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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....

one reason Windows is so 'bloated' . . . all the 'old stuff' is still there. this will cause W11 to use the old right-click menu: ====================== note: these commands are all one line - the forum software is doing a word wrap. copy to notepad and make it all one line - but the spaces...

I found an Oliver in an attic - got it "working" - but it was quite impractical. the neat thing: the platen / carriage shifted in and out - i.e. three positions for each key - lower case, upper case, 'figures'

the plastic tapes and their adhesives could be problematic . . . not the glue itself. but the real problem is corrugated liner (the brown stuff...) does not light and burn as readily as "paper" paper towels? that'll work, perhaps too fast.... soaked in cooking oil . . . no clue, never heard...

wine aside, I'd bet very very few people here have not experienced the 'it tastes better the next day!' thing . . . there are dishes - mostly stews/chili/shredded beef/pork/chicken - that I intentionally make a day ahead and refrigerate / age / mature. fish - fish is done a fresh as possible...

dunno. but somebody took a bite out the sun for Monday's lunch . . .

I use the whisk - slightly softened butter. just keep on cranking. 'pooled' on the bottom is veddy indicative of something else wrong . . .

you'll want to purchase a VPN "subscription" - because the software I mentioned is not a VPN, it just "lies" about your IP address, nothing is encrypted/secure. FireFox (and others) have a built in no cost VPN 'feature' - but I don't know how wide area availability. the freebies generally do...

VPN = Virtual Private Network signals from your computer - the usual wireless connections - are "encrypted" so only your computer and the VPN you are connected to can see the data "in plain text" so to speak.... not using a VPN, at your home/office/public wifi access , , , with minor technical...

in big broad brush strokes . . . shell fish from colder water tend to be plumper, tastier. and yes - they're more expensive that local sources - the distances involved and the rapid transportation required adds cost. all that aside from the not uncommon OMG! they're infected with xyz...

uhmm, it appears there's two separate topics . . . "shelf stable" refers to stuff that is normally refrigerated, but thru ultra-pasturization, can be stored "at room temperature" for (near) indefinite time. "stabilizing whipped cream" is a different issue/problem/situation. whipped cream will...