(Part 2) Reddit mentions: The best kitchen utensils & gadgets

We found 20,494 Reddit comments discussing the best kitchen utensils & gadgets. We ran sentiment analysis on each of these comments to determine how redditors feel about different products. We found 6,486 products and ranked them based on the amount of positive reactions they received. Here are the products ranked 21-40. You can also go back to the previous section.

25. Smart Weigh GEM20 High Precision Digital Milligram Scale 20 x 0.001g Reloading, Jewelry and Gems Scale

    Features:
  • MULTIFUNCTIONAL- Scale is able to weigh in various measurements, making it perfect for all your weighing needs! Weighs in g, oz., ct., ozt., dwt and gn. Whether you are weighing gold, powder, medication or anything for cooking this scale has the right measurements for you!
  • TARE FUNCTION- Scale comes with a tare function for items that are difficult to weigh and need to be placed in a container or on one of the weighing pans. Place your container or pan on the scale, press the tare function and then put your items in the container/pan.
  • ACCURATE- Utilizes high precision sensor system to get an accurate reading every time! This scale has a thousandth of a gram accuracy (0.001g) so it is extremely precise. This accuracy takes the guesswork out of measuring finer items, so you can just place the items on the scale and know that your reading is the most accurate it can be with this top of the line scale!
  • CALIBRATION WEIGHTS INCLUDED – Although your Smart Weigh scale will arrive calibrated, we have included two Smart Weigh 10g calibration weights. Should you notice any inaccuracies in your scale throughout your time using it, simply use these weights and follow the directions to re-calibrate it so you can continue to use your scale accurately!
  • CUSTOMER SATISFACTION – All Smart Weigh scales are individually tested and backed with a Two-Year Warranty
Smart Weigh GEM20 High Precision Digital Milligram Scale 20 x 0.001g Reloading, Jewelry and Gems Scale
Specs:
ColorSilver
Height1.3 inches
Length3.15 inches
Size1-Pack
Weight0.265625 Pounds
Width3.7 inches
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29. GreaterGoods Digital Food Kitchen Scale, Multifunction Scale Measures in Grams and Ounces (Ash Grey)

    Features:
  • A Smart Choice: Greater Goods classic kitchen scale is the perfect introduction to measuring your food for better cooking and portioning at home. A scale that does everything you need, does it well, with a little extra, looks great while it’s doing, and is priced right.
  • Fresh Features: All of the qualities you need and expect in a kitchen scale: readings down to the gram, an eleven pound capacity, four units of measurement, and an easy-to-clean, smooth surface.
  • Simple and Stylish: Never let a kitchen accessory cramp your style again. The simplistic, modern design of this scale fits right in with the decor of even the trendiest space. Looks good, and if you need to, it’s compact and easy to store.
  • True Support: Our friendly team in St. Louis are industry experts at-the-ready to assist you with any questions that might arise about your kitchen scale. We take pride in our work and want you to have a great experience from beginning to end.
  • Beyond A Purchase: Yes, we design and produce high functioning, slick looking kitchen scales, but we value the positive impact of a purchase, on a global level, as much as anything. That’s why we only partner with ethical factories and ensure a portion of every sale is given back to a charity that aligns with the nature of what you’ll be using. Learn more about how we give back in the short videos on the side tab!
GreaterGoods Digital Food Kitchen Scale, Multifunction Scale Measures in Grams and Ounces (Ash Grey)
Specs:
ColorAsh grey
Height0.55 Inches
Length8.1 Inches
Number of items1
Sizefull
Weight0.46875 Pounds
Width6.13 Inches
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30. Emopeak Stainless Steel Digital Kitchen Scale with LCD Display

AmazonBasics Batteries Included
Emopeak Stainless Steel Digital Kitchen Scale with LCD Display
Specs:
ColorGrey-01
Height1.4 Inches
Length8.7 Inches
Weight0.99 Pounds
Width7.2 Inches
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34. ThermoPro TP08S Wireless Digital Meat Thermometer for Grilling Smoker BBQ Grill Oven Thermometer with Dual Probe Kitchen Cooking Food Thermometer

    Features:
  • Enhanced 500ft remote range: Thermopro wireless meat thermometer adopts the most advanced wireless technology to provide the strongest, and most reliable connection with a out of range alert, allowing you to monitor the progress of your cook up to 500ft away without worries
  • Dual probe for food and BBQ: Meat thermometer oven safe with highly accurate stainless steel meat probe and oven/ grill/ smoker temperature probe, to allow you to monitor both food and ambient temperature simultaneously, making the smoker thermometer especially suitable for long smokes or grilling sessions
  • Food temp & HI/LOW ambient temp alarm: Digital grill thermometer allows you to quickly and easily set your own cooking temperatures for both probes; Set probe 2 as HI/LOW temp range alarm for your grill or smoker to know when to add more fuel or if your bbq temperature gets too high; BBQ thermometer will flash and beep to remind you if the temperature ever goes out your set range
  • Convenient kitchen timer: Smoking thermometer features countdown & count up timer which can be used simultaneously with the temperature monitoring functions, helps you keep track of your entire meal from meat to vegetable side dishes
  • High accuracy and wide temperature range: Cook anything perfectly and with ease due to the wide and highly accurate temp range 14˚f to 572˚f; Displays both fahrenheit and celsius readings; Probe thermometer features a backlight screen for both the receiver & transmitter, ideal for any light condition
ThermoPro TP08S Wireless Digital Meat Thermometer for Grilling Smoker BBQ Grill Oven Thermometer with Dual Probe Kitchen Cooking Food Thermometer
Specs:
ColorBright Orange
Height6.1 inches
Length6.5 inches
Number of items1
Size6.5 x 2.6 x 6.1 inches
Weight0.7875 Pounds
Width2.6 inches
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35. Vegetable Slicer Green (Old Version)

    Features:
  • New improved version recommended by manufacturer
Vegetable Slicer Green (Old Version)
Specs:
ColorGreen Nob Slicer
Height0.905512 Inches
Length12.40157 Inches
Size12 1/4 inches by 3 1/2 inches
Weight0.64 Pounds
Width3.74016 Inches
▼ Read Reddit mentions

🎓 Reddit experts on kitchen utensils & gadgets

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 kitchen utensils & gadgets 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: 1,099
Number of comments: 176
Relevant subreddits: 4
Total score: 145
Number of comments: 43
Relevant subreddits: 3
Total score: 136
Number of comments: 36
Relevant subreddits: 6
Total score: 129
Number of comments: 30
Relevant subreddits: 2
Total score: 119
Number of comments: 36
Relevant subreddits: 2
Total score: 110
Number of comments: 43
Relevant subreddits: 3
Total score: 106
Number of comments: 33
Relevant subreddits: 12
Total score: 66
Number of comments: 39
Relevant subreddits: 3
Total score: 46
Number of comments: 46
Relevant subreddits: 1
Total score: 40
Number of comments: 38
Relevant subreddits: 10

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Shuffle: random products popular on Reddit

Top Reddit comments about Kitchen Utensils & Gadgets:

u/AnnieBananny · 17 pointsr/tea

Yay! I can actually help with this!

Adagio Teas has my FAVORITE loose leaf teas in the world. It depends what kind of tea she likes to drink, but you can get her a bunch of samples and go from there. You'll also get frequent cup points you can use later if you get some samples.

My favorites are:

(Black teas) Yunnan Gold, Golden Monkey, and Black Dragon Pearl: all chocolatey and rich, I drink them with soy milk and listed from not-very-earthy to smoky-earthy.

(Green teas) Gyokuro, Sencha Overture, and Jasmine Yin Hao: I prefer Japanese steamed greens which are more grassy and vegetal than Chinese pan roasted ones, but if she likes nutty green teas Dragonwell is also great.

(White teas) Silver Needle and White Peony: Awesome because they're low in caffeine (I was just informed they aren't necessarily lower in caffeine, so let's just say awesome for the sublime nectar-y taste), my white teas have been kind of lonely since it's winter here, but in the summer they're perfect. Apricot liqueur and honeysuckle come to mind.

But I'm not a big fan of blends (she may be), or Oolongs, or Pu Erhs, and definitely I don't drink anything not camellia sinensis (like honeybush), and a lot of my favorites are pretty expensive (but so worth it), so if you know she loves peppermint or chamomile by all means do that! If you only got one from Adagio, I would go with yunnan gold undoubtedly. You can get a sample for only $5 and it's heaven. Nobody dislikes this tea, not even people who say they don't like tea!

(And you can use code 6905673943 for $5 off!)

---

Next she's going to need a way to brew it. I abhor doing dishes, my mother has made me some wonderful tea cups (she does ceramic pottery) but you can definitely just use the coffee/tea cups you already have to start. If you wanted to make it a cute holiday basket, of course, a tea cup would make the whole thing look adorable. At the risk of sounding like I work for Adagio, a glass cup like this is so perfect because you can watch the color of the tea as it brews which is a great indicator of tea strength!

Since I hate dishes so much, I have ended up using just empty, fill-able tea bags (I get the 2-cup capacity ones here) which is really great for re-steeping because you can just save the tea bag and put it in the fresh water.

Temperature is super important if you're brewing anything other than super robust black teas or herbal teas. For example, I steep my favorite green tea at 170 degrees F, which is a lot cooler than the 212 of boiling water. I bought this thermometer more than a year ago, and I've never had any problems... plus, getting a temp-specific tea kettle is so expensive :/ To walk you through how I personally make my tea:

  1. I pick which tea! The hardest part!
  2. I boil some water in an electric kettle, but any kettle is fine
  3. I measure out about a teaspoon of the looseleaf into an empty teabag... the tea you buy will give you measurement instructions for how much!
  4. I pour the boiling water into the teacup and measure the temp. If it's supposed to be brewed at boiling, I don't bother measuring, otherwise, I'll wait until it hits the correct temp to brew
  5. I put the teabag in the correct temp water and time it. Again, the tea you buy will probably come with instructions for how long to brew.
  6. I save the teabag to use it again for my next cuppa!

    I'll often put agave sweetener in my tea, and soy milk if it's a black tea.

    I have also bought this for steeping and I adore it but it's another dish to do for a student without a dishwasher... It's a spring-loaded receptacle where you place your loose-leaf, and when it's done steeping in the hot water, you put it on top of the teacup. The gravity pushing on the spring releases the tea from the receptacle leaving the leaves and it's really really cool and efficient and you can make more tea at a time... but for a beginner, I would really recommend empty bags.

    ---

    Best of luck!

    tl;dr Adagio is not a cult

    edit: linked to Adagio
u/toccobrator · 1 pointr/loseit

Thanks!

There's a bunch of different approaches to breadstuffs & other carbs.

Potatoes: Jicama is a great substitute for potatoes, compare the nutrition here -- jicama is 4g net carbs per serving compared to 14g for potato. It takes a bit of experimentation but jicama can be used to make delicious chips or fries, or just eaten raw with a bit of lime and salt. It's sort of in between an apple and a potato.

Rice: Cauliflower is awesome.People are making cauliflower "rice" and you can even buy it at Trader Joe's but it's easy to make yourself. And mashed cauliflower is just as good as mashed potato in my opinion.

Pasta: There's a bunch of great options here. Zoodles aka zucchini noodles are very popular, just get a spiralizer and a pile of zucchini. Personally I love shirataki, which is a zero-cal/zero-carb pasta from Japan. You have to prepare it properly and understand that it is not wheat pasta, but my husband has mastered it and we prefer it to wheat pasta now, even if losing weight and reducing carbs weren't goals. Vitacost often has shirataki on BOGO sale, but it's definitely more expensive than wheat pasta or zucchini. If you try it, 1) rinse thoroughly 2) no really, rinse some more 3) Pat it dry with a paper towel 4) Dry-fry it in a pan (no oil needed, just throw it in a pan over medium heat) until it stops squeaking and the texture changes. 5) Cook it in a strongly flavored sauce or broth. If you follow these steps, the noodles will pick up the flavor of the sauce and taste delish. Ooops - 4b) Cut up the noodles into manageable lengths. They come VERY long and they are not easy to cut like wheat pasta.

Bread/wheat flour is a tough one and really the best option depends on the exact purpose of the bread. For hamburger buns, I've just come to love having burgers without buns. For other sandwiches, keto soul bread is good and not terribly difficult to make. It's especially good for paninis and grilled cheese. Pancakes and other sorts of sweet breads are well done with a mix of nut flours and coconut flour. Nut flours like almond meal can be very heavy. Coconut flour tastes like coconut. Just google and you can find good recipes.

Pizza crust: this may sound crazy but you can use chicken breast meat to make an amazing pizza crust.

For sweeteners, erythritol, stevia and erythritol-based mixes like Swerve are great.

My husband got really into baking a few years back and was turning out these amazing loaves of sourdough, soft pretzels, bagels & all kinds of yummy things. It was hard putting those behind us but we were all gaining weight and when I got the diabetes diagnosis it became a matter of life & death. Good motivation to get creative! Fortunately there's a lot of other people taking the same journey and subs like /r/keto and /r/ketorecipes have been very useful resources.

u/kaidomac · 1 pointr/mealprep

Yeah I've tried all of them & some of them are pretty nasty, no wonder kids make a face & spit them out lol! That's a big reason, in addition to cost-savings, why I made them at home...they just plain taste better, haha!

The nice thing with modern devices like the Instant Pot & Sous Vide is that for a ~$100 up-front investment per gadget, you can use them for years & years & get a lot of use out of them...no preservatives, better flavor, cost-savings, super convenient mostly-automated cooking with reliable & consistent results, etc.

Plus it's pretty easy to do, in practice...it's not like you have to spend an entire day cooking non-stop, you can break it up into just like one flavor a day, then freeze the food in the molds & seal them up! At this point, having a variety of prepared foods is just a matter of routine, and a quick one at that thanks to those appliances!

If you're doing a lot of vegetables, you should definitely pick up a pack of carbon-steel peelers. They don't last forever, but a 3-pack is like ten bucks on Amazon, so the price isn't too bad for how long they last:

https://www.amazon.com/Kuhn-Rikon-2784-Original-Peeler/dp/B001BCFTWU

These are the BEST peelers I've ever used, which is funny because they're kind of semi-long-term disposable blades, just like shaving blades...you can make short work of potatoes, sweet potatoes, butternut squash, mangoes, apples, you name it! Which makes it easy to steam or pressure-cook or whatever to soften up enough to blend up into baby food! I previously did everything with a knife, and then moved to a straight peeler, and finally switched to these carbon-steel Y-peelers...sooooo nice to work with!

>TBH I absolutely love cooking and now that he is experiencing solid food I'm getting the same passion I felt when I was introducing my wife to foods she was never given growing up.

Yeah, that's pretty awesome...I had somewhat limited exposure to certain things like spices growing up...it was just salt, pepper, and Mrs. Dash all the time. Lots of casseroles. All steaks were well-done...I grew up thinking I didn't even like steak, until a very kind roommate took me out for filet mingon in my 20's & blew my little mind, lol. imo creating an environment that is pro-food in terms of having delicious stuff available & getting exposed to a variety of things is a really wonderful thing to have in life, so props for doing that for your wife & your kiddo! Good food makes life WAY more enjoyable!

u/MickFromAFarLand · 3 pointsr/Cooking

If you have two, why don't you do one as a perfect standing rib roast and play with the second one?

I'll get to the playful ideas for the second hunk of meat later.


Part One - an instructional on making prime rib:

Keep in mind, for some of my less essential estimations, I'm totally guessing. Just use your brain.

My procedure was born from the standing rib roast episode of Good Eats. I couldn't find the whole episode for you online, but [here's a clip from it] (http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/standing-rib-roast.html) in case you're interested.

Basically, the trick is to take your time with it. This method is foolproof if you're patient and if you give your meat a day to hang out in a salt and pepper rub-down, a couple hours to get to room temperature, and a chunk of time to roast in a very low oven.

Why a low oven if you can reach medium rare in less time with a hot oven? Because a low oven will help keep the whole mass of the meat at roughly the same temperature while it cooks. The thermal assault of a hot oven would decimate the roast's outer inches before beginning to cook the raw center. Look at [one] (http://www.heroacres.com/heroacres/PrimeRib.jpg) and [two] (http://literalminded.files.wordpress.com/2012/09/prime_rib.jpg).

As for special equipment, you'll need [something like this] (http://www.amazon.com/Taylor-1470-Digital-Cooking-Thermometer/dp/B00004XSC5/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1411674292&sr=1-1&keywords=digital+thermometer+probe). Don't rely on interrupting the cooking and sticking it every 20 minutes once it gets close. This isn't a horror movie. The less you stab it, the less blood, the better.

So here's how it'll go:

A day or two before your dinner (I prefer two), season the meat.

Rub the meat (giggity) with salt, pepper, and whatever else you want. I like garlic and mustard powder. Classic flavor combos exist for a reason. Wrap it in saran and toss it in the fridge to let that salty/savory crust develop. The seasoning needs to support the otherwise monotonous roast, so don't miss this opportunity as step 1 to getting an A+ crust on there.

When you wake up the day of your prime rib dinner, take it out of the fridge. Let the roast come to room temperature (about 2 hrs), rub it with a mix of non-extra-virgin olive oil and some good mustard. This'll help that crust we've been talking about.

Insert the meat thermometer at center-mass. Set the device to alert you at your desired temperature. Count on about degrees of carryover cooking once it's out of the oven. I set mine last time to 127 I think. Put it in your favorite ovenware, cover it with foil to aid even-heating, and put it in a cold oven. Set that oven to 200 degrees, or 250 if you're feeling pressed for time.

Once it beeps, let it sit on the counter. You'll notice there isn't much juice for gravy. That's cause being gentle kept the proteins intact and the juices inside. Fear not, gravy and Yorkshire Pudding lovers-- juices will flow soon. When you're an hour away from dinner, crank your oven to 500. Turn it on convection mode if you have it.

Once it's up to temp, stick the roast in and keep your eye on it. It helps if your window is clean, cause opening and closing will partially reset the searing process (you want to leave the inside at perfectly medium rare). Start checking after 5 minutes, then every 2. Once you get that golden-brown/brown, you're there. Pull it. Let it rest for another 15-20. Enjoy.

Part Two - playing with your meat:

Lots of cool ideas on this thread already. This will speak to some of that.

If you wanted to go the Korean bbq or Philly Cheesesteak route, a nice trick is to partially freeze the roast so that your knife can slice it thinly. It's a restaurant trick for carpaccio, but it's super-useful here. Then have fun on YouTube and Google, weigh the pro's and con's of all your options, and learn how to make the most kickass cheesesteak possible. Then tell me about it. Or don't. Not like I've told youanything about food.

The other obvious route is to make steaks. If you wanna make that a project, try dry-aging the roast in your fridge and cutting steaks out of that. I love dry-aging my own beef. If you have a beer fridge in the garage or basement like I do, it's a pretty damn easy task. Just put it on a non-reactive rack and let it sit in the open air.

I have no idea if it helps, but I generously sprinkle salt under the rack to make sure any excess moisture is being sucked out of the air instead of feeding mold.

It'll smell a little beefy and maybe a little funky, but that's fine. Trim the crusty edges and treat them like normal steaks. Be careful, cause their reduced water content (flavor dilution, as dry-aging aficionados know it) make them cook faster.

Have fun!

u/mikeTRON250LM · 1 pointr/Coffee

> I really want to learn to make good coffee at home so that my wife is happy to wake up in the morning. Plus, I'd like to save some money instead of going to Starbucks every morning. I don't personally like coffee (I wish I did. Closest I came to enjoying coffee was drinking a caramel brulée latte from Starbucks last Christmas) but I find the craft of it absolutely fascinating. And I'm really interested in learning to get my wife's perfect cup of coffee down to a science. (And if I learn to enjoy coffee, all the better)

So I started down this exact path about 8 or 9 years ago for my gal as well. I also had no interest in coffee but enjoyed the convergence of art & science.

Anyway the following is what I ended up with [and what I paid].

  • [$100 refurbished from the Baratza Store] Baratza Encore - Most people argue this is the best grinder for the money when the budget is tight
  • [$30] Aeropress - This is a great way to make a single cup of coffee
  • [$40 on sale] Bonavita BV382510V 1.7L Digital Variable Temperature Gooseneck Kettle - Awesome way to manage the temperature of the water for brewing
  • [$40 on sale] Hario V60 Drip Coffee Scale and Timer - very important to measure the weight of Water and Coffee PLUS extraction time


    You can be patient like I did and buy over time to get things on sale but after owning each item for multiple years now I can wholeheartedly recommend each component.

    All in a buddy was using a Keurig for the past few years and when it broke he reached out to me for the same thing. He bought everything but the scale (it was almost $70 when he was buying) and his wife is in LOVE with the setup. The neat thing is once you get the grinder and scale your options to multiple brewing methods opens up. Then with the water kettle you can then use it all for the Aeroporess, Kalita Wave, Chemex, V60, Clever Dripper (ETC) brewing methods.

    Anyway once you have good enough gear you can then start trying finding local roasters and different beans. We have tried a few local joints and just recently found a few beans roasted fresh that are substantially better than anything we were purchasing in grocery stores. Alternatively there are SO many online stores to try (and a biweekly friday thread on r/coffee for what beans people are currently trying).

    Compared to the $5+ a drink at starbucks we make great coffee at home for typically less than $1 a cup and it takes less than 5 minutes all in, including cleanup.
u/TehoI · 2 pointsr/Coffee

I own a virtuoso and I love it. Grind quality for anything that isn't espresso is going to be about as good as anything that isn't $2700. The Lido is of course a great grinder, but I really think the no-effort aspect of the Virtuoso is underrated. I just made three cups of the same coffee in different ways - a side by side test is so much better than comparing days apart. I don't think I would have done that if I had to manually grind it out each time.

Pourover, V60 or Kalita are your best bet. Kalita is more forgiving but I think the V60 is more flexible once you get used it it. You should also look at getting an Aeropress - it is what got me used to stronger coffee and ultimately espresso.

Other gear, if you're doing pourover you need a gooseneck kettle. This one is great if you can swing it, otherwise any gooseneck will do. A scale like this one will be your best friend too.

EDIT: Disclaimer: I would not plan on using either of those grinders on espresso. The Lido is certainly more capable for that specific task, but ultimately you will want a grinder for espresso use only for two reasons:

1). Grind quality is SUPER important for espresso, and the Lido might get you to mid-range in that capacity. Plus adjustabilty is an issue here, so while the Virtuoso can grind to espresso fineness, it can not take small enough steps to get a truly great cup.

2). Switching from brew to espresso is a pain, and it will decrease the quality of your espresso. You need to "dial in" espresso, which is finding a very specific grind setting and recipe for a specific bean. Switching back and forth will completely disrupt that process on top of just being a pain.

Now, both grinders will be fantastic for brew and I would highly recommend both of them for that purpose. The above just something to be aware of.

u/DidntHaveToUseMyAK · 2 pointsr/IWantToLearn

/u/mxschumacher has a good idea but I think your first step aside from learning recipes is to acquire some basic cooking knowledge.

There are thousands upon thousands of cooking videos on youtube. Ones I would recommend (both for entertainment AND knowledge value) are Binging with Babish and Chef John.

You have things to learn when it comes to cuts. Do you know the difference between a chop, mince, dice, julienne, etc? Look them up, read about them if you don't.

Do you know all the methods of cooking? roasting, broiling, braising, boiling, frying, deep frying, baking, searing, etc? again, read up on those as well.

What do you know about equipment? I can give you a bit of a run down on this if you want to go super basic, Get a good non-stick skillet (T-Fal is usually a good bet.) A cast iron pan (up to you on size, but 8-10in is good.) Get a 3 qt sauce pot as well. I would normally recommend a stock pot but I'm not sure what facilities you have access to (including even that of a stove top. some more info on that would help me, help you.)

Knives. All you need is a chef's knife, and maybe a serrated knife for bread. You can do everything with a chef's knife. Other types of knives make certain tasks easier, but it can all be done with a chef's knife.

