AlaMoi

essential pop-top tool....

my take: prep: make stale 1 large slice of bread per pound of ground beef - white / multi-grain / whole wheat / whatever. I use the oven light to provide 'heat' - takes ~30 minutes in the oven. happens faster if you oven has a "proof" setting. dice the stale bread into ~1/2" cubes in a small bowl, fork mix-up one egg per pound + 1/2 packet of Lipton Beefy Onion Soup mix it looks awful, but does a superb job of seasoning. spread out the ground beef, add diced green (or red, or pimento) pepper add bread cubes use a bench scraper to fold / combine the ingredients - the bench scraper prevents the mix from becoming too compacted. shape into loaf - I generally bake one pound in a 9x9 pan at 350'F - use thermometer to get 160-170'F in the center.

many of the 'other' options will depend on the 'running amperage' need to power the refrigeration units. stuff like the Tesla Powerwall is extremely attractive - install and forget . . . but if it can't provide X days of electrical power . . .

no - only the pseudo "non-stick" bakeware is "damaged" by scratches. that said, 'scratches' can be initiation sites for "sticking" - i.e. I have one of those marvelous "stoneware" non-stick fry pans. well, 'wiping it out' just don't git it - it does retain spots of stuff - which do result in stuff like an omelet 'sticking right there'

you're not missing much. obviously a 110v only generator . . . not gonna' cut it. the market does offer 'whole house' generators - single/multiple fuel sources . . . but if you're renting a location, installing one may not make sense because 'taking it with you' is not as simple as it sounds. get your electrician friend to measure the amperage draw of all the refrigerator units running in 'steady state' - this will give you an indication of how much power you need to generate. big caution: units 'at start' will suck more amps than steady state running - which means should one-two-three-more all start simultaneously, that will trip out the generator . . . so basically somebody has to 24x7 baby sit the situation. where is the generator going to be "stored?" the main reason 'small gas engines' decline to start on demand is . . . they are not regularly started and run. the gasoline lacquers in the carb and dang over dang they will just not start. the best situation is where the genset can be started and run on a regular basis - a tickler file: run the genset every 60 days for 30 minutes..... keep some ether starting fluid on hand. depending on size/amps needed, starter's age, , , electric start can be very advantageous.... push come to shove, jumper cables from the car will solve the ah-sh*t, battery dead issue. other things to consider: when your electricity is out, so is the electricity to local gas stations . . . keep you vehicle fully fueled when bad stuff is predicted and also have a siphon hose at-the-ready. at my house, I have a 220v/60 amp circuit installed to the garage - for a welder. disconnect from the grid (big switch at the top...) back feed through the garage, genset outside, , , works like a charm...

vegetable cooking oils bio-degrade in about 30 days. lots of natural bacteria do love the stuff.... adding to a compost heap is a viable disposal method, with a caveat.... rodents/skunks/possums/raccoons/groundhogs/etc. all love a tasty high calorie snack - compost 'elements' saturated in oil . . . mega-appreciated snack.... so . . depending on your situation, you may wind up with unwanted visitors.

he replied: "lettuce alone!"

low water butters - ala Plugra, etc - are touted for flavor, etc. for any dough that aims to be flaky or "puff pastry" . . . . that effect is attributed to water in the butter exploding into steam and 'making the puff' / creating the separation of laminated layers. so - that raises the issue for baking . . . high water aka cheap 'American' butter = max steam explosion . . . . or centuries of bakers using high fat lower water butter. curious, eh?

any jury will acquit you of dough abuse!

soft, not crispy . . . . a rather common thing with waffles 'right out of' the iron. even letting them cool down 2-3 minutes on a cooking rack will increase the 'crisp' factor. plopping them on a solid surface - wood, countertop, baking tray, , , , - that traps moisture still steaming out of the waffle - and makes for soggy/not crisp.

this has a run down cast iron vs aluminum + listing of cast iron waffle makers https://foodsguy.com/best-cast-iron-waffle-makers/

I suspicion that the waffle iron is not hot enough when you fill it. the batter should immediately sizzle - if it's too cold the batter 'bakes on' instead of crusting.

