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Everything posted by Beanie

  1. Many years ago. First date with the guy. I put the percolator on the gas stove and walked away. Started to smell something funny and ran into the kitchen. Saw the plastic bottom of the electric percolator melting. It goes without saying, it was the first and last date.
  2. Beanie

    Spring Ants

    I use this product and it is excellent. Squeeze a drop of liquid on little square pieces of cardboard and place them around the counter, baseboards, etc. The ants tend to come out at night and will cluster in bunches, lapping up the liquid. It will freak you out to see a huge blob of ants on each piece of cardboard. The ants will then go to their nests and die and kill other ants as well. Within a day or two the problem will be solved. I bought this stuff at Wal-mart and swear by it.
  3. This looks great. Do you have a recipe? Can it be baked in a regular oven? Thanks.
  4. Beanie

    Summer Kitchens

    My Amish neighbors all have two stoves for cooking -- a wood cook stove for use in the winter and a portable kerosine stove like this for summer use. There's also an oven like this that sits over two burners. I always thought it would be cool to have these to use outside, but first I have to finish my indoor kitchen! edited to add: This would be nice in a separate summer kitchen like Andiesenji described.
  5. I am so sorry to hear about your mom. Please know that both of you will be in the prayers of many in the eGullet community. The life of a caregiver is stressful and can be debilitating, so don't forget to take care of yourself during this difficult time. Ilene
  6. Here's a link to Reimer's web site. Not much info on how it works, but you can contact them. And here's Blodgett's web site, but I don't see any mention of the Reimer boiler.
  7. How did it come out? Do you have a photo? I just re-read your original post and realized it had gone off track. Here's a place in California that sells licorice syrup if you're still interested.
  8. I totally agree with Kouign Aman's comments. I also think chefette restated your complaints very succinctly, albeit with some sarcastic commentary (which is fine for the forum, but not a letter.) If you remove the sarcastic asides ("perpetuate the horror," "the only thing dumber," "ridiculous mindset") but use chefette's main points as a basis for a positive letter, I believe the Administration will take it seriously. That doesn't mean anything will change quickly, for bureaucracies are slow-moving and have their own agendas and goals. In fact, it would be worthwhile to learn about their goals and past experience. Why have they made the changes that you object to? Did the past not work well for the school? If not, why not? Request a meeting to discuss these issues, and if you get a meeting be respectful; don't rant and rave. And, yes, make sure you proofread your letter for spelling, grammar and punctuation... and don't rely on spellcheck. It can't tell the difference between "your" and "you're." Good luck, however you decide to deal with this.
  9. The ingredient lists that I gave above all include "natural flavor," but the flavor is not identified on any of the labels. I wouldn't be surprised if they all contained anise for flavoring. I read on a web site (sorry I don't have the link) that the flavor we associate with licorice is not really from licorice, but anise. And many licorice candies contain anise and black food coloring. I agree with Sweetside that you should check the warnings on any herb used for consumption. Click here for more information on the effects and medicinal uses of licorice.
  10. I have a few ideas about this. First, I checked the ingredients in three types of licorice: Panda (mentioned above), Kookaburra (the thick twisted rope) and LaPipette (black pipe made in Finland.) Most of the ingredients are liquid and they all seem to be bound with wheat flour and modified food starch. You can probably make a syrup based on some combination of these ingredients. Here are the ingredients: Panda: molasses, wheat flour, licorice extract, natural flavor (aniseed oil) Kookaburra: Treacle, wheat flour, wheat syrup, molasses, raw sugar, water, modified food starch, partially-hydrogenated palm oil, caramel color, licorice extract, natural flavor, salt, monoglyceride. LaPipette: corn syrup, wheat flour, molasses, sugar, licorice, caramel color, salt, sorbic acid, natural flavor. I also did an experiment. I cut up a piece of Kookaburra licorice and put it in a bowl with a little water and nuked it in the microwave. It gets very, very hot due to the sugar content. I mixed it up and smooshed the licorice in the water. It got very soft and began dissolving. I did this a couple of times until it was almost all melted. A stick blender would have helped. I think you could get a syrup with the right balance of licorice and water.
  11. Welcome to eGullet! I have no experience with that type of oven, but if the manufacturer's name and model # are on the unit you can search the web for contact information. The manufacturer will be able to give you instructions and may even be able to send an operating and maintenance manual (sometimes these manuals are available for download.) If the restaurant has ever had the unit serviced, find out the name of the service company. They should also be able to help you out. Please report back with results. Many people here would be interesting in learning how this works. Good luck.
  12. If you buy a building, renovate it, hire employees, open a cafe, deal with codes, insurance, taxes etc., etc. you'll be working 24/7. Your work is great. If you want to have total control and limited hours, I'd say stick to what you're doing and build a shed for storage. Suggest you do a search for other threads on opening a business (sorry, I don't have time now to search for links.) I hope I don't sound negative or discouraging; I really wish you luck.
  13. Before you get rid of the Chambers, check out this company that restores vintage stoves. Antique ranges are quite valuable. The range displayed looks just like yours. There's even a new high speed burner that can be installed to deal with the oven problem; also, new oven racks are available, upgrades to meet codes, etc. I would recommend contacting them to learn more about their services and whether there is someone in your area that could do the work. I've been debating the same issue as you because I own two antique ranges, one is a 19th century wood cook stove (currently stored in my garage) and the other is a combination gas/wood stove with two ovens (one gas, one wood) that I currently use, but it needs major restoration. I salivate over brand new pro-style ranges in the stores, then realize that my stove, restored, would sell for no less than $4,000. You will be amazed at the value of your Chambers.
  14. Rice flour also works well. Use alot of it. A professional banneton still needs to be floured.
  15. Beanie


