshly squeezed lemon juice. Anything else is utter garbage.
  2. For rum, I suggest a brand such as: Mount Gay, Appleton 12, Pusser's, or Plantation Reserve
  3. Consider running your drink through a fine-mesh strainer when you pour into the glass.

    Good luck!

u/mezum · 3 pointsr/cocktails

Yeah, really you don't really need to smack them together that hard, the main thing that creates the seal is the vacuum created by ice chilling the internal environment. So really a light pat, followed by making sure to hold the tins together for the first couple of shakes is fine, after that one-handing even is fine. Slamming them together, is pretty much just going to make it even more difficult to separate, and maybe damage the shape of the tins a little.

The main exception is probably going to be doing a dry shake, where the ingredients aren't chilled enough to create that vacuum, plus you're creating foam which seems to increase pressure. Still not sure a hard smack is all that useful, or at least it hasn't been for me.

To separate after a cold shake, I usually just lightly squeeze the top of the larger tin to deform it a little bit, and pull the small tin while trying to rotate it (er, changing the angle?). I never got the smack separation thing to work, and one time lost my grip and dropped my tins on the floor, which was a successful way to separate them, unfortunately...

I also like to double-strain all my shaken drinks because little ice flecks will slip through the hawthorne and I find that disrupts the texture of most drinks. So if you have the funds, maybe pick up a small cheap fine mesh strainer too.

u/kds1398 · 6 pointsr/instantpot

Yes. Use good organic whole milk for a treat but regular whole milk is also good.

I use Ellie’s best nut milk bag to turn it from regular to Greek yogurt at the end. Here is a link: https://www.amazon.com/dp/B00KLT6X9W/

u/Free_Blowjobs · 1 pointr/reactiongifs

Almond milk is amazing—and healthier than regular milk, soy milk, and rice milk.

It's actually pretty easy (and cheaper) to make your own. You just combine some raw almond butter, water, and extra stuff to taste (stevia, honey, dates for sweetness, cinnamon, vanilla extract, cocoa powder, etc.) in the blender, blend until smooth, and you have almond milk almost from scratch! The amounts vary based on how much milk you want, the creaminess of it (i.e., less water for more creamy texture), the sweetness, etc.

Or you could do it the hard way and combine almonds, water, and extra stuff in the blender (you need a powerful blender though, in order to completely liquify the almonds). Then, you just strain this mix through a nut milk bag (e.g., this). Homemade, from-scratch almond milk! Without all of the preservatives and nasty stuff they put into it. Plus, it tastes better and is a lot cheaper.

u/DianeBcurious · 1 pointr/AskCulinary

The flavors in a pressure cooker (stovetop or electric) will infuse into each other whether they're in contact or liquid is touching them, so I wouldn't worry a lot about that if you really separate the bones/spices from the rest.

However, you could put the bones (are you making stock at the same time since using bones? or just making "broth" from meat?) and the star anise in a place where they could easily be fished out just in an open bowl/plate/etc above the liquid and ingredients below on some kind of riser/s, or tie them in cheesecloth or put them in something like a metal mesh basket right down in the liquid...this is the one I have, for example:
https://www.amazon.com/gp/product/B007SPKR8U/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
(we bent the handles to make that fit in a 6 qt Instant Pot, but they snapped off which is also fine).

Btw, when making stock rather than broth it's actually best not to have the liquid more than "barely covering" the bones and any aromatics used since it can get too diluted to gel well and won't be as concentrated if there's too much liquid. You may not want that if making broth though.
And most veggies would get badly overcooked and mushy if cooked for the same amount of time as "bones"/etc for stock, or various meats too; sometimes meats can be sliced really thin to help make them cook quicker, but might still be an issue.

(You might also want to ask this question in r/PressureCooking, or in r/instantpot especially if you have an electric pc.)

u/zoinksandjinkies · 1 pointr/Random_Acts_Of_Amazon
  1. I like my family, my raoa family,singing, dancing and Scooby Doo

  2. This would make doing more home booking easier since chicken nuggets only likes chicken nuggets

  3. I'd like to win since I feel guilty buying things for myself

  4. Moon knight

    Thank you for the contest lovie
u/felurian42 · 1 pointr/exmormon

If you like cold coffee rather than hot, try making some cold brew. It's remarkably easy and does not have a lot of the bitter/sour flavor of hot coffee. I do it at home with a nut milk bag. Pour coffee grounds into the bag (like, bag half full-ish), submerge it in a pitcher of water, and leave it on the counter to soak for 12-24 hours, depending on how strong you want it. Then take out the bag and put the pitcher in the fridge. Voila! Cold brew ready to go for the week. Add milk/creamer/syrups to your taste. Once you're familiar with the flavor, you can try different kinds of beans and roasts. If you like Starbucks, you'll prefer a dark roast.

u/potatoaster · 2 pointsr/tea

Wow, very cool! Do you roll the boba by hand? I've heard it's really time-consuming.

Oh, I see. That makes sense. I guess you're obligated then to use loose-leaf tea, local milk, and local honey. Even so, you should be able to sell it at enough markup to net a profit. How much does each serving cost to make? $1?

Look into Boba Guys (SF). They use loose-leaf tea and local milk (almond is an option too) and sell at a higher price ($4.50 v $3.50). They market it as a premium version for boba enthusiasts and health-conscious consumers. Their site has pages explaining how they got started and why their prices are higher.

Personally, I prefer classic, stronger milk tea, but Boba Guys seems to be doing well in the city.

If you have 4 8-gal pots, then you can brew 8 gal and then pour it into another pot through a strainer like this or this. Or you can use 4 clothespins to attach cheesecloth over the second pot. I've tried fine-straining my milk tea to get rid of leaf dust (not that you'll have much) and it didn't do much, so I wouldn't bother.

Also, you could reinforce the healthy/hippie theme by using raw sugar. US brown sugar is just white sugar with molasses added back in. Demerara/turbinado have some molasses left in during processing. Muscovado has more. Black sugar (from Taiwan, Okinawa, or Korea) is considered a health food.

u/JamesAGreen · 1 pointr/Homebrewing

Keep at it, OP! Brewing is an awesome hobby. You will certainly refine your techniques as you continue getting into it. One thing that you could definitely do differently is to use a strainer from the boil pot to the fermenter, using something silimar to this: http://www.amazon.com/Winco-MS3A-8D-Strainer-Double-Wooden/dp/B001VZERX4/ref=sr_1_4?s=kitchen&ie=UTF8&qid=1348453474&sr=1-4 I find that this type of strainer is a big help since it has the little arms on it that allow it to sit right on top of the fermenter, it is stainless so you can sanitize the hell out of it, and the action of pouring it (from height if your aim is good) acts to aerate the wort and even cool it down a bit. Happy brewing!

u/CrashCourseInCrazy · 3 pointsr/AppalachianTrail

If you are doing mostly "freezer bag" meals, you will not need a very large pot, and shape is less crucial. However, if you plan to cook in your pot a lot, you will need to be more picky. Wider bottom pots are easier to cook in and eat from, and typically you want a pot wider than your stove for efficiency. Think about stability, both in the width of the pot and weight/length of the handle.

