Wouldn't the easiest solution just be to cook something else/adjust your meal plans? Like, instead of two pots of soup, one batch of soup in the expensive pot + something else that didn't involve a pot? I also do volume cooking every weekend, and have a very minimalist kitchen where nothing is really replicated, and find that having a variety of different types of dishes in the meal plan helps prevent me from needing extra anything. So some soup, some baked dishes, some stir fries, etc.
How big does it need to be? Tramontina & Lodge make economical 5 qt Dutch ovens.
If you need bigger, look for an outlet shop for Le Creuset.
Wouldn't the easiest solution just be to cook something else/adjust your meal plans? Like, instead of two pots of soup, one batch of soup in the expensive pot + something else that didn't involve a pot? I also do volume cooking every weekend, and have a very minimalist kitchen where nothing is really replicated, and find that having a variety of different types of dishes in the meal plan helps prevent me from needing extra anything. So some soup, some baked dishes, some stir fries, etc.
I could...but years of working out a routine that I enjoy is worth buying a new pot for me.
You say you have a new apartment sized stove? Did you recently move and this came with the place, or did you downgrade stoves? I suppose a new pricey soup pot is less than a new stove, but if you’re going to have to replace a lot of things to fit the new stove, I would consider selling the stove and getting a stove that supports your cooking habits. Cooking from scratch is so important that I would consider that worth it. If it’s only the soup pot that won’t fit, then ignore this.
Wouldn't the easiest solution just be to cook something else/adjust your meal plans? Like, instead of two pots of soup, one batch of soup in the expensive pot + something else that didn't involve a pot? I also do volume cooking every weekend, and have a very minimalist kitchen where nothing is really replicated, and find that having a variety of different types of dishes in the meal plan helps prevent me from needing extra anything. So some soup, some baked dishes, some stir fries, etc.
I could...but years of working out a routine that I enjoy is worth buying a new pot for me.
I'm saving this for an example for next time there's a discussion about how the forums have dramatically changed over the years in terms of spending/consumption patterns.
WHy do you like the inside enamel so much? I find it hard to clean (I have a Le Creuset), and also food sticks to it pretty badly. I also have an electric stove (coiled burners) - which does tend to make hots spots in every cookware I have tried.
I have a very large Lodge enameled cast iron pot that was gifted to me a few years ago, and I love it! I think they run about $60-$80. My mom has a Le Crueset of around the same size, and honestly I cannot tell the difference in using them. I love how easy the enameled inside is to clean, and I do find my food just cooks better in general when I use the Lodge pot, vs some of my heavy bottomed stainless pots. I grew up also using a non enameled cast iron pot, and I do miss that for some things when you want a really good browned texture from something...I find the enamel sometimes makes that harder to accomplish.
Sounds like you need a stove that fits your pots. Or worse, an apartment.
I'll take your criticism, but the way I cook already involves juggling 3 recipes at one time, and I cook in the volumes that I do in order to minimize waste and maximize utility of expensive ingredients.You are a total badass! I bow down to your awesomeness. I am not worthy ;-)
So if I buy a small packet of fresh herbs, it's usually 6 times what a recipe calls for, so I'll often triple that recipe and triple a second recipe that calls for the same ingredient.
Same for buying cheese, which is often much cheaper in larger quantities.
I actually have a program on my laptop where I have cross referenced all of my recipes according to perishable ingredients that can't be bought in small amounts, or are very expensive in small amounts, and I plan a week's worth of cooking around those particular items.
I'm pretty dedicated to spending very little on groceries, so if I've got an excellent system that works with our lives, works with my kitchen, and produces virtually no food waste and keeps per meal costs extremely low while producing consistently delicious food, yep, I'm okay giving myself permission to buy one pot.
I've just...never bought myself a pot before...
