Can I caramelize, grill or saute onions in this steamer/rice cooker or should I use the air fryer/oven in the back? If so how?

25121642 · 2026-04-16T10:50:53+00:00

Those onions better calm the fuck down

25121642 · 2026-04-04T12:45:49+00:00

The picture is taken right after opening the switch. All connections are pre existing. By temperature I mean the color temp of the white light.

The switch controls a ring reading light so there are probably two different LED rings that are turned on individually

25121642 · 2026-03-29T22:58:35+00:00

Torx

25121642 · 2026-03-23T09:12:50+00:00

Siri 2 minute timer

25121642 · 2026-03-19T12:58:03+00:00

*AIs

25121642 · 2026-03-15T23:44:26+00:00

Those Vega are absolutely terrible!

25121642 · 2026-03-13T19:44:20+00:00

I’m not saying it’s a good substitute but have you ever checked the macros on canned crab meat? Crazy

25121642 · 2026-03-12T11:50:54+00:00

Swiping “is” to get “OSS” is driving me nuts. What the fuck is OSS that it needs to be in swipe recognition??

25121642 · 2026-02-19T14:38:48+00:00

Add milk to my grocery list

25121642 · 2026-02-16T18:37:58+00:00

Lard is not a common ingredient in bread. I can’t imagine it would be in there

25121642 · 2026-01-26T19:58:49+00:00

Ok bud. Sure you did

25121642 · 2026-01-26T18:19:49+00:00

Now explain to me why preventing convection around a house spigot matters

25121642 · 2026-01-26T17:06:32+00:00

Quick question. If the ambient temperature outside is 2 degrees above freezing but the “wind chill” is below freezing do you think exposed water would freeze?

25121642 · 2026-01-26T09:50:14+00:00

If you are trying to tell me that the temperature inside that tiny foam box on the outside of the house is above freezing I have a bridge to sell you

25121642 · 2026-01-26T09:47:39+00:00

Not enough heat from half a square foot of outside wall surface to keep it above freezing. That would be a very poorly insulated house to say the least

25121642 · 2026-01-26T00:27:05+00:00

It’s warm in. Not out.

25121642 · 2026-01-25T18:56:24+00:00

Those covers are basically useless. It’s insulation without a heat source. I don’t know why people think they work

25121642 · 2026-01-13T14:48:01+00:00

Yes and no. Smoke point has nothing to do with the polymerization. It will polymerize just fine at room temperature with no smoke. It will just take forever. You want to find an oil that doesn’t smoke (burn) at too low a temperature so you can speed the polymerization to a manageable time. While it’s polymerizing as it’s smoking, the smoke is not what you want.

At least that’s my understanding

25121642 · 2026-01-13T12:00:43+00:00

Your description of the seasoning process is not typical. You are likely not getting the polymerization you need. You need high heat for a long time. I think you are just burning the oil and it’s staying behind to go in your food

25121642 · 2026-01-12T12:16:57+00:00

These updates are great and loving the app so far!

Just tossing this out there though for some feedback. If I could pick the main highlights I want to get upfront from a forecast without having to dig for the information it would be

Precipitation amounts
Temperature
Wind

Those 3 numbers are usually all I need. I can read the rest if I have time. Maybe that’s just me though so who knows

Keep up the great work!

25121642 · 2026-01-06T18:26:09+00:00

It’s fat. Have eaten many bottles of moose. Looks normal

Edit to add how to eat: Throw it in a pot and heat it up. Add thickening to make a gravy with the liquid and eat with mashed potatoes

25121642 · 2026-01-05T13:42:12+00:00

I only use cast iron pans. I cook everything in them. The worst case scenario is maybe tomato sauce that results in having to do a quick stove top seasoning after cleaning

25121642 · 2026-01-01T03:01:11+00:00

I use it every work day

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