I have a few old glass bottles which I've cleaned, de-labeled, and given airtight cork tops. They're attractive bottles, about 750ml each with narrow tops, and I'd like a practical way to show them off ideally in the kitchen. I already used one to infuse olive oil and other to hold my dried dried beans rather than leaving them tied up in the pantry. What else can do with them?
posted by The Whelk
on Dec 5, 2012 -
My Mom just moved into an apartment with an electric stove, the very first electric stove she's had in seventy-one years of being alive. She's finding the learning curve a little daunting. Could you share some tips and tricks that would make the adjustment a little easier, things that you had to learn while transitioning from the gas stove to the electric stove? [more inside]
posted by jason's_planet
on Dec 2, 2012 -
My mother thinks I am a crazy person who will burn his house down because I don't leave the oven door slightly ajar when I use the broiler setting in my (gas) oven. Is she right? [more inside]
posted by Mad_Carew
on Nov 20, 2012 -
What grade and variety of plywood should I buy for hidden, inside cabinet carcasses? [more inside]
posted by jacob
on Nov 14, 2012 -
How do I make sure that my refurbished cast-iron skillet has no oven cleaner residue? [more inside]
posted by archagon
on Nov 12, 2012 -
I rent an apartment. I like to cook. My kitchen is more-or-less (see below) unventilated. So I have grease everywhere. What can I do? [more inside]
posted by novalis_dt
on Oct 28, 2012 -
Frost my cupcakes! Please suggest your best recipe for an excellent middle-of-the-road chocolate frosting-- not too dark, not too heavy, not too fragile, not too sugary. [more inside]
posted by Bardolph
on Oct 26, 2012 -
My kitchen ceiling just fell in, as a result of a month-long leak that has been building over time. About 2-3 square metres of inch-thick plaster came down at once - would certainly have caused injury if not worse had we been underneath it. The owners of the flat above have repeatedly stalled in taking any action - as far as I know they have still not called a plumber. They explicitly stated on Thursday that they were getting an emergency plumber in and hoped for Saturday morning but weren't sure. This is Tuesday and we haven't heard anything. Prior to this they were repeatedly contacted by our letting agent but claimed that they'd "been having trouble with" both their mobile and landline. Are they liable for this in any way? How do I proceed? (Further details: I'm in Scotland in the UK.)
posted by Kirn
on Oct 16, 2012 -
RIT dye and a stainless steel sink - now there's a line in the sink where the dye level was. How, why, and can I get rid of it? [more inside]
posted by spinifex23
on Sep 30, 2012 -
Looking for ideas to get my kid involved in the kitchen -- prepping, cooking, clean-up! [more inside]
posted by amanda
on Sep 10, 2012 -
Is there a good way for my family to keep inventories of our refrigerator and freezers? [more inside]
posted by EtzHadaat
on Sep 4, 2012 -
How do I rid myself of the white mite infestation in my cupboard? I have cleaned everything multiple times and in multiple ways! [more inside]
posted by ElliotH
on Sep 2, 2012 -
I am remodeling my kitchen. All walls are traditional square 50s white tile with black borders from floor to ceiling. The counters will be white linoleum, the cupboards white, and the floor will be wood (brown). The stove is a white 1940's gas range. Should I buy white fridge and dishwasher, or stainless steel? I'm leaning toward white to maintain continuity with the cupboards but think stainless steel will keep the look more modern, but the entire house (a 1915 bungalow) has a strong retro vibe. Pastel appliances are out of my price range. What do you think?
posted by waving
on Aug 27, 2012 -
I'm re-doing my kitchen, and it's almost done. Help me take care of it, to keep it looking awesome for a very long time. [more inside]
posted by raztaj
on Aug 7, 2012 -
If I were a chopstick connoisseur, which chopsticks would I have?
