wekick's Profile
What cookbooks have you bought lately? Springtime edition, part 2
There is a lot on the internet but most of what I buy now would be something from a specific person. Sometimes I get them first from the library to make sure I will use them but sometimes at thrift stores they are just $1-2 it is cheaper than going to the library. I pass them along if I don't use them.
Homemade/DIY Cherry Pitter
I use a large bobby pin and it does about the same thing.
Make ahead meals for Elderly
I would just ask him what he wants. It has been my experience that sometimes things get thrown out if it is not what they want and don't want to hurt your feelings. I have cooked for 2 sets of parents and a grandparent all in their 80s and out of the five only one ate most of what I took to them. They can have issues with their teeth, alterations in taste, and just preferences they develop for who knows what reason. We make things my dad likes now and keep the freezer stocked so he can pull something out that matches what he wants to eat at the time.
Celebratory Dinner in Omaha?
The highlights
La Buvette-We loved the old market area and things were hopping for a Thursday night. We were lucky to snag the last table. We had a great view of the kitchen, which was interesting to watch the guy that put the plates together. He fixed everything on a 2 burner gas cooktop. It is refreshing to be able to buy a nice bottle of wine to go with dinner without the 4x markup plus tip on that markup. We had the meat and cheese plate and the rillettes and with accompanying onions, cornichons, olives, pretty good tomatoes and mustard it was very tasty. We had for entrees, the chicken and brussels sprouts, the sandwich and the trout. All were pretty good except the trout was over cooked. We look forward to going back next trip. Service was very friendly but sparse as they seemed to be "short".
Mark's Bistro-The stars aligned and everyone got into town in time to go to lunch. We had a assortment of sandwiches, salad, soup and burgers, as well as the mac and cheese and everyone liked what they had. I would like to try out the patio next time.
The Grey Plume-We really liked the Grey Plume. The charcuterie platter was outstanding with about ten different housemade meats. It could have used a little pickled something if I were to make any comments. The trout was one of the best I have ever had. The skin was like trout bacon. All of the entrees had interesting combinations of taste and the recommendations for wine were excellent for our tastes. I liked the little go home bag of treats. Our server was newer but was very patiently answered our 20 questions.
Le Peep-The service was good.
HELP! finally have two nickels to rub together - buying a new range
We're out of town but I will post something next week.
HELP! finally have two nickels to rub together - buying a new range
We used some salvage in our kitchen as well---leaded glass over the range, stained glass windows, a mantle and tiles for a fireplace, some shelves and almost all my cookware is recycled, Our staircase was also built out of salvage. If I would have had more time, I would have made my countertops out of salvage,
Wolf Range by Subzero vs. Wolf Range by Vulcan
Agree having the right person for service is essential. Have you called Wolf directly about the problems with your range? They may have something to offer. I had a range previous to this one and a wall oven that never worked and they tried to fix both for 7 mos. I had to take off work when they came to look and came to fix one or the other(never both at the same time so I feel your pain.
HELP! finally have two nickels to rub together - buying a new range
You might want to look at Gardenweb appliance forum. There are extensive posts on Bluestar and Capital as well as other ranges in that price range. Consumer reports tests from a little different perspective and cost is a big factor. I would read about the ranges and see what might suit your needs. There is no one perfect range. I have a Wolf DF and love it, but it does have few electronics. For me, the benefits outweigh the risk. The new Wolf all gas will have the sealed burners like on the DF and I love that the low setting of the burner is just warm. We use this feature daily. The high heat is plenty for searing steaks in a cast iron pan and stirfrying at least a pound at atime. Many people comment on Wolf without ever even owning one or even cooking on one for more than a couple of times. Oddly there are people who hate Wolf for some reason.
The greenest option also might not be the one that is closest to you home, but the overall energy it consumes over the years. The amount of insulation in the oven or fuel the burners consume may well offset the expense of bringing the range from a greater distance. Hope you find the range of your dreams!
Wolf Range by Subzero vs. Wolf Range by Vulcan
Here is something that may actually be helpful. If you are looking at a cooktop then it may work better than trying to incorporate a range. I do have a friend with a commercial Wolf range in their kitchen.
http://ths.gardenweb.com/faq/lists/appl/2004064556019303.html
I have had a Wolf DF range and have been very happy but it depends on what style of cooking you do and what is important. Gardenweb has an excellent forum and you may want to look at Bluestar or Capital Culianrian. They have plenty of fans on that site. Many people even if they prefer another brand, will say that Wolf has excellent service. There are for some reason those who hate Wolf for whatever reason, some who comment without ever owning or cooking on one.
An Everlasting Meal by Tamar Adler
She helped open and was chef at one of my favorite restaurants, Farm 255 in Athens, Ga. I think I might need this book.
Celebratory Dinner in Omaha?
We have planned our food itinerary-Thurs night La Buvette. Fri Lunch Mark's if we can and we are still trying to decide on a place for dinner because my son is bringing their 9 month old so need somewhere to accommodate him. He is generally happy and quiet but that can change. We thought Mark's might be good for that with their smaller rooms, but they were booked for dinner. Saturday breakfast at LePeeps and dinner at the Grey Plume. I gave the graduate the choices and that is what he picked. Sunday morning, brunch at Taxi's for Mother's Day.
