Welp, I'm mildly allergic to nuts... and I'm trying to give up as much sugar as possible. What the hell do people snack on that is outside of this? I don't want to wind up making a ramp of carrot or anything

As a regular baker with whole grain wheat, I'm consistantly disappointed by the quality of flour I am buying, so I have finally got to the point where I have placed an order for some from an online source - in this case, Azure Standard. They make a big deal about their process, using a unifine mill - apparently something they had a hand in reviving when it had commercially failed. In trying to figure out why this was such a big deal I went into a bit of a black hole looking into wheat milling.

Part of that was learning about home mills. It seems almost insane to me, but people buy some very expensive mills in order to make the best quality breads. You can even buy impact mills, the same general concept that makes Azure's unifine mill such an attractive proposition, and it looks like a popular manufacturer in that niche has just introduced one that's less than $200, which I think makes it pretty attractive for less, uh, intense bakers.

I've been seeing a lot of weird kitchen appliances in recent years. Thermomix cookers have been a big thing for a few years. "Smart" or "AI" Ovens have been in the news a lot more recently, and it wasn't too long ago that sous vide specific cookers and electric pressure cookers were unusual. An odd one that I'm particularly interested in is a soymilk maker, which will grind, filter, and cook them.

Do you own a weird kitchen appliance? What do you think of them? Is it something you think other home cooks would like to have?

I'm in need of inspiration for tasty and fun food combinations to make myself eat more natural yogurts instead of the preflavoured ones (which I found out are definitely not as healthy!). What are your preferences and recommendations, oh fellow yogurt eaters? Which natural yogurt is superior for such a snack? What do you mix with it and how much? I must know!

I’m looking to explore a bit so i’d love to hear your thoughts. These are the items that make my kitchen special. I mainly cook Asian style food (Chinese, Japanese), so my ingredients trend in that direction. This is a combination of ingredients, condiments, and even snacks that bring joy to me.

If there’s a particular special brand that you think is extra special, i’d love to hear it too!

• Mirin (in Toronto there is a small store that makes homemade mirin)
• Yuzu ponzu sauce (same supplier)
• Furikake / shichimi
• Korean seasoned salt
• Perilla Oil (an amazing nuttier substitute to sesame oil) - great on subtle dishes like zaru soba
• Szechuan peppercorns - amazing to put into the mortar with other aromatics
• Chinese cured pork belly - wow how immensely flavorful - I like the five spice one. Small cubes makes fried rice sing
• Oyster sauce (two ladies LKK not panda LKK)
• Nem Chua
• Good butter (Kerrygold or St Brigid)
• Sambal Oelek
• Pandan leaves and frozen chopped lemongrass
• Maldon salt
• Frozen cheap chocolate squares (Swiss Delice)
• Lao Gan Ma black bean chili crisp
• Salted yolk potato chips, Honey Butter chips
• Korean seaweed sheets for stock along with the little anchovies
• Frozen unshelled clam meat - just throw a handful into anything like pasta or stir fries. So cheap and so good!
• Chinese cooking wine
• Perilla leaves (gganib)
• when I can find them, Alphonso, Kesar, or Colombian Sugar Mangos
• Concord or Muscat grapes
• fatty Biltong (Florence meats is best)
• wavy soba (for some reason I like the mouth feel)
• frozen special handmade ramen
• Calabrian peppers
• Peperoncinos (I like the ones from Terroni)
• Peruvian sweety drop peppers
• Thai kefir leaves (frozen)
• Thai birdseye peppers
• Vietnamese veggies (rau ram) and Thai basil mmm
• fermented tofu bricks - kinda smelly but adds a slickness and sourness when stir frying Chinese veggies
• Korean coque d’asses (Japanese ones are a bit dry for me). Great frozen as well.
• mango gummy candy from cocoa land lot 100
• Chinese snow pear
• kewpie mayo (creepy baby)
• kozlik triple crunch mustard
• Vietnamese fried onions (need to figure out what brand is best)
• affordable soy sauce (made in Japan ones - yamasa or kikkoman)
• fermented black pepper (I like the Trader Joe’s ones - I put it into ramen broth)
• kecap manis (abc brand) for making Indonesian stuff
• Hungarian Hunters sausages - great snacks that last

I started eating spicy food (mainly the 2x spicy chicken flavored instant noodles) and very spicy pho ever week.

this all culminated in me having done the hot ones like 3-4 times now and it's been fun. More or less, I can take the heat and its becoming enjoyable.

The one issue that still remains though is when the spicy food hits my digestive tract. sometimes it doesn't bother me at all, but more commonly it can cause serious discomfort and pain for about half an hour before I can finally hit the bathroom. The only thing I have found that remedies it is drinking vegan milk as it passes my digestive tract.

problem is I don't know what to do about it. apparently my stomach is more sensitive then my mouth to spicy food but I don't really know how to make my stomach less sensitive. I'd have though after a year it would get used to spicy and it's doing better than at the beginning I guess but still not without occasional pains.