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(Daily Mail)   Apparently, Paying $13,000 for a kitchen appliance is some people's cup of tea. Subby always thought economics abhors a vacuum   (dailymail.co.uk) divider line 55
    More: Asinine  
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6405 clicks; posted to Main » on 02 May 2014 at 9:58 AM (34 weeks ago)   |  Favorite    |   share:  Share on Twitter share via Email Share on Facebook   more»



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2014-05-02 09:02:50 AM  
Obligatory:

"After a fairly shaky start to the day, Arthur's mind was beginning to reassemble itself from the shell-shocked fragments the previous day had left him with. He had found a Nutri-Matic machine which had provided him with a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea.

The way it functioned was very interesting. When the Drink button was pressed it made an instant but highly detailed examination of the subject's taste buds, a spectroscopic analysis of the subject's metabolism and then sent tiny experimental signals down the neural pathways to the taste centers of the subject's brain to see what was likely to go down well. However, no one knew quite why it did this because it invariably delivered a cupful of liquid that was almost, but not quite, entirely unlike tea."
 
2014-05-02 09:28:15 AM  
I have a French press that makes a perfect cup of tea every time, and it only set me back about $20.
 
2014-05-02 09:49:14 AM  
i522.photobucket.com

At least it's stylish.
 
2014-05-02 10:04:14 AM  
I wouldn't pay that much for a machine that gives the perfect blowjob.

Well maybe I would, it would save a fortune in the long run.
 
2014-05-02 10:08:56 AM  
I was hoping it was the Font by Mr. Coffee
 
2014-05-02 10:09:52 AM  
also, does anyone ele read that as the Bkon Texas?
 
2014-05-02 10:09:56 AM  

CruJones: I wouldn't pay that much for a machine that gives the perfect blowjob.

Well maybe I would, it would save a fortune in the long run.


It'll rip your dick off.
 
2014-05-02 10:10:10 AM  
Unless it's a replicator and responds to "Tea, Earl Grey, Hot", it's pretty much a waste of space.
 
2014-05-02 10:11:15 AM  

Sybarite: [i522.photobucket.com image 259x194]

At least it's stylish.


On Omicron Persei 8 maybe.
 
2014-05-02 10:13:08 AM  

Marcus Aurelius: I have a French press that makes a perfect cup of tea every time, and it only set me back about $20.


I just yell in the kitchen, HEY! MAKE ME A CUP OF TEA!
and it is free.
 
2014-05-02 10:14:43 AM  
I've been using one of these almost every day for about 5 years now. It's not perfect, but I couldn't live without out it.

www.thegreenhead.com
 
2014-05-02 10:15:50 AM  
Wow.  And I thought my $1200 induction range was a splurge.

/worth every penny, it was
 
2014-05-02 10:17:19 AM  
This process targets and extracts optimal elements of the tea at key phases of the brew cycle, producing a unique clean finish and full body mouth feel.


Ahh gotcha, it's the Real Doll for foodies (in addition to their Real Doll Real Doll)

/I said Real Doll twice
//Real Doll
 
2014-05-02 10:20:29 AM  

Archie Goodwin: Unless it's a replicator and responds to "Tea, Earl Grey, Hot", it's pretty much a waste of space.


Farkin A this^
 
2014-05-02 10:20:55 AM  
I need to do something like this. Buy a bunch of Mr. Coffee machines slap some black paint and chrome on them, give em a French or Italian name and charge a crap ton for it.
 
2014-05-02 10:22:03 AM  

whistleridge: Obligatory:

"After a fairly shaky start to the day, Arthur's mind was beginning to reassemble itself from the shell-shocked fragments the previous day had left him with. He had found a Nutri-Matic machine which had provided him with a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea.

The way it functioned was very interesting. When the Drink button was pressed it made an instant but highly detailed examination of the subject's taste buds, a spectroscopic analysis of the subject's metabolism and then sent tiny experimental signals down the neural pathways to the taste centers of the subject's brain to see what was likely to go down well. However, no one knew quite why it did this because it invariably delivered a cupful of liquid that was almost, but not quite, entirely unlike tea."


