JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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This is almost funny. My desk lamp bulb blew out, but my questions about range hood lighting were intended to be proactive. The present bulb was fine. However there had been a fly in my kitchen for the past few days. From the bloody stain I think I finally got the fly. But in my exuberance I also took out the range hood light. Shards of glass all over. For the foreseeable future I probably should not be going barefoot.
New LED range hood bulb on order.
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1 hour ago, weinoo said:
Let's hope not.
A few places here (NYC) use some labware as mixing glasses, but I've not seen any of it used for serving.
NIH served coffee in beakers, at least in the 1960's.
I use labware for my orgeat and for louching absinthe, although I almost always sip my absinthe neat. Plus I am out of absinthe* and I'm not sure where the funnel is.
*but I found a practically full bottle of Pastis de Marseille.
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I found my spare refrigerator bulb. The box specifically says "Not for damp locations."
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Another consideration is most LED bulbs have an opaque bottom part that restricts the angle of light output. Since the socket is horizontal, if I used one of these bulbs most of the light would be directed towards my eyes, rather than down onto the cooking surface.
Some years ago I switched to an LED lightbulb for the refrigerator. It works really well. I recall I have a spare LED refrigerator bulb in the closet somewhere. If I can find it I may give it a try in the range hood.
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58 minutes ago, DesertTinker said:
You could also look for a bulb rated for an enclosed fixture. They’re more heat tolerant by design.
Need water tolerance as well.
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More juice doesn't always equate with better.
But I love Valentia oranges. My juicer is mainly used for limes, but I use essentially every day.
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15 minutes ago, Norm Matthews said:
I didn't know where to post this. Beverages does not have a section for orange juice and it didn't fit anywhere else, so I chose cooking- breakfast. I guess it doesn't take much to make me happy and today I am happy. I love love Valencia orange juice. I used to make it several times in season but for the last six or so years they have been crazy expensive. Today at the Hen House (local grocery chain that has been around since the 1940's) had a bag of 9 for a little over $5.00. Nothing tastes as good or makes as much juice as they do, IMHO. Last week Charlie cleaned up the basement and brought up a juicer that I got when a local coffee shop that lost it's lease and was selling everything. He said it looked too cool to keep setting down there. It doesn't work as well as the antique electric Sunkist one though. The carafe is a quart size and was filled up with less that two bags of oranges.
Lovely juicer. Perhaps also share it in the Commercial grade manual citrus presses topic.
https://forums.egullet.org/topic/149279-commercial-grade-manual-citrus-presses/
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3 hours ago, AlaMoi said:
if you pull one of the lights, it should have numbers/letters on it - and you can check if there is an LED or quartz light bulb made to fit that socket.
an LED will have any&all "guts" needed to make it work "in that socket"
LEDs are available in warm through 9500Kelvin "bright sunlight" output.
for a "special" light socket, you may have to mail order - many stores no longer stock "everything for everybody"
I've replaced just about all our conventional ceiling/canister flood bulbs with LED "bright white" aka 9500k bulbs.
then again . . . I'm fixing to get 'the other cataract' replaced shortly....
I use the daylight 9500k bulbs in the kitchen, throughout the house and in my wood shop. seriously better at seeing things using them.
It's just a ordinary A19, E26 base bulb.
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I had a couple "pints" of Haagen-Dazs vanilla that had turned to soup. I poured them into Creami containers and froze the containers in the blast freezer. Processed wonderfully in the Creami.
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13 minutes ago, Smithy said:
My range hood has translucent covers shielding the light bulbs, so they are protected rather than exposed. Does yours not have that, or are you suggesting that the LED lights wouldn't fit with the covers in place?
Another consideration is whether the base matches the socket, but you've probably addressed that already.
No cover. This is a range hood from the '70's. Remember I live in an old apartment. I can't even get a new grease filer for it.
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Any reason not to put an exposed LED bulb in a range hood to replace an incandescent? I'm worried about steam, grease, splatters, and all our favorite kitchen stuff.
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38 minutes ago, Honkman said:
I might mix it up but I remember that you often posted of many cooked meals but more recently you seem to only order take out
Not every cook is fully able bodied.
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3 hours ago, TdeV said:
Toast from the APO is definitely a drawback, @blue_dolphin! 😂
I think it depends on how one likes their toast.
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Batch 31:
90g blanched Spanish almonds
90g apricot kernels
350g water
280g sugar
60ml Wray & Nephew Overproof
Tragically I have no limes to test.
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7 hours ago, Duvel said:
Sometimes it has to be …
Double quarter-pounder with cheese & bacon. Served on a brioche bun with Dijonnaise, pickles, tomato and a touch of hot sauce.
No complaints 🤗
Eating pictures?
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3 hours ago, lindag said:
(One) of the issue I had with that Ino
(one of the issues I had with that Inomata rice washing bowl was that the rice kernels were just the right size for sticking in the holes. (I use Calrose rice a lot). The other was draining the rice without it poring out the spout. I like thta this one has it's own bowl and I can easily see when the water gets clear.
A better mousetrap.
I have that problem when washing basmati. But Japonica rice works just fine.
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7 hours ago, lindag said:
I happened to see this (eG-friendly Amazon.com link)and immediately thought of you, @JoNorvelleWalker
I have a simple rice rinser bowl but it just doesn't do an adequate job.
This one is perfect!
For washing rice I use this:
But I'm sure the bowl has other uses.
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20 minutes ago, liuzhou said:
Sounds to me you are buying stale peppers. Or, please no, pre-ground.
I recall reading that some people cannot taste pepper.
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9 hours ago, CantCookStillTry said:
Unauthentic Enchilladas for the boys - but at least I didn't use a kit (for once)!
Chicken, refried beans, capsicum, corn, onion in the stuffing.
How do we serve these without second degree burns? 🤔
Is your older boy home now?
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3 minutes ago, blue_dolphin said:
Sounds like an interesting place to shop but ... no limes???
Yes, limes, 90 cents each. Probably not local.
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This afternoon on the way home from the doctor, I asked my friend to stop at a store called Brick Farm Market. I've gone past many times and I was curious, besides I needed limes. I've not had an experience quite like it.
At the entrance was an assortment of pig parts: noses, ears, bits I never knew existed. The produce section would accommodate one customer at a time. Except for bananas and citrus produce was local, much of it from Brick Farms' own farm. I got tomatoes, some beautiful basil, and a cucumber.
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15 minutes ago, gfron1 said:
The human brain is amazing sometimes. I immediately recalled a pivotal article from Behr in 1990 on Bay Leaves. Changed how I shop for them forever.
And how do you shop for them?
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Progresso Vegetable Classics Minestrone. Sorry no picture. Burned my tongue.
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I had ordered a cobalt Le Creuset utensil crock to match my salt pig. The crock arrived smashed. And since cobalt is a long since discontinued color, that was the end of it.
However imagine my good fortune. I was browsing replacements.com for pieces in my stoneware pattern, Blue Ridge by Iron Mountain. They had a recent addition of the pitcher in my pattern:
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Provincetown, the "Outer Cape," and Wellfleet Too
in New England: Dining
Posted
There may be a market for a graduated wineglass.