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Comparison Post: Different types of Water Dispensers

If you are looking for a water cooler for yourself, then it is important that you know about the different types of water coolers and each of their pros and cons to make the right decision. While there are several types of water dispensers available in the market, the three most commonly used water dispensers are the Top Loading water dispenser, Point of use water dispenser and Bottom Loading water dispenser.

In this article, we would explain in detail the difference between these three types of water dispensers and will compare them with different features and functions.

1. In terms of Water Quality

A Top Loading water dispenser uses a water jug to supply the water to the dispenser and many top loading water dispensers have an intricate filtration system which ensures that the water dispensed is fresh and clean.

Water Cooler

Many top loading water dispenser companies use carbon filters to remove the metals and pesticides, UV light to destroy germs and microbes and perform ozonation to kill off any type of germs. A lot of companies also remove the residual chlorine from the water making it fit for drinking purpose. Reading a lot of water dispenser reviews is one of the best ways to ensure that you pick the right one!

A Point Of Use water dispenser uses the tap water as its water source which makes it less pure than the other water dispensers. A lot of companies include a proper filtration system to get rid of the dirt, chlorine, germs, metals, and so on. However, a lot of companies also include just a basic filter system which is not enough to clean the water.

A Bottom Loading water dispenser is similar to a Top Loading dispenser and includes a stainless steel tank which helps in keeping the water cool without providing a plastic taste to it.

2. In terms of Set-Up

A Top Loading water dispenser is easy to install and isn’t too heavy so 1 or 2 people can easily carry it around. You just need enough space to place it and an electrical outlet nearby so that they can be turned on.

The Point Of Use water dispenser requires the help of a plumber for setting it up as he will need to identify your household pipeline and then set up your dispenser with it. It doesn’t take a lot of time but you cannot move your dispenser without calling another plumber to disconnect the pipes and setting it up again.

Again, a Bottom Loading dispenser is weightless and only has an added water pump to draw the water into the tank. They are easy to set up and have a compact design due to which they don’t require a lot of space as a Top Loading dispenser.

3. In terms of Re-Filling

Top Loading and Bottom Loading water dispensers need to be refilled after every few days and you need to replace the water bottle for these dispensers.

While it is easy to refill the Bottom Loading water dispenser as you just need to place the new bottle beneath the dispenser and connect it, it is not so simple in the case of a Top Loading water dispenser. If done incorrectly, you could end up hurting your back by refilling a Top Loading water dispenser.

A Point Of Use doesn’t require any refilling as it is directly connected to the pipeline which makes it quite convenient to use.

Barbecue Steak – What Recipe Should You Use When Planning To Have Steak On Your Barbecue?

Last time I talked about chicken on your barbecue, but another meat that a lot of people enjoy when they have a barbecue is steak. There are a lot of recipes you could try or you could keep it simple and just marinate the steak before putting it on your grill.

If you look around in cookbooks or on the internet you will, without a doubt, find a lot of recipes you could make, but how would you know that they are tasty and that you and your guests will enjoy the steak. Well, I will give you my one-time favorite barbecue steak recipe. I served it a couple of times for my guests, and they always enjoyed it.

Bourbon Steak

When you buy your steak, always try to get a tender piece of meat. That way the meat will have a lot of taste after being grilled and it will almost melt in your mouth. If you have a favorite kind of steak you could choose to have that one, it will go with almost any type of steak you like. Please, when you have children attending the party, make another marinate for their steaks, as we will use alcohol for this recipe.

Bourbon Steak


  • 1 – ½ pounds steak
  • 1 teaspoon sugar
  • ¼ cup bourbon
  • 2 tablespoons soy sauce
  • 2 tablespoons water
  • 1 garlic clove, crushed
  • 1 cup Apple Wood Chips

Take all the ingredients (except chips) and mix them together. Place them in a ziplock bag with the steaks and marinate overnight (or at least 4 hours). Take the Wood Chips and soak them in water for 30 minutes. Right before you start grilling add the chips to the hot coals. Put the steaks on the grill and grill them to the desired doneness.