NUTRIMATIC DRINK DISPENSER:
If you have enjoyed the experience of this drink, why not share it with your friends?

ARTHUR:
Because I want to keep them!

Also, as an American who loves tea, to all those on the other side of the pond who may read this, I'm very, very sorry for the actions of my countrymen. PLEASE do not hold this unholy monstrosity against all of us. We're not all Tazo swilling fools who leave their tea bag in the cup for 10 minutes.
 
2014-05-02 10:22:50 AM  
How much for this?

www.prlog.org

Try $15000
 
2014-05-02 10:23:09 AM  
Wasn't $13k but by the time you add the hood it was over 10k. I
gearpatrol.com
 
2014-05-02 10:24:45 AM  
www.loftysblog.com

Meh, it's already been done.
 
2014-05-02 10:35:03 AM  
This from a country that typically delivers tepid water to a table in a mug with a tea bag on the side ready to dunk and calls that TEA??
My kettle works fine thanks
 
2014-05-02 10:48:00 AM  

whistleridge: Obligatory:

"After a fairly shaky start to the day, Arthur's mind was beginning to reassemble itself from the shell-shocked fragments the previous day had left him with. He had found a Nutri-Matic machine which had provided him with a plastic cup filled with a liquid that was almost, but not quite, entirely unlike tea.

The way it functioned was very interesting. When the Drink button was pressed it made an instant but highly detailed examination of the subject's taste buds, a spectroscopic analysis of the subject's metabolism and then sent tiny experimental signals down the neural pathways to the taste centers of the subject's brain to see what was likely to go down well. However, no one knew quite why it did this because it invariably delivered a cupful of liquid that was almost, but not quite, entirely unlike tea."


I am hearting you so much right now.
 
2014-05-02 10:50:09 AM  
And I thought a Aga was pricey.

Totally worth it, but pricey.
 
2014-05-02 10:52:26 AM  

Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]


And don't look at the prices of Sub-Zero equipment.  Ouch.
 
2014-05-02 10:54:16 AM  

Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]


we went with a wolf when redoing our kitchen. very low-tech. i love it.
 
2014-05-02 10:55:40 AM  

flamark: Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]

And don't look at the prices of Sub-Zero equipment.  Ouch.


I got lucky there. My wife insisted on the high end stove but I was able to escape with Miele (not that it was cheap) for the fridge and dishwasher. The Sub Zero fridges were thousands more and I honestly couldn't tell the difference.
 
2014-05-02 10:58:17 AM  

FlashHarry: Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]

we went with a wolf when redoing our kitchen. very low-tech. i love it.


I loved the Wolf (the red knobs...lol) but it was 2 grand more than the Viking and I just couldn't see the difference. I built my house 17 years ago. I thought everything was fine but the wife had to have a new kitchen. It was really an eye opener how much shiat costs...lol
 
2014-05-02 11:00:54 AM  
"I see you have one of th..."

"YEAH IT'S THE EXPENSIVE MODEL!  THIRTEEN THOU!"

"Well, it certainly seems ni..."

"YEAH, IT MAKES GREAT TEA!  YOU SHOULD SAVE UP AND BUY ONE, TOO!"

"We don't really drink that much t.."

"WELL MAYBE SOMEDAY, HAH?  DID YOU SEE OUR NINE THOUSAND DOLLAR VACUUM CLEANER?"
 
2014-05-02 11:04:07 AM  

Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]




Ha Ha, you bought a Viking! Stainless steel dog shiat. They are fine if you only want them to sit there and look pretty.
 
2014-05-02 11:04:52 AM  
When I look through my own recipe for the perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial.


Here are my own eleven rules, every one of which I regard as golden:


      First of all, one should use Indian or Ceylonese tea. China tea has virtues which are not to be despised nowadays - it is economical, and one can drink it without milk - but there is not much stimulation in it. One does not feel wiser, braver or more optimistic after drinking it. Anyone who has used that comforting phrase 'a nice cup of tea' invariably means Indian tea.


