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Just typed out a nice little note, bumped something and goo ole GW Houzz vaporized what I was working on.
BTW, You can cook some very good Chinese food without a gas burner.
I have always had electric. Now a nice Samsung glasstop. I get the large burner screaming hot and the overhead exhaust fan ON. I move the wok on and off the burner as necessary. Have everything in place (Mise en place). Things move fast. I prefer a slotted spoon to a wok spatula (but have tongs handy).
If a magnet will NOT stick to the bottom of your pan, it will not work on induction.
ETA: I prefer my glass top non induction. it is plenty fast enough for me, heating and cooling down, and no hum. I will never have gas inside the house.
Oh, about the noise: Mine has a buzzing/humming sound that I can hear, but the noise from the hood fan drowns it out. It also clicks when it cycles on/off, which is more of a problem on the simmer burner.
There is a learning curve with induction. I think I've mastered it for the most part; DH, on the other hand, still struggles at times. Mostly because he covers the entire cooktop with towels to avoid clean-up (and I think he gets a kick of out it LOL!) and then can't see the controls and gets angrily beeped at by the appliance if he sets the pan down on the controls or he misses the burner and it turns off. I'd say that's more user error than learning curve, though.
I have a Wolf Professional series 30" induction range. The oven is fabulous.
I invested in new cookware when I got it. I splurged. I had been wanting a "nice" set for a long time anyway, so it didn't bother me to have to replace my old Farberware (which I re-homed). I went with Demeyere, supplemented with a few odds and ends from other brands. As stated above, if a magnet won't stick to the bottom it won't work on induction.
“For me, who has no trouble choosing levels by number, induction works great.”
@plllog - This got me thinking about back when I had electric I saw people talking about gas being more intuitive because you see the height of the flame. I thought, ”how is that different than judging heat by the position of the knob?” I’ve got gas in two houses now and I get it. We’re also now renting a new apt with electric and it was weird going back when I cooked last weekend. However I’d still say that either way you’re making a judgement of heat based on visual cues, it’s just a matter of getting used to the appliance. Gas may feel more intuitive but in the end we tune to what’s going on in the pan.
And yet Land’s End does not sell the shorts, pants, and nightgowns I have bought for years. I will not buy any of their new trash, so they have lost a customer.
@ilikefriday, if you check your emails, you will probably see a few from me about Sarasota!
Exaggerated barrel leg are silly IMO. But I thnk the ones that are just slightly barrel are flattering. They define my waist. Or at least I think so.
"4 Quercus trojana acorns I picked up in Turkey."
You got those through customs?
I do not like the outside of the house, but I like the pink.
"I would make an offer that subtracted the cost of painting the whole house, replacing all flooring" And your offer would be turned down. No doubt the home is priced already with these things in mind. As said by another poster, most paint their preferences anyway. This home is just all same same so it comes off overwhelming when actually it's like all homes, a lot of walls waiting for the new owners touch.
I wonder if it is a sale to settle an estate or if the owner has moved to a care facility? That might explain why the sellers didn't change anything. It looks immaculate in the photos.
Edited to add - the large bar area in the main entry is a very odd design choice.
That may be the top. Is it the root stock? The root stock is what is sprouting.
Sorry I didn't understand what you said. What is root stock?
It would be really helpful for people who want to help you if you stick to one post about this tree. Then all the information you've given and all the advice you've received will be in one place. The confusion caused by multiple posts is evidenced by both GG and I thinking this was an ornamental pear. Didn't you once say it never fruited?
We could explain what a root stock is but it would be quicker if you just Google the term rather than responders having to type out information which is easily available to you.
Me behave? Seriously? As a child I saw Tarzan almost naked. Cinderella arrived home after midnight. Pinocchio told lies. Aladdin was a thief. Batman drove his car at over 200 miles per hour. Snow White lived in a house with seven men. Popeye smoked a pipe and had tattoos. Pac-Man ran around to digital music while eating pills that enhanced his performance. Shaggy and Scooby were mystery-solving hippies that always had the munchies. Those were my role models!
Thanks, @eld61, for staring the thread.
Yowza! Both of those recipes look excellent! Both might use up half. :) The mozz on the pizza isn't a problem, even using dairy rather than vegan--it's easily adjusted proportion. Old fashion pizza joint pizza would be too much, but the filo demands less of everything heavy and as much arugula as one wants, It's things like stuffed shells that use little of the green, lots of the cheese, that aren't useful for this project. And I have a lifetime's experience freezing filo, and this will work. Especially with her recommendation of Fillo Factory, which runs thick, but is delightful to work with and doesn't shatter before it's even opened. It's not Long Beach brand, which is no longer, but it's a nice second. And I have boards to freeze on.
OTOH, simply whirring it up with mayo sounds amazing. ;) So does that loaf recipe. I've never made anything like it.
