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KennethT

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    New York, NY

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  1. Has anyone had slate countertops? From my cursory reading and searching, it doesn't seem very common, but it seems almost ideal - non porous, won't scratch, doesn't need to be sealed/resealed, heatproof, won't crack, not as expensive as granite...
  2. How forgiving is caesarstone if a glass tips over?
  3. I've searched and I've searched, but I haven't come across a topic where we can discuss countertop materials.... After renting for many years, my wife and I have finally decided to buy an apartment. We found one at a great price, but it needs some work... the kitchen countertop as it stands now is tile. TILE! Are you kidding me!?! And not glossy tile either. It's tile that looks porous, with tons of grout lines.... How one is ever supposed to get that clean is beyond me... Anyway, this affords us the opportunity to replace it - the question is, with what? I was thinking some kind of stone - like lab benchtop stone... I want something heat proof, stain proof, sealed (easy to clean), looks decent, and (hopefully) doesn't cost a fortune.... I figure this would be a good place to discuss materials. What do you have? What do you like/dislike about it? If you had your choice, what would you use?
  4. OK, I think I'm just going to get the new one, since I won't be moving to the new apartment for several months, and certainly have no space to use it in the present apartment... so if I bought the refurb now, its warranty would expire before I had a chance to use it (or at least use it more than once or twice...)
  5. Yep... Yikes, only 4 left.. A few days ago there were 12!
  6. OK, so I've decided that I will definitely be getting a CSO... now the question is, should I get a refurbished older model (300N - $125) or a brand spanking new one (300N1 - $199)? The refurb is quite a bit cheaper, but I don't know if the new one has improvements made that make it worthwhile. I see above that @weinoo just got a refurb that looks really good.... and I'm sure @rotuts will make teh case for getting both, but right now, I don't know if I have space to store the backup model...
  7. KennethT

    Ice Cream!

    I saw that 50g bitters... That's like half a bottle...
  8. @Kerry Beal That wok looks great - have you used it for anything other than deep frying? I'd love to know how it works for a stir fry with the control freak...
  9. KennethT

    Ice Cream!

    I made ice cream with dry ice once - just be warned that it will slightly carbonate your ice cream... can be a neat effect - I used an "egg cream" flavored base (it's a NYC thing) so the slight spritz I got from it worked well. A couple things (note taht I haven't looked at your dry ice link yet) - while dry ice is easy to store, it's usually industrial grade and can have some dirt in it or on the surface if purchasing large blocks. Also, make sure you turn the dry ice into snow in a food processor and make sure you don't get any lumps while you're mixing because biting down on it can be quite dangerous as I'm sure you're aware....
  10. Yes, if you're mixing perlite and compost, you wouldn't need the extra nutrients... and I'm not surprised that the rooftop grow was growing in perlite - was it a vining crop like tomatoes or cucumbers? It's very common to grow those in perlite because perlite holds a good amount of water (so it doesn't need to be watered constantly) and is inert and won't affect the pH of your nutrient.
  11. The problem with perlite is that you'd then be growing hydroponically - so you'd have to feed them a complete nutrient, rather than just water or water with some "plant food". While it's certainly doable (I've been a big proponent for a while), it does have a learning curve.
  12. I have no problems reheating refrigerated rice. My improvised steamer, which is a wet papertowel layed over the top and tucked in the sides, microwaved for about a minute or two, works really well for rehydrating/reheating... I was worried about b. cereus since it's commonly discussed as a problem with rice, and I had heard that it still grows at refrigerated temps so had always heard not to keep old rice more than a day or two in the fridge.
  13. KennethT

    Dinner 2019

    I didn't use a recipe per se... In Thailand, they will make som tum out of lots of different things, depending on what's on hand. In this country, we know it only as the "green papaya salad", but my preference is for the same thing but made with green mango - the green mango is a little more tart and tannic, but practically impossible to find in this country (or at least that I've seen). But you can adapt the basic dressing/method to lots of things... so I used cucumber - the mini persian kind which has the tender skin. A long time ago, I saw a recipe for som tum and its variants in the Pok Pok book by Andy Ricker... I've been using it as a basis fora long time, but haven't actually looked at the recipe in a long time either, so I may have been making changes as time goes by. The basis is dried shrimp, palm sugar, lime juice, chilis and fish sauce, oh and peanuts.. I usually add a clove or two of garlic, and last night, just because I had it laying around, I added a sprig of lemongrass, minced then pounded into a paste (or really sawdust since the lemongrass I get here isn't very juicy). I also threw some fried shallot on top, because fried shallots make everything better.
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