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EMichels

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Everything posted by EMichels

  1. We are planning to sell a home in which some family have been living that needs some basic improvements prior to sale. We have spoken with both the Redfin and Zillow teams. They both have groups that will purchase your house as-is, do the work the needs to be done, and re-sell. The offers were very fair though this may be somewhat dependent on geography. Redfin also will arrange to have the work done for you with their own teams at cost plus a small fee - well worth it, in my opinion, particularly if you account for the time difference in how long it takes them to complete the work vs. arrangi
  2. I used this grease that I purchased from Amazon for a repack several years ago and the mixer has been working well: https://www.amazon.com/gp/product/B0041S1OUM/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1)
  3. The first thing that I would try would be to plug the radio and the microwave into separate circuits. That might mean running a cord from another room for the test depending on how your house is wired. Agree that it is odd that it would be causing interference while not in use but it could be that it has added some noise to the power circuit for which your radio is not well shielded. If that's the case, it could be an actual flaw in either the radio or the microwave, poor electrical engineering of the microwave and/or radio, or that there is an issue with the wiring on that circuit. Annoying p
  4. My wife uses a google home for the purposes. I prefer the Thermoworks Extra Big and Loud. I might be tempted to get the Timestack if I were looking for one now but with multiple Extra Big and Louds I can position next to the thing that I am timing so that I don't forget which timer is which.
  5. On my Vacmaster those pins are secured by threaded nuts. The pins on the Polyscience have to be attached somehow and it wouldn't surprise me if it were similar. As they protrude into the vacuum chamber the space below the chamber (where it sounds like your problem lies) should be accessible (not sealed). I would definitely pop it open before pursuing either the Polyscience repair or purchasing a replacement machine.
  6. I tried to Google search this yesterday but couldn't locate a good result in a reasonable amount of searching. I suspect that the crowd here will know the answer. If one were to use the blast chiller to rapidly freeze an item for storage, can it them be stored in a traditional home self-defrosting freezer and retain the quick freeze benefit of the blast chiller (smaller crystals, less detrimental impact from freezing)? How long does the unit take to chill itself? Do you need to leave it plugged in at all times to be practical or can you just chill it a bit ahead of time when you kn
  7. We have been very happy with ours. It has served us well so far (about 5 years). I can't offer much in the way of a comparison, however, as I've never owned a similar unit from competing brand (had always been a renter previously). We also have an oven/stove, range hood, and dishwasher from the same line. They have all performed flawlessly save for a power surge that knocked out a control panel in the stove (but much of the neighborhood had damaged electronics/appliances so can't blame Thermadore). The damaged control unit was easily replaced.
  8. Yes, that's the fridge - Thermadore.
  9. We have just been re-watching Downton Abbey and noticed it in the kitchen there as well!
  10. Two of our more recent solutions pictured below. The cabinets are from Ikea, are very inexpensive, and are much better quality than one would expect. The pot rack is by Enclume and is sold by a variety of places. It is excellent quality and comes in a couple of different sizes.
  11. Well, there you go. Proof that I don't have the answer to all the world's problems! 😁
  12. If you have only ever used the 'handle style' citrus juicer, I highly recommend picking up one of the style pictured below. I immediately disposed of all of the handle style after the first use of the 'bowl style'. I found the handle style to make a giant mess and leave a lot of the juice behind while the bowl style never has overspray, is very effective at separating all the juice, collects it in a handy cup (with ounce and ml measures on many) and has a convenient pour spout. I use the smaller one for lemons and limes when making cocktails and the bigger one for larger volumes or larger frui
  13. Thanks for the early review. Do you have any idea how hot of a temperature you can sustain? Over the weekend I tried deep frying on my Avantco induction hob, which didn't work out well. The hob overheated three times before the oil reached cooking temp. Once at temp I put the hob into temperature hold mode hoping that it would quickly recover after adding the food and not go over temp like I sometimes do when manually controlling the stove. Unfortunately, that didn't work either as the unit is very conservative with power adjustments while in hold temp mode. I would be interested in your thoug
  14. Note that there is some uncertainty to this deal, despite prices reported by Brickseek. I visited Target today to pick up a unit shown by Brickseek as priced at $64.50 but in-store the unit was marked and rang-up at $90.30. Edit: Edited to add that it Brickseek was merely a day ahead of the store in marking down the unit. I returned a day later and, while it had not yet been re-tagged, it rang up at $64.50. Credit to a fellow egulleter for alerting me to this phenomenon.
  15. The KitchenAid 6qt KL26M1X is available direct from KitchenAid in brand new (not refurbished) condition on EBay right now for $249.99 with free shipping. Using the EBay coupon code PHoliday10 brings the price down another $25.00 to $224.99. This is the best price I've seen on the 6 qt, which I've been watching for this year. Available in Black, Red, and Silver.
  16. I have not yet seen it mentioned in the thread so I thought I would add that I've found an old Saladmaster manual rotary cone food processor to be perfect for shredding cheese. I hated using the food processor because of the clean up and found that when I did I would inevitably end up with half of the cheese smeared between the blade and the cover. The Saladmaster is extremely quick and easy to set up, use, and clean up. I can be through a whole chunk of cheese in less time than it would take to dig out the shredding disc and set up the food processor. I put the cone in the dishwasher and do a
  17. I remember my mother and grandmother always using a prong style Tupperware masher (like this: https://www.fishpond.com.au/Kitchen/Vintage-Tupperware-Potato-Masher-Almond-off-white-Rare/9999131688942) to mash their potatoes - not because they were trying to protect the pot, that's just the only masher they had. It should work perfectly for this situation. I noticed that OXO is selling a very similar model if you don't care to hunt down the Tupperware on EBay or the thrift store.
  18. EMichels