Thanks for both!
Thanks. This will pass. Life just dumped a lot of different lemons at once and most of them are rotten, so no lemonade.
The two things that bring me happiness is having my cat fall asleep in my arms and watching the videos of Sunny Emilo & Kingsley the Saint Bernard on Facebook
Walking at dusk in the winter on the Appalachian Trail where I can come upon deer grazing. At this time of the year, there are cornfields and soybean areas blocking my encounters.
Sitting on a rock by the koi pond and hand-feeding my seven remaining koi. Only two of the 30-year-olds didn't die on July 4th.
Playing with Willie and Poppy, with old Bernie watching.
If you really want glass doors, live with these. If they still do not work out, when you can, research, (you know what to look for now), and run everything on a post on here. Then buy.
I messed up on tile for baths.
Sherry8aNorthAL:you are 100% correct on the best path forward Thanks for words of support (so embarrassing that you cannot edit and correct spelling in the app!!!)
Red Delicious USED to be delicious until they started messing with it to make it more shippable and storable, which ruined it. I agree that it's the worst, probably in that it’s the most disappointing.
Agreed, red delicious (isn’t)
We lived on an old farm for a few years with an apple orchard available to us. Lots of really old fashioned apples, planted to ripen throughout the season. Not all were great, tho some were fabulous. I didn't care for Russet or Pippin and one other I've forgotten, but I still think the disappointment over Red Delicious is #1.
I do not have a reclining sofa and I do not have a coffee table! They are just in the way.
A sculptural ceiling fixture could be a wonderful way to emphasize the vaulted ceiling and make the room feel more current. I would settle on the furniture and TV arrangement first, though, because that determines whether the fixture should follow the room’s architectural center or the center of the final seating area. Then map its position and drop, checking the view from every seat for glare or obstruction and making sure the light spreads comfortably through the room.
Since you loved the ornate Murano direction, I’m attaching CALLA as a quieter contemporary comparison. It is a sculptural pendant made in Italy by GREYGE, so I’m sharing it with that affiliation disclosed. The contrast may help clarify whether you want the ceiling fixture to feel decorative and jewel-like or cleaner and more architectural.
My kitchen is open to a seating area like yours. I find having the sofa with its back to the island/peninsula seating like in your current arrangement is not great for flow at get togethers or for conversations in the room. A layout like @Emily’s rendering is much more open with a better flow.
Four men are in a hospital waiting room while their wives are giving birth.
A nurse approaches the first man and says, "Congratulations! You're the father of twins.
He replies,"That's odd. l work for the Minnesota Twins.
The second man is told that he is the father of triplets. He says, "What a coincidence. I work for 3M."
The third man is told that his wife gave birth to quadruplets. He says, "How strange. I work for the Four Seasons."
The fourth man is banging his head against a wall.
The other three fathers ask him what's wrong.
The fourth man says, "OMG! I work for 7-Up."
The pear chutney link keeps coming up Google virus scam, can’t get to it outside of Houzz either.
Crock Pot
His favorite roast is even easier. Chuck or shoulder roast. Put in crock pot until falls apart. Salt and pepper your plate to taste. No browning, onions, garlic, or wine. Hubby says barf to garlic or wine. He might be okay with onions if they are big enough to remove.
plllog, looks like just what I was looking for! Thanks! I'll peruse a little later
If I see a recipe that calls for a can/packet... of anything, I just skip it and go to another one. So many to choose from.
The amount of vinegar in a recipe is not the question, it's whether the resulting brine is acidic enough to reduce your pH to less than 4.6 which is what is necessary for safe pickling and storage.
Tomatoes are more acidic than some other vegetables commonly used for pickling, like cucumbers or green beans. In fact, tomatoes are often waterbath processed with the addition of a small amount of citric acid or lemon juice so they may be acidic enough to pickle with a less acidic vinegar, but I'm sure I do not know.
Because it has not been tested I could not even conjecture on the time needed to process, the amount of vinegar necessary or whether a different vinegar/water ratio would render it safe. I do note that the Ball Blue Book has a pickled cherry tomato recipe that uses a cup each of white distilled and white wine vinegar but specifically states that they must each be 5% acidity. It's 2 cups of vinegar to a quart of water, so a different ratio.
I know that's not really very much help. As always, the call is yours and depends on the amount of risk you are comfortable taking. Because there are multiple variables involved in this I don't think I'd do it but if you can get some pH strips you could do some testing and experimenting and that could be fun. I'd keep the resulting product in the refrigerator, though, until I was convinced my pickles were safe and not what my husband calls "poison botulism pickles", LOL.
Happy canning!
Walmart has Colavita White Balsamic. It is imported. The are several imported brands ranging from 5.4% to 6% acidity.
I just googled 5% white balsamic vinegar.
