andiesenji

I have "more than one" bread machine - I have one of these that was in my office at work for three years - nothing like the aroma of baking bread on rainy days. I have also given at least two as gifts and they are tough little machines. Oster Expressbake I have had bread machines since the first Zojirushi appeared in a favorite gourmet shop back in the 80s. I still have it, but this one is just about as foolproof as an appliance can be. I can also tell you about a couple of "trick's you can do with this machine on the "expressbake" setting.

I am 100% in agreement with Peter. I remember the first time I saw one of the packages of cornmeal mush (prior to the "polenta" phase) in the dairy case next to the bacon and sausage patties. I was looking for very lean bacon to line a terrine and sorting through a bunch of packages, where I ordinarily would just grab and go. I remember standing there, package of bacon in my hand, probably with my jaw hanging open, looking at the "chub" package labeled "instant cornmeal mush" ready to fry, with a picture of 4 slices on a griddle with a plate with eggs in the background next to a bottle of syrup. Another shopped stopped and I pointed to the stuff and she laughed and agreed with me that it was ridiculous. "Who would buy something like that?" she asked and I had no answer. Obviously they are selling it, probably to people who don't think ahead. If I forget to prepare the grits and pour them into a loaf pan to chill the evening prior, I cook them in the morning and pour the batch into a sheet pan and use a long frosting spatula to smooth it out to about 1/2 inch thick, and place the pan on my marble pastry slab (heat sink) and turn a fan on so it will cool faster. Usually it is firm enough to cut in thirty to forty minutes.

You can also use granulated alum just put it into a container with holes in the top or in a little cloth bag with loose weave, like the re-usable cloth teabags. It works just fine. Lump alum is not as easy to find now because it was being used illegally in barber shops and nail shops to stop bleeding and one piece would be used on multiple customers. Not a good idea. I buy it at a local middle eastern market, but otherwise I haven't seen it in stores.

I agree. If an employee is pilfering tips, they often are skimming in other ways. Often patrons may pay at the cashier and leave extra for the server which the cashier will pocket. I have had cashiers try to tell me the check is for more than I knew it was, particularly when I am standing there with several people and we are carrying on a conversation. On one occasion last Christmas, the cashier announced the total was 58 plus some cents, and I pointed out that the total was 50 plus whatever - she apologized and said she mis-read the 0 as an 8. It's a good think I was paying attention. I asked for the check back and she sort of crinkled it as she pulled it out from under the clip that held a stack of them. I looked at it and said, quite loudly, unless you need reading glasses, there is no way anyone could mistake that zero for an eight. The total was printed in larger and bold type, perfectly clear. The manager apparently heard my raised voice and came to the cashier's station and asked what was the problem. I explained my suspicions, the cashier tried to explain her side but the manager told her to go and have a seat in his office. He apologized, took my money, gave me change and we left. My friends mentioned that the next few times they had meals there, that cashier/hostess was not working.

Try scrubbing it with a little oil and some coarse salt. Wipe it dry with paper towels and fill half way up the sides with dry salt and put over medium heat for about 8 minutes and allow it to cool completely. When people live in very humid areas, it is sometimes difficult to keep iron from rusting. If you can find some of the little packets of silica gel that is packaged with so many things nowadays, put some in a brown paper bag with the skillet or pan, secure it tightly at the handle. (Never store them in plastic bags)!!! You can also use lump alum which will absorb moisture - it the old days we used to make bags of "oiled-cloth" tablecloth material - and use lump alum, especially when we spent vacations on a houseboat - definately damp. I haven't seen the material for years, except in "vintage fabric" auctions and it is darned expensive now. One of my friends lives on a boat in a marina and made a bag to store her cast iron wok from a long coat she found in a thrift shop. She said it was made in Australia and had been weather-proofed. It's possible it is similar to the waxed muslin we used to make for kitchen use.

