Can't decide between my 2 favourites. First my garlic shredder, makes perfect garlic paste which is much finer and more easily absorbed than that from a garlic press
and, my Sous Vide water-bath. Costly up front, but thereafter you can buy cheap cuts of meat and serve them meltingly tender, more so than fillet or tenderloin and most flavoursome also
When I was setting up a home over 30 years ago the health lobby would have it that fry-ups were instant heart attack material so I decided not to get a frying pan. Just recently I thought, hey it's time to spice up my life with a bit of high risk activity so I bought a little frying pan, just big enough to fry one egg.
I'm beginning to quite enjoy life on the wild side with a weekly fried egg.
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