I bought this Salt & Pepper set at Bed Bath & Beyond a while back. I love the metal holder they come in. I run a hot sauce company and all my bottles are 5oz woozies, and they fit perfectly into these holders. Very snug and just look great. I have looked all over the place to find them where i can buy them wholesale and in bulk. The company that makes this product has a website that hasn't been updated in ages and emails do not get returned. Plus they are based out of Italy, so that is an issue as well. I have seen similar type products with square openings, or opening that are a little too big, but none that are as perfect as this one......Any suggestions on where to look? Primary need are circular opening that will hold a 5oz. woozie bottle. Much thanks!?
What is the vintage kitchen device in the corner in this picture? It looks like a chrome football standing on three thin columns, with a spigot at the bottom. It appears to come apart into separate compartments, like a coffee maker. It says "Jet" near the spigot. I assume it is either a basket coffee maker or a percolator, but it doesn't appear to have an electric plug like I would expect for a stand percolator. I am unable to locate any information about this device on the internet. Is it possible to find one of my very own? [more inside]
I'm looking for some art-world advice and/or a gimmick for selling beautiful handmade spoons at extremely high prices. [more inside]
How can I actually make a good soup/general use stock? I feel like I've tried a whole bunch of different recipes and none have ever been better than Swanson's from a box. Seriously I've made it 15+ different times, both chicken and veal. I'm pretty handy in the kitchen and can do most everything else, but not this, help me! [more inside]
What are your tips and tricks for keeping your kitchen clean while preparing and cooking? [more inside]
My new place has original 1960's Geneva metal kitchen cabinets (and cook top and wall oven!) in mustard. I have found a lot of information on how to sell or repaint metal cabinets but nothing helpful on maintaining them. There are some scans of original instructions, which say to NOT use detergent and to use a special metal cabinet cleanser but do not say exactly what that cleanser is. Does anyone have any tips?
As part of developing better eating habits, my new go-to dinner has become baked chicken breast and vegetables. Now I love me some chicken, but this can get pretty boring after a while. What are some good spice mixes, rubs, or marinades that you guys use to make chicken delicious? [more inside]
Found this at a market stall ... forgot to check if it's a legit Le Creuset, but it looks right. I've never seen a pot like this before, though, and google-fu is failing me. Anyone have any ideas? What is this thing for?? [more inside]
Doing a major kitchen reno on a new old house, and the layout has no good spot to install a range hood. I've owned houses with a range hood and houses without one, and the only difference I've noticed is that the ones without one need a bit more frequent cleaning, although not really much. Actually very little. Maybe the kind of cooking I usually do doesn't require one? Do you have a range hood? Do you not? Is it merely a bright shiny status symbol? Do you think it's important to have one? Why?
I want a kitchen timer (for use in "personal productivity", not the kitchen), but I hate the ticking sound that most of them make. I want to be able to set it by physically turning something. I definitely do not want to have to press any buttons. Where can I find such a thing?
I have a very well-constructed downdraft duct that is a few inches too tall. My normal efforts to try to cut it down or remove a piece have been unsuccessful. The downdraft range I bought doesn't line up with the duct and is about two inches too tall. Is there some way I can get the two to play nice? [more inside]
There is a great spot in my small kitchen next to my refrigerator for a dishwasher. I would like to avoid one of those portable ones with wheels that you have to roll out and hook up to the sink. What are my options? [more inside]
My husband and I moved into an RV last summer and sold or gave away 80% of our belongings. I am looking for ways to make the most of our space for the 20% we kept. It's not that we're out of room, but I feel like I am not doing this in an optimal fashion. [more inside]
It's time for another big grown-up milestone: new kitchen appliances. And I'm paralyzed by the thought of making the wrong decisions. [more inside]
Are there any set and forget slow cookers 4 quarts and under? [more inside]
We are planning our wedding for mid July of this year and we want to cook most of the food for it in the week or so leading up to our wedding. We are looking for two things: a kitchen (or kitchens?) to cook the food, and a fridge/freezer (fridges/freezers?) to store the stuff. How can we do this? [more inside]
I'm remodeling my kitchen and have had an island built that is 2-level. The main counter is granite and the second 'bar' level for people to hang out at on bar stools is as yet undefined. I'm looking for some advice about what kind of surface I can put on the second level. I'm very interested in wood and was thinking 'live edge'. It would be about 24" x 72". Is this something best purchased from a supplier or is it a moderately DIY project from a tree cut by a tree service? Difficult to maintain? Easy enough to find? Suppliers north of Boston? Thanks!