I'll take your criticism, but the way I cook already involves juggling 3 recipes at one time, and I cook in the volumes that I do in order to minimize waste and maximize utility of expensive ingredients.You are a total badass! I bow down to your awesomeness. I am not worthy ;-)
So if I buy a small packet of fresh herbs, it's usually 6 times what a recipe calls for, so I'll often triple that recipe and triple a second recipe that calls for the same ingredient.
Same for buying cheese, which is often much cheaper in larger quantities.
I actually have a program on my laptop where I have cross referenced all of my recipes according to perishable ingredients that can't be bought in small amounts, or are very expensive in small amounts, and I plan a week's worth of cooking around those particular items.
I'm pretty dedicated to spending very little on groceries, so if I've got an excellent system that works with our lives, works with my kitchen, and produces virtually no food waste and keeps per meal costs extremely low while producing consistently delicious food, yep, I'm okay giving myself permission to buy one pot.
I've just...never bought myself a pot before...
I'm in Canada, not sure I'm eligible.
I'm in Canada, not sure I'm eligible.
awwww sorry, I missed your location. But are there any decent ones up on Canadian Ebay or any other charity sites that may be safe to use/bid on?
Can't you just mix the two soups so you are not able to tell the difference. If you only had the cheaper pot I am sure that soup would be fully acceptable to you. I have a mixture of expensive and cheap and I have never ever noticed any difference in taste even when cooking in two pots so I am slightly skeptical if this is really a thing or confirmation bias of some kind.
Thinking outside the box...why not buy a commercial grade single burner from a restaurant supply site and keep using your big soup pot that you love?
How big does it need to be? Tramontina & Lodge make economical 5 qt Dutch ovens.
If you need bigger, look for an outlet shop for Le Creuset.
At least 6qt, preferably 8qt
Do you normally make soup with sour in it? Maybe that dissolves some of the steel.
Wouldn't the easiest solution just be to cook something else/adjust your meal plans? Like, instead of two pots of soup, one batch of soup in the expensive pot + something else that didn't involve a pot? I also do volume cooking every weekend, and have a very minimalist kitchen where nothing is really replicated, and find that having a variety of different types of dishes in the meal plan helps prevent me from needing extra anything. So some soup, some baked dishes, some stir fries, etc.
I could...but years of working out a routine that I enjoy is worth buying a new pot for me.
I'm saving this for an example for next time there's a discussion about how the forums have dramatically changed over the years in terms of spending/consumption patterns.
I hope you're not a Star Wars fan. If so, they may have left you with little choice:
https://www.menshealth.com/technology-gear/g29385319/star-wars-le-creuset-line/
I'm digging that Han Solo Carbonite Signature Roaster.
Are these blind taste tests?
Wouldn't the easiest solution just be to cook something else/adjust your meal plans? Like, instead of two pots of soup, one batch of soup in the expensive pot + something else that didn't involve a pot? I also do volume cooking every weekend, and have a very minimalist kitchen where nothing is really replicated, and find that having a variety of different types of dishes in the meal plan helps prevent me from needing extra anything. So some soup, some baked dishes, some stir fries, etc.
I could...but years of working out a routine that I enjoy is worth buying a new pot for me.
I'm saving this for an example for next time there's a discussion about how the forums have dramatically changed over the years in terms of spending/consumption patterns.
For a once-in-a-lifetime purchase of a good cooking pot that'll last for years, for someone who does a lot of cooking? Does that consumption pattern rank alongside those on the forum who own cars and trucks - sometimes more than one - but could probably do without them?
Wouldn't the easiest solution just be to cook something else/adjust your meal plans? Like, instead of two pots of soup, one batch of soup in the expensive pot + something else that didn't involve a pot? I also do volume cooking every weekend, and have a very minimalist kitchen where nothing is really replicated, and find that having a variety of different types of dishes in the meal plan helps prevent me from needing extra anything. So some soup, some baked dishes, some stir fries, etc.
I could...but years of working out a routine that I enjoy is worth buying a new pot for me.
