Building your Own Restaurant? Here’s The Ultimate Buyer’s Guide to Cordless Drills

Looking for an efficient and powerful Cordless Drill for yourself?

It doesn’t matter if you need a cordless drill for small home activities or for professional usage, a cordless drill is an effective tool to get the fastening and drilling tasks done with efficiency and convenience. However, the same cannot be said for the whole buying process.

Buying a cordless drill is complicated as there are a lot of important things to consider before you select the best cordless drill for yourself.

With the help of this guide, you will be able to choose the perfect Cordless Drill for yourself in no time at all.

Types of Drills

There are mainly 4 types of cordless drills available:

Drill Drivers: This is a standard cordless drill which is popular with people and is used for drilling holes and fastening nuts and bolts into metal, wood, or plastic surfaces.

Hammer drills: This type of cordless drill is similar to a standard drill driver but it moves the drill in and out so that it can drill holes in brick, stone, concrete, etc. It is also a little heavier than the standard drill drivers.

Rotatory hammers: This is more powerful and heavy than a hammer drill and mostly used by professional.

Impact Drivers: This type of driver helps in driving screws or loosening nuts and bolts.

Factors to consider before buying a cordless drill:


One of the important factors to consider is the drill’s voltage, higher voltage means higher power. So, if you want to do light home tasks, you should stick to a lower voltage drill like 3.6 – 15.6 Volt range but if you are planning to take care of heavy-duty projects like building a deck then you would need a higher voltage range drill. As the voltage increases so do the power, torque, speed, and cost.


Make sure that you test the grip of your drill before buying it. It is important that you feel comfortable while holding your drill since you would be using it for hours so always go for an ergonomic grip or an ultra-compact drill which are usually light to hold and fit easily in your palm.

RPM(Rotations per minute)

RPM basically means the speed of a cordless drill. This is an important factor to consider when buying a cordless drill for yourself as this would determine the type of tasks that you will be able to carry out at home. If you want to perform lightweight tasks like fastening nuts or handle minor repairs at your house then a smaller RPM drill would work. If you want to tackle heavy-jobs then you would need a higher RPM drill. A lot of cordless drills include several speed settings which make them more versatile and popular to use.

Battery options

One of the most important things to consider is the battery that is used in your Cordless Drill. You need a large battery capacity drill so that it can last longer and always go for Lithium-ion batteries operating drills and Nickel-cadmium batteries operating drills as a Lithium-ion battery is more environment-friendly and just as good at delivery high-range power as a Nickel-cadmium battery.

How to make coffee in a French press

French press coffee is one of the most amazing coffees out there and they are easy to prepare too. You get a great coffee every day at such a cheap price but to achieve the full richness of coffee you need to let it decanter immediately after brewing, this will ensure that it doesn’t turn bitter or ashen.

So if you want to make your own perfect French Press coffee, just follow these steps and you will find that you can make a consistent quality of coffee every day. It is that simple!

Ingredients you will need

  • ½ cup of roasted coffee beans
  • 4 cups of fresh water

Equipment you will need


  1. Measure your ingredients

The first and foremost step would be to measure your coffee beans according to the amount of coffee you want to make. If you are making 4 cups of coffee, you will need to take ½ cup of roasted coffee beans.

  1. Grind your coffee beans

Once you have taken the correct measure of roasted beans, grind it with the help of a burr grinder into finely coarse size. Make sure that your grind your roasted beans on the coarsest settings as it will produce the ideal sized ground coffee. If you get the size wrong for your ground coffee, chances are that your coffee will taste a little off and not at all like the one you had hoped for.

  1. Heat the water

Now time to heat your water for brewing your coffee. Take the adequate amount of water, this again depends on how much coffee you want to make. If you want to make 4 cups of coffee, you should take 4 cups of water. Heat your water below the boiling point which can be anywhere between 195 degrees Fahrenheit to 215 degrees Fahrenheit. Once you have heated your water to boiling, take it off the kettle and let it cool for 30 seconds.

