Reddit mentions: The best spoons

Since I actually find the links in the sidebar to be fairly unhelpful, at least for someone as detail oriented as me as a beginner, and I'm still enough of a beginner to remember how hard it was to get started, I'll go ahead and give you a start here.

Equipment needed

• Primary Bucket
  
• Carboy
  
• Airlock (x2 to make your life easier) + rubber stopper(bung) + vodka for sterile agent, could use water instead. I like vodka. Also, you could use balloon here instead of all this.
  
• Hydrometer, so you can measure your starting gravity and estimate the strength of your brew.
  
• Racking Cane
  
• Siphon Hose
  
• Bleach or some other sanitizer
  
• You can get everything up till this point with a homebrew kit, here's one for a 3 gallon batch, plus a few extras that aren't necessary but are nice to have. Like a bottle filler.
  
• Large (can hold several gallons of water) Stockpot
  
• Large metal spoon for stirring
  
• Small bowl for starting your yeast
  
• Small spoon for stirring your yeast
  
  Equipment Wanted If you think you'll get really into this, here's some equipment that I have that I feel makes life a lot easier.
  
  
• Auto Siphon so you don't have to use your mouth to get things started. You don't need a racking cane if you have this.
  
• Fermentation Sampler. Is an easy place to read your hydrometer (don't drop your hydrometer into your carboy by accident, regret!!) and makes it real easy to get a small glass for sampling without having to risk the mess of siphoning into a glass.
  
• Cloth bag to hold primary ingredients to lessen particles in your mead during racking.
  
  Ingredients Needed
  
  
• D-47 Lalvin is a type of Yeast specifically used for brewing. I don't know if I can speak very well to the differences in yeasts, but I like this one because in my limited experience it propagates and dies quickly so you have less time in the brewing stage and more time in the ageing stage which is what makes Mead delicious.
  
• Honey! See amount listed in recipe. I personally like to purchase locally. Some recipes will indicate a specific type of honey. Others that are heavily flavored won't matter as much. I believe I used a clover honey in this, but I don't think you can tell with all the other flavors.
  
• Molasses. Regular in the store molasses works fine.This is acting as my nutrient (to feed the yeast) and additional sweetener because I knew I wanted a very sweet mead. Bonus, I'm pretty sure this is what gave it most of it's color.
  
• Pumpkin mash. You could use Libby's pumpkin mash here, but I wanted to be as "from scratch" as possible so I roasted 4 pie/sweet pumpkins.
  
• 1 bottle cinnamon sticks. This is the size I used.
  
• For the spices - really just put in the spices you feel appropriate for pumpkin pie. I ended up with the ratios I did because that's what smelled nice in the primary bucket. Ha!
  
• Spring water. You know the water you can buy at the store in jugs? That's the stuff. The reason you want to use this instead of tap is there's no fluoride or chlorine to possibly taint the taste of your mead.
  
  To Brew a Mead
  
  

1. Sanitize all of your equipment. First wash everything with soap and water. If this is new equipment, you can probably skip that part and move on to sanitation. To do this, you can use the sanitation packets (if you bought the kit and have them) or you can use bleach. (There are other methods too, but these are the ones I'm familiar with. If you use bleach, it's 1 Tbl/1gallon of water to make a sanitary solution to wash things in. Soak all your equipment in your sanitary solution for 20 minutes. Then rinse. If you used bleach, you will need to rinse a lot. Over and over again till you can't smell any more bleach. In my experience, 4x rinse has worked for my bleach solution.
   
2. Prepare your primary. This is only necessary for a recipe like this one where you have a lot of ingredients that don't go into the Must. In this case, you'll put pumpkin mash directly into the primary (assuming you've already roasted and cooled your pumpkins or are using canned pumpkin mash) or into a cloth bag so you don't have to worry about mush particles getting into your siphon later.... Pour in molasses, orange peels (which you've also washed) and all your spices.
   
