JoNorvelleWalker

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.

I found my spare refrigerator bulb. The box specifically says "Not for damp locations."

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.

Need water tolerance as well.

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.

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/

It's just a ordinary A19, E26 base bulb.

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.

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.

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.

Not every cook is fully able bodied.

I think it depends on how one likes their toast.

Batch 31: 90g blanched Spanish almonds 90g apricot kernels 350g water 280g sugar 60ml Wray & Nephew Overproof Tragically I have no limes to test.

Eating pictures?

I have that problem when washing basmati. But Japonica rice works just fine.

For washing rice I use this: (eG-friendly Amazon.com link) But I'm sure the bowl has other uses.

I recall reading that some people cannot taste pepper.

Is your older boy home now?

Yes, limes, 90 cents each. Probably not local.

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.

And how do you shop for them?

Progresso Vegetable Classics Minestrone. Sorry no picture. Burned my tongue.

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:

My guess is that freeze-tite is a thicker version of stretch-tite: https://www.stretchtite.com/our-products/ As I've noted previously stretch-tite works much better in the WRAP'N SNAP dispenser. I wonder if freeze-tite fits the same dispenser? Edit: I think not: stretch-tite is 12 inches wide, freeze-tite is 15 inches.

This afternoon a patron of the library where I work brought in a large box of chocolates for the staff. In celebration of the Indian moon landing. I can't wait until they get to Mars. (Pun possibly intended.)