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AlaMoi

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Everything posted by AlaMoi

  1. we had a summer 'cottage' which became invaded every fall after it was closed up. my dad lined the cabinets with aluminum - including a "flange" from the sides that extended over the 'sealing' area - with a narrow strip where the doors met the carcass. I'm sure the hinges had to be "reset" but I didn't get in on that part.
  2. they have to have a metal liner. 1/8" aluminum will do. mice will chew through any kind of wood or composite.
  3. the process of turning "wood" into "charcoal" is supposed to burn off all the nasties and leave (nearly) pure carbon. in the world of today's "everything is controlled" that happens most 'reliably' when the wood chunks pieces are a similar size. large tree trunks/roots, etc, do not fully carbonize under the 'usual' circumstances. (this is why I decline to buy Cowboy "Made in Mexico" - it has small to boulder sized pieces....) Mr. Kingsford - a relative of Henry Ford - and set-up (with Ford's financial help) - an operation to coke wood into charcoal for use in Ford's blast furnaces (producing iron/steel) - the smelting process does not tolerate piles of impurities. that's why the wood is "coked" into charcoal - gets rid of everything but the pure carbon for max heat / least 'unwanteds' Kingsford then branched out into briquettes for the trending demand . . . . some brands offer "nuttin' but pure" Kingsford 100% Natural Hardwood Briquets B&B Competition Oak Briquets -They claim to use nothing but hardwood Royal Oak 100% All Natural Hardwood Charcoal Briquets . . . often not widely available . . .
  4. but that's not what your said. "Yes. And the white smoke shortly after lighting is largely steam." so, is it steam, water vapor, or particulate smoke?
  5. not to belabor the point, but "steam" is not visible.
  6. "But I agree with this: " . . . and the research to support that is . . . . . where?
  7. given the number of briquette makers and all their formulas and given the various woods and mixtures of woods used by various lump makers . . . . on any given day one "researcher" / "tester" can "prove" any of them burner hotter or colder than any of the other ones. btw, not many sources agree that borax is flammable.
  8. Cowboy brand is my fav as well, however - they produce in USA and Mexico fyi . . . the USA uses hardwood cutoff from Carolina furniture manufacturing, the Mexico product uses trees. the bag of the Mexico production I bought had huge chunks - as in take a hatchet and chop them up so you can use them . . . over the years any number of charcoal briquette makes have hit the boiling water pot due to their "ingredients" . . . Kingsford: Kingsford Charcoal is made from charred soft and hardwoods such as pine, spruce, hickory, oak and others depending on which regional manufacturing plant it comes from. That char is then mixed with ground coal and other ingredients to make a charcoal briquette. As of January 2016, Kingsford Charcoal contains the following ingredients:[7][8] Wood char - Fuel for heating Mineral char - Fuel for heating Mineral carbon - Fuel for heating Limestone - Binding agent Starch - Binding agent Borax - Release agent Sawdust - Accelerate ignition curiously, borax is banned in food products, it is toxic - but apparently when deposited on your steak by burning charcoal, is not a problem.
  9. most LED are rated for operation up to 80'ish_F there are LED rated for up to 300'F - they tend to the pricey side . . I go with some "standard" LED bulbs and see how they stand up.
  10. 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.
  11. had one. such a pain. put it on FreeCycle and away it went . . .
  12. 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 . . .
  13. 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 !!
  14. 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 . . .
  15. 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.
  16. 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 . . .
  17. AlaMoi

    Gas stoves

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

    Gas stoves

    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 . . .
  19. 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.
  20. Obrycky's is closed/out of business. they sold their recipes - which one can, apparently..., get from another shop.
  21. AlaMoi

    Flatiron steak

    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.
  22. 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.
  23. AlaMoi

    Pork Skirts

    typically - was this link brought up? https://www.tastingtable.com/691008/best-pork-cuts-affordable-pork-meat-cuts-how-to-cook-pork/
  24. 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 . . .
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