Joe Blowe

Funny, we're currently battling them in our backyard! The previous homeowners planted several jujube trees, and they like to pop up via suckers. We keep knocking them down, and they keep popping up! As for flavor, they're alright when picked at the right stage, and they do compare somewhat to apple or Eugenia berries. After they start to shrivel, which happens too soon IMO, the flavor goes "off" and I have no interest in them...

If you search this board for scale recommendations, you'll see MyWeigh mentioned pretty often. I have their KD-7000, which measures in one gram increments, and it's been great. MyWeigh also have scales that measure in .1 and .05 gram increments...

No doubt about it, it was shite. However, given the state of American reality television, I bet it gets picked up for another season or two...

Cadco. Nothing fancy, no electronic doohickeys to fail, uses 120 volt outlet. Here's mine at home: Also, check out this thread.

Bleach works in all light-colored enameled interiors.

Anybody else notice that little link in the upper right hand corner? The one for the $100 Artisan Bread Baking Crock?

Be sure to take a look at this report (also reprinted here)-- while it doesn't cover the names you're looking at, it does give some tips on what to look for, and may add another choice to the mix

Still might be some good recs in this thread...

Is that a local thing? I don't recall seeing something like this used as napkins...

Ya know, I just may take you up on that suggestion -- I'm in the area for a wedding next month, and if I get close to Taylor's (which I've seen mentioned just a few times now ), I'm definitely gonna hit it...

Well then, you've never had a properly executed fish taco!

Yes, BSmith, I've been following this thread since day one -- as evidenced by Post #2. How 'bout you, specifically, take another stroll through the thread and note the general disdain for the host rather than the show.

As you can see, we don't have a problem with the show format. We have a problem with the show host.

Try here.

I'd say that sticking with BlueStar is a wise decision -- straight-forward design, superior burners, no electronics to fail, very easy to work on by any qualified technician (or advanced homeowner, and not that they need repairs often), and so on. One problem with the Capital is the burner design. As some may know, when Fisher Paykel purchased DCS the original owners left the company and started Capital Cooking Equipment Inc. And if you look at Capital's product line, it's basically the same as DCS, including the burner design. What's the problem with DCS burner? From BlueStar's website, the David Rosengarten review: If in fact Capital's and DCS's burners are as similar as they appear, I'd say that BlueStar's 22k burner is equal, if not superior, to Capital's 25k wok burner. Of course, the proof is in the pudding umm.. wok hay!

Be sure to read the Wiki entry on shichirin and last summer's eGullet thread.

I assume your "quick action" yeast is probably the same as our "rapid rise" yeast. If so, this might help: http://www.breadworld.com/tipsterms/faq.asp

I agree with Bruce -- since it's a remodel, determine just how much counter space you can dedicate to burners, and then look into installing a Cooktek drop-in unit right next to the BlueStar. Then you'll only need one range hood that is wide enough to span all of the burners. A few people have reported doing this over at the THS Appliance Board, and have been very happy with the setup...

Don't have the time to post all of my thoughts, but do give Gold Medal Unbleached All-Purpose flour a shot -- the formulation in my area (So. California) is 10% protein, but that number is rumored to vary across the nation. It's become our house flour (I'm not a commercial baker, this is actually for home use!). http://www.theartisan.net/flour_classification_of.htm http://home.earthlink.net/~ggda/flour_test.htm http://www.sourdoughhome.com/flourtest.html

And for those of you not familiar with the goat head thread, click here (at your own risk)! P.S. The goat head pic was my desktop wallpaper for a short time

Most of what I've read on side-by-sides (like here and over here) makes me think I'd never want one in my kitchen! There are some fans, but they appear to be few and far between. We're also in the market for a new fridge, and I've done a bit of research. A lot of people seem to be in love with their new CDFDs (counter depth french doors ), but I've read more than a few complaints about the latch mechanism failing prematurely on some of the french door designs. Haven't seen too many bad mentions of counter depth. If you don't need the storage, you're not gonna miss that extra bit of fridge jutting into the room. Give the bottom mount, standard door config a good look before buying...

Just happen to have this handy-dandy chart bookmarked -- scroll down to Table IV. Be sure to navigate back to the main page for additional reading...

Cream cheese on a bagel? Yummm.... Cream cheese in a roll? Yackkk....

Did you happen to go to the home page for that expired link? Contact details for FlameEngineering.com are clearly posted...

Not quite ready for primetime -- got no hits when I searched for squirrel