We just moved and I've gone from a teeny apartment-sized range to one that's pretty spacious and HOT. Both are gas, and I try to look at the size of the flame rather than the setting on the knob, but there's such a difference. This new range's 6 is equal to 10 on my old one (I think!). I can't even fathom the oven which is way hotter. And oddly, the broiler is less hot! Any tips for adapting to a new range?
Noticing a lot of talking heads talking about jarred spices lasting only 6 months and then needing replacement. Is there really anything to this? Sure, I get that things get less strong over time, but should I ditch my jar of oregano or just use a bit more of it than if it was a new jar? Or is it all just a scam to get me to buy more stuff?
We were eating at Rare the other night and saw their burger competition and that Ed and Adam are two of the judges. Question, is this the first time they're doing this? Husband and I have furiously been thinking of ideas.
We all do it now and then. It's 2am here, I'm an insomniac, and I just enjoyed a thin Kavali cracker with melted butter, cinnamon, and splenda sprinkled and nuked.
And what do you like/dislike about them?
I'm really in the mood for some good fish. Husband is more of a straight up carnivore but willing to compromise for the evening. Any suggestions? In Manhattan, por favor.
I haven't quite gotten the hang of proper knife maintenance. Any and all tips appreciated.
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