3. Prepare your Must. The must is your heated honey-water mixture. You use your large stockpot, put in all your honey (you might want to melt it some by placing the bottles/jugs into a hot water bath in your sink or in a different pot on your stove, this makes it easier to pour and use all the honey), and as much spring water as you can fit in the stockpot on top of the honey without over flowing. (Unless you're making a 1 gallon batch - then make sure you don't use more than 1/2 a gallon- 3/4 gallon.) Note: you don't have to heat the honey for any kind of sanitizing purpose. I heat my honey/water mixture just enough so the honey dissolves nicely in the water. I feel like this makes it easier to mix everything, but you don't have to! There's a whole bunch of hubub about it killing flavor and whatnot. I only feel this is true if you accidentally boil it. DO NOT BOIL your Must!
   
4. Cool your Must to about room temperature. To do this, you can put your stockpot into a cold bath and track the temperature fall, you can add it to your primary bucket and add in chilled spring water till almost your goal volume (not quite), or put it covered in your freezer/fridge till it reaches around 70degrees. Don't let it get below 65degrees though, that's too cold. Whichever way, add the must to your Primary bucket after and bring your volume up to goal by adding spring water.
   
5. Prepare your yeast. Follow the directions on the back of your yeast packet to bring your yeast to life. Typically, this means heating a couple cups of water to 109degrees in that small bowl you sanitized, adding your yeast, stirring vigorously with the small spoon you sanitized, and letting your yeast propagate for 15 minutes.
   
6. Pitch your yeast! While the yeast is propagating in it's small bowl, give your primary a couple stirs to mix everything up. After the time has passed, upend or pitch your water/yeast mixture into your primery bucket.
   
7. Stir vigorously! This is my SO's favorite part. We play crazy music and stir like crazy (using that big metal spoon you sanitized) for 5-7 minutes. This get everything mixed up good and adds the oxygen the yeast needs for fermentation. So the more bubbles the better!
   
8. Take your starting gravity. Either stick your hydrometer straight into your primary bucket or use a sampler. Write it down and use one of the links on the side to figure out your potential alcohol content, or use the chart that came with your hydrometer.
   
9. Put your lid on your primary bucket and add your airlock to the bunghole (hehehe) aka that rubber surrounded hole in the top. Add vodka (or water) to the airlock to create an airtight seal. Place your primary vat into a cool dark place for a week or two.
   
   NOTE If you're making a 1 gallon batch, you can put your batch directly into your jug carboy and shake instead of stir. You can also use a balloon instead of an airlock. I recommend sanitizing a food-grade funnel to put all your ingredients in if that's the case. To make smaller batches - just divide everything in my recipe (except the yeast, always just use 1 packet of that regardless of the batch size) by 6.5x. For example - for a 1 gallon batch you would use 1.5 cups of pumpkin mash instead of 10.5 cups. etc etc etc.
   
   As time goes by
   
   

• Several weeks down the line you'll want to rack your mead. What this does is several things. You move your mead from Primary to Secondary. Secondary should be a glass carboy for long-term storage. This reduces the chance of plastic tainting the taste of your mead and reduces the chance of your mead alcohol slowly degrading your plastic primary. The reason it's nice to start in a plastic primary is for easy mixing and it leaves a lot of head space for your vigorous yeast activity. When you transfer to secondary (glass carboy) you reduce the amount of mead exposed to air, thus reducing the chance of infection. Also, every time you rack it cleans your mead of sediment, making it that much more drinkable.
  
• You'll want to rack several times before you consider bottling.
  
• The longer your mead sits, the better it gets. Unlike beer, plan for the long term.
  
• Keep your mead cool and dark. At one point I had access to cool but not dark, so I put a blanket over my mead.

This is my preferred route.

Equipment

cocktail kingdom shaken set

hiware barspoon

winco wooden muddler

A cutting board (I prefer black plastic ones, wood breaks apart and usually gets all bacterial, yech)

A cheap santoku knife

cocktail kingdom channel knife

There's the most important equipment that should last you awhile at home.

