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Everything posted by quiet1

  1. 'The problem with the current oven is it doesn't seem to be off by the same amount consistently. And there is only so much $ we want to put into fixing something we want to replace anyway. So right now I just don't do anything terribly finicky about exact temperature and keep an oven thermometer in it. But it is annoying. (We suspect the electronics are going. No idea how old it is but it looks well loved enough to reasonably be having problems now.) I'm trying to think which fancy features I'd actually use versus which sound cool but would never get touched. Like some have a rotisserie which sounds fun, but would I ever use it? (Plus I'm not the only one in the house who cooks, so some other people do get a little bit of an opinion. But only a little.)
  2. Yeah, the 4 burner pinch is where I am. I think I'd rather 6 proper burners, although in the face of an exceptional sale I might consider 4 and a griddle if the griddle could be used as a sort of simmer plate/French top as needed. But I am sick and tired of shifting pots around to try to get everything to fit and have enough power. For kicks last night I was ogling one of the French brands that lets you do 6 gas burners plus option of your choice, so six plus two induction sounded fun. (I like gas but there are specific tasks I prefer induction for.) However it's a weeeeee tiny tiny bit outside of our budget. By a few thousand.
  3. 'Our kitchen isn't huge but I could squeeze in a 48" if I was willing to give up the counter space. But it does sound huge. I usually cook more than one meal at a time to maximize time when I feel up to cooking, but 6 burners seems like plenty. I'd just really like two ovens and there isn't room to stick an extra wall oven in anywhere. (I don't want to go cooktop/range too and separate ovens because that's way more work and hassle to install and we can't redo the whole kitchen right now.) Budget is enough it isn't a huge limiting factor unless we did decide to look at something built-in that would require more cabinet work. (I mean, not sky's the limit but we're treating this as an investment in sanity, so there are enough options within the budget range that I still have plenty of choices for standalone range.) The point about electronics is interesting. I hadn't considered that. Although some models definitely have enough 'features' that I start wondering if it's meant to be for cooking or an extra home computer. ("It bakes bread AND does your taxes!" :D) I am wondering how many BTUs I actually need. I should try to figure out what our current stove is to start with I suppose. (It came with the house and the identification info on the control panel got rubbed off at some point along the way, and getting at the plate that has model number etc. is annoying.) How much difference does gas v electric oven make these days? I've never cooked with a good gas oven (current one is gas but the temp control is all wonky so I do not want to judge all gas ovens by it.) I do a variety of roasting and baking so it's not like there's one particular thing I want an oven to excel at. I don't think the electric is run to the kitchen ATM for a dual fuel model, but the box in the basement should be able to have it added and there's good access for running the cable, so it shouldn't be a major major expense to add.
  4. I noticed the same when I was looking for cocktail glasses for a gift last year - they seem to tend towards HUGE right now. As I don't really drink to get drunk, I'd prefer smaller so the drink still looks 'right' in the glass even if it isn't a huge amount of alcohol. Plus, half the fun is trying new stuff - I can always make up a second drink if I really liked something enough to want more.
  5. Thought I'd try starting a new topic as I don't think what I'm wondering is particularly specifically covered by an existing topic. Anyway - how did/do you figure out what you need and want when upgrading your stove or range? I'm trying to figure it out right now and it's so easy to be tempted by the Shiny, and I know you can go and poke at things a little in showrooms but that's hardly the same as actually cooking for any length of time. Did you just pick whatever would fit in the space you had? Did you work out how many ovens and burners/elements you wanted in some way? Then there's the ever popular gas/electric oven, gas/electric/induction, self-cleaning or not, etc. Just curious how other people work through these questions. I need to figure out what I want so we can upgrade. (I'm sure I want more burner space than we currently have - 4 on a 30" that doesn't fit a big pan with anything else, basically. But I do have room for a 36" or possibly even a 48" - although 48" just sounds HUGE. I'd do 36" and a spare oven somewhere if I could figure out where I could stick a wall oven, but our kitchen just doesn't have the space.)
  6. You should really get commission. I need to actually read these all now.
  7. Took it. Also, hello Reading person! I went to Reading a while back when they still had a Cybernetics department. Intelligent Systems degree. I do miss it.
  8. I was thinking exactly the same. I'm not a sweet potato fan but those that are aren't huge dessert people so a less sweet sweet potato casserole will probably go over quite well. Still pondering our turkey alternative though. Ham isn't popular here either. (I know I live with weirdos. :D)
  9. I wasn't expecting them to go that well either - mostly little kids where the parent is choosing or kids with allergies - but a surprising number picked a toy. We had little Halloween footballs that were especially popular, as were the cheap whistles and the bat shaped noise makers. Go figure. We have candy leftover, too - it was pretty cold and I think that put some people off.
  10. Toys aren't a super common thing and most kids do prefer candy and will be cranky if they just get toys. However it makes an alternative for the kids that prefer it or can't have candy.
  11. It seems rude to ask - maybe if they'd offered to drop off something if your treats weren't suitable? We do the teal pumpkin thing but it's voluntary and honestly some kids just seem to prefer non-toys. I guess more variety than a whole bag of candy? Previous years we made up little baggies but this year we just bought one of the pre-packaged party assortments of smallish toys and will let kids pick from that instead of the candy bowl. It wasn't much and I expect it will last a couple of years easy. (We live right near an elementary school so we get a lot of traffic since poeple tend to know the area and feel comfortable having their kids walking around.) We also usually have full size candy bars which is always popular. (My mom lives with us ATM and she stalks the sales relentlessly until she finds the assortment packs on super sale, so it costs less than you'd think, and the kids love it.) We don't have any relevant allergies in the house, but my mom's lactose intolerant and just watching her deal with that all my life, I feel bad for kids who have to be crazy careful all the time and can't even really trick or treat normally.
  12. quiet1

