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Hey so, any advice on robo cleaners? We do tons of cooking but I've always wondered if robo cleaners could handle the things a kitchen can throw around- Potato peelings, shallot peels, sauce on the ground, maybe even a stray garlic clove. Is this a problem? We've considered an auto vacuum for years but I've never felt comfortable about it because I don't know anyone who actually owns one. Price not a concern but I need to make sure it will actually clean a very much in use kitchen. In theory it would be loving awesome because we have to clean our floors pretty regularly, not because the floor is gross or whatever, but there's usually something on the floor after a big cook and I'm not trying to leave a few stray peels on the floor. This creates a lot of constant upkeep and if a vacuum could handle that each night after we go to bed, that would own.
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Nov 21, 2022 17:42
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Put your potato peelings in the compost OP not on the floor.
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Nov 21, 2022 18:13
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Taima posted:Hey so, any advice on robo cleaners? Have you considered one of those wet / dry stick vacuums?
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Nov 21, 2022 18:24
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There isn't an affordable robotic cleaning solution for scrubbing, you gotta get face to face next to the mess and lick it up
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Nov 21, 2022 18:43
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We have the Roborock S7, but the older models work just as well. They’ll easily pick up any of those scraps you mentioned, barring those in corners or under cabinet edges that it can’t reach. It also has a mop function. It does more of a gentle wipedown than a scrub, but that’s all you need like 99% of the time, really.
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Nov 21, 2022 18:49
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We love our separate roomba vac and mop. The vac empties itself, no complaints there. If I did it all again I'd get a self-cleaning/refilling mop too, I don't think irobot has one but competitors do. The combo does pick up anything in the kitchen except really sticky thick stuff like a smooshed raisin or a drip of honey. But roomba also has this problem: Vegetable posted:They’ll easily pick up any of those scraps you mentioned, barring those in corners or under cabinet edges that it can’t reach. Not a deal breaker for us, we have a dyson stick vacuum we use for spot cleaning other parts of the house so we hit under cabinets once a week or so.
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Nov 21, 2022 19:01
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I have determined that robots are more effective when the song Powerhouse is played during operation. See: https://www.youtube.com/watch?v=esPYnNVMIyQ&t=119s
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Nov 21, 2022 19:02
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pseudanonymous posted:Have you considered one of those wet / dry stick vacuums? I haven't, I'm a huge idiot about basically everything. Would you mind pointing me to something you recommend? BrianBoitano posted:We love our separate roomba vac and mop. The vac empties itself, no complaints there. If I did it all again I'd get a self-cleaning/refilling mop too, I don't think irobot has one but competitors do. Very good points thanks, could you please point me to what you like? Thanks for all the help! Something I was looking at specifically is the i3+ is $249 refurbished on Ebay right now, thoughts? https://slickdeals.net/f/16202884-i...teSearchV2Algo1 e: I would totally gently caress with one of these combo deals that you guys are talking about too. Totally open to whatever. Taima fucked around with this message at 19:16 on Nov 21, 2022 |
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Nov 21, 2022 19:12
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This is the guy I trusted when picking my model. Second video covers the i3 https://youtu.be/UAivdTJsRig https://youtu.be/s35ukmkxCV8
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Nov 21, 2022 19:25
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Paprika, a really good recipe organizer for ios, android, mac, and windows, is on sale for black friday, 40% off for the mobile versions and 50% for desktop. The best feature is you can point it at an online recipe and it will strip out the cruft about grandpa’s farm and give you just the ingredients and directions, which you can then save in a convenient categorized/tagged/starred/whatever list. It’ll also create shopping lists for you.
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Nov 22, 2022 14:33
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hypnophant posted:Paprika, a really good recipe organizer for ios, android, mac, and windows, is on sale for black friday, 40% off for the mobile versions and 50% for desktop. Since you can capture text on the iOS camera now, you can even copy and paste recipes from cookbooks into paprika with relatively little fiddling. Super-useful feature that has helped me make copies of my favorite recipes from massive cookbooks.
