(Part 3) Best kitchen & dining accessories according to redditors

I've used a T-Fal professional near daily for five years now. I don't put it in the dishwater and I don't use metal utensils on it, but other than than I don't follow any other precautions. It stills works like new.

That over cooked ring is still way too large. You need to sear hotter and faster. This is more of what it should look like.

I got a sous vide a few years back and use it at least once a week.

I'd suggest doing it with the chimney starter itself, al la Alton Brown, or get yourself a torch and a Searzall

I like using the torch at the table because it impresses all my drunk friends.

I use a reuseable metal-mesh K-cup, they are made and sold by the same company...

http://www.amazon.com/Keurig-K-Cup-Reusable-Coffee-Filter/dp/B000DLB2FI/ref=sr_1_2?ie=UTF8&qid=1396239942&sr=8-2&keywords=refillable+k+cup

Dude, get a Pizzazz oven. Cheap, countertop appliance that makes wonderfully crispy fries, pizzas, fish sticks, whatever. Pretty much anything that "I guess you could microwave" but would taste better in the stove. Makes it fast, and literally easier than microwaving. Half the time of the oven.

Have you ever actually made a hot pocket in the stove? No. Because it takes an hour to make 1 fucking hot pocket. So you microwave that piece of shit, and it comes out like Elsa aborted the fetus of Satan. Hot and cold and kinda gross. But you'll eat it anyway.

Nah trick. None of that shit. You throw that piece on the Pizzazz. 15 minutes to an evenly heated, cheesy, crispy orgasmic pizza log. Oh shit man. It's for real.

BUT WAIT. THERE'S MORE. You pull that Hot Pocket from the stove, and you're waiting 5 minutes minimum, and still burning your whole shit up like you tried to tongue-fuck my anus after I've just honked out a spicy taco bell dirt snake.

Fuck that, Hoss. The Pizzazz rotating pizza oven cooks quickly, and then continues to rotate while blowing streams of cool air down at the food. That Hot Pocket/fish stick/pizza roll/sausage/pizza/YOU NAME IT is presented at the perfect temperature for immediate ingestion.

If your bottle top diameter is 1.75 inches/4.5cm https://www.amazon.com/Froz-Ice-Ball-Maker-Food-Grade/dp/B00H8W54EK/ref=pd_aw_lpo_79_bs_img_1?_encoding=UTF8&psc=1&refRID=H9WTD2Q76ZVVYSR82FF5


If it's 2.5 inches/6.35cm

https://www.amazon.com/Tovolo-Leak-Free-Sphere-Molds-Silicone/dp/B007ACTN54

>mocha pot

Did you mean Moka Pot?

i'll play. go get an aeropress, it's like a french press on HGH.

http://www.amazon.com/AeroPress-Coffee-and-Espresso-Maker/dp/B000GXZ2GS

The Aeropress if you drink coffee. It's £24 on Amazon at the moment but it has been under £20 before. https://www.amazon.co.uk/d/Coffee-Tea-Espresso/Aerobie-AeroPress-80R11-Maker/B000GXZ2GS

I don't really understand how it makes such good filter coffee, it's magic or something, but it's really easy to use and makes great super-fast one cup coffee for those who want to use filter or grind their own beans but don't want to run a full coffee maker / make loads of cups / wait around.

That flavoured salt is flavacol.

I've seen it sold locally under a generic name in bulk food stores. You can also probably buy it at any party supply store that rents popcorn makers. And of course it's available wherever fine internet is present.

The consensus seems to be that flavacol, coconut oil, and a premium popcorn kernel (eg. Orville Redenbacher), cooked in a whirley pop or similar, will get you as close as possible to theatre popcorn at home.

Well, there are a lot of ways to do it, depending on your budget. It's pretty simple if you buy the right equipment, but "the right equipment" is expensive and improvising is fiddly.

I'd recommend looking this site over some, they have a lot of introductory guides and such. /r/roasting is also an awesome sub in general.

The biggest issue with home roasting is that the beans need to move continuously, for the entire roast, or else they get burned. There are some ways to do this with improvised equipment though:

-Using an air (popcorn) popper. Assuming you have the right model, it does get hot enough to roast coffee, and the beans are light enough to blow around in the interior chamber nonstop. It gets pretty messy though, and you don't have much control. You also can't do huge batches of coffee all at once.

You should have a dedicated popper just for coffee, since you don't want the different oils mixing. Also, some poppers aren't powerful enough, and many modern ones have safety features that'll automatically shut off before it gets hot enough. Some people have fun with disabling those features and/or modding their poppers to give them more control.

"The Poppery II" is a commonly-suggested model for air roasting like this. They don't make them anymore, but they were made like tanks and so you can often find them in thrift stores.

This is a good, cheap, intro way to do it, though the lack of control is annoying. The flavor develops in part based on how long it's kept at each temperature point, and an air popper gives you very few options for adjusting temperature.

Alternatively,

-Using a stovetop popcorn roaster, like this. It has a handle that allows you to stir the coffee continuously, and it can work pretty well. The main drawback is monitoring/nailing the temperature, which is tricky. It's easier with a gas stove.

There are other methods as well, like using a heat gun, but I've never tried them and can't comment. I should also point out that everything I've just explained is a fire hazard, as is coffee roasting in general - the beans need to get quite hot, and they give off a thin, paperlike substance called chaff. I've never had a fire, but it's something you need to be aware of and plan for accordingly.

-If all of that sounds like too much of a hassle, you can just buy an actual coffee roaster. They make it way easier, and you can generally roast much larger batches at once. Sadly, they tend to be pretty expensive.

I'd recommend this one, which is actually on the very inexpensive end for a roaster. It's good quality though, and I've had one for over 1.5 years now without issue. Also note that the site I linked includes 8 pounds of free coffee when you buy from them, and (at least when I bought mine) they charge the same price for the unit as everyone else. So that's nice.

I really like roasting my own coffee. It can be a pain at times, but it means I always have fresh-roasted coffee available. Unless you buy from a local roaster, you've probably never had fresh coffee before. Whole bean coffee goes stale in like a week, and grocery store coffee is much older than a week. Pre-ground coffee goes stale in like minutes or hours.

They cover the stale taste up by burning the shit out of their beans, and so almost everything you see in a grocery store is only 1-2 stages removed from being charcoal. This page shows you what the beans look like at every stage, and you can see how "french roast" actually means "burnt to hell."

Man, long post! At any rate, roasting your own coffee can be quite nice. Green coffee beans run around $4-6/pound normally and you can sometimes find it for even cheaper. At least where I live, even burnt grocery store coffee is often much more expensive than that. So you're paying less for better quality -- as long as you don't mind improvising, or a big up-front investment.

Edited tl;dr: It's a good way to save money and get better coffee, though it can be either annoying or require a big upfront investment. This page has a lot of good introductory info on the whole process.

Nonstick is okay in certain circumstances. I have a good quality 12" Nordic Ware pan which I got off Woot and is great for some purposes. If you're warping your pans, you're probably getting it too hot and then throwing it in the sink. Even a high quality pan is not immune to thermal shock.

My biggest advice is to NOT buy a set but to buy individual pieces as you need them. If you must buy a bunch at a time, I advise going à la carte.

Here's what I recommend:

• A 6 qt enameled Dutch Oven - Mine is made by Tramontina but Lodge and Le Creuset make some great ones as well (just expect the French made Le Creuset to be far more expensive.) This pan is a great multitasker and you can make bread in it, cook stew, boil down bones for stock etc.
  
  
• 2 qt and 4 qt saucepans. Look for high quality welded handles instead of rivets. Tri-Ply (where a layer of aluminum is pressed between two layers of stainless) is your best option and All-Clad is a nice made in the USA option, but Tramontina (sold at some Walmarts but also Walmart.com) and Sur La Table's store brand are also excellent.
  
  
• A 12" stainless skillet - again, go with TriPly from Tramontina or Sur La Table (All Clad if you are rich)
  
  
• A 12" Cast iron skillet. These are a pain in the ass for the first year or so and you'll get a lot of circlejerking and such about the best way to season (expect lots of stupid old bacon jokes and rednecks talking about cooking "critters" they ran over and stuff like that.) Wading through that mess, you can find that cast iron is essential but not the only thing to cook in.
  
  
• 12" T-Fal Non-stick skillet Again, not BIFL but a good quality piece that will make cooking eggs a lot easier if you aren't willing to deal with cast iron.

Hario V60+Filters, Bonivita Electric Kettle (or any goose neck kettle), a kitchen scale that reads in grams, a stop watch/timer, and some coffee. Done. If you have the extra money get an electric burr grinder, if not just have the roaster or wherever you buy the coffee pre-grind it for pour over.

edit: Added some Amazon links in so people can see prices.

I do think this post is BS too, but I have that same [espresso maker](Bialetti 06800 Moka stove top coffee maker, 6 -Cup, Aluminum https://www.amazon.com/dp/B000CNY6UK/ref=cm_sw_r_cp_apa_i_OedKDb3B9DN2J) and it absolutely gets hot as fuck on the bottom. You put it directly on the stove top to use it.

Edit: Links don't work here, I guess. It's a Bialetti Moka Express for those wondering. It works very well.

Or you could just go buy a set of two molds for $10.

People do realize they can use their own coffee grounds for the keurig, right?

http://www.amazon.com/Keurig-K-Cup-Reusable-Coffee-Filter/dp/B000DLB2FI

Edit: I'm not trying to discredit you or the article, but there is a perfectly fine green solution already available and not mentioned by either you or the article.

The angle makes it weird-looking but it's actually one of these guys. Probably like 3-4x the volume of a Keurig cup.

Reusable K-cup thingy you can fill with your own coffee.

Bottom line is: not really.

Even the moderately good super-automatics start at 4 times the top of your budget ... and they come with plenty of problems of their own which will mean you're going to end up being disappointed in them.

In your budget, you can get yourself a decent hand grinder; a moka pot and a milk frother ... team those up with some decent fresh roast beans and you can get yourself a very acceptable cappuccino. If you spend just a little more and get an electric burr grinder, then you're going to find it a lot easier and faster to grind your beans and you'll use the moka pot more.

For what you're saying, I'd recommend going with: an Encore; a bialetti; and, matching milk frother. All those links are pulled straight from Amazon, but by all means shop around and you might get it down to your budget. As it is, that comes to around $200 - most of which is the grinder. Once you have that grinder, though, you open up a whole world of good coffee in the home.

Edit for link

buy one of these and add water. Scented water if you're feeling pretty.

Amazon link (no affiliate, I was just curious how / if they still made them).

They're only $39 now ($47.54 in 2004 dollars), so they've actually gone down in price and the reviews still seem good.

https://www.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ/

Do yourself a favor and buy a Moka pot

That shit will survive the apocalypse and I'll be brewing dank coffee over a fire built with the dried bones of my children

This is greenwashing at its finest, they are only compostable in a municipal facility so if your area doesn't collect compostable waste and you try stick them in your compost heap they aren't going to break down. Buy a brewing basket, I've had mine for over 5 years and it's still going strong, one cup at a time.

https://www.amazon.co.uk/Finum-Brewing-Basket-Permanent-Filter/dp/B000I68NCS/ref=sr_1_8?keywords=single+cup+coffee+filter&qid=1568014539&s=gateway&sr=8-8

this:

https://www.amazon.com/Bialetti-6-Cup-Stovetop-Espresso-Maker/dp/B000CNY6UK/ref=mp_s_a_1_3?ie=UTF8&qid=1542296556&sr=1-3&pi=AC_SX236_SY340_QL65&keywords=bialetti&dpPl=1&dpID=41UCgigskiL&ref=plSrch


Coffee is wonderfully strong and concentrated. The only thing you need to replace from time to time is the sealing ring. I‘ve done that twice so far, I use the system daily and have had it for over 15 years.

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

U need this

It's called an induction cooktop and it isn't that impractical. (induction cook tops don't use a flywheel, they use an electromagnet, but same principle)

https://www.amazon.com/Secura-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM

Amazon started selling smoking accessories. At one point, they didn't. The prices are bomb af and the OP is not even the tip of the iceberg. Check it:

200 glass screens for $20

bomb ass tree perc handheld bubbler with 19mm f for $20

1 ft glass bong with 2 honeycomb percs, a splash guard, and ice catch 19mm f for $40

AND CHEAP

GRINDERS OUT

THE WAZOO

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and yeah, you can get that classic little six shooter grinder we've all come across forn $5.50 and free shipping.

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And that's just a couple of the things I've come across.

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Ladies and Gentlemen, we live in the future.

When I was living the bachelor life with my brother, our sister bought us a pizzaz, which was a rotating plate that had heat lamps above and below the plate for heating up pizza.

This was the best way to reheat leftover pizza or fries ever. No way I have found comes close to having it taste like it just was made again. Not even close. I need to buy it again because when I moved in with my now fiancée, we gave it to my brother since he's living by himself and doesnt cook much.

I should get one again.
https://www.amazon.com/gp/aw/d/B00005IBXJ/ref=mp_s_a_1_1?ie=UTF8&qid=1493007555&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=pizzazz+pizza+oven

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.

I find a lot of things don't need oil at all. If I am (for example) going to brown some onions, I'll lubricate a non-stick pan with a little chicken or vegetable stock. Adds flavor and achieves the goal without adding oil calories at all.

My simple guide for UK beginners.

• Hario Mini Slim grinder
  
• Aeropress
  
• Decent coffee roasters house blend
  
  Don't waste your money buying fancy AA single estate small batch beans because you just won't get the best out of them. You want a reliable and inexpensive blend that doesn't need a chemistry degree and £300 worth of equipment to achieve good results every time.
  
  I would go as far as to recommend new comers just pick up some decent supermarket branded beans to practice your technique and figure out what type of coffees work for you. The when you become more confident with your method feel free to start exploring more luxury beans.
  
  

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.

That link is highway robbery.

https://www.amazon.com/Freshware-15-Pack-Compartment-Bento-Lunch/dp/B01GH5KQLO/

Calorie-free pan stray isn't actually calorie free. The serving size is just so small that they are legally allowed to list it as 0 calories. It's just regular oil in a spray can. You can just buy [this] (http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV) and use your own oil. That's what we do in my house.

Going strong for one year now. Hamilton Beach var temp kettle. http://www.amazon.com/Hamilton-Beach-40996-Programmable-1-7-Liter/dp/B0083I7THI

Lodge cast iron.

I've gotten a 12 inch skillet ($20 at Target) and a 5 quart dutch oven with a 10 inch skillet lid ($33 on Amazon). I use them almost every day and they're my favorite tools in the kitchen, as well as my sturdiest.

I also got a Saddleback medium bifold wallet that's been perfect for the last couple years. I anticipate many more decades to come with it!

Going through this thread, I've remembered a couple more. I now have 2 Orion belts that I wear almost every day! The first is the hot dipped harness leather belt, and the second is the tan harness leather belt that I got for around $28 on Massdrop.

The last BIFL item I've gotten is a pair of Ex Oficio briefs this Christmas. They've been great so far...hopefully they hold up!

Definitely NTA. And if you are looking for another place to live to make it more bearable in the meantime for the last months you live there it might be worth it to get an induction cooktop like this

Duxtop 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_i_XGBUCb8NZ4ATH.

So if your landlord complains about you using HER stove, you can just say that you bought your own and she can just screw off.

First google result i got for ice sphere -

http://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54

~$10 for 2 without a death star (if that isnt your thing).

Lets start before Cubans, and I'll assume you know nothing about cigars and just start from the beginning.

Okay, as far as humidors go, there are a bunch of options. The quickest and easiest way is to buy a tupperware container that seals well and a few boveda packets (you can get either on amazon). I'd recommend 65% if you're using a "tupperdor" (69% for a wooden humidor...of course depending on the climate where you live etc...). Rough rule of thumb is to use one 60 gram packets for every 25 cigars the container can fit. We'll get more into wood humidors later.

The next thing you'll want to have is a digital hygrometer. You can snag one for 15-20 bucks on amazon. If you're using multiple tupperdors, I wouldn't worry about having one in each, just switch the meter to a different container every week or so to make sure they're staying good. With boveda packets, you shouldn't have a problem. Anyway, when you get your hygrometer, you want to calibrate it. The packaging or instructions may say that it is calibrated at the factory and does not need to be tested. Ignore that. Get a bottle cap, fill it about 2/3 up with table salt, and a few drops of water. Put the cap in an airtight container (a zip lock bag will do) with the hygrometer. Wait a day, and see what the hygrometer says. If it says 75%, you're good. If it doesn't, adjust it until it does, and then leave it in the bag a few more hours to make sure it stays there. You will find that you may develop your own preference for the Relative Humidity (RH) of your cigars, but it your container is reading in the mid sixties to the low seventies, you're around where you want to be. Keep an eye on the temperature, too. I like to keep mine below 70 degrees F. If they get into the high seventies, your cigars may literally begin hatching beetles.

Now onto wooden humidors: these are much more of a pain in the ass than tupperdors, in terms of setting it up. As far as a specific model, there are a ton and it depends on too many things to specify from the information you gave. Personally, I'd recommend a humidor that can hold more cigars than you plan on needing. My first humidor holds fifty cigars. I now have another 25 count (although, that was free and I didn't need it until I figured "fuck it, might as well fill it"), a 100 count, and two tupperdors. So as far as picking one out, I'd recommend again going bigger than you think you need, make sure it is at least lined with spanish cedar, and just check reviews to see how it seals. Every humidor will have bad reviews because a lot of people don't know how to season them, so look for reviews from people who seem to know what they're doing. And I'd personally stay away from anything with a glass top, it's just another place it can lose a seal.

Speaking of seasoning, you have to season a wooden humidor, which means to sort of saturate the wood to the correct humidity level. If you don't, the wood will eat up the humidity being released by your humidifying thingamajig instead of it being all for your sticks. There's a couple ways to do this: you can get distilled water (or a premade solution of distilled water and propylene glycol, it really doesn't matter) and wipe the wood down with it, with a barely damp cloth or sponge. If you get the wood too wet, it will warp and the humidor won't seal. Then leave a bowl or shot glass filled with the distilled water in the humidor and let it sit a few days. Note that the water being distilled is not optional, do not use any other water, no tap, no spring water. Only distilled water. You want nothing in the humidor except spanish cedar, cigars, and moisture.

The easier way to season a humidor is to buy boveda seasoning packets. They regulate the environment in the humidor to 84%. Buy the same amount you'd need if they were regular bovedas, one per 25 cigar capacity. Put them in the humidor, close the humidor, come back 14 days later and take the packets out. Replace them with (I'd recommend) 69% packets. Put cigars in over the course of a few days (you don't want to add them all at once, it will swing RH levels).

I'd recommend this for a tupperdor, in the largest size:
https://www.amazon.com/gp/product/B00284AG5U/ref=oh_aui_detailpage_o04_s00?ie=UTF8&psc=1

I have this humidor, I like it:
http://www.cheaphumidors.com/the-othello-checkerboard-pattern-cigar-humidor.html

I also have this smaller humidor which I'm still seasoning, but it seems to seal well enough:
https://www.amazon.com/gp/product/B072NZK9K4/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

Seasoning packets:
https://www.amazon.com/Boveda-Humidity-Seasoning-Humidifier-Dehumidifier/dp/B004NXXBLA/ref=sr_1_10?s=hpc&ie=UTF8&qid=1502648759&sr=1-10-spons&keywords=boveda+seasoning&psc=1

Packets to regulate RH (pick whatever RH you'd prefer, I like 69 for wood and 65 for tupperdor):
https://www.amazon.com/Boveda-2-Way-Humidity-Control-Large/dp/B004LHSOBK/ref=sr_1_1_s_it?s=hpc&ie=UTF8&qid=1502648826&sr=1-1&keywords=boveda+69

Distilled water/propylene glycol if you want to go that route:
https://www.amazon.com/gp/product/B0040OEB6G/ref=oh_aui_detailpage_o02_s02?ie=UTF8&psc=1

Hygrometer (I like round ones because a lot of humidors will have a cutout for the shitty analog hygro they all come with and the round ones will fit there):
https://www.amazon.com/gp/product/B004167OY4/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1

Someone let me know if I missed anything.

Edit: I didn't mention beads, the "soak this weird thing in distilled water" humidifier or kitty litter because I really don't think there's a good reason to steer someone towards them, but I really haven't ever used any of it so if someone wants to add something about those, please do.

No, absolutely not, that cooker is not designed for canning.

You'd get more mileage and resale value out of a dedicated canning cooker. If you like it, yay! You have a real canner! If you don't no big deal, you resell it on ebay and lose maybe $50 over whatever price you paid.

Or for $20 more dollars over the one you listed you can get a real one from Presto for $70 right now.

Also, canning 3 jars at a time is a waste of energy, imo.

spend the other $49 on weed

>You can make better coffee if you're into that sort of thing.

no shit. it's about convenience. being able to pop in a pod for tea, hot chocolate or coffee and having it available in a couple minutes is pretty fantastic.

> Also the pods are very difficult to recycle and only parts of it are recyclable.

Keurig My K-Cup Reusable Coffee Filter

> So the toxic-leaching fear-mongers have finally gotten to me

Well stop that. Teflon is chemically inert; that's what makes it stick-resistant in the first place. You could eat a spoonful of the stuff and it would pass through your body unchanged, coming right out the other end.

Buy this. It's the best nonstick pan for home cooks currently on the market. Done.

Why the fuck are you using amazon.com instead of amazon.fr or .uk or .de?

https://www.amazon.com/dp/B01GH5KQLO/ref=cm_sw_r_cp_api_MHZUzb7630GX4

That's what I assume and I think it's fantastic. I further assume with a vessel that large there are a couple of these clinking around inside. It almost makes me want to go get a pineapple.

Ich mach mir meinen täglichen Kaffee hiermit.

Pretty sure it's this one! I have it too, it's great for the price.

Etekcity Food Digital Kitchen... https://www.amazon.com/dp/B0113UZJE2?ref=ppx_pop_mob_ap_share

Nigga if you can't buy this $10 grinder off Amazon and have it sent to your house in 3 days you're doing something wrong

Chromium Crusher 2.5 Inch Zinc 4 Piece Tobacco Spice Herb Grinder - Gun Metal Color https://www.amazon.com/dp/B00700W0TW/ref=cm_sw_r_cp_apa_kFMQAbXCGN882

sharp stone. chromium crusher. space case. diamond grind. cali crusher. sweet stone

http://www.amazon.com/Chromium-Crusher-Piece-Tobacco-Grinder/dp/B00700W0TW/

both the chromium crusher and sharp stone are on amazon, with free shipping. the sharpstones are about ten bucks more

I'd go for an aeropress. It's what got myself, and later on my girlfriend, into coffee, and it's pretty cheap. It will make a strong, small batch of coffee each time, somewhere between an espresso and a french press (in my opinion).

I'm guessing the macchiatos your fiance is talking about is the Starbucks variety. Macchiatos are supposed to be an espresso shot with very little milk added.

Anyway, continuing on the assumption that the drink she likes is 1-2 shots of espresso and a mug of foamed milk (and flavoring), I would start by making a copy of that at home with the aeropress.

The way I did that is I'd warm up a mug of milk while I'm boiling the water, and use a handheld frother to froth the heated milk. (This won't create the same caliber of foamed milk as you'd get from an espresso machine/steamer but I'm guessing you don't want to drop the cash on one quite yet)... Once the milk is frothed and the water is heated I'd add freshly ground beans(important that they're fresh!) to to the aeropress, and then water, and brew the coffee right into the mug of frothed milk.

At this point you have a pretty close replica to a latte. Since you are newcomers to coffee, you might want to add some sort of flavoring to it. I rarely do, but when I did, I'd just add a little vanilla extract and sugar.

Tips:

• 
  You're going to want to grind your beans at home. Buying preground beans almost guarantees they're going to be stale.
  
• Following what I said above, freshness is key. Try to buy freshly roasted beans.
  
• A lot of the process of coffee making is tinkering to your own taste. If you make a cup of coffee and it's way too strong, don't give up. Try something else untill it's good for you!
  
• Once you get used to the milk-laden coffees, try to broaden your horizons. There are a wide range of coffee types, and they all have their bonuses.
  
  Gear:
  
  
• Aeropress $25.95
  
• Milk frother $2.00
  
• Hario Skerton Hand Grinder $48.50 (Ceramic burr grinders are the best type of coffee grinders, but they run around $300 on average, this one, however is $50.00 but requires some work. I own one and it's worth the effort in my opinion)
  
  Beans: (Places I've tried)
  
  
• Intelligentsia
  
• The Roasterie
  
• Klatch Coffee
  
  Mugs:
  
  
• Great mug
  
• Also great mug, but pretty large
  
  If you have any questions, or if I'm wrong about something let me know! I think this is all for now.

C'mon OP...

• Bialetti Moka pot
  
  
• Lido 2 hand grinder
  
  
• Lodge cast iron skillets one large one small
  
  
• Lodge enameled cast iron dutch oven
  
  
• All clad copper core sauce pan
  
  
• Miele washing machine
  
  
• Miele C2 vacuum cleaner
  
  
• Vitamix 5200
  
  
• Duralex glasses - tumblers??
  
  
• Zojirushi NS-LLH05 rice cooker - only 1 left!
  
  
• Cuisinart Perfectemp Kettle
  
  
• OXO Good Grips Stainless Steel Food Scale
  
  
• OXO Good Grips Cutting board
  
  
• Corelle winter frost dinnerware set
  
  
• Light my fire titanium fork-spoon-knife - spork?
  
  
• Darn Tough socks
  
  
• Exofficio briefs
  
  
• Felco 2 Secateurs
  
  
• Wahl Peanut beard trimmer
  
  
• Dualit Toaster
  
  
• P38 can opener??
  
  
• Zwilling J.A. Henckels knife set
  

Bialetti - stove top espresso maker - you'll never need to buy an expensive coffee maker ever again.

Leuchterm 1917 journal for my bullet journal

6in Ruler to go with my journal - fits in the back pocket perfectly

Huhuhero Color Pen Set also to go with my journal -- has every color you'll need and has a really nice thickness. I use a finer tipped Staedtler for writing but these pens are perfect for titles and decorating and under $6 can't be beat

Customizable dog tag

Ahava Dead Sea Bath Salts - for a luxurious bath that won't dry you out

Ramekins for all of your baking needs. It's also fantastic to use for cooking (holding onto spices, separating eggs, etc.) and for serving dips.

Dog Toy Basket - adorable, holds a ton of toys, and looks really chic in my apartment.

Salt and Pepper Mill Grinders - pretty and functional

Bath Overflow Cover - get your water higher for a more satisfying bath

Bath Spa Pillow

Grippy Stand - the BEST stand for any size tablet.. I have two of them they're so good

Hotel Spa Cotton Towel 4 Pack - smallish bath towel with so many uses. I leave then by the front door to wipe the pup's paws.

Popin Cookin 9 Pack - the MOST FUN you'll ever have 9 times over

Tons and tons and tons of books - look under the "available for less money" links for "used" paperback versions that will make them super affordable and they usually come nearly brand new!

The K-cups for tea are generally garbage compared to good loose tea, and way, WAY more expensive. I use my Keurig all the time for tea in 2 ways -

Run it with no K-cup as a quick way to get hot water into your cup or single-serve reusable pot/steeper.

Buy a reusable filter and use it for tea instead of coffee.

Based on the look of it in the Pizza video it looks like this one:

https://smile.amazon.com/Etekcity-Multifunction-Stainless-Batteries-Included/dp/B0113UZJE2/ref=sr_1_4?ie=UTF8&qid=1519225794&sr=8-4&keywords=kitchen+scale

When I'm overwhelmed I find it best to break up a big task and do small things one at a time. These are a lot of valid questions, but some of them you might not need to worry about just yet. Maybe some steps like this will help:

1. Have you read the Quick Start Guide and FAQs the AutoModerator commented? If not, do that first.
   
   
   
   
   
2. Once done, figure out how you're going to count calories, because yes, it would be best to do that. Will you keep a pen and paper journal? Most of us use the MyFitnessPal app on our phones (also good on desktop), but there are other apps like LoseIt (not affiliated with this sub) that people like.
   
   
   
   
   
3. Download that app/buy that special notebook and pen. When you set up your app, it will likely ask you how much weight you want to lose per week. If you want to jump ahead and put in 0.5-2 lbs per week that's up to you, but I wouldn't recommend it just yet; just say you want to maintain right now. By now you've read the Quick Start Guide and FAQs and you have an idea that to lose weight, the basic thing is to eat less calories than you burn. It'll be best if you count those calories.
   
   
   
   
   
4. Buy a food scale to help you with this logging. It's so much easier than estimating; we often estimate wrongly and way too little.You need one that has a Tare function and can measure in imperial and metric. They're not expensive; something like this is just fine.
   
