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RE: Are ceiling height cabinets too much for this space? (Follow-Up #8)

posted by: TorontoTim on 05.09.2013 at 10:21 pm in Kitchens Forum

Definitely go to the ceiling. Our small 10x14 kitchen has 9 foot ceilings and going all the way up makes the room feel larger than it is.

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clipped on: 05.10.2013 at 09:56 pm    last updated on: 05.10.2013 at 09:56 pm

Relative cabinetry prices: brand vs. brand (cont'd)

posted by: dreamojean on 04.18.2013 at 07:14 pm in Kitchens Forum

Hi, I'd like to restart the invaluable discussion ranking cabinetry by price (and to a certain extent by value/quality), using the discussion at the following link - - I started to recreate a longer list from least to most expensive, here's the list I got to (I got tired mid-discussion so it could be beefed up, but this is a nice summary as far as I got, along with some of the helpful annotations along the line):

(Scherr’s frameless RTA ��" custom sizing and options, maybe 2x IKEA)
Shenandoah/Comparable Home Depot Brand
Kraft Maid
Brookhaven or Canyon Creek (compares favorably with Brookhaven)
Medallion (same manufacturer as Schuler (most expensive brand at Lowe's, probably just below (more expensive than) Thomasville) or Dynasty (Medallion … quality control is far superior to KraftMaid with a beautiful finish and many, many options. Several KDs who post on this forum have consistently given Medalion very strong recommendations)
Custom Design by Amish builder my CKD knows
Karman is in the middle (avoid them...they have switch and bait displays)
Showplace or Fieldstone or Lifetime or Wellborn
Brookhaven or Wellborn
Shiloh - great value in an upper midrange cab. Full plywood boxes, wood reinforcements instead of the cheap plastic stapled braces, no upcharge for glazing. Very nice finish and though not cheap certainly not expensive
Plain & Fancy or Quakermade
?[Quality Custom Cabinets/QCCI]
Omega semi-custom
Omega custom / Woodmode

Many of the companies that are mentioned are all part of another. For example, Masterbrand cabinets offers: Thomasville, Diamond, Shrock, Kemper, etc. Masco cabinets offers: Kraftmaid, Woodgate, Mill's Pride, etc. Woodmark offers: Shenandoah, American Woodmark, Timberlake, etc. Elkay offers: Schuler, Medallion, etc. IKEA has their own brand. So, many of what you see are similar door styles, construction, and color/paint. The name changes depending on who's selling it, i.e. Lowe's, Depot, private dealer, etc
For us, schuler/medallion has the best wood finish for their price category. I've looked extensively at diamond/thomasville and omega/dynasty, and they're both beautiful. We almost went, first, with dynasty, then with diamond. But Schuler came closest to an incredible matte finish that I have only otherwise seen in Columbia and Woodmode
There is very little difference between Omega and Dynasty. The exterior finish is one and the same and you CAN customize the Dynasty. For examples, it's less expensive to order a reduced depth Dynasty, than a 18"D Omega or order a Dynasty piece with a finished interior, if necessary.
Woodmode, Rutt & QCC are heads & tails over Omega - their construction details and finish is much, much better.
Plain & Fancy, Crystal and Candlelight are fabulous upper mid level cabinets.
For mid range, Cabico is a great value (frameless, too), as are Medallion (the best finish for a mid range imo) and Dynasty (I recommend lumberyards where pricing is very competative). Just a note, you make encounter the DynastyI line - they provide a inset panel as opposed to a reversed raised door on shaker style doors and are a more budget friendly line.


clipped on: 04.18.2013 at 09:40 pm    last updated on: 04.18.2013 at 09:40 pm

RE: Help a (Clueless) Guy Decorate his Small 1930s Living Room (Follow-Up #28)

posted by: bronwynsmom on 09.28.2012 at 10:57 am in Home Decorating & Design Forum

I usually think lascatx is right on the money, but this time I do disagree - I don't think a room must be centered on a fireplace. Sitting by it can be as nice as sitting in front of it, and the room is small enough that a sectional like the PB one recommended above wouldn't look orphaned.

