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haresfur

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Posts posted by haresfur


  1. 21 hours ago, haresfur said:

     

    20181207_183352.thumb.jpg.24311147484732e461a3aaa2af3f7ee8.jpg

     

    So I was getting ready to was some dishes before putting them back in cupboards, looked down and thought, "You know, since the cooktop was moved towards the pantry, we probably could have swapped the sink and the dishwasher so there would be room for dirty dishes on one side and the dish drainer on the other." That has been one of my issues with the old design. It would have at least been worth discussing with the cabinet guy. Hard to see everything when you are headed down a certain path, and I'm still happy with what we have.

    • Like 1

  2. 2 hours ago, KennethT said:

    @haresfur You have an evaporative cooler?  Do you mean an air conditioner or the greenhouse type "swamp cooler"?

    https://en.wikipedia.org/wiki/Evaporative_cooler

     

    Yeah, like a swamp cooler that they use in places like Arizona. Air up on the roof runs past wet pads and is cooled then is blown into the house. It's a single pass system so you keep windows cracked to vent. I suppose it blows heat from the oven out, too. It's very energy efficient but does use water. Of course when the humidity rises, it doesn't do much.

    • Like 3

  3. Busy day today. There were some scheduling issues with people showing up unexpectedly. I think my partner who has been at a conference asked the sparkies to come out because our evaporative cooler wasn't working - a breaker up in the attic on the unit had flipped. The bench tops came early in the morning and were installed. Then some remaining electrical work and installing appliances. So almost everything major is done. Still to do:

     

    A little trim work that had to wait for the bench tops

    The exhaust fan needs to vent up through the ceiling. Plumber forgot that.

    Backsplash. The cabinet guy got a little testy with me because I forgot that we wanted holes for the knife rack, and made me do the measuring. Hope I got it right

    We will do the painting.

    We haven't even picked out flooring but are going with vinyl that will be installed on top of the old floor. We probably will have to plane a bit of the bottom of the door to make it fit.

    I need to install a pot rack that was over the cooktop, but will now be over the window.

    Then there's figuring out where everything is going to live.

    20181207_085518.thumb.jpg.0344f364613300f1b6fe89fcba27f2fa.jpg

     

    Bench tops were in by 9:00 AM. I tried to go to work for a few hours but it wasn't meant to be.

    20181207_180935.thumb.jpg.63e22a37e3eb2df1cffa6c551381a48f.jpg

    I don't really like the microwave there but we will give it a try and see how it goes. Don't know if the induction plate will stay there. I wish they had mounted the oven a few cm higher. The cooktop and oven are made by Asko and they seem really well designed. I'm so excited to try the wok burner, and hope it has enough oomph. Dishwasher is a Bosch.

    20181207_183352.thumb.jpg.24311147484732e461a3aaa2af3f7ee8.jpg

    • Like 12

  4. 4 hours ago, dcarch said:

     

     

    I have not read through the whole thread.

    In case you have not planed to do this, mine suggestion; get a clear piece of Plexiglas, about 18" high, to put in front of the sink in between  the window. Slash guard.

     

    Beautiful renovation!

     

    dcarch

     

     

    I'm not quite sure what you mean with the Plexiglas - so we don't splash on the window?


  5. I don't like wasted space so before the island gets its counter top, here are the not-very-convenient cupboards that will be mostly hidden by the overhang on the sitting side. Should work for that pack-rat stuff I don't want to throw away but don't use often. Of course, the high cupboards will be used for some of that, too.

     

    Another idea would have been to make the island even bigger and forgo the seating for more drawers, but the dining table is usually covered with sewing stuff.

    20181201_132741.thumb.jpg.dad980d9ff923bc12c43c5fab95bd8db.jpg20181201_132741.thumb.jpg.deccc6eaed319bd31072bbf1fc1e5dce.jpg

    • Like 6

  6. 3 hours ago, suzilightning said:

    Bumping this up as Johnnybird just landed in Hobart.  He will be there for about 6 days.  He loves seafood and not upscale - as he calls it "fancy ass" - so...any suggestions I can pass on?

