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Food!

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Latest Activity: on Thursday

Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum

Precut bagged salad fosters Salmonella

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Nov 24. 4 Replies

Umami - why we catsup, cheese, and fries

Started by Daniel Wachenheim. Last reply by The Flying Atheist Oct 6. 1 Reply

A Map Of Where Your Food Originated May Surprise You

Started by Joan Denoo. Last reply by Daniel Wachenheim Oct 5. 4 Replies

Chicken stock

Started by Joan Denoo Sep 28. 0 Replies

Timers

Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

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Comment by sk8eycat on April 25, 2015 at 11:48am

Randall...I thought those river cruise ships were supposed to feature local specialties of whatever region they were sailing through.  That's what their glossy brochures say, anyway.  Whatta bummer. 

(Of course, I have also heard that the cruise ships themselves are not always as advertized.  A friend went on a French river trip that had been arranged as a group tour by a single travel agency , and she said the boat smelled like it had previously been a garbage scow, and the "staterooms" were tiny. The water was rationed. She wouldn't talk about the food; she just made a face.  Of course that was more than 20 years ago....)

There used to be a "famous" hoffbrau haus-type restaurant in Los Angeles, and the food was pretty much like what you've described....  Maybe that IS "local" German-style cooking.  Gah!

Comment by Bertold Brautigan on April 25, 2015 at 10:10am

Randall, did you have any spätzle? They're one of my favorite foods in the world.

Comment by Randall Smith on April 25, 2015 at 7:33am

Cruise ship food (on the Danube) is pretty much "Americanized", catering to the tastes of old people. Lots of "meat and potatoes", breads and rich desserts. I mean, it was really good, but not exactly foods of the region. Vegetables were sparse and over cooked.

On the last day, we ate at the famous Hofbrau House in Munich. We had bread for "appetizers". Then nothing but a slab of overcooked pork and a blob of potato something or other--very gluelike. It was awful. The beer was the only saving grace.

Comment by Plinius on April 20, 2015 at 3:42am

You've got lots of stamina, Daniel, to attack such a big project when you're not feeling well! My hat off to you!

Comment by Bertold Brautigan on April 20, 2015 at 1:27am

Daniel - there's another Chucks on Hwy. 99 in Hazel Dell.

Comment by Daniel Wachenheim on April 19, 2015 at 8:02pm

Mike, I forget the kitchen dimensions, but I bet this kitchen is less than 16 foot wide.  All of our houses were built in part, in factories.  The difference is which part.  All of the framing, drywall, flooring, appliances, paint, cabinets, etc, came from manufacturers.  I just put it together myself.   The newest trend is  to use shipping containers.  Growing up, I had relatives who lived in quonset huts.  I don't think they are as good for heating and cooling, as a manufactured home.

Spud, I hope the silicone caulking works for you.  I don't see why it wouldn't.  It is moisture resistant and flexible. 

Patricia, I don't have energy.  I only do an hour or two at a time.  I plan ahead, do each part as a project on its own. One day, buy the 2X4s and screws and drywall.  Next week, cut them to shape.  Next week, put them up.  Next week, sand and pain.  Etc.  Slow but doable.  The hardest part is thinking.  My brain plods and sleeps.  So I have to do it without thinking too much.

There will be an island with good lighting for kneading bread and making pies and stuff, which I love doing.  I'm looking around for under-cabinet lights for the same reason.  I don't see so well.  I'm hoping the new cabinets are tighter construction so less mouse-friendly, but not counting on it.  The cabinets will have pull out drawers instead of shelves.  Easier to find stuff.

Comment by Idaho Spud on April 19, 2015 at 7:06pm

Wow Daniel, I'm amazed at what you do.  Glad your going to have an age-friendly kitchen.

I hate doing drywall as well, and you can whine about it all you want as far as I'm concerned.

My brother built my bedroom/entertainment room and used drywall with no compound on the seams, so we could have it inspected and passed by the city.  It was passed 15 years ago, and I've not put an ounce of compound on it.  I've just been putting silicone caulking in the seams, quickly spreading it, and gluing soundproofing tiles on it.  Both ceiling and walls.

I don't even care if that's code or not.  They will never look at it again, and it works for me.

Comment by Michael Penn on April 19, 2015 at 7:01pm

Don't worry, Daniel. Your place is coming along great. I like the pics. My place is a 16 foot wide mobile home, but I go with what I can afford. It's the only way I can have money in the bank.

I must be part Indian. If you visit a res or see movies made on one you see lots of mobile homes.

Comment by Daniel Wachenheim on April 19, 2015 at 6:50pm

I worry about Carl and Joan too. 

Bertold, I have gone to Chuck's a few times.  It's in traffic-hell on Mill Plain, and close to my former workplace.  I get PTSD driving past there so kind of avoid it.  I know, I should just get over it.

My kitchen, so to speak.  This was a month ago.

This was two weeks ago.  It now has drywall.  The plan is for a nice kitchen to retire into in 10 months.   I told the cabinet people I did NOT want to move walls or do drywall work, but they talked me into extending the wall for more room for stove and cabinet.  Then the electricians did their damage, and left me with the drywall work.  Which wore me down, but then while at it, I pulled out the mouse-eated insulation and replaced it, and the moldy old drywall is replaced with mold-resistant new drywall.

Well, now that I whined about it, here it is now.  I can only do a little bit at a time.  So it's taking a few months.  It's OK, we're not exactly into having people come over.

A little sanding to smooth the drywall compound - messy dusty - and a coat of primer, and it's ready for the cabinet installers.   Ning is chipping off the old floor.  Ning is doing most of the coordinating.  

When it's done, it will be more streamlined, more lighting for aging eyes, easier to keep clean for aging muscles, easier to organize for aging brain.  

Then back to baking some bread and pie, and cornbread and chili.

Comment by sk8eycat on April 11, 2015 at 1:44am

No.  I think he's only posted a couple of times since he started dialysis.  It IS time-consuming, tiring, and depressing for most people.  I do worry about him.  A LOT.

 

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