We've contemplated adding a manual pump on a side-line. It would be enough to fill the pressure tank in a power outage (or if the main pump broke) for small usage.
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Not a bad idea
AngryHobbit
Senior Master
I think we should. Being without running water reminds me of life in Ukraine, which is depressing.
Wouldn’t have done me any good. The jet and foot valve was bad and had to be replaced.
Pump ended up being fine and just tripped.
Xue Sheng
All weight is underside
I don't CARE if it is not good for me.... those onion rings were delicious and AWESOME!!!!!
donald1
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Steve
Mostly Harmless
Made nacho burgers for dinner yesterday. Older kids came over for dinner and that was the special request.
I think I'm going to smoke some pork ribs this weekend.
Question for the group. I know we have a lot of great cooks around here. My wife has offered to buy me a new kitchen knife... anything I want. I have pretty good knives, but I've always wanted one really high quality chef's knife. I generally use one knife for just about everything, so I'm focusing on an all-around chef's knife. So, what do you guys think? Western made, like the Wusthof Ikon Or a Japanese made gyutou, like this Korin Inox.
Ultimately, I'll go down and see how they feel in a shop, but I'm just curious whether anyone around here has a preference.
I think I'm going to smoke some pork ribs this weekend.
Question for the group. I know we have a lot of great cooks around here. My wife has offered to buy me a new kitchen knife... anything I want. I have pretty good knives, but I've always wanted one really high quality chef's knife. I generally use one knife for just about everything, so I'm focusing on an all-around chef's knife. So, what do you guys think? Western made, like the Wusthof Ikon Or a Japanese made gyutou, like this Korin Inox.
Ultimately, I'll go down and see how they feel in a shop, but I'm just curious whether anyone around here has a preference.
AngryHobbit
Senior Master
I love onion rings. I want some. NOW.
AngryHobbit
Senior Master
I treat kitchen knives the same way I treat wine. I don't care how much it costs - I only care how good it feels. We have a couple of knives we picked up at Ingles on a whim, while grocery shopping. They cost - what? - probably $10 - 15. But they are great knives. I suppose it would be fun to have a set of beautiful, Damask steel knives that cost as much as a car, but presently? If it works - it works.
The one thing I have to remind myself is to never. Ever. use the serrated knife when cutting really juicy onions - like Italian red sweet for instance. They tend to spray even when cut with a regular blade, but when approached with a serrated knife they turn into veritable fountains of onion juice.
AngryHobbit
Senior Master
Steve
Mostly Harmless
Yeah, I'm not overly worried about the price one way or the other. Less expensive knives tend to be stamped and not forged, and don't generally get as sharp or stay sharp. I'm also less concerned with how they look, as how they feel and perform. But if it looks nice, all the better.
The Japanese knives, as best as I can tell, tend to be lighter than the western style chef's knives.
AngryHobbit
Senior Master
A good, light Japanese knife is nice when you need a lighter touch - like thin slicing, or when you are dealing with one of those recipes dealing in (and alternating between) obscure and confusing terms such as "mince", "finely chop", "crumble", and "crush". It's a lot easier to mince and finely chop with a finer, thinner, sharper blade than with a meat cleaver.Yeah, I'm not overly worried about the price one way or the other. Less expensive knives tend to be stamped and not forged, and don't generally get as sharp or stay sharp. I'm also less concerned with how they look, as how they feel and perform. But if it looks nice, all the better.
The Japanese knives, as best as I can tell, tend to be lighter than the western style chef's knives.
I also love me a god paring knife that can withstand the bone-to-meat pressure.
Steve
Mostly Harmless
I don't think I really mince anything... I mostly stop at chop. If you're being generous, you might call it a fine chop.A good, light Japanese knife is nice when you need a lighter touch - like thin slicing, or when you are dealing with one of those recipes dealing in (and alternating between) obscure and confusing terms such as "mince", "finely chop", "crumble", and "crush". It's a lot easier to mince and finely chop with a finer, thinner, sharper blade than with a meat cleaver.
I try to stay away from god knives in general.
Seriously, though, I only use the paring knife to peel apples or potatoes. I've never thought of using it for meat.
AngryHobbit
Senior Master
Argh... typos.... One of these days they will be the end of me.I don't think I really mince anything... I mostly stop at chop. If you're being generous, you might call it a fine chop.
That's actually what paring knives are for - they are for... well paring. Like when you prep the rack of ribs.
Steve
Mostly Harmless
I hope your typos don't go away. I get a kick out of them. Reminds me of when I was learning to type in high school, and would intentionally mess up certain words so that the typing instructor would read profanity. They always included the word "dock" in their samples, for some reason. The "D" and the "C" are right next to each other, as are the "O" and the "I."Argh... typos.... One of these days they will be the end of me.
That's actually what paring knives are for - they are for... well paring. Like when you prep the rack of ribs.
Regarding paring, I thought paring was a synonym for peeling or stripping off the outside of something. Like paring an apple. Either way, I can't remember the last time I've used more then the three main ones in my drawer: a paring knife for peeling, a bread knife for slicing things (including things like tomatoes, and an 8" chef knife for everything else.
AngryHobbit
Senior Master
I hope your typos don't go away. I get a kick out of them. Reminds me of when I was learning to type in high school, and would intentionally mess up certain words so that the typing instructor would read profanity. They always included the word "dock" in their samples, for some reason. The "D" and the "C" are right next to each other, as are the "O" and the "I."
My worst one is "shut the door" vs. "sh*t the door". As you have aptly pointed out - "O" and "I" are right next to one another. I really have to watch out for that one - certain things are just really out of place in a translation of classic Russian literature. Another one is "tears" and "ears". Let's face it - there is a big difference between "burst into tears" and "burst into ears".
It is true that paring knife is used for peeling - but it's not all it is used for. Here is absolutely everything you ever need to know about paring knife usage. And then some.
How to Use a Paring Knife | Cook's Illustrated
Xue Sheng
All weight is underside
Things always take longer when you are supposed to go home in 30 minutes.....which began 25 minutes ago....and I'm still waiting
drop bear
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Nope they look like calamari. And are not. I am disapointed every time I eat one.
Love calamari!
Steve
Mostly Harmless
As long as it’s breaded.... and fried.... and has a ring of onion in it... and no squid. Then yeah! I love calamari, too!
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