I'm saving this for an example for next time there's a discussion about how the forums have dramatically changed over the years in terms of spending/consumption patterns.
For a once-in-a-lifetime purchase of a good cooking pot that'll last for years, for someone who does a lot of cooking? Does that consumption pattern rank alongside those on the forum who own cars and trucks - sometimes more than one - but could probably do without them?
Right? Maybe $100 (equivalent to what, 2–4 restaurant meals for 2 people) for a quality pot that will be used regularly and possibly last for decades doesn't seem that crazy to me. I mean, some people on the forums spend a lot more than that on plane travel or kids' sports or organic free-range everything. *shrugs* I thought the point of Mustachianism was to be very smart with money so that you can spend mindfully on your values.
FWIW, @Zikoris is welcome to criticize my spending whenever she wants. She's a personal inspiration to me as she's one of the only Mustachians out there in the media that I really relate to in terms of core lifestyle.
That's why I didn't mind expanding on my cooking routine, because I don't mind clarifying that I wasn't just casually brushing off a smart suggestion that she made.
I don't come here to have my spending decisions supported, I come here to have them challenged with useful information and creative alternative solutions.
I don't taste anything wrong with food made in the large stainless steel soup pot we bought at Goodwill 20 years ago. Get an inexpensive (preferably used) stainless steel pot and go to town.
If you desperately feel the need for a ceramic coated pot, why not trawl your local craigslist until one pops up? No reason to buy a new one. Those pots should last forever if taken care of properly.
Wouldn't the easiest solution just be to cook something else/adjust your meal plans? Like, instead of two pots of soup, one batch of soup in the expensive pot + something else that didn't involve a pot? I also do volume cooking every weekend, and have a very minimalist kitchen where nothing is really replicated, and find that having a variety of different types of dishes in the meal plan helps prevent me from needing extra anything. So some soup, some baked dishes, some stir fries, etc.
I could...but years of working out a routine that I enjoy is worth buying a new pot for me.
I'm saving this for an example for next time there's a discussion about how the forums have dramatically changed over the years in terms of spending/consumption patterns.
For a once-in-a-lifetime purchase of a good cooking pot that'll last for years, for someone who does a lot of cooking? Does that consumption pattern rank alongside those on the forum who own cars and trucks - sometimes more than one - but could probably do without them?
Malkynn - have you tried kijiji, craigslist, varagesale, letgo etc.? Garage sales, or the local goodwill? Maybe post a "want" ad on kijiji and see what comes up?
Wouldn't the easiest solution just be to cook something else/adjust your meal plans? Like, instead of two pots of soup, one batch of soup in the expensive pot + something else that didn't involve a pot? I also do volume cooking every weekend, and have a very minimalist kitchen where nothing is really replicated, and find that having a variety of different types of dishes in the meal plan helps prevent me from needing extra anything. So some soup, some baked dishes, some stir fries, etc.
I could...but years of working out a routine that I enjoy is worth buying a new pot for me.
I'm saving this for an example for next time there's a discussion about how the forums have dramatically changed over the years in terms of spending/consumption patterns.
For a once-in-a-lifetime purchase of a good cooking pot that'll last for years, for someone who does a lot of cooking? Does that consumption pattern rank alongside those on the forum who own cars and trucks - sometimes more than one - but could probably do without them?
Malkynn - have you tried kijiji, craigslist, varagesale, letgo etc.? Garage sales, or the local goodwill? Maybe post a "want" ad on kijiji and see what comes up?
I think Zikoris’ point is that posting about a fanciful purchase on one of the top frugality forums on the web is a stark contrast to the forum of a few years ago, for better or worse. Even if a fancy pan is a small purchase compared to a clown car, it is nonetheless an extravagance.
Are extravagances not allowed, especially when you can easily afford them? Of course not. But Zikoris’ point ( my interpretation ) is that a lot of this sort of stuff pops up nowadays and it has definitely changed the character of this forum. Whether that is good or bad is subjective.
