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Need to replace our microwave/convection oven

Our faithful Sharp, whose label states it was manufactured in July 1992, nuked its last ear of corn this weekend. We want to replace it quickly and assume that the technology has changed a great deal. Also hoping for more interior space. Please let me know what you like about yours, favorite features, brands to avoid, etc. Thanks.

Aug 27, 2012
jwlucasnc in Cookware

How to recognize the death rattle of a KitchenAid?

I posted to their Facebook page this morning and have already head from a service rep. Assuming I haven't damaged something very expensive, my preference would be to repair.

Mar 02, 2012
jwlucasnc in Cookware

How to recognize the death rattle of a KitchenAid?

I have a KitchenAid K5SS that has to be at least 20 years old. It has very low "mileage," however. Tonight while making bread dough it started to make pitiful noises and locked up. It seems to spin just fine without resistance (ie, empty bowl) but otherwise jams and makes an awful gyung-gyung-gyung noise. Is that it's death rattle? I'm hoping it's just pining for the fiords.

Mar 01, 2012
jwlucasnc in Cookware

How to (and should I) raise poor chef skills to a restaurant owner?

I keep thinking about this. Quality food is not an elitist issue where the artistic sensibilities of a chef are the only concern. It's a business. The person who washes dishes at that restaurant likely would have to work three hours to afford that meal.

Mar 01, 2012
jwlucasnc in Not About Food

How to (and should I) raise poor chef skills to a restaurant owner?

I use whole eggs in carbonara but that seems beside the point. There's no reason to be rude, but why should a consumer have to worry about the chef's feelings if an $18 dinner is inedible? I would have said something and given them a chance to respond. If I didn't like the response, then I wouldn't go back. But if they took care of me, I'd surely mention it as a plus to others.

Feb 29, 2012
jwlucasnc in Not About Food