Utensils? Try and stick to wood or silicone with the types of pans I listed as metal utensils can ruin surfaces on non-stick and cast iron.

Get one casserole dish, and one baking sheet. If you for some reason need to have muffins, get a muffin tin, but otherwise don't.

Additional items? thermometer (one that has a long metal poker), strainer or colander (there are usable hand held strainers if you lack space for a colander.) Some type of seal-able container(s) for leftovers, try not to go for novelty items. Yeah that little metal doodad that can core a pineapple and create perfect slices is nice, but useless for anything but. Blenders are an okay item but I imagine you don't have the real estate in your kitchen. Spiralizers are a big item lately, so on and so forth.

There's also other slightly more advanced topics to cover, such as the importance of flavor depth, flavor balancing, things like the Malliard reaction, so on and so forth. You have a good amount of research ahead of you if you have a real interest in this. If you ever have questions though, please, do ask. I looooove to talk shop about food.

Most of all though good luck and have fun!

u/jackatman · 3 pointsr/alcohol

Welcome. Its a big world of booze out there and it can be quite intimidating. My first and best suggestion is to find a good bar with a passionate bartender and let them take you under their wing. They can tell you about what they have in stock and will typically let you try a nip of this and a tot of that before committing. This way you get some tutelage and you don't have to buy a bottle of stuff you may not like. I realize in Utah this may be more difficult, but I understand there are clubs you can become a 'member' of in order to get this kind of experience.

Here is a tasting starter I wrote in another thread that will hopefully help with the appreciation side of things. Also, you don't need to store spirits in the freezer. It is a good way to weaken flavors, which is just fine if you have crappy booze and the flavors are bad. You on the other hand want the full complement of good flavors so room temperature is where you want to be. If you do like a little chill, I suggest these. They will cool your beverage and release a little bit of water, which leads me to my next point. For beginning drinkers the taste of alcohol can be overpowering and hide many of the nuances that are part of the experience. I like to bring out those nuances in one of 3 ways. 1) On the rocks with that ice I mentioned. 2) Splash of water dilutes the alcohol a bit. I suggest about a 2-1 or 3-1 booze-water ratio. 3)And soda. My personal favorite. The ice chills, you get the dilution effect, and the carbonation can really make some underlying flavors come through in a big way. I do this with almost every new spirit I come across in addition to trying it neat (room temp, nothing but booze). 1-2 booze to soda ratio. For added effect you can use a mineral water.

Here are some of my thoughts on the best of each category:

Vodka: Silver Tree (though booze snob that I am, vodka is the least interesting spirit.) Svedka is good too. Ketel and the like are over priced. The point of vodka is medicinal. It is supposed to be colorless odorless, and tasteless. In short :This is not the booze you are looking for

Whiskey: Leopold bros. Maryland rye, Bullit Rye, Jameson

Scotch: Laphroig 15 is my favorite, but for a good entry try either Dewars or Johnny Walker is fine.

Bourbon: Weller, Makers Mark, Bullit

Tequila: Casa Noble reposado Is my all time favorite. I work in a bar with over 150 tequilas so that is a question I get a lot. The best advice is to make sure that what ever you buy it is 100% agave. Reposado means a little time in oak. Anejo means more. Blanco means none. It will take some time and experimentation to find out if your palette likes oak or not.

Rum: Ron Zacapa 21 year, Appleton Estates, Oronoco, Sailor Jerry

Gin: Leopold bros, Magellan, G'vine

Wine: Beginning wine drinkers usually like big Argentinian malbecs on the red side and either creamy new world Chardonnays or Sauvignon Blancs on the white side. Oregon Pinot noirs are also popular. Rioja (red) and vihno Verde (white) are both underrated styles. (Dont worry if you dont know what I mean when I call a wine creamy. The person in the liquor store should get it and know what to grab.)

Beer: Like wine its a whole big world. I suggest buying a few brewers boxes. They are a selection of 3-5 styles from a single brewery in a 12 pack. Once you have a few favorites picked out head to /r/beer for more suggestions.

Sorry thats so long. Let us know how you are coming along.

u/ChefGuru · 9 pointsr/AskCulinary

I'll throw my vote in for a sharpening stone. If he doesn't already have a nice sharpening set, maybe consider getting him something like a nice diamond sharpening stone; I've seen them for $50 or less.

Tools are always nice. Here are some suggestions to think about:
~ microplane grater
~ Japanese mandolines can be fun to have around.
~ Fish spatulas can be a handy tool.
~ Does he have a good quality peeler? Everyone has a "normal" peeler, but I like to have a good quality horizontal peeler, like one of these, to use sometimes.
~ Does he do a lot of baking? If so, maybe some silicone baking mats for his baking sheets, or maybe some parchment paper.
~ Does he like to use fresh citrus juice very much? Does he have a citrus reamer?
~ Does he like to use fresh garlic? Maybe a garlic press?
~ Silicone spatulas?
~ Does he have a pepper grinder for fresh ground pepper?
~ Does he have a set of mise en place bowls or something to use to keep his stuff organized when he's working?
~ Does he have a scale? You can find plenty of options for home-use digital scales that can weigh up to 11 or 12 pounds, and use either pounds, or grams (if he's doing anything metric.)
~ Something like a good quality cast iron pan can be a lifetime investment, because if they're well cared for, he'll be able to pass it on to his grandkids someday.
~ A dutch oven will always be useful to serious home cooks. The enameled cast iron type are very popular, but they come in many different sizes and shapes, so keep that in mind when picking one out.
~ Knives are always nice. Paring knife, utility knife, serrated slicer, etc.

Those are just a few suggestions that popped into mind. Good luck, I hope you find something nice for him.

u/EvilGrin5000 · 1 pointr/Breadit

TL;DR - Go by weight for flour, there's a method to figuring out how much 1 cup of your flour weighs. Yeast temperature description is too subjective, again use exact numbers.

---------

Water temperature for yeast: between 95-115 degrees Fahrenheit (35-46 Celsius) depending on the kind of yeast. Usually dry yeast activated with water + sugar needs about 105-115F. See here for some details. I believe you fall in the 105-115F range. edit: I personally have had luck with the 105F temperature.
>
Your description of "being able to barely handle the temperature" is very subjective. Use a thermometer and always have a consistent temperature when making your breads!

Get a simple digital thermometer that goes up to the boiling point of water I use one of these types, they're cheap and they're good enough.


--------------

Flour: I hate being too strict myself but a consistent weight is the key (not volume). When you scoop flour you compress it into the cup you're scooping with, making each scoop very different from the rest. What I do is I carefully measure sifted flour for a particular brand and type of flour (different types weight differently) and I write it down on the package or on a reference sheet (with brand/type). Once I have the weight, I can look at recipes that use volume or weight (since most volume recipes mean sifted cups, not scooped cups) and all I need is reach the desired weight by looking at a scale:

Needed:

  • take a flour sifter if you have one see here, or a mesh strainer like this

  • 2 bowls, one large, one medium
  • 1 precise electric (not spring) scale (grams or fraction of ounces) like one of these. They sell ones with a bowl that fits on top but honestly, the flat ones work better for me because as long as you can zero-out the scale, you can use your own bowl that fits on the flat scale.

    How to measure how much 4 cups of your favorite flour weigh:

    Why 4 cups? because 4 is enough for a good estimate (margin of error is spread over 4 cups instead of just weighing a single cup) and you can then divide the result by 4 to get a single cup's weight!
    The Lineup from left to right

    Bag of flour - Large Bowl with a measuring cup in it - Scale with medium bowl on it

  • Take the large bowl next to your flour bag
  • put a measuring cup inside the large bowl,
  • put the medium bowl on the scale
  • zero-out the scale
  • with your right hand hold the colander/sifter above the large bowl/measuring cup (don't let it touch)
  • with your left hand, scoop a cup or two of flour into the colander/sifter
  • sift the flour (or gently tap the colander) until the measuring cup inside the large bowl is overflowing
  • take the measuring cup out when it's overfilled and with a knife, scrape carefully so that your measuring cup is precisely even across the top and completely measuring 1 cup of flour
  • take this cup of sifted flour and put it in the medium bowl
  • do this 3 more times.

    Your scale will tell you how much 4 cups of sifted flour (for that brand) weigh!

    Write the 4 cups weight on a reference sheet along with the brand and type of flour (example: King Arthur Unbleached bread flour see here). I also write the weight/cup conversion.

    Next time you make bread, go by weight and you can exactly replicate your success or amend your attempts by knowingly changing an exact amount.

    EDIT: It's late and I completely forgot to mention that your video was really nice, a bit long and could use some editing but I enjoyed listening to you talking through the recipe! Good luck and happy baking!
u/Yankee14 · 4 pointsr/Breadit

Just a few suggestions from someone who has been making bread regularly, twice week for almost a year to feed a family.

"....we've decided to bake our own bread as much as possible."

Awesome! If you plan on making bread more often, one of the main problems you might run into is inconsistent results (I definitely did). For example, you could use that recipe you've just posted to make bread every single week, and the bread will have different characteristics every single time. It might come out fine one week, and "dense inside and a little too crispy outside," the next. This isn't good. Why is it happening?

The problem with recipes like that which use measurements such as "6 1/2 cups of flour" is...you really can't be very accurate with volumetric measurements. It's simply unreliable. Imagine taking a measuring cup, gently spooning flour into it until it's exactly 1 cup. Then, imagine taking an identical measuring cup, but this time ramming it into the flour like most people do, as hard as you can, densely packing the flour into the cup until it's exactly 1 cup.

Which one has exactly one cup? There is no answer. It's a false question. If you took those two measuring cups and weighed them on a scale, the densely packed flour would weigh some arbitrary amount around twice as much as the cup with the lightly spooned flour. Imagine if you worked in a bakery and were supposed to scale up this recipe to "50 cups of flour" for a batch of dough. After the so called "50 cups", your ratio of water to flour would be off by an order of magnitude or more! Hopefully I've explained this well.

So what can you do to combat this problem? Stop using volumetric measurements, and measure by weight for the most important parts of the loaf: the flour and the water. Invest in a cheapo little kitchen scale. Here's the one I bought, and it works really well. You said you're trying to live frugally, so paying 20 to 25 dollars (or whatever kind of currency is used where you live) for a scale may not be a viable option. For me, a scale was one of the best investments I've ever made.

One more thing before I shut up about the scale; a scale can enable you to easily switch between different types of dough; you simply change the ratio of water to flour depending on what kind of bread you plan to make. In General: if you want to make, say, pretzels or bagels, you need a drier dough; a smaller ratio of water to flour. If you want to make a nice loaf of sandwich bread, like you're trying to do, you'd want a moderately wet dough; a middling ratio of water to flour. If you want a rustic artisan-style loaf, like a sourdough, you'd want a very wet dough; a high ratio of water to flour. If by chance you're still reading this horrendously long post (I'm very sorry about that), please just take a quick look at this video.

Finally, I'll quickly address your question of long term dough storage, such as freezing. I honestly don't know what happens to frozen dough, because I've personally never needed to do this--so I won't speak on it. However, I can attest to the benefits of slow fermentation inside the refrigerator. Dough kept in the refrigerator will be good up to around 2, maybe 3 days tops before you have to do something with it or risk over-proving the dough. You probably could still use it after that long, but you might do better to incorporate it into a new dough mixed in with fresh ingredients. Which brings me to my main point.

Dough--or in this case it may be more accurate to call it a preferment--kept in the refrigerator for 12 to 24 hours (or even sitting out on the counter for 6 to 8 hours) develops such a wonderful flavour! If you really get into breadmaking, you will no doubt experiment with bulk fermented dough, or dough that has been allowed to sit in (or out) of the refrigerator for extended periods of time. In short, I'll just say that many types of bread will greatly benefit from such a method. Benefits in ease of folding/kneading, as well as fragrance, taste, texture, and crust, and crumb structure in the finished loaf.

It is likely many people will disagree with this post, but it's what works for me. :/ Have fun!

u/BenisNIXON · 2 pointsr/Coffee

The Wave is good. Other easy methods for beginners would be the Aeropress or the French Press.

More importantly I would find a local roaster from which to get fresh beans. Quality beans will be a huge difference in flavor for you regardless of brewing method (though drip maker is still not recommended over other methods mentioned). I know you said you are frugal, as am I, but I found myself drinking LESS coffee when I was spending more on quality not because it was more expensive but because the flavor was so much more intense and fulfilling. I savored it more and instead of drinking 1200mL of store bought drip I was enjoying 700mL of Chemex (similar pour over method) tremendously more.

If you are anything like me you will take your time to build your equipment and slowly buy more. I enjoyed doing it this way because I could move as my tastes evolved. As you mentioned, investing in a good burr grinder should probably be the most important thing. I think my Baratza Encore is worth its weight in gold. After that I slowly added more brewing methods and this Hario scale. The weighing of your water and coffee is so much simpler when it comes to make a consistently great cup of coffee.

I know this is a long reply and a list of stuff but it is three years worth of accumulation, mostly thanks to Amazon gift cards at Christmas time! Most importantly, just enjoy yourself and your coffee! If you like a method others don't or don't like weighing things then don't. Your taste is yours, enjoy it.

u/bc2zb · 1 pointr/Paleo

Almost every episode of Good Eats

Watch them all, even the ones that deal with non paleo foods because the techniques are all solid. There are three basic cooking methods you need to worry about. On the stove, in the oven and in the microwave.


For the stove, all you need is a good cast iron skillet, but I recommend having a teflon pan as well. The iron will cook everything you can imagine. I like having the teflon for eggs mainly, iron will do eggs as well, but it can take some practice getting the temperature and lubrication levels correct. Teflon is much more forgiving. I have not used any of the newer nonstick pans so I cannot comment on those.

For the oven, get a aluminum half sheet pan and a oven safe cooling rack. Also get some sort of glass dish or casserole. Always wrap your sheet pan in aluminum foil, or line it with parchment paper when you cook with it. Makes clean up so much easier. Always grease your casserole dish. Baking, roasting, broiling are all pretty simple. Follow the recipes, and keep your eye on it. Get a probe thermometer and it'll tell you when your meat is cooked to your desired doneness.

For the microwave, all you need is a microwave safe plate, plastic wrap and some parchment paper. You can steam so many vegetables just using the microwave, it's ridiculously easy.

I hope this helps out, feel free to PM any questions. Don't forget a good sharp knife too. I still can't stress enough to just watch all the Good Eats episodes, they really have a lot of good techniques and explain the science behind it all. And if you ever want and/or get to cheat, there are some pretty awesome cheats there too.

EDIT: Forget to add this It is a great article on some really cheap tools you should pick up.

u/Evictus · 14 pointsr/Fitness
I'm bulking, but it's been a pain in the ass. I've been upping my water intake recently to prevent cramps, so it was pretty hard to find my new maintenance.

At the start of my bulk a month ago (I was 5' 7", 141 lbs) I was eating 2100 calories a day. I wasn't gaining anything. I upped it to 2300 three weeks ago. I think I was on a very, very slow bulk, and it was irritating me because there was no change in the scale over the past week (I weight in every morning and I take a ttestof the results over two seven day periods, the result of which was a p-value of .61). I upped it to 2500 about 3 days ago and I'm hoping to see a change this week. Trying my best to slow bulk since I don't want to be a fatass (already went down that road before).

My diet is pretty static. Because I'm smaller, I don't have to stuff my face 24/7 like some taller bulkers. I don't eat breakfast (it irritates my stomach if I eat too early), but I usually bring a cooked meal to work every day. Bulking has left me pretty hungry, so I usually have to eat it a little early at like 10:30 (the composition of which varies, but usually it's 40g+ protein and around 700 - 800 calories, usually a meat with a grain like rice or pasta). I'm also obsessed with jolly ranchers so I snack on them through the day (usually around 6 total candies, which is like 140 calories).

For a snack, I'll usually eat some peanut butter + jelly (if I don't have bread, it actually tastes pretty good just to mix the two together and eat it off a knife). I'll also mix a Yoplait yogurt with a serving or two of fat free cottage cheese - don't knock it till you try it. I hate the taste of cottage cheese, but it just tastes like yogurt if you mix it so I can get a good source of milk protein.

For dinner, it's pretty much the same thing as lunch. I just eat to fit my macros, and if I have leftovers at the end of the day, I will snack on random things (chocolate, nuts [pecans, peanuts], whatever). For example, yesterday my calorie intake looked as such:

Food | Calories | Protein
--|:--|:--
Angel Hair Pasta | 300| 10
Chicken | 150 | 30
Canola | 80 | 0
Alfredo | 105 | 2
Yogurt | 90 | 5
Yogurt | 90 | 5
Cottage Cheese | 96.3 | 17
Cheese Stick | 60 | 6
Ground Beef | 450 | 45
Mozz. Cheese | 81.66 | 17.5
Rice | 275 | 6
Canola | 80 | 0
Chocolate Mangoes | 200 | 3
Pecans | 130 | 5
Peanut Butter | 200 | 7
Total | 2499 | 149.5

I track everything in excel for calories because I weigh my own food. I do not keep track of carbs and fats. I actually used to do leangains which I had a whole book of about 80 days of excel files for keeping rigorous track of fats carbs and protein for rest / workout, but I'm way too lazy to do that again. I have to use some hardcore math sometimes to figure out and estimate how much fat / water is lost through cooking things like ground beef using the original uncooked weight. I use this food scale, as I travel (I go to school in Indiana, work for the summer in MA / RI and live in WA) and it's easy to carry. On normal days, I also eat protein powder with whole milk, one or two scoops depending on my needs for the day.

I lift five times a week, TWFSSu. I chose this specifically because I knew it would fit my schedule for next semester (I have my engineering senior design project so it's going to be pretty hard to fit in workouts otherwise). I'm running the PHAT philosophy, and because I started back up with half beginniner-intermediate numbers for some of my lifts, I lift heavy on all days for the primary movers like bench, pendlay, squat, deadlift and OHP (which means no speedwork until I get out of linear progression). I do the standard hypertrophy work on F,S,Su after the primary movers, though.

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/mlochr · 8 pointsr/Coffee

When buying new gear like this, I often find it worthwhile to buy the good stuff from the beginning. It'll cost more upfront, but in the long run you save money by not sinking it into gear that you're just going to upgrade away from. I know you're looking for a starter kit, so I'll outline some entry level stuff and then some recommended upgrades.

For a burr grinder, a decent entry level manual grinder is the Hario Skerton. One complaint with this is inconsistent coarse grind size, which is what you'll be using with a French Press. Orphan Espresso makes an upgrade kit that fixes this problem, but personally I feel that if you're going to spend $40 on the Skerton and $15 on the upgrade kit, you should just spend a few more bucks and get something like the Capresso Infinity. This grinder is going to be way more convenient, versatile, and consistent than the hand grinder. For one last option, there's the Baratza Encore. This is probably the best grinder you'd want for French Press, because anything better / more expensive would just be overkill as they're primarily aimed at espresso.

The Press itself isn't too important. Bodum is usually the recommended brand.

You'll also need a way to heat water. You could go with a stovetop kettle, but I think electric kettles are more convenient, and are roughly the same price anyway. You can get a pretty standard one for less than $25. But getting a gooseneck kettle is going to help control your pour better and ensure the coffee grounds are completely saturated. If you don't want to worry about getting the perfect temperature for brewing, a variable temperature kettle will take care of it for you.

Other than that, you might want a kitchen scale to get the right coffee-to-water ratio, and a thermometer to check your water temperature.

u/mal1291 · 2 pointsr/Coffee

The answer to your question is really dependent on budget. A quick perusal through the sub will show you that the Aeropress is a popular option because it is one of the least expensive ways to get a solid cup of coffee.

If you have some cash to part with, it might be worth looking at setting yourself up with a pourover setup - I'd probably suggest the v60. You would need the v60, the hario buono, and you'd probably want a scale to weigh coffee (there are a LOT of options, many cheaper than what I've linked). You would also need to get a reasonably good grinder - check out the sidebar for a list of grinders. Yes, it's a lot of capital to get started, but the coffee is fantastic and the equipment is very durable. This equipment, properly cared for, could potentially outlast you in many cases.

There's also the standard drip coffee maker, but from my experience if you go that route you ought to just invest in the cheapest one. The quality coffee from most drip machines is pretty similar. A better question is what grinder to get - that will improve your brew quality across all methods. Again, sidebar has great advice, but a really popular grinder here is the[ Baratza Encore] (http://www.amazon.com/Baratza-Encore-Conical-Coffee-Grinder/dp/B00LW8122Y/ref=sr_1_1?ie=UTF8&qid=1459250167&sr=8-1&keywords=baratza+encore+coffee+grinder) which you can sometimes find on their refurb page for discounted prices.

No matter what you choose - good luck and happy caffienation

u/Lifesophist · 2 pointsr/foodhacks

Butterball.com has tons of info on turkeys. Get a probe thermometer with an alarm, put the probe between thigh and breast and set to 170F. I dry the turkey with paper towels and coat with melted butter and Adobo, if you can't find Adobo, kosher salt will do. I don't measure, but don't go too heavy on the salt. Get a silicone roasting rack too which lifts the turkey above the liquids in the pan. Add celery, onion and carrots chopped up to the bottom and add some chicken broth. Put the turkey breast down, this allows juices to go thru the breast and juice it up. Brining is a pain and unnecessary to me, I've done it and don't get any big difference. Be sure to have the turkey rest or all the juice will come out , you cover with foil on the counter and make the gravy will waiting.

You don't stuff the bird because you have to overcook the turkey to cook the stuffing. Dressing on the side is just as good. If you can't find premade stuffing bread, just bake some stale bread till it is dried, online you can find details. I use a wok, but a good skillet will do. I weigh some ingredients, because what is a large onion? I use bouillon, but you can use broth.

A saucier pan has rounded corners for easier mixing, but a regular sauce pan is okay. You can use only poultry drippings if you have more. You strain the pan dripping and then reduce by half for better flavor. You should get a fat separator cup to get rid of the fat.

I've made a lot of turkeys and tried many things and this is my way of getting a great turkey. As to looks, I don't care what a turkey looks like when done, I am going to eat it, not have a photo session with it!!! LOL! As for carving, any good knife will work for the breast and a boning knife is great for the legs and thighs. Wings you eat off the bone.

~<DRESSING - GOOD OLD COUNTRY-BASIC >~


1-12oz bag-6C herbed dry stuffing bread.........4 oz crushed Ritz crackers.......6 oz bulk breakfast sausage.......8 oz ground pork......4 large stalks celery, chopped......1 large onion-212g, chopped......1 1/2 cup chicken bouillon......1/2 cup water.......1 tsp salt.......1/2 tsp freshly ground black pepper.......1 1/2 Tbsp dried sage or 6g fresh........1 1/2 Tbsp dried parsley or 6g fresh......1 Tbsp poultry seasoning.......2 eggs, beaten......1 stick-8 Tbsp butter........2 large loaf pans

Preheat oven to 350 degrees F.

PREPARE INGREDIENTS - Put everything in separate bowls:

Chop celery.

Weigh out onion and chop.

Grind crackers.

Put herbed bread in 12 qt container along with ground crackers.

Beat eggs and add to bread mixture, stir.

Grind parsley and sage.

Put parsley and sage into small bowl, add poultry seasoning, salt and pepper, mix.

Saute sausage and pork in large wok.

Add browned meat to container and mix.

Add butter to wok and when it melts add celery and onion with sage, poultry seasoning, salt and pepper mixture..

Sauté until transparent, 5 to 10 minutes. Pour over bread mixture and stir.

Add bouillon slowly to bread mixture, stir.

If needed add water.

