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What Do You Clean Food Pantry/Cabinet Interiors With?

Likely not.
Where I have finished wood/hardwood it's extra diluted Murphy's or water only and wipe dry.If there something harder to get off I may resort to GooGone and get it off ASAP.

Jan 04, 2013
lcool in Not About Food

What Do You Clean Food Pantry/Cabinet Interiors With?

Mostly plain water.If that isn't up to the task I use Murphy's Oil soap or Cinch,both will take care of odors.I don't like the smell of either so I wipe again with plain water.
Old,stale odors will likely be solved with a good wipe and air out in cabinets you go in and out of a lot.Not so easy when it's two antique corner cabinets you buy,not opened so much because they were only used for silver and dolls for forty years.

Jan 03, 2013
lcool in Not About Food

Sushi in N. Bethesda/Rockville?

Agree on the Niwano Hana.

With OP not wanting downtown Bethesda or Rockville with the time and hassle required just to park and poof,lunch hour gone
the list is ? ,but priced that way also.

Jan 02, 2013
lcool in Washington DC & Baltimore

Sushi in N. Bethesda/Rockville?

Here are four on the pike between White Flint and Rockville without the parking headaches of downtown Bethesda or Rockville.

Temari Cafe 301-340-7720
1043 Rockville Pike

Hinode Restaurant 301-816-2190
134 Congressional Lane (back corner of Congressional Plaza)
Niwano Hana 301-294-0553
887 Rockville Pike

Sushi House 301-309-0043
1331 Rockville PIke

All OK to quite good and priced that way,not great.Most of the neutral,middle ground reviews are accurate.

Jan 02, 2013
lcool in Washington DC & Baltimore

Bug: Viewing posts in my profile - layout width

thanks and a happy new year to you

Jan 01, 2013
lcool in Site Talk

Sad News About FoodFuser

You did a very nice,good thing
Thank You

Dec 31, 2012
lcool in Site Talk

Ever take anything but wine or beer to a BYOB?

We have a short list of BYOB in Pa we like enough to frequent
from DC and frequently see ABV above 18% being served near us.

Dec 31, 2012
lcool in Spirits

Where can I buy napa cabbage and wonton wrappers in NW DC?

I second Bacardi 1

I am NW DC into Montgomery Co and I don't think there is a grocery store that doesn't carry both.

Dec 31, 2012
lcool in Washington DC & Baltimore

Wild Game [moved from Site Talk]

No resale of wild harvest cervids (deer family) is "North American" law by collaborative agreement,US and Canada.

Reason ...CWD chronic wasting disease of cervids Elk,White Tail Deer ,Mule Deer ,Moose diagnosed so far.I am not certain the status Caribou or Mule Deer sub-species Sitka and Black Tail.
CWD ,transmissible neurological disease,a TSE transmissible spongiform encephalopathy .....perhaps another Prion

http://www.cwd-info.org

Dec 31, 2012
lcool in Home Cooking

What kind of cheese goes with smoked trout?

perhaps my favorite is mozzarella di bufala / fresh buffalo mozzarella
most mild,rich and creamy cheeses work well with smoked trout without competing.

Perhaps you would do well and or better by adding this post to the CHEESE BOARD

Dec 28, 2012
lcool in Home Cooking

Wanted cast iron: was given le creuset

For me your corn bread alone says,exchange it.You were gifted a lovely pan that would be my second choice to cast iron.

Dec 25, 2012
lcool in Cookware

Sad News About FoodFuser

RIP
a sad loss

Dec 25, 2012
lcool in Site Talk

Bug: Viewing posts in my profile - layout width

I have a width,left margin error in my profile page.

It is confined to FOLLOWING ,sub-heading ,"DISCUSSIONS"
The "X" to remove a discussion is only 2%-10% visible.Only three with enough exposed to function.

Dec 25, 2012
lcool in Site Talk

costco stores sell liquor in maryland?

They not only have beer and wine,it's a large department,not a step child.

Dec 25, 2012
lcool in Washington DC & Baltimore

Lamb Front (shoulder, shank and some ribs) in one big piece... Roast? Braise?

That was sort of my take above after I saw the picture.

Dec 23, 2012
lcool in Home Cooking

Replicating outdoor grill results on a regular range

The broiler,next would be a burner top grill pan,cast iron.

Modern ceramic broilers really are amazing as are some of the stove top grill pans, if you have the btu's and exhaust.Retiring my Vulcan w/salamandre to the out side kitchen has worked out fine,no regrets in vile weather.

Dec 23, 2012
lcool in Cookware

50 shades of Chicken trailer

Smashing,thank you

Dec 23, 2012
lcool in Food Media & News

Lamb Front (shoulder, shank and some ribs) in one big piece... Roast? Braise?

Pretty piece of meat.You did good.

Puffin3 seems to be in the "bone out,roll and tie" school also,with almost no obligatory inside trim.
Yes,there is a bit of neck and shank.I might remove them for another braise recipe with most or all of the bones.

