LauraB706's Profile
Blenheim apricots in 510/SF-415 Bay Area?
I think the Apricot KIng in Hollister might have some.
http://www.apricotking.com/
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Andy's Orchard
1615 Half Rd, Morgan Hill, CA 95037
Best way to clean colanders and graters?
Toothbrush. On the microplane, flip it upside down, scrub from the underside, and only in one direction.
That will remove 99.9% fo the debris asap and not tear up the toothbrush, NOR dull your microplane.
Then swish in extremely hot sudsy water and rinse.
A mortar and pestle should be made of...?
Yes, the weight AND the shape of the pestle is extremely important. Make sure it's comfortable to hold and pound with.
"El Rincon" in Morgan Hill has moved up; now it's "Sangria's"
Both Sangria's and El Rincon are closed. Peered in the windows this morning - both are completely empty - no furniture /wall decor / equipment. No signs on the doors.
Nothing. :(
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El Rincon Mexicano
17400 Monterey St Ste 1F, Morgan Hill, CA 95037
El Rincon
2700 16th St, San Francisco, CA 94103
"El Rincon" in Morgan Hill has moved up; now it's "Sangria's"
Has Sangria's closed down ? I've driven by 3 times in the last 2 weeks - no lights on the whole building. Btw- It was dark out , and couldn't see if there was a sign posted on the door.
Or does anyone know if perhaps they're on vacation ? Hope that's the case - I really enjoyed their food.
To refrigerate or not to refrigerate - that is the question.
btw- Great looking cake !!! You're very talented.
Thanks for sharing the picture with all of us.
Any Clever Offbeat Advice for My Kitchen Redesign?
Absolutely, walk right in.
Adjustable shelving on the back 2 walls (shaped like a "L" ) - approx 14" deep.
Light fixture on the ceiling.
Floor space ..... there's plenty of room on the floor for cases of water / other items from those crazzzzy Costco shopping sprees.
I used inexpensive 'rubbermaid containers' from WalMart to keep things organized on the shelves. They're sealable, and easy to pull towards you to get something in the back. For smaller items such as cake decorating supplies for the kids projects - I simply carry the containter to the counter.
Any Clever Offbeat Advice for My Kitchen Redesign?
Corner pantry - great use of the otherwise a decent amount of dead space.
You wouldn't believe how much I can pack in that pantry. There is absolutely no way I could have fit it into cabinets/counter in the corner of the kitchen, if I didn't have the pantry.
btw - I'll admit he doors look dated - but it's been a few years.
Spicy Etiquette
Liveitloud ,
It's not uncommon for mexican fish taco to have "pico de gallo". Which typically has very little heat.
And yes, pico de gallo with very little heat IS authentic mexican cusine, straight from MEXICO.
It's basically chopped tomato, onion, cilantro, lime juice. SOMEtmes a little chili.
http://en.wikipedia.org/wiki/Pico_de_gallo
Any Clever Offbeat Advice for My Kitchen Redesign?
Here's an alternative to having a 'pastry station" with a lower countertop. An EXTREMELY heavy duty pull-out work surface positioned at approx 28 inches high.
Fast forward to 3:22 in this video : ( Courtesy of Chow's Cooking with Grandma Paola )
http://www.chow.com/videos/show/the-perfect/62947/the-perfect-salad?tag=ft_box1;ft_col4#!/show/cooking-with-grandma/55480/cooking-with-grandma-paola
That's one heck of a pastry station !!
Any Clever Offbeat Advice for My Kitchen Redesign?
May I suggest you make your countertups deeper than the standard 24" - you'll have more
workspace. More room for small appliances,canisters/ etc on the counter.
And the uppper cabinets won't be 'in your face' as your working.
You're then able to make your lower cabinets deeper - ie even more storage .
You mentioend you have a larger kitchen, so the following won't apply to you. But for those of us that have a smaller space, and debating if there's Really enough room for an island or if it woudl be too cramped : I'd opt for Deeper existing counters instead of having an island with cramped traffic area. just a thought.
Any Clever Offbeat Advice for My Kitchen Redesign?
Standard counter tops are 24" deep. If you're able to make them deeper, go for it !!
You'll have more room to work, and the upper cabinets won't be so close to your face.
Standard counter are 36" high. If someone in your household does alot of rolling pastry or kneading bread, a lower height is more comfortable. You might consider having a lower section of the counter to accomodate. And if there's space underneath for a stool, it can double as a sitting area for a guest or two.
Skip the hardware on cabinets. Hardware becomes dated in a couple of years. And if later on, you decide to replace them, you're limited by your previous choice, ie 1 hole drilled for knob, or 2 holes drilled for pulls.
... My current kitchen has knobs. I have some rather 'choice words' when my clothing catches on them. So my next kitchen - "no hardware for me ".
Or another solution : Design the countertop to overhang more than the standard 1 to 1.5 inches over the front of cabinets. Extra bonus - a little more room for your knees when you've been on your feet all day. And you'll find the front of your lower cabinets will stay alot cleaner.
What to STAY inspired to Cook ? Build a "cookbook nook" to showcase a few of your latest or favorite cookbooks : Make a recessed spot between a couple of studs - finish it off, and viola, instant display for cookbook.
Be sure the back can accomodate magnets or pushpins - for that ONE inspirational page of Bon Appetit or picture of your last dinner party. ( don't want this to look like a clutter refrigerator door . no, this is the place to showcase and inspire. Show off a work of art.