Stubborn me.

Actually, that's what we did in a long rectangular room that we built as the library (and that you've seen eighty-two zillion times...). We used a light colored sectional in the corner, and two chairs by the hearth, and we loved it.

Our room was larger, but by the time we set the old secretary where your staircase wall is, and added a table at the other end of the sectional (which was longer than yours would be), and took up two feet of the width of the room and two feet on both sides at the fireplace end with cabinetry, we had a very similar proportion of space.

If you can bear to see that room yet again...our entry hall was to the right of the sectional, like yours, and the doorway to our dining room was in the same position as yours, to the right of the club chairs, and there was about three and a half feet of walking space between that round table and the club chair...if I'd shifted the camera a whisper to the right, you'd have seen the far edge of that round table.


Library fireplace


clipped on: 09.29.2012 at 10:31 pm    last updated on: 09.29.2012 at 10:32 pm

Copper countertops a resale success! (retroactive reveal)

posted by: circuspeanut on 09.12.2012 at 09:40 am in Kitchens Forum

Well, we put our beloved bungalow up for sale last week. (A tip for the wise: NEVER allow 2 weeks to finish painting the exterior of your house yourself.) Those of you who walked me through the remodel of my kitchen 4 years ago know how much I adore it, and it's a wrench to let it go. So, despite my dislike of "reveals", here it is as a last hurrah.

I feared that my DIY copper countertops & vintage stove/fridge would turn people off, but to the contrary, folks LOVED them. We got 6 offers in the first 2 days on the market and were under contract for well over the asking price in 3. I suppose another point of this post is to point out that DIY need not be a buyer turn-off, nor is the dearth of granite and stainless steel -- hopefully a reassuring data tidbit for those considering something new and different but gnawing fingernails over the standard cautious "neutral for resale" advice.

Those who know my kitchen will immediately see that we replaced our O'Keefe & Merritt with a Chambers range for the sale. Great story: I bought the Chambers locally from Craigslist, and as things turned out, the seller was a Kitchen Forum member as well. Small world, even up here in the wilds of the Northeast! We had a laugh over the awkwardness of meeting someone in person only known formerly via an unusual online handle.

And as luck would have it, the house we purchased had a wonderful vintage GE fridge, so we were able to swap that out and keep our Liebherr, too.

Our realtor took great kitchen photos for the listings. For those who've only seen bits and pieces in my posts, here's the kitchen in its entirety:

Floors: vintage douglas fir, refinished with waterlox and waterbased poly
Cabinets: solid cherry inset with inlays, Heritage Custom Cabinetry, recycled from Habitat for Humanity and re-customized to fit the space
Countertops: DIY roofing copper and copper bar
Sink: Whitehaus 501 27" fireclay
All hardware: vintage from eBay
Faucets, main sink: Moen Aberdeen and Moen AquaPur filter in Polished Copper
Facuet, prep sink: Kohler Essex in Vibrant Brazen Bronze
Lighting: fixtures from Schoolhouse Electric with vintage glass shades
Backsplash: New England Art Tile in color Harvest
Stove: Chambers 90-C (formerly O'Keefe & Merritt 600)
Hood: Sirius 901 insert, tile & design all DIY
Fridge: 1950's General Electric (formerly Liebherr 30")
Paint color: BM Cambridge Heights in matte Aura

Again, thank you all, collectively, for the wonderful insights and advice. I look forward to depending heavily upon you as I embark on this next kitchen remodel in our new old house!


clipped on: 09.12.2012 at 10:40 pm    last updated on: 09.12.2012 at 10:41 pm

RE: Tricks For Dealing Sub-Par Ingredients (Follow-Up #41)

posted by: jadeite on 08.02.2012 at 03:15 pm in Cooking Forum

Ann - here it is:

6 cups milk (whole, low-fat, skim)
2 cups sugar
2 tablespoons butter (optional)

Pour milk into saucepan over low heat. Dissolve sugar in milk. Simmer until reduced by half, stirring regularly to avoid skin forming on surface. It will thicken as it reduces. Beat in butter if desired to thicken.

