Cheeseburger Gothic

WTF went wrong with rice cookers?

Posted January 26 into Food & Drink by John Birmingham

Seriously, after long using a basic model Sunbeam and replacing it only every 3-4 years, I've had to buy six rice cookers in the past twelve months. They keep burning out.
Granted, a couple of the replacements I bought were cheap no-name units from Woolies. I got everything I deserved dropping any money on them.
But even the Sunbeam, and most recently a Russell Hobbs unit all burned out after one or two uses.
I really don't want to go back to cooking rice on the stove top. I've had to relearn that arcane skill recently and there is nothing to recommend it. I'll happily check out any model anybody reading this is happy with.

15 Responses to ‘WTF went wrong with rice cookers?’

w from brisbane has opinions thus...

Posted January 26
You've had bad luck, I think. My rice cooker packed it in after about 7 years but I haven't replaced it yet.
Of the rice cookers Choice reviewed, 4 of the top 6 were Breville.

John Birmingham puts forth...

Posted January 27
I’m also looking at a Panasonic.

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Barnesm mumbles...

Posted January 27
have you checked if you have recently desecrated a shrine, or committed an offence against Inari Okami, the Shinto Godess of rice? inari-zushi is a packaged shusi roll of fried tofu used as an offering, though I doubt I could bring myself to offer that to anything.

John Birmingham is gonna tell you...

Posted January 27
Fried tofu? Are you trying to get me cursed?

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Murphy_of_Missouri ducks in to say...

Posted January 27
If I want rice I just order take out.

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Brad ducks in to say...

Posted January 27
Zojirushi is where it's at... the 230V models seem to be a bit more expensive than the 115V ones, and in other news I'm shocked to find gambling in this establishment.

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insomniac ducks in to say...

Posted January 27
Rice on the stovetop is not that hard. What's the problem? I have two ways of doing it. One taught to me by my Malaysian ex-MIL, and one forced upon me by ms insomniac when it was a WTF-are-you-doing-with-the-rice moment.

Dave W would have you know...

Posted January 29
Is it heresy to also talk about microwave rice?

1 cup of rice. 2 cups of water. 14 minutes on high. Done.

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Ceramic is gonna tell you...

Posted January 27
Ugh, bl***y every thing is designed to self-destruct these days. Its awful and such a waste of money. I have about ten headphones that I want to get fixed/ fix one day when I can work out how.

Re: rice, cooker, got no idea. Might getting an industrial restaurant quality one help?

John Birmingham would have you know...

Posted January 28
That’s not a bad idea. I might ask around a few restaurants

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Bangar swirls their brandy and claims...

Posted January 28
Any idea of what your supply voltage is? Your inverter should display it. Being above 230V could be the problem.

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FormerlyKnownAsSimon mumbles...

Posted January 29
i can't help in this regard - due to limited cupboard space i put a ban on electrical goods that could be replicated by a saucepan or frying pan. I use the Kylie Kwong method (which i'm pretty sure is bog standard) and it has never failed me.

John Birmingham reckons...

Posted January 29
WHAT IS THE KYLIE KWONG METHOD????

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FormerlyKnownAsSimon swirls their brandy and claims...

Posted January 30
Stove top. 1 part rice to 2 parts water. On high uncovered till it starts boiling. Turn down to low, lid on for 10mins. Take off heat and let sit for 10mins (do not under any circumstance take lid off). Draw back is this requires a small amount of attention whereas with a rice cooker you turn on and walk away.

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spankee mutters...

Posted January 31
I'm a +1 for the Breville. On our 2nd one in 14 years. Bonus is that there is a 2nds shop in Tinglapa.

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Eating in Vietnam

Posted January 23 into Food & Drink by John Birmingham

Last time I was in Hanoi, it was for work and somebody else was picking up my tab. Apart from a few business lunches, I mostly just ate at my hotel, the fabulous Metropole. (It was French Cheese Week. Don't you judge me).

This time with the fam in tow and a long way from Cheese Week I was forced onto the streets. Most people seem to eat most of their meals on the footpath in Hanoi. As I mentioned last time, there seems to be little if no regulation of street level businesses – or more likely little to no observance of any regulation. Literally hundreds of thousands of punters simply open for business on the street out in front of the family home.