     

    In that case, he should check out the cultural experience of an Aussie Fish and Chip shop. I had some good Trevalla in Tassie.


  7. We have started into fixing the kitchen after starting planning several years ago - almost as long as the dishwasher has been dead and the oven barely functional. And don't get me started on the non-exhaust fan.

     

    Before the destruction but after removing all the crap:

     

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    20181127_065100.thumb.jpg.4d50a7d1d0e31cb1a08978ae62d98e35.jpg

     

    The fridge was replaced not too long ago and is staying where it is. We had to have its alcove expanded. Perhaps not the best ergonomic location but it fits. We aren't moving the other appliances or sink very far so are hoping the plumbing and electric are no big deal.

     

    End of first day. We caught a couple of things in time. The fume hood and cupboards over the cook-top were set too low. They were going to set the sink as an over-mount when we had bought and under-mount. Apparently it could be done either way but silly us for not making it clear that the sink described as an undermount should be under the counter top. We decide the cupboard to the right of the oven should open the other way so we can get in there when cooking. Our mistake but I hope we can keep the oil, salt, pepper, etc. there rather than cluttering up the counter. The cabinet guy insisted that the cook-top couldn't be centred over the oven. I still don't understand why but not a big deal. It will be easier to get around the island when someone else is cooking but harder to squeeze past into the pantry.

     

    It seems to me that the walls should have been re-done before the cabinets went up. I think this was easier on the cabinet guy who is doing most of the coordination but probably will be a pain for the plasterer. And we have some trim issues to work out.

     

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    Day 2 fixing things, electrical work, and measuring for the countertops. Now we wait for them to be finished before much else can happen.

     

    20181129_072226.thumb.jpg.b48de37d83e62702649069d0aae0bf7d.jpg

     

    Spock is not impressed.

     

     

    • Like 16

  8. 13 hours ago, boilsover said:

     

    LOL, I haven't been missing anything.  I've been cooking on induction off and on for a couple of years now.  IMO, until now, choosing induction has precluded using the very best cookware.  Gas may still be a better mode, but at least there's no longer a reason to compromise with--or discard--cookware.  

     

    unless you cook with clay 😉


  9. 3 hours ago, Craig E said:

    This seems like as good a place as any to post a new invention I came up with for reddit's Are You Afraid of the Dark cocktail challenge. The idea is to get as black a result as you can imagine (without resorting to coloring tricks like charcoal). 

     

    I surveyed the dark stuff in my bar and came up with:

     

    Onyx

    • 1 1/2 oz Cruzan blackstrap rum
    • 1 oz Amer Boudreau
    • 1/2 oz balsamic vinegar
    • 1/4 oz syrup from brandied cherries

    Stir; strain; one big rock.

     

    As I mentioned on reddit, this is kind of a bizarro-world daiquiri. I quite like the prominent balsamic flavor: it occurs to me that balsamic's darker acidity bears an analogous relationship to lime juice that blackstrap rum does to a white rum. 

     

    I take it as a proud measure of my growing mixology skills that the proportions I tried out first seemed spot-on—a first!

     

    The complaints upthread about Cruzan Blackstrap's unsubtle tendency to take over drinks are true to my experience too, but here I thought the other ingredients hold their own against it.

     

     

    Sounds rich. Is that recipe for Nick and for Nora? 😋


  10. I got to thinking after the disgusting job of separating globs of fat from sous vide short ribs and debating never doing them that way again. If the fat renders out in a braise, but not in the sous vide, what temperature would you need to turn the fat liquid to get rid of it? Is it below well-done or do you really have to cook the shit out of it? Is it just temperature or a time&temperature thing?

     

    Along those lines, what happens with marbled, tender cuts? where is the sweet spot between solid fat and something more palatable?


