dscheidt

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)>

It's fermented with bacteria, and then has water removed to further concentrate it. it's pretty well indistinguishable from a nitrate solution added in traditional meat processing. It's somewhat more dishonest then concentrating sea water to a nearly saturated salt water solution, adding it to food, and claiming "no salt added" would be.

It's not "celery juice". It's "celery juice that the food chemists have been turned loose on, to make a high sodium nitrate extract that we can tell lies about". Trader Joe's is the home of processed food.

I wish the FTC would enforce the rules that make those claims illegal. (Claiming you have no added nitrates when you have added an ingredient because it's full of nitrates is a false claim, and they used to go after such lies.)

A non-contact infrared thermometer can be very accurate, and still very misleading. they measure the surface temperature of whatever you point them at. In the case of melted chocolate, it's usually a couple degrees cooler than the interior. Depends on how much you're stiring, and what the chocolate is doing. A normal thermometer is a better tool. (it's the 21st century. "normal thermometer" means quick reading digital. Not mercury or alcohol or dial.)

Depends on the casters. Metro-style shelving isn't usally equipped with them, but there are plenty of casters that allow adjustments. Some by lifting the wheel off the ground, others by raising the wheel.

There are plenty of commercial ones of smaller size, to tuck into whatever odd corner is available in kitchen. They tend to be taller than residential ones, though, because clearance for overhead cabinets isn't a concern. Non standard sizes are more expensive, though.

If you're looking for something to fill out an order there, we very much like their 'peppercorns royale', which is blend of black, white, green, and pink peppercorns. I also have found their dried lemon and orange peel zest very handy.

Amazon has the six quart Instant Pot as the deal of the day (10 August 2016), for $69.99. That's cheaper than it was during the garage sale.

Yeah, I was talking about the plastic ones, not wood ones. I'd sand wood ones.

If you know a woodworker with serious power tools, the boards can be sent through a planer, which does a fine job on them. Also, when washing boards, allow them to air dry.

Feces. From animals in wheat fields, from rodents in storage facilities, and rodents in flour mills. Sequencing the bacteria has nothing to do with it. Nor does GM wheat.

Our kitchen is sorely lacking in places to put stuff. (Who the heck remodels a kitchen without upper cabinets?) I've got a 30" range (bog standard american gas range), with nothing above it, and we'd like to put a shelf there. How high are shelves like that typically mounted? And what's a standard depth? I'd like to be able to hang some stuff (pots, or utensils, or both) from it, at least in the back.

There were three IP boxes where amazon's awful delivery service leaves packages to be stolen at my office yesterday.

Another thing that happens is that some chain or group of restaurants goes from using X piece of equipment to Y (or gets out of needing one at all), and a bunch end up on the market at the same time. But investigating why they're for sale is a good advice, for any used piece of equipment.

Spoons work well, and most people have some around the kitchen. I also use a spring clamp attached to the bag. Usually, just the clamp is enough to hold it down, but you can attach things with it if you need to.