AlaMoi

if you pull one of the lights, it should have numbers/letters on it - and you can check if there is an LED or quartz light bulb made to fit that socket. an LED will have any&all "guts" needed to make it work "in that socket" LEDs are available in warm through 9500Kelvin "bright sunlight" output. for a "special" light socket, you may have to mail order - many stores no longer stock "everything for everybody" I've replaced just about all our conventional ceiling/canister flood bulbs with LED "bright white" aka 9500k bulbs. then again . . . I'm fixing to get 'the other cataract' replaced shortly.... I use the daylight 9500k bulbs in the kitchen, throughout the house and in my wood shop. seriously better at seeing things using them.

had one. such a pain. put it on FreeCycle and away it went . . .

nada clue - Country of Origin: Quebec Canada. stellar berries, the last half has been sliced and will be devoured tomorrow . . . in our area, June is the big strawberry month. creeping to New England,,, into July. but September? even in Canada that is a spectacular thing - and as good as they are . . . I'll be guzzling all them I can . . .

earlier this week (Aug 30...) a local produce stand had strawberries from Quebec. an obscene amount of local strawberries were lost to the wet wet wet weather here - the simply rotted on the vine . . . previous years, seen the 'really dang good harvest' extended with Canadian berries - but this late? and yet this good? strawberry shortcake all around !!

I'm baffled . . . . I have a stone, I have an oven that'll preheat to 550'F - but the stone does not reach that temperature in 4 minutes or less . . . I make my own crust, I make my own stewed tomato sauce. the proverbial "we" consider the homemade version infinitely superior to pizza places.... there is no accounting for taste . . .

same habits here - for a small amount I use the box grater. but making casseroles/etc that require larger amounts I break out the KA attachment.

stand mixer

I grate multiple variations of hard cheese using the Kitchen Aid attachment. the "old style" - with conical grating 'disks' the 'new style' with cylindrical disks is not well loved . . .

dunno - actually I saw it mentioned by 'someone' on one of the 'cooking fori' work much more better than a sparker....

I have a six burner Viking "Professional" gas cooktop - i.e. not combo oven... the only thing "Professional" about it is keeping professionals in business "fixing it" came with electronic ignition - multiple "professional" encounters later, unplug the electronic junk and use one of these (eG-friendly Amazon.com link) back in the 1960's . . . got a piezoelectric 'sparker' for my parents gas stove - they are evaporated? no can find . . . was using the typical butane lighter stuff - now using this - does not use a heating element - it creates a high voltage spark/arc. veddy happy with it . . .

carbonated "liquid" also aka "water" - only holds the gas - aka CO2 - under pressure and at low temp. any system with a volume of liquid/water 'in the pipe' is going to suffer burps and belches - because all the fluid past the "carbonation" point will give up the CO2. the liquid warms, the pressure decreases, the CO2 comes out of solution. keeping the carbonated liquid cold and under pressure up to the dispensing point is . . . a challenge in a residential and/or DIY environment. minimal pipe volume from carbonation "chamber" to tap will certainly help - but you may have to accept burps and belches as the warmed, low pressure fluid is 'flushed'' out of the system.

Obrycky's is closed/out of business. they sold their recipes - which one can, apparently..., get from another shop.

flat iron steak Other names applied: top blade steak, book steak, petite steak, butlers' steak (UK), oyster blade steak (Australia and New Zealand) technical ID: North American Meat Processor (NAMP) meat buyers guide, it is item #1114D Beef Shoulder, Top Blade Steak.

in message #3 of this thread, , , the artichoke makes an appearance . . . I was born in Philadelphia, grew up outside Phila, our house had a revolutionary age stone marker in the front yard: "20 m to P" hoagies/subs,,, were the same thing. in that area, "grinders" were distinctive different - a concoction on a hoagie roll that was "broiled"to finish.... DW, a Baltimore girl, introduced me to "zeps" - say dear what is that? in the 60's - 70's ever corner store/deli did it's own "hoagie" - and everyone had their favorite(s). 46th&Market - superior hole-in-the-wall deli that did an incredible "tuna hoagie" so the definition is really quite flexible. the quality is today really hard to find. the "best original" we've found is Jersey Mike. had a couple "Fireman" offerings . . . good but not anything we drool over.

typically - was this link brought up? https://www.tastingtable.com/691008/best-pork-cuts-affordable-pork-meat-cuts-how-to-cook-pork/

unfortunately, this issue is an obvious victim of "local" / "common" / "name" bazillions of "same things" go by local usage names. and "same things" is not identical to "same cut" - a definition of 'wide flat muscle cut' can pertain to a gazillion bits and pieces of an animal. I've seen the same issue with "flat iron steak" - it was "recently invented" - uhmmm, the cow is not exactly "recent" . . . and the variations offered on-line absolutely prove . . . . just not the same thing here . . .

assume water is 1 g per cc/ml..... no, it's not "right" 1 gram of anything in 1,000 g of water = 1 divided by 1,000 = 0.001 = 0.1%

lazy day lunch here . . .

I'm missing something . . . you are debating which copper pan/pot to use on induction?

". . . . - why did something work the first time but not the second? " it usually goes something along the lines of: "I followed the recipe exactly, except I didn't have xxxx so I substituted zzzz and . . . "

I agree that counter height is a major big time issue when one is 'into' longer tasks. if one is height challenged . . . one simple solution is a platform to stand on . . but if one is in height-excess, a higher counter top is the only solution.... and that is not easily accomplished for a 'large' area.

methinks you're on the wrong track. if you want to acquire "expertise" in creating a "foam" - there are millions of videos demonstrating the technique. and . . . it's a technique . . . not a "skill" the "skill" required is the willingness to watch, learn, do-it-yourself, recognize and correct any 'error' you can read books until the ink falls off the paper - the reason restaurants 'take on' apprentices is so they learn first hand by watching and doing. stupid simple example: I do luv' a good crepe.... watched a couple Pepin videos on how he makes crepes, a couple tries later, , , I can crepe with the best of them . . .

OMG. "igniters" work on a high difference in voltage between the 'igniter (physical ) post and the burner "ring" as dirt/crud/crap/detritus "accumulates" - the post short circuits due the crud between the high voltage post and the 'insulators' - and there is no long a spark from the igniter post to the burner ring. if you take the whole thing apart and clean out all the crud between the high voltage post 'wire' and the 'insulator' - self ignition will again 'work" for a couple days. I simply unplugged the 'igniter' box and use a separate 'wand' device. that is how Viking "Professional" non-works, non-fixable, 'its your fault' type cooktops work.

I personally have no issue with a "tomato sandwich" including a slice of onion. is that different than salt&pepper on the tomato?

tomatoes have been selectively bred for shipping tolerance and 'impossible to bruise' - this is the requirements for tomatoes picked green, shipped half-way around the world, gassed to turn red, and sold as "vine ripened" lived in NJ a spell. going to work I'd see farm trucks with stacks boxes of tomatoes - labeled "Vine Ripened Jersey Tomatoes" - headed for the Philadelphia fruit/vegetable wholesale market. through the hand holes I could see tomatoes that were as green as it gets. folks - it's all a lie - if you want a vine ripened tomato, you'll have to grow it yourself or shop at very local farm stands. as a kid I too would eat tomato sandwiches until I got sores in my mouth from the acidity. Hellman's mayo, salt, on "Wonder Bread" I bake bread. 'artisan breads' are too dense/firm for a tomato sandwich - the tomato gets squished out from the bite force . . . nor did the old heirloom varieties have a thick tough skin.