Just pour the hot, melted grease into a (melt-proof) container, then just wipe the interior out with paper towels. (under my sink, I keep a gallon-sized paint can that has a tight-fitting lid - you can buy empty paint cans at your local Home & Garden center - . I have it filled about half-way with kitty litter that soaks up the grease) You don't want to ever scrub the pan, but you can use a little dish soap on a sponge, after you have wiped it well with paper towels, then rinse well, dry and put it on the stove burner and heat it for a couple of minutes to make sure all the residual water has dried. let it cool and if at all possible hang it up where air can circulate around it. Do not "nest" other pans inside it.

I have several rice cookers. For almost a year I have been using the Zojirushi induction rice cooker and I love it. I cooked sticky rice in it (which I like to use for rice pudding) just last week. The setting are easy and it is programmable so it can be set to start when you wish, while you are at work or away from home. It is expensive but there are now less expensive brands on the market, just as what happened with the "fuzzy logic" rice cookers. I have been using rice cookers since they first appeared on the market in the US and I think they are my favorite appliance for giving value for the money. However, I cook a lot of rice, cereals, and use it as a steamer, I use it a minimum of three times a week, often more. Do look at the last link posted by prasantrin as the discussion is extensive and there is a lot of excellent advice. Take your time and shop around, check on ebay too because there are many vendors selling brand new appliances, often at steep discounts.

There have been several discussions regarding tipping, gratuity, etc. In my opinion, which is probably divergent from most people, I feel that the gratuity should be calculated and added to the total and a notice of this should be prominently displayed at the entrance and on every page of the menu. Because of the enormous increase in travel, many restaurants are seeing tourists from all over the world. In some of these countries, tipping is simply not done. Last year I had a visitor from the other side of the world. I took him to dinner and after we left the restaurant he handed me the cash I had left on the table and said "here, you forgot to pick up your change." I explained that I had left it for the server for her gratuity or tip and went back into the restaurant, had the hostess call our server up to the front desk and explained what had happened and gave her the cash. She thanked me and said she knew that it had to have been an oversight, as I go there often and I always tip generously. I also do not like to add a tip on to a charge for the meal. I make a point of having enough cash to cover the tip. The hostess said they have had a few tourists from that country and noticed that few ever left a tip. While driving home I explained why that was the custom here and he said he felt the restaurants, hotels, taxicabs, etc., ought to pay regular wages and not have people dependent on the good will of others. He also said that he didn't think it was fair for tourists who don't have a lot of money and have to carefully plan their trip expenses and then to have extra expenses that weren't in their budget. He said that it doesn't sound like a lot but when you keep adding the 15% here and 10% there and 20% somewhere else, it can mean people end up having to curtail some other activities that would have made their trip more enjoyable. By the way, there ARE some rude, nasty people who take a perverted delight in having a server jump through hoops and then leave a ridiculous tip. I watched this happen one evening at a busy "chain" steakhouse. The entire group was loud and obnoxious and I just happened to be looking when I saw the server deliver the check and hand it to the loudest and most obnoxious man and saw him slide a quarter under the edge of his plate. He stood and said that he would take care of the check while the others got themselves organized. I excused myself and walked back to the set up station and told the server and he walked over to the table, picked up the guys plate and held the quarter up and said something like, "Wow, some high-roller here, a twenty-five cent tip for two hours of hauling cargo for a bunch of pigs." The other people at the table pulled out their wallets and tossed several bills on the table and slunk out of the place. Later the server came over to our table and told me I was right, the guy who paid the bill did not add anything for the tip when he paid. Adding the gratiuity would make sure servers would not be stiffed for the tip.

I saw a fridge and a well-packed and well-organized freezer in one of the earliest posts.

I have been following it during the past few days but every time I started to post an answer, another of your posts with the great photos would pop up and I just had to read that one and study the pictures in detail. As far as I am concerned this is a true art form.

Doddie, your blog is just stupendous. Not only are you a writer, in my opinion you are now a photojournalist too. The photos of the local scenery are great but the food photos are simply wonderful. It is certainly understandable why everyone reading your blog has referred to sallivating, appetite, hunger, in just about every post. It even makes me wish I could visit Korea. I am just wondering what you will produce next.

