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  1. Yeah, I backed the Spinzall on the first day (still hasn't arrived here yet) and ended up buying this juicer – which I've been very happy with. It even grinds nixtamalised corn for masa! I've had good results clarifying things like quinine in water through an Aeropress (five or six times!). Because you can add pressure – the Aeropress looks like a huge syringe minus the needle – it's much faster.
  2. I attended the three month course five or so years ago. My contact was Alex Liao (contact is his first name followed by "218", at foxmail dot com), but I initially got a reply from George Liu, whose address is first name followed by last name, underscore shic, at qq dot com. While either or both of them may have moved on from SHIC, they might be able to help you.
  3. Still waiting for a tracking number.
  4. It's so hard to say. If you start from the bottom up, then sure, a good knife and cutting board. But if you've grown into your toolkit over time, picking up bits here and there and incorporating all of them into your overall cooking philosophy/methodology, then it becomes hard to separate out what's valuable and what's not. It becomes more a question of what has a specialised use, and what doesn't – neither of which is a value proposition. I've had the same chef's knife for nearly 15 years, and have used it for most meals. However, I have a chamber vacuum which is very specialised but immensely practical in that it has allowed me to portion and preserve things I've cooked for longer than would otherwise be possible, in doing so opening up new possibilities and scales of cooking. I have a pressure cooker, which allows me to make stocks and tenderise tough cuts of meat quickly; I have an immersion circulator, which lets me make gentle stocks and tenderise tough cuts of meat slowly. I have a syphon, which lets me pressure infuse aromatic ingredients into oil, water or alcohol, or lets me create a wonderful tempura batter. Or pressure inject brine into meat for smoking. Or carbonate grapes. Or make whipped cream (or so I'm told). Specialised uses, to be sure, but impossible/hard to approach without it. I have a 5kg tank of co2 sitting by my couch that I use to carbonate anything from 1-3 litres of sparkling water every day. Big, bulky, (sort of) single use. With that said, I wouldn't want to be without it, and in many ways it's the most consistently used piece of kitchen equipment I have when summer rolls around.* *and paired with the centrifuge(!) magic can happen. I have a blowtorch/searzall, which is a fancy way of applying huge amounts of localised heat. Most meals/ingredients don't need it, but for those that do, it's a godsend. I have a thermal mixer, which makes a large amount of tedious stirring a hands-off affair, and much less annoying cases where splatter is expected. It also blends things like a MFer. Etc. All of these pieces of equipment and the techniques they enable are a natural part of my cooking these days. It's a privilege to be able to cook knowing they're all at my disposal; I know I'm not using them all to their utmost potential, but that's on me. Most valuable in the end is, I suppose, knowing the proper application of heat, knife skills and the ability to season well by taste. I enjoy cooking as much with my entire kitchen at my disposal as I do out in the middle of nowhere with nothing but a pocket knife and a camp stove.
  5. Has anyone received a tracking number yet?
  6. Great book! edit: I went to the same school 5-6 years ago. Not the same as it was then, but still a wonderful experience.
  7. Amazon Prime Day - your loot ?

    I tried, but the postage to Australia was $175, making it cheaper to buy it from the cheapest place here.
  8. Foodie Tech

    I'm not sure I could justify this given its present cost, but as the article states, this technology is likely to be rolled into mobile phones in China, where dodgy produce and ingredients (powdered milk and baby formula especially) are rife.
  9. ~$34 for the Manresa cookbook ~$21 for Easy Asian Recipes Where are you getting these? Prime?
  10. That's terrible. Sorry to hear.
  11. Searzall--After the Honeymoon?

    Modernist Pantry have replacement screens and ship to Australia.
  12. I am ridiculously excited to receive this.
  13. I've had this machine since October last year. I'm in Australia, so it's on "native" voltage, so to speak. Haven't had a problem with it yet (made pea soup in it just now and am holding it at temperature until my partner gets home!). I haven't used the recipe programming at all, as the software for recipe creation is only available on Windows, and is quite abstruse. I am, however, a programmer by trade, and have reverse engineered the recipe format and written a parser. Now I just need to finish the UI.* Let me know if you're on a Mac and up for beta testing. *this may take a while!
  14. Yep. It's fair to say this has taken the shine off Anova in a big way. People are furious across every social media channel. The glib "Hello Anova Community!" the slap across the face starts with on their official blog is infuriating. I know I won't be recommending the cooker to anyone, regardless of how good it may turn out to be.