Wolf314159

I delight in reporting genuine emails from my company that look like sophisticated phishing attempts, bonus points if they send a follow-up assuring us that the previous sketchy email was in fact genuine.

If the fake phishing emails can be caught by my very rudimentary filter they weren't particularly good anyway. Besides, I still have to look at those emails and report them, otherwise my IT still counts it as a strike against me. Win-win. IT continues to keep me on my toes and I don't have to take another 30min training course because I ignored an email for a day or two.

Oven bacon is best bacon.

I've never noticed a duty cycle with my induction, only conventional cooktops. Is that a problem with particularl makes, models, or price points?

My induction just sets the power output to the level I choose and holds it there. It doesn't hold a temperature, just a power output, so I do have to watch it because setting it to medium will be very different on a hot pan vs a cold pan.

I've had trouble finding the right setting (particularly with rice in my case) because it does adjust the power output very rapidly and you don't have the temperature interia of a big ceramic pad in addition to your pan. Using cast iron on induction eliminates this problem. But I have a better way for eggs.

Steam your eggs in a steamer basket. Then you don't have to worry about the water coming back to a boil after adding the eggs and the eggs don't bounce around inside the pot.

1. Fill a pot to just under the level of the basket.
2. Bring to a boil.
3. Add as many eggs as you want or will fit. One egg? Six eggs? Doesn't matter steps are the same.
4. Steam for about 7-10minutes depending on how you like your yolk. 7 minutes = gooey ramen soft boiled. 10 = fully cooked hard boiled.
5. Remove eggs and shock in an ice bath to stop the eggs from continuing to cook from holdover heat. This also helps the peeling.
6. If you want them peeled right away, give them some time to chill fully. Crack the shells throughly, lots of tiny cracks all over, no big in cracked sections. It helps to roll them around on a hard flat surface gently after getting some cracks going. Peel under cold running water, using the force of the water to get under the skin between the egg white and the hard shell.

Similar to when you "drop the dime" on someone, i.e. using a dime to call the cops on a payphone. Although in my lifetime, I don't think I've heard anyone but Bradley Nowell use that phrase.

My parents, grandparents, and maybe my great grandparents used gas. All my other ancestors used wood. I cook with the power of science on my induction range because I'd rather not drown in carcinogens in my own home for the sake of boiling a pot of water and I'm not a fucking troglodyte.

Hold the pan with the left hand (handle on the left) and do the precise work (moving and flipping stuff) with the right hand. Why would a left handed person prefer the left burner?

Mostly because induction stove tops, except at the most expensive price point, don't have knobs, only touch panels. Also, they usually turn themselves off if they don't detect something they can induce a current in. But really though, despite the lack of knobs, I love my induction range and would never willingly go back to conventional or gas for my kitchen.