Take it outside before you add the ammonia.

I have been using the Electrolux AEG, same as the Magic Mill DLX 2000 or "Assistant" as it has been sold here under several names. The same machine has been in production and had extensive use, particularly in the Scandinavian countries for many years. I first heard about it in the late 1970s from some friends visiting from Sweden. (Basenji breeders.) At the time I was swearing at a Hobart KA that was straining through a batch of cookie dough. It does work differently than the mixers most people have been using and it does have a bit of a learning curve. However, I have yet to have any problems with it and I particularly love the timer. Being able to set the timer and move along to another task is a great boon for me, knowing it will finish kneading at the proper time. In my opinion, it works dough almost the same as hand kneading. Several people I know have upgraded to this machine and I don't know of any who are unhappy with it. One uses it for working herbs and spices into small batches of goat and ewe cheese as the roller/scraper combo does what she used to do by hand. In fact, she has bought at least one additional machine and was talking about buying another when we last spoke. (She retired a KA because she noticed something from the motor was dripping into one batch of cheese, possibly oil or grease.) I can't say enough about Pleasant Hill Grain. I have purchase several appliances, including a grain mill, dehydrators, knife sharpeners, a bread machine and canning supplies for myself and gifts for others. I have never found better customer service anywhere. I personally have not used the meat grinder as I have a large dedicated food grinder but if I had to reduce my appliance collection due to space constraints, I wouldn't hesitate to get the necessary attachments.

I'm sorry, I put two links into the post but apparently only one got through. Here is the one that was ommitted or dropped. Technical aspects of vanilla extraction.

For a technical explanation of the chemical processes and the most efficient way to extract the greatest flavor from vanilla beans, you might want to read this article - the second page explains the process. I use 4 to 8 beans, depending on size for a 16 oz (1 pint) jar. The fat, fresh and very pliable (softer) beans take less time to extract the flavor. I split the beans lengthwise, chop them into 1/2 to 1 inch pieces and mash them a bit in a glass mortar (which can be easily rinsed to get all the bits). I use jars that have the wire spring locks and rubber gaskets so they can be tightly sealed. I start the process with just enough EverClear to cover the chopped beans, because I have found that the higher the alcohol content, the more flavor is extracted in the first phase of the process. After a week I fill the jar to the top with brandy, light rum or good vodka - occasionally I do use bourbon, usually Wild Turkey. Every few days I shake the jar and store it inverted (you have to make sure it is well sealed) to keep oxygen out of the jar. You can draw off some of the liquid and begin using it after a month but it is better after 4 months, at which time you can draw off a couple of ounces and store in a dark brown or opaque bottle, top up the jar and put it back, making sure it is well sealed. It is also possible to extract vanilla flavor with glycerine - for non-alcoholic flavoring, but it is a bit more challenging and complicated - it requires several sessions of alternating heating and cooling and if one is determined to get the ultimate result, distillation. This doesn't require exceptionally expensive equipment, simple laboratory equipment works just fine. Distillation apparatus. I use these for distilling herbal and spice extracts.

I sent one of these to my daughter, actually for my grandchildren to use as they all love tea latte, last fall. They use it almost every day and love it. Because of the the spigot, it doesn't have to be lifted to dispense the hot liquids, so is safe for kids to use. I have one of the FrothN Sauce appliance, which I love, but I wouldn't give it to someone with children because the stuff does get very hot and it has to be poured. I use it all the time - it is of course, more expensive than the other machine. Froth N Sauce

I ordered a 10-pack of the stuff from ABC Wholesale via Amazon. I also printed up several of the P&G product pages describing the stuff and so far have delivered them in person to Albertson's and Stater Brothers. One of my neighbors went with me and she too gave the people in customer service her opinion that the foam stuff does not work as well as the spray.