Malkynn, the short cut easy answer is to go with wirecutter’s Lodge recommendation, which they pretty thoroughly evaluate and find to have equal performance to Le Creuset. Beyond that, you will probably have an easier time figuring out on a cooking specific forum or by just buying the Lodge and the <insert expensive brand here> and run the comparison. Then you can report out and add more data points (the im sure a google search will return you plenty of user data).
My own personal experience:
My Relative insisted on getting me expensive fissler SS for my wedding gift. Later, I needed a large pot for beer brewing so i bought a 4 gallon cheap brand made-in-china with similar design characteristics (aluminum core within SS). In practice, they both seem to work reasonably well and i cannot differentiate them.
Malkynn,
I don't think you should be criticized for wanting to spend some money on a thoughtful purchase of something you will use and enjoy (and can afford). I wonder if you might have set the wrong tone by describing your enameled pot as "fancy." It seems to me that you are saying the enameled pot gives you a better result, and the fact that it is more expensive than the steel pot is more or less incidental.
I can't speak directly to the difference with soup, but I definitely find that different materials have a huge impact on cooking. My wife loves her ceramic coated pans for eggs, but I much prefer cast iron for almost everything. I find that the cast iron sears steaks far better than any alternative. The fact that a good enameled pan should last your lifetime and be passed on to your heirs might even take a little of the sting out of the initial purchase price.
We bought a couple of Le Creuset pots years ago (including the gigantic "goose pot") and are very happy with them. I just looked up the current cost of a goose pot and it took my breath away. I'm pretty sure I didn't pay anything near the current price for them. I have some lodge cast iron, but none of the enamel. Given the price difference, I'd probably start with the Lodge and only consider the Le Creuset in the unlikely event that the Lodge didn't perform well.
A Staub pot *is* fancy.
I have to stay off the thread to keep away from a case of the wants. I didn't know our food would taste better in a high end pot!
I actually have a program on my laptop where I have cross referenced all of my recipes according to perishable ingredients that can't be bought in small amounts, or are very expensive in small amounts, and I plan a week's worth of cooking around those particular items.
Wouldn't the easiest solution just be to cook something else/adjust your meal plans? Like, instead of two pots of soup, one batch of soup in the expensive pot + something else that didn't involve a pot? I also do volume cooking every weekend, and have a very minimalist kitchen where nothing is really replicated, and find that having a variety of different types of dishes in the meal plan helps prevent me from needing extra anything. So some soup, some baked dishes, some stir fries, etc.
I could...but years of working out a routine that I enjoy is worth buying a new pot for me.
I'm saving this for an example for next time there's a discussion about how the forums have dramatically changed over the years in terms of spending/consumption patterns.
For a once-in-a-lifetime purchase of a good cooking pot that'll last for years, for someone who does a lot of cooking? Does that consumption pattern rank alongside those on the forum who own cars and trucks - sometimes more than one - but could probably do without them?
Malkynn - have you tried kijiji, craigslist, varagesale, letgo etc.? Garage sales, or the local goodwill? Maybe post a "want" ad on kijiji and see what comes up?
I think Zikoris’ point is that posting about a fanciful purchase on one of the top frugality forums on the web is a stark contrast to the forum of a few years ago, for better or worse. Even if a fancy pan is a small purchase compared to a clown car, it is nonetheless an extravagance.
Are extravagances not allowed, especially when you can easily afford them? Of course not. But Zikoris’ point ( my interpretation ) is that a lot of this sort of stuff pops up nowadays and it has definitely changed the character of this forum. Whether that is good or bad is subjective.
Malkynn, the short cut easy answer is to go with wirecutter’s Lodge recommendation, which they pretty thoroughly evaluate and find to have equal performance to Le Creuset. Beyond that, you will probably have an easier time figuring out on a cooking specific forum or by just buying the Lodge and the <insert expensive brand here> and run the comparison. Then you can report out and add more data points (the im sure a google search will return you plenty of user data).
