saltyc's Profile

as romantic as it probably was to the author, i can't imagine living near it. gross. there's a reason for laws against raising livestock in the city.
i can't imagine what's in the air and soil in an abandoned lot in oakland, i certainly wouldn't want to eat anything that came from it!

i do the same thing as mandarinmarie. like i said, it's been that way in every restaurant i've ever worked in. small lids go on the pot handles.
http://picasaweb.google.com/dfornear/February09?pli=1&gsessionid=G5d97QGdyNs6OqNqALjZtw#5328367202083685634

i slied the lid through the handle and hang the smaller ones. the larger lids are stored on the rack above, but standing up in the slots. the handles prevent them from falling through.
that's the way we've done it at every restaurant i've worked in.

yes! cheeses ARE always living and breathing. which is why i never buy those poor little shrink-wrapped, suffocated little wedges at the grocery store or TJ's.
poor cheese :(

kitchen of my dreams! does anyone know where those chairs are from? vintage?

@ kristina, the only thing i use to clean my copper pots is half a lemon (after i've used the juice in something else) dipped in kosher salt. works like a charm!

damp sponge with baking soda/water paste = magic eraser!

omg, the belt seems like an okay idea, but the twitter feed is ridiculous.

let me know when they start selling them pre-chewed and/or digested. it's such a pain to do it myself!

@anaximander-i wouldn't say "most restaurants" don't cook their own hard-boiled eggs. i've been in most of the kitchens of the restaurants in seattle, i've also worked in restaurants in new york and boston. and i've NEVER seen a bucket of bought, hard-boiled eggs.
i'm sure they are more common at lower-end chain restaurants, but i still wouldn't say "most".

looks like the animal shelter.

our grandma made these every year. we even made them as a fourth grade project. never knew people thought they were so hard to make!