10 Bottles

1. Vodka - Sobieski, Tito's, Ketel One, meh they are all almost the same for these cheap cocktail vodkas for the most part. The key is you want an 80 proof grain vodka (not potato) for cocktails since most recipes are based around that.
   
   
2. Gin - Hendricks Gin is kind of expensive but worth it, I also advise Aviation gin if you can find it. Two different styles, but Aviation was very neutral and easy going in all the cocktails I made with it (except for classic gin Martinis, you want something like Hendricks for that).
   
   
3. Silver Rum - I always advise Flor De Cana 4 year Extra Dry if you can find it. Bacardi is okay, but it's only stocked in a bunch of bars because it's sponsoring everyone and giving them discounts. Silver Rum should be cheap and smooth in my book, I've never understood the appeal of the expensive silver rums in cocktails.
   
   
4. Bourbon - Old Granddad bonded OR four roses small batch if you want to spend a little more on quality. Don't listen to the hype. In cocktails you rarely can taste the difference between a 40 dollar bottle and a 20 dollar bottle. Maker's mark is overrated as fuck, and it's in a bunch of bars because it sponsors everyone and gives them a discount. In the price range of Maker's Mark you'd be better off getting Four Roses Single Barrel or spending a little more for Blanton's (both of which should only be used in classic old fashioned's or drank neat, since it would be a waste otherwise).
   
   
5. Reposado Tequila - I prefer the one that is most commonly associated with excellent margaritas. Jose Cuervo Tradicional Reposado. Not Jose Cuervo Especial Gold (that shit is garbage), talking about Tradicional Reposado. It's neutral and goes in almost every tequila cocktail that calls for reposado. Reposado is the best way to make margaritas for sure. You can do it with silver/blanco but it lacks character when you do. The best margarita's in Colorado and anywhere I've been use Jose Cuervo Tradicional Reposado for their Margarita's and it's part of why they are so good.
   
   
6. Orange Liqueur - If you can find it, get Pierre Ferrand Dry Curacao. If not, get Cointreau. Don't skimp on orange liqueur, it's very important. Shitty triple sec will ruin a drink, and only people who have no taste think that Hiram Walker is acceptable in a drink.
   
   
7. Sweet Vermouth - Carpano Antica if you can find it. Dolin Rouge Vermouth if you cannot (much cheaper but still acceptable). Buy small bottles for a home bar and refrigerate it after opening because it will start to lose it's character after a few weeks.
   
   
8. Dark Rum - Gosling's Black Seal if you can find it, if not get Myer's. Basically when some recipes call for dark or black rum, this is usually the flavor profile they are referring to.
   
   
9. Silver Tequila - Honestly, some cocktails just don't work with reposado's character so you need silver/blanco tequila. Pick up Espolon's Blanco tequila. It's cheap, smooth, and has a pretty strong agave note which is nice. Very good cocktail mixing tequila.
   
   
10. Bitters - Combining all the bitters you'll want in one category. Buy them, they will last you for years in a home bartender situation. Angostura bitters, Regan's Orange Bitters, Peychaud's Bitters, Fee Brothers Celery Bitters, and (my personal favorite) Bar Keep's Apple Bitters. These will set you back at first (costing 10-20 bucks a bottle), but they will last you a long time. Pick them up overtime.
    
    A lot of the brand suggestions in here are surprising, the other comments are suggesting typical sponsor brands a lot. I would steer clear of brands you are used to seeing at dive bars.

Three things I like about myself...

• I am a good hostess, and can throw a mean dinnerparty.
  
  
• I have very pretty hair and eyes.
  
  
• I am an extremely kind and loyal person.
  
  I would really love these Serving Spoons as it became very apparent that i weas lacking some when I cooked Thanksgiving and Christmas dinner for the family... lol How are these motivational? Well, I take a good deal of pride in my housewifely duties, and that means being able to set a proper table for when we have company. so... Treat yo'self
  
  But in all honesty, I love surprises too.
  
  Thank you for the contest!

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.

Coffee gear is always a great option. Depending on what he currently has, you could get him a kettle, scale, pour over/etc.

