Didn’t see this coming…..Jeopardy….
eld6161
2 years ago
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eld6161
2 years agoRelated Discussions
How do I tell painter I see where he primed, and didn't add paint
Comments (3)Oopsie, I plan on talking to him. Because I have seen his temper I'm afraid of what he may do, not sure why? When he let me know that the wood grain was going to show thru in the front of the cabinets, said how that wasn't included in the sanding and spackling, I agreed to give him 200 extra, even though DH and I knew it was included, wanted it done right. When he let me know his estimate for painting skylight, sofit and walls didn't include ceiling, he thought it was going to be another extra. Who would expect a job with (new lighting,under counter lighting, granite counertops, carpentry, crown molding, floor, added pull outs, new appliences)not to have ceiling painted? At this point I just want to pay him for what he has done and get him out of my house. If I have to stay home with him while he paints the inside frame with 2 coats of paint, I will sit in the kitchen and watch. Is there anyway of me telling if he did the agreed on 2 coats of paint on the front part of my cabinets? Since he told me several times it wasn't necessary to give 2 coats of paint, I feel he didn't do it,even though he said he did, obviously I don't trust him any more. When he paints the frames he will have to cover my granite, and will also have to take the doors off (inside hindges), do I tell him this, or assume he will do this the proper way? I'm afraid the quality of this work won't be the same, which is why I ageed to the price he gave me. My mistake was looking at his own house as an example of his work, in my home he cut as many corners as he could, in his own home he cut no corners. He has also told me several times that for the "money I paid him and for my doors I could have had a new kitchen", till I asked him never to say that again. He has made other comments, which have done what they are suppose to do, shut me up and get me out of the kitchen! Thanks in advance for your help....See MoreDidn't y'all want to see my rainforest countertop? pics...
Comments (2)Color me rainforest green... with envy! Those counters are stunning! I love the wildness and the colors ;) You went bold and it paid off BIG! When I picture my fave granites, they are with this kind of movement and panache. I love, love, love it!...See MoreWent appliance shopping--didn't see much new! Sous Vide Oven?
Comments (14)So, from Pedro's graphs, it appears that the steam oven has a wobble of about 3-4 degrees, which is about what I'd expect from the discussion. Plenty good for making dinner, but not precise enough for when that's the difference between different levels of doneness. I think this is where the immersion circulator is revolutionary and wipes out a lot of the assumptions in the existing texts. Given the assumption that they really are as accurate as they're supposed to be (I tested once with my instant read, because I was using a big roasting pan and wasn't sure about the large volume, and it was fine, but that was nowhere near a scientific test), and have had tremendous results, but haven't had a fail to investigate. When looking at the old style commercial circulators with tanks and commercial or the original high end only CSOs, many thousands of dollars for either, for a specialty piece of equipment, it's a debate worth having. With an inexpensive immersion circulator and a $10 pot or bucket or cooler, easily gotten for free, as well, it just throws those arguments out. The immersion circulator can be classed with the torch, infrared thermometer, and grill press, as a kitchen gadget that's slightly pricey for a limited use item, but is just another tool in the kitchen. It's the price of sous vide grade vacuum bag rolls that's the kicker, nowadays, when a circulator costs about the same as any other countertop oven. I reuse the water for the washing up. :) Well, that paragraph is a mess. What I meant was that a lot of the discussions are from before the immersion circulator (and from a professional perspective) and I think it really changes things, especially for home cooks who already have a vacuum sealer. I didn't find what you were referring to in Cooking Issues, but it was very interesting. I did find the discussion of the pickling in vacuum interesting, but I don't know enough to know if the vacuum chamber is necessary or just what they had? Perhaps it builds a truer vacuum, and the pickler was talking about the pressure and pressure release boiling, so maybe that is different with a chamber than just sucking out the air. If so, that would be a reason for the small vacuum drawers, as well. I've been looking at sous vide turkey breasts. I did the roulades last year, and they were great. I found a lot of recommendations for on the bone, but they still remove the ribs. I don't want to fiddle around with that, though I could probably get the butcher to do it. Some of those drawers don't look like they'd hold a whole turkey breast on the bone, though I'm pretty sure it would fit in my bag material. Chanop, many thanks, again, for the great discussion and for providing so many interesting sources of input. It's a real treat!...See MoreSuper Moon!? didn't see it ...
Comments (4)It didn't look that much different to me but my drive to work yesterday was a lot brighter than it normally is this time of the year. Actually considered lowering my visor because the moon was in the windshield periphecy; actually hindered my vision a bit and with all of the deer between home and work.......See Morebpath
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