Tl;DR pay and maintain app and server, terrible privacy and security, onboard electronics compromise longevity.
They need to pay for the server too.
These things tend to be horrible from a privacy and security standpoint. Here is the Exodus Report. 5 different trackers, 20 permissions including location. One of the permissions is Bluetooth, so maybe it can be controlled stricly through that. The app itself may need to phone home though.
The motherboard will probably go bad before the motor does, the chances of it being NLA (no longer available) are high.
That’s when I buy it on Craigslist for $20, or a neighbor asks me to fix it. I can’t get parts so I take out the display and put a temperature controller in, a master on/off switch, one for the scale, and hope I can directly switch the speeds without putting a speed controller in too. Then all the individual functions are back but without process steps, or internet connectivity.
If you need to fix one of these outside of warranty, and cannot do it yourself it is probably cost prohibitive, that’s even if parts are available.
I would look at the warranty validity, and if there is a separate support/ update period for the app/server.
That’s very interesting but can it watch an episode of anime with Alvin and determine that he actually put ten eggs in the bowl when he said he put six in?
I’d have to go back and find it, it’s been a while. It was some baking that needed a lot of eggs. The only thing I could imagine that might use that much would be the Japanese Cheesecake but I don’t think that was the one.
It’s actually an ongoing problem with the entire BCU. I love those guys dearly but they have lot of inconsistencies with their posted recipes versus what they’re turning out on the show and occasionally what they’re saying vs what they’re doing.
I used to frequent the subreddit, whenever people would have trouble remaking a recipe I would jump in and try to offer recommendations on how to fix what was wrong. Check your thermostat on your oven, add some thermal mass to your oven, yada yada. Sometimes just a little adjustment on time or temperature was enough to help them out. It was good to start teaching them to gauge doneness instead of just following a recipe that couldn’t possibly account for their local situation. Many times, either the posted recipe or the voice-over recipe would have way too much liquid.
I’d go and search out their recipe by ingredients and amount, more often than not they were just using a King Arthur’s flour recipe or something of the sort. It honestly looked like somebody was just trying to bouge up the recipe a little bit but instead of adding a little more they accidentally add a little more three times.
I believe there is a kosher salt shortage right now, not just Morton’s.
Editing to add that I had heard this a few months ago and now I can’t find a reputable source that supports that. So take my opinion with a grain of salt. Hehe
We heard that a few months ago too, but we just restocked two weeks ago I think at the local Megalomart. Eat so much popcorn it’s hard to keep enough on hand.
J. Kenji Lopez-Alt of serious eats is probably my current fav. I like how he takes the scientific method approach to testing different ways of cooking something with only one thing adjusted, for a true test. And the write ups for the recipes are usually pretty insightful unlike a lot of the other ones I’ve come across. As far as a bigger celebrity chef Ramsay is always entertaining to watch.
This can't be right. They must have something off with their method.
You can even see murky, starchy white water drain out of the bowl the first couple of times you rinse and stir the uncooked rice. If that's not starch then what is it? The water will come out visibly cleaner with each round of rinsing and stirring.
Sure it could be placebo but I definitely feel that I can tell the difference between unwashed and washed rice.
Argument goes that the easily removed starch is all very short chain polymers, where the stickyness is more due to medium chain and highly branched molecules. I would honestly not be surprised if some of the cloudy water was also talc or other inorganic anti-clumping agents.
The type of rice you’re cooking is also very important.
Interesting. Though anybody literate in the scientific method knows that one study doesn't mean much. Whether it's placebo or not, I notice a difference in the finished product when I wash rice, so I will continue to do so.
Pesto won’t last very long in the fridge, so plan on freezing most of it. Some sort of freezer safe container, or ice cube trays to easily portion out how much you need is probably a good bet.
I don’t have a go-to pest recipe to share, but there’s a lot of them online, it’s just a matter of scaling them up. It’s basically as simple as throwing the leaves into a food processor with pine nuts, garlic, olive oil, Parmesan cheese, etc.
You’re going to end up with quite a lot of pesto from a whole kg of basil. I’d consider freezing or dehydrating some plain basil to use in other recipes, or making a few other things from it for some variety.
And I’m sure that the economics of this will vary from one region to another, and since you’re using metric units it’s probably a safe bet that you’re not in the US like I am, but I know arround me pine nuts can be pretty pricey. I’d probably be looking at about $40-$50 or so worth of pine nuts for that much pesto, but that may be different where you are, but it’s something to consider. You can usually sub in other cheaper, more readily available nuts for part or all of the pine nuts, I believe walnuts are common, but it will change the flavor a bit.
Even if it’s not necessarily cost effective, self made pesto is definitely worth it. And I would recommend that OP creates different batches, experimenting with ingredients (eg. Adding dried tomatoes, using different nuts, add spinach, etc).
And yeah, it’s probably more practical to just freeze the basil, and then just make ‘fresh’ pesto regularly, especially if you’re still trying to get to grips with getting the recipe just right for your taste, or you want to experiment with ingredients.
Also, probably a useless tip in OPs case, but you can substitute some of the basil with spinach without really affecting the taste, if you want your basil to stretch longer.
Ingredients -1kg fresh basil leaves, packed (can sub half the basil leaves with baby spinach) -1.4kg freshly grated romano or parmesan-reggiano cheese (about 49 ⅞ ounces) -2.95l extra virgin olive oil -1.24kg pine nuts (can sub chopped walnuts) -74.8 garlic cloves, minced (about 299g) -35g salt, more to taste -8g freshly ground black pepper, more to taste
Directions
Pulse the basil and pine nuts: Place the basil leaves and pine nuts into the bowl of a food processor and pulse several times.
Add the garlic and cheese: Add the garlic and Parmesan or Romano cheese and pulse several times more. Scrape down the sides of the food processor with a rubber spatula.
Slowly pour in the olive oil: While the food processor is running, slowly add the olive oil in a steady small stream. Adding the olive oil slowly while the processor is running will help it emulsify and help keep the olive oil from separating. Occasionally, stop to scrape down the sides of the food processor.
Season the pesto sauce: Add salt and freshly ground black pepper to taste. Toss with pasta for a quick sauce, dollop over baked potatoes, or spread onto crackers or toasted slices of bread.
cooking
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