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 -
I'd like to make some kitchen tools, but I have no idea how to get started. [more inside]
posted by Caviar
on Feb 4, 2012 -
After months of rambling on the wonders of waffles to my UK housemates, I was gifted the best present ever...a waffle maker
! I am desperate to make this thing work. Need electrical advice. [more inside]
posted by iamkimiam
on Jan 12, 2012 -
Let's say you're starting from scratch and outfitting a minimalist kitchen. What do you buy? [more inside]
posted by sharkfu
on Dec 4, 2011 -
We are in the US - Help me figure out what to do with our kitchen appliances from Australia. [more inside]
posted by inquisitrix
on Dec 1, 2011 -
Help restore harmony to our home. Do we need a food processor? Do we want a food processor? (more inside) [more inside]
posted by kestralwing
on Nov 27, 2011 -
looking for a great Kitchen dish cloth: anyone have something they really like? Mostly for wiping up....
posted by dougiedd
on Nov 26, 2011 -
Can anyone share the manual and/or tips for the Chef'sChoice Professional Sharpening Station 130? [more inside]
posted by JoeGoblin
on Nov 25, 2011 -
I have a kitchen wall cabinet to install. I can't do any heavy lifting due to a back injury. Is this an insane way to install a kitchen wall cabinet? [more inside]
posted by ShooBoo
on Nov 17, 2011 -
I have an older cat who has become a total bastard when it comes to the kitchen. He is constantly on the counter. I run him off and when I leave the kitchen he is back up on the counter almost immediately. He'll eat meat cooking in a frickin' frying pan. Any solutions other than constantly squirting him with water or putting him in a crate while cooking? Closing off the kitchen is not an option.
posted by zzazazz
on Nov 1, 2011 -
Speaking of cast-iron skillets, I have two, and they worked brilliantly on a gas stove. But now that I have a flat-topped glass stove, they work less well because they're not perfectly flat. One is a bit convexly rounded
on the outside, so some of it gets hotter than the rest; the other is concave
on the outer bottom and sort of mounded on the inner bottom, so that oil pools around the edges, around the mound, if you can picture that. Both pans work great for baking stuff like cornbread, but not so good for steaks or such. So I've got two pans I love but now understand why I could buy them cheap at thrift shops.
Question: Is there any way to make the bottoms of these pans perfectly flat again so they'll cook well?
posted by fivesavagepalms
on Oct 20, 2011 -
Is there any reason I couldn't use this
as a kitchen torch? I just got a sous vide setup and need a kitchen torch. From my research, it seems like that one would work. Am I missing anything?
posted by long haired child
on Oct 12, 2011 -
People who live with others but cook for yourself: What do you cook? How do you cook it? Requesting recipes and tips, please. [more inside]
posted by Busoni
on Oct 1, 2011 -
What kitchen tools are necessary for a home cook in a western country looking to try their hand at creating dishes traditionally found in east and southeast Asia? [more inside]
posted by nathaole
on Sep 29, 2011 -