http://en.wikipedia.org/wiki/24-hour_...

0:00-12:00 = morning (am

12:01-24:00 = evening (pm)

There are 24 hours in a day, so rather than divide in half and call it am and pm, it uses just the full 24 hours, anything above 12;00 is pm, just do time -12 and you will have your time

18:00 - 12:00 = 6:00pm

This system is used pretty frequently throughout the world as it leaves no question as to whether one is talking about am or pm. It is used for airplane tickets for example, in the military, hospitals, etc.

I have felt uncomfortable in shops run by people of my ethnicity, not everyone in this world gets along. Sometimes people are having a bad day, sometimes people just don't like their job, there are many reasons why you might get treated poorly in any business run by any ethnicity. To completely over generalize and say all ethnic markets discriminate is discriminating 100% of ethnic markets when a far smaller % might actually discriminate. (which is what the OP seems to be trying to do)

Sometimes its how you approach a place, or how you treat someone that dictates how they treat you, doesn't make it discrimination.

In my experience with ethnic markets they do discriminate. I always get treated so well, I stand there and stare at ingredients I am unfamiliar with intently, and the workers notice and give me a sample of everything new to me. I feel sorry for the people that are of the same ethnicity as them, they don't get all the free samples and smiles I get.

Also, I am so shockingly different in appearance to everyone else at the ethnic markets, that they always remember me and give me special treatment when I am there, while if my wife goes to the same market without me, they don't remember her at all because she is the same ethnicity.

I love going to different ethnic markets, spending a weekend going to Korea town and China town and Japan town is great, its like I can travel to 3 or 4 different countries in one weekend without paying for airfare or taking 20 hours to get there.

Can you expand on it not being healthy?

It is typically regarded as relatively healthy where I live. While fermented soy might be more healthy then unfermented, I wouldn't go as far as to say its not healthy.

It has a decent amount of fiber, some protein, and various other minerals and vitamins.

Its is used a lot for making tofu burgers, or as a filler in meat burgers, mixed with satueed vegetables, added in bread, etc, and this is the first I've seen it labeled as anything but healthy. (I recognize not the healthiest doesn't necessarily mean unhealthy)

The Rectory Cafe on the island is outdoorsyish and there is a cafe in the Toronto Botanical gardens as well. Food won't be the best at either I would expect but will feel like a garden.

I am sure engineering will reply in the morning, but in the meantime you could try another browser and see if the same thing happens. Firefox or chrome are generally considered to be good. Not a fix, but it would help narrow some things down for engineering.

No.Have not encountered this at all.

Its when you try to close the window that more tabs open? are they advertisements or chowhound related?

What browser and operating system?

<best to play it absolutely safe during this period and assume that all servers and cooks don't really know what they are talking about..>

That is a bit harsh. Everyone who is pregnant has different ideas about what they should or shouldn't eat. As long as they go to a competent restaurant and explain that they are pregnant and what they wish to avoid, your needs should be accommodated.

I have worked in many kitchens and have always known my ingredients. I knew what cheeses were or were not pasteurized, I knew what meats were cooked, vs smoked vs cured vs raw, etc.

Really not a big deal to work with any food restriction for any reason as long as the diner explains that they have a restriction, and what they need to avoid, before ordering. Bonus points for calling ahead and making sure you can be accommodated.

Maybe all restaurants are not run this way, but as long as you communicate with restaurants you don't have to hide at home and never eat out.

I still maintain that I love using my enameled cast iron on my induction. I only have a fairy cheap portable induction unit, it is only 1300 watts which is tiny, but it is my only cooking source. I just cooked the best steak I have ever had in my life, including at high end steak houses. I used my induction unit and a Le Creuset enameled cast iron grill pan. I put it on medium heat and went outside to hang my laundry for 5-10 minutes. I don't usually leave it sitting there that long and it probably doesn't need it, but it was smoking hot by the time I got to it.

It probably helps that my steak was real wagyu and that it was a filet which I enjoy, but the crust I got on it was great. So crunchy and salty and peppery. I know, I know, I should have let it rest another 2 minutes, and I assure you it was more red then it looks in the pictures, it was a beautiful medium rare.

I am almost considering going back to the store for another.

I have IH and I use enameled cast iron frequently and it is a glorious thing. It is far superior to anything else on the IH. It gets such beautiful even heat. I don't see why cast iron would be any different I don't have any cast iron at the moment, but have only seen positive reviews on using it on IH on chowhound. There are many threads on chowhound about people loving using cast iron on their IH, I wouldn't let cast iron prevent you from getting IH.

Don't heat much in my microwave, but would be C, but might slide into the B category just because usually I only heat frozen rice in the microwave and its already wrapped individually so just microwave as is Otherwise I never use a cover.

