captkirk posted:

My parent's dishwasher is on its last leg so I figured I'd get a new dish washer and give them the two year old one that came with my house when I bought it as a way to get them a newer dishwasher without it being such an obvious gift.

What should I look for in a dishwasher?

Steve Yun posted:

I can’t remember which thread had a goon saying that in their scandinavian country they take their flooring with them but this seems like a nightmare in comparison

https://www.tiktok.com/embed/7147592546926169390

Also you buy your bread unsliced and use a slicing machine at the grocery in Germany?

https://www.tiktok.com/embed/7147957861404970283

nunsexmonkrock posted:

This is why I don't buy Oster products anymore, the blenders specifically wind up sparking and smoking when I use them, I got a decent immersion blender for tomato sauces and a ninja thingy for smoothies.


Also thank you guys for the recommendations for the Aroma rice cooker. It works amazing. I have used it 5 times already. I also got a new Hamilton Beach microwave (that I don't think I asked about here), It's a 900w to replace my 13yo 730w GE, so I am going to have to re-learn how to reheat things that are not in a really old microwave the was probably under powered from being old.

Oh and my Black and Decker toast oven is supposed to come tomorrow, my spouse is excited because it convection(?) and has an air fry setting.

You know what "they" say, problems come in 3s

Chemmy posted:

It works but it’s not faster than just whacking cloves with your knife.

Kaiser Schnitzel posted:

I'm trying to find some airtight (or really pantry-moth tight) storage containers for flour/sugar. I'd like ones with a flip-up lid hinged to the base for easy one-handed operation. I used to have some like this but I am having a really hard time anything like them large enough to hold a 5#bag of flour:

Giant Metal Robot posted:

I have an All Clad Dutch oven with an anodized exterior that had been put through the dishwasher a few times and lost chunks of its anodization on the bottom.

Is it still safe to use? Is there anything I can do to stop further loss, like season the aluminum or something?

Giant Metal Robot posted:

The exterior is the part that's exposed. The interior is stainless and unmarred. I'm assuming the pot is safe, but I don't know if there's an issue with exposing the raw aluminum to my gas range. Aluminum vapors?

BraveUlysses posted:

My main concern about the griddle/steel is maybe falling off while smashing

Anyone know when these rebates for induction ranges are going to be available? I'm ready to move on from gas

smackfu posted:

Anyone have a particular kitchen scale they like? We have this one which is fine but nothing fancy and the buttons are annoying. They are sealed so crud doesn’t get into them but miss a lot of touches.


Greater Goods Gray Food Scale
https://a.co/d/bmwAiYW

C-Euro posted:

Let's say you were tasked with replacing your entire pot & pan collection and had a reasonable budget with which to do so. What pot and/or pan quantity, measurements and materials would you be looking at? "Pot & pan" here can mean anything that is used to cook food on a stovetop.

Steve Yun posted:

Beets are $1/lb on sale in LA, $2 regular price, and that includes the fact that you’re gonna lose some weight to the greens and peel

$2.65/lb doesn’t seem bad for nothing but the edible part of beets, also being shelf stable for a few months

Eezee posted:

Is there any reason to get the Made In pan for 170€ of you can get the same size DeBuyer with a similarly fancy handle for 70€ or if you are fine with a straight handle for 50€? Seems very expensive for a carbon steel pan.

Chemmy posted:

Their website says it’s made in Sweden: https://madeincookware.com/products/blue-carbon-steel-frying-pan/12-inch-preseasoned

And at $129 it’s $15 more than the similar size de Buyer pro pan: https://debuyer-usa.com/products/mineral-b-pro-fry-pan?variant=35068464005277

BrianBoitano posted:

Any exceptional single electric wall oven or single + microwave? Budget $2-3,000 before install for single, up to $4k for combo. Looks like consumer reports rates highly Café and KitchenAid. Costco sells both of those + GE Profile which appears to be just a step down from Café. Doesn't need to be Costco but doesn't hurt.

Clark Nova posted:

the most evil item they sold was an instant pot branded slow cooker which looked very similar to and cost almost as much as the actual pressure cookers

Chemmy posted:

Emile Henry salt pig.

VelociBacon posted:

Can you link a recipe for a good blender soup?

Borsche69 posted:

Discussion Quorum posted:

I bought a Unicorn Magnum back when it was all the hotness and have liked it enough that I haven't bothered looking into replacing it. Not pretty but it's efficient and just works

Doom Rooster posted:

Unicorn put in a new, improved type of burr set into the magnum in the last few years. Our old one got lost in the last move some how, so replaced with a new one.

It still puts out the same massive amount, but the grind is insanely consistent, and can go much finer. It’s amazing.

VelociBacon posted:

I have the Peugeot pepper mill and honestly the real challenge is finding great pepper locally. I've had some that I wanted basically on every meal but generally that goes quick and I'm using grocery store peppercorns the next month. Is there a pepper subscription service?

Bagheera posted:

Our vegetable peeler broke. Do you have preferred brand of style? I'm thinking of getting this Oxo peeler. It's the same style as our old peeler, and Oxo is a good brand. What would you recommend?

This would be used once a day for typical home cooking: potatoes, squash, various fruits, nothing special or heavy duty.

mystes posted:

microwaves are mostly just good for reheating stuff but they're really good for that

even though they take up a lot of space I can't see not wanting one unless you only ever cook one portion at a time

C-Euro posted:

Hmmm, gonna have to check our local Costco knock-off (BJ's) for these. I know a couple of kitchen supply stores locally but I don't know that they are restaurant-scale. Thanks!

bolind posted:

I forgot my Thermapen in our vacation house like an idiot. Do I replace it with the same or is there a better alternative these days?

Eeyo posted:

Oh by the way, for the KD8000 you can turn off the auto-shutoff feature (which I did since it's plugged in) so it won't turn itself off after however many minutes. I like it that way so I can keep track of a tared weight for a long time while cooking.

What I really want is to inscribe the tare weights into my pots and leftover containers so I don't need to keep track of them.

VelociBacon posted:

I have one of the smaller 3 cup max versions of the zojis and it slaps, barely takes any space up either if I'm honest. Fits in a kitchen drawer.

Colonel J posted:

I got these for 200$ (CAD):



I'm pretty sure they're Lagostina Martellata copper. Any opinion on them or on if I got a good deal?

They're 5 years old. I cooked with them once, and discoloration has already started in the frying pan but it's normal for copper and can be fixed with polishing.
These are my first real "expensive" pots and I hope to keep them for a long time.

prayer group posted:

Surprised no one else hass mentioned this. The true power of Diamond kosher salt is its crushability. Toss whole flakes or crush as you sprinkle for coverage.

Nephzinho posted:

I'm really interested in what these requirements are for the 4-2 split. Do they do a lot of sauces that require sitting peppers/etc over a bare flame? Toast a lot of tortillas? But otherwise want to transition to induction?

The two options you link are going to function pretty identically (unless they plan on actually searing stuff on this instead of on the induction, or they want to use a wok, idk) but look drastically different - which one fits their aesthetic better? Tell them that one is better.