   
   
   
   
5. No need to change your eating just yet. Just start logging everything that goes into your mouth. Don't forget sauces, cooking oils, drinks, etc. This will help you learn your app and give you an idea of what you are currently eating. It will also help you learn about logging, weighing food, etc. in general before you have to focus on any other major changes.
   
   
   
   
   
6. After a week or two of this, then start slowly working your way down to your deficit amount. It's not recommended that women ever eat less than 1200 calories a day unless under doctor's orders, because that's usually the minimum needed to meet your nutritional needs (1500 for men). If you decide you want to eat at 1500 calories/day for now (just as an example), you can either jump straight in to that amount or start working your way down, cutting 100-200 calories per day at a time at a pace that you think is sustainable.
   
   
   
   You do not need to cut out things like fast food, chocolate, homemade meals, etc., cold turkey unless you really want to. I haven't, though. I still eat sushi, pizza, sub sandwiches, etc., just not nearly as often and most of the time I make it fit into my 1500 calorie/day budget. You just need to make sure you're logging everything accurately (most calorie apps have a recipe function that helps you with homemade food). And then most of the time you make it so that those foods do not put you over your calorie allotment for the day by making your other meals smaller, or something like that.
   
   
   
   Cheat days help some, hinder others. The thing you need to remember is that this is a process, there is sometimes experimentation. You can try cheat days or meals; if you find they're not working for you for some reason, don't have them as often or at all. There is not a deadline, so if something sets you back a little that's okay, you can just get back on track and adjust.
   
   
   
   Take a deep breath! You can do this! Post in the daily Q&A threads if you have any questions! And don't forget to celebrate your victories in the SV/NSV daily thread. We are here to help!

And for those that think that would be too hard, get a whirley popper. Crazy easy and almost as quick as mircowave popcorn (at least on my gas range).

Would you consider a Tupperdor?

Sistema 1870: $20

• Check locally, Target or Home Goods might have this for less.
  
• Any of the Sistema containers are good options. They have clamps and a gasket in the lid to make sure the container stays airtight. Choose the one that fits your needs or a similar product. The 1870 will hold around 80 cigars.
  
  Boveda Packs: $17
  
  
• Choose the pack that is right for you. Personally I like 65%.
  
• If you go with a different size container, you might need to adjust how many packs you get. Remember to get the number of packs per the capacity of the container, not how many cigars are currently in the container. This page will help you determine how many packs you will need.
  
  Digital Hygrometer: HygroSet II - $14 or Caliber IV - $24
  
  
• Any correctly callibrated digital hygrometer will work.
  
• I have both of the above and they are good options
  
  Spanish Cedar Trays: $13
  
  
• These are not needed, however work well for organization
  
• Plastic trays will also work.
  
• If you choose a different container, make sure the trays fit.

Sistema Klip It. Price is high on it right now - usually it's $12.99.

I use my Pizzazz.

If you have a stovetop pressure cooker that can reach 15 psi (~105 kpa), you have an autoclave :) You can find a good one for about $75-100 on Amazon. Here is the not-so-fancy one I have for pressure canning meats and veggies.

They also make "legit" stovetop autoclaves that are made from heavier duty cast aluminum and are larger and a bit more rugged.

edit: That said, not all plastics deal with autoclaving well. A lot of medical plastics are sterilized by irradiation because they will warp under extreme heat and pressure (polystyrene is one of them.) So if you're experimenting around, don't be surprised if something pops out from the autoclave looking like a booger.

I'd have to recommend looking away from a pod based machine. Because it's pre-ground the coffee is stale already when you buy it. In addition to using stale coffee these machines aren't capable of producing enough pressure (9 bars) to produce real espresso. Instead of opting for a machine I'd get an aeropress.

An [Aeropress,] (https://www.amazon.com/dp/B000GXZ2GS/) [grinder,] (https://www.amazon.com/dp/B001802PIQ/ref=cm_sw_r_cp_api_PE85xb5KY6678) [scale,] (https://www.amazon.com/dp/B004164SRA/ref=cm_sw_r_cp_api_NG85xb8VP81H3) and [kettle] (https://www.amazon.com/dp/B000IGOXLS/ref=cm_sw_r_cp_api_8J85xbF33PVD0) will be cheaper than the Nescafe and will produce significantly better coffee.

The nice part about the aeropress is its simplicity and versatility. You can use it as an espresso substitute for Lattes and milk drinks, drink it black for a clean, bold cup, or dilute it to an americano for a traditional cup of coffee. Make sure to get some fresh beans from a local roaster too!

Here's the source article which has a slightly better explanation. But honestly it looks like someone just took a standard induction burner that has existed for years and put it in a microwave...

if it shuts the fucker up... not a bad price http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=sr_1_1?ie=UTF8&qid=1419836772&sr=8-1&keywords=induction+stove

> > I was thinking, "Hey, they could make cooking devices like this.." and then realized they already have had them for years, and I'm a dumbass.

> They actually can't and don't...

Then what is this?

yup. The reason anybody buys this at all is because the ice that it forms is completely clear. The cheap molds always end up cloudy. Also, buying the press is cheaper than buying a month's worth of pre-formed spheres. It also looks cool.

Many cheaper sphere ice molds available on Amazon but they don't turn out this clear

Tovolo Sphere Ice Molds - Set of 2 https://www.amazon.com/dp/B007ACTN54/ref=cm_sw_r_cp_api_LKYIzbYRP7X6J

Benzomatic TS8000 with the large camping propane tanks and if you really want to do it right, add a searzall.

Kenji's steak advice (Step 10A) is to use the torch WHILE finishing on your castiron - Which i find helps a LOT.

If you want the best tasting popcorn, get yourself a Whirly Pop

Just pour in a little bit of oil, some popcorn, and a good amount of salt, and you will have the best tasting popcorn.

I use the Toddy system.

http://www.amazon.com/Toddy-T2N-Cold-Brew-System/dp/B0006H0JVW/ref=sr_1_1?ie=UTF8&qid=1458661773&sr=8-1&keywords=toddy

I believe he said in his most recent subscriber stream it was this:

Toddy Cold Brew System

Highly recommend the Toddy cold brew. Yeah, it's way more expensive than the Mason jar, but it holds a lot more and is also very easy to use.

A few bovida packs to control the humidity:
https://www.amazon.com/dp/B077KVC1VY/ref=cm_sw_r_cp_api_i_3R24CbMC6041A

And any airtight tupperware container. Even one from the kitchen will do the trick. I like these:
https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_api_tFGGBbEKPFVT7

For long term storage you may want a hygrometer to monitor the humidity:
https://www.amazon.com/dp/B00JXOKQVW/ref=cm_sw_r_cp_api_lIGGBbM73ZESW

And if you want to get fancy and organize with cedar trays, two of these work perfectly stacked in the container above.
https://www.amazon.com/dp/B0733TYGWX/ref=cm_sw_r_cp_api_SffLBbPJZC8XN

Then store it in a cool part of your house.

Here are some on Amazon I like I suggest hand washing but haven’t run into issues microwaving them. And they actually keep the foods divided. I don’t like my foods mixing so that’s a big plus for me

Hey man, your choice, but can you at least use one of these instead of the little plastic cups they use? Those things are hell for the environment, and usually end up floating in oceans, choking and killing sea life. The reusable k cups also end up being cheaper over time as well because buying a tin of coffee give you more bang for your buck.

A perfect chef's knife is the first place to start (that's my preference, the Wusthof Ikon Classic 8", $160). Go to a kitchen supply store, or even Bed Bath & Beyond, and test drive some steel - see how comfortable it is in your hand, how balanced it feels. If you want to save money for other things, you can't go wrong with the Victorionx Fibrox 8" chef's knife, at an extremely reasonable $40. The chef's knife is an impossibly versatile tool all on its own, but if you want a smaller knife for detailed work, grab a paring knife from whatever manufacturer you choose for your chef's.

A huge, heavy cutting board ($88). For most of my life, I went with the $20 3-packs of plastic OXO or other cutting boards, ranging from small to extremely small - nothing will slow down your cooking more than an inadequately sized cutting board. Things roll off, you pile up your chopped veg and run out of space, you feel constantly crowded, and you can never carve a whole chicken or roast. Buy a piece of non-slip material (usually used for carpets) ($9), place it under the cutting board when you use it, and it will never slip or slide around - more convenient and safe.

A Thermapen. Expensive - it's $100, but it's the fastest and most accurate kitchen thermometer money can buy. A less expensive alternative would be the Lavatools Javelin at $24 - not quite as good, but a damn sight better than any other digital food thermometer you'll get your hands on. This is essential for cooking any meat, deep frying, baking - it will change your game.

An All-Clad Sauté Pan ($129). Also expensive, but an absolute essential tool for everything from sautéing to braising to deep frying. Do not go cheap with your stainless - you can do cheaper than All-Clad, but even heating, comfort, and build quality are absolutely essential.

An inexpensive but awesome nonstick set($164 for 11 pcs). Alternately, you could get a very versatile 12" TFal Professional Total Nonstick, an impossibly stickless, oven safe, dishwasher safe wunderkind.

A 12" Cast Iron Skillet ($34). These are kind of a pain to take care of, but are invaluable for searing, baking, even serving. It'll last you a lifetime if you take care of it.

One of the things that really works for me is limiting the cooking pieces I have to a few, high quality, specific pieces. Don't buy a 12 piece pan set filled with crappy pans and non-universal lids. I have one high quality stainless steel 12" skillet, one 3 qt SS saucepan, one non-stick for eggs and cheese, and a couple dutch ovens.

Those literally take care of 90+% of my cooking. If you only have a couple pieces, it's way easier to keep clean, since nothing can pile up. Also, having a far fewer number of pieces allows me to spend an equal amount of money as people do on sets, but on higher quality cookwear. I'm very happy with my setup, and it's easy to store and clean.

Coffee and cigs.

FYI, this is the best coffee maker I've ever used.

I think the same thing every morning when I make a cup.

FYI, you should invest in this

This is why the Aeropress was invented. A french press typically produces gritty coffee, while the Aeropress uses a paper filter and is much cleaner. Filters cost $6.50/350 or about a week's supply if you drink as much coffee as most grad students...

Hey! I'll offer up some noob advice since I just started a couple months ago myself and had these same questions. Firstly, welcome to the sub and to the cigar world in general. Hopefully you'll really enjoy your first few smokes and become a BOTL (brother of the leaf)! So here's the good news - a "starter kit" like you are asking about is actually so good that it can be a "lifetime kit." Many people here who have been in to cigars for many years still use this system. A humidor is very nice, but the cheaper ones aren't that great, and even the more expensive ones are truly not necessary. You can keep cigars in just as good condition in the setup I'm about to tell you as any that are kept in expensive humidors, generally. So what you want is nicknamed a tupperdor. Just like it sounds, it's tupperware made to be a humidor. The key is that it has to be airtight. So your basic glad snap lid things aren't usually good enough, but the ones that are airtight are still cheap, they just have snap tight latches and usually a rubber seal around the lip. This one is what I am currently using. Actually many people here use it as well. If you scroll down on that page you will see the "other people bought" suggestions are for a Spanish cedar cigar tray and a digital hygrometer, so you can see many people buy these for this purpose. [This is another option as well.] (https://www.amazon.com/Prestige-Group-AJ25-Acrylic-Humidifier/dp/B00J21X9IS/ref=sr_1_2?ie=UTF8&qid=1501388463&sr=8-2&keywords=acrylic+cigar) This one has the cedar lining in it already but holds fewer cigars and displays differently,
your call. Then you will need a humidity pack like this one from Boveda. They are cheap and this size works for up to 25 cigars I think. Anyway, you simply put it inside the tupperdor with your cigars and close the lid, that's it! The Boveda packs will maintain the humidity int he box at 69%. There are other levels you can get like 72%, and that's more of a personal preference I think. I found that 69% was very common so I went with that and it's been working well for me so far. Also, you don't actually NEED the cedar tray, but it does have some benefits for long term storage of cigars. I actually grabbed some thin Spanish cedar sheets out of a used cigar box and laid them on the bottom of my box for now. Works fine. As for the hygrometer, it's also not required for your needs. I still don't have one. The Boveda packs do their job very reliably. So there you have it, an inexpensive and very reliable way to store cigars for the short term while you test out the cigar world, and it will work long term if you like it and decide to keep smoking. Certainly others with more experience than me will chime in here if I made a mistake or three, this sub community is pretty great. Anyway, enjoy and if you have more questions fire away!

Cheap one also available on Amazon w/ various shapes: sphere, cube, highball etc

Tovolo Sphere Ice Molds - Set of 2 https://www.amazon.com/dp/B007ACTN54/ref=cm_sw_r_other_apa_inJxxbRKX50FZ

I have this guy. This is the cheapest variable-temp kettle I've ever seen.

The interface is a little weird, and it's definitely not as easy to use as the Cuisinart PerfecTemp, but it sets accurately to within 5 degrees and holds 1.7 liters. It's served me well for probably around a year now. For ~$40, it can't be beat. That's barely more than most non-variable kettles.

I have this one. It's been great so far, though I just got it about a month ago. My only complaint is that the cord is super short, so if you aren't using it right on your kitchen counter, it can be kind of hard to find a good place to plug it in.

You can get this little doodad and use regular oil but spray it like Pam. [Link] (http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/ref=sr_1_1?ie=UTF8&qid=1465172360&sr=8-1&keywords=misto)

Hey, I love popcorn, it's awesome. Maybe you love it too? Got a stove? If you do, get yoself one of these - http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35

If you put it on medium high (electric stove), put in the oil and add three kernels, wait for them to pop then dump the rest of the kernels in, you will have popcorn that pops nearly all of the kernels. The Orville Redenbacher kernels pop the best IMO (I was buying bulk from sprouts, but they weren't popping as well). Also, get this - http://www.amazon.com/Gold-Medal-Prod-Flavacol-Seasoning/dp/B004W8LT10. You now can make movie theater style popcorn in less than five minutes.


Enjoy!

This 23 quart Presto will serve you quite well.

Try this!! http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35

Toddy Maker.

https://www.amazon.com/Toddy-THM-Cold-Brew-System/dp/B0006H0JVW/ref=sr_1_3?ie=UTF8&qid=1538083255&sr=8-3&keywords=cold+toddy

​

I've had this for years. It works great and produces a concentrate that can be used several ways. The concentrate keeps well in the fridge up to two weeks.

I'm surprised no one has mentioned Hamilton Beach 1.7 L. I've had it for a just about a year and a half, it has a standard 1 year warranty if any malfunction happens (no questions asked), its a bigger kettle (1.7 L is on the larger but not crazy huge end of electric kettles). I did quite a but of research and because I like mine programmable and also not crazy expensive (I didn't exactly think controlled temperature water was worth 200$ on some I saw while researching mine). I bought mine for either 40$ or 45$ with Amazon Prime (so free two day shipping, and it stays at this price, not from a third party), and it does have a really nice, although h not necessary for myself, guide on the side of the kettle telling you in small subtle print what temperature for what tea (or coffee) drink is needed. It only does preprogrammed temperatures (the temperatures for white, black, green, Oolong and coffee) and it does tell you the exact temperature at every moment, as it's boiling or sitting at room temperature. So there is a bit of control manually if absolutely necessary. But I find complete temperature control is unnecessary when it comes to tea brewing. The preprogrammed temperatures do tea well.


Edit: here's a link to Amazon where it's sold by Hamilton Beach at a 10$ discount for 3
$39. (Just a note, I never got a feeling that it was cheap even though it's definitely in the lower end. Hamilton Beach makes great small kitchen appliances and this steel kettle has been amazing. Plus their customer service has always been really easy going). http://www.amazon.com/gp/aw/d/B0083I7THI/ref=mp_s_a_1_7?qid=1459456433&sr=8-7&pi=AC_SX236_SY340_QL65&keywords=hamilton+beach+electric+kettle&dpPl=1&dpID=4186x8-tdwL&ref=plSrch

You could try a reusable pod like this one if it works with your office's keurig.

If you keep it well seasoned it will be fine. For cleaning I just wash my gently with water and little soap, dry and wipe with canola oil after each use. I haven't ever had a problem.

The pot in the picture is a Lodge Dutch oven. The lid doubles as a skillet, makes a nice piece.

Sounds like OP has one of those 'convertible' dutch ovens - like this - which has a lid with a flat base that doubles as a skillet. I don't think this technique would work so well with a regular dutch oven lid!

Prestige Import Group Acrylic Cigar Jar https://www.amazon.com/dp/B003V0OT2G/ref=cm_sw_r_cp_apip_COR472AbrPeZh

Sistema Klip It Collection Rectangle Food Storage Container, 29 Cup https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_apip_YASDnJYGbazvb

IRIS 74 Quart WEATHERTIGHT Storage Box, Clear https://www.amazon.com/dp/B00PKNWVZY/ref=cm_sw_r_cp_api_hKUlzb309MDZ1

Caliber IV Digital Hygromter by Western Humidor https://www.amazon.com/dp/B00JXOKQVW/ref=cm_sw_r_cp_apip_pOrWz9na6zdLh

Spanish Cedar Cigar Tray https://www.amazon.com/dp/B00B9234HE/ref=cm_sw_r_cp_api_3nSOyb6BZZT89

Boveda 65-Percent RH Retail Cube Humidifier/Dehumidifier, 60gm, 12-Pack https://www.amazon.com/dp/B00CPPG228/ref=cm_sw_r_cp_api_xoSOybB110T1K

New too. Unless you’re compulsive and tend to go all out, I would say get a tupperdor. That’s what I did (see recent post).

Container - https://www.amazon.com/dp/B00284AG5U?ref=ppx_pop_mob_ap_share

Hygrometer - https://www.amazon.com/dp/B072XHJLFD?ref=ppx_pop_mob_ap_share

Cedar tray - https://www.amazon.com/dp/B0733TYGWX?ref=ppx_pop_mob_ap_share

Better than a plain torch is the Searzall Torch Attachment which is designed specifically to provide wide and even heating for cooking purposes.

This is a good complement to sous vide.

https://www.youtube.com/watch?v=JB1x0O-bhrw

https://www.youtube.com/watch?v=HS5oW_LNbA8

Freshware 15-Pack 3 Compartment Bento Lunch Boxes with Lids - Stackable, Reusable, Microwave, Dishwasher & Freezer Safe - Meal Prep, Portion Control, https://www.amazon.com/dp/B01GH5KQLO/ref=cm_sw_r_oth_apip_nwM2vbBbdLsNG

LIFT Certified BPA-Free Reusable Microwavable Meal Prep Containers with Lids, 28-Ounce, 7 Pack (Includes Ebook) https://www.amazon.com/dp/B0128YT76S/ref=cm_sw_r_oth_apip_aolRSnwdmSHs2

Looks like these https://www.amazon.com/dp/B01GH5KQLO/

They're amazing and I love them

I'm not OP, but I bought mine here. They are dishwasher and microwave safe!

Ok so the black 3 section container is from Amazon, you can get a set of like 15 for around $15 and it's been lifechanging!

A reusable K-Cup filter, filled with good, fresh ground coffee from your favorite roaster! You can get a small hand-cranked grinder if you want to kick up the freshness factor.

I work at a retail chain selling these things and I always recommend the reusable filters. http://www.amazon.com/Keurig-K-Cup-Reusable-Coffee-Filter/dp/B000DLB2FI

The K cup packs are bad coffee and too expensive. With this I get whatever coffee I want and I can make it as strong or as watery as I want. After a few times you figure out how much you want.

Saves a ton of money paying for the 10$ Dunkin Donuts coffee at walmart for something like 50 cups or 20$ for 16 pack for 16 cups.

http://www.amazon.com/Keurig-K-Cup-Reusable-Coffee-Filter/dp/B000DLB2FI

Best $10 Ever Spent


I use the 33.9oz container of Folgers from the local grocer which gives me roughly 200 cups of coffee for about $10, about $0.05 a cup

Ikea makes a really good non stick for 25$ or so. It has all the things you described.

Also the tfal prof 12.5 has a thicker bottom and does a great job. It's also around 25$.

If used both and enjoyed both. The Ikea one is much heftier. But the tfal pro is very slick and makes the perfect French omlette.

Edited: 7 years is a good life span for a non stick. Mine last a year to two years depending on how much I abuse them. So 25$ ever 1.5 years puts you a little behind your 100$ u year investment.

Edit edit:

Ikea pan with lid
https://m2.ikea.com/us/en/p/oumbaerlig-frying-pan-70292095/

Tfal

T-fal Nonstick Fry Pan, Professional 12-Inch Nonstick Pan, Thermo-Spot Heat Indicator, Black, Model E93808 https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_cp_apa_i_rrEwCb32CNRBH

While a french press is good I highly recommend the AeroPress. It works similar to a french press but is much easier to use and clean. I switched to the Aeropress about two months ago from a decend drip maker and have been using it every single day since. Its also the quickest way to make coffee which I like because I'm often in a rush.

What are you looking for and what does he like? You can get a standard infuser like this one that I use.

Or you could get him a "reverse french press". The reverse french press is one of the best and easiest ways to brew. It lets the leaves float in the water, but allows easy extraction of the water into a mug (it is much harder with a regular french press because pressing down the leaves can cause them to expel a lot of bitter flavor into the water).

Generally speaking, avoid anything that will smash the leaves, or will not let them float easily. If he generally uses a big teapot, make sure to get something for that. If he typically uses just a mug, the two things I listed will work great. I even use my regular infuser in my large tea pitcher/pot.

But, if you give me a price range and a general idea of what you would like him to have, what he already has or what kind of things he likes, I can definitely help you out. I love tea myself, and would hope that my wife would ask someone knowledgeable when she goes to buy something for me.

OH! And if you're looking to get the best bang for your buck, avoid teavanna. They're not bad they're just overpriced.

Cooking spray is only LISTED as 0 calories if you use a 1/3 of one second spray. It still has calories and most people usually use more. I always log it for 9 calories/ 1 second spray.

That being said it is a very good way to use MUCH less oil to cover a bigger surface area. I don't know if the sell it in Sweden but you can get a mister bottle like this to make your own!

I posted this in your LPT thread, I think it is worth reading so here.

A few years back, and even some today, I set out to find out how to make popcorn like at the movie theaters. Alton's recipe does not sound terrible and uses items most people will have on hand. However to make it better (read: more like movie theater popcorn) You will need to buy a few items for this.

1. Gold Medal Flavacol popcorn salt
   
2. Coconut oil for popcorn
   
3. Whirley-Pop
   
   All total the items are under $40 (excluding popcorn) and all but the coconut oil will last a long time. Flavacol is a must have for this to work. I have not been able to find it locally near me. the 35oz carton will last you just about forever.
   
   The coconut oil is a bit on the messy side just because of the container, you can get different amounts which will come in a different container. I have noticed some differences in taste of some coconut oils and the one linked is the brand I am currently using.(note: Coconut oil solidifies at about 76F)
   
   If you are just toying with the idea of better popcorn, try Alton's method of popping. It cuts the total price in half and for a test run\proof of concept it should work. I have tested several poppers and settled with the whirley pop or similar design. Some outdoors shops sell these but charges about $10 more for them. Note: Yes it has a turn handle, but the gears are made of plastic, so do not hulk smash it.
   
   As for popcorn, not all popcorn is created equal. The artisan fancy colored stuff generally does not pop well in my experience. I have experimented with many different kinds and have mostly settled with Orville Redenbacher. This can be purchased off the shelf at most grocery stores or from Amazon. You can try others to find one you like better.
   
   
   
   
   **
   As a note
   I do not have a set amount for any 1 ingredient. I just eyeball it, maybe one of these days I will get this down to a science with numbers and such. When starting out follow Alton's recipe but substitute the above items in it.
   
   

Buy a whirley pop, cheap and works great.
http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35

Thats why i got one of these.

https://smile.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ/

Passing out and waking up to cold cooked slowly rotating pizza in the morning is better than walking up to burnt pizza and the smoke alarm in the middle of the night.

Also great for nachos.

no. get the stuff yourself at stores and such. this way you know exactly what is going on. You can go big as hell for about 250$, bigger than this kit.

Heres your supply list


Quart jars -12$ for a pack of 12

Aluminum foil- cheap

spores- find a good shroomery sponsor

Pressure cooker- just got this bad boy the other day. get it. http://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_4?ie=UTF8&qid=1367466002&sr=8-4&keywords=pressure+cooker

Some 66 gallon sterilite tubs - ~10 dollars each where i get them

some rye berries or wild bird seed - i get it at whole foods by the pound. cheap

vermiculite - 5$ a 32oz bag i believe where i live

coco coir- ~10$ a 3 pack at petsmart

some sterilie supplies such as gloves and isopropyl alcohol and disinfectant spray. etc.


If you want any help at all shoot me a message! im more than happy to help.

Here's a quick howto
This is the cold brewing rig I use. It's fairly inexpensive and the filter can be washed and reused forever (as far as I can tell). For your first time, of course, I recommend you improvise something instead of spending money.

There are some organizational things you can get for kitchen cabinets.

I have one of these for my spices so that I can see what's in the back.

Something like this can help, too. I have a full size lazy susan in my pantry, because I have a habit of pushing stuff to the back and letting it sit there for a decade or two.

You can add extra shelves with something like this.

Good luck!

Own these, work great
http://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54

Not enough thermal mass to cool off anything.

I really like the 2.5" ice balls - you can find them here:

http://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54/ref=sr_1_5?ie=UTF8&qid=1380899755&sr=8-5&keywords=big+ice+ball+maker

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.)

That sure is the truth. I never thought I'd be remotely interested in actual cooking, but I got my first cast iron (a Lodge 5-quart double dutch oven) about two months ago, and I've been finding excuses to use it at least twice a week ever since. It's extremely motivating to have a decent piece of very flexible equipment that actually requires a bit of care.

Here is a good setup that doesn't cost much at all, right around $40. The next thing you need are cigars.

Sistema Tupperware

Boveda 65% rh 4 pack

Tupperware Though this has been cheaper at Target. Ship to store there might be worth it to you.

Hygrometer 1 or 2 depedning on what you like.

Boveda You will need two per container you get. They also have 4 packs. I would suggest 65% RH with a tupperdor.

Hey there, welcome!

I do want to warn you, there are a lot of Cuban Cigar (CC) fakes out there. Likely if you bought from a shop and they aren't Cohibas, you're probably fine, but you may want to check out habanos.com (looks like their standard map is down however) and see if the map isn't there.

That said, CCs aren't terribly hard to get in the US and there's a few sites that ship them by the box to the states. We have regular box splits on here (one person buys a box and ships it out at cost to other people in smaller batches, say 5 cigars each), and there's plenty of folks on /r/CigarMarket that will provide you some CCs if you search, or you can check out /r/cubancigars too. Funny enough they're usually much cheaper than what you paid in Canada because basically no taxes.

Honestly, I don't think there is much "working up" needed to smoke a CC. They're relatively mild compared to Dominican or Nicaraguan tobacco (in the grand scheme of things... of course there's bold Cuban and mild Dominican). Now, if we were talking about a Padron or a La Flor Dominicana, then yes, I'd say you'd need to smoke for a few months before you can be sure that the nicotine won't make you literally sick (rare but it can happen). Cubans? Nah, totally great for a newbie to smoke.

Also if you're new to cigars, don't let those things sit out. Get yourself a tupperware container and a boveda pack: https://www.amazon.com/Sistema-Collection-Rectangle-Storage-Container/dp/B00284AG5U/ref=pd_bxgy_201_img_2/135-6339489-8039356?_encoding=UTF8&psc=1&refRID=74QK8XTVDEZSBPPK0WZ3 and https://www.amazon.com/Boveda-65-Percentage-Individually-Wrapped-Humidity/dp/B00FWPQ8WC/ref=pd_sim_79_2?_encoding=UTF8&psc=1&refRID=MYA4CBWYAZRPR8N5JEKH

If you don't store the cigars in an airtight container with humidification, they'll dry out and not be the tasty smokes you were expecting.

Now, if you do want to keep your first CCs as a special smoke, I totally understand. Do keep them humidified though. Without humidification they will wither and eventually the oils will dry out and they won't be recoverable at that point (years without humidification but that isn't out of the question when you buy them and save them) But overall, they're not hard to get, smoke great, and are totally fine for a beginner to smoke. I say light 'em up! You can replace CCs easily enough.

> pretty no frills diffuser

Please elaborate.

If it's not a mesh basket one like this, I'd call that a more urgent priority than a gaiwan.

I'm not a very interesting person

A strainer (Preferably one with a very fine mesh so you don't get too much grit at the bottom of your mug/pot), an electric kettle (preferably one with different temperature settings for different teas), and if you want to make two or three mugs of tea at a time, maybe a teapot or two. For storing tea and keeping it fresh long-term, you will either want to get double-lidded tins, or I prefer dark glass jars, such as amber glass or violet glass.

If you want to get into gongfu style brewing, that's a whole other animal in terms of equipment.