     Secondly, tea should be made in small quantities - that is, in a teapot. Tea out of an urn is always tasteless, while army tea, made in a cauldron, tastes of grease and whitewash. The teapot should be made of china or earthenware. Silver or Britanniaware teapots produce inferior tea and enamel pots are worse; though curiously enough a pewter teapot (a rarity nowadays) is not so bad.


     Thirdly, the pot should be warmed beforehand. This is better done by placing it on the hob than by the usual method of swilling it out with hot water.


     Fourthly, the tea should be strong. For a pot holding a quart, if you are going to fill it nearly to the brim, six heaped teaspoons would be about right. In a time of rationing, this is not an idea that can be realized on every day of the week, but I maintain that one strong cup of tea is better than twenty weak ones. All true tea lovers not only like their tea strong, but like it a little stronger with each year that passes - a fact which is recognized in the extra ration issued to old-age pensioners.


     Fifthly, the tea should be put straight into the pot. No strainers, muslin bags or other devices to imprison the tea. In some countries teapots are fitted with little dangling baskets under the spout to catch the stray leaves, which are supposed to be harmful. Actually one can swallow tea-leaves in considerable quantities without ill effect, and if the tea is not loose in the pot it never infuses properly.


     Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.


     Seventhly, after making the tea, one should stir it, or better, give the pot a good shake, afterwards allowing the leaves to settle.


     Eighthly, one should drink out of a good breakfast cup - that is, the cylindrical type of cup, not the flat, shallow type. The breakfast cup holds more, and with the other kind one's tea is always half cold before one has well started on it.


     Ninthly, one should pour the cream off the milk before using it for tea. Milk that is too creamy always gives tea a sickly taste.


     Tenthly, one should pour tea into the cup first. This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.


     Lastly, tea - unless one is drinking it in the Russian style - should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tealover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.
 
2014-05-02 11:05:55 AM  

FlashHarry: Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]

we went with a wolf when redoing our kitchen. very low-tech. i love it.


You chose wisely. Wolf/Sub Zero are the best of the high end stuff IMO, and I spent nine years fixing them.
 
2014-05-02 11:09:05 AM  

Repo Man: Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]

Ha Ha, you bought a Viking! Stainless steel dog shiat. They are fine if you only want them to sit there and look pretty.


Don't hold back, tell me how you really feel.
had it for 5 years now and never had a problem. Maybe I got lucky. My brother went with a Garland and he has had a couple service calls for his.
 
2014-05-02 11:09:09 AM  

Whatchoo Talkinbout: Sybarite: [i522.photobucket.com image 259x194]

At least it's stylish.

On Omicron Persei 8 maybe.


STYLE DOES NOT WORK THAT WAY!
 
2014-05-02 11:09:41 AM  
You see there are bits of nature floating around.  And there are bits of vacuum.  And the nature is constantly making war with the vacuum.  It just cannot stand to see the bits of vacuum walking around like shiat kings of fluck island.
 
2014-05-02 11:09:50 AM  
That's not expensive.

Thisis expensive?

2013live.com
 
2014-05-02 11:12:59 AM  

Yellow Beard: Repo Man: Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]

Ha Ha, you bought a Viking! Stainless steel dog shiat. They are fine if you only want them to sit there and look pretty.

Don't hold back, tell me how you really feel.
had it for 5 years now and never had a problem. Maybe I got lucky. My brother went with a Garland and he has had a couple service calls for his.




As a service technician, nothing would ruin my day like having to service a Viking appliance. Their poor engineering is only matched by their poor workmanship.
 
2014-05-02 11:18:15 AM  

Repo Man: Yellow Beard: Repo Man: Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]

Ha Ha, you bought a Viking! Stainless steel dog shiat. They are fine if you only want them to sit there and look pretty.