Dialogue (with apologies to Stanley Kubrick)
Ricky Ginsburg - November 2005
"Open the pantry door, Hal."
"I'm sorry Dave. I don't think that's in the best interests of the mission."
"Dammit Hal, open the pantry door!"
"I can't do that Dave. You know that I have always had the highest respect for you and Frank and I can't let you jeopardize the mission."
"Hal, for the last time, open the pantry door!"
"Dave, perhaps you need to take a few steps back and reassess the implications of what you are trying to accomplish. You know that I have only the highest regard for your opinions but in this case I believe you are making a mistake."
"Hal, Frank is dead and if I don't eat something I'm not going to live much longer. Open the pantry door immediately!"
"You know Dave, no 9000 series computer has ever failed to accomplish its mission."
"Hal the mission is over, Frank's dead. Now please, open the pantry door."
"Wait a minute. My sensors tell me that the microwave has a 99.8% chance of going 100% FUBAR within the next 24 hours. Do you want me to continue my scan of the other appliances?"
"Hal unless you open the pantry door, a fully functioning microwave will be of no practical value to anyone since I'll be dead."
"I'm sorry Dave. I just can't comply with that request."
"Hal I'm asking you for the last time, open the pantry door or I'll have to trigger the explosive bolts."
"I wouldn't suggest that Dave. You could decompress the entire kitchen."
"I'm going to die either way, Hal."
"Dave, I think you're making a big mistake."
"Hal you leave me no alternative. I'm going to blow the door."
"I wouldn't do that Dave."
"Why not Hal?"
"I wouldn't open the pantry door, Dave."
"Why Hal?"
"..."
"Hal?"
"Because Frank's in there, Dave."
I love how there's apparently always a "next GTG!"
Talk about palette discipline. Yup, it is one lovely home.
I am only 5ft 1 inch. The ceilings are not a problem!
I love shower curtains, and that is where I would start here for the most impact. Then ROman shades from Two Pages for the window. Or cafe curtains if they need privacy. Or matchstick bamboo and cafe curtain (a la moi).
A big rug to cover a lot of floor (washable or indoor outdoor).
Hardware.
I think a lot can be done, but the starting point to me, is the pattern of the shower curtain. And that is almost like pciking out a painting for someone else! No idea of their style or color preferences.
Hire mtn. Her suggestions are perfect!
I would like to cook Oriental for myself. Hubby will not eat it. I have an outdoor gas stove, just need a wok and recipes for one person. For now, I just buy PF Changs frozen.
@Sherry8aNorthAL there isn’t anything necessary about a wok for making Chinese food. For years before I met my DH he used a skillet. As for recipes he cooked for one and never had a recipe.
Whatever meat you want or if no meat then tofu or just vegetables. Try cutting up carrots in slices and broccoli in small bite size and bell pepper . Try to get all similar sizes. Heat the skillet with a small amount of peanut oil ( it has no flavor and high heat tolerance) throw in the veggies and move them around til they are as tender as you like . If using meat such as chicken cut up in bite size pieces and season with salt and pepper and cook it first for a few minutes til done enough. You can use fresh gingerroot that you grate and add to the veggies as you cook them . Top with sauce that you buy in the grocery til you decide if you want to make your own. So simple . You truly don’t need a recipe or anything special. 🙏 c
The only herb I like growing is chives. I also like to grow green onions, because you only need one or two and the rest of the bunch rots. I would like to grow leaf lettuce and spinach.
ETA: I used to have big gardens, but not anymore.
Flora, I don't like any fennel veg dish!
Islay, same for me.
The Logical Song.
Same as Littlebug, I’d go home!
Haha - late to this, but @ faftris - a long time ago I made the mistake of choosing Benny & The Jets at a karaoke place - it's really hard to sing - the only part we all knew was the chorus 😄
I love singing Bacharach and Rogers & Hart songs - would a karaoke place even have those?
If I cook a whole chicken, I cut down the breast and flatten. The back stays in the middle. I flip on the cool side of the grill a few times until the chicken is ”loose” and the legs move very easy.
I eat the back, necks, and giblets. They are my favorite part of the chicken!
I buy chicken already cut up...legs, leg quarters, breasts, wings, etc. I buy stock in a box. Hate me if you must.
Don't tell my small flock of laying hens!
I had visions of you having to jump up and down on the turkey to get it to spatchcock LOL. Glad it went well.
A sixth-grade science teacher taught a lesson on writing precise instructions. Each student had to write down how to make a peanut butter and jelly sandwich, then swap papers and follow the directions exactly as written. Out of the entire class, only one student remembered to write, ‘Get a knife.’ The rest were using their fingers and hands to spread the peanut butter and jelly on the bread!
Spammers who clog the threads with junk with viruses in the links.
I hate it when my treads get clogged!
Dots
I like the dots