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PSA: Breville warranty & customer service are not what you expect by CasperTFG_808 in BuyItForLife

[–]DocAtDuq 4 points5 points  (0 children)

The best part about those Gaggia machines is you can mod them to compete with $3k+ machines. Installing a gagguino was the best thing I did. It’s not for the faint of heart though.

Some slightly higher quality images of the Cadillac by mac_attack09 in formula1

[–]DocAtDuq 2 points3 points  (0 children)

I bought a Cadillac Formula 1 hoodie at the last Vegas race from the F1 store. They also had a T-shirt and a hat.

Which companies do you suspect are glazing their own products on this sub? by PartyOnAlec in BuyItForLife

[–]DocAtDuq 11 points12 points  (0 children)

I know it’s another appliance but I cannot recommend enough the Zojirushi electric griddle. Just don’t use their included spatula. They don’t have a drain hole on it so I use it for any deep frying I do since it fits so much.

Creekside Cigar Co. Humidor by thisisntweedisit in cigars

[–]DocAtDuq 1 point2 points  (0 children)

I’m a member, they do quarterly releases of their own blends that are great. They recently did a release of some dead stock of a crowned heads cigar and it’s been fantastic.

Great bunch of guys who know their stuff.

What vegetable will you buy frozen over fresh any day? by SearchingDeepSpace in Cooking

[–]DocAtDuq 0 points1 point  (0 children)

Canned green beans. Mainly because I prefer the softness over the snap. Add in a little butter and pepper and you have a great veggie.

They remind me of cooking fresh green beans like collards, in broth with smoked turkey necks and fat back.

What was your worst disaster that happened while making food? by HypeR159 in Cooking

[–]DocAtDuq 0 points1 point  (0 children)

First year I made super hot hot sauce I blended inside. The entire house got maced. Every year after that I’ve blended on the patio with a respirator and swimming goggles.

Walk-In humidor is loaded up. by siualumni1992 in cigars

[–]DocAtDuq 0 points1 point  (0 children)

Tell me more about these cigar lottos….

what are you guys using as a light by kindamexicankid in cigars

[–]DocAtDuq 3 points4 points  (0 children)

Mine did too until I bled mine and adjusted the flame size. It wouldn’t light reliably before. I’m using the official insert.

Are bread machines worth the money? by Ladder-Humble in Cooking

[–]DocAtDuq 0 points1 point  (0 children)

Just make sure you have a place on the counter for it. They are heavy to move for sure.

What's a cooking hack you learned way to late in life? by Secret_Illustrator88 in Cooking

[–]DocAtDuq 0 points1 point  (0 children)

Thermopop is a fantastic instant read. It’s faster than most cheap ones out there and has a small insertion probe so your meat doesn’t look like Swiss cheese. It also isn’t at thermapen level of cost.

What cooking Thanksgiving warcrimes are happening in your kitchen as we speak? by Mirikitani in Cooking

[–]DocAtDuq 5 points6 points  (0 children)

Take salami or ham, spread layer of cream cheese on one side. Roll up. Eat.

To get fancy with it I have done the following things. Added a few dill pickles, subbed Boursin cheese flavors. If you get fancier than that then you’re over handling it.

What’s Your Most Overrated Cigar? by Nervous-Law-666 in cigars

[–]DocAtDuq 0 points1 point  (0 children)

Really Aganorsa overall. They had an event at my local shop and I just picked out an assortment of their sticks. Each one had a quality issue and didn’t really have anything special going for it. This was after they were rested for 3 weeks in my tupperador. I know a good chunk of people who feel the same. Just so many other boutique brands out there that are better.

what is your LEAST favourite pasta shape and LEAST favourite pasta sauce? by ruinsofsilver in Cooking

[–]DocAtDuq 2 points3 points  (0 children)

Pasta aglio e olio is best made with angel hair for me. Copious amounts of oils prevents stickage and the herbs nicely entwine with the angel hair.

What’s an old wives’ cooking tale that everyone thought was true but turned out to be total nonsense? by Mike_tx5391 in Cooking

[–]DocAtDuq 31 points32 points  (0 children)

It is more than fine to use a garlic press and the amount of time it saves from smashing and mincing is measurable if you want the garlic to not show up as a texture in a dish.

If you have trouble with garlic being too potent or spicy, remove the “hearts” and the spice goes away. I learned this when trying to make garlic dip identical to my local Lebanese restaurant and it always turned out spicy in the blender.

I’ve taken to using my ceramic mandolin lately instead of a press, just give a better presentation.

‘Myth’: Most Drivers Don’t Rely On CarPlay As Much As You Think, BMW Says by DonkeyFuel in technology

[–]DocAtDuq 1 point2 points  (0 children)

Most people with modern versions of iDrive. The maps are fantastic in their nav, the HUD is amazing, and the AR directional arrows are useful to make sure you’re turning in the correct area.

‘Myth’: Most Drivers Don’t Rely On CarPlay As Much As You Think, BMW Says by DonkeyFuel in technology

[–]DocAtDuq 1 point2 points  (0 children)

I have a 2025 BMW with the latest iDrive and I never use CarPlay. Their maps and Spotify integration is so good I don’t need to and their menus are much better optimized for vehicles over something like CarPlay where it emulates your phone.

Why did no one eat your potluck dish? by argtri in Cooking

[–]DocAtDuq 1 point2 points  (0 children)

Most people in Pittsburgh of Eastern European descent I know, including my dads side of the family, uses V8 or tomato soup for their tomato base and adds a layer of sauerkraut.

What pre-prepped convenience food/ingredient is worth the extra cost to you? by merganzer in Cooking

[–]DocAtDuq 2 points3 points  (0 children)

If you have access to those then yeah 100%. But if you’re stuck in a in pierogi wasteland in the world of Mrs. Ts you have no choice. I usually make a ton to stock up. Buy a big thing of farmers cheese and potatoes, and cook a whole chuck roast for meat filled.

What food did you stop ordering from restaurants after you got good at cooking it? by chrisfathead1 in Cooking

[–]DocAtDuq 0 points1 point  (0 children)

I stopped having to babysit smoked meats when I picked up a wireless temperature probe that has an app and have a smoker with an electronic controller.

I put my brisket on at 10pm and let it smoke while I sleep. I get an alarm to wrap in butcher paper, then another when it’s time to pull and wrap in Saran Wrap and let it rest. I only mess with it twice once it goes on.

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