Considering an ARM laptop because the lightness + increased battery life seems very sweet and my laptop is due for an upgrade. I also wanna start editing in lightroom while on the go since now I'm taking way too long actually getting to my photos. But some 1 year old posts say Arm support sucks, although a lot has changed for ARM in a year elsewhere. What's the latest?
Smells a bit but not terribly. Was in the freezer for a long amount of time, maybe a year. Was defrosted, portioned and refrozen. But everything else i did that to was fine. Marinade or toss?
I have tried freehand sharpening quite a few times but, I don't get nearly enough opportunities to practice it to really get good at it - and honestly, I'm starting to lose motivation to master it anyway.
As such, I'd love to have a guided angle sharpening system. The main ones I've got my eye on right now are the WorkSharp Precision Adjust (65eur) , the WorkSharp Precision Adjust Elite (125 eur) and the Sharpal 202H (on sale now for 150 eur)
Which one would you pick? Or are there others you think are better? How about ones that are available in China? I'm in China fairly often and I've already bought some stuff there that would be much more expensive here (topping and other audio equipment, etc).
Let me know!! Thanks <3
(my knives are a Japanese gyuto, stainless and a western knife that tries to look a little Japanese, also stainless. I've also got a petty from Wusthof. Planning to get a boning knife maybe. I don't like super long knives. I might want to get a Caidao again, maybe a Nakiri)
I've got a wok with a wok ring to put on my gas stove. The problem is, my burner has a little top on it that spreads the gas around the hob. So the middle of the wok is significantly cooler than that ring, so that when I first blued it, that ring got hotter way quicker. This seems like it would (and does) lead to uneven cooking and the bottom of the wok not being the hottest point even though it should be.
Now I wanna take the cover off the hob, but then the thermocouple at the edge of the hob does not get hot enough to keep the gas valve open.
Is there a way to turn off the thermocouple or to trick it somehow? I thought i could keep it open by lighting the flame while the wok is on it already and that the flame would reach the thermocouple, but it just will not stay open. Seems it's not hot enough.
Does anyone have experience here or any ideas for how I could solve this?
Pic of the top here: https://i.imgur.com/cLdskkc.jpeg
The electric firestarter is at the top, the thermocouple right next to it.
I'm looking at a SeriousEats recipe that calls for buttermilk. In the Netherlands we don't have buttermilk. Karnemelk comes close, but apparently it's more acidic, not fermented/cultured the same way and thinner. How should I substitute buttermilk?
I think Greece is also pretty good but there's not many Greek stores around sadly.
I come from calisthenics - doing pull-ups, push-ups, dips and that kind of thing. But recently I went climbing for the 2nd time ever and that was a humbling experience. Or rather, the next 3 days were, because my forearms were so unbelievably sore it hurt to push my hands together to wash them.
As such, I would really like to work on my forearms, grip, etc. For climbing, but also just to aid me in my life generally.
I was wondering: is rice bucket training (18kg in a 22L box or so) actually meaningful? Or is it not that useful? I remember it being hyped a few years ago but I have absolutely no idea if it actually holds up.
Do let me know if you have any other tips or techniques!
(Atm i've added some exercises to my calisthenics routine already -
THANKS!!
Take for example the Go-Tan available at the local Albert Heijn supermarket
https://www.ah.nl/producten/product/wi317636/go-tan-kokosmelk
https://www.ah.nl/producten/product/wi212984/go-tan-coconut-milk
They both are described as having 18+% fat. The carton has one more ingredient (xanthaangom)
Their dietary values per 100g are quite different though.
The canned one, compared to the carton has:
15g saturated fat instead of 17g
2,9g carbs instead of 2,7 of which 2,5g is sugars instead of 1,4g
0,5g protein instead of 1,1g
0,15g salt instead of 0,06g (more than twice as much!)
Is this just due to the canning process? Does this impart any differences in flavor/behavior? The cans last WAY longer, so seem like a no brainer at the same price point.
In 2023 en 2024 had ik een eenmanszaak die in 2023 het hele jaar actief was en in 2024 zo'n 7 maanden. In 2025 heb ik echter nul werkzaamheden verricht met deze eenmanszaak en dus ook geen omzet gemaakt. Ik wil hier aangifte van doen (ik heb uitstel gekregen van 2027, automatisch(?), dus maak je geen zorgen!) maar het zijn echt 20 pagina's en heel eenvoudig is het niet. Voor 2023 en 2024 had ik een administratiekantoor ingeschakeld, maar ik vind 't een beetje zot om deze wederom te betalen voor deze 'lege' aangifte.
Ik loop bijv al vast bij 'heeft u de onderneming geheel gestaakt of doorgeschoven?'
Als ik 'nee' invul, dan moet ik alsnog een datum van de staking doorgeven... Die dus niet bestaat? Ik snap het niet zo goed.
Alle hulp is welkom!