My own personal experience:
My Relative insisted on getting me expensive fissler SS for my wedding gift. Later, I needed a large pot for beer brewing so i bought a 4 gallon cheap brand made-in-china with similar design characteristics (aluminum core within SS). In practice, they both seem to work reasonably well and i cannot differentiate them.
I'm pretty sure Zikoris' point was that she made a suggestion for a seemingly easy workaround so that I wouldn't have to buy a new pot and my reply seemed like a glib "nah, I think I'll just buy a pot anyway", which is why I clarified how I cook.
She already came back and said as much.
I'm just considering all of my options, a new stove is still a possibility.I saw what you did there ;-)
I think your are referring to a different response of hers.
"I'm saving this for an example for next time there's a discussion about how the forums have dramatically changed over the years in terms of spending/consumption patterns."
This is the one I referred to.
I'm just considering all of my options, a new stove is still a possibility.I saw what you did there ;-)
I think your are referring to a different response of hers.
"I'm saving this for an example for next time there's a discussion about how the forums have dramatically changed over the years in terms of spending/consumption patterns."
This is the one I referred to.
I'm not comfortable speaking for her too much, but yes, that is exactly the response I'm referring to, and I'm fairly confident my interpretation of the exchange is correct.
I am thinking that appropriate cookware fits under the Vimes Boot Theory. Buy the level of quality you will need and use it for a long time.
I am thinking that appropriate cookware fits under the Vimes Boot Theory. Buy the level of quality you will need and use it for a long time.
I'd say it's the opposite - a great example of why Vimes Boot Theory is no longer applicable to the modern world. The theory goes that a poor person could not afford the more expensive quality boots, and thus spent a lot more money than the rich person buying cheap pair after cheap pair, and hence it's more expensive to be poor. Which was once true, but then the world changed and the price of basic goods plummeted due to industrialization and mass production. There is practically nobody these days who even keeps a pair of shoes until they're completely worn out beyond use, because they've gotten to be so cheap and easily replaceable. The same goes with cookware - sure, you can get better results with better stuff, but the cheaper stuff will absolutely last years and years, and cost such a small amount to replace that most people, even the poorest, would not even bother to budget for it (like, literally a buck or two secondhand for a basic pot).
I have a stainless steel pot for soup. It’s amazing. It is actually a pasta pot. Similar to this (but without the steamer insert - it only has the bigger pasta insert)
https://www.everten.com.au/scanpan-impact-multipot-24cm.html?gclid=Cj0KCQjw84XtBRDWARIsAAU1aM364785snpJDdlIp94q6Fe8TxZfQolpexpYrWW5MJ7cPz3l4u9v0hAaAunaEALw_wcB
I love the pasta insert, that I can use for dumping the ingredients in when I cook stock, and easily remove them from the stock at the end of cooking. It also enables me to cook the beans and drain them before completing the soup. The pot has revolutionised my soup cooking! It is rarely (if ever) used for pasta. As we cook soup weekly, the pot is one of our most used pieces of kitchen equipment. I agree that getting the right piece for the job is very important.
I would find the cast iron soup pot far too heavy especially once it had the soup in it.
Have you found that induction is better or worse for cooking with?
I am thinking that appropriate cookware fits under the Vimes Boot Theory. Buy the level of quality you will need and use it for a long time.
I'd say it's the opposite - a great example of why Vimes Boot Theory is no longer applicable to the modern world. The theory goes that a poor person could not afford the more expensive quality boots, and thus spent a lot more money than the rich person buying cheap pair after cheap pair, and hence it's more expensive to be poor. Which was once true, but then the world changed and the price of basic goods plummeted due to industrialization and mass production. There is practically nobody these days who even keeps a pair of shoes until they're completely worn out beyond use, because they've gotten to be so cheap and easily replaceable. The same goes with cookware - sure, you can get better results with better stuff, but the cheaper stuff will absolutely last years and years, and cost such a small amount to replace that most people, even the poorest, would not even bother to budget for it (like, literally a buck or two secondhand for a basic pot).
