Kitchenware Stores Of Note
John Liu
8 years ago
last modified: 8 years ago
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plllog
8 years agolindac92
8 years agoRelated Discussions
What china and other kitchenware do you collect ?
Comments (18)Blue Willow, pink depression glass and I have an entire set of reproduction pink that they sold at TG&Y in the early 80s. The Amethyst reproduction that WalMart sold a few years back, clear WhiteHall glasses, enamal ware, especially lids and I use those to decorate the walls. I hang them with industrial strength Velcro, and I slip a nice dish towel( I collect those,too) into the lid handle. I have a yellow enamal ladle I made a floral arrangement and candle in the bowl of and it's hanging from a lid handle. Other enamal and granite and spatterware..some chamber pots on the front porch, a camping set for my laundry room. Old cooking utensils and cookware, I like the yellow, or green or red painted handles. Rolling pins and other long wooden things such as a sausage stuffer Twin gave me,fruit and vegetable crate labels,tins,cookbooks...all that is for the kitchen...there's more I just can't think right now mason jars are another thing.....See MoreNote for Spring bulbs
Comments (7)That's really interesting. Tulips are my favorite flower. I bought a couple hundred at my first house. Left them in, and only about 20% returned. Since then I have been very keen on finding out exactly why they don't come back for me. I had a neighbor from Ohio who SWORE to me that they came back there, year after year, very reliably. Since the Great Tulip Failure of '95, I have treated them as annuals. :) So, according to this article, it could be either that we don't have enough cold, or that the spring heats up too fast and doesn't let the foilage linger. I'm not digging them up and putting them in the fridge. :P Although I have to say it's a little tempting, just for the sake of experimentation. I was reading in Judy Lowe's book about Tennessee gardening last night (the name of the book escapes me right now). She said that the secret to having tulips return in this zone is to plant a foot deep. ? I have about 200 ordered from colorblends this fall. :) They will be expensive annuals this time!...See MoreI self-cleaned my new oven... (and a note about my gas rangetop)
Comments (41)Pllog makes a good point. Thank goodness for small mercies - no peeling, no flaking. Funny about that with the previous ovens. Rather surprised about that too as I hadn't heard anything about it. Must say, am a bit mystified by a convection oven whose fan cycles off. Why??? Not to save energy surely since the most energy-light part of the oven would be the fan! I downloaded the manual and saw that bit on page 17 that Rocs pointed out to you. A convection oven that may or may not convect. That's not averaging, I wouldn't say. Anyhow, Monogram has received good reviews and I will say that the forward/backward flow is a not half-bad idea to get good coverage. Not to sound totally condescending, but I just wanted to reiterate a few things that you probably already figured out cooking oh in the course of your life and re: convection anywhere (these are the things that I needed to learn): - pre-heat time. Never mind the beep; let it pre-heat 30-40 mins. - Selecting the correct racks and rack pairs when multi-rack baking. All specify to watch for this esp. with multi-rack cooking. - Air-flow: Take them at their word when they talk whatever their oven needs for clearances and to ensure laminar flow in their ovens. Yours says 1-1.5" clearances on either side from the walls, center the dishes on a rack, stagger them when one on top of the other (mine is v. tolerant about the last in convection mode but the clearances for airflow are definitely imp. I've found) - cooking to dish type: darks, vs. shiny vs. glass. Spills vapourizing to smoke is also surprising. Sounds like the bottom element was on and scorched the spill. I think using your drip try from here on out to help catch spills sounds like the best bet. I don't really know what to say though as it sounds a bit odd. Wouldn't have thought the bottom element could get that hot that it would char spilt pastry. No way that Monogram will come out to check the element to see if it is out of place somewhat? (Its a stretch but that's such an odd happenstance, I'd be dying to see what's under the panels ;-) ). Rhome, you'll figure out the ovens' idiosyncracies no doubt....See MoreReflections on minimalism --notes from the laundry room kitchen
Comments (8)I have had a very similar experience and likewise revelations after moving into the temporary apartment after our flood. We had no idea how long we would be out of our home, but the apt. we're renting is literally half the sq. ft. of what we were used to - so I directed the movers to send about half of my kitchen stuff into storage. I took the basics - dishes, all clad pots (my 6 le crueset dutch ovens and bakers went to storage) a few baking essentials. I sent my cuisinart into storage but took the blender, the hand mixer, the immersion blender and the panini grill. After moving into the small apartment someone got me the book "Reducing your clutter with Feng Shui" as sort of a joke (since had reduced most of my clutter thanks to 80 thousand gallons of waters which washed thru my apt) but in one of the most memorable paragraphs the author suggests that you take the things you are having trouble deciding to get rid of in a box. Leave it for a month and at the end of the month - if you can't remember what you put in the box then get rid of it! I feel that way about much of my kitchenware that went into storage! what do I miss most? My cast iron skillet (why didn't I bring that with me?????) my all clad lasagna pan which I use for roasting vegetables alot. My two largest le crueset dutch ovens. what could I live without? my cuisinart!!!!!! Between the hand mixer and immersion blender (and because I like chopping things by hand) I really feel like I don't need it!...See MoreJohn Liu
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John LiuOriginal Author