The Chocolatier’s Guide to Baking

As is true with most baking ingredients, chocolate also comes in various types and different chocolate type can be used for a different baking purpose. Your baked dish can turn out even better if the correct chocolate is used for flavor and decoration.

Want to know which chocolate is suitable for which purpose? Then, check out our list of baking chocolates and their uses:

1. Unsweetened Chocolate

One of the most commonly used chocolate types is the unsweetened chocolate which is used for the baking purpose and doesn’t contain any sugar in it. You can store his chocolate safely for 3 years if you keep it in a cool, dark and dry place!

2. Dark chocolate

There are two types of dark chocolates available: semisweet chocolate and bittersweet chocolate.

Dark Chocolate

You will find that you can use both of these dark chocolates interchangeably even though bittersweet chocolate is slightly less sweet than the semisweet chocolate. You can keep this chocolate safe by storing it in a place away from sunlight and dampness and the chocolate will be good to use for 3 years.

If you see any discoloration on the surface of the chocolate, don’t worry because the chocolate is still edible and has only lost the color due to improper storage.

3. Milk Chocolate

This is a type of dark chocolate which contains 12 percent of milk solids added to it. The milk particles make this chocolate mellower and creamier but also decreases its shelf life. You can store this chocolate safe for 4-6 months if stored in the dark and dry area. You can use this chocolate to make French Desserts.

4. White Chocolate

Although this is not categorized as a chocolate because it does not contain chocolate liquor but it does have cocoa butter along with sugar, vanilla, and lecithin. You can keep this chocolate safe for 4-6 months if kept away from moisture.

5. Chocolate Chips

This type of chocolate contains less amount of cocoa butter which is why they are able to retain their shape when being baked.

Chocolate Chips

You can use this type of chocolates in recipes where you want chocolate chips to stay as they, like chocolate chip cookies or chocolate chip cakes.make sure that you tightly wrap this chocolate and then store it.

6. Unsweetened Cocoa Powder

A lot of recipes call out for unsweetened Cocoa powder which provides a deep chocolate flavor to a baked good. A cocoa powder is made when the cocoa butter is removed from the chocolate liquor. It also comes in a Dutch-process form which acts as a mellower and is used not quite frequently. You can store this type of chocolate for up to 2 years in an airtight container.

7. Ground Chocolate

This type of chocolate is a blend of cocoa, chocolate, vanilla, and sugar and is used a few times in the recipe. It provides a sweet taste to your baked dish and should not be confused with the cocoa powder.

Did you find the different types of chocolates interesting? Why don’t you try these chocolates in your baking recipes now and see the difference for yourself?

What to Look for When Buying Your Next Coffee Maker?

There are so many aspects taken into consideration when deciding the parts of a coffee setup, it’s overwhelming! There is no one way to brew coffee; the art of coffee making varies from person to person. However, there are universally accepted rules followed by amateurs and professionals alike. Coffee lovers around the globe have invented new and improved methods of brewing. One such interesting variant is a Japanese technique that uses cones and dippers.


The shape of the machine is a major determining factor in the taste and quality of coffee brewed. For instance, a conical shape increases the flow of water while a wedge-shaped one curbs the flow. This affects the flavor as well. Coffee prepared by a conically shaped machine will offer more extraction and hence better taste than that of a Wedge.

Also, flat bottoms slow down the brewing process, you can control the flow of coffee through the filter while pointed bottoms have to be scrutinized closely as the liquid passes through faster. A pointed bottom yields a crisper and heavily flavored coffee. Both types have their pros and cons; you just have to learn to adjust accordingly. For example, one has to be more cautious using pointy bottom machines as the liquid passes faster, unlike wedges where the flow of water can be controlled easily

The best coffee brewing method

There are about six conventionally used coffee brewing methods that range from the Japanese ritualistic brewing to the modern electronic coffee machines. Each method has used a set brand of tools and products and it’s surprising how the same coffee beans taste so differently when brewed in different coffee machines and methods. Let us see what the best technique is!

