weinoo

No, not necessarily any downside. But in my case, there is a storage space issue. Our apartment would probably not contain all of @andiesenji's towels . And our beach house...oh right, it's non-existent.

I would think there are splatters from any rotisserie. I mean, there are splatters when cooking a whole chicken in the oven, not on a rotisserie.

Yes - don't all of these damn things splatter grease? I was unable to sleep last night - that Phillips piece of crap is all over the TV infomercials.

I definitely use dish towels to dry dishes; even coming out of the dishwasher, my dishes can have a little water or dampness on them. And the stuff I wash by hand generally gets washed, dried and put away fairly quickly. Stuff such as knives, wooden spoons, the pots and pans which don't go in the dishwasher, etc. etc.

But I buy dish towels to really be dish towels. Yet I can't seem to throw them away!

Okay, another banal topic. But as I'm unpacking boxes and boxes of kitchen stuff, in order to reset my kitchen, I see that I have more than just a few dish towels. I mean, I didn't justpack a bunch of dish towels, I literally used them as packing material as well. I have dish towels that are older than some members here. They look filthy, even after being washed. I have dish towels purchased in Paris, at the Marché Bastille. (They shrunk to half their original size, after a run through the washer and dryer). Dish towels from when I was in cooking school (though they may have been called side towels then). Dish towels from Italy. Dish towels from Spain. China, India, Pakistan, Bangladesh (though not from trips there). So - how many dish towels does a normal person have? And, for how long does that sane, normal person keep them? Like, what's the final straw when you decide the dish towel is ready for the garbage, or some other unfortunate fate?

Nice!

Funny, I always feel like I'm going to spill the stemless glasses. And I don't really like the fact that if you're drinking a properly chilled white, or a cellar temperature red, the hand warms both up.

At our niece and nephew's shop (Pop + Dutch) in Provincetown (now closed for the season), they sell a house made pimento cheese. And they were happy to offer the recipe here: So, this is a gigantic proportion, but: 5 lbs. sharp yellow cheddar, shredded in the food pro 2lbs. roasted red peppers, diced 3.5 cups mayo ½ Tbsp. cayenne ½ Tbsp. Tabasco I'm pretty sure the mayo is Duke's, too.

So does Significant Eater; that covers it for me.

I think the whole world has basically turned into an episode of The Twilight Zone. I have this weird fetish for these things called pen and paper. Funny for someone whose first job was in Silicon Valley, at Advanced Micro Devices, no less.

Doesn't this answer your question? I don't think it's how much you spend on the stone necessarily, but your skill in using it, that will turn and keep your knives as sharp as you want them to be. Many here, myself included, have had excellent results with the Edge Pro system; in my case, it turns my lack of skill using a stone into a no-brainer. And there are plenty of topics and threads which address your question.

Thanks - I hadn't seen that, so I started with 5 minutes. No dice...added another 5. No dice...aAdded another 5. No dice. Ended up steaming them for about 25-28 minutes - almost as long as doing them in a standard steamer! This is a vegetable where I'm wondering whether a 20 minute steam with a natural release is the way to go.

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.