I rent an apartment with a water-damaged kitchen floor. The flooring has permanent stains on it that I want to hide. The landlord won't pay for the full-scale subfloor repair that would be necessary to renovate it nicely. I thought we could just paper it over with a new layer of vinyl flooring but a workman took one look at it and said he couldn't work with such a damaged floor, without a major renovation. I wonder what the best cheap way would be to just hide the stains and make the kitchen look civilized? [more inside]
Cooking is probably my main hobby these days. And, as a late-thirties professional, I have a fully outfitted kitchen. I'm being asked for gift ideas for Christmas, and I think I'll probably limit myself to 1) whisky and 2) stuff for the kitchen. Fellow advanced home cooks with fully stocked kitchens, what's on your wishlist this holiday season? Not looking for gimmicky stuff; rather something I'd actually use for years to come. [more inside]
Help me app-ify the way that I plan for meals for extreme streamlining given a series of food restrictions. [more inside]
To be precise, I need to purchase a gift voucher (online) for a store selling kitchen utensils in Berkeley. Details inside. [more inside]
I like my housemates but hate sharing the kitchen with them. This is not good for housemate relationships. I can't move out. What can I do to mitigate things in the mean time? [more inside]
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]
There is a handyman in my home right now who is in his 3rd hour of installing a new kitchen sink and faucet. Part of that time was devoted to running out to the hardware store to get the right parts to replace the water shut off valve, which apparently was stripped. That took about a half hour (which was reasonable given the distance). He told me originally that he thought the sink replacement would take about an hour, so minus the hardware store run, it's taken 2 and a half times longer than he estimated. Is the amount of time he's spent so far excessive? [more inside]
Our underhung kitchen sink detached itself from the countertop this afternoon - can I repair this myself? How? [more inside]
Does anyone make an undercounter refrigerator that's somewhere between a dorm fridge and a Sub-Zero bar fridge? [more inside]
I have extremely limited kitchen space but consider both a food processor and a blender to be essential pieces of equipment, especially around holiday food prep time. I currently have a Cuisinart food processor I'm not unhappy with and a crappy compact blender that can barely handle making salad dressing, let alone crushing ice. I'd like to replace both with an all-in-one device, ideally a powerful base that I can put either a blender jar or food processing bowl on. But I'm wary of all-in-one devices because they tend to be not very good at any of the things they do. Are there any blender/food processor combos that are actually good at both? [more inside]
I've got mold in my skillet. Not a euphemism. [more inside]
My tiled kitchen floor seeps water about 2 feet from the sink when we run the faucet. Please help me think through possible questions for the plumber and keep me from freaking out that this will cost thousands of dollars to fix. [more inside]
Ugh, I left a load of dirty dishes in my dishwasher but forgot to run the cycle before a monthlong trip. Now it's full of mold and I'm not exactly sure if it's dangerous and how to clean it up (assuming I can still use the plates). [more inside]
I've been watching a number of old Good Eat's shows and one thing that's really struck me is how over-the-top some of the contraptions he designs seem to be. Some almost bordering on the point of unnecessarily complicated. Are these truly something that people replicate? [more inside]
I'm looking for a recipe for a seasonal or all-season (for southern Ontario, and this week) vegetable soup recipe (potato, tomato, both, other--whatever) that does not need a blender (immersion or otherwise). Do you have any recommendations? [more inside]
I just bought some stuff from Amazon.com and needed a little bit more to get free shipping. I ended up buying some glass rods from Amazon's "industrial and scientific" store that I will use for stirring cocktails. Can you recommend other cool doodads from Amazon's dark corners that might be useful around the house? Bonus points for less-expensive items to round out your shopping cart, not $1000 pieces of lab equipment. [more inside]
I bought what I thought was a more powerful range hood but it moves very little air at all. [more inside]
picture 1 picture 2 We found this in the kitchen, so we thought it might be a bottle or jar opener, but it doesn't quite have the "grip" to be either. Any more ideas what it could be used for?
