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One last fundamental looking for locations question It seems that most sites have different places then others. So I am curious is there one site or a place / book / internet site that you can type in the location it pops up all the available renting places with in a certain mileage. I know...

I see about the insurance issue for them and indirectly me. A kitchenette may do fine. If not good maybe it is still possible for me to cook all my meals on the weekend for the next week at home then store them on my way up in the hotel refrigerator if they offer one. That still maybe an option...

What is kitchenette? As for weather they would let me bring in kitchen appliances because of safety issues... I don't think a electric skillet or any other appliance if unplugged after usage is going to be much of a hazard. But I will have to ask because they will pretty much see me rolling...

how will I boil water , and bake. As for sauté and cooking burgers that may work. Though I eat a lot so it would have to also be able to cook a lot of food reasonable fast. Chicken I usually cook in the oven , and I like to eat a lot of pasta , rice , and sauté vegetables The 2 things I am...

I maybe temporarily working for a company that I will need to stay at a hotel. I am alright with that fact... but it may not have a cooking oven/refrigerator/cooking appliances in my room where I am going to have to stay. ( am not alright with this unless I have a means to get portable...

I am wondering what the best way to keep track of your product / food inventory... I have always had trouble keeping track of if the food was no good any more, or if the food item is to low and needs to order more of a certain item. Is there any easy way apart from hiring a person to keep...

I am wondering what is the rate of new meals and desserts per year? What I mean is I am trying to get an estimate on how fast new meals and desserts are being created... i.e the growth rate of creative cooking sort of speak??? I guess one would have to define what meals qualify as a genuine...

I have made a few pie from scratch and I am wondering if there is any additional ingredients that differentiate the to. Or is a croissant basically a folded pie crust coated with maybe some butter , and desert glazes like sugar , chocolate ...etc And if the ingredients are the same then is...

No, then heating at 140 F for 60 minutes wouldn't sanitize? If you look at the wiki for disinfecting or sanitizing one could always cook to sanitize in theory. :cool: (not saying there would be a lot of taste or nutritional value but it could be done in times of safety and never having to throw...

Question 1 I have read thru this article Freezing and Food Safety It seems from this I am under the impression foods can be frozen indefinitely and still editable provided once you unthaw them you cook them right way so the dormant bacterial ,...etc don't reactivate and you kill the bad...

What about the lag time between processed and packaged from harvest and transported to be processed/packaged ? Won't that play a role in determining how long it will be good til approx. A sub question to the above is how close when harvesting 2 of the same items from the same place will keep...

so how much over can you push an item usually then with out it hurting you in any way. (as well as providing some nutritional value) Plus is there a difference in the labels best by and use by normally? Gotcha on canned products how about the frozen ones like frozen fruits or vegs , as well as...

I am curious about best by or use by. I know I have used stuff like a month over the best by date and I never got sick. For use by I try to stick close to the exact date maybe a few days over. Is there any exact or close to exact date that the best by date should never be used over. Or...

how about for the other Legume based foods any ratio's you must follow to come out alright?

Ok so then what does have to be cook with a specific ratio to come out correct or what the majorities preferences is. In terms of beans , rices , split peas , lentils ,quinoa ,...etc If you are saying rices doesn't need to be cooked with the ratio if you don't care about straying the water...

Ok I see Last question on this quote So does that mean as long as the beans are fully under water at all times thru out the soaking and cooking that will do. So ratio's of water to beans don't mean anything like it does with rice's 1:2. If so does that hold for all types of beans leaving...

Question 1 I am curious why one needs to soak dry beans first other then the fact that it takes about 15 min to 30 min less time to cook if you soak. Is there some hazard if you don't soak them first. If there is not a major deal then I don't see why one would take the additional time to do...

Agreed but correct me if I am wrong bleach can't be used on every surface or material. So then on the materials it can't be used what is the equivalent of bleach in terms of sanitizing it as well. Also seems to me you guys like different cleaners but I am wondering how different the...

I am wondering what the best disinfectant / sanitization cleaner's are? Bleach , pine sol , Lysol , ... Category:Cleaning products - Wikipedia, the free encyclopedia For the professional janitors or house cleaning professional's what do you uses for cleaning a kitchen and bath room in a home...

Ok by your above comment ,you can actually not clean it and let it have germs because you are sanitizing the pasta when you cook it. Or olive oil for making the machine itself less germy :smile:

ok what about if one wants to make pudding , stuffing , or gravy without cornstarch. I.E just flour how much flour to the cornstarch 3 tsp is equivalent ... Or more generally what is the approximate formula for flour = how much cornstarch equivalent. And is there way to make pudding ...

should I just throw it in the oven.... or some other means you have in mind... Keep in mind I don't have ultraviolet light and I don't think a microwave would be a good idea :ermm:

So one last question how are you supposed to sanitizes a pasta machine if you believe olive oil isn't a good cleaner and water can't be used ?

If that is true about the cast iron pan then what about a stainless steel pan or any pan in general? If heating on the stove is enough then it should be enough to clean anything by heating it on the stove (or heating it in the dishwasher without soap/water i.e turning it to the dry setting or...

I am concerned about what does and doesn't have to be cleaned and why? Items 1) Pizza stone 2) pasta machine 3) dishes 4) cast iron pans Why must I clean standard dishes / cups ,...etc But not cast iron , pasta machines , pizza stones. What makes cast iron pans not get bacterial such as...