We had breakfast comped as part of our hotel deals pretty much everywhere we went, but that left us to forage for lunch and dinner. I ate well, but dropped a couple of belt notches, which I was happy about. Partly it was the 12-15kms of walking every day, but partly it was also eating like the locals. There's not a lot of muffin content in Vietnamese cuisine.

They do have bread, of course. The famous Banh Mi, adapted from the French baguettes of the colonial era. I had two worth a shout out. One at a Hanoi cafe called Banh Mi 25 in the northern reaches of the Old Quarter, which was nice but not a patch on the fiery pork roll I had at a place in Hoi An made famous by Anthony Bourdian in his Netflix gourmet travel series.

I'll fess to be being skeptical of Banh Mi Phuong. There was always a long line of tourists out the front—like always, every hour of the night and day—and they were there because Bourdain had been there. How could any business retain its mojo under that onslaught.

But it seems they have. Our last night in Hoi An we took advantage of a small drop off in custom to dive in and grab some rolls for dinner. I had a spicy pork banh mi that came generously slathered with Phuong's secret sauce. Repairing to the craft beer joint down the street, which invited you to wash your banh mi down with their beer, I was frankly fucking blown away by just how good a simple meat and salad roll could be. Good enough that it was lucky we waited until the last night to eat there, otherwise I might never have gone anywhere else and I'd have missed out on this lady's rice pancakes; cooked over a mobile grill in the Hoi An markets.

She ladled some mystery fish and a rainbow spread of spices, leaves and vegetables into the pancake before nuking it with bright chili sauce and yoghurt. Thomas and I knocked that one over while the ladies were off clothes shopping. (Every second shop in Hoi An is a tailor or shoe maker).

By the time we were done in Hanoi, we were inhaling all sorts of roadside food and I developed a taste for the little Vietnamese donuts that village women sell for a few cents each.

Developed a taste for cheap beer and cocktails too. Wine is super expensive and not easy to get compared to spirits and ales; perhaps a final fuck you to the French. I coped. We stumbled across Beer Street by accident, while out exploring the old quarter one evening. It was a bit of a zoo scene, full of western backpackers and I could imagine it getting very untidy.

But there was also a pretty sweet gin bar we found near the Cathedral. The Mad Botanist. Five flights of steps up above a bbq pork place. I wouldn't want to negotiate the climb down after a solid session, but for quiet visit at cocktail hour it was just about perfect.

3 Responses to ‘Eating in Vietnam’

Oldy would have you know...

Posted January 23
I've got a mate who spent some time over there with Ausaid, and fell in love with it. Listening to him wax homesick about it, and reading this, it's definitely on my to do list.

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happy buddha puts forth...

Posted January 23
I've been there a couple of times, once in the late 90's and again about 7 years ago.
The food is brilliant, never had bad food anywhere.
Only once or twice even had average food, and that was in Saigon.

I'd go back to Hanoi in a heartbeat, with a side trip to Hoi An,

We rode old russian Urals from Hanoi down to Hoi An.
Great haircuts in Hoi An.

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jason mutters...

Posted January 24
In Hoi An there is a chap sitting outside an orphanage with a big bucket of what looks like sump oil. I thought he was doing road side servicing. In fact he was selling black sesame seed soup. I had two a day while i was there. Heaven.

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I think I want some turkey

Posted November 21 into Food & Drink by John Birmingham

The internet is often lke a giant tractor spreading enormous tonnages of shit all over the world. And sometimes not. One thing it does do is globalise quirky regionalalisms like poutine or kangaroo scrotum coin purses

The internationalisation of Halloween was surely accelerated by a thousand Buzzfeed listicles. And I have a feeling we're not far away from everyone deciding they want in on America's annual festival of eating too much for Thanksgiving.

Me. I've decided I want some turkey. You don't see it very often on Australian menus. Even duck and goose are more common (and way less likely to be overcooked into a dry, joyless protein cud). But I was reading a Washinton Post bit on how to carve a turkey this morning (don't judge me, I just got off deadline, also the story boasted of an augmented reality bird carving tutorial), and now I just want to eat walking bird.

When you think about it, Thanksgiving is perfectly situated on the calendar for us. It's a few weeks into the summer drinking season, which officially commences a month before summer on Melbourne Cup day, and we like to eat things. Too many things and too much of them.

I'm serious enough about this that I'm thinking about looking for a restaurant which will feed me a bif turkey dinner with all the fixin's, whatever the fuck fixin's are.

8 Responses to ‘I think I want some turkey’

jl asserts...

