Can someone explain to me why my non-stick pans are still greasy, even after I thoroughly wash them? I have never had this problem before in my life. Is it something with the water where I now live? (Portland, OR)
Can I use my mother's Falconware roasting dish on a gas hob without scorching the bottom? [more inside]
Looking for recipes or techniques that turn fully cooked leftovers into completely different dishes - like turning risotto into arancini, thickening a soup into pasta sauce, or turning roast mushrooms into pate. Not looking for " make a sandwhich/taco" etc. Looking for things where you basically need a completed other dish before you start.
Can't believe I'm asking this question, but the thought never crossed my mind. While I should have been more responsible about this over the last 30 years or so, only now that I have a septic system have I started to worry about it. Shame on me, but being forced into a better habit... well, better late than never. I guess I'm looking for the best way to do dishes without wasting as much water. [more inside]
Can you recommend vegan recipes that stand on their own, with the option of adding meat /eggs/cheese? [more inside]
I've had too many sweet red peppers go to waste because we don't use them that often (more on that inside). Should I freeze them? What are your favorite recipes that feature these lovely things? [more inside]
I need mugs with completely flat bottoms, so they don't hold water in the dishwasher. Do you have some that you like? Additional requirements below the fold. [more inside]
The ledge between my sink and the backsplash is forever filling up with water... gross black gunkiness develops if I am not very very diligent about removing all the dish soap/scrubbers/sponges every night and wiping it down. What habits/products/modifications can I use to keep it from getting gross with a minimum of effort?
I bought a plate in Tokyo at Tokyu Hands. The best way I can describe it is "whimsical." I'd love to find more plates along the same lines, but I don't know where to look. [more inside]
I like the look of vintage and antique dishes and utensils, but unlike certain old ladies, I don't want to slowly poison anybody. How do I choose items that are food-safe when I'm in an antique store or thrift shop? [more inside]
Basically, I am looking for the best dish drying rack ever. [more inside]
I'm looking to buy new everyday dishes and I don't know how to find something I'll be happy with. Dishwasher- and microwave-safe is easy, since most tell you that right up front. But I also want dishes that are resistant to chipping, even if clattered around a bit, and ones that don't show knife/tool marks readily. I gather I want stoneware rather than earthenware, but are there specific features, or price points, I should be seeking? Any advice you can offer would be much appreciated.
We host a lot of younger people who invite themselves over for dinner and then do not help clean up. I'm not mad or anything, but I am going to start politely asking them to help with dishes. I'd also like to commission a sign that says something along the lines of, "Guests are loved and welcome, and clean dishes are very appreciated." I need ideas. [more inside]
I'm putting together a list of recipes that only master cooks take on once they're at the highest levels. Dishes where the sauce alone can take two days. I need recipes that aren't new (aka it requires a magnetic cooktop) or too non-western. And I'd love if there was anything that had some history (though in general if it's a dish over 30 years old, it's going to). As in "It was prepared once for President McKinley...who fired the chef." Ideas? [more inside]
I have parties at my home frequently (dinner parties and otherwise). Depending on what we are drinking, our glasses are either regular drinking glasses (tumblers) or wine glasses. The problem is that people easily lose track of which glass is theirs, especially if they move around. What's a nice elegant way to prevent this problem? [more inside]
My mother is giving me her china. She and the china are in the US. The destination is Australia. Can you recommend a shipping company that specializes in international shipping of fragile items like this who will come pack it all up for her? If you don't have specific recommendations, are there things to look for/ask about when I talk to shipping companies? Are there other issues I should consider?
12 years ago I bought Mikasa stoneware dishes for our every day use. They held up really well for the first 10 years. But now they're breaking, chipping, and in need of replacement. But it seems stoneware is no longer available. I see a nice porcelain set by Mikasa. Is that good for everday use or am I looking at lower cost china? [more inside]
Ok, I have never heard of this in my life. I have yellow rubber gloves (not a bad brand) and they feel perfectly solid to the touch, but when I start washing dishes, every place that I touch comes off with a "smack," and there is yellow residue left there, so I guess this means the gloves are MELTING on my dishes (?). Every single dish that I own has that now, and I'm trying to get it off... but this means I need to throw away the sponges, right? How do I get this off, if this has ever happened to you? What is this? Why is this happening?
