My f&$&*#! Viking Range

I do have a mandoline that I rarely use. But it's not electric so maybe doesn't qualify as a gadget!

I own two mandolines! I do not use them often but I do love 'em.

[Jenise]

Mandolins are definitely not gadgets. I use one, a Japanese Benrinner that fits neatly in a drawer and requires no setup, very frequently.

Ha! Never had any close calls with squash/pumpkin although pureeing hot tomato sauce can be dangerous. Just need to take an extra minute to let it cool and of course keep a tight grip on the lid!

The trick with hot liquids in a blender is to remove the plastic cap in the lid and hold the lid down with a towel before turning on the blender. No splatters.

Or use an immersion blender Jeff, since my wife is gluten intolerant, our rice cooker is a kitchen staple. If I look at what gets space on the kitchen counter, the only two gadgets that have permanent residence are the toaster and the electric kettle, the latter of which is used several times a day.

[Jenise]

and the electric kettle, the latter of which is used several times a day.

Have you ever considered a hot tap? The nurse who comes to bathe Bob is absolutely in love with ours, says she's never seen one in a private home before (I would think they'd be more common, but apparently not). All she's doing is putting a few quarts in a small basin, but she already remarked about how wonderful it would be for making French Press coffees, and the like. And for me: I use it at least once every single day, can't imagine life without it.

and the electric kettle, the latter of which is used several times a day.

Have you ever considered a hot tap?

I've got an Insinkerator which is excellent for providing hot water instantly for cooking or thawing or dissolving. They aren't inexpensive but they sure are handy!

and the electric kettle, the latter of which is used several times a day.

Have you ever considered a hot tap? The nurse who comes to bathe Bob is absolutely in love with ours, says she's never seen one in a private home before (I would think they'd be more common, but apparently not). All she's doing is putting a few quarts in a small basin, but she already remarked about how wonderful it would be for making French Press coffees, and the like. And for me: I use it at least once every single day, can't imagine life without it.

I have seen those before, though I forget where (too many AirBNBs in my life the last 5 years). My issue is that I need precise temperature control: we make Japanese sencha (brewing temp 176 F), coffee (195-205) and herbal tea (210) on a regular basis. Our kettle does give me that degree of control (I have to do a bit of jiggery-pokery to get the 80 C/176 F though)

Our boiling point is 202F, which is perfect for coffee and tea.

[Jenise]

Larry, boiling is too hot IMO. For both tea (any kind but generally oolong and Japanese, and orange pekoe for iced tea) and coffee (French press, medium or lighter roast only), I prefer my water at less than boiling temperature; I believe I have my tap set at 180F.

I love my instant hot water tap and use it several times a day. It is great for my frozen soups, tomato sauce, and more. I place the container upside down under the hot water until it drops off the bottom. I can then plop it into a pan to heat. I also use it to clean off my knives after using them to cut meats and veggies, then I take a sponge to them and know that they are clean and sterile.

Larry, boiling is too hot IMO. For both tea (any kind but generally oolong and Japanese, and orange pekoe for iced tea) and coffee (French press, medium or lighter roast only), I prefer my water at less than boiling temperature; I believe I have my tap set at 180F.

FWIW: Yeah, teas take different temps. But at 10 degrees less than the normal boiling point (212 F), I don't really consider 200 F to be "boiling," even though it is, technically.

Larry, boiling is too hot IMO. For both tea (any kind but generally oolong and Japanese, and orange pekoe for iced tea) and coffee (French press, medium or lighter roast only), I prefer my water at less than boiling temperature; I believe I have my tap set at 180F.

FWIW: Yeah, teas take different temps. But at 10 degrees less than the normal boiling point (212 F), I don't really consider 200 F to be "boiling," even though it is, technically.

200 F (95 C) would normally be considered a fast simmer, not a true boil.

Larry, boiling is too hot IMO. For both tea (any kind but generally oolong and Japanese, and orange pekoe for iced tea) and coffee (French press, medium or lighter roast only), I prefer my water at less than boiling temperature; I believe I have my tap set at 180F.

FWIW: Yeah, teas take different temps. But at 10 degrees less than the normal boiling point (212 F), I don't really consider 200 F to be "boiling," even though it is, technically.

200 F (95 C) would normally be considered a fast simmer, not a true boil.

I'm sure we both agree on this matter. Yes, a temperature of 200F normally would be considered a fast simmer, but at my elevation, it's a true boil even though the temperature is lower. The boiling point of a substance is the temperature at which the vapor pressure of a liquid equals the pressure surrounding the liquid and the liquid changes into a vapor. It does take longer for me to cook certain things, as a result.

I remember, from my magic brownie days, that the package mix had instructions to make brownies, to make microwave brownies, to make high-altitude brownies, but for high-altitude microwave brownies you had to call them up.