Posted November 21
What makes the turkey is the stuffing, you have to have righteous stuffing. Baste well and often with butter to prevent dryness. Cranberry is a must. Biscuits (the American hot fluffy ones), gravy, pumpkin pie, sweet corn- those are the fixins.

The best Thanksgiving Day turkey I ever had was cooked over a trash fire overseas. It tasted like burnt plastic. We were getting ready to leave that hellhole, so many thanks were given, and I thought that burnt turkey was great.

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insomniac ducks in to say...

Posted November 21
Thanks to ms insomniac's daughter being over from the US in December but not staying until Christmas Day, we're having pre Christmas Christmas with turkey etc etc plus Christmas with turkey etc etc.
And that is the correct way to carve a turkey, especially the breast. When it's stuffed under the skin, slices like that contain a little bit of everything that is good in the world.

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Leftarc mutters...

Posted November 21
So you want to talk turkey (I learnt this from The West Wing)

https://www.butterball.com/about-us/turkey-talk-line



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FormerlyKnownAsSimon swirls their brandy and claims...

Posted November 22
i sent you a tweet on the back of Chuck Wendig delving into the depths of depraved frontier icecream flavours https://twitter.com/LLah_Nomis/status/1065451763258380288
it may not quite satisfy that turkey craving though

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jason would have you know...

Posted November 23
I am fully behind the push for Thanksgiving in Australia. No presents, much drinking, watching sport, showing some gratitude for all we have. Best idea for a holiday ever.

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Spanner ducks in to say...

Posted December 2
A turkey hindquarter. All dark meat. Insert butter under the skin. Part fill roasting pan with water and place hindquarter on rack above water. The water stops the turkey drying out and then the butter and turkey fat drips into the water. Make gravy out of water, butter and turkey fat liquid.

Contact your cardiologist immediately after consumption.

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NBlob mumbles...

Posted December 13
Consider The Walking Bird, as a subset of birds. It would appear Moa, Elephant & Dodo all rated well on fork based factors. Emu egg is >adequate, perhaps post adolescence Emu are just too fleet of foot to feature frequently in fine dining. (Note to self: vegetarianism, perhaps if you can out run a prey species you can feel good eating it. * thinks as chewing pork* " You should have evolved longer legs Arnold") There are Forty 'leven different penguin, none palatable, all chock full of fish oil one would assume, but they are more swimmers than walkers.

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Oldy mutters...

Posted December 28
Having played American Football for 15 seasons with a revolving door of visiting Americans, I've always thought Thanksgiving is a great holiday. All the good bits of Xmas without the financial burden or stress of what to get someone.
Plus food and football. Joy.

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Ibrahim's Grill and Transmission Vector

Posted January 22, 2018 into Food & Drink by John Birmingham

Not being a foot fetishist, I’ve never dreamed of drinking champagne from one of Jimmy Choo’s finely crafted stilettos. I’ve never thought of drinking champagne out of anything other than a champagne flute, or in a pinch, a coupe; one of those shallow, wide-rimmed glasses reputed to have been modelled on Marie Antoinette’s boob.

I’ll allow that taking a sip directly from the royal fun bags might not be terrible. But there I draw the line. I do not want my bubbly wine suggesting a tincture of athlete’s foot. And there’s no way known I’m drinking soup from a shoe. This atrocity was most recently catalogued by the excellent ‘We Want Plates’ campaign and no words can do it justice.

I’ll simply let your eyes feast on what your tummy could not possibly stomach.

At what point in the accelerating collapse of our civilisation did we agree that this bullshit was not just permissible, but worth a business plan? The story of humanity’s climb to the top of the food chain, starts not with our emergence from the primordial ooze, but with our decision to not slurp that ooze from our cupped hands. Anthropologists speculate that we might have started by using sea shells as our dinner bowls, but it was not long before we graduated to agriculture, nation building and dinner plates. Along the way we experimented with eating off rocks and bits of wood or bark, but the inherently superior nature of plates, bowls and cups is shown by the fact that they are found in abundance wherever human beings leave traces of their fallen civilisations. When everything else has been lost to time, a simple porcelain plate endures.

Wooden platters do not endure.

They split and rot and harbour living filth within their cracks and crevices. The term ‘trench mouth’ for ulcerative gingivitis, traces back to the use of wooden trenchers, or shared serving bowls in medieval times. They proved to be excellent transmission vectors for all manner of exciting infectious disease. Our return to these vessels, and worse, is our surrender to entropy. If human progress is no longer possible, why not stick a plastic cup full of tinned soup in a red shoe with a cheese cruller? Nothing matters anymore.

