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Everything posted by haresfur

  1. 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.
  2. I'm glad people are thinking about what they like and what they would do differently. There is so much to consider, and so many compromises to make.
  3. They were supposed to round over the edges and corners but did not. At this point, I can't see fighting it.
  4. You are right, I am concerned about that, too. Something to keep in mind if we get wild in the kitchen.
  5. Forgot to mention, the good thing about a reno in summer is being able to cook on the barbie. The bad thing is a house swarmed by flies. 😝
  6. 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. 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. 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.
  7. Speaking of messy dining tables, here's ours with the kitchen stuff I thought we might need. Microwave, induction plate, sous vide, and the barbie outside should get us by.
  8. I'm not quite sure what you mean with the Plexiglas - so we don't splash on the window?
  9. 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.
  10. In that case, he should check out the cultural experience of an Aussie Fish and Chip shop. I had some good Trevalla in Tassie.
  11. 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: 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. Day 2 fixing things, electrical work, and measuring for the countertops. Now we wait for them to be finished before much else can happen. Spock is not impressed.
  12. Yeah, I know you can use a metal plate. It actually will still be quite efficient - similar to heating the bottom of a pot, but there will be some heat loss. I thought about it for my new range but am going with gas.
  13. I'd call the size of half a plate average. Huge is when it drapes over the sides all around.
  14. haresfur

    Sous Vide Turkey

    Wouldn't you want to do the dark meat at a higher temperature than the white?
  15. Had to pick this up, because, how Aussie, even if they import it from Italy (seems silly to ship all that way). It was actually very good. Also bought a steel-mesh fisherman's glove to use with the mandoline.
  16. haresfur

    PA Dutch Turkey BBQ

    If you want to pull the breast, I'd go with the pressure cooker. I do whole chicken for about 25 min to make chicken chili. I think that time would work for turkey breast.
  17. haresfur

    Black rum

    Sounds rich. Is that recipe for Nick and for Nora? 😋
  18. 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?
  19. Or use a heat gun for even more power.
  20. 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.
  21. 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.
  22. 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
  23. I'm not that fond of the omelette style rellenos that I've had. I don't remember any of the details, but the first relleno I tried was at the Club Cafe on Route 66 in Santa Rosa NM, on a rather epic trip from Pennsylvania to Arizona. It is my gold standard, never to be matched and I likely would be sorely disappointed if I ever went back.
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