My 1950s era split level house is still in remarkably original condition despite its years, with most of the original fixtures and walls. Perhaps it's coolest feature is the original blonde wood kitchen cabinets, with panels that slide along grooves instead of hinged doors. They're in poor condition and long overdue for replacement but before I do so I'm considering having them restored as part of a planned general restoration of the house to its original specs. I'd like to know the following: 1) how can I determine if they're unique design and period age makes them even worth maintaining; 2) who should I consult to get an estimate for the job; and 3) if I decide to tear them out, is there a 1950s collector's market where I could put them for sale as-is? Even if I don't want them, I'd bet that someone else might.
I am living in an apartment with a kitchen that is driving me batty. Can you help me organize it better? [more inside]
I am beginning the process of building a home that is going to be fairly contemporary in style. However, we are on a budget, so I am looking for your suggestions regarding the best budget-friendly, fixtures, finishes, appliances, etc. that would go in a contemporary home. I am really interested in clean lines, stuff that is well made, looks nice, but is affordable. [more inside]
Bought this house about three years ago and then learned that the water pipes, under the concrete-terrazzo slab, had burst and flooded the place (no, incompetent inspector did not notice this). The previous owner had then laid down an inexpensive woodlike floor. That was carelessly done but looked okay overall, except that residual water had stained and darkened a few areas. I had the house re-piped and the floor seemed to have dried and healed leaving just those few dark spots. [more inside]
I live in a small studio apartment with an alcove "kitchen": sink, hot plate, mini fridge. I eat most meals at the cafeteria my employer provides. My counter space is extremely limited. What is the most functional and versatile appliance or device I can buy for those occasions when I want to cook something? (Assume I already have various pots, pans, and small kitchen tools.)
Kitchen sinks are inefficiently designed in a round shape-- Is it particularly difficult, hence expensive, to engineer a square sink? [more inside]
I have a four-hole sink with a gooseneck Moen. The cartridges seem to leak quickly in my experience and are expensive to replace. Is there a plumber here who agrees? I'm sick of dealing with this endlessly leaky nightmare, and I'm about ready to replace the whole faucet. Does anybody make a good faucet with simple washers anymore? I don't mind replacing those! Short question: I want a recommendation for the simplest and most sensible faucet there is. My absolute top price is $200. Must be gooseneck and must not be Moen. I'd prefer to pay $100. Or explain to why Moens are actually okay and that I should just tough it out.
I started moving into my apartment last night and found they had painted the insides of all the cabinets and drawers with brown matte paint. It feels gross and I know will be a pain to clean. So what should I line them with? [more inside]
Do I really ½" of space on either side of my refrigerator? [more inside]
I live in a shared house with 6 people and a rotating crew of guests. I'm celiac and I get really sick even with minute exposure to gluten. Since I was diagnosed, my roommates and I have cordoned off an area of the kitchen for my use. I also have my own set of pans, which I keep in a lidded plastic bin. But I'm still not feeling 100% better. Because we have so many guests who might not see my "gluten-free" signage, and because my roommates sometimes bake with wheat flour (which can stay in the air 24 hours or so after baking), I feel like the best solution is to set up an affordable personal kitchen in my bedroom. [more inside]
We are finally getting a range hood for our oven! This is great! There are new building codes (2009 IRC M1503.4) that strictly govern how many CFMs a range hood can have without a make-up air unit. This is bad, frustrating, bad, confusing, bad and maddening. Everything I read gives me conflicting information. How much power does your average cook who likes to experiment but rarely uses all their burners at once really need in a range hood? (Lots of details inside). [more inside]
I have a kitchen with cabinets colored and shaped like these and a layout like this. - I'm looking for a over-the-stove microwave that will work with the decor. [more inside]
Which dishwasher should I pick? [more inside]
Is there a financially advantageous way to hire a contractor based on the season? [more inside]
We're planning a kitchen renovation for our century-old house this summer and have been working with an architect who has so far given us a kitchen layout and rough design. We're now getting quotes from general contractors. The GC we met with last night, who we've worked with before and trust, said further work by the architect will be a waste of money because the progress of the project will depend on how construction goes. Is he right? [more inside]