But! But… all is not lost.

A restaurant in the UK was recently fined £50,000 (or eighty-six grand in dollarydoos) for serving bad food on worse letters. After poisoning a dinner party of fourteen guests, Ibrahim's Grill and Steakhouse was ordered by local government health inspectors to stop serving food on cracked, dirty wooden boards. Of course, in the restaurant biz cracked, dirty wooden boards are so fucking hot right now… so Ibrahim kept right on poisoning those fashion-obsessed foodies.

It would be a shame. I think, if this small victory went nowhere. Wooden platters are not the worst things food has been served on, of late. This big fucking chunk of steel I-beam would be in with a shot...

… Were it not for the horror of meat on a clipboard…

Or, seriously, wasps in a biscuit.

The madness must end.

11 Responses to ‘Ibrahim's Grill and Transmission Vector’

Oldy is gonna tell you...

Posted January 22, 2018
...but guzzling beer out of the coach's boot after a football championship win is still ok, right?

Asking for a friend, obviously...

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jl reckons...

Posted January 22, 2018
Strongly agree with above.

One of the most sincerely held desires I had when serving in various unpleasant locales was for normal, won't-give-me-dysentary food served in sanitary conditions with people around me who didn't want me dead. Why would anyone want, short of Siege of Leningrad conditions, a biscuit filled with wasps? Or why eat some repulsive looking repast off of something salvaged from a scrap heap or a garbage dump?

One of the blessings of civilization is readily available, healthy and nourishing food. Damn, people must be bored with life, kind of like those seekers of the Darwin prize who eat Tide detergent pods.

Ennui kills as surely as a bullet. Look no further than the expensive slop on your trendy wooden plate.

FormerlyKnownAsSimon mutters...

Posted January 24, 2018
i'm glad this fad is dying in the arse.

Saw a funny joke about the tide pods going around the traps (disclaimer, funny cause i'm a dad and it definitely fits in that category):
It's easy to deter girls from eating tide pods but much harder to deter...gents

God. That has lost its shine in less than 24hours :(

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Dave W is gonna tell you...

Posted January 22, 2018
Food served on something that reminds me of a workplace, such as a clipboard (yes, I know, I haven't used a clipboard in decades, but office supplies in general), might drive me to a bigger drinks bill. But I won't go back to that place after the initial unpleasant experience.

John Birmingham ducks in to say...

Posted January 22, 2018
I think the clipboard is easily the worst one.

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Therbs puts forth...

Posted January 22, 2018
This sort of wankbadgery is down to Gen InstagramFoodie ignoring the bit about function in the whole "beautiful" design process. Steve Jobs would be appalled.

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John Birmingham would have you know...

Posted January 22, 2018
There's something amiss with the comments, again. So I'm posting this one by Jim Kable, who emailed it to me.

I spent many years in Japan - and was served food on some of the most spectacular pottery and porcelain - some the work of Living National Treasures (even of some who had passed away - and I don't want to rework that LNT appellation). Commiserations re the wooden platters, etc. - and the drinking from shoes option. Trying to drink out of glass jars is already bad enough!

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jason swirls their brandy and claims...

Posted January 23, 2018
I put my hand up to take some of the blame for this. I live in hipster central where this sort of frippery was encouraged and glorified. Sipping a short double shot espresso while riding a fixie after eating off a recycled toilet seat on the way to get an ironic tattoo is a way of life here.

John Birmingham has opinions thus...

Posted January 23, 2018
You sir, are history's greatest monster.

Dave W mutters...

Posted January 23, 2018
I am convinced that this is all a sign of the end of days.

Barnesm ducks in to say...

Posted January 24, 2018
If it's not it should be

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Happy Boy Review

Posted March 14, 2017 into Food & Drink by John Birmingham

"The best vegetarian dish always comes with ground up pork."

10 Responses to ‘Happy Boy Review’

insomniac is gonna tell you...

Posted March 14, 2017
Isn't that the Asian thing though? Anything but beef can go in a vego dish.

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John Birmingham asserts...

Posted March 14, 2017
Haha. This was supposed to be a placeholder entry, not to be published until I'd done the full review. Still, that one line sums my thoughts exactly.

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jason asserts...

