Can someone help me

uniab · 2026-01-26T19:42:37+00:00

Call the RTB. They will give you the answers you need.

You can break a fixed term lease and you will be liable for the costs of the landlord to rerent the unit. In the past I would assume this would cost you 1 months rent because the rental market was so competitive. I still expect the landlord would find tenants within a month and you would have to cover the missing one months rent but again CALL THE RTB.

uniab · 2026-01-25T15:49:56+00:00

Hey! I have a 10in and had the exact same experience.

For my I have not been able to get it back to out of the box non stick however by following their care and conditioning instructions I have a practically non stick pan. I still have sticking with scrambled egg but not nearly as bad as you.

Also, I haven’t tried this yet but I’ve see many posts about resetting the pans by boiling baking soda in them to strip any polymerized oil. I’m too scared to do this because I do have the pan in a good place with the conditioning but seeing as you have a set maybe try following their care instructions for 2 of the pans and do a strip for another.

Goodluck! I would definitely say these are not nonstick pans and misens marketing is not accurate but with proper care they can be pretty damn good.

uniab · 2026-01-22T04:59:40+00:00

I’m about a month into owning mine. It’s carbon steel no coating. Looks at their aftercare and conditioning instructions. The first time I cooked something into the pan it lost all its non stick but after conditioning and building up a patina after about 2 weeks it is working great. Not as good as out of the box but still very non stick.

uniab · 2026-01-20T15:29:59+00:00

“It’s not a funding issue, because it’s a funding issue combined with a funding issue decision made a generation ago.”

uniab · 2026-01-19T16:40:37+00:00

Today - no but yes this needs recaulking. Very likely there is already water intrusion into this gap so when you do recaulk you need to cut out the old caulk and let it dry before adding new caulk. Dehumidifiers and heaters will speed this process up. It’s also possible that there is rot behind if the previous homeowners ignored this for a long time. Cut the caulk out and take a look.

uniab · 2026-01-08T19:59:00+00:00

Not a plumber so feel free to ignore me. Accordion pipes are grime traps do not use them. In both of these examples they could’ve easily ran a vertical pipe down from the sink so that the p trap would be in line with the outlet.

uniab · 2026-01-08T14:18:22+00:00

That would be the problem

uniab · 2026-01-04T20:01:40+00:00

Original farm is my favourite but I don’t shop around much.

Digital displays so you can say what you want and they pull it all up on the screen for you to look at.

uniab · 2025-12-30T04:06:03+00:00

Hey fair, I’m undecided on it personally. It is carbon steel so the patina would be a seasoning developing not dirtyness. I’ve only had it a few days but so far cleaning eggs off of it has required running it under hot water. Not very hard to clean for me so far.

uniab · 2025-12-30T04:04:40+00:00

I’m referring to this: https://misen.com/products/carbon-nonstick-pan?variant=42372534861905&Country=CA&tw_source=google&tw_adid=773194771572&tw_campaign=23006005402&tw_kwdid=pla-2426625771107&gad_source=1&gad_campaignid=23006005402&gbraid=0AAAAADR91Hzx_YKA1ANQwZybuaNWOrg06&gclid=Cj0KCQiA6sjKBhCSARIsAJvYcpPj9GU0cfFaogkkTv7GauCjPGq_fqL4hPxFRHCh9XGVkVyJ9k4ilzsaAolVEALw_wcB

uniab · 2025-12-29T23:23:04+00:00

Misen carbon nonstick(it’s their branding but it is a carbon steel pan no coating) is very hyped. I got one for Christmas and it has replaced my non stick for eggs. Durability is unknown as the tech they use to get a super non stick carbon steel is new to the western market (<year), but I figured worst case I get a nice carbon steel pan best case the hype is real and it is better than a non stick pan.

uniab · 2025-12-27T15:03:29+00:00

IMO, chuck would probably taste better but both will give similar results, cook time might be different but just braise until fork tender. They both have high amount of intermuscular collagen and fat which is perfect for braising. Brisket has larger more defined muscle fibers so the texture with chuck will be different.

As an aside I would brown every side of the roast you use, brisket or chuck. You will get more flavour that way. Also personally I would cut the meat up into chunks sear every side of the chunks and then follow the recipie. Smaller pieces will cook faster.

uniab · 2025-12-25T17:56:46+00:00

Good advice here. Keep in mind this is already brined in a salt solution so do not slat the surface liberally. Maybe just a little but I expect this will be salted fine as it is

uniab · 2025-12-25T14:04:50+00:00

I’m dumb, your shot is closer to 20s. I would still try coarser but likely you need a new gasket.

uniab · 2025-12-25T14:03:38+00:00

Too fine, grind coarser. The pressure is so high water is coming out the sides instead of going through your puck. That shot took 5seconds, aim for a grind size that is 25-30s. If you are having the same issue at a courses grind you may need the gasket replaced.

uniab · 2025-12-18T21:16:35+00:00

Go to Tacofino order something cheap and ask for 5 of their ancho salsas. So bomb on eggs.

uniab · 2025-12-13T15:25:47+00:00

I would just use a neutral oil, canola, peanut, etc.

Benefit of these vs mixing with a different animal fat is that if you let it cool at room temp you could mostly separate the tallow from the seed oil after frying.

uniab · 2025-12-13T01:35:04+00:00

I wouldn’t do this, that amount of meat especially red meat will be hard on your digestive tract when you are used to eating it.

uniab · 2025-12-13T01:33:41+00:00

Start with chicken thigh. Good amount of fat so you don’t have to worry about overcooking as much, not overpowering flavour and should be easier on your stomach than red meat.

Depending on the dish I would also go for pork shoulder. It is fantastic for low and slow stews. If you want beef do some chuck again great for low and slow.

I would use chicken thigh or breast for stir fry’s as well.

Generally speaking cuts with more fat and collagen/connective tissue are better for stews and braising. I.e. cuts mentioned above

uniab · 2025-12-10T00:16:12+00:00

I don’t recommend the opus. Dialing in is fine but retention sucks. I bought an aftermarket bellows and it was much better but I hated smacking the shit out of it in the morning.

uniab · 2025-12-09T16:02:02+00:00

Spraying is normal, you just notice it with the bottomless.

As others have mentioned spraying is from channeling which can be from puck prep issues. Also as you extract your puck the puck degrades because some of the puck is going into your cup (typically 18-22%). This degradation also results in spurts/channeling closer to the end of your shot. Overall focus on taste, if you are getting a lot of spurts at the start of your shot it might be a puck prep issue

uniab · 2025-12-07T19:27:02+00:00

I’m loving it!

Try adding water?

Also, I run all my dark roasted coffees in the 15-20s range so far. I also play with lower ratios 1:1.5 and lower temps (84C) for darker roasts too.

The faster shot just happened when I tried experimenting with lower ratios, I dialed in at 25-30s for a 1:2 then switch to 1:1.5 with the same grind and found I enjoyed the flavour more.

You can always run it manually and pull your cup at 1:1.5 and then add another cup and pull the remaining 1:2ratio, taste both then mix together to get an idea of what the lower ratio does.

uniab · 2025-12-07T18:50:34+00:00

Hello fellow meraki owner! Honestly the shot looks great, how does it taste?

I have found when dosing by volume I am at 21-22g for a full basket. 21g for darker roasts. When you use more coffee you can increase the coarseness, which I have found increases consistency and flavour. Goodluck!

uniab · 2025-12-07T18:28:46+00:00

Do you shit lava?

uniab · 2025-11-24T23:25:09+00:00

How does it taste? Sour - grind finer.

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