So where?
Whitelacey
9 years ago
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sylviatexas1
9 years agoWhitelacey
9 years agoRelated Discussions
okay..so where'd it go?
Comments (2)I still see it too. You're right no one posted to it but it is down the list. Vicky...See MoreNeed a 3" long 10-24 screw. Do they exist? If so, where?
Comments (9)I need them to replace too short pin head screws that go through the center of some ceramic cabinet knobs we bought. Our children love the decoration on the knobs, but they screws they came with are so short they don't go through the cabinets. They also have no place on the head for a screwdriver, but since I can't find any long enough that are plain heads I figured I'd have to resort to regular screws and just have it not be as nice looking, unfortunately....See MoreSO where's my cooking wine ....
Comments (47)Re wine temp, "room temperature" does not refer to American houses. It's about old European stone houses, and in the mid-60s F. Storage temperature should be literally cave temperature, which is the mid-50s. Most of the year my kitchen is 75-80°F. For reds, cool, not cold or warm brings the best flavor balance and appreciability. Warmed wine isn't usually good, unless it's rich, not so complex and full of mulling spices. I.e., you're not really tasting the wine. The reason for putting opened wine in the fridge is to keep it from deteriorating as fast. Pour a glass and let it come to temperature before drinking it. Whites are different. Most are better cold, but Northern river cold, not icebox cold. This brings out the crispness. Too cold and it doesn't taste like much. This is orthodoxy, of course, but I've experienced it myself, and really, since that's the temperature the vintners are assuming it's going to be served at, it would make sense that the wines are optimized for that temperature. I will put a red in the fridge to cool down if it's been in the kitchen, and forget it, so have experienced it too cold. I have left it on a sunny counter, and experienced it warm. Best is cool. At the time approved temperature. This is not scientific, of course, but I figured there are plenty enough out of the boxers to challenge the orthodoxy, and I haven't heard anyone seriously wanting to upset this apple cart. From Wikipedia: TRPM5 is a calcium-activated non-selective cation channel that induces depolarization upon increases in intracellular calcium, it is a signal mediator in chemosensory cells. Channel activity is initiated by a rise in the intracellular calcium, and the channel permeates monovalent cations as K+ and Na+. TRPM5 is a key component of taste transduction in the gustatory system of bitter, sweet and umami tastes being activated by high levels of intracellular calcium. It has also been targeted as a possible contributor to fat tastesignaling.[7][8] The calcium dependent opening of TRPM5 produces a depolarizing generator potential which leads to an action potential. I only understand part of that, but I notice that it doesn't affect all taste sensors. That may explain why some foods taste better hot or cold but I don't see how it implies warm is better for wine. Dcarch, do you prefer warm wine??...See MoreDoes anyone recognize this rug and if so, where can I buy it?
Comments (1)https://www.amazon.com/dp/B07FCJ347P/?tag=safavieh2019-20&th=1 https://www.rugs-direct.com/Details/Safavieh-Wyndham-WYD512/140801 https://safavieh.com/rugs/wyndham/wyd512b https://www.google.com/shopping/product/958442712545011365?q=WYNDHAM+-+WYD-512+AREA+RUG+by+Safavieh&prds=eto:5307028699883990050_0;14303823479183212683_0;5308804497730274105_0amp;sa=X&ved=0ahUKEwjeltCN5ZH0AhUrSTABHTfuAYAQ9pwGCBA https://www.rugs-direct.com/Details/Safavieh-Wyndham-WYD308/140799...See Morejoaniepoanie
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