    I saw it at Wal-Mart a few weeks ago and today I saw it at Target (also hanging near the Good & Plenty!) I am 99.9% sure it is Kookaburra, made in Australia, but it is not identified as such on the bags. I've carried Kookaburra in bulk at my shop for some time and it's very popular. However, it's very discouraging to see it in big box stores at not much more than my wholesale cost.
  16. It's the size...1m is a mini choc chip, the 4m is a teeny bit bigger than a Nestle's. ← 1m is 1,000 chips to a pound, 4m is 4,000 to a pound.
  17. I once traveled with friends to a trade shown near Rochester. I was looking forward to lunch in a restaurant, but they insisted on having lunch at Wegmans. I was surprised at the quality and variety of food. There was a very large food court and seating area, much nicer than what you see at a shopping mall. The emphasis on high quality graphic design, displays and store layout is far above the typical supermarket. But it's still a supermarket. My friends did their grocery shopping after eating.
  18. a)I improvised a battenton with a basket and a linnen cloth. The dough started to fall down and spread outwards the moment I took it out of it. I guess the Idea is to work fast then ? The original Recipe I worked with sait absolutely nothing about support for a rustique bread with 72% water. Book authors should really try their recipes. I ended up with a pancake the size of my baking stone 1 cm thick :-) b) I have a pizza stone, heat my electric oven to max (250c), and put the stone on the floor of the oven. I let the stone heat for 45-60 minutes. I guess this aproach is ok ? By the way jackal10; I saw that you had made some kind of makeshift shovel for plywood or something to insert baguettes into your oven (Not sure what the proper english word for that is).... I saw the picture in the baguette demo thread. ← It's called a peel. Here's what a commercial peel looks like. They come in different sizes. I love your blog .. and that shovel!
  19. Scales have been discussed many times in this forum. Here's a link ... and here's another.
  20. First I want to say welcome to eGullet! I would agree that you should try to get samples from different manufacturers and see what works for your applications. Many of the companies mentioned have web sites, with recommendations on best uses. I've used Callebaut for basic things like brownies and it was fine, but it didn't work well for enrobing. However, Callebaut manufacturers different varieties and some are more viscous than others, but I only have access to one. This raises another issue: apart from taste preferences and applications, you need to identify reliable sources in your area, wholesale prices, minimum order requirements. Shipping costs can be prohibitive.
  21. A belated congratulations. After the daily suspense of checking on your progress with bated breath, there was a sense of loss this morning when I woke up, turned on the computer, and realized the saga was over for all but the Artist. Sort of like how I felt after the last episode of Sex and the City. Please continue the thread periodically with an update on your bread baking achievements. Thanks again for the inspiration!
  22. I agree with the above, but if we didn't use them the NYS inspectors would shut us down. That being said, we throw them away before handling money, then wash hands. At least that how staff is trained.
  23. I own a small shop in a rural area and have access to hundreds of items that I don't stock, but can order upon request. I try to let customers know that I am able to fulfill special orders. I wish more customers were inquire about availability of items they do not see on the shelves. One of my regular customers recently started baking bread to sell at farmer's markets. Although he stops by my shop several times a week and knows we carry flour (in bulk bins) and more than 100 spices and herbs, he didn't realize he could order 50 lb. bags of flour from me as well as other ingredients. He now orders on a weekly basis. I mark up his purchases a small percentage and we both make out ok. I am happy to do this. Sometimes when I want to try something new myself, I'll ask certain customers (the ones I know very well) if they are interested in splitting a case or bulk package with me. They usually are. So, the moral of this story is don't be shy about requesting items from your local shopkeeper. Edited to add: As noted by others, most items are available only by the case or in bulk. I was burnt once when I placed a special order that was delivered UPS and the customer never picked it up. It took forever to sell, and I had to absorb shipping costs. (I didn't request advance payment.) Don't expect a shopkeeper to buy a case of something if you only want one item.
  24. Yeah, I thought, "Ouch" But umm, Gerhard, the crust on yours looks awesome. I could easily eat that all up no problem-o. Dip in butter or oil. Yum yum. ← I totally agree with this assessment. If it's anything like my failures, it will still taste better than store bought. Onward ho! We're still rooting for you.
  25. Digital scales will react to extreme temperatures, moisture, dust, etc. For example, I've had problems recently using my 7001dx from www.saveonscales.com because my kitchen is very cold and sometimes I'd have to push the on button a dozen times to get it started, and then the tare wouldn't work. It didn't matter if I used batteries or the AC adapter. As soon as it got warm last week, the scale started working perfectly. But it sounds like your scale is defective and should be returned. I should add that I love my scale and it has a great warranty. It's my kitchen that needs to be changed.
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