Big Green Egg,I like the idea,a lot.Can you come up with a roll that will fit? Do you have rosemary or thyme to add to or near the fire?And me,BGE delivers the most perfect whole roast onions!

Dec 23, 2012
lcool in Home Cooking

Lamb Front (shoulder, shank and some ribs) in one big piece... Roast? Braise?

If I am reading the info correctly,you have no neck or breast.
if so,not knowing weight or when you get in how much fat you will need to trim,I would do one of three things

bone out completely and form a rolled roast,stuff,garlic,fennel , thyme,salt and pepper,cooked low and slow

leave as is and roast/braise with? you call it Clearly you cook enough lamb to feel good making the purchase to already know what you like with lamb.For me it would be a giant tagine.

or butcher But what to do with one shank etc? If you can purpose,re-purpose the work,go for it

Dec 22, 2012
lcool in Home Cooking

Which would you choose--a 36" rangetop or higher BTU on 30"?

Wolf - Thermador it is one each,2 ranges back to back as an 8' island.Both with free standing "island" caps for the ovens with a 60" hood over top.
Very happy with each.
The retirement age thing,me 67,is why I went this direction and two wall ovens,which were a decision finalized 2 years after the ranges.

Stack the burners to clean is the way to go.As for me,all grates go in the dishwasher with caveats,#1 1/2 soap,#2 CANCEL heated dry ,#3 "light wash" setting and get them out nearly right away.I have been getting away with this for years.

Dec 22, 2012
lcool in Cookware

Which would you choose--a 36" rangetop or higher BTU on 30"?

When I was on a redo four years ago This is what my list narrowed to for All Gas,LPG from the factory.I did not want duel fuel because wall ovens were in the plan.I was on the hunt for 2 48" to live back to back as an island replacing a 60" Vulcan w/spit & salamandre that was retired to an outside kitchen.I wanted quality and ease of cleaning,not colour.

At 48" BlueStar,American and Capital lost me after a lifetime, because of the cleaning issues,rack slides etc as did Bertzzoni .There is one of each somewhere in the family.

Capital Culinarian,Bertazzoni,Thermadore,Wolf,Bluestar,
American all made my list and I settled on Thermadore and Wolf.With a semi retired Vulcan,two wall ovens in the loop,a peerless service tech if needed,and absolutely fed up with serious cleaning done by me.I wanted grates to fit in the dishwasher,self clean oven etc.
After years of Vulcan,Capital and American I knew the oven,broiler difference was important so I carried some key pans with me to the showroom and tested what would or would not slide and turn around in the oven with one or two hands.That effort eliminated many brands instantly.
At 5'4" I think you would do well to go slide stuff around,on and in.Maybe thinking about what is going to better for you and exhaust needed

Dec 22, 2012
lcool in Cookware

freezing yellowfin tuna

You're OK and I wouldn't bother with a bag after a triple wrap.

Dec 20, 2012
lcool in Home Cooking

Your Pâté Wisdom

Between calls to duty,I store two of mine on the floor as dog and cat water bowls.

Dec 20, 2012
lcool in Home Cooking

freezing yellowfin tuna

or even thaw and eat raw here

Dec 20, 2012
lcool in Home Cooking

freezing yellowfin tuna

A not small calendar detail.

If you did a good job wrapping,you bet.

I buy my tuna still frozen and thaw in the frig on towel overnight,rather than get caught like you did.

Dec 20, 2012
lcool in Home Cooking

freezing yellowfin tuna

You are at the 6 month mark.I would eat it ASAP.Even if your re-freezing was in a -17*f chest freezer you are pretty much at or over the limit of a perfectly wrapped re-freeze.

Dec 20, 2012
lcool in Home Cooking

Refrigerator Temperature

I maintain mine at,3 / 35*f and one / 40*f and I use a thermometer not some factory installed calibration to be certain.I have 2 refrigerator/freezer thermometers I move around to check periodically.

Water freezes at 32*f,not 35*f so with good circulation even frosty spots shouldn't occur and don't here.My guess would be the calibration/thermostat is off,not the idea of 35*f.

Dec 20, 2012
lcool in Cookware

What to do with a lot of duck broth

all gi mils 1 mum said and

wild mushroom soup ,wild rice soup
cassoulet recipes

are what my goose and duck stock are dedicated to

Dec 20, 2012
lcool in Home Cooking

Why is there no pig's milk cheese?

Mrs Oink Jones is not a warm and fuzzy kind of girl and a low milk producer.

It isn't unheard of for the sow to eat part of a new born litter,even her own.This is an omnivore that if you take away the modern factory of pork production,will eat anything,plant or animal.Remove the factory,ring and electric fence you have an animal fierce,formidable enough to be almost predator proof.

Dec 20, 2012
lcool in Cheese

Serving Stilton for Dessert

shortbread cookies,not to sweet
fig preserves
dry pears and apricots
Persian walnuts,pecans

Dec 20, 2012
lcool in Cheese