RobertCollins

I really think the two answers above are really good but they lead me to a follow up. Does it matter whether you fill the pan to start with hot water or cold. This query is because a friend saw me filling a pot on my stove top and noticed that I had both hot and cold faucets there. His proclamation was he would never consider filling a cooking pot with hot water as it had off-gassed the oxygen and would spoil the flavor of the food. My hot water comes to my stove top faucet straight from the hot water tank and is recirculated so it bypasses the hot water mixing devices. I run my tanks at 150°, this saves about 20 minutes for a gallon and a half or two to come to boil. I think I read long ago some where that the reason for a lot of water was to return the pasta water to the boil as quick as possible to avoid the soggy texture.

I use it to final wipe my Japanese carbon steel slicer before putting it away after use and cleaning. I was told I should by the folks at Epicurean Edge a fine knife shop located in Kirkland ,WA. Maybe I should taste it. I did check in "Asian Ingredients" by Bruce Cost and in"The Asian Grocery Store Demystified" by Linda Bladholm; neither yield any listings at all. edit: underline book titles

"implies that her beouf bourguinon recipe has perhaps more steps than are entirely necessary. Is it worth learning to do things "Julia's Way"?", said Nakji. I sure don't know but should you chose not to, how will you ever know. Some of what I have read about her approach says that she puts all the steps into her recipes and assumes you know little or at least need to know all. Given the when and what the was doing, I think maybe she was right. I don't know how good she really was but she did ferment a revolution. Therefor, I shall try it her way and then find my own way. I hope you find your own good approach.

I place garlic cloves -peeled- in a pan and cover with oil. I bring the temp to 215 degrees F and simmer for about an hour. Been doing this for a few years and so far so good as the optimist said passing the 10th floor. I do about a pint at a time and store in a brown wine bottle corked for about a month. I think I'll try a bit with a quarter lemon in it. Who knows, I may like it acidified. Good thread, thanks.

Pot fillers. I have to be in the stock making group and find it quite useful. Additionally I run my hot water system [which is also part of my home heating system] at about 150°F and that is the temp at the pot filler faucet only. Clearly that would not be a suitable temp for a kids bath or mine for that matter so every thing else is mixed down to 120° but at the stove it cuts a significant amount of time off getting to the boil. I don't think All Clad is bad but Volrath french steel skillets work and are cheap enough to allow one to buy other toys.

I'm a retired Electrical contractor in Seattle. Some years ago I was at a construction management seminar and the presenter, a Dr. Fails, asked, "What is it about you contractors, as soon as you finally start making money in the second riskiest business, you go invest in a restaurant or bar, the first." I'd invest in an apartment house, good time now too. Good Luck

"I agree on the easy off/lye,,,I wonder if it would affect the nonstick material or just dissolve the baked on stuff???" I do not use it on non-stick. I have no idea what to use for thier cleaning beyond soap and water. The one or two non-stick skillets are Calliphon one and cheap enough that when they seem questionable, they're replaced. My wife uses a cast iron [Lodge] for what we do like eggs instead of non-stick. It works pretty darn good.

I clean the inside with BKF every now and then but mostly find soapy water and a towel as soon as it comes off the fire works. On the outside on the other hand of my stainless; I never read the All-Clad or Demeyere instructions for cleaning and so I take them out on the back porch and soak them down with Easy Off. The next day I carry them into the kitchen and wash it off. Occasionally, I'll have to repeat parts to get the really bad places shining. Since I have been doing it this way for at least 15 years and the pans still look and perform as they did when new, maybe it is OK. I did, however, goof and do an All-Clad Masterchef {it was the one that is aluminum colored so maybe it was LTD} saucepan once. Aluminum really doesn't like Lye.

I went in and talked to my local butcher [A&J's in Seattle]. He defined the cheek as that and the jowl as shown in the chart above. His definition basically said the cheek is this small piece that moves/pulls the jaw bone up and the jowl as the big muscle from the shoulder to the jaw bone below. The cheek is to be fast braised and the jowl is to his thinking for gaunciale. I have 3# of cheeks coming. Any more suggestions?