"anywhere in the world" refers to the employee taking a competing job in another country.

it may be incorrect in UK, but it is not incorrect for USA

non-compete employment clauses have been around for much longer than "current events" - companies banning employment in any similar industry . . . anywhere in the world . . . for X years. all have found to be legally indefensible. fwiw. in the "feed people" industry - who owns the recipes and who is allowed to use the recipes here-there-thither . . . is a frequent issue defined by sales contract (in the case of owner selling to .....) "famous" recipes and liquor licenses . . . always a fun discussion . . .

. . . . fork split waffle . . . . been there, done that! based on experiences at motels with 'u-make'em' breakfast - typically Golden brand waffles - bought a double-flip type maker this was my early attempt at a Liege/yeasted recipe . . . didn't fill out according to plan, but solved that.

oh yeah . . . the right amount of batter is always a joy to determine.... you can use the measured method - find a cup/bowl/can of the 'right volume' - pour the batter into the 'measured volume' then to the waffle iron. with practice you can eyeball it - although the rise / out-squish will vary with the recipe - i.e. yeast vs baking powder vs starter ....

well, "1+tsp+salt" does not produce the same result as "1 tsp salt" so . . . there is that . . .

inputting 1 tsp: and that illustrates the issue.

wow. seldom have I seen more absurdity on the web.... using "1 tsp salt" the best it comes up with is 0.099 ounces per teaspoon. everyone in Europe - where tsp is not so common... - has a scale that will measure 0.099 ounces

you'll get close. both pancake and waffle recipes come in variations of ". . . . add melted butter / oil . . ." for 'bare' cast iron/aluminum my experience has been . . . they require when hot, pre-bake, brushed on oil/butter in the first months time. eventually, the fat builds up the slick polymer layer - but they will always need an oil/melted butter component to the recipe. there is a myth that non-stick coated plates don't require oil/butter in the mix. it's a myth . . . I do both baking powder and yeasted/Liege waffles using a non-stick - but a bit of butter makes for perfection. frankly I think the melted butter does a better job - at making for non-stick as well as for taste.

'stuff' sold by weight - i.e. a 5# bag of . . . there is usually some 'pre-sorting' for size/weight, but in order to make the bag as close as possible to the specified weight selected smaller size/weights is added to the reach an acceptable tolerance. I'd dump out my last bag and take a pix - but I've already used up the small ones . . .

I have metal stamped/ground measuring cups, , , for the sole purpose of loading them up and dumping the contents onto a (tared) scale . . . I have my failings. like: how much onion for a beef stew . . . really? like +/- 70% is gonna' make some kind of difference? onion - and others - are a really good example. just like salt - Morton's vs. Diamond vs. the kid with the umbrella . . . the weight of some "volume" can vary by a significant amount. finer grains/grinds make for higher density . . . . the volume of rough chop to diced to fine diced to minced makes a really huge difference when weighed "after the slice/dicing" so,,, I'm all for weights vs volume - but there are some details to be attended to . . . .

methinks the best educational tool for the question is: buy a five pound bag of onions - dump them out and observe the sizes..... recommended for late fall implementation with a fresh crop. Jan-May our Giant bag of onions usually contain 2-5 onions that are sprouting and basically rotting in the bag . . . it's a Giant thing - Weis Markets (across the street) has far superior 'fresh produce' as the season wears on.

I have a 6 burner Viking. the individual burner grates have little rubber feet . . . 6x4=24 pieces . . . went to the shop to buy some, $3 _EACH_ x 24=$72 for pencil eraser size rubber thingies - that go crisp, break off, disappear about every 3 months. . . the auto-igniters died. no local service tech. estimate: $200 "travel time" + parts + labor - and of course, they can only figure out what parts they need at the first $200 travel visit . . . unplugged the auto igniter junk, use a https://www.amazon.com/gp/product/B093KCMBQX so . . . mega-caution needed on Viking stuff. it breaks, a lot, and repairs will not make you happy.