#You Don't Want a Gas Stovetop

[cherryblossomshadow]

You Don't Want a Gas Stovetop

vlogbrothers, Hank Green

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Transcript (emphasis mine):

Good morning, John. I've had a half a cup of coffee, and I'm going to do something I almost never do I'm going to make an unscripted video about a thing that I care very passionately about

You watching this video need to not want a gas stove

Why? Because they suck!

Here's the thing that you are right about. The curlicue heating element stoves, they are the worst. They're hard to clean, they're extremely hard to control, like you cannot turn them on and off quickly. They take forever to heat up, they take forever to cool down

Now what happened is the stove top and natural gas industry made it so that what takes the place of that in your brain is a natural gas stove that has like the little blue flames – they're so beautiful – that like Gordon Ramsay used. But what you're doing when you have a natural gas stove is burning stuff in your home! Which results in, get this, decreased indoor air quality. How you can get around this by like having your fume hood like going full blast and certainly never have a natural gas stove that doesn't have a hood. Or get this?! You can have an induction stovetop that has more power and is easier to control than natural gas!

Chances are, there are three pipes connected to your house. There's the one that brings you water, that one's important. The one that takes the water away, we also want that. And the one that brings you methane. What century is this?!

It would be like having the gas station bring the gasoline directly to your car. Like this is a bad idea!

Now I know what you're thinking, “Hank. There is no way that cooking my hellofresh is significantly adding to climate change.” And you're right

But here's the thing, household natural gas use is a big contributor to climate change, it's just not mostly the stove top. However when natural gas companies ask people how they feel about switching their furnace from gas to electric or their water heater from gas to electric, they're like, “I don't care, whichever is better, I don't know.” Because you currently have a really efficient way to get power into your home that isn't a pipe full of methane! It's a power line! And there are great electric water heaters, and there are great electric furnaces and heat pumps, but people say, “I want my natural gas stove.” But that's a tiny percentage of the methane that is actually being sold by the gas company. Almost all of it is used in furnaces and water heaters. But as long as people are like, “I want to keep my gas stove, it's harder to clean, it makes the air inside my house dirty, but House Hunters says that it's a top tier product,” people will keep having the natural gas companies build and replace this extremely expensive infrastructure to pipe gas into our homes!

And gas companies are freaking out about this. They're doing all these campaigns about how great gas ranges are, even though they are objectively worse. Because if they can keep that toehold, they can make it make sense to keep giving you gas for those other things that electric could easily replace. But look electric could also easily replace your stove, because induction stove tops are better than gas!

And so one of the most important things that you can do as a person who's concerned about climate change is take the little thing out of your brain that says, “gas stoves are the best kind of stove,” and look at it and be like, “you're a freaking idiot.” Then you throw it onto your induction stove top and nothing happens, because that's not how it works. It induces the heat in the pan. The stove top itself doesn't get hot cuz they're amazing. So you have to put it into a pan, put that on the stove top, fry it up, and have it with butter … This is why I script. That right there, is why I script, so that doesn't happen!

…

It's not important that you replace your gas stove right now. In fact, it's probably best that you don't. It's important that you don't think it's better than induction because it's not. Because at some point in the future, someone's going to knock on your door and say, “This area is about to have its natural gas pipes replaced, and we have to decide whether or not to replace them with infrastructure that will last 60 to 80 years.” And if a bunch of people in your neighborhood say, “Well, I would, but I really like my gas stove top,” it's not going to happen, and we're going to keep burning methane in people's houses for 80 years! I would be sympathetic if gas were better but it's not!

[spacecaravan]

Short Stack

pairing: rooster x reader word count: 4.8k 🥞☕🥓

"You're driving me crazy over here, honey," Bradley said with a pout from his spot in your kitchen, whining as he stared at you, your back to his front as you stood at your spot in front of the gas stove. 

It was a picturesque Sunday morning, the air was warm and sweet-smelling as the wind floated in from the open window, dainty linen curtains blowing enchanting shapes in the breeze. You had asked Bradley if he wanted to eat breakfast outside today since, as you had put it, it would be such a waste if we didn't. 

"Hm?" you hummed in response, resting your cheek on your shoulder as you craned your neck to glance over at the pilot, your hands busy tending to pancakes sizzling away on the stovetop "what'd you say, baby?" finding it a little hard to hear him over the speaker you had playing next to you on the countertop.

"You expect me to just sit over here while you're over there looking like that?" he questioned in an incredulous tone, his legs were wide open, palms splayed over his bare thighs while he watched you, his pajama shorts riding high on the tan skin underneath. 

You raised your eyebrows, eyes glinting curiously in his direction before you bent over at the waist to check the bacon crisping up in the oven. Old sweatshirt riding up just enough to drive Bradley wild as you batted your lashes at him, stoking the flames you loved to be warmed by.

"What's that, Bradley?" you said, dimples threatening to break through the coy smile you were trying to hide, "don't you want me to take care of you like I promised?" you teased, reminding Bradley of the moments that had transpired not too long before he was sat sipping coffee in one of his favorite places in the world, your kitchen on a lazy Sunday morning.

"Sleepy girl," 

His favorite way to wake you up on Sundays was to whisper in your ear as he snuck his hand up the front of whatever soft top you happened to fall asleep in. Warm hand reaching for your breasts, but wanting you to be awake before he teased you so he could listen to you react.

"Good morning, baby," he rasped in your ear, his eager fingers ghosting over your bare nipples after he felt you stir, relishing in the pleased little sound you made in the back of your throat in response to his touch, nipples pebbling immediately under the tips of his fingers.  

The night before you promised him you'd wake up early and make him a nice breakfast: fluffy buttermilk pancakes, perfectly cooked bacon, coffee the way he likes it — the works — he deserved it, you'd said. 

You spent that night cooing in his ear about how he worked so hard on base, pressing wet kisses across his bare chest as you praised him, moaning desperately into the air as he pressed his thumb softly on your clit as you rode him—couldn't stop telling him how desperately you wanted to make him feel good.  

"You deserve to feel so fucking good all the time, Bradley Bradshaw," you said, your skin hot and flushed as you fell apart on top of him, "and I'm going to make sure you do. I'm going to treat you so, so good, baby." you moaned into his ear before you felt him filling you up in your favorite way. 

So blinking your eyes open, to see your bedroom bathed in the hazy morning glow while Bradley's hard cock pressed firmly against your ass, was not what you needed to have the productive morning you'd promised. 

"Bradley," you forced out in your rough morning tone, a warning, at least that's how you intended it to sound. 

"Mhm?" Rooster grumbled from behind you, pulling you tighter to his sleep-warmed body as he pushed his wet lips and scratchy mustache into your soft neck. "love hearing you say my name," he mumbled, "lemme hear it again, sweet girl," a tiny kiss pressed into the back of your hairline, "y'smell so good by the way, always do." he said, his tone laced with affection as he inhaled your scent, pressing tender kisses to the sensitive skin of your throat.

"Bradley," you repeated, placing your hand on top of the one he had resting on your hip, managing to flip yourself so that you were facing him, staring directly into his eyes. "good morning." 

You kissed him softly on the lips before taking both of his hands between your bodies and pressing them above your breast, inhaling deeply and letting him feel your heartbeat. Rooster was strong, there was no denying it. But, for all that strength, Bradley was also putty in your hands, made utterly helpless at the site of your eyes on his. His body went completely pliant the moment you locked eyes with him and put your hands anywhere on his body. 

"G'morning," he sighed, losing his train of thought in the way the sunlight made your skin glow. Bradley pressed a soft kiss onto your nose as he breathed you in, his chest pressing against your joined hands as he moved closer, tangling your feet beneath the soft blankets. 

"Remember what I promised?" you reminded him, taking in his dreamy expression, keenly aware of how shallow his breaths were as he gazed at you, "I gotta start cooking, honey. Wanna treat you to this."

His mouth parts, tongue coming out to wet his lips as he watches you speak. Leans in closer to listen to you whisper sweetly about how you wanted to take care of him. 