Edit: oh, and if you want to be extra fancy about weighing out exactly how much tea you are using, a pocket scale is also a nice thing to have.

Everyone keeps saying aeropress, but I think that's overkill. Here's a really good review of a lot of the options: http://www.backpackinglight.com/cgi-bin/backpackinglight/coffee_beautiful_cup.html#.U1E-2fldWSo

I just started using the MSR filter basket. I just make cowboy coffee and filter out the grounds. It takes a little practice to get it exactly how you like it, but it makes really good coffee for basically no size or weight penalty.

So you might just want to get him one of these: http://www.amazon.com/gp/product/B000I68NCS/ref=oh_details_o00_s00_i00?ie=UTF8&psc=1

I've found it a bit difficult to clean, but these Finum basket infusers have a VERY fine mesh, you can't drink your tea while it's in place but they do filter out even the smallest bits of leaf very effectively.

You can also try putting some distilled water around the lip of the lid to see if that helps. It will swell up some and may seal better. It could just be leaky and letting your RH out. 63% is still a good RH to store them at. A lot here do 62-65%.

Did you check the hygrometer is a sealed bag with a boveda to be sure its reading right? It may need calibrated. Put it in with 72% pack and be sure it read right around 72% after 24 hrs.

A sealed Tupperware may work better. This is a popular choice.

Get 1 of these: https://www.amazon.com/Sistema-Microwave-Collection-Noodle-31-7oz/dp/B00284AG5U

1 of these: https://www.amazon.com/Mantello-Spanish-Adjustable-Divider-Humidors/dp/B079V3KYT7/

1 of these: https://www.amazon.com/s-s-Storage-versatility-Adjustable-Divider/dp/B0733TYGWX

Get some 65 or 69% Bovedas and a digital hygrometer and put the Mantello on top of the Fess.

Here's my advice since I literally just started a few weeks ago. This is exactly what I wished I knew before I spent money on random cigars from various sites.

1. Depending on how many sticks you plan on getting at a time, invest in a tuppedor. Don't waste your time with a wooden humidor (at least right now). I picked up these from amazon and all my ~40-50 sticks sit comfortably in there.
   

• Plastic "humidor"
  
• Hygrometer
  
• Boveda Packs, although I might lean towards the 65% next time. Also, you only need 1 pack in a tuppedor, 2 is overkill. They can also be recharged, so don't throw them away when they dry out.
  
  

2. If you have a nice brick and mortar tobacco store (not a hole in the wall place that caters only to e-cigs and accessories) near you, visit them and ask questions. If they are worth their salt, they should be fairly knowledgeable about cigars. They will point you in the right direction. I stupidly didn't do this and just kind of bought random shit online and have had mixed results with what I bought. The stuff I've bought at the store has been much, much fresher too. However, you will be spending 30-40% above what you'll pay online. I found it worth it for how much time and effort the staff spent helping me, but it is quite a bit more expensive.
   
   
3. If that's not an option, look for sampler packs online. You can find cheap options that include a bunch of different sticks so you can sample a variety. I would suggest looking at smallbatch mixes find a price you're comfortable with spending (30 to 40 should be plenty, maybe buy 2 of the $30 to $40 packs so you end with ~10 cigars) and in the comment section of your order mention that you're brand new to cigars. He should be able to make an excellent mix for a new smoker. Use code "rcigars" for 10% off (without the "", not sure if valid for the mix).
   
   
4. Also, if you don't come from a background of smoking cigarettes, stick with the mild to medium strength cigars. I smoked a few full strength ones from the samplers I got and they kicked my ass. It was unpleasant to say the least. If you DO plan on smoking a full strength cigar, smoke on a full stomach and drink something sweet with it. Sweet tea or a pop of some sort works well to quell the nicotine content.
   
   
5. Accessories. All you really need is a decent cutter and a torch lighter and you're all set.
   

• A cutter
  
• A butane lighter
  
• Fuel [Note, you can use cheaper fuel, but your lighter may get clogged with shitty zippo butane fuel.]
  
• Some sort of ashtray. You don't realize how nice it is to have one until you don't have one and have no place to rest your cigar.
  
  

6. If you do find a cigar you enjoy, try buying a 5 pack of it. Let it rest for a week or so and try them out over the course of a month or several months and see if you enjoy them as much as you did the first time. See if they get better with age. I have far too many 1 offs that I enjoyed, but would I still enjoy them a month from now? 2 months from now?
   
   
7. Oh, and generally stay away from infused cigars. They use shittier tobacco since they can mask it with flavors. The girlfriend still likes these, but I think she's starting to come around to a natural sweetness/chocolate taste instead of an artificially infused one. Plus they stink up your humidor and can potentially ruin the taste of your other cigars in them if they are in close contact.
   
   
8. Online sites that I've enjoyed purchasing from and ship quickly:
   

• http://store.cigarfederation.com/
  
• http://www.smallbatchcigar.com
  
• http://www.holts.com
  
• Stay away from Thompson Cigars. I've also had issues with jrcigars. They held my order for no reason and I had to contact them to ship it out. I ordered it over 10 days ago and still haven't seen anything, although it's supposed to be here on Tuesday.
  
  

9. Look up retrohaling. You'll taste more of your cigar this way. Warning, it does burn the hell out of your nose the first handful of times you do it. Start with a mild cigar instead of a full strength one like I stupidly decided to do. :P
   
   Hopefully this helps.
   
   Edit: Many edits to fix errors and add additional info.

Tupperware and trays, you can also get bovedas from Amazon or most places that sell cigars.

The pupperdor is a gofund business with the following timeline "As we start to approach our fixed goal - production will begin!" They are currently at 3.6% so would be faster to buy your own parts.

THIS. OP: You won't ruin your pan, but if you use Pam you're eventually going to have to strip that gummy silicone residue off and re-season. There's never really a good reason to use Pam.

EDIT: I suggest the Misto sprayer, or one like it, and using an oil that has a high smoke-point (grape seed, peanut) so you can use it virtually all the time.

Whirley-Pop all the way! It has a thin aluminum bottom that distributes heat evenly but doesn't retain heat so that as soon as it's done popping, you can take it off heat and the popcorn on the bottom won't burn. The swirling arms also make sure that you get pretty much 100% poppage and that everything pops at the same time. It's amazing because normally in a pot or a wok, there's a gap of maybe a minute or so between when the first kernel pops and the last one does. With the whirley-pop, it all shoots off at once. Like, a five second interval start to finish. It also makes distributing melted butter very easy.

Pro-tip: clarify your butter. The water content is what will turn popcorn soggy.

I buy bay leaves, yeast, and an assortment of dried chilies in bulk and freeze. They are always in my freezer.

Then get the right pot.

I'm personally a fan of the Whirley Pop since it goes right on the stove, and you can control the heat more directly. I've never tried this one though, so it might work too. Only thing I would be concerned about would be if you wanted to make kettle corn. Not sure how well this would work with that. Maybe some other people can share their experience

In the last place I lived, my roommate had one of those stovetop popcorn things. It's amazing. Throw some popcorn kernels in, pour in just enough canola oil to lightly coat (I mean lightly). When it starts to pop, turn the handle. When the popping slows down and starts to stop, pour it into a bowl. I used melted butter and white cheddar seasoning. Probably not the most healthy way, but it's delicious.

The presto 23 quart is a nice unit. Also includes a pressure gauge so you can glance at your operating pressure $90.

Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apa_L0YKzb5SDJTTT

This is totally worth the investment. All you need is ground coffee and water:

http://www.amazon.com/Toddy-T2N-Cold-Brew-System/dp/B0006H0JVW/ref=sr_1_1?ie=UTF8&qid=1372607856&sr=8-1&keywords=toddy+cold-brew

You get about 10oz of coffee concentrate that you can mix with milk or just ice water. I've only ever mixed it with milk, but you use about 1 part coffee concentrate for 3 parts milk (25% extract, 75% milk). You can mix sugar or sweetener but I never use sweetener.

You can also use the extract in hard drinks. Adding a bit of rum to an iced coffee is amazing.

EDIT: Forgot Link

Bro, it's time to up your game: Get a Searzall. It's a torch attachment that gives your food all of the searing heat, none of the gas fumes, and it runs off standard gas blowtorches. Fantastic for adding browning to anything cooked in a wet environment. Or just getting that toast just right.

You're talking about two completely different issues here.

For weight, the only thing to consider is calories. Compute your TDEE, buy a kitchen scale, and use MyFitnessPal to accurately track your intake.

Reduce your TDEE by the amount you want to lose. 3500 is one pound, so set your limit to your TDEE - 500 per day to lose one pound a week, etc.

As long as you're honest with your tracking, it's extremely accurate.

For nutrients, you generally don't need to think about it if you have a typical American diet. Multivitamins are a complete scam.

Your doctor will tell you if you have any deficiencies. I assume that's how you found out about your iron level. Just work some high-iron foods into your diet. A cup of spinach is great, but even a single hamburger will have 5x the amount of iron as the same size piece of fish.

Oh oh I love coffee! Some cool products to check out on the cheap:

Hario Mini Mill Slim Hand Coffee Grinder: It's a hand crank grinder, but it's a burr grinder so it produces a more consistent grind which in turn produces a better cup of coffee.

Chemex 3-Cup Classic Glass Coffee Maker: Not as cheap as the french press, but since it uses a paper filter so there isn't as much sediment in the cup. I find that I prefer it over the french press.

Bodum Brazil 8-Cup French Press Coffee Maker: Classic french press.

Optional:

Etekcity Digital Kitchen Scale: Scales are helpful in getting a consistent cup every time. You can measure out the water and coffee and dial in the perfect ratio.

Also check out Pinewood Roaster's coffee. I think they're on Franklin and 11th in the same building as Alpha Omega. Grab a bag of Ethiopian Beriti and enjoy!

Freshware Meal Prep Containers [15 Pack] 3 Compartment with Lids, Food Containers, Lunch Box | BPA Free | Stackable | Bento Box, Microwave/Dishwasher/Freezer Safe, Portion Control, 21 day fix (32 oz) https://www.amazon.com/dp/B01GH5KQLO?ref=yo_pop_ma_swf

And

Evolutionize Healthy Meal Prep Containers - Certified BPA-free - Reusable, Washable, Microwavable Food Containers/Bento Box with Lids (7 Pack, Single Compartment, 28 Ounce) https://www.amazon.com/dp/B0128YT76S?ref=yo_pop_ma_swf

https://www.amazon.com/gp/aw/d/B01GH5KQLO/ref=psdcmw_3744021_t1_B01I97JQ28

I use these for lunches. I like those for breakfast

I got them from amazon. Yes, they're reusable, and dishwasher safe.

They work really well, I do recommend them.

Freshware 15-Pack 3 Compartment Bento Lunch Boxes with Lids - Stackable, Reusable, Microwave, Dishwasher & Freezer Safe - Meal Prep, Portion Control, 21 Day Fix & Food Storage Containers (32oz)

I use these re-usable cups, where you add in your own coffee and just dump it out when you're done. That way I don't have to pay the inflated prices for the K-cups and it's more green.

And 200 cups for $15? Are you re-using your coffee grounds 6x over? No coffee I know of is that cheap.

The best non-stick pan by far is the T-FAL E9308 for $25.74. This is a case of paying less and getting more. The pan has decent weight, it heats relatively evenly (they seem to dome, with a high point in the center), has a lifetime warranty, and most importantly the coating is absurdly slick. I'm not a T-Fal guy, probably like you, and first went to a $160 pan, but this is simply a better pan.

http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_1?ie=UTF8&qid=1453570389&sr=8-1&keywords=t-fal+nonstick

The T-Fal outperforms the $120 All-Clad, $160 Scanpan, and $100 ceramic coated pans. The All-Clads are pure trash -- amazing steel pans but their non-stick doesn't actually prevent sticking. The Scanpan is great but the coating died for me after a year with med-high heat. Others on Amazon have the same problem and there doesn't seem to be a serviceable warranty.

Edit: lots of grammar

The general tradeoff is taste for ease of use, a keurig you'd just pop in a capsule and get mediocre coffee, with some other brew method you'd get better coffee but you would have to work harder. A common starting setup which is quite quick and easy whilst providing a good cup of coffee is an Aeropress, Hario Mini Mill and any decent scale.

Not trying to start a debate with you but... French press, aeropress, chemex, etc. Less than 30 pounds to make amazing coffee.

Way off topic, but this is well worth the extra $6.

I use a finum basket to brew in a mug. It provides plenty of space for the tea to expand, and the mesh is fine enough that you won't have any particles to deal with in your tea.

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

this is a very popular flower piece i think youd like its very smooth hits

https://www.amazon.com/Fancy-Bridal-Glass-Fliter-14-5mm-Transparent/dp/B075CTGFLN/ref=sr_1_194?s=arts-crafts&ie=UTF8&qid=1511838449&sr=1-194

also this grinder fits in the budget and has a high review score

https://www.amazon.com/dp/B00700W0TW/ref=psdc_289781_t2_B00W18BAVM

Cali Crusher- $24.95

Chromium Crusher - $15.95

Ballin' on a budget 4 pc - $4.62

I have these and I love them, they work like a charm.

I have a Hamilton Beach electric kettle from Walmart. I've been using it for a year or more and I love it.

Hamilton Beach 40996 Programmable Kettle, 1.7-Liter https://www.amazon.com/dp/B0083I7THI/ref=cm_sw_r_udp_awd_PajZtb1DHM8386CF

I've had this Hamilton Beach kettle for a few months now and I love it. It has pre-programmed temperatures, the ability to program your own temperatures, and will hold your temperature for up to an hour (I don't remember if you can set it for longer or not). It has a clock and it has a neat feature where you can set a time that it will turn on and heat your water- so you can have your water ready when you wake up in the morning or ready for you when you get home from work.

Don't be jealous, I used to have this one and it's not very good. The lid warped and wouldn't shut properly after a few months, there's no temperature control so you have to measure the temp manually, and it doesn't heat up as quickly as most kettles. The light on it is pretty awesome though, I will give it that.

I ended up upgrading to this Hamilton Beach kettle,and it is so much better. Has temp control, has a clock feature on the base that you can also setup so it automatically starts boiling at whatever time you set it for(I set it for right before I wake up in the morning so that by the time I wake up my water is already done heating up), the water heats up much faster, has a feature that automatically heats itself back up to the set temp when the temp drops(which is nice for long gongfu sessions), and just feels much more well-made overall.

I found something similar on Amazon. It's not great since you can't see the entire kit if it's on the second or third level, but I don't have a proper display case or anything. This guy really saves me a lot of space on my desk.

Edit: I forgot to mention, Masurao's on the stand that came with the kit.

http://www.amazon.com/gp/aw/d/B0036OQU56/ref=mp_s_a_1_1?qid=1421054678&sr=8-1&pi=AC_SX200_QL40

http://www.amazon.com/gp/product/B0036OQU56/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

Duxtop 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_api_DH7ZBb10CGXYV

Zach, I think that you could do well with a toaster oven, a small slow cooker ( think chilli, spaghetti sauce), and an an electric boiler (like this:
https://www.brevilleusa.com/collections/tea-makers/products/the-iq-kettle-1) think: hot water for pour over coffee, or instant soup) and a hot plate or induction burner (https://www.amazon.com/Secura-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM/ref=sr_1_4?ie=UTF8&qid=1502774193&sr=8-4&keywords=induction+burner)

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

I'm assuming you don't want to spend that much so here:

A super cheap one: http://www.amazon.com/Piece-Tobacco-Pollen-Grinder-diameter/dp/B0023WXZ1O/ref=sr_1_2?ie=UTF8&qid=1406656505&sr=8-2&keywords=grinder

Slightly more expensive one but it'll probably get there sooner than a month: http://www.amazon.com/Piece-STYLE-Tobacco-Pollen-Grinder/dp/B0023X32MA/ref=sr_1_1?ie=UTF8&qid=1406656505&sr=8-1&keywords=grinder

And lastly, this is the one I have. Its pretty nice IMO but I've had the others too and they're not that bad. Just preference and how much budget you have: http://www.amazon.com/Chromium-Crusher-Tobacco-Lifetime-Warranty/dp/B00700W0TW/ref=sr_1_3?ie=UTF8&qid=1406656505&sr=8-3&keywords=grinder

Also 10 bucks, except you get two. Not a motherfucking death star, though.

http://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54/ref=reg_hu-rd_add_1_dp

This goes a couple of dollars above $50, but if I were buying a gift to myself with these criteria I'd get myself:

A Hamilton Beach programmable kettle for $38.

A Finum double-walled Hot Glass System for $14.

I actually own both of these items and think quite highly of them.

You can get this variable temperature hamilton beach kettle for about the same price. It may not look as nice, but it is very convenient for white/green/wulong teas. If you drink anything other than black teas I would strongly recommend something more like this.

For a goose-neck kettle I recommend the Bonavita 1.7L Digital Variable Temperature Gooseneck Kettle BV382518V. If you don't care about it being goose-neck I have a Hamilton Beach that has lasted awhile now. Don't think they make it anymore but I think the brand is good. Hamilton Beach 40880 Stainless Steel Electric Kettle, 1.7-Liter $23.08. Fount this one Hamilton Beach 40996 Programmable Kettle, 1.7-Liter $29.99. I cannot speak for other brands. I just know that Hamilton Beach is over 5 years old and did not cost that much.

Here's one for $40 that has 5 preset temperatures and an alarm feature. I have the same kettle, except mine allows me to choose the temperature in 5° increments from 160°F to boiling. I haven't tested the alarm feature since I don't get up at the same time every day, but it is a good kettle.

>First off, how do you store your teas air-tight? I have one tea that doesn't have a seal, so I just keep it in a ziploc bag inside the paper box.

I do the same. Put the tea in something that blocks out light, then put that in a ziploc bag to keep out air.

>Also, how do you approximate the temperature of water in a kettle? I know it's important to have the temperature right, so how do I get the temperature right for non-black teas with a kettle?

I use this kettle, which has a variable temperature control. Before that I boiled water in a pot and used a cooking thermometer, which was more work, and before that I just estimated based on the size of the bubbles in the water.

I use the ziplock method, I tried doing a vacuum sealer but it got expensive and the ziplock method actually ends up working better. Couldn't get a good seal with the cheap vacuum sealers on amazon. No problems, I use a searing attachment on a propane torch (https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO) and it sears beautifully. I've also done a sear in a really hot cast iron pan and that works really well on fattier steaks like ribeye. The pan tends to cook the meat a bit but the torch keeps it medium rare throughout the entire steak.

Hey, off-subject, but I was following your post history to see if I could find the drama, and noticed the bit about culinary torches?

I think this is the answer to your problem.

The Kickstarter is long over, but the page gives an excellent overview of what it is, what it does, and why.

It's now on Amazon.

If you thought /r/slowcooking was fun, wait until you get a load of /r/sousvide!

The kit isn't bad, however, I'm not crazy about the scale, it can only hold 3kg. I'd much rather see you get a scale that will hold 5kg. (they're not expensive).


Also not crazy about the "blend of oils". You'll get much more for your money if you choose a recipe that has some common oils used and buy them separately (olive, coconut, shea butter, palm/castor).

Also you will certainly want a stick blender, which is $15-20. This is a must have, not sure why the kit doesn't include it.

Anyway, if you think this is something that you will stick with and want to make more, I suggest buying your own quality stuff.

Stick Blender - $15 (Proctor silex at Walmart)

Digital scale $12 (linked above)

Digital Thermometer - $9 (Taylor waterproof - look on Amazon)

Goggles - $2 (amazon)

Isopropyl Alcohol - $3 (Walmart)

Spoons/silicone spatulas/bowls/cups - Dollar store - maybe $7?

Gloves (box of disposables) $4 (Walmart)

Mold $12 (Amazon)

Lye $10


Distilled water $1 (Walmart)


Oil will cost you less per oz if you buy in quantity, but even "regular" sizes of olive/coconut/shea butter/palm (Palm oil is a bit controversial because of sustainability concerns, all you can really do besides avoiding it altogether is buy from reputable companies that state that their Palm oil is RSPO certified) will cost you around $50 (Walmart and Amazon).


All told you're still under $100 and you've got a great kit that's got a lot more in it (more oil, blender, thermometer, bowls, etc).

It doesn't come with fragrance or lavender buds, but you can add some essential oil for a few dollars more and for what it's worth, I strongly suggest your first batch should be scent-free and color-free. Get your basic soap recipe the way you want it, then add scent, color, etc.

This is my list:

• kitchen aid mixer ($350)
  
  
• Dutch Oven ($50)
  
  
• good digital scale ($20)
  
  
• good thermometer for the kitchen ($10-20)
  
  
• Mixing Bowl set ($20)
  
  
• Bakers Couche ($15)
  
  
• Banneton ($10) (x2)
  
  
• Commercial Food Storage ($5-10) (x4 because I use these a ton)
  
  
• Bench Scrapper ($5)
  
  
• Measuring Cup (2 cup size)
  
  
• Measuring Spoons
  
  
• Pizza Steel Or Stone ($40-80)
  
  
• Loaf Pan
  
  
  Total = $620 (no tax)
  
  
  add in an awesome workbench table for 300 and you are good to go.

My favorite thing about coffee as a "hobby" is that, like some have said, it's a hobby that isn't just a waste of money. Fresh beans are a huge 1st step, they really just have tons of flavors that change almost as you work through the bag, and sometimes I feel like the first sip of a french press is different than the middle, etc. For me the different methods I use just work better for different beans, I'm still figuring that out myself. I prefer to french press african beans, pour over on more typically "harsh" beans, and I'm still dialing in aeropress, but I feel like it takes a lot out of the coffee so it seems to work best if I'm like "hmm I'm not sure I like this bean", aeropress... oh nevermind it's great.

You could buy:

Good grinder ~$140

Scale $15

Kettle $25

And three interesting and different types of brewers:

Aeropress ~$30

V60 ~$20

French Press ~$20

That's all the gear for now, you're SET until you become a crazy coffee nut, but for me 90% of the coffee I make is in one of those 3 methods. I have a moka pot, and they're cool too. But that's $250 for gear, and you could probably save a bit with different grinder options but plan to drop the biggest amount of that.

Add in $20 for some high quality beans (S&W is great and their reddit discount is on this page somewhere) and you're around $270 to be brewing great coffee a few different ways. Now you have 4+ different coffees, 3 ways to make it, and the equipment to make sure you're doing it "right".

Okay that's a lot and I hate this "if you buy a cup of coffee a day" crap, but let's just say you drink work swill most of the time, but get a cup of coffee out 3x a week. At $3/cup maybe you tip a quarter each time, you pay off this stuff in 6 months and these things pretty much last forever.

The point is, yes, some of the costs of entry (specifically the grinder) can be a little daunting, and sometimes we get carried away, but overall, the cost of making great coffee at home is significantly less than going out. You're actually getting BETTER coffee too, trying different ways to make it, and enjoying yourself. Wow, okay rambling there. Good luck!

I picked up a pack of 15 containers with lids for less than 20$ on Amazon prime now. Microwaveable and dishwasher safe. I’ll post a link if I can find it again.

Here they are

Looks like these https://www.amazon.com/dp/B01GH5KQLO/

After 2 years of using takeout containers from GFS, I upgraded my meal prep containers to these and I'm stoked. No more multiple containers, no more insulated grocery bag just to carry 2 meals to work. My usual portion of veggies doesn't quite fit, so I had to chop them up a bit more, might get a food processor and try my hand at cauliflower rice.

I don't know about OP, but I have had these in my Amazon wishlist for when I run out of my dollar store cheapies.

Finium mesh strainer is my favorite

http://www.amazon.com/gp/aw/d/B000I68NCS/ref=mp_s_a_1_1?qid=1419017756&sr=8-1

The biggest game changers for me have been preshaping properly to develop sufficient surface tension and getting a [cast iron combo cooker ](http://www.Lodge.com/ L8DD3 Cast Iron Double Dutch Oven, 5-Quart https://www.amazon.com/dp/B000LEXR0K/ref=cm_sw_r_cp_apa_ER.PAbR4HMAZC)

Amazon. I know it's a sin to actually order stuff off of teh Interwebs instead of physically going to a store, but you can find almost anything there that would be next to impossible to find in most stores -- and you can usually get then at a discounted cost far less than Williams-Sonoma, plus free shipping with Amazon's "super saver shipping." Some of the things I've ordered from there that simply could not be found in a typical store: Bayou Classic 16-quart cast iron dutch oven, Reddit's favorite Victorinox chef's knife, the Lodge "double dutch" oven combo, and two cast iron items that were far less expensive at Amazon than you'd find at Williams-Sonoma -- the Lodge cast iron wok (purchased with a 2010 Xmas gift card) and the Lodge cast iron pizza pan (purchased with a 2011 Xmas gift card).

You don't really needed it, but a dutch oven is by far the best thing for baking bread next to a commercial steam injected oven. I highly recommend it. You don't need to buy something super fancy or expensive. Lodge makes a super basic dutch oven that will do a great job. I've tried all of the other steaming methods. Really, if your making hearth style loaves, nothing compares to using a banneton, a cast iron dutch oven, and stupidly hot oven.

I haven't purchased a lot from TNT, but I think you'd probably be better served buying some name brand sticks you'll be able to get in the future. TNT isn't really well known for high quality cigars. If it's between those two options, definitely grab some sticks from Shad. Lots of other good places as well, with name brand sticks.

As for the Humidor, honestly, wood Humidors are more trouble than theyre worth. Grab a gasketed Tupperware like this as well as some 65% Boveda packs and you'll be in great shape. These will keep your cigars in perfect shape, with the least amount of maintenance.

Someone sent me this tuppedor set up:

1. Cigar Oasis Caliber IV Hygrometer
   
2. 2 Cedar Trays
   
3. 1 Sistema 1870 Klip It
   
4. 2 Boveda 69% (60g)
   

https://www.amazon.com/Sistema-1870-Collection-Rectangle-Container/dp/B00284AG5U/

www.amazon.com/gp/aw/d/B004LHQEOY/ - the 65% version

That's the easy and practical way. It's also a great long term overflow if you do end up getting something fancy down the road.

My pleasure.

This is what a bunch of people use including my self. I do have a real wood burl humidor but I find this so much easier.

https://www.amazon.com/Sistema-Microwave-Collection-Noodle-31-7oz/dp/B00284AG5U/ref=sr_1_1?keywords=Sistema+KLIP+IT+Rectangular+Collection+Food+Storage+Container%2C236+Oz&qid=1569968747&sr=8-1


And for the Boveda people usually use between 65% and 70% I recommend this.

https://www.amazon.com/Boveda-2-Way-Humidity-Control-Large/dp/B004LHSOBK/ref=sxts_kp?keywords=boveda+67&pd_rd_i=B004LHSOBK&pd_rd_r=7b646bb8-358c-4cf6-a16c-a33cbe3765ab&pd_rd_w=BR0KH&pd_rd_wg=td0lO&pf_rd_p=81d99bd4-f902-4b23-8928-b05d50fd5b3c&pf_rd_r=TKJPQR38W0MAYQX607YQ&qid=1569968891

Two of these cigar trays fit into this Tupperware perfectly, throw in a Boveda and a hygrometer and you've got everything you need shipped to your door from Amazon

https://www.amazon.com/gp/aw/d/B00284AG5U/ref=yo_ii_img?ie=UTF8&psc=1

+

https://www.amazon.com/gp/aw/d/B00B9234HE/ref=yo_ii_img?ie=UTF8&psc=1

One of these

If you use oils you can buy something like This Can that allows you to fill with your own oils and spray so you don't need to buy aerosol containers or waste money on overpriced oil cans.

One way to use less oil is to use a spray bottle (one designed for oil). it still coats the food but you use less of it.

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/

Whirlypop is great for the stove https://www.amazon.com/Wabash-Valley-Farms-Stovetop-Popcorn/dp/B00004SU35. I just use vegetable oil with some flavacol. I should probably try a healthier oil though..

you need to get a whirley-pop.

I make kettle corn all the time and this allows me to not need to take the pan off of the burner and it coats evenly every time.

Microwave corn sucks and it has some really weird chemicals in it. Recommend that you switch to this and control what you eat....save some $$$ too...

http://www.amazon.com/Wabash-Valley-Farms-25008-Whirley-Pop/dp/B00004SU35

I'm pretty sure they're referring to the tiny, open-air, oven-like, heated turntable used for cookies and pizzas and such...

https://www.amazon.com/dp/B00005IBXJ/ref=asc_df_B00005IBXJ5104642/?tag=hyprod-20&creative=394997&creativeASIN=B00005IBXJ&linkCode=df0&hvadid=167141308073&hvpos=1o22&hvnetw=g&hvrand=4851772427046228630&hvpone=&hvptwo=&hvqmt=&hvdev=m&hvdvcmdl=&hvlocint=&hvlocphy=9006754&hvtargid=pla-275333809581
But bigger?

here you go buddy: http://www.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ

This bad boy right here works very well, bought mine in 2011, still going strong

Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_apa_i_i5SYDbJCTKVM9

Here are all the things you need to know to start canning foods at home.