If he is already good on gear and you want to get him something to try out different options, a cupping set could be a good idea. Get him the spoons and cups along with a few interesting coffees from specialty roasters. Not overly expensive either.

Cups: Drinking Glass Design Classic Tumbler and Coffee Cupping Glass 7oz - set of 6 for lemonade juce and other liquid https://www.amazon.com/dp/B01LY64JDL/ref=cm_sw_r_cp_api_i_cN-6CbCKCJD0T

Spoons: Hiware Soup Spoons, Round Stainless Steel Bouillon Spoons, Set of 12 https://www.amazon.com/dp/B01MDQ7SF1/ref=cm_sw_r_cp_api_i_1P-6CbKPXHSTJ

You can find tons of interesting coffees all over the internet or check out a local roaster in your town.

Edit: a good grinder also makes a great gift option (and the Virtuoso+ was just released)

Are you just bartending casually at home or are you looking to do it as a job in the future?

Jefferey Morgenthaler's book is great:https://www.amazon.com/Bar-Book-Elements-Cocktail-Technique/dp/145211384X

You'll want to get a jigger, I recommend oxo's graduated jigger, a barspoon, a mixing glass, a strainer, a set of shaker tins (get a small and a large, and seriously splurge for koriko not the other bullshit)

Those are all of the essentials, beyond that everything is fairly unnecessary but there are tons of other things you can buy. I guess a vegetable peeler could be handy for peels but you can just use a sharp paring knife for zest garnishes.

For glassware you can spend as much or as little as you want, depending on how much you care about appearance. When I first starting making drinks at home I had glasses for every variety of drink. I still have those glasses, but basically use these for everything, regardless if it's shaken stirred or whatever. Gimlets taste delicious out of them, manhattans taste delicious out of them.

One little handy thing I've found is these seagram's bottles. Buy a 6 pk of the little glass club soda bottles. Once you use the soda, rinse them out and they're perfect for storing syrups, juices, etc. Plastic caps won't deteriorate like metal will in other styles of bottlees. They're short so they fit in weird parts of your fridge, hold enough syrup for plenty of drinks, etc etc.

If you are doing big melomels, you might want a hydrometer with a high range (I'm assuming the one you linked is standard). Also maybe an 8g/30l bucket. otherwise those items are fine for normal strength meads w/o tons and tons of fruit.

Get the metal spoon, IMO (https://www.amazon.com/Brewing-SYNCHKG011311-Spoon-Stainless-21-Inch/dp/B001D6KF8M/ref=asc_df_B001D6KF8M/?tag=hyprod-20&linkCode=df0&hvadid=222720245886&hvpos=1o2&hvnetw=g&hvrand=9783685370321181631&hvpone=&hvptwo=&hvqmt=&hvdev=c&hvdvcmdl=&hvlocint=&hvlocphy=9061189&hvtargid=pla-384544715503&psc=1)

you don't need the paddle (that's more for mashing grain for beer brewing) - maybe get a wine whip instead?

​

--You have 2 buckets there, are you planning on aging in plastic? I'm usually a bit leery of that myself (I prefer steel for aging, so I use kegs but lots of folks like their carboys just fine). 2nd bucket is handy for sanitizer, etc while working though.

--suggestions: get a good gram scale with 1/10 gram resolution. Comes in handy for yeast, nutrients, spices etc. mesh bags are good if you are adding whole fruit and the like.

knives: https://smile.amazon.com/Mercer-Culinary-Genesis-Magnetic-Rubberwood/dp/B00QYUG72U/

From a few other threads, a lot of culinary schools give Mercer knives to their students as workhorse knives. They hold an edge wellThe Genesis and Renaissance sets are very similar, just with different handles. Stay away from the millennia set, as it's crappier stamped steel (rather than forged) and doesn't hold an edge.

​

Speaking of holding an edge, Go find my man over at Upon Leather on Amazon: https://smile.amazon.com/Sharpening-Polishing-Compounds-Double-Sided-Adhesive/dp/B075BN3LVQ/

I'm not associated with him, but every strop I've purchased has come with a hand written note and is great quality. Use the strop before anything and it will stretch your sharpening window out several months.

