You said that we aren’t using hydrogen as a fuel source, which is patently false. You must think we’re burning those hydrogenless hydrocarbons that so famously exist. It’s not in the form that you like, but we’re literally using copious amounts of hydrogen as a fuel source and have been for decades. It isn’t suddenly not hydrogen because it’s attached to carbon when we choose to burn it. Plain elemental hydrogen doesn’t exist in abundance in any capacity that we’re capable of harnessing, which is why you have to bring up methods to create it even when it’s the most abundant element in the universe. You’re the one who chose to respond to me, in my comment about its use in cars, in response to someone else’s comment about hydrogen in cars, in a thread about cars and somehow I’m the one who’s changing the topic?

How are we sustainably converting elemental hydrogen into a state where it’s readily storable and transportable for use in vehicles? I’m not pushing against it as a viable energy source generally speaking, but it really doesn’t need to be in a car, where it’s used to power an electric motor in the exact same way as a battery is, except the battery can recapture energy through regenerative breaking. I was pushing back against the implication that humanity is stupid for not using hydrogen in general, because we use a lot of it.

For the record, your all-powerful and flawless elemental hydrogen can power the grid just as readily as it could power a car. It’d be great if it were a larger share of our energy generation, for the record.

I’m definitely open to being wrong about the world’s impression of hydrogen fuel cell vehicles, but I’m not sure it’s borne out in the data. Europe doesn’t seem to be adapting it anywhere near the rate at which they’ve adopted BEVs (I couldn’t find a 2025 report in my cursory search, but would love to see one if anyone else finds it), nor does China, which is all in on BEVs. In fact, it seems like California may have more hydrogen fuel cell vehicles alone than all of Europe combined. That’s two of the major markets accounted for, but it might be possible to convince the US to adopt hydrogen when they decide they no longer want to be left in the past.

I’m not sure the infrastructure build out for hydrogen is directly comparable to the charging infrastructure for BEVs. At least some segment of the population has access to charging infrastructure just by virtue of having access to an outlet at their homes, which allows for trickle charging, as well as the option to install a dedicated charger at home that allows for much cheaper charging that’s also fast enough to charge from 0-100 overnight, so no need to stop at a fuel station at all. This meant that there were people who were willing to adopt the technology through the growing pains. With hydrogen, you run into a bit of a chicken and the egg problem where companies aren’t encouraged to expand infrastructure without adoption rates being high enough and consumers aren’t itching to purchase a vehicle where fuel is more expensive and less convenient to access. The refuel card incentives were supposed to get consumers over that hump, but it doesn’t seem like it was anywhere near enough. I think the conditions were ripe for an emergent technology to eventually replace ICE vehicles, but hydrogen fueled vehicles were on the back foot to begin with.

Hydrogen is a major fuel source, just not in the form that’s necessary to power hydrogen fuel cell cars. Regular gas vehicles are powered by hydrogen, since they’re a component of gasoline. Any energy generated by liquified natural gas (though I hate the term) is using hydrogen as a fuel source. It’s not exactly easy to create, liquify, store, and transport pure elemental hydrogen for use in hydrogen fuel cell cars, let alone the cost to develop all the infrastructure to do so. I don’t think it’s a collective action problem, and if we were going to rally around a singular transportation issue, I think it’d be far more valuable to demand robust public transit options.

In the US at least, I really don’t see hydrogen ever taking off. Even in California, there’s so few stations that you can’t really travel from the top of the state to the bottom without going out of your way. The hydrogen fuel stations that are in place are even more expensive than they were a few years ago, if they’re still functioning at all. We’re talking like $180 USD for the equivalent of a tank of gas, at stations that aren’t as convenient as a gas station or an outlet at home. It’s even the subject of a lawsuit, which may or may not be successful.

It seems like hydrogen has already lost the race for the rest of the world, with BEV adoption growing substantially in Europe and China. Personally I wouldn’t want my market to rely on solely Japan and a US headed by someone blatantly antagonistic to alternative fuels.

