Williams Sonoma tablecloth issues
bbstx
8 years ago
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Fun2BHere
8 years agoRelated Discussions
williams sonoma classic dill pickles- tasted AWFUL- why??
Comments (38)The USDA standards are established principally for the home food preserver. Many recipes are not USDA-approved but are still tested and safe. Lots of labs have that capacity. For example, Oregon State has a small entrepreneurship program which supports new purveyors of small-yield bottled food products and offers lab facilities for the testing to assure products are safe for sale. However, they would still have to be safe when processed and meet FDA plus any state regulations. Basically it comes down to the credentials of the person(s) who wrote the book and what they have done to assure food safety according to the criteria Dave indicated. One of the problems I have with many recipes/books is that the author(s) may have credentials but not necessarily credentials appropriate to home food processing. So Rick Fields, for example, does sell commercial pickles and relishes. However, he has available to him processing equipment not available to the average home preserver. Without his assurance of specific testing and safety in the home environment who knows how suitable the recipe is? I might add that in the home environment developers of canning recipes need to be sure they fall within a certain margin of error because there's more individual variation when you have many cooks using different product. In a commercial environment there's much more consistency. So Beverly Alfeld, for example, in her pickling book never goes above 4.3 pH, even though the limit for higher-acid BWB is 4.6 pH. She believes that leeway is important. Basically, I operate with a do not assume stance. My default position with any doubtful recipe is it isn't safe without very specific assurances, not merely the generic statement emailed by Williams-Sonoma. Carol...See MoreWilliams Sonoma Swedish Wood Shelving?
Comments (6)Hey, Pup! I was just looking at that really customized pantry (all crannies and pullouts) that I saw on the quest for the dishroom. If the floor's uneven, I think it would be better to build a level platform that's scribed to the floor for these to stand on. Shims does not sound like a good idea if you're going to store that much on them. You could also plane them to fit, but that sounds harder. I've had a bunch of industrial metal shelving for a long time (came to me free). It also clips together and is open across shelves. The more you do from the start to contain small things together the easier it will be to keep them organized. Also, if your extra long items are lightweight and not fragile, consider rigging "hammocks" for them and hanging them from the under side of the shelves. That gives you the shelf surfaces for smaller, heavier items. The biggest problem with this kind of shelving is that the openings are always a little too big and the shelves a little too far apart--and stacking means unstacking to get at the bottom items. The thing I think is special about these is the corner unit. You don't usually find those on open shelving units....See Morehelpful kitchen tool must haves from Williams Sonoma
Comments (63)You have a knife that you love. Give it a wooden cutting board big enough to be easy to work on, a steel or sharpener to keep its edge, and a nice block or magnetic strip to store it in/on. Then keep cooking and check your spreadsheet as you feel the need of something here or there. You have a minimalist heart, so I would avoid something big, expensive, and only intermittently useful like a food processor. I've cooked for forty years without one, happily. Likewise, a Vitamix is overkill unless you often make drinks or smoothies that require finely crushing ice cubes. But you'll take my immersion blender from my cold, dead fingers! If it has a whisk and chopping attachment, it can: whip egg whites, make whipped cream, make hummus, nut butters, pesto, chopped liver, and puree soups. SO much easier to get out, use, clean, and store than a stand blender! Things I use a lot from W-S that have lasted well and been well worth the $: the set of three mesh footed colanders with handles, waffle-weave white towels for drying (15 years and still going!), an OXO digital scale (not discounted anywhere, so might as well get it from W-S), and a 3-qt All-Clad saucepan with the handled steamer insert (which turns out to be perfect for making couscous the traditional way as well as steaming veg). A big silicon spoonula is about my favorite utensil -- much more heat resistant than rubber spatulas, cuts way down on cleaning needed for bowls and pots, cuts way down on waste when transferring from one vessel to another. Big-ticket items that are super versatile: Dutch oven, wide shallow two-handled braiser (which can be used, lidless, to roast and bake, in addition to one-pot prep of things like short ribs and braised chicken w/veg). This is a nice braiser: http://www.williams-sonoma.com/products/all-clad-tri-ply-stainless-steel-braiser-with-rack/ that will be easier to handle than an enameled cast iron one, but those have the advantage of being attractive enough to use for serving. Have fun!...See MoreQuality of Williams Sonoma Furniture?
Comments (18)Purchased Carlton Square Arm Occasional Chairs (2) and (1) Yountville 109" Sofa and Berkshire Coffee Table Ottoman all Made in China - which I don't particularly have an issue with - HOWEVER - upone delivery this week Major Quality problems IMHO one of the chairs is unbalanced ( really - the quality controls is that bad a $3K chair shows up and rocks back and forth on a flat surface ) Also the Ottoman is only 14" tall and 70 lbs when the specification on their website clearly states 16.5" height and 131 lbs - serious quality control problems - plus you get to wait over 1 hour to speak with a 2nd level customer service representative. Because the furniture is out of specification - I had to send in pictures and now I have to wait 1 week for some team of specialists to get back to me on these specification issues. Additionally the Berkshire Waterfall Coffee table - specifications on their website says it should weight 70lbs - only weighs 50lbs - Makes me seriously question the quality of the furniture - like the outsourced vendor in China is taking short cuts. I'm going to wait to see wait to see what this quality team has to say - but I think Williams Sonoma Home Furniture is overpriced and a SHAM - I'm about 90% I'm going to return it all on principle. The sofa and the chairs - do look nice - but how can you trust the long term quality of furniture that arrives with these types of issues. I would be interested in getting feedback from others - perhaps I'm over-reacting - but you spend $14k on furniture and wait for 6 months and this is what you get ? Pretty pissed off right now about it...See Morebbstx
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