Question & update date w/pic... pork shoulder blade Boston butt roast
sooz
7 years ago
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Comments (56)cynic, as an aside to the roaster discussion, I use a big green unbreakable Stanley Thermos. It's not pretty, but I got mine because all th farmers and construction workers I know used them. Mine will keep a pot of hot chocolate steaming hot for several hours while the kids go tobogganing, so we're talking outside in a Michigan winter and usually stuck right into the snow. I used them a lot for camping, I could make coffee at breakfast, put it into the Stanley and it would still be drinkable at supper. Oh, and I've put ice water in it or iced tea when spending a few hours out in the hay field and it keeps ice in the liquid for a couple of hours too. I can definitely recommend them, although my oldest one is over 20 years old, so I'm hoping they haven't "improved" them. Annie...See More4-foot bump out: That way lies madness? Or salvation?
Comments (42)- Are you a solo cook? For daily meals, will there be two cooks? For dinner parties, will there be multiple cooks? Mostly solo, with occasional interference, um, assistance in prep, etc. from others. Mysteriously, no matter which way I turn, there always seems to be somebody in the way. Perhaps there are additional people living here I haven't met yet. - Do you typically serve food family-style (at the dining table), buffet-style (dining room sideboard or kitchen counter?), or waiter-style (plate in kitchen, serve each guest individually at dining table)? Buffet style? Horrible dictu. Either family-style or plated, depending. - Any quirky needs for where and how you prep? Like my "sink on my left" fetish? I like my sink on the left, too. but perhaps I'm just used to it. I would love vertical prep space, like an 8" shelf to put stuff on as needed so it doesn't end up ten feet away. But I may not be able to achieve that. In any case, I like cockpit cooking--everything I need in arm's reach, nothing in reach that I don't need. I like to expel things out of my way when I'm done with them, so I thought a long time about a garbage can accessible through a hole in the countertop. Then I realized the danger of breeding Swamp Thing on bits that get stuck in dark crannies. In addition to getting rid of garbage, I do not like to touch or see cooking implements once I'm done with them. I want them out of my way. Sounds weird, I know. But that video of an iron pan careening into a Kohler cast iron sink at top speed held special meaning for me. - Are you a big baker? How important is a baking center? Occasional baker. My mind doesn't really work that way. But I bake for holidays or just when I feel like it. A full-blown Iron Confectioner Baking Stadium would be nice, but I'd settle for a place to keep baking stuff out of the way of other prep tools. - A big oven user? Need double ovens? Speed? Steam? Need venting over the oven? Yup, I'm an ovener. Double would be fun for those Yorkshire Pudding occasions. I'm actually liking my tiny Easy Bake. It will be horrific when company comes, but for the two of us to roast the odd chicken, it heats up fast and works well. I do need someplace to cook my Christmas seven-hour pork shoulder. - A many-burners user? Need four, six, eight, ten? Six would be nice. I'll live with four if I have to, but what really bothers me about four burners is the crowding. - Any preference for range or cooktop/wall oven? No preference, though obviously a range is generally cheaper. - Are there any unusual tools you plan to include? Grill, griddle, deep fryer, wine cooler,(swing oven, blast chiller, immersion circulator, live fish tank . . . ) I'm not much of a nanotechnologist, so if I ever get the hankering for a molecular gastronomy experiment I'll just use the basement workbench. I'm a little old school, so I need to keep out my vintage Osterizer and two no-control toasters, one of which was my parents' wedding present in 1938, on display. The blender gets the most use. I need a place to securely clamp things, like apple corers and pasta makers. The chitarra can stay in the cupboard; I think it rusted, anyway. I need a place to store two sets of pasta board and pins. One is mine and oversized; it's a piece of plywood a counter deep, with a long dowel that can hang from a cup hook on the end somewhere. My mom's I'd like out on display; it's an old breadboard with a smaller roller. Plus there's her wooden spoon that needs to hang on the wall somewhere nearby. Never had a grill, I think I'd like one. - What size refrigerator is ''necessary''? How much pantry (linear feet of shelf) is ''necessary''? An unusual size is OK but not too small. The fridge always seems to fill up with wine and salad. Of course, even with French door fridges I can never find anything. I wish they were all six feet wide and a foot deep. I do have a root cellar in the basement, where I can store overflow cans of tomatoes once we get the paint cans out of there. I should mention the spice thing. You know when you go into a supermarket and see that huge rack of spices? OK, trim it down to one jar deep. That's what I've got. It's in an upper cab now, on those little step shelf inserts, and it's horrible. I want alphabetical. Neat. Accessible. All in a row. - Is a bar/beverage area important, for mixology, chilling, decanting, jello shots? Way. I may be able to find a nice bar for the DR or