Notes: I used a gallon of whole milk, with 5 cups of sugar. I think I will use 4 cups of sugar when I do it again, but this IS a sweet product.

I first tried to reduce the milk before adding sugar. Big mistake. The sugar helps to inhibit the skin forming. I was stirring constantly forever until I added the sugar. Then I stirred every 15-30 minutes.

For 1 gallon of milk, allow 3-4 hours to reduce. It didn't work in my slow cooker, it took too long so I moved it to the stove.


Condensed milk
clipped on: 08.05.2012 at 07:06 pm    last updated on: 08.05.2012 at 07:06 pm

RE: New photos! A yea1r into my white kitchen. (Follow-Up #35)

posted by: jgopp on 03.18.2012 at 06:45 pm in Kitchens Forum

This is what my kitchen looks like on a fairly regular day to day basis...for comparison.


clipped on: 05.27.2012 at 08:19 pm    last updated on: 05.27.2012 at 08:20 pm

New photos! A year into my white kitchen.

posted by: jgopp on 03.16.2012 at 02:37 pm in Kitchens Forum

Okay so I got a nice new camera which I have vaguely mastered. So now instead of my crummy old cell phone photos found in this thread - - I am uploading some new ones which much better showcase my kitchen.

I tried a few different lighting scales, so hopefully it looks good.

If the images don't load for you properly the first time you viewed this page..come back in an hour or two and everything should be rendered properly.

Here you go...

I believe if you click on the images it might take you to a full scale but I'm not sure, I think these are probably plenty big for most of y'all.


clipped on: 05.27.2012 at 08:15 pm    last updated on: 05.27.2012 at 08:15 pm

RE: Pics of small ranch houses (60s or 70s) that look great insid (Follow-Up #23)

posted by: pipdog on 02.05.2012 at 09:09 pm in Home Decorating Forum

we have a Southern California ranch (built in the 50s) with 8 foot ceilings. We moved from a Victorian home with 15 foot ceilings and ornate architectural detail, so it was a big change for us and the first ranch home I'd ever owned. For the first 6 months or so, I felt very "closed in" and felt like we made a mistake in choosing the house. But after some remodeling, I'm loving our ranch.

Some things we did:

1) opened all the small doorways and created arches - i know arches are not typical of MCM style, but the arches were chosen because they mimic the shape of the built-in bookcases in our living room.

2) painted all the rooms light, neutral paint colors and stained the hardwoods a mahogany color

3) we added plenty of woodwork (wainscoting in dining room, board and batten in entry foyer). Board and batten is probably more suitable in a Craftsman, but the addition of woodwork has lightened the house up considerably and given the space some architectural interest.

4) tore down walls and gutted the small kitchen to create a more open concept space that worked better for our family.

5) added light colored furniture that was smaller and lower.

6) kept decor simple and somewhat minimalist.

This is the kitchen when we moved in - it was small and typical of the homes in my area:

Looking toward Dining room before

here's the same view just after we completed our remodel:




clipped on: 02.16.2012 at 10:23 pm    last updated on: 02.16.2012 at 10:24 pm

Wood Blinds OR Roman Shades in vintage/cottage kitchen?

posted by: tinker_2006 on 02.16.2012 at 05:16 pm in Home Decorating Forum

Hi everyone, I'm home from my trip out of state to meet my new grandbaby!! I don't know how I can be a grandmother, since I'm still only 39 yrs old! Am I really suppose to change my age with each passing birthday? Oh well... I haven't in the past 10 years!

So, I'm back at our new home, which still needs a massive amount of finishing work and trim paint. I feel really lazy.. with no motivation to work, so instead.. I'm back to doing some window decorating.

I decided for the most part to live with the house for a while, and I have - but I'm still really torn about what to put in the kitchen! I have shades up and temporary blinds, we need privacy in the night and in the mornings, I don't feel comfortable without the windows covered.

