hummingbirdkiss

I had the same question as the topic and was so excited! Then really you guys come on ??? I almost spit my coffee when I saw the Breville die-cast 2 slice Smart Toaster rec then did a search and seriously $100- $150 for a toaster? Completely out of line! NO way no how ..it is toast! Please no offense if you bought one ? I adore toast..eat it every single day ..I will stick with the rec of a fork over fire …Black and Decker is what I used to have and it did burn it too much for me…I think if you buy bread you will have better luck with a B and D ….with (from my personal experience) home made bread is harder to gauge in a toaster ……i would love to have a good speedy toaster!…I like mine dark on the outside but soft in the middle … ight now I am doing it in a skillet and it seems like more work and energy expenditure than it needs to be …(ripping kitchen up currently options are limited) I have 3 antique toasters I love to let the kids use to demonstrate why we now have safety guidelines but they are very cool and you hand turn the toast ..but not practical or safe so I am giving them to a friend who collects toasters I will hope giving this a little nudge maybe another toaster rec will come up? thanks I like the Forman grill idea anytime you can multi purpose an appliance …I have tried 3 different toaster ovens and gave up on the idea it would work for me ..we always had one when I grew up and somehow I could never get them to work well and they always take too much space for me

Ok you guys thank you! I am going with cork the choice is made. soft warm durable enough ..it cleans really well and if I buy a better "end" I get a super good surface I am not putting furntiture on it at all and that was the only drawback if you had a heavy table it can sink down just bare feet it heats fine (YAY) and the best part it looks so pretty! different enough from my oak floors so I do not "compete" but keeps the warmth of wood if I drop a knife and it chips ? oh well I can repair it (I looked it is doable but if it also with the right looking cork not even noticable if i do not take a big chip out) Good the choice of material made and thank you honestly I was not even thinking of cork as an option but the more I read the better it sounds back to the real drudge work ..just waiting for my husband to get the solar tube in before figure out the real colors and design of this …so much to think about but for now just the prepping for the prep and ripping down and repairing … how do I want to reface the cabinets (DIY) ..bulkheads or not …panel the ceiling or not …appliances …$$$$$$$$$$ oy vey LOL! one thing at a time ..

this is so great and thank you so much I have to ruminate on this now that is the best part..since I have no real budget I am ruminating a LOT! we are going to go ahead and try to pour a concrete counter on the sink side and put a a heating cooling mat under an area for baking if it doesnt work I am not out much but I have two grown men ready and willing to do what I want with this project ..they have been pouring fountains for practice. I

If you were me what would you use? Soft Warm Durable flooring for a very Small pullman kitchen please? What do you reccomend I am very excited to say I have officially turned off everything dangerous and begun stripping the cabinets and moving my cooking out of doors... I cook barefoot, stand for hours, am extremely messy and drop shit all the time ..not one of those things will change ever I do want to install a heated floor... ..but do not want to electrocute myself if I drop a knife on it? I am so excited and have looked but not found what I need in the way of advice for flooring ..I am willing to use anything that will support a heating pad ..make my feet happy and not kill me ..so be creative please and thank you for any and all advice!

sure thing Crepes here you go and my Indian friends tell me I am like an Indian Gramma and "make do" so please do not judge or compare my recipe to something more authentic as I am sure there are much better recipes than this ..this is just my lame version that I like a lot! (it compares just fine to the restaurant dosas ) but really it is so easy and you do not have to over think it …I soak everything together over night on the counter then put it in a vitamix and blend it unit smooth leave it out until it "smells right" and looks a bit fermented (about 48 hours and I bake with sourdough so my kitchen is full of yeast …I have never added yeast but if I were going to I would use a pinch of the yeast I used for rice wine (I like the Vietnamese fresh the best for wine) so here you go no big science 2 parts rice (no rules I have Korean rice so since you made me hungry for dosa and I am out of batter right now Korean rice it is 1 part legume (urad dal is my favorite but if I do not have it I used any lentils at all ..I have used all kinds of beans to make dosa the flavor varies but it is all good ) a spoon of fenugreek a small piece of palm sugar (my "thing") rince everything and I soak it together in a jar overnight ..then right in the vitamix the next day for a whirl until smooth and then let it sit on the counter until it looks and smells fermented (about 48 hours for me but that is more about your kitchen ) cook like a crepe and fill it ... my fillings are mostly leftover curried anything enjoy