Canning Basics

Only Pressure Canning is recommended by the USDA for home canning of Meats or Vegetables. I recommend this large capacity pressure canner

Fruits, Jams and Jellies, Tomatoes and Salsas can be Water Bath Canned in most cases. This is a nice kit to get started with from Jarden

Ignore the steam canner, microwave canner, open water bath kettle, and any "reusable" canning lids---these are all a quick way to discover food poisoning.

Buy standard canning jars at garage sales and thrift stores---I like the wide mouth jars best. I also run an ad on craigslist offering to buy jars when I need them. I pay $2.50 per dozen for the pint size and $4.00 a dozen for the quart size. Carefully check each jar's rim to make sure there are no flaws or chips. (Always store empty jars with rings on them to avoid getting chips.) New jars with lids and rings are available in most grocery stores for $9-$14 per dozen. Buy brand name jars only---this is not a time to use cheap knock offs. Each jar should be clearly imprinted Ball, Mason or Kerr. There are many brands of vintage jars and all of those should be fine as long as the rim is sound. Save the boxes and dividers that come with new jars and use them to store the finished products.

Always use new canning lids Never reuse this part!

Remember, you don't have to grow a garden to benefit from home canning--now is a great time to buy produce while it's cheap!

Today's Buy of the Day: 12 ounce bags organic green beans-already trimmed and washed at 2/$1.00 = 24 quarts of green beans with bacon and shitaki mushrooms(33 cents a pack!) now in the pantry for about 50 cents per quart!

There is and it is awesome:

http://www.amazon.com/Toddy-T2N-Cold-Brew-System/dp/B0006H0JVW/ref=sr_1_1?ie=UTF8&qid=1341951225&sr=8-1&keywords=toddy

(I know it is not exactly the same, but it is very cheap and does a great job)

Butting in uninvited to say I have a Toddy which tastes absolutely amazing. Once brewed it's a coffee concentrate that lasts up to two weeks in the fridge.

Short answer: you can't. Cappuccinos require espresso and a steam wand, which, in turn, require an $80+ grinder and a (bare minimum) $100 machine.

Long answer: You kind of can. But not really. But sort of.
If you get one of these, you can make a rich, concentrated coffee that resembles espresso for a fraction of the cost. If you have a french press, you can 'foam' milk in that, although with much poorer results than a true steam wand. I've also heard of people putting hot milk in a small container and shaking the hell out of it, but I can't vouch for the effectiveness of this. You could also try a milk foamer, but I doubt you'll be able to get a stiff enough foam to make a capp.

The bottom line is, you can make a thick coffee with foam on top with a sub-$40 budget, but it won't be a cappuccino, and it won't be nearly as good as one. Your best bet is to find a good coffee shop near to where you live, and get cappuccinos there. Hope that helped!

If you're concerned with the waste, buy one of these Reusable filters

Its the only thing i use in mine, and you can use whatever the fuck cheap coffee you want, and fill them a bit more full with decent coffee and it tastes better. Highly suggest it! We even dump our grounds out of it into a composter.

It's toast. Don't buy another one; replace it with this pan, the T-Fal oven safe 12" non-stick. It's recommended and used by America's Test Kitchen. I have one, and I love it, but it's also $28, so when it dies in another 2 years, I won't cry when I have to buy another one.

I learned this lesson with my Scanpan 9" skillet, which lasted a good 5 years or so before getting so scratched up that it's not really non-stick anymore, but that cost $75. Buy a good one, but buy cheap, and assume it's disposable and replaceable on a ~2-3 year cycle.

Different surfaces for different things.

One decent nonstick pan is great to have for things like eggs, but isn't great at high heat applications like searing meat. You'll never build a good fond in nonstick, and having pots lined with nonstick coating is just unnecessary. A couple of pans -- a larger one for cooking fish or day-to-day "I'm just browning some ground beef" kind of stuff, and a smaller one for fried eggs or whatever -- will be plenty. You don't want to spend too much on a nonstick pan, though, because by their nature their lifespan is limited.

One cast iron pan is great to have because it's great at really high-heat applications, but can also be used for any number of other things -- you can sear a roast in it, you can bake a deep-dish pizza in it, or brown off some chicken and then braise it in the same pan. It can become pretty nonstick over time, with the right care, but that's a long-term process. Cast iron is heavy, though, and requires different care than other pans (it's not difficult to take care of, just... different. You can't chuck it in the dishwasher and walk away.)

For an all-purpose workhorse, look for stainless steel. It's good in a wide range of applications, and can do almost anything reasonably well. It's a little more prone to sticking (which is a good thing in many cases), but it's also durable enough that you can scour the fuck out of it on those occasions when you need to.

More important than the surface of a pan, IMHO, is the base. Avoid anything with a thin base; over time, it'll warp, and that creates hotspots and wobbles that make cooking a pain in the ass. You want pans that have a pretty thick base. If you can get something that has a layer of aluminum sandwiched in, that's great. Aluminum conducts heat better than steel, so pans will get hot faster with some aluminum included. You don't really want to cook directly on aluminum, though, so something with steel and aluminum layers in the base is ideal.

You're probably not going to find one single set that covers absolutely everything; I'd advise one base set of stainless steel, and then a few add-ons as time/money allows. I know Cuisinart does a pretty nice set of tri-ply stainless steel pots and pans that runs under $200, and goes on sale for even less regularly. Add a T-fal nonstick pan or two, and one good Lodge cast iron skillet, and you'd be well-equipped for most things.

If you buy a no messing around Teflon pan, you CAN throw them into the dishwasher and use metal utensils. Buy this...if you don't love it, I'll paypal you $10 if asked. I back up my advice with cash, come at me bro!

https://www.amazon.com/gp/product/B000GWG0T2/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

If you don't like it, look for pans (regardless of maker) that use Teflon Platinum finishes...they are just as good.

In my opinion, you notice the most difference with:

1. Grind your beans right before you brew.
   
2. Buy fresh-roasted beans.
   
3. Get a grinder with multiple settings.
   
4. Use different coffee brewers.
   
   I'd say the most important thing is a grinder. You can go for a cheap electric blade grinder, or you could go for a slightly more expensive adjustable hand grinder. The hand grinder is great quality for the price, with the tradeoff being it can take you 3-5 minutes to grind your beans.
   
   Start with a french press or an aeropress. Both are quick and easy, and you shouldn't have to spend more than £25 for one.
   
   

I have am the CEO of a large aid organization which specializes in the playing of sweet bass to French Press and AeroPress coffee makers. He has a job with us, any time he's ready.

Incidentally, anyone who hasn't played sweet bass to an AeroPress loaded up with Lavazza Super Crema has yet to live.

I've just recently bought a fresh batch of Ethiopian coffee from the local roaster, a nice man with a stall in the Cambridge Market. For the last few months I've been making coffee with an Aeropress - I can not recommend it enough, it's honestly the best £24 I've ever spent.

It's halfway between a French Press/cafetiere, and an espresso machine in that it uses immersion to bloom and extract the coffee, and pressure to actually get it into your cup.

Edit: my awful spelling

Anyone looking at getting away from instant coffee, or also for a nice gift, this should most certainly top the list.


Edit: Assuming you mean Americano in that you're using espresso and hot water, you'll actually get more caffeine from the drip/filter coffee! :)

Are you using a real Keurig filter or a knockoff? I've never had grounds in the cup and I've had the same Keurig reusable filter for a couple years. I almost never use the K-cups for my morning joe.

EDIT: I fill the filter to the top and tap it a little to settle the grounds a bit. Also, don't use too fine of a grind.

Stores sell loose coffee filters and cups for them.

I think it is something else.

I think it is little gnome miners in your body farming bloody bits to feed to their pet dragon that sometimes causes you heartburn when its unhappy.

I hope you feel better inside pain is the worst.

Item

Nonstick is the best for frying eggs but they aren't going to be BIFL. That said, if you take care of a good one it should last you for years. The best value I have found is T-fal. Get whatever size is most appropriate for your cooking. I have had mine for about 5 years now. It says safe for metal utensils but I always use only plastic or wood on it. I also hand wash instead of using the dishwasher.

If you want truly BIFL, go for cast iron and make sure you season it well.

Got this after America's Test Kitchen ranked it best non-stick skillet, hasn't let me down yet:

T-fal E93808 Professional Nonstick Oven Safe Thermo-Spot Heat Indicator Fry Pan / Saute Pan Dishwasher Safe Cookware, 12-Inch, Black https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_cp_api_g5PExbB45FJ3S

Aerobie Aeropress is easily the best coffee maker around. I have made coffee and espresso for some of my pickiest coffee nerd friends, and they love it and always ask me how I made it. Great Christmas gift for your coffee-loving friends.

Als jemand der auch lange Zeit auf French Press geschworen hat, schau dir mal eine Aeropress an. Ist nochmal ein paar Stufen höher auf der Hipster-Skala, aber der Kaffee der dort rausblubbert ist schon echt sehr, sehr gut. (und kann auch mit Metallfilter betrieben werden).

I take the aeropress as a luxury item.

AeroPress Coffee Maker https://www.amazon.com/dp/B000GXZ2GS/ref=cm_sw_r_cp_api_JDoUAb57EPTP0

Aeropress plus Hario or Porlex grinder. Perfect set up. Exactly €50. Add some great, fresh beans and you are sorted :-)

http://www.amazon.de/Aerobie-80R08-AeroPress-Kaffeebereiter-Papierfilter/dp/B000GXZ2GS - €27

http://www.amazon.de/Hario-MSS-1B-Mini-Coffee-Grinder/dp/B001804CLY/ - €23

In our office, we make drip in the mornings, when we're just looking to take the edge off the caffeine headache. In the afternoon, French press. I've actually considered getting an Aeropress. I've no personal experience with it, but the reviews are compelling.

This strainer basket is the cheapest, easiest option. This infuser cup is a little more attractive and also easy. Then you just need tea, there are many great options on the vendor list on the right.
Edit: If you want to invest more, and in my opinion get more out of the experience, you could buy a gongfu tea set. This video explains tea brewing and gongfu. Yunnan Sourcing sells all the pieces of a gongfu set for good prices, but there are many other sources.

Agreed. I have two of these - one for home, one at the office. They're the perfect size for a single mug of tea. Finum Brewing Basket

For western style brewing (little bit of tea to lots of water for a longer time) a brew basket is a good way to go for a single person. The ones from Finum are great, but theres a bunch of different options out there . I have been using a Davids Tea one for the last while and have no complaints about it at all.

If you want to get into brewing with gongfu parameters (lots of tea, little water, quick infusion times) then I'd recommend picking up a cheap gaiwan in the 100ml range to start out and see if you're into it or not. All you really need is a gaiwan and a cup or mug to pour it into. If you want to you can get little tea cups, strainers, and a fairness pitcher, but none of that is actually "needed". I'd start out simple and cheap then re-evaluate if you find it's something you really enjoy. This was my first gaiwan - its nice looking but simple, affordable and well built. Comes with a saucer too which is a plus for me. After a year or so of use I realized a smaller one would be more suited for me and I picked up a 55ml one from Bitterleaf that I love to death. The size really comes down to how you want to drink and you might not know whats best for you until you just buy something and use it for a while.

For Life

Finum

Someone recommended this one when I asked for suggestions here, and I've been very happy with it! The big advantage is that there's no knob on the lid, which means you can flip it over and put the dough ball on the lid and use the pot on top. It's a lot easier to put the dough ball on the lid rather than trying to drop it evenly into the pot.

This is what convinced me to get a Dutch oven as well. I had been looking into the several hundred dollar le creuset ones, but after reading reviews about chipping of the enamel, I sprung for this $35 lodge one last year and it's incredible http://www.amazon.com/Lodge-5-Quart-Double-Casserole-Skillet/dp/B000LEXR0K/ref=sr_1_11?ie=UTF8&qid=1346088063&sr=8-11&keywords=lodge+cast+iron

Some dutch oven lids are reversible and can be used as a skillet. Lodge L8DD3 Cast Iron Double Dutch Oven, 5-Quart https://www.amazon.com/dp/B000LEXR0K/ref=cm_sw_r_cp_apa_ienQzbBFWR9DD

I use this one. I would advise against enamel coated and also the 7qt. Larger isnt always better. If you have high hydration dough, it could spread the loaf out too wide. the smaller oven will limit how much it can spread.

I use the lid as the base and put the deeper part on top. just makes it easier to score it and get it out without accidentally burning yourself.

To that point, make sure the container has an actual seal in the lid and isn't just a snap on.

I use a Sistema container, similar to this: https://www.amazon.com/Sistema-1870-Collection-Rectangle-Container/dp/B00284AG5U/ref=sr_1_1?keywords=tupperdore&qid=1564065025&s=gateway&sr=8-1

There are essentially two companies selling cedar trays on Amazon. After reading through reviews one company has a bunch of "mold" reviews, wherein the trays ARRIVED with mold already on them. Mold will obviously destroy your cigar habitat. The trays listed below are ones I purchased and came in great condition.

1. Cigar Oasis Caliber IV Hygrometer
   
2. 2 Cedar Trays
   
3. 1 Sistema 1870 Klip It
   
4. 2 Boveda 69% (60g)
   
   ​

This is the setup I have.

The container:
https://www.amazon.com/gp/product/B00284AG5U/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1


Hygromter:
https://www.amazon.com/gp/product/B00JXOKQVW/ref=oh_aui_detailpage_o02_s00?ie=UTF8&psc=1

Boveda Packs:
https://www.amazon.com/gp/product/B004LHSOBK/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

Cedar tray (optional):

https://www.amazon.com/Spanish-Cedar-Tray-HUMI-TRAY-Cigar/dp/B00B9234HE/ref=pd_bxgy_79_img_2?_encoding=UTF8&pd_rd_i=B00B9234HE&pd_rd_r=JS6RQJY49RAXMS0VRDF6&pd_rd_w=vNV6l&pd_rd_wg=ZB7Ip&psc=1&refRID=JS6RQJY49RAXMS0VRDF6

TO ALL NOOBS looking to build a tupperdore. Or seasoned guys looking to build yet another: [Here is a great piece of tupperware](https://www.amazon.com/gp/product/B00OW0Y000/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1] on amazon. I recently got it and I couldn't be happier. Great size, great seal, and even has a moisture tray (I just put my boveda packs under that).

Here's a great Humidity/temp gauge

For humidity, Boveda packs are the way to go. A lot of the guys here suggest 65% humidity. Mine is at 69% but I may cut back, we'll see.

Also smoke a Drew Estate - Undercrown. Medium bodied cigar with great flavors and a really nice sweet taste throughout. (Sorry if you've seen me say this many times, it's a great cigar haha)

EDIT Here's another, cheaper tupperware option suggested by /u/nicknameisnub

Do a tupperdor!

Sistema KLIP IT Rectangular Collection Food Storage Container,236 Oz https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_apa_i_hBJZDbVSVZHE1

Mantello Solid Spanish Cedar Cigar Tray, Adjustable Divider, Fits Large Humidors, 12.5"x7.5"x2.25" https://www.amazon.com/dp/B079V3KYT7/ref=cm_sw_r_cp_apa_i_SBJZDbQCF8AAM

Under $30 for one of the most effective and low maintenance setups you're gonna find. Holds 50 cigars easily.

Use either the 65% or 69% (boveda recommends 69% for tupperdors) packs and you're good to go. 2 60g packs will be more than sufficient for this container.

Get one of these: Spanish Cedar Cigar Tray,... https://www.amazon.com/dp/B00B9234HE?ref=ppx_pop_mob_ap_share

One of these: Sistema 1870 Klip It Collection Rectangle Food Storage Container, 236 Ounce https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_api_i_ZoqQCb9PMRR8N

And some Boveda 72 packs and you will be golden. Cheap, effective and low maintenance.

I can't speak highly enough about the Sistema containers:

https://www.amazon.com/gp/product/B00284AG5U

They have an actual gasket in the lid rather than just relying on plastic to plastic contact. Also have locks on all 4 sides rather than just 2. Provides an absolute air tight lock.

Search "Tupperdor" on Amazon. Should get a few hits.

This Sistema Tupperware Box fits two of these Cedar Trays

Add a Hygrometer and some Boveda Packs and you're good to go...

This right here works great. I'm not now using a mixture of of a couple of containers off amazon and I just rinse them out with some baking soda with a little water then let them air out a bit.

I'm using these and these and they both work great. I really like the little ones for singles because it's a perfect shape.

You can find them on Amazon for $8 a piece at the following link: https://www.amazon.com/Copco-2555-0188-Non-Skid-Cabinet-Organizer/dp/B0036OQU56.

I've bought quite a few for my collection and absolutely love them. In my opinion, these are a very cost-effective way to display large collections given that each display holds 18 amiibo comfortably.

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.

I've used these for the same purpose.

Kinda pricey now and no longer sold direct by Amazon for some reason. They were $7.99 when I bought them.

But you can search for "shelf organizer" or "spice rack" and find plenty of similar shelves, though they might not be as pretty as the Bandai versions.

EDIT: The 10" version is really cheap so that's a better option than the 15" one I linked above.

I imagine they’re mostly not double stacked and are on a riser something like this

single induction cooktop would be a good thing to have. something like this

http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=cm_cr_pr_product_top

I don't know if this is an option for you, financially or locationwise, but you could get an induction cooktop (single burner) for around $60 shipped from Amazon. That and a basic non stick frypan would GREATLY expand your cooking options.

http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM

If you have access to an outlet outside, I'll suggest something a little different. A portable induction burner will offer you a greater amount of control and should allow you to get a good sear outside, without charcoal.

One thing I found that really helps is to get an induction stovetop. They are so much more powerful than electric and gas stoves. I put it right on top of my electric stove and only use that. Your cookware has to be induction capable though.

https://www.amazon.com/dp/B0045QEPYM for example

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.

I got this for $15:

https://www.amazon.com/dp/B00700W0TW/ref=cm_sw_r_awd_4Pzuub0DXC057

Time for a new grinder! I just got a new one and within a couple of weeks I had a ton of kief. Heres what I bought and its only $10. http://www.amazon.com/Chromium-Crusher-Piece-Tobacco-Grinder/dp/B00700W0TW

If you can spare $10, you can be making them in your freezer. They are indeed cool (and a staple of any drink I make that I want on the rocks), but not cool enough to make up for the way that drink was served. Wrong glass... ehh ok I could give that a pass if they're going for style. Understirred... ehh ok it's being served on the rocks, could get a pass for not wanting to water it down too much before serving. But come on man, unless you're Gaz Regan finger-stirring a Negroni, your fingers have no business anywhere near the rim of my glass. This is Day 1 drink serving etiquette.

Believe it has to do with the the pressure applied by the weight of the ice press (and possibly the heat conductivity of the metal itself). If i remember from chemistry class, this is akin to how ice skating works. The increased pressure from your weight turns the ice below the blade to water so you can glide on it, and it refreezes as you move off that spot. In this case, the metal pushing on the ice block melts it, the water drips away so more of the ice can melt, until the shape & temp of the metal change enough so something about physics stops working (as you can see, not a lot of post-HS science education for me, so that's not very technical)


here's a site with a video, and they cite some problems with the device, i.e., that you need to get it back up to room temp before you can make a 2nd sphere


and an additional edit, I could never afford this sort of thing, the Tivolo ice spheres work well for me at home (my nephews find them hilarious)

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

With this! http://www.amazon.com/gp/aw/d/B007ACTN54/ref=redir_mdp_mobile

I will have to agree with what u/Pumpkinsweater said. Last year my girlfriend and I were in the same boat, but we decided to get a french press and use a cheap $40 grinder with not-so-great results.

We then got the Hario Slim hand grinder, which made a huge difference, but was just a bit too much work for the mornings.

We now have a Baratza Encore grinder and an Aeropress; a $150 (USD) total investment. We still use cheaper beans because we are on a budget, but properly ground and pressed cheap coffee, to me, is still quite nice.

The cool thing about the Aeropress is it makes coffee at double strength, which you then dilute down to "regular" strength or whatever you want. If you want a latte-STYLE, just use the double strength and finish with an equal volume of milk/creamer/whatever. You get a ton of variety from one little Aeropress. It's quick too, I can have a cup made (after the water is already heated, of course) in just under 4 minutes.

The Baratza Encore grinder will work across whatever you want to try. They say it's not great for french press, but I find it perfectly fine. Aeropress, French Press, Pourovers, or grinding for a cheap-o drip coffeemaker, it works for them all.

Oh, that's one thing, you will need a hot water kettle. We've had the Hamilton Beach temp controlled w/ timer since last year and it is awesome. You can program a time for it to turn on, so your hot water is ready, and also set the temperature (I brew coffee at 195-200 degF, then I can vary it for teas). http://www.amazon.com/Hamilton-Beach-40996-Programmable-1-7-Liter/dp/B0083I7THI/ref=sr_1_3?ie=UTF8&qid=1418247900&sr=8-3&keywords=hamilton+beach+hot+water+kettle

Anyway, good luck in your ventures!

If you don't feel like spending the money on a variable temperature kettle (I own this one which is generally the cheapest variable temp kettle you can buy), I recommend purchasing an instant read thermometer. They're typically $15 or less. That's what I did before I got a programmable kettle and I'm glad I upgraded.

Yes. Some people use a Searzall attached to a Bernzomatic TS8000.
See here: http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

It does take more time than a quick sear on a grill or cast iron pan.

Others just use a creme brulee torch.

SEARZALL

https://www.amazon.com/dp/B00L2P0KNO/ref=cm_sw_r_cp_api_i_454PDbPTZAGH4

It ain’t cheap, but it’s good.

Absolutely. The final step with any sous vide cooking (of meat anyways) is to take the fully cooked steak/chicken/whatever out of the bag and then sear it. For a steak I generally use a cast iron pan with olive oil just below the smoke point. You cook it just long enough to get nice browning on both sides and all the way around the edge. Obviously this differs a bit for fish. I'd give it 30-45 seconds in a broiler on high. Chicken is a bit different as well because you might have some fat that you want to render out. Experimentation is half the fun.

There are other options as well. You can sear the meat on a grill, though I wouldn't bother with charcoal. Why heat up all that charcoal just for 30 seconds of cook time? Propane works great there. I just got a [Searzall] (https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO) for Christmas that I'm excited to try out.

I have the same problem. I love to cook and hate to clean. I don't have a dishwasher either. I bought some food trays with lids. They can be microwave, dishwasher, and freezer safe. I buy in bulk twice a month. Precook meals for the week and put them in the containers. I also bought a food saver to seal and freeze extra food. Here is a link to trays. https://www.amazon.com/dp/B01GH5KQLO/ref=cm_sw_r_cp_api_P8Ityb8WSQB8A

I have the same ones from Amazon, they are great:https://www.amazon.com/gp/product/B01GH5KQLO/ref=oh_aui_detailpage_o05_s00?ie=UTF8&psc=1

Amazon here

I really like them, but I did get them previously and had to return them because they were damaged. They feel pretty heavy duty and are dishwasher safe.

>Her gastro doc is taking things very slowly and deliberately

He's probably just using some algorithm. He's probably checking for some sort of lactose intolerance, gall bladder disease, other stuff before he goes into (expensive) diagnostic testing.

Anyway, roasting typically used oil to the best flavor/texture. Steaming should be your go to for veggies. A bunch of veg is pretty darn tasty if steamed correctly; cabbage, spinach, broccoli, carrots; add some salt/pepper, maybe some lemon juice for brightness and you have a staple veg for every meal.

Fish in foil is a good one too, you can reduce/omit the oil and still be okay.
\
If you want to minimize, but not completely omit oil in a recipe (say grilling chicken breast or salad). Check out the misto

I hated the waste from aerosol cans as well. I switched to the Misto and it has worked wonderfully for me. You might want to give it a try too!

Get a Misto and just use your oil of choice.

I suggest http://amzn.com/B00004SPZV
We have this one and like it, the hand sprayer one looks like it would work well also.

Thanks! I was having trouble sleeping and my thoughts were kind of jumbled.

I forgot to mention, if you don't have a traditional kettle popper, a whirlypop-style stovetop popper makes great popcorn. This is also the best choice if it's for only you or for a small group because the kettle style are a pain to clean.

There are lots of knockoff whirlypops but I've heard the the crank/gearing on some are very cheap and break after not too long. I think even whirlypop had QC issues for awhile. There are some good copycat brands, though.

Find the right heat/gas setting on your stove through trial and error and always stick to it for a consistent result. Also, you will get the best result with slow, even stirring as opposed to fast, occasional stirring. Anyway, once the test kernel pops it only takes a few minutes to pop a batch, so you're not handcuffed to the popper for very long.

It's a stovetop popcorn cooker.

This is the reason I own a Pizzazz It shuts off automatically.

We used this holy grail recipe for the crust. Topped it with this amazing carb-friendly Mid's Homestyle Pizza Sauce (only 4g), mozzarella, a sprinkling of parmesan, freshly ground pork sausage with fennel, basil, salt, pepper, and italian seasoning... and of course, pepperoni.

All cooked up on the greatest kitchen utility ever created, the Presto Pizzazz Pizza Cooker. We ran the bottom burner for about 5 minutes to get the bottom of the crust cooking first, then switched on the top burner. Cooked the crust until starting to get golden brown, then added toppings and finished it off with both upper and lower burners.

It was perfect.

So I have one of these rotating pizza ovens. It has two heating elements. One on top for bubbly cheese, one on bottom for crispy crust. And a selector switch for top, bottom, or both. It can spin a weak frozen pizza into the dank. Especially if you grab some fresh mozzarella and some prosciutto and throw it on. Also the best reheating option I've found.

A Pizza Pizzazz! I've had one for about 10 years. I use it for way more than just frozen pizza. One time just to prove a point to my skeptic roommate, I baked cookies with it. They were incredible, just like I expected.

Edit: http://www.amazon.com/gp/aw/d/B00005IBXJ?pc_redir=1409137881&robot_redir=1

A Toddy is only about $30 and is perfect for making cold brewed coffee. You brew 12oz and it will usually last me about a week.

http://www.amazon.com/Toddy-T2N-Cold-Brew-System/dp/B0006H0JVW/ref=sr_1_3?ie=UTF8&qid=1417011307&sr=8-3&keywords=toddy

This is my every day coffee. This is what I use to make it. I've been doing this for three or so years now. Best damn coffee, and everyone gets the strength they want.

Getting oil/fat on every square inch. I don't mean that in "make it unhealthy" but that's how it's going to crisp up. If you have an oil mister that'll do wonders with light, even coats.

I too enjoy cooking with oil that's sprayed on.

Also, agree that roasted veggies are far better than steamed; weather you use oil or not. Alternative to chilly flakes is garlic (and olive oil).

BTW: you can get sprays in disposable aerosol cans, but also one of these reusable bottles:

https://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/

Grab a misto oil sprayer or something like it.

Remember that oil spoils over a short period of time, so only put small amounts in the sprayer and clean it regularly.

My wife bought a pump up oil sprayer. It works great. This is the one we got. http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

if you don't have a whirley-pop just grab a dutch oven and follow a process similar to this. i do like the whirley-pops tho

i like to use butter since that's the taste i grew up with, and you can melt some butter and place it in a misto olive oil sprayer to get the flavor without the sogginess. after that, just some plain salt for me

Use a Misto. You can use whatever oil you like, so even infused olive oils are a possibility. It uses a simple pump to pressurize. I have four for my choices.

http://amzn.com/B00004SPZV

Butter microwave popcorn smells like sweatsocks/gymlocker to me for some reason.

​

I can make real popcorn with a WhirlyPop just as fast as microwave.

If you're going to make popcorn, do it right.

• Wabash Valley Farms Whirley-Pop Stovetop Popcorn Popper
  
• Savannah Gold Popcorn
  
• Wabash Valley Farms Real Theatre Popcorn Popping Oil
  
• Gold Medal Flavacol Seasoning Popcorn Salt

cheapest


something i really want

Secrets to theatre style popcorn:

• Stovetop "Whirly-Pop" style contraption.
  
  
• Coconut Oil
  
  
• As far as butter flavoring. I've tried "theatre oils' but its hard to find a good one. I've had the best luck with getting "butter salt" a name brand is "Flavacol" but its all the same stuff.

get a whirley pop & it won't be.

Get a stovetop popper for about $20 and find real popcorn salt.

I also have a $500 Sam's Club popper but this is easier, less cleaning, and faster. The downside to the $20 popper is that it isn't quite as good, maybe 8/10 instead of 10/10, and you have to turn it manually.

Edit-also day old popcorn is better and what you get a lot of the time in a theater.