    All Things Mushroom

    I was wondering about dried also - our freezer tends to get a bit crammed so if we can have shelf stable things that's good. Although I usually think of freezing sliced mushrooms, not duxelles. I like that idea. The trick will be to do it when no one else is home so some of it actually gets to the freezer. (My SO will just eat cooked mushrooms right from the fridge as a snack. Maybe with some rice if there is any in the rice cooker.)
  13. quiet1

    All Things Mushroom

    Don't eat mushrooms fairies live in seems a reasonable idea to hang on to. Although I am not brave enough to go mushrooming at all. on the subject - what mushrooms should we have in-house for last minute dishes? I know porcini dries well, are there any others that are easy to rehydrate and whip up into something tasty like an omelette or pasta?
  14. Same. I'd like to eat more since it is a good lean protein, but gack.
  15. 'We don't have amazon fresh yet. It would be so helpful as grocery shopping really wears me out.
  16. In our house it goes "omg I hate thus whatever." *brief period researching replacements* *realize how much cost/fuss/mess it would be* *put brochures/info nicely filed on the bookshelf for an undetermined 'later'* Repeat every time some element gets crazy making. Our cabinets are ~1950ish wood with oddly used space and stupidly shallow drawers. Occasionally a burst of frustration coincides with a sale, which is how we ended up with a Bosch dishwasher (home show sale older model, still loads better than what we had) and a Miele fridge (also home show, floor demo model timed nicely with a work bonus.) So we have a not-very-modern kitchen with higher end appliances. They are less annoying though. We lose WAY less food to the leftover gods now than with the side-by-side monstrosity it replaced. (Side by side is downstairs being overflow freezer and keeping drinks cold until it dies.)
  17. quiet1

    All Things Mushroom

    I think that tends to make it worse. Ex-steel towns at least like to brag about "we made the steel for Cool Thing." We've run into a variety of interesting claims on road trips, I usually don't stress about accuracy and figure whatever helps people feel better about where they live. Do they have a Mushroom Festival? It rather seems like they should.
  18. I think I just found my perfect stove. But it'd be a chunk of the cost of our current house so it feels a bit silly.
  19. Really? Do you have their grocery service?
  20. quiet1

    All Things Mushroom

    Guessing based on general PA experience, but it seems most likely there isn't much going on to be proud of other than mushroom creation, so they inflate their importance a little to try for some tourist dollars and so the place feels more interesting to live. There's plenty of small towns in PA like that, especially if they previously lost some other big industry like steel or coal.
  21. quiet1

    All Things Mushroom

    I'm feeling rather pleased that my method for cooking mushrooms (which I do not recall ever learning, but I don't imagine I made it up?) is rather close to what seems recommended often. I do a dry-ish sear (just enough fat to coat the hot surface of the pan with a nice sheen, no puddles) until the mushrooms have gotten a bit carmelized at the edges, amount determined by what I feel like at the time - then I add liquid (usually just water) and make sure any traces of mushroomy goodness is up off the pan surface, then cook until the moisture is gone again. Add cream or what have you, or set aside to cool if I'm freezing them for quick use later. (Housemates like to have cooked mushrooms in their morning eggs and it's much faster if the mushrooms are pre-cooked. Or they toss them with pasta and some butter and grated cheese, etc.) I don't even like mushrooms so I'm glad I managed to come up with a decent cooking method anyway. We used to be able to get a box of variety mushrooms (some foraged) from a local farmer's market kind of thing, but they've stopped doing it. Even though I don't care for mushrooms myself that was quite interesting to see different types and find recipes to use.
  22. What meats did you have with the raclette? My SO loves the stuff but he's only ever had it in Europe when with vegetarians and when he was vegetarian himself so he doesn't know what else is typical and last I googled I mostly found ideas from people who seem to have no idea about how it is traditionally consumed.
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