Titanium isn't really lighter, it's just stronger. I have an aluminum grease pot from Kmart, weight 3.5oz and holds 1.5 liters, it's nice and wide. Only cons are that it does not have a handle or fry pan lid, and will dent much more easily (but can also be bent back into shape or replaced cheaply). Grease pot from amazon.

u/CreaminFreeman · 3 pointsr/castiron

I recommend getting a container for your bacon grease. I've got this one right here and it's treated me quite well over the years.

A quick aside: a single apostrophe (') means feet and a quote (") means inches.

Enjoy it, cast iron is the best!

u/not_an_achiever · 1 pointr/keto

LOL. I live in a relatively inexpensive area of the country. My kitchen is a decent size. Having nice things doesn't a better cook make though. I just really like that I have pretty much every tool that a recipe could call for. I also wanted to buy everything I wanted for the kitchen so that if we have kids and went down to one income, I would already have everything I wanted.

Here's a link to a jelly bag. I guess it's called nut milk bag. It's just a fine mesh bag for straining things. If you ever wanted a salad shooter and you're in the US, they have them all of the time at the thrift stores.

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W/

https://www.amazon.com/Presto-02910-Shooter-Electric-Shredder/dp/B00006IV0R

I am very much a "Buy It For Life" person, which is why I have literally thousands of dollars of All-Clad stainless steel and LeCreuset cast iron. I very much expect them to last forever. I try to buy things that I think will last for a very long time. I also go by America's Test Kitchen recommendations ("equipment reviews"), and they've only let me down a few times. Sometimes, the things I buy are the most expensive (e.g. the $400 Breville food processor or my $600 stand mixer), but I love my Corelle dishes that are sold at Walmart.

u/kellyandbryan · 1 pointr/gardening

Yes you can save your tomato seeds. Get them from fully ripe tomatoes. I usually scrape out the seeds and goop from several tomatoes into a small mesh strainer like this one. I then wash the seeds under cool water until most of the slimy stuff is gone and all you have left is clean seeds. Then I hang the strainer over a bowl and let them dry out like that for about a day. Don't let them dry out completely in the strainer or they will be stuck to it.

Once they are semi-dry, I dump them out into a glass bowl and let them dry for a couple more days. You'll have to break them apart a couple times while they are drying so they don't dry into one big lump. After they are separated and totally dry (4-5 days), I toss them into a zip-lock bag and store them in my garage until next year. Tomato seeds are one of the easiest seeds to save and re-start the next year. About 10 years ago I bought one tomato plant that turned out to be a huge producer and I've been saving seeds from it ever since. I've gotten over 10 years of tomatoes from one plant purchase.

u/usually_just_lurking · 2 pointsr/keto

Per another Redditor's suggestion, I got one of these grease savers:
https://smile.amazon.com/RSVP-Stoneware-Grease-Keeper-Black/dp/B0017U5DZY/ref=sr_1_2?ie=UTF8&qid=1465509851&sr=8-2&keywords=grease+saver

I'm very happy with it. I got the white one and it looks nice on the counter. It includes a mesh filter that's easy to clean (I turn it up side down and run it under the faucet). The container is airtight, so the grease stays "good".

u/Schwa142 · 2 pointsr/treedibles

I followed this recipe to a T, except the temps. I've found decarbing is more effective and efficient @ 240F for 45 minutes, and kept the oil at 200F. This resulted in a very effective product.

For straining, I've found nut milk bags (like this) work much better and cleaner than cheese cloth.

u/meteda1080 · 12 pointsr/trees

Here's how you do dis:

Preheat your oven to 240F (115C)

Take a baking sheet and line it with parchment paper

Break any large stems apart (I usually break anything over 1/2")

Spread out your stems over the sheet

Place in the preheated oven and let them cook for about 30-40 minutes

Pull them out and let them cool for 10 minutes

Use the parchment paper to funnel all the stems into a cooking pot

This next part all depends on how many stems you have

I add about a tablespoon of butter per "handful" of stems I have

This is important because the fat in the butter will bind with the THC (I've also used coconut oil for this as well)

Add enough water so no stems are sticking out

Turn it on the lowest setting and let it simmer for 30 minutes

Next you have to remove all the stems and debris

I use a small strainer like this:

https://www.amazon.com/Cuisinart-Stainless-Steel-Strainers-CTG-00-3MS/dp/B007TUQF9O/

Strain it into a bowl or I use a liquid measuring cup so I can pour it easier

I like to make hot cocoa with it as I'm not a tea/coffee person but my girlfriend says that it's much better with a citrus tea than coffee


That's what I do with my stems. Hope this helps.

Edit: To fix the link and change some words around.

u/mondomondoman · 2 pointsr/Random_Acts_Of_Amazon

You're gonna need a can opener I chose thus one because my wife can only use one hand.

You can never go wrong with a good sturdy measuring cup

Measuring spoons are handy to have too.

And lastly since its your first place so you'll probably be eating a lot of pasta if money is tight so you'll need a good strainer

u/pockified · 1 pointr/tea

How about a reusable teabag or even disposable tea bags? If you happen to live by a Daiso or other kind of dollar store, they sell disposable teabags for about $1.50 for a 100 pack. I think that there are also collapsable tea filters, if you don't mind a non-metal filter.

