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dscheidt

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  1. A Small NYC Kitchen Reno 2017

    I had knife rack in cabinet door. Nothing ever fell off, and i'm not terribly gentle about closing them.
  2. A Small NYC Kitchen Reno 2017

    Inside an upper cabinet door?
  3. A Small NYC Kitchen Reno 2017

    @weinoo Looks great!
  4. A Small NYC Kitchen Reno 2017

    A roofer who was working on the roof of the shop I used to work in said "They are two kinds of flat roofs. The ones that leak today, and the ones that leak tomorrow."
  5. A Small NYC Kitchen Reno 2017

    In almost every market, you will not get your money out of doing repairs or upgrades. In some market conditions, a few small changes (paint is the most common, easy one) will make a house sell faster, but probably not for more money. If there is something like a leaking roof, though, fixing that will prevent damage, and is a selling point.
  6. Inverter Microwaves

    A magnetron that will work with an inverter power supply costs more; the power supply is somewhat less reliable. I think there are also complications with the fan that changes the resonance of the chamber (it exists to prevent hot spots). Panasonic's patents may still be in force, which complicates other manufacturer's efforts. I have one, and went to some effort to get one. I'd get another if it broke, but I'd replace it if I could find one that had a door that opened to the right...
  7. A Small NYC Kitchen Reno 2017

    Wait, you don't go to parties to talk about dielectric unions? You're missing out.
  8. Aldi

    Walmart has good data people telling them what they can overcharge on. You think they have low prices, so you'll buy things without actually checking. Many places that advertise their low prices, or which have a reputation for having good prices, do the same thing.
  9. The difference is that you probably drank the milk from one (or a small number of cows) cow. Commercially distributed milk is the commingled milk of many hundreds or thousands of cows. One infected cow contaminates the whole batch.
  10. Don't show her these: http://www.highendhardware.ca/Scalimera-Toe-Kick-Ladder--BLACK-POWDER-COATING_p_21.html (I've been in a kitchen that had something similar in several places. The person who'd buiit it was very short, and she used them to use the counters!) We have a little two step folding step stool, stored next to the fridge, which is useful for me to get stuff off the top shelf in the panty (~7 feet, and I'm going to install another set on the other wall, above the door, which will be 7'6" or so.). My wife uses it for the lower shelves, too. My three year old uses it to reach the counter.
  11. Sous Vide Cooler Hacks

    2 3/8" holesaw is the correct size, though your gasket is pretty nice.
  12. Most places in the US, you simply cannot install a commercial stove in a residence, because the manufacturers do not list (certify they meet UL or other suitable national testing standards) them for that purpose, and the model fire code requires equipment to be listed for the use they're being used for. I did some network installation work at a lake mansion in Michigan about a decade ago. The owner had a giant commercial sectional range (10 feet long), a grill, and deep fryer installed. I asked the building dept inspector that was around about that, and he said the builder had paid for the equipment to be certified on-site, and had spent ~50K to do so. That didn't include the equipment, nor the hoods, fire suppression system, etc; just the engineering work and testing. The owner did not cook, the kitchen was for the staff brought in for parties. The previous mansion had a separate kitchen building, but he didn't want one there. (I also told the guy I was working for he should have charged more...)
  13. They're about 100 bucks higher than the going rate for the 215, looks like. Didn't check other machines. I have had a 215 almost two years. Run a couple thousand bags through it. Works fine. I've changed the oil twice, and should probably do it again. Takes me about ten minutes, and the machine came with a decade's supply at my rate. the other difference between the 112 and 215 is the shape of the chamber. the 112 is not as deep, but it's wider, and use a 12" wide bag. (I think.) the 215 can take a 10".
  14. The replacement product will have Chris Kimball's voice telling you it reached the point he thinks you should cook to, not what you programmed.
  15. Features the vp215 doesn't have, that some other machines of the same physical size (but not price) do: 1) controls that let you pull a particular vacuum level (instead of just by time) 2) gas back filling 3) the ability to seal retort pouches After that, it's mostly size. I have a vp215. I want a bigger machine a lot more often that I want the others. (I also want my wife not to kill me in my sleep, so I have not looked at machines since I bought the vp215...)
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