  1. Add your grounds

Once you are ready with your other ingredients, time to add the ground coffee to your French Press. Gently shake it to make it settle down at the bottom of the French Press.

  1. Pour the water into French Press

Once your ground coffee is inside French press, add half of the heated water to the ground coffee into your French Press. You will notice that the ground coffee release a puff of gases which release a delicious aroma. A thick crust will also form.

  1. Stir it

Let it sit for 30 seconds and then stir the crust and mix it well with the water. Once that is done, pour the remaining water into the French press and stir it to mix well.

  1. Let it steep

Now let it steep for 4 minutes to produce a strong brew. You can also tweak the steeping time depending on different coffee roasts. Make sure that the plunger is all the way up during this brewing time.

  1. Plunge your coffee

Once the 4 minutes are up, pull your plunger all the way to the bottom to filter the grounds from the coffee. Don’t let your coffee sit too long after you have pushed the plunger down as it might turn bitter, so drink it up the moment you have pushed the plunger down.

Perfect Pie Crust

I know, I know… it is too late for this post. You have already eaten your Thanksgiving pie. But hey, Christmas is just around the corner. A perfect pie is a fab dessert choice after any dinner and Christmas dinner is no exception! Above is a creamy deep dish pumpkin pie with a nutty streusel top. I made it for our family Thanksgiving dinner today. I will include the recipe below the perfect pie crust recipe, in case you want to file it away for next Thanksgiving. Believe me, you will want to make it next year, it is divine. So here is my Mom’s perfect pie crust recipe. But first, a few tips and tricks for you before you make it.

  • The fat doesn’t have to be cold, but I have found that ice water seems to work better.
  • Try not to handle the crust much with your hands. Once you cut the fat to the dry ingredients and then add the water… dump it out on the counter. Even if it is crumbly… go ahead, dump it out. Then gently scoop up the crumbly bits and put them into a small round disc shape. Now… don’t ever touch it with your hands again. Only the rolling pin gets to touch it until you are ready to put it into the pie plate that is.
  • Use dough bands so you get an even thickness every time. This will ensure that your crust will bake evenly as well as look pretty. The crust should be 1/8 of an inch thick.
  • Don’t overdo it with flouring your counter and rolling pin. Add just enough flour so your dough won’t stick. If you are worried about knowing how to tell if you are being overzealous with the flour, try rolling your crust out on a fine dish towel. If you flour the dish towel then, roll your dough on it, all of the excess flour will go into the cloth instead of your dough.
  • A large deep dish ceramic pie plate will always look more impressive and give a guest a much larger slice of pie… and cmon who doesn’t want a bigger piece?
  • Piercing your crust aka docking with a fork needs to be done excessively. I’m talking all over the entire crust, up the sides, on the bottom, on the fluted edge between the flutes… Everywhere you look on the crust, you should see the little holes from the fork. Why? Well, first it helps prevent your crust from bubbling and shrinking. But make sure you only dock a blind shell… not a pumpkin or double crust pie.
  • Pie weights? No need for them if you pierce your crust as suggested above. Also, I feel like it is just one more unnecessary gadget to get lost in a kitchen drawer.
  • Always bake your pie on the lower racks in your oven. This ensures that our crust gets completely done at the same time as your filling. Unless you have a fancy schmancy convection oven and in that case, I don’t know what rack to put it on!

Nancy’s Perfect Pie Crust

  • 1 Cup All-Purpose Flour
  • 1/4 tsp salt
  • 1/2 Cup Butter Flavored Crisco
  • 1/4 Cup Ice Water

Mix flour and salt together. cut in shortening. Add a bit of ice water at a time until the dough starts to come together but is still crumbly. Roll out using a light dusting of flour on your counter and rolling pin. Lay into pie plate. Trim and crimp edge. Pierce with a fork all over the entire crust. Everywhere. Even the edges… take out all of your holiday stress and frustration. Do it! The more holes the lighter and flakier your crust will be. Bake as directed with your pie. If baking a blind shell to fill later (like for a banana cream pie) Bake at 400 degrees until just starting to get golden on the edges… about 8-10 minutes.