Otherwise, those are pretty small in terms of infusers (~2.5x4in) that would actually work well with tea. My last suggestion would be using a strainer like this although it's not too different from the second infuser I linked earlier (aside from maybe you could use this to scoop out the leaves). If space is the priority though, I think your teaball is already effective for your needs.

u/bigelliot · 4 pointsr/BuyItForLife

My parents' house burned down around Thanksgiving and they asked me for pot & pan recommendations as they rebuild. Here's a list I sent them of things that ought to last forever but won't break the bank (no Mauviel, Staub, All-Clad, Le Creuset, etc). #1 on the list is a 12" Lodge skillet, just like the one we have. :)



u/xwilsonwilsonx · 1 pointr/opiates

Google organic poppy seeds and purchase. Eat a tagamet. Start with 8oz to 1lb of good seeds. Heat up about 20 oz of water to just below boiling and 16 oz of white grapefruit juice. Throw all that into a kitchen mixer (kitchenaid or similar) or use a hand mixer. None of this shake it in a bottle bullshit. Mix for 10-25 minutes. For those of you who are going to be doing this on a regular basis I recommend investing in a nut milk bag. It's reusable and works far better than poking holes into the top of a plastic cap or cheesecloth filtering. Place the bag over the mouth of a pitcher or large jar then empty the seed/liquid into the pitcher thru the bag to filter out the seeds. Let it sit and drip for a bit. Squeeze too. Drink. If your seeds are decent, repeat with the same seeds. If you have a nice yard and not terribly nosy neighbors and you happen to be making your tea in spring or fall, toss those seeds on the ground and maybe you'll have your own organic, local seeds in a few months.

u/MattKosem · 1 pointr/fermentation

I've tried probably 6 or 8 strainers in various plastics and metals, and this is the best I've found: https://www.amazon.com/gp/aw/d/B001VZERX4

They even come out easily from kefir that's nearly cheese and the super thick coconut stuff I make.

u/Math4life93 · 2 pointsr/Coffee

Here's what I do:

Get a Nylon Mesh Bag and a 1 gallon jug.

Fill 1/4 of the way with ground coffee (fresh ground is best)

Fill jug to the top with cold water

Sit on a counter for 12 hours

Remove bag

Enjoy cold brew and love life

If you have a food scale, you can make 4:1 concentrate and dilute it with boiling water 3:1, make 9:1 cold brew and drink it straight, or (this recipe) is about 12:1.

u/HellaDev · 2 pointsr/hotsaucerecipes

I use a small mesh strainer basket that I set over a small pot and push all my sauce/mash through. My results have been so spot-on with a store-bought quality I'm kind of blown away.


I bought these for general purpose straining and they have been perfect! I even use them for rinsing rise and other things like that. They work great for more than just sauce!

u/Genghis_John1 · 2 pointsr/CampingandHiking

Re: Pots!

You should look into a "grease pot" from WalMart/Kmart. They're also offered on Amazon. They're super cheap ($10), super light (3.5oz w/ lid), and hold around 1.3 liters (just enough for 2 people if needed). You will need to buy some sort of "gripper" or pot lifter, but they're not expensive ($5-$15). If you wanted to save more weight/money, you could go without the pot gripper. There is also info on the internet (backpackinglight.com I think) on modifications you can do to the lid of the grease pot to shave weight further.

u/DyslexicHobo · 2 pointsr/sousvide

Maybe I don't have a strainer fine enough because those little protein clumps always go right through. The best thing I've found is a nut milk bag (used for making almond milk, etc.). It's a super fine mesh that will take out all of the solids from your cooking liquid.

http://www.amazon.com/K7-0SHH-5IIE-Premium-Food-Grade-Almond/dp/B00158U8DU

u/ontay · 1 pointr/cocaine

get a tea strainer as such, http://www.amazon.com/OXO-Good-Grips-3-Inch-Strainer/dp/B001713L84/ref=sr_1_6/180-7891291-2265401?ie=UTF8&qid=1463419291&sr=8-6&keywords=tea+strainer
Use a pestle to grind and push the coke through the strainer. I do this over a hot plate to help evaporate any moisture as well. Gets it just like what this guy posted. Good Luck!

u/Cdresden · 1 pointr/hotsauce

You can force the finished sauce through a wire mesh strainer using a large metal spoon. This will leave behind all the larger fibers and seeds, but allow the microfibers through, which is what you want to emulsify the sauce. This procedure gets tedious if you're processing more than a couple quarts, though, and in that case, you want to use a food mill or better yet a food strainer.

This might alleviate the separation problem as well, though if your sauce is very watery and you're still getting separation, you may need to stabilize it with starch. A very small amount of cornstarch. (i.e., 1/8 tsp per quart) added before simmering won't appreciably thicken the sauce, but it will help emulsify it and prevent separation during storage.

u/issue9mm · 1 pointr/bourbon

My wife makes the mashed potatoes, and while they're always good, there's nothing really special about the recipe. We either use the Serious Eats recipe that /u/zillah1985 posted, or we use Alton Brown's recipe.

HOWEVER, I take a lot of pride in the gravy, which I make from homemade stock. For Thanksgiving, I roast a turkey, and after it's ready for serving, I deglaze the roasting pan with 1 cups of red wine and 1 cups of homemade stock, then hold the liquid in a Pyrex until the fat separates, then skim it off (Or you can use one of these. Then I simmer the non-fatty liquid, add 2-3 more cups of stock, add flour (sorry gluten -- maybe arrowroot, or just go without and let it be thin), add oregano, thyme, rosemary, and keep whisking til it's smooth and starts to thicken up slightly. Then I stick it in a gravy boat.

It's delicious.

u/IDFKwhereGilliganIs · 1 pointr/Random_Acts_Of_Amazon

Thanks for the contest.
This would be super helpful.

u/mikewheels · 2 pointsr/woodworking

haha yeah it does sound kinda dirty but I guess they are used for making almond milk or something like that. I use them to make cold brew coffee. Its pretty much just a large nylon tea bag.

​

Here is one on amazon

u/outcidermouth19 · 7 pointsr/kratom

Well, I have used many good ones, but this is probably the best.

u/sandollars · 3 pointsr/Kava

Buy real kava from a vendor here. The Savusavu waka from KavaTime has been getting rave reviews and it's mild taste makes it a good beginner kava.


For prep, you will need either:

A bag for kneading/straining... something like this will do the job.

Or:

The aluball


Whichever you choose, watch a few videos online to see how to use those tools to properly prepare kava. If you don't extract the kava well enough, you'll not feel the effects you desire.

u/kimmerie · 1 pointr/HelpMeFind

A tuna can drainer is the best :)

Prepworks by Progressive Can Colander , GT-3973 Can Strainer, Vegetable and Fruit Can Strainer, No-Mess Tuna Can Strainer , Best for Canned Tuna https://www.amazon.com/dp/B00EZQQZGI/ref=cm_sw_r_cp_api_i_TLIODb1NTM4CZ

u/oswaldcopperpot · 0 pointsr/AskCulinary

A fine mesh strainer is the key. You can pick em up fairly easy. I have a fine and a course one and use them surprisingly often. I wouldn't mess with cloth/fabrics/ and especially coffee filters.. They are just way too fine. Cheesecloth is way too course and bundles would end up taking forever. I think this one is similar to the one I use for fine liquids..

http://www.amazon.com/Winco-MS3A-8S-Strainer-Single-Diameter/dp/B001VZ5E40/ref=sr_1_2?ie=UTF8&qid=1422078777&sr=8-2&keywords=wire+mesh+strainer

u/spacecase35 · 3 pointsr/keto

Someone commented about using one of these handy bacon grease containers. They've got a nice little mesh filter built in. I bought one and LOVE IT.

u/BrapAllgood · 2 pointsr/treedibles

When I cook oil, it's about 8 or 9 parts oil to 1 or 2 parts water-- never beyond 20% of the whole mass cooking. You just want a layer on top to take the crap you cook out away. And yes, you need to strain it well. I use this thing that I got almost exactly two years ago. One of the finer purchases I've made in life, too.

