Yeah, I have so many LED bulbs that are rated at "10+ years". I put all of the lights in my apartment 5 years ago. I'd say the failure rate is 10-20% at this point. The particularly painful one is the downlights under my kitchen cabinets. They require removing the entire probably 30 kg board that I have them mounted in, which requires clamping things up and undoing 6 heavy duty screws, and the whole process of changing one takes about an hour. 2 of the 5 have failed in 5 years. I'm very picky about lighting (only get LEDs with CRI 95+), so I usually am buying the expensive ones.
Like for most consumer products today, the problem is that when buying LED bulbs you do not know their real quality.
LED bulbs can be designed to live almost forever, but many of them are not designed so, for savings in cost, but the selling price may be poorly correlated with the manufacturing cost.
I have about two dozens Philips LED bulbs (4000 K color temperature and equivalent with old 100 W incandescent bulbs, i.e. 1500 lumen) of the kind that fits in legacy Edison sockets for incandescent bulbs. They were bought more than 15 years ago and all continue to work perfectly fine. I did not have to replace any of them.
Nonetheless, if I would buy today new LED bulbs, even of the same brand, I think that the chances are slim that they will be equally reliable.
In the past, you could rely on the brand of a product to inform you about the expected quality, but today buying any product with a certain brand provides no guarantee that the quality will be the same as for an apparently identical product bought one year earlier.
Optimistic anecdote: My experience with LED bulbs bought at my town's "generally decent quality" hardware store has been rather lackluster. So last week, I instead shopped at my town's "when it has to be good" hardware store. For LED bulbs, they stocked very little except Philips.
Same here. We have had outdoor hanging string lights for ~10 years with nice incandescent bulbs that occasionally burn out. I thought I would join the 21st century and started replacing the burned out ones with LED versions. Big mistake. In about 3 years, half of the new LED ones have already failed. Managed to find a new pack of the incandescent ones and so far so good.
Indeed. I've lived in Germany for 25 years, and I had to Google where it is. If 10% of the local town came to visit every year, that'd still only produce 8 visitors per day. The numbers just don't make sense.
Agreed. I'm an avid cook. Sous vide circulators are cheap now, and so are meat thermometers. Doing a steak well is one of the easiest cooking tasks, to the extent that I won't bother paying top dollar in a restaurant because it's so easy to do restaurant quality at home. I could teach someone to cook a restaurant quality steak in a couple hours and a few practice runs.
I've made steak probably 100 times in the past decade (sometimes with a sous vide) and I don't think I've ever made one I would say is great. Certainly not as good as what I can get at a good restaurant.
I think what my home steaks are really missing is the crust from salamander broiler. I don't have anything at home that can exceed 1000 F / 550 C.
There's so much written about how to cook a steak well, and I've tried a lot of exotic techniques (I have gas and charcoal grills, tried cooking straight on a chimney starter, have gas torches inside and outside). Most of what really matters is that it's dry, the pan is heavy and hot, you use enough oil to get good heat transfer.
If you get those parts right (and control the inside temp via sous vide or reverse sear) most of the other stuff is pretty marginal in how much it helps. Even all of the extra herbs, and butter basting and everything -- relatively insignificant compared to just getting the salt-level right.
There's really not much to it? Stick it in a low oven and bring it just under temp, then finish it in a ripping pan. If the results you're getting from that aren't restaurant-caliber, it's probably the meat you're buying. You definitely do not need 550C to put an excellent crust on a steak!
Salamander broiler would be incredible to have at home. We get decent results from using a cast iron pan thats as hot as we can get it. At most we can sear 2 steaks as it tends to cool off pretty quick even under high heat. Got any better alternatives that a home cook could use?
Are you just heating the bare cast iron to crazy hot temperatures and then putting the steak in?
I've thought about trying that, but I'd need to first strip the seasoning off the pan to avoid all kinds of nasty flavors. The second pan makes sense...
Reverse sear over sous vide -- moisture is the enemy of crust.
Cheap knock off a Big Green Egg with hardwood charcoal can get to 650°F or so pretty quick, and does an amazing job of finishing up after a reverse sear.
As noted in an earlier comment of mine, I have one (actually made for burning weeds) connected to my gas grill tank, and a fancy Japanese one inside. They're honestly pretty rinky-dink. What they are good at is transferring heat just to the crust. But they only do a small patch at a time, and you have to hover for far longer than you'd think. Like, you do a little patch, leave the torch there for 30 seconds, move on. They just don't pump enough energy into the crust fast enough for them to be a general solution. I use them for touching things up, or crisping up a bit.
I feel like I am better off with cast iron or stainless steel compared to slightly bigger torch. Stainless steel allowing some deglazing for sauce. Torch is still too small area and burns more so sears.
