Slow cooking? How long does that take? I’ve used a pressure cooker to make applesauce really fast, but then obviously you’d have to evaporate off a lot of moisture to get butter.

I have one that’s bamboo, and it’s not that great, but i also have one that is probably maple, and it’s great. You don’t need it to be actually “sharp”, but i suppose there’s no reason I couldn’t sharpen it periodically.

Did you start from dried chickpeas? That’s the key

My only complaint about my immersion blender is that the part at the bottom is 100% metal, which sounds good, but it makes me paranoid to use it in my enameled pots for fear of scratching up the enamel. I wish I had one with nylon or silicone overmolding.

In terms of really simple “gadgets”, my favorites are wooden spoons that are flattened and almost sharpened like a chisel. They are great for scraping the bottom of pots/pans to get up fond.

In terms of more complicated stuff, I really like my Anova oven. It’s basically an overbuilt convection toaster oven that has a thermometer for wet-bulb temperature and a water tank to create steam. You can control temperature to the degree, and humidity in 10% increments. It also has a built-in probe thermometer. What this basically means is that you can set the oven to a strict temperature to hold with steam and convection, and you can cook a roast to an exact temperature for an exact amount of time (which they call sous vide, even though there’s no vacuum sealing involved). You can then set it to automatically ramp to a high temperature for browning.

It’s really nice for baking bread.

They made a new version at double the price with even more advanced features, but they’ve given it the nebulous “AI” treatment, so it might be enshittified.

Pressure ovens are a thing; I know someone with one. I think it has potential to really do some interesting stuff, but since they aren’t common, I figure it’s a lot of trial and error.

Meat is an obvious good use case, but i also use my thermometer to check the doneness of bread. Recipes often tell you a time/temperature, but it’s going to really depend on your oven/pans/the rise/etc, which is why recipes will tell you to insert a toothpick or something like that. It’s way easier to just stick a thermometer in.

I’ve found that you need to use an instant read for this, though, not a leave-in thermometer because bread has much less thermal mass and thermal conductivity than meat (which is mostly water), and the probe of a leave in thermometer will conduct heat into the bread, giving an arbitrarily high reading.

I also use my thermometer for checking the temp of leftovers because I hate when something is cold on the inside, and I don’t like jamming my finger into like 5 different spots to test to see if I heated something up enough.

A lot of these are really regional (alcohol drive-throughs, horse and buggy, air conditioning, gas appliances) . I think it’s been years since I saw anyone write a check for anything, though, with the exception of something to put into a birthday card. Horses also aren’t allowed on highways, but they are allowed on country roads that people drive pretty fast on.

Double hung vs single hung windows it not something I would have noticed, but I suspect you are right.

Doorknobs, I dont know why we seem to like them. I guess the only benefit vs handles is that you won’t snag your clothing on them when walking by. That doesn’t beat the convenience of being to open a door using your elbow while carrying something.

The water bottle thing is relatively recent thanks to all of the companies somehow becoming trendy.

Thats “American style”, while keeping the fork in the non-dominant hand is “European style”. Allegedly, it dates back to when meals were served “service à la française”, which is when all courses are brought out at once, which is obviously the more common method of home cooking. Restaurants started doing “service à la Russe”, which is where courses are brought out one at a time.

With service russe, you have new sets of silverware with each course (or they are arranged in order), so if you are eating a course that doesn’t need a knife, you won’t be given one, and you’ll have your fork in your dominant hand. If you need a knife, that goes in your dominant hand, and you leave it there for the duration of the course.

With service française (or regular home cooking), you just have one set of silverware, and you only use the knife when you need it, so you might switch your fork to your dominant hand when you are done needing the knife.

For example, in America, no one eats a steak switching hands for every bite (cause that would be dumb and inefficient), and in Europe, you probably wouldn’t eat a meal that doesn’t need a knife with a knife in your dominant hand (cause that would also be dumb and inefficient).