pyrguy
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Posts posted by pyrguy
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I worked a swing shift back in the day. It changed every seven to nine days.
Get home relax a little, watch TV or read a bit, eat, shower and then get to sleep. It will get better.
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Not a plumber but an inspector. PVC pipe has a temperature rating less than 120 degrees. That is what the water heater does. That is why there is CPVC piping for hot water systems.
You may not hurt the pipes with an occasional dump of boiling water BUT...
Soft plastic can do funny things
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I wash mine in soapy water like the rest of the dishes, but I'm careful to never let them sit in water. I also dry them right away and never leave them point-down in the dish rack - they get washed, dried and hung back up on the magnetic storage strip right away.
Same here. I have everything from Forschners to handmade forged knives. That's the way knives were always treated until stainless tells became wide spread. Treated that way they'll last past the grandkids.
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One of the best supermarket pickles out there. They are all we buy. Unless we splurge.
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My Godmother owned a restaurant. Her head chef would make hers in the oven for the next days gumbo.
Been too long don't remember any detains but it sure was good gumbo.
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Wings had a lunch counter in the lobby of the airport where most if the action took place.
There was also a show on that the lead actor got tomorrow's newspaper this morning. Then he had to 'right the wrong' in the next 40 minutes. A lot of the action took place in a bar/restaurant.
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"Fat Free" anything.
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My reasoning has always been that if something works well and will last a long time, it works out to be less cost in the long run. I've tried the cheap way in the past and found that it just doesn't work well for me. But that is just personal preference. I have friends, who can afford just about anything and yet will buy the cheapest appliances and think nothing of discarding them after a year or less and buying another...
I read a great quote the other day in talking about a particular "big box" retailer. The writer said he couldn't afford to shop there as he could not afford to but the same thing twice.
Some things are disposable, others need to last and work.
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...There's the issue of cheaper alternatives within the European milieu, such as Forschner knives. Certainly, Forschner gives you a terrifically usable chef's knife for about $30. In some ways it feels unnecessarily extravagant to buy anything else if you're not a professional working eight hours a day with a knife. At the same time, a Forschner knife simply is not a Wusthof (or Henckels, or whatever).
I have to agree with the Forschner knives. I have a bunch. I use them for everything or for knives that are seldom used. I still use them where I wouldn't use or don't have a custom knife. I used to buy their pairing knives by the box. Great as steak knives also.
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The wife and I ate at HH about a year ago. Food was very good and the portions were huge. We have had worse food at so called better restaurants.
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The wife and I went to the SC State Fair in Columbia Sunday for the last day. We had the KK Burger. The vendor here grilled the dough-nuts so they were warm but not to the point of all the glaze melting off.
Veeeeerrrry interestink as Arte Johnson used to say.
Most people liked it but most said once was enough. Mine would of been better with something other than a frozen industrial burger patty. I might just have to try this at home with good patties.
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In Georgia the roach coaches were serving packaged food, no cooking. So they operated under a diferent set of rules.
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I have a set of Titanium metal sticks made by a knife maker. I got them at a knife show a few years ago.
Don't use then everyday but they work well.
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In south Louisiana we used similar things as crab boilers. They were a lot shorter and wider for stability with lots of boiling water and a bushel of crabs in the pot.
Most use propane but some are natural gas fired. Think of a giant Bunsen burner and you've got it.
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I'd love to have it but the apartment would need to be twice it's size to fit it in here.
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I grew up in South Louisiana and have known and loved Popeye's since Mr. Copeland open the first few stores. They were a small and close chain as the original chicken coating was shipped refrigerated and wet.
I miss the onion rings the most.
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Because of some of our cookware we went with this (click) sink five years or so ago.
Fit all of the cast-iron, the tall stock/pasta pot and the gumbo pot.
Never really missed the second sink for the pots and pans.
We are now, due to work, in an apartment with a small double bowl sink. I really miss my kitchen.
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Yes I know the 12 or 13 ounce bag is not new. It is still shrinking. The stores are now selling 11 ounce bags.
Ice cream is now in 1.5 quart containers instead of the 2 quarts we grew up with. I guess it ticks me off that packaging is shrinking.
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Anybody else notice that over the last couple of months coffee companies have cut the weight if their product yet again.
I buy three or so 'pounds' at a time. The last coffee I bought weighed 12 ounces. The bags before that were 13 ounces. Today the bags weighed 11 ounces.
What is going on?????
Coffee is not the only thing this is happening to. We've had several threads in shrinking packages.
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Another vote for the Victorinox Fibrox knives. I have friends that are knife makers so i have knives that run from the not too much money to a lot more. I keep a drawer full of the Vic's as our 'friend in the kitchen' or 'this could really screw up a knife' knives. We also buy their parers by the box to use as parers and steak knives.
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Another secret: I love peanut butter with dill pickles. Not just any pickle, mind you, but Vlasic Kosher dills. A bit of peanut butter on a spoon, then a bit of pickle. Always alternating, never mixing. Something about the salty sweet followed by the vinegary pickle really tickles my fancy. My mom used to serve us peanut butter toast as a snack, with a pickle on the side. Guess I come by that one honestly.
My wife loves peanut butter in a Ritz cracker with a hamburger dill slice on top.
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The wife and I have just moved to Cola. We have tried a couple of the BBQ joints, Lizard's Thicket, one of the local chain deli's and a couple of the mom & pop's.
We are looking for a good Chinese place and just about anything else good except seafood. I, a good South Louisiana Cajun, am allergic to seafood.
Go figure.Any suggestions?
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Most electric sharpeners take of a lot of metal with each sharpening.
Using the jig shouldn't take that much time to touch-up the edge.
Yje only way to get better at sharpening free hand is practice and a marker.
Take a marker and darken the very edge of the knife, the part of the edge that is being sharpened. Try to match the angle on the blade with the angle on the stone. The marker will show when you are matching correctly or what correction is needed. Just take your time and use a knife that is replaceable if mistakes are made.
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I had an eggplant pharm that was great a while back.
The eggplant was sliced verrrrry thin and fried slightly crisp on the edges without breading before assembling the dish as usual. Made a big difference.
The Quintessential eG Kitchen Tips/Trucs
in Cooking
Posted
The Frugal Gourmet used that line all the time.