"Or," he started, mustache quirking slightly as a smirk took over his features, "you stay here," he paused for a moment, his larger hands overlapping yours to bring your knuckles up to his warm lips, "and you let me take care of you — let me make you feel good."

Hearing him say that made your heart pound, made your entire body tingle all over and tempted you to no end. But you wanted, no needed, to do this for Bradley. You had been planning this ever since the last time you cooked for him and he wouldn't shut up about how he loved watching you in the kitchen.

Went on and on about how he was ready to be a stay-at-home anything if it meant getting to watch you act out all the fantasies he held deep inside, close to his heart. Fantasies of domestic bliss, of a life with someone who cares for you, who adores you, and in return, someone to make it all worth giving a shit about. 

And as much as you loved taking care of Bradley, you could never get enough of the way he would playfully nudge you away from the sink the moment he saw you starting to wash up after a meal. He always wanted to help, wanted to be involved, wanted to fill you up with the same type of affection you poured into him. 

"Excuse me miss," he would start, his hip bumping yours as he came to stand at the sink, "what do you think you're doing over here?" his smile was always infectious at this point, his large hands coming in to pluck the sponge straight from your wet fingers, "go relax, go get comfy. I'll do the rest." and with that final word, he would kiss you into total submission and send you on your way with a tap to your bottom.

"Later," you whispered, "stay in bed. I'll bring you coffee in a bit," 

You freed your hands from his grip and gently brushed your fingers over his cheekbone. He immediately leaned into your soft touch, allowing you to rise easily, his lips forming a pout as he watched you move to exit the bedroom. 

"You're torturing me," he said, propping himself up on his palm, elbow digging into the mattress as he shifted, his other palm coming out to reach for you in a desperate final attempt to get you back under the warm sheets.

You couldn't help the grin that blossomed on your face as you basked in Bradley's warm gaze. 

"Lucky for you," you started, cheek pressed to the door frame as you watched him, "you're trained to handle tough situations like this. Aren't you, Lieutenant Bradshaw?" you slipped out before he could give you a response. 

Walking down the hall you heard him groan and flop back down onto the mattress, could clearly picture him running his hands over his face and through his sleep-mussed hair as he shook his head with a smile. 

And that's how you ended up here, sunshine coming softly through your kitchen window while Bradley sat wide-legged at your breakfast nook. His large body settled into the cushion you and your friends had DIY'd one Friday evening, after two bottles of chilled red wine sat happily in your stomachs and shared laughter lit up the room. It's how you ended up with Bradley practically white-knuckling his mug as he watches you cook and fawn over him, sweetly asking him, "Can I top off your coffee, baby?" while you stroke the back of his neck, backing away before he can get his hands on you. 

"Honey," Bradley had moved from his spot, taking a few short strides to stand behind you at the stove. His hands coming to rest on your hips as he drags you back to him, "I can't sit there anymore." 

"No?" you question, your gaze on the cast iron skillet on the burner, the final pancake was cooking away on its shiny black surface as you feigned nonchalance. "What's got you so worked up, Bradshaw?"

Once he heard his last name leave your mouth he knew you were teasing him, and god was he ready to tease you right back. 

"I don't know," he presses a kiss to the side of your neck, "maybe just a pretty little thing making me breakfast," another kiss below your ear, "my girl taking such good care of me," 

Bradley moves his right hand to take the spatula out of your grip, meeting no resistance as you melt into the heat radiating from his naked chest, getting lost in the words coming out of his mouth as you lean into his onslaught of kisses.

"I'll tell you what's got me worked up, baby." 

You feel him inhale deeply behind you, the music playing from the speaker filling up the otherwise quiet room as he deftly flips the pancake on the pan, somehow knowing it was the perfect time to turn it as its golden brown surface shows itself. Soon after his perfect pancake has been flipped, he places the tool down, and using his now free right hand, turns off the stove and the oven, signaling the end of that—kitchen closed. 

Every nerve in your body was lighting up now. You could feel the excitement building in your marrow as he stood calmly behind you. 

"Turn around, and I'll tell you," he whispers in your ear, "lemme see your pretty eyes."

There was no other option but to listen, no choice but to turn around and stare into his lust-filled eyes. 

"So, what is it, Bradshaw?" you practically sigh, turning to him as you try to calm your breathing, willing yourself to fill your lungs slowly before he pushes you over the edge with just his words. 

"It's you," his voice still low as his as he reaches his hand up to brush over your lips. The pad of his thumb swipes back and forth gently over your pouted bottom lip, "it's you in this fucking kitchen looking like a dream. It's you saying my name while you pour me coffee," he pauses briefly, "it's that I know you slept in my sweatshirt last night to drive me fucking crazy this morning." 

"Am I in trouble, Lieutenant Bradshaw?" you say coolly despite the blazing inferno ripping through your entire being, despite his finger still resting on the plush of your lip.

Bradley doesn't answer, simply pushes his thumb past your lips and onto your waiting tongue. He loves the way he can make you mush under his touch. But you never let him have the upper hand for long. He groans and squeezes his eyes shut as you gaze up at him, sucking harshly on the digit and wetting it with your eager tongue. He pulls the finger out of your mouth, hand moving to grip your cheeks in a manner that made your panties flood with wetness. Bradley was practically panting — trying so hard to keep his cool, trying so hard not to spin you around right here and fuck you against the oven.

“Breakfast is gonna have to wait, pretty girl,” he declares, “should have never let you get out of bed this morning.”

After that it's a blur of warm hands grasping for bare skin, a symphony of moaning into open-mouthed kisses and when Bradley moves his hands down your thighs, pulling in a signal you've come to know well, you jump. His capable hands immediately come to your ass as you wrap your legs around his middle. You're nose to nose with him as he walks you back to the bedroom.

"I've got you, baby," he whispers, "gonna make you feel so good."

He's dropping you onto the bed before you know it, towering his body over yours to kiss every inch of skin he can touch. He's pushing up your (his) sweatshirt to reveal the soft skin hidden underneath, stopping to bite and lick your exposed breasts, taking extra care of each nipple as he nips and pinches. 

Rooster tosses away the article of clothing, leaving you lying in the morning light in just your underwear. He takes a single step back, leaving you panting on the bed as you stare up at him. He's obviously hard, his pajama shorts tented and hands flexing at his sides as he looks down at the way your almost naked body is being illuminated by the golden light. 

"You look too fucking good," he whispers mostly to himself, "god damn." 

He drops to his knees in front of you, hands coming to wrap underneath your knees as he drags you to the end of the bed, bringing your covered cunt to his waiting mouth. Rooster immediately presses his nose and lips onto the sodden fabric of your panties, his tongue coming out to taste the wetness soaking the cotton. You could come just from this, just from Bradley Bradshaw breathing into your pussy while he presses his perfect nose against your puffy clit. 

"Want me to taste you, honey?" he whispers into your cunt, and you feel like you're burning alive, "cause I wanna taste you real fuckin' bad."

He pulls away from you again, and it really isn't fair that he looks like that right now. His skin is radiant and ethereal, he smells divine and he's looking at you like he wants to eat you alive. Before you even have a chance to answer, Rooster is gripping the fabric on your underwear tightly, increasing the friction on your clit. A little tease. Maybe a little mean—or even a little needy. 

"Talk to me, baby," he says, fingers still pulling the fabric taut against your dripping center. 

"Please, Bradley," you whisper desperately, chest heaving as you look down at him. "Need you," you add, yes because you mean it, but also because you know he loves to hear it.  

With that, he is swiftly pulling the soaked panties down your legs, flinging them somewhere to be found later while the two of you laugh and make the bed together.

His palms come back to separate your thighs and you could die. You feel like you're about to plunge into icy cold water—the shock of adrenaline as your body adjusts to the frigid temperature. Warmth overtakes every cell in your body, as you gaze down at him. Bradley is staring directly into your wet pussy with a lust-filled glaze in his pretty eyes. With every inhale and exhale you feel more obscene, more spread open.

"So wet," he observes, his voice deep and gruff "you showin' off for me? Gettin' nice and wet just for me, baby?"

