Nick

I'm fortunate enough to be able to get my stuff from a wholesale plumbing supply house with a fairly wide variety of makes and models. I'm after a long (wide) sink with an offset drain myself so, when I find out what's available, I'll put it up here.

Tonight's show was so lame I quit watching it to check back in here to see if anyone had answers on floor finishing in the thread on floors, counters, and cabinets. I might watch the first ten minutes next week to see if it picks up.

Fifi, this a great thread you started. It's one of the things, after the range, that I've been rolling over in my mind. The old little house I had torn down to make way for the new little house had a fairly long, enamel, shallow sink. I lived with that sink for around fifteen years and it was really handy. As I've thought about getting my new sink, there are only a few reasons I can think of to get a double bowl stainless. One is that you don't need so much water to wash vegetables or soak lettuce, and the other is the ease of rinsing dishes. I don't have room for a dishwasher. Your point about being able to wash the larger pans is something to consider. Also, being able to wash out the vegetable drawer from the fridge. For me, that's a biggy. It's such a pain in the ass washing the drawer, shelves, and racks in a small sink. As far as the undermount sinks, ala Corian..... First of all, I'd love to have Corian - but at the price it's going for, no way. Second, I think I'll stick with the top mounted sink. I know we have some great adhesives these days, but they haven't yet passed the test of time. With the top mount, the counter and all below it would have to rot out before the sink fell. With the undermount it's all in the adhesive. FG mentioned wood floors for kitchens and that's what I'm doing. Oak - like all the rest of the flooring. We could get into why I chose Oak over Cherry, Maple, Birch, etc. but that's for another thread too. The main reason I chose wood for the kitchen , aside from cost and complications of doing tile (ceramic), is that it seems that if you drop a heavy pan, such as cast iron on the tile, the tile breaks or gets shatter lines in it. Then you have to replace (with some difficulty) the broken tile. Another thing is that if you drop something that's glass on a tile floor - it's gone. With wood you may have a chance.

Angel, according to the Amana catalog, the two burners that put out 12,500 btu's on natural gas, put out 10,000 btu on LP. The simmer burner at full speed puts out 5,000 btu on NG and 4,000 on LP. Us folks living in the country just naturally got to move a little slower. Fifi, Thanks for that. It's my natural inclination.

I've thought about doing that. It's really beautiful pine and I could probably get a pretty good dollar for it. But, it's got sentimental value to it too. I was ten years old when we cut it and it was the first time I was trusted with a single-bit axe to limb out the tops. Plus, it was old family land. We'd been in that NH town since 1801. But, if I'm not going to use it all, I might as well sell some - but then maybe my kids would like some when they finally get around to building something. Who knows what to do? I'm really good a making lightening quick decisions when called for - got a fire, a serious car crash, somebody firing shots in your direction? I've got it pretty well under control. Give me time to dither around weighing the options and I'm hopeless. I hope no one posts that the Amana is a POS or I'll be back to square one.

Does that mean I could change change my username from "Nickn" to just plain "Nick"? I tried to register as Nick when I first got on but the name was already taken. I've never seen a post from "Nick." Provided it isn't taken, I can just change your user ID to Nick, dude. Thanks for making that change, Jason. It's a small thing, but I really appreciate it.

Thanks for that link Matthew. Fifi's post was great! Busboy, after your post on the KitchenAid water/control panel thing I did a search on Kitchenaid's and found this . I guess you're not alone. Scroll down through the posts as there are some interesting ones. FG, I think it might be that KitchenAid makes good dishwashers and fridges..... but not ranges. Mott, I will report back after I get the Amana. It better be good. I'm foregoing decent cabinets for now because I don't have money left to do both. But, as Chad said at the appliance place, you can't cook on cabinets. I'm doing all this cash, no financing. Between interior finishing, painting, nice oak flooring (putting that down tomorrow), I'm stretched pretty tight. I paid off the mortgage on my place last year and I'll be damned if I'll get back in debt. More later.

I used to use it, but switched to the canned broth made by Swanson's (Campbell's). BtB is pretty salty, particularly the beef.

I go by the bottom line myself, especially if I've had a few beers - it's easier to read.

Does that mean I could change change my username from "Nickn" to just plain "Nick"? I tried to register as Nick when I first got on but the name was already taken. I've never seen a post from "Nick."

Yep. I thought about dual fuel (electric oven) but any doubts I'd had were dispelled when I talked with the second guy that was selling Amana's and I asked about the infrared gas broiler. They way he described steak done under an infrared convinced me that it was the way to go. Thanks for the suggestion of the commercial DCS but, as has been noted above, residential ranges have come a long way from only a few years ago, plus I need a slide-in for an island. The advances in residential gas ranges over only the last five years have been amazing. Probably Viking got things rolling, but now I think they're going to be left in the dust when people get over their snob appeal. At the second Amana place I mentioned above they also have Viking, Thermador, and Dacor and if I had the money to spend, I'd be looking at the Thermador or the Dacor. I mentioned that I'd heard about Viking having had some problems and the fellow I was talking with readily admitted to that. He added that Viking has assured the dealers that the problems have been solved; but he remains skeptical. He mentioned that one of the problems Viking had had was failure to immediately ignite when turning on the oven, so the gas would build up in the oven and then ignite - blowing open the oven door. The Thermador they had on display was an eye-catcher. Star burners and about a 3" analog dial oven temp gauge in the center of the control panel. Beautiful old blue and white speckled enamal on the inside of the oven and, as Susie noticed, no holes or crevasses for grease to hide in. Anyhow, back to my price range. Dave - the guy at the second place I went to was great. He could see I was into gas ranges and cooking. The first price he gave me on the Amana was $1120. We got to talking and I told him about how I was rapidly running out of money what with just having laid a bunch of money for oak flooring, plus what I was going to have to put into cabinets. Turns out he's going through the same thing with his home and knocked another hundred off the price knowing what I'm dealing with. Cabinets.... Maybe I should next start a thread on cabinets. The way things are I'm not going to have the money to buy ready-made. But, I've got a bunch of pine we cut off the family land in NH back in '51 and after keeping it for all these years maybe I ought to put it to use. A lot of it is anywhere from 12"-16" wide so they'd be a little different from all the stuff that's on the market today. All I've got to do is figure out how to make cabinets, drawers, etc. And, of course it took me three and a half years to start finishing off the sheetrock, get the walls and ceilings painted (just finished today), and get a finish floor down - next week. At this rate I might get to the cabinets in a couple of years Back to ranges - it looks like I'll go for the Amana at this point if no one pops up and says they're no good. Thanks and keep the posts coming on gas ranges. I'm sure there are lots of other folks out there that would like info too. Nick

