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Posts by MikeLM

I assume you've heard of the Mustard Museum, Koukou'. If not-   http://mustardmuseum.com/the-mustard-museum/   The founder, Barry Levenson, was a rising star on the Wisconsin legal community when he decided to chuck it and start this museum. He is also a witty and accomplished raconteur. He stocks and sells hundreds of kinds of mustards.  The first time we visited, I had spent over $75 on mustards before my wife dragged me out of the place. I too have a thing for...
Wow, 'Cookie-   That should be a gorgeous block, excpt for...   I have no idea what could have led to such multiple failures in this particular piece. I have to assume that these mostly don't happen, since I guess they've been in business for some time. I'd be interested in hearing if any further explanations are forthcoming.   One other question- Why did you feel the need for such a massive piece for home use? Granted, it should last you for five of six hundred...
'cyto-   In your quest for ruthless efficiency and greatest economy, you should be very aware how much you pay for packaging.   It's a LOT.   Just check how much you pay for a two-pack of paper towels versus a 12- or 16-pack. It is very likely double the price per roll compared to the big package. If you have any kind of storage space - and shelf life is not too much a problem - you should absolutely GO FOR THE BIG PACKAGE. The unit price almost always falls...
When organiing like this, I much prefer to use a spreadsheet rather then a word processor- much easier to keep a neat and consistent format, and when you need to make an add or a change, you don't bump everything in the document around.   I can strongly second the vac-packer.  Gives you a lot of shopping flexibility, take advantage of bargains, prepare double/triple portions to store for easy meals- well worth it.  Find a source for moderately-priced bags - this site has...
I wasn't clear enough- the Bodum CI wok is wok-shaped inside, with enough extra iron outside on the bottom to make it flat. It is certainly not as nimble as a regular steel wok, and your tossing will be limited. Especially on a glass-topped heat source.   Mike
"here's a link to the loch fyne shop,mike...   Had a wonderful time browsing the goodies on display, Jon, but couldn't locate the shipping-destination portion of the site, and I hate to think of the postage!   I'll look and inquire around Chicago for a while, maybe wet my whistle on local fare before I go all-out. I really have no experience with kippers, though lots with "Squaw candy" as hard-smoked salmon is known in the Pacific Northwest.   Thanks much!   Mike
I've been playing around with the Max Burton 1800-watt induction hotplate for several years, and get excellent results with the Bodum enameled, cast-iron flat-bottom wok. It lists around $65 at Williams-Sonoma, but I'm sure you can do better rummaging around the 'net. With the higher power of your cooktop units, I'd bet you can stir-fry the he!l out of anything you want!   Lot cheaper than ripping out your new induction cooktop. If you do tear it out, though, I'd be...
Nifty photo/food essay, Jon. It gave me a sudden longing to have this for breakfast.   Anybody have any idea where I could find such a kipper in the Chicago area, preferably the western suburbs?   Though I will accompany them with a nice, sour-mash breakfast beverage.   Mike   Where in Scotland, exactly, do they make Wild Turkey?
"...when it comes to actual baking exact measurements become much more critical."   Yeah, as the Froogle Gourmet said over and over -   "Cooking is an art, but baking is a science."   Mike
I would suggest that, in addition to the cloth, you use a small piece of wood - say, a 6" piece of 2 x 4 -  to cushion the pan from your sledgehammer.  It would be a good idea to do this on a concrete floor - garage or basement - and not your kitchen tile floor.   Good  luck   Mike
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