posted by djgh
on Jul 3, 2012 -
Renovating a condo for the first time in downtown Toronto: How do we find great contractors and designers? How do we get started? Snowflakes inside. [more inside]
posted by heatherann
on Jul 2, 2012 -
I've been advised to get a 900cfm range hood for my loftlike kitchen/living area, but I really want a ceiling-mounted exhaust fan instead. What are my options? [more inside]
posted by hyperfascinated
on Jun 19, 2012 -
Kitchen Organization 101: Is there any obvious and efficient way to organize the drawer in my kitchen that holds all my big/weirdly shaped utensils (ie. mixing spoons, measuring cups, spatulas, pastry cutter, salad server, tongs, etc) that DOESN'T involve having them in a holder on the countertop? We don't have the counterspace to spare. [more inside]
posted by gwenlister
on Jun 19, 2012 -
Wifey and I are looking for bathroom and kitchen tile, and we're frustrated by the amount of 'earth tone' colors -- yellows and browns and tans, which are generally the color of the things you want to flush away in the bathroom, if you get my drift. Where do we find bright, clean color tile these days? [more inside]
posted by AzraelBrown
on Jun 18, 2012 -
We just bought a house and have to gut the kitchen and master bathroom. Damn. ... but we get to rebuild whatever way we want. Outstanding. What made your kitchen/bathroom awesome? [more inside]
posted by Seeba
on Jun 7, 2012 -
Please help me find videos of chefs cooking (not performing) and/or a real, working restaurant kitchen. [more inside]
posted by underthehat
on Jun 6, 2012 -
It has been a lifelong dream of mine to be able to cook more than two pancakes at a time. Given that goal, I'm looking for recommendations for an electric griddle. What can you tell me about yours? [more inside]
posted by bondcliff
on Jun 4, 2012 -
How can I re-create chip shop style chicken chunks at home? Specifically I am trying to re-create the kind of fried chicken chunks made at NYC's A Salt And Battery
, in general I am trying to get that moist, crunchy, batter-just-pulls-away taste and texture found in fry joints. [more inside]
posted by The Whelk
on May 28, 2012 -
What brand of bowl is Steve Spangler using here?
, the clear plastic one not the metal one Thanks!
posted by wheelieman
on Apr 25, 2012 -
How can we store our kitchen sink dishwashing sponge to prevent it being eaten by our cat? Rupert
, after years of ignoring it, has recently decided that the sponge is a fun thing to shred and nibble on. Currently it sits on top of the sink edge on top of a spiky plastic soap saver thingy so it can dry. How can we store it so that it will be (a) easily accessible to humans, (b) not accessible to Rupert, and (c) able to air-dry? I'm imagining something like this
with a flap on top, for instance.
posted by matildaben
on Apr 24, 2012 -
Were doing an addition to our house, mainly a new kitchen. But included in our wish list is a set of french doors and we must move the washer and dryer to a new location outside the main house. I had a highly recommend contractor come over to take a look. After going over our "wish list" he said the way to proceed is to make a "as built" set of drawings of the property with set-backs, electrical, etc. He does the drawings work himself and charges $50 an hour. Says the entire preliminary drawing could cost up to approx. $5000.
My head hurt for awhile and I am just not clear on the best way to proceed.
I know we cannot afford all the work we want to get done.
I know we are willing to work with cabinetry from places such as IKEA or Home Depot, if that really makes a difference.
I know I want to have everything up to code and work with permits on the job.
I know my head hurts.
I started my own overview house plan using Google SketchUp and the help of this very forum, but it is very preliminary and I am not sure if I am up to making it a complete drawing with gas, elec, plumb, etc that would be necessary for the final job drawings.
What I am asking for is help on how to wrap my head around this project. Am I being naive to think that this can all be done without spending 5K on drawings alone? What else am I missing here??
posted by silsurf
on Mar 23, 2012 -
Help me maximize use of available space and compensate for the ghastly layout in my terrible horrible no good very bad kitchen. [more inside]
posted by elizardbits
on Mar 2, 2012 -
Please recommend good books that discuss the theory of food taste and design—analyzing flavors and textures, figuring out pairings, that sort of thing. Either savory or dessert-centered would be fine. [more inside]
posted by Bardolph
on Feb 28, 2012 -
How do you divide frozen foods, especially meat, between two freezers? We have a regular refrigerator-freezer in the kitchen for items used daily. Then there's a back-up refrigerator-freezer in the garage for beer and meats that we buy in bulk and freeze until we need them. I can't figure out a good system for deciding which meats get stored in the kitchen freezer and which get stored in the garage. Every method I try gets all confused within a month or two. So how do you
posted by DrGail
on Feb 18, 2012 -