He runs his thumb up and down your slit, taking one pass to tease at your aching clit. His thumb is bringing you a pleasure that is making your back arch off the mattress, it feels like he is taking you apart piece by piece. His face is still so close to your pussy you can feel his breath fanning over you. His warm breath is a sharp contrast to the wetness of your weeping hole. 

"Oh, honey," he coos, as he dips his middle finger into your soaked cunt, "bet you were wet this morning too, huh? But my good girl wanted to treat me to a picture-perfect Sunday, didn't she?"

He wants you to answer, you know this.

"Want you so bad, Bradley," you whimper into your palm, having pressed the side of it between your teeth to keep from yelling out, "want you always. Wanna take care of you all the time."

When his mouth finally comes down, it makes you weep, makes you cry out in a tone you've never heard leave your body. His supple mouth and tongue are bringing you so much comfort as they simultaneously send all-encompassing shockwaves of pleasure through you. 

You’re bucking into his mouth, unashamed in your want for him, unabashed in the way you spread your wetness over his gorgeous face. You bring your hands away from your fluttering chest and gasping mouth to pull his hair, hard. He moans loudly when you do, making your tummy do backflips as he feasts on your cunt. Breakfast be damned. 

"My perfect girl," he whispers against your clit, "tastes so good. Such a sweet pussy."

You groan at his words, reveling in his praise and storing it away to replay at a later time. No one has ever made you feel the way Rooster does, no one has ever been able to make you completely unravel in the way he can. 

"Need you, baby," you whine from your spot on the bed, "need to feel you inside me, please. Please, Bradley."

He pulls back enough for you to see his face—lips shining, mustache obscenely wet and it makes you dizzy just to look at him like this. His hands are still gripping your thighs, his touch burning the area his palms are claiming. 

"Can't wait for me to finish?" he taunts, mocking you as he smiles into your wet cunt.

That's when you move to sit up, propping yourself up on your elbows to get better leverage. Wordlessly you slip back away from him, sliding back on the soft sheets to rest your back flat against the headboard. Creating enough distance between the two of you to keep him out of arms reach, the only touch he could lay on you now is a soft graze to your ankle with his fingertips. 

"Come here, Rooster," you say, your sultry tone sounds unfamiliar to you, coated in want and lust, "come and take your pussy, Lieutenant Bradshaw."

A beat passes. You hear him curse under his breath. He's so solid when he comes to stand at the end of the bed. Doesn't take his eyes off yours as he rids himself of his soft shorts. Doesn't make a sound as he palms his erection, stroking the length once, twice, three times before he descends upon you. Once again he's flexing that Navy-earned strength of his to drag your body flush against the mattress. His arms coming to frame your head as he brings his mouth down onto yours, soft and kind, kissing you so sweetly as he leaves the taste of you behind on your tongue. 

"You're gonna be the death of me, baby." he moans into your mouth.

"What a way to go," is all you say before you reach down to rub his cock up and down your wet slit, taking extra care to rub his sensitive tip over your clit driving you both wild in the process. 

He's gripping your wrist tight, halting your movement on his length. His eyes are half-open as they peer into yours, his bottom lip lodged in between his perfect teeth as he places your hand back on the soft sheets below you. 

His plunging inside you so suddenly it pushes all the air out of your lungs. His breath hitches as he settles into the deepest, warmest parts of you—his hands coming up to keep your supple thighs snug around his waist as pleasure rocks through your core. Sometimes he moves so fast you can't keep up, can't keep up with the pillow being shoved under your ass as Bradley strokes deep inside of you. 

“Oh, honey,” he moans, “god that pussy is perfect.” 

Your skin sizzles at his praise, pleasure is working itself down to the very tips of your toes, making you shiver. You're gasping for breath as he pushes himself impossibly deeper inside of you, eyes falling shut as you chase the pleasure he is eliciting from you. Your pussy is clenching around him, he feels so thick and perfect inside you it makes you want to cry. Your hands are gripping the sheets so hard your fingers are cramping. 

"Look at me, pretty baby," he whispers, "let me see my girl."

Your eyes snap open, but your head tilts back with pleasure at his request. You feel so close. You don't know how he gets you teetering over the edge so fast. Maybe it's the husky sound of his voice as he calls you a million different lovely names. Maybe it's the way his tan arms look caging you beneath his body. Or maybe it's the way he gets lost staring in between your bodies. 

Rooster is obsessed with the way he looks sliding in and out of you while you cry out underneath him. But he can never look away too long, always needing to see the look in your eyes as he fucks you in a way that makes you whine and beg for him—makes you desperate for him in his favorite way. He never gets tired of the shock on your face when he whispers filthy words into your ear as he touches parts of you no one ever has. And you hope to god that no one but him ever will again. 

Did Bradley love seeing you act out his domestic fantasies? Of fucking course. The pilot could hardly keep his hands off you most evenings, barely getting the chance to say hello before he was winded at the sight of you floating around the kitchen. Always humming along to a tune he liked — or at least he liked the sound of it coming sweetly from you — before you noticed he was in the room. You were always stirring this, or chopping that. Asking him to taste this for salt or, like most times, you simply said "sit and relax, Rooster, let me take care of you." like you did this morning. He loved the way you took care of him. You did it without pretense or motive. Just did it because you loved to see him loved. You adored doting on Bradley Bradshaw because you knew he deserved it. You knew how he craved it. 

But, for as much as Bradley liked you sweet and delicate in the kitchen, he loved you fucked out and messy more. He went crazy over the way you'd suck his fingers into your mouth while he was fucking you, doing anything just to feel fuller. Loved the way you teased—all half-lidded eyes and parted lips, walking around half-dressed with an innocent smile on your face as you stepped in front of the TV, interrupting whatever college football game he happened to be watching with a simple Hi, Bradshaw. He lived for the chase and would do stupid, dangerous things for the reward. 

“Bradley,” you whisper, and it elicits another moan from him, one that is throaty and deep, "Make me cum, please,"

He wants to keep teasing you, wants to make you wait so badly, wants to make you yell out his name desperately as he edges you. But he can't—not this morning—not when you look so, so pretty laid out underneath him, like a fucking angel, he thinks to himself. 

"I've got you, pretty honey," he leans down to press his chest into yours, relishing in the feeling of your hard nipples pressed into his heated skin, "don't have to do a thing, sweet girl, just feel how deep that cock is inside you, okay? Can you do that for me?"

"Oh, Bradley," you whine, crying out at the feeling of his shaft hitting parts of you that hurt so goddamn good. Parts of you that made tears prick at the corners of your eyes, made your toes curl and your heart pound out of your chest. 

He's close too, he can never stop talking the closer to release he gets. "That's it, baby, tell me who's making you feel good. Tell me whose cock is gonna make you cum." his words are filthy as he chases his orgasm alongside yours. 

You would tell him anything he wanted to hear right now, confess your deepest darkest secrets if he asked. 

"It's you, Rooster" you moan. "Always you, only you. No one else can fuck me like you Rooster, please. Please." you plead desperately, you're so close to cumming and it's driving you insane, making your skin tingle all over as you stand over the edge waiting to jump. 

Bradley's mind goes blank at your words, he can't do anything but continue to fuck you deeper, soaking in your praise before it shoots straight into his pelvis and grips him tight. 

You hold on to him tightly as you cum, holding him as close as possible as you grind against him, body moving instinctually at this point to chase the most pleasure possible, to milk every last ounce of euphoria you can from him. 

Bradley's own gratification is close, he knew it was the moment he felt your pussy start pulsing around his cock as you came. He was absolutely basking in every little noise coming from as you came undone underneath him, he loved watching you come apart, loved that he was the one doing it. 

"I want it, baby," you preen underneath him, shocking him out of his reverie and snapping his attention to the fucked out expression on your face, "need to feel you cum inside me Bradley, please, baby. Need it so, so bad, honey."

He growls and you know that did it. The deep, raspy noise coming from him as he spills inside you makes you clench down on his shaft, hard. The feeling of your cum soaked pussy clenching around him makes Bradley curse into your ear. Makes him thrust hard into your sensitive hole as he groans out your name.

