Jump to content

dtremit

participating member
  • Posts

    502
  • Joined

  • Last visited

Everything posted by dtremit

  1. To add another voice to the chorus — it *can* be cheaper, though it isn't always. Now that we are back to having a lot more options for shopping, I have started being a bit more careful about checking the value of the items we pick. (Back in the early pandemic when we started I was just glad to get the stuff.) Both of the boxes have moved away from the "surprise box" model — you now get pretty much exactly what you ordered. I get enough surprises in my CSA that I'm glad for the change. Notably, I have never had particularly good luck *ordering* produce (in particular) from Walmart or their ilk. The shoppers don't know how to pick items well. Since Imperfect and Misfits focus on produce, I find the average item is fresher and higher in quality than most of what I can get from local grocery pickup, with the possible exception of higher priced stores like Whole Foods. A lot of the "wins" are things I don't necessarily post about on here. For months when they were in season, we got excellent pears from Imperfect. Nearly every one was delicious and ripened promptly. I have largely given up on buying pears from supermarkets at all — even when I buy them in person they go bad before they're ripe. And they have a house label body butter my partner really likes that's about half the price of options elsewhere.
  2. I'm not sure what you mean by "uselessness" -- or at least it doesn't describe anything either service has sent us. We've had stuff damaged, but it was all stuff that I imagine was fine when they put it in the box.
  3. Apparently I spoke too soon; our Imperfect box this week was once again missing about a third of the items. Still suspect it's a second box staying on the truck (for us they deliver the orders themselves in Imperfect-branded trucks); both times this has happened we've had a lot of heavy items and only had one box dropped off. I'm sure they'll take care of it, and I wasn't depending on anything for a particular meal, but it's annoying.
  4. From today's BookBub: Falastin: A Cookbook, by Sami Tamimi and Tara Wigley — Kindle edition $2.99 (eG-friendly Amazon.com link) Great cookbook of Palestinian recipes from Yotam Ottolenghi's longtime collaborator (and co-author of Jerusalem).
  5. Some TJ's products I've been impressed with recently: These Sprinkles Walk Into a Sandwich Cookie: pricey (about $0.50 each) but really hit the spot — very similar to some cookies my aunt used to make. I think they are on hiatus for a strawberry version for the summer, right now; we got some but haven't tried them yet. Hold the Cone mini ice cream cones: we tried the coffee version. The cone is actually crunchy like a real ice cream cone -- not chewy like the one on a Drumstick. I got a taste for that at convenience stores in Japan and this is the only thing that's ever come close here. Also, they're a lovely tiny bite for when you want something sweet but not much. Bomba Hot Pepper Sauce: a nice spicy calabrian chile in a jar that fits well in my fridge. Soy chorizo: this is a staple for us. Stays fresh for a long time, and we like the flavor profile; we don't get a ton of great mexican chorizo around here, so it's about the best option we have. It *really* needs more fat, though -- I add a lot of olive oil when I deploy it. Misses: Fruity Chewy Candy: they look like Starburst but taste like disappointment. Tarte au Brie et Tomates: was hoping this would match its close sibling the Tarte D'Alsace (which is a perennial favorite) but the amount of liquid in the brie and tomatoes made it soggy.
  6. K-R has made multiple designs over the years — the newer ones work like this, and they're amazing: I have lots of stuff from the Guardian article, of course: Ice cream maker — found an old Simac at a thrift store for $15 (!) and I use it occasionally to good effect. I hated my "freeze the bowl" one that I had prior. The compressor is really necessary for me to be bothered with it, but I'm not entirely sure I'd spend the money on a new one. Honey dipper — ok, I don't use it much, but it's also one of the smallest and cheapest things in my kitchen -- who cares? Popcorn machine — have one, but have mostly moved over to making my popcorn in a wok. So I guess this fails the test. If we made popcorn more often I'd get a whirly pop. Coffee grinder — I classify this as a medical necessity because my brain does not work without it. Bread maker — I unapologetically love mine. Great for sandwich bread on a weekday and great for dough when I want to do something fancier. Garlic press — someone mentioned on a Splendid Table episode recently that opposition to garlic presses is kind of a class thing in the UK, which I found fascinating. I use mine frequently but not exclusively. I have never gotten that side-of-the-chef's-knife garlic paste thing to work for me, though. As should be obvious from the image above, garlic getting stuck or wasted is not an issue with a well designed press; I have never seen one as useless looking as the one in the article. Electric juicer — I suspect they mean the grinding sort, which I don't have, but I do have a citrus juicer. I like it, but don't really use it all that often. I should use it more!
  7. Definitely in the latter category here — hoping my CSO will hold out until Anova has a v2 and I have a new kitchen to put it in
  8. We're closer to gfweb than Franci is, and we haven't had anything like his issues — I think the problem is far more granular than the East Coast.
  9. Same wattage as the (US) Control Freak, no? The sous vide bit is useless to me, but in other respects I really like some of what Njori has designed. The storage case is really beautifully designed, and the "reduce by weight" feature enabled by the built-in scale is pretty cool. I secretly hate recipes that say "reduce by 1/2" because it's so hard to gauge that in the quantities one uses for a lot of home recipes. Price is too high for me to take a chance on it from an untested vendor, though.
