NEPolarbear

Don't shun me, but I use my Vitamix.

Another one here for cardboard folded over and duck tape. Use it for my cleavers and a couple of knives that are in the draw.

Thought of two (2) other ways. Will cook a pound of pasta in a 4 qt. sauce pan. I just break the pasta in half. Less water and cooks faster. Second way was new windows, blown in insulation in the roof above the kitchen, and new duct work for the hood. Huge difference in the gas bill.

!) LED lights in kitchen. Have around 15 cans in the ceiling. One (1) LED = about 6 of the old lights. 2) Pressure cooker 3) Induction hot plate 4) One (1) pot dinners 4) If I'm going to roast one (1) chicken in the oven, might as well roast four (4). My record for roasing chickens in the oven is nine (9).

Agree with the others concerning using a pressure cooker. Making more an efficient quality concentrated stock than ever. Roughly 1 hr on high pressure and slow / natural release.

A variation has orzo in it.

Referred to above. http://www.hippressurecooking.com/learn-to-pressure-cook/

Need a little education here. If the cooking pan / pot is heated correctly with proper fat / oil, wouldn't it be non stick?

Yeah, I read that on their site, but kept forgetting about the steam part. Have the BSO, but this is for a gift. Thanks for the reminder.

What is the recommended minimum clearance under a cabinet?

Buy a small inexpensive lap top to use in the kitchen. The laptop can then act as a backup to your desktop when it crashes. It will crash.

I dry brine chicken for two (2) days in the fridge. Roast in my oven in the vertical position. (see above post) Similar temp and process of roasting twice. Can roast up to eight (8) chickens at once this way. Will admit though, the skin in the video is better than mine. Always afraid of burning the skin.

If you have the chops (pun intended) cook in both at the same time to see what is best for you.

Saute the garlic separately and pour it on the potatoes after they are done roasting.

Have done turkey meatloaf a couple of times. Had to add extra flavoring, couldn't tell the difference between beef or turkey.

Check out this scale. Takes all the guess work out of everything. EatSmart™ Nutrition Pro Scale - Digital Food and Nutrient Calculator http://www.eatsmartproducts.com/kitchen-scales

Do not know the science behind it, but I just make it to taste good. My last concoction was a few quarts of vegetable stock made in a PC. That stock was then used to make my chicken stock / broth in the PC. Salt and pepper to taste after stock has been defatted. It was friggin phenomenal. Friends and family couldn't get enough.

Based on reviews, budget, size, and the type of prep / cooking I do, I bought the CCK Large cleaver from CKTG. Used it for almost a month now and it has been a huge help in prepping vegetables. Wish I bought this long time ago.

Do not know the quality of the electric home fryers. My friends that have them are sitting on a shelf somewhere. Only used a few times. However, they still fry using their dutch ovens.

Found this in the MIT archives concerning the various potato / knife theories. https://www.dropbox.com/s/vduipe8pxp9ve9w/MIT%20Spud.Knife%20Theory.MOV?dl=0 Apparently the potato will not stick when proper vacum is applied.

"Sticky potatoes stick to knives." Will post the link to this MIT study at a later time.

Think Japanese knives can handle a much higher grit. Probably depends on what you will mainly cut and the degree of the angle. This has been a huge help to me and and am still learning. I have mostly German knives / meat cleavers and a Chinese vegetable cleaver. http://forums.egullet.org/topic/26036-knife-maintenance-and-sharpening/

Check out any associations involved in food service / catering. They will have a wealth of training and resources. http://www.calrest.org/ As you invest in equipment, invest in back up equipment as well. Think about what kind of vehicle to properly transport the equipment and food. Possibly work for a personal chef / caterer for a few months to learn the ropes. Good luck.