I really love the look of the windows totally naked, but I HAVE to have something there. I thought I'd like the shades, but they aren't doing it for me. I have been leaning strongly on getting 2" window blinds. I like the idea that I can adjust them to see out, yet have privacy... but I'm afraid I might spoil the look of my kitchen.. what do you think? My 2nd choice would be Roman Blinds, I love the look... but don't love the idea of them behaving more like shades.

refreshing you on my almost finished kitchen

From just moving in

From Sunrise - work in progress


clipped on: 02.16.2012 at 09:21 pm    last updated on: 02.16.2012 at 09:21 pm

RE: New 'toy', any recipes??? (Follow-Up #3)

posted by: amj0517 on 09.03.2011 at 09:30 pm in Cooking Forum

I have only made ice cream one time, and it was excellent. The recipe is from Giada De Laurentis on Food Network:

Chocolate-Hazelnut Gelato:

2 cups whole milk

1 cup heavy cream

1/2 cup sugar, plus 1/4 cup

4 egg yolks

1/2 teaspoon vanilla extract

1/2 cup chocolate-hazelnut spread (recommended: Nutella)

1/2 cup toasted hazelnuts, crushed, for garnish

In a saucepan combine the milk, cream, and 1/2 cup sugar over medium heat. Cook until the sugar dissolves, about 5 minutes.

Meanwhile, in a medium bowl whip the egg yolks with the remaining sugar using an electric mixer until the eggs have become thick and pale yellow, about 4 minutes. Pour 1/2 cup of the warm milk and cream mixture into the egg mixture and stir. Add this mixture back into the saucepan. Cook over very low heat, stirring constantly, until the mixture becomes thick enough to coat the back of a wooden spoon, about 7 to 10 minutes.

Place a strainer over a medium bowl and pour the warm custard mixture through the strainer. Stir in the vanilla and hazelnut spread until it dissolves. Chill mixture completely before pouring into an ice cream maker and follow manufacturer's instructions to freeze. To serve, scoop gelato into serving bowls and top with hazelnuts.

Yield: about 4 cups gelato


clipped on: 09.16.2011 at 05:52 pm    last updated on: 09.16.2011 at 05:52 pm

RE: crab cakes without mayo? (Follow-Up #21)

posted by: lpinkmountain on 08.10.2011 at 06:40 pm in Cooking Forum

I have a salmon patty recipe that calls for sour cream to bind. I got if from a Salmon patty thread I saved. I'll bet it would work with crab. I have not tried it. It's from SharonFl who I can't quite remember.

1 lb. crab (or can of salmon)
1/3 cup chopped green pepper (could leave out as I know you hate veggies!)
1/3 cup diced sweet onion
2/3 cup cracker crumbs (or bread crumbs)
1 heaping TBLSP parsley flakes (or leave out)
1 tsp. Old Bay Seasoning (I never have this, I just sub whatever seasoned pepper or salt that I have on hand)
1/2 cup sour cream
1/4 tsp. paprika
grated lemon rind
2 TBLSP lemon juice
Mix well with your hands. Shape into balls--packing mixture tightly in your palms, then flattened into coins about 1 inch thick.
Heat a mix of oil and butter in a frying pan. Fry over med. heat for 3 min. per side.
Serve with chili sauce or tartar sauce or whatever you like.

The recipe I use, (from Elphaba) calls for no mayo at all and it's really simple and can be dolled up or not.

2 eggs or 4 egg whites if you are a calorie scrimper like me.
1/4 tsp. dried mustard
2 TBLSP apple cider vinegar
1/2 tsp. red cayenne pepper
1/2 tsp. garlic powder or 1 clove minced garlic
1 tsp. minced dried onion or 1 TBLSP fresh onion, minced
dried parsley to taste (optional)
1 lb. crab or can of salmon
1 cup bread crumbs
Shape into patties, fry in canola or olive oil. Fry about 2 1/2 min. on each side.


