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  • Showing only topics in ~food with the tag "ask.survey". Back to normal view / Search all groups
    1. What is your weirdest kitchen appliance and what do you think of it?

      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...

      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?

      44 votes
    2. What would you like to see in your dream food blog?

      I am in the process of starting up my own food blog. I have no hopes or aspirations of being huge or making money, it will solely be a labor of love and an outlet for my love of food to share with...

      I am in the process of starting up my own food blog. I have no hopes or aspirations of being huge or making money, it will solely be a labor of love and an outlet for my love of food to share with the world.

      Unfortunately, I don’t have a specific niche that will be targeting and was looking to crowd source opinions on what people would feel they would like in a food blog. I’m hoping to avoid suggestions like “less convoluted stories about your grandmothers tablecloth for 3 pages before the recipe” since I think we can all agree on that front.

      Some of you may be thinking the world needs another blog like you need another asshole, and that may be true. However, part of my impetus was that many of the recipe blogs I find online have the same generic 30-40 recipes with minimal variation. Others of higher quality are moving behind paywalls. My goal is to try to include slightly more obscure recipes from all over the world, tried/tested/optimized for simplicity in cooking and flavor, or more unique variations on more common recipes. I also aspire to do some articles a bit more experimental / scientific in nature in the vein of some of J Kenji Lopez Alts articles a la serious eats but that is a larger aspiration for down the road.

      I welcome any suggestions or sharing of your current favorite food blogs. I know the current social media trend is YouTube, TikTok, and the like. However as I find myself here with you all, you may understand my preference for sticking with the written word (and occasional photos). Cheers!

      13 votes
    3. What would it take for a soup to be exciting?

      According to this scientific diagram, soup is the most neutral of ideas. If you tell someone you're having soup for dinner, they'll ask what you're eating with it, as if soup were not a meal in...

      According to this scientific diagram, soup is the most neutral of ideas. If you tell someone you're having soup for dinner, they'll ask what you're eating with it, as if soup were not a meal in itself. That's a tragedy. Soup is right up with bread as a symbol of nourishment. It makes your veggies tasty, and it something you don't even need teeth to enjoy - a treat for either extreme of the age spectrum!

      What is it that you think that soup needs to be exciting again? Is it just a special flavor or specific texture? Or do you need gimmicks like tortilla strips or bread bowls? Do you need exotic ingredients?

      31 votes
    4. Have you ever "homebrewed" fermented beverages?

      A few questions for those who have tried homebrewing (and general thread on homebrewing in general) Have you ever tried homebrewing? What were lessons learned? Did you regret the up-front...

      A few questions for those who have tried homebrewing (and general thread on homebrewing in general)

      • Have you ever tried homebrewing?
      • What were lessons learned?
      • Did you regret the up-front investment?
      • Do you bottle or keg?
      • What are your favorite recipes?
      • What is your setup like?

      Feel free to answer only one question, all of them, or none of them and share an anecdote!

      26 votes