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12 votes
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What piece of kitchen equipment do you regret buying, and why?
What piece of kitchen equipment do you regret buying? Why? I bought a garlic masher. (I don't think it was anywhere near £26 when I bought it!)...
What piece of kitchen equipment do you regret buying? Why?
I bought a garlic masher. (I don't think it was anywhere near £26 when I bought it!) https://www.amazon.co.uk/royalvkb-VP303-370-Royal-Garlic-Crusher/dp/B000OW58D8/ It looks really heavy, but it actually isn't. I regret it because it's not nearly as much fun to use as it looks. It's safer than mashing garlic with a knife, and it's easier to clean than a press. But other than that it's not worth the money. The garlic cards (credit card sized bits of plastic with embossed letters) that you rub garlic over are better.
22 votes -
Has anyone gifted you food or a kitchen / cooking gadget that you particularly liked?
Coming up to Christmas and gift-giving is on my mind and I wondered if you've ever been given food or a food-related gadget that you liked? I guess we can also talk about the misses too. I like...
Coming up to Christmas and gift-giving is on my mind and I wondered if you've ever been given food or a food-related gadget that you liked? I guess we can also talk about the misses too.
I like chocolate, so small amounts of nice chocolate are something that I like.
11 votes -
On Hawaii, the fight for Taro’s revival
5 votes -
The world’s oldest-known recipes decoded
9 votes -
What’s something you would gladly eat for lunch very day for for the rest of your life?
Mine would be feijoada!
22 votes -
So long, turkey: The ultimate vegetarian Thanksgiving menu
5 votes -
Scientists figured out a cool way to make better gluten-free bread
10 votes -
The most expensive cities for a cappuccino – Copenhagen has the highest cappuccino prices at $6.30 per cup on average
4 votes -
The world’s best cheese? It’s blue and comes from Oregon
4 votes -
Icelander livestreams ten-year-old McDonald's cheeseburger – Hjörtur Smárason bought his McDonald's meal in 2009 to see how long it would take to decompose
13 votes -
The dark side of the angel's share
6 votes -
Why You Shouldn't Use Nonstick Cookware (Most of the Time)
10 votes -
Block on GM rice ‘has cost millions of lives and led to child blindness’
10 votes -
Mash made in heaven: Tips for making better mashed potatoes
8 votes -
Outback Steakhouse franchise begins testing system that uses machine learning to analyze footage of restaurant staff
10 votes -
Why does dairy-loving America still shun the “milk bladder” when it’s commonplace in so many other countries?
11 votes -
1915 Black Pepper Cake recipe
4 votes -
The secret to sriracha hot sauce’s success
8 votes -
The great Texas whiskey boom
6 votes -
Matpakke – How to pack a Norwegian sandwich, the world's most boring lunch
15 votes -
Why US cities are banning new fast food drive-throughs
8 votes -
Four sentenced to federal prison for organic fraud
8 votes -
Made in America: How four dishes with roots in other lands tell a story of immigration and transformation
5 votes -
Cocktails from the 1970s
6 votes -
One supermarket chain in Finland has an idea to address food waste – S-market has started holding 'happy hours' for products nearing expiration date
6 votes -
Headline Whiplash: Red meat is good for you now? (Research meta-review)
4 votes -
Meatless meat is becoming mainstream — and it’s sparking a backlash
15 votes -
Is anyone else interested in (or actively pursuing) meat from more ethical and sustainable sources?
I consider both industrial meat production and veganism to be sub-optimal across all dimensions. I've recently jumped into this growing niche market for more sustainable and ethical meat. It's a...
I consider both industrial meat production and veganism to be sub-optimal across all dimensions. I've recently jumped into this growing niche market for more sustainable and ethical meat. It's a little more pricey, unless you buy in bulk (e.g. 1/4 to full cow at a time), but I think it's worth it in the end.
I'm looking to share sources of info and network of producers/farms in this regard. Allan Savory has the Savory Institute which I found to be a good start. Though FYI there have been back-and-forth essays written about the criticism and defense of these practices (too many to post here but easy to find in the two above links).
I found one local family-operated farm that practices e.g. "organic" (in this case no herb/pest/fungi-cide) farming (crops for the animals), legitimate free-roaming chickens and sustainable land management that allows soil and ecology equilibration (reducing fertilizer use and subsequent runoff). Plus, buying and directly supporting local farmers and ranchers is always a plus!
EDIT: I foresee this thread being hijacked towards a discussion about how "meat is bad" and how we eat too much meat etc. I am being narrow here because I want to be pragmatic, rather than opine on global economics and dietary needs.
15 votes -
Norwegian teen cooks and eats her own horse after it was put down
6 votes -
One Mai Tai, and hold the colonialism
4 votes -
"We are in a war zone against this disease.” Climate change is fueling fire blight, and Northern Michigan’s apple orchards are at risk
4 votes -
India isn’t letting a single onion leave the country
9 votes -
A field guide to sweet potato varieties (and the dirt on yams)
5 votes -
Peel, chop and stir for hours: How Appalachia’s beloved community apple-butter parties live on
7 votes -
In Greenland, Thai restaurants serve whale skin sushi and reindeer pad krapow
7 votes -
How Ireland's Kerrygold butter became a mainstay in US kitchens
9 votes -
The next big thing in dining: virtual restaurants
5 votes -
What makes gumbo gumbo? A guide to Louisiana's signature stew
6 votes -
Meal-kit delivery teardown: Blue Apron vs. HelloFresh
8 votes -
Things chefs do that you should not do: Just say no to lemon zest, “ripping hot” pans, and the ice bath
18 votes -
Are New Zealanders buying slave-picked tinned tomatoes?
7 votes -
Meat isn’t evil, it’s how we raise it, how it’s prepared, and what it’s eaten with
9 votes -
Every way to cook a steak (forty-three methods) | Bon Appétit
6 votes -
The schools where meat is off the menu for climate reasons
8 votes -
How Texas barbecue found a home in rural Sweden
7 votes -
You might not want to eat bugs. But would you eat meat that ate bugs?
15 votes -
American connoisseurs have traditionally stayed away from German wine. A new generation of producers — and global warming — is changing that
6 votes -
Blindfolded Tasting Challenge - Recreating Maangchi's Dakbokkeumtang (Spicy Braised Chicken)
4 votes -
The tangled history of spaghetti bolognese
8 votes