​

Contact grills are painfully close to being a multi-tasker. I concur with u/milee30 on the cast iron approach. Though any decently heavy pan can do the job if you're already set.

​

Sous Vides are great, especially at their newer price points. It is almost 50% cheaper to buy whole 8-10 pound cuts of steak, trim them yourself, then individually bad and freeze. Get home from work around 4 pm, fire up the sous vide and drop in a steak, and have dinner ready by 6/6:30. You can use your existing pots, or get a large cambro storage container and use it. The SV itself is small and won't take up a lot of your storage.

​

Other stuff that gets daily use:

• thermometers. One good one for sticking and one of the remote style for if you're roasting/grilling/smoking/braising anything (and to cross check your SV if necessary).
  
• Bamboo cutting boards are hit or miss. I've had ones that split in a month and ones that have lasted over a decade. Not as good as hardwood, but miles cheaper.
  
• A bench knife (scraper) or two will be a huge help.
  
• Tasting spoons. I just keep a coffee mug full of them next to the stove. best $15 I've spent in recent months. https://www.amazon.com/gp/product/B00MMZ3HK6/

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.

Yeah, if op is bringing that much liquid formula I’m assuming it must be sealed? I know for the formula we feed our little one after it is mixed it is only good for 24 hours if it’s refrigerated (or 1 hour after he starts the bottle). Might be a good idea to call the airline just to verify. Hope you have a great trip!

Edit: Also for making bottles when you’re out and about, we found a formula dispenser and long spoons for mixing helpful. We also kept a sealed water bottle in our diaper bag just in case. It’s still tricky to sterilize the bottles though when you’re out and about.

I am seconding the ceramic bowls for ramen. I also recommend trying to find bowls with spoon or chopstick rests like this. I do not have the exact same style but I do like having the chopstick rest in my own bowls.

And I would definitely pass on the steel chopsticks, you'll have noodles slipping all over the place.

If you are looking to get a full set you can find spoons like these to eat the broth with if you are not fans of sipping the broth right out of the bowl.

ETA: This is my personal set. and it has worked well for my husband and I for years.

http://www.amazon.com/gp/product/B004YCTVIW/ref=ask_ql_qh_dp_hza

It appears to have attracted the "amazon trolls" crowd.

although this is also amusingly typical of Teavana. Buy their teaspoon so you can be sure your tea is actually strong enough!

(Also the comment saying this crushes the tea less than a normal spoon. Personally I've used both teaspoons and normal spoons and for anything with any kind of leaf size to it normal spoons work better. Of course usually I just use my hands. Is using your hands to dispense dry tea leaves some kind of tea faux pas?)

Sure, let's talk!

If you're learning how to use a bar spoon, it's easier, IMO, to start out with the thicker bodied ones, since they provide a little more heft and therefore control. The drawback to them is that they don't maneuver in the glass quite as easily, and they're ultimately a little slower. Once you're pretty comfortable with your technique, I much prefer the thinner kind. Not only do that have a sexier look to them, I find I can control the movement of the spoon a lot more precisely.

I have used my excellent sleuthing skills to discover your gift. My methods were 100% foolproof. I have no doubt that this is your gift.

Based on your activity in /r/yamaddicts, your gift is as follows:

• 1 of these
  
• 1 of these
  
• 3 of these
  
• 2 of these
  
  Seems a little odd to buy these used, but whatever floats your boat... And let's not forget the accessories!
  
  
• This
  
• And this!
  
  ;)
  
  Happy birthday!

I have this spoon kind (not this exact model, but this type) and its perfect. easy to use and clean

One of the "hidden" costs of brewing is upgrading equipment. If it's something you really think he'd be in to, getting some equipment that's worthwhile can save you/him money in the long term. I've had a few friends that got in to it, purchased cheap/small stuff, and spent the next year upgrading things again. Buy it once. Now, I'm not saying refit your garage into a full HERMS setup, but getting not-dirt-cheap items & items you can grow with really is invaluable.