If I were you, I'd cook the whole mass up again and let it boil off some of the water, then strain it for reals and try to let it set again. The process is really easy, once you get it down. Just a little messy, but worth it-- and how else can you lick a nap off of your hands? :)

u/HumanPlus · 1 pointr/exmormon

This is the basic recipe I use, but I'll use a nut milk bag

and up it to a Gallon and up the ratio of beans and brew it in a plastic gallon pitcher for 24 hours room temp.

Then just lift out the nut milk bag and give it a squeeze, and your concentrate is ready to go.

It stores in the fridge really well, and my wife and I will make the gallon last about a week.

I like to do half and half decaf which lets us drink more without the jitters :)

u/Muddie · 9 pointsr/AskCulinary

Use it for any high heat cooking you do. Frying steaks in it is great because it can take a really high heat without burning. You can also fry pork chops in it for a new flavor profile. Also, veggies (peppers, onions, garlic, Brussels sprouts) do well being cooked in bacon grease.

It is hugely versatile, and doesn't even need to be refrigerated.

Lastly, if you want a nice strainer / storage container, chick out this grease keeper.

u/unmutablejones · 4 pointsr/vegetarian

Nut and grain milks are so easy to make once you try it you will feel silly for ever spending money on it. Just take a cup of ANY kind of (usually raw) nut and soak it over night. Rinse it out then put it in any kind of blender with 3.5 cups water and a squeeze of honey or maple syrup and blend it. It does not need to be an expensive Blendtec blender, any 20 dollar Black & Decker/Oester will do just fine. Once blended pass it through this 10 dollar reusuable mesh bag and refrigerate. Lasts for 2 or 3 days and tastes amazing. My favorites are cashews and hulled sunflower seeds (by far the cheapest)

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

u/s2xtreme4u · 1 pointr/Random_Acts_Of_Amazon

For the love of spaghetti i need strainers!

do you know how hard it is to hold a pot of spaghetti against a plate to drain out the water!!! its like im a fucking caveman!

u/AutumnAki · 1 pointr/treedibles

I just found this The strainer holes used on the picture now is a little too big, but if you see this the top left one looks great to use instead.

u/Wommie · 1 pointr/LifeProTips

I save mine in one of these, mesh on top keeps all the bits out the yummy fat.

u/bilbravo · 2 pointsr/Coffee

Absolutely, but only if you always want to drink cold coffee (nothing wrong with that).

It's really easy. Depending on your tastes, you put 1:2 or 1:3 or 1:4 parts coffee to water and let it sit 12-24 hours then strain it. Add water or milk to it and drink it. Even easier if you use something like a nut milk bag to make a giant coffee "tea bag" to put down into the water, then you don't have to strain it. (this is what I do)

u/madwilliamflint · 1 pointr/hotsaucerecipes

I blend it in a food processor first but then I pass it through one of these:

https://www.amazon.com/gp/product/B001I7FP54/

It does a PERFECT job.

If it's too thin afterwards (rarely the case) I'll put it back in a sauce pan and reduce it.

u/MmmmBeer814 · 2 pointsr/Cooking

I just had friendsgiving last weekend and I ended up making my turkey stock ahead of time. I got some turkey thighs and drumsticks from the store(super cheap) roasted those and threw them in a stock pot with the standard stock veggies and some frozen chicken stock I had leftover. Then all I had to do day of was make a roux and add my stock to it. I still did pour the drippings into one of these things and add the nonfat part to the gravy so it wasn't wasted. Also added about a teaspoon of MSG to the finished product and everyone loved it. I've made gravy just from the drippings, and it has worked, but I always felt like I either didn't have enough gravy to go around or if I thinned it out enough to make the quantity I wanted, then it didn't have enough turkey flavor to it. making ti ahead of time made everything easier to put together day of and it was so good i literally had to stop my GF from drinking all the gravy before dinner.

u/rt79w · 5 pointsr/Coffee

Try this and go for a medium roast. The flavor will be noticeably improved. Don't ever try this with a flavored coffee or a light roast.

Don't use cold water, make it room temp and filtered. It must be filtered or the flavor of your water will overpower the coffee taste. I don't know why, it just does, trust me. When it steeps leave it at room temp for 14 to 16 hours. This I have found is the ideal time range for the perfect flavor. Remove the Nut Milk Bag ,if you happen to get one, and then refrigerate for at least 12 hours.

Then after the brew is chilled you will want to filter the liquid through a filter. I actually use cotton t-shirts to filter the coffee back and forth between two jars a couple times. I actually thought about using a silt filter to filter out the silt. Maybe I'll try it again some day when I have the time too.

If you ever want to try cold brew without having to go through this process try this. Because I can't drink hot coffee anymore because I realize how horrible it tastes. Bring on the hate mail.

u/ennuini · 1 pointr/BuyItForLife

I like smooth edges & I like tuna. I bought one of these, and found that it's better at draining tuna than the can lid-compression method anyway.

u/kingbears · 2 pointsr/Coffee

I just made the tonx recipe and it came out great. I used the suggested 140g per Litre. My normal brew is closer to 60g/L so I may try 120g next time. I got a bag for making nutjuice (god that sounds wrong) to make the filtering easier for next time. I'll report back next week when I try it out.

u/b0b0tempo · 7 pointsr/Coffee

Thoughts on mortar and pestle coffee grinding:

Helps to also use a strainer

Grind. Strain smaller grinds into collection container. Return larger grinds to pestle. Repeat until all grinds at suitable small size.

For French Press I would start with a coarse strainer. Then, when all the grinds fit through that, grinding is done. Next I would use a double fine strainer to just remove the dust from the rest of the grinds. What is left is perfect for French Press. Voila.

u/HotBedForHobos · 3 pointsr/vegan

I have this one, and it works really well and it's a great price!

u/whitefloor · 5 pointsr/outdoorgear

Stanco Grease Pot from Amazon is well regarded for lightweight and cheap.