clipped on: 08.22.2011 at 08:15 pm    last updated on: 08.22.2011 at 08:15 pm

RE: Small sink for laundry room? (Follow-Up #3)

posted by: livebetter on 08.11.2011 at 10:48 pm in Laundry Room Forum

Here's a cute laundry room by Sarah Richardson where she uses a small round bar sink (she's done it a few times).




clipped on: 08.14.2011 at 02:27 pm    last updated on: 08.14.2011 at 02:27 pm

RE: Show me your white cabinets with *tile* floors (Follow-Up #5)

posted by: pupwhipped on 07.27.2011 at 06:20 pm in Kitchens Forum

You mentioned off white cabinets....mine are more like off, off, off white, but here ya go. I probably would have gone with wood floors in my kitchen renovation, but there was no way we thought we could match the original pine floors from 1952. I like my tiles but have to tell you that tiles are very hard on the knees, hips and back. Wood is much more kind to your joints, but there is bit more upkeep and worry with them. Drop a can of peas and you got a dent.



clipped on: 07.30.2011 at 11:11 am    last updated on: 07.30.2011 at 11:11 am

White kitchen in Southern Spain

posted by: petra66 on 07.24.2011 at 12:49 pm in Kitchens Forum

Nearly a year ago we started the complete renovation of our kitchen and now we are finally finished. We had planned to be ready by Christmas, some hiccups in the process prevented that... Never mind, we're done!

My name is Petra and I share a small Spanish country home in Andalucia, Southern Spain with my dad and a Labrador named Quinn.

I have learned a great deal just by reading on this forum and by looking at the pictures provided by many of you, so writing this post is, in a way, a big 'Thank you all so much'.

This is my home, the kitchen is situated on the righthand side, with a covered porch in front of it.

These are three shots of the old kitchen, I especially loathed the open storage and the double round sink plus the fact there was no dishwasher.

Left side (north wall):


Open storage on the right (south) wall:

In these photos you can see we set up a temporary island to see if this would work for us. It could be argued that it is a barrier island, but it works very well for us. This is the layout we finally decided on, we received many good and thoughtprovoking ideas from members of the Ikeafans site. I had not discovered the GardenWeb Kitchen Forum yet, otherwise I would have posted these plans here as well.

The kitchen is roughly 14' x 14'.

We demo'd the kitchen ourselves, cleaned and lightly stained the beams, painted the walls and built the cabinets. The rest of the work was carried out by Kelly, our wonderful GC or by subs (floortile and granite).


Underfloor heating:

Building up:

Temporary kitchen:


Granite going in:

Kelly busy with tile install:

End result:
Left (north) wall


Right (south) wall:


Detail of backsplash (lovely yellow plum jam thanks to a neighbour's gift of 6 kgs of yellow plums):

Kitchen: Ikea with Stat fronts (colour is comparable to BM Simply White)
Granite: Blanco Perla, also known as Luna Pearl, Bianco Sardo
Island worktop: Ikea Numerar oak butcherblock
Stools: Ikea Ingolf, counterheight in antique pine.
Sink: Ikea Domsjo, single bowl apron front fireclay sink
Faucet: Grohe Concetto with pull-down
Cooktop: Bosch 5-burner gas
Hood: Siemens
DW: Siemens
Oven: Ikea Nutid with pyrolitic cleaning
Knobs and pulls: Ikea Antik brushed nickel
Lighting: Ikea Magnesium track lighting on the beams, Ikea Grundtal pucks (under-cabinet lighting), Leroy Merlin LED-strips
Backsplash: Ceramicalcora white beveled subway tile, shiny white 4" x 8"
Backsplash accent: Susan Jablon Mosaics Bijou 1x3" subway in glossy and frosted.

There is a funny story to how the accent in the backsplash came about, I had ordered two sample sets from Susan Jablon and decided against a whole backsplash in glass. However, I could not bring myself to just throw the lovely glass subways in the bin, either! So I thought up the accent stripe and used nearly all sample tiles there, glossy and frosted alternating. Here you see the tile just before I picked the order in which I wanted them put up on the wall:

More photos of the kitchen and the rest of the house can be found on Photobucket, I have provided the link below. I'll be happy to answer any of your questions on details of the kitchen.