I am bumping this topic up to report that all of a sudden Dawn Power Dissolver has disappeared from supermarket shelves, at least in my area. I have been to Ralphs, Albertson's, Stater Brothers, Von's and Smart & Final. They have plenty of the new foam stuff, even in different "flavors" but this stuff is not a substitute for the spray, it doesn't get into tight crevices easily. I have written to Proctor & Gamble and complained and if anyone else likes this product and wants to continue using it, you can also send them an email. P&G link I get really annoyed with companies that suck one in, convince them to use a product because it is so great, then, when one does get used to it and depends on it, DISCONTINUES IT! I bought the foam stuff, it doesn't work as well, the foam dries up too rapidly when applied to thich greasy stuff and one has to keep applying it. I did some blasted chicken on a full size sheet pan - I didn't want to go outside to use the Carbon-Off because it was below freezing, so I tried to use the foam stuff. It took most of a bottle and in my opinion is a waste of money. They dumped a superior product for an inferior one which is, of course, more expensive. Rats!

Check out the instruction here: Homemade butter. Good advice and they give instructions for using a food processor.

A more recent inland sea was in the Great Basin, (between the Rockies and the Sierras) which has been a salt sea off and on for millions of years but most recently during and after the last Great Ice Age, 40,000 years ago. During that period this sea extended all the way up to Wyoming but gradually subsided until it was Lake Bonneville of which The Great Salt Lake is just a fractional remainder. The salt mined in Utah has a lot of minerals in it and is sort of pinkish in color. I like it. Did you know there were salt mines in southern Illinois?

I learned the hard way that I am allergic to stevia. Not one of the refined product but the dried leaf (which at the time was the only way it was sold) which I put in my teapot with loose tea. So try a little at first before you jump in completely. I learned after my experience with hives and itching and swollen eyes, that people who have allergies to plants like honeysuckle and jasmine, also may be allergic to stevia.

I use agave nectar in baked goods, breads, both yeast (yeast seems to really like it because I had great results with cinnamon rolls) and quickbreads, scones, etc., fruit pies, bread pudding, egg custard - the only thing which was iffy, not sure if it was the agave, was lemon curd. The batch I made with agave did not set up as firmly as usual. As I mentioned above, I use it in dressing, marinades and have excellent results using it in fruit syrups and it was especially good in a toasted pecan syrup. I have also used it very successfully in ice cream, gelato and ices.

Steven, Look at the selection that is available at Fantes.com If you can get away from the "hand-held" type there are other solutions . Scroll down and you will see a round "box" grater with two sizes and it is 7" in diameter and is fine unless you are grating large amounts of cheese. It works with very hard cheese and semi-hard cheese. I have a similar one that my housekeeper likes to use. I don't like them because I am always hitting my knuckles. In my opinion, a better solution, for moderate amounts, is the one that has a vacuum base and although the housing is plastic, it is quite sturdy. I gave one to a friend last year to take on a trailer camping trip. They also needed something their kids could use safely and this one has a pusher. They planned on cooking on a charcoal grill, pizza, quesadillas, burritos, etc., and would be grating both hard cheeses and softer cheeses such as cheddar and jack. They told me it goes through a chunk of cheese rapidly, even a very hard romano that "someone" had forgotten to wrap securely. I am not fond of the hand-held plastic graters they use, or at least used to use, at the Olive Garden near me. The server was grating cheese onto the dish of the person sitting next to me when the thing came apart and most of it dropping into the dish, spattering me with red sauce - I was wearing a pale blue cashmere sweater and was not a happy camper.

Seas that are realy old and no longer flow. ← So how many million years ago was there a sea where southern Kansas is now? ← Sixty million years ago during the Paleocene Epoch a great inland sea occupied most of the Great Plains area from the Gulf of Mexico to North Dakota. There is a area near Bismark where the ancient shoreline can be determined by petrified wood from ancient trees that were innundated after they matured because there is evidence the trees were attacked by shipworms that lived in salty, not fresh water.

Wear protective gloves!