The most flavourful

Wave was proven to brew the most flavourful coffee with its pour over technique and wedges that allow more extraction, hence a more interesting mix of flavors. Also, the wavy filters are of better quality and can enhance the filtering tenfold. But this 2013’s Brewer Cup Champion product might be a bit hard on the pocket. The usability, compactness and time-saving design of the product make it an instant favorite for both home use and cafes. Keurig’s K55 Coffee maker is known for being good at flavored coffee.

What comes next?

Closely following Wave is Bee House, with its affordable price range and consistent output. The cone filters and wedges allow a controlled flow of liquid through the filter, although sometimes the coffee might be a bit too strong for taste. The weak plastic framework and insulators help in regulating the temperature. Also, the product is more compatible with a manual dipper than an automatic one.

The most user-friendly

The Clever is an ideal choice for users who want a simple and effective single serve coffee maker. It doesn’t require any kettle, thereby cutting on cost. But the coffee brewed using the Clever can be very light, somewhat bordering on bland. The cheap and functional design, easy operation and quickness are more averages than extraordinary.

Farmer’s Market Salad

Mesclun, blood orange, sweet onion and fresh fennel salad.

We only use sweet onions for our salads, then soak them in ice cold water to take off any bitter edge.

A quick recipe for heirloom tomato salad:  you don’t even have to make a vinaigrette. Slice or chop tomatoes, season with coarse salt and a little bit of freshly ground black pepper. Place in the refrigerator for 30 minutes or so until the tomatoes release some of their delicious natural juices. Remove from refrigerator, drizzle with good extra virgin olive oil and enjoy with crusty bread. A little burrata is a nice addition.


We like baby green salads, but sometimes feel that they are a bit bland. We like to add radicchio and frisée to mixed salads for color and textural contrast. These sturdier lettuces also have a mild bitterness to them that has a palate cleansing effect. We dressed this salad with aged balsamic vinegar and Spanish Arbequina olive oil.


Chef’s tip: soak very thinly sliced radishes, carrots or fennel in ice cold water to make them even more crunchy. This is a carrot, fennel, sweet onion and pine nut salad we made for a recent wedding shower we catered.

Fresh Desserts

Yesterday, we used fresh Incan golden berries, strawberries, raspberries, and blueberries for our farmers’ market inspired cream puffs.

Our strudels are made from hand-stretched dough and filled with in-season fruits. Look closely, our dough is indeed thin enough to see through. We don’t like gloppy, gummy fillings, so we don’t use any fillers or additives. We want the flavor of the naturally ripe fruit to shine.


Our customers describe our almond baklava as “everything you love about baklava without everything you hate about it”. In other words, our almond baklava is crispy with the flavor of good almonds. We don’t drench our baklava with cloying syrups or honey. We make fresh citrus sauces.


Open Faced Sandwich on French Bruschetta


Depending on the topping and the amount of it, tartines are either open-faced sandwiches or over-sized French versions of bruschetta.

We made two different lunch tartines today. Egg salad tartine with Farmers’ market eggs and radicchio from Living Lettuce Farms and a tomato and Boursin tartine with Japanese Momotaro tomatoes and cucumbers from Yasutomi Farms.


A short list of our tartines:

Boursin, radish, chives

Prosciutto, herbed ricotta, avocado, crisp pear

Asparagus, smoked salmon, crème fraîche

Wild mushroom ragu, gruyere, fried shallots

Tartine Provençale: green olive tapenade, olive oil poached tuna, Spanish anchovies (Boquerones)

Burrata, fennel, cucumbers, sweet peppers

Shrimp, broccoli rabe, romesco sauce

Ramp pesto, baby spinach, goat cheese, Parmigiano Reggiano, walnuts

Wild honey ricotta, fresh figs, Marcona almonds

Goat cheese, fresh figs, aged balsamic, hazelnuts

Cafe Livre will open on November 1st

Why Café Livre? We have a chef’s reference library in our small room and are in the process of acquiring high-quality vintage and collectible cookbooks from various sources for a small bookstore.


Eat. Good. Clean. Food. started off as a website to showcase all the types of cuisines and dishes that Chef Zadi prepares. It was never intended to be the permanent name of a cafe or restaurant.

