A prototypical example of what I am looking for would be fruit juice. Where I am at the only options for something that isn't orange or apple are overpriced lemonades with about thirty to fifty percent fruit content and truly expensive 100% ones.

Usually I simply buy the expensive ones and add 1-2 parts water ending up with better tasting juice at same or less cost.

Another step would be squeezing fresh fruit yourself but that adds time, space, complexity and money costs.

What things can be done in a typical kitchen without buying additional single purpose appliances? Sufficiently multipurpose ones or small tools are fine. Basically I want to reduce the number of steps in which the food is industrially processed.

Inspired by the beetroot question: Who has tried durian, and what are your thoughts on it?

Known to some as the king of fruits and to others as something incredibly smelly.

I've become a big durian fan, but try not to eat too much of it during the season here, since it is calorie dense and very "heaty" if you follow traditional Chinese medicine.

Years ago I had a decently-curated set of bookmarks of sites where I'd found recipes for specific cuisines and I figured I could trust the source... by which I mean that if I'm looking up a Cajun recipe like a shrimp étouffée, I'm not going to just take the word of a random housewife in Wisconsin (no matter how good the SEO is on her blog... sorry Ashley) or even a home cook you can recognize is a huge foodie by the number of trips they've taken to Louisiana. I don't necessarily doubt their skill, but you undoubtedly get a better starting point for must-have ingredients, important techniques, and trustworthy brands from people who've grown up as a part of the culture the food comes from.

In any case, I lost that collection during the pandemic after dealing with one computer issue or another, and a few that I had committed to memory seem to have gone down. I'm trying to rebuild it now - any recommendations?

Here's some of what I have saved:

Chinese - Chef Wang
Guyanese - Alica at Alica's Pepperpot
Italian(-American) - Not Another Cooking Show
Jamaican - Feed and Teach
Japanese - Nami at Just One Cookbook
Korean - Maangchi the OG, or Seonkyoung Longest
Thai - I used to check ThaiTable but it looks like it's not around anymore?! At least it's archived pretty well
Trinidadian - Cooking With Ria and Foodie Nation

So, any suggestions? Feel free to recommend any specific cookbooks as well. I'm still looking for some resources for the huge cuisines like Mexican, Indian, Chinese... I remember I also found a great YouTube channel years ago with a Vietnamese auntie that may have had an actual cooking show in Vietnam, and I think it even had English subtitles, but now I can't find it for the life of me.

A general thought that came from a more specific one I had the other day: I've been trying to make sure I eat breakfast by making overnight oats, but it can be a pain on tired nights to get it set up.

Are there any gotchas with making your own mixes of dry goods? I feel like I know enough to scare myself with things like "oh well that might not be shelf-stable when mixed since xyz pathogen from it grows well when provided with abc".

At the moment, I'm just imagining prepping like a weeks worth of oats, chia seeds, raisins, etc. so that I can dump milk in each night, which seems like it would be totally fine.

A little background:
I’m an Irish man who lived in Scotland for a long time and developed a penchant for good Scottish whisky.

I’ve since moved back to Ireland and am on a quest to find good Irish whiskey.

I’ve been looking for double distilled, single pot (or single malt) and have found a couple of nice ones, though this is somewhat counter to the Irish market which favours triple distilled and has (imo) a narrower taste profile, especially when compared to scotch.

Currently drinking: Shortcross rye and barley

Its really pleasant and quite different to the traditional Jameson/bush. There’s a bit of depth to it, some spice from the rye and a lovely classic malty finish.

Any other whisky enjoyers out there ?

I add hot sauce to nearly everything savory that I eat, but I've never really had a go-to brand. Usually I've got a ton of tiny no-name-brand bottles around from various gift baskets that my wife or her family got me as christmas or birthday gifts, or my wife will pick up random stuff she finds on sale when grocery shopping. But those are pretty hit-or-miss whether they're actually any good or not, and I crave consistency, so I've decided that I want to find a good all-round sauce (or perhaps a brand of sauce with a few variants), ideally something I can purchase a decent quantity of at a time, either online (direct from the company or Amazon or whatever) or reliably from a grocery store, and just replenish whenever my reserves start to get low. Ideally something that won't break the bank, too, considering I go through it at a decent pace.

I like the taste of Frank's, but I'd rate its heat at a 0.5 and I'm looking for something at least 7 or 8 (or higher). I've tried Tobasco and it's pretty mid on all aspects (and way too watery). I really dislike the flavor of Sriracha--it hits me completely wrong for some reason. I recently tried some Cholula extra hot and its heat is acceptable, flavor-wise nothing amazing but right now based on price/availability it's my top contender. I know there are better sauces out there, and brands that I've either forgotten or never even heard of because I'm not a connoisseur and never really paid much attention, and I don't have the vocabulary to really speak to what I'm looking for flavor-profile-wise, so my question is basically the title: What's your go-to hot sauce? Not necessarily your favorite, but the default you'll happily reach for regardless of what you're putting it on and that you've always got stocked?

edit--Too many responses to reply individually, but thank you all for all of the suggestions! I definitely plan on checking several of the new-to-me sauces out in the coming weeks.