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Nov 22, 2022 15:14
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I've used Microsoft Lens to scan and ocr recipes on Android but it doesn't handle typeset fractions properly which is really annoying for recipes I need to find some better way to get them into paprika
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Nov 22, 2022 15:19
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Lawnie posted:Since you can capture text on the iOS camera now, you can even copy and paste recipes from cookbooks into paprika with relatively little fiddling. Super-useful feature that has helped me make copies of my favorite recipes from massive cookbooks. I never thought of that, so thank you. That's super helpful. I'll also recommend Paprika, it's completely changed my take on web recipes, since it strips out all the cruft. I really, really like the ability to select a few recipes and add all the ingredients into a grocery basket with iOS reminder support. Makes grocery shopping so much more useful.
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Nov 22, 2022 19:06
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Paprika is really excellent. Makes keeping organized in the kitchen so much easier. My wife and I love it.
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Nov 23, 2022 01:16
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Holy crap, Paprika is on Android now? I've been sleeping on that. That's a fantastic app but I thought it was iOS only.
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Nov 23, 2022 01:26
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It's been on android for years
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Nov 23, 2022 01:47
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Is it called Paprika Recipe Keeper? $3?
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Nov 23, 2022 01:55
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Ok Android at least it's paprika recipe manager 3
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Nov 23, 2022 01:59
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Er yeah you’re right that’s the name Ok I guess $3 is worth anything better than what I’m doing now 
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Nov 23, 2022 02:03
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paprikaapp.com has links to all the stores is idaho really a registered trademark hypnophant fucked around with this message at 02:06 on Nov 23, 2022 |
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Nov 23, 2022 02:03
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Personally I think the android ui isn't great for entering recipes so it's more useful if you also get the windows version The web import functionality is the same on both though
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Nov 23, 2022 02:06
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Has anyone used both Paprika and AnyList? I have been using AnyList for the past couple months, and it's pretty good at importing recipes and easily creating grocery lists as well.
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Nov 23, 2022 15:53
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Trying to come up with Christmas ideas for myself. My Victorinox Fibrox knives have served me well for a decade, but I wouldn't mind having something new and maybe a little fancier. Recommendations in the $50-200 range? I use a 8" chef's knife for more or less everything, so something along that line would be great.
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Nov 24, 2022 19:13
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Come join the Chinese cleaver crew and never look back
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Nov 24, 2022 19:35
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Happiness Commando posted:Come join the Chinese cleaver crew and never look back I’ve been thinkin about it.
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Nov 24, 2022 21:08
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ThePopeOfFun posted:I’ve been thinkin about it. Yeah, same.
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Nov 24, 2022 21:11
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Same. Any decent brands? I probably have access to niche Asian brands in person here in Vancouver - I don't want to buy a German or American version of a Chinese traditional knife.
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Nov 24, 2022 22:03
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One thing to consider before buying a cleaver is whether you like to do a rocking cut or a push cut. You can't do a rocking cut on a chinese cleaver at all.
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Nov 24, 2022 22:27
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VelociBacon posted:Same. Any decent brands? I probably have access to niche Asian brands in person here in Vancouver - I don't want to buy a German or American version of a Chinese traditional knife. The one that started it all is the CCK small cleaver, but it used to be around $40 and now it's $90. If that's within your range, go for it. I use mine every time I cook. Reddit likes the shibazi and the Dexter as cheaper options but I can't speak for either
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Nov 24, 2022 22:43
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Will a cleaver gently caress up a normal cutting board?
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Nov 24, 2022 22:44
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ThePopeOfFun posted:Will a cleaver gently caress up a normal cutting board? Chinese vegetable cleavers are pretty thin and often high rockwell steel and doing that is not good for them.
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Nov 24, 2022 22:46
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Happiness Commando posted:The one that started it all is the CCK small cleaver, but it used to be around $40 and now it's $90. If that's within your range, go for it. I use mine every time I cook. Thank you - going to check these out.
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Nov 24, 2022 23:05
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What’s sharpening cleavers like? Any challenge to it?
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Nov 24, 2022 23:06
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I have a Chinese cleaver and don't care for it much, I much prefer the standard chef's knife. How about the gyuto recommended in the OP, is it still a solid choice?
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Nov 24, 2022 23:11
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I’ve had that tojiro gyutou for five years and it continues to be great and low-maintenance
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Nov 24, 2022 23:34
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Subjunctive posted:What’s sharpening cleavers like? Any challenge to it? I take mine to a sharpener. I've had various sharpening solutions and it's always more finicky than I want it to be and not as good as a pro - but that's with my chefs knife too
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Nov 24, 2022 23:36
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If you’re used to whetstone sharpening, Chinese vegetable cleavers are a dream. Just a big rectangle with one long, straight edge and no tip to worry about.
