frigidlizard

Marvelous! That's right up my alley. Thanks a lot! Edit: That was *exactly* what I was looking for. Great job, BetD!

Sorry, mid-20th century. 1940-1960.

That's not quite the time period I had in mind, I was thinking mid-century; nonetheless that looks like a fascinating channel. Thank you very much for the link.

So, we've probably all seen those outrageous old recipes from American magazines like tuna set in lemon gelatin, spam with canned peaches, sandwich loaves iced in mayonnaise, etc. I've seen some blog posts and videos where people make these recipes and judge them, but they're never serious. They all seem to be done by people who don't really understand the basics of cooking, and often skip steps and make lazy substitutions. The angle is usually that they are getting progressively drunker as they cook. It makes for good comedy, but I want to see these old recipes really tested. Something like the youtube series Binging with Babish, but for old/unusual recipes. Have you seen any videos or websites like that?

I found the site very interesting, thanks for posting the link.

http://www.indianvalleymeats.com/gourmet_meat.htm It is the only place I know of that ships whole steaks/medallions. For reindeer sausage you can also try: http://www.alaskasausage.com/Gourmet-Sausages.aspx There are several other sources in Alaska to get reindeer and other game meat, but those are the two companies up here that I can personally attest to the quality of their products. (If you like lox, these are wonderful: http://www.alaskasausage.com/Smoked-Salmon.aspx)

I probably erred in describing it as a "renovation"; basically, I'm just making my tiny condo kitchen as efficient as I can, so my aesthetic is pretty much "functional." I do like the milk glass, I may just have to give it a second look. Thanks for the info.

Well, I've already decided to mount the rack vertically on the side of my cabinet and save the counter space, so a countertop box would not work. As far as aesthetics, I really just mean plain round or square bottles as opposed to some of the more "fanciful" designs I've seen on amazon (good lord, there are cone-shaped jars). Actually, I'm now toying with the idea of using inexpensive glass jars and somehow coating the outside, maybe with spray paint, if I can find a food-safe paint or topcoat. I freaking love that breadbox design, btw. Thanks for suggesting it.

Yes, I have. Couldn't find anything I liked, unfortunately. Thanks for the suggestion.

Hello all. It's kitchen renovation time in my house, and I've decided to get serious about my spices. I want to store them away from light, but using cabinet space isn't possible, so it's gotta be a bigger spice rack. I need to find opaque spice jars and this is where the difficulty lies. It's easy enough to get those cute opaque glass vintage sets, but they don't suit my kitchen aesthetic, and I don't trust the seals on 40 year old jars. It's easy to find aluminum and ceramic containers, but those tend to be too large or awkwardly shaped to fit in a standard spice rack. Does anybody know where I can find opaque containers in the size of a standard spice jar?

Thanks for the recommendation. I do like making my own ingredients, but I've never tried a shrub before, so I'd prefer to buy a bottle and see how it tastes before I try making it. Thanks again.

Marvelous! This has opened up a whole new avenue for me to pursue. Thank you very much.

No juice bars or health food stores for many a mile, but that blender method looks promising, I'm going to try it this weekend. Thanks!

I am trying to recreate some drinks from my favorite local restaurant. In place of ginger ale they use soda water and a housemade ginger reduction. They make some really delicious spicy cocktails and soft drinks with it. So far I have been getting okay results from simmering sliced peeled ginger in filtered water for 10-15 minutes, then straining and reducing the liquid to the desired color and strength. I am wondering though, if there's a better way. It seems as though I'm getting a lot of pungency without concentrating the actual flavor very much. When I search online for "ginger reduction" all I seem to find are recipes for savory asian sauces. I've considered trying to "juice" the ginger, but I am at a loss as to how. Anyone have any experience or ideas they would care to share?