Pour stuffing into a greased pans. Bake at 350 for 25 minutes or until thermometer reads 165F.

https://www.amazon.ca/Polder-362-90-Digital-Oven-Thermometer/dp/B0000CF5MT

https://www.amazon.ca/Sundlight-Silicone-Roasting-Microwave-Bakeware/dp/B07VC3FXYG

​

~~~~~< GRAVY - POULTRY >~~~~~

3 Tbsp butter.....1/4 tsp sage.....1/4 tsp sage.....3 tsp flour.......1 cup poultry broth or bouillon.......1/2 cup saved poultry drippings(opt)..............Salt and Pepper to taste........2 tsp wine or 2 tsp cup cider and 1/4 tsp cider vinegar or 1/4 tsp lemon juice

Set heat to 3 and in saucier pan melt butter, add spices.

Keep cooking butter till it is popping, you want water to boil off about 5 minutes.

Slowly add flour. Cook until brown, 10-20 minutes.

Add wine or cider mixture, stir.

Add poultry drippings and stir.

Add stock a little at a time till you get the right consistency. Should stick to bottom of spoon.

https://www.amazon.ca/OXO-Good-Grips-Fat-Separator/dp/B0002YTGIQ

u/j1mdan1els · 2 pointsr/Coffee

OK ...

If you're going to get into "specialist" coffee (and I recommend doing so to any coffee lover), what's most important are the beans you get and grinding them well.

I don't know how common good roasters are in Ireland but I would suspect they're thin on the ground outside of Belfast and Dublin (maybe Derry and a few other towns). Still, Google is your friend there ... search away.

I always suggest that those getting into this scene get the best grinder they can for the money. Get a small commercial grinder and get it used. There's this one on Gumtree now. Needs a clean and a lid but you'll find nothing better for £200.

As for the machine - you don't need one. Not yet. Go spend £50 on a Chemex and a box of filters or a little less on a Clever, a Wave or similar. You see, this is a really addictive hobby and you have to be a little careful where you spend your money. If you decide that you really want a machine rather than brew manually then go for a Technivorm but expect to pay close to £300. Using a machine takes away a lot of the control you have with a pour over ... you're likely to taste the difference as your palate develops and you risk being disappointed in the machine, which then ends up gathering dust.

Which manual method you decide to use is entirely subjective. I love the Chemex and (after years of practice) can pull out different taste profiles from the same beans. Many others will agree but just as many will suggest the Hario V60, aeropress or (as a barista I often go to swears by) the Clever Dripper. To be honest, none of these are expensive ... so feel free to try them all.

On the other hand, if by "machine" you mean espresso ... then I strongly suggest you master your pour over first before diving into that particular rabbit hole.

Edit: a few "extras" you'll really find helpful (in order) are a good scale with timer - like this, search around though because this is half as much again as I paid for mine. Then a pouring (gooseneck) kettle, this allows an incredible amount of control when it comes to pouring the water over the grounds. Finally, a thermometer ... you can get away with timing your water ie. boil, remove from heat, wait 20 seconds and you should have the right temperature.

u/ohkissit · 1 pointr/Random_Acts_Of_Amazon

I just found this sub and man I'm so excited!

Thanks for doing this!

Spiral vegetable slicer I love to cook and would like to cook healthier. Plus I could make some cool shapes and cut things out for the kids with food.

Corner plant/picture shelf I have some plants in my kitchen that help to brighten up the space, but they take up to much counter top space. Having this stand would help a lot.

live cup of catapillars I want to do this with the kids. It would be an awesome science learning experience. Plus butterflies!

Storage bins for food Love these things, we only have 2 of these that I got for free a couple of years ago. We need more for leftover food and to take food for lunches etc.

Thuja Green Giant Arborvitae trees Would love to have these in my backyard. We can't have fences where we live and these would help create a privacy screen from our neighbors. Plus they help the environment!

u/free_range_human · 2 pointsr/Fibromyalgia

Again, I cannot stress enough that I am not a doctor, nor a nutritionist! :) I can only speak from personal experience and, well, basic math.

In my personal experience, I think looking to "get in shape" by just doing one thing, is stabbing in the dark. I spent years making excuses for myself -- e.g. "I'm just naturally bigger." and "I am not a vain person, so I don't want to spend my efforts on things that focus on superficial beauty."

It's pretty simple though and I'm down 35 lbs since October. Count your calories and pay attention to every, single thing you put in your mouth -- you are what you eat (both literally and figuratively).

You'll see many people recommend My Fitness Pal and they are right in doing so. So many people say, "But, I'm on My Fitness Pal and I still haven't lost any weight!" You won't lose weight just by signing-up and logging-in to their website. :)

Count your calories, weigh your food. Here's the food scale I purchased:

http://www.amazon.com/gp/product/B003MSZBSI

I didn't take the approach of, "I have to only eat lettuce!" Nope, just start counting calories, regardless of what you eat. If you want to eat cheese pizza slices, fine, just count the calories.

This is when you'll quickly start to see just how much something like pizza consumes @ your daily caloric intake.

So before you try to run (no pun intended), try to walk first -- count your calories. If you put salad dressing on your salad -- even ranch -- just read the label, put a little dish on your food scale, and pour the actual serving size. i.e. don't just blindly pour.

As you do this, you'll start to actually see how much stuff you can/should eat -- i.e. you'll get better at portioning your food without having to be so methodical about it.

Again, I am not a doctor nor a nutritionist, just speaking from personal experience, after decades of blind eating. One footlong sub from Subway with chips and a drink...is an ENTIRE DAY'S calories. So, go ahead and eat that, but know you can't eat anything else that day.

The more you do this, the more you'll start to naturally lean toward foods and portions that work right with your daily caloric intake. I am a pizza, bread, pasta, cheese, and milk type of person, so I couldn't even fathom being satiated, let alone satisfied, by eating a salad with cheese and croutons and dressing and freshly-grilled chicken...but it was all mental, as most-everything is.

If I can do it, anyone can do it, I truly believe that.

Best of luck to you and if you ever have any questions or just need to bounce something off of a stranger, I'll do my best to help!

Edit: Also, not that you're trying to "lose weight," but I found by utilizing My Fitness Pal, I could not only see my caloric intake, but the amount of protein I was taking in each day, as well as sodium. So it's a fundamental difference @ what you eat and by simply scrutinizing it, it helps clear the path.

u/Sharkoon1 · 3 pointsr/Fitness

Ye we have a scale , at first i would use scale , but later you can pretty good eyeball stuff,so when im eating out i eyeball . But at home i pretty much put everything on a scale

http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_3?ie=UTF8&qid=1421004898&sr=8-3&keywords=kitchen+scale

got this one , its pretty good.

And in terms of bodycomposition if you want to gain muscle or lose fat its not important to eat 100% "clean"(but i do it for my health) , i have for myself set up a rule that i get atleast 500 g of grean veggies, good protein, 2 fruits and oats, then i put some stuff here and there into my diet.

After some time you will begin to mix stuff up, i like to use peanut butter in the morning with oats , bananas , milk and some vanilla whey for the flavour. Its pretty good. Cooking is a skill like lifting ;)

u/rainycity · 2 pointsr/Cooking

Chili - the first time I made this, I just used ground turkey, which is why that's in the recipe... I've also made it with pork and bison/beef and it's good. Whichever you prefer. Sometimes I use pureed tomatoes instead of diced. You can use both, if you like. If the chili is too liquidy, put a few tablespoons of cornstarch into a glass with a little water, mix until it's blended, and then add to the chili, and cook - this will help thicken in up a bit.

8 strips (half a package) of bacon

1 red onion

1 small bulb of garlic

3 to 4 tablespoons tomato paste

2 lbs extra lean ground turkey

1 large can diced tomatoes

1 can baked beans

1 can mixed beans

2 tablespoons maple syrup

1 tablespoon chili powder

1 tablespoon Sriracha hot sauce

1 teaspoon paprika

1 teaspoon cayenne pepper

1 teaspoon cinnamon

salt and pepper, to taste

.

Chop bacon into small bits and cook in a large pot. Add chopped onion, saute until clear, and add minced garlic. Add ground meat, and cook until it's done (sometimes I add some of the spices now). Add tomato paste, tomatoes, and both cans of beans to the pot, as well as the spices and maple syrup. Simmer for at least half an hour, but an hour is ideal. I tend to cook this a day ahead, and then reheat and simmer for another 20 minutes or so - I find it's better the next day.

Jamie Oliver's Guinness Pie is amazingly delicious.

Also, a digital thermometer - like this - is your best friend when cooking meat.

If you're a fan of breakfast food, check this out. It's so good.


Edit: Cornbread goes wonderfully with chili. I leave out the green chile peppers, and replace with chopped green onions. Sometimes I put about a tsp of chili powder in, and sometimes a little cayenne to give it some kick.

u/DistinguishedSpirits · 3 pointsr/cocktails

Yeah, that sounds like a bad ass Old Fashioned. There are a dozen legit ways to make this drink and have it still be considered an Old Fashioned. This one happens to be my favorite, but there's nothing wrong with more bitters or another twist or building it in the glass with smaller ice cubes. It's all about how you like it.

As far as the ice goes, I got a couple molds from a Japanese market. They are pretty good, but a friend of mine has a better one from Tovolo. Check it out here: http://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54

I'm glad you like the videos. I'm not sure what's going to be next. I've got a lot in the queue, some really classic cocktails the way likes them with specific brands being mentioned, some invented/interpreted drinks, some drinks that other characters enjoyed. All kinds of things. Was there anything in particular you'd want to see?

u/Doneeb · 1 pointr/Coffee

Hario Skerton (25) + Aeropress (30) is a great place to start if you don't want to spend money. Spend the rest on good beans.

If you want to spend more grab a cheap scale or a Hario with a built in timer. Replace the Skerton with a Capresso Infinity grinder (70-80). Neither of these are perfect, the scale is laggy and the retention on the Infinity is pretty terrible, but they're both a great place to start when you're on a budget; especially when combined with an Aeropress which is one of the more forgiving/versatile brewing methods. Right now my Lido E is out of commission, I'm back to an Infinity+Aeropress for the time being and there are worse things in the world.

If you want to do pourover, you'll have to invest in a gooseneck and definitely need a scale. A v60 is pretty cheap, but it also takes quite a bit of time/practice to consistently produce good results, so this might be something you look into down the road if you're still interested. A good grinder is also going to be much more important with pourover than with an Aeropress so you'll need something like scale+gooseneck+Infinity+v60 to get started here, which is going to bring costs up.

Whatever you end up doing, enjoy.

u/adamjackson1984 · 3 pointsr/Coffee

Totally! I love talking about gear.

Grinders:

  • Bodum Bistro (on the way out, needs new Burrs, but I really like it for course french press brews)
  • Mazzer Mini (probably the only coffee thing I have bought new...a splurge but my espresso has benefited immensely)
  • Baratza Virtuoso - Probably the best all around grinder. Can do course and fine grinds, has a timer, no-static grounds catcher. I like it a lot.
  • Porlex JP-30 Stainless Steel Coffee Grinder - My hand grinder, it's ceramic and does a consistently good pour-over grind..the only issue is it gets very hot when grinding and when grinding you want the beans to suffer no heat at all. It could be because I have to hold it with my hand when grinding and I'm transferring heat + the friction of the burrs? I really don't know how to improve it but I've started using this only on trips when I have to have a grinder and can't tote around my Baratza.

    Scale - Hario Drip Scale w/ Timer - It's black, measures to the tenth of a gram, the first one I bought is slow and it struggles to keep up with measuring my water grams...then I bought another a year later and it's much faster so I'd say if you get one that seems sluggish / slow, return it it's like they added a new CPU or something later in the life of the machine.

    Aeropress sometimes....it's the fastest way to make coffee with really easy clean-up. For the event I'm just gonna brew 2 batches on everything except espresso (since I don't want to tote that thing in the office). I hope it turns people on to better coffee.
u/_TommyTsunami · 1 pointr/saplings

Scissors and a shot glass will get your bud as fine as you need, but it's a little time/labor intensive to chop up enough to pack a couple of bowls. If you can get around $20 together, you can get yourself this, which I use almost every day from Amazon. Grinds bud perfectly and has a screen for collecting kief, the sweet sweet trichomey THC covered nectar of the gods.

If you're worried about someone on a joint bank account seeing the credit card transaction, most CVS/Walgreens/similar drug stores sell these things called MoneyPaks which allow you to add credit directly to a PayPal account. You can even pay for them in cash!

Good luck frient, have an excellent day.

u/[deleted] · 11 pointsr/food

yes, it does. You can use all your dowsing rods and meat-ruining techniques if you want, but an accurate thermometer will tell me that the middle of my steak is exactly 143 degrees, ready to be eaten after a small rest, with nary a puncture in the middle. That's the secret to always delivering exactly what somebody asked for, without cutting into it 3 times making sure it's an even pink throughout. Or getting a good breaded chicken breast to exactly 160, so it's not dried out but moist and flavorful, while still being thoroughly cooked.

same thing with making desserts -- you want 160 degrees to "cook" eggs when you're making custards. Much higher and they start clumping/solidifying, and you will start scalding dairy products.

Also, a good thermometer can be left in an oven with a base unit reading temperature. So, making a perfect prime rib roast is as easy as setting an alarm temperature (all the good thermometers do this), and taking it out at that point. Same thing with boiling water, if you're busy. Stick the probe in the water, set a temperature alarm of 212 degrees, and walk away. It'll beep when it's ready.

Personally, I have 4 different leave-in thermometers. don't spend a lot of money, a simple 20 dollar one from amazon will do you just fine.

u/BungleSim · 22 pointsr/Pizza

I used the dough mix from Detroit Style Pizza Co. and the 10x14 pan from them as well. I would have to weigh the dough mix to figure out what's in it but there is a big pack of flour (not sure what kind but I'm assuming AP would work fine) (EDIT: 3 cups flour but I can't determine how much salt) and a small pack of yeast and sugar. The yeast did not activate so I ended up using my own and eyeballing what was in the packet. Turned out to be about 1 teaspoon of yeast and about 1/2+ teaspoon of sugar.

Dough

  1. Let yeast and sugar activate in 1 cup of warm (95 degrees F) water for 10 minutes or until frothy
  2. Add water/yeast/sugar to 3 cups flour in large mixing bowl, mix with wooden spoon until ball is formed
  3. With oiled hands, kneed dough ~20 times
  4. This step isn't necessary but I made the dough ahead of time and put it into the fridge for 24 hours. Can refrigerate up to 48 hours.
  5. If refrigerated dough, take out of fridge and let sit on counter for an hour
  6. Oil pan and spread dough out to all edges. Cover pan with plastic wrap and let dough proof in warm area for 3 hours.

    Sauce - I use Jersey Italian Gravy Pizza Sauce as it tastes great and saves me time if I don't feel like making it myself

    Cheese - I use a 50/50 mix of dry aged, whole milk (full fat) mozzarella and muenster cheese

    Pepperoni - I think the best pepperoni on a pizza is the kind that curls up and chars at the edges to form little grease cups. I will have to look at the label when I get home to find out which brand I used but this one I used Carando pepperoni and it worked really well. I always refer to /u/J_Kenji_Lopez-Alt's study on pepperoni curl. My slices were about 2-3mm thick.

    Method

  7. Instructions say to preheat oven to 450 degrees F, but I always do 500 degrees F.
  8. After dough has proofed and you've heated the sauce up in a pan, spread sauce on dough going almost all the way to the edge. Some would say this isn't authentic Detroit style, but I'm from Detroit so shut up. You can do it this way or you can skip to step 3 and put the sauce on after it comes out of the oven. I don't care.
  9. Shred and spread cheese liberally over the entire pizza from edge to edge and corner to corner. You really shouldn't be able to see much of the sauce beneath.
  10. Add toppings. Pepperoni to the edges!
  11. Pop into oven for 15-18 minutes or until cheese has browned on top in spots. If the cheese is still consistently white then it's not done!
  12. Use a metal spatula to break the now caramelized cheese from the perimeter of the pan and slide the pizza onto a cutting board.
  13. Slice and enjoy your masterpiece!

    EDIT: I used Carando pepperoni and there were 3 cups of flour in the packet but I don't know how much salt is in there.
u/supersciteach · 3 pointsr/weddingplanning

Most of our gifts were replacements or upgrades of things we already owned. A really cheap and awesome gift we got was this stainless steel scraper, which makes it so much easier to transfer food from a cutting board to a pot/pan. We also got a matching set of this luggage belt with a TSA lock--I actually gifted one to my husband years ago, but we used this as an opportunity to replace his now worn-down belt. We also replaced our kitchen scale with this Amazon Basics one, which works really well. Another Amazon Basics item we received was this paper shredder, which is a kickass workhorse of a machine.
One of the first gifts we got was a Corelle dish set that I LOVE--it's so much lighter and more durable than the stoneware set we were using. We also replaced our silverware set with an Oneida set that we both picked out, which was a very sweet and meaningful experience. We already have a nice Oneida silverware set, but it belonged to my husband's late mother, and he wanted to retire it so it wouldn't take any more wear & tear.
Those are all gifts that were my hands-down favorite things we received. We were also able to buy two expensive items off our registry thanks to Amazon's completion discount. We purchased a Sonos soundbar and a Miele vacuum that were absolutely worth every penny we spent on them!

u/Disco_Tempo · 1 pointr/BeardedDragons

In that case, it seems like he has a really good appetite and may just not be storing much fat, yet (which is normal). A couple things I would do is get a small scale and a tape measure, just to track if he's growing, and just record the numbers in a note on your phone or simple Excel spreadsheet, along with how much he's eating, so you don't have to rely on your memory to spot any trends if he never grows or starts losing weight.

The scale I use is this one, currently $8.50 on Amazon, and a flexible tape measure like this, currently $4.85. I also second making sure he doesn't have intestinal parasites, which is something I would do even if he wasn't showing any symptoms, as infections like coccidia are extremely common and easy to spread within clutches. (Most vet clinics in my area will do a fecal test for under $20).

All that said, there's nothing from your post which would make me think there's something wrong with your dragon. Tracking the babies for the first couple of months is just something I do for peace of mind.

Good luck!

Edit: Here's an article about determining if your bearded dragon is underweight (though the method mostly applies to adults), as well as some tips for getting them to gain some weight. "2 Surefire Ways To Make a Bearded Dragon Gain Weight And Fatten Them Up"

u/TheRationalLion · 13 pointsr/treedibles

I've only made canna caps a few times so I'm still tweaking things but here's what I've got so far.


Ingredients:

• 1oz bud - your choice of strain.

• 8oz (1 cup) coconut oil or butter. I prefer coconut oil.

• 1.5tb soy lecithin

Directions:

Pre-heat your oven to 215° F.

Chop up your herb finely.

You can grind it but I've found it's easier to strain if chopped.

Sprinkle evenly into a small oven safe dish.

Cover well with aluminum foil, crimping up around the edges.

Place in oven for 30-45 minutes.

After 30-45 minutes, remove the dish and let it cool, WITH the foil still on. Letting it cool down slowly, allows any vapors to settle back into the material (theoretically).

Note: for the extraction process I prefer a Nesco 6-Quart Roaster Oven. I prefer this over a crock pot because it has temp control.
I used this in combination with a Digital Cooking Thermometer which comes in handy not only for more accuracy but also because you can set an alarm on it if the temp gets too high - in which case you'd just add some water to the mixture.

While you wait for the container to cool, Melt your coconut oil or butter in a pan on low heat.

Once cool, remove the foil lid from the pan and place the decarbed herb into the roaster/crock pot.

Pour enough distilled water over the herb to float it, then add the oil or butter over your herb and stir it up.

Set the temperature between 200 and 220 Fahrenheit and let cook for 12-18 hours, stirring occasionally.
Note: this step is where that digital thermometer with temperature alarm comes in particularly useful. Set it and forget it.

After 12-18 hours turn off heat and and strain the oil from the herb using a stainless steel mesh strainer, pouring the extract into a class or ceramic dish.
Note: I prefer a steel strainer but it's possible to use cheesecloth. Coffee filters do not work. Also, I don't throw away the herb. I let it dry as much as possible, grind it finely and put it in capsules also.

Place dish in refrigerator over night or until the oil or butter has hardened.

Once solid, separate oil/butter from the water, discarding the water.

Place solid extract in an oven safe dish and heat at low temp until liquid.

Once liquid, add 1.5tb of soy lecithin to the extract and stir gently until homogenized.

You now have cannabis extract ready to be used for cooking or for filling capsules.

Here are some things that I used that may help you.

1,000 Herbal Oil Capsules - Size "00"

Size 00 Capsule Holding Tray

Soy Lecithin Powder - 1 Lb

Glass Eye Droppers

Hope this helps. Happy cooking :)

u/talking_muffin · 1 pointr/keto

zucchini noodles with anything. I love noodles and now I get to eat them all the time without feeling guilty because it's basically the nutritional equivalent of eating a salad!!

So go buy a spiralizer. I got this one but you can get cheaper handheld ones or just use a julienne peeler or even a regular veggie peeler if that's what you have.

Spiralize a BUNCH of zucchini (i usually use like 8-10 for me and my hubs) because it shrinks down a lot. Put it all in a strainer and dump like 2Tbs of salt and then sorta mix it through with your hands. Let that sit in the sink for 20-30 minutes. Every once in a while go squeeze the shit out of it (using your hands is fine but some people like to squish it down with a heavy bowl, etc) to get the excess water out. This is very important because otherwise everything you make will be really wet.

Now make whatever protein/sauce combo you like! The other day I browned hamburger, drained it, added some cream cheese, coconut cream, paprika, coarse grain mustard,(no salt bc there is enough already on the noodles), and pepper and cooked that into the hamburger meat til it was kinda creamy. Then I added like a handful or two of shredded cheddar and the zucchini noodles for a few mins to the pan and BOOM. My version of keto cheeseburger helper. OMG SO GOOD.

Other times I'll do chicken and alfredo sauce or ground turkey and low carb marinara. Sometimes I just do zucchini noodles in a pan with butter, pepper and a little parm cheese. So good. So, so good.

u/Nocoffeesnob · 0 pointsr/Coffee

I use a simple kitchen thermometer and a traditional stove top kettle on a gas range. The quality of the thermometer is more important than the kettle (assuming the kettle can reach boiling).

I started about 12 years ago. Prior to that the general rule of thumb was "wait about 30 seconds off the boil".

In terms of technique I just bring the water to a boil, remove the lid of the kettle, stick in the thermometer, and watch the temp. Super easy.

The main benefit is that the same roasted beans will taste different when brewed at different temperatures and without temperature control it's not possible to explore what is possible with each bean. In my experience some beans do very well at as low as 195F (though that's pretty rare) and some as high as 206F. For my palate it seems 202F tends to be the sweet spot for most roasts but it truly does vary and even an inexperienced palate will be able to ascertain the difference. The industry standard is 195-205F but despite what anyone tells you there are no true "rules" for coffee and you should experiment even outside that range.

A second benefit is that it's just fun. Making coffee is equal parts art and science with the resulting amount of derived pleasure being purely subjective. Personally I prefer to have as much exacting control over the variables as possible so as to achieve better repeatability which in turns allows me to experiment. I take massive notes, fill out spreadsheets, etc. Some mornings, though, I just boil the damn water and toss it on the grounds. :)

EDIT: spelling (stope to stove, palette to palate)

u/bravokiloromeo · 2 pointsr/smoking
