On the other hand, the power nail gun might
be one of the great peace-destroyers of all
time - you'd agree in spades if there was a
lengthy construction project near you.
I've heard enough of them, even in short term use, to know I wouldn't
want to be near them for a prolonged time.
At Bonnie's there is noisy construction within
a block; Lilli's not for half a mile, but the
valley produces a lot of echoes.
Lilli's induction stove heats and cools almost as
fast and almost as completely as gas, provided
the cooking vessel is strongly magnetic. Aluminum
We have a couple of one burner units--one for home, one for the camper.
Both get a fair amount of use.
They seem to cook satisfactorily on the whole.
they're pretty. One interesting feature is if you
put your pan halfway on the burner, half will
fully heat and half will stay relatively cool,
so you can stir-fry and push finished bits off to
one side, and they won't overcook.
Hmmmmmmmmm, have to give it a try some time.
An interesting phenomenon - see if it works
for you.
My main memory of the wringer was putting my
finger in there just to see what would result:
my reactions of course were fast enough so no
injury resulted.
Mom was always paranoid about it with us kids but none of us got our fingers caught.
The thought never have come into my mind
until after I was told not to do it.
Sounds normal.
What, me normal?
But in the technical sense, inertia is
a feature of momentum, not its opposite,
which (again technically) is acceleration.
Details, details. (G)
Problem is colloquialism changes language
(not necessarily bad) often to cause
greater ambiguity (usually bad) or even
internal contradiction (worse).
Constantly changing language has tripped up many a person.
And my point is that one should try to avoid
deliberately misusing language; perhaps the
slide is inevitable, but perhaps it can be
stalled or forestalled.
I like the easy to clean part, don't like the floppy part. Finished
Imagine trying to transport a silicone tray
full of batter from work table to oven. I
don't know how people manage.
Put a cookie sheet under it; that's what I generally do.
Still seems a waste of effort.
goods popping out--enough other "grease" will do the same thing.
But affluent America is still largely in
the trying to avoid grease stage.
Depends on which grease it is, some are good for you.
I figure anything short of 20W is okay for you.
Almost any recipe will produce better
results than the cardboardy-tasting ones
out of the cardboard box.
True, not hard to beat the commercial ones.
Most mass-produced cookies aren't that enjoyable.
My guilty exception is the waffley sandwich
cookies, sugar wafers I think they're called.
I don't have a favorite mass produced cookie; some are better than
others but most are entirely avoidable.
I've a soft spot for Pecan Sandies, too, but am
quite aware that any of my friends can do a
better job.
Rare-to-medium-rare is my most compromising
position, though I did have a restaurant steak
not long ago that came barely seared on the
outside and still refrigerator cold inside -
it was the temperature rather than the texture
that got me, but get me it did.
It would would have gotten to me too.
If they'd only got the steak to room temp, it
would have been quite acceptable.
The most recent Rhapsody magazine has a feature
about Peruvian haute cuisine that mentions a
restaurant serving something made with "edible
clay." Looking for the article online (it's not
there yet) to refresh my memory I also found
reference to the stuff in New York Magazine
(in an article on Wylie Dufresne) and Saveur
(in an article about Virgilio Martinez).
Probably nothing I'll try any time soon.
We've all probably had it without being aware.
Basic sugar glaze
Categories: icing
Yield: enough for 10 to 14 doughnuts
150 g confectioners' sugar
- sifted to remove any lumps
3 Tb milk or water or as needed
2 ts vanilla extract (optional)
Place the sugar in a medium bowl and slowly stir
in the milk and vanilla a little at a time to
make a smooth, pourable glaze.
Lara Ferroni, Doughnuts, via epicurious.com
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