If you were hoping for the deep insights that are the usual fare here, you’re out of luck today.
No meditations on the impending end of civilization. No searing critiques of the latest cutting edge triumphs from [Apple|Google|Amazon|Microsoft|Samsung]. No detailed dissections of America’s culinary obsessions.
I mean, yes, it does have matters culinary and technological, and it probably portends the coming apocalypse. But it probably won’t change your life for the better.
Sorry. Better luck Thursday.
So, with that said, here’s the key thought: “This household runs on tea.”
Many people would try to make the case that it actually runs on cat hair, and there’s some validity in that view, but I think it would be more accurate to say that it runs over the cat hair.
Not to be too blunt, but we haven’t found a way to metabolize fur. Which is a shame, really, because if we could, we’d never have to buy groceries again. Though now that I think about it, it seems likely to be a fairly monotonous diet. Sure, each cat’s fur probably tastes a bit different, but we’re going to a have a largely homogeneous mix.
But I digress.
Tea. It’s not that we’re anti-coffee. Maggie likes it and drinks it on occasion. I don’t drink it, but I’ve been known to eat coffee-flavored foods. But for real, day-to-day motivation–read that as “caffeination”–it’s tea.
Making tea requires hot water, and microwaving just doesn’t work out for the high volumes* we require. Putting the bag in cold water before nuking produces less than optimum flavor, and adding the bag after the water comes out doesn’t work well either–pouring the water over the bag into an otherwise empty mug is the only way to go.
* Forget those wimpy eight and twelve ounce mugs. We start at sixteen and regularly go as high as twenty-two or twenty-four ounces. We take our tea seriously.
So that means we need a kettle. We strongly favor cordless electric kettles. (A point of clarification: they’re not fully cordless. As with cordless cell phone chargers, there’s a base station which does plug into the wall. But the kettle itself has no cord; it sits on the base station and draws power either via induction or a physical connection that’s shielded from accidental contact.)
We had a scare recently when we thought the kettle which had served us reasonably well for several years had died. That turned out to be a false alarm, but not before we had gone shopping for a new one.
And we discovered there are a heck of a lot of poorly designed kettles out there.
Kettles that give you no way to see how much water is in them.
Kettles that don’t shut off when the water boils.
Kettles that can’t pour without directing steam onto your hand.
We finally settled on this model from the well-known-by-nobody “Chefman” brand.
It’s not perfect. The fill levels are clearly marked, but only in liters. We’re probably not the only Americans who’d like to see ounces or cups. The temperature control can only be set in five degree increments and can’t be set any higher than 212*. Nor is the manufacture all that solid: the high-tech blue LEDs that are supposed to illuminate the water while it heats failed after less than a week.
* Interestingly, there doesn’t seem to be a way to set the kettle to use Celsius temperatures to go along with the metric fill marks.
But it works, and quite nicely. The blue light doesn’t actually do anything, so we haven’t missed it–especially because the three-character LCD in the base does a fine job of lighting up the water. The heat and hold function works perfectly: we set the target to 205 and pour the water whenever we’re ready, instead of as soon as it boils. The tea tastes just as good, and we don’t risk it getting cold while we’re doing other things. Very handy for breakfast time.
I thought the built-in (but removable) tea infuser would be a useless gimmick, but when combined with the heat and hold setting, it actually makes very good iced tea. Keep the water boiling while the tea brews, then remove the infuser and let the tea cool before refrigerating.