No I do not think that if the food is safe and well prepared and I trust health dept ratings (mostly and my sense of smell and taste) .. no I do not think that I need to over-think what kind of special it i or the details of how and where it came from ..unless i want something specific prepared a specific way and that never happens for me so no I do not believe we need to know "it all" and really if the food is going off tomorrow that is not today so it is pointless to worry? it is not a moral or ethical thing unless you are serving like pork to a Muslim or meat to a vegan something like that? I am a little confused by your questions and hope my answer is what you are looking for I do not want to know what I am eating comes of a clearance rack LOL (sorry but that bit was funny "clearance food" ) isnt that what bleach water is for LOL? …ok my son is an Executive chef that is an inside joke

I have a can of vegan pate a friend told me ...she thought of me when she saw it?"...not sure why she thought of me ? I am not vegan and not a pate kind of gal in general ( although i have tried some yummy chopped liver) but i am embarassed it is there for so many reasons. ...i just can not open it i have a block i think ? I can not even imagine canned pate let alone vegan? But i know little about it because again i do not care for it much My entire pantry is embarassing lately ..I have been unable to cook as much as usual so everything "good" is gone..time to purge PS some of the best Islad curries i have eaten have a shot of Browning ( kitchen boquet or gravy master)

I keep dosa batter in the fridge and actually add to it like sour dough, when it starts looking "iffy" I dump it.... We eat it all the time ... This is such a good wrapper for so many things and my husband loves it for breakfast with spiced eggs inside ..give it a try it is so easy and tasty !

rainbow challah is the only thing I can think of that was a tradition for us? each piece of challah dough was colored so dark it it looked like Play doh and when you braid it and slice it ..it is so pretty!

ok I like talking about the bad shows and they speak for themselves ..just watch an episode! with the Jazzy Vegetarian being the number one worst for me on PBS right now the second worst is https://www.christinacooks.com third worst is Christina Pirello is just awful to watch and her recipes are not at all inspiring ..now she is dressed in Chef whites and "teaching" she is rude and hard to watch ..she is "dismissive" a trait I find less than engaging in a cooking show host. http://www.pbs.org/food/shows/joanne-weirs-cooking-class/ I bumped into her literally. at SeaTac airport, years ago ... and honestly she is as she appears on TV very sweet and "somewhere else" …she is polite but she responds to you when you are talking like she is in some etherial space no one else can enter…sooo ..she was in an airport ..totally lost, confused and politely asked me for help .. with the gate she wanted right in sight…so with out giving her any idea I knew who she was I guided her to the place she wanted to be and knew when I did she had not connected with the gate and was going to wander off again …4 times over the next 2 hours I heard them paging her " MS Joanne Weirs please return to the gate" the last time whomever was paging her sounded angry. I do not have The Cooking Channel or any of the extended cable channels so I am not familiar with wide variety of atrocious programing they offer. But from what I have read in this thread so far I am not missing much at all . I will say while I am one who adores Julia ..if I were younger, had no history with her .. only saw her latter shows and did not have the history …of learning to cook with her …I would have wondered what the heck was going on with the latter shows? they were to "us" a wonderful way to hold on to her and it was like visiting the great aunt who you so admired ..but honestly if you did not hold her and Pepin on a pedestal? how would we feel about those shows? Some where pretty awful …. I believe I have seen them all and agree if you did not "know" the icons you were watching? how would you understand the meaning of what you were watching?

I hit the moon and moon garden lotto one time ..everything lined up perfectly and it was spectacular! I hope yours is beautiful please post pics if you can get some my chickens took out the last of the coin plants last year but the other plants are still glistening in the moonlight it is just not as spectacular as when I paid close attention they are so overlooked as gardens and even in the winter some things you let dry make spectular moon gardens. There are a lot of seed exchanges online (especially right now because everyone is so excited about planting) they are great if you have never tried one I have never been ripped off and always ended up with great trade deals I never pay for seed I just trade seeds and snipping or divisions my dirty little secret? I do plant things from grocery stores but only organic things if possibile ..but not always lemongrass for instance I just root that in a glass of water and plant it I figure the generations out are fine and the plants get huge here in the summer they will take up a whole bed! My fava beans always come from an Eastern European mkt as does my dill seed and turmeric fresh from the Korean mkt.. ginseing or ginger ..fresh root in and voila" I have a plant last year I dumped the pot and found 2lbs of fresh tumeric in it SCORE! I have not harvested my ginseing yet but there is a lot under that dirt ..ginger i keep potted and harvest as I need it ..but none were organic to start ..generations later they are clean at least and free ..so ?? do you guys do things like this? I have been scorned for this (planting things from the market) because I may spread things? or dilute genes? I have done searchings and really? in general I cleaned my garden then messed it up like I do with my house ..this year is a big clean again ..I keep one sacred space for all things native ..other than that most of what I have has been scrounged or donated or traded for ..very little came from a clean nursery and I do not label things carefully (my goal is to do better and I do each year I Have more order) ..so my garden genetics are kind of a disaster especially in the rogue tomatoes that come back year after year producing pounds and pounds of who knows what the hell kind of yummy tomatoes…. in the compost bin? If I WANT them to grow in a bed it requires a lot of work, and I do it every year because I adore tomatoes. But in the heap? it is insane! it is shady has WAYY too much acid and nitrogen and they produce the best fruits! … I have seen it debated like crazy, but honestly? I do not get the reasoning for not taking a perfectly beautiful grocery item that you like and planting it to see if you can reproduce the same thing for yourself in your garden? My porch was a stunning display of potted garbanzo beans and fennugreek one year I am probably a terrible unethical gardener. But my harvests are huge and I use no chemicals at all …and now I Have my own supply of dirt constantly in rotation. But still I have this level of guilt i should be trying harder to be more exclusive in my gardening practice and purpose oh well

