Come all ye self-styled chefs and kitchen users, we must talk.

Something like this has me really waffling on what sort of home works best for my wife and I. The prospect of having a small garden out behind the kitchen with herbs, veggies, maybe making it a full greenhouse for cooler months is appealing. But having less day to day maintenance with a condo or townhouse, even losing that freedom is also appealing given our busy lives.

I have mt perfect kitchen/home in mind, and it does not come pre-made.

I would love that herb terrace but I have 3 cats with two of them being purebred Bengals. The wild cat that dwells inside would be all over this and I can envision it laying on the floor in a crumpled mess with both of them sleeping on it.

However, I am planning to do an in-door herb garden in my home using wall sconces. I did this in college and it worked well and was decorative.

Blondish83 wrote:

I would love that herb terrace but I have 3 cats

'nuff said. I still remember when my cat got a hold of my valerian capsules. You definitely want to cat-proof any herbs in the house.

ETA - looks like I just got upgraded to Executive status. Does this mean I get more legroom?

Something you can do with pets, is a terrarium for herbs. Basically, you put a fish tank near the window.

And I might just have solved my initial condominium issue.

sometimesdee wrote:
Blondish83 wrote:

I would love that herb terrace but I have 3 cats

'nuff said. I still remember when my cat got a hold of my valerian capsules. You definitely want to cat-proof any herbs in the house.

ETA - looks like I just got upgraded to Executive status. Does this mean I get more legroom?

You get a key to the executive washroom.

Quintin_Stone wrote:
sometimesdee wrote:
Blondish83 wrote:

I would love that herb terrace but I have 3 cats

'nuff said. I still remember when my cat got a hold of my valerian capsules. You definitely want to cat-proof any herbs in the house.

ETA - looks like I just got upgraded to Executive status. Does this mean I get more legroom?

You get a key to the executive washroom.

Sweet; I heard it has a Ferguson. *Kaawoosh*

sometimesdee wrote:

Herbs vs. Spices seems relatively legit.

Speaking of herbs, I want this in my kitchen:

IMAGE(http://i.imgur.com/iuhW93W.jpg)

I'd love to find a DIY for this. We've got a wall in our butler's pantry that's exposed to the sun all day and it'd be perfect for a half-sized version of this.

interstate78 wrote:

I don't agree with what you just said. I think that objectively, a steak tastes best and has the best texture when it's medium-rare and a lot of steak afficionados agree.

IMAGE(http://media.tumblr.com/tumblr_m81iz6Artd1qdbcn8.jpg)

Lester_King wrote:

I'd love to find a DIY for this. We've got a wall in our butler's pantry that's exposed to the sun all day and it'd be perfect for a half-sized version of this.

There's this. I haven't gotten around to building one yet, though I've been meaning to try for a while now.

There is also this. And using a pallet greatly reduces the labor needed. More of a deck build but you could get a half pallet then stain or paint it and put it inside if you desired.

IMAGE(http://lifeonthebalcony.com/wp-content/uploads/2011/03/032511_Pallet-Completed-430x300.jpg)

How to turn a pallet into a garden

Blondish83 wrote:

There is also this. And using a pallet greatly reduces the labor needed. More of a deck build but you could get a half pallet then stain or paint it and put it inside if you desired.

IMAGE(http://lifeonthebalcony.com/wp-content/uploads/2011/03/032511_Pallet-Completed-430x300.jpg)

How to turn a pallet into a garden

I built a pallet herb garden from that same tutorial. It's dead simple and can have very nice results. Be sure to find a good pallet (right size, not damaged) and don't skimp on stapling the fabric to it.

I let it die then replanted it last spring, and I didn't get as good results the second time around. I think there were two easily avoidable reasons: 1) being impatient and not letting the roots take hold long enough before raising it and 2) paying worse attention to watering. If you can figure out which plants will require less water, put them lower in the stack. Also, harvest regularly -