Without looking it up, I’d guess that the worst is the county that is just the Pine Ridge reservation, in which case the fault is more the federal government than the state, though I’m sure South Dakota isnt helping.

Crazy to kick people off their land they own by treaty and force them into lands that we literally call “the badlands” because of how the land isnt useful for anything that makes money or food.

Probably every language has homonyms.

Kenji Lopez-Alt discusses it in his video here. There’s a little bit more detail in his book The Wok.

https://www.youtube.com/watch?v=SGP36xcUnOs

You dont need to, but it does have an effect on the texture of the final dish. Typically, it’s done with sliced meat, not whole cuts.

Most of the people telling you not to wash chicken are sticking a whole chicken under a running faucet and splashing everywhere, which is bad. The right way to do it is just put your cut chicken into a bowl, add some water, and swirl it around with your hand. Then you can drain off the water and add your marinade or whatever. There’s effectively no difference from that and just washing dishes that have touched raw chicken.

You end up with a much more tender final product.

It’s been a couple years since I bought it, so I couldn’t remember all the reasons I went df64 over 54, but I just remembered that I made a spreadsheet of a few models I was considering. Looks like the main differences other than burr size are that the 64 has a 250W motor compared to the 150W of the 54. The df64 also has a plasma generator to combat static. I think 64mm burrs are also more common (not that I’m going to buy new burrs for a long time).

Also, idk where you are looking, but espresso outlet/turin grinders gives you a lot of money off if you pre-order. I’m not sure what the equivalent Canadian company is that buys pallets of them from whatever factory produces them, but that would probably be your cheapest bet if you don’t mind being patient.

I have the predecessor of the encore (basically updated to an encore), and it’s a great grinder. I know a couple of people with the ESP, and they seem to like it as well. The only downside is the grind adjustment ring and burr carrier are plastic so it can technically get a little wobbly over time. Those parts are easily replaceable, though.

The sette, I think is mostly just for espresso? I know you can also buy the parts to turn it into the sette 270, too, so that might be a good way to go.

I have the df64. It’s definitely as solid as it looks. They’ve updated it a few times as people point out little annoyances. The main thing that still annoys me is a common feature on all of the fancy grinders: the chute has a gap between it and the collection cup. This lets chaff fly out and get everywhere, and you have to wipe it up periodically.

Idk why all of these companies keep building that way. I blame Niche.

There are definitely cheaper (but absolutely solid) pourover grinders, and cheaper (but still solid) espresso grinders, but there probably aren’t many grinders at that price point that can swap back and forth with precision. I can do a pourover followed by an espresso and nail my shot timing every time. With really dark roasted beans (which I dont use unless I was gifted some), there can be a little bit of retention when switching between a pourover and an espresso (less than half a gram).

I’m actually a big fan of both of those creators. One thing that’s struck me from their work is that not enough companies who are doing things the “right” way are actually taking credit for it.

There might be a couple of statements about the material, but not much. I think partially they want to make sure they have flexibility as supply chain issues come and go, but it provides cover for PE to come in and hollow out a product and keep selling it under the good name.

If they told you all of the little details that drive the cost and lead to the quality, the moment those things start disappearing from the postings, you would know something is wrong. Like a canary in the coal mine.

Not to get way too in the weeds, but GSM isnt really the best metric for quality (or warmth). I’m just a noob in all of this, but the starting staple length of the fibers, the processing (combing vs just carding), spinning (open ended vs ring spun), fiber diameter, ply, and twist, and knitting technique come into play. Then for some fabrics, you have treatments added after the fact, so you could have a 300 GSM fabric with 75 GSM of wax on top. You could even have multiple layers of fabric in the final garment.

I’d mostly just try to look at the GSM to compare between offerings by the same brand.

There’s not many companies like that for Americans to support tho, which is why it’s one of the few products I’ll bother to name or even being up on social media.

If you want some more companies like that, check my most recent post about the Crafted With Pride catalog.

After spending some time with it, I’ve come to the conclusion that there’s actually a lot of high quality manufacturers that have garbage websites and probably abysmal SEO. It shouldn’t matter, but it does. To be fair, I’ve mostly been looking at sites for suppliers, not necessarily the end products, though.

The problem with a lot of the architectural solutions taken from the past is that they rely on an open building envelope. Ventilation is great when it’s enough, but the moment you have to close off the building envelope to use mechanical air conditioning, those architectural features dont help. Swamp cooling has similar challenges.

Shading, however, is a really important feature that we are largely missing. Lots of eco-friendly buildings are designed with large overhangs over south/west facing windows to block sunlight during the summer and let it in during the winter. I think it would be neat to have a building that is designed to be slightly more “active” than that. E.g., maybe every equinox you deploy/stow a rigid awning structure, so you get even more light in winter and less in summer.

Most Americans know it’s all just tax money, but most dont know that the amount of healthcare taxes Americans pay (for medicare/medicaid that only cover the elderly, disabled, and poor) is actually greater than most countries pay for their whole system that covers everyone.

Turns out you gain efficiency at scale, and preventative care is so much more affordable.

Reminds me of “hill hill hill hill”. https://en.wikipedia.org/wiki/Torpenhow_Hill

It’s a little strange because I dont actually really know who the audience of the book is supposed to be. The main text seems aimed at people who would purchase the stuff, but the appendices seem aimed at people who would be producers. The content seems like something that a library should have, but it’s printed like a phone book with paper that probably wouldnt hold up to library usage.

I could almost see it as a “coffee table book” in a store that sells locally made, quality stuff, but that can’t be a very big market.

The problem is mother nature tears down giant trees that provide shade (and look nice), and then the city replaces them with crape myrtle, purple-leaf plum, Bradford pear, and a whole bunch of other non-natives that dont grow tall enough to ever provide shade, and dont have any other benefit.

To me, at least, jersey barriers seem like a temporary thing, something that belongs in a construction zone, but not the finished product. If I’m being nit picky, I want the separation to be low enough that a pedestrian can step over it, too.

Best case scenario is obviously grade separation and distance between cars and bikes, but in a confined space, I dont think these barriers are horrible. Maybe the best move would be full-height barriers at the ends, and these low ones in the middle?

I’ve never bought a jar of pasta sauce or pizza sauce, and it somehow perplexes people. It’s like 3 times the price of making it at home, and all I need to do to make it at home is open a can of crushed tomatoes and usually stir in some spices that dont even need to be measured. If I want to get really fancy, I might simmer some garlic and tomato paste in olive oil first, but still, it’s all just one saucepan with no measured ingredients, and it’s done before your pasta is done cooking, anyway.

If you have something that works for you, ignore me, but personally, I don’t like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it’s all turned into sauce.

When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that’s basically the same thing as diced but without the added calcium.

If you have something that works for you, ignore me, but personally, I don’t like cans of diced tomatoes. Diced tomato typically has calcium chloride added. Without getting into the nerdy detail, the calcium prevents the tomato from breaking down. You dont want to open a can of diced tomato and find that it’s all turned into sauce.

When you do want sauce, you do want the tomato to break down, so any tomato product with added calcium hinders that. I like to buy cans of crushed tomatoes because that’s basically the same thing as diced but without the added calcium.

Why the beeswax/paraffin split? Cost, performance, or just what you had laying around?