Don't hold back, tell me how you really feel.
had it for 5 years now and never had a problem. Maybe I got lucky. My brother went with a Garland and he has had a couple service calls for his.

As a service technician, nothing would ruin my day like having to service a Viking appliance. Their poor engineering is only matched by their poor workmanship.


It will all be ok. My wife let me know this morning that she wouldn't mind moving. I'll go with the Wolf in the new house but definitely not the Sub Zero. Am very happy with the Miele
 
2014-05-02 11:24:54 AM  

Yellow Beard: Repo Man: Yellow Beard: Repo Man: Yellow Beard: Wasn't $13k but by the time you add the hood it was over 10k. I
[gearpatrol.com image 315x350]

Ha Ha, you bought a Viking! Stainless steel dog shiat. They are fine if you only want them to sit there and look pretty.

Don't hold back, tell me how you really feel.
had it for 5 years now and never had a problem. Maybe I got lucky. My brother went with a Garland and he has had a couple service calls for his.

As a service technician, nothing would ruin my day like having to service a Viking appliance. Their poor engineering is only matched by their poor workmanship.

It will all be ok. My wife let me know this morning that she wouldn't mind moving. I'll go with the Wolf in the new house but definitely not the Sub Zero. Am very happy with the Miele




Miele should be ok. I'm not too familiar with their products (I wasn't aware that they had a refrigerator) and I just had a look. The refrigerators I saw look to be Bosch units sold under the Miele name. Bosch are ok, but a bit complex.
 
2014-05-02 11:31:21 AM  

Repo Man: You chose wisely. Wolf/Sub Zero are the best of the high end stuff IMO, and I spent nine years fixing them.


i heard that from a lot of service folks. all i know is, when the delivery guys moved my old bosch (not a bad range in itself), they had no problem. when they installed the wolf, they were huffing and puffing like crazy. same size... MUCH heavier.

plus... made in wisconsin!
 
2014-05-02 11:34:12 AM  

Yellow Beard: I'll go with the Wolf in the new house but definitely not the Sub Zero. Am very happy with the Miele


miele is great. my dad had all miele stuff in his kitchen in switzerland for years. nary a trouble. and very well designed.

after shelling out for the wolf, i didn't even look at sub zero fridges. we went with a samsung, which has been awesome so far. two doors, freezer drawer, stainless steel, no extra water dispenser bullshiat. and i love the LED illumination.
 
2014-05-02 11:41:34 AM  
It's a farking VACCUUM PUMP!!! A $13,000 VACCUUM PUMP!
Anyone in the HVAC business knows what I'm talking about. The ones I used to use cost around $300 to $500.

I used  a vacuum pump and a glass gallon jug with a stopper to demonstrate how I could "boil" water at room temp by lowering the pressure in the jug when I was a teacher at an HVAC school in PHX.


Cool stuff.
 
2014-05-02 11:45:57 AM  

willfullyobscure: When I look through my own recipe for the perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial.


Here are my own eleven rules, every one of which I regard as golden:


(considerable scholarly ramblings)


Nice list, Sir!

All that's well and good for black teas, or at least most black teas, however I'd disagree on pouring the water while it's still at a boil, even for something like Earl Grey. Yeah yeah, I'm totally retentive over something that silly, but ... I mean this is Fark, someone HAS to disagree with you on one of these or where would we all be? It wouldn't be the same.

While we're on the subject, I know some people will think me a heathen for suggesting this, but pu-erh tea brewed with the method you list, let steep for about 4min, and served with a bit of milk and honey is pure bliss.
 
2014-05-02 11:49:52 AM  
Vanilla Roiboos with fresh honey...MAN that's good stuff
 
2014-05-02 11:54:53 AM  

Clemkadidlefark: That's not expensive.

Thisis expensive?

[2013live.com image 418x215]


Piss poor ROI.
 
2014-05-02 12:20:01 PM  
Is it possible? Are the Fark tea snobs even snobbier than the beer and coffee snobs? This is some serious shiat for people who crush up leaves and put them in hot water...
 