When I started, I went with this which has most of what you'll need. The only things left are the kettle, mash tun, propane burner, and a good metal spoon. Here's what I went with, and still use.
Kettle
Spoon
Burner

For the mash tun, I went with a 10g igloo and converted it over following these instructions. I've since upgraded that to a 15g stainless steel pot w/ false bottom, but the igloo definitely served its purpose.

Meh. I guess the third one. Best reviews and it has a metal-on-metal shaker, which is my personal preference. If your interest persists you will probably end up upgrading almost everything in the kit.

You could probably get by for a long time with just a shaker, jigger, barspoon, hawthorne strainer, and a fine mesh strainer.

$47 total and all those products have a much better chance of persisting in a cocktail enthusiast's equipment for the long haul. You could later add quality versions of the other stuff (muddler, more jiggers, etc).

I have owned (and still use!) everything in that above list. Though I am considering upgrading the hawthorne strainer to one with a tighter coil in the spring (I have heard good things about Cocktail Kingdom's).

If deserted on an island, I would use this tea spoon to find fresh water by slowly digging in the ground. It would take me a while, but worth it! TURTLES ARE AWESOME! I used to have one, his name was Franklin. RIP

Since the invention of non-stick cooking surfaces, there hasn't been a decent replacement for traditional metal kitchen utensils. I still prefer getting metal spatulas when they're available and take extra care not to scratch the pans. But if there were some well-desinged metal + silicone line of utensils I'd go for them, but the have to be easy to clean i.e. no seams between materials and long-lasting, meaning that the silicone won't come off the metal part after years of use.

For reference, I really liked Cuisinart's "retro" utensils, but at least the whisk is on the flimsy side and in general the handles are too heavy to, say, rest a spoon in a small-ish pot -> it falls off.

Happy Sales Melamine Soba, Rice Spoons, Chinese Won Ton Soup Spoon, Asian White, 6 Pack Notch & Hook Style https://www.amazon.com/dp/B014QD91JW/ref=cm_sw_r_cp_api_gY-AzbTGDW658


you're welcome

Hopefully by getting diagnosed you can avoid any symptoms that you may have been suffering from, and you can begin to live your life with a renewed purpose. So in that sense, congratulations.

If I were you, whenever I went to a venue-stadium or something that either allowed food to be bought in or not, I would travel with this, and the utensil of your choice. You could order a cheese steak or a turkey sandwich, or even a vegetable shish-kabob, and tell the maker to just put it in your bowl, without any bread. Eat and enjoy yourself.

http://www.amazon.com/Lipper-International-Bamboo-Individual-Salad/dp/B001GS8NW2/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1464459279&sr=1-11&keywords=wood+bamboo++bowl



I eat out a wood bowl all the time, with one of these, and it’s fun.

http://www.amazon.com/BambooMN-Brand-Solid-Bamboo-Spoon/dp/B00579OKVO/ref=pd_sim_79_3?ie=UTF8&dpID=41UI1NsPeuL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=1QTY1VPZGNCAAPYKXFNH



edit; and you don’t have to go around telling people you have a disease if you don’t want to, just tell people that you can’t eat bread. What they don’t fuckin know wont hurt em.

Thanks, that's definitely close. But the fact that it's slotted is a big part of its allure as I've found.

Honestly I might just dremel some slots into one of these:

http://www.amazon.com/gp/product/B00B2ZCTPG/ref=ox_sc_sfl_title_1?ie=UTF8&psc=1&smid=A1THAZDOWP300U

http://www.amazon.com/Stand-Paddle-Shamoji-Black-K-386BK/dp/B003B66YRS/ref=sr_1_27?s=home-garden&ie=UTF8&qid=1414535288&sr=1-27&keywords=rice+paddle

This tea scoop from my Fun Stuff wishlist!