Tuna Pea Wiggle. How many years, decades, has it been since I last had it? Probably forty or so. My mother used to make it and we'd have it on saltines. In its own way, really tasty. I'll have to try making some. Thanks.

I noticed that myself. It's the combined power of television and the internet.

I've only used felafel mix that's sold in coops, but if I had a problem with them falling apart, I'd say that I didn't let them sit long enough after mixing.

A couple of days ago I started a thread looking for a good 24" gas range . As it turns out there isn't a good 24" range so now I'm looking at 30" ranges of which there's a large selection. I just went through the thread on Buying a Stove and there's a lot of good info there, but it tends toward the high end ranges. I can afford to spend $1000-1200 on a range and I'd like to get the best I can for the money. What are your suggestions? What are you looking at, or what do you have in this price range that's worked for you? Right now I'm looking at the Amana ACS3350A (click on the pic for a larger one). It has most of the features I'm looking for - continuous grates (including in the middle), two high heat burners, one regular, and one simmer, sealed burners, and, I think, removeable drip-pans. It also has an infrared broiler. Does anyone have any experience with Amana's? From what I've heard they're supposed to be a good range for the price. I can get this one for $1000 and change. I've looked at GE Profile's and Maytag's, but so far the Amana seems to be the best deal overall. Any ideas?

Susie and I watched it last night. It was okay... but they sure did lean on the Coors shots. Cases and cases and cases going in. How many people buy Coors when they eat at the place? Or maybe they pass it out free. I dug the building owner (manager?) coming around. Straightest dude in the whole thing. Always brought a smile to my face when he showed up. We'll watch it next week. Is the fire staged?

Jason, Do you recommend a particular vegetable oil for mixing in to raise smoke point? I've been using straight Colavita EVOO for saute/fry if I don't use butter. Good thread.

To my mind, the absolutely best can opener is the Kuhn Rikon from Switzerland. http://www.kuhnrikon.com/products/tools/gr.../deluxe_sml.jpg Stainless side opener for $25. I've had mine for a year and a half or so and it works flawlessly. Like the Rosle (which I haven't seen), it opens around the side of the lid leaving no jagged edges and you can replace the lid using as a cover. I use it mostly for opening cans of tomato paste and when using only a little I just put the lid back on and the paste stays fine in the fridge for at least a week. I can't recommend this opener highly enough. It sends the Swing-A-Way to the back of the drawer, never to be seen again.

Roasted corn on the cob.

I think Varmint's pulled ahead.

Certain cuts of bear meat are, as they say, better than beef. This is for wild bear, not dumpster-divers. Don't know about them. Suzi, you've got a better understanding of what's going on than 99.9% of the rest. You ought to get back into fish and wildlife. You're needed.

Holly, We're not exactly talkin' white linen with exquisite table service here. And it would take a mighty big roll to get a lobster's worth of meat into it. But, I haven't been there so maybe they've got special rolls.

Man, it's quite a hop to Rota, to say nothing of Guam, in a P-3. What do they taste like on the other end? The old mill is a good place to hit. Haven't been there in three years or so, but it was good back then. Great atmosphere, good beer, and decent food. It's actually in Topsham. Easiest way to get to it (that I know) is to get off at the first Brunswick exit on I-95 and then after the strip go straight into town instead of taking a left at the last light to get on to Rt. 1. Once in town hang a left on the main street and go across the bridge. Mill's on the right. Two dogs suggestion of Shaw's in New Harbor is good. Another of those places I haven't been to in years (actually I haven't been since its name was changed to Shaw's), but it's a good, reliable feed if you're looking for lobster and clams. Deck right on the water overlooking some real fishing boats instead of yachts. Another place on 32 is in Round Pond down behind the Anchor Inn. I haven't eaten there, but wandered down for a smoke break while eating at the Anchor Inn last summer. Has a very spacious deck on the water. More yachts, but some fishing boats. I don't recommend the Anchor Inn. It's something I get hauled into every year when my ex, her husband, sister, mother, etc. are here. If you'd rather sit on a very nice deck looking at some very nice yachts, try the Waterfront in Camden just up the road from Rockland. Hit it for lunch or get there early for dinner. It gets crowded.

Oh well. This morning it was beer. Coors, followed by Bud, followed by Harpoon IPA. One of those mornings when I finally had to get the shop books caught up.

I've been by Red's hundred's, if not thousands, of times and never stopped. After Holly's been bragging it up I thought I might give it a try. But $14 for a lobster roll? Shit, you can buy two or three lobsters and all the makings for that kind of money.