Pumpkin Streusel Pie

  • 1 unbaked pastry shell, 9-inch
  • 1 can (16 ounces) pumpkin, or 2 cups puree
  • 1 can (14 ounces) sweetened condensed milk
  • 2 eggs, beaten
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon salt

Pecan Streusel Topping

  • 1/2 cup firmly packed light brown sugar
  • 1/8 cup white sugar
  • 1 tsp vanilla
  • 1/2 cup flour
  • 1/2 cup firm butter (or more you kinda need to eyeball this a bit)
  • 1/4 cup chopped pecans
  • 1/4 cup macadamia nuts chopped
  • 1/2 cup coconut (sweetened flaked shredded)

Heat oven to 400°. In a large mixing bowl, combine pumpkin, sweetened condensed milk, eggs, spices, and salt; blend well. Streusel topping: Combine brown sugar and flour; cut in the butter until crumbly. Stir in chopped pecans and coconut. Set aside. Pour pumpkin mixture into the unbaked pastry shell. Place a rack in the middle of your oven and one a step or two higher. You want the pie to fit on either rack because you are going to move it to the top rack at the end of baking. Bake for 15 minutes on middle rack. Reduce oven temperature to 350°. Bake for 25 minutes longer. Next, sprinkle streusel topping over pie. Move to a higher rack and continue baking at 350° for about 15 to 20 minutes longer, or until golden brown and the filling is set. Serve this with cinnamon infused whipped cream and it is amazing! You will be the hit of the party yet again!

Chinese Cuisine And Food

Chinese cuisine is well renowned the world for its flavor and history.  Chinese restaurants have opened everywhere in the world and become very popular among different countries. You can use local produce in the cooking because the sauces you use will complement their flavors.  Chinese people love eating so you will find that everywhere they migrate to, there will be hordes of eateries opening just to satisfy their huge culinary appetites.  Chinese will treat lunch and breakfast just as important as dinner.

There are four main cuisines found in China.  One thing you’ll find in common is the extensive use of cast iron woks for steaming, deep frying, stir-frying and sautéing. The most well renowned Chinese regional cuisines are:

  1. Sichuan cuisine – Baking, scalding, and wrapping.  Commonly uses chili and spices.
  2. Shandong cuisine – Shandong is an eastern coast region in China.  Influences cooking in Beijing and commonly use soups.
  3. Jiangsu cuisine – braizing and stewing
  4. Guangdong (Cantonese) cuisine – It is located south-east of China and is warmer.  Commonly uses shallots and garlic.

These regions vary in climate, resources, geography, history, and the style of cooking.

Noodles with miso tahini sauce

This recipe features hearty buckwheat or udon noodles, Asian style noodles that offer a nice change of pace from regular semolina pasts. Use whatever randomly mixed vegetables you might have around and drown it in this creamy sauce to make a fast, wholesome meal- something that I eat at least once a week as my favorite bowl food!

Noodles with Miso-Tahini Sauce

  • 1 eight oz package soba or udon (pictured) noodles
  • 2 Tablespoons peanut oil
  • ½ cup sliced onion
  • 4 fresh shitake mushrooms
  • 1 cup sliced red cabbage
  • 1 cup fresh spinach
  • 1 cup shredded carrots

Miso-Tahini Dressing

  • ¼ cup tahini
  • 2 Tablespoons fresh-squeezed lemon juice
  • 2 Tablespoons miso
  • dash of honey
  • 2 Tablespoons water (more to taste)
  1. Cook the noodles according to instructions on package. Drain, rinse with cool water and set aside.
  2. In a large skillet, heat peanut oil until hot, then add onions. Sauté until translucent.
  3. Add mushrooms, peppers, and carrots to the pan. Cook for 5-10 more minutes. Add to cooked noodles.
  4. Mix all dressing ingredients in a small bowl until very smooth and pourable. Add more water for taste.  Pour over vegetables and noodles and toss to combine.

