radtek

Long-day usually fares better than short-day and I might get two weeks out of them. Potatoes will turn green on the counter but will start to quickly sprout in warm darkness such as in a cupboard. Not big news obviously... Stuff out of my garden tends to last much longer than the equivalent from the store.

This^^^ indeed is a pertinent question! IMO it's not practical or wise to run by the grocery store every day in suburbia and the closest is 3 miles. My situation. In my ideal world I buy and stock the bulk of dry goods once a month or so and then have a corner store within easy walking distance where I can pick up fresh produce such as onions conveniently as needed on a daily basis. Unfortunately this is not possible- as I'm likely to find only bananas and perhaps an orange in any corner store in my neighborhood. Beer and lottery... Most of the year it's too warm to store bulky onions and potatoes etc at ambient temp, even when it is cool- I've tried and have found refrigeration in the bins is the best choice for my environment. Primarily it's the leafy stuff such as salad mix or cilantro and parsley that I have to contend with spoiling so fast. Every spring I have a crop of short-day onions. A real pain in the rear to store I always lose some to rot and mold so it's best to use them rapidly.

It may be different in the EU, but I've never heard of a kangaroo and was a bartender for 7 years. However, most folks meant vodka when they ordered a "martini" and extremely dry at that. So much so that the drink really was a chilled vodka served-up. Or as the busboy said: "a rich people way of doing a shot..." With a stranger I always clarified for exactly what they really wanted and it varied quite a bit. Me? I go for the classic gin recipe, sometimes on the rocks but always with a garnish- usually olives but I do love those little onions. So I like a gibson too...

The maple scent also raised concerns. There didn't seem be a problem with maple scent in the reviews but I wasn't going to read all of them either.

So I guess that settles the question of whether the light goes out or not when the door is closed! I may look into the paper that sounds interesting. Also finding some specialty produce containers with adjustable vents online. Next fridge I buy (hopefully not too soon) produce storage will be a big factor. Surprising that the bins aren't bigger on contemporary models.

The 615 is listed at BBB for ~$150 and the non-serrated blade is $30. I am seriously tempted.

ahh guys did you look for the follow-up video? He slices hard cheese, fruit and raw sirloin.

Well I guess if the Hobart had an optional serrated blade you could do hard cheese with it. But how about semi-soft cheese? Ought to be able to slice that with the regular blade.

I have a mix of both. The small French copper sauce pans are fabulous but so are my all-metal nonstick triply induction pans. In fact I think the latter perform better than my other copper bottomed pans on a gas range!

I've been saving them (desiccant) out of packs of Nori. Thanks! And that's a neat idea with the microwave vent as humidity control!

Hey that model 615 is far nicer than the plastic jobbie I had. But will it do sandwich meat in thin slices?

lol folks... I already have the aforementioned fridge, a 4.7cu fridge (holds beer or kegs), a kegerator and three chest freezers... My first instinct was to get another but I just lack produce space. Thought you guys might have a solution or a special container or whatnot. Then I remembered my parents had this set of tupperware they used to store lettuce, green onions and celery with paper towels. One was a bowl lid combo designed for a head of iceberg and the other a deep rectangular combo that a large bunch of celery could fit in. I should have grabbed them. Went for more produce and also picked up a couple 3"deep rectangular Rubbermaid Takealongs. I got some open bagged baby bok choy and green onions in one and the lid isn't fully snapped down. Stored outside the bins on the bottom shelf.

I came across a cheap slicer for free and cleaned it up. Looking at the serrated blade with dismay an attempt was made to use the thing. Less than useless.

I have a 21cu Frigidaire. The shelving arrangement has been optimized and organized. When it wasn't arranged properly the interior cooled poorly and stayed in the low 40's. Problem fixed with some reorganization. So I got good storage for everything but vegetables. There are two humidity controlled bins at the bottom that look like they could hold a lot but that's an illusion... They simply do not have enough space for the basics without cramming. Any ideas? Vegetables stored out of the bins fare badly in my experience. Also, how about refrigerator organization? Most people's fridges that I've seen are a nightmare chaos.

Seven years ago I bought a Maytag energy efficient dishwasher for less than $500. Has a grinder and a thoughtfully laid-out spacious interior. Still going strong (knock on wood)- I've used it maybe 3 times a week at most. During the entire heavy cycle it uses less than 6 gallons of water! Also has a sanitize feature which is nice. The unit is full-sized, rides on casters and hooks up to the sink; it gets rolled over at casa radtek, but can be installed under the counter if desired. Since the dishwasher isn't under the counter it is noisy and that's the prime drawback. The second is a looong wash time. Even the light cycle takes an hour to complete. I also bought a front-loader clothes washer. My advice is to leave the door open after use so it can dry. This negates any mildew smell which is probably the chief complaint with FL machines. And, top loading dryers do exist.