When you still, the two of you are slick with a fine layer of sweat, bellies moving in tandem as you fight desperately to fill your lungs and steady your heartbeats. 

If there's one thing Bradley loves, it's the afterglow. He could lie on top of you with his cock soft inside your velvet walls for hours. Wouldn't move if he didn't have the unfortunate human need for food and water. On rare occasions, Bradley would be so relaxed post-orgasm, he would doze off on your chest, his breath coming out in gentle puffs over your skin as you pet the top of his head, basking in the sight of him bare and malleable underneath you.  

"I think breakfast might be a little cold, baby," he says with a smile, gazing up at you with a look you could only describe as smitten.

"Shame," you tut, and your hand grips his hair a little tight, nothing that hurt, nothing that no one but a top naval aviator would notice, a little twitch as you considered what to say next. "can I tell you a secret?" you're grinning now too.

"Spill it," his expression is giddy as he waits for your confession. 

"I love doing this with you," you didn't mean to be earnest. You meant to say something witty, something funny. 

But you couldn't, honesty pouring out of you like a tub overflowing with water. Like someone had turned on the faucet and walked away. 

You see his expression soften before he's rolling the two of you over, his eyes never leaving yours as he brings the both of you to lay on your sides, mirroring the position you were in earlier this morning. Hands gripped tightly between each other, chests moving in tandem as you bring your faces impossibly close together. "Me too, baby," he's smiling so sweetly it's making your stomach fill with butterflies "you have no idea."

[blushcoloreddreams]

5 things to clean everyday

Good morning and happy Thursday everyone! I

So today let’s talk cleaning. Don't forget to turn up the music, a podcast, audiobook (my favorite) or to cart your Netflix around with you to each room because it is officially CLEANING TIME.

Yeah baby!

Everyone already knows about the importance of making their beds in the morning but let’s talk about the 5 areas you should clean ABOVE ALL ELSE. If you have no energy at the end of the day, at least take time to do these 5 areas. 5 minutes each, 25 minutes total. Totally worth it.

1. Sinks

Keep your bathroom sinks white and sparkly. Remove the hair, remove the nasty yellow staines and just keep them CLEAN. In your kitchen, empty the sink every night from dishes and pieces of gunky Food. Noncluttter allowed here. Disinfect disinfect disinfect. Dirty sinks cause stress and anger. I am SO not here for it.

Use a cleaner with disinfectant, a castor oil, vinegar, or a heavier all purpose cleaner and spray out that sink! I put the sink to bed every night. It helps me feel so peaceful.

2. The Floors

I’m not really referencing a daily vacuum sesion here. Sure, sweep your kitchen and vacuum your living room every day if you feel so inclined, but today I'm talking CLUTTER. Keep your floor clean of clutter. Pick up the clothes on the bedroom floor, pick up the towels off the bathroom floor, and for the love of all that is good, put the shoes away and don't let them cluster around the front door.

A cluttered red floor full of random items, toys for those with kids , and dirty clothes will definitely add stress to your life. Put on your favorite jam, turn up the volume, and do a quick cleaning sweep. It’s like when we were in kindergarten and we had to sing the ”Clean-Up Song“ and by the end of the song, we had to be done!

3. Clutter piles

Oh the elusive clutter pile. Papers, mail, weird documents, thank you cards, and random things to recycle and Specially "transient-clutter." You know, the type of clutter that builds because every single thing in that pile needs to go to a different home?

Well these clutter piles only breed if we allow ourselves to add to them everyday. Clutter piles MUST be dealt with. They are bad for the brain. Have an inbox/outbox style folder in your kitchen if you must, but I urge you to not use counter space as your personal file folder. Everyday, go through the paper clutter building on your counter: file, recycle, or burn. Your brain will thank you.

4. Your Bedroom

Keep your bedroom a place of zen and peace. It is for sleeping, romantic times, and cuddly times. You do not want to be looking over at a pile of mushy clothes, or a random suitcase when you are trying to relax. Keep your bedroom as a sacred place in the house: no mess enters, no mess leaves. Never use your bedroom as a psuedyo storage room. Keep it special to you or you and your spouse. Remember that bedrooms are supposed to cradle us off to sleep, and should therefore be peaceful.

I take time every single day to tidy the bedroom floors, make sure the furniture is clear of clutter, and to make my bed and make sure my sheets feel fresh. Never unerestimate the power of a clean bedroom combined with your sleep. It’s magical.

5. Your Stovetop

Finally, I encourage you to clean you STOVETOP every dang day. If you follow me on Instagram, you will see me scrubbing that baby on the regular. The stovetop is another "saced" place to me. It is where I spend at least 1-2 hours of my day, and it is a place where I want to enjoy my cooking experience, pop up a YouTube video next to me, or even sip a glass of red wine. I cannot do those things in peace while I'm staring down at crusty egg bits and nasty juices.

Use a cleaner specific to your type of stovetop. I use a glass stovetop cleaner, but if you have a gas stovetop, take time to soak the grates in dish soap and vinegar to remove grease. Clean that stovetop everyday and your sanity will return. I promise.

There you have it friends! Extra ranting about cleaning to hopefully motivate you. There is no reason for us to be cluttered if we do a little every day. Take 5 minutes a day on each of these areas, and you will see an ENORMOUS difference in your life. 5 Minutes for each area, 25 minutes a day, and a lifetime of internal zen, peace, and joy.

Have a fabulously clean weekend friends. No clutter piles

[copperbadge]

I know you don't like Twitter, and I'm not sure how much of this has leaked into the mainstream, but Republicans are *freaking out* because gas stoves aren't all that healthy for kids and aren't great for the environment. And obviously electric stoves are terrible. Someone started talking about induction burners, and isn't that what you use? Or did once? Does it work really well? Or was it just better than what you had?

Yep, when I moved out of my old place (gas stove) and into my new place (elderly electric stove in a much smaller kitchen) I bought an induction burner and set it up. FWIW, Republicans are not the only ones freaking out -- pretty much every news outlet I've seen has covered the issue, some ongoing for weeks now. So it behooves us to talk about alternatives!

Point to know: the study found that gas stoves are dangerous because they tend to leak significant parts per million into the air when not turned on -- ie, they don’t have good seals against leakage when they aren’t in operation. In a well-ventilated home this is not a huge deal, but it’s still not great. What this means is that simply buying and using an induction burner instead of your gas stove is not a solution -- you need to have the gas line capped and/or gas turned off completely, in order to solve the issue.

Anyway, you can get a full induction stovetop (they're not cheap) and I've never worked with those, but the more common setup is a single induction burner that plugs into the wall, basically like a hot plate, but with the control, heat, and speed of a gas burner. That's what I have; I'm on my second, since my first wore out. They run about $40-$100 for a single burner. I got a decent one from Ikea of all places. When not in use, I hang it on a hook on the wall to make counter space, which is nice. 

Induction burners do not in themselves get hot; they use magnetism to heat the pan sitting on them, which does get hot. Food cooks at roughly the same speed as it would on a gas stove, and you can control the heat in much the same way, although most induction burners have a digital touchpad where you raise or lower the temperature rather than a knob. The single burners can be a bit noisy -- “have to turn my podcast up while cooking” noisy though, not like “jet engine” noisy. 

I don't really understand how they function other than “magnets are involved”. The downside of an induction burner is that there are limits to the pans you can use. The pan has to be made of a metal that is reactive to magnets -- so I can't use my lovely spun aluminum pans or the ceramic pans I have, and most nonstick pans don't work (teflon's bad for you anyway but sometimes you just need a damn nonstick pan). If you have an induction range or want to cook on an induction burner you need to take a magnet with you if you shop for pans, because if the magnet won't stick the pan won't work on the burner. Cast iron does work on induction burners, as do most steel and steel-clad pans.

I love my induction burner. I'd love to get a full induction stove but it just wasn't in the cards this time around, and electric stoves have come a long way so I’m not displeased with my electric stove. The induction burner I have works great, heats fast, functions like a gas stove in pretty much every respect, it just doesn't have an open flame and some of my pans don't work on it. Can recommend, especially if you are sensitive to gas or live in a home not piped for gas, it's a great way to go. Not cheap, but worth the cost.