Yield: 2-4 servings noodles and about ½ cup dressing

*Some of you might have seen this post as Soba Noodles with Miso Tahini, but I changed it this morning when I realized that most of my posts from the past week didn’t have photos! This is the photo I have, but I had to change the name of the post to include udon noodles, which are pictured above*

Chinese Banquet Suggestions

Depending on the size of party, theme, your experience in cooking and difficulty of the dishes, here are a few suggestions:

Finger Food party

  1. Satay sticks with satay dipping sauce
  2. Vegetarian Spring rolls with carrots, vermicelli noodles, fungus, cabbage
  3. Prawn spring rolls
  4. Prawn toasts
  5. Curry puffs
  6. Steam dim sims (xiao mai)

Traditional banquet

  1. Satay chine sticks using either breast or thigh fillets
  2. Spring rolls
  3. Stir-fried egg noodles with shallots, seafood, bean sprouts, eggs.
  4. Stir-fried Mongolian Lamb
  5. Crispy skin chicken
  6. Roasted Peking duck
  7. Battered chicken with lemon sauce
  8. Battered or steam banana, Baileys ice cream with leechee or local fruits sprinkled with macadamia nuts or normal crushed peanuts
  9. Chinese green tea

Small lunch

  1. Salt and pepper seafood with Chinese pepper, shallots, and garlic
  2. Roast crispy pork skin with sweet chili sauce
  3. Stir-fried black bean beef with steam jasmine rice

The secret to Chinese cooking is patience and experience.

Iced Coffee

Over the past few months, our weekend morning coffee routine has slowly started to shift. While we are still devoted fans of foamy and super hot cafés au lait, on some mornings we started skipping them and making these iced coffees instead. While at first, I thought it was just a cause by the hot and humid weather I am not so sure anymore as the hot weather is definitely winding down and our iced coffee consumption seems to be picking up speed.

So I guess I should warn you, they are pretty addictive. On top of replacing our morning cafés au laits, they are also pretty quickly becoming one of my favorite mid-afternoon treats. At first, we made ridiculously big ones (in our beer steins, to give you an idea) but recently I have been making them in 500ml mason jars which seems to be the perfect size for me and is what I will stick to from now on. I do not like my coffees too sweet but if you do, adjust the sugar to your liking.

At first, we made ridiculously big ones (in our beer steins, to give you an idea) but recently I have been making them in 500ml mason jars which seems to be the perfect size for me and is what I will stick to from now on. I do not like my coffees too sweet but if you do, adjust the sugar to your liking.


  • 1 coffee (~500ml)
  • ½ cup espresso
  • about 1 cup milk
  • ice cubes
  • ½ tsp brown sugar

Recommended Gear:

Brew your espresso (we used the stovetop method) and let it cool for at least 10 minutes. Fill a mason 500ml jar (or a big mug) with ice cubes. Add the brown sugar, the espresso and the milk, mix well with a spoon.

Turkey Pops?

At our Thanksgiving dinner this year there will be kids. Seventeen kids to be exact. I wanted to make something fun to put on each kid’s plate. Then last night at around midnight it hit me… I could make a Bakerella Cake Pop shaped like a Turkey for each of the children.

Then I got to thinking about how skilled Bakerella is with her hand shaping and how I have never tried hand shaping a cake pop yet. Then I thought about how it might not work too well if I tried dipping the little turkey pops with their drumstick legs. Would they fall off? And let’s just say they did stay intact and actually looked good… could I then, somehow get a bone rammed into the end of each leg without ruining my entire turkey pop? Hmmmm…. then I had an epiphany.

I would simply sculpt each pop out of caramels. So I unwrapped a few, heated them up until they were barely warm and just pliable enough to shape. Then I shaped the caramel around the stick. I added the legs after I made the body and I wrapped them around tiny little Wilton bone sprinkles that I had from Halloween. Voila, and there you have it, folks. A solid caramel turkey pop, on a stick, complete with bones… ready to add a touch of humor and a bit of whimsy to our Thanksgiving table!