Okanagancook

Thanks for the update. My 10 year old fridge was SS and it didn't clean up well no matter what I used including fancy SS cleaner. It must have been the type of SS because my new one cleans up very easily. The plain dish detergent works really well as I mentioned above. Bad Henry. My female Kerry Blue was famous for actually jumping (from just in front of the counter) up on the outdoor kitchen counter to retrieve her ball. Don't tell Henry. We have a little round sink on the prep island and we find it very useful. Can't wait to see the pot rack.

Marc Vetri in Mastering Pasta says: (and this is for fresh pasta) "Use plenty of water if you don't, when you drop in the pasta, it takes longer to get the water back up to a boil and the pasta soaks rather than boils. About 5 quarts (4.7 Litres) of water per pound (454 gram) of pasta is right. For that amount of water, I like to add about 2 1/2 tablespoons (23 grams) of kosher salt." Thomas McNaughton in Flour + Water says: "Our equation for the perfect pot of pasta water: For 4 quarts (US) of water add 1/4 cup kosher salt and a handful of semolina flour." He uses semolina because he also uses the cooking water for his sauces which helps to stabilize the sauce. Marcella Hazan in Essentials of Classic Italian Cooking says "Pasta needs lots of water to move around in, or it becomes gummy. Four quarts of water are required for every pound of pasta (she doesn't say whether that is factory or homemade but I think she is talking about factory pasta by the sounds of the rest of the directions.) Add another quart for each half point and don't cook more than 2 pounds at once. For every pound of pasta put in no less than 1 1/2 tablespoons of salt, more if the sauce is very mild and under salted." She doesn't specify what kind of salt. And Lastly: Nate Appleman in A16 Food + Wine says: 1 tablespoon Kosher salt per gallon (US). So take your pick.

Stainless steel backsplash over the stove. Hmm, won't that be a pain to clean? My cleaning lady just uses dish soap and water to clean stainless steel. Works great. Wipe it off and no streaks. Your kitchen looks fantastic. Is that another oven in the first picture? Is that an eating bar in the first picture, by the door? Where are you putting the CSO? What kinda counter tops? Is that another sink on the brick wall counter? Nice, very nice. The floors look great with the white cabinets. Sorry for all the questions

Yes, cook them until soft. if you don't mind a little skin, you can put the skin on halves in the ricer.

Excellent! Pineapple is cheap here at the moment. Try some dried pineapple. I used my mandolin to get thin, consistent pieces.

Norm, your meatloaf platter looks excellent, even if it does have those nasty Brussels sprouts. Brussels sprouts and turnip are not on my go list.

Life is good! Especially if you like herring

Sub in some squid?

Just used my ricer to wring out the water from salted grated cucumbers for my raita. Worked a treat!

Why do the riced potatoes need drying? What if you use baked potatoes, do they need drying too. just curious. Good mashed potatoes are rare I think because people just don't pay attention.

Very interesting. Great for parties. http://www.onegoodthingbyjillee.com/2015/02/6-things-can-make-cake-pop-maker-besides-cake.html falcons over the cheaters....what will it be this year?

They must index books with lots of requests. So just wait and when it is indexed you get an email. Or, you can do it yourself but that process doesn't have much appeal to me.

How do the burners light if there is no electrical starter sparker?

Happy Auzzie day Captain! your feast looks delicious?

Welcome and I see you have already jumped in with your delicious looking stuffed peppers

Sous vide tri tip steaks, mushrooms, broccoli and oven frites (duck fat). 125F for a hour then pan seared. Ever so slightly over done.

Oh, now there's a great use for it!

We always make Sanghria for our annual pig roast. Nice on a hot day.

Pay dirt. Lovely browned zucchini!

Your frites look amazing! Looks like a brioche bun but not too big for the burger! Yum.

Oh, I be willing to bet hungrychris has more zucs lurking in the back of the fridge.You just watch tomorrow's breakie

Lunch was an antibiotic pill, an aspirin and an anti-inflammatory all to treat my new root canal and crown. no money left for lunch, ha, ha. looking forward to a soft dinner.

I shouldn't use my iPad for typing.

Mine curled and split. i just got a different model at Bed Bath and Beyond. I like the new sturdier covering. In retrospect I guesss I should have contacted the manufacturer.

Check out your local health food stores. I get mine at Natures Fare but this is a western Canada store.