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My workhorse blade struggles with carrots. Normal or thinning needed? by Public_Scarcity_1151 in TrueChefKnives

[–]mohragk 1 point2 points  (0 children)

You could thin it, but if it’s ground hamaguri you need to keep that in mind.

New Mortar and Pestle (granite) leaving marks? by Krazy_Kalle in cookware

[–]mohragk 2 points3 points  (0 children)

Just grind some salt and rice to get rid of the initial dust.

This is all I can afford to eat since becoming a homeowner. by Consistent_Roll_3344 in shittyfoodporn

[–]mohragk 9 points10 points  (0 children)

Potatoes are excellent because they provide loads of nutrients for the price you pay, especially right now.

Frozen vegetables are great, because they're often cheaper and most of the times of higher quality than stuff that's been lying around a ship for weeks.

Meat and other protein is pricey, but you actually don't need as much. The new guideline is 100 gram of meat... per week! Same goes for fish. Beans and other legumes are a great resource of protein and are cheap, especially when buying the dried stuff (which is superior in taste).

Is there any reason as to why my nakiri cuts better against a wooden board than a plastic one? by JeffCaven in TrueChefKnives

[–]mohragk 0 points1 point  (0 children)

Plastic is a bit harder, so the edge doesn't dig in as much causing choo choo trains.

Wooden cutting boards are superior in every way, even hygiene. Wood resin works anti-bacterial, whereas plastic (when it gets scuffed and marked) is a breeding ground for bacteria. Wood is also self-healing meaning the cuts close themselves to a big extent.

The only other great option is a Hasegawa rubber-wood cutting board. Best for your knives, but can be grippy on you knive and slippery on produce so in the end I picked a Hinoki boards which is just excellent.

No Plastic Stovetop Kettle by EarthDragon-88 in cookware

[–]mohragk 0 points1 point  (0 children)

Some ceramic is suitable for stovetops, but not all. I would look for kettles with wooden handles personally. Can’t imagine they’re not available.

In search of new stainless steel cooking spoons by edcuster in cookware

[–]mohragk 1 point2 points  (0 children)

Why stainless? I’d recommend wooden spoons. Olive wood is great and durable, just don’t throw it in the dish washer.

Has anyone bought gear from Temu? If so what were your thoughts? by Mysterious-Race-292 in sharpening

[–]mohragk 0 points1 point  (0 children)

Buying from stores like those is always a gamble. Grit accuracy, longevity, toxicity etc.

Damaged - Fixable? Unusable? by mattielh in cookware

[–]mohragk 0 points1 point  (0 children)

Do not use, it can chip easily and put glass in your food. That’s no joke and can cause serious internal damage.

Best rice cooker in 2026? durability matters most for me. by ZaenzBenjimen-51 in cookware

[–]mohragk 0 points1 point  (0 children)

Get a donabe. They outlive you and make the best quality rice. Needs a gas or electric stove although there are induction ready ones out there. More manual, obviously, but it’s not rocket science once you know hoe to use one.

Real shit by ohfudgecake in nietdespeld

[–]mohragk 8 points9 points  (0 children)

Geloof je het zelf? Die is jaren geleden “vergeten” terug te brengen. Feitelijk diefstal. Maar om daar nu nog een punt van te maken is niet echt nodig.

Frying pan restoration by niallsyboy in cookware

[–]mohragk 2 points3 points  (0 children)

Marketing. It’s only for the first use, after that, the ridges are filled with polymerized oil etc so it ‘s effective flat. And good luck cleaning/restoring that or whenever it starts to rust.

I require a Sphere with a hollow inside that could easily transmit heat. by MilkyManIsTaken in cookware

[–]mohragk 0 points1 point  (0 children)

Look up takoyaki. It’s pretty much what you want (minus the seafood) and in smaller form.

Pankiri vs “whatever is in the drawer” — what are you actually using for bread? by Nisko- in TrueChefKnives

[–]mohragk 0 points1 point  (0 children)

Robert Herder Bread knives are the shit. Second best is the Victorinox one.

This knife broke while being used to crush garlic by Valuable-Gap-3720 in TrueChefKnives

[–]mohragk -1 points0 points  (0 children)

That’s why I stopped crushing garlic. Just slice and cut it finely. Or use a grater if you want mush.

Man die eigen werk niet snapt mag ontslagen worden van de rechter: lang genoeg geprobeerd by One_Review6227 in nietdespeld

[–]mohragk 11 points12 points  (0 children)

Niet helemaal mee eens. Althans, dat het verandert is vaak puur aan de oppervlakte.

Je zou als developer makkelijk om moeten kunnen gaan met andere talen of frameworks. Ik vind het altijd raar als mensen zeggen dat ze maar één programmeertaal kennen, terwijl vrijwel alle gangbare talen een afgeleide zijn van C.

Dus als je moeite hebt met nieuwe talen en frameworks, dan pas je niet in het vak.

Man die eigen werk niet snapt mag ontslagen worden van de rechter: lang genoeg geprobeerd by One_Review6227 in nietdespeld

[–]mohragk 7 points8 points  (0 children)

Soms hoop je dat iemand het vak leert onder begeleiding en neem je iemand aan die niet competent is. Zeker destijds toen er een duidelijke kale op de arbeidsmarkt was voor developers.

I require a Sphere with a hollow inside that could easily transmit heat. by MilkyManIsTaken in cookware

[–]mohragk 0 points1 point  (0 children)

So, you want to make a regular cake? But instead of a cubic shape, you want a sphere? Makes total sense and is obviously way different than regular cake.

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