I wouldn't cheap out on a pan. The GSI Pinnacle 8" is good quality and the MSR skillet is also worth the money.

u/rharmelink · 1 pointr/keto

You can use something like this grease keeper and save it for future use. Most have a strainer built in, to keep food particles out of the saved grease.

u/ContentWithOurDecay · 3 pointsr/secretsanta

When you've established yourself as a homebrewer, make sure to pick up this book. Also pick up a spray bottle for sanitizer (good for sanitizing random surfaces) and a good strainer with a really fine mesh. I use this strainer and it works well. And be sure to check out /r/homebrewing.

u/jedwar05 · 2 pointsr/keto

http://www.amazon.com/RSVP-Stoneware-Grease-Keeper-Black/dp/B0017U5DZY/ref=sr_1_1?ie=UTF8&qid=1464439021&sr=8-1&keywords=bacon+grease+catcher

I have one of these and it is amazing. I use it just like I would any other fat/oil to cook with. Instead of throwing down a pat of butter or a little oil to cook some meats in, throw in a spoonful of bacon grease.

u/samtresler · 1 pointr/Canning

Peels you'll want to remove for texture and gelling reasons (apple peels have a lot of pectin, and oddly sharp edges).

That said, I reccomend employing mechanical help with this. I like the squeezo for removing seeds and peels. I usually do a rough peel and chop/core, just to be tidy. But before this machine that was much more tedious and with it you can play it pretty fast and loose.

https://www.amazon.com/Deluxe-Strainer-Sauce-VICTORIO-VKP250/dp/B001I7FP54

u/rolltide247 · 3 pointsr/Coffee

https://www.amazon.com/gp/product/B000KIE6ZM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 fill to 4 qt line with water, add entire bag of coffee (10-12 oz) to https://www.amazon.com/gp/product/B00158U8DU/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1 and soak. I do 12 hours for pre ground, 18-20 if I grind whole beans ( I grind more coarse than pre ground). Remove bag, pour in gallon container, top off with fresh water to gallon mark of storage container. Will be one gallon of cold brew.

u/pineapples7873 · 1 pointr/trees

Instead of spending all that time soaking your bud, why not try blanching instead? I've had really great results.

 

First, drop your avb into a pot of boiling water for five minutes, making sure to completely submerge

Second, remove herb from water (I use a mesh strainer) and spread evenly on a baking pan and leave weed in oven to dry for 30 minutes at 235 degrees


Third, pull your bud out of the oven.

 

If it's dry you're all set to start the canna butter fusion process!

u/Pitta_ · 2 pointsr/Cooking

you can just get a mesh sieve like this.

bonus: you can use it for other things. i use mine for baking all the time

u/vllewella · 1 pointr/Random_Acts_Of_Amazon

Right. I make my own luck :)

Item

u/[deleted] · 1 pointr/Paleo

Get a nut milk bag. You will laugh every time you say it and they work really well.

http://www.amazon.com/Nut-Milk-Bag-New-Improved/dp/B00158U8DU

u/soDakcat · 6 pointsr/PressureCooking

After getting my first Instant Pot, I bought all sorts of inserts and accessories. After seeing people rave about a set they purchased from QVC, I finally broke down and bought the set. It is now my go-to set. If I had bought it first, I would not have purchased some of the other items. QVC 4 pc Silicone Pressure Cooker Insert

Another piece I use frequently is RSVP Stainless Steel Mesh Colander You can remove the handles to make it fit inside the 6 qt IP. I like it enough that I bought a second and left the handles on. With the handles spanning the Instant Pot insert, it is great for straining the last bit of broth from chicken bones

u/meanderingdrivel · 2 pointsr/cocktails

Great list!

I'd just like to add a 2-oz measuring cup, since I tend to be more of a measurer than a speed-pourer, and this gives me more precision than a jigger.

Also, this is the fine-mesh strainer I use. (I swear I'm not an OXO salesman).

u/moohnijuon · 5 pointsr/trees

It is actually very easy to make. Before I made them I ordered everything off of the internet except the green stuff. Organic coconut oil from amazon, Cap-M-Quick Gelatin Capsules, small crock pot, and an eyedropper or syringe.

  1. Lay out the nugs onto some foil with the edges folded up so nothing falls out. Put your foil drug holder (with drugs spread out in it) into the oven for about an hour @ 250 degrees F. This is activating the THC in the plant.

  2. Grind up all of your plant matter into a small bowl or something. Hopefully you know how much you purchased in grams, if not you should weigh your plants when you can.

  3. I then added the oil to the crockpot. I used a teaspoon of oil per gram of pot. Since I was using an ounce (27 grams) I used 27 teaspoons (1/2 cup and 3 tsp) of coconut oil. When the oil was melted I added the plant matter and went to sleep. I slept for about 7 hours.

  4. I strained the plant matter with this guy by setting it over a bowl and pouring the crock pot contents in.

  5. When that drained I put a paper coffee filter into a garlic press, and pressed the remaining oil into the cup from the plant matter.

  6. I used the eyedropper to fill the empty capsules, and then put on the lids.

    Pretty easy process, just time consuming. I also didn't have a grinder and I had to break apart the plant by hand. I felt wasteful doing that though, so I recommend the grinder with kief catcher.

    edit: new account so I cant make a new comment right now. Wanted to add this information for Woodbin. I used 1 oz (27 grams). Ended up with 157 pills. There should be about .17 grams in each pill. I wanted to make them a little less potent (.13 grams) but I didn't want to make 220 pills.
u/LibreFunk · 2 pointsr/Kombucha

A mini strainer like this https://www.amazon.com/gp/aw/d/B000LNTRRS/ref=psdcmw_13840231_t1_B001713L84 would be the easiest solution

u/szabo · 1 pointr/BuyItForLife

Why do you need a sifter with moving parts? How about something like this: http://www.amazon.com/Chefn-Siftn-Sieve-Flour-Sifter/dp/B00DVGLJQO

I just use a fine sieve like this: http://www.amazon.com/Winco-MS3A-8D-Strainer-Double-Wooden/dp/B001VZERX4

u/dasacc22 · 1 pointr/Fitness

I actually make my own and it's a lot cheaper.

u/Iracus · 2 pointsr/cocktails

Unless you are looking to look fancy don't waste your money. Just go to amazon/walmart and find a shaker tin, all-in-one "jigger", and a pint glass from your local cabinet. That is really all you need to get started.

