Recent content by dcSaute

totally disagree. an expert/experience/ knowledgeable photographer will choose shutter speed or f-stop for either focal depth and/or blurring. I bought a high end Nikon to digitally replace my film F1. set in manual mode, one can not adjust either of those two parameters without going...

1979 I bought a Sears aluminum clam shell gill. cast aluminum top&bottom, cast iron grill grates simple steel coal grate bent aluminum legs fake "redwood" side shelf as I assembled . . . replaced all the 'plated' junk with stainless steel bolts/washers/nuts had I waited 'years' - removing the...

@taxlady - amen to that. I could manipulate focus/speed/fstop on my old Canon F1 all by feel. the new digitals are veddy nice but going for a 'special effect' takes 20 minutes of menu surfing . . . ugh!

spent lots of time in Sweden, some less time in Norway. however comma and all that, as I am given to understand . . . Finland culture and language is seriously different than 'the other usual Nordic cultures' - which is a really big time opportunity to set yourself apart from "every body else"...

".... pick up the board and move it . . . " exceedingly dependent on the size of the board. me gottum' um' board. not a practical solution here.

I have two - they are daily use items. the 'scoop it up' is only one use. I use a scraper to "chop-mix" meatloaf onion+green pepper+dried bread also very similar for "chop-mix" dividing of meatballs along with chop-partitioning bread dough for rolls along with: "cleaning tool" I fold/knead...

sigh. never understood the need to buy a pancake/waffle/biscuit "mix" flour salt baking powder . . . all that is standard stuff in my kitchen - and the "time/effort" to combine is like . . . that aside, there are some mixes ala free-breakfast-motels that have a distinctive flavor. reading the...

there is zero.zero question about supe-high-'spot heating' causing concrete (anything) to "explode" aka spall. so, while that is a factual / established "truth" - I'm still totally puzzled as to why one would would light up a starter chimney on some random concrete/other surface. is that some...

what is the $ value of the most expensive unknown thing? how about: just dump all the unknowns and take it as a 'taught moment?' if the stuff has been there so longer you cannot recall what it is . . . how fresh might it still be?

yes - but . . . if you have to lift the (hot) grate to dump the coals 'under' . . . . also not a cake walk for the unprepared. on something like a hibachi or a rectangular clam shell, less of a 'deal' than on a round Weber, supported by a center stalk . . .

1972 we got a small hibachi-for-two. every since I've lit up the chimney with lump charcoal on the grate . . . of many many grills ever since . . . the grates are intended to take the heat.

speed up making your own starter - no, not really. ten days is the usual. the naturally contained yeast content is not real high, so it's a repetition of fermentation / growth, discard, feed some more, fermentation / growth . . . typically done at a 'daily' interval. whether one could...

a Petty-Unvent . . . . Microsoft recently introduced a "new" Outlook. note: Microsoft Office has "Outlook" but it is not the same as the freebie / OS version. I have noticed, with great enjoyment.... that in addition to a "new" Outlook, Hotmail.com, Outlook.com, Live.com . . . seems to...

this is on the menu as Eggs Benedict with the option for smoked salmon vs Canadian bacon . . . Buchon - it's Thomas Keller's Las Vegas resto in the Venetian. highly recommended. note the 'globular' shape of the poached egg . . . wonder if they we using the plastic wrap trick? absolutely...

actually, not really. I kept it for many years thinking it had value - took it in to a repair shop for an overhaul - the guy advised me it would cost 2x it's value to "restore" in really good condition ~$350 - eBay has bunches....