  10. I feel like the chicken breast and the sausage give you some options here that will please both of you. You didn't specify it had to be boneless or skinless chicken breast — so why not do a spatchcocked chicken, or a beer can chicken? Breasts for them, legs and thighs with crispy skin for you. I feel like a whole bird on a platter, surrounded with grilled vegetables and maybe even grilled fruit, always punches above its weight. Likewise — their preferred sausage fits nicely into a mixed grill, with boring sausages for them and interesting ones for you and yours. Maybe they'll even try something new and like it. The only thing I struggle with is the pork fillet — assuming it's the same as what we in the US would call pork loin, I really struggle to imagine it as a good grilling cut. Blink at the wrong moment and it's dry. One aside — I think your serving presentation really makes a big difference here. Pile everything that comes off the grill on an enormous platter or carving board and it'll look like a feast.
  11. @Shelby I'll bet you a scrap metal place would give you a few Imperfect boxes worth of cash for those. I think we are officially done with Misfits — ultimately because of their shipping. Our last box was delivered by LaserShip, who I've rarely had good luck with. It was a day late and looked like it had been turned upside down quite a few times. Only one thing was completely ruined, but several things were damaged in transit — bruised fruit and whatnot. And the herbs were rotten by the time they arrived. Misfits customer service is great, and they of course refunded the damaged items — but ultimately we have better options. Imperfect has better selection (including a couple of non-produce items that we've really grown to love), and I'm willing to order stuff from them that I wouldn't from Misfits because I'm more confident that they'll arrive intact. And the local vendor I mentioned upthread has actually been super reliable and cheaper than either of these two.
  12. My theory is that multiple boxes were damaged and some delivery person shoved the bars that fell out of another box into your open box so they didn't have to deal with the paperwork for loose items.
  13. Depends if you want the steel to fully render -- 2800F if you do, a little lower if you want a more toothsome texture.
  14. Thanks for all the replies. They are all sealed up so we might just end up donating them — I had thought of that but figured the bags would be too big. But as @Margaret Pilgrim suggests it might be just the thing for a soup kitchen or similar. We *also* have a huge bag of old fashioned oats that I think most of these suggestions would work just as well for 🙂 I did see some mention that quick cooking oats are steamed for significantly longer than other oats — apparently they don't work well in oat milk recipes for that reason. So it might make them a poor choice for oat flour used as flour (though probably fine in the breadcrumb use case).
  15. Oh boy. I have somehow found myself with ten pounds of quick oats. I bought a huge package by accident six months ago — my partner uses lots of rolled oats to make granola, and I hit the wrong button on Amazon. Oh well, I'll figure out something to do with them, I said. Well, apparently I clicked "Subscribe and Save," because another 80oz box just showed up. Normally we are steel cut oat people for normal eating — the texture of instant or quick oats cooked "normally" is not exactly our favorite. I would love to find some recipes that we can make regularly to use these up. I know I can put them into cookies and the like, but by my math this would make 400 cookies, and we really don't need to be eating 400 cookies right now 🤣 Healthy breakfasts would be especially great, but totally open to just about anything — sweet, savory, breads, whatever.
  16. I have no useful feedback to the OP, but you're all making me lean even more heavily towards passing up gas when we redo our kitchen.
  17. Jacques Pépin New Complete Techniques — US Kindle edition $2.99 today (eG-friendly Amazon.com link)
  18. This company is interesting -- they seem to only sell vacuum sealers, and the ones they have are all very similar to other popular models on the market. They make three models of suction sealers, and most of them are very close in appearance to models from Cabelas, Weston, and Nesco. They also have a couple of affordable chamber sealers.
  19. Carbon steel is pretty much a worst case scenario for even heating on any source — it doesn't have the thermal transfer of aluminum or copper, nor does it have the mass of cast iron to hold heat. I think you can expect to always get some hot spots unless the coil size is the same size as the pan or larger. Most countertop units have a somewhat small coil by necessity. Based on the teardown photo in this image I would guess the Breville has a coil somewhere between 20-25cm in diameter?
  20. I noticed when browsing appliances recently that the new GE induction ranges offer a very familiar looking, optional bluetooth cooking probe. They also appear to support Hestan Cue pans.
  21. A *minimum* 2 inch insertion depth is going to rule out a number of applications.
  22. I had a very similar issue with my full-size KA food processor. Interlock mechanism on the work bowl broke. They sold them for probably 15 years, but there are almost no replacement work bowls available. I finally found one with the wrong color handle after searching for ages. I don't think KA actually manufactures anything but its stand mixers in house. *Those* seem to have great parts availability -- everything else, not so much. I'm pretty sure the issue with my FP was that they switched manufacturers -- I bought this one because it was made in France, but the new ones haven't been for ages.
  23. @ElsieD Also poke around on various sites under different brand names for just "stainless baking sheets" or "stainless baking tray" — these seem to be a generic import from China, and at least on US Amazon, you can find *identical* pans under a dozen brands. I bought some larger pans of a similar style recently for my weird size wall oven, and ended up with "HUSHIDA" instead of "TeamFar." Every detail of the pans appears identical. The selection seems to be less on amazon.ca but there are a few -- e.g., this "Raynag" pan for $18: hopefully eGullet-friendly amazon.ca link
  24. Agreed on Thermoworks being a joy to work with — their shipping fulfillment is also top notch. They almost always have stuff out the door and to the post office in a matter of hours after I hit the order button. I actually have a new Signals sitting in the box — I accidentally destroyed one of my Pops by leaving it on the grill and somehow used that to justify the bigger model. Overkill for now, but I'm hoping to acquire some smoking apparatuses in the future.
×
×
  • Create New...