I'd use it to dig a hole all the way through to the other side of the earth to climb get off the island! If I then ended up in the middle of an ocean, I'd climb back through, build a tiny raft, carry THAT through to the other side, and use my scoop as a teeny tiny paddle.

Never mind that I was on an island surrounded by ocean to begin with. I'm taking my raft to the other ocean. Just to spite it.

EDIT: Oops, turtles are awesome!! :D

Do NOT get a cobbler. They are a pain to get apart and I haven't used one yet where the top part hasn't all but sealed shut completely. You want a metal on metal shaker. Steel has the best thermal properties and isn't ever going to break.

I personally would advise the following:

Shaker:
https://www.amazon.com/Stainless-Steel-Boston-Shaker-Professional/dp/B06Y2NN5N3/ref=sr_1_5?s=home-garden&ie=UTF8&qid=1501019324&sr=1-5&keywords=boston+shaker

Spoon:
https://www.amazon.com/Hiware-Inches-Stainless-Pattern-Cocktail/dp/B00IRY8CJ2/ref=sr_1_1?ie=UTF8&qid=1501019552&sr=8-1-spons&keywords=bar+spoon&psc=1

Jigger
https://www.amazon.com/Vking-Japanese-Jigger-Stainless-Cocktail/dp/B0126GQ806/ref=sr_1_8?s=home-garden&ie=UTF8&qid=1501019600&sr=1-8&keywords=jigger

Strainer:
https://www.amazon.com/Winco-Stainless-Steel-4-Prong-Strainer/dp/B000H7VF64/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1501019642&sr=1-4&keywords=bar+strainer

Muddler (Edit): https://www.amazon.com/HIC-Muddler-FSC-Certified-Beechwood-8-75-Inches/dp/B00KLHNH34/ref=sr_1_14?s=home-garden&ie=UTF8&qid=1501019848&sr=1-14&keywords=muddler

Barmat (Edit, but HIGHLY recommended): https://www.amazon.com/BonBon-Professional-Bar-Service-Mat/dp/B06X93XN69/ref=sr_1_4?s=home-garden&ie=UTF8&qid=1501019915&sr=1-4&keywords=bar+mat

This little spoon will be a helpful aide for my morning cup of tea.

Patrick Kane is our hero

I think these soup spoons are pretty interesting! weird things!

Bingo! The preparation is just as addictive (sometime more) than the high. I was thinking about this exact same thing on Friday when I was gathering up all of my tools to prepare. I like to take my time and not rush through it because it’s kinda fun. My first few times I just went in guns blazing and didn’t think about my spun ass making a mess later and forgetting where I put every damn thing (my hands shake already because of head trauma and it’s really bad when I get high). Here’s my “ritual”

Get the trust 12” non-stick pizza pan out and grab a couple extra baggies. Separate out the larger bits from the shake and bag them up. Now it’s time to turn what’s left into a powdered sugar texture. Smash it down a couple times with a credit card and separate into a few piles. Next I use a plastic lid from a travel size sore throat spray. I’ve found that using it as a rolling pin works 10000000% better than the chopping method. Now I have a ton of powdered sugar. Grab the credit card, separate back into a few piles and make a last pass with the lid to make sure every bit of it is powder. Separate out what I am gonna use and put the rest up in my extra baggies with my snuff spoons from Amazon. The pizza pan is portable, none of the product sticks to it, it’s big enough that you don’t lose stuff in the carpet, and it’s really easy to clean!

funf

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Hootie gosh those are so darn cute :)

I've been good I swear!!

If possibly can i get a GC i'm saving up for a big item! if not how about these?

If you have prime, there's this lovely squirrel rice paddle that's been on my wishlist for a while.

There're already things like this in Asia. You can get these spoons from the cultery section of your local asian supermarket.