If you want to completely mitigate the risk, then yeah it’s ideal to start on low and progressively ratchet the heat up. Personally, I’ve just left it at medium and then cranked it up two notches on the dial after a few minutes. I’ve really never used the maximum heat for anything other than boiling water on my range, since just over medium is more than hot enough for a lovely sear. If the coil is significantly smaller than the bottom of the pan, I’d be much more careful and start on low no matter what pan I’m using just to reduce the risk of warping.

Cast iron would work, though you shouldn’t blast the heat on it immediately because of how brittle they are and how unevenly they heat. You can find plenty of pictures online of people just chucking a room temp cast iron on at max heat and splitting them right down the middle. They get plenty hot when preheated at around the medium setting on most ranges, and if you need more you can blast it after it’s warmed up in like 2-3 minutes.

This isn’t just about saving the environment, but sure. There’s also the public health element of removing a major source of indoor air pollution that’s detrimental to the residents of these units. These units aren’t equipped with range hoods that can adequately ventilate the space, even if they’re being used every time someone cooks.

I had no problem buying a portable induction wok “burner” outside of China; they were literally $50 USD at our local Costco a few weeks ago and that was including the kinda-cheap-but-more-than-adequate stamped carbon steel wok. I didn’t even go looking for it and it found me. I’ve also had no problems charring peppers, onions, or ginger by just placing a pan over the stove element and sticking them on the pan when it’s hot.

When I’m sitting down with a nice single origin chocolate, it’s nice to have some fruit to compare the acidity to. Priming the taste buds really does bring different dimensions of the chocolate to the forefront. It’s not something I indulge in often, but if I’m going to be paying for it, I’m going to also go through the trouble of trying it with as many suitable seeming pairs as possible.

It feels even better when you look at the turnout and the margin. About a third of vote totals from last year’s general election, and this was on the day before New Year’s Eve, when you’d expect a lot of people to be traveling or hanging out with family. That’s a shocking amount of people who turned up for a late special election just to give a fat middle finger to Republicans.

Happy to help! Feel free to ask any follow up questions if they ever arise, and I’ll answer to the best of my ability. You might also want to chat with the baristas at your local cafe when they’re not too busy to ask what grinders they use. It’s nice to have something to benchmark against in terms of flavor.

I would steer clear of the Hario Mini Mill. The ceramic burrs are horrible for consistency and, as others have said, it’s terribly arduous to grind beans with. I think the low price point leads a lot of people to purchasing it and then giving up on manual grinders entirely because the experience is so frustrating.

The Capresso is a step up from a blade grinder, but it’s not going to be capable of making a good shot of espresso consistently. That isn’t to say you won’t get a good result occasionally, but it gives you far less ability to make minute adjustments to grind size.

1Zpresso does make fantastic grinders at multiple price points, so I’d second any recommendations that you get for them. The J series grinders are certainly capable of making a nice drip coffee, but are definitely the more espresso-focused grinders of their lineup. If your priority in a coffee is body over clarity, it’s right up your alley. If it’s the opposite, then you’re going to want one of the K Ultra. The only real difference between the JX and the JX Pro is the grind adjustment mechanism, and I’m not too inclined to say that it matters, especially if you don’t have a great espresso set up. The additional steps only really matter in the espresso range, and usually there are many, many more tweaks available to you when dialing in a shot. If cost isn’t an issue, I’d still suggest the JX Pro, but the difference between the two is usually not going to be the thing that makes or breaks a shot.

If you get the higher tier 1Zpresso models or a Commandante, just know that you’re well past the point of diminishing returns when it comes to grinders. Secondhand manual grinders are perfectly fine. My first 1ZPresso (the JX) is going on near a decade now, and it’s still more than capable of brewing something delicious, though admittedly it’s become relegated to a travel grinder.