Two days after this website went live, Susan Park and Chef Zadi met a building owner in Culver City who had a space that was a little bit French and a little North African looking.

Approximately 14 years ago, a previous tenant remodeled the front for a French takeaway and the owner of the building had installed a vaguely Moorish looking door.  It felt like destiny. That’s our story and we’re sticking with it.

A lease agreement was signed on August 7th, 2011. The opening was delayed for various reasons, hence the awkward temporary name of “Eat. Good. Clean. Food.” for a cafe. Now it’s our motto, an imperative to eat simple, made from scratch dishes.

Read more about us in the LA WEEKLY and Grub Street. Look for upcoming stories in Zagat, LA MAG, NBC FEAST, and so on.

We’ll also have a lot of dips, spreads, sauces and salads that aren’t listed on the menu and freshly baked baguettes.

Farmer’s Market Cooking

This is a variation of a recipe originally published in Chef Zadi’s Test Kitchen column for The LA WEEKLY using morels.

While we love morels, they can be on the expensive side. We suggest just about any meaty textured mushroom as a substitute. Chanterelles or even shitake mushrooms would work well in this dish. However, don’t use portobellos as the dark gills will discolor the cream sauce.


Pasta with Mushrooms in light cream sauce:

1 pound dried tagliatelle pasta, slightly undercooked, rinsed and drained well

For the sautéed mushrooms:

  • 1 tablespoon butter
  • 1 small shallot, finely diced
  • 1 lb mushrooms cleaned, sliced
  • Salt and pepper, to taste

1. Heat butter in a large sauté pan over medium-high heat, add shallots, season with salt and pepper, saute for 2-3 minutes, add mushrooms, season with salt and pepper, and cook for 3-5 minutes or until tender.

For the sauce:

  • 1 tablespoon olive oil
  • 1 medium shallot, finely diced
  • 1 cup wine
  • 2 tablespoons crème fraîche
  • Salt and pepper, to taste

1. Heat olive oil a large saute pan over medium-high heat, add shallots, season with salt and pepper, saute for 2-3 minutes, add wine, and cook until wine has reduced by half, add crème fraîche, stir, add more salt and pepper if desired, and heat through.

2. Add cooked pasta to the sauce, toss to coat evenly with sauce, cook for about 2 minutes to heat through and finish cooking the pasta. Taste, add more salt and pepper if desired. Transfer to a serving platter and top with hot sautéed morels.

Tri-colored cauliflower, broccoli, baby asparagus, chanterelles, and veal sausage. We use this gorgeous melange for frittatas, tartines, or bruschetta.

Veal, chanterelles, figs, and Armagnac filling for our Pastilla.

We also make our pastilla with Spinach, creamy and mild French feta, ramps, and dill.

Aguas Frescas from Luscious Ripe Fruits

Aguas Frescas are an excellent way to use slightly over-ripe fruit.


Aprium Agua Fresca
Note: Apriums are an apricot-plum hybrid.

  • 2 cups apriums, peeled with stones removed
  • 4 cups water
  • Juice of 1 small lime
  • Sugar to taste
  • Whole mint leaves for garnish

1. Add apriums, lime juice and water to a food processor or blender, puree until smooth. Add more water if the mixture is too thick and sugar to taste.

Mint Tea Sharbat

Notes: Sharbats often start with a simple syrup base of sugar dissolved in hot water and stirred until syrupy in consistency.

  • Matcha green tea powder
  • Mint leaves, crushed
  • Granulated sugar
  • A pinch of ground cardamom (optional)
  • Hot water

1. Prepare matcha tea according to package instructions, add more or less matcha to taste. Add cardamon at this point, if desired.

2. Dissolve 1 tablespoon of sugar per serving in an equal amount of hot water. Stir until the sugar is completely dissolved and the mixture has a syrupy consistency.

3. Stir in crushed mint, add simple syrup to taste. Chill in refrigerator for at least a couple of hours, add ice cubes before service. Garnish with whole mint leaves if desired.