If you want to add on some stuff just to make life easier you can get a bar spoon, muddler, strainer, fine strainer (get rid of those ugly ice bits), and a citrus juicer.

Save your money for alcohol to make more drinks!

u/bigblackboots · 1 pointr/Homebrewing

Just to be certain, this is what you are talking about?

http://www.amazon.com/OXO-Grips-8-Inch-Double-Strainer/dp/B00004OCLX

Luckily I was able to recruit a neighbor to help me today but I need to solve that before the next solo brew.

u/DranoCleanse · 4 pointsr/Cooking

This is the best method. This is the type of strainer you need to wash rice.

I will say though, unless this is some really nice rice or you're really, really broke, just go to the store and get a new bag. In the US: if you go somewhere like Costco or you can buy large bags or generic brands, it should cost you $0.50-$1 per pound, and you won't grind your teeth down with the little rocks in your curry.

u/FrankiePoops · 2 pointsr/WildernessBackpacking

$5 at Walmart, or my local grocery store (C-Town). $8 on amazon.

Another option that people love is the Imuza. Comes in 10CM and 12CM widths.

u/njrox1112 · 3 pointsr/mflb

A mesh sieve? You could probably find one at your grocery store, or at bed bath and beyond. Here's an Amazon link with good reviews and a picture, in case you have no idea what I'm talking about, lol.

u/72skylark · 2 pointsr/slowcooking

Totally agree, all that fat floating on top means the first half of the soup experience will be too rich and the rest will be too watery. BTW if you're using a spoon and paper towels, you should try a fat separator, makes life a lot easier.

edit: this is a fat separator- you should get the 4-cup, but this is a better illustration of how it works.

u/Nassifeh · 1 pointr/Kombucha

> I would strain the 'booch through some butter muslin or cheese cloth when pouring into a glass to get most of it. A coffee filter would work in a pinch but might taste paper-y.

A tea strainer works great for this and is I think simpler, can usually just be rinsed out after, though I also don't really care for putting solids in.

u/lovellama · 2 pointsr/Canning

I bought a Victorio food stainer to remove the seeds from my blackberry jam (the only kind of jam I make). I don't like the seeds, but I never liked the waste of fruit pulp of doing jelly.

I love the food strainer and am so happy I got it.

u/thegreybush · 1 pointr/Homebrewing

I use a funnel and a typical kitchen strainer when transferring beer from the boil kettle to the fermenter.

This has two benefits, it removes the majority of the trub from the beer and it splashes and helps oxygenate the beer before primary fermentation.

u/majime100 · 1 pointr/EatCheapAndHealthy

I also like straining as much liquid as possible out of it. A [tuna strainer](https://www.amazon.com/gp/aw/d/B00EZQQZGI
/ref=mp_s_a_1_1?ie=UTF8&qid=1486438432&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=tuna+strainer&dpPl=1&dpID=51PmVNk27LL&ref=plSrch) is great for this

u/avidvaulter · 3 pointsr/BuyItForLife

Easiest way I've found is get a mesh colander, something like this. Add water to french press and pour grounds out into the colander over the sink. Dispose of grounds in trash or compost if you don't want to use sink.

u/Hamsterdam · 1 pointr/Cooking

Unstrained bacon fat has more protein in it and protein loves to stick. These are nice for straining bacon fat.

u/marbleavocado · 1 pointr/tea

Some people cold brew coffee in pitchers or jars with nut milk bags (like https://www.amazon.com/K7-0SHH-5IIE-Premium-Food-Grade-Almond/dp/B00158U8DU), which are basically just huge tea bags anyway. I usually use a big pitcher with a little tea filter insert thingy (this one: https://www.amazon.com/Takeya-Tea-Infuser-Size-Qt/dp/B00C75KOH0) and try to shake/invert the entire thing about halfway through since it seems to steep a lot better in some sections.

u/vatechguy · 2 pointsr/keto

I have one of these and I love it.

u/dumbguyscene28 · 2 pointsr/keto

The problem I have with Fage is that now it seems to be either 0% fat or 2% fat.

Apparently there is nothing magical about greek yogurt, it's just yogurt that has been strained of the whey, and the whey contains a lot of carbs (and some protein).

So I am trying, like a lot of people, to make my own greek yogurt.

I purchased this 7" mesh strainer:

http://www.amazon.com/gp/product/B001VZERX4/ref=oh_details_o01_s01_i00

and

http://www.amazon.com/gp/product/B0042X9XAY/ref=oh_details_o01_s00_i00

(they arrived today)

and they each look like they can strain an entire 32 oz of regular full fat plain yogurt either by themselves, or lined with cheesecloth or a big coffee filter.

(I like yogurt, what can I say? When I went to college (early 80s), guys that liked yogurt were almost certainly gay, until one day when a very attractive biology professor started cranking out gallons every day and bringing it into the cafeteria.)

I would hate for low carb to mean I can't get my yogurt.

Also, spies like yogurt. http://www.hulu.com/watch/59977

u/danccbc · 3 pointsr/keto

I bought this from Amazon which works out great. http://www.amazon.com/gp/aw/d/B0017TZSU0/ref=mp_s_a_1_1?qid=1414332399&sr=8-1&pi=SY200_QL40 I have it next to the stove so I can use it to cook with.

u/Jedi-Girl · 2 pointsr/keto

A reusable nut milk bag. I got a couple different sizes, they're great.

u/Weyoun2 · 4 pointsr/keto

Save the grease for your next recipe!!!

http://www.amazon.com/gp/product/B0017U5DZY/

u/hiptang · 2 pointsr/Kava

I would suggest a 75 micron strainer bag from Amazon such as:
https://www.amazon.com/dp/B071CDZPJW?ref=yo_pop_ma_swf

It is nylon and the material is very sturdy and to exact specifications. The only issue I had with it is the stitching started to come a little unraveled at the corners which was easily rectified with a little reinforcement hand stitching. I suppose this happens because of the rough handling of the bag through the kneading process. Although, besides the stitching the nylon is not going to overly stretch or tear itself.

Good luck.

I also just purchased and recieved a pack of 1 gallon "bubble bags". They are used to extract the essence from herbs and root powder. They are stacked 5 thick and go from 73microns to 200microns. I am looking to experiment with filtering a batch of micronized that I have that gives me bad GI issues. It seems my body does not like the root material at all. It is better with the knead method but it still persists although slightly in comparison. Basically, I am trying to salvage my micronized while seeing if I can produce a more thoughouly refined grog while maintaining the potency.

u/jersully · 1 pointr/technology

Dudes. I make it by the GALLON. Lasts me about a week. I use a nut milk bag, then filter it through a 5 micron filter. But you can skip the latter if you carefully decant into a 2nd container, and don't mind a small amount of sediment.