[sir-frogsley]

hey fellow strugglers, i wanted to share a low cost mexican bean recipe (frijoles charros) with you. it makes a lot and freezes really well. it's gotten me through some rough financial times and i hope it can do the same for others. it looks complicated but i promise it really isn't. to make it simpler, my coworkers have had success making these in a slow cooker and pressure cooker but i've never tried it myself and usually just do stovetop.

4 cups dry pinto beans

2 to 6 garlic cloves

1 yellow onion

1-4 whole jalapeños or serranos (for flavor; beans aren't meant to be spicy)

1 ham hock (or other ham bone)

sugar

salt & pepper

epazote (optional)

cilantro (optional)

1. rinse and sort beans

2. add beans to stock pot and cover with water. optional: soak overnight first (see note)

3. smash garlic cloves and very roughly chop the onion. keep peppers whole but cut a couple of slits along the sides. add these to pot with sugar and ham bone. you can add fresh tomato here too if you want. bring to a boil, then lower heat to medium low

4. simmer on medium low 2-3 hrs, covered but with lid vented. i usually watch tv or clean while it's cooking and stir every once in a while. add water when needed. add salt halfway through. be cautious with the salt because the beans can soak up a lot. you will salt to taste at the end.

5. check beans. they should be soft and silky, falling apart a little. the water should be stew like, not like refried beans, but thickened from the bean insides. personally i like to mash with a potato masher a couple of times to make the water more gravy-like.

6. remove ham bone and salt and pepper to taste.

8. add epazote for the last few minutes of cooking if using.

7. serve topped with cilantro. goes well with rice or some jiffy cornbread.

8. freeze extras up to a couple of months

note: i highly recommend soaking beans beforehand. this gets rid of some of the oligosaccharides that cause gas and bloating. bring beans to a boil, removd from heat, and then let soak overnight or throughout the day. drain and rinse again, then follow recipe from there.

note: adding epazote for the last few minutes of cooking also helps with gas. but it can taste licorice-y, so if you hate anise don't use it.

note: you can add diced fresh tomato with the other veggies if you want. it's popular to add goodies like fried crispy bacon, chicharrones, or chorizo at the end, too, including some of the cooked off fat. you could add more seasoning too, like cumin or ancho, but my family traditonally makes our beans simple and tomato-free

[fallenup]

4 large eggs

2 tablespoons whole milk, half and half, heavy cream, or water

Shredded or crumbled cheese (optional)

Salt and pepper (I prefer sea salt and freshly ground black pepper)

Butter (alternate oils include olive oil, ghee, avocado oil, or nonstick oil spray)

This recipe makes 2 servings, 2 eggs each (4 total), in a medium-sized nonstick skillet. In my experience 4 eggs tends to be the easiest to deal with in a standard medium-sized skillet and scrambles the most evenly. For a small skillet, try 2 eggs at a time. If you have a very large skillet (over 11″), try 6 at a time. Always use a skillet with a nonstick coating or a well-seasoned cast iron pan for best results.

If adding cheese, a good ballpark amount to use is about 1 tablespoon of shredded cheese per egg.

Let’s talk for a moment about egg quality. You can scramble any eggs and come out with a decent scramble, but if you want to take things to another level, make sure the chickens that laid your eggs were pasture-raised and given plenty of room to roam and forage. Pasture-raised eggs tend to be tastier with more nutritious, bright yellow yolks. Try checking out your local farmer’s market, health food store or even a neighbor with chickens to see if you can score a deal on farm-fresh eggs.

If you plan on adding cheese to your eggs, make sure that the cheese is shredded/prepared and set aside so you can add it to the non-stick skillet quickly. Place your skillet on the stovetop and turn on the heat. I leave the heat somewhere between medium low and medium, so it warms up but doesn't get too hot.

Nonstick skillet preheating on stovetop.

Meanwhile, prepare your eggs. Break them into a bowl with a tablespoon of milk, half and half, or water (I prefer half and half or milk). Add some salt and pepper – I typically add about 1/8 teaspoon of sea salt and a few turns of black pepper. You might use more or less according to taste. If you're dairy intolerant or don't like the taste of milk, feel free to use water – but don't skip adding a little liquid, as it helps to add fluffiness to the scramble. I personally love the way creamy half and half enhances the flavor of the eggs.

Four cracked eggs in a large mixing bowl together with milk or half and half - on a wooden table. Whisk lays beside the bowl.

Use a fork or whisk to beat the eggs briskly for 30-60 seconds, making sure the eggs are fully broken up and mixed well with the milk and the seasonings. Use a little elbow grease here, the more you whip it the better.

Hand using a whisk to scramble eggs in a large mixing bowl, which rests on a wooden table.

Lightly grease your hot skillet, coating the surface with a thin layer of oil or butter. I typically use butter, but only if the skillet isn't very hot – butter has a low smoke point, which means it burns easily. If the skillet has heated up a lot, try using ghee, avocado oil, or something with a higher smoke point. If using nonstick spray oil, use caution and keep it away from any open gas flames.

Pour the eggs into the skillet. Keep the heat on medium/medium low, you don't want to rush it here– if the skillet is too hot the eggs will cook too quickly and become rubbery. Once you pour the eggs in they will begin to cook immediately. Using a spatula (I use a wooden or silicone spatula so I won't damage my pan's nonstick coating), begin pulling the cooked outer edges in towards the center of the eggs. Uncooked eggs will flood the area you just pulled back. If you are adding cheese, now is the time to sprinkle it into the skillet. This will allow ample time for the cheese to melt and integrate into the eggs.

Move the spatula around the edge of the skillet, pulling the cooked edges towards the center and re-flooding repeatedly. Cooked scrambled eggs will gather in the center of the skillet.

Hand with wooden spatula folding scrambled eggs from outside inward in a nonstick skillet on stovetop.

At a certain point, the uncooked eggs will no longer flood and the scramble will all collect in the center of the skillet, but it will still be slightly runny in texture. Begin breaking up the scramble; quickly turn undercooked areas and keep the scramble moving to make sure that all surfaces cook evenly. Never leave a surface in contact too long with the skillet or it will become overcooked.

Hand using a wooden spatula to scramble eggs in a nonstick skillet on a stovetop.

Turn off the heat when the eggs are about 90% cooked. When the eggs are done, serve immediately. Perfectly cooked scrambled eggs are moist but not runny, with no crisp or brown edges. This technique may take a bit of practice, but it is quite simple. With time you too will be making and serving moist, fluffy scrambled eggs!

i know how to make scrambled eggs, but thank you!

[easyfixllc]

EasyFix - Appliance Repair Service

Call us anytime you need trustworthy and reasonably priced appliance repair in the Victoria or Portland areas.

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Serving this sector for almost ten years, we are happy to answer any questions or resolve any problems you may have. You may be confident that our very knowledgeable technicians can repair any broken kitchen appliance. Repairing Appliances Under this group of home appliances are ovens, stoves, dishwashers, and refrigerators. You may be sure that you may easily review our payment records. You may be confident that we will get right to work on the project.

Help is always accessible from me:

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Call our repair service whenever it is convenient for you. Making everyone around safe is our first responsibility.

Our company specializes on reliable and reasonably priced appliance repair. Washington's Portland and Vancouver are part of our service area.

Ensuring consumer satisfaction should always come first, no matter how excellent your items are. We have made great effort to guarantee that your business possesses the required bonds, insurance, and permits.

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It's not working, this refrigerator, as I had expected. For help keeping perishables fresher longer, rely on our trustworthy Refrigerator Repair service. If we move quickly, we can find an inexpensive answer. We welcome your contact with us anytime you need help, whether it's to make an appointment, obtain information, or both.

Finding Fair Market Values for Products: Resources

The repaired problems are all listed below:

No amount of freezing or refrigerating would make it possible. I understand at last. One hears a clicking. Ice in the refrigerator has no bearing on the temperature.You initially became aware that these commonplace things were hurting you when?