Right? Just horrifying! I wanted to try PBS first it is where I got my start, it was our only choice other than cooking segments on other shows

Horrid not sure mentioned? ( admitedly not read every page) The Jazzy Vegetarian Seriously from the name, to her lack of talent to engage, the horrible food? I have no abillty to convey just how hirrid o think this show and person cooking on it is. So in an effort to " hold bavk" on how inrealky feel? I will elaborate no further! " Cathy's Kitchen" anyone remember her? She made vegan fun ! I cooked my way through both her books and learned a lot. I am strictly omnivorous but do have friends I adore cooking for who are of various desires to obstain from one thing or another. Right now it is a couple of teens who are millitant vegan, so I am a nerd and try PBS first as catch up on what's cool these days in vegan...with Clinton and all ....TRIED Jazzy Vegetarian for several episodes ...argh she is WORSE than Christine Cooks who is just horrible, but has 1 or 2 good recipes..it isnt good or fun for teens at all...so far ..lbut i will keep looking

In answer to the a place where i live? I live on the south end of the Puget sound north of Olympia Wa South of Tacoma in a little poclet of "temperate" that...go figure?...gets warmer each year. It a amazes me each year how much I can grow to the pount I am just trying to defy nature now and see how much i can push into harvest here..with out going to extremes ...whatever that means it sounds right? I bought Persian lime trees and a lemon ( no recall of type but not meyer) at Home Crappo and put them in a good mixture from my garden beds and extra pearlyte but i never fed them kind of ignored them except water and wow ..I had to freeze limes but we ate all the lemons... 2 lime trees about 3 ft high each 2 lemons ( same size) on the deck in pots ...equaled enough for us continuously...with a lot frozen as well...i have not purchased a lemon or lime in two years and i use them a lot...the leaves go in recipes as well..the flowers smelll so good

Hi there..I am jumping in and have been trying to catch up ... my gardening never stops here! We have eaten something from the garden every single day we have been home .. for the past few years and I am so proud of that! It was my goal to have a perpetual garden and now I have one ..I have even nurtured a little crop of tasty nettles (soup today) , thimble berries and salal .. I harvest in the area reserved as a native garden. I love to talk about gardening. It is such a strange spring I am putting warmer crops in earlier this year figuring there is only the waste of a few seeds if they do not come up. Garlic is amazing strong and growing..Peas are up ..fava beans up …herbs doing beautifully ..rhubarb is showing a HUGE crop already I can see the whole hill bulging …horseradish…oh and my seakale is going to be so big this year. does anyone else grow sea kale ? what a fantastic plant I added a top bar hive,( more for the joy of having bees than the hopes of honey) ..my friend made a great trade with me. I have my bees ordered for next month that and 12 hens now going strong with eggs ..they do most of my weeding the hens…I just have to protect what I want to eat and enjoy then let them "have at" the rest …raccoons murdered my ducks, we have babies coming next week, I missed them so much! The eggs were endless and how fun to watch ducks in a fauxpond in the morning. we are working on a water collection system, we were given some fantastic rain barrels that have never been used, but then realized how bad the gutters are and and and ..it just never ends..but we are going to use them anyway because water may be a problem with no snow in the mountains. this weekend for sure..we need to revamp the duck fauxpond so it drains right into a garden .. hauling the liquid gold it is a pain in the ass! so while we are duckless we need to fix that situation greenhouse needs cleaning badly! the lemons, limes (HUGE harvest of citrus last year! I could not believe it!) and fragile figs, turmeric, ginger, ect…all need to be moved out and the tomatoes and other things I grow like tomatoes need starting ... it feels good to wake up and see spring ..I love reading this thread and hope it is active ..such a joy to share gardening. I have always, even in tiny apartments with no light, grown a garden of sorts..not matter where we lived or how from my first place to the now garden of my dreams..gardening is such a labor of love, now the days are longer and so are my dreams of the best garden ever this year! Happy gardening so many things "need" right now I am overwhelmed but enjoying it. ps I beg excusal of all typos ect I am having age transitional issues with my eyes …they are betraying me and are confused

