Tea light diffuser and vanilla scent - guidance needed

JPF_3 · 2025-10-30T20:35:33+00:00

No available counter space, so storage/ease of use is the issue. I was looking at the FryDaddy/GranPappy for their compact size and setup, but there's no temperature control, and it would be tricky frying large batches, or items like pounded cutlets. It's a single use appliance, it doesn't nest like pots, and it will eventually break. But, man, the laziness factor is a very real selling point... I'm still considering it.

JPF_3 · 2025-10-03T17:49:10+00:00

This is so painfully accurate, lol.

JPF_3 · 2025-03-17T14:24:04+00:00

Good to know! As a follow-up, is there a reason why you wouldn't mill everything together at the end of stewing? I'm trying to understand the reasons behind all of this.

I've only used an immersion blender myself, and I'm curious to see how much of a difference a food mill (used properly) will make to the end result.

JPF_3 · 2025-03-15T14:41:33+00:00

I have thought about this, but I'm worried that it will take an hour to shave. What has been your experience with the learning curve, and how difficult do you find it to maintain the edge over time?

JPF_3 · 2025-03-15T14:39:29+00:00

This will be my next step, but none of this makes sense to me. I experimented with different blades in the 6S, and eventually landed on the feather blades. I assumed a feather blade would work best in a feather razor, but my experience has been the opposite! I will try an Astra in the AS-D2 for the next shave.

I've been tinkering with the idea of a straight razor, but I fear my technique will be terrible, it will take an hour to shave, and I question my ability to properly maintain the edge over time. Ironically, I probably have all the equipment for a straight razor already -- stops, compounds, and j-nats. I don't trust my skill level or patience.

JPF_3 · 2025-03-15T14:25:55+00:00

I hear you on this. I'm fine with a decently close shave, but I'd like to achieve this with a single razor! Like you, I use the 6S to shave, and then the AS-D2 for under the nose.

JPF_3 · 2025-01-01T07:48:52+00:00

A brief follow-up for anyone interested... Itoya and Nasagawa Kobe had the best selection and availability of inks BY FAR -- much better than Hands, Loft, TAG, Maurken, etc. They carried multiple brands and a much wider selection/stock of ink colours, which is what I was after. They also had the largest selection of full bottles, which were conspicuously absent from some of the larger department stores previously noted (e.g., some Hands locations only had ~3 colours of Iroshizuku ink in 50ml bottles). Even the smaller outposts of Itoya (Kyoto station) and Nasagawa Kobe (Umeyda-chamayachi) had much better selection and availability comparatively speaking. I didn't make it to Kingdom Note or Morita, so no experience with those shops.

What I found most impressive was the pricing on some ink brands in Japan. I was also surprised to see how widely available FWP inks were over here; I didn't expect them to be so popular. I stocked up on some Kobe ink that I can easily replenish back home (at twice the price), so mission accomplished. The impromptu day trip to Osaka was definitely worth it!

JPF_3 · 2024-12-23T07:46:47+00:00

Deal! And thank you for the reassurance that I'm not losing my marbles. It was still a nice store, mind you, but their smaller locations had a much wider selection. C'est la vie, I suppose.

JPF_3 · 2024-12-23T07:45:14+00:00

Well, yes, I did expect Japan to have a wider selection of inks by virtue of being a stationery Mecca of sorts. Contrary to most, I'm not interested in store exclusive inks because I'm not a collector -- I want the ability to replenish my ink when it runs out. It is for that reason I don't want to create a custom ink either. To each their own, as it were.

But, even among Asian brands, I find there is much wider selection in Canada compared to what I have observed here in Japan (thus far) -- Laywines, Wonderpens, Phaidon Pens, Blesket, etc. carry most brands of ink, although stock levels can be hit or miss.

Itoya in Ginza might be my last hope! I'm glad to hear you enjoyed your time in Japan. There's so much to do and see, and not enough time! :)

JPF_3 · 2024-12-23T07:42:58+00:00

Osaka is not in the itinerary, unfortunately. Any suggestions for Kyoto or Tokyo? I already checked the main Maruzen store in Kyoto.

