weinoo

@Katie Meadow I recently had some amazingly briny oysters from a little river in Maine - was like swallowing a mouthful of the sea. And I imagine the Hog Island Atlantics, while briny, are nowhere near as briny as when they come from back east. Enjoy your day after!

Sounds awesome - for the boonies! It's fun starting from scratch..as well as (I'm finding out) nerve-wracking.

@tikidoc Love that you used Green Demolition for a good deal of your kitchen; a good deal in many ways! For our reno, my architect/designer suggested a company in Colorado that does semi-custom to custom cabinets; it's called Cab Parts, and from what I've seen of the cabinets (which are in the process of being assembled and installed as we speak), the quality is very good. We are then having custom fronts put on all of these cabinets.

I think I'm already treating myself with the new kitchen; but I'll keep the Lacanche in mind for when we get our big country house!

Your kitchen sounds like it's twice the size of my apartment! Good looking range, that!

Exactly what I am thinking - every single pull on a knife would worry me. In this case (as opposed to pizza dough ) I am all for over-engineering. Also, I'm looking to drive my contractor a little crazy, as he's doing to me!

@rotuts - It's probably going to be an 18" strip or two, so I really want to make sure it doesn't ever get loose; those E-Z Lock inserts look like just the thing!

Thanks - that's awesome!

Can you possibly show me (like with a picture) what you mean by the flange on back side of divider? I'm fully useless when it comes to this stuff.

Hey, at least you're getting great oysters.

Yeah, I think this would work well if I decide to attach it to the tiles, which are attached onto drywall. My worry is attaching it to a 3/4 inch, potentially MDF divider. I suppose if I get that divider made out of solid wood, it won't be a problem.

I'm thinking of putting up a magnetic knife strip or two - perhaps attaching it (them) to a side of a cabinet, or to the divider between my range and refrigerator, that would otherwise be unused. Or maybe even to an area of backsplash tile; the decision is yet to be made. So who has experience with these; attaching them through the front or with concealed screws in the back, wooden or metal, etc. etc. What do you and don't you like about them? And, do they remain stable once installed (provided they're installed properly)? Here are a couple of examples of what I'm thinking of: There's some nice stuff being made out there. The Puukko knife rack, by Uusi - I like the way it's constructed. M.O.C. Woodworks makes them in many types of wood, as well as custom sized. Wake the Tree Furniture Company makes an interesting design. Mag-Blok, from Bench Crafted, installs from the front, very nicely it looks as if. Any thoughts are appreciated.

Also, by taking my statement of 6 years ago out of context, you're implying that the previous statement had something to do with either polydextrose or soy lecithin; it didn't back then - but here it does. And I may still stand by that statement I made 6 years ago, but I refuse to reread the entire conversation as my sous vide rig is coming to temp and I have to weigh hundredths of a gram of some other much more fun substance.

I am always evolving.

I just couldn't remember either...

I'm not agreeing, nor am I disagreeing, just throwing in my $.02. I like to think there are a few things still in the kitchen that are sacrosanct...Neapolitan pizza dough being one of them.

Indeed, what's funny to me is that baking breads, according to many hundreds of books passed down through the generations, has always been about the touch and feel and indeed the sound of, doughs and finished breads. Now it appears to be about measuring stuff to the hundredths of a gram.

I think it's unnecessarily ridiculous; hence, the title of Forkish's book.

Every dead Neapolitan pizzaioli is rolling over in his or her grave. And the living ones are probably using some awesome Italian curse words. And I seriously hope that the places where I enjoy some of the best pizza anyone has ever tasted never resort to using polydextrose or soy lecithin powder in their doughs.

Oh yes, the "Hearty Burgundy" was very popular during my years in California...perfect for cooking, with little to no wood/tannins at all.

Our standard cocktail size at home is in the 4 - 4.5 oz. size. 3 to 3.25 oz pre dilution. That gets the drink where it's supposed to be while it's still icy cold.

I really liked the 2 different convection features that were on the Bosch; convection bake and convection roast, which evidently involved 2 different fans. The new one we're getting has convection, and I think that's a feature which is almost a necessity. FWIW, the Bosch also had self-clean, but I never used it once the whole time it was in my kitchen - I think I was always afraid I'd kill the cat. The new one - no self-clean.

Your booze is too high up!

I think bakers really prefer electric ovens, but I've never had a problem baking in a gas oven...with a good oven thermometer or two, you ought to be able to calibrate the temp that your oven claims it's at, to the actual temp.

There is nothing I've used, or would like more, than a real combi oven. I think a Robot-Coupe would come in 2nd.