We should not EVER discuss kitchen gadgets here ...
6 years ago
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Comments (47)Patricia, I think you are correct. :-) Heavens, Ann, if that wasn't a tornado, it was at least a micro burst. We have a lot of micro bursts here. Knocks down trees, rips off roofs, all sorts of damage. Michael, they forecast and report our weather from the Greenville/Spartanburg airport which is at least 30 miles from us and their reports of rain fall, high temps, low temps, any of it, rarely reflects what is actually going on in our area. The east side of Spartanburg has had several inches of rain and some sections of the west side have had rain but it has been very scattered. It seems like the same areas get rain over and over and the same areas stay dry. So not fair. We really have had bad luck in the rain department this year. About 3 years ago it was the opposite. It seemed like a rain cloud hung over our house for months. It rained every day and would be dry half a mile from us. Jean, maybe you could sacrifice manbearpig?? We got our water bill....yikes!! Carol...See Morebought a new kitchen gadget, but don't know how to use it!
Comments (17)Don't throw it away! If you don't want it box it up and send it to Cathy. She collects funny kitchen gadgets. My father taught me to make huge spaetzle noodles. Dumpling he called them. A dozen eggs cracked into a bowl, flour until it is fairly stiff dough, and a half a handful of parsley. Dropped from a spoon into a pot of boiling water. Tip.. wet the spoon in a cup of water bewteen each spoonful of dough so it won't stick... push off into the water with your finger. I've also seen my father roll this dough out on a floured cutting board and cut it into strips for stroganoff noodles. One of my variations that is very delicious is to substitute spinach flour. They take to most any gravy and can be added to soups (don't cook them in the soup). My youngest sister likes them buttered with parmeasan cheese. My father often cooked a chicken, made gravy, and these spaetzle noodles to go with the gravy. After awhile he started leaving the chicken on the stove because everyone ate spaetzle and gravy until they were full. Give them a try Bobby. They are easy to make and difficult to get wrong. They float when cooked and you can even overcook them some without making them bad. They keep in the fridge and reheat perfectly in a microwave. : ) lyra...See MoreWhy aren't Combi/Steam Ovens ever discussed on cooking shows?
Comments (5)Plllog hit on the key factor above - cost. there's no commercial reason for any tv show to focus on a cooking technique that requires a minimum $2000 (and more likely $3500) appliance. The number of people who can budget for such an item is very small. Combine with the number who actually know what it is, and want to make use of it gives you an even smaller market penetration, to the point of being zero. For example, I'm in a very affordable part of the country, but one with relatively high average income and good penetration of the high end appliance brands. The vast majority of the $2MM homes I see here (which is the very top of the market locally - the most exclusive neighborhoods and estate properties) rarely have a fully integrated fridge, let alone a unique and specialized oven. The folks who can afford specialized appliances often aren't the ones who would even consider using them. They're looking for name recognition and resale value more than unique cooking capabilities. Those of us who participate in these kinds of forums represent the lunatic fringe of the marketplace. To expect a mainstream show that relies on commercial revenue to cater to us is as unrealistic as expecting us to all install a Roper or Amana range in our next remodel. We'd rather stretch the kitchen budget to find a way to install a CSO or coffee center or Blue Star / Miele whatever, but most others won't. Honestly, I rather like that these shows show "the other way" to do these sorts of cooking techniques. It makes it more accessible, and shows methods that I might not try, even if I do have the esoteric equipment to make it easier. And if I'm interested, I can easily research on my own how to do the same thing with a specialized tool rather than the Alton Brown "no one-trick tools" method....See MoreKitchen soffits. Should we remove them?
Comments (53)I can measure later when I get home. There were two *big* decisions we had to make, actually 3. The one we did NOT do was add glass in the top section of 5 upper cabinet doors to reduce the cost. The two choices we DID make (and would make again) for additional cost was (1) a no-reveal design . . . instead of a gap between cabinet doors and between drawers, they are, for lack of a better term, 'sleeker'. Chandler had both styles side by side, and the gap looked dated to my husband and I. We were willing to pay a little more for the better, more modern look, and (2) After much internal wrangling, we chose to have the cabinet color applied by Chandler in the shop. My research on Houzz and elsewhere + people I know who have worked with kitchen designers overwhelmingly said that was the best way to go. It was a good decision. They offered 2 shades of white, and we chose the brighter, whiter, less creamy one after carting two painted cabinet doors around to the slab yard, hardware store, etc., and looking at them both in our own light. I can email and ask what the paint color is, but there was not a brand name on the door samples when we chose our color, just the color name on the sample doors: Cotton (that was creamier) and 'Chandler White' that was the brighter white we chose. I can say that it was definitely worth the additional cost, although it took my breath away at first. Here's where I asked for help on Houzz: [Is It Worth the Cost[(https://www.houzz.com/discussions/is-it-worth-it-to-have-new-cabinets-painted-by-the-cabinet-maker-dsvw-vd~5424802?n=14) ....See More- 6 years ago
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