maurdel
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Posts posted by maurdel
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How about this idea: Keep the Thermidors, use one for storage and the other as a warming/dough rising oven. Install a new double oven cabinet in the space where the fridge is now (since you don't like that location anyway, it looks pretty tight for a new fridge anyway) and figure out another site for a big refrigerator.
That's a fantastic kitchen! What a huge number of cabinets. Congrats.
I am going to edit this idea after looking at your pics again. Replace the thermidors and the cabinets above and below with a refrigerator nook. It looks plenty big enough and much closer to the sink. Then, as I suggested above, have new double ovens installed where the old fridge is.
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How about this idea: Keep the Thermidors, use one for storage and the other as a warming/dough rising oven. Install a new double oven cabinet in the space where the fridge is now (since you don't like that location anyway, it looks pretty tight for a new fridge anyway) and figure out another site for a big refrigerator.
That's a fantastic kitchen! What a huge number of cabinets. Congrats.
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I believe you can tell by the recycling number which should be on the bottom of all plastics, in the triangle of arrows. It is my understanding that 1 & 2 are food safe. Number 7 is definitely not.
The following link has a good explanation of the codes:
http://ecovillagegreen.com/2009/04/what-do-the-plastic-recycling-numbers-mean/
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I'm not sure if this would fit into your idea of french garniture but it seemed an interesting way to handle the sidedish trouble.
I was reading a food blogger the other day who has found a new vegie solution of his own. It involves keeping a vegie broth at hand (in his case a corn broth) and mixing a melange of vegies into it and serving the star of the meal on top.
alforno blog"]alforno blog
hope that link works
maybe this one: alforno blog
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I stopped into my local facny pants super market (Central Market in Plano, TX) on my way home from work last Wednesday (December 23rd). In the produce section, I saw fresh, in the husk corn. I thought that was strange. I didn't note where it came from. I guess it wasn't unique to me! Fat Guy saw the same thing.
I was shopping in my Fresh Market in Little Rock about 2 weeks ago and they were selling "Fresh Corn from Florida"
It was pretty fresh, pretty sweet bi-color. Does Florida have a winter crop???? Nice to have had it.
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I just watched Cook's Country on PBS and they did a whisk evaluation and rated this whisk tops along with the more expensive Rosle whisk.
They seem to like OXO over at that test kitchen. Oxo sponsors lots of PBS cooking shows. Often times though, I'll give them credit, it is not the favorite choice.
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I refuse to buy any OXO.
I bought two vegie peelers, both broke in a very short time. Got no response when I tried to contact OXO. Now have acquired 2 or 3 other brands that work great AND have lasted quite a long time (a couple of them were also less expensive).
I had something else........ can't even remember, Oh, a type of spatula. Threw it away.
I do remember all these things leaking water after washing, as someone else mentioned.
Now I make a point to tell others to avoid OXO because they are everywhere and it seems like other choices are becoming rare.
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... I did a comparison between the surfactant method and the boiling water method, and the results were pretty spectacular.....
How did you measure the effectiveness of your methods?
I do my fruit cleaning with almost blind faith that I am having some impact.
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We use filtered tap water for most cooking, coffee, tea ... even washing produce.
I use spring bottled water for bread baking, starters.
Though filtering removes the harmful chlorine, it apparently also removes many beneficial minerals which the yeast likes. Hopefully my choice of spring water has all the right minerals. Bread seems happy.
Many restaurants do use filtered water. I guess you'll just have to ask each one.
Also, filters will vary in quality of output.
I was visiting a local hospital a couple of weeks ago; I was told the water was filtered, it tasted terrible. I could smell it before it hit my lips. Our city tap water is notoriously good. I wonder what kind of filter they could be using that would make the water worse than untreated tap?
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Can anyone say if a break like this could result from improper handling while sharpening the knife?
Could the metal become stressed during the sharpening procedure?
Just wondering if there is something else to be worried about when I hand the knives over for sharpening.
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I once had a blade break off a Henckels Four Star steak knife... I wrote to Henckels' US office, who asked me to send it to them for examination (I did) and immediately dispatched a replacement. I would expect Wusthof to respond the same way.
The very same thing happened to me about 3 years ago. The blade of my favorite Henckels paring knife snapped. I wrote to Henckels online. Apparently reaching Germany. They offered me the US email and an address to send in the broken knife. They also wrote Henckels USA a note to do an exchange when I send in my broken knife. They said they would like to see the break to see if there was a defect, for their own edification. Very nice, and pretty quick as I remember. I am so happy to have that knife back. It truly was my favorite.
...now if I could only find someone I could trust with sharpening.
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Very recently, I heard that common white vinegar is effective in removing the waxy coatings put on fruit and vegies.
When I don't do the boiling water dunk & wipe, I will soak fruit in water with some white vinegar, then wipe well.
I have no way of measuring real effect, but I do it with good intention and can only hope it is cleaner than when I started.
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Sometimes I think it may have to do with the "eating conditions". If it is stand-up eating, some people don't like to get too involved with the food, therefore a cookie is chosen because it's easier to eat than a whole slice of pie. If there is a lot of mingling, someone might not want to eat garlicky, spicy stuff. Or perhaps something is too messy, lot's of sauce and they are wearing special clothes, so they don't want to risk drips.
These may sound a bit silly but it may well depend on the situation, and what folks might feel more comfortable eating in certain social situation.
But I do agree, you have to know your "audience". They may have different ideas of what constitutes good party food.
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Though I have not been participating in this challenge, I have in fact done a week or 2 several times in the past on my own and it barely made a dent.
