weinoo

Has anyone done whole, fresh artichokes in the IP?

I think, as well all do with our IPs, CSOs, SVs, and on and on with all the new "gadgets" that have been marketed over the past decade, forget to enjoy some of the real aspects of cooking. And often, create problems which weren't there before! But I guess this discussion is for a far more existential topic. Sex parties?

I don't know how often you ruined your vegetables prior to owning an IP, rotuts, but I pretty much have that down - even if I'm doing something else! Hold on - I think somethings boiling on the stove !

That's what I have, and I feel the same way. I'm pretty sure there are different serrated knives that people use, and I'm wondering if some of them aren't up to the task? Also, you can "steel" your serrated knife' I do it often, on the back side.

Yes, exactly - it will cloud stock for sure. And if you want certain beans to remain whole, you also have to be careful, as they will break apart under heavy boiling, once they've been cooked to tender. In my opinion, I don't get how the IP is better for cooking many vegetables, which take so little time to cook anyway.

I dunno, @Cronker, this seems to be a theme, between the swinging sex parties, the bowls with the keys in them , and now this ! I know food is sensual... My mom was a big collector of cookie jars - I ended up with two of them... I'm fairly sure the sentimental value is greater than the monetary.

And doesn't a quick release bring everything to a major, roiling boil in there? Gotta be careful with that, too. With my stovetop pressure cooker, I was always able to move it to the sink, and run cold water on it; that brought the temp down very quickly without the issue of worrying about everything inside boiling like crazy.

You know, I was roasting my own 6-7 years ago, for a while. But when the hallway started to smell like Starbucks, I gave it up! Yeah - that switch is the dimmer for the LED lights under the shelves. And while I used to be able to lift something like the CSO up to that shelf, ever since I had 2 surgeries (one for a torn rotator cuff/torn bicep, that I most likely got from both kneading 100% rye and manually grinding way too much coffee, and the other for a C4/C5 discectomy - it's great getting older, isn't it?), that ain't happening! I will try that as soon as it cools down from reheating my lunch . But I like to put my cutting board on that slab, and since my left hand is my knife hand, it might all be problematic.

Why don't they make flat plugs for appliances like these? That would save a little space, no?

I should've contacted you @rotuts before we started .

I know - she's kinda OK on that side, because it's all stainless, and on the other side...wood. So maybe she should just go into hiding when I really need all the extra space, like for dinner parties, etc.

So, as the guy (moi) who started this topic over 4 years ago...I have a little problem (albeit, first world stuff). And that's that the CSO (aka steam girl) doesn't really fit into our new kitchen design without intruding into the space in an "I'm so big, look at me" sort of way. On the side with the long counter, the depth is only 21". So she practically juts out to the edge of the counter, or at least appears to. And I already plan on having Rocky & Silvia occupy space on that side. On the side with the appliances, sink, and butcher block, the butcher block is only 39" wide, and I'm wondering if she occupies too much real estate there as well, especially since there's where I plan on doing prep, not on the butcher block, but on a cutting board. So - do you think she is ready for retirement? Or maybe she moves to one of the roll-out shelves, to be brought out when needed as a countertop oven only (I would then get a different toaster). What do you all think?

I actually bought custom made inserts for a few of those drawers; I hope to have them next week. One is for spices/dried herbs.

Good question - I was thinking of various mason jars with rices, beans, pulses, etc. The shelf won't hold a ton of weight, so I need to choose carefully. I'm gonna wait until the floor is redone before I really start unpacking. I'm pretty tired of cleaning sawdust!

Don't tell anyone - this is probably from the 50s...

The end is nigh...(I hope)... I ended up putting a magnetic knife strip at each end of the counter above, as I felt the stainless shelves were in the way, had I put them on the panel next to the fridge. I ordered 4 more of those rollout shelves shown for that 18" pantry; I'll going to try and keep all my dishes and glassware on those, which are just perfectly in reach of the dishwasher. Wine glasses can go in that wall cabinet above the counter. There's a shelf that goes on the riser in back of the range, that didn't make it into these pictures. There are a few weirdnesses that I haven't decided whether I want to correct or not. The butcher block is actually thicker than the quartz counter top by about1/16", so there is more of a lip on one side of the range, unnoticeable to anyone except the damn cook. Evidently, stone is cut in cm, and I was told to order the butcher block 1 1/4" thick. Just another reason contractors drive me crazy. The sink is literally 30% larger in cubic inches than my old sink. Both deeper and wider, and I think I really like it. I am keeping my fingers crossed to be 100% done with kitchen and bath by end of next week. Still have to receive and install the vanity, and the kitchen sink drain/strainer is being replaced, as the plumber tried to get by with a different drain than i originally ordered, since they lost that one. I simply reordered a new one, and told them to replace the one they had put in. And the floor will get a buffing and another coat of finish.

They don't even make rulers like that any more!

20-30 minutes is all I'd cook squid without using a pressure cooker. At a very low simmer. Or under 2 minutes.

Tell me more about the swinger sexing it up parties. I have lots of depression glass from my mom, but here it's not really worth that much.

Franci - congrats on making a wise decision, and thinking about the long-term, as opposed to the short. The only advice I can offer about Miami is to live somewhere that won't end up flooding once a month (or weekly, perhaps)...that's bad for baking!

Maybe thinner discs and just pan fry them? Otherwise, yeah, meat glue.

Wait...you cooked?

Almost the same!

You know, all this time @Ann_T, I thought you lived in Cobble Hill, Brooklyn.

Here in NYC, I can usually find some pretty decent quality picked/pasteurized blue crab, which makes for good crab cakes and I imagine would be good for a crab spread. I see it at whole foods; it's perishable (not canned), kept in a refrigerated section in plastic containers. They sell backfin, claw, lump, jumbo lump. Stuff is not cheap. Here's just one source: http://www.lintonseafood.com/maryland_crab_meat_s/21.htm