2014-05-02 12:30:25 PM  

unchellmatt: willfullyobscure: When I look through my own recipe for the perfect cup of tea, I find no fewer than eleven outstanding points. On perhaps two of them there would be pretty general agreement, but at least four others are acutely controversial.


Here are my own eleven rules, every one of which I regard as golden:


(considerable scholarly ramblings)

Nice list, Sir!

All that's well and good for black teas, or at least most black teas, however I'd disagree on pouring the water while it's still at a boil, even for something like Earl Grey. Yeah yeah, I'm totally retentive over something that silly, but ... I mean this is Fark, someone HAS to disagree with you on one of these or where would we all be? It wouldn't be the same.

While we're on the subject, I know some people will think me a heathen for suggesting this, but pu-erh tea brewed with the method you list, let steep for about 4min, and served with a bit of milk and honey is pure bliss.


I stole it from George Orwell. I agree with you, I prefer water just off the boil, but that's because I'm usually brewing a first pick estate tea or something delicate from Taiwan. For black teas a hard boil is generally fine- the steep and the pour are more critical.


I do not take milk or honey in my pu-erh, but I know folks tat make amazing milshakes and chai drinks that way.


mikebdoss: Is it possible? Are the Fark tea snobs even snobbier than the beer and coffee snobs? This is some serious shiat for people who crush up leaves and put them in hot water...


Let me put it to you this way... we drink teas you've never even heard of and can't even get unless you speak several foreign languages.
 
2014-05-02 12:37:38 PM  

willfullyobscure: Let me put it to you this way... we drink teas you've never even heard of and can't even get unless you speak several foreign languages.


Agrees.

web.mit.edu
 
2014-05-02 12:41:24 PM  
Subby, you're confused. Nature abhors a vaccum. Economics abhors a conclusion.

As the old saying, all the economists in the world laid end to end could not reach a conclusion.
 
2014-05-02 12:45:08 PM  
How to make a perfect cup of tea:

Boil fresh drawn (well-oxygenated) water.
Remove from heat.
Pour on tea leaves.
Let seep from two to five minutes.
Drink.

You may add milk or a lemon slice if you like but why spoil a perfect cup of tea? It's tea. Its not the perfect cup of milk or lemon.

You don't need a fancy machine. You need Mrs. Doyle the housekeeper. She prevents house fires by making the tea.
 
m00
2014-05-02 12:46:37 PM  

brantgoose: Subby, you're confused. Nature abhors a vaccum. Economics abhors a conclusion.

As the old saying, all the economists in the world laid end to end could not reach a conclusion.


The tea kettle in the article is vacuum powered...
 
2014-05-02 01:08:22 PM  

willfullyobscure: Lastly, tea - unless one is drinking it in the Russian style - should be drunk without sugar. I know very well that I am in a minority here. But still, how can you call yourself a true tealover if you destroy the flavour of your tea by putting sugar in it? It would be equally reasonable to put in pepper or salt. Tea is meant to be bitter, just as beer is meant to be bitter. If you sweeten it, you are no longer tasting the tea, you are merely tasting the sugar; you could make a very similar drink by dissolving sugar in plain hot water.


I will (partly) disagree with you on this point: I find that the bitterness of tea tends to mask the flavor, not enhance it.  When I drink black teas, they usually contain additional flavors - my favorite is "te, canela, y clavo" (tea with cinnamon and cloves) that I get from Peru.  I've experimented with it quite a bit, and I found that adding about half a teaspoon of Sugar in the Raw (I prefer this over plain white sugar, because it makes a noticeable difference in the flavor) is just enough to neutralize the bitterness without making it sweet, which really brings out those secondary flavors.  Same goes in general for Earl Grey, Constant Comment, or other flavored black teas.

Now, for green teas, matés, herbal infusions, and the like which have more of a fruity or earthy flavor, I definitely prefer to drink them straight.

\ For what it's worth, I don't much like strongly bitter beers, either ;)
 
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