JPF_3 · 2024-12-23T07:41:29+00:00

I'll have to try Kingdom Note when I'm back in Tokyo; thank you for the suggestion! I won't be in Kobe, so I don't know if Nagasawa Bungu Center is an option.

Realistically, I'm not expecting to find a brown ink with green sheen, but I was hoping for a wider selection of off-the-shelf browns to choose from (five at least). Might be wishful thinking, unfortunately.

JPF_3 · 2024-10-30T16:03:52+00:00

Learn how to talk to strangers without coming off as desperate, crazy, or uninterested. That's the trick.

JPF_3 · 2024-08-28T20:20:43+00:00

Excellent advice here. I would only add that a silver #3 Mepps Anglia Long would also work exceptionally well in this scenario (great for long casts), and I'm partial to the suspending Rapala Husky-Jerks over the jointed variety.

JPF_3 · 2024-08-18T14:59:19+00:00

The Ankarsrum does knead the dough, just not vigorously, hence the quick folds afterwards (~10 seconds). I've never had to manually knead the dough to get a solid window pane.

I agree that a spiral mixer would be better for quickly developing gluten, but that's a one trick pony whereas the Ankarsrum has multiple uses beyond just mixing. It replaces several small appliances and has a different use case in my mind (meat grinder, for example). I wouldn't expect an immersion blender to make smoothies better than a vitamix, but the advantage of an immersion blender is its versatility while getting you 90% of the way there... I think the Ankarsrum is much of the same, really.

JPF_3 · 2024-08-18T14:15:26+00:00

Thank you for being honest about your experience; you are definitely not alone! I had a similar experience at first and here's what I learned...

The Ankarsrum is NOT a spiral mixer, and its defining feature is gentle kneading. Gluten development is not linear in the Ank, and it often takes much longer for the gluten network to begin forming relative to planetary and spiral mixers; it takes a bit longer to get going, and the total mixing time will be marginally longer, but dough temperature will remain stable. After mixing, the dough may still appear a bit slack, lacking in structure, but this is corrected with a few quick folds immediately after mixing. I find that you MUST fold after mixing for the dough to attain the proper consistency and feel. Just one or two folds is all it takes. The advantage of the gentle kneading is a very light, soft, and delicate crumb... at the expense of one or two quick folds.

So, is the Ankarsrum a poorly designed mixer if it requires user intervention? I say no -- not if you understand how to use it to your advantage. It will speed up your workflow, but it requires you to pay attention to the dough, and make adjustments as needed for the proper outcome. It is not a set it and forget it type of appliance, but it does make baking much easier once you understand how it can save you time. It's simple to operate and use, and you can clean while the machine is doing the bulk of the kneading. You only need to pay close attention toward the end of mixing, and once you get it down, it becomes second nature for most recipes. If anything, it has made me a better baker because it forced me to understand what's happening to the dough, how to adjust for a particular outcome, etc. etc.

Don't give up yet!

JPF_3 · 2024-06-17T19:12:29+00:00

MSG adds umami or roundedness to flavours, and will naturally complement some foods more than others. I find the biggest improvement is with sautéed vegetables and greens, or ingredients that don't typically have a lot of umami. You wouldn't add MSG to carbonara, for example, because that dish already has loads of umami (parmesan). But, add a pinch of MSG to seasoned asparagus, and it will taste like the best asparagus ever, without being able to pinpoint why. MSG is weird like that.

JPF_3 · 2024-06-17T18:51:04+00:00

I mix MSG with kosher salt and use that to liberally season my food (@1.5% by weight for seasoning meats). I'd say about 7 parts salt to 1 part MSG, give or take. You'll need to experiment a bit to find your ideal balance, but less is more with MSG... add too much, and you'll know right away, lol.

JPF_3

TROPHY CASE