tsquare
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I really wanted a KA based on research but cheaped out and bought a very nice Oster (I think that is a Sunbeam?) I've kicked myself ever since. The biggest problem is the lowest speed is way too fast. I was used to having the ability to incorporate dry ingredients without them flying out of the bowl - almost impossible with this speed demon.
Go KA!
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(Unfortunately, I didn't do enough research because I HATE GLASS COOKTOPS! They are so sensitive to scraching and discoloration that the only cookware you can use is something with a very smooth flat bottom like All Clad. So, ours is scratched and dirty after only one year.)
We bought a house with a Kenmore glass cooktop range in good condition. After 2-1/2 years of heavy use, lots of cast iron frypan and dutch oven cooking, it looks just like it did when we moved in, except for a few nicks in the white enamel surround. We use Cooktop Magic when needed, but generally just a wet cloth to clean it up after cooking. A breeze! Ours is gray with black burner areas.
Special K:
On the downdraft issue - could you install a cooktop with a separate down draft behind? This would allow you to get a higher quality vent by Best, Broan, DCS, Viking, or Zephyr. Ether install an oven below (tricky to find the right combo) or in another location at a better elevation. Since you did not specify, I am guessing you have a standard 30" wide space. Maytag is the same as Jenn-Air by the way. Not much choice for electric plus downdraft.
KitchenAid has a smoothtop cooktop with integral downdraft vent.
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To get a nice crispy exterior, the chef trick is to brown it under the broiler in addition to the long cooking. I've heard arguments as to whether this is prior to the long cook or after.
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Bravo should use that as a recruitment tool to get quality chefs involved: if you're really good, we'll portray you as an asshole for narrative tension and then toss in a few dice throws at the end to give others an advantage. Apply now!
Interesting thought: I wonder if Bravo considers that at all, i.e. "how does the way we portray the contestants this season affect our ability to recruit talent for the next season?" And, does it really affect casting options? Or are there enough chefs out there who would like the publicity that it doesn't matter?
The local casting call drew some good chefs and some "interesting" personalities.
Some people have never watched the show but get recruited for the fame and glory and potential of fortune.
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We've had a number of threads on remodeling, but the big one that is used (and has a leaning towards traditional style rather than modern, with some exceptions) is gardenweb -their home forums:
http://ths.gardenweb.com/forums/kitchbath/
It isn't the easiest to navigate, but lots of experiences are shared.
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This blog seems so sad. Is there a way to reignite your interest? Or maybe, just lower your expectations so you can be happily surprised? Maybe decide it isn't a food centric trip and find something else to focus on...
Adios.
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No experience, but most manuals can be found on-line.
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Indian Home Cooking by Suvir Saran has a recipe for holy vermicelli pudding - Id Kee Seviyan or Sheer Khurma. He says it is served at the end of the fast of Ramadan. Here's a simple version:
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Thought you might appreciate this:
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Do you need to follow any state or federal regulations to make such a claim?
It might be more fitting to say "Made with 100% organic flour" if that is what you are doing, if the salt or other ingredients are do not follow suit.
BTW - dinner service? You really don't sleep, do you?
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For some inexplicable reason, I was asked to blog about the day of the Anniversary on Pagliacci's brand spankin' new blog.
http://www.pagliacci.com/blog/
Sweeeeeeeeeet. God that was a long day.
~Jason
So, happy belated birthday too - hope you got the day off and had some fun!
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Thanks to tighe and tsquare. We ended up at the 1st and Union Caffe Ladro - open until 9pm every day. I'll check out Stella next time I'm downtown.
I am a little surprised at how few choices there are for independent coffee shops after 6 pm downtown. I guess most people are either at the tail end of their caffeine intake for the day, or have moved on to other beverages, or can make it through a evening lecture without the need of a stimulant
.Help me out, folks.I am looking for good coffee (espresso, actually) after 6:00 p.m., in downtown Seattle.
