ijon_the_human

Good point, doesn't add up...

Didn't read the article but raw packaged meats are often (depending on local regulation) injected with sodium solutions.

It makes me so happy every time I see a thread that starts with the potential to get heated but ends up in normal conversation / being defused.

What I want to say is, the internet is a better place with y'all <3

(Edit: I thought I should contribute something to the subject at hand too so I'll just say, as an Ender owner, I'm quite jeallous of op's first layer.)

Thanks, makes sense!

Was Walz booed at for the Springsteen bit? Am I out of the loop on something?

I respect that! Anyway, the dish looked delicious ☺️

What type of potato did you use? I find the startchier varieties work best. When oiled meticulously they get crispy everywhere.

Mind you, I find them a hassle too.

Google boiled vs natural linseed oil before deciding! 👍

It doesn't make sense to try to sell a quality product when the demand is based on a fad.

Trendy = bad for the consumer as a principle but it's not as if we have time to constantly second guess everything (without going crazy).

Birkenstock, DocMartens, Red Wing, Church's Kitchenaid, every "luxury" brand you can think of and most products listed on BIFL threads... (Also crocs but I feel they sell at such a low price point to begin with that it doesn't warrant cheaping out. Fake crocs are cheaper and just as durable though.)

All these brands get ultra-popular because one product goes viral which they start producing cheaply and use to grow their business and later, if succesful bring out a "heritage", "pro" or "classic" line for a higher price than the model was going for originally.

• Good quality product
• Suddenly gets popular
• Ramp up production
• Expand product range
• Quality is now shit
• "Anon have you heard of X, they're amazing!!!!!!!!"

(Edit: sorry, I get frustrated by trends)

If left in the french press, the coffee will continue to interact with the grounds even when they're pressed down. This is not great in my opinion but others might not feel strongly about it. To prevent this, the coffee should be transferred to a separate server to eliminate contact with the grounds completely. A french press doubling as a thermos wouldn't work for me for this reason.

A v60/kalita style pour over is a bit more versatile (compared to say a chemex or the french press) because you can brew straight to a cup/thermos/server depending on how much coffee you need and whether you need to keep it hot for longer. It's also quick to clean if you decide you need more coffee than you originally thought.

Other things to consider:

Some people find french presses annoying to clean.

The filter mesh in a french press is usually bit finicky and will let grounds past it in some scenarios (quite often, might depend on build quality though). The edges can also start to fray over time which makes this worse.

A pour over requires your undivided attention for the whole duration of the brew which can be a plus if it, as you say, feels therapeutic but a minus whe you're in a hurry.

A pour over has a lot more paraphernalia (timer scales, gooseneck kettles) which a lot of people will recommend getting. These are not must-haves for adequate brewing but if you have a budget in mind maybe take these into account too.

Did you have links to specific products?

Did you finish the display?