I really really like having a garbage disposal, grew up having one, and have had one in most of my apartments, but I'm moving to an apartment that is great in every way but doesn't have a garbage disposal. In the past when I've used non-disposal sinks (regular sinks I guess) my main gripe is that even when I scrape off plates and pans, particulate food matter gets into the sink, into and around whatever catcher is in the drain, and is just disgusting. My question is, what do people generally do to keep their sinks pretty clean when they don't have a disposal? [more inside]
Should I leave tonight and drive 700 miles to replace my crappy, crappy dishes? The Fiesta tent sale is this weekend and I am conflicted. Durable, colorful, glazed-stoneware snowflakes inside! [more inside]
Does anyone have recommendations for good potluck dishes that can be transported by bicycle, in a backpack? A lot of things that I usually enjoy making & bringing (i.e., quiche) are out because they'd get hopelessly mangled in transit. A little bit of on-site preparation is possible, but there won't be any actual kitchen facilities at the destination.
My partner and I are looking to invest in a dish set, but we've been struggling to find anything we agree on. After several department store visits, we finally glimpsed something that both of us really, really love. "Look at that!" we exclaimed in unison. Unfortunately, the "that" was Hermès' "Cheval d'Orient" series, which sell for hundreds or thousands per plate. This is way, way beyond our means. Can you recommend some budget alternatives in a similar style? [more inside]
Does anybody use whey protein powder to cook anything savory, especially any dinner dishes? I realize this is a longshot question, but web searches haven't turned up much of anything. And again, I'm looking specifically for any successful recipes that use the whey protein powder, rather than fresh whey. Thank you, o hypothetical kitchen wizards!
My grandmother's heirloom china set (now mine) was stored for a while in an area that apparently cooking grease must have vented to. Below the standard layer of dust is a sticky film that I can scrape with a fingernail. [more inside]
I am needing to buy a bunch of dishes at a thrift store this week that will be very breakable. I will be using them as props: my subjects will be throwing them at walls and floors, and I want them to shatter into pieces instead of bouncing. When I am standing in the dishes section of the thrift store, is there anything specific I should be looking for? [more inside]
Dishwasher vs hand washing -- which is more efficient in this scenario? [more inside]
Looking for a good dishwasher, stumped by all the weird reviews. [more inside]
How can I remove greasy film from glass and plastic dishes? [more inside]
As a "grown up", which dinnerware (plates, bowls, etc.) do you actually use? Or have, but never use? [more inside]
Why can't one building, consisting of multiple housing units, share one modern satellite dish? [more inside]
Tips for washing delicate stemware? [more inside]
I'm looking for plain white dishes without a logo on the bottom. [more inside]
What's an inexpensive powdered detergent that I can use for dishes, laundry, and scrubbing sinks? [more inside]
How does my dish drying rack get so dirty so quickly? It seems that within 2-3 days, it's covered with some kind of slime or other debris. The only things I put in it are (clean) dishes so I'm not sure how it happens. [more inside]
How to clean dishes using very little water, and without requiring a rinse?. The less water the better. And even better would be if the water is not heated beyond say.. room temp. Suggestions? [more inside]
What is the definition of "dish detergent"? [more inside]
I'm interested in dishwashing practices in the developing world. If you were one of roughly the half of the people in the world without running water in your home, how might you wash your dishes? What kind of set up would you have? Are sinks common even if you collect water from a public well or water truck? Or would you have a washbasin/plastic tub? On a countertop, table, or floor? Cloth or tarp outside? Would you use non-potable water to do the washing up? Save the graywater for next time or for other cleaning tasks? [more inside]
What one-gallon pitchers are hot water-safe? [more inside]
HardWaterFilter: My mother is frustrated because she now has to soak her dishes in lime-away to get them as clean as they used to get in the dishwasher. She believes this is because the amount of phosphates in diswashing soap has recently been lowered. She is on well water and it is pretty hard water. Is there anything she can do to get her dishes clean in the dishwasher again? [more inside]
Please pick out some dishware and flatware for me. I am overwhelmed and you all are better at this than me. [more inside]
How can my coworkers be made to do their dishes? [more inside]
Can this cookie sheet be saved? [more inside]
I am looking for foods (dishes, sandwiches, entrees, desserts, salads, whatever...) that are unique to a particular region. [more inside]
Indian Cooking - I want those authentic tin plates and bowls - where? [more inside]
I need some help identifying some of my grandmothers china. [more inside]
My housemate doesn't clean up, like ever. How can I do to make things work, or at least more bearable? [more inside]
What is a reasonable/normal amount of time for dirty dishes to be left in the sink, before they should be cleaned up? (This is a roommates question) [more inside]
I'm interested in a nice set of tableware for our 15-month old. [more inside]
My wife and I were recently given a set of '70s-era plates, bowls, etc. named Mikasa Checkmates (the "Butternut" line, as pictured here). I'm wondering if anyone could tell me if a) they're microwave-safe (on the bottom it reads "Oven To Table To Dishwasher") and b) if they're full of lead (as this site claims).
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