It has been quite an adventure, I would not have gotten this far without the help of many, this wonderful community included! Thank you!

Love, Petra

Here is a link that might be useful: White kitchen in Southern Spain


clipped on: 07.24.2011 at 07:32 pm    last updated on: 07.24.2011 at 07:33 pm

Coffee Ice Cream (Follow-Up #2)

posted by: cspittell on 05.23.2011 at 01:02 pm in Cooking Forum

This makes the best coffee ice cream! It's a little bit of work up front but is definitely worth the effort. I add Kahlua and usually increase the vanilla to 1 tsp.

3/4 Cup sugar
3 large egg yolks
2 tsp all purpose flour
1/4 tsp salt
1 1/2 cups milk
3/4 cup whole coffee beans
1 cup heavy cream
1/2 tsp vanilla extract
Kahlua (optional), to taste

Combine the milk and coffee beans in a heavy saucepan. Bring to boil over medium heat. Set aside and keep warm for 20 minutes.

In a medium bowl beat the sugar into the egg yolks until they are thickened and pale yellow. Add flour and salt.

Remove the beans from the milk (use slotted spoon or strainer). Slowly beat the warm milk into the eggs and sugar.

Pour back into the saucepan and place over low heat. Stir constantly until custard thickens slightly. Do not let the mixture boil.

Remove from heat and pour mixture through strainer into a large bowl. Allow to cool to room temperature. Stir in heavy cream and vanilla. Add Kahlua if desired.

Refrigerate until cold or overnight.

Freeze in an ice cream machine according to machine instructions. Can be eaten right away or for firmer ice cream allow to ripen in the freezer for at least 2 hours.


clipped on: 07.17.2011 at 09:04 am    last updated on: 07.17.2011 at 09:04 am

RE: Kitchen Gadget: Ice Cream Maker (Follow-Up #13)

posted by: lyndaluu2 on 06.28.2011 at 02:11 pm in Cooking Forum

Very Berry Sorbet
Very Berry Sorbet

3/4 cup sugar or Splenda
1 cup water
Dissolve sugar in water in saucepan and cool.
3 1/2 cups of berries (I used frozen) any combo.

Put into a blender and puree with the sugar syrup.
Add 1/2 cup heavy cream (I use my homemade plain yogurt.) You can omit the cream, but is does make it creamer.
Pour into ice cream maker and process until thick. Put in freezer container and let set for 2 hours.
You may have to soften it in the microwave for a few minutes as it does get very firm.
I love this, it's simple and easy to make.



clipped on: 07.17.2011 at 09:03 am    last updated on: 07.17.2011 at 09:03 am

RE: RECIPE: Coconut pound cake (Follow-Up #5)

posted by: countryboy3 on 01.03.2011 at 09:31 pm in Dessert Exchange Forum

Coconut Pound Cake Gourmet : June 2005

Although this cake, used in the grilled coconut pound-cake sundaes with tropical fruit, calls for flaked coconut, don't be tempted to omit the coconut extract � it really adds depth to the coconut flavor.

Yield: Makes 1 loaf
Active Time: 30 min
Total Time: 4 hr (includes cooling)

2 cups all-purpose flour plus additional for dusting
1 teaspoon baking powder
1/2 teaspoon salt
2 sticks (1 cup) unsalted butter, softened
1 1/2 cups sugar
4 large eggs
1 teaspoon vanilla extract
1/2 teaspoon coconut extract
1 1/2 cups sweetened flaked coconut (6 oz), toasted and cooled

Put oven rack in middle position and preheat oven to 325�F.

Butter a 9- by 5- by 3-inch loaf pan and dust with flour, knocking out excess flour.

Whisk together flour (2 cups), baking powder, and salt in a bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 5 minutes with a stand mixer or 8 to 10 minutes with a handheld. Add eggs 1 at a time, beating well after each addition, then beat in extracts. Reduce speed to low, then mix in flour mixture until just combined. Fold in coconut gently but thoroughly with a rubber spatula.

