bokeg

We're going to be doing a complete kitchen remodel. The plan is to gut the room and completely redo it. How difficult is it to live in the house while something like this is happening? Since both work and school are remote, should we just go rent a beach house for a week or something?

I can't afford to buy a WFO, even the DIY kits are pricey. I found like 500 from scratch DIY instructional videos on YT. I watched 6 and while the basic concept was the same, they all did things differently. I don't recognize any of the YT'ers names on these videos, so I don't know who's legit and who's just okay. Truth be told I'm not exactly a builder/handyman. But I'm seeing videos where they build one for like $80-300. And they look like as long as you pay attention a normal person could build one. I think I just need to find a solid video to follow and I'd be able to get it done. Does anyone have a recommendation for a particularly good video?

Hey I'm looking for cutting board recommendations. After years of abusing my knives with bamboo I'm ready for the next step. Ideally not wood, because it traps alot of bacteria imo and something really gentle on the blades.

Hello. Home pizza oven owners - I'm toying with either a Fyra or a a Karu. The first runs on pellets whereas after is 50 quid dearer and seems to run logs charcoal or gas with an additional purchase of an adaptor. Any views on pros and cons? Anyone got one of these?

My partner and I are looking into getting a creami(any model) for more savory concoctions and niche ice creams. The pacojet can do these no problem but we are looking for a cheaper alternative. Can the creami handle things like making nut milk from whole cashews or oats(in water), or making ice cream from more obscure bases like a block of tofu(in water/nut milk ofc)? Also has anyone tried things like soup bases from whole vegetables or anything along those lines yet? We'd love any insight! Thank you

Hi, I have been looking at a portable induction cooktop. I could use it inside or outside, and I want a 1 or 2-burner 110v model. I've looked all over stores and Internet, no shortage of them. The reviews on many are just ghastly. I was just looking to see if someone on here uses one and how they like it. We are full-time and cook most of our meals. Thanks

Hello. Just curious, but wondering if there are many pocket knives on the market designed by knife makers who are also designers of chefs knives? I can think of Ken Onion's orange "Leek" by Kershaw, that's used by Andrew Zimmern; JKI carries some rustic looking pocket knives; I also remember seeing a Kato folding knife that JNS posted years ago.