gfweb

@kayb only negative is the weight. Slick (or slicker) than teflon and indestructible. A big pan will be a two-hander. An omelet-sized pan, easy with one hand. I use it more than all the fancy multi-layer stuff I have.

I like white rice that has been made brown with soy

Actually.....50% of it (at least ...at this point) has nothing to do with preK. It is just an old-fashioned money grab. But this is probably out of the scope of eG. http://www.philly.com/philly/news/politics/20160614_Drink_tax_proposal_had_some_sweetners.html https://billypenn.com/2016/06/09/after-soda-tax-switch-philly-city-council-wants-to-know-why-are-we-broke/ http://thephiladelphiacitizen.org/soda-tax-philadelphia/

It is real. Phila's Mayor Kenny said he needed money for preschool and forced through a sugared bev tax to benefit the wee ones. Most of the proceeds it is now known will go to solving the city's pension "crisis". Talk radio has been going nuts for some time.

Bezos!

Henry saying goodby to the Vulcan. Amazing how cruddy the wall in back of the stove got. That worthless hood is gone too. Fan was a bathroom exhaust thing... about 60 cfm if the wind wasn't blowing. Demo complete except the floor, which happens today Electrical will be done today too. New lighting, new circuits for CSOs etc. No hanging lamp for me to hit my head on.

Engineer?

Oh yeah. That's about 2 ft of fieldstone. It is going nowhere. But there will be a counter and cabinets over part of it. We really need the space.

Good advice. Thanks. FWIW we bought the house with a stove that wasn't code...who knew? The code is a little vague and apparently gives allowances for ancient homes. In any event we aren't going to have a monster hood. It will be under the "official" cfm rating for stove size which seems to be determined by what's required if all burners are going full-tilt. Which won't ever happen; this ain't a restaurant.

Yup. Wouldn't touch it. It has all the cranes etc for cooking in it. The Vulcan came wit the house...just way too big. A 6 burner Blue Star is the replacement. Hot burners, giant oven, locally made at a decent price.

House is so leaky I don't think make up will be an issue. 8 fireplaces with imperfect flues... We used to cook in the FP when the kids were young. An interesting exercise.

That is Henry's current favorite as well. You have good taste in dog toys, @rotuts. Why so many? Henry is a chewing monster. Its either the toys or the furniture.... ;-)

Fridge and DW stay. Big old Vulcan goes. I'll miss the beast, but with a zillion pilot lights it was a gas hog...and the oven took forever to come up to temp. And it was a restaurant model, so it was uninsulated and really not safe next to cabinets

I think that this will have a slow uptake. The centrifuge, while cool and all, doesn't solve a problem most of us have. SV, the CSO, and the searzall are more universally useful.

My kitchen renovation started a few days ago. 30 year old kitchen was just beat to crap. Had to go. We put it off for two years with creative indecisiveness. Here's the old kitchen, emptied of all but dog toys.

New video from Kenji and Dave

I find Costo parm to be fine. Here you go... http://www.costco.com/Kirkland-Signature™-Aged-24-Months-Whole-Wheel-Parmigiano-Reggiano.product.100096211.html?pageSize=96&catalogId=10701&keyword=parmigiano&langId=-1&storeId=10301

I've had a uwave /convection oven. I found it awkward. Quicker, yes, but seemed to overcook the surface of stuff (which makes sense since uwaves penetrate about a cm or so and the innards of a dish have to heat by conduction from the surface). I'd get a Cuisinart Steam Oven. Not quite as fast a uwave, but fast and with clear advantages re cooking quality. There's lots of stuff I'd never use a uwave for...but nothing that I wouldn't put in the CSO I have both and rarely use the uwave. Maybe to thaw a pizza slice before I put in in the CSO.

@rotuts Give me old school books any day. I don't have the patience to sit through a video most of the time. Drives me crazy. Having said that , a 4 photo spread to make horseradish sauce seems superfluous. I need to check it out. Good to hear it is well made. The exact opposite of the CIA cooking textbook I bought a few years ago. Content very good with well worked example recipes. But the book is printed on flimsy paper and bound weakly. Began to fall apart in a few weeks of light use.

Which probably is why I almost never bake. : - )

Yeah, @scubadoo97, recipes I follow for baking and are just guides/food for thought for savory dishes.

Dilute chlorox wash and less sun?

I prefer champagne cold. Mostly because the CO2 isn't so bubbly. PV=nRT and all that.

It really doesn't need more than a thermometer, a beer cooler, zip loc bags and hot water for typical cooks of < an hour or 2. http://www.seriouseats.com/2010/04/cook-your-meat-in-a-beer-cooler-the-worlds-best-sous-vide-hack.html You could even avoid the occasional temp check if you have an regular oven that will give temps in the range you want to cook. (I know some will go down to 130 or 140F) . Just heat your water to the temp you want in a pot on the stove and then put your meat in the bag in the pot and put the pot in the oven.

A bush for your balcony? Of course.