For those wondering why, it was initially for convenience and to reclaim counter space but the final brew is less acidic, which is nice.

u/blackdesertnewb · 2 pointsr/slowcooking

Huh. You’re right. I remember mine was around $5 when I bought it but that might have been a little while back...

That said, this one’s $10:

OXO Good Grips 2-Cup Fat Separator

https://www.amazon.com/dp/B000BGTZSG/ref=cm_sw_r_cp_api_i_I.twDb7BRVWXY

u/jcrocket · 1 pointr/Ultralight

Haven't personally tried it but I've heard good things about this: http://www.amazon.com/Stanco-Non-Stick-Grease-Strainer-Black/dp/B000MVTIOQ

u/shut_the_fuck_up_don · 9 pointsr/CampingGear

If you don't want to spend a lot of money right now go with this: http://andrewskurka.com/2011/how-to-make-a-fancy-feast-alcohol-stove/

and this:
https://www.amazon.com/Stanco-Non-Stick-Grease-Strainer-Black/dp/B000MVTIOQ

Then grab some foil from your house for a windscreen and grab a spork from KFC. You'll have a complete cooking setup for less that $10. Plus it's super light.

u/PopeliusJones · 1 pointr/whatisthisthing

Gravy boat. The shape keeps the fat on top while allowing you to pour out the goodness from the bottom.
Similar, more modern one can be bought here

u/russkhan · 2 pointsr/glutenfreecooking

Get her a spider! It's much safer and more convenient, and there's no need to drain the pasta over the sink. You put a colander over a large mixing bowl and use the spider to scoop the noodles out of the water and into the colander. Deal with the water later when it's cool.

u/watercat04 · 5 pointsr/AskCulinary

I use [this bag] https://www.amazon.com/dp/B00KLT6X9W/ref=cm_sw_r_cp_apa_i_eswdBb9CV16VN to make horchata. I put all the ingredients in the bag, and when it's done steeping, I pull it the bag and press it to get the delicious out.

u/vaqari · 2 pointsr/minipainting

Strainers like these work really well, if you "jiggle" them a bit so the mini doesn't stay in contact with it at all times.

I think Reaper themselves says to use boiling, but hot enough for steam to form has been good enough in my experience. I'm new though--is there a reason you should avoid boiling?

u/waterboysh · 2 pointsr/keto

I have one of these. Really great purchase because there is a strainer built in.

u/TrauMedic · 1 pointr/coldbrew

Nut milk bags from amazon or local store. Filter it down to a very clear consistency.

Pro Quality Nut Milk Bag

u/Vaporware371 · 2 pointsr/mealprep

Get one of these (or similar) fat separators. Put your pan drippings or whatever else in. It lets you pour out the liquid, while keeping the fat behind.

Or just heat it up, melt the fat, and enjoy the flavor!

u/trikster2 · 2 pointsr/EatCheapAndHealthy

More like 6 minutes cooking and 10 minutes natural pressure release.

A lot of the recipes use 1 to 1 on the water to rice ratio. My 1.5 to 1 may be working because I don't rinse or soak the rice first (time/lazy)

Details? Here's a few good pages that go in depth:

https://pipingpotcurry.com/recipe/basmati-rice-pip-pressure-cooker/

https://thisoldgal.com/pressure-cooker-perfectly-cooked-pot-in-pot-rice/

You can also use pot in pot to make small quantities of steal cut oats for breakfest (ready when you wake up).

I never use a pyrex dish for steaming vegies, not sure that would work instead I got the stainless steal mesh basket everyone gets and breaks the handles off of. https://www.amazon.com/dp/B007SPKR8U/

Good luck!

u/Large_Eddy · 1 pointr/AppalachianTrail

I have used an alcohol stove for about 6 years and I love it. I use mine with an MSR Titan Kettle but it is about $50. A cheap option would be to use a grease pot. Loads of people swear by them. You can buy one at Walmart too. The Toaks titanium pot is around $30. People also use this mug to cook water in and claim it will boil 2 cups. Here is another grease pot that people use.

You can make a windscreen for it out of lightweight aluminum flashing or heavy duty cooking foil.

u/kalgore · 2 pointsr/keto

Get one of these: http://www.amazon.com/RSVP-Stoneware-Grease-Keeper-Black/dp/B0017U5DZY

Save your bacon fat and use it to cook with.

u/estherfm · 2 pointsr/Random_Acts_Of_Amazon

I could really use these Cuisinart Strainers (from my Kitchen wishlist).

Thanks!

u/BobFiggins · 1 pointr/Kava

https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

It's 200 microns supposedly. Is more better?

u/Major_Fudgemuffin · 1 pointr/keto

If I'm not mistaken the values on MFP usually assume you're draining the leftover fat. So you don't have to "drink" the fat.

That being said, if you get yourself a grease keeper (I use this one) you can save that tasty bacon fat in the fridge and use it when you cook.

Then when you use a tablespoon of it when cooking you can log that into MFP.

u/Hanselcj · 2 pointsr/Canning

http://amzn.com/B001I7FP54

Only used it a few times so far, but seems to work really well.

u/Pin-fox · 1 pointr/coffeestations

The filter bag is like this one? Nylon material?

u/filledwithtreasure · 1 pointr/Coffee

You can use a strainer like this one to knock the fines out of a coarse grind. Just have to make sure the one you buy has a tight enough mesh.

u/morebucks23 · 3 pointsr/vegan

Buy one of these NUT MILK BAG 😂 and make your own alternative milks. Oat milk is super cheap to make and you can always eat fortified breakfast cereals to get much needed vitamins.

u/LegiticusMaximus · 2 pointsr/cocktails

If you have a food processor or blender, you can blend the ginger finely and then strain the pulp through something like a cheesecloth, a cheese bag, or any other kind of fine straining bag (frankly, I would skip the cheesecloth because it is unwieldy and not reusable, unlike cheese bags). You can get a pretty respectable amount of juice from ginger. Note that if you don't have a food processor, you can just grate the ginger with a microplane.

u/Garak · 3 pointsr/AskCulinary

Well, out of curiosity, what are the space limitations you're running into?

When I strain stock, I first pick out the bones and large pieces with tongs, then fish out smaller pieces with a spider strainer. All of that goes straight in the trash, then I can strain directly into my destination vessel (through a fine strainer in a single pour.