All I do is cook 5 cups at a time and freeze it in individual portions, then when I need it takes 2 minutes to microwave it. I have very good results with this, I would not want to eat rice that had been sitting in a rice cooker for days, especially if constantly on warm.

Mine is also 6" and I am happy with it as I can pare with it if I have to which I don't as often now since I actually bought a paring knife, but I can also use it for light prep.

I am getting closer to my gyuto finally. I have saved up a Christmas, a birthday and a Valentine's day and we are planning a trip to Osaka in the next month or so :D

Change browsers and see if it still persists. It is working fine for me.

It appears to have sorted itself out and is working correctly now. I may have been guilty of too many tabs open and some may have been old or maybe i clicked to change in various different tabs. At any rate it is showing how I prefer it again by default so I am happy!

Thanks!

Gilead does a wine bar periodically.

http://www.jamiekennedy.ca/menu-gc.php

on the left you will see some info about it. Not quite the same, but might fit the bill a little bit.

I have a Yamazen and use it everyday and it works well. When it dies I have my eye on a 2 burner model. I am happy with this one but would try a different model if I was getting another. It only cost $30 and is very very basic. I would try any Japanese brand and expect it to work well. They are very advanced in IH technology and it is quite common here.

yes yes yes to Kate's Berry Farm

Thats good and all, but is there a way to save it for my profile? At the moment anytime I open a new thread I have to click that and then it registers having read all the posts and collapses them when it reorders them, and I have to keep doing this for all threads. Not a fan of most recent on top and suddenly all threads are like that for me.

I have the breville custom loaf machine which has a folding paddle to help eliminate this problem. It still leaves a tiny hole but it doesn't bother me at all, probably the same size if i removed the paddle entirely. The reipes seem to work so far, just need personalized tweaking, but again I have only made 2 so far, third will be tonight, might try just a dough and make buns.

I have now made 2 loaves with my Breville so definitely have much more testing to do, but I have made one basic white bread and one crusty french loaf, and both impressed me. The crusty french one especially. It has maintained a crusty outside and is nice and light on the inside.

My bread tastes slightly yeasty, but I am really really not measuring things well at all as I have no measuring items at all, so one I get some measuring cups and then start to play around with it I think I will be even more impressed.

Mine has vents on the side to answer your specific question so I guess it just bakes it that way and releases and steam.

Ended going up to Ezra's pound and got the Nicaraguan beans I was looking for. Unfortunately I was not so impressed by the cafe and am equally not as impressed with the beans. The roast has an odd smell and an odd aftertaste and are strangely far too shiny. Not sure if it was just an odd roast or if thats what they are after, not for my taste at any rate.

Thanks though, seemed like I should have liked it, may have been an unorganized off day!

Presently using a Hario v60 pour over, grinding with a mini porlex grinder, black

almost, Japan :/

bah, it was a nice price until I tried to have it shipped to me :/

Sub Total:
$26.95
Shipping:
$118.40
Order total:
$145.35

Yes, those are pretty common I have yet to try one, maybe I will tomorrow. Most grocery stores, convenient stores and bakeries have those available :P

I use a portable induction burner as my only cooking element in my kitchen. I have made nabe on it though I have an electric nabe/shabu pot I would typically use instead. I love my induction and if it ever dies I will replace it with a dual burner portable unit I have found. I have been using it many times a day every day for a year now. Mine was on sale from $60 to $30 and is quiet. It is Yamazen brand, Any of the higher end Japanese models should work well for you.

My microwave function I only use to heat individually frozen rice portions. Aside from the my microwave is also a convection oven and steamer and toaster and who knows what else. I use its other functions often.

What everyone said above, and always cook a tester. Its annoying I guess when at home and not always having pasta water boiling, but boil a small pot and try one or two pieces when you first make them, then you can adjust seasoning in your filling as it will taste different when cooked and in pasta then it does on its own. It will also let you know how the pasta is going to be like.

Then, if too thick, as long as its not overworked you can roller thinner. It might not seem logical, but if you are using a machine and have rolled the thinest setting, roll again on that setting, it will make it thinner still. Thinness of pasta is definitely not measured in the recipe. Just try it, if its too thick keep going thinner until its how you like.

I used to use a knife roll, knife bag and toolbox, as well as wrapped in towels.

Now I just use the box my knives came in. They are shaped to the knives, and I only at most take 3 knives and just use an elastic band to keep the knives together.

My nakiri did not come with its own box, so I just went to the dollar store and found a long flat box it fits in perfectly. Add some crumpled newspaper in there and call it a day. All my knives are separate, safe and easy to carry around.