Schwartz's Profile

I like them both, but the main advantage of the FP for me is that once you mix the water and grounds you can walk away for a few minutes. Pourover drip requires you to be standing there the entire time.

Romanticizing the staff meal... I love it. Like it isn't typically made of whatever is not quite spoiled yet, but not fresh enough to serve the public.

I think this article overlooks what I call the single person factor. Because I don't have a family, many products don't last as long as they need to for me to use them up, especially bread. I stopped buying bread altogether because I was sick of tossing moldy half-loaves of bread.

Then I learned to bake it. The fact is that I can make a half of a loaf of bread, secure with the knowledge that I'll be able to eat it all in time.

I have to agree with the others who compared it to the cigarette roller, with this one amendment.

The cigarette rollers are slower than a person who has been rolling cigarettes for a while, but for people who just do it once in a while, it is a time and energy saver. However the price of a sushi rolling machine would inevitably be much higher than the cost of a $2 sushi mat, so would it really be worth it?

This might be nitpicky of me, but you guys have absolutely heard of cocktail grapefruits before. I know, because I heard of them from you guys last year!

As I'm currently unemployed, I have a chance to make time-intensive but inexpensive meals that I can't make when working full time. So today it's homemade refried beans for some bean and rice burritos.

How about if you separate your burnable trash and use it to heat your house? :P

JimK_MoA, that makes no sense. Alcohol evaporates at lower temperatures than water does. This is the entire basis for the distillation process that creates the vodka in the first place. In the case of rum cake I'm sure that some residual alcohol is left behind, but those retain a lot of their moisture. I've made vodka pie crust, and the crust is hardly wet when you finish.

In the article you referenced he talked about simmering a sauce on a low heat, not baking in a 350 degree oven. It's not the same.

And as for your wife's allergy, the onus lies on her to be vocal about it. Trace amounts of alcohol can develop in fruit juices if they are left on the counter for a few hours.

All that said, vodka pie crust is the tops. It lets you have a wetter crust which means no crumbling and falling apart, but it still comes out perfect.

It's really not an acquired taste. It tastes like the custard in a Boston Cream doughnut. But, you know, smelly. So it's more of an acquired ability to try and not let the smell put you off it.

Revolution9: The issue is where to get FRESH durian. Most of what you see in the markets is frozen during shipping which cuts down on the smell and flavor.

Pie crust. And pie fillings. And possibly other non-pie foods as well.