Undersink filter with a dedicated drinking water tap. Removes the chlorine taste that is probably what makes you think salty. You can get the whole setup for $75 and install it yourself. The filters are $40ish and last 6-12 months.
Some fridges have cold filtered water taps built in.
The idea is hilarious but the video is lame.
Cat looks at drone. Drone flies away.
There may be some volume related efficiencies (such number of starts/stops) as well as compression of fixed costs that can raise the unit price when volume is reduced.
I started rinsing the grounds catcher with hot water every time and that does a good job of preventing buildup there, but the upper gets a deep clean annually and that keeps it from looking too gross.
Mine is a Capreso Infinity and it’s 12 years old. I’ve had to replace the thermister that regulates motor heat four times now, roughly every three years. No other issues, still grinds great.
I’d pay $20 to get my privacy back for the rest of my life.
Food that is actually spicy. I know it is available at some locations on earth, but I do not live within 500 miles of any of them. The only place near me that even offers a legit hot sauce is a food truck and that one is still a bit tame.
I’ve never seen sourdough French toast at a restaurant and it is literally the best bread to use. The texture holds up well to the egg dunk and the funky sourness complements the otherwise cloyingly sweet dish. Even better, instead of syrup I use salted irish butter, making it a savory dish with a hint of sweet cinnamon.
I’ve had apple butter single serve tubs at diners. It’s not as good as homemade but I can and have had apple butter biscuits at a diner.
That’s not just bad, it’s Fort Wayne bad.
I really want to balance a tea set on his hair. So flat.
Is your grain bill higher in protein, such as wheat or rye? You could drop a gas-x in during the boil to act as surfactant and reduce the stability of the foam for such brews.
Left is short cuts of straight lines, simple but more waste. Right is curved cuts following the profile exactly, harder to do but less waste.
Pics to come tomorrow. This is a recipe I got from someone at r/smoking years ago and has been my go-to ever since. I usually brush half the pieces with maple and half I leave alone. The ones without maple have a smokier taste and are a tad crustier, a taste and texture I prefer for smoked salmon. I often brine overnight, rack the fish on the counter and use a fan to form a pellicle while the smoker is heating up. Takes roughly six hours to cook at the low temp smoke setting on my pellet grill.
Recipes: Thaw fillets, remove skin, cut the fillets lengthwise right down the middle and cut these strips into 7" or 8" lengths (usually 1/3 of the length of the fillet).
Brine: Put 1/2 quart of apple juice in a pot on the stove, bringing to low boil & then down to simmer. Add to this; 6 ounces of soy sauce 1/2 cup of non-iodized salt 1/2 cup of brown sugar 1/2 tsp of Garlic powder 1/2 tsp of Onion powder 1/2 tsp of Cayenne pepper 1/2 tsp of Dried Bay Leaf Flakes (or 2 or 3 fresh bay leaves)
Stir until salt is dissolved. Then add 1 1/2 quarts of water & ice to cool quickly.
Leave the Salmon pieces submerged in this brine for 4 hours (under 1/2") to 6 hours (over 1/2")
Dry the salmon and put on rack in fridge overnight to form a pellicle.
Smoke on low until internal temp reaches 145+. Brush with maple syrup once an hour to keep moist.
Edit: and here's a progress pic. Peppered on the left, maple on the right. Finished product looked very similar but a bit darker. Taste and texture were great. Funnily, the maple finished first despite getting brushed hourly.
!pics