  • 14 lb brisket from Painted Hills Farm (local to me). It's somewhere in the ballpark of USDA Choice, and only ran me $1/lb more than a non-local Choice brisket ($5/lb), so I'll eat the difference and support my local farms. Costcos here don't carry the Prime briskets.

  • Seasoned with salt + pepper like any sane person.

  • Smoked with hickory in my 22.5" Weber Kettle for 12.5 hours using /u/DarkScorpion's awesome guide, and then rested for 2 hours. Didn't have any issues - the guide is really all you need.

  • Used a ThermoPro TP08 to monitor temps. Doing it overnight (2330-1200) was a little unnerving but once the fire got up to temp around 1am, I was a little less worried. Held a temp of 239F like a rock the entire way, with spikes up to 250 when I had to open the lid and rotate. EDIT: Forgot to mention I pulled at 195F.

  • Overall it turned out great for my second brisket. The texture is awesome; did the probe test before I pulled it and it was like probing warm butter. I'm limited by the quality of brisket I can find here, but I might try to spritz with apple juice or something else to get a sweeter caramelization on the bark (preferred taste).

  • I am going to get rid of my Pit Barrel Cooker now. It just gave me mixed results with everything, and is wasteful on charcoal. The Weber Kettle just does it all IMO.

  • The TP08 is a great inexpensive thermometer that I saw someone here recommend. Did a great job monitoring the temps while I slept. Only hiccup was that the alarm randomly sounded at 3am this morning, even though the temps were stable.
u/englishmuff · 5 pointsr/castiron

I have to agree with cboss911 on one thing. It seems to be either about cooking or seasoning. I'd prefer to cook with my skillets. What good is a seasoned skillet if you don't cook. But if you cook, a skillet will season by itself while you benefit from the food.

But here's how I clean (or don't clean) mine. After making a dish, casserole, bread, or bacon or whatever...I wipe out the pan with a paper towel or terri cloth. Then I warm up the pan again with a little oil spread around with a silicone basting brush while I do the other dishes. Then I wipe it out again. Sometimes I scrape it. If there is anything that needs scraped I use oil and a metal turner to scrape it off. It will eventually smooth the surface especially on rough Lodge skillets. I love my results. I'm not saying other methods are bad, there are many. Find the one you like. I've shared my favorite with you. Happy Cooking! (as opposed to happy seasoning)

Oh! Almost forgot. Eggs should slip right out of the pan as if it were teflon! Don't be afraid to use Pam either. It doesn't hurt anything and sure helps if you are in a sticky situation.

u/nsa_7878 · 2 pointsr/loseit

Ha, I'm definitely not upset! I'm mostly just concerned, I'm just sensing you feel frustrated maybe a little bit like we're all fucking with you with this bruh, just create a calorie deficit mantra we keep repeating.

You're right that cooking at home can be as elaborate or as simple as you want it to be. You might start out just trying to recreate your favorite restaurant dishes at home. Just making something at home can often be lower calorie, restaurants add a lot of sneaky stuff in there. Their stuff has to be shelf stable for X number of months, so it needs a preservative (like salt), so then they add sugar to counteract the extra salt so it tastes right, etc.

I agree that permanent change would be grim if you assume you'll be hungry and hating everything you eat. If that was the case I wouldn't be doing it and neither would anyone else! You should enjoy everything you eat (I do) and shouldn't feel hungry (I don't).

Is there anything else you're resistant to? Many people balk at the idea of counting calories in the beginning, so it would not surprise me in the least if you were anxious about that. It can take a little bit to get the hang of it, but once you're in the groove, you realize the magic of this approach - you can eat ANYTHING you want! No special diets, IF, keto, paleo, vegan, etc. Forget it all. You can lose weight eating only foods you enjoy, provided they fit in your calorie goals for the day. I ate homemade double chocolate chip muffins all week! One per day, as my afternoon snack, and I still lost a 1/2 pound ... because I didn't go over my calorie goal. Most of us use an app to track our calories (MyFitnessPal is a popular option) and I strongly recommend purchasing a food scale, it makes tracking a bajillion times easier.

This is a video of someone tracking her calories, it's a great real-world example of using the food scale. It's what my day usually looks like minus the commentary.

https://www.youtube.com/watch?v=tOAfP857Q3o

This is my food scale, there are so many options, just pick your favorite one:

https://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_5?crid=1K3ZDJUOW6HYG&keywords=ozeri+food+scale&qid=1557364020&s=gateway&sprefix=ozeri+food+scale%2Caps%2C156&sr=8-5

u/estral23 · 2 pointsr/loseit

So I started about 5 weeks ago and it can definitely be a struggle. This isn't a diet, but here is something that has helped me. One thing I have found is that Zucchini noodles are my lifesaver! I work a lot and we have mandatory overtime... the last thing I want to do is cook.

However, at the beginning of the week I precook chicken and spiralize a bunch of zucchini. I purchased the one in the link. When you are ready to cook it just throw it in a pan for 5 minutes with some olive oil and soon you have pasta! Throw in the chicken and a little of whatever sauce you have lying around and it is very filling and delicious. People may tell you not to do certain sauces. I just don't overdo it. I still want to have something edible and tasty!

Anyway, I am 5 weeks in and down 12 lbs with no exercise (yet). I still use MyFitnessPal to keep myself honest and have had to get into cooking -- something I never really did before. Thankfully this is working for me and I understand it may not for everyone. Hopefully this one trick will help you on those days that you just can't figure out what to eat. Which is all the time for me.

Keep it up and good luck to you!

u/loganberriez · 1 pointr/Cooking

Like others have said, any recipe will have ingredients for two and can be followed pretty easily. If neither of you cook or grocery shop at all, I recommend some of the simplicities already mentioned. Maybe focus on the filet this time and save shrimp risotto or shrimp and grits for next time.

Go shopping together at a higher end market, grab a premade shrimp cocktail, 2 filet mignons, some potatoes to mash and some asparagus or other veggie to have along with it. Grab 2 bottles of wine (one for while you cook, one for the meal), a box of brownie mix and some ice cream.

This way you're not so stressed that you have 3 unfamiliar things to make and can focus on steak while enjoying each others company and not stressing about the other stuff.

Side note: I think knowing how to cook a good filet is invaluable. It is SO MUCH CHEAPER to make yourself, it will always impress people, and it can be pretty easy. I like to sous vide mine to 132 degrees then sear quickly on all sides. I have a $5 thermometer from amazon and a beer cooler as my sous vide set up.

u/the_saddest_trombone · 5 pointsr/Cooking

thermapens are great if you use them all the time, but expensive if you're only using it once in a while. Seriously a $15 digital probe like this one should be just fine for cooking steaks.

Agreed with the other parts of the comment though. I prefer stovetop to oven, but you can do it all stove top if your pans aren't ovenproof. Just turn down the heat a bit when you flip it and pull your steaks off the heat ~5-10 before your desired doneness temp (10 if you're going to tent it with foil)

The major advantage of the oven method (IMO) is the decrease in smoke and it's much more forgiving time wise.

Also, you might try the frozen steak method which is pretty forgiving.

u/asherdante · 2 pointsr/Gifts

As an avid Whiskey drinker I have never really enjoyed using whiskey stones. I have a set but they remain unused. If I am not enjoying my spirits neat I do however enjoy making use of ice spheres. I would love an ice ball press/machine, but they are not economically feasible when I can accomplish the same task for a fraction of the cost albeit not nearly as impressively. These are the ones I use: http://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54/ref=sr_1_1?ie=UTF8&qid=1418247774&sr=8-1&keywords=sphere+ice+molds


Also I don't personally own this one, but I thought it looked cool and would make an elegant present:
http://www.amazon.com/Neat-Ice-Kit-Double-Mold/dp/B00O2CO93G/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1418063690&sr=1-1&keywords=neat+ice+kit#customerReviews

edit: their website gives you a better idea of how it works:
http://www.studioneat.com/products/neaticekit

u/sassafrasAtree · 1 pointr/cocktails

On aspirational ice

Personally I think the $99 price is ridiculous, especially considering the huge usability issues, and mess it makes. Gotta the love the sweet "deal" on Kickstarter where you get one at full retail price if you come in at the $99 level.

Regarding "most" reviews. I love Amazon reviews. They often provide some great humorous reading, and you can also easily spot the shill reviews who give fake 5 star, or 1 star reviews.

On Amazon, you can buy TWO Tovolo sphere molds for $11, or $5.50 each. The Tovolo sphere molds got 1753 reviews; 1282 were 5 stars, 331 were 4 stars (15 reviews out of 1753 gave it 1 star, so you are free to make your own fact based conclusions there). http://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54/ref=sr_1_1?ie=UTF8&qid=1418127875&sr=8-1&keywords=tovolo+sphere+ice+molds

I use the Tovolo big cube molds (around $8). They are painfully easy to use, and I just pop them in ziplock bags to keep them from picking up odd smells and tastes.

Now, granted the $400 original price point may have looked cheap when stacked up against the professional units that range from $500 to $1500, hence the tongue in cheek sales pitch to "billionaires". I just think the product is way overpriced and not much better than the one that sells for a little over five bucks. It also looks like a direct ripoff from the Cirrus press which sells for $699 (maybe that is a selling point). The Cirrus at least provides a way to deal with the overflow (unless running outside to place the device on a sidewalk is an enticing idea and part of the show).

Lastly, can someone please provide a scientific reason why "spherical" ice is better than a large block? I am willing to bet that a there is little difference dilution-wise between the two shapes, and it is more of an aesthetic one.

cheers.

u/toastyoats · 16 pointsr/cocktails

I'll just go ahead and list a few of the things I use on a regular basis.

Koriko shakers are awesome. They look cool and function amazingly. Good investments. End of story.
http://www.cocktailkingdom.com/Koriko-set-of-2-Weighted-Tins-large-and-sma-p/sha_korikoxxxx_0028_set.htm

I prefer using a julep strainer over a hawthorne strainer, it works fine for me when I'm not muddling things into the drink I don't want served.
http://amzn.com/B001VZAMPQ
http://amzn.com/B000H7VF64

Get speed pourers. Even if you don't plan on free-pouring, they're nice to have a more standardized pouring speed so you can pour out of an entirely full bottle without worrying about spilling too much.
http://amzn.com/B002J8RRAM

A cheap bar spoon is an awful experience. A decent bar spoon is fine. An overpriced barspoon is (generally) just overpriced metal. However, the Tanqueray spoons and the Standard Spoon on kickstarter are actually pretty nice quality stuff. But that said, almost everyone I've met likes the regular old bar spoon.
http://amzn.com/B000VQOP5O
https://www.kickstarter.com/projects/workofmyhands/standard-spoon-for-craft-cocktails

Have a jigger on hand, even if you free pour. Just for when you have nicer ingredients and want to try out a drink with them and would rather have the proportions right than have to revive the drink.
http://amzn.com/B00080B07Y

I make a lot of bitters myself or super small batch infusions, so having a set of mason jars on hand has been extremely helpful.

I use cheapo squirt bottles ( http://amzn.com/B007OM9W2E ) to store simple syrup or other infused simple syrup.

If you get super into infusions and stuff like that, I've heard a lot of good things about the iSi system; I have a friend with one, he absolutely loves his. I have to admit, it takes a lot of work and patience out of infusion. As well as whipped cream, or carbonating things, or what have you... now I might want to get one.

These two items are somewhat paired (at least for me) -- a water filter and an ice tray. For ice, I'm talking like the Tovolo King Size ice trays. Water filter -- doesn't matter, as long as it filters from what I can tell.
http://amzn.com/B00395FHRO

Something that's nice to have on hand so you can double-strain is a fine-mesh strainer. Can be harder to find on the cheap though, I ended up breaking down and going to a Bed Bath & Beyond for mine since everything on Amazon was fairly expensive the thrift shops near me didn't have one.

Get nice glassware. I remember when I was younger and someone demonstrated the importance of having nice glass when tasting wine. The same thing applies. This isn't exactly bar-tools, but it's critical to your cocktail experience. Drinking out of cheap glasses, or the wrong glasses, will really hurt the presentation and your perception of the cocktail. In essence, t's important to take pride in both how you make the cocktail and how you serve the cocktail.

That's all I got for now.

u/bufftrek · 4 pointsr/Cooking

A few of my favorites that are fairly cost effective:

  • Benriner Japanese mandolin
  • Amco Grease Separator
  • Microplane

    The Benriner is just over $20 and the other two are under. I can't get enough use out of my Microplane for mincing garlic and adding freshness with citrus zest. Some people don't really like the Benriner as you have to use one hand to hold it as it doesn't have legs - I find that it stores easier and cuts more evenly overall. As for the grease separator, I'm always making stock and such - pretty straight-forward design that doesn't leak.

    I'm also a big fan of ring molds(or biscuit cutters) of various sizes as they make for easy plating and cutting of biscuits/polenta & grit cakes/etc...
    Oh yeah, immersion blenders are definitely useful and you can get away with the cheaper ones as long as you let it cool down a bit once it starts smelling like ozone!
u/philamander · 1 pointr/glassblowing

I have accidentally made crystal clear ice in one of these and it wasn't boiled and it was from the tap. I have always wondered how that happened.
Again, I have tried boiling the water, but it didn't do what I wanted close enough. I have NOT tried boiling the water in the plastic tray or with plastic wrap on it. I didn't think that plastic wrap was not air permeable.
I will try to use these sphere ice cube trays I have and boil the water in the microwave and cover it in plastic wrap.
I did try to boil water, pour it in these trays, and I used a bar clamp to cinch the mold between two flat glass plates. I tried to make it airtight. Then, I froze that. It got a LITTLE clear, but not enough.
How close could I get with this? My question is...if it was YOU trying to make a solid sphere of ice that is as clear as possible, what would you do? Efficiency and utility aside. I was this purely for aesthetic purposes to impress my friends when we drink.

EDIT: I'm still willing to pay for something like this. A glass tray for ice that will allow me to microwave water and boil it safely, then with smooth edges that I can wrap plastic wrap around or clamp a rubber board on top of for freezing. If there is no top to the ice cube tray, I would imagine that glass wouldn't have an issue anymore and I wouldn't be worried about melting plastic or anything while boiling the water.

u/SeattleStudent4 · 1 pointr/Coffee

Are you looking for convenience and the ability to make a lot of coffee at once, or do you want to get the best cup of coffee you can for the money, even it's just one cup at a time and you have to do a little work?

If it's the former, then a basic coffee machine is your only option based on your budget. If it's the latter, then I think an Aeropress is the way to go. I'd recommend it over a pourover cone + filters (like the Melitta or V60) because it's going to be easier to consistently produce a good cup of coffee without a scale and gooseneck kettle.

You could also get a French Press which isn't much work, but a scale would be a good idea. Fortunately you have room for both in your budget. For example:

https://www.amazon.com/Bodum-Brazil-French-Press-Coffee/dp/B000KEM4TQ/ref=sr_1_8?s=kitchen&ie=UTF8&qid=1543210385&sr=1-8&keywords=french+press

https://www.amazon.com/Digital-Kitchen-Scale-Food-Multifunction/dp/B01JTDG084/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1543210468&sr=1-5&keywords=kitchen+scale

$25 total, and you don't really need to invest in anything else. A coffee grinder would be ideal, but that won't work with your budget.
EDIT: On second thought, I think this is your best bet!


You also have to consider how much you're willing to spend on coffee. Freshly-roasted beans are going to be a lot more expensive than something like Folger's; anywhere from $8-9/lb at the cheapest to $20+/lb. If your budget doesn't allow for that then I don't think it makes a lot of sense to go the pourover/French Press/Aeropress route, as they won't enhance low quality coffee very much.

u/alittlebitmental · 7 pointsr/microdosing

This reply is longer than I wanted, but I do have some experience in this area. Hopefully this will help you come up with a workable plan.

First of all, microdosing might help you see the harm that the adderall is doing to you, and may even help you with the motivation. But, to succeed, you'll still need a plan and a certain level of self-discipline.

 

Although, I have never taken adderall, I have managed to get myself off of addictive medication (benzos, various psychiatric meds etc) a number of times in the past. Many of these meds had horrendous side effects, even if you skipped just even 1 or 2 doses. The best approach, in my opinion, is to taper off of them slowly. This requires discipline, a plan of action, and a continual review as to how you are feeling. Tapering slowly minimizes the side effects and gives you the best chance of remaining functional during the process.

 

You can google the best way to taper off of adderrall, but here's an example of how I got myself off of Duloxetine. Note that Duloxetine is known to have really bad withdrawals, and the company even got sued because they understated just how bad they were. I started this process when I was taking 120mg a day.


  • Week 1: reduce dosage to 90 mg

  • Week 2: reduce to 60 mg. Then...

  • 2 days at 30 mg

  • 2 days at 15 mg

  • 2 days at 7.5 mg

  • 2 days at 3.75 mg

    Note that the capsules I was prescribed came in a minimum dosage of 30 mg. Once I got to this point, I had to open the capsules and calculate the number of balls inside each one. I did this using a set of reasonably accurate scales. I worked out that each 30 mg capsule contained 320 balls. So when I got down to 3.75 mg, I was counting out 40 balls for my daily dosage. I then reduced this as follows:

  • 1 day at 30 balls

  • 1 day at 20 balls

  • 1 day at 10 balls

  • 1 day at 5 balls

  • 1 day at 2 balls

  • 1 day at 1 ball

    This approach worked well for me, and I although I still experienced some withdrawal effects, I felt that they were manageable. These side effects lasted for about 4-8 weeks, but lessened each week.

    A couple of points to note about tapering:

  1. It's worth doing this under the supervision of a doctor, but bear in mind that some doctors don't give the best advice in this area. For example, my shrink wanted me to taper off the Duloxetine much faster. However, I already knew from my research that many people had experienced unbearable side effects using the schedule he suggested. I decided to slow it down, knowing that I could go back to my doctor if things got too bad. Do your own research to find out what tapering strategies have worked for others, and the side effects they experienced.

  2. Only change one thing at a time, e.g. don't try and taper off of two different substances at the same time. If you experience issues, you want a clear idea as to what is causing them. So, keep smoking the weed - you can taper off of that later.

  3. Monitor how you feel on a daily basis. If the side effects get too bad, then it's a good indication that you are going too fast. In this case, you should revert to your previous dose until you feel normal(ish) again, and then resume your taper at a slower pace.

  4. You might want to get a set of decent scales, a tablet cutter and some empty gel capsules (all available on amazon). This is so that you can measure out smaller doses when you want to go below one tablet.

  5. If you are going to start microdosing, then either start it a few weeks before you do the taper, or wait until you've been off the adderrall for a while (see point 2).

     

    Let me know if you have any questions, but good luck with it anyway.
u/Krackersnacks · 2 pointsr/AskCulinary

That's kind of tough because several things on your list could run you upwards of $100/each.

I'd definitely advise starting with the knife and spending money to get a high quality one. You should go test them in store because one of the most important things in a knife is balance and one that feels right in your hand.

After that I'd go: thermometer (I like this one, you don't need an expensive one for most things), whisk, paring knife, dutch oven, food processor (again, spend the money to get a good one), cutting board, bread knife, ramekins, prep bowls

I think you can definitely live without the digital scale (until you are really into baking breads you can wing it), mandoline (a good knife is easier 90% of the time), salad spinner, blowtorch, vegetable peeler (you can peel with a paring knife)

A couple of good places to start would be a restaurant supply (whisk, china, prep bowls), a discount store like TJ Maxx (dutch oven)

Good luck!!

u/sloanluxe · 1 pointr/trees

Not sure what your price range is but I recently just bought one on amazon and it's great! 4pc with a great catch for kief. Larger than I thought. Great quality and grinds nice and fine.

Golden Gate Grinder - Amazon

u/ZeOppositeOfProgress · 4 pointsr/Coffee

I don't really understand your question: you want a hot cold brew? You want a cold brew but want it warmer than it currently is?

If you're looking for a solid cold brew, I have the 1000ml Hario Cold Brew pot and this recipe is golden:

Pour 108g of coffee into the filter then place the filter in the pot. Pour filtered water through this filter until it reaches about a quarter inch from the top. Let it sit for 12-18 hours in the fridge. Remove the filter and discard the coffee. You now have a good concentrated base for iced coffee.

I plop a square ice cube in a glass, pour the concentrate and filtered water into the glass at a ratio of 1:1. I drink mine black but if you add cream/milk/flavoring, then change up your water with a whatever mix you want. Add sugar in at the end. Since this is cold, I recommend syrups over crystal sugar as you may find the crystal sugar settling at the bottom.

Been doing this for a year and have settled on this recipe being my fav. Good luck!

u/tiffyx88 · 6 pointsr/xxketo

I'm Vietnamese too and have been doing keto/lazy keto for the past 2 years. Lots of Asian foods have loads of hidden sugars in it, so I typically find a recipe that I crave and make it at home. I google "low carb Asian bla bla recipe" and many of them use stevia sweetener or others as substitutes. The taste is a little different than regular sugar but eventually you'll get use to it.

Sadly I only use a slow cooker to cook chilis, but check out r/ketorecipes for some ideas.


Here's a list of my top go to's:
Cauliflower rice

  • I always have a few heads of cauliflower in the fridge. I cut it down into smaller manageable size and put it in the food processor (grater if you don't have one). I then pulse it until it gets it into a "rice" size. I put the amount that I want to use and heat it up until it's nice a fluffy (~2 min but play around with it). I put the remaining grated cauliflower into the fridge for later use.

    I make sushi by mixing the "rice" with chive cream cheese. I also add some furikake if I'm feeling fancy. Just make sure to check the nutrition facts as many are high in carbs. I found one that was 1-2 carbs per tablespoon. Just use sparingly. I also make low carb spam musubi with this "rice" as well.

    Zoodles
  • This is a god send and I just recently started adding this to my meals. I bought this spiralizer last month: http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest-Heaviest-Gluten-Free/dp/B00GRIR87M. There are cheaper versions but this guy I feel won't cramp my hand as much--plus it's so fancy lol

    I spiralize the zucchini to the preferred thickness, and sauté in some vegetable oil on medium heat. Make sure it you don't cook it down too much as it will become mushy. Typical I take it off right when it starts wilting. Lots of water will be released too and I usually take a colander to drain afterwards. I also put cold water over it to stop the cooking process. You can easily add it to your mom's pho or any Asian noodle dish. Remember to not overcook the zoodles--especially when you put boiling pho broth as it will make it even more mushy :)


    Shiritaki noodles
  • I put this at the end as this personally isn't my favorite item but your mileage may vary. At the Asian market that I go to has a Japanese brand. http://i.imgur.com/wttmPVA.jpg
    if you dunk it in water to rinse the smell out and nuke it in the microwave, then it's a good ramen noodle substitute.

    IMHO the tofu shiritaki brand is very chewy and I've tried it MANY times with different cooking techniques --but it still tastes weird to me. Definitely try it out if you want as some folks had success stories.


    PM me if you have other questions! I'm not the best chef but I get by with my cravings :) I typed this on my phone and can add more items when I'm back on my computer
u/twerkysandwich · 2 pointsr/Random_Acts_Of_Amazon

BIGGEST HUGEST tip is don't accumulate too much stuff! I definitely do, so I have to discipline myself to purge once in a while.