You don’t worry about anything leaching out of non-enameled cast iron? I would think it wasn’t suitable for tomato sauces or other acidic foods. Maybe that is do minor that it’s not relevant.
I am thinking that appropriate cookware fits under the Vimes Boot Theory. Buy the level of quality you will need and use it for a long time.
I'd say it's the opposite - a great example of why Vimes Boot Theory is no longer applicable to the modern world. The theory goes that a poor person could not afford the more expensive quality boots, and thus spent a lot more money than the rich person buying cheap pair after cheap pair, and hence it's more expensive to be poor. Which was once true, but then the world changed and the price of basic goods plummeted due to industrialization and mass production. There is practically nobody these days who even keeps a pair of shoes until they're completely worn out beyond use, because they've gotten to be so cheap and easily replaceable. The same goes with cookware - sure, you can get better results with better stuff, but the cheaper stuff will absolutely last years and years, and cost such a small amount to replace that most people, even the poorest, would not even bother to budget for it (like, literally a buck or two secondhand for a basic pot).
Plus, non enameled, unseasoned cast iron is dirt cheap...
I'm kind of surprised that no one has called me out for that yet.
Here's where you can legit call me a soft. The only benefit of enamel is that it's easier to clean, easier to maintain, and makes seeing the fond and the sear easier.
The expense of my pots doesn't make them cook better, the expense makes them easier to use while they cook better.
So yeah, definitely not a case of Vines Boot Theory. Very much a case of hedonic adaptation.
I am thinking that appropriate cookware fits under the Vimes Boot Theory. Buy the level of quality you will need and use it for a long time.
I'd say it's the opposite - a great example of why Vimes Boot Theory is no longer applicable to the modern world. The theory goes that a poor person could not afford the more expensive quality boots, and thus spent a lot more money than the rich person buying cheap pair after cheap pair, and hence it's more expensive to be poor. Which was once true, but then the world changed and the price of basic goods plummeted due to industrialization and mass production. There is practically nobody these days who even keeps a pair of shoes until they're completely worn out beyond use, because they've gotten to be so cheap and easily replaceable. The same goes with cookware - sure, you can get better results with better stuff, but the cheaper stuff will absolutely last years and years, and cost such a small amount to replace that most people, even the poorest, would not even bother to budget for it (like, literally a buck or two secondhand for a basic pot).
Plus, non enameled, unseasoned cast iron is dirt cheap...
I'm kind of surprised that no one has called me out for that yet.
Here's where you can legit call me a soft. The only benefit of enamel is that it's easier to clean, easier to maintain, and makes seeing the fond and the sear easier.
The expense of my pots doesn't make them cook better, the expense makes them easier to use while they cook better.
So yeah, definitely not a case of Vines Boot Theory. Very much a case of hedonic adaptation.
I wouldn't call you out on enamel vs plain iron because the price difference between a lodge bare iron and lodge enamel dutch oven in the 5/6 quart range is about $20 dollars. Spending $60 for a 6 qt enameled pot that will be easier to clean, easier to maintain, and will make seeing your food and sear easier doesn't seem "hedonic" compared to $40 for a bare iron pot when we are talking about a lifetime purchase.
I think the Vimes boot theory is important in that it gets you thinking about value for money and total lifecycle costs rather than just up front cost. The problem is that the theory is only relevant when it is fully thought out and fully applies. For example, people are often advised to "buy the best tools you can afford." This probably makes sense for professionals or even non-professionals who use their tools all the time. That said, I buy relatively inexpensive tools because I only do home handyman stuff. They won't last as long as higher grade tools, but I will never use them enough to wear them out.