I've enjoyed checking in on all of you and from what i've seen I'm now worried I don't keep enough on hand
What I will be curious to see, and I hope it becomes the continuation of this exercise, is what folks will decide to buy first major shopping trip,
and which particular items would all of you stock up on again. Also, would there be any new items you will add to your regular pantry.
Thanks for the good read.
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I place about 300g of sugar and just a bit of water in a heavy saucepan (that has a cover with it) and cook it to soft ball, I then toss in about 1/3 cup unpopped popcorn kernels and stir them around. They will suddenly start blossoming just at the caramel stage. At this point for your own self protection you will want to put the top on and start madly shaking the pan around. When it stops making popping noises you open up, stir the corn around a minute or two to deepen the caramel color and pour our onto a sheet pan.
I just tried my own version of this method - thinking it might work, but I had no recipe.... just an idea that it might......... anyhow, I made a caramel with some butter ...... most of my kernels did not pop. Some did and then it started to burn and the corn seemed to drown a bit in it. Perhaps the addition of butter changes things.
It was just an experiment, trying to save a step. I believe I'm going back to the separate caramel poured over popped corn.
chefette, did you then bake the coated corn?
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I just thought it was topical- I have no political agenda at all, but I did read that Ralph Nader is sending out his mom's hummus recipe for a donation (note that he mentions she used 3 lemons):
".............my mother Rose was born in Lebanon.
And she made perhaps the best hummus I've ever had.
And I've had a lot of hummus.
Hummus is nutritious.
And delicious.
It makes you stronger and healthier.
So, Bloomberg's report on the Lebanese claim to hummus got me to thinking about an idea that would help us raise funds to push our substantive agenda onto the front burner of American politics.
Here it is:
If you donate to Nader/Gonazlez by midnight tonight an amount that has the number three in it (three being the number of lemons in my mom's hummus recipe), we'll e-mail to you Rose Nader's hummus recipe tomorrow."
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I remember that she told me then it was a typicall Lebanese hummus recipe from Lebanon. I'm would love to find this taste back. All I remember is that the flavors of the chickpeas were dominant. I tried many times to do it myself with different quantities of tahini or garlic but never was able to get it the way I ate it.
Would love to have a typicall Lebanese Hummus recipe.
thanks
Mike
Mike, you should consider trying different brands of tahini. I find it makes quite a difference.
Also Lebanese friends of mine use quite a lot of lemon/lime juice. More than one might think.
Just thought I'd throw out a couple more factors to test out. Happy testing.
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So far, I'm not super happy with my lodge. The enamel seems far more sticky that Le Creuset and there's a tendancy for food to get stuck on there and burn.
- I got the Lodge as well. I like it just fine, but I have found I need to keep the heat much lower than I usually feel right about,
or as you said many times foods start to burn.
I know this type of cookware is efficient and likes low heat so I don't know if the lodge needs extra low or it is just characteristic of this type of pot.
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andiesenji- I have seen this one at my favorite appliance store. May I ask how long you have had it?
I always feared I would end up like baroness and it would break down before a year is up.
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I too live in the South and have been considering this option.
I cannot believe with all the high fallutin refrigerators that are out there, they do not have a compartment that is programmable to keep fruit and vegies, etc....
I believe I have seen online a Japanese refrigerator (it may have been Toshiba) which has several compartments (a couple of extra drawers, between top and bottom sxns) which can be changed to various settings.
I also am astounded that the manufacturers of these wine fridges are not catering to these other users/uses.
Wouldn't it be great to have a half height fridge with baskets just for fruit & vegies & such. I even have to succumb and refrigerate some nice loaves of breads if they hang around more than a day.
I'm sure these new temp controlled fridges for cooks are just around the corner.... wait a year or two and they may finally figure it out.
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I was just looking for gelatin subs. I've read that agar-agar is to be used in equal amts. as substitution for gelatin powder. Haven't read about carageenan yet.
What will you be using it for?
Have you heard it is a good sub?
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I love soba but I've actually never tried soba in a cold salad. I know it's popular in some parts of the world but I'm used to eating soba Japanese style and it just seems weird to do anything else with it. I certainly don't consider it a pasta substitute.
smallworld, What is soba "Japanese style"?
I love the cold soba salads I've had here in the US, and I've had it in plenty of hot brothy dishes/soups. Of course it would not substitute under a bolognese, but as I said, I would choose to use a conventional pasta (good quality durum semolina) for that.
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..., but now I wonder if it would be less icky in a dish that is less about the pasta. Like a cold pasta salad or a hearty soup.
smallworld,
The buckwheat Soba noodle from Japan is obviously excellent in cold salad. I like Soba both hot & cold- much better than WW.
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I agree with all who say WW pasta sucks. It's just not pasta, it's a whole other animal and i don't like it. After thinking it over, I decided that semolina is already a better quality flour than "white"- So I buy the best 100% durum semolina brand I can find and am most happy with that.
Restoring & Updating a Vintage 1950s Kitchen
in Kitchen Consumer
Posted
onrushpam, you are right, the counter depth would look very good there. I think they are better looking fridges all around. I think I am working with the very same fridge set-up as you describe.
There are a lot of different counter depth fridges on the mkt. now. I actually like it that they are not so deep, I can easily see everything. Nothing seems to disappear in the "way back". The fridge seems to stay better organized. You may not be able to slide a half-sheet in the long way, but other than that I think it's a better configuration.
Chris A. looks like he has plenty of room to work with either way.