Pastrygirl sorry I missed this ..I saw that and edited my post ..i was heartbroken when I worked at Harborview I used to go there after work on fridays ordering everything I could carry to eat on my way home on wow ..if you find someplace that makes that yummy taro bowl for Buddah delight like they did ? please let me know I will make a trip ..I (almost) do not care what is in the bowl the bowl is just so good! I could learn to make it ..but like I need a bunch of taro bowls? I actually knew the owners (or partners owners I am not sure ) back when I worked at Harborview and still make their curry chicken (she slipped me the recipe one day as a gift when I left my position)

there is a lot of taro I am pretty sure Jade Garden down buy the King Street station .. has a few taro based dim sum and they have it on the menu as well Maylay Satay Hut has a Buddah's delight in a great big taro bowl and i know you can ask her to make you taro dishes you can "ask" anywhere (reviews say downtown place is closed I was just there a few months ago ..I have no idea they have another location in Renton ..wow bummer if they are closed) good luck

thank you so much for all the answers ..I am sorry if i was confusing I tend to be that way I guess..I do have the pot already it was a gift…my review ..the pot is great! I would not know how it compares to anything like it but it is fun and you can be completely clueless and use it ..this would be a great gift for a kid going to college or first apartment for sure ... I can see using it for everything but fried chicken ..oh well ..a girl could hope right? But as a consolation to fried chicken ... I made a perfectly good pork belly in there, and honestly you could close your eyes and not tell it from the one that takes all day in the clay pot funny how one of the most important priorities for me was securing a way to cook great meals while I rip my kitchen to shreds I do have a supporting wall that needs attention before I can cut a pass through ..that and the solar tube I can not do and the roofer said he would take care of it.…and the rest should just be a matter of one step at a time right? ..since this is the last room of an entire house ..I can honestly say I am not innocent I know there will be many meltdowns and mishaps ..but I think of all the things I have done to this house this one will be the most creative and most fun a lot of heart and soul…and tons of scrounging are going into this one to make it exactly what I want it to be! I feel so fortunate no budget but plenty of time and support and resources a basement full of left overs from a 7 year remodel very excited please feel free to share please! I have been reading Egullet and other remodel posts appliances …all kinds of ideas and answers .. any advice or links I am open to suggestions deconstruction ..I love taking crap apart this is exciting.

anyone know if you can fry chicken in an Instant Pot ..anyone have Instant Pot ? http://instantpot.com I am going to spend the next year taking apart my kitchen piece by piece and then the next year I will be putting it back together ..I am a stove top cook on a daily basis and soon this will change and I will have to trust that a pot I plug in and push buttons on, will cook us delicious food .. as a nurse I push buttons on machines that are plugged in and hooked to people, I completely trust that and it turns out really well! so why do I fear this with my food? it is not like I can kill it? …ok yes I can kill food and have killed it, many times ..but I do not need the stress of killing food while deconstructing my kitchen right? so what do you guys think? can you fry chicken in this..I believe in fried chicken as part of my self and my husbands heathy stress free diet (I buy really good locally raised chickens so yes it is truly a healthy part of my diet to eat it ) ..does anyone have one like this? I would NEVER buy anything like this ever but it is looking like it could be fun before I start pulling shit down to learn to use it and embrace whatever the heck it can do ..I am sure I can find a lot I will not like about it but focusing on the positive here it says it will make rice pasteurize milk and make yogurt ..but will it make me dinner? i make rice in a pot on the stove all kinds of rice and styles of making it ..on the stove …it can sauté and pressure cook? slow cook ? I am always afraid when things say they can" do it all" Screams BS I just want to find out what it is good at and go with it ..and fried chicken would be nice there are endless sites giving recipes I would never use so I need to just start practicing I guess and get this kind of cooking down before my kitchen is not a place where I can cook anymore ..I do like the idea I can put food in here keep it incased and protected until we eat it I see us eating a lot of stews curries and congee in all its forms FYI on my kitchen to anyone who loves or hates or has remodeled? I am going to up-cycle everything when I put it back together ..counters are going to be concrete and tiles from other projects I did ..the flooring is up in the air but I am open and it has to be second hand or salvage ..the only "new thing" going into my "new" kitchen (hopefully )will be the oven of my dreams …the rest is going to be repurposed restored and repaired…scrounged and I am very very excited! subfloor to the kitchen ..husband is here if I need him for the heavy shit ..but otherwise I am going to have a brand new kitchen or die trying but first I have to learn to cook in this pot so our stress levels do not get too high…both of us if we smell good food cooking no matter what life feels better that and a music playlist if anyone has a good one for kitchen deconstruction thanks for any advice in this kind of cooking and if there are any "never do this's" I will take them ..also if you can rec a good toaster oven ..reasonable price but good functioning ? I may just thrift store for that to be honest I see them all the time