The saying "wash your hands" has proliferated around the world as it is straightforward and relevant to all. Apart from that, this equipment appears to be quite outdated. To be very honest, I never would have thought to ask! Does it really important if your dishwasher is fixed by a trustworthy service? Thanks very much for your quick reply. Amazing bargain! Your risk is minimal. You start to wonder if your original strategy was really wise as you thoroughly examine each dish. Once the kitchen is finished, everyone will think you spent a million dollars.

Always keeping a keen ear out for any unexpected noises or the sound of air leaving

Dishwashers that aren't drying dishes, won't spin, or drain water are probably broken.

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Last time your oven behaved strangely? Our staff of Oven Repair experts is available to assist at any time of day. Having our service is dependable, quick, and reasonably priced, you can relax. Give up on worrying about toasting, roasting, and baking. Don't wait for anything less than the best; get ready now.

It lists every service we offer in detail. Some of these things can be making your oven heat up unevenly: When cooking with gas, the three possible ignition sources are food, an open door, and the pilot light.

Fixing Appliances A serviceman fixes appliances.

So you want to replace your stovetop? When health declines, it becomes even more important to follow a regular food plan. Should you hear popping or sizzling noises coming from your stove, please do not hesitate to get in touch with our team of knowledgeable experts. As we consistently deliver quick, affordable results, our service is dependable. You have our word. Project confidence and preparedness.

Among the many issues we deal with on our routine house calls are door jams, damaged heater parts, incandescent lightbulbs, and washers with flashing lights.

Appliance Fix

Should your washing machine malfunction, contact EasyFix-Appliance Repair right away. Ice-maker Fix We specialize on fast washer repairs. The next time you find yourself sucked into doing laundry out of boredom, picture the result. Contacting us to arrange a meeting is always welcome.

Every corrected issue is listed below:

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Your attempts to stop the apparently never-ending domino effect that started in your past have depleted your mental and physical energies. Using our dryer repair service will enable you to resume your usual laundry schedule immediately. The simplicity of use and reasonably priced of this service make you feel confident. Make sure everything is dry before leaving so you may enjoy your vacation without worrying about getting wet.

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Operating Instructions for Your Ice Maker

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Company Advice Pay attention: we promise that a wide variety of well-known appliance brands can be fixed by our qualified personnel. This extensive list shows every company that has ever collaborated with us. Should we have made a fleeting reference to your brand without giving it enough attention, do let us know.

[acpetersdottir]

Horror promt #4

TRIGGER WARNING, MURDER

Prompt #4: A house finds a way to kill every visitor on its premises.

I don’t like them. They should’ve learned from the last family they sent. They should’ve listened.

I watched as a lone car came up the drive. My drive. The sputtering noise of the engine making its way up the hill. The crunching gravel underneath its tires echoing in the stillness of night. The headlights illuminate my detailed architecture through the grand windows, shutters hanging askew on rusted hinges.

The tall columns that adorned my front entrance were starting to fade and flake the white paint off. My roof, once crowned with ornate finishes, sags in places. My shingles worn and

discolored.

As the car stopped in front of my main door, the lights cut off and the doors swung open. There were a total of five people that arrived on my doorstep. With a creak and a groan, my front door swung open, welcoming them into my embrace. They are not my guests. As they stepped across my threshold, they sealed their fate.

I’ll give them one night.

The next morning came quickly after such an intrusive night. They were still here. Two young adults and three children. I do hate having to murder the innocent, but that’s the price one has to pay for their sins.

I have been here a long time and witnessed countless acts of wrath, greed, and pride that would put many away for life. They should’ve tore me down last century, but those who seek to own this land do not know what I do. They do not know the price.

Breakfast was being made in my kitchen, I felt the stovetop was a light from the bacon wafting through the air. Chairs were moved out from the dining table as they sat down. The floorboards creaking underneath. I can hear them chatting about me, the things they think they can fix. I don’t need fixing.

As quickly as breakfast began, it ended as I could hear the footsteps of the children run to the back patio. The father figure returned upstairs to finish getting ready for his work, and the mother washed the pans in the sink that overlooks the vast back yard.

I may just be a house, but my roots run deep through this land. I can feel the children running towards the creek. It’s deep if you aren’t careful. I will save them for last.

What kind of father moves his family to a home with my history? A foolish one. He’s bent over the sink in the master bath. I wonder how long he could hold his breath for? I shift the flooring and slam him face first in the sink basin full of water. I can hold him here for as long as I need.

1 minute…

2 minutes…

4 minutes…

6 minutes… He’s stopped moving.

I could feel his body give way as it slumped to the floor, his eyes wide with fear. Lifeless. I turned off the sink, I don't want to flood myself on purpose now.

The mother is still in the kitchen. I loosened the gas line in the back of the stove. It won’t be long until she goes to sleep now. I’m going to have to keep those children busy for a moment.

One of them is in the water. Such a naughty boy. I pull one of the roots I have lying in the creekbed to wrap around his ankle. He’s small, but with a tight enough grip, he will be able to be just like his father. I pull. One of the other children noticed. They are running again, it would be a shame to catch one of them by the throat.

I let a branch of the willow tree out back pick up the slower one, wrapping the vine around her delicate neck, snapping it as the tree pulled back.

One to go.

I watch as he climbs the back stairs, he should’ve tripped on the top step. Nimbler than I thought. He’s crying. I understand why, he’s in for an even worse surprise when he makes it up the stairs. The boy is moving at a good speed, I’ll need to be quicker than him if I am going to stop him.

He’s found his father. The anguished cries echo throughout my halls. He’s looking for his mother now, in the kitchen where he had last seen her. It’s far too late for either of them, you see? He’s running again, but this time to the front door.

I can feel the outside air rushing into my foyer, the boy’s fingers hold onto the door for a little too long. I can trap him. I slammed my front door onto his tiny fingers. Screams are something that I’ve grown accustomed to, and this was no different.

Let’s turn on the car, and steer it towards the front door. The boy is trying with all his might to free himself, but I can’t let that happen.

Not all innocents go free.

[empcookware]

Frying Pan

A frying pan, skillet, or pan is a pan used for frying, searing, and browning food. It is usually 20 to 30 cm (8 to 12 inches) in diameter, with relatively low flared sides. They are made from a variety of materials such as aluminum alloy, copper, ceramic, and more, and some are non-stick coated for easy cleanup. Frying pans are used for frying food over moderate to high heat, so they should be thick enough to conduct heat evenly.

Cleaning is easy - hot water and a wipe with a kitchen towel are enough. It is suitable for both induction hob and oven. For making scrambled eggs, this pan is one of the best. It's small enough to hold an egg or two (for easy storage too), and the nonstick pan is PFOA-free and has a triple-layer nonstick coating. The coating reduces wear on the utensils and extends the life of the pan.

Types of Frying Pan

Double Ovens And Grills

This double oven set is perfect for a variety of cooking tasks, cook 2 roasts at once, or use one as a cover for the other for frying and roasting.Sets are neatly stacked together to save space.PFOA-f...

Round Deep Fry Pan

The fryer is compatible with a variety of fire sources, including induction cookers, gas stoves, and electric ceramic stoves.Very suitable for fried chicken nuggets, French fries, donuts, shrimp, fish...

Round Double Saucepan

This pan is perfect for French toast, grilled cheese, plain eggs, pancakes, and more. The double-sided pan makes it easy to make delicious pancakes.The surface of the pancake double layer pan is made ...

Round Gill Pan

This pan is 5mm thick for superior strength, higher levels of scratch resistance, incredible performance and total control.Magnetic induction base, our unique base provides even heat distribution and ...

Round Pizza Pan

14" Pizza Pan, sure your family will love the baked goods!This product becomes the perfect kitchen tool for grilling vegetables and meat! Use this handy pan for bakingThe pan has better heat rete...

Non Stick Deep Fry Pan

If you like to make deep-fried foods, a reliable non-stick deep fryer is your lifesaver. You use less oil and clean up with confidence. Whether it's delicious fried chicken or fish in sweet sauce, or chips or fried sweet potato donuts. Nonstick fryers make frying everything a breeze.