I strive to have fewer things of higher quality. When I pass away and my grandchildren come to clear out my house, I hope they'll look at my stuff and say "Wow, look at all this great, high quality stuff!" and fight over who gets to take it home, rather than sigh sadly at the memory of their "hoarder" grandpa and argue whether it is worth taking all his junk to Goodwill or straight to the landfill.
I strive to have fewer things of higher quality. When I pass away and my grandchildren come to clear out my house, I hope they'll look at my stuff and say "Wow, look at all this great, high quality stuff!" and fight over who gets to take it home, rather than sigh sadly at the memory of their "hoarder" grandpa and argue whether it is worth taking all his junk to Goodwill or straight to the landfill.
I strive to have fewer things of higher quality. When I pass away and my grandchildren come to clear out my house, I hope they'll look at my stuff and say "Wow, look at all this great, high quality stuff!" and fight over who gets to take it home, rather than sigh sadly at the memory of their "hoarder" grandpa and argue whether it is worth taking all his junk to Goodwill or straight to the landfill.
I have relatives fighting over who gets what while a parent is still alive. You do not want this, trust me.
Update: I have not bought a new pot, or a new stove, I have done as @Zikoris suggested and have modified how I cook due to analysis paralysis.Ooh, pictures please!
Truth is, a new stove turns out to be the best option, but if I'm going to replace an appliance, then I would much rather replace the fridge with one that has a freezer on the bottom. So until I'm willing to replace both the fridge and the stove, I'll probably just continue to modify how I manage my cooking routine.
However, I did mention having two giant copper pots. One is so big that it looks like a cat bathtub. Well, I now have a Sphynx cat who needs weekly baths and am actually using the pot as a cat bathtub. Not even joking.
Ooh, this reminds me of a not-safe-for-easily-disturbed-cat-owner-story:Spoiler: show
Ooh, this reminds me of a not-safe-for-easily-disturbed-cat-owner-story:Spoiler: show
LOL, incidentally, I've actually done something very similar.
It's a tedious process isn't it?
Ooh, this reminds me of a not-safe-for-easily-disturbed-cat-owner-story:Spoiler: show
LOL, incidentally, I've actually done something very similar.
It's a tedious process isn't it?
If there are no preservatives, dermestid beetles are better.
Ooh, this reminds me of a not-safe-for-easily-disturbed-cat-owner-story:Spoiler: show
LOL, incidentally, I've actually done something very similar.
It's a tedious process isn't it?
If there are no preservatives, dermestid beetles are better.
They really are when they're an option. The alternative is...Ugh...tedious.
Ooh, this reminds me of a not-safe-for-easily-disturbed-cat-owner-story:
[spoiler]I had to skeletize a (preserved) cat in 9th grade biology (...
LOL, incidentally, I've actually done something very similar.
It's a tedious process isn't it?
Ooh, this reminds me of a not-safe-for-easily-disturbed-cat-owner-story:
[spoiler]I had to skeletize a (preserved) cat in 9th grade biology (...
LOL, incidentally, I've actually done something very similar.
It's a tedious process isn't it?
I did the head of a pronghorn, and was peremptorily sent outside for the boiling, which stank. And was very slow. I ended up fashioning canopic hooks to fish out the cranial bits, in a not very effective attempt to accelerate the process. I ended with H2O2, but all I could get is the supermarket 3%, not the bone-bleaching 35% you get from a supply house. It's there with bike-commuting 6 miles at -10F; I have done it.
