radtek

Gets detected. Stated that it shuts off in this circumstance.

I have a pretty cheap GE natural gas stove. Came with the house and already the oven doesn't work. Anyway, "low" isn't low on this thing. When I turn it to the low position the flame actually gets bigger and I have to turn the dial significantly out of range past low to get a small flame that'll cook rice but not flicker out. Dial position isn't that important anyway as that flame is. So with setting up the meld would I visually adjust the flame per the setup instructions or just stick to the positions on the dial?

Alas, I only have tile floors and have been known to leap backwards from dropped knives and pans. Heavy pans have cracked quite few tiles in the kitchen workspace. Have to replace those and might do some sort of mosaic... It's a little uncomfortable in the winter so I understand the desire for heated floors. There are plenty of impervious kitchen mats out there that would cover the aforementioned mat-heater option. Just an option... I agree something under the floor would be ideal- well done, nice and clean and no worries.

Interesting. Ought to work regardless whether the stove is gas or electric. Future will probably bring us this concept but already built in to ranges and ovens. Controlled over the house wifi or BT you can check everything from the couch or even the back yard. I'd like video from above the range as well. I gotta have a visual at some point. That gives me an idea!

I cook barefoot too. And I have spilled/splashed/dropped, you'd think a pair of crocs ought to be the way to go... This isn't exactly what you're looking for but just to get the juices flowing: http://www.amazon.com/dp/B000BR0M32/ref=psdc_510182_t1_B000079896

I worked at a boutique hotel where a woman stayed a week and took us for thousands in CC charges. Room service, liquor etc... We ran the card initially but failed to rerun it every day. By the time we figured out the card was stolen she had vanished- one step ahead of the law. Anyway, Walmart has a small discount at the pump if you use one of their cash-cards. It's only about four cents a gallon but some people will drive across town for it.

I'm hoping point of order systems are better now than they were. By the time I quit the industry it wasn't too difficult to divvy up the bill per customer, but with some of the PLU systems I worked with it was nigh impossible and one had to do it by hand. I remember having as many as 10 credit cards to deal with just for one table praying and praying that I got it all right. Always did.

Cooks Illustrated and their aggressive email marketing.

I thought the huge bag of Aahu Barah super-basmati sela was disgusting. Until I washed the heck out of it. My friend summed it up: "floor of warehouse in Pakistan". Once washed I soak it for at least an hour up to eight hours. Awesome rice.

They looked like some slightly overgrown green onions that had yellowed- perhaps due to lack of nutrients and/or light or age. Long white stalks... perhaps: I was drawn to them even though they weren't as fresh looking. Pretty sandy so I just assumed they were local, as in someone's backyard patch.

Depends on situation obviously. I'm more comfortable with family and loved ones. Split some stir-fried collard green in oyster sauce yesterday. But we served onto our own plates with a neutral spoon. Dips and chips and salsa and stuff? Best to have a spoon in there too. I don't even stick my fingers in the olive jar. Getting your rounds of Hepatitis A&B is a good idea anyway IMO.

I had to loan my buddy $20 last night for cash-only Vietnamese. He's one of the ones I quit splitting the check with...

With some people and certain establishments I prefer separate checks. Depends on the situation. Am I on a date?

Central Market is HEB. Actually it's called HEB Central Market. San Antonio, Austin, Metroplex and Houston. I prefer to get my beef and bulk spices there. The concept reaction to Whole Foods' branching out of Austin in the mid 90's.

Trader Joes is clean, has great service and prices are decent for the quality. However it seems to me that they are more about prepared prepackaged foodstuffs; lots of it frozen- it's really the bulk of what they carry. Perhaps that's what people really want? Third on the list seems way way too high based on my experiences. I'd rank Whole Foods over TJ's. That makes me suspect the impartiality or objectiveness of the study.

I've been making a lot of yakisoba lately. I've found some Chinese dried alkaline noodles last week but before I just used spaghetti. Anyway, any tips on making yakisoba? Youtube has cooks doing precooked noodles several ways; one being done in the pan first then returned to steam on top of the veg and meat and the other just on top with no pre-heat. I've done it both ways but it doesn't seem to make any difference really. And I like to precook dried noodles, quench them, roll up between two kitchen towels and rest in the fridge before making yakisoba.

I was thinking some Bull-Dog would zing it up a bit. Omurice looks/sounds like something right up my alley.

The sad truth is that there are a lot of poorly trained/knowledgeable bartenders out there. A couple weeks ago I ordered a black and tan and it looked right but didn't taste right. Then she told me that they were out of Bass so subbed Palm instead. Something I'd have liked to know upfront and any decent bartender would say something first.

Ah I'm glad to see HEB is rated #13 and beating Whole Foods' #15 place on the list. And I really like Fred Meyer in Fairbanks Alaska.

Surprisingly our produce is inexpensive and usually in good to great condition at my HEB. Conversely, one of the expensive Korean markets has how you say...? Etiolated green onions... But Hung Phong is a bit more down to earth and fresh especially on Saturdays. Boxes and boxes of iced fresh fish leaking on the floor and the vegetables Asians favor. It's where I get my pork belly. All gone by mid afternoon. Pretty sure one can grow green onions near year round in my area so that's on my list. I sure use a lot of them.

In the fridge they appear to last quite a while but I keep mine just above freezing. My friend with the MS in Biology eats a lot of eggs. He states that American "commercial" chicken including their eggs are rife with salmonella down to the DNA. So inescapable, that leaving unfertilized eggs out at room temp is obviously a bad idea as they are the ideal bacterial breeding ground which can end up comprising the bulk of an eggs' contents if left at room temp for too long. I didn't find anything conclusive online except for a paper's reference to the egg's albumin rising pH possibly inhibiting further growth of the salmonella organism after the first 24 hours. So that might be the other side of the equation.

I think it is! Looked and didn't really find anything what I'd called funny/sinful (processed) lol except these: I love that cheap powdery ersatz parmesan cheese as much as the real stuff! It's what we had on spaghetti when we were kids... The green can was the only parm available in those days.

My sister was living in DC last year and I went to visit for a couple weeks. She had a place right in front of the Zoo on Connecticut Ave. What with the Metro (seriously badass) and the walking and the small local grocers I found it ideal. Hop off the metro, stop by the store and pick up what's needed (at a premium of course) and walk a short distance to the apartment. I loved it in DC. There's a decent Farmer's market off the Silver line East of the capitol and it was packed.

I'll try the paperbag trick but am not confident it'll work. Worth investigating though! Already quite warm here in Texas the AC got turned on Thursday.

Ah I'll play... Picked up Thursday from the nearest H.E.B: 1- 12pk Heineken 1- 12pk Shiner Bock 1-12pk Shiner Premium 1- 750ml Rodenbach Classic 1-750ml Sawbuck Cab Sav 1.5 dozen extra large eggs 1- 2# block of Velveeta (buy one get 1 bag HEB tortilla chips free) 1- jar Mezzeta kalmata olives 4- Hillcountry Fare frozen limeade 2 ears yellow corn (from Florida) 2# organic carrots 1.5# yellow onions 1.5# white onions 3- bunches of green onions 1# roma tomatoes 1# whole white mushrooms 1 bunch of garlic 0.15# serrano peppers 1# baby bok choy 2 packs of lightly salted rice cakes Hines roasted and salted in the shell peanuts Calidad tortilla chips HEB tortilla chips (free) 2 bunches of cilantro that the clerk also didn't bother to charge me for... And the alcohol's total was greater than the groceries' Gotta have priorities. And today is the big day at my Asian grocer. I went last week and stocked up so nothing today but they'll be jammed packed all morning!