I recently went through my lotions and bath stuff and I only even cared about maybe 25% of them. So I threw out whatever didn't have much left inside, the rest went into a storage container with a lid and tucked under all the folded towels. (This is so I don't start dragging things out later...I already decided I have too many. When friends or friends with teenage daughters visit, they can take as much of it as they want.) So now I have a reasonable amount of this stuff, but it still looks cluttered on the shelf so I went to the dollar store and got something like this, so I can see everything at once and not knock over a bunch of stuff if I want to pull one item out (this shelf is about at eye level).

De-stashing means I actually use what I love more often, because I can see it (and remember to use it) and I know exactly where it is. It also slows down future purchases (doesn't stop them, but I at least consider where it would fit on my shelves if I bought something because they look so nice now).

Repeat with other areas: books & magazines, clothing, dishes & cookware, toys, etc. Take it slow, it's a lifestyle not an overnight switch.

Also beware of arbitrary storage containers. I've bought plenty of these and it's perfectly okay to just stop and repurpose or donate them when you realize something's not working for you. Like I bought baskets to keep the towels in for the bathroom closet and later realized how much space they were wasting. You don't need to keep using it just because you're thinking of the money you spent on something. Push that from your mind and prioritize your quality of life.

u/sinfulsamaritan · 2 pointsr/castiron

I have this one (Dexter, $15 on Amazon but totally worth it) and love it. Gets right in those rounded corners, sturdy and not too flexy, and the wood handle is very comfortable. It's all I use on my three cast irons, and it works phenomenally.

The idea here is that a steel spatula will, over time and repeated use, help scrape down the little "peaks" of iron that make the surface uneven—this, combined with filling the "valleys" with delicious polymerized fat, will eventually lead to a glassy, flat surface that requires only a tiny bit of oil to cook foods without sticking (a.k.a. a damned well-seasoned pan).

u/l3ret · 2 pointsr/Coffee

Here's the thing..

Gooseneck kettle will last you forever and it is an absolute staple if you're going to invest in this hobby/truly enjoy this ritual.

I like this one: https://www.amazon.com/Hario-VKB-120HSVV60-Buono-Pouring-Kettle/dp/B000IGOXLS/ref=sr_1_1?ie=UTF8&qid=1501770513&sr=8-1&keywords=hario+gooseneck+kettle

I also would recommend a scale that can weigh out by the .1 gram (or even more fine). Also a timer is important.

I like this one: https://www.amazon.com/Hario-Coffee-Drip-Scale-Timer/dp/B009GPJMOU/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1501770540&sr=1-1&keywords=hario+food+scale

Kalita wave is very forgiving, great to learn on, and makes a wonderful cup of coffee. I use Kalita Wave each morning and Chemex on weekends.

Kalita Wave: https://www.amazon.com/Kalita-05033-Wave-185-Drippers/dp/B000X1AM0Y/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1501770620&sr=1-1&keywords=kalita+wave

Kalita Wave Filters: https://www.amazon.com/Kalita-22199-Filters-White-Japan/dp/B00BJBOITS/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1501770637&sr=1-1&keywords=kalita+wave+filters

Good luck buddy!

u/Ecuagirl · 6 pointsr/amiibo

Here is a checklist to track your amiibo collection: http://amiibochecklist.com/ (most popular) or https://www.scribd.com/mobile/document/341048988/iJustine-s-Amiibo-Checklist-2017

Buy NEW amiibo from: TRU is the best retailer with a diverse group of amiibos. Other than that: Target, Walmart, Best Buy, Game stop and Nintendo store. To get more rare amiibos, Beat the Bomb is an Australian retailer that ships to the US. The Australian dollar is worth less than US dollars so when you convert the prices, it is competitive. There is also NinNin but that one is more expensive and shipping is high.

Buy resale/used amiibo: Craigslist. Other places similar to Craigslist: Facebook marketplace, OfferUp, and Let Go. People have also reported being successful on Amazon Warehouse.

Use r/amiiboswap to view and exchange amiibos.

Twitter accounts to follow for more amiibo info: @AmiiboAlerts and @AmiiboNews

If you’re looking for ideas on how to display amiibos: Bat cases at Michael’s are pretty popular https://www.michaels.com/studio-decor-baseball-bat-display-case/10174362.html. Three tier rack on Amazon (I just use a spice rack from Bed Bath and Beyond) https://www.amazon.com/dp/B0036OQU56/ref=cm_sw_r_cp_api_5we8ybSAV243Z. Or a picture ledge at IKEA http://www.ikea.com/us/en/search/?query=MOSSLANDA+Picture+ledge

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/SleepyTexan · 2 pointsr/keto

Started at roughly the same point as you, I'll second the comment about people noticing once 30-40 pounds are lost although people may have noticed earlier but may not say anything due to not knowing if you're ill or actually taking initiative.

It wasn't until sixty to seventy pounds down that I went down a shirt size but I went from a size 40 waist to size 35 within thirty to fifty pounds, lost half a size to full shoe size but didn't notice when.

If you haven't already my only regret is not taking a starter photo and not exercising as often with all the excess energy. Check out /r/bodyweightfitness (I like the recommended routine in the wiki).

Check out /r/intermittentfasting just to digest some more information as many have ended up doing both together with good results. (including discipline and whatnot)

Check out /r/ketorecipes if you need some inspiration or would like to change things up a bit.

Check out /r/ketogains or /r/bodyweightfitness once you become fat adapted and are able to use your energy productively.

Check out /r/ketodrunk if you'd like to find ways you can keep alcohol in your life.

Check out this graphic from Ruled.Me and depending on what you're craving supplement with that.

Things you might want to invest in (assuming you don't already have something comparable):

Food scales: this is what I use, this is what Keto Connect uses and this is what I bought for a friend of mine.

Take care!

u/this_isnt_happening · 2 pointsr/Cooking

A few things from the top of my head that will hopefully be fresh advice:

  • Get a fairly quality thermometer. Like this one, for instance. I like the ones where the probe is separate from the display because you can check the temp without messing with the cooking process (i.e, opening the door of the oven to see, etc.). The first thing you do with that thermometer is pop it in the oven all by its lonesome and test your oven- most ovens are off in one way or another- you want to find out where 350, 400, etc really sit at. This will save you much frustration in the long run. Once you know this, you are free to bake anything since that's really just following recipes. Then you use the thermometer for meat. Set the alarm to go off 5 to 10 degrees before where you want your meat to be and stick to it- perfect roasts every time. You might also want to look into the difference between FDA recommended meat temps and what you can get away with. Both pork and chicken are fine at quite a bit lower temp than is recommended. Just look into it, trust me.

  • Soup. So so so many soups go: "dice onion (and sometimes celery, but I almost always omit that), sweat in stockpot with olive oil/butter/whatever, add minced garlic and sweat another minute or two, add stock and veggies and meat if you want, simmer until done. Want a thick soup? Add a couple tablespoons of flour just after you've got your onion and garlic softened- stir that around for a minute or two, then add the stock. Want a cream soup? Add cream once everything's done and off the burner. Want a cheese soup? Add cheese one small handful at a time toward the end. Soup is insanely easy.

  • My frugal pork chop solution: I get a whole, boneless pork loin from Costco. You could really get it anywhere, they're almost always cheaper by the pound than pork chops, and sometimes they go on insane sales. Take that loin home, slice it in to chops. Wrap up in freezer paper after portioning out for a whole meal (for instance, I wrap them up three at a time because I'm cooking one for the husband, one for me, and one to split for the kids). Freeze 'em, except for one portion you'll likely want to cook up now. How to cook: Preheat large skillet at medium/medium high 10 minutes. Pour in some canola oil (not butter or olive oil because it will burn at this temp), then lay out the pork chops evenly spaced. No crowding, and don't touch them once they've hit the pan- you want them to get a nice brown on the bottom. Season the top with kosher salt and fresh ground pepper plus rosemary you've crushed in your hand over the pan. Wait until you can see the brown of cooked pork just creeping up the side of the loin (about 5 minutes) and flip. Season with more salt and pepper, and wait. Another five minutes maybe, and lightly press on one of the chops to get a feel for it- it should be firm but still have give. You can use the thermometer up there if you're unsure, though. Remove chops from pan, set on plate to rest. Add about a 1/4 to 1/2 cup water to the pan and return to heat. Swish around and get all the stuck on bits up. When the water's reduced and the mix looks slightly syruppy, add a tablespoon of butter. Swish around until melted, then add the chops back. Flip them over to coat, dish them out and pour remaining sauce over the top. Voila, dead easy pork chops that I get rave reviews for, and pretty damned cheap, too.
u/lokbok · 2 pointsr/mflb

100%. After owning MFLBs for years.. what I found to work the best is to get a large grinder and do the initial grind with it. You can fill the whole thing up as much as you want and leave it there. Eventually the first-ground herbs goes through the Finishing Grinder per new trench. The reason why I do this is because it allows me to pre-grind a lot because the Finishing Grinder can only take small amounts at a time.. but also this helps dry the herbs before you put it through the Finishing Grinder. Both the Box and the FG do better with dry herbs. This is what I use before putting it through the FG.. plenty of space, cheap, excellent quality for my purpose: http://www.amazon.com/Golden-Gate-Grinders-Ultimate-Anodized/dp/B00GXSFB1Q/ref=sr_1_3?ie=UTF8&qid=1463520562&sr=8-3&keywords=golden+gate+grinder

I have a Space Case Titanium and the Golden Gate Grinder seems to do my "pre Finishing Grind" much more efficiently with a lot more space to store the herbs for drying purposes. The Space Case definitely does a better job at going for a finer grind but it doesn't match the FG on its own.

u/elukea · 2 pointsr/PipeTobacco

Oh yeah! My other hobby and career actually is booze based. I wrote a bit about the rusty nail a while back when I was working on a small cocktail book.

All in all I find that lesser quality blended Scotch works best in a rusty. You are adding the (naturally) flavored Drambuie to it and I find that you lose some of the nuance of a Single Malt. The blends just taste like Scotch and that is what you want as your base. I usually stick to Dewars, Grouse, JW Black, White Horse, etc. You can make them half and half or another ratio like 3-1, 4-1 etc. It's a sliding scale on your mood and preference like a Manhattan or a Martini. If I am being fancy I will take a barspoon of a really peaty single malt and put it right on top of the drink. Adds a nice top note of smoke.

In terms of the twist it does add a great aroma. In all honesty the spiral twist has kind of gone out of fashion and most places use a Y Peeler for a wide swath of peel. More oil that way. We like these cheapo ones. When they dull you can just get a new one but they are razors out of the package.

I love a rusty nail. It is a slightly sweet drink but it can really hit the spot. Complex, tasty, boozy.

u/WingedDefeat · 2 pointsr/homestead

The idea of using a bread machine rustles my jimmies; I use the no-knead method (google it, it's everywhere) for sandwich bread that we eat every day, and then sometimes on weekends I'll make a rustic loaf to go with meals that I make in the more traditional method.

Looking for a bread 'recipe' is somewhat of a fallacy. Most people who take bread even a little seriously use the baker's percentage (once again, google that shit) and weighing ingredients instead of measuring by volume.

The baker's percentage gives you a template of proportions that yield certain results. By manipulating those proportions of flour/grains/water/yeast/salt you get different breads. A french loaf is still a french loaf if you make it with whole wheat flour instead of all purpose flour, as long as you understand how the change in protein and such will affect the bread, and adjust your other ingredients and methods accordingly.

The only accurate way to adjust those ratios is by using a reasonably accurate scale instead of measuring cups. A good scale (not even a mediocre one) can be had from Amazon for about $20. This is the one that I use, and it's paid for itself several times over since I started making bread about two years ago.

These two concepts, which go hand-in-hand, elevated my bread making from dicking around in the kitchen to a near science.

After about six months of making bread every week, you should check out The Bread Builders. When I originally bought it I didn't understand enough about bread to get much out of it, but now I find it to be a huge resource for adjusting my methods and techniques. There's a lot of esoteric stuff in there about microbiology and gluten strings, which is cool, but essentially useless unless you have some kind of context. There's also the whole second half of the book, which is almost entirely about building and using wood fired brick ovens to bake bread; something that I hope to have the funds to build one day.

You can check out /r/breaddit if you want, but I find it to be a bit of a circlejerk on seeing how much cheese/nutella/olives/onions people can cram in a recipe before it starts to look like a casserole instead of bread. Also, they have a hard on for sourdoughs. Sourdoughs are cool, but at this point I think they could use their own subreddit.

Good luck, I guess.
Good luck

u/Groty · 3 pointsr/EatCheapAndHealthy

FWIW - If you can, swing an inexpensive kitchen scale. I've had this one for over a year and I've had no issues. Work on your portion size and track your macros with something like MyFitnessPal free version. It will certainly help with budgeting, help you eat balanced(macros are so important), and hopefully kill temptations to fall into the processed meal American diet when time gets short.

I'm single, I eat a lot of beans. I like to buy a variety of canned beans(if I weren't single I'd go dry beans) and I'll mix two different ones together with low sodium Rotel and keep them in the fridge. Then reheat with meals and add onions or other fresh ingredients on top. Awesome source of carbs, fiber, nutrients, and a great feeling of satisfaction after a meal.

u/Waitwhatwtf · 3 pointsr/Fitness

Cereal - retarded o'calories
Fast food - retarded o'calories

What you're going to need to bag an Adonis:

  • Tailor's tape

  • Food scale

  • This, or on whatever your boat floats

  • Patience

    I went from 250 - 200 in about 3 months by simply cutting out carbs entirely. Ketogenic diets can definitely help speed the process along, but you may find that chocolate cravings will replace penis cravings, so watch out for the backlash from hijacking a Hostess truck and devouring its contents wholesale.

    It's been said before, but read the FAQ.
    Use the food scale to help you plan accordingly to the nutritional data given by what you eat. Compare grams to grams. Boom, head shot.

    Measuring yourself with the tape is a much better metric than using a scale, in my opinion. Scales don't account for water weight or how full/empty your stomach was last time/is now.

    You can't out-exercise a shitty diet. Say that to yourself every time you go to eat something you shouldn't. You can have a treat when you're getting dicked by the type of guy you want. But then cut out the bullshit and get back to work. Beauty takes maintenance.

    Despite your desire for wanting cock, I highly recommend you exercise. Being healthy is a good thing. You may feel you have missed out X years, but health allows you to extend your life that much further. It's probably not as good, but getting in the habit now allows you to get boned by the old guys in your convalescent home.

    Your tits are probably going to sag. I'm just saying that now to mentally prepare you. I don't know what you look like, but I'm sure they're going to have a bit of sway that is unwelcome. I'm balding; we all have our flaws. On the bright side, I never have to pay for a hair cut again. I don't know what the silver lining is for saggy tits, but I'm sure you can figure it out. You're a smart person.
u/apmagpie4307 · 1 pointr/Cooking

Slow cooker is a good choice. I use mine a lot for stocks, sauces, soups, chili, etc.

Electric Roasting Pan is nice.

Good knifes- others have commented on this. Don't forget about wood cutting boards and oils for those. Can't have enough.

Peelers are generally overlooked. Get good ones.

Anything teflon or non-stick... return. Don't ask for. Get them cheap as you can and plan on tossing them out every year and replacing.

A good timer and meat thermometer also.

A good oven thermometer is cheap and get it yourself. You can usually find a good one online.

Lastly- depending on where you live, a year subscription to a Chef Warehouse or Restaurant Depot can save you a lot, you can pick up gear cheap, and maybe meet and talk with a few chefs. That'll be worth the price!

edit: formatting

u/notjoea · 1 pointr/Coffee
  1. 205 is what you want. I set my bonavita electric kettle to 208 since what cools pretty rapidly from any kettle.

  2. I've only tried the bonavita, but the gooseneck makes life a lot easier.

  3. This hario is pretty decent (http://www.amazon.com/Hario-Coffee-Scale-Timer-VST-2000/dp/B009GPJMOU). I've been thinking of switching from a generic kitchen scale. My biggest gripe is that a lot of them auto shutoff if you go for a long bloom.

  4. I usually rinse it right away with the hot water from my kettle. I've seen some places that use a little toilet brush as a substitute for the ridiculously overpriced official brush.

    Good move on the burr grinder. And yeah, pour = technique. Another thing you might want to consider is a timer. Good luck!
u/cbfx · 1 pointr/Coffee

$40.00 - 8 cup chemex

$11.00 - pack of filters

$42.00 - hario drip coffee scale

$70.00 - bona vita electric kettle with thermometer

$15.00 - ground specialty coffee

TOTAL $178.00 (minus any applicable tax and shipping)

note: i used a mix of sources. the scale and kettle come from amazon but everything else was overpriced there. hell, those items are probably overpriced there too. the chemex is listed in google express and the filters are from william-sonoma. you can usually find good deals from these places on coffee equipment being liquidated. you could potentially even pick up everything you'd need directly from a specialty cafe that has equipment for sale in your area. if you're interested in continuing your coffee brewing, you'd definitely use the kettle and scale for any other drip methods, like v60 or kalita wave.

cheers and i hope you and your family have a great thanksgiving.

u/meg_c · 2 pointsr/keto

I would recommend you start with chicken. Chicken thighs are cheap and yummy :) Somebody else posted this recipe, and I can confirm that it is ridiculously easy and fabulously tasty: [The BEST way to cook chicken thighs] (http://www.reddit.com/r/keto/comments/1otscu/the_best_way_to_cook_chicken_thighs/) :)

It sounds like a cheap instant read cooking thermometer might a good investment when you decide you want to cook steak. I have [this one] (http://www.amazon.com/Taylor-9842-Commercial-Waterproof-Thermometer/dp/B00009WE45/ref=sr_1_6?s=kitchen&ie=UTF8&qid=1420405020&sr=1-6&keywords=food+thermometer) and I've found combining it with [safe cooking temps for various meats] (https://www.google.com/url?sa=t&rct=j&q=&esrc=s&source=web&cd=1&cad=rja&uact=8&ved=0CDUQFjAA&url=http%3A%2F%2Fwww.foodsafety.gov%2Fkeep%2Fcharts%2Fmintemp.html&ei=LqupVMDUC8PpaMuJgugB&usg=AFQjCNEm--9fyqOj3ZCOBziO2TSw7yMZoQ&sig2=X5WjzRjRbiSI3Lx6NxY2xQ&bvm=bv.82001339,d.d2s) really helps me to not overcook my meats :)

u/mpmspyguy · 3 pointsr/Coffee

The temp controlled one is great because it can hold the temperature for up to an hour and it gives you precise temperature control (obvious) which is good for teas or using different brew methods (some aeropress recipes use 175 degree water for instance). Whist I love the variable temp I wouldn't say its needed. As for scales the one I would recommend is the Hario Drip Scale for its water resistantness and its built in timer, but the American Weigh Scale or the CJ-4000 will also work well. The Kalita Wave is also a good recommendation and is more beginner friendly than the v60. I'd still say go with the v60 though, I think it produces a better cup.

u/FunkeeSapien · 0 pointsr/keto

Hey, I made this calculator and am sorry to hear you aren't making the progress you'd like to see. It can be extremely frustrating trying to find the motivation when you aren't seeing the results.

Setting activity at sedentary will definitely work since it won't take your exercise calories into account however keep in mind you will be at a greater deficit than normal.

Instead what I would suggest is to take a closer look at the foods you are eating since most people never bother checking how many calories are in the foods they eat. Generally people don't need to do this but if you are stalling it's pretty helpful.

I did a quick mockup of the foods you listed and granted I don't have exact amounts but from those items and average portions I'm already getting higher numbers. Take a look here.

Looks like the optional protein shakes could be putting you over (assuming you use milk not water). Also, if you are adding any amount of oil/butter to your cooking that counts too!

So here's what I would do. If you haven't already then get everything down in a spreadsheet, copy calories off your food labels, and measure out all your portions using a food scale.

You don't have to do this forever but until you figure out which foods are holding you back you should keep at it. Good luck!

u/davedawg2000 · 3 pointsr/Assistance

I want to take a moment to address these points you've raised. Please keep in mind that my intent is to be supportive and not critical.

> I use to eat 800-900 calories a day and would gain 20 lbs a year

How were you tracking the number of calories? 800-900 is a very low amount of calories for any grown adult, so I'm a bit dubious of that number. If you're serious about counting calories, you need to get a basic food scale. The margin of error when eyeballing portion sizes is just too great.

> I've been eating very healthy

Eating healthy and eating at a caloric deficit are not always one in the same. You could eat nothing but organic meats, fruits, nuts, whole grains, etc and still gain weight if you're eating more calories than your body expends.

Use this calculator to determine the number of calories your body burns at rest, and multiply it by 1.2 to estimate how many calories your body burns in a given day if you're sedentary. Subtract 500 from the result, and this becomes your daily calorie target.

Too few calories over a sustained period of time can have the unintended effect of stalling weight loss, so you want to make sure that you are maintaining a reasonable deficit.

> I have a sever allergy to dairy products, and I feel better if I avoid wheat.

This is perfectly normal. I too am lactose intolerant and typically avoid wheat products.

> Lets keep the conversation going, I'm desperate for solution

I know I may get some flak for this, but I can't highly recommend the Ketogenic diet enough. It's essentially a super-low-carb diet that causes your body to adapt itself to run on fat (both dietary and bodily) instead of sugar. There's a whole subreddit and amazing community for it over at /r/keto. I've personally been living the keto lifestyle while I'm training for a 100-mile bike ride around Lake Tahoe next Sunday, and I can't sing its praises enough.

Like I mentioned, please let me know if there's anything else I can do to help.

Cheers,
Dave

u/ophelia917 · 2 pointsr/Baking

If you have access to a stovetop, try searing the chicken on medium/med-high heat for 2 mins~ a side then transfer it to the oven for 10-15 mins til cooked through. The sear is delicious and really beats the pants off plain baked breasts. I suggest a meat thermometer to help with not drying the hell out of your dinner! You can go stupid simple or a little more complex. I have both of these thermometers and use them both often.

I also highly recommend this recipe for bone in chicken.. I've done legs, breasts and wings (on grill and the oven) and it comes out fantastic.

Wings are really cheap and are damned good. Chicken breasts get boring and expensive! Wings, I do at 425 degrees for 20 mins, flip them, then do 15 mins more. If you want a good buffalo wing recipe, these are great.

You can try different things for marinades/rubs. Lemon pepper, Tony Chachere's, Adobo (or just buy Goya brand...it's salty as hell. though), etc. Marinades are fun too. Salad dressings, bbq sauce, apricot preserves, Trader Joe's Soykiaki, and so on. Just remember that if there's a lot of sugar in them, you're probably going to have sticking/burning issues. Best bet is to cook the chicken to 5 mins before done and then brushing on bbq sauce/sticky marinade. Also, if there's any acid in your marinade (vinegar, citrus), don't marinate for more than a couple hours or the acid will "cook" the chicken. Poultry ceviche isn't good eats!

My diet is very protein heavy and I just can't make a decent steak to save my life. I get sick of eggs & tuna so I've made chicken LOTS of different ways and have changed it up a lot so I don't get bored. I hope this helps! Sorry it's long. heh

TL;DR -- Vary your seasonings, buy a thermometer and get a good sear. Links and suggestions provided.

u/attunezero · 2 pointsr/smoking

I have the Oklahoma Joe Highland and I like it. Fairly heavy construction for a low price. It weighs about 200lbs. It eats a lot of fuel but it is easy to maintain temperature and everything I have smoked on it has come out delicious. I generally have to feed it charcoal every 2-3 hours to keep it at temp so it requires some maintenance but not too much.

The only modifications I made to mine was some self stick seals for the doors and some food grade high temp sealant for the joints between the firebox and the barrel. Without those it leaked a lot of air/smoke.