Check back in with me at -40 ;)
Check back in with me at -40 ;)
I check. I'll see you but not lower you. I've been outside at -40F but certainly not bicycling, first on a moonlight hike to see the Gunnison River smoking and floe-crusted in the moonlight. Lovely, even romantic, but the air burnt through your jeans - actually seemed to activate burn-receptor nerves. Much of the rest of the evening was trying to get cars running, and the final part was driving down toward Silverton with lights on high beam, heater on warp 10, the rear window defroster toasting away, radio alternately picking up one of the 50000W rock stations from Oklahoma City or Tiajuana, and (when the ionosphere was up for it) producing odd fragments of Navajo from a station down on the Res. All this load, plus the inefficiency of the alternator (for all I know the belt was too cold to move) meant that about the time we got into Silverton the battery went dead even though we'd been driving, so it was a black-dark motel search at about 3AM, wondering how I would solve it the next morning when first light was on the crags and it had warmed up 10 degrees or so.
If you were biking at -40F I yield the thread, now and forever. Over to you, Miss.
Check back in with me at -40 ;)
I check. I'll see you but not lower you. I've been outside at -40F but certainly not bicycling, first on a moonlight hike to see the Gunnison River smoking and floe-crusted in the moonlight. Lovely, even romantic, but the air burnt through your jeans - actually seemed to activate burn-receptor nerves. Much of the rest of the evening was trying to get cars running, and the final part was driving down toward Silverton with lights on high beam, heater on warp 10, the rear window defroster toasting away, radio alternately picking up one of the 50000W rock stations from Oklahoma City or Tiajuana, and (when the ionosphere was up for it) producing odd fragments of Navajo from a station down on the Res. All this load, plus the inefficiency of the alternator (for all I know the belt was too cold to move) meant that about the time we got into Silverton the battery went dead even though we'd been driving, so it was a black-dark motel search at about 3AM, wondering how I would solve it the next morning when first light was on the crags and it had warmed up 10 degrees or so.
If you were biking at -40F I yield the thread, now and forever. Over to you, Miss.
Jeans??? Who wears jeans in -40????
Check back in with me at -40 ;)
I check. I'll see you but not lower you. I've been outside at -40F but certainly not bicycling, first on a moonlight hike to see the Gunnison River smoking and floe-crusted in the moonlight. Lovely, even romantic, but the air burnt through your jeans - actually seemed to activate burn-receptor nerves. Much of the rest of the evening was trying to get cars running, and the final part was driving down toward Silverton with lights on high beam, heater on warp 10, the rear window defroster toasting away, radio alternately picking up one of the 50000W rock stations from Oklahoma City or Tiajuana, and (when the ionosphere was up for it) producing odd fragments of Navajo from a station down on the Res. All this load, plus the inefficiency of the alternator (for all I know the belt was too cold to move) meant that about the time we got into Silverton the battery went dead even though we'd been driving, so it was a black-dark motel search at about 3AM, wondering how I would solve it the next morning when first light was on the crags and it had warmed up 10 degrees or so.
If you were biking at -40F I yield the thread, now and forever. Over to you, Miss.
This is supposed to be a thread about choosing cookware. How did we get to clothing for cold weather?
This is supposed to be a thread about choosing cookware. How did we get to clothing for cold weather?
Or about using bugs to eat the flesh off of skeletons of animals.
It's the MMM forums, this is how our threads go here. It's like the best part of this place.
A few years ago, a popular school project was mummifying a chicken. I never could get our science teacher to try it, and I even had an anthropology grad student lined up to help.
I did buy dh a book on how to make dinosaur skeletons out of chicken bones, though.
Buy whatever you want and damn the torpedo's!
But seriously if this is something that you use regularly to do something as fundamental as feeding yourself it feels liek a halfway decent investment. $300 for a pot is a lot of money, but if it lasts for 15+ years does not sound bad to me.
You say you have a new apartment sized stove? Did you recently move and this came with the place, or did you downgrade stoves? I suppose a new pricey soup pot is less than a new stove, but if you’re going to have to replace a lot of things to fit the new stove, I would consider selling the stove and getting a stove that supports your cooking habits. Cooking from scratch is so important that I would consider that worth it. If it’s only the soup pot that won’t fit, then ignore this.