Gordon Lightfoot will be played a lot I'm sure
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Surely I'm missing something regarding green/brown ratio
Comments (18)Hi Mike & Welcome! Congratulations on taking the plunge! I agree w/joepyeweed - 3:1 ratio of average items works well for me too. Here's my experience - I compost in a bin - a self-made 33 gal rubbermaid that's got some drilled holes & bottom cutout & is hidden in a corner (also have a HOA). I happen to like getting "nearly finished" compost sooner (& I don't screen b/c too much of a setup for my small HOA space) rather than later for a few reasons - would rather use my "good wholesome" quality compost in the garden than bagged compost - would rather use my almost $0 cost than pay for bagged compost - enjoy replenishing the earth w/my kitchen scraps than filling a landfill w/it I mention these b/c everyone has their individual reasons for composting - and a lot of times, the reasons inform what one does & why. So, I like to my compost to be done sooner rather than later - so, I do a few things (that others might not do) & I like the results - BUT after you compost for a little while, I believe that you'll find your own groove w/a little experimentation & you'll find out what you enjoy & what "works" for you, so here's my thoughts/experience for you to build on & take w/"a grain of salt": - I cut things small - in a container & given the "rate" of 2 mos or less for my desired "almost-finished" compost, I find the smaller the pieces the better - that means that instead of just chopping off the tops of the celery - I keep chopping up the tops & then put into the countertop crock - it works for me, it may "burden" others - so do what works for you - I use a countertop crock (stainless steel) to put all my kitchen scraps (including used napkins, papertowels w/o cleansers) for one or two days & then take to compost - sometimes I put coffee & UCG in there, sometimes I keep them in their own separate container - b/c I don't have a paper shredder & would rather not spend the time to tear pressed board, cardboard, paper towel inner tubes, scrap paper, envelopes, junk mail, etc into finger-sized pieces, these usually get torn into pieces as small as time & my patience allows, which is, well, not too small - my compost pile really likes beer (which I drink about 2x a year, so if I'm buying beer from a package store, it's probably for the compost) - it heats up & the slugs come - which means that they stay out of my garden - I LOVE to turn my compost - I have a pitch fork which allows me to get down into the top 2/3 of the rubbermaid when full - I enjoy the exercise, the checking out the pile, feeling the "heat," adding the oxygen, the analyzing (I love analyzing things, so of course, I enjoy doing that w/my compost, others feel differently), etc., So, I enjoy turning my pile everyday, which usually doesn't happen if I'm busy w/work or it's raining. With the lid on the container 75% of the time, I believe that the turning adds the much-needed oxygen that it doesn't get b/c it's in a container. - As to the bottom 1/3, it really tends to get compacted in the bottom of the rubbermaid, so I've added some additional air holes down there & I've gotten a "bulb auger" attachment for my drill, which I haven't had a chance to use yet b/c it's been too rainy here. - I usually leave the lid (has no holes in it) on my rubbermaid container, except when I'm home for a little bit on a non-rainy day, then I know that if anyone (say, from HOA) comes snooping, I can deal w/it. Also, it gives me more confidence (although I probably don't need extra precautions b/c there's no "odor") that little guys - or big black bears - from the nearby woods will stay out. - As to greens/browns, I usually go by moisture & smell, and adjust accordingly. I'm usually adding a thin layer of leaves (or torn pressed board, etc.) on top to discourage aromas wafting into the nearby woods anyway. And so, when I empty the countertop crock, I'm usually adding a couple handfulls of browns (yesterday it was from my "stash" of cut up old white cotton socks & paper towel tubes). Again, too much moisture, I usually add more browns. Looking/feeling lame, I usually add more greens & cut back on the "browns." I go by feel. Fastest compost I made in the bin was last October 1 - 22 (ish) - compiled it all at once - from a lot of garden scraps - especially chopped up tomato plants & spent butterfly bush blooms and leaves (whole, not shredded) and shredded paper/pressedboard and kitchen scraps - turned it (almost) every day. Reduced in volume by about 1/3. Came out wonderful - not perfect, but wonderful for me. I don't really like doing it that way all the time b/c without a 2nd compost bin to accumulate stuff, it doesn't allow me to continue composting stuff & it "forces" me to have all the stuff on hand all at once - I just give you this experience w/these factors so you can have some sense of other peoples' experiences & timeframes. Hope this helps, and keep asking questions! Wishing you, All the Best, Tree PS Which type of "bin" did you buy? What does the manufacturer recommend about turning, moisture, etc.? PPS I added a link below to get your brain "brainstorming" about compost ingredients in your house (including browns) that you may not have considered before....See MoreBaffled is just about all I'm sure of (confusingly)
Comments (32)The benefit of 304 SS is that it doesn't rust as easily as lower grade SS.In a kitchen enviroment it shouldn't really. The thick 16 gauge will prevent warping over time resulting from the heat output of the BS/CC. The seamsless construction prevents grease from depositing in the seams which makes it very difficult to clean. Eventually rust results. Remote blower allows a more powerful blower plus less noice,especially if it is more than 6 feet plus away with a silencer. Silencers are about $150-$200 and the ducting is not very expensive. BTW: The price for Top End Appliances in any category seem out of line:) BTW II: I don't know if the ebay question is a serious one but you go under Home & Garden then click Inside the Home,then Major Appliances,then Ranges and Cooking Appliances,and finally Range hoods. Or search "42 Hoods" and set a price range to exclude things like sweatshirts. Here is a link that might be useful: Ebay Range Hoods...See MoreI'm late to the party as usual - Gordon Ramsay & Hell's Kitchen!