French Pizza Pan

This is perfect for cooking pizza with a crispy pizza base, crispy bacon, mixing any meat and fish, or cooking breaded fish, chicken or shrimp. Food grade quality, high temperature resistance, easy to clean. Microwave or oven safe. Non-toxic, non-staining, non-reactive with food, and will not deteriorate due to high temperature.

Grill Pan

This product has superior searing power unmatched by any cooktop grill. Perfect for preparing meats, vegetables, sandwiches and more, with the flavor you love and the convenience of stovetop cooking. It offers professional performance and durability, easy food release and easy cleaning for a convenient cooking experience. When you're done with your meal, just pop it in the dishwasher or give it a quick hand wash and it's ready for the next meal.

Double Grill Pan

The Double Grill Pan is available in two types of surfaces: flat and corrugated. The double-sided pan is made of high-quality die-cast aluminum with a non-stick coating so you don't have to worry about pieces of meat sticking to the pan. Evenly distributed heat on both sides lets you bake delicious waffles, taiyaki, and more every time! It can also be used on different cooktops such as electric, gas, etc.

Baking Dish With Lid

This product features a die-cast aluminum bakeware with multiple layers of premium non-stick coating. The induction hob bottom is suitable for all hobs. Large capacity, suitable for 4-5 people. When you want to bake pasta, roast turkey, or bake mashed potatoes, this covered roasting pan is perfect. A delicious addition to your cooking!

[cafetheshack]

How To Make Coffee On Stove Top?

There's nothing quite like the aroma of freshly brewed coffee in the morning. While there are countless ways to prepare your daily cup of joe, making it on a stove top is one of the oldest and most classic methods. Not only does it produce a rich and flavorful brew, but it also adds a touch of charm to your morning routine. In this guide, we'll walk you through everything you need to know about how to make coffee on stove top so that you can start every day with the perfect cup.

The coffee beans

When it comes to making coffee on stove top, the quality of your beans is crucial. While you can certainly use pre-ground coffee, using fresh whole beans will give you a richer and more flavorful brew. Firstly, consider the roast level of your chosen beans. Lighter roasts have a brighter flavor profile with notes of citrus or floral undertones, while darker roasts are bolder and have a smoky taste. Secondly, grind your beans just before brewing to ensure maximum freshness. Coarse grinds work best for stove top brewing as they allow water to infuse evenly through the grounds. Consider where your beans come from. Coffee grown at higher elevations tends to have a more complex flavor profile than lower altitude-grown varieties. By paying attention to these details when selecting and preparing your coffee beans for stove top brewing, you'll be well on your way to crafting the perfect cup every time.

The water

The water you use to make coffee on stove top is just as important as the coffee beans and pot. The quality of the water can greatly impact the taste of your coffee. Firstly, ensure that you are using fresh, cold water. Don't use tap water that has been sitting in a container for too long or has been boiled before. Water that's been boiling for a while loses its oxygen content and affects the flavor of your coffee. Secondly, take note of the mineral content in your water. High levels of minerals like calcium and magnesium can affect how well your coffee extracts from the beans, resulting in an over-extracted brew with a bitter taste. Consider filtering your water to remove any impurities or unwanted flavors that may affect the taste of your coffee. By paying attention to these simple factors when selecting and preparing your brewing water, you'll be able to enjoy a delicious cup of stove top brewed coffee every time!

The pot

When it comes to making coffee on stove top, the pot you use is just as important as the quality of your beans and water. A good pot should be able to distribute heat evenly, have a sturdy handle for easy pouring, and be made of durable materials that can withstand high temperatures. One popular material for stove top coffee pots is stainless steel. Not only is it durable and long-lasting, but it also doesn't react with acidic substances like coffee. Another option is aluminum which heats up quickly but may not last as long. The size of your pot will depend on how much coffee you want to make at once. For single servings or small batches, a smaller 2-4 cup pot will suffice. Larger families or frequent entertainers may opt for an 8-12 cup pot. When selecting a pot, consider both function and style. Some pots come in unique designs that can add personality to your kitchen while still producing excellent coffee. Don't forget about features like spouts designed for drip-free pouring or removable parts for easy cleaning. When choosing a stove top coffee pot remember that investing in a high-quality one will pay off in delicious cups of java every morning!

The stove

The stove is an essential part of making coffee on a stovetop. When choosing a stove, it's important to consider the type of heat source you want to use. Gas stoves are often preferred for their precise temperature control and quick heating times. Electric stoves can work just as well but may take longer to heat up. It's important to make sure your stove has enough space for your coffee pot and that the burner size matches the size of your pot. When using a gas stove, it's crucial to adjust the flame so that it doesn't extend beyond the bottom of your pot. Otherwise, you risk damaging both your coffee maker and potentially starting a fire. If you're using an electric stove, be aware that some models have uneven heating elements which can cause hot spots on the bottom of your pot. This can lead to burned or under-extracted coffee. No matter what type of stove you choose, always keep safety in mind when handling hot pots and flames!

How to make the perfect cup of coffee on stove top?

Making coffee on a stove top can be an invigorating and satisfying experience. But how do you make the perfect cup? You’ll need to pay attention to a few key steps: First, select your beans carefully. Look for high-quality, freshly roasted coffee beans. The type of bean is up to personal preference but make sure it's not too finely ground as that will cause over-extraction. Next, measure out the right amount of water. A good rule of thumb is 1:15 ratio meaning if you use one tablespoon of grounded coffee then add 15 tablespoons of water. Choose the pot wisely; I’d recommend using stainless steel or copper pots with wide bottoms so that heat spreads evenly throughout the vessel which helps in extracting flavors correctly from grounds. Make sure you have a sturdy and reliable stove that provides consistent heat throughout heating process . Follow these steps: Boil water separately. Take off burner Add measured coffee grounds Stir mixture gently until well combined Let steep for four minutes before pouring into your favourite mug With these tips in mind, making great stovetop coffee is easy!

See More Articles on: The Shack Cafe

Conclusion

Making coffee on a stove top is not as complicated as it may seem. With the right ingredients and equipment, you can brew a delicious cup of coffee in your own kitchen. Remember to use freshly roasted beans, filtered water, and an appropriate pot for brewing. Experiment with different ratios of coffee to water until you find the perfect balance for your taste buds. By following these simple steps and tips on how to make coffee on stove top, you’ll be able to enjoy a hot cup of joe anytime without having to leave home or invest in expensive machines. So go ahead and start brewing!

[gascookerinstallation]

Benefits that you get with having a gas cooker

While many households have opted for freestanding electric stoves, gas stoves should not be discounted entirely. When compared to both electric and oil-fired ovens, gas cookers provide a number of benefits.

The price is the only reason to own a gas oven. The daily cost of utilizing a stove to cook is substantially lower than that of a traditional oven. Secondly, a gas oven is preferable to an electric oven since it cooks food much more quickly, and it also helps you save money on your utility bills in the long term. In contrast to its electric counterpart, gas produces heat in a shorter amount of time.Gas Boiler Installation Harrow is preferred by many people.

A gas stovetop is ideal for most cooking if you value flavor. Also, if you do decide to reheat your meal, you'll be much happier with the results than you would be if you heated it in a microwave. Proper preparation always yields the best results.GasCooker Installation Watford has the finest results.

Here are some alternatives to consider if you're shopping for a gas stove. A commercial oven is the best option if you own a restaurant or have a large family. Six burners are standard, but more may be added if necessary. It's primarily designed for business use, but hey, if you've got the cash lying around, why not.Gas Cooker Installation near me has been doing an excellent work.

  Perhaps you're thinking of taking a family camping trip or going on a stroll. They also produce portable gas stovetops that are rather tiny. Your choice is between a single and a double burner; both need a gas tank, which is sold separately but costs very little. It is helpful in times of crisis, such as when the electricity goes out, and in general due to the rapid expansion of metropolitan areas at an alarming pace.You can find the best Gas Appliance Installation Harrow.

