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Friends of mine have them and they definitely are a talking point if people have never seen them before. A light comes on as well ;) Me, I prefer the manual grinder

It's the only type of pan that I heat with oil already in it. Most of my other pans get heated first, then I put oil. Esp my wok's and cast iron

I have to admit to hardly ever using any form of stock. My dad used knorr cubes occassionally, and obviously reducing salt. I have used soup (those packs with powdered soup) instead of stock but the last time was more than 5 years ago. My dogs (Jack Rascal's) eat all left over bones. Nothing...

Check out bbq brethren And the virtual weber bulletin board if you use a weber braai

Yep I meant infrared thermometer :) Unfortunately mine needs fixing. I bought and used mine mainly to find out stone temperature in my ooni pizza oven Still curiousto check on that cast iron skillet

And I am bad at cooking omelettes. Generally they turn into very tasty scrambled eggs ;)

You guys now make me want to use my ir thermometer to check cast iron skillet temperature when I next cook a steak :)

Good at improvising, bad at following recipes (2 sides of the same coin?) Bad at presentation. I just don't care for it enough. Getting better at baking

@dragnlaw Sometimes I wake up because my dog is snoring. Not sure of the other way around :)

I do very much the same as @taxlady I grow turmeric. Harvest, clean, dry & grind if I don't use it fresh. I buy spices at the Indian shop, same as most of my herbs (I either grow them or buy at Indian or Lebanese shops)

I have not seen a sleeve like that before. It should work well

I use a fan when it is hot. I know a lot of people who always have one on, but I'm not one of them. Fleece: I do like it, but in the dry season (which is our winter) the humidity is very low and me and fleece have this static reaction. I prefer cotton. both as bedsheets, duvet cover and clothes

Yep. It's generally beef, cut into slices of 1-1.5 cm thick and marinated in worchestershire sauce, vinegar, salt and coriander. Then hung and air dried. I like using silverside Kudu and other game meat, and ostrich are also quite popular to use. It's incredibly addictive :)

Congrats on your new knife! As for the sleeve, I only use it for transport. If it is plastic and you want to use it, then make sure your knife is absolutely dry. You could a;so easily make a "storage" sleeve out of cardboard.

Ohhh I love tempeh and I have seen sites selling tempeh starter. One day I will give it a try

Heck no! Nothing on my bed except for mattress cover, me and my dog. Southern hemisphere and 43 degrees day time temperature. That's centigrade (so around 110 F) But when winter comes, it will be a couple of duvets

Biltong How long is long? Do you have a cooler box? Is it just snacks you are looking for? I would just walk the isles of the unrefridgerated section of the supermarket and check what's available. Canned tuna and other fish, canned ham, crackers, crisps, lunch bars etc etc

I agree with @dcSaute I looked at building one and then decided that I wouldn't be able to eat all that I would make in the oven (I dislike waste, even heat) Start with pizza, follow with bread, casseroles etc and finish with drying herbs. If your goal is a good pizza, maybe check out the Ooni...

Noodle soup Stir fry Soup Tell us what sort if food you like and we should be able to get you easy recipes.

Yep Victorinox is pretty good. You'll get loads of opinions. Choose a knife that you like and fits your hand properly. More important: how are you going to keep it sharp? Even the most expensive knife is useless if it is dull! You can get by for a while with a steel. (Or ceramic for the harder...

I use websites, youtube not very often. But I did use a recipe for banh mi bread by someone called Helen. I got directed there, but don't know the who and why anymore And I watched some dumpling making ones that were by Titi Waber on foodtube (but they are in Dutch)

I might look around the internet when I either don't know how to use an ingredient or if I lack inspiration. I tend to prefer written content though. Again unless I am not familiar with a certain technique. There are some very nice sites, but also a lot of people copying and pasting the same...

Not a lemon, that will be an egg ;) Difficult to say what the others are. ;)

I love Indonesian food :)

I've seen something about dry sourdough. Apparently you take your sourdough starter, spread it out thinly on baking powder and then let it dry out. Once dehydrated, you crumble it and it keeps well (they said) I've not tried it, but it came up in a discussion in a baking forum when I was...