Tell me about yours. We eat a lot of popcorn. We use the whirley pop popper.

https://smile.amazon.com/Wabash-Valley-Farms-Whirley-Pop-Stovetop/dp/B00004SU35/ref=sr_1_1?ie=UTF8&qid=1501115995&sr=8-1-spons&keywords=whirley+pop+popcorn+popper&psc=1

I can't say I have ever heard of someone popping popcorn in the oven.

Next time get some paper bags for the kernels in the microwave, use a pot and some oil on the stove, or pick yourself up a whirley pop, or something similar.

i like the whirley-pop it is quick and simple. no nonstick anything, and the popcorn tastes much better than air pop or microwave. and its cheap!

it looks like this

If you're looking to re-create theatre-style popcorn, then a spice/salt you're looking for Flavacol! My go-to recipe is a heaping tablespoon of coconut oil, a half-cup of popcorn kernels, and a teaspoon of Flavacol, all put in a Whirley Pop over medium-high heat. Three minutes later, you've got a pot full of popcorn!

I've taken to cooking them on a Pizzaz

Link in case you don't know.

seem to have good reviews.

http://www.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ

http://www.amazon.com/SodaStream-Fountain-Maker-Starter-Silver/dp/B00EPEALEM/ref=sr_1_1?ie=UTF8&qid=1456962867&sr=8-1&keywords=soda+stream

Try it on this. https://www.amazon.com/Presto-03430-Pizzazz-Plus-Rotating/dp/B00005IBXJ

This

The pizzazz is almost as good as this.
Link

http://www.amazon.com/Presto-03430-Pizzazz-Pizza-Oven/dp/B00005IBXJ/

$50, free shipping.

Blue Print of Delorian

Pizza Oven

A subscription to Spotify to listen to 80s pop music

Pizzaz!! i cook lots of stuff on it. http://www.gopresto.com/products/pizzazz/
http://www.amazon.com/Presto-03430-Pizzazz-Pizza-Oven/dp/B00005IBXJ

You could get your very own pizza cooker for 48 bucks and free shipping on Amazon. It has a 5 star rating with 844 customer reviews here. Part of reddit knows about it, specifically the members of /r/TheBestofAmazon , I personally own one and it kicks ass and can be used to heat up frozen foods at a better consistency than a toaster oven or microwave.

I bought this as a gag gift, but ended up getting one for myself because it ended up making perfect frozen pizza

To be honest, I hardly use my oven anymore. Ever since I got one of these: http://www.amazon.com/gp/aw/d/B00005IBXJ?pc_redir=1409137881&robot_redir=1 highly recommend it. Cooks a frozen pizza in 18 mins flat start to finish.

YES! Winter canning! Canned soups, chili, beans, and chicken stock are my favourites. My garden isn't quite large enough that I need to can green beans and whatnot, but when it is, I'll be canning those too! I got this one two years ago and it has more than paid for itself already. You'll never go back to the commercially canned soups and chili etc after making your own. There's no comparison with respect to the quality of the finished product. I also find it's more fun. If you enjoy cooking, you'll like pressure canning things. Making vats of chili or chicken stock is so different from hunkering down with 50 lbs of apples.

I feel your pain re the pears. I put up around 100 half-pints for our lunch pails last summer.

As ShannonOh says, you'll need a pressure cooker. I use mine to can stews, chili, pork curry, basil chicken, and tom kah gai soup. If you end up getting a pressure cooker, work up small batches until you get the flavoring right. The pressure cooking process bleeds a lot of the flavor out.

I bought this pressure cooker, this kit, and this book. I like the book and the cooker, but the kit was somewhat low quality and is already in need of replacing.

You can also use a pressure cooker for just regular cooking too. The book talks about taking completely frozen roasts and cooking them in a couple hours! I haven't tried it yet, but I will.

I have a glass top stove and I use a Presto. I have both the Presto 23 Quart and the Presto 16 Quart. I use the 16 quart more though because it is just easier to handle with the low clearance of the microwave.

If you're interested in getting into canning, you could pressure can any amount of shelf-stable vegetable broth.

https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/

https://www.bernardin.ca/recipes/vegetable-stock.htm?Lang=EN-US

This is one I got and it’s $70

Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_i_iUqKDbT8V0XE5

Yeah it can be, you're not supposed to tilt them for ~24 hours, it can screw up the seal. Best to set them out and let them be. Watch them, if any of the seals aren't down, eat them immediately. If anything is suspicious throw it out.

As others have pointed out, go with a non-electric canner too. Presto canners work quite well, plus they come with a booklet for canning that is very helpful.

They are accurate and you can spend a little more and get one with a gauge, but it's not necessary. $95, Presto 01781 23-Quart Pressure Canner and Cooker https://www.amazon.com/dp/B0000BYCFU/ref=cm_sw_r_cp_api_U4wzybNV0WZSV

23-Quart Pressure Canner and Cooker

This is what everyone starts off with
It will last you through the learning process and is good enough for growing your own

https://www.amazon.com/Presto-01781-23-Quart-Pressure-Canner/dp/B0000BYCFU/ref=sr_1_1_sspa?s=kitchen&ie=UTF8&qid=1526745078&sr=1-1-spons&keywords=presto+pressure+cooker&psc=1

Once you get good and have more money and want to go smal scale commercial, you can upgrade to an "ALL AMERICAN 941"or Large 41 Quart Benchtop Autoclave Sterilizer

Watch YouTube! I love BexarPrepper, Linda's Pantry, and Deep South Homestead. Read the most current canning books, and follow processing instructions as printed. I also learned by watching my mom and talking with a few other avid canners. I bought this canner, the ball canning book from the canning aisle, read and watched everything I possibly could. Knowing how to can is great, because now there are things I will never purchase from store, like strawberry jam 😍

Look at the Toddy. It's not a push button but it's a dump water, dump grounds and then wait kind of operation. You do have to deal with the used grounds when it's finished but it makes a concentrated coffee that you mix with water, milk, etc and a carafe will usually last me about 2 weeks.

https://www.amazon.com/Toddy-T2N-Cold-Brew-System/dp/B0006H0JVW/

My sister bought me a Toddy for a wedding present. It makes a coffee concentrate and its perfect for iced coffee.

I used the Toddy system, but that's just because it was given to me by a friend. It worked out pretty well, but you can easily re-create the setup with a large mason jar, just pour through a pour over cone at the end.

Another tip which may seem obvious but I didn't think about at the time: don't be afraid to do some test brews before committing to a batch of coffee. I had never brewed coffee this way before and it came out a tad over-extracted, which came through in my stout.

I've done both. From a process standpoint, not a huge difference.

Coarse grind, leave it for a bazillion hours, filter, enjoy.

Toddy is great because it's significantly more capacity. My French press will produce about half to 65% of the concentrate as the Toddy. I get about a literish of concentrate when all is said and done (you add like 7 cups of water, so 1.6 liters). Compared with my 1L French Press which gets me just over a half a liter.


It's also super easy to use and clean. Let it brew, pull the plug into the decanter that's fit for the top.

looks like it's $28 on amazon which is the lowest I've ever seen it. If you're gonna jump, do it now!

http://www.amazon.com/Toddy-T2N-Cold-Brew-System/dp/B0006H0JVW

I assume you mean this one. Does that provide any benefits over simply making cold brew in a french press? (which is how I've been doing it)

Gloria Jean's several years ago sold what they called iced toddy which they made in a cold brew system. I bought one myself and duplicated the taste exactly. I was never able to get the right taste from normal hot brewed coffee. Their cold brew stuff tasted more like an iced latte to me.

I've only ordered once from them since they changed names from Supersonic to AKA Coffee, but they follow the Nordic style of roasting. I assume they'd have something up your aisle.

Iced coffee is really easy, albeit a long process >12 hrs, to make, but the concentrate is good for a couple weeks, so you don't have to do it very often. All you need is coffee beans, a grinder, a jar/container, and a fine strainer or something like this if you want the simplicity.

Oh...the Toddy (sorry I didn't link earlier, was on mobile) is not a pour over system either. You put in grounds and water and it steeps at room temperature for 12-24 hours, then filters out the grounds to produce a coffee concentrate. Of course you can DIY cold brew without any of this, but the Toddy is just a really convenient system for it. A lot of coffee shops use an industrial-size Toddy system.

I have tried pitchers like the one you linked, but I've found that because it's not truly immersing the coffee in the water it makes a lot weaker of a cold brew, so you get less mileage for your amount of grounds, if that makes sense.

If we want to turn this into an /r/frugal thread about the absolute cheapest way to make coffee - you can get a cold brew setup at home for less than $50 (Toddy is "the original"; OXO makes a similar system). Cold brew tends to be more forgiving of low-quality beans than hot brewed, and the resulting concentrate can be kept in the fridge for at least a week before it goes bad.

I use two cold brew bags with this cold brew toddy system instead of the felt filters that come with it (they tend to clog). A pound of course ground coffee and it's delicious. Unfortunately everyone at work is now addicted to my coffee.

<--- Barista here! I second the Moka suggestion. Unless you have thousands to shell out on a shop quality espresso machine, this is the next best thing. A good grinder is key, and burr grinders are best. This is mine. Also, steaming wands on cheaper machines never work very well and are horrible to clean. All you really need to get that nice foam easily is one of these nifty milk frothers.




Most retail coffee "machines" aren't built to last and make mediocre drinks. Low-tech almost always produces a superior tasting beverage. I have a Chemex(for normal coffee), a french press(for stronger coffee), a Toddy(for iced coffee) and a Moka(for espresso).


Also, if you can, seek out a roaster that is local to your mother. They will direct you to their best beans for espresso, and it will most likely be very fresh. All the roasters I have worked with are always happy to help customers troubleshoot and tweak to their tastes as well. It's a really worthwhile relationship for a coffee enthusiast.


So, Moka, burr grinder, frother wand, a pound of beans, and you're set. She'll love it. If you have some extra cash, and she likes normal coffee, throw in that Chemex. 10 times better than an auto-drip, and uses less beans as well. :)

Get one of these Toddy Cold Brew things. Starbucks brews their cold brew in a larger one of these and it is awesome at home. Makes a cold brew concentrate, so you cut it with water when you are wanting a glass of it, so you can adjust how strong you want it. It is worth every penny and makes it a simple process. I let it brew anywhere from 16-24 hours and it is always great. Can buy cheaper beans for it too, which is nice.

I can’t refrain from commenting on this since I’ve been having the exact same thought process. As of now I cannot afford an actual espresso machine and other proper gear, and since I only have a French press, I’m considering the Moka pot. Here’s my take on this:

I’m very much a coffee nerd and I love espresso-based drinks, particularly a latte or a cappuccino. To make a good espresso shot with lovely ‘crema’ on top, you’d need around 9 bars of pressure, which can only be supplied by a proper espresso machine. Even certain ones (worth, say, $100) advertised with more than 10 bars of pressure are not very good because they lack the pressure regulation to maintain 9 bars throughout the whole 20ish second shot. The Moka pot, of course, cannot supply such pressure either. Most Moka pots gravitate around 1.5 to 2 bars of pressure, which is significantly lower than what you need. That being said, I do recommend getting one until you can have a professional setup because:

• Moka pot coffee is still delicious and much richer/stronger than other types of homemade coffee;
  
• You can make your coffee slightly stronger (to get closer to a proper espresso shot) by changing the coffee - water ratio in favour of the coffee;
  
• You can buy an inexpensive ($10-15) milk frother or use a French press to froth the milk for your tasty lattes (to use the French press to froth, pour warm milk inside and pump the plunger up and down rapidly);
  
• The pot itself isn’t too expensive and can be maintained easily.
  Without doubt, I would recommend to go for a Bialetti such as these:
  
  Bialetti 6-cup stove pot espresso maker
  
  Bialetti Venus Induction coffee maker
  
  Happy coffee making!

I almost missed it! I've got a few upgrade from my last post! Here is my gear.

From left to right:

• Bodum Bistro - Got this guy at the famous JCP Bodum Sale. For the price, I've been very happy. I'd like to upgrade but can't justify the purchase at the moment.
  
• Hario Skerton
  
• Aeropress
  
• Bialetti Moka Pot - 3 cup
  
• Melitta pour over
  
• Grosche York 350 ml french press
  
• 2 Oxo pop airtight containers - I love these and recommend them highly
  
  What's next you ask? Well with my neck paycheck, I'm buying the following:
  
  
• Bonavita Variable Temp Gooseneck
  
• Chemex
  
• This Digital Scale
  
• Clever Dripper (maybe)
  
  Any recommendations for other gear? Specifically, scale recs?
  
  Edit: Added Amazon links for anyone interested.

Get a Moka pot!!!

These are the trays I'm using: https://smile.amazon.com/gp/product/B00B9234HE/

There was a thread somewhere (that I can't find right now) that highly suggested these and that 2 of them will fit almost perfectly in the tupperware I bought for the project (https://smile.amazon.com/gp/product/B00284AG5U/).

Spice racks from amazon.....I use them myself. They're catching on so well with figure collectors the reviews are more figure than spice.


https://www.amazon.com/Copco-2555-0188-Non-Skid-Cabinet-Organizer/dp/B0036OQU56/ref=pd_sim_79_4?_encoding=UTF8&pd_rd_i=B0036OQU56&pd_rd_r=Q58BG3PWD9Q3HAF4PFHK&pd_rd_w=lSUdk&pd_rd_wg=GvC9p&psc=1&refRID=Q58BG3PWD9Q3HAF4PFHK

I also like these, two models though they're a bit more expensive.

https://www.amazon.com/DecoBros-Expandable-Cabinet-Spice-Organizer/dp/B00OLH0TGI/ref=pd_sim_201_14?_encoding=UTF8&pd_rd_i=B00OLH0TGI&pd_rd_r=E56K62B5GMSNVK4TQVCD&pd_rd_w=3iZkP&pd_rd_wg=QLUU3&psc=1&refRID=E56K62B5GMSNVK4TQVCD

and

https://www.amazon.com/YouCopia-SpiceSteps-Cabinet-Organizer-24-Bottles/dp/B01DM7WL8G/ref=pd_sim_79_9?_encoding=UTF8&pd_rd_i=B01DM7WL8G&pd_rd_r=Q58BG3PWD9Q3HAF4PFHK&pd_rd_w=lSUdk&pd_rd_wg=GvC9p&psc=1&refRID=Q58BG3PWD9Q3HAF4PFHK

https://www.amazon.com/Copco-2555-0188-Non-Skid-Cabinet-Organizer/dp/B0036OQU56/ref=pd_yo_rr_bia_t_2?ie=UTF8&psc=1&refRID=EP8DGXPVX53BY7Y3MKHC

They're cabinet organizers you can find them on amazon Copco 2555-0188 Non-Skid 3-Tier Cabinet Organizer, 15-Inch https://www.amazon.com/dp/B0036OQU56/ref=cm_sw_r_cp_api_0Fv7xbS7FRHKJ

What I used:

Cabinet - http://www.ikea.com/us/en/catalog/products/10119206/

Lighting - http://www.ikea.com/us/en/catalog/products/20119418/

Stands - http://www.amazon.com/Copco-2555-0188-Non-Skid-Cabinet-Organizer/dp/B0036OQU56/ref=sr_1_1?ie=UTF8&qid=1458739913&sr=8-1&keywords=spice+rack+copco

Setting up the lights was not difficult. There's a predrilled hole at the top of the cabinet where I ran each cable for the lights. I zip-tied the cables inside the cabinet on the shelf frames. On the next one, I might try out a different Ikea light kit. I used LED strips on this one and the front row of figures on each shelf aren't lit as well. It looks fine when the room light is on so it's not a big issue.

I'm thinking of getting a small table or something to set this on so the bottom shelf will be more visible. I have more figures to put in there but since it's on the bottom, I didn't bother and just put the belt in instead. I have an IC belt to put in as well. That will have to wait until the next Ikea trip :D

I use this on my shelf. Works great.

I've been using this to display my loose figures on my tv stand:

http://www.amazon.com/Copco-2555-0188-Non-Skid-Cabinet-Organizer/dp/B0036OQU56

It fits 18 perfectly, which is enough for waves 1 and 2 completely. Not sure what I'm gonna do when wave 3 hits, but it was 7 bucks or so at bed bath and beyond, and I think it looks pretty good for a low cost solution:

http://i.imgur.com/B7qzf4p.jpg

I don't have it myself but from what I've seen they hold about eighteen, six per tier.

Example

These are a lot cheaper, by the way.

Edit: I didn't see at first that the one you linked is expandable so what I said doesn't completely answer your question, but two of the shelves I linked put together would be cheaper and wider than one of the shelves you linked to so I would go with a couple of those instead.

Here you go buddy.

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

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

The shelf is the cheapo Room Essentials cheapo bookcase from Target ($29.99 on sale when I bought it, very Ikea-esque) and the little stairs are actually custom-made using two of these, some poster board, some cheap red fabric, and some packaging tape!

>I received the northern Brewer starter kit,

I am curious which starter kit you got, the currently on sale $99 home brew starter kit?

> Propane burner to heat up the wort faster.

FYI, My electric range tops did not work at all with 5 gallon kettles, but I am curious the take of the community on this one, I personally use a induction cocker Duxtop 1800, and 5 gallon stock pot and it works pretty fast to boil, and I have been able to walk away for 30 minutes while boiling the wart without fear. I assume the gas would not be able to set and forget. I have done a few whole grains with a brew bag, and that worked really well. Did my first saach' rest whole grain, and the temperature settings on the Duxtop didn't seam to work well enough for that. I am looking to find a way to insulate the pot for the next brew, to see if that fixes this problem.

Induction countertop stoves are really cheap anymore, you might do that instead if you've got a pot that will work with it. This is the first one to come up on Amazon, and its only 50 bucks https://www.amazon.com/Duxtop-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM/

Can't say I know much about this at all, but using the same source of energy for both purposes makes sense in the winter- not so much in the summer.

Maybe a hybrid system would work? Propane or (my preference) wood heat in the winter which you could cook on, then use an inductive heating element in the summer. Induction is fairly inexpensive nowadays for a stand-alone element and very, very efficient.

Here's the first one that pops up on amazon:
http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=sr_1_4?ie=UTF8&qid=1412981855&sr=8-4&keywords=inductive+heater

EDIT: Now see? Here is the difference between a pyramid of greatness and a simple gudgeon pin. A gudgeon pin has no clue how to format a hyperlink. shuffle...shuffle...

Just get an inductive cooktop.

https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_api_X96Azb5Q4FVFH

Another option is an induction cooker. These won't be quick, but they'll do better than your stove. Note that while it's less power than a typical large electric stove element (1800 watts vs ~2200 watts), it is far more efficient because it sends all the heat to the pot rather than a lot being lost to the surrounding air.

If you check this blog, in the comments he said it took 1hr and 15min to get 6 gallons to a boil starting at 85. If you used full hot tap water at 120 or so it would probably get that down under an hour. Or you could try to find a more powerful induction burner but that might get expensive.

One key note, induction cookers require a pot with some iron content. Easiest way to tell is use a magnet, if it sticks to the pot it's good to go. Aluminum is right out, but many stainless steel pots will work.

Did you mean to do [this](https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_k2vQzbMYTNDC2 "Secura 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold")?

[this](https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_k2vQzbMYTNDC2 "Secura 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold")

> We don't even use her kitchen unless we need to boil something.

We got a countertop induction burner to test-drive before we risked a bundle on an induction range. They're efficient, they don't throw off a lot of waste heat, and they're not bad at boiling and simmering. Ikea sells a range of inexpensive induction pots and pans.
There's also electric kettles. Alton Brown regularly misuses his to great effect.

We bought this one:

Secura 8100MC 1800W Portable Induction Cooktop Countertop Burner, Gold https://www.amazon.com/dp/B0045QEPYM/ref=cm_sw_r_cp_apa_HfKZzbBBBGTZ8

It's not as good as gas, but it's pretty good. The only thing is you need pots that are compatible...iron or stainless steel (it works with magnets and whatnot)

How about an induction burner?
https://www.amazon.com/Duxtop-8100MC-Portable-Induction-Countertop/dp/B0045QEPYM

This would essentially give you a stove right on the countertop.

It's been a while since I used an electric range but I think the induction heats the pan much faster. Mine cook top can heat it to a certain temperature or by power level, both seem to work well.

One minus is that doesn't like to simmer at a very low temperature. It may be me doing something wrong but I don't consider it too much of a problem. I would definitely buy another to replace it if this one broke.

This is the cooktop that I have
https://www.amazon.com/gp/aw/d/B0045QEPYM

I got this one a few months back - no complaints! http://www.amazon.com/Chromium-Crusher-Tobacco-Lifetime-Warranty/dp/B00700W0TW/ref=sr_1_1?ie=UTF8&qid=1404247532&sr=8-1&keywords=grinder+chromium+crusher

Nah. They are 100% legal. This Chromium Crusher is pretty good, I can attest to its durability and general quality Chromium Crusher

Edit: If you are really worried you can look up your county's paraphernalia laws but I'd say dont bother. Also, Im assuming you are in the US

Chromium Crusher 2.5 Inch 4 Piece Tobacco Spice Herb Grinder - Gun Metal https://www.amazon.com/dp/B00700W0TW/ref=cm_sw_r_cp_api_XxwKybBGCMTA5 I feel you man, I bought this grinder over a year ago and she still works like a charm

Why not get a grinder?

CHROMIUM CRUSHER

I've owned two of these things and they are the shit.

Sharp, durable, tight screen, magnetic lid, cheap...

I can't really find any downsides with it other than after awhile of usage the outside turns from silver to copper... big whoop.

Chromium Crusher - $11 on Amazon. Have had it for years and I have no complaints!

Chromium Crusher 2.5 Inch 4 Piece Tobacco Spice Herb Grinder - Gun Metal https://www.amazon.com/dp/B00700W0TW/ref=cm_sw_r_cp_apip_XepYEUkxuNkaP

Here you go

https://www.amazon.com/dp/B00700W0TW/ref=cm_sw_r_other_awd_HPePwbECCDRYY

http://www.amazon.com/Chromium-Crusher-Piece-Tobacco-Grinder/dp/B00700W0TW/ref=sr_1_3?ie=UTF8&qid=1449185667&sr=8-3&keywords=grinder

I dunno how to do stuffs on mobile. But the chromium crusher is absolutly amazing.

https://www.amazon.com/gp/aw/d/B00700W0TW/ref=mp_s_a_1_3?ie=UTF8&qid=1473830073&sr=8-3&pi=SY200_QL40&keywords=grinder&dpPl=1&dpID=5136GIfe1AL&ref=plSrch

Bam.

I'm going to recommend Amazon. that's where I've bought my last 3 grinders.

Heres one that has lasted a while for me. https://www.amazon.com/gp/product/B00700W0TW/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

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.

Or, if you want to do it for $10, https://www.amazon.com/Tovolo-Sphere-Ice-Molds-Set/dp/B007ACTN54

Ha ha. Fair. These are pretty money, if you're looking for something different.

Tovolo Sphere Ice Molds - Set of 2 https://www.amazon.com/dp/B007ACTN54/ref=cm_sw_r_cp_awd_8QxjxbH7W35D9

These sphere ones keep showing up on Amazon's Lightning Deals for $7 or so. I bought a pair and think they're pretty neat, of course my ice is never as clear as I want it...but that's not the mold's fault.

Amazon has a set of 2 2.5" ice sphere molds for $10.99. How is this kickstarter necessary?

Here are the ones I use.

These things are fantastic. Get you some.

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?

Came here to say that.

They're sold on Amazon; 2 of em for $10.03. Plus free shipping if you have Prime.

Adagio has a pretty good teapot/tea sampler to start out with. This:

http://www.adagio.com/gifts/holiday_ingenuiTEA.html

is what I use. I also recommend buying a programmable electric kettle since different varieties of tea require different water temperatures. I have this:

http://www.amazon.com/Hamilton-Beach-40996-Programmable-1-7-Liter/dp/B0083I7THI/ref=sr_1_52?s=kitchen&ie=UTF8&qid=1395218831&sr=1-52&keywords=electric+kettle

and it's been amazing. I drink mostly Oolong and green teas, so I wanted something that had temperature control.

The best way to find what your preferences are, and to understand your palate is to try what sounds appealing to you. Adagio is a pretty good place to start. :)

Hey there--if this lucky individual is really into tea and interested in learning more/expanding his/her palate, then I'd highly recommend starting with something like this ["Discovery Collection"] (https://redblossomtea.com/products/discovery-collection) or the ["Green & White Collection"] (https://redblossomtea.com/products/green-white-collection) from Red Blossom Tea Company, based out of California. Pair it with a cheap tea basket from Amazon (~$10.00USD) and call it a day! If you're really feeling generous, then I'd also pick up this ["Hamilton Beach Programmable Kettle"] (https://www.amazon.com/Hamilton-Beach-40996-Programmable-1-7-Liter/dp/B0083I7THI/ref=sr_1_13?s=kitchen&ie=UTF8&qid=1511811952&sr=1-13&keywords=variable+temperature+kettle) from Amazon if he/she doesn't already have a kettle. Hope this helps!

A lot of people like this one from Hamilton Beach if you can spend about $10 more. https://www.amazon.com/Hamilton-Beach-40996-Programmable-1-7-Liter/dp/B0083I7THI

Quick Google search returns this one. It also has some preset temperatures and a hold function. I haven't tried it but it was the first thing that came up.

Google "programmable kettle" and you'll get some options.

You could also go with a smart plug and put a timer on that, just plug into the outlet (outlet turned off), turn on the kettle and set the plug to turn on at a certain time. If you get a smart plug with power monitoring it can also notify you when it's done.

http://www.amazon.com/Hamilton-Beach-40996-Programmable-1-7-Liter/dp/B0083I7THI/ref=sr_1_1?ie=UTF8&qid=1420989185&sr=8-1&keywords=programmable+kettle

your mug is fine just the way it is, but it is better to heat tea in a kettle (electric or stovetop) to avoid superheating it and causing an explosion of water in your face.
https://www.youtube.com/watch?v=1_OXM4mr_i0

http://www.amazon.com/Finum-Brewing-Basket-medium-black/dp/B000I68NCS/ref=sr_1_1?ie=UTF8&qid=1420989221&sr=8-1&keywords=tea+filter+basket

these are highly recommended.

.

https://www.davidstea.com/

Davids tea has AWESOME "dessert teas" which is what I think you are looking for.

They also have some KICKING tea mugs with stainless steel infusers that are similar to the finium, but they also come with a lid doubling as a coaster for the filter.

I don't typically sweeten teas unless they scream for it, so i can't help you there.

https://www.amazon.com/Hamilton-Beach-40996-Programmable-1-7-Liter/dp/B0083I7THI/

I use this one and it gets the job done

You could always get something like this http://www.amazon.com/Hamilton-Beach-40996-Programmable-1-7-Liter/dp/B0083I7THI

It's probably not very quiet but it has a timer and you could literally pour a cup of tea when you wake up.

I use this Hamilton Beach kettle. It can be set to between 150 (I think) to 212 degrees, in 5 degree increments. My only real complaints are that it is kind of loud, and there's no alert to let you know it's done heating (although it gets much quieter once it's finished).

I use the Hamilton Beach Variable Temp. Electric Kettle . I drink a lot of varietys of tea that require different temperature. If you just drink black tea, or just aren't that serious about tea, a tea kettle would be fine. You can find simple ones at super markets. And you do not put tea in tea kettles. Those are tea pots. And sometimes they arent even required. When I drank loose leaf tea casually (without any gongfu (chinese) teaware) i just used two cups, poured the water in one cup with the tea, and poured the water out with a strainer into the other cup.

I've used this almost every day for a year without issue. Variable is the only way to go.

I have this one:

http://www.amazon.com/gp/aw/d/B0083I7THI/

I actually bought one of the Amazon warehouse ones for like $28 or so. They come and go.

So far, it heats the water quickly and works pretty easily. I haven't verified the temperature independently, but I'm honestly not that exacting (/r/coffee blasphemy, I know).

The LCD interface to set the temp and other things is pretty confusing. I pretty much just fought through it, set the temp to 195 (what I like my aeropress at) and then have left it alone. Now I just hit the on button, it heats up and holds for an hour.

Possibly my only complaint is a gooseneck would be nice, but I mostly do aeropress, not pour over, so I just am careful with the pour and don't have any issues.

Sous Vide - $100

Basically, it's a precisely controlled water-oven, where it keeps water at a very precise temperature. Your food goes in a vacuum sealed bag (or use water-displacement method). You can make some amazing rare steaks, or make cheap cuts of beef turn out tender and juicy with a long-term cook (24-72 hours).

It's also good for cooking a variety of other things, where precision temperatures, and ensuring something is fully and evenly cooked are important.

I have zero complaints about the above Sous Vide linked. If you want something a little pricier, the Joule ($200) is a very nice one.

Vacuum Sealer $70

Vacuum Sealer Bag Rolls $18

This vacuum sealer is okay, no real complaints. Seems like there are probably better ones, but probably not at this price point.