Thanks palo. I'm probably going to get the house rewired in the next couple years. Original aluminum wiring with 60 amp glass fuse service box. So "The Plan" is to place a couple 220 plugs (outlets- edit) for this very purpose in the kitchen- each with their own circuit and breaker.

I guess matching the plug would be first concern for a DIY'er. Currently I'd have to put mine in the laundry room where there is a 220 dryer outlet. The rest of the house is gas and 110. Looking to put a 220 plug in the kitchen area for an electric stove and a burner as you describe. If the performance is as you describe my interest is piqued indeed as I will have a use for this type of burner. I have the confidence to rewire a plug.

Bourdain warned of eating the fish special or fish for that matter on certain days. I think the "Special" is usually planned. As in: the Chef ordered a case of lobster for the Lobster FraDiablo that's one of the specials we're running this week. At some point it will be "hey we got 5 left so !@#$% move them tonight!" but that's not how it starts. IMO any kitchen should structure their menu and prep so that little is wasted and clearance state of mind is avoided. Prizes for moving Specials works pretty well too.

Nice pics everyone! None from me today but have been frequently making Chinese-style tomato and eggs served over rice for breakfast. I slept in so it was brunch today... And another breakfast favorite is Papas Ranchera tacos. I always make enough so some extra tacos can be prepared for freezing and a quick impromptu meal or snack.

Mainly for dishes that I can't or won't make at home. And that list is becoming shorter. Generally though, I quit eating out at any kind of restaurant on a weekly basis about 11 years ago and primarily will go in the company of friends to share the meal once or twice a month. So that's positive part. Everything else about the experience is generally not that motivating.

I tip according to service not the quality of the food. I do not reinforce incompetence by leaving an underserved percentage. For the usual lackadaisical service: 10% max- likely to be less. If service met basic standard or was exceptional the tip is 10-15% up to 20%. Polite friendly accurate knowledgeable and timely. If server or establishment is in the weeds I'll usually recognize it and if that is the reason for poor service I don't ding them for it. If I am not thanked or "welcomed" at some point I never return no matter how good the food is.

LOL Minors (soupbase.com) sent me an urgent email saying I qualified for $4.99 shipping on my order. Too late!! Ya'll done F'd up with your high dollar shipping and handling as evidenced by the original $17... am sure I'd have paid that full amount if the order had been completed. Anyway, I made a second batch from chicken necks and feet (paws) that has turned out awesomely. And the first batch ended up with 7qt of stock being boiled down to 1qt which was then placed into icecube trays and frozen. Works very well. Thanks guys for the advice. I'll be doing smaller batches in the PC most likely from now on. Soupbase.com just lost a customer.

A couple weeks ago I bought a pack of "Mana" brand soba at one the expensive Korean markets. Thought I had been fairly circumspect in my choice but after just looking at the package I see in this order: wheat flour, buckwheat flour, yam flour, salt and water. Labeled as Japanese style from a Korean-American import company but made in the PROC. The other Korean style soba with sweet potato I got from a large pack of "pyungyang mul naengmyon" where I just tossed the seasoning packets aside and used the noodle plainly instead. Not terribly impressed. I prefer my soba cold and plain but not wet or soggy. I've had negative experiences with poorly drained soba at local Japanese restaurants where the cold noodles come out dripping wet and sitting in their own moisture. Probably made by cooks who have no cultural connection to Asia whatsoever. Such a simple dish leaves little room for error but the rewards are great.

It really does take up some space. Not ideal for a small work area. Far better performance than regular retail wrap so for me it's worth it. And I have a decent amount of counter space which was high on the list when choosing the house..

My yield was 7 qt of clear stock. I'm reducing 3 qt now. Wondered about the pour. So before chilling in the sink a salad plate was slipped in to hold the solids down. After an overnight in the fridge the fat was removed and the stock was poured slowly and gently through a cheesecloth lined sieve. All the while I kept the plate lightly in place with a ladle to keep the solids from shifting. Seemed to work well and hardly anything but a few small chunks ended up in the sieve. I will have to try the ladle out method at some point as much stock will be made.