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From: Sis - 07 Feb 2007, 07:21
I've been considering replacing my above range vent hood with a microwave. Could anyone give me some pros and cons? I'm doing this to increase the counterspace in a fairly small kitchen. I like the LG line of microwaves. Thanks for any help. Sis
18 Posts. Last post send by: Sis - Wednesday 07 Feb
From: mystr0 - 07 Feb 2007, 04:02
CR didn't test this I'm confused ,I see Calphalon One Infused Anodized then Calphalon One Infused Anodized NonStick..what if any is the difference,I thought the *infused* was the nonstick?
5 Posts. Last post send by: mystr0 - Wednesday 07 Feb
From: Doug Lassiter - 05 Feb 2007, 00:24
Have had a Weber Silver gas grill for several years, and I'm largely pleased with it. Lately, the heat doesn't seem quite as intense. I can put my hand over the grill for 7-8 seconds on hi. That's not a real "sear" kind of heat. This is NOT the well known gas leak safety throttle issue -- I get temps up to about 450F when closed. When I look at the flame...
13 Posts. Last post send by: Doug Lassiter - Monday 05 Feb
From: ZerkonX - 03 Feb 2007, 16:08
Am looking for some recommendations, via experience, on a professional non-hobart but comparative mixer. The 20qt range. Have researched many brands but have not come across reviews from professionals. Am familiar with Hobarts. To be used in an home environment for 100-67% hydrated bread doughs making 20-22lb batches daily. Thanks for any help...
7 Posts. Last post send by: ZerkonX - Saturday 03 Feb
From: Randall Nortman - 03 Feb 2007, 14:35
I have recently come across a line of stainless steel, aluminum disc bottom cookware from "Homichef", clearly oriented toward commercial kitchens. In North America, it is distributed by Eurodib; it seems to be manufactured in Asia AFAICT. The specs look comparable to something like Sitram Profiserie, including induction compatibility (which is my primary...
5 Posts. Last post send by: Randall Nortman - Saturday 03 Feb
From: Lowell George - 02 Feb 2007, 20:59
Hi folks- I'm looking for a supplier of foil food containers, similar to the ones you see for taco powder mixes, spices, etc. that can be heat sealed. Web searches are producing a lot of foil packaging, take-out containers, etc. Any help? Thanks. -LG
1 Posts. Last post send by: Lowell George - Friday 02 Feb
From: Dee Dee - 01 Feb 2007, 17:06
I made the choice to buy Crisco for seasoning my cast-iron pans (vs. olive oil, lard, etc), so I bought a large can of it at BJ's ($5+). I will use it solely for seasoning and as I haven't used it in years, and will probably keep the can of Crisco for years for this use, I'm wondering whether to refrigerate it. I don't know if it turns rancid (does Crisco...
14 Posts. Last post send by: Dee Dee - Thursday 01 Feb
From: Dee Dee - 01 Feb 2007, 17:00
As a 'normal' skillet flares out about 2 inches, a so-called 12" skillet (measured across the top) actually is about 10 inches of bottom cooking surface. As my largest (6"/9"/12") tri-burner actually measures 6", 8-1/2" and 11", then my recently purchased Lodge 12" skillet which measures 10-1/2 will fit onto the 11" burner (leaving 1/2" of red-heat unexposed...
10 Posts. Last post send by: Dee Dee - Thursday 01 Feb
From: Gil Faver - 31 Jan 2007, 00:37
are there any reasonably priced terrine molds out there? Are there any on the small side, for experimentation purposes? thanks.
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From: Steve Wertz - 28 Jan 2007, 04:15
The KitchenAid meat grinder attachment comes with 3/16th and 1/4" plates. I'd like to get 3/8" and/or 1/2" plates for it. Unfortunately they have proprietary shape: round, with square ears 180 degrees apart (3 and 9 o'clock as mounted). Anybody know where I can get larger-holed plates for this thing? -sw
11 Posts. Last post send by: Steve Wertz - Sunday 28 Jan
From: Steve Calvin - 28 Jan 2007, 01:48
I'm looking for a home meat slicer. ANyone have one that they love? Which one and why? Any to stay away from? Again, why? I'm looking at a few. A Waring, Cooks Essentials, and Chefs Choice. It won't be heavily used but I want to have good control of thickness and to get a good uniform cut. Meats mainly. -- Steve
38 Posts. Last post send by: Steve Calvin - Sunday 28 Jan
From: Dan Wenz - 27 Jan 2007, 23:48
sandy@mouse-potato . com wrote: > > I got several of Lorna Sass' books out of the library before buying one. > I loved "Pressure Perfect" and bought that, but I wasn't that impressed > with any of the others. "Pressure Perfect" covers all the basics so you > can make up your own recipes, and it also has some really good recipes > of hers. Plus it...
0 Reply
From: Dan Wenz - 27 Jan 2007, 16:23
S Viemeister wrote: > I've found 'Pressure Perfect' by Lorna Sass, to be quite useful. I'm sorry I listened, she's written so many interestingly titled books I couldn't choose, so I threw a dart to see where it might land and shattered my monitor ;->
1 Posts. Last post send by: Dan Wenz - Saturday 27 Jan
From: Dan Wenz - 27 Jan 2007, 14:32
S Viemeister wrote: > > > I've found 'Pressure Perfect' by Lorna Sass, to be quite useful. Thanks, another member also mentioned her books, so to Amazon I go!
0 Reply
From: Dee Dee - 26 Jan 2007, 19:50
Several weeks ago I noticed a "Joe Muggs" mug (BIA Cordon Bleu) - love them - they don't make them anymore -- * images.booksamillion . com /joe/images/13.jpg It came out of the dishwasher with a faint mauve/brown color around the rim and then looked like watercolor painting drippings down over the cup. I thought that this cup had been washed too many...
12 Posts. Last post send by: Dee Dee - Friday 26 Jan