    Keeping bottles stable

    This is a classic problem in off-site storage locations. Many, many people (including many professional offsite storage warehouses) store in cardboard boxes without issue. However, many small wine coolers have an issue with humidity control. I'm not familiar with Climadiff but one of my cabinets of a similar size has a persistent mold problem near the condensation collection area. That could quickly get out of hand with cardboard in the cooler. The best solution that I've heard of (short of sourcing additional shelves for your unit) is to cut to length sections of PVC pipe with a d
  19. I have a VP112 and my machine will display a problem like you describe if I don't press down on the lid to make a good seal during the first few seconds of a cycle. Fortunately, mine has the pressure gauge so I can tell when a vacuum has been achieved and let go. You should still be able to tell by the machine sounding slightly different once the vacuum has been achieved.
  20. That's an amazing find. That book is highly sought after in the cocktail world. It sells for a minimum of $50 on EBay. A copy in good condition with dust jacket will sell for over $75. I just recently picked up a copy myself but haven't had a chance to make much from it yet.
  21. I purchase almost everything on-line and am a satisfied customer of Webstaurant Store (despite the shipping charges). I think what you are seeing with Webstaurant Store is merely a difference in customer segmentation. They are quite clearly focused on a restaurant/institutional base who is likely to be ordering in bulk and for whom unit cost really makes a difference. Therefore, they charge something much more closely approximating actual shipping and handling fees on their orders. A consumer focused site, on the other hand, has found that consumers react negatively to that additional cost and
  22. EMichels

    Unfiltered wine

    I have a bit of a different view on both how common unfiltered wine is and on the ability of Beaujolais to improve with age. While I agree that only a rather small proportion of French wines are unfiltered, I wouldn't consider it a rarity. I have had a number of them - many of which were quite good. I find this more common from younger producers and growing areas outside the most typical, highest value vineyards - the Loire Valley comes to mind as having a number of producers applying a number of styles. While I don't think that the unfiltered nature of the wine had any bearing on
  23. My best addition to my kit has been a Viski Professional Lewis Ice Bag and Mallet (available on Amazon though I don't know how to add the EGullet Amazon link). I've found using cracked ice makes a big difference in shaken cocktails and the ice bag and mallet are a night and day improvement in my prior method, which was to wrap the ice in a side towel and crack it with a meat tenderizer. I find it well worth the small investment.
  24. I saw that you tried Manolin. I hope that you enjoyed it. In fact, it looked like you ordered a number of the same things that we had our on our last visit. Regardless of what you thought of Manolin, keep How to Cook a Wolf in mind. Ethan Stowell is a local favorite for Seattleites and I think this is his best restaurant. In fact, we liked it so much that I proposed to my wife there. Another thought that occurred to me for a more 'of the place' feel is Matt's in the Market just above Pike's Place Market. The food is good and it is a nice space with large windows that look right out
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