I would also recommend a thermometer because the one built into the lid always reads 25-50 degrees hotter than the temperature at the grate where your food is. I use this one and it works great. Just glance at it every now and then to check if I need to add more fuel.

u/HHWKUL · 1 pointr/Paleo

Cooking is a language, once you get your grammar straight, no matter what word you use, it will make sense. You realize every recipe is a variation of an other. Ofc you eventually have poets and diverse mindfuck but I don't care for them, it's just food, not a dildo.
So before looking for recipe, you have to talk the talk. Just like before eating paleo, it' better to understand the why's and the how's of nutrition (the FAQ here and the mark sisson blog were my go to at first, you don't really need much more to get the picture)

One day I shall put together a little imgur gallery about the basics of cooking (based on an culinary apprentice notebook I have) but in the meantime I tried to summarize it in this comment:
http://www.reddit.com/r/Parenting/comments/2b7ac3/z/cj2l4q0
I'd add to the list http://www.amazon.com/gp/aw/d/B0000VZ57C?pc_redir=1412263266&robot_redir=1
I love slicing with a knife but the mandoline is the fastet way. Plus tiny sliced veggies cook faster. Mind your fingers though.

Butter and duck grease are great paleo ambassadors to reluctant newcomers. Everything taste better cooked in it.

u/BFTCthrowaway · 1 pointr/BTFC

Sorry for huge blob! I picked some random ones, I just couldn't choose:) Quick veggie only things:

Roasted vegetables- chop veggies and spritz with olive oil(you can get cheap sprayers like this at TJ Maxx then add spices cook at 400 until lightly browned/crispy (time varies depending on preference for how mushy/cooked you want stuff) good combos: onion, bell peppers with a zesty spice blend

Zucchini, celery, onion, and summer squash with salt/pepper, oregano, garlic, and thyme

Brussel sprouts, asparagus, and cauliflower with salt/pepper, oregano, thyme, garlic, and basil. A sage and rosemary combo is good too

Kale or zucchini chips- cut really thin for the zucchini so they'll get crisp, spray with olive oil, add salt and fresh ground pepper, cook at 450

Zucchini noodles-great replacement for pasta, I honestly like them better! Really easy too

Kale Salad- kale, carrot, green onions, toasted sesame seed with ginger soy dressing. I usually make my own but you can also buy it in stores

Spring Rolls


For a bit of protien with your veggies:
lentil soup ,page 2

tortilla soup it's like a bean Chile, I always add in a bag of frozen corn too. Mine is a vegetarian adaption of my mom's recipe so if you like chicken add a pound of shredded chicken and use chicken broth:)

healthy stuffed mushrooms

quinoa spinach "meatballs"

mango zucchini lettuce wraps

tikil gomen Ethiopian spiced cabbage

sweet potato tacos I personally don't use the honey ever

I also stir fry veggies a lot and try different combos, one kinda different one I like is onion, yellow bell pepper and edamame with turmeric, cardamom, cumin added while I'm stir frying it plus a dash of salt and pepper! And I've got about 70 billion more recipes to choose from.

u/BurnComplex · 1 pointr/bodybuilding

In case any one is interested, I'm linking a really good scale that I use and absolutely LOVE.

This fucking thing is awesome and has helped me lean out perfectly.

http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=sr_1_1?ie=UTF8&qid=1375229776&sr=8-1&keywords=ozeri+kitchen+scale


I linked the first one I found on amazon, so if you browse around you can find similar options.

It is cheap and hasn't caused me any issues. Works amazing and gives you several options.

  • Fluid Oz
  • Grams
  • Regular OZ , which comes out to the same
  • and a few others i can't remember lol
u/iMehzah · 5 pointsr/saplings

If you're looking for something of a higher quality but willing to spend more money, check out the two other commenters recommendations.

If you're on a budget, the Amazon Chromium Crusher is a great little grinder. I've had it for about 2 years now and it has never failed me. A little bigger (2.5 inches) but well worth the value. I bought it as a temporary until I was of age and could get a good one at a head shop but once I got it I didn't feel the need to upgrade.

Link

u/nermal543 · 1 pointr/NintendoSwitch

Once you start, you won't ever stop! When they first announced them, I thought I'd only buy a few, but now I have 2 spice racks like this completely filled up! Not home right now, so I'm not sure exactly how many.

I'm sure they'll have more games that use amiibo on Switch; they've already showed up the amiibo scanners on the joy-cons. As to whether it'll be more than, "here's this cool skin" or minor bonuses in the game, we don't really know yet. I think they're definitely worth it as a collector's item though, if you like the character enough to buy a figure and display it!

u/ahecht · 2 pointsr/Cooking

> Stainless Spatula (slotted or unslotted)

I like a slotted metal-core silicone spatula for frying in my non-stick pans, and a very thin solid metal spatula for scraping my cast-iron (something like this).

> Silicone spatula

Yes, preferably a regular size one and mini one for getting into narrow jars.

> Silicone spoonula

Yes, see above.

> Stainless spoon 5. Slotted stainless spoon

I prefer plastic and wood, since they're non-stick safe, unless they're polished ones to use for serving.

> Ladle

Yes, preferably plastic

> Wisk

Yes, both a high-density balloon whisk and a silicone-coated one for nonstick pans.

> Tongs (should they be silicone or stainless? do you use these in your nonstick pans?)

Both. Stainless are easier to use, but I always keep a silicone one around for my non-stick pans.

> Peeler/juliene peeler

I'd say no on a peeler. I've found the best approach is to buy cheap ones and toss them when they get dull. Nothing is more dangerous that a dull peeler that you don't want to part with because it matches a set. I personally use the Kuhn Rikon ones that are 3/$10.

I have a julienne peeler, but it's more trouble than it's worth, and I wouldn't recommend it. If you're doing small quantities it's almost as fast to use a knife, and if you're doing large quantities just get a spiralizer.

> Draining spoon (for pasta)

Yes for slotted spoon, but no need for the "pasta spoons" with the tines for grabbing spaghetti. You're much better off just draining your pasta in a colander.

> Potato masher

I've never used mine. I use my RSVP Potato Ricer instead.

> Measuring cups

Yes, preferably metal dry measuring cups and a Pyrex wet measuring cup. For dry measuring, I like the stainless ones with short sturdy handles (such as the KitchenMade ones). Even though the handles are a bit short, they're incredibly sturdy and won't bend or break, and the handles are short enough that they won't cause the cup to tip. For wet measuring, go with the original-style glass ones, and skip the ones with the inaccurate angled measuring surface.

> Measuring spoons

Yes, again preferably stainless and with the little hooks on the end of the handle so you can lay them down flat on a counter (like the Cuisipro ones have).

u/24_7lit · 8 pointsr/gainit

alright duder im about to change your life rn.

first off- dont worry about BMI. BMI is BS. Lebron james has an overweight - obese BMI at 6'8 250lbs and he probably hast the most elite human body on earth.

second - look at the bright side. you have done this before. that weight will come back twice as fast.

another bright side - you are probably lean as fuck. you will pack on muscle so much easier than other people.

another bright side - youre only 19!!! You know what i would give to be a teenager again and get those teen gains??

lastly - make this protein shake twice a day -

8 oz milk (1% is 100 calories whole is 150 calories)

1 scoop protein powder (MP brand is 100 calories, O.N. brand is 120 calories)

1 tbsp olive oil (120 calories and you can not taste it at all in the shake)

32g peanut butter (190 calories) (weigh one spoon, get the tare (zero out the scale with the spoon on it) put 32 grams of P.B. on it (30-34 is OKAY) then use another spoon to get the PB off)

this shake is 500+ calories and tastes great. only about 10oz of thick shake so you can put it down easy. pretty cheap as well. and if you want more calories you can buy whole milk or add more PB or olive oil

buy this food scale start tracking calories. Im guessing you already know how to do this though...

u/sdarji · 1 pointr/Homebrewing

Here is the kit. I did add the $40 for the kettle in my list (it's actually $35). So it would be $105 plus shipping, and you will also get a bottling bucket and spigot, which your list did not include.

They have a deal today -- if you buy an Irish Red ingredients kit ($27) plus that kettle which you need anyway, they will give you a free Dark Star Burner (propane), which is a $50 value. Around Halloween, they have a deal to get a free kettle if you buy the equipment and ingredients kit. There are other deals at each of the hombrew stores over the whole year.

Midwest Supplies does not include the bottles, but it is silly to pay for glass when you can just buy beer and drink it to get the glass. They sell a thermometer, too, or you can go the Amazon route (if you are not Prime, you will need to buy some more stuff to I believe it is the best deal is starter kits.

Anyway, always buy when you can get deals, and do the math.

Good luck!

u/HermionesBook · 2 pointsr/loseit

not a dumb question at all, i didn't even know it was a thing until i found this sub. this is a food scale: https://smile.amazon.com/dp/B00V5IM5PY/ref=sxts_sxwds-tsp_3?pf_rd_m=ATVPDKIKX0DER&pf_rd_p=3007296082&pd_rd_wg=P0Kcd&pf_rd_r=RRT7AV9M9FZ0XNRAYK9X&pf_rd_s=desktop-sx-top-slot&pf_rd_t=301&pd_rd_i=B00V5IM5PY&pd_rd_w=x2s1w&pf_rd_i=food+scale&pd_rd_r=ARSH36Z39Z90ASMVGQD0&ie=UTF8&qid=1500429657&sr=3

you use it to measure your food so that you can input it into MFP to count calories. lets say the packaging says 1 serving size of strawberries is 30 calories and next to that it says (100g). you put a bowl on the food scale, press a "TARE" function which takes away the weight of the bowl, and you put enough strawberries on the scale so that it reaches 100g. you just got the serving size. we recommend weighing raw meat as well, like raw chicken, before cooking it. the packaging may say 4oz is 140 calories, but when you weigh one of the chicken breasts the actual chicken breast ends up being actually 8oz so you're eating double and probably ruining your deficit. cooked chicken also weighs differently than raw chicken so it can change the calorie count if you're weighing the cooked chicken and not using the right MFP entries for it.

it's helpful because of how accurate it is. a lot of people weigh with measuring cups and spoons. these are wildly inaccurate because they're all made differently. a lot of people that come here with "why am i not losing weight?" posts usually aren't using a food scale. it takes a lot of the guessing work out of counting calories.

hopefully that helps. if you have any more questions feel free to ask! :) /r/loseit is really big on using food scales. i bought mine just to measure cheese every now and then and now i use it for everything that i eat.

u/buddythebear · 1 pointr/FoodPorn

Ok just to be really snobby... Old Fashioneds should always be made with one large ice cube. I use something like this but the spherical ice cubes are fun too. If you want to get even fancier, you should use purified water that's been boiled prior to freezing. That way the ice won't be cloudy. Just a friendly tip, cheers and have a merry Christmas.

u/Ferduckin · 2 pointsr/Kratom411

I would suggest gwtting a small jewelry scale that can weigh grams. I like this one,but there are cheaper ones too. Depending on how much Suboxone she was taking, I would start with 2 or 3 grams per dose and then increasing by 1 gram every hour that she feels crappy until she gets some relief. Reds are perfect for detoxing.

Also water is key! Kratom is very dehydrating. She also might want to try something like Agmantine which is supposed to help with tolerance,

Best of luck.

Edit: Added link.

u/oddible · 3 pointsr/Breadit

You can get most of them from Amazon. I've been using Ken Forkish's recommended Cambro clear plastic bins with covers and they work great, 12qt for mix / rise and the 6qt for sourdough storage. You can get bannetons and bench knives from Amazon too.

Get a 2nd dutch oven so you can do two loaves at once! 10" Lodge cast iron ovens are fantastic and durable and have tons of uses outside of baking too.

Maybe the most important thing you can get for her if she doesn't have one already is a kitchen scale. One that goes to 1g would probably suffice though if you're doing smaller yeast measures you might want .5g or .1g.

Also recommend getting a thermometer.

Of course if you're in Canada and are Amazon impaired hollar and I can let you know where to get this stuff in the 3rd world above the 49th parallel.

u/d0nt_care_anymore · 4 pointsr/cocktails

Just a cool box and some of these the actual brand doesn't matter they're all the same. Water is tap water (we have good tap water in my area though, I'm UK) and it's best warm. Then I basically flip the moulds upside down so the air hole is at the bottom (forcing impurities out as it freezes) Also finally the cool box has to be deep so as to not have the moulds near the bottom of it and leave the lid off so it freezes from the top down. Sorry for wall of text, it took a while to get the process down so thought I'd save you the hassle. Oh shit yeah freezer on lowest setting, freeze time of approx 30 hours. Don't be tempted to peek lol. When you're done you'll have cloudy ice at the bottom and the balls should be crystal clear. Should. Lol

u/Spankboy · 1 pointr/Fitness

Are you taking about ready meals for #1? If so, then "sometimes". The reported net weight is often including packaging, so a 500g tub of yoghurt comes in at 475g - not a massive difference, but a couple of grams of protein - however do take into consideration that the makeup of the food can put the calorie count out by 10% in either direction, so it's probably safe to just take the manufacturer's figures. It'll all come out in the wash, as they say.

Always weigh ingredients raw unless advised otherwise on the packaging. Some powders (milkshake, sauces, etc.) give calorie content as prepared with milk, so if you're subbing out dairy for soy or almond you'll need to adjust accordingly.

The scale I use is this one. It looks cool with the black glass and ultra blue LED effect.

Good luck!

u/BabyUGotAStewGoin · 2 pointsr/ActionFigures

Thanks for your nice words. I'm in the basement, right next to the garage. This space doesn't serve a real purpose, other than to get you from the garage to the first floor. I made it mine, it also explains why the ceilings are so high. I'll give your questions an answer here.

  1. I'm using the IKEA Dioder lights for the glass cabinets. There is a lot of wiring that goes along with them though. I've tried to conceal it the best I can. I wire tie the cables to the posts going to the front of the cabinets. There is weatherstripping between the gaps of the doors, so I tuck the cables behind them. If the lights end up dying, you can replace the actual stick without resetting the cables. They're pretty good for the price. I also used a spool of led lights for the Star Wars rectangle display. With that, you can choose your own length, and the lights have like 50,000 hours of use, or something like that.

  2. Those are Copco Non-Skid Cabinet Organizers. You can also get them at Bed, Bath and Beyond. They're an inexpensive option. I should really paint mine, I just haven't.

  3. Like it's been said, that is a baseball bat display case. I purchased mine at Michaels. It's almost perfect for a small 3.75" scale collection.
u/N-Methylamphetamine · 1 pointr/researchchemicals

Nah, I dont trust it. I can vouch for the gemini, but the other 2 scales i have bought on amazon similar to that one were pretty shitty comparitively speaking.

https://www.amazon.com/gp/aw/d/B00ESHDGOI/ref=psdcmw_678508011_t1_B00ESGK8WW


Only 3 dollars more. I realize you tryna save money but it will be worth it in the end, safety is more important than a few dollars

By the way, here is a link for some cheap PG that I use for volumetric dosing, if you need help making a solution fo volumetric dosing i can tell you how https://www.amazon.com/dp/B01FY4WF54/ref=cm_sw_r_cp_apa_ewNRybBZ6RBKH

u/MCP_Ver2 · 3 pointsr/amiibo

I actually had cases like these when I started getting into anime in high school for trading and capsule figures. I will say they are nice but they start to show their age pretty quickly if you are constantly getting in and out of them. They can attract fingerprints like crazy, and will get fine scratches like a cd/dvd on the clear plastic. Personal opinion, I would go with this simple 8 dollar spice rack.

Link: http://www.amazon.com/gp/product/B0036OQU56/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

u/vinnievon · 1 pointr/whiskey

Whiskey drinker male here for far too long - so here are my two cents.

  1. Decanters are really kind of pointless. They can look cool but meh.

  2. Whiskey stones suck. I bought them and were really disappointed. Get these things. They fucking ROCK. (No pun intended.)
  3. This guy is basically THE voice on Whiskey. Great read. Unfortunately he has passed away but good guide for the future.
  4. For glassware I have kind of been interested in these just because they look awesome. I personally own these and they also get some great comments. I've personally never really found a shape that changes the taste so I just wanted something a little more flashy.
  5. I'm turning 30 this year and I bought myself a 21 year old bottle of bourbon and am getting it laser engraved. Things Remembered will do anything really so if you know what he likes (or just as an add in, doesn't have to be crazy expensive) maybe an engraved bottle.

    Hope this helps!
u/paeblits · 2 pointsr/Coffee

I highly recommend the Hario Drip Scale. It's made for coffee, super easy to use, accurate, dependable, and good aesthetic design. Been using it for 2 years.

Edit: And while we're on the subject, you don't only want to measure your coffee beans. You want to measure your water temperature and get a consistent grind as well. This Bonavita electric kettle has always been good to me, as well as the Baratza Burr Grinder.

u/foreversoundsgood · 6 pointsr/MDMA

I'm going to try to be as detailed as possible.

The best way to take crystals:

Preparation:

  • Buy a reagent test kit to make sure what you have has MDXX in it and rule out the most harmful substances. These can be bought over Amazon or via Reagent Testing UK (Marquis is most often seen as the most important one though I strongly suggest to get the kit)

  • Buy a microgram scale, the following one is recommended by most people: on Amazon Germany or Amazon UK

  • If you want to crush them yourself, I would recommend buying a cheap mortar and pestle on Amazon Germany or Amazon UK

  • If you want to put them into gelatin capsules, you can buy for example size 1 gel caps from Amazon Germany or Amazon UK

    -

    Dosing:

    First of all: do some research about the specific dosing you want to take. I know of the two most common ways:

  • Use your scale to weigh the amount you want, then divide it into the doses you like, weighing every dosage carefully.

  • Dissolve the amount of MDMA you have in a 1:1 ratio of MDMA in mg to water in ml. Dissolve the MDMA in the water and then divide the liquid into the amount you want.
    If you have 1g (1000mg) of MDMA and you dissolve it in 1 litre (1000ml) of water, every 100ml of water will contain 100mg of MDMA

    -

    Methods of taking:

  1. Nasal a.k.a. insufflated a.k.a. rail it. Grind it into powder, weigh your dose and snort it.

  2. Oral you have a couple of different options.

  • You could straight up eat it, but that would taste absolutely horrible. (don't do this)

  • You can dissolve the amount you want in liquid (coca cola, Gatorade, anything with a sweet taste) and drink it.

  • You can parachute or bomb it, this can be done with rolling papers or with toilet paper/tissues. It can be done like this or like this. You just take it as you would take a pill. Due to the acidity in your stomach, it doesn't matter if the crystals are finely ground or not.


  1. Rectal a.k.a. anal a.k.a. boof it. This means dissolving it in liquid (such as distilled water) and insert the liquid anally with a soft syringe. Don't forget to use lube

     

    I hope this helps, let us know if you have any other questions or unclarities.

    Roll safe.
u/kylastingrae · 8 pointsr/progresspics

Well, a big thing for me involved giving up gluten. I've heard conflicting reports about whether gluten intolerance is actually a thing, but I started to notice changes both in my appearance and my overall health as soon as I cut it out of my diet completely. Giving up gluten definitely isn't the best choice for for everyone, and it is possible to lose comparable amounts of weight without making this particular change. However, I gave up gluten (and a great deal of my regular dairy intake) at the recommendation of my doctor after seeing multiple specialists about a wide variety of bizarre health issues that all seemed to point back to gluten in my diet.

If we forget the gluten aspect, there are still a ton of things that helped! I gave up pop and juices completely. If I wanted something to drink, I either had coffee or water. I also made sure to cut back on my portions significantly. I purchased a food scale (this one for those that are curious) and started making a point to weigh everything I ate to make sure I wasn't overeating without realizing it.

For me, it was a bunch of small changes that really added up. I switched from regular bacon to turkey bacon. I ate salads for lunch instead of french fries. I snacked on portioned servings of nuts and seeds and dried fruit instead of chocolate bars and candy. If I HAD to have a snack after dinner, I popped popcorn in my air popper. For dinner, I always focused on having a good protein (often chicken, but sometimes pork or lean cuts of beef), with a serving of rice and a few servings of veggies. I carefully counted and kept track of how much dressing I put on those salads, and how much oil I cooked my food in.

The important thing for me was to remember that I didn't have to do everything all at once. I implemented these changes over a period of time, which made it easy to stick to. And believe me, I still indulge. I just do it a lot smarter than I used to.

u/bannable01 · 4 pointsr/mflb

I'm guessing no one actually enlarged your photo, since it's hosted like it's 2004. To host in a way the RES (Reddit Enhancement Suite) can display here you must post an url that ends in ".jpg" or whatever file type. Imgur is the best free site for this.

Second Your grind is bad. I don't want to make you feel bad, but you are severely limiting the performance of your box by using herb like this. It should be ground as close to kief consistency as possible.

This picture Demonstrates what your grind should look like. The grind on the left is from a normal 4 piece, the grind on the right is from the Finishing Grinder. Basically Kief. Think it's like $20 on Amazon.

This picture shows a normal 4 piece grind, upside down 4 piece and the FG grind. Just without comparison objects.

As you can see an upside down 4 piece is nearly FG quality grind. Less consistent, but totally usable. If I held the grinder upside down for longer I could probably get all the way there. Or very nearly.

Alternately people will put herb in a pill bottle with a coin and shake it up, to get a fine grind.

If you don't have a grinder This is a great 4 piece that is about as affordable as fancy coffee.

/u/mflbninja we REALLY need a stickied grind post in this sub man. with example pictures. Let me know if there's anything you want me to do in order to help.

u/the_skyis_falling · 2 pointsr/Random_Acts_Of_Amazon

Morthy's Demands:

Tea for an old posh Englishman. I would no doubt ring a bell to have a serving wench bring it to me though. Yummy Goodness WL

Think these would show under a shirt? I would still never be seen in public with them! NSFW WL

Phallic-ish Kitchen wants and needs WL

Akeleie Demands:

Most geeky item. As a grown woman, I still want this! Books: Glorious Books WL

Help me achieve a personal goal of learning all the Egyptian dieties I've always been fascinated by ancient Egypt and want to really delve into their deities. Books: Glorious Books WL

Binoculars would be handy on a deserted island. Keep a watch out for passing ships! Wish I may, Wish I had WL

Thanks for the fun contest!




u/Extech · 1 pointr/ActionFigures

Beautiful. Easily the nicest 3.75" display I've seen on this sub. I'd consider painting the risers black though, to match the cabinet.

For anyone interested the risers can be found here. On sale for $7.99 and they work great for Amiibos as well.

u/trpnblies7 · 1 pointr/AskCulinary

Stainless steel spatula is perfectly fine to use on stainless steel pans and cast iron. If you want a fantastic spatula, I recommend this one. The rounded corners are particularly nice because they want scratch like pointed corners will.

u/xM4xGrimmx · 1 pointr/PEDs

Those spoons work for measuring, but keep in mind that density varies based on a chemical, so while they will measure around or close to 10mg; it will not be exactly 10mg.
If you use a measuring spoon make sure the substance sits level in the spoon and to scrape any extra off the top for accurate measuring.
Also it's easy to have many powders fall out of those spoons (I remember because I used to use them for Synephrine HCl from powder city)
Here is a link to a $20 milligram scale if you want exact dosing though: https://www.amazon.com/dp/B00ESHDGOI/ref=asc_df_B00ESHDGOI5152265/?tag=hyprod-20&creative=395033&creativeASIN=B00ESHDGOI&linkCode=df0&hvadid=167134584690&hvpos=1o1&hvnetw=g&hvrand=2473933426113508674&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9008526&hvtargid=pla-304071963067
If you get the scale make sure to calibrate it first using the weights to make sure it's accurate.

Suspensions imo are alot less of a time hassle for LGD because the dosing is much more convenient, as you need 10mg/mL.
For suspending LGD all you really need to do is buy a 1g packet of it, fill a 120ml bottle with 100ml of propylene glycol and then mix the entire packet into it, cap it and shake.
I might opt for the capsule method with more complex dosages or high density dosages of a substance.
Either way you'll be good though.

