dscheidt

The stickyness of my lodge skillet decreased dramatically after I took a flap disc on an angle grinder to it. Not that I'm going to buy a $200 piece of cast iron for that, though.

most wastewater plants attempt to remove phosphates. They do not do a terribly good job, and phosphate removal is expensive, increases sludge volumes (which is expensive to dispose of, and has other expenses). There are biological methods, but they're not wide spread, and much of the phosphates in detergents are not readily available for biological processes until they've broken down. That happens slowly, and after the effluent has been discharged. Use a better rinse aid, and use less detergent. That goes a long way towards reducing cloudy dishes.

One concern is condensation. If you take your beans in and out of the freezer, they'll get condensation on them. If your roaster puts them in good bags with a vacuum or modified atmosphere, they'll do fine going into the freezer, and coming out once when you use them. The other concern is dehydration in the freezer, but again, a good sealed bag takes care of that too.

cost. Commercial gas ranges are cheap (cheaper than residential, in some cases, because they have no bells or whistles, insulation, and lower levels of fit and finish); induction costs a lot more. They do find a place where the costs of installing ventilation, etc are relatively high, for example in big city buildings and retrofits.

That looks like a cambro (or similar) food pan. If you get a lid, you can drill a 2 3/8 inch hole in it. That's the diameter of the metal part of the annova, and so it will rest on the lip that the clamp does. Works great, lids fit tight, can be taken on and off in the cook, and is much easier to deal with than plastic wrap.

I am not allowed to store food containers in the bedroom.

4 quarts is just a little to small, 6 quarts is a little too big. So six quarts is probably the right one.

camsquares fit better on the shelf. Smallest is two quarts, though, which is too big for some thing.s

Chicago area people might be interested to learn that Tom and Patty Erd are giving a lecture 'The Lure and Lore of Spices' at the Albany Park branch of the Chicago Public Library on Jan 31. event link. I'm planning to attend, as that's my local library.

My problem has always been other people not keeping things up to date, and for inventories that give a location, moving stuff around.

The vollrath tribute stuff is made in the USA. sur la table's pans are Chinese.

It appears you need to be a member of that forum to download the spread sheet.

Not unless it failed to include the string 'cuisinart' in it. I did check, before submitting another request, using my work contact details. That got an email pretty much instantly.

Mine showed up today. I have a 14 cup model. The blade is marked DLC 001BIB. It looks like Rotus's. I suspect they've got different factories making them, with different designs. Incidentally, I never got any confimation that they'd received my replacement request, until the blade showed up. j

Loose neutral is what the symptoms sound like.

That's where most small egg production goes in the US, as well. Consumers of fluid eggs don't care what size the shells were, after all. It costs the producer about the same to package and transport eggs to market whether they're large, xl, or small.

It's the 21st century. Differential hardening of tools is pretty well established technology. (it's how the Oliver Chilled plow, the plow that caused the dust bowl, was made, in the 19th century, for instance.) so are various welding methods, to put a hardened cutting edge on a softer tool body.There's no reason to think the solution is a blade that won't stay sharp. For that matter, we don't know that the problem was caused by too hard a blade in the first place.

Is there a pointer to that formula? I need more reasons to use my pullman pans.

http://www.cuisinart.com/recall redirects to http://recall.cuisinart.com/ which does not answer to http or https requests. I suspect they're seriously underprepared for the response.

The website doesn't load. I called. Got a busy signal several times, then a recording that told me to drop dead. Actually it said they couldn't answer their phone, and I could submit a claim on online or by email. But didn't tell me how I'd do that. So, yeah, drop dead.

Here's mine.

I use a 50 micron one as a strainer. part number 51705K511 Nylon, 7" diameter, 16" long. Diameter was chosen because it allows me to put it over a #10 can, and empty the can into the strainer with no mess.

It's aluminum oxide. If you eat a restaurant, you're going to be eating aluminum oxide, bare aluminum is universal in kitchens, and it all oxidizes. It's ugly, but pretty well biologically inert.

I noticed with some amusement today that my local trader joe's has a display of $115 bottles of wine. (Something red, 'for cellaring'. I'm not their customer for that, so didn't look harder.) Long way from two buck chuck...

None of the meat *I* buy is mechanically tenderized. I doubt I'm alone in that in this crowd. In the US, meat that has been mechanically tenderized now requires labeling, and instructions to cook it into oblivion-- 165F, treat your steak like it's a hamburger, for the very good reason the blades of mechanical tenderizers do indeed carry pathogens into the meat, and from piece to another. (There are documented contamination cases, so it's not theoretical)>