the tines that hold the vegetables on the Paderno weaken over time I am not disappointed it how it works or cuts but how it could have been better at holding the vegetables in place..I kind of thought it was just kind of flimsy over all. Passing mine on to my kids now to play with now thinking maybe my son can figure out how to keep the vegetables in place better. I just didn't need that many spiraled vegetables I guess?

delicious cup (ok really a whole pot) of fresh home roasted badasses coffee..roasted oily dark and brewed super strong for extra gusto best snack ever..and it most naturally contains my favorite drug.

Scubadoo I put this away with a batch of nocino and falernum I made..yup just about 8 years ago I had plenty of vanilla from a batch I had previously made and thought was wonderful…so I wasn't "yearning" for vanilla and could just look away...yeah well I had no clue what a few years would bring ..I filtered bottled and left it again at the five year point (I think I am not keeping track sorry ) and that did matter..the resting time with out the beans ... how perfect? well let's try give you an image ..the flavor and aroma of vanilla when you open a bottle is the essence of what I would think anyone would be searching for ..it gives me an emotional feeling to smell it ..then to taste just a drop fills my mouth and nose with so much vanilla I laughed! it was a joy to taste it no raw alcohol at all .. .vanilla is a" comfort" in aroma and flavor...this is extremely comforting ..the bottle is perfume as well as flavor….it was good when I transferred it at about five years but the extra rest time in the bottles was what made this as good as it is .. tasting this? it is like I had never tried vanilla essence before in my life..it is "essence" to me more than extract ..the essence of the bean transferred to liquid form and color..the flavor and aroma are perfectly vanilla …does that do it for a description? or am I being a bit dramatic? BOTH! because this vanilla was worth the small effort and great time it took to get to this point...so to keep the rotation going I am aiming for a 10 year batch now ..used a combo of beans Everclear again ..and a small bottle made with tequila .. a few years ago (midway through this batch aging I made the next batch to come)… perhaps I will move from "perfect"to "magical" I look at the rest of my life in batches of vanilla now LOL ..kidding but I could I guess the nocino and falernum ..I can not form words right now and need to taste them more ..I used almost no spices in the nocino ..green walnuts and vanilla beans and the flavor of the green walnuts is just the best I have ever tasted..when tasting next to commercial nocino there is no comparison it is just so much more delicious in my opinion I will never buy a bottle again…I have never tasted commercial falernum so I can not compare, but my home will never be with out this either ..both are so delicious I am using them like extracts as well as adding them to beverages ..or drinking them straight up from pretty glasses ..wow with the wait I promise I am happy satisfied and very "warm and fuzzy" with all these needed tastings …time tells ..waiting is worth it and I am so glad I did not rush this .long answer to short question ... Happy New Year

I am using the batch now that I started when this thread started. it is just now perfect.

Thank you Kenneth I am making sticky rice for sure how fun that looks! I wish it was fragrant. ...I can eat blue food but this color in a drink is rather hard for me. It is almost too blue to drink. Maybe because someone dear to me with dementia offered me a glass of windshield whiper fliud that was this exact color? They have the flowers on amazon i just looked, i am going to try to grow them. The botanical name caught me off guard ! I will make the sticky rice first.

I was kindly given a bag and wow this makes brilliant blue color? But as far as drinking it as tea? Has anyone tried this and have recipes? If not it will be religated to the food coloring section of the pantry? Fascinating the color oozes a very deep unfoodlike blue into the water like you are pouring blue ink in. Straight from the bottle. But the flowers just look like little blue flowers, no evidence the color is anything but natural, it doesnt rub off, but when it hits water you have RIT DYE blue if you out lemon in it turns purple ..fun but I have no clue about these, did a search it does everything from cure diabetes to make blue food color ..i hate search engines