Spoon batter evenly into loaf pan, smoothing top. Bake until golden and a wooden pick or skewer inserted into center comes out clean, 1 to 1 1/4 hours.

Cool cake in pan on a rack 15 minutes. Run a thin knife around edge of cake, then invert onto rack and cool completely.

Here is a link that might be useful: EPICURIOUS


clipped on: 07.10.2011 at 08:37 pm    last updated on: 07.10.2011 at 08:38 pm

RE: The Bride to be LOVED her rose cake (Follow-Up #23)

posted by: loves2cook4six on 05.16.2011 at 09:43 pm in Cooking Forum

Thanks everyone. Your opinions mean so much as I know you all know what it takes to turn out a great meal/cake.

I made the Rum Scented Marble cake from

The original recipe calls for 3 sticks of butter and makes a 10" bundt.

I made it in a 12 " pan and doubled the recipe to end up with a 2.5" cake 12" in diameter and with 6 sticks of butter. I soaked it with a simple syrup to which I added 1 tbsp rum (yumm) while warm, let it cool then froze it for a few days.

I frosted it two days in advance with buttercream. I had to double that recipe as well which took 5 sticks of butter. I didn't use all the frosting now that I think of it so maybe the cake only had 9 1/2 sticks of butter ;)

Here is a link that might be useful: Cake recipe


clipped on: 07.10.2011 at 08:07 am    last updated on: 07.10.2011 at 08:08 am

RE: What's For Dinner - #321 (Follow-Up #5)

posted by: caliloo on 06.12.2011 at 10:14 pm in Cooking Forum

Shoot! I though tI had "pasted" it on my previous post... anyway thanks for the nice comments and here is the recipe:

Pork Thai Meatballs
To make about 30 small meatballs, you need:

500 g pork mince ( I used 1 lb)
2 spring onions, sliced thinly
2 T fresh cilantro, chopped
1 inch piece of ginger, grated
1 clove of garlic, crushed
1 T oyster sauce
1 T soy sauce
1 tsp lime juice
1 tsp brown sugar
a good spash of tobasco sauce
1 egg
about half a cup of breadcrumbs
a little flour

Just mix everything together, except for the flour. Add enough breadcrums so that the meat takes on a firm texture. You don't want it to be sloppy, but it has to be able to hold together.

Then, just roll into little balls, about 1 inch in diameter. Put them into the fridge to firm up for about half an hour before dusting them with flour and frying in a little vegetable oil until golden and cooked. ( I baked at 400 for 18 min)

Drain on paper towels and serve them on a bed of lettuce with Thai sweet chilli sauce for dipping.


clipped on: 07.09.2011 at 09:47 pm    last updated on: 07.09.2011 at 09:48 pm

Please Teach Me To Make Salsa

posted by: johnliu on 07.06.2011 at 02:36 pm in Cooking Forum

I'd like to learn to make salsa.

I am hoping to learn (1) a basic version, (2) a spicier, hotter version that send you running for the milk, and (3) a green, ''verde'' version.

My taste runs to salsas that have a fresh, sharp taste with very distinct pieces of raw things, not a pureed texture. I remember getting that in nameless little fishing villages in Baja, also with mounds of ceviche and cerveza.

It would be great to also get some pointers toward interesting, unusual dishes to make with salsa.

Any tips? I gather, just heard it from a birdie, that someone here named ''Annie'' knows a thing or two about salsa . . .


clipped on: 07.09.2011 at 09:41 pm    last updated on: 07.09.2011 at 09:41 pm

Best/Top Furniture Brands Based on Quality

posted by: guest123 on 02.11.2009 at 03:54 pm in Furniture Forum

I am in the process of attempting to learn more about the best furniture brands out there. Brands like Maurice Villency, Ethan Allen, Restoration Hardware, Poliform and others come to mind. Let's take a poll: What are the top 10 furniture brands ranked in order with quality the primary factor? ( I probably haven't even mentioned any of them yet.)


clipped on: 07.06.2011 at 09:36 pm    last updated on: 07.06.2011 at 09:37 pm