Posted March 14, 2017
Get back to work Birmingham

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Barnesm puts forth...

Posted March 14, 2017
I believe vegetarians are a dish best served cold

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Dave W puts forth...

Posted March 15, 2017
Vegetarian food fets served with a side of incredulity.

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Lulu is gonna tell you...

Posted March 15, 2017
Sounds like they were eating mapo tofu.

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Bondiboy66 puts forth...

Posted March 15, 2017
You don't win friends with salad

Sudragon puts forth...

Posted March 15, 2017
You don't win wars with salad.

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Peter in the bleachers reckons...

Posted March 16, 2017
Isn't the answer always bacon?

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stevetheh swirls their brandy and claims...

Posted March 16, 2017
Had a mate who once served up a dish of Tofu made from the lard bits at the bottom of his BBQ pan (pork roast on spit done the night before).
Was done as a joke for us meat people...problem was it looked damn close to the real thing, guy was a frackin artist with this stuff.
Enter one Vego who was a bit peckish...
Literally before anyone could do/say anything grabbed a slice and gobbed in.
That look of complete and utter horror will stay with me forever.
Thank Glod (TP) the garden was only one doorway away...

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Nespresso, the secret of my deadline success

Posted November 18, 2016 into Food & Drink by John Birmingham

It's no secret that I've been cranking the words of late. But although I've tweaked a few things in my workflow, I credit this bad boy, the Nespresso Pixie, with keeping me at the keyboard and on my game a little longer each day.

I resisted buying one for a long time. Long enough that Jane eventually rolled her eyes and made the purchase anyway.

I was sceptical. But I have seen the Light.

I recall reading an article in The New Yorker a whole ago about how coffee making was ripe for automation, but having had the experience of campus coffee machines long ago, I didn't believe them. Turns out I should have. There is of course both art and science to brewing a perfect cup, but the art is rare and for most of us it can be replaced by the science. A good barista is a craftsman or woman of great skill, but making coffee is also a process that lends itself to being programmed. A controlled blend of coffee grounds, exposed to water of a specific temparture and pressure for a measured amount of time will deliver that same result every time.

Get those inputs right and your output will be unvaryingly sublime.

That's why a lot of restaurants sneakily, shamefully make your coffee out of sight now. They're using a Nespresso machine.

If you order an after-dinner espresso at roughly a third of the twenty-four hundred Michelin-starred restaurants in the world, you receive a demitasse filled with a thin drink that came out of small, thimble-shaped pod packed with five or six grams of coffee that was pre-ground a month or more prior. You are drinking Nespresso, which has quietly infiltrated restaurants all over the world in the name of convenience and consistency - The New Yorker.

For me, it's meant fewer trips to the local cafe. Much fewer. I still buy coffee while I'm out, but I'm even pickier and more dismissive of shitty brown water than I used to be, especially at $4 a pop. The unit cost of each Nespresso pod is about 70c. Plus I'm not having them with muffins or brownies, so I've cut out hundreds of sugary calories a day. I've lost weight using this thing! About a kilo and a half. (And grabbed an hour of time for myself that I've been using to write more).

The coffee is uniformly good and comes in dozens of different blends, some flavoured with natural oils to create chocolate or caramel aromas. I usually stock up on pods every four or five weeks and there's a lovely air of Jony Ive-style wankery to the set up at the Nesresso shop. In fact, the whole thing reminds me of the vaguely cultish experience of visiting the Apple Store.

So naturally, I approve.

20 Responses to ‘Nespresso, the secret of my deadline success’

sibeen mutters...

Posted November 18, 2016
Yes. Had one for three years now. The morning visit to the bench has now become ritual.

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Chaz mumbles...

Posted November 18, 2016
We've had ours for years, of course there was much wailing about costs when I got it!

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Rhino asserts...

Posted November 19, 2016
Espresso. Tea. Bourbon. Gin. Heroin. Meth. Whatever it takes to get you to the desk and pumping out words.

damian asserts...

Posted November 20, 2016
Auden classified most of those as "modern labor saving technology" for writers, along with benzedrine but minus the meth which hadn't become popular by his time.

Lulu has opinions thus...

Posted November 21, 2016
Didn't benzedrine do pretty much the same thing as meth? I read somewhere about David Selznick making Gone With The Wind on "bennies" - sleeping one day a week or something ridiculous.

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trib puts forth...

Posted November 19, 2016
Birmo! You're killing me.