Any Clever Offbeat Advice for My Kitchen Redesign?
yes, wire now for co-ax and computer during the remodel stage, even if you don't plan to use right away.
Cheaper to wire with bare studs/ walls , then to try wiring years later.
Any Clever Offbeat Advice for My Kitchen Redesign?
Keep in mind, heat and light and moisture are enemies of herbs/spices. Nothing will deaden the flavor/aroma quicker than storing them near a hot stove or window or sink.
My solutin ? My frig has 2 removable "totes' on the inside of the door. I use one for savory spices, the other of sweet spices. Sometimes I grab individual spices... other times it's easier to grab the whole "tote" and put it on the counter as I mise en place.
Where are writings of David Karp, aka The Fruit Detective?
"He's baaaaaack"
with the LA Times, ie the "Daily Dish".
And also has a twitter & facebook account.
http://splendidtable.publicradio.org/souptonuts/farmstand.html
http://latimesblogs.latimes.com/dailydish/david-karp/
http://www.facebook.com/latimesfood
http://twitter.com/latimesfood
To refrigerate or not to refrigerate - that is the question.
I'd refrigerate it, for sure. As it is, the cake will be unrefrigerated while you cover it with marzipan, while you decorate it, while you transport it, and god knows how long at your customer's event. Butter and egg whites don't last for ever, unrefrigerated.
Is there a way to get rid of this spammer?
zhiyue has morphed once again :
new name is zhiyue19685.
http://www.chow.com/profile/1134151/activity
is it possible to just block All the names that include zhiyue in them ?
Is there a way to get rid of this spammer?
Many many people do NOT know how to repor t spammers.
I don't see how putting "a brief sentence on how to handle spammers on the page" is so complicated that the Development Team needs to put in any overtime.
Simple add a sentence to the page's template.
I and many others hope that Chow.com implements this very soon. The more spammers, the less likely true chowhounds will frequent the site.
Is there a way to get rid of this spammer?
Many many people do NOT know how to repor t spammers.
I don't see how putting "a brief sentence on how to handle spammers on the page" is so complicated that the Development Team needs to put in any overtime.
Simple add a sentence to the page's template.
I and many others hope that Chow.com implements this very soon. The more spammers, the less likely true chowhounds will frequent the site.
Is there a way to get rid of this spammer?
10 hours later, and now zhimin986 they've morped to zhimin9856
http://www.chow.com/profile/1133351/activity
Is there a way to get rid of this spammer?
Here's another one to add to your long list of spammers
VCJV
http://www.chow.com/profile/1133348/activity
Is there a way to get rid of this spammer?
Dear Chow Moderators,
Is it possible to have "button/link" on each of the storie/recipe pages so true chowhounds can report the spammers ASAP ?
Or at least s brief sentence on how to handle spammers on the page? The spammers have taken over the last couple of weeks, and it is unclear to the average chower has to how tjhey can report it .
Is there a way to get rid of this spammer?
Moderators, PLEASE ban zhimin986 from Chow asap.
ALL of their posts are spam.
Thank you !!
http://www.chow.com/profile/1133188/activity
Is there a way to get rid of this spammer?
xinyue19638 is spamming (slightly different name)
http://www.chow.com/profile/1131652/activity
http://www.chow.com/stories/11987
how to report spam in replies to how to make veggie chili?
Xinyue1936 has posted the same spam on approx 10 stories/recipes within the last 2 days. Helpppp !!!!!!
http://www.chow.com/profile/1130715/activity
Is there a way to get rid of this spammer?
xinyue1936 is a spammer. Only posts to recipes and stories. Can he be removed from chow.com ? please help.
Here's his recent activity. ALL is spam
http://www.chow.com/profile/1130715/activity
Japanese Cheesecake [Split from S.F. board thread]
If you're looking to convert weight to volume, you might be disappointed.
Volume is iffy, on things such as flour. Two people can measure out a cup of flour, and they won't be the same. Depends if they sift first, and how they scoop, tap (should never tap!), level off.
Scales are becoming less and less expensive. I think it's a worthy investment.
here's conversions. The cups to grams towards the bottom of the page, ie flour , caster sugar etc, cocoa are approximate only.
http://www.dianasdesserts.com/index.cfm/fuseaction/tools.measures/Measures.cfm
Please help me find some decent cookware!
Politeness "For sauteing, where liquid is not dominantly present, of course, a curved side pot with heat conducting materials to bring the heat up the sides, is indicated."
I think you have your pans mixed up. Many people do.
A saute pan has straight sides.
A skillet has curves sides.
http://www.cheftalk.com/forums/cooking-equipment-reviews/38797-saute-pan-vs-skillet.html
http://en.wikipedia.org/wiki/Saut%C3%A9ing
Japanese Cheesecake [Split from S.F. board thread]
Ok, hope this doesn't turn into a recipe swapping post. But the following recipe has twice as many egg whites than ricebowl's recipe below, hence much more like angel food cake, instead of a cheesecake.
Here's a pic and Picture
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dia/recipeID/2312/Recipe.cfm
Japanese Cheesecake
Ok, hope this doesn't turn into a recipe swapping post. But the following recipe has twice as many egg whites than ricebowl's recipe below.
Check out the following picture ~more like an angel food cake, than a traditional American cheesecake.
http://www.dianasdesserts.com/index.cfm/fuseaction/recipes.recipeListing/filter/dia/recipeID/2312/Recipe.cfm