LR. But mixology has to happen somewhere. - How many people do you want to seat at this dratted ''eat-in'' zone? Two? Four? Two comfortably, 3 a little awkwardly, possibly 4 with permanent sciatic damage. Just to appease the future toddler moms. - Do you prefer pots and pans to hang or be stored in drawers? I loathe hanging pots and pans. In my apartment pots and pans were in a super susan, the kind where the door is attached and you just push it in, right next to the range. Worked well, except for flat pans, which you had to stack to infinity. So, I want them hidden, but I don't want to unnest two hundred pounds of metal to fry an egg. Appliances to live on counters or be hidden away? I imagine the stand mixer has to stay out, unless you figure out a way to lower it from the ceiling on command. Toaster and coffee maker out but out of my way. The Cuisinart should be accessible--the days of jamming my hand into a cupboard to find a sharp blade really have to be over. - All things being equal, do you prefer lots of upper cabinets or fewer? Lots of windows or fewer? The light here is great, but houses are somewhat close together. I want to keep at least one window on each wall (size may be flexible), but a wall of windows would not really be that pleasant. I do like uppers, but some need to be glass and I desperately want to avoid that oppressive Great Wall of China look. - Are you a "can't live without double dishwasher'' sort? No. - How ''traditional'' a look do you want? For example, in the 1920s homes didn't really have fixed kitchen islands. I'm thinking serious vintage, with allowance for creative interpretation. My inspiration is that online collection of 1920s kitchen photos, but I'm not going to replicate an entire dysfunctional '20s kitchen--I just want the charm. I don't 100% need a fixed island, either, but I'm not opposed to one....See MoreSame Old Question - Blue Star or Wolf From - Real Owners Please Reply
Comments (55)Representatives from the company have been saying for years- “It is cosmetic”. Shards of glass coming off the liner mixed with a convection fan, is not cosmetic. ”I have never heard of it happening.” http://www.wolfblueovenchipping.com/case-information/ ”It only has affected a very small number of appliances” and yet some here have had three or more in a row that failed. “It was fixed years ago.” Last case in this forum was reported this year on an induction range. Previously Wolf has brought oven after oven during the full warranty time. They gave this person a hard time. The “M” oven was designed to make it easier to repair. It has been affected too. One tactic Wolf has used in the past is to upsell if possible when people have issues with something like the “E” oven. They get them to pay the difference to buy an M knowing it has the same issues and these fail too.. Even if they had the fix tomorrow, it would take several years to know if it really worked because some go bad after the warranty is out. This happened to me and they would not give me an estimate to repair, only that it would start at $800. I have read of repairs costing $2500. I personally have had issues with blue enamel in Dacor, Electrolux and Wolf so I would not buy blue in anything except Gaggenau....See MoreWhat have you put up 2016
Comments (200)Jack, I'm just using up the last handful of cloves that I kept "fresh", and they're just starting to sprout, so I need to use them up.... Right now I'm running with a Hereford/Highland cross, and I'm happy with that. The calves are born small but grow quickly and happily graze on brush and weeds along with their pasture. Mine are all grass fed and grass finished, and eat only that which is grown on the farm here. Well, not exactly, they all love the Little Debbie powdered sugar donuts the grandkids feed them as treats, but other than that it's grass and hay, LOL. We butcher at about 18 months, so it's really "baby beef", and my animals have acres of pasture to roam around in and just be cows. No feed lots, no crowded spaces, the barn is open but they seldom go inside unless they are escaping summer's heat. When it's time, Dallas comes to the farm and they are killed as quickly and humanely as possible. They are born on the place and never leave it, no trailers or strange places. They are not pets, (well, except old Red Cow, she's 16) but they are friendly and docile and I can handle them myself. They'd follow me off the edge of the earth for a powdered sugar donut, LOL. I have neighbors who are old farmers and they swore I'd never get an animal from birth to 1,000 pounds in 18 months on just hay and pasture, but a couple of them have now switched to grass fed because they can sell them for more money. I'm happy that you are buying beef from a neighbor, keep the little guys in business! And I mean little, right now I have 6 head of cattle. (grin) And so, I just canned 5 quarts of sirloin chunks and 3 quarts of stock. That'll be the last of my preserving until next year, as I have our family Christmas celebration on Sunday, complete with a 7 rib standing rib roast, homegrown. So, no time for canning, we'll need a new 2017 posting! A very Happy and Healthy New Year to all my friends here... Annie...See Moresooz
7 years agoJasdip
7 years agolast modified: 7 years agofoodonastump
7 years agolast modified: 7 years agosooz
7 years agolast modified: 7 years agosooz
7 years ago
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