cbread

Flat sheet of stainless.

Bittman's How to Cook Everything, and, Best Recipes in the World. NYTimes Joy And for simple, quick and flavorful, "High Flavor Low Labor" by J M Hirsch - not a highbrow book but good for when time is short. If there is any impetus toward creativity, "The Flavor Bible"

1. You're totally nuts. 2. I like the way you think.

Just what I was looking for. I'll run them by the state liquor store to see if any of those are obtainable. I'll report back with results. Thanks!

Thanks! - I have had no luck finding brand names. Odd. Maybe it has to do with the variety of spellings that all mean Shaoxing. I've run into Shao Hsing, Shao Xing, Shaohsing, Shao hsing, Hsao Shing....

A few ideas in no particular order. Vary the font. Do the small stuff in a much simpler easier to read font. The box top would be more interesting if it extended less or more than exactly halfway down the height of the whole assembly. The C and the M of your font are particularly difficult to read. Couldn't you find a similarly fancy typeface without the cluttered look?

Hi, Thanks for that! I'll have to see if that name will help the state liquor store find a brand. If anyone else has a brand name or an online seller, I'd love to know. Thanks, C

Wouldn't evaporated or condensed milk (I never can remember which is which) which contain carrageenan, be useful for adding in the cheddar?

The title says it all. I can't find a good Shaoxing rice wine close to home. The biggest local asian mart just has the salted junk and elsewhere it is entirely missing. Is there any online purveyor? Can anyone recopmmend a brand name also? The local State Liquor store would try to search if I have a brand name to aim them at. Thanks! C

I believe you could use your food grade plastic buckets. Why not? If you add insulation around the sides and bottom, you'll save energy - and I suspect keep a more stable temperature but experts would have to confirm that. Some people use floating ping pong balls to insulate the water surface. You can drop food in and pull food out without pausing to remove and replace a top.

None of these are even close to secrets but... Not my idea, but definitely one I'll try out for myself, at this other thread are ideas for making a thick garlic paste that keeps well in the freezer and is convenient to use. I'd note that a tiny amount of Hickory smoke flavor base in cooking liquid helps to quickly add a smoked flavor to an item. The smoke flavor I've used is identified as "Hickory Smoke on a Malto-Dextrin Base" from Spice House. I'm sure many other suppliers offer similar products. It's pretty concentrated. A tiny pinch adds a lot of flavor and aroma to the food. The kitchen smells wonderful too. I'm using broths, juices and stocks as cooking liquid instead of plain water and adding things like garlic to further add to flavor.

Tomato powder is available at Spice House. www.thespicehouse.com/spices/tomato-powder

I'd pay more not to have a complicated machine. Too many electronic devices are made unusable by endless "features" no-one uses

I'm more worried about the washing of things that will not get heated, salad items, cold veggies, fruit etc. I can't help but suspect much washing of things that will get heated to pasteurization functions only to mitigate an unreasoning fear of microbes. I do believe in washing off surface grit and such, but I have my doubts that washing is anywhere near as effective as heat to protect against microbial issues.On that note, I always feel like my rinsing of foods for cold salads etc is a half measure at best and feel like salads are essentially an act of faith. Am I too pessimistic about the efficacy of a rinse?

Try calling the food network. They probably have a contact person for Paula Deen, who will have info on licenseees.

Different ceramics - glazes, enamels, glasses etc., everything from flowerpots to windows and ceramic cutlery, made from fused sands and clays and the like, have different rates of expansion and contraction when subjected to changing temperatures. One possible source for your material failure: an enamel must match the surface it surrounds expansion wise so that as the base material grows and shrinks with temperature change, so does the enamel - at the same rate, or there will be a tendency for deterioration. Ceramics are brittle, so cracking and chipping are possible failure modes.

Those names don't work for me. I don't want a monkey in my frig or hair in my coffee.

It would be an interesting side line to show the students sous vide done without a circulator - just hot water in a foam insulated cooler. A thin piece of boneless chicken breast would cook withing the class time and would demonstrate that expensive tools are not always necessary for sous vide. My first sous vide experiment was done with no new purchases, just a very well insulated foam shipping box.

Dinnerware sells for more than dishes.

It will look better after a year or so as it acquires an evenly worn look - or it can stay rather new looking if you use a Scotch type abrasive scrubber aggressively to keep a shiny new look. But that is extra work. The "natural" worn look for stainless is something of an equivalent to a butler finish on silver.Until it has acquired the butler finish, stainless looks ratty. The only place I scrub for esthetics is in the sink bottom itself since that does get beat upon. All the ss countertops I let alone except for the very few really eggregious scratches.

More. I'd like to see more books offer errata info.

I use my hands or the same type of scraper in the first photo in the original post. I'm no good at using a knife to carry prepped food around. I will have to train myself to use the knife in my hand better.

Skinning hot beets and hot bell peppers.

My understanding is that asbestos fully enveloped in a solid mass poses wayyy less hazard than loose fibers from, say, asbestos insulation used around furnaces in the past. It's the ability of loose fibers to be inhaled and their minute size that combine to create danger to the lungs. Inhalation is the only health issue. Asbestos tiles are benign as long as the fibers are contained within the tile. Of course, in the unlikely event that a material is so degraded that fibers are being released then it's time to consult with specialists. But with old flooring where the tiles are intact and only pulling up from the underlayment, you're fine. Just don't release the fibers into the air, i.e. do not run power saws etc. through them. Dispose of them responsibly. You'll be fine.

I guess it must be personal, but I'd be rid of anything without drawers if I could. Having to get down on my knees to peer into the back of a cabinet and shuffle through piles of kitchen miscellany just isn't my idea of fun. I feel the same about refrigerator freezer compartments. Can't wait for my existing frig to croak so I can get a bottom freezer with slide out drawer style storage. Didn't you mention, on another thread, that you had an adjacent space (a tall hall way?) where you contemplate additional storage for kitchen items, or did I misunderstand? If my memory is correct, can you post a drawing with dimensions? Looking at your photos and drawings, I'm assuming the microwave is under a pass-through? Your new space is beautiful; congratulations!