Hassouni

This might be a stupid question, but I thought the acidity and salt keeps the mold out?

not for us Kickstarter funders, it's much higher.

So, it's been a little more than a month, I presume mine are done...can they just stay at room temperature, or should they be refrigerated?

If you take off that disk then make a wokmon type shape out aluminum foil, you get a proper jet of flame for pennies

Where in London is it?

My Arab side is not Christian, so I can't really speak from personal experience, but I'd recommend googling "Lebanese Christmas", "Palestinian Christmas", "Syrian Christmas", "Assyrian/Chaldean Christmas" and also "Coptic Christmas" and see what comes up

Berries are quite delicate, I would check the infusions every couple days at least - they might be ready sooner than a few weeks. Otherwise, looks good!

yeah I found the manual without much difficulty, but I might recommend including it in the package.

In the original photo or dcarch's doctored one? The kitchen is a bit claustrophobic, unfortunately. The living room and bedroom are OK, but there is no room for kitchen stuff in either.

Well, mine showed up today---in what really looks like an oversized Bruichladdich Port Charlotte whisky tin....with no manual or anything. I don't get it, there doesn't seem to be an app yet, but there's bluetooth...

Hm, possibly, but it's above easy reach, for sure. I might as a temporary measure hang some baskets or something above the sink....

Not quite sure what you're referring to (I've seen "soffit" refer to so many different things before that I'm never clear what it means) - do you mean the surface that the sprinkler is mounted on? Nothing else has been mounted except for the cabinet under the samovar/zoji water boiler.

That's now occupied by a cabinet mounted to the wall that does take up most of the space. (I've been away from my apartment for a few days and don't have a photo of it). That's currently being used to store mostly tea, and a bit of coffee - as you can see in the photo, I have a Zojirushi water boiler and a samovar and some Arabic coffee pots above it - that's my "hot drink station". Long term I'm considering adding cabinets above the sink, but for now I have to deal with what I have. My closets are unfortunately full of non-food items (like, tons of booze and hookah gear, what I dub my "vice closet"). However, perhaps stuff hanging on the doors might work for my least-used stuff. I also really like the shoebox/stacking clear container idea, and it sounds like I'm due for a visit to Container Store to check out some Elfa stuff. I also have an IKEA grundtal rail that isn't installed, my idea is to install it below the pot rack (it's will be pretty flush to the wall) - I can probably hang some baskets on hooks of that, assuming there's still room for my fridge and washing machine doors to open.

Read the whole thread. Hassouni

These also look very promising, thanks!

I like your idea, and ditto re: magnetic jars

If it's a full strength spirit, then no, there is no need to refrigerate, either during or after the infusion. In fact, heat can help speed up the infusion, but don't worry about that for now.

Heh, thanks. I own, so I can attach anything I want in theory (I actually installed the pot rack and cabinet above it). That photo was taken shortly after I moved in, over a year ago. Now, the bookshelves are currently full of books(!) and under the bar-height counter is another cabinet I installed, this time a glass-fronted one, just for tea and coffee. At this point, additional storage space probably isn't going to happen without building it (which may happen at some point). I'm really interested for the time being in better organization of the stuff inside the storage space available to me.

I do not have a door, unfortunately. I have an oh-so-trendy-but-not-so-practical fairly small, open kitchen design. Here's a photo: The cabinets in question are the one over the pot rack, and the one with those mirror-type things on it, above and to the left of the sink

The cabinets in my apartment kitchen are PACKED, spice on spice, rice on rice. The cabinets for plates/glassware and stuff like that are OK, but my problem is the spice/dry goods cabinets. Admittedly it's partially my fault for wanting to be able to cook Persian, Iraqi, Turkish, north and south Indian, Korean, Sichuanese, Japanese, Thai, Lao, Viet, Mexican, and "standard" Western food on immediate notice, because as you can imagine that requires a lot of stuff. Finding anything in the cabinets takes a while and requires care not to cause an avalanche of spice jars and packets/sardine tins/hot sauce bottles/etc. One cabinet is a big, wide one with the door mounted on hinges at the top of the cabinet, with no divisions inside. The other is a more standard vertically-oriented cabinet with two shelves inside. Anybody got any suggestions to tame the chaos? I'm interested in being able to quickly see what's in there, and to extract something without everything around it collapsing. Perhaps some pull out baskets or something? I am not interested in a minimalist setup, before anyone makes that remark

By the way, Michael, I've been reading kitchenknifeforums a lot. It seems to be populated by more objective people than the cktg forum, in that people will recommend and discuss non-cktg knives quite extensively. Jon from Japanese Knife Imports is a frequent poster, and he seems to REALLY know his stuff, based on professional experience as a cook in Japan and having spent lots of time with smiths over there. My next knife purchase (not planning on one for a while) might come from JKI or elsewhere now that I've discovered there are so many sources for Japanese knives.

A gyutou is nothing more than a Japanese take (read: vastly superior) on a French-style chef's knife, so yes, they are are good for *almost* everything a Sabatier or Henckels could do, with the big exception of really heavy duty tasks like cutting through chicken bones or semi-frozen food. So yes, if you want a super high performance multi-purpose knife, even the cheapest Japanese made gyutous will do nicely! I have two, and I cook a lot of Japanese food as well as non-Japanese, and so far they've served me fine. That being said, after a fair amount of reading other forums, it's my understanding that the Japanese home cook rarely uses them. After doing some research, it seems like the santoku, nakiri, and bannou bunka bouchou are the most common types in Japanese home kitchens. Santoku are meh, I've used one before and everything it can do, a gyutou can do at least as good if not better. Nakiri I've never used, but I've heard that they can fly through vegetable prep and be super thin, though not quite like an usuba. (Key difference, they're double beveled). But again, not quite as versatile as a gyutou. As for the bannou bunka, they seem like double beveled, kiritsuke-profiled nakiris, and therefore might be pretty awesome for veg work as well as things requiring a pointy tip - a good substitute for a gyutou perhaps? Btw, gfron, I can't find your Kounosuke kiritsuke on cktg!

boy, that's a pretty but skinny knife - is it double or single bevel? (A real kiritsuke is single bevel and a cross between a yanagiba and an usuba, whereas lately the kiritsuke-gyutou has emerged, being nothing more than a standard gyutou with kiritsuke profile)

I do initially as well, but then the heat from the stove strips off the seasoning from the bottom.

Any guess as to how many years it's been aged? Any hints they provide?