The lovely Mrs. Haddock and I were given a digital kitchen scale as a wedding gift, but we have no idea what we should be doing with it. What should we be doing with it? [more inside]
What is that white stuff inside my Ziploc Brand Container? [more inside]
If I were a chopstick connoisseur, which chopsticks would I have?
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]
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]
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]
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]
Cutting board and countertop options? [more inside]
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]
Please help me find videos of chefs cooking (not performing) and/or a real, working restaurant kitchen. [more inside]
During a move I lost the power cord to my zojirushi rice cooker. It looks like this. What is it called? I'm looking to get a replacement. [more inside]
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]
Laminate or granite for kitchen countertops? [more inside]
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]
More Kitchen ID: Can you help me find a similar serving platter / bowl to the one shown in this picture? [more inside]
Installing a garbage disposal in a rental apartment [more inside]
DripCoffeeFilter: Help me find a great drip coffeemaker. [more inside]
I'm looking for recipes that take, literally, days to make and are incredibly labor intensive. [more inside]
What brand of bowl is Steve Spangler using here?, the clear plastic one not the metal one Thanks!
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.
I am trying to find a kitchen island/table similar to the ones pictured here and here. [more inside]
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?? Thanks, Henry
How long can I leave bleach on a countertop? [more inside]
Should we go with Ikea cabinets or plywood custom built units in our remodel? [more inside]
Help me maximize use of available space and compensate for the ghastly layout in my terrible horrible no good very bad kitchen. [more inside]
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]
What is this odd ICE knob on the faucet? [more inside]
How do I cancel out really pungent odors left behind by someone's cooking? [more inside]
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 do it?
Help me find a grooved wooden shelf to hold an open cookbook! [more inside]
I'd like to make some kitchen tools, but I have no idea how to get started. [more inside]
I'm looking for help with kitchen renovation ideas! [more inside]
What's the best way to store my fats? [more inside]
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]
Dumb kitchen move question: how do you wash capsaicin out from inside your nose? [more inside]
Let's say you're starting from scratch and outfitting a minimalist kitchen. What do you buy? [more inside]
We are in the US - Help me figure out what to do with our kitchen appliances from Australia. [more inside]
Help restore harmony to our home. Do we need a food processor? Do we want a food processor? (more inside) [more inside]
looking for a great Kitchen dish cloth: anyone have something they really like? Mostly for wiping up....
Can anyone share the manual and/or tips for the Chef'sChoice Professional Sharpening Station 130? [more inside]
What should I cook with all these kitchen tools? [more inside]
What are our options for a uniformly colored kitchen countertop? Laminate or ...? [more inside]
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]
How can I brighten up the recessed "can" lights in my kitchen? [more inside]
We're remodeling our kitchen, yay. But... [more inside]
Sink air vent invites buggaboos? [more inside]
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.
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?
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?