Here're some Amazon links to them too so you can have some options:

Link 1

Link 2

Link 3

TBH, most of the bowls I ate out of when I ate at noodle shops in Asia were the large plastic ones. I usually find them at my local Asian mart for like 5ish bucks depending on the size. Don’t forget to grab a couple of proper soup spoons like these too:

https://www.amazon.com/JapanBargain-Brand-Asian-Black-Spoons/dp/B001D22QM4

boy do i have good news for you.

https://www.amazon.com/dp/B014QD91JW/ref=cm_sw_r_cp_tai_nBVCybR0ZR5SV

Yes, except they are usually smaller and skinnier than sundae ones.

https://www.amazon.com/Hiware-9-Inch-Stainless-Cocktail-Stirring/dp/B01E3SS8AI

Also known as Cocktail Spoons.

yah LOL! but get a bartender spoon - we use this kind

Looks like a latte spoon to me -

Hiware 9-Inch Long Handle Iced Tea Spoon, Coffee Spoon, Ice Cream Spoon, Stainless Steel Cocktail Stirring Spoons, Set of 4 https://www.amazon.com/dp/B01E3SS8AI/ref=cm_sw_r_cp_apa_i_uAaMDbT4A0G02

You could get a large spoon like this or use a mash paddle

If I had to pick the left one - but I dont like any of them.

The middle one is cheap shit and will tear your hand webbing after a while. The fork one has too small a spoon and the gold one is a square shape which will hurt your hand too.

This is the spoon we use at work and I use at home - its got rounded edges and is nicely weighted.

6 oz glasses not in these pics .. Dragon Glassware Espresso Cups,... https://www.amazon.com/dp/B07462824J?ref=ppx_pop_mob_ap_share

2 oz shot glasses .. JoyJolt Javaah Double Walled... https://www.amazon.com/dp/B01N03DSGT?ref=ppx_pop_mob_ap_share

Shakers and stirrer (we do mostly iced drinks) .. Premium Cocktail Shaker Set:... https://www.amazon.com/dp/B073L557JF?ref=ppx_pop_mob_ap_share and Hiware LZS13B 12 Inches Stainless... https://www.amazon.com/dp/B00IRY8CJ2?ref=ppx_pop_mob_ap_share

https://aliexpress.com/item/32867841684.html

it's a spoon for snorting things up your nose (snuff, coke, etc.)

edit: and amazon link https://www.amazon.com/dp/B07KJ5BHNH/ref=cm_sw_r_cp_awdb_t1_ViJ1DbWFJ3ETP

You should replace your spoon with a stainless one, which can be sanitized endlessly and should not stain. Here is one on Amazon that is affordable: Stainless Spoon

My shopping list
https://www.amazon.com/gp/aw/d/B00IRY8CJ2/ref=pd_aw_lpo_79_tr_img_2?ie=UTF8&psc=1&refRID=7CJ34053QY4M9818FZMH
https://www.jbprince.com/Bar-Tools/cocktail-kingdom-set-of-koriko.asp
https://www.jbprince.com/Bar-Tools/cocktail-kingdom-koriko-hawthorne-strainer.asp
https://m.crateandbarrel.com/hatch-mixing-glass/s310798?localedetail=US&ps_cid=210&a=1552&campaignid=640063196&adgroupid=29766033536&targetid=pla-352575254124&pla_sku=310798&scid=scplp310798&sc_intid=310798&scid=scplp310798&sc_intid=310798&gclid=Cj0KCQiA0vnQBRDmARIsAEL0M1m3b1PgOd54XUn3Y9AGDrTX7qr4rLHwlaTBicIkEmUujwWZJrLJvpsaAvnuEALw_wcB
World market or Crate and Barrel for glassware. If you want to go all out:  https://m.crateandbarrel.com/maxine-bar-cabinet/s554189

I want spoon

Spoon! 🥄

Here ya go.

walmart has 16-Qt Stainless Steel Stock Pot and a Stainless Steel Spoon. I poured a gallon in the pot and used a drimal to mark the spoon at 1-2 - 2.5 - 3 - 3.5 - 4 so no problem knowing the water level.

HOUSE GREYJOY <3333

Okay, shipping killed quite a few ideas. But since you seem to like Korean food and I've had a lot of soups, maybe these would come in handy?

WE DO NOT SOW.