Well, violating the manufactures recommendations means if it goes wrong, it is your baby. That said, I do not think the combined 9K btu/hr + the 6k btu/hr will hurt your reefer or the range top unless you find a way to use them full blast 24/7; then maybe. It would add a heat load that your reefer is not built/designed for but unless you are nutso and use it all the time, it should only mean the reefer does more work and possibly has a shorter life. If you had a way to add like a quarter inch of asbestos shingles [or the like] between the two, I don't think there would ever be a problem under normal foodie use. Now that I have said all this will work, the real questions should be whether your insurance could have something to say if I, your building inspector and your contractor friend are right but they [insurance] have different notions. I would go for it. Edit 1. spelling 2. I think a piece of the concrete board they put in showers [ I'm not sure of myself but I think they call it Wonder Board] wouldn't work as the insulator.

Last winter I made a bit and it cost too much for that taste. I think I could dup it with a bit of white whine, commercial, vinegar diluted a bit to your taste. My suggestion, don't waste the money unless you can taste the difference.

Actually, current NEC only requires countertop outlets in a residential kitchen to be GFCI protected. Commonly, the same circuit will service the dishwasher and garbage disposal, neither of which are countertop outlets, even if the control switch is countertop. A disposal was one of the first things I added to our new home -- knowing that this means more attention to the septic system and perhaps more frequent pumpouts. I've lived in several homes with disposal and septic, and never had any issue. But we don't put meats, fats, or anything unchewable through it. -jon- ← You are right about the countertop being the only required GFCI circuits [two are required for the kitchen and may not serve anywhere else]. However, the disposal and the Dish Washer must each have there own appliance circuit. I don't know about else where but Washington state code used to allow a trash compacter to share the disposal ckt. I still hold my electricians license but have to admit it has literally been decades since I wired a house [my Company didn't do housing] so if forced to do so I would have to read a bunch to be absolutely sure of the current residential codes. Come to think of it, I'd just hire some younger electrician and let him do the wiring.

Growing up in the 50's Mom made it as both but Dad put the stops to the Main Dish game when Mom discovered the boxed stuff. My folks were raised in the coal fields of Ky and Tenn. I, as an adult, have treated it as a main dish. I add, We consider it as fine comfort food. Add a green salad and feast.

Many years ago managed to burn and chip the enamal on an oven [ ~8"] from LC. I was given a phone # by a local kitchen merchant to call for help. That Number today is 1.877.273.8738 or perhaps the web site www.lecreuset.com/usa/home.com { I can't read the last of that so maybe home is hone, I ain't sure}. Back then they gave me a choice of sending the oven back and paying what was essentially 1/2 price for a replacement or a repair. Then they offered the same deal without shipping back the old stuff, for the same price. Guess what I took. Good Luck!

Ok, I need some chemist help here. Salt, NaCl is a mineral that dissolves in, likely many solvents,but for our purposes, in water. If we have Sodium Chloride in any form that is solid and then add water, why couldn't we redissolved it and resolidify it any way we wish? Add enough heat to evaporate the water and the salt is now in what ever physical form you want. Maybe it took a long long time to get what you wanted from Nature, now, you can be nature. Please Gaia, this is a joke. The point is, you can make you want with the addition of enough properly applied energy. So a salt slab isn't that big a deal. I want more experience about what it [these slabs] add to taste posted here,please.

As I read these reports I keep wondering why a person would eat seafood in OK. I will be there [OKC] next Sat. to watch a Triathlon. I read this hoping to find a few non-Applebee's for a good meal. From there on to mid Missouri, which I know has at least places to buy limited but good food; so the reviews of OKC eateries seem to fit most of my mid west restaurant experiences. I just find my self totally surprised at the seafood portions of these reviews. As I say this, I remember my surprise at finding Fresh Cooper River Salmon at [i think the spelling is correct] Schnuck's in Columbia, Mo. It was fresh too! That, though, is my only time. I guess, if someone as knowledgeable as Chris and his bride find at least eatable seafood there, my expectations need to be reviewed. That said, the best food I have ever had in the Heart-Lands has been at someone's home. I told my son, the triathlete, about this review search; his remark was he was taking his own food with him. I won't eat what most of these athletes eat so I was searching for me.