u/Arlau · 1 pointr/BuyItForLife

The basics:
Shaker: http://www.amazon.com/Premium-Cocktail-Shaker-Set-Stainless/dp/B000796F1W/ref=sr_1_1?ie=UTF8&qid=1377017012&sr=8-1&keywords=cocktail+shaker

Spoon: http://www.amazon.com/RSVP-Endurance-Stainless-Steel-Handle/dp/B000F7JY00/ref=sr_1_3?ie=UTF8&qid=1377017049&sr=8-3&keywords=cocktail+spoon

Muddler: http://www.amazon.com/Tablecraft-H4258-Stainless-Muddler-Plastic/dp/B0032FOQY6/ref=sr_1_8?ie=UTF8&qid=1377017078&sr=8-8&keywords=cocktail+muddler

My fav strainer: http://www.amazon.com/OXO-1058016-SteeL-Cocktail-Strainer/dp/B0000DAQ93/ref=sr_1_1?ie=UTF8&qid=1377017130&sr=8-1&keywords=cocktail+strainer

Jigger: http://www.amazon.com/OXO-Steel-Angled-Measuring-Jigger/dp/B00B6LUAPW/ref=sr_1_6?ie=UTF8&qid=1377017174&sr=8-6&keywords=oxo+measuring+cup

These few things should get her to a good start. If she prefers a Boston Shaker (http://www.amazon.com/Stainless-Steel-Cocktail-Shaker-oz/dp/B000NNO2X0/ref=sr_1_6?ie=UTF8&qid=1377017243&sr=8-6&keywords=cocktail+shaker), all you'll need is a typical pint glass to go with it.

Oh, you've gotta get these big ice cube trays. Only way to enjoy your cocktail, if you're serious about your drinks.(http://www.amazon.com/Tovolo-KING-Cube-Trays-Blue/dp/B00395FHRO/ref=sr_1_1?ie=UTF8&qid=1377017434&sr=8-1&keywords=big+ice+cube+tray).

Does she has glassware? Collins glasses, old fashioned glasses, highballs? Might be good to look for some of those too. Also, people often give away glassware on Craigslist for free or for next to nothing.

If I can think of anything else, I'll come back to this. Should get you off to a good start though.

u/mrsmissms · 3 pointsr/loseit

I've lost 50 lbs in 3 months (still have at least another 50 to go), and this subreddit did help. Everyone here has such fantastic advice, I'll just tell you what I am doing since it's surprisingly very simple. I'm sure it's been said but just wanted to throw my two cents in.

  • download My Fitness Pal. Log everything you eat, even the bites and licks of things. Use measuring cups and spoons and a food scale like this cheap one from amazon. Look at the side of the box of whatever your eating and try to eat the suggested serving size. Portion control, which was my biggest downfall before I started measuring! And literally log everything, I was making my children peanut butter sandwiches and licked the leftovers off the knife and decided to log it ... 70 calories! Anything that you put in your mouth, log. Follow the calories Fitness Pal gives you to eat. Don't go hardcore and eat 1600 calories only (as a male, never eat less than 1600 even when you hit your goal weight - which you will!!) Allow yourself a cheat meal once a week. Notice how I said cheat meal, not day. This was my downfall in the beginning, I would have a day of high calories then spend 3 days getting back on track, which ended up slowing my overall loss. With this said, if you are on track but get a bag of chips from the gas station and eat it, your day isn't ruined. Just start eating good immediately. Don't let one item of food dictate that your day is "ruined".

  • only liquids I drink are water and milk. This was hard, I was a Pepsi freak. But when you are counting calories, all those wasted calories on Pepsi that I could of had food instead made it easier to just drink water. Try to drink 2L a day. It's hard, but soon it gets easier. Buy a big water bottle and visually seeing the water get down helps. Set goals for your water consumption like by noon to have half the bottle empty.

  • for exercise, start slow. Walk down the block and back. Then make it 2 blocks. Then 3. Increase gradually over many weeks. You need to take care of your joints. Lots of people suggest swimming but if you're not comfortable with a pool, just walk the block. You don't need to be a gym rat. I do not go to the gym. I just go for half an hour walks. I found buying a FitBit really helped me get to 10,000 steps a day. In the beginning it was so surprising to see how I was hardly getting any steps! It's almost like a game to hit the 10k steps. I still have many days I don't, but now I am getting closer!

    Just remember this is a 1lbs journey at a time. I would get discouraged easily because it felt like the finish line was so far away. But as the weeks pass, it gets easier and easier and the lbs loss add up and before you know it you will have lost a substantial amount of weight! You CAN do this, and you will!
u/drfalken · 1 pointr/whiskey

Don't buy him a bottle. Yeah of course everyone who drinks wants something to drink, but he will drink it and then its gone. Get him something that lasts, something that every time he drinks he will think about you and the gift. Ice cube trays and glasses are your best bet. There are also some places where you can get a phrase engraved on the glass as well, which is an added touch.

The 2 things that my whiskey can't live without are a nice double old fashioned glass (get more than one, they're cheep)
Crate and Barrel
And a nice BIG ice tray Tovolo King Cube

Don't get whiskey stones, they can hold flavor from one whiskey to the next, and my preference is a little water with my whiskey, hence the ice cubes. You can go for a Glencairn they are designed for whiskey, but in my mind i prefer the double old fashioned glasses, because they're more versatile.

u/jefferylucille · 2 pointsr/minimalism

This mandolin is one of my necessities. It can be found at most asian grocery stores for like $7 your list of cooking needs pretty much fulfills everything. I have a rice/slow/pressure cooker too. I like making chachu and stu and other things like that, warm hearty foods to balance out the sterility of minimalism perfectly.

u/zyzyxxz · 1 pointr/Cooking

I have used the OXO mandoline at $50 and I never touch it, too bulky and a pain to wash buy this: http://www.amazon.com/Harold-Import-Company-BN1-Mandoline/dp/B0000VZ57C/ref=sr_1_1?ie=UTF8&qid=1325311921&sr=8-1

Benriner is what chefs use and what I use to use as a cook but also at home as well. At least this comes with the handguard which at work I never had (almost sliced off fingertips many times). Great for slicing tons of onions in a uniform width if you want to carmelize a ton at a time or necessary for getting super thing slices of a vegetable for making potato chips for example.

Has blades for julienne as well so you can then use it as is or for a faster and more consistent brunoise.

And you have money left over for something else too.

u/BadWolf0 · 2 pointsr/Fitness

So people have given all of the advice I would have already, basically recipes plus learning how to cook meats/veggies. Here is a tip to get you closer to freedom in the kitchen and the ability to throw things together. Simply put, learn how to cook each type of meat to it's proper done-ness. Learn how to bake it, learn how to bake it in liquids with random veggies, leRn how to sear it. Buy one of these: http://www.amazon.com/gp/aw/d/B00009WE45/ref=mp_s_a_1_4?qid=1409236879&sr=8-4&pi=AC_SX110_SY165_QL70
They're 12 dollars. You eventually will need it much less, and may even not use it at all. As a beginner though, it will allow you to buy any meat with full confidence that you won't underdo it. It'll open up options that seem scary at first, like roasts and tenderloins and thick steaks. Most red meats are delicious if you simply get them to 130-135 (rare), just add some spices and figure out if you like it a little more done. Crappy pork should be cooked higher, and chicken should always be 150. Remember that things gain 2-5 degrees after you take them out and let them sit. Don't be intimidated by recipes, just isolate how the meat becomes done as the core and simply do whatever you want around that basis ( for example, my veal roast is quite complicated, with multiple steps, at its core though it's just bake veal in stock until 130 then throw in veggies and cook to 140)

u/GetsEclectic · 1 pointr/tea

I have some gunpowder here that will easily stand up to two steepings, and the third is even pretty decent. I extend the steep by 30 seconds each time. Gunpowder tends to be better hotter, so I do 180 for 3:00, then 180 for 3:30 the second steep, then 180 for 4:00 the third steep. Some people also adjust their heat on resteeps. Other green teas should be steeped cooler, the packaging for this lung ching/longjing/dragonwell I got from Upton recommends 160 for 2 minutes, for example. I think it lasts a bit longer than the gunpowder since each steep is less intense.

This digital thermometer has been working pretty well for me, ~$10:

http://www.amazon.com/Taylor-9842-Commercial-Waterproof-Thermometer/dp/B00009WE45/ref=sr_1_3?ie=UTF8&qid=1332092244&sr=8-3

I dunno if it has changed at all, but some recent amazon reviews have claimed the quality has decreased lately, like in the past few years, but I bought mine about a year ago and it seems fine. One of the bad reviews I read suggested getting an $80 thermometer instead... is it really surprising that you get a better product for 8x the cost?

u/labeille · 1 pointr/keto

This is the one I got, it's listed for $30 right now, but there are others for $23 that look exactly the same.

Super fast Italian dinner...

Peel your zucchini, turn it into zoodles.

Cook whatever meat you're going to use however you like.

Here is how I make my quick and dirty Italian tomato cream sauce. It makes four servings and has 126 calories, 10g fat, 2g protein, 6 net carbs per serving including 100g of zoodles (zucchini). Add in whatever meat and cheese you want for more fat and protein.

Heat a tbsp of olive oil over med heat in a pot and toss in a couple cloves of garlic (chopped), let them get brown, but don't let them burn. It will only take a couple of minutes. Add in a can of fire roasted diced tomatoes (14.5oz), a couple of tbsp of Italian seasoning, 2 tsp of onion powder (if you have room in your carb allowance, use 1/3 of a medium onion instead), salt and pepper, bring to a boil, then simmer for ~10 minutes. Then add in 1/4 cup (you can add more if you want, it depends on how many calories you want, I've done up to a cup) of heavy cream and simmer another 5-10 minutes.

When your tomato sauce is almost done, boil your zoodles for ~3 minutes, add salt to your water. Drain well, serve immediately and top with sauce, cheese, and meat. I top it with fresh basil from my garden.

Like I said, this is quick and dirty. I can make this meal in ~30 minutes start to finish. When I have more time I play around with various ratios of Italian herbs instead of using a pre-mixed blend.

u/myreality91 · 3 pointsr/Homebrewing

I can't speak to this particular product, but I use their wireless thermometer all the time for smoking meats. It's a great product that works really well, and I would hazard a guess to say that this thermometer would be great, too.

This is what I have from them: https://www.amazon.com/gp/product/B014DAVHSQ/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

u/Draskuul · 2 pointsr/reloading

I like Lee, but I can tell you that I wouldn't buy a kit with one. You will replace most of the kit almost immediately. I ditched the scale for a digital one (GEM20 large platform version. I replaced the powder measure with an RCBS. I got a Lyman case prep hand tool. Eventually I also got a Frankford case prep machine as well. You'll also want a powder trickler.


Stuff like the RCBS and Hornady kits do include some of these better components in the kit, though still seem to use mechanical scales (personally I greatly prefer digital).

u/Aerys1 · 5 pointsr/Random_Acts_Of_Amazon

Losing weight! Because it's not easy to do it or to admit you need too, but I'm doing just fine, staying on it, not caving at all even though it would be easy to buy something not diet approved. I've stuck to it for two months now and am starting my third, and I feel GOOD and I feel AWESOME :D

measuring food is SO key

u/peepea · 2 pointsr/loseit

It does the job. It does leave a few inches of zucchini pieces, but I have just been saving them and making zucchini and egg scrambles the next day. I have this one as well, but lost the part that makes the noodle size pieces. I actually prefer the hand held one, because there is more control. It's pretty sharp too, so you should be able to get your money's worth. Especially because summer time is approaching, and zucchini will be cheaper because it will be in season :)

u/SpareiChan · 1 pointr/slowcooking

I use these things I get from local food store, they are thick foodsafe plastic rated for microwave, dishwasher, and freezer. I've yet to break or damage one. https://farm7.staticflickr.com/6010/5911256460_350f79854c_z.jpg

I wouldn't ever recommend glass in the freezer unless it's the thick wide mouth jar but even then plastic is safer and has the flex.

These work great too as they a huge and let you make good size broth/stock cubes.
https://www.amazon.com/Tovolo-King-Cube-Ice-Tray/dp/B00395FHRO

u/e42343 · 2 pointsr/castiron

That's a small, centered-logo Griswold and is just sitting there waiting for me to clean it up. I picked it up for $8 and thought I'd clean it up and give to a friend. I need to restore it first but I haven't begun yet.

"Home is where the mom is" although the kitchen is my domain. And, yes, I 100% love my Dexter spatula.

u/elabuzz · 2 pointsr/IndianFood

I've never added the probiotics, and I've had it turn out fine. Choose the plain version of your favorite yogurt, and you'll make a yogurt that tastes similar - you'll be adopting the same culture mix. Try other yogurts if you don't like how your first batch turns out.

My technique for keeping it warm is to put the yogurt in mason jars in a cooler with a heating pad. I fill any unused space with more mason jars filled with hot water. I have a probe thermometer sticking in there to make sure it's staying at around 100 degrees.

Alton Brown did a good episode of Good Eats on yogurt, and he had some really good tips.

u/whatdiegoate · 3 pointsr/chefknives

Agree. The 8” will be good when you break down heavy vegetables like squash/pumpkin. You’ll also need a good peeler, I recommend this. Hope this helps!

u/zenzizenzizenzike · 1 pointr/secretsanta

Do they even want shoes or a jacket?

Do you have their email address? What about a gift card to site like Grass City or Smoke Cartel?

Otherwise, you can't go wrong with a grinder. A lot of people don't want to spend money on one, but they totally appreciate using one once they have one. That one is an absolutely excellent one.

u/cordial_carbonara · 1 pointr/loseit

I recently purchased this Smart Weigh scale and love it. It's accurate, simple, and is slim and easy to store. I've been using this OXO kitchen scale for a couple years now and have zero complaints. It's kind of pricey (I found mine half price at an outlet store), but I've definitely gotten my money's worth out of it because I bake a lot (including breads) and it's never failed me. If you're looking for cheaper, my mom seems to get by just fine with this little guy. I wouldn't use it for big jobs or things that you need accuracy to the gram, but it works for casual use.

u/at365 · 1 pointr/Cooking

I've never used one of those peeling knives, I would recommend this, and maybe keep trying to use the knife you have until you're good at it.

Also, you seem to have a decent handful of chef knives, the Victorinox is cheap enough to buy just because you want to, but get a whetstone and a honing steel too, and keep everything good and sharp. I'm also pretty curious about the 3rd one down, what's the deal with that one?

u/NoFunRob · 2 pointsr/AskCulinary

The mandoline is the right answer, though I would encourage anyone to try to use a good chef's knife. Thin slices, then fan them out on a cutting board & take thin strips off the thin slices. For the quantity a home cook needs, this is probably fine & the knife skills one gains are invaluable. Oh, heck..... just by the cheap Benriner mandoline. They are great for the money.

u/PonderingTinkerer · 2 pointsr/espresso

The box angled up on the right is the Auber PID in a 3D printed case. I purchased the PID, SSR, and screw RTD separately from the kit to save some money and then created my own wiring harness. If you're good with detail and are capable of being careful, the kit install is a breeze. There are Youtube videos that show all of the steps involved, so go check some of those out if you're on the fence.

The other device I have on top of the Silvia is a Taylor grill thermometer. I have the probe inside the machine taking a reading of the top of the grouphead. This thermometer is awesome because it allows you to set an alarm for a target temperature, shows the current temperature, and has a stopwatch (all displaying on the screen at once). It alerts me when the machine is up to temp and is my shot timer.

u/CowardiceNSandwiches · 7 pointsr/Cooking

One thing I would strongly suggest (if you haven't done so already) is going out yet today or tomorrow and obtaining a remote-probe thermometer with alarm - something like this. Try Target or Wal-Mart or BBB, or somewhere that sells a decent selection of kitchen supplies.

Secondly, consider employing a reverse-sear technique if time permits (it takes hours, but yields great results) . See this article.

Thirdly, if one of your company likes medium-well/well-done and you can't disinvite them (j/k), I agree with the slice-and-sear method mentioned by /u/AlabamaAviator.

u/rharmelink · 10 pointsr/keto

My cues for eating are definitely less pronounced. But not stopping -- whatever is put in front of me, I could probably eat it all. Even at Thanksgivings, my stomach would be stuffed and bloated, but my mind would still tell me I was hungry.

The Amazon kitchen scale I bought is a very useful tool. It keeps me from getting my portion sizes too large. And it's a much easier way to put together a recipe -- just add ingredients by grams instead of measuring each with teaspoons, tablespoons, measuring cups, etc.

I live in a retirement community and get breakfast plus one other meal. Everything is brought home instead of eaten in the dining room, because I often need to rinse off meats and measure out servings. For example, at breakfast, I always get an "everything" omelet. It can weigh between 6 and 20 ounces. The bigger ones get cut in half (or I'd eat all of it one sitting). :)

When I have my Halo Top ice cream, I dish it into a four ounce serving cup. When I'm done with it, I'm not looking for more. But if I were eating it out of the pint-size container, that would be my serving size. Doesn't keep me from using my finger to get every drop of ice cream out of that four ounce cup.

As Clint Eastwood's Harry Callahan said, "A man's got to know his limitations".

I was just not able to manage them well before Keto.

u/Khomeini · 1 pointr/Fitness

Honestly, any scale off Amazon should do the trick. I personally have this one: http://www.amazon.com/Ozeri-Professional-Digital-Kitchen-Tempered/dp/B003MSZBSI/ref=lp_289787_1_9?s=kitchen&ie=UTF8&qid=1449781556&sr=1-9

I wouldn't recommend that particular model because of it's less than responsive "tare" button. But anything with 1g incrementation should be good.

I use the FitBit app to log my food because I also own a FitBit Aria body weight scale and previously used a FitBit tracker (I've since started using an Apple Watch.) I'd actually recommend both of those tools if you're a data/gadget nerd like me. Weighing myself and having it appear in a graph really helped me stay accountable. Similarly, having "steps" to compete against every day encouraged me to walk more and be mindful of my activity.

MyFitnessPal is a great option as well but I'd really recommend checking what's saved in there versus the packaging on your food or what's available for generic things (like cuts of meat) on the USDA database.

I'd even go so far as to always use weight as your serving size. I had been making tuna salad with what I thought was a single 1 serving (1 tablespoon) serving of mayo. When I actually went and weighed it out I found that my tablespoon contained almost 2 servings! Those kinds of things can really sneak up on you.

u/Ksadia · 2 pointsr/trees

I've heard good things about that grinder so go for it. I have this one and it works great so it could be your choice between the two.

https://www.amazon.com/gp/product/B00GXSFB1Q/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

And yeah you can make joints as big or little as you want. Do not worry about excess room in a j, just twist it off and cut off the extra. 0.25 grams with low tolerance should get you pretty stoned especially if its good quality.

u/murrayhenson · 3 pointsr/cocktails

It's easy!

  • Get one of these Coleman six-pack coolers
  • Get one or two of these Tovolo ice cube trays
  • Set your freezer so it gets nice and cold. -18C/0F should do it.
  • Cut some holes in the bottom of the ice cube trays. This is easier said than done since those things are really flexible ...I used a box cutter and cut square holes.
  • Remove the lid of the Coleman cooler (it's detachable)
  • Fill the Coleman cooler about, oh, 2/3rds to 3/4ths the way up. Just use regular cold tap water.
  • You don't want your cube tray sitting on the bottom of the cooler. Figure out a way to keep it off the bottom. I like to use a (cleaned, duh) cottage cheese plastic container that's about 1.5 inches tall and about 3 inches across. Anything, though, to keep your cube tray well off the bottom of the cooler.
  • Ok, float (well, sink) your ice cube tray until it's very lightly sitting on top of the spacer you used
  • Pop the cooler into the freezer. It'll take about 1.5 days to get frozen solid
  • After about 1.5 days take the cooler out of the freezer and pop the block of ice out
  • Use a bread knife to slice and dice. You'll find that you can't cut the ice very deep but if you score it and then tap the blade with a hammer or something nice and heavy then the ice will tend to split as you've scored it.
  • Once you've extracted your ice cube tray, pop those clear cubes out. You're a [adjective the cool kids use to describe cool people] now.
  • Hey, don't throw out all the ice that was around your cube tray! All that slag can be used for shaking or for your own drinks when you don't want to use the "good" ice.

    That's it. I've made hundreds of ice cubes this way and it's quite reliable.
u/happywaffle · 7 pointsr/pics

Cool looking but not super practical—only one part of the bourbon is being cooled at any given time.

A good ice sphere will chill the whiskey more efficiently and melt nice-and-slow. I use these molds with distilled water and they work pretty well. (When the ice sphere finally cracks, I end up fishing out the smaller chunks so they don't dilute the drink.)

u/Kahluabomb · 3 pointsr/cocktails

I'd avoid adding the flesh of the citrus fruits entirely, and only use the zests. If you've got a microplane, zest away.

Otherwise, i'd recommend you buy a Kuhn Rikon Vegetable Peeler and use that to peel your fruit. They are carbon steel blades that are set pretty close together so they take a nice, thin, peel. They also need to be hand washed and dried to prevent rust on the blades.

But they're the best peelers ever. You'll wonder how you ever lived without it.

u/SingularityParadigm · 5 pointsr/Coffee

see how this Amazon link truncates after "/B003MSZBSI/"?

https://www.amazon.com/dp/B003MSZBSI/

That is an acceptable Amazon link; it is the shortest URL that will still resolve to the item page. All the stuff in the URL bar that often follows that is metadata that tells Amazon how you got to the page, some of which can be an affiliate code that gives someone a financial reward for sending someone to Amazon. The rule is in place so that /r/Coffee does not become a platform for affiliate marketers to monetize. When /u/Anomander asked you to prune your links, that is what he meant. Remove all the extraneous URL cruft that can give financial kickbacks.

Basically, just make sure your Amazon links don't have this sort of stuff on the end of them:

/ref=as_li_qf_sp_asin_il_tl?ie=UTF8&tag=lostfalco-20&camp=1789&creative=9325&linkCode=as2&creativeASIN=B00Q5HFZFC&linkId=54d91b506e451fbeeadb9c6b975b6c54

u/adremeaux · 2 pointsr/Breadit

I just got this one and it's quite good. A lot better than the Oxo. More accurate, more display options, easier to clean, better looking, and cheaper to boot.

u/ASYMBOLDEN · 4 pointsr/EatCheapAndHealthy

I bought [this one] (https://www.amazon.com/dp/B00GRIR87M/ref=cm_sw_r_other_awd_CbExwbJVRR7XD) last year. Spiralizes perfectly :)


If you're looking for something a bit fancier.. This:

Lurch Super Spiralizer With 3 Extremely Sharp Adjustable Interchangeable Blades (1.5-5.5MM) -Tornado Blade, Spaghetti Blade And Thick Blade For Vegetables, Fruits And More, Includes Stainless Steel/Wood Corers With Recipe Book

https://www.amazon.com/dp/B00JPW237C/ref=cm_sw_r_other_awd_TfExwb0WJQZ0T

I'm thinking about purchasing this one next if my current one kicks the bucket. Plus. There's a good recipe book that comes with it.

u/zephyrlily · 21 pointsr/Cooking

I love my Misto for this. Just a light coating of oil, but not so much that they feel greasy.

Bonus because it's also great for popcorn, or garlic bread.

u/humanextraordinaire · 1 pointr/Chefit

Kuhn Rikon makes a great peeler...I buy them in three packs and give them to people I care about.

http://www.amazon.com/gp/aw/d/B001BCFTWU?pc_redir=1408081880&robot_redir=1

Also, no matter how prepped up you think you are, someone's probably going to hit you with some last minute stuff. Be ready for that and good luck!

u/jeantx · 4 pointsr/funkopop

OH wow i totally misread your question xD

i have totes seen tiered displays like that on amazon. since i was so useless with my last comment and deserving of downvotes, here's a similar one, usually "tiered spice rack" works, and there's nice clear acrylic tiered displays that i've seen people use in the detolf shelves too.

u/caught_thought · 2 pointsr/AskCulinary

Like other people have said, don't oil the water, just liberal amounts of salt--sometimes I add a bay leaf, but honestly I can't tell the difference with or without it. You don't really want to put oil on the pasta even after you've rinsed it because in general you want the pasta sauce to stick to the noodles and mix with the noodle starch.

I generally only add oil to my noodles if they are going to be sitting without sauce for a while (after I've served the first round). Or (obviously) if I'm just using olive oil as the sauce.

Get yourself one of these: http://www.amazon.com/Misto-Gourmet-Sprayer-Brushed-Aluminum/dp/B00004SPZV/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1347285552&sr=1-1&keywords=misto+oil+sprayer

