MatthewB

I do know that Tanqueray included these glasses in a Christmas 2002 boxed gift set--I think w/ a fifth of the new "10" or whatever it is. Perhaps you could find out who supplied the glasses to Tanqueray?

This is a great thread. Might it be possible to eventually summarize it into "Kitchen Equipment: The Essentials Done Inexpensively"? I'm thinking of a bulleted "consensus" list, etc. Note: To be a bit pedantic, in my view, cheap = inferior quality; inexpensive = good (or better) quality at prices lower than the competition.

Have you tried searching antique shops?

I have 3 dozen of those glasses from the '30s. But you're not getting them! On a different note, you should be able to find this type of info in an "antique buyer's guide." There should be dozens of such books out there. Edit: An Amazon search in "Books" for "antique glassware" returned 515 results.

For my Lodge stuff, I have the Lodge handle covers. Usually I use regular old mitts & potholders but the Lodge covers are nice if a hot pan is on the stove for awhile.

Ahhh, on the corn syrup. Sounds like tasty stuff is coming up in your kitchen! Enjoy.

Limes rather than lemons. Why the corn syrup?

Recipe 4 w/ pinch of salt. If desired, use to make Watermelon Highballs--your choice of liquor. Edit: grammar

Thank you. You're quite welcome.

Does this help?

New release . . . Jeremiah Tower's California Dish : What I Saw (and Cooked) at the American Culinary Revolution

About half a cup (loosely packed whole leaves) is right. But I used about a cup yesterday & upped the lemon to a cup.

I figured that Mrs. B would catch that straight away!

Perhaps grill the elk? (As opposed to smoking.)

White rum, best combination for lemon,sugar, seltzer and chopped ice. Mojitos just hijacked the lemonade thread.

Here's Lee Perry's suggestion . . . clickity here

Spoke with SO's mother & she's sent the designers off to look into KitchenAid, Thermador, & GE Monogram.

Good suggestion. The lemon basil is growing from seed & it's behind the "regular" basil. Hopefully, I'll be able to try this soon.

What a tease on the thread title. I thought you were going to talk about collie.

Great post, fifi. Thanks. You hit the nail on the head . . . Thank goodness that they've already decided on layout, etc. My only advice on layout & such was to position the second sink--on the island--near the fridge rather than on the other side of the island where the second sink is next to the primary sink & far away from the fridge. (Comments?) Now, to help them get to what *they* want! Edit: clarity

OK, these suggestions are making more sense for this situation. (To me, Aristotle's concept of prudence seems right here--pun intended.) So . . . KitchenAid & Thermador. What about the GE Profile line? Others?

Thanks everyone for helping me think this through. Before going into brands & whatnot, I'm thinking that a couple of FG's questions should be handled: I think that dishwasher, fridge, etc. should be included in this discussion. The "interior designers" that have been advising on the kitchen are, well, interior designers. I think this is the most important question, at this point. They're very interested in what *I* would want. But that's very inappropriate for their kind of cooking. To complicate it, the designers seem to have convinced them of 36" cooktop, etc. Here's what I'm thinking . . . Outline three scenarios. Scenario 1: What I'd do. (Induction cooktops included!) They want to see it, so I'll show them. But I'll steer clearly away from this. Scenario 2: What they say they want. (See my original post.) Scenario 3: What I think is appropriate for them given what I know of how they cook & what they've expressed. On "scenario 3," I'm thinking the following: 30" gas cooktop (4 burners) w/ approximately 12,000 BTUs per burner. Double electric oven. Thoughts, suggestions, etc. on this outline & direction? Edit: grammar

I'll try it.

Here's what I did over the weekend, please offer critiques/comments! 1/2 cup sugar with 2 cups water in small saucepan. Bring to boil & stir well. Remove from heat. Add herbs, cover, & let sit for about 45 minutes. Add 4 cups water to pitcher & then strain herb water into pitcher. Add 1/2 cup to 3/4 cup fresh-squeezed lemon juice to pitcher to taste. Chill.

I've searched & read (or re-read) all of the previous threads--that I could find--covering this topic. Here's where I'm at & I'm wondering if anyone might correct me if I've strayed . . . Background: The SO's parents are building a new house. They've been asking about kitchen appliances, etc., so we sat down with them yesterday & discussed where they were at. They'd like a 36" gas cooktop, a stand-alone single oven, & a stand-alone microwave. I offered to do the research & provide them with recommendations. They said, "Go for it!" My "draft" recommendations: Cooktop = DCS CS-364GD (36" w/ 4 burners & griddle--he likes to grill outside, so they're not very interested in the grill option, & she doesn't want 6 burners) Oven = DCS WO-130 (30" single oven--she doesn't want two ovens, unless the price to go to two doesn't jump significantly) Microwave = Build a recessed enclosure that would take any lower-powered microwave--she only uses the microwave for reheating Some questions . . . Might the DSC CT-365 (36" drop-in cooktop) be worth considering? (I'm not hearing that they really want a griddle) Are the DCS ovens electric or gas? (Comments on electric vs. gas for an oven?) Anyone know if DCS double-ovens are priced as not to jump significantly from the single-ovens? (Edit: I Googled & found pricing.) Is the Viking micro-chamber worth considering for "stand-alone microwave aesthetics"? What should I be considering for ventilation, etc.? Anything else that I should be paying attention to that I've not covered above?