In addition, as is customary, you should be sure to take measures of the space in which you want to install the stove. This will allow you to verify that it will fit there properly and save you from having to rebuild your kitchen to make room for it. When remodeling a property, it is essential to complete the project correctly the very first time to avoid incurring unexpected additional expenditures.Gas Hob Installation Watford can be found at reasonable prices.

The makeover of our kitchen will be finished after we have fully cleaned our brand new oven, which will be the last stage in the process. The following are some of the most essential techniques that may be used while carrying out a comprehensive cleaning. Always make sure the lids are on the pots to avoid any accidents, set the stove to the lowest possible setting, and check the controls of the stove one more time before turning in for the night. Turning off the gas before leaving town is a smart move to do if you don't want to come back to a raging fire.

[unidentifiedmammal]

Found some old keys, and decided to try turning them into knives! Metal is something i pretty much know nothing about working with, so it was fun to see how it behaves!

I believe they are all brass or nickel-brass (as most keys are)

This is how the first knife went:

My family has a tiny anvil/grip that i used, as well as a ball-peen hammer and a metal file. i annealed 2-3 times. I focused on flattening the waviness of the key as well as pulling the blade edge thinner

Once i got the shape roughed out, i was able to clean it using steel wool and a cork, and sharpen it using some river stones i have (i didn't want to use a non-food grade metal on a household sharpening stone)

Not the sharpest, but it definitely proves the concept!

I have a good bit of random trivia from talking about knives with knowledgeable people, as well as researching stuff on my own. I'm not an authority so i'm just sharing what ive found!

A few notes:

The brass used in keys generally contains 1-3% lead, and nickel-brass contains, well, nickel. Chronic exposure to it in the form of dust or other environmental ways can cause health issues, but personally, i don't have any worries about working with it in small amounts. Still good to know going in, though!

Brass can be annealed on a gas stovetop; annealing temperature can be eyeballed by waiting until the metal is very faintly red in a dark room. I don't know how to tell what temperature the metal is, but i've heard 400-900f is good for brass.

i tried not to over-anneal because annealing increases the grain size of metals; big grains are good for bendability/ductility while small grains are good for hardness. A middle ground with an emphasis on hardness is what i was going for. It's a tradeoff!

smaller metal grains are friendly to hand-sharpening, while big grains are friendly to edge retention. Thus, big grains common on a factory-edge knife (*cough* stainless steel) but small grains are best for personal (re)sharpening, Which is another reason to not over-anneal. Small grains are good for edge maintenance but wear down quicker, big grains are bad for edge maintenance but last longer when you get them sharp. It's all another tradeoff!

Metal is annealed because as you pound/bend it, the grains fracture and squeeze, and thus ductility decreases and it becomes brittle through "work-hardening." Annealing is heating it up in order to recombine the grains and prevent fracturing

for this first test knife, I used the key that had right angles cut into the shaft because i predicted they would be a weak point, and i didn't want to mess up a key that seemed better suited to hammering on my first try. The rest of the keys have waviness that *should* work better with the hammer

the right angles did indeed cause fracturing and i had to remove part of it (thankfully they fractured along the sharp angle so it came off smoothly)

the key teeth should be filed down to make a smooth edge. If you have a huge diver in the teeth then that will control the rest of the shaft's thickness (unless you want a random dip in the blade)

As you hammer out the blade side, it will cause the "spine" to curve since the material spreads out

I've got many more keys to try, so i will share more as i do!

[bellingaus]

Freestanding Cookers: Options You May Not Know Yet!

If you're looking for a new Freestanding Gas Ovens, it might be a good idea to get something with more space. You may not realise that there are freestanding cookers available that come with ovens that can be installed next to or below them. These are great options if you don't have a lot of space in your kitchen or need extra storage space.

Stovetop information

You may not know it, but there are several types of cooking surfaces that can be used on your stove top. While many people opt for a gas stovetop with its ability to offer a consistent heat source, others prefer electric or induction burners that are more energy efficient. 

If you're looking for something even more creative than the traditional flame or electric element, glass and ceramic cooktops also allow for unique cooking experiences.

There's no question that Freestanding Gas Ovens is one of the most popular options when it comes to freestanding cookers. This type of surface is specifically designed to provide even heat across the entire surface area so that food won't burn while other parts stay frozen in their spots. 

Electric stoves also offer some flexibility when it comes time for cooking; however, unlike gas stoves which emit hot flames right out into open air, these units utilise coils underneath each burner space which then heat up metal plates located directly over those coils before releasing their warmth around those same plate edges onto whatever pot/pan sits directly above them during preparation time.

Oven information

A cooker is a large appliance that can be used as a range, oven and microwave. When buying a freestanding cooker it is important to consider the size of your kitchen and whether you have space for one. The oven is the largest part of any cooker, so if you don't have enough room in your kitchen, then it may not work well.

The oven has four main components: gas burner, fan, thermostat and timer. You can control each component separately when cooking. The thermostat monitors how hot your food is getting while cooking, ensuring that it doesn't overheat or burn while being cooked at the right temperature for optimal results!

Storage difficulty

The Freestanding Gas Ovens is easier to store than the built-in oven. This comes down to the fact that a freestanding model can be placed anywhere in your kitchen and there are less restrictions on where you put it. 

For example, if you have a built-in range but want more space on one side of your kitchen island, then you would need to get rid of it completely in order to move it over there. 

Conclusion

The bottom line is that freestanding cookers offer a lot of versatility and convenience for your kitchen. They can be used for both stovetop cooking and oven use, which makes them perfect for when you want to make something in bulk or just need to heat up some leftovers on the fly. You can even use Freestanding oven induction cooktop as additional storage space!

Source: https://bellingaustralia.blogspot.com/2022/09/freestanding-cookers-options-you-may.html

[gothhabiba]

Of course everything that Israel does has to be described as a response or a follow-up to something that "Hamas" has done. Hamas' actions require and deserve no such contextualisation. This is neutrality. /s

The idea that food being "preserved and protected from outside influence" is necessarily or automatically a good thing—that all innovation and cultural diffusion is perforce bad and sullies the picturesque atavistic traditions of a picturesque atavistic people—is transparently Orientalist.

Innovation was and has been occurring in Ghazzan cuisine, in fact in large part due to the Israeli siege. Consider the closing of workshops and factories that had produced clay qudur; disappearance of red tahina due to closing of Palestinian stone mills, exporting of the best tahina products to Israel given that it's one of the few products Palestinians can produce that Israelis want, and the concurrent flooding of local markets with cheaper Israeli white tahina (leading Ghazzan cooks to use white tahina instead, or to toast white tahina on the stovetop to approximate red tahina); the number of internally displaced refugees in Ghazza from other areas of Palestine has led to a general decrease in regional differences, with "everyone [] cooking everyone else's food" (per Sami Tamimi). This is all dating from at least the Paris Protocol of 1994, long before the 2007 date cited here.

To be fair, the article does go on to discuss innovations and other changes necessitated by the siege ("Gazan ingenuity kicked in. Beef was replaced by lamb in many traditional recipes – apparently, lambs are easier to bring through the tunnels than calves, which tend to panic – and a severe shortage of cooking gas meant many families set up their own traditional wood-fired tabun ovens to cook bread").

I think that perhaps this is simply a poorly placed aside (in that it seems to imply that isolation = preservation, siege = more isolation and thus presumably more preservation; and in that it seems to imply that said beneficial isolation continued up until 2007). Maybe what the author is trying to refer to is some hazy period long in the past when food traditions were developed, and this "isolation" caused them to be "preserved" from then until some hazy period in the less-distant past—it's not quite clear what time period the "remained" refers to. I still don't think that you can issue this romantic appeal to tradition and antiquity and then praise "Gazan ingenuity" in the next breath, though

Because of Gaza’s relative isolation – even before the siege imposed by Israel in 2007, following the Hamas take-over – food traditions in this narrow strip of land, just 18 miles long and five miles wide, remained preserved and protected from outside influence.

– Daniella Peled, "Cuisine Under Siege--A Taste of Life in Gaza," February 2011

even in 2011 this is such a flagrantly incorrect thing to write