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Nov 25, 2022 01:35
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VelociBacon posted:Same. Any decent brands? I probably have access to niche Asian brands in person here in Vancouver - I don't want to buy a German or American version of a Chinese traditional knife. SubG posted:There's a seller on aliexpress here is selling the S210-1 for US$22.62 and the S210-2 for US$22.12. This is listed as a 49% off sale that ends in a few hours, but when it expires there will be another `sale' at approximately the same price. SubG posted:Yeah, those look like the same design---same spine geometry, same handle, and so on---just bigger.
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Nov 25, 2022 04:14
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Couple quick notes on chinese cleavers, as an enthusiast and, y'know, it's my ethnicity. And, because that's the same style knife I saw my dad and my grandmother use in the kitchen growing up, so. (my dad used the all-steel one, my grandmother a wooden-handled one) There's a short one and a tall one. I have a tall one, from Winco. I bought it because it's all-steel, I don't care to deal with sanitation caused by wooden handles, since the ones off the shelf in chinese markets all seem to use super porous wood that's probably just whaver the hell they had lying around, as opposed to something suitable for a kitchen. It's the same one I've used for eight? years now? The more I use it, the more I wish I had a short one. I also discovered I was sharpening them wrong, the real poo poo way to do the way the OGs that only use one knife use it is to thin the tip and leave the heel thicker.   Tall one's great for breaking down large bundles of veg like cabbage, cai, and choy of all types. The shorter one, that my cousin who moved in with me during COVID has, is a lot better for pretty much anything else, I don't eat enough large veg to make it my primary knife. My ideal height would be somewhere in between, but uh, I don't think I'm willing to grind off a quarter of the blade off just to resharpen it, so I'm probably grabbing a short one this winter. As I understand it, they didn't come out with the short one until a few years after I bought mine. I will also say "I don't want to buy american for a chinese knife" is... like, okay, I get where you're coming from, but you're looking at the knife the wrong way, and treating this thing too delicately. You would never see a Japanese or French chef going around cracking chicken bones in half with their knives, but a Chinese cook will absolutely do that with one of these. They'll flip it around so that they smack it with the spine like a hammer, and then picking out the bones is on the eater to handle with their tongue and teeth. Use 'em, resharpen them, treat 'em well, but don't get cute. The pricing that others have shared above should give you the idea of what kind of knife it is, compared to like, Japanese or European knives. edit: Mora knives. Think of it like a Mora knife. That kind of bracket. Utilitarian. I don't *doubt* that there are gourmet, chef-quality, Lamborghini-class Chinese cleavers out there somewhere, but as the chinese saying goes: Good steel gets used on the edge of a blade, and a cleaver is a *lot* of steel compared to a western or Japanese chef knife, making the ENTIRE thing out of super-high-class steel is missing the point. SwissArmyDruid fucked around with this message at 07:57 on Nov 25, 2022 |
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Nov 25, 2022 07:43
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SwissArmyDruid posted:I also discovered I was sharpening them wrong, the real poo poo way to do the way the OGs that only use one knife use it is to thin the tip and leave the heel thicker. This actually gives me a lot of satisfaction to read because I was trying something like this on a coworker's cleaver since it seemed to make sense that the heel would be used to power through root veg and the tip would be for finer work. Is it true also (or do you remember from your childhood) that these would traditionally be sharpened on whatever random unfinished ceramic plate/bowl was handy? SwissArmyDruid posted:I will also say "I don't want to buy american for a chinese knife" is... like, okay, I get where you're coming from, but you're looking at the knife the wrong way, and treating this thing too delicately. You would never see a Japanese or French chef going around cracking chicken bones in half with their knives, but a Chinese cook will absolutely do that with one of these. They'll flip it around so that they smack it with the spine like a hammer, and then picking out the bones is on the eater to handle with their tongue and teeth. Use 'em, resharpen them, treat 'em well, but don't get cute. The pricing that others have shared above should give you the idea of what kind of knife it is, compared to like, Japanese or European knives. Thanks for this also. I guess I was mostly just trying to avoid a situation where I find something unsatisfactory about the knife or the experience of using it and wouldn't know whether I just had a bad example of one or if there was something about my workflows that didn't line up well with it. VelociBacon fucked around with this message at 08:03 on Nov 25, 2022 |
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Nov 25, 2022 08:00
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