  11. 5 hours ago, iggiggiggy said:

    The hair dryer is a novel idea! That should cut down on the amount of paper towels I usually use. ha ha ha

     

    Let me attempt the next one using your approach. It sounds good on paper, now time to put the hair dryer to it :)  :) 

     

     

     

    Or use a heat gun for even more power.

    • Like 1

  12. On 4/13/2014 at 9:18 AM, haresfur said:

    The cooking with Modernist Cuisine at Home topic seems to have mostly run its course as many of us have had the book for quite a while.  One thing I like a lot about the book is that it presents ideas for variations along with the recipes and presents many variations of ways of achieving similar results.  So my motivation for this topic is to have a place to talk about our experiments in modifying the recipes - successful or not.  You see I have difficulty following instructions...

     

    To start, is serendipity with this post in the sous vide thread asking about using bag juice that came out right as I finished up an experiment with the red wine glaze. The experiment was motivated by a mistake where I made SV short ribs at too high a temperature a while back.  The meat was not very good but juice was wonderful.  So instead of frying up a bunch of ground beef, I took a half kilo of relatively lean stewing beef and bunged it in the SV at 88 C for an hour.  At the end of that time the meat was dry and the bag full of meat juice.  The juice was very clear and light in colour with little in the way of 'gunk'.  I added it to the wine and veg, started reducing, then strained the veg out and reduced the rest of the way.  I skipped pressure cooking the knucklebones (I'm not sure why the recipe has you reduce the wine, then add water to pressure cook the bones, why not cook the bones in the wine then reduce?)

     

    To cut to the chase, I was quite happy with the result.  I don't agree with the 'fat is flavour' mantra and the only fat in this was the little that rendered out of the meat in the SV.  I might try adding a little gelatin for mouth feel and to make the glaze with less reduction.

     

    ... and the dog was happy with the dried out meat for his tea-time.

     

     

     

    Funny thing, I came to this topic with my latest attempt at the short ribs in red wine glaze and see that it is similar to this original post.

     

    I started the glaze when I started the short ribs. I did the fried mince step with the cheapest ground beef I could find. The dogs still were happy with the beef remains. Still not sure it is worth the trouble (more on that in a bit). Cooked the veg (didn't measure but used less than the recipe calls for because I'm cheap and didn't want to do that much chopping). Added most of the wine, reduced part way, strained out the veg, then rinsed with the remaining bit of wine and restrained to extract all the goodness. Put the sauce in a liter jar in the fridge. At the end of the cook, I threw away the fat on top of the jar and added the bag juice to the wine, then reduced. No pressure cooking step - too much bother.

     

    The result was still an intensely meaty glaze. Too much for my taste - I think I would prefer more flavour contrast to the ribs. It would be good for a tasting plate but for a full meal... So, in the interests of ease, next time I would probably skip frying the ground meat and just go with the osmazome. Maybe even cut back with that some. Perhaps add a spoon or two of plum or cherry jelly.

     

    BTW, served with steamed broccoli and roasted sweet potato. The sweet-potato-short-rib combination was excellent.

    • Like 1

  13. And yesterday, and tomorrow: Belted Galloway short ribs. I took it off the bone to keep the dogs happy and resealed in two bags for 3 ribs. Stuck with Molecular Cuisine at Home's 58 degrees, even though I usually find I prefer a touch hotter than others. This was a quite meaty set so I hope the remaining un-rendered fat isn't too bad.

    • Like 3

  14. 32 minutes ago, Smithy said:

    From this:

    20181007_110718.jpg

     

    The jelly is wonderfully tart, not too sweet, and has the gorgeous color promised. The chutney may need a bit of heat added, according to my darling, but we can do that at the table. There remains enough chopped apples and pecans to make some nice small pie fillings if I get to them. I may just eat that for breakfast instead.

     

    Thanks for the suggestions, folks.

     

    The traditional use for excess (or stolen) crabapples is to throw them at cars and run away.

    Source: my youth

     

    ETA: or epic crabapple fights with your friends

    • Haha 3
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