A truffle shaver / slicer. I adore truffles! I make my own yogurt both because it saves money, and it is additive free - just milk and starter. I have used my Instantpot in the past but now use a no longer manufactured Cuisinart yogurt maker that chills the cultured milk after the heating process ends. A whipped cream dispenser is a huge money saver if you like to purchase those ready to use cans of whipped cream. A Soda Stream is a carbonated beverage game changer. Thrift stores are full of machines that you just need to purchase a replacement cartridge for, to use them. The machines that I purchased at the thrift store even came with a cartridge that can be traded in for credit towards a fresh cartridge. You can carbonate juices to create a healthier drinking option.
Fantastic! I was making yogurt in my Instant Pot during the pandemic. I’ll have to keep an eye out for that machine you have at the thrift. Thanks for watching and happy cooking!! 🙏
One of the things motivating me often is wanting certain foods that are not available to me in nearby restaurants - or even, as you said, wanting to get them faster/cheaper/more to my taste than going out to get them. In fact, I have a very specific experience I keep trying to re-create - the "dry" spicy vegan noodles from Very Fresh Noodles in Chelsea market NY (I swear, not an ad...) ... if anyone knows any place in Chicago that comes close, or better yet how to replicate that dish at home - let me know!
I bought myself an Instant Pot Rio for Christmas, but I doubt I'll ever learn to do much with it. So far, I made a corned beef which should have cooked a bit longer, and a head of cabbage that should have cooked way less. The cabbage had to be tossed. Anyway, fun show, as always :-)
Another great video Matt and all excellent reasons!! I especially like that you also dispelled the time saving myth of eating out... so many people get it backwards and for most people eating out does not save time. Even take out on the way home from work doesn't save that much time if you're cooking and eating at home the smart way... which you basically addressed in this video too! Cute little cameo of your pup! 🙏 🙂
By cooking at home, I can control the salt, avoid onions, cook meat to well done and eat something not available in the area restaurants. Most everything tastes too salty to me and then I get sick. After major food poisoning in the early 90s, I became immunocompromised. So most bugs that didn't bother now make me sick. Meat and fish needs to be well done. Having been a cook for a long time, I know that the kitchen staff gets pissy about my orders. So I get some kind of reject meat and its still not cooked through. I've seen it way too much. Onions are an allergy. Need I say more? I can't get Cajun burgers when I eat out but have it at home. Same with lentil casserole as well. Options are pretty much wide open if I cook at home.
@@L.Spencer no but the source was tainted food sold to the military and a lot of us got very sick. I was on multiple IVs and on a ventilator for over a week. The end result is that I have to be careful with food and all the bugs out there because I'm permanently damaged.
If it's not too much trouble, what is your lentil casserole recipe? No worries if so. I'm sorry to hear about your medical experience and now seemingly permanent liability. But I'm glad to know you have adapted and seem to have done reasonably well since. A silver lining is that you have likely eaten healthier, save money, and saves time as Matt has outlined here (then you maybe otherwise would have).