Nespresso and its ilk are responsible for an insane amount of additional landfill because their pods aren't biodegradable. The coffee itself, fantastic compost, but it's locked away in aluminium packaging.

Aunty covered this recently on Lateline

Biodegradable pods are starting to emerge, so I encourage you to use those or a pod recycler. Details in aforementioned ABC story - http://www.abc.net.au/news/2016-08-24/former-nespresso-boss-warns-coffee-pods-are-killing-environment/7781810

insomniac has opinions thus...

Posted November 19, 2016
What trib said

NBlob is gonna tell you...

Posted November 19, 2016
Indeed. If one was to set out to design a Worst choice, one might have lined the pods with foetal white rhino hide. But that'd be about it. I love coffee, I accept schlepping it from the mountains isn't exactly carbon neutral, but the pods are to much for me.

John Birmingham is gonna tell you...

Posted November 20, 2016
They've got a recycling program now. The pods get reclaimed for the aluminium and the coffee grounds go to agriculture for mulch.

damian mumbles...

Posted November 20, 2016
Well I agree that automation is cool, however we're now into the 6th with our current coffee machine. Came with a free grinder of the sort where the grind goes directly into the espresso basket. Leaving the grind setting where we have kept it for years now, making a ritual of shaking, tapping and then applying a muscle-memory of tamping pressure delivers great results most times. We've so ritualised that we take the whole apparatus with us on holidays (one more milk crate size box in the back of the wagon, with space for some extra bits and pieces between stuff).

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Domestic Daze swirls their brandy and claims...

Posted November 19, 2016
I have yet to succumb to the heady delights of such black magic.
Although I get the feeling that it is only a matter of time, but with limited space in my kitchen........I guess I can live without the microwave after all.

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w from brisbane is gonna tell you...

Posted November 19, 2016
I remember when you told us of your love for your Aeropress coffee plunger. Where did it all go wrong?

John Birmingham would have you know...

Posted November 20, 2016
Still love the aeropress, but i'm running a production line now.

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insomniac ducks in to say...

Posted November 20, 2016
Isn't there some coffee based suppository you could use so you're not wasting valuable writing time making pod coffee?

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jason puts forth...

Posted November 21, 2016
I can truly trace back the best moments of my life to coffee (not as sad as it sounds) and I live in the coffee capital of Australia so your words are heretical to me. But I will forgive this obvious character flaw in favour of more flawed characters.

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Surtac swirls their brandy and claims...

Posted November 21, 2016
A bunch of us (half a dozen) got together at work a couple years back and bought a De Longhi machine that uses nespresso pods. We buy the pods in bulk (multiple flavours and don't have to pay freight). The response was so good that our original investment was repaid in about six months.

It's still going. We charge $1 per pod (including milk and sugar) and that seems to work for us (iirc our average price per pod is about 87c and we run at least a dozen different flavours/strengths).

Some of us have referred to it as the only successful project our IT group has delivered in the past few years. :)

Unfortunately, I can't get one for home as SWMBO doesn't like the taste of the pods. :(

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pi mumbles...

Posted November 21, 2016
What I would do is encourage your young adult offspring into starting their career at nespresso. I suppose they give all of those free pods (hundreds a month) so that their employees become addicted to the coffee, but as a parent of said offspring, the coffee is varied and plentiful.

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Bondiboy66 puts forth...

Posted November 21, 2016
We have a commercial Nespresso machine at my new workplace (we got moved here a month ago). Makes decent coffee, better than the instant stuff, and cheaper than buying as its free! Problem is, whoever is responsible for ordering the pods is a bit slack, and we run out regularly. I thought I'd just buy my own private stock....but nooooo. The Nespresso shop near home informs me the commercial machine pods (which look sort of like a foil wrapped biscuit) can't be bought in a shop, only ordered from the manufacturer...argh!

So just nick a handful of the pods when they come in and keep them in my desk drawer.

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Dirk reckons...

Posted November 30, 2016
It seems you can't stay of the Burger for a week, and people are starting to talk jibberish.

I just want to point to this baby, to show you your errant ways:

http://www.koffiediscounter.nl/img/eda1541c-1761-48c6-a075-fba9d456e50a/saeco-moltio-hd8769.jpg?w=&h=&q=80

Dave W has opinions thus...

Posted December 1, 2016
Agreed. I think I have the previous model in this range. It is the duck's nuts.

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