A grill works great for finishing meats after sous-vide them (they're fully cooked at that point), but some people use a food-torch, like this one to finish after sous-vide.

A meat thermometer is also very important/useful for ensuring you don't overcook meats. Always use a digital thermometer, not a mechanical one, and preferably one with good ratings.

Digital Thermometer ~$10

An electric smoker is another good option if you're into that.

Not OP, but:

torch

tank (can be had much cheaper at any home supply or hardware store)

Searzall

I brew my own coffee! I have this stovetop espresso and I buy ground coffee beans from Peet's coffee in UTC. I usually get medium french roast. Sometimes I'm in a rush and buy coffee from Peet's (their americano is better) but I can do starbucks too :|

You could probably even get by with a Moka Pot, a solid burr grinder, and an electronic milk frother for when you want a hot mocha instead of iced. $30 for the moka pot, $150 for the grinder, and another $120 for the milk frother (optional) and you've got a setup cheaper than a superautomatic (albeit, more manual effort required).

I'm a strong advocate against pods, because the single-use pods are incredibly wasteful (from an environmental perspective), and price-per-pound of coffee, very overpriced. You could buy a re-usable capsule, but I feel that kind of defeats the purpose of the "convenience".

\ A moka pot doesn't produce "true" espresso, but you can make a very concentrated cup of coffee with it. And considering how quickly Starbucks pulls their espresso, you're probably not far off in flavour.

Same exact thing here. Drinking a cup of coffee after a night of whiskey was a coin flip as to whether or not it would trigger a full blown panic attack, which I'd deal with by--you guessed it--pouring myself a drink, even if it was before noon.

Very much enjoying the ability to enjoy a nice cup of tar-black Italian roast every morning.

Also if you've never had one of these before, invest in one. It's a pain in the ass to make coffee with it, but it's PHENOMENAL:

https://www.amazon.com/Bialetti-6-Cup-Stovetop-Espresso-Maker/dp/B000CNY6UK

I took this review from Amazon for when I purchased my first moka. This is the only way I ever use my moka and it is delectable!

1. In Italy this is NOT called an espresso machine, but a Moka machine. An espresso is what you would drink in bar made with a steam or high pressure machine with the crema on top.
   
   
2. Smaller size Moka machine tend to make better coffee.
   
   
3. Never wash the Moka with detergents, just rinse it under tap water
   
   
4. You've gotta use it often for a good coffee.
   
   
5. If you haven't use it in a while, make a weak coffee ("lungo") and discard
   
   
6. DO NOT put the MOka in the dishwasher.
   
   
7. Use drinking water. Avoid tap water especially if very chlorinated
   
   
8. Never compress the coffee.
   
   
9. For a strong coffee fill the filter with ground coffee and make a small cupola that slightly protrudes beyond the rim. Do not press down.
   
   
10. For best coffee, heat at very low heat. It's ok if it takes 10min.
    
    
11. As soon as coffee reaches the top, remove from heat
    
    
12. Do not let the coffee boil
    
    
13. Use good quality coffee, not too strong, medium grind (try Illy for a good commercial brand)
    
    
14. Sip while still hot, enjoy!
    
    
15. (Added Nov 2012) - Wait until all the water has reached the upper chamber before removing from the heat. You will be able to tell by the sound (takes some practice) or simply visually. As soon as no more coffee reaches the upper chamber remove from heat. Do note let the coffee boil. With practice, you may remove from the heat even sooner, by just using the residual heat in the lower chamber.
    
    
16. (Added Nov 2012) - Some times you may put too much coffee, or the coffee is too finely ground, or it's been packed too hard. In all of these situations, the end results is typically that the coffee struggles reaching the upper chamber. You can tell by the spouting noise occurring too early, the foam occurring too early, and how slow the whole process is. You can try increasing the heat if that helps. However, you will likely end up with a coffee that is too bitter and tastes burned. Back in the old days, this was dangerous business with many machines exploding (they had no safety valves). Regardless, your coffee is ruined and I would suggest removing it frmo the heat immediately, let it coold down and starts all over.
    
    
17. (Added Nov 2012) - What kind of coffee should I use? Experiment, experiment, experiment! Here are some tips I have learned by experimenting. Until you become confortable with the operations of the machine, you can use a good commercial brand like Illy (although it's quite expensive). I wouldn't want you to blame the machine, just because you happened to use a bad coffee. Then start trying different varieties from different roasters. If there are independent roasters near you, why not giving them a try? I haven't had good experience with roasts marketed towards Espresso machines (I find the roast too excessive). Try to buy whole beans and grind them yourself. I find the cheap and popular brands pretty bad for Mokas, even if they happen to make good American style brews. I have had pretty good luck with small roasters and Colombian varieties (or Costa Rican). I have also had outstanding African coffees (Ethiopian). Unfortunately, I found they are seldom consistent.
    
    http://www.amazon.com/gp/aw/review/B000CNY6UK/RAK1DGKYEF0GQ/ref=mw_dp_cr?cursor=1&qid=1408335688&sort=rd&sr=8-5

Generally for a Moka Pot, the Bialetti 6-cup is touted as the standard here. Spotted that there will be a "lightning deal" on it on Amazon tomorrow (in 17 hours). Just dropping the link here so if someone is interested in trying it out, it may be a good time to do so.

http://www.amazon.com/gp/aw/d/B000CNY6UK

Hopefully this doesn't clash with bullet #4 as I don't want to make a thread about it. Otherwise, feel free to share Moka recipes.

with something like this

Almost all of the Keurigs and other K-Cup brewers will dispense just hot water, you just press the brew button without a K-cup in the brewer.
This is a reusable K-cup for using your own coffee.

Some other things to consider, is cup sizes and water capacity. Most brewers have more options on how much water to dispense for a cup of coffee. Which is handy when you want to make smaller or larger cups of coffee. Along with that, some have larger hoppers that hold water before it gets heated for making a beverage. The only real benefit of a large water tank is you don't have to fill it as often. If your boyfriend is only a light coffee drinker, the tank size wouldn't matter too much as it wouldn't get drained that often anyway.

All that being said, This is probably the least expensive one, only does 8 ounce cups, only holds enough water for one cup.

Something like This is your typical Keurig, 3 cup sizes (6,8,10 oz), 48 oz water reservoir

Personally, I have a model very similar to This one except I bought it from Costco. You can set it to automatically turn on and off in the morning on a timer, 5 cup sizes (4,6,8,10,12 oz) and a 72 ounce reservoir.

I would recommend looking at Costco, Bed Bath and Beyond, Target, etc. because you occasionally run into some deals. Good Luck.

Well roasted coffee and one of these

I think this is what you're talking about: refillable K-cup

They have a kurig insert that works with that brand that you can fill with any bagged coffee. Saves way more money.


In case anyone is interested. Target also has another brand but same idea.


http://www.amazon.com/Keurig-K-Cup-Reusable-Coffee-Filter/dp/B000DLB2FI

I use a Keurig
(http://www.google.com/products/catalog?q=keurig+machine&hl=en&safe=off&prmd=imvns&bav=on.2,or.r_gc.r_pw.r_cp.r_qf.&biw=1280&bih=821&um=1&ie=UTF-8&tbm=shop&cid=4330306323317567334&sa=X&ei=yn0aUPHyJeHo6wG2uoHYCw&ved=0CIgBEOUNMAA)
for times when I'm working on a project and just want to hit a button every few minutes and receive coffee and mornings when I'm desperate to get out the door. (This is changing, but it's the reason I got a Keurig and the logic has held up for quite a while.)

Main suggestion I'd give is to get one of their new system: http://www.keurig.com/vuesystem

-The cups contain more coffee.

-There is more selectability when it comes to size and brew strength.

-The cups are recyclable.

-If you like strong coffee, traditional Keurigs can't brew a full mug of it from one Kcup. Your cost skyrockets and convenience goes way down if you use two. The new ones are supposed to be better in this regard.

-Keurig and affiliated coffee makers are going to transition more and more to supporting the Vue over time. Selection still sucks for it in most grocery stores, but the balance is already tipping.

-Supposedly, it's easier to make your own cups with coffee that you like. If you do buy a 1st gen system, I'd recommend not buying the "Keurig My K-Cup". (http://www.amazon.com/Keurig-K-Cup-Reusable-Coffee-Filter/dp/B000DLB2FI) I tried and tried but could not get any reasonable brew strength from it. Looking online, this seems to be a common problem. Again, if you do get a 1st gen system and want to make your own cups, look at some of the various products offered online or tutorials on how to reuse a regular Kcup.

-Also, if you buy a 1st gen system, look for brands that advertise "Extra Bold". Anything less will taste very watery on the largest cup setting.

-Don't buy tea with it. Complete waste of money. I never understood why they even bother. The quality is no better than bagged tea of the same brand and, if you want better; loose tea with a metal tea ball and a hotshot with an automatic start is just as convenient.

• Make sure that you get one with a programmable on/off timer. If you leave it on all the time, it costs a fortune in power. If you have to turn it on and wait the couple minutes for it to heat, the convenience factor is just about gone.
  
  In any event, good luck!

300$ is top of the line stuff, you should be able to find stuff under 100$ pretty much everywhere. Have you checked Amazon, Walmart or similar? For example I have a no name SS from Macy's I bought almost 15 years ago and it cooks perfectly, still in pristine shape. I think I paid like 30 bucks for it.

Otherwise if you want a one size fits all nonstick pan to hold you over, Cook's Illustrated rated T-Fal their top pick. It's 26 bucks on Amazon US. It's a great pan!

https://www.amazon.com/T-fal-Professional-Nonstick-Thermo-Spot-Indicator/dp/B000GWG0T2/ref=sr_1_1?ie=UTF8&qid=1483926536&sr=8-1&keywords=nonstick

I believe non-stick cookware is one of the items where BIFL doesn't really exist. ANY non-stick surface is going to suffer wear.

Still, T-Fal Professional line I think was a America's Test Kitchen best pick. If you're willing to use something a bit bigger here's the 12" Skillet for $24.99. Mine's lasted me three years and is just now probably needing a replacement.

Don't buy expensive ones. I treat mine well but expect to replace them once a year or so. I only purchase restaurant type pan at supply places (or at Sams Club) so they only cost $30 or $40.

I have been testing out this T-Fal Professional 12" fry pan which got a top recommendation from Cooks Illustrated. It's been a super performer and it's only $30. So far not a single scratch although I only use plastic utensils and hand wash. It's only defect is that the bottom is slightly convex so oil has a tendency to slide to the edges rather than stay flat on the surface.

If they lasted 2 or 3 years I'd be very happy.

IMHO all the posts about using other types of pans are not reasonable. There's nothing like a non-stick pan for many types of food prep. I have no problems using them.

Why not just eat cheese and meat roll ups for breakfast? Take a slice of deli meat and a slice of cheese and roll them up. Salami and mozzarella, ham and cheddar, roast beef and provolone etc.

You could also make a cheese omelette the night before and under cook it a little so it doesn't overcook when you reheat it. This 8 inch pan the best omelette pan I've used.

Alton Brown's I'm Just Here for the Food is a great primer on the science of cooking. I read it in culinary school, and it was a great distillation of the main concepts (which cuts are of meat are good for braising, searing, roasting, etc. and how to properly perform each technique). If you end up enjoying Alton Brown's style, I would also recommend Fish on a First Name Basis for fish cookery. Lastly, Cook's Illustrated is a wonderful resource on food and cooking. The yearly online membership is only approx $25, and you get access to all previously published recipes and equipment reviews.

In terms of equipment, the knife I personally use is the Victorinox 10-inch chef knife. Japanese steel is great and all, but for the same price you could get this knife, a good electric knife sharpener, and a honing steel and still have some left over. The best knife is a sharp knife after all. I would also highly recommend a T-fal non-stick pan for a solid multi-purpose first pan.

Finally, for an herb garden, I generally try to aim for either expensive or infrequently used herbs for indoor gardening. The reasoning behind growing expensive herbs is pretty straightforward. I primarily grow infrequently used herbs to avoid wasting what I wouldn't use up when cooking (as you mentioned is oft a problem). In my region, basil, sage, thyme, tarragon, and oregano would all be good candidates to grow. Parsley, cilantro, and bay leaf tend to be cheaper at the market in my area, so I usually just purchase those.

I know this will sound callous, but, you live and you learn. $120 non-stick pans just aren't worth the extra money. The nature of the beast is that, unlike a hardened metal like stainless steel, or a super thick metal, like iron, your non-stick coating will wear out. Maybe it was overheated and the non-stick surface doesn't release as well or maybe it just starts flaking off.

Whatever the case, I regard my non-stick cookware as near-disposable. As such, I wouldn't worry about buying a primo non-stick pan. America's Test Kitchen ran several pans through a gauntlet of tests and rated the Inexpensive T-Fal 12" pan as one of their favorites, so you have that veneer of scrutiny. I have a similar pan (older from TJ Maxx) and it works well for what it is. Higher end pans will likely be thicker with a layer of less heat conductive metal in order try help maintain a steady temperature. All aluminum pans will have far more hot spots and make it easier to burn food.

I always say to never buy a set. I think you pay too much for things you will not use.

I would say you only really need 4 things:
A good non-stick skillet. Tfal has a great 12in non-stick oven safe skillet for only around $35. Necessary for cooking fish and eggs.

A good dutch oven. I suggest an cast iron enamel. Tramontina makes a great 6.5 qt dutch oven that WalMart sells for only $65. Perfect for soups, frying, pasta, and even roasting.

A stainless tri-ply saute or skillet. I recommend one that if fully clad, but those usually run >$100. One with a tri ply base should work. You can fry, saute, brown, and do just about anything in one of these. This is my primary pan.

Finally, a large (4qt) stainless saucepan. This is for any sauces, some frying, potatoes, and lots of other things.

Just get this. ATK recommended it and it's all you'll need. If it ever wears out I'll buy another.

http://www.amazon.com/gp/product/B000GWG0T2

Except for the whole part where anyone, who has any basic knowledge of cooking, knows you can get scratch-resistant non-stick pans (https://www.amazon.com/gp/product/B000GWG0T2?pldnSite=1&th=1). Teflon itself isn't scratch resistant.

I highly recommend this non-stick pan. It was featured in Cook's Illustrated magazine as their top pick for inexpensive non-stick pans.

My go to budget conscious suggestions are: Hario Mini Mill + Aeropress or French Press of your choice.

$32 Hario Mini Mill

$26 Aeropress

$20 French Press

not a french press, but i recently bought an aeropress. i have to say, it makes tasty coffee.

If you get the chance you need to give an aeropress a try. Very different flavor profile, and you get your fix quickly. I absolutely love mine.

Another relatively cheap alternative is the Aeropress. One reason I like it more than pour-over is that it can make espresso-strength coffee for when I don't have time to sip a full cup.

This is way under your budget but I have an Aeropress.

I find that filter coffee gets bitter because the water stays in the grounds for too long. Same with french press (though I still like it). It's also way quicker than a stovetop espresso maker, but still tasty.

I buy coffee beans from wherever I can. I like columbian, but with the aeropress you need to go for espresso (ie fine) ground stuff so you might be more limited if you're buying it pre-ground.

I end up buying lavazza espresso ground stuff. In the blue tin.

We use these and they are great.

I use a Finum brewing basket and get virtually no dust. Even with yerba mate, much of which is finely powdered, I don't get too much residue. (On the other hand, the mesh is fine enough that it gets a bit clogged when I drink a lot of mate.)

First a tea clamp is not very good, you should get an infuser like this the clamp will not let leaves properly infuse. You can use that in a teapot just make sure you use enough tea (usually one teaspoon for one cup).Also a lot of teapot come with an infuser if you don't already have a teapot.

As other people said keep exploring what you already like so more green you could try more Japanese green or some Chinese green like Longjing (Dragon Well) and more Oolong but without knowing what Oolong you tried its hard to recommend anything.

Matcha is usually not bitter at all so my guess would be that your water was too hot you should try again with colder water (around 70°c)

I would recommend getting a single cup strainer like this one. I personally don't like grandpa style as I want more control over steeping times. I would buy that strainer, throw about 1 tablespoon of leaf per 8 oz of water into it, and pour water over it, then take out the basket once you're done steeping.

This looks identical to the Finum basket which is five bucks cheaper on amazon. I highly recommend it. It's the best infuser I've tried and I make loose tea every day.

Edit: Just weighed mine. 1 oz. with the top, 0.65 oz. without.

Steeping = leaving your tea leaves in hot water so you can get the flavour (and the caffeine) out of them. Different teas do best with different temperature and times. For green tea, you want around 165°F for 1 minute, or check the instructions your tea comes with. Adjust to your liking.

You can use teabags or "loose leaf", which is when the tea leaves come as they are. Both are easy to use and loose leaf can be cheaper, especially if you know where to look or order online. If you do decide to use loose leaf, you will need some kind of basket strainer or other infuser, to hold the leaf while it steeps so that you don't get bits of tea leaf in your cup. My personal favourite is this Finum Brewing Basket.

You don't need to use a teapot. I just brew and drink my tea out of a mug. The teapot I have is only used if I'm sharing tea with someone else.

For brands, check out the User's Choice list from the wiki. I started off buying from Adagio and Upton. Nowadays, I buy from Adagio, Verdant Tea, O-Cha, and Yunnan Sourcing, but all the shops in that list are good ones. As for supermarket brands... I don't really like any of them, because I don't like flavoured tea, and those non-flavoured teas tend to have been on the shelf long enough that they're a little stale. (Also I have a huge backlog >_>)

Some green teas worth trying out:

• Chinese Dragonwell a.k.a. Longjing
  
• Chinese Jasmine Green Tea
  
• Japanese Sencha
  
• Japanese Genmaicha (this is green tea with toasted rice added, great when it's cold out)
  
  Hope this helps.

There is a whole world of gadgets you can get to make tea in! Our FAQ is really helpful here If you are just stepping into loose tea an infuser mug like this is a good place to start. They're not super expensive and they make tea just for you and if you decide you are done with tea forever you have a nice mug. This is a good one too.

Teapots come in a ton of shapes and sizes, I'd pick something that 1. Is not too big (cups of tea should be small not big imo) 2. Won't break easily 3. Is easy to clean.

Give this a read while you're at it.


EDIT: Points 2 and 3 mean stay away from glass pots if you're clumsy like me and is made of a material that won't degrade and absorb like plastic. Good old ceramics are your best bet unless you know what you are looking for in a clay pot.

I have two Finum brewing baskets: one for home, one for work.

http://www.amazon.com/Finum-63-421-50-00-Brewing-Basket/dp/B000I68NCS/ref=pd_sim_sbs_k_2

First off, water matters. So if you live in a place with really hard water, consider getting a filter or bottled water.

Second, you can use anything to boil water in. Doesn't matter if it's a kettle on a stove or a tempered glass cup in a microwaver.

Third, temperature REALLY matters. Brewing green tea for example at 212F is going to make the tea very bitter.

You can brew the tea in anything really. However, if you're using loose leaf (which I recommend you do; tea bags are low quality mostly) you should get a strainer or a brew basket like this: http://www.amazon.com/Finum-63-421-50-00-Brewing-Basket/dp/B000I68NCS. Do keep in mind that steeping time matters as well. So use a timer or a clock or your phone to keep track of time.

I have 2 Lodge 5q "combo cookers" I make all of my bread in. I prefer a combo cooker because I put my bread on the preheated skillet side and put the pot on top as the lid, this way you don't have to reach down the sides or flip a hot loaf out of hot Dutch oven.

https://www.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K

Thats the fun part :)

currently I'm looking into getting a dutch oven / skillet combo to reduce the types of pots/pans.. like this https://www.amazon.com/dp/B000LEXR0K/ref=psdc_289818_t1_B01C4MPTWK

Dutch ovens are the bomb.

https://www.amazon.com/Lodge-L8DD3-Double-Dutch-5-Quart/dp/B000LEXR0K

This one has a lid that's also a skillet. It's pretty cheap too and will last long after you're dead.

I keep recommending this one:

https://www.amazon.com/dp/B000LEXR0K

I have a different 5 qt Lodge that is a good size for the loaf you're looking to bake. I like this one more because you can bake the loaf in the lid.

The following is link to a old school crock pot called a dutch oven.

http://www.amazon.com/Lodge-L8DD3-Casserole-Skillet-5-Quart/dp/B000LEXR0K/ref=sr_1_4?ie=UTF8&qid=1373772660&sr=8-4&keywords=dutch+oven+ceramic

The Lodge Double Dutch may be what you're looking for. The lid flips over and can be used as a skillet/frying pan, although it doesn't have a long handle.

Also, look into using your slow cooker as a rice cooker (google for instructions). If you're cool with the results, you can drop the rice cooker and get that wok.

I'm still learning but I do have some comments for you. Regarding the salt + 50g water - keep that step as is. You need that extra bit of water to get the salt to dissolve and mix into the dough.

One thing I've done to help with shaping (my nemesis) is reduce the water content. You won't get exactly the same crust and crumb, but no one will know and it still tastes fucking amazing. Try 50g less and see how that goes. I also use a LOT more flour than recommended with shaping. I kept losing surface tension from the dough sticking to my hand or bench scraper and it would have a massive impact on how my bread turned out l. Sad and deflated bread from that. I also watched a ton of videos on shaping and tried a bunch of different techniques until I found what worked for me.

I do my bulk fermentation on the counter, shape, put into bannetons and then fridge overnight. I don't think that part makes much of a difference.

Last tip: transferring the dough to the hot as hell Dutch oven. Get a Dutch oven that has a lid that doubles for a pan like this one. Then you can bake in the smaller side and don't have to put your hands near the tall sides. I also flip my dough out of the bannetons onto a parchment lined pizza peel. I slash it there and then drag it from the peel to the Dutch oven using the parchment. Lid (the big side) then goes on and you're good! Preheat the lid next to the bottom too so you don't have to lift if off, add bread, and then put it on. Saves one very hot step from the process.

Ok. One last last last thing. Slashing. I sucked at this for a long time. Asked on here and someone told me speed is key and they were absolutely right. Watch a few videos of professionals and you'll see they make the slashes very fast and don't meet a lot of resistance or drag from the dough.

G'luck!

Soooo jealous right now.

I've been trying to do that same thing with this.

I have 2 of these https://www.amazon.com/dp/B00284AG5U?ref=yo_pop_ma_swf

They fit 2 cedar trays perfect. Looking for something a little bigger. Yours looks like a great option. How big a boveda do you need for yours? 320g

AHA I see the confusion now.

No it's rare that anyone uses your simple "leftovers" type tupperware since they're small.

I have two of these https://www.amazon.com/dp/B00284AG5U/ref=twister_B01LZTCKQ1?_encoding=UTF8&psc=1 in the 232oz size and one in the 168oz size.

So generally you can get them holding similar amounts to what you'd get a humidor for. Really for me Humidors are all about looks/presentation. And that doesn't matter for my purposes so I went cheaper/easier with the tupperdors :)

To chime in with the other people suggesting food storage or travel humidor type products:

Food storage is cheap and offers lots of sizes. My personal favorite is the Sistema Klip It as they have separate hinges (as opposed to molded in "living hinges") and a gasket that can be removed for cleaning.

The downside to any food storage option is durability and how secure the cigars are inside. Unlike dedicated cigar products, they won't have the grooved foam to help secure your cigars in the lateral direction.

Travel humidors are basically hard plastic cases. One brand used to be owned by OtterBox, if that gives you a sense for the material. Many of them look like Pelican cases, but they tend not to have the pressure relief system or be of the same quality plastic as a Pelican. Some common brands are Cigar Caddy and Herfador. They are certainly more rugged than food storage but are more expensive for their storage space. However Field Supply has fairly regular sales on some similar cases.

[Here](http://www.fieldsupply.com/blackwatch-case-layered-foam-1.html] is an example of the 40-count travel humidor they sell. It went on sale for $20 instead of the $32 it is normally at a bit back, but at the time I decided that I didn't need another travel humidor, so I bought the Two-Pistol Case instead. If you notice, they are the exact same case, just with different foam. It's a nice case, although I will say that the material is not up to the same level durability of a Pelican/SKB/ect level of case, but it was also about 1/3 to 1/4 of the cost.

Just keep in mind that while travel humidors give a listed number of cigars, that only holds true for a certain ring gauge and below. Larger cigars will take up more space and you'll lose capacity.

Tray +
Tupperware

Obviously the capacity is dependent on the size of the 'gars, but I'll probably keep it to 25 max as that's the recommended limit for one large boveda pack.

Sistema 1870 Klip It Collection Rectangle Food Storage Container, 236 Ounce https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_api_oR38BbBVG7BAC

Spanish Cedar Cigar Tray, Adjustable Divider, Fits Large Humidors, Made with Solid Spanish Cedar, by Quality Importers https://www.amazon.com/dp/B00B9234HE/ref=cm_sw_r_cp_api_XR38BbE0CTEK8 X2

Boveda 65% RH 2-Way Humidity Control for Cubans, Oily Wrapper Cigars & Wooden Humidors, 4 Count 60-Gram Packets (Humidifier/Dehumidifier)-by Boveda Inc https://www.amazon.com/dp/B077KVC1VY/ref=cm_sw_r_cp_api_oS38BbFS9D5MD

Inkbird ITH-10 Digital Thermometer and Hygrometer Temperature Humidity Monitor https://www.amazon.com/dp/B0140UC9XQ/ref=cm_sw_r_cp_api_MS38BbMD8GPNV

That should do it, cedar trays are optional but I found that they helped keep things organized

When starting out always go for the tupperdor route. It doesnt matter what the environment is the cigars remain the same rh.

​ The default setup for a new cigar smoker is this: Systema container | cedar tray | Boveda 65 | Hygrometer. You could get away with not buying the hygrometer as long as you use the Boveda's but It's always good to know the rh. Other recommendations: The Cuban Crafters Perfect Cutter and another great tool to have is the PerfecDraw, not cheap but worth every penny.

Sistema 1870 Klip It Collection Rectangle Food Storage Container, 236 Ounce
https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_api_i_xak2BbAQVTK1E

https://www.amazon.com/Sistema-Collection-Rectangle-Storage-Container/dp/B00284AG5U/ref=sr_1_1?ie=UTF8&qid=1503683479&sr=8-1&keywords=sistema+29

and 2 of these

https://www.amazon.com/Spanish-Cedar-Tray-HUMI-TRAY-Cigar/dp/B00B9234HE/ref=pd_bxgy_79_img_2?_encoding=UTF8&psc=1&refRID=3YGCGA1TVC6CC7YW1124

with a couple boveda and you're all set. There has been some bru-hahah about moldy trays but mine arrived just fine.

Here's what I use. Saw some recommendations here, and skimmed the Amazon reviews to see lots of people using this setup too.
Container https://www.amazon.com/gp/product/B00284AG5U/ref=oh_aui_detailpage_o07_s00?ie=UTF8&psc=1
Spanish Cedar Trays https://www.amazon.com/gp/product/B00B9234HE/ref=oh_aui_detailpage_o07_s01?ie=UTF8&psc=1
And two 65% Bovedas
https://www.amazon.com/dp/B00FWPQ8WC/ref=twister_B00P2HIJ2C?_encoding=UTF8&psc=1

This setup will easily hold 50+ cigars. You can fit two of the trays, and the Bovedas fit on each end. I haven't had more than 27 cigars at a time in it yet, but they all fit in the top tray along with my hydrometer with some room for a few more. Right now, the bottom tray has air packets to help regulate humidity by reducing empty space.
Here's a pic: http://imgur.com/PsDM8oQ

You do not want to use regular cedar. Reason spanish cedar is used on cigars is because it is mold resistant and second aroma. That being said you could get away with an old cigar box or pieces of one but it's not really necessary in a tupperdore. A lot of people including myself are using the below container with the below trays. I will caution you it is hit or miss with the trays. Half will arrive either broken or covered with a dust that looks like mold. I usually order twice what I meet and return the defective ones. As far as hygrometers I suggest not going cheap although with tupperdores it's not even really necessary as long as your container is tight and boveda not expired. I just like being able to look in and see because of my ocd.

https://www.amazon.com/Sistema-Collection-Rectangle-Storage-Container/dp/B00284AG5U

https://www.amazon.com/Spanish-Cedar-Tray-HUMI-TRAY-Cigar/dp/B00B9234HE

www.amazon.com/Caliber-Digital-Hygromter-Western-Humidor/dp/B00JXOKQVW

As u/DavisEcho mentioned, Sistema + spanish cedar trays are very efficient,




Sistema 1870 Klip It Collection Rectangle Food Storage Container, 232 Ounce https://www.amazon.com/dp/B00284AG5U?ref=yo_pop_ma_swf

Spanish Cedar Cigar Tray, Adjustable Divider, Fits Large Humidors, Made with Solid Spanish Cedar, by Quality Importers https://www.amazon.com/dp/B00B9234HE?ref=yo_pop_ma_swf

• you can fit 2 trays in one Sistema 1870
  
  
• have you looked at some Wineadors as an option?

