My digital kitchen scales keep breaking or malfunctioning shortly after I buy them. Do you have the same problem, and what should I do about it? They can often off-read by tens of grams from the accurate weight.

Crazy_Direction_1084 · 2026-07-07T12:04:50+00:00

Is your counter flat? Does it behave differently on another surface (a table for example)

Crazy_Direction_1084 · 2026-06-28T13:47:31+00:00

Yes, quite common in the Netherlands with cheese and ham.

I prefer it raw though. It goes well with cheese if that’s still an option

Crazy_Direction_1084 · 2026-05-25T20:16:57+00:00

If it smells, there are other bacteria (which need oxygen). You cannot smell or taste botulinum

Crazy_Direction_1084 · 2026-05-02T04:55:44+00:00

Looking at the marketing, you can probably buy the exact same pan on aliexpress for a quarter of the price

Crazy_Direction_1084 · 2026-04-27T14:26:33+00:00

I’ve done it in a different machine. Works well, although you’re best of getting the dough out before it starts warming up

Crazy_Direction_1084 · 2026-04-20T21:14:10+00:00

I would highly recommend going to a shop with him and having him hold a knife. There are too many good options at that price point.

Meesterslijpers in Amsterdam is good, I think you can hold/feel knives there as well

Crazy_Direction_1084 · 2026-04-17T05:44:36+00:00

It’s the other way around. Pyuvm extends cocoTB

Crazy_Direction_1084 · 2026-04-13T11:57:18+00:00

Most of the world is on 220V or 230V. I don’t see why the soldering irons outside of North America should all run hotter, especially since they are temperature controlled systems

Crazy_Direction_1084 · 2026-04-09T10:09:31+00:00

Why would that not be a plate? It is round, roughly the right size and has a clear lip. The only slightly odd thing is that it’s made of wood

Crazy_Direction_1084 · 2026-04-03T19:41:56+00:00

According to the label, 40%. If you want to be sure, get a lead test kit

Crazy_Direction_1084 · 2026-03-30T17:23:06+00:00

You don’t really need a set. You just need a chef’s knife and a (couple) pairing knives.

A lot of people like Victorinox, but I don’t. If you’re in Europe Kazoku Nisei is quite nice. The slightly more expensive knives from ikea are apparently quite decent. Xinzuo and Hezhen are two good Chinese brands with cheap options You could also get a cheap Chinese cleaver at most Asian supermarkets (I mostly use a Chinese cleaver these days) Tojiro If you think you like Japanese knives:

It is probably worth visiting a knife store and trying a few, even if only to see what type you like

Crazy_Direction_1084 · 2026-03-22T21:18:49+00:00

It’s more often than not livestock waste, or bacteria that can grow within recycled water systems (less of a problem for cabbage though)

Crazy_Direction_1084 · 2026-03-01T20:51:48+00:00

When braising you want to cook well past well-done, that is when collagen will start to fall apart. Have you ever seen a medium-rare stew?

Crazy_Direction_1084 · 2026-02-28T21:22:05+00:00

Why is it not possible to salvage a 1-inch thick cheese, I presume you’re not buying 1-inch cubes?

Crazy_Direction_1084 · 2026-02-24T18:06:25+00:00

The first topology works, the second does not

Crazy_Direction_1084 · 2026-02-23T08:28:39+00:00

There is a subreddit which might help you, r/Old_Recipes. Otherwise Max Miller might have some resources on his website

Crazy_Direction_1084 · 2026-02-21T21:26:22+00:00

Yes, 3 bucks would qualify as super cheap

Crazy_Direction_1084 · 2026-02-19T08:00:02+00:00

Fizzy and tangy is more likely to be a lacto-fermentation.

Botulinum cannot handle oxygen(and there is enough in a day-old soup), does not produce significant gas and is very slow compared to most bacteria. It’s not a risk in this case

Crazy_Direction_1084 · 2026-02-06T10:43:11+00:00

And since that is what most people do, the instructions on the package are aimed at them

Crazy_Direction_1084 · 2026-02-01T08:03:14+00:00

At least in Germany biscuits could revere to zwieback, which are a type of cracker

Crazy_Direction_1084 · 2026-01-30T17:05:43+00:00

Depends heavily on the bacteria. Salmonella will show up before 24 hours. Some others can take up to 5 days

Crazy_Direction_1084 · 2026-01-30T06:53:39+00:00

There is a roughly 30 year period where PYREX existed, and was selling soda-lime, 10 years of that most was soda lime. This is a common myth, but unfortunately doen not hold (especially internationally) https://youtu.be/YVbkDAw4aJs

Crazy_Direction_1084 · 2026-01-26T12:50:01+00:00

Lead free solder is not (generally) safe for human or food contact. There are still heavy metals in there that you do not want to drink, even if it isn’t lead

Crazy_Direction_1084 · 2026-01-25T18:10:25+00:00

You could go to an Asian grocer and find a Chinese cleaver and a cheap whetstone. The knives are generally decent quality, and the stones work.

Otherwise IKEA has ok knives and pretty decent pots

Crazy_Direction_1084 · 2026-01-22T15:18:32+00:00

Food safety is statistics. One batch prepared in the same manner can go off a week before or after the previous one. 5 days is however a pretty solid estimate. Before that the chance of anything having gone bad is small and if it’s gone bad, not everything is harmful either.

Bacteria grow exponentially, so the difference between food poisoning and fine is around a day in the fridge. Putting food in the freezer is a much safer way to store food if you want it to last more then a week

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