Lord, I hope for a generous year of Kings, the rest too. Most of the Sockeyes I think, will be a bit later on. I actually prefer the Yukon River run in about a month. The river is even longer and the fish have even more fat. I think the Yukon run is the longest river run for Salmon to breed of N.America. Why not go for both, its impossible to loose!

I have two sinks and two garbage grinders. We do not use them. Seattle has a "clean green" program for our yard waste. We take all our lawn clippings, tree clippings-to a couple inches,pizza boxes even the paper napkins from casual table settings and actually a bunch more food stuff and the city has a contractor who recycles/composts it. We typically have more recycled food stuffs than 'garbage'. If I would have to replace a garbage grinder, I would use the cheapest thing I could get to fill the hole and I would not exclude a P trap.

I don't either; If you already have the wall switch. If not the Air/ Vac switch really is easier to use. While I am not a residential electrician [more industrial or Commercial], they should be, at least here on the NW coast, about $150 each, as a consumer, I opt for the more convenient. The GFCI will be there anyway if the kitchen is today's Electrical Code.

I have noticed that most industries adopt some sort of 'Ethics" code after they have found the finger in the cookie jar, [Puns aren't intended but that won't stop me from realizing a few must occur] I don't read many of the Restaurant writings here or even on the few blogs that talk about Seattle restaurants so, I guess much of this has gone by me. I like the idea of ethics but find the need on the internet more a joke than useful. Codes are of no use unless they are enforceable. How will you enforce this code and not run off those who simply don't follow that Moderator's party line? I need not bore you by going further, the bold above says most of what I believe. Also I like the Idea of a bit of some"anti-flame" Mod Help. Opining can get TOO lusty at times.

A friend of mine insists that storing my roasted coffee beans (or pre ground) in the freezer will make them only suitable for lining a stable floor. Something about the freezing causing the oils to be forever caught up in the grounds and not able to be released, according to him. Frankly, I can't tell the difference. I do this on my boat because it may be weeks between visits that I grind and make a press full. If I just leave the beans in a container in the cupboard, it can be less than good even rancid. How does one store coffee long term? The local Tully's Coffee tells us they want their coffee used within two weeks of roasting. That seems to me hard to do with any long supply chain to their sale points.

Back in the days of iron men and wooden ships we added a small - like a teaspoon - of salt to the 30 cup pot. It helped with the Navy standard coffee flavored sawdust. I really can't say it helped but we thought it did, of course, we were mostly in our early 20s.

I use a Traeger grill: http://www.traegergrills.com/dealer.cfm . They use pelletized saw dust for their pellets. The come in 20 an 40 # bags. The 20# is about $15. I think they would work for you as I have used them in a gas Weber. I would follow devlen's advice if I were in the hardwood country he lives in but here in Washington (state), I think the fir and hemlock saw dust would not taste very good.

Eating locally has a nice sound but; it would be quite boring and likely not very healthful here in the Puget Sound area where I live. Yeah we have a bunch of really great seafood that much of the rest of the North Amerricans do not , that sums up most of it. I should point out that much of it comes from as far as southeast Alaska, around a thousand to twelve hundred miles north and a large portion of that by plane. If I buy local flour, eastern Washington's wheat fields are about 200+miles from Seattle [that is a guess-most of you have seen the Windows screen saver of the Palouse area of Wa where much if not most of our local grain comes from], Lentils and beans from the same area. But that is soft wheat not the same as Montana and The Dakotas grown-hard wheat. I'm a poor baker at best but don't most bread bakers want the hard wheat? In the summer, we get lots of pretty good produce from the fairly close areas of Yakima, WA and the wonderful Willamette valley of Oregon. Come winter the pickings get real thin from locally.Except, our climate allows us to grow all the greens- Kale, Chard, Collards, so on- we want in our home flower beds-a plus for our rain soaked area. In short, I think I don't want to go back to what a pioneer had to live thru the winters on. I wish to thank all for the above writings/links. You have created a lot of reading do for me to wade thru to see what else I can learn about this worthy subject.

OOPs, you'd be correct, thx.