Most will recommend the Sistema 1870.

You can optionally get a Spanish Cedar Drawer for organization.

You will need a hygrometer.

And finally Boveda. Most people will recommend 62% or 65% for a tupperdor setup.

Like the other commenter said, tupperware containers provide very good seals. You want one with a gasket.

Sistema KLIP IT Rectangular Collection Food Storage Container,236 Oz https://www.amazon.com/dp/B00284AG5U/ref=cm_sw_r_cp_apa_i_3edTDbM9D4P5G are pretty popular and they almost exactly fit two spanish cedar trays that you can also find on Amazon. The trays arent required, but look and smell nice. That will fit two boxes of cigars, so say 30-50 loose ones

Boveda packs are little packets that absorb or release moisture to bring the air to its stated humidity level. They are very widely used in humidors, especially tuperware. A 65% pack or two and you're good to go.

For like 20-30 bucks you can have a setup that will preserve cigars for years. Just keep it in a cool area of your house like the basement. I think 65-70 degrees is ideal.

Hygrometers will report the temp and humidty. You can get an electronic one off amazon for like 10 dollars. Its not required as I've never heard a boveda pack failing.

Check out this post of mine. $7 at Walmart and will hold 20-25 sticks depending on size. If you need more space later, you can order this container and this cedar tray both from Amazon.

Yup. If you need specific recommendations, I started with a Sistema 236 oz, which will hold 2-4 boxes and a ton of singles, then pretty quick I moved to a Container Store 46 qt, which will likely hold 15+ boxes.

Would you consider a trade for this Dunhill Rhodium Lucite Humidor? HMU!

For a humidor, I would get a Sistema Container and a couple of these trays. This setup has worked great for a number of people, myself included. It seals very well.

Hey fellow Angelino welcome! That's not a bad buy for that price especially for a starter set. The sticks are just to help you get your feet wet there are a few in there that are decent for beginners. I can't say much about the humidor but usually when they combine them in a cheap set like that they aren't the best quality. If you don't care for aesthetics I would recommend getting a tupperdor and throwing in there some 65 RH bovedas. You just stick the cigars in there and a boveda or two and you are golden! Also check out r/cigarmarket for future buys it's a great place if you are looking to get samplers at a great price people will help hook you up!

Hope you enjoy your stay!

P.S. What school do you go to?

I just set up my first tupperdor. Here's the Tupperware box I bought. Looks plenty big for 50 cigars.

I can fit 2 of these trays in this Sistema 7.4 qt.

​

cc: u/eldude

​

edit in case these disappear from Amazon: The tray is called "F.e.s.s. Fess Storage versatility Cedar Tray with Adjustable Divider"

http://m.imgur.com/XFrXNNe

When I was looking for tupperware on amazon this showed up with the cedar tray often purchased with it. About 30 cigars in it now, guessing it will hold 60 to 100 depending on width. Cost me $27.

https://www.amazon.com/gp/product/B00284AG5U/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1
https://www.amazon.com/gp/product/B00B9234HE/ref=oh_aui_detailpage_o01_s01?ie=UTF8&psc=1

usually dry it off, moisten it with EVOO and blast it with the Searzall.

I use the Searzall propane attachment when I want to reduce charring. It's not that cheap, but it's easy to store and transport (I used it at a friend's Thanksgiving dinner last year). The one annoyance is that it does take a bit longer that oven/pan searing. Link: https://www.amazon.com/gp/aw/d/B00L2P0KNO/ref=mp_s_a_1_1?ie=UTF8&qid=1497378167&sr=8-1&pi=AC_SX236_SY340_FMwebp_QL65&keywords=Searzall&dpPl=1&dpID=51LOGrFXs-L&ref=plSrch

Some people swear by this
http://www.amazon.com/gp/aw/d/B00L2P0KNO/ref=redir_mdp_mobile?pc_redir=T1


But I use this. Works perfectly, and is more convenient.
https://www.google.com/shopping/product/7703789581971919845?q=heat+shrink+torch+kit&client=safari&hl=en&biw=320&bih=460&prds=paur:ClkAsKraX4Bs9jI7W5Gg6iWsXU-w08XNbu8FlSBB5ducpXHC7WScW45AciNbPxlIkc-eAs8T4V5fJQup5wCfrWk_TIDyjOJ-VPM4igbkdeRPN3UI4d7EBt0h6BIZAFPVH73oRU7lMu9VeQ2h-ZGLe3DV1fa-Kg&ei=XUy_VNbiLoufgwSNooKYDg&ved=0CHYQpiswAA

Either way, make sure to use map pro gas, it burns much hotter than propane.
http://www.ntxtools.com/network-tool-warehouse/VCT-0916-0122.html


If you use a regular focused torch head it can burn the steak and cause an off taste. These two attachments spread the heat out better. Also only salt before the sear, season right after because the torch will burn pepper and garlic.

If you have a hard time justifying the cost remember there are a lot of uses for a push button torch in the kitchen. I use it to sear roasts, melt butter onto food, melt cheese on hamburgers, warm plates, heat spoons (so fat doesn't stick to them), solidify the tops of eggs so I can flip them easier or eat the sunny side up. Its the most used tool in my kitchen.

I recently had to replace my old scale - I swear by using a scale. Its unreal how much of a difference some things are (weight to volume)
https://www.amazon.com/Etekcity-Multifunction-Stainless-Batteries-Included/dp/B0113UZJE2/ref=sr_1_1?ie=UTF8&qid=1485870813&sr=8-1-spons&keywords=food+scale&psc=1
This is the one I bought, its been weeks since, and my fiance and I both use it daily, with no problems. So far its been incredible, and the price point is absolutely perfect!

I would suggest getting two of them:

https://www.amazon.com/Etekcity-Multifunction-Stainless-Batteries-Included/dp/B0113UZJE2/ref=sr_1_5?s=kitchen&ie=UTF8&qid=1518359747&sr=1-5&keywords=food+scale

https://www.amazon.com/American-Weigh-Signature-AWS-1KG-SIL-Digital/dp/B003STEJ4S/ref=sr_1_11?s=kitchen&ie=UTF8&qid=1518359787&sr=1-11&keywords=food+scale&refinements=p_n_feature_keywords_three_browse-bin%3A7932983011

Note, it doesnt have to specifically be those two, but those two illustrate what you want to look for.

Basically, it comes down to accuracy. The first one is for large weight type things. If you are weighing how much ground beef to put in your weekly meal prep chili, you want a scale with a large weight limit. This scale has an accuracy of only 1g, so if the scale reads 10g it could really be somewhere between 9.5 and 10.4g, but that is close enough for big volume items.

The second scale is more for small weight type items, like if you are measuring out your salt substitute for your ketorade. That scale has a 0.1g accuracy, so if the scale says 10.0g it is really somewhere between 9.95 and 10.04g, which is super accurate. but when you increase the accuracy, you reduce the weight capacity, so it isnt practical to use this type of scale for measuring your ground beef.

note that I do own and use both of those scales. they work fine, but there are many other products in the market that can fill their roles.

Something like this is more than sufficient. All you need is to make sure that you can set grams, ounces, and tare.

Etekcity Digital Kitchen Scale Multifunction Food Scale, 11 lb 5 kg, Silver, Stainless Steel (Batteries Included)

I like this one because the numbers are backlit, it’s easy to clean, and most importantly the batteries last forever.

Calories in, calories out (CICO). The best method is to count calories, and make sure that you're at a calorie deficit. Use a calculator to figure out your daily caloric needs. If your only goal is to lose fat, you might want to start at /r/loseit/wiki/faq.

Beyond that, everyone has their own preferences. The key is to find foods/methods that allow you to stay at a calorie deficit. For example, eating veggies, full fat dairy, and things with high fibre will make you feel full, while high sugar/carb foods like candy and chips won't. Another example is doing intermittent fasting, in order to (among other benefits) control your intake.

Focus on your diet first, and make small changes to your lifestyle.

A few things to get you started:

1. Don't drink your calories. Drink water instead of soda/juice. Alcohol is a huge one. A beer is typically ~150-180 calories each, and an ounce of spirits is typically ~60-75 calories. I would avoid drinking altogether, but if you're going to, a rum+diet coke is way better than a pint. Either way, you have to include drinks in your daily intake, so it's usually not worth it.
   
2. Don't eat something unless you know how many calories are in it (people tend to underestimate what they eat), so be very careful with eating fast food (restaurants are often worse than fast food). Buy a kitchen scale.
   
3. Learn how to cook, and prepare meals before hand to prevent eating out. /r/MealPrepSunday/ can help you there.
   
4. Try to overestimate calories in (food), and underestimate calories out (exercise).
   
5. Go for (natural) high fat foods, and avoid high carb/sugar foods. For example, full fat yogurt is better than low fat yogurt loaded with added sugar. Examples: dairy, meat, avocados, nuts.
   
6. Download the MFP app, to help with tracking your calories and goals.
   
7. Once you start a plan, stick with it and re-evaluate every few weeks. Weigh yourself under the same conditions once per week. If you lose a bunch of weight in the first week, keep in mind that it's probably water weight.
   
   That's all I can think of right now.

I have this food scale which I love... scale
A full size mirror was helpful before i fell off the wagon(got sick and was put on medications) because even if the body scale wasn't showing progress the mirror does. I know you probably share finances, but it may be helpful to get her a gift card for the grocery store or costco or something because I know it was hard for me to splurge on ingredients and foods i needed to stock my pantry because the initial cost is pretty high. the giftcard will help because she won't feel guilty 'treating herself' to these foods! A wok was also helpful!

Grab a digital kitchen scale like this one:

https://www.amazon.com/Etekcity-Multifunction-Stainless-Batteries-Included/dp/B0113UZJE2/

Batch cook: weigh out ingredients and save them as meals in the MFP app. It's super easy to recall the meal when you eat it and all the macros are auto-entered.

When it comes to dining out, as others have suggested, you can search the MFP database using the name of the restaurant and dish.

Side note: if you want results, cut out most dining at chain restaurants and make 90%+ of your meals yourself.

https://www.reddit.com/r/fitmeals/

https://www.reddit.com/r/MealPrepSunday/

...are great resources too. :)

This is just a generic one on Amazon.

Etekcity Digital Kitchen Scale Multifunction Food Scale, 11 lb 5 kg, Silver, Stainless Steel (Batteries Included) https://www.amazon.com/dp/B0113UZJE2/ref=cm_sw_r_cp_api_To3JzbA859S8S

I bought mine at a local Walmart. You turn it on, place the food on, and it can spit out the exact ounces or grams of your food for accurate tracking.

For example I can only have 8oz of ground meat for my first meal. If I eyeball it, I will probably go over or under. The food scale helps me measure out the 8oz before I cook it. You would be surprised how much you over/underestimate food weight without a scale. Highly recommended if you want to get serious about tracking macros.

The ones I have specifically are no longer available, but get a kitchen scale and a fish\luggage type hanging scale.. The hanging scales seem harder to get an as accurate reading (well mine seems to move by .1 oz) but are helpful for large heavy things, such as total pack weight or if you want to find the weight of your old heavier traditional backpacking tent. Helps to verify accuracy of all items individually.

This is the one I use. Cheap and works. Has 4 different measurements, and tared easily.

I use this https://www.amazon.com/dp/B0113UZJE2/ref=cm_sw_r_cp_api_1f4IzbCDEF5BT

And a big bowl and weigh 5 lbs at a time. Works great and is cheap

FWIW: https://www.amazon.com/Etekcity-Multifunction-Stainless-Batteries-Included/dp/B0113UZJE2

Highly rated and $10 on Amazon today.

Food scale made a huge difference for me. Blew through my previous stall when I actually started weighing out what I was eating vs eyeballing or using measuring cups/spoons. You can get a decent small one on Amazon for like $10 and I promise it will make a difference.

ETA: I have two, but this one is my favorite of the two: https://www.amazon.com/gp/product/B0113UZJE2/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

Hmm... not sure where you're getting that number. As you can see here it's 2939 for maintenance:



https://tdeecalculator.net/result.php?s=imperial&g=male&age=30&lbs=320&in=72&act=1.2&f=1




Don't overthink the foods you're eating at the beginning. What you mentioned is fine, really. If you're truly at 2200 cal per day, then you're definitely going to lose weight. You have to be tracking that accurately, though. You may want to invest in a food scale as somoene else mentioned for when you prepare your own food. I have this one:




https://www.amazon.com/gp/product/B0113UZJE2/ref=oh_aui_detailpage_o09_s00?ie=UTF8&psc=1




Also, our bodies aren't robots. You may not see results right away, but be careful and stick with it, and you definitely will.

Definitely get a digital kitchen scale. I have this one and it works fine. Weigh everything when you cook, including oils and sauces. The volume-based or per-package calories on items can be pretty inaccurate so it's best to go by weight when possible.

MyFitnessPal can scan barcodes to look up nutrition information. You can also save recipes, add up the ingredients and divide by the number of servings.

The other option is the clever coffee dripper at $19-$22 depending on whether you get a small or a large. Gooseneck not needed, common filters, fairly forgiving on grind size, and a kitchen scale isn't perfect but can be cheap.

Yes they do!

https://www.amazon.com/gp/product/B0113UZJE2/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

I bought this one because it's cheap and it measures in everything I would need to measure in oz, mo, g, lb.

And the company is REALLY customer friendly, so if you have any problems they are quick to help you and replace your possibly broken scale if you're having problems with it.

I picked up these and they work pretty good.

3 Compartment
https://smile.amazon.com/Freshware-Containers-Compartment-Stackable-Dishwasher/dp/B01GH5KQLO/

2 Compartment:
https://smile.amazon.com/Freshware-Containers-Compartment-Stackable-Dishwasher/dp/B01IIINCRS/

There are all kinds of things out there. I have something similar to these on Amazon but my wife and I picked them up from Costco for pretty cheap. They are reusable and we have washed them in dishwasher quite a bit.

https://www.amazon.com/Freshware-15-Pack-Compartment-Bento-Lunch/dp/B01GH5KQLO/ref=sr_1_3?ie=UTF8&qid=1500493398&sr=8-3&keywords=meal+prep

They seem to be the 3 compartment mealprep containers. Possibly these

Links to the meal prep containers.

Meal Prep Containers | 2 Compartment https://www.amazon.com/dp/B071ZXT9JF/ref=cm_sw_r_other_apap_pA6nGbmClbiMW

Freshware 15-Pack 3 Compartment https://www.amazon.com/dp/B01GH5KQLO/ref=cm_sw_r_other_apap_SerhXFIxPgLeu

https://www.amazon.com/Freshware-15-Pack-Compartment-Bento-Lunch/dp/B01GH5KQLO

These are the ones I got and if I can say, I am quite pleased with them. They don’t seem to stain and are odor resistant.

https://www.amazon.com/Freshware-Containers-Compartment-Stackable-Dishwasher/dp/B01GH5KQLO/ref=pd_lpo_vtph_79_bs_t_1?_encoding=UTF8&psc=1&refRID=SAXPHTYNNZJ57GEJYNQE

I use these, but there are many different kinds available. I've been using mine going on 5 months now, so I am really surprised at the quality.

Freshware 15-Pack 3 Compartment Bento Lunch Boxes

got those for $11 on prime day

Maybe consider a set of these?

I notice I tend to eat better when I've already made 5-10 healthy meals in advance, ready for nuking. It's also a time saver. Home cooking in bulk is economical and expeditious.

I use these

https://www.amazon.com/gp/product/B01GH5KQLO/ref=oh_aui_detailpage_o00_s00?ie=UTF8&psc=1

I've found they work pretty good so far (:

This is a great solution to your problem: http://www.amazon.com/Booker-Dax-Searzall-Blowtorch-Attachment/dp/B00L2P0KNO

I just got one because I work in a kitchen without a broiler and I love it. It sounds like a jet engine too.

Once you get used to using this method there is no going back. Perfect repeatability plus you can ice bath to store & bring it up to temp in 30 minutes later with near zero impact on quality. Speaking of awesome costco meat:

137 degree sirloin for sandwitches. ice bath after cooking and sliced cold.

134 degree rack of lamb.

134 degree lamb chops - sadly no interior shot.

All finished with the searzall - does an great job of providing even intense heat from a torch head.

Anovas cool, theres also a third party app you can use to change the LED color on the scroll wheel. If you get bored on the color. https://play.google.com/store/apps/details?id=com.palagraph.anovaremote&hl=en

You can get a torch if you want, i have the TS8000 plus the searzall attachment. (http://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO/ref=sr_1_1?ie=UTF8&qid=1450820865&sr=8-1&keywords=searzall) The searzall is nice cause its like a handheld broiler but its a gentler flame.Downside is it takes about 3-4 minutes for each side and youll end up feeling that heat. Its also nice to use on pizza, gets the cheese nice and melty.
Or you can get something cheaper like this torch, its smaller too.
http://www.amazon.com/Iwatani-Cooking-Torch-Professional-Culinary/dp/B00BBJC1CY

but you dont NEED a torch. Most of the time, i prefer to sear on a pan. So, you want to pat dry out your food once its out of the bag (paper towel), then i usually rub it down with oil (dont do EVOO though) or clarified butter, then sear in the pan and throw in aromatics. Usually sprigs of thyme or rosemary do well, and just baste the food with it for about a minute to minute and a half each side.

You can get some recipes/info here in case you need it. Kenji does a great job on his recipes
http://www.seriouseats.com/tags/sous%20vide

Chefsteps has some awesome stuff as well.
https://www.chefsteps.com/sous-vide

and you can find recipes on the anova site as well.
http://recipes.anovaculinary.com/

It's a blowtorch attachment for searing meat.

https://www.amazon.com/Searzall-Torch-Attachment-Small-Stainless/dp/B00L2P0KNO

Searzall, apparently.

These hover between 65-75 all the time on amazon

First of all, your mother was wrong for doing that and it's really common in raisedbynarcissists homes, though I'm not sure that she is a narc...because this is only one small example and could be applicable to non-narcs. That being said, it's never too late to learn how to cook. I was in the same boat as you were and was really frustrated by youtube videos because they taught things from a perspective of already knowing cooking basics and I didn't even know that much.

I'd strongly recommend this cookbook because it teaches you the basics to the basics. It actually shows you how to cut veggies properly and what brands to buy based on testing and gives it's reasoning and logic as to why. The recipes are easy to follow with lots of pictures and clear instructions and always come out as restaurant quality (for the record, I got this book in December 2018 and 2019 was the first time I ever cooked in my life) and have been able to make quite a few showstopping recipes (I started out by setting aside one day to try a new recipe, for example, I would decide ahead of time what I was making each Sunday which was when I would cook from this book as I have a full-time job and a child). So it depends on you how much time you have but honestly, one recipe a week has taught me so much about cooking in general.

I can't express how good the food is. My fully British bf loves Indian food (has all his life, of course) and we made a Chicken Tikki Masala from this book..he told me he's had this made gourmet at his favorite restaurants and that there was no way it would turn out as well for us (we were cooking together and he was trying to convince me to deviate from the actual instructions) unless he added stuff. I stood firm and told him that he had to try it their way first and to just try it before trying to change it...it ended up being so good that both of us now have a new favorite Chicken Tikki Masala recipe lol.

I'd also recommend a small scale if you don't already have one because it makes it much easier to cook meats if you actually cut them down to the right size. For example, if it say's 6-8 ounce chicken breasts, I buy chicken breasts and cut off all of the fat until it's close to 6-8 (usually closer to 8.5 but close enough). Because then when the recipe says cook 4 minutes on each side, you can literally follow that exactly and it should come out perfectly every time. Hope that helps but please let me know if you have more questions/anything else that I can help with! I linked the one we use but it's up to you, of course.

https://www.amazon.com/Complete-Cooking-Two-Cookbook-Everything/dp/1936493837/ref=sr_1_3?keywords=cooking+for+2&qid=1563201487&s=gateway&sr=8-3



https://www.amazon.com/Etekcity-Multifunction-Stainless-Batteries-Included/dp/B0113UZJE2/ref=sr_1_7?keywords=small+scale&qid=1563201838&s=gateway&sr=8-7

I'm glad you read the wiki, but you need to do more than 'keep in mind' that calorie counting is king. It's really the only way to lose weight - eating fewer calories than your body loses. Don't bother with the miniscule amounts of walking - the time would be much better spent weighing your food and counting calories.

I'm going to be blunt - if the doctor said you have to lose weight, you don't have a choice. Buy a food scale, weight out everything you eat, and I mean everything, and put it all into myfitnesspal.

You need to calculate your TDEE, which you can find calculators online. Be conservative with how much exercise you put into the calculation. Set your intake to be 650 calories below your TDEE each day, and you'll lose 10 lbs in a month.

From there you need to be honest with yourself. If you snack, you have to count those calories. You have to weight everything out accurately. Possibly change your diet to more filling foods (protein/fats/fiber over carbs) if you're feeling hungry. It's not easy, but it's very achievable.

Here is one from Amazon with Prime for $10.88.

Here is one from eBay for $8.95 with free shipping.

Cheers!

I have this at home

and this one at my BF's house.

I like the one I have at home better, and it also used to be cheaper (like $8). I recommend getting one with a raised platform, because it makes reading what the screen says easier. I don't use a food scale all of the time, but when trying to make weight for a meet, it's definitely a great thing to have.

You said you live at home, so you can't control all the food; that's fine. You can still do it, it'll just take some more willpower!

I echo everyone on meal planning. Every Sunday I make my lunches for the week (black bean soup this week), and I usually have the same breakfast (overnight oats) everyday (except this week I made a loaf of lemon blueberry poppyseed oat bread, yum!). Invest in a food scale (you can get a great one for under $30; here's mine) and take an hour or two on the weekends to plan meals. This way you don't have to worry about overeating or what your days are going to be like. This should help stop the anxious fasting. You do all the work at once and then have breakfast/lunch everyday ready for you.

As for snacks, do you get a say in what snacks are "yours?" I freaking love potato chips and would get a bag every week. Once i started getting more serious about making a change, I started getting the reduced fat kind. Then I tried pop chips. Now I don't eat so many chips at all, and I have reduced my snacking. Just gradually make healthier choices until it's not too hard to say, "I don't need chips today." I also keep cookie dough in the freezer, the kind that are individual cookies? So if i want a cookie i have to wait about thirty minutes for the oven to preheat and the cookies to cook. This also saves me from just reaching in the pantry.

I've got plenty of gluten free recipes if you are interested! My husband isn't gluten free, but he doesn't complain. Most of my recipes just use regular ingredients so it's not like you miss gluten. Also I prefer recipes with lots of protein to keep me full longer.

Lemon Poppyseed Oat Bread (8 slices) Adapted by reducing honey to 3 tbsp, Poppyseeds to 2 tbsp, used 2% Fage greek yogurt, and added 1.5 pints of blueberries. (237 kcal, 35.3 Carbs, 6.1 Fat, 11 Protein)

Overnight Oats
I was using Bob's Red Mill Muesli, but now I'm making my own blend with oats, pepitas, sunflower seeds, dried cranberries, and coconut. You can tailor it to what you like! Mix together and let sit overnight; I usually eat it with diced apples.
1/4 cup Muesli (or your own mix)
80 ml Coconut/almond milk (I use Califia Farms)
60 grams Fage 2% Greek Yogurt
1/2 tbsp ground Cinnamon
1 tsp chia seeds
(278 kcal, 27 Carbs, 11 Fat, 19 Protein)

Here's the soup I have in the slow cooker now! (5 servings)
I used chicken broth instead of veggie broth, so it's not vegan. I'm still debating about cooking some lean ground turkey to add in, but i'll decide after it's done! (305 kcal, 65.5 carbs, 2.1 Fat, 21.7 Protein)


Hope these help a bit!

*Edited links

Etekcity Digital Kitchen Scale Multifunction Food Scale, 11 lb 5 kg, Silver, Stainless Steel (Batteries Included) https://www.amazon.com/dp/B0113UZJE2/ref=cm_sw_r_cp_apa_oNo.ybJ3Y3ZC6

Affordable, accurate, durable, and repeatable measurements. Best one I've used!

• MEASURE YOUR FOOD. Literally buy a food scale on Amazon right now. Here's the one I use, so you don't have analysis paralysis. You can't lie to yourself about how much you eat if you weigh that shit in grams, my friend. Record it in MyFitnessPal. I have a scale at home and a scale at work (my work gives us free lunch). My coworkers are curious about it and ask questions but nobody thinks I'm weird.
  
• Everybody has 'endless spiral' foods - if they're in front of you, you will not stop eating until they're gone. There's no shame in reacting to a certain food that way, we've all got a few, but figure out what yours are and don't keep them in the house. I love Cool Ranch Doritos but I have a restraining order against them.
  
• I love to cook my own food. Make the entire batch, then put an empty Tupperware container on the food scale and zero it out and pour in the entire batch. Decide (this is kinda arbitrary) how many servings you want that to be. Then figure out how many grams are in a serving. Now you can plug your recipe into MFP and track homemade food with accuracy. Homemade food is usually more satisfying and more delicious than frozen shit, so I eat less of it.

I have this one from amazon $12.99
http://www.amazon.com/Etekcity-Digital-Multifunction-Stainless-Kitchen/dp/B0113UZJE2/ref=zg_bs_678508011_3

but I've seen some people find cheaper scales at walmart, target.

Good luck!

Etekcity I think it's called? here is the Amazon link!

That's a good one. I had one just like it that lasted me a few years until the display died last week. I replaced it with one of these, just to mix things up.

https://www.amazon.com/gp/aw/d/B0113UZJE2/

Both of these scales are fairly small and low profile, which is generally a good thing, but be aware you can't really use a full sized dinner plate on them. The plate will extend past the display and make it hard or impossible to read. Bowls or small plates only.

Auto Drip

​

Pour Over + Carafe

​

Electric Gooseneck Kettle

​

Grinder

​

Scale

​

it's not left to right but it's what is there.

https://www.amazon.com/gp/product/B0113UZJE2/ref=oh_aui_detailpage_o06_s00?ie=UTF8&psc=1

Simple, accurate and cheap. I love it.

Get a small kitchen scale. Way easier.

I do the 87g of powder (400 calories) and 12oz of water per "meal". You can mess with the water amount to get it thinner or thicker depending on how you like it, but 12oz seems pretty good for me.

This is the scale I bought, but i'm sure any is fine.

Have this one here: https://www.amazon.com/gp/product/B0113UZJE2/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

Works well.

Here you go. Freshware 15-Pack 3 Compartment Bento Lunch Boxes with Lids - Stackable, Reusable, Microwave, Dishwasher & Freezer Safe - Meal Prep, Portion Control, 21 Day Fix & Food Storage Containers (32oz) https://www.amazon.com/dp/B01GH5KQLO/ref=cm_sw_r_cp_apa_QrLLxbM1SRYX8

Hubby bought them through Amazon here's the link:
https://www.amazon.com/Freshware-15-Pack-Compartment-Bento-Lunch/dp/B01GH5KQLO/ref=cm_cr_arp_d_product_top?ie=UTF8

Yes. Usually for five days.

I bought a set of 10 3-partition meal prep containers. Like these: https://www.amazon.in/Freshware-Compartment-BPA-free-Food-Containers/dp/B01GH5KQLO/ref=sr_1_2?ie=UTF8&qid=1539288078&sr=8-2&keywords=meal+prep+containers+3+compartment

Usually prep in the form of carbs-protein-fats/veggies. So far have made, rice-rajma-brocolli, noodles-chicken-brocolli, chicken wraps, rice-chicken-salad and so on.

Also helps to have jeera rice instead of plain boiled rice. Adds to the taste.

If it's hard for you to be constantly tracking (I'm working on being strict personally but wow am I bad about it), maybe try meal prep bento boxes? I have these from amazon, and they're really useful in keeping portions where you want them. A decent rule of thumb is about a palm size of meat/chicken/fish/assorted protein accompanied by lots of keto-friendly veggies. If repetition/lack of surprises doesn't bother you, pre-enter meals into your chosen tracker app the night before in some down time, and just eat according to that the next day. Some ketoers like that it helps keep you on track too!

Freshware 15-pack 3 compartment Bento lunch boxes with lids
I obviously just started using them but have no complaints so far!

These meal prep containers are excellent for packing lunches. I use them to separate the parts of sandwiches or hamburgers I pack for lunch so that the bread doesn’t get soggy and the veggies stay fresh. You can also make your own protein packs with them by packing hard boiled eggs, hummus and veggies, cheese meat and crackers, etc. You can also save money and room on ice packs by freezing bottles of water or Gatorade and using them to keep your food cold and have a cold drink at lunch time.

You can buy meal prep containers on Amazon that work perfect for meal prepping.

