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More sweet SIGG bottles July 27, 2008 |
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Like Max, concerned about the accumulation of plastic rubbish and also BPA leaching into my water, I picked up two new sigg bottles. One as a gift, the other for myself. Pretty sweet lookin eh? The one that says “I am not plastic” is a special edition available from mysigg.com. But I just checked, and they have sold out! Boy, that gift just got about 1000 times cooler! These swiss made bottles are simply superb. Great paint and build quality. It really feels like something I’ll have for many years to come.
Anyhow, you can find other sigg bottles all over the net, at local brick-and-mortar stores, as well as at some grocery stores like Whole Foods.
It’s a boring looking contraption, certainly. Indeed, it’s a device for cooking rice, one of the less exotic foods around. But it is rice’s status as a staple food that makes this worth discussing: The inability of so many rice cookers to make decent rice. Maybe I just have bad luck, but I keep getting rice that’s overcooked - the latest one leaves a nice burnt bottom layer which “seasons” the rice above as it sits in the pot to stay warm. So I asked around, and the answer I heard most often was that I should get a Zojirushi NS-ZCC10 Neuro Fuzzy Rice Cooker. I looked it up on 
In the past few years, I’ve turned into a pretty serious coffee drinker. And I’ve noticed that all coffee is not equally delicious - the bean is often to blame for bad coffee; either the bean is of inferior quality or the victim of negligent care. Or so most people would have you believe - and if it’s not the source of the bean or it’s care, then it’s the roasting and grinding that’s blamed for bad coffee. But the truth is that the method of coffee preparation has a huge effect on the flavor - terrible coffee can be made from excellent beans. Drip coffee typically has a paper filter that traps oils, giving a lighter, less intense brew than a french press. I like both methods, but the press gives a more interesting brew. I had thought that the french press was the king of coffee preparation, but I’ve recently learned about vacuum coffee-makers, which have a reputation for deliciousness and the appearance of laboratory equipment. (A plus for me!)