So for a 10-quart or whatever stockpot, I really only need a foot of counter space, to hold the destination vessel. You could even put it on an inactive stove burner if you don't have that foot.

u/Urlaz · 3 pointsr/Canning

I might have to look into that, do you have any links or anything like that? Also, my wife and I use our victorio food saucer when we process tomatoes and that thing is an incredible time saver.

u/ozebb · 7 pointsr/Cooking

I know food processors are nice, but half the budget? I'd work on my knife skills and spend that money on a saucepan (non-stick for eggs, though a saucepan isn't ideal), maybe a strainer, and whatever else suited one's personal cooking style (I don't think my kitchen would feel complete without a rice cooker/steamer, for example).

u/i_like_corgi_butts · 1 pointr/ketorecipes

Hi thanks for the link! It's cool to see so many different ways of cooking/boiling an egg. The American test kitchen method is almost opposite! Also looks delish no doubt.

For me personally I didn't want a over easy runny yolk and strived for a Japanese ramen shop style egg. The first eggs that comes to mind is Ichiran in Tokyo, or Daikokuya in little Tokyo LA.

I used a bigger pot and placed the mesh strainer like this one to avoid direct heat from the bottom of the pot. It was also much easier to take the eggs in and out of the pot/ placing it in an ice bath at the same time using the strainer.

The eggs are runny like ATK's eggs if you eat it right away but turns into a different texture after being refrigerated for 24 hrs. it's thicker and creamier.. kind of like the center of a Cadbury egg! But with real egg yolks if that makes sense... 😋


u/Lazer_Guy · 1 pointr/LifeProTips

All you need is one of these nifty do-hickeys.

u/-ksguy- · 4 pointsr/whatisthisthing

Looks like it might be an old strainer for the edge of a frying pan. You'd put the convex side inside the rim of the pan, against the edge, and tip the pan. It would keep stuff from falling out.

Like this one: https://www.amazon.com/dp/B000PSUUDY

u/scayne · 3 pointsr/PressureCooking

Broccoli should be fine. I soft boiled eggs right on it.

I purchased this basket after being recommended here. I use it for my veggies . . .

u/bisonkron · 2 pointsr/CampingGear

I was referring to a different grease pot of theirs:

http://www.amazon.com/Stanco-Non-Stick-Grease-Strainer-Black/dp/B000MVTIOQ/ref=sr_1_3?ie=UTF8&qid=1427807151&sr=8-3&keywords=imusa+grease+pot

The one you have may be thick enough to be food grade, it does still look like non-anodized, which would explain the staining.

u/SlickerThanNick · 5 pointsr/Cooking

Something like this https://www.amazon.com/Deluxe-Strainer-Sauce-VICTORIO-VKP250/dp/B001I7FP54

My family used something similar for years to make sauce from tomatoes. Wash and quarter the tomatoes, mash em into the hopper, turn the crank.

u/gogogadgetmeatloaf · 1 pointr/Coffee

I use a nut milk bag -- something like this:
https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W/

u/henrietta_longbottom · 1 pointr/trees

If you wanna make edibles I'd recommend one of these

u/DavidWiese · 2 pointsr/WildernessBackpacking

Monoprice Titanium Stove 1.7oz $20

Stanco Grease Pot 3oz $10

4oz isobutane for stove 4oz $5

This works really well for meals that are simply boiling water and adding to dehydrated food.

u/420greg · 1 pointr/keto

I put my bacon on a rack like this, on a foil covered cookie sheet.

I then poor the bacon grease in to a device like this.

Two pounds every Sunday night after dinner to prevent grazing.

u/Jurion · 2 pointsr/Baking

I find these to be simple and easy to control and low enough surface area with the small one:

Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers https://www.amazon.com/dp/B007TUQF9O/ref=cm_sw_r_cp_apa_fioNAbMMG7XVG

u/strawcat · 10 pointsr/Coffee

Get yourself a cheap nut bag and steep with the grounds in that. Then you’ll have very little to filter afterwards because all that will get through is fines. Just make sure the container you steep in has a wide enough opening that you can remove the bag after the grounds swell.

https://www.amazon.com/gp/aw/d/B00G3ZHOLY/ref=oh_aui_i_sh_in_o0_img?ie=UTF8&psc=1

u/trickledownpique · 1 pointr/keto

If you want to make a lot of cold brew (I was making gallon batches at one point), nut milk bags let you skip all the filtering: https://www.amazon.com/Pro-Quality-Nut-Milk-Bag/dp/B00KLT6X9W

There was still some fine sediment, but I was content to let that settle and then pour carefully.

u/BCR12 · 2 pointsr/AskCulinary

Something like this something with a woven wire scoop. You can also use metal utensils but nothing sharp on hard anodized aluminum, which I'm assuming you mean.

u/rustylikeafox · 2 pointsr/tea

I use this for cold brew tea and coffee in a large pitcher

http://www.amazon.com/Nut-Milk-Bag-New-Improved/dp/B00158U8DU

It's just a giant ultra fine bag!

u/-KhmerBear- · 2 pointsr/Ultralight

No. I've been using this pot over the flames of my Whisperlite twice a day for months and it's a total champ

http://www.amazon.com/Stanco-Non-Stick-Grease-Strainer-Black/dp/B000MVTIOQ

u/kinetic227 · 8 pointsr/Coffee

I Got a pitcher and a nut milk bag on Amazon. You may also want to grab a small scale and a grinder, but you can probably measure out a batch to taste without.

u/paperock · 4 pointsr/Coffee

People have recommended this nut milk bag for cold brew on this subreddit before. I might just get it now.

u/quantumzak · 2 pointsr/Coffee

I cold brew gallons at a time with two pots, a strainer and a reusable nylon coffee filter for the final filter step.

Any grocery store has a cheap version of both for <$5 each. (Not sure why the amazon prices are this high, just the first images I could pull. )

Just pour from one pot to the other through the strainer 2-3 times, then set the coffee filter in the strainer for another 1-2 pours. Couldn't be simpler.

u/Chucklebean · 11 pointsr/AskEurope

That is not a colander.

This is a colander - large holes, used for pasta or veggies.

This is a sieve - small wire mesh, used for sifting flour and the like.

This is a strainer - wide wired mesh, used for anything too small for a colander, but not requiring the finesse of a sieve (like spaghetti)

u/jimpoker · 3 pointsr/Ultralight

Here it is on Amazon. I've been using one for years with a cat stove and aluminum foil windscreen. Total cost less than $10 and UL.

https://www.amazon.com/Stanco-GS1200-Non-Stick-Grease-Strainer/dp/B000MVTIOQ