We get to Omaha periodically so if we don't get to some of these places, we will later.
Thanks for your help.
Are you a recipe hoarder?
I like to give my recipes out along with the specifics in method or type of ingredients..BUT..people change what you told them, which is fine, and then complain"It didn't come out like yours. You didn't tell me the real recipe."
Going out for breakfast -- Never again!
One of the most memorable things I have ever eaten was in a little restaurant in Arkansas. It was pie made in someone's home kitchen and brought in. The cars/trucks were all local and mine was probably the best one(and not all that great either). And yep, I have stopped at the shrimp shacks along the beach in very neglected areas. Everyone's comfort level is different though so it is great you have a system that works for you, Puffin3.
Going out for breakfast -- Never again!
That is quite a discerning scouting process, especially driving through town. I must say we have used the "vibe" test ourselves. One of our favorite places- home made bread for toast, clean, country eggs, mom and pop, local sausages and their own smoker and bonus they have a water view and it is inexpensive ...BUT they do allow anyone to park in the lot which means some old beater usually and all the servers "have" to work. I think that would be really hard to tell who has to work or not. I've been on both sides of that myself. How many people who don't have to work want to bust their fanny waiting on people and all that goes with that?
We are on the road a lot and especially in small towns, so we eat at a lot of Mom and Pops. Our biggest problem would be "smoke". We are so used to smoke free where we live. Even with that, we have had some great experiences.
Are you a recipe hoarder?
I am so bad that I have a few of other peoples recipe collections-handwritten recipe books-one very early written in beautiful script all of cake recipes.
Are you a recipe hoarder?
I used to clip recipes and have box but now...with a computer ...I have a book all organized and now with pinterest. I love to look at them and get ideas.
Is a limestone countertop really a disaster in the kitchen?
My grandmother had a limestone countertop that was original to the house from 1930. It was charcoal gray and was supposedly mined in SW Missouri. I loved the look of it but couldn't find anything like it when we did our kitchen. I ended up with soapstone but miss the fossils. Maybe I will find something yet for a bathroom. She always kind of fussed about that countertop and I am not sure she liked it all that much, I think she always tried to keep water off of it because it spotted and there was kind of a calcium deposit where the soap bottle was.
Where can I buy Shaoxing rice wine in St. Louis, MO
I would bet on the places on Olive. I was looking for an obscure vinegar last time I was in the Olive Farmers Market and they have shelves of vinegar but unless you speak the language, I would bring a picture.
In addition to the places hill food said, Lukas liquor may have it.
Stand mixer recommendations?
There is a difference between necessity and "would be great to have". If I had one, I certainly would use it but I can get by without it.
Diabetic cookbooks?
I posted this site on another thread but here is Karen Barnaby's board.
http://forum.lowcarber.org/forumdisplay.php?s=5f786eb312dff29f672760e781d8ae5a&f=20
Will you be looking for anything specific at yard sales this season?
I have a serious addiction to bowls too-- pyrex, ironstone, mixing, serving and my favorite are square ones.
Advantages, Disadvantages and Uses of a cast Iron skillet
We buy quite a few things even from Europe and 99.9% of the time there are no problems but I think it depends on what kind of stuff you buy. The funniest thing was a lady sent a plate from England in an envelope, with no padding...and it made it. Now, if the seller gives you any trouble, you can go right to ebay and get your money back.
Advantages, Disadvantages and Uses of a cast Iron skillet
On ebay now they really put the burden on the seller no matter what they say in their listing. If you don't get what you paid for any reason, they put it back to the seller. A picture showing it wasn't level would get them(ebay) to reverse charges. Even if something arrives broken, it is up to the seller to make it good. I was looking into this because I wanted to sell a few things. If you are selling it is up to you to pay for insurance if you want it and make sure you charge enough in shipping to cover it. I had the same issue with another seller for a round bottom pot too a while ago and they were nasty too.
Advantages, Disadvantages and Uses of a cast Iron skillet
Try some of the antique malls as well and yard sales. I have found all kinds of cookware at these types of sales.
Advantages, Disadvantages and Uses of a cast Iron skillet
My DIL got a shower gift of a cast iron pan with a label made up and attached calling it the "Smith Kerbonker". I guess for her husband's head.
cheap 30" Viking gas range... don't know what to do!
You would though have 16K btu on one burner though which should be enough to stirfry. Still I wouldn't probably buy the Viking just because of all the criticism it has received. There are a few though that have liked theirs but you can do much better. Some on the gardenweb forum have liked NXR.
Alcohol free Beef Bourguignon?
Agree with this. We have a recovering alcoholic in the family and absolutely no EtOH can be used.
I used to work at a place that made extracts for commercial application that were EtOH free. They used isopropyl alcohol which was acceptable for certain religions where EtOH was not. For some none means none. The OP did not use vanilla extract for that reason.
What cookbooks have you bought lately? Springtime edition! [old]
Minnie 'N Me Cooking Together
Peanut's Cookbook
Looking ahead to cooking with the grands even though they are just 2 and 9 mos.
The Sweet Life: Desserts from Chanterelle by Kate Zuckerman