You put your oil in the bottle and give the top a few pumps and then it sprays out. Noodles really don't need a lot of oil to keep from sticking to each other and this helps you just finely coat it. Also great for oiling up baking pans and evenly spreading salad dressings (can't have any sort of debris in it though).

u/amphetaminesfailure · 3 pointsr/AskMen

You're welcome. It's definitely one of the easiest ways to cook a perfect steak if your new to it. It's hard to go wrong, unlike if you were cooking solely on a grill/in a pan.

The two most important things to remember here are cook on a rack like this, not flat on a cooking sheet.

And use a meat thermometer like this one. Don't just guess at the temperature.


u/midnightagenda · 2 pointsr/Cooking

Not even just a meat thermometer, but an internal probe. You pop the probe in, attach it to the timer bit, set the temp alarm and when the meat hits your desired temp you pull it out. I stuck some half frozen bone in thighs in the oven tonight at 400 and when the alarm went off I checked each one to make sure they had all reached temp and then pulled them out. Perfectly cooked and juicy.
This is the one I have https://www.amazon.com/dp/B00004XSC5

This is the best thing for Thanksgiving turkeys as well.

u/AlphaholicsAnon · 4 pointsr/AskCulinary

A spiralizer is your best bet if you want the best mix of efficiency, cost-savings, and ease of use/cleanup. This is the one I use. Check the reviews.

http://www.amazon.com/Spiralizer-Tri-Blade-Vegetable-Strongest--Replacement/dp/B00GRIR87M/ref=sr_1_1?ie=UTF8&qid=1414531331&sr=8-1&keywords=spiralizer

u/slukas1 · 1 pointr/vaporents

I just got this off Amazon and have been pretty happy with it. The keif catcher seems to produce more than my old grinder and it's a nice size. So far, I'm happy and use it for my Pax 2 and Vapcap M.

https://www.amazon.com/gp/aw/d/B00GXSFB1Q?psc=1&ref=yo_pop_mb_pd

EDIT: Forgot to include link...

u/RelativityCoffee · 1 pointr/Coffee

I think the two most important questions are: what are some coffees that you've had and like? What sort of work are you willing to put into it?

My personal recommendation would be to get a Baratza Encore grinder, a digital scale, a gooseneck kettle of some sort, a Chemex, and a French Press. All that should easily fit within your budget. And of all the accessories I have, on 90% of the days I don't use anything other than those. Well, and some coffee beans.

But that will take some work -- measuring, grinding, pouring, waiting, more pouring. It will make much better coffee than any automated machine, but maybe you don't care that much and it sounds like too much work. In that case, the Technivorm Moccamaster and Bonvavita 1900 TS are good options for automatic drip machines.

EDTIT: Sorry, I missed "automatic" in the text. I still don't think that will give you the best coffee, but if you're set on it, ignore everything I said except the Technivorm and Bonavita.

u/dopnyc · 0 pointsr/Pizza

> I don't actually have a kitchen scale

There's your problem. You absolutely cannot eyeball ingredients when you're making pizza. If you're going to have any kind of hope in making a consistent dough, you're going to need a scale.

I took a look at Amazon, and this one looks pretty solid:

https://www.amazon.com/dp/B00V5IM5PY/

It's kind of nice to have a detachable readout for working with wide bowls and pans, but, for the price, this is a winner, imo.

There's also this one on ebay:

http://www.ebay.com/itm/5Kg-x-1G-Digital-Kitchen-Scale-Diet-Food-Compact-Kitchen-Scale-10lb-x-0-04oz-/332308996453?h

It's shipped directly from China, which is probably a slight gamble, but the Amazon scales are all Chinese made as well.

This all being said, even with a scale, the recipe you're using has too much water- and way too little salt. Salt helps gluten develop, so the extremely low level of salt takes an already droopy dough and makes it even droopier.

Either fix the recipe (by adding less water and more salt) or use a better one. Also, the flour you're using isn't ideal. I think pillsbury is less expensive than King Arthur's bread flour, and also possibly a bit easier to find, but KABF has more protein and is better for pizza.

u/andylibrande · 2 pointsr/halloween

I have done the same with a home-depot bucket. Literally one of the easiest things to make. You don't need to make it air-tight like the instructions say since it is fog and it will go anywhere anyways.

Works great I have it spew out from underneath my bar which is the main focus point of the party. Makes the fog so much better.

Also I like to use giant ice-cubes so they don't melt as quick (I just make up a bunch prior to the party) : http://www.amazon.com/Tovolo-King-Cube-Ice-Tray/dp/B00395FHRO/ref=sr_1_1?ie=UTF8&qid=1414129063&sr=8-1&keywords=giant+ice+cube+trays

u/w3rty · 2 pointsr/BBQ

I don't mean to sound like a salesman, but the ThermoPro was an easy choice for 45$ from Amazon. It's been great!

u/CatTuff · 6 pointsr/1500isplenty

Not sure if this is allowed but I just bought a scale from Amazon that I am incredibly happy with. I was like you, really wanting one but thinking I couldn't afford it. Obviously idk your finances, but I found this one was waaaaay cheaper than I thought they were. It's ten dollars and it has seriously revolutionized CICO for me. Plus its ultra slim and nice!!!

https://www.amazon.com/gp/product/B01JTDG084/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

u/fernly · 2 pointsr/soylent

The bottled product was called 2.0 when first released but with the advent of the various flavors, they seem to have dropped the numerical label on it. The powder is v1.8; in a recent AMA, they pretty strongly hinted a v1.9 was in the works, probably with added flavors.

The front of the bag makes clear that 1 bag == 2000cal. The back label spells out the nutrition details for a "meal" of 400cal == 87g.

For prep, simplest is to mix one bag in the official 2L pitcher, put in the fridge overnight, drink as required. You probably don't want all 2000cal in one day (if you are having breakfast elsewhere) so there would be some left over. Just pour it into a blender bottle and refrigerate. It keeps for several days.

Or if you want to mix a specific number of calories (e.g. 1300) then all you need is an inexpensive digital scale (similar available at walmart, target, etc). Put the pitcher with some water on the scale, zero it, then scoop in exactly how many grams you need for however many calories you want available for the next day.

u/AhNeem · 2 pointsr/trees

[This is such a great 20 dollar grinder] (http://www.amazon.com/Golden-Gate-Grinders-Ultimate-Anodized/dp/B00GXSFB1Q) Don't let the price fool you. I used to own a space case grinder (one of the best brands) it cost me 70 I lost it and picked up this golden gate. The Golden gate is pretty much the same quality imo if not better because my space case used to squeak when grinding this here golden gate doesn't do that. Kief collector pretty much catches the same amount of kief 4 bags of some fire will have me enough to top 2 maybe 3 bowls. Pretty worth it imo.

u/shutup_you_dick · 3 pointsr/trees

You don't need to spend a ton! This one is CLUTCH. Plus it's on Amazon. Mine has been heavily used, and is still in great shape. I totally recommend it! Happy kiefing!

Golden Gate Grinders 4-Piece Anodized Aluminum Herb Grinder with Pollen Catcher, Large (2.5-Inch), Black https://www.amazon.com/dp/B00GXSFB1Q/ref=cm_sw_r_cp_api_HsnNzbXZKVX4K

u/brettlair · 1 pointr/Coffee

My first setup was with a French Press and that exact grinder. It was cool at first but the novelty of grinding beans by hand gets old when you just want to make a coffee. I ended up getting the Baratza Encore and it was well worth it.

Here's my set up minus the Chemex in case you decide to jump down the rabbit hole of coffee...

u/GMG_noob · 1 pointr/pelletgrills

I have 2 of the therm pro wireless ones. Each one has 2 probes that I have placed around. I adjusted for the smoke today and its much better at least. Will need to keep practicing to dial in the temp settings on this thing.

The ribs turned out great. Flavor was perfect just cooked a little to fast so did get the clean bone pull.

This one: https://smile.amazon.com/ThermoPro-TP-08-Wireless-Thermometer-Grilling/dp/B014DAVHSQ/ref=sr_1_4?ie=UTF8&qid=1527528095&sr=8-4&keywords=therm+pro

u/quazywabbit · 2 pointsr/Coffee

I would recommend getting a scale. You don't need anything fancy. I use this one myself.

http://www.amazon.com/gp/product/B003E7AZQA/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Once you have a scale I would suggest using a chart like the following and then tweaking it for your own tastes.

http://www.blackbearcoffee.com/resources/83

depending on the size of the grind it may have an effect on how much coffee you use and the taste. This may just need trials since different coffee makers work better with different grind size.

The important thing I would say is enjoy how changing something like grind size or ratio can change the flavor profile and may bring out notes you didn't taste before.

u/lensupthere · 1 pointr/AskCulinary

Spent several years as a line cook (all stations), brunch cook and breakfast cook.

If you want convenience and have a good feel for the "classic methods," get an inexpensive instant read like this for $11.62 USD : http://www.amazon.com/Taylor-Precision-Products-Commercial-Thermometer/dp/B00009WE45/ .

Great temp range, good-enough response time, and it has the tapered probe.

I've used the same thermometer for smoking meats ( meat and grill and grill level temps), deep frying oil temps, and food cool down/cold temps. I've also used it in my bread-making endeavors.

As far as the other recommendations... you'll use 20% of the features most of the time. Get a product that delivers the solution you actually need.

u/TheMoneyOfArt · 3 pointsr/cocktails

The 3 piece shaker is more work to clean and has a smaller capacity than a 2 piece shaker. That hawthorne strainer looks useless. the spring on it is not nearly taught enough to filter out small pieces of ice or pulp. I don't use speed pourers at home and don't know why someone would want to.

Cocktail kingdom carries top of the line stuff. To start I'd get a 2 piece shaker from them, their hawthorne strainer, and then any julep and tea strainer will do. The oxo jigger is very nice for home users. I've also heard good things about "top shelf bar supply", and I believe their stuff is more affordable.

cocktail kingdom sells the best muddler, but you don't need that at the beginning.

You'll want a hand-held citrus juicer eventually. Something like this is the way to go, with as much metal as possible.

for garnishes you'll want a y-peeler, and for a y-peeler you want kuhn-rikon. 3 of those are still like 1/3 cheaper than brands that work way worse.

barspoons are nice but you can get by with a chopstick or just a regular old spoon.

u/desafinado · 2 pointsr/PSMF

I spent $8 on an oil mister spray thingy that you can hand pump. Olive oil in that, give the tray of veggies a very quick spray-over. I tested it out on a scale and it's like a gram of oil, so I don't bother counting that fat it since it's spread out over 2-3 servings of vegetables on a big tray.


With that method, I get a pretty good roasty char on things like cauliflower and broccoli.

edit: Here's an example of a mister that's similar to mine

u/ysiii · 4 pointsr/Cooking

You can use shortening or veg oil, same difference. You'll need enough that will come halfway up the side of the pan WHEN THE CHICKEN IS ADDED. If you fill the pan halfway with oil and then put in the chicken, you will have a bad time.

For your flour dredge, easiest way is to add your flour to a gallon ziploc bag. Add salt, pepper, a little garlic powder, onion powder, cayenne, cumin, and whatever else you might like to season the breading. Shake it to mix up the spices and flour.

Now you can add your chicken pieces to the bag a couple at a time, and seal and shake the bag to coat.

Remove the coated pieces and set them on a rack or plate to rest for a second while you do the rest.

If you want a thicker breading, make an egg wash (mix 1 part egg, 1 part water), dunk the coated chicken pieces, and put them back into the flour for another coat, then set them aside to rest for a few minutes so the coating can set.

When all the chicken is coated, and your oil is hot (should be about 350F. If you don't have a thermometer for this (get one, an instant read digital thermometer is like ten bucks), stick a wooden spoon or chopstick into the oil. It should bubble nice and steady. If it doesn't bubble or produces weak bubbles, you're not hot enough. If it goes crazy with bubbles, you're too hot.

Note that you will need to boost the heat when you add the chicken to compensate. You've just added a bunch of cold mass to the pan.

Fry it on one side for 4-5 minutes, then flip. Your first side should be nice and deep brown.

While you're waiting, prepare the landing spot. Ideally it's a cookie sheet lined with papertowel with a rack on it.

Fry another 4-5 minutes, pull and temp your smallest piece. If you're at temperature (160F for white meat, 165 for dark), put it on the rack.

This part is important. Unless you're doing a bunch of identically-sized pieces of the same type, all your chicken will not be done properly at the same time. I suggest pulling the chicken 5 degrees early and let them coast the rest of the way. If your outside is getting really dark and the inside isn't done yet, pull it and consider finishing it in the oven or even the microwave.

Eventually you will get good enough after a couple times that you'll be able to tell right away what to do, but you really can't fuck it up too bad if you keep an eye on the temperature of the meat. A thermometer is pretty key. This one is great for 12 bucks: https://www.amazon.com/Taylor-Commercial-Waterproof-Digital-Thermometer/dp/B00009WE45/

u/ivovic · 3 pointsr/mildlyinteresting

Yep, that's why I called it the really expensive way. It's really one of those excess items, priced WAY beyond its actual value.

There are some pretty good moulds ^(not an affiliate link) out there, though, but it takes a little practice to make perfect spheres with them, since you need to leave a little gap at the top for the ice to expand.

u/citan_uzuki · 3 pointsr/loseit

You're past the big hurdle by already logging in two weeks. Good work on the initial weight loss, too. =)

MyFitnessPal and a food scale are your two strongest allies in the realm of accurate food intake measurements. MFP gives you a lot of information about everything -- from what you're eating at home to restaurant meals and more.

Over time, regular use of the scale will teach you how to eyeball serving sizes, understand how portion sizes actually look when compared to the nutrition facts, and really recognize how to improve your eating for both weight loss and healthy ongoing maintenance of a goal weight.

Good news: it's not a big investment to get a food scale. You can get one from Amazon for around $15 without Prime. Here's a good one that's highly rated and can hold up to 12 pounds for measuring.

Keep on truckin' OP.

u/accostedbyhippies · 3 pointsr/Fitness

with a scale. EYEBALLING DOES NOT WORK

I can maybe eyeball amounts after 2 years of weighing and when I double check with the scale my estimate is off at least half the time. Buy a scale. Weigh everything. Stick to only food you prepare or come with Nutrition data on the package for a few weeks.

Then see what happens. The speed and amount of your weight gain is concerning and there may very well be underlying issues but I find it hard to believe your calorie count is correct, you're gaining weight and not dead tired all the time from some sort of malfunction in your metabolism. For all of these things to be true you'd have to be defying the very laws of physics.

u/ubsr1024 · 2 pointsr/Homebrewing

Everything I hear is that those things aren't the best for brewing...

I got this Taylor Digital Cooking thermometer with probe for $20 at Target a year ago and it works amazingly. Here it is on Amazon for $2 less with free shipping.

The probe is linked to the unit via a 4' long cable capable of withstanding oven broil temperatures, very durable. You can set timer alerts and temp alerts to let you know when your mash/wort has reached a certain temp.

The unit is magnetic so you can stick it to your brew pot or oven (you can use it for baking and stuff too) and it's brought my grilling to an entirely new level. I've gotten really good at grilling steaks and pork chops thanks to this thing.

u/ShinyTile · 2 pointsr/Coffee

Man... I just had a nice reply typed out and cleared it somehow. Anyway, the short version was: I have an AWS BL1, I don't like it. Cheaply built. But it weighs accurately, so if that's all you care about? That's fine. It's very accurate, just crappy build and the popout screen seems silly to me.

I'd also throw in the Hario scale to your list. .1g, built in timer, nice build.

The more expensive scales are focused on pour-over methods, which is why they've got the timer. If literally all you care about is 'what does this coffee weight?' then the cheapest should be fine.

u/BoriScrump · 2 pointsr/castiron

I usually bake stuff first like bread, corn bread, dutch babies and so on. Also searing meat is good too especially if you're looking to darken up the seasoning. I hope you sprung for a good metal spatula too. Like this one here someone linked to in an old post. It will help slowly smooth out the bottom of your pan.

u/pidgeycandies · 2 pointsr/keto

Luckily we can have heavy whipping cream, and that creaminess is really wonderful in coffee. Assuming you have the calories for it.

There's other alternatives to sweets too, besides just using splenda there is also a brand called Walden Farms that makes very low/no calories, carbs, or sugar products. They have a marshmallow fluff and a caramel, it wouldn't suprise me if they have something chocolatey as well. I find them at Sprouts.

I do have a food scale! This one.

u/notverycreative10 · 2 pointsr/1200isplenty

I have a Greater Goods food scale that I got on Amazon and I love it. It’s on sale right now for $9.95 too which is a great deal!

https://www.amazon.com/dp/B01JTDG084/ref=cm_sw_r_cp_api_i_rELTCb7HMTZ51

u/RedShirtDecoy · 2 pointsr/trees

ah got it... Couldnt really tell from the picture if it was set up like that or not. Something like this is what you need to use the coin trick.

http://www.amazon.com/Chromium-Crusher-Tobacco-Lifetime-Warranty/dp/B00700W0TW/ref=sr_1_3?ie=UTF8&qid=1395767635&sr=8-3&keywords=3+chamber+grinder

Things like this are a dime a dozen at your local head shop and a decent one can be found for $20 bucks. I will say the coin trick increased my kief production astronomically... what used to take me an entire O now only takes a few bowls (the stuff had a decent amount of crystals and wasnt as sticky as it used to be). This has also helped with my tolerance... I do this during the week and only consume the herb which has a far lesser potency without all the kief on it and use the kief on weekends. ;)

Good luck!!

u/Narissis · 2 pointsr/loseit

> I have a Misto oil sprayer (https://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV?ie=UTF8&*Version*=1&*entries*=0) and it works great with any fine oil. But I support your brush-on idea.

How well does it work at actually misting the oil? I have an oil sprayer that looks like a knockoff of the Misto, and it'd be more accurate to call it a "squirter" than a "sprayer".

u/hurler_jones · 1 pointr/BBQ

First, the hats look great! I have always dropped a digital thermometer in one of the top vents and has seemed to work well. As rocketspank pointed out, just make sure it isn't touching any of the pit or grill and you should get a good reading.

u/shiftyeyeddog1 · 2 pointsr/slowcooking

The thermometer makes a huge difference. A programmable meat thermometer is sooo great to have and they’re fairly inexpensive. Just set to alert you to the temp and you can be sure you won’t overcook it. Something like this is all you need: ThermoPro TP-08S Wireless Remote Digital Cooking Meat Thermometer Dual Probe for Grilling Smoker BBQ Food Thermometer - Monitors Food from 300 Feet Away https://www.amazon.com/dp/B014DAVHSQ/ref=cm_sw_r_cp_api_i_YVWZCbTKW68T5

u/Boggleby · 3 pointsr/smoking

I gave up my other grills for a weber kettle and have been happy with the choice ever since.

For slow cooks, look up the snake method. It's fantastic for things like a pork butt for holding a lower temp for hours. I picked up two things that made it much easier for me do the cook without as much stress.

The first is a Thermapro 2 probe wireless thermometer so I can monitor the grill temp and the meat temp. So i can basically ignore the grill while it smokes the meat and enjoy my company instead of focusing on the grill.

The second is Tip Top airflow regulator. This sits on top of the exhaust and uses a temperature sensitive coil to open and close the vent to help control airflow. Takes a little practice to get used to, but when you do, it really helps with my temp stability.

(Those should not be affiliate links but I wouldn't know one if I saw one)

u/from-the-dusty-mesa · 0 pointsr/Coffee

Accessible enough with practice. That is a Kalita Wave and that particular model is metal. (They do make other materials)


Some things on this list can be substituted for cheaper items. Good luck future nectar drinker.
List of items:
http://www.amazon.com/Kalita-Dripper-people-05033-japan/dp/B000X1AM0Y/ref=sr_1_1?ie=UTF8&qid=1416627319&sr=8-1&keywords=kalita+wave


http://www.amazon.com/gp/aw/d/B009GPJMOU/ref=mp_s_a_1_1?qid=1416624531&sr=8-1&pi=AC_SX200_QL40


http://www.amazon.com/gp/aw/d/B000IGOXLS/ref=mp_s_a_1_1?qid=1416624566&sr=8-1&pi=AC_SY200_QL40

Some things on this list can be substituted for cheaper items. Good luck future nectar drinker.

u/goldragon · 1 pointr/Wetshaving

Yeah, I have some mineral water that I sometimes try watering down my bourbon and I also have some of these ice ball molds to water down and cool the alcohol burn but I have found I prefer to have the full blast of taste and burn from a small amount of bourbon rather than dilute a larger amount. Honestly, half the enjoyment is in just holding the glass and sniffing the contents before even taking the first sip.

u/notpaddymayne · 1 pointr/cocktails

oh man, i need to take a picture of my old fashioned's... I've got the BIG ice cubes and that would work awesome for this. I also fill my glass up with bourbon, it's a REALLY strong pour, I'm hoping this picture is towards the end of his drink

edit:

here are my drinks 1 and 2

these are the ice cube molds http://www.amazon.com/gp/product/B00395FHRO/ref=oh_details_o02_s00_i00?ie=UTF8&psc=1

u/W000DY · 3 pointsr/funkopop

I use these, and they are amazing. I can typically fit 5-6 pops on each tier, and I've got six of these filled completely XD

u/unkilbeeg · 5 pointsr/castiron

Metal is the only kind of spatula to use. Get one with a flat from edge and rounded corners. I'm very fond of this one.

Scraping with the flat edge smooths your seasoning, gets the tasty browned bits back into the food, and makes clean up a lot easier. Don't get one with sharp corners, that can gouge your seasoning. But the flat edge can't hurt it, it can only help it.

u/WeBuild · 1 pointr/Coffee

https://www.amazon.de/Hario-VST-2000B-K%C3%BCchenwaage-Timer-schwarz/dp/B009GPJMOU/ref=sr_1_3?ie=UTF8&qid=1521935151&sr=8-3&keywords=coffee+scale

The Hario is a pretty good scale.

Honestly, I use a $15 kitchen scale and always make a good cup of coffee. I'm not doing espresso though, and I don't need a timer.

u/wonder_er · 5 pointsr/financialindependence

Dude. Cast iron is the way to go! Love my skillet. My only suggestion is to get a metal "cookie turner" or "pancake flipper" as your spatula. Cast iron is not quite as stick-free as teflon, and it can be a bit harder to clean.

I use one of these and it lets me manage eggs, bacon, steak, etc. no problem.

It helps with cleaning the skillet too.

Oh, if you have food stuck to your skillet, just put some water in it and boil it for a few minutes. It'll come right off.

Congrats on the salary, congrats on the cast iron!

u/thiney49 · 1 pointr/funny

Download Myfitnesspal, buy a food scale, COUNT YOUR CALORIES - literally cannot stress this enough.

Losing weight is incredibly simple - you just have to eat fewer calories than your body uses, and it will make up for the deficit by burning fat. It takes discipline to do this, but it's not conceptually difficult. You don't have to workout if you don't want to, just eat less. Good luck.

Edit: Also, don't tell people IRL that you're losing weight. Don't give yourself any satisfaction of telling them - that can trick your mind into thinking you're doing better than you are. Let the results speak for themselves.

u/AirFresh_in_the_Mayo · 8 pointsr/cocktails

It is! Mine are the tovolo king trays, but it probably looks a bit bigger than it is because the glass is pretty small. When I went to look it up I noticed these bigger cubes for the first time. I have the sphere version of that and it works well, so I imagine these mega-cubes are nice too.

u/mendnwngs · 3 pointsr/sousvide

Heh.. Indeed, you can buy any level of quality / price / technology in a probe thermometer, the above referenced example, I'd place on the high-end of the scale. I own, and use 2 remote probe thermometers (with alarms) and have gone through a few others in the previous years. This Polder model ( http://www.amazon.com/Polder-Original-Cooking-Timer-Thermometer/dp/B0000CF5MT/ref=sr_1_4?ie=UTF8&qid=1450201255&sr=8-4&keywords=remote+probe+thermometer) can be found at local mega-marts usually, or another brand of roughly the same quality for ~$20. The Amazon sellers have them as cheap as $14 or $15. They're fairly cheap, very convenient, and typically accurate within a degree or two. (I have a Nanmac factory calibrated type C thermocouple, on a eurotherm 2704 3 loop PID controller to reference with..) /u/Blog_Pope has a very practical solution to "police" your Anova, that will alert you if there's indeed a problem... Its just that theres considerably cheaper probe thermometers than he linked to.

Plus, they're great to have around for any other cooking you may be doing.. Say butt-can chicken on the grill, or Thanksgiving Turkey, or Christmas Ham, or Tuesday night Meatloaf... Having a constant temp reading on what your protein is doing in the cooking environment, can help you avoid dry, over-done meat. Set the temp alarm for a little under your target temp, and you dont have to worry about it until the beeps! :-)

u/lonelycatgirl69 · 2 pointsr/1500isplenty

> https://www.amazon.com/gp/product/B01JTDG084/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

Oh by scale I meant to weigh myself. I have a really awesome scale from amazon that works incredibly. Thank you tho :)