Freshware 15-Pack 3 Compartment Bento Lunch Boxes with Lids - Stackable, Reusable, Microwave, Dishwasher & Freezer Safe - Meal Prep, Portion Control, 21 Day Fix & Food Storage Containers (32oz) https://www.amazon.com/dp/B01GH5KQLO/ref=cm_sw_r_cp_api_i_LgmSCbC8QX9AB

https://www.amazon.com/Freshware-Containers-Compartment-Stackable-Dishwasher/dp/B01GH5KQLO/ref=sr_1_13?keywords=lunchable+containers&qid=1554697157&s=gateway&sr=8-13

These 3-compartment containers are pretty popular around here

Here they are! They are holding up great, other than when the boyfriend throws them around or steps on them in the car. I've never had a problem: https://www.amazon.com/gp/product/B01GH5KQLO/ref=oh_aui_detailpage_o03_s00?ie=UTF8&psc=1

These are the ones I ended up buying:

https://www.amazon.com/gp/product/B01GH5KQLO/ref=oh_aui_detailpage_o01_s00?ie=UTF8&psc=1

https://www.amazon.com/gp/product/B01GH5KQLO/ref=oh_aui_search_detailpage?ie=UTF8&psc=1

You can wash and reuse. Use the top rack in the dishwasher though, I think I screwed up a cover washing it on the lower rack.

https://www.amazon.com/gp/product/B01GH5KQLO/ref=oh_aui_detailpage_o02_s01?ie=UTF8&psc=1

Amazon. Here's a link to the ones I use. I put them in the freezer, microwave and dishwasher.

We have these ones which are convenient 3-compartment meal prep containers, and also something similar to this Snapware set that we got on sale from Costco a while back. Lots of different sizes and shapes for different kinds of foods! They also have a glass instead of plastic version. Both options are microwave safe!

I got them from amazon. They have decent sales on those, and the single compartment ones pretty regularly.

In that price range, you're stuck with stovetop espresso pots.

https://www.amazon.com/Bialetti-6-Cup-Stovetop-Espresso-Maker/dp/B000CNY6UK?th=1&psc=1

I use the 3 cup one for personal use. And I have the 6 cup one in case i have to share. And by "cups", its more equivalent to a shot.

Also, something to note, they don't make the modern standard of "true" espresso. However, it is close enough for an affordable alternative and can be used to make most espresso based drinks.

Coffee Bean Direct and Red Bird Coffee have good espresso for around $10 a lb.

I was big on the Aeropress and Moka Pot, but people are enamored with the Chemex pour-over.

You might be thinking of a Moka Pot. Besides online, you can usually find them in homeware stores, but they're often cheap (they leak and taste bad, I wouldn't bother with them).

Yeah, if someone wants an all in one brewing system for the stove top, the only one I would recommend is a Moka pot.

Their stainless 6 cup and the aluminum 6 cup are both great.

This is by far the easiest and cheapest way to make “fancy” coffee. Coffee snobs can spend hundreds to thousands of dollars on all this equipment that really isn’t necessary for regular people who would be happy with a Starbucks latte.

Here is a spice grinder that can be used for grinding coffee because fresh ground coffee tastes way better and you can control how fine it’s ground.
I suggest looking up a photo of how ground coffee should be for the “Moka pot”
https://www.amazon.com/dp/B00004SPEU/ref=cm_sw_r_cp_api_i_xH02DbEBEGM6D


Here is the “moka pot” I’ve found it’s the cheapest and easiest way to make something close to espresso. (It’s stronger than regular drip coffee but weaker than espresso, and it doesn’t have the brown foam that come on top of espresso)
https://www.amazon.com/dp/B000CNY6UK/ref=cm_sw_r_cp_api_i_2F02DbAZHNRY3


Here is the milk frother that is a easier and cheaper way of making “steamed milk” (this isn’t exactly steamed milk because usually you need to put a steam wand into milk and use a technique to steam milk properly and it’s expensive and takes practice)
You just push a button and a minute later it’s done.
https://www.amazon.com/dp/B07V9HHMZM/ref=cm_sw_r_cp_api_i_xG02DbC0AG7B5


The thing that really effects the flavor the most is getting good coffee! Maybe you could splurge on more expensive coffee that you save for dates, special occasions or when you want to feel fancy!

Buy a Bialetti, some cans of Illy Moka and Lavazza espresso and now you got some good Italian coffee for cheap. I use mine everyday. I also bought a plug in milk frother for when I'm feeling fancy (for like 9 dollars or something).

https://www.amazon.com/Bialetti-6-Cup-Stovetop-Espresso-Maker/dp/B000CNY6UK/ref=sr_1_3?s=kitchen&ie=UTF8&qid=1501852139&sr=1-3&keywords=bialetti

I am not sure of what you already have or what you would need, I am listing a few things on top of my head:

• Crock pot
  
• Cast iron skillet
  
• Dutch oven
  
• Victorinox chef knife
  
• Microplane zester
  
• Bread maker machine
  
• Mandoline
  
• Mortar and pestle
  
• Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
  
• Tartine bread
  
• Essentials of Classic Italian Cooking
  
• Espresso maker
  
• Cookie Sheet and cooling racks
  
• Meat Thermometer

Based on your incredibly specific description of your sister, I have in the last minute figured out what decades of knowing her prevented you from seeing.

She wants a copy of this book and a Moka Express

You could go crazy and get an espresso machine, but have you ever tried a moka pot? I swear by mine.

Get yourself a percolator. Either electric or stovetop, they're inexpensive, practically indestructible, don't require paper filters, and make coffee that is far superior to anything that could come out of a drip machine. Then it's just a matter of finding the BIFL burr grinder and good beans, and you'll have some serious gourmet shit.

Get one of these. It says espresso but it's really just coffee.

> if I were to use this, would the metal mesh screen capture all particles, even the finely ground ones?

Steel will let some fines through, but the mesh is a lot tighter than on my French press... The fines have never been enough to bother me, basically large enough to see, but small enough that I don't feel then when drinking.

The main difference between paper filters and steel ones is the oils. With paper you get a cleaner cup, the flavors pop a little more. With steel you get more of the oils, and it is a richer cup similar to French pressed coffee.

>how much can I make in one press?

Basically a small cup. Personally I think it's strong enough that you can easily top of a large mug with hot water and still have a good cup of coffee... Definitely still stronger than a basic drip pot makes.

>mostly going to be coffee and water, don't even know what other kinds to make, really. (yet)

Coffee and water are pretty much the appropriate ingredients. Really is a matter of trying different beans, different grinds, different steep times.

>is this a chore for daily coffee making, or is the flavor worth the extra hassle?

For me it's worth the hassle on the weekends. Personally I prefer my Moka pot on weekdays before work, but that's actually more effort (though I cheat and use pre-ground coffee.)

It's definitely not set it and forget it, but it definitely makes better coffee. It is more effort, but if you've got an extra few minutes in the morning is a much better way to start your day. For me it's the difference between "I need coffee" and "I'm going to thoroughly enjoy my morning coffee".

Quick edit: I did use my Aeropress every day until this last Christmas when I got the Moka pot. The Moka pot makes coffee that resembles espresso. The Aeropress makes very strong coffee that doesn't really resembles espresso. Different device, different purpose.

I own a Moka pot and love it, but I'm kinda a noob to the whole coffee thing and don't have a lot experience to compare it to. I can tell you it makes very strong coffee. I mean, I think it would be fair to call it espresso, but probably not the same consistency as an expresso from a machine due to using less pressure.

This is the one I own. The picture can be deceiving as it is pretty small, and this is one of the larger ones they sell. It makes 12oz of expresso which I have found is about enough for 2 cappuccinos or lattes.

Neat...

You can still make a good cup of coffee with the keurig.

Get a few of these, a hario hand grinder, and some good beans and you'll be pretty happy!

I'm interested in something like this.

You can do a grill out somewhere. People can provide their own meat and a potluck side and then you can grill it all for them or whatever. If you have a lake near by you can do this at a marina and people can go swimming in the lake too. My cousin had a food truck come to her house and cater our family reunion so you can also look into that. I think it was 20 dollars an adult though (includes feeding kids), so not super cheap but all you can eat and very convenient with no mess.

Happy early birthday and best of luck with this! As long as you get drunk it should be a success. Unless you're not into that then it is a disaster. Anyways, I would like this!

Make sure to buy one of the re-fillable pods that Keurig makes so you don't have to keep buying individual coffee pods. Saves a bunch of money. These machines are great for making a fast cup of coffee, but the pod cost sucks.

http://www.amazon.com/Keurig-K-Cup-Reusable-Coffee-Filter/dp/B000DLB2FI

You can fill these with any ground coffee of your choosing.

You can find them for Tassimo as well. You can make these as well using Youtube tutorials. edit: Got another 13 minutes for Youtube Tutorial?

Or you could just get a Mr Coffee which brews a cup in less than two minutes anyways.

Keurig 5048 My K-Cup Reusable Coffee Filter - Old Model https://www.amazon.com/dp/B000DLB2FI/ref=cm_sw_r_cp_api_Di6kzb4M8BW7V

I use this thing at home. It's not as convenient but I'm the only coffee drinker in my house and I just want to make one cup so it works for me.

As much as I loved using K-Cups, the price alone isn't worth the convenience. But I'm also glad I'm helping the environment by being frugal.

http://www.amazon.com/Keurig-Reusable-Coffee-Filter-Single/dp/B000DLB2FI

http://www.keurig.com/Accessories/Keurig%C2%AE-2-0-My-K-Cup%C2%AE-Reusable-Coffee-Filter/p/keurig-2-0-my-k-cup


I might be missing something but it appears these are for sale from Keurig for the older and the newer machines. Beyond the fact that people have been selling these on ebay for years....

Help me get why I care about this Vancouver company doing what is clearly being done anyway.

Link

Did anybody else post this yet? I'm not into this method of course, but for those out there that are...

Luckily there's a slurry of companies that make reusable k-cups, including Keurig themselves. I can't vouch for their quality compared to regular k-cups, let alone a regular old cup of coffee, but it certainly seems to solve the issues you have presented.

K-cup thing so I can use my own coffee and tea instead of buying over priced coffee and wasting all that plastic. :)

It's the weekend!!

This is the one I love.

T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12.5 Inch, Black https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_cp_apa_aExCybX9K8BH9

It's a great pan, and cheap enough to throw away and buy another one once the non stick wears off. Great for a situation like yours.

The following:

http://www.amazon.com/All-Clad-Stainless-Tri-Ply-Dishwasher-Cookware/dp/B00FUF5K8W/ref=sr_1_1?ie=UTF8&qid=1463006632&sr=8-1&keywords=all+clad+12

http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1463006621&sr=1-1&keywords=tfal+pan

http://www.amazon.com/Victorinox-Swiss-Classic-Chefs-Knife/dp/B0061SWV8Y/ref=sr_1_1?ie=UTF8&qid=1463006669&sr=8-1&keywords=victorinox+fibrox

http://www.amazon.com/Lodge-L8DOL3-Pre-Seasoned-Cast-Iron-Handles/dp/B00063RWYI/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1463006684&sr=1-1&keywords=dutch+oven

http://www.amazon.com/Cuisinart-719-18-Classic-Stainless-Saucepan/dp/B00008CM6C/ref=sr_1_1?ie=UTF8&qid=1463006713&sr=8-1&keywords=2qt+saucepan

That leaves a bit of cash left over for randoms, and covers 90+ percent of your cooking. Alternatively, swap the dutch oven for a stock pot type of thing:

http://www.amazon.com/Cuisinart-766-24-Classic-8-Quart-Stockpot/dp/B00008CM6J/ref=pd_sim_79_5?ie=UTF8&dpID=31Dg3p7dZbL&dpSrc=sims&preST=_AC_UL160_SR160%2C160_&refRID=0F6BGCPD6FGMSZWWMW2D


I'd vote keep the DO and use it for boiling any pastas in, etc.

With a good non-stick, you don't even need oil.

Seriously.

T-fal E93808 Professional Total Nonstick

Can you just get it delivered from Amazon?

This is the non-stick I have:
https://www.amazon.com/gp/product/B000GWG0T2/

And, while I have an all-clad stainless, I have heard the cuisanart multiclad stuff is really close:
https://www.amazon.com/Cuisinart-MCP22-30HCN-MultiClad-Skillet-12-Inch/dp/B00NAU8L76

Also, this is, pretty much, the universally accepted entry/cheap chefs knife to get:
https://www.amazon.com/Victorinox-Fibrox-Chefs-Knife-8-Inch/dp/B008M5U1C2

There is a t fal non stick pan on Amazon. It's cheap and has an overwhelming amount of reviews.

https://www.amazon.com/T-fal-Nonstick-Cookware-Thermo-Spot-Indicator/dp/B000GWG0T2?crid=29PF1W4J2I0R0&keywords=tfal+professional+nonstick&qid=1537432909&sprefix=T+fal&sr=8-4&ref=mp_s_a_1_4

Vollrath is also a good name that can be found at a kitchen supply house. Our kitchens at work use exclusively Vollrath and the chef said they replace their non stick about once a year. Which being used in a commercial kitchen is pretty impressive.

It's this.

T-fal E93808 Professional Total Nonstick Thermo-Spot Heat Indicator Fry Pan, 12-Inch, Black https://www.amazon.com/dp/B000GWG0T2/ref=cm_sw_r_awd_edTOub08YJH3B

For a good non-stick, I'd go with a cheap one. The one recommended around here is the T-fal 12.5 Professional. I got one and I'm really happy with it.

https://smile.amazon.com/T-fal-Professional-Nonstick-Thermo-Spot-Indicator/dp/B000GWG0T2/ref=sr_1_1?ie=UTF8&qid=1482409647&sr=8-1&keywords=t-fal+professional+non-stick+fry+pan+12.5+inches

After ATK gave it a good review, I bought a TFAL Professional and I've been very happy with it. Heats evenly, nothing sticks to it and it didn't cost too much.

I just looked it up at Cook's Illustrated - in their two non-stick categories ("Inexpensive Nonstick Skillets" and "Small Nonstick Saucepans") they don't seem to recommend the Cuisinart nonstick pans. They didn't seem to hold up, and lost their "nonstickiness" pretty quickly. :(

For the Inexpensive Nonsticks (from Sept, 2010), they liked the 12.5 inch T-Fal Professional Total Nonstick Fry Pan.

For the "Small Nonstick Saucepans" (from March, 2006), they liked a couple of different ones, but the 2 1/2 quart Calphalon was at the top and surprisingly affordable.

ETA - I took a "meats and sauces" class from a chef a few years ago. He said he wasn't generally a fan of non-stick, though he understood why home chefs used them. He thought there wasn't a substitute for a good stainless steel pan that was well heated and oiled. I know I've adopted that for cooking meats, and I get a better result. But I don't make a lot of eggs (not a huge fan), so I'm not sure if that's practical.

I finally bought the T Fal Professional after watching the Test Kithen guys use it for years and claim how great it is. I'm pretty mad that I hadn't one a few years ago. And it's only $28




Here's their review of Pans

The best advice I can give you is to check out the America's Test Kitchen equipment reviews. Some of the things they recommend will be out of your budget, but most of the things will get you great quality at an affordable price. I'm very active in my kitchen and I don't buy anything without first looking to see if it's an item they've reviewed.

Example: Victorinox Fibrox Knives. Commercial quality, BIFL knives, and a fraction of the price you'll spend on department store BS.

$600 is a stretch to outfit a kitchen, but there are soooooooo many kitchen items sold that you DON'T need. Stay away from gadgets that only have one purpose. You can do MOST of what your really need with simple, multi-purpose tools. So here's the basics:

1. Knives (Victorinox Fibrox)Amazon This is a decent starter set that will give you versatility starting off. Add as you go.
   
2. Pots and Pans - All clad is the BIFL industry standard. I have them and love them. But a set will crush your budget. A starting set will usually be cheaper than one-piece at a time. For your budget I'd recommend the Tramontina tri-ply wich ATK rated highly right next to All Clad. At around $140, it's a great set. Also, get a non-stick skillet and whatever other non-stick pieces you can afford. The best rated non-stick cookware (better than All Clad, I've had both) is good old Tfal. Ask for the All Clad Stainless stuff if you ever get married.
   
3. Food Storage - I consider good food storage to be a kitchen basic, and the I like Snapware Airtight. But if the budget is tight, you can probably get buy on Gladware for a while.
   
4. Other Tools - This list should get you started without too much "fluff"
   vegetable peeler, grater, liquid & dry measuring cups, measuring spoons, thermometers (instant read), spatulas (plastic & metal), Wooden Spoons, Ladel & Larger Spoons, Tongs, Colander
   
5. Bakeware - at a minimum, get 2 commercial style aluminum sheet pans and I recommend 2 silpats to fit. These will make flawless cookies, roast vegetables, whatever in the oven. I'd also get some wire racks to fit as well. The rest depends on what you want to bake.
   
6. Small Appliances - this is where it gets tricky. Remember, focus on multi-purpose machines. I'd rather have one high-quality electric motor than many cheap ones - less to break. The first appliance I would buy are: a stand mixer (kitchen aid), a food processor(cuisinart), a blender (my favorite value, the new Oster Versa (a Vitamix without the price tag).
   
7. Dinnerware, Flatware and Glasses - Stick with classic stuff. White plates never go out of style and make the food "pop". Doesn't need to be expensive now.
   
   I'm sure I missed some things, but this will get you started. My recommendations added up will take you over your budget but you can decide what's most important to you. Don't skimp on the knives or the pots and pans.

FWIW, the T-FAL E93808 nonstick pan is Cook's Illustrated #1 nonstick pan, and has more than a thousand 5-star reviews on Amazon, where it is currently about $25. I own two of these and I can tell you they are my "go to" pans, have performed flawlessly over several years - they heat incredibly evenly, and outperform pans that cost me a LOT more money (I am an AVID home cook). Amortized over the lifespan of these pans, you're paying probably 20-30 cents a month for them - they definitely seem like a frugal choice. Here's the link to Amazon (though I think you'll find them elsewhere as well): http://www.amazon.com/T-fal-Professional-Nonstick-Thermo-Spot-Indicator/dp/B000GWG0T2

The food looks amazing, but you seriously need a new nonstick pan. The stuff that's flaking off and getting into your food is not something you want to be ingesting on a daily basis.

http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2

http://www.amazon.com/T-fal-Ultimate-Anodized-Thermo-Spot-Indicator/dp/B00EXLOVU2

Both of these are oven safe, dishwasher safe, and metal utensil resistant. Recommended by Test Kitchen, and I love mine.

There isn't any point to an expensive non-stick pan.

The best rated one I could find was a T-Fal pan that was highly rated on amazon and tested very well on America's Test Kitchen.

http://www.amazon.com/T-fal-Professional-Thermo-Spot-Indicator-Dishwasher/dp/B000GWG0T2/ref=sr_1_1?ie=UTF8&qid=1426220328&sr=8-1&keywords=t-fal+nonstick+pan

Edit: to be clear I have had this pan for over a year (maybe two at the most?) and have used it twice a day, and expect to have to replace it soon, so take that for what you will.

Do you need an omelette pan specifically, or will any non-stick pan do? America's Test Kitchen has taught me that no non-stick surface is permanent, and the more you use it, the faster it will wear out. So although their highest rated pan is an expensive All-Clad, they actually recommend a much less expensive (but almost as good) pan that is cheap to replace when the non-stick coating starts to wear off.

The T-fal Professional Total non-stick for $30

http://www.amazon.com/gp/aw/d/B000GWG0T2?pc_redir=1408850210&robot_redir=1

Seems very highly reviewed, and will probably replace my All-Clad non-stick when it starts to stick.

I'm a big fan of a butane can, a Coleman burner, and an AeroPress

Amazon aeropress link :

http://www.amazon.com/AeroPress-80R08-Coffee-Maker/dp/B000GXZ2GS

Could you get her good coffee-making equipment? An aero press is $30 and a hario v60 is about $20. Actually hario has a hand grinder that’s pretty cheap too. Throw in a bag of beans from your favorite toaster if you have any surplus.

Edit to add link and update price. My bf loves the v60, might be good!

Edit 2: it looks like it looks like the grinder is $40? which blows my mind. I swear it was cheaper

Well, it's just over £20 however, it is absolutely essential!

Start with whole bean, dark roast coffee - I like the coffee they sell here at Dancing Goats.

This burr grinder on finest grind setting and the aeropress.

Or rougher grind and french press.

I use the following:

• This to microwave the water
  
• An aeropress
  
• This mill

Get an Aeropress on Amazon (Aeropress Link). Look up how to use on youtube. Get a sampler from Drift Away Coffee to determine what you like.

Enjoy!

If you want true Espresso the first one you list isn't gonna do it.

I think one of the cheapest useable option is the Gaggia Classic. You can get it with a hand grinder and are all set to go. This one is pretty good.

Want to spend more? The Rancilio Silvia is beloved by many, from beginners to advanced. Here it is with a matching electrical grinder.

Disclaimer: I don't own any of those devices, because my kitchen is way to small for more than an AeroPress but I have friends who own this stuff and they make great coffee.

Aeropress also makes coffee that's not bitter. Helps to start with a light roast too.

https://www.amazon.co.uk/d/Coffee-Tea-Espresso/Aerobie-AeroPress-80R11-Maker/B000GXZ2GS

And for bonus points it's both cheap and portable.

For me the French press is definitely the way to go, but the AeroPress comes pretty close and is a little easier for making a cup at a time rather than a full pot.

What I usually do is make coffee with an 8-cup sized press pot. I'll coarsely grind about half a cup of coffee, add nearly boiling water, stir it a bit to get rid of some of the bubbles and clumps, then let it sit for about 6-8 minutes or so.

To enhance the flavor you could add a little salt. Dark roasts like French are usually better for espresso or lattes; I generally use a lighter roast (Brazil Santos currently).

Hario Mini Mill and an MSR MugMate or equivalent will be an excellent office set up. I use the Kyocera CM-45 which I love but tends to be more expensive and harder to find - and the MSR mugmate every day in my office. It's essentially french press coffee. Coarse grind, brew for 4 minutes, enjoy!

I'm not big on tea balls, I prefer a nice tea basket.

Adagio is a pretty solid tea site. I used to get Mighty Leaf (a local place sells it) until I read about Adagio on Reddit.

For a teaware splurge, I'd suggest a Zojirushi instant hot water heater. I've yet to see anyone unhappy with that purchase.

A good water filter, if you need one.

As for teapots, cups, etc: there's the practical answer and the fanciful answer.

The practical answer is: if you're new, you don't know what teas you'll enjoy, much less how you'd like to prepare them. A good, solid bet would be a basic mug infuser like this or [this] (https://www.amazon.com/Extra-Loose-Infuser-House-Again/dp/B01N1OTXHW), or a gaiwan, or a simple medium-size ceramic teapot. From there, you can figure out if you prefer a certain variety, then get the best type of gear to maximize the brew for that variety.

The fanciful answer is: really, you can brew any tea in any set up. So, if you really love the look of a Japanese kyusu, you can still use it to brew a strong western breakfast blend. Go for it.

I did see a good suggestion here, that a lot of people who like yixing teapots really just like the aesthetic of them (guilty as charged!), in which case you can find ceramic pots that can work for any style of brewing for any type of tea. You can find these at vendors like: teaware.house, Dazzle Deer, Taiwan Tea Crafts.

In my experience, flavored tea almost always smells better than it tastes unless you load it with sugar. On the other hand, high quality straight tea almost always tastes better than it smells. I've never heard this from anyone else, so it might just be me.

My first foray into the world of tea involved a microwave and a Bigelow variety pack. I can still remember how disgusting the green tea was. A microwave can get the job done, but I'd strongly recommend getting an electric kettle and a cheap thermometer (unless you get a variable temperature kettle). After a while, you'll get a feel for it and won't need the thermometer, but it's really helpful in the beginning to eliminate any doubt.

There are so many different ways to brew tea, and a lot of it comes down to personal preference. There's really no "best" method. The most important things are that the leaves have lots of room to expand, that the water isn't too hot, and that you don't leave the tea in for too long. Based on your post, I'd recommend this for now.

It sounds like your water temperature and steep time are alright, so the problem is likely the water or the tea. I'd experiment with bottled spring water. If it still tastes bad, the problem is the tea itself. I'd recommend getting a bunch of samples from a place like Adagio or Upton. Make sure to get black and oolong in addition to green, because no matter how well you brew plain green tea, it's still going to taste like grass (but without the feet), and maybe that's just not your thing. If you'd like some advice on which samples to get, just send me a message and I'd be happy to help.

http://www.amazon.com/Finum-Brewing-Basket-medium-black/dp/B000I68NCS ?

> 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".

You should be able to find it in a can at the grocery store. I'm a bit of a purist though, and I like really good olive oil that you'll never find in a spray can.

Anyway, Amazon has tons of options. It doesn't have to be specifically for oil, most food-grade sprayers will work:

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

http://www.amazon.com/Lifetime-Brands-Misto-Oil-Sprayer/dp/B008C9UA9W

http://www.amazon.com/Norpro-Stainless-Steel-Sprayer-Mister/dp/B000SSW6TM

http://www.amazon.com/Trigger-Spray-Bottle-Cooking-18-Ounce/dp/B00FMXG8XI

http://www.amazon.com/Misto-Gourmet-Olive-Sprayer-Silver/dp/B009I5U3GY

http://www.amazon.com/Steven-Raichlen-Barbecue-Marinade-Bottle/dp/B003FZAVWO

http://www.amazon.com/24-Oz-Sprayer-Bottles-Pack/dp/B00008VXNE

http://www.amazon.com/Honey-Can-Do-KCH-01085-Stainless-Bottle-14-Ounce/dp/B007ZSJ3X0

While I like your simple recipe, I would not call pam cheaper than normal cooking oil. All it is is vegetable oil and it's like $5 for a can that is what? 5-6 ounces? You can buy a lot of vegetable oil for that price. Even olive oil is more economical than pam. And if you really want your oil as a spray you can get a $10 oil sprayer that will work just as well as pam.

This is a great alternative to pam and the rest since you can keep using it forever with any oil you choose. Just takes a little bit to pump up to get pressure, the more times you pump it the finer the mist of oil it sprays.

I'd get an olive oil mister.

You fill it with liquid, pump it up, and spray away. Should work great for water.

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

That's a well known one, but I know that you can get cheaper ones at cooking stores.

Can you get one of those misto thingies?

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

You can fill with the oil of your choice.

Aerosolized cooking sprays (like pam) use some sort of pressurized gas to carry the oil. This carrier spray can dissolve non stick coatings. That's why it's a bad idea to use pam. You can get a misto or use a regular spray bottle to spray down your grill with oil. I like coconut oil for my high heat cooking, but it has to be around 80 degrees fahrenheit to be liquid.

EDIT: You can use whatever oil you think is healthy, as long as its refined. No extra virgin oils.

http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV/ref=sr_1_1?ie=UTF8&qid=1415523794&sr=8-1&keywords=misto

$10 with free shipping (if you have prime, but who wouldn't have prime). You can even get it in the color of eggplant!

I use a misto to spray oil when I sear. It works very well and is a lot cheaper http://www.amazon.com/Misto-Brushed-Aluminum-Olive-Sprayer/dp/B00004SPZV

For roasting, I don't use anything, but for pan stuff I use an oil sprayer. One quick spray, I count it as a 1/4 teaspoon oil and it's enough to coat the pan.

You can buy a pump sprayer and refill any time. Love mine.

https://www.amazon.com/dp/B00004SPZV/

I recommend a Misto or something similar.

You just fill it with whatever oil you prefer then you can spray it out. If you want to be super accurate with the calorie counting, you can just weigh the misto before and after spraying so you know how many grams of oil you've used.

Misto Olive Oil Sprayer. You can spray other stuff with it too I guess.

Try Misto as a compromise. It's a sprayer that you fill with whatever oil you like. Then it sprays on like pam. You end up using way less oil, but it's still good, pure olive oil instead of aerosol crap.

I think this one probably will give a fine mist without nitrogen.

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

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).

10 year theater veteran checking in...

You need both proper seasoning and a proper device to make it in.

To make the popcorn, you'll need a popcorn maker that agitates the kernels. Most have this as a manual function. That means that, yes, you have to actually turn that knob for like three minutes. However, you'll get a great batch. This is the most important piece. Every commercial movie theater popper operates that exact same way, albeit in an automated mechanical fashion.

The second thing you need is proper seasoning. You can get pretty good taste with standard salt, but for authentic flavor you'll need butter salt.

So, toss in a cup of kernels and about four tablespoons of canola oil. Then put in a spoonful of butter salt. Turn on high and agitate at a consistent speed. Once popping starts, keep agitating until there are around three to five seconds between pops. Remove from heat and place in a bowl. Enjoy.

Is it the Whirley-Pop? My parents have one, too, and they swear by it.

I grew up on popcorn made in this. Absolutely loved every second of it.