deepfryerdan

Not that I know of. It's just one of those things you pick up on the job. Like a pinch of salt as opposed to a dash. There isn't a real measurement.

haha I know the feeling!

Small would be 2 quarts or smaller, Medium would be 2 to 4 quarts, and large would be 4 and above. It's definitely subjective but that's what I go buy generally. Chop is a rough cut, 1/4" to 1/8" pieces, dice is a little finer being 1/8" to 1/16", and mince would be the finest or smallest at 1/16" or less. The different sizes of "fine, medium, and rough or coarse chop or dice" would depend on the former measurements I gave you. And matchstick-sized pieces are matchstick-sized pieces: about 1/16" by 1/16" by 1"

wow. Those knives are art! I do throw mine in the dishwasher and if I couldn't, I probably wouldn't use them. I think I'll stick with the cheap-o's.

It's a Whirlpool, the exact model is GX5SHDXVQ02. After doing some internet searching I've found that they don't make it anymore but it's closest to this: http://www.sears.com/shc/s/p_10153_12605_04602139000P?sid=IDx20070921x00003a&ci_src=14110944&ci_sku=04602139000P

Sorry, I forgot to post times. Douglas is right, 72 hours would be best.

My Taylor TE22 hasn't failed me yet. Stupid-ly simple to use, too.

Good god. We bought ours right before we got married. Some no-name brand for $13.99. Serrated stamped blades. Don't get me wrong, I hate them but they work so I can't justify replacing them. What makes a $400 set of steak knives better than my $13 set? You still use them for the same thing, right?

We purchased a new refrigerator in May. Our old fridge was terrible. 17 cu.ft. freezer on top standard refrigerator. No bells and whistles, just a drawer in the bottom and ice trays in the freezer. When searching for a new one we took a lot into account. My sister has a freezer on bottom, single door on top. I hate her freezer - it's impossible to get in and out of. My in-laws have a side-by-side. It's doesn't fit a large pizza box and the freezer is taken-over by the ice maker. Our new refrigerator is like a dream come true. It's french doors on top, freezer drawer on bottom. The ice maker is tucked away and doesn't take up much space and the two basket drawers are large enough to hold everything we need. The fridge itself has 4 drawers, one of which is moveable and the shelves are very versatile. The doors themselves can store about as much as our old refrigerator's entire capacity (not quite) including a gallon of milk. I think the perfect refrigerator is going to be different for every person.. but this is definitely mine!

145F degrees for the pigs' feet. 145F-155F for the lamb neck

Resealable bags of shredded cheese. I don't always buy pre-shredded cheese but when I do I love that it's resealable.

I was under the impression that it was to even the cooking process. It's easier for it to cook more evenly if the entire thing is the same temperature.

I have heard of the cornflake crumb breading. I haven't tried it yet but its definitely on my list.

I never quite understood the big hubbub about molecular gastronomy. To me, it just sounds like cooking. Just because the methods are unconventional the results are food and therefore it's cooking. Am I missing something? I feel like I might be missing something...

When frying chicken I like to coat the seasoned chicken in self rising flour, dip the piece in an egg+milk solution, and finish them up with all-purpose flour, crushed unsalted saltine, and pepper mixture. Fry at 350 until golden brown.