If you really like the idea of an electric grinder and have the countertop space, scour used markets for a Mazzer Super Jolly. It’s a pretty standard cafe grinder, and exists under a couple different white label names. I’ve seen them around me for about $250 USD or less, and they’re pretty sturdy. The burrs are easy enough to change if they’ve been worn down by the cafe, and they usually run around $50 USD. It’s not a more capable grinder than the 1Zpresso or Commandantes, but it’s still better than the other electric options in the price range if you’re not enthused about manual grinding.

As far as espresso machines go, I’d strongly suggest looking at the used market around you and looking for machines with a good following on home-barista. If you’re patient, you can usually find a crazy deal on a pretty good machine in need of some light care. For more popular home machines, you’ll usually find a number of guides for repairs or maintenance as well as links to specific parts that you’ll need. In some cases, like with the Gaggia Classic, you’ll also find various tweaks to drastically improve performance.

“I never thought that the queerphobic ethnonationalists I encouraged would turn their sights on the minority that I like!”

Unfortunately, it looks like she’s not going to pull this one out, so we’re going with the tried and true “If only we ran a moderate who stands for nothing, surely we would have won!” The margin is impressive though, and I hope she in public service because she’s a voice that’ll be necessary to chip away at these red strongholds.

Establishment dems should be terrified of what it means if a progressive woman wins in a deep red district. One more nail in the coffin for status quo bullshit centrism.

They were considered premium, but the way they’re produced is horribly unethical, even by coffee sourcing standards. The novelty was the fermentation that the beans would undergo after being eaten, and producers are now doing far more controlled fermentations on beans to get some insane flavors. They’re still a premium, but if you’re ever in the mood for something a little funky, you should look for an anaerobic fermentation or a co-ferment from a local roaster.

I would’ve assumed old stock if it weren’t for the fact that you had a couple roasts out of the bag that behaved totally normally. Have you had the chance to taste any of the roasts that didn’t have a first crack yet?

It may have something to do with the moisture content of your beans. Did the beans expand as usual while roasting? I’ve only ever really noticed this happening in greens that are a bit too old.

You may have a local water distiller where you can take refillable containers. This is what I did prior to installing an RO system. My local one had a 24/7 refill station so I could refill whenever I wanted. It’s significantly cheaper than buying from a store, reduces plastic use long-term, and you’re shopping local. From there, you can use Barista Hustle’s water recipes in order to try out different mineral contents. Personally, I preferred this because it’s significantly cheaper than buying the mineral packets and allowed for more experimentation.

They’re all about the same, just look at the thickness of the pans when deciding which one to buy. A thinner (~2mm) one will be a lot more reactive to temperature changes whereas a (3mm+) pan will be a much better tool for searing. The differences aren’t drastic enough that you need more than one unless you enjoy collecting. Premium brands aren’t necessarily going to perform better than cheaper ones, but I don’t think this necessarily means that they aren’t worth it. These pans should last more than a lifetime (my oldest has been going strong for a decade now), so if you’d like to treat yourself and have the means to do so, I say go for it. Things to pay attention to when comparing brands would be the cooking surface diameter, slope on the side walls, handle design, and whether or not the pan is riveted for easier cleaning.

The two relatively popular exceptions to the rule of all carbon steel being about the same would be Strata and Misen’s Carbon Nonstick. Both are tri-ply pans with an aluminum mid layer, so they should be significantly lighter and more reactive than pans of similar thickness. Misen’s take comes with a treatment on the steel that supposedly makes it less prone to sticking and unreactive to acidic foods. I’ve never tried the Strata, and I’ve not had Misen’s pan long enough to speak to the longevity of the treatment, but I can say that it was definitely less sticky than untreated carbon steel pans out the box (though with proper preheating it’s not a huge deal). Acidic foods do still strip seasoning off of the pans, but the treated base layer doesn’t rust so you don’t have to be paranoid about cleaning (though I would say not to be paranoid no matter what pan you get). If you or someone that you know may struggle to handle heavier pans, both of these options are great.