Comments (7)I give: What's "IOW"? I do like Hell's Kitchen, a lot. All reality competitions have an edited story line and a lot that goes on off camera, with whole other stories that actually happened but aren't as useful to the main story arc that aren't shown. They may have retakes on things that are important to the game when the shots get ruined, but those are basically, "Taste that again", and stuff like that. The reason these things work is that once the cast get to know the crew and they've been shooting a few days, or even hours, the cast gets used to the presence of the cameras, crew, cables, and all the rest, and just kind of ignore them. They actually forget they're there, even when they have appointments to sit with a producer asking them snarky questions one on one (you only see the responses, not the producer or questions) to provide commentary and to stir up trouble. Basically, though, they don't actually script off camera. They tell them, and may even rehearse them, on where to line up, maybe what the structure of the occasion is (made up example, "Contestant X will take your covered dish to the tasting table."), but the manipulation is mostly through editing. I don't think there's actually anything pre-ordained. If nothing else, that would be illegal because this is a contest with prizes. In the editing, they often telegraph where the story is going, but that's part of putting together a good story by choosing the clips and angles that pull the viewer into the particular episode. Because I'm doing computer work at home all day, I tend to run the TV for company and love these kinds of shows because they're undemanding of my attention except for the approximately five minutes when something actually happens. I totally agree that Gordon Ramsay is entertaining. He is a former soccer player and a very highly respected chef. He gained a reputation in England for being good TV by participating in shows where they needed a great chef, became a star and started doing a lot of shows both there and here. What you're seeing in Season 5 of Hell's Kitchen is the character he plays on TV. Foul mouthed, demanding, verbally abusive in a drill sergeant way, etc. Occasionally you'll get glimpses of him being a normal, caring, gentleman, which I'd guess is his at home self. I promise I won't give you rank spoilers, but I will tell you that, just as with drill sergeants and recruits, Ramsay gets the best out of the contestants. They learn a hell of a lot in Hell's Kitchen. But they don't get coddled. Reasons why I respect Gordon Ramsay? He believes that the point of what they're doing is to please the customers with the food, and he demands that they produce dishes that are cooked properly, including to the amount of doneness requested. I can't tell you how angry hoity-toity chefs make me when they go on TV and insist that they know better than diners how they'd like to eat their meat. Ramsay demands immaculate kitchens and correct food handling. He demands that things be done right. He respects a good hamburger as much as a good quail's egg. And he will give compliments freely where they're due....See MoreI'm not sure I like full overlay....is it just me?
Comments (22)ncamy- In our unfitted kitchen we have full inset, partial overlay and full overlay. The inset and partial overlay are kitchen displays (1 hutch, 1 island and 1 small full kitchen) purchased when a local place was changing out their displays (from, I kid you not, 1978, we built in 2006). The full overlay were built on site by our contractor using drawer fronts leftover from a remodel of our previous house. All of the styles play nicely together (at least in my mind), and I like the contrast. If the price of all inset is too high, you might consider doing a mixture. Full overlay is probably my least fav style, and I don't think it can pass for inset for one minute, and anyone who thinks so is fooling themselves (IMO). Having said that, we have full overlay on some of our cabs cuz we had cab fronts (that morphed into drawer fronts) leftover from a remodel of a previous house and it was the cheapest way to get drawers next to the DW and on the other side of the sink. They are pretty chunky, and I painted them an intense blue paired with glossy black pulls, and they look OK. My whole house kind of resembles a jumble, so they don't really stand out. It's interesting that some folks have commented on the door thickness and molding thickness being a consideration of what looks pleasing to the eye, our partial overlay cabs are light maple, from 1978, and the doors are thin and the solid brass (gasp!) hinges are visible. I think the thinness and the hinges showing make them more reminiscent of the vintage kitchen circuspeanut posted (which I love, thanks cp). Here's a pic of our partial overlay maple cabs in our pantry. Good luck- sandyponder...See More- 10 years ago
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