I am leaning towards the wok...
Tinypliny's Journal
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07/08/2011 16:42 #54663
Wo(r)k obsessionCategory: eating in
07/08/2011 12:27 #54662
Buying restaurantwareCategory: the odes
I recently saw this picture of a re-purposed sink on Amazon when I was looking up "Bar Keepers friend":
The caption says:
That made me wonder. What happens to cookware from commercial restaurants once they close? Do they hold an auction to get rid of cookware? Do they end up in trash? So many new-ish restaurants close in Buffalo every now and then. What do they do with the things they have had?
The caption says:
Recently installed in my garage a used deep well stainless steel sink from a restaurant.
That made me wonder. What happens to cookware from commercial restaurants once they close? Do they hold an auction to get rid of cookware? Do they end up in trash? So many new-ish restaurants close in Buffalo every now and then. What do they do with the things they have had?
metalpeter - 07/08/11 17:20
I have no idea.... But I'm guessing that most of the heavy duty stuff when a place closes is somehow worked into the next place that goes there....
I have no idea.... But I'm guessing that most of the heavy duty stuff when a place closes is somehow worked into the next place that goes there....
tinypliny - 07/08/11 16:25
Why don't we hear about these auctions? I bet they sell heavy-duty multiclad cookware at these auctions..
Why don't we hear about these auctions? I bet they sell heavy-duty multiclad cookware at these auctions..
paul - 07/08/11 14:00
I bet there are auctions.
I bet there are auctions.
07/04/2011 23:40 #54642
Really random question.Category: i-tech
I was searching for some answers on a forum when this gem appeared:
What on earth is a REAPER in the context of recording or shopping? Since when did random questions become so tough?
What on earth is a REAPER in the context of recording or shopping? Since when did random questions become so tough?
tinypliny - 07/08/11 12:08
It was a linux forum... That is geeky +++. why would you ever know that sort of thing?!
It was a linux forum... That is geeky +++. why would you ever know that sort of thing?!
uncutsaniflush - 07/05/11 10:52
REAPER is used for recording in osX and Windows. :::link:::
Unless you were into Audio Production, I don't see how you were supposed to know this.
REAPER is used for recording in osX and Windows. :::link:::
Unless you were into Audio Production, I don't see how you were supposed to know this.
07/02/2011 09:14 #54623
Remove ghetto icon text highlighting (XFCE)Category: linux
I hate it when the Icon text is surrounded by a ghetto highlight on the desktop. Fix for removing the ghetto icon text highlight.
Edit the ~/.gtkrc-2.0 file
Edit the ~/.gtkrc-2.0 file
# Changing default ghetto looks
style "xfdesktop-icon-view" {
XfdesktopIconView::label-alpha = 75
base[NORMAL] = "#000000"
base[SELECTED] = "#CFD784"
base[ACTIVE] = "#FFE7BA"
fg[NORMAL] = "#D8D8BF"
fg[SELECTED] = "#ffffff"
fg[ACTIVE] = "#ffffff"
}
widget_class "*XfdesktopIconView*" style "xfdesktop-icon-view"
tinypliny - 07/08/11 12:10
LOL I have a black background and xfce has default grey highlights. It makes me think the icons are selected when they are, in fact, not. So removing the highlights has made things easier for me.
LOL I have a black background and xfce has default grey highlights. It makes me think the icons are selected when they are, in fact, not. So removing the highlights has made things easier for me.
uncutsaniflush - 07/02/11 22:53
Ghetto? Goodness gracious me!! I do declare the things you say! Whatever do you mean?
I'm drawn to the conclusion that Warren Buffet and Donald Trump don't have icon text highlighting.
Is this another example of how the evil communist linux geeks are oppressing freedom loving Americans?
Ghetto? Goodness gracious me!! I do declare the things you say! Whatever do you mean?
I'm drawn to the conclusion that Warren Buffet and Donald Trump don't have icon text highlighting.
Is this another example of how the evil communist linux geeks are oppressing freedom loving Americans?
07/02/2011 03:23 #54622
Smooth caramelized garlic pasteCategory: eating in
As a complement to (e:tinypliny,54608), the method below is probably the easiest (and the healthiest) way to get a smooth roasted/caramelized garlic paste for use in salads, salad-dressings, hummus, or any sort of dish where you need a smooth garlic flavour with a hint of sweetness to it. I used it on a multi-layered multi-texture quinoa salad yesterday.
I recommend that you don't use the multi-pack budget garlic that comes in mesh bags. They are abysmally poor when it comes to taste. To me, they don't taste like garlic at all! Sometimes, using even two whole bulbs doesn't give me sufficient flavour-levels.
So loose garlic it is.
1. Take a whole garlic. Wash it. (Don't dry it. Don't peel it.)
2. Wrap well in aluminium foil with a tablespoon or so of water.
3. Bake at 375 deg F for 40 minutes (just toss it in the corner while the onions are caramelizing...)
4. After 40 minutes, the garlic is caramelized and softened so well that you could simply take the peels off and smash the cloves to a wonderfully smooth paste with your fingers if you wanted. I used a spoon. It has this absolutely awesome silky consistency to it. Best of all, it doesn't make anything greasy or oily but instead gives dishes an earthy, well-proportioned and exquisite garlic taste.
I recommend that you don't use the multi-pack budget garlic that comes in mesh bags. They are abysmally poor when it comes to taste. To me, they don't taste like garlic at all! Sometimes, using even two whole bulbs doesn't give me sufficient flavour-levels.
So loose garlic it is.
1. Take a whole garlic. Wash it. (Don't dry it. Don't peel it.)
2. Wrap well in aluminium foil with a tablespoon or so of water.
3. Bake at 375 deg F for 40 minutes (just toss it in the corner while the onions are caramelizing...)
4. After 40 minutes, the garlic is caramelized and softened so well that you could simply take the peels off and smash the cloves to a wonderfully smooth paste with your fingers if you wanted. I used a spoon. It has this absolutely awesome silky consistency to it. Best of all, it doesn't make anything greasy or oily but instead gives dishes an earthy, well-proportioned and exquisite garlic taste.
tinypliny - 07/03/11 13:58
This is even better, it is like garlic butter!!!
This is even better, it is like garlic butter!!!
libertad - 07/03/11 01:28
I want to try this. Have you ever roasted garlic? How does this compare? When I roast I slice head in half and rub with oil. After roasting in oven you can squeeze the softened garlic into a bowl and mash. Excellent for mashed potatoes.
I want to try this. Have you ever roasted garlic? How does this compare? When I roast I slice head in half and rub with oil. After roasting in oven you can squeeze the softened garlic into a bowl and mash. Excellent for mashed potatoes.
I am getting the wok. Hope it's not an accumulation mistake.... Is it? Do I really need it?!
Ah! the ring. No this is a flat-bottomed wok especially designed to fit wimpy non-gas-run ceramic-top pathetic stoves like mine. The ring stabilizes a round-bottomed traditional wok which is used over the open flame (which embraces all its sides as things are cooked).
The more modern woks used at home don't have the luxury (or rather the fire hazard scenario) of an open flame so they are used with a ring. I think ring or no ring, non-flat bottomed vessels on a flat heating surface are quite inefficient. Always better to go with flatter bottoms when it comes to cookware.
question on the wok do you use the metal piece that sits on top of the stove that it sits in (not sure what that does really heat wise)?