Imagine you are going to a lecture, a symphony, a play, a concert in the downtown area and you want an americano (single short, please) or a latte (single short 2% for the caffeine addicted hubbie) before the event, just to keep the brain humming along at full speed.
And just to keep things challenging, imagine you want to go somewhere that is not starbucks/tullys/seattle's best.
Where do you go?
Extra points for somewhere where you can sit for 15 minutes and enjoy your coffee, while waiting for your date/friend/spouse to meet you!
Thanks!
Caffe Ladro at 1st and Union?
I like the drip coffee at Ladro a lot, but IMO, the espresso kind of sucks. One block south (1st & University) is Stella Cafe, which serves the best espresso I've ever had (please note that the breadth and depth of my espresso experience pales in comparison to many who take it more seriously). Not sure how late they stay open.
You are welcome. I have used that spot many times over the years for just that purpose! I could not tell what hours Stella keeps - but it sounds like a great spot.
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Columbia City Bakery has pretzel dogs, not bagel dogs. $4.00 a pop.
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Help me out, folks.
I am looking for good coffee (espresso, actually) after 6:00 p.m., in downtown Seattle.
Imagine you are going to a lecture, a symphony, a play, a concert in the downtown area and you want an americano (single short, please) or a latte (single short 2% for the caffeine addicted hubbie) before the event, just to keep the brain humming along at full speed.
And just to keep things challenging, imagine you want to go somewhere that is not starbucks/tullys/seattle's best.
Where do you go?
Extra points for somewhere where you can sit for 15 minutes and enjoy your coffee, while waiting for your date/friend/spouse to meet you!
Thanks!
Caffe Ladro at 1st and Union?
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Seattle has a lot of Ethiopian and East African restaurants and stores, community centers, and population as well.
I haven't tried them all but find most are similar - very filling and inexpensive. We like Fana Cuisine as it is slightly more refined than most, with more distinct flavors than the well stewed style most offer.
My only cookbook with these recipes is "Extending the Table...a World Cookbook" put out bythe Mennonite Central Committee in 1991. Only half a dozen recipes from Ethiopia and I haven't made any.
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Perhaps there are some private chefs in the area that would be a better way to go. They can come into the house and set them up for a week at a time of heat and eat meals. They can also be sensitive to any special needs. I've kept my appetite up during chemo - no real loss of taste, but that isn't always the case. I hope she doesn't have nausea around food prep! Mine is pretty limited.
Best of luck.
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Never heard of them. Columbia City Bakery sells "bagel dogs" that use dogs from Bob's Bakery. The "" is for the term bagel. These are pretty soft rolls with a nice deep brown exterior. Bagels they are not. Tasty though.
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(and i think i spotted local egullet celebs lorna and henry there too)
That would not surprise me at all.
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and Maruta Shoten in Georgetown? They have very inexpensive pre-made sushi and sashimi, but also sell nice large hunks of sashimi fish. I don't know how it ranks for quality or variety, but eating there regularly for a year was great.
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Come on over to Spur Gastropub in Seattle and you can have both!
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Show was from last season or earlier. It's pretty buried in the No Reservations thread.
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I think Don and Joe's in the main market and Fero's (behind the Philippine store) by the stair to Matt's are the only meat markets. Bavarian is just North of the #1 Starbucks, inside the the building with the Vietnamese counter and the chocolate/candy/ice cream store.
Oh, and there is a new sausage place by the newstand, as well as Uli's down by Sosio's.
And then there is Wooly Pigs bacon at the U-district Farmer's Market and the Vashon butcher's (Seabreeze) bacon at the Ballard Market (or the store on Vashon.)
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Bavarian Meats, at the Market, usually gets the nod.
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Handmixers
in Kitchen Consumer
Posted
I think you want the 7 speed or 9 speed to get the slow start. I think the 7 speed is sufficient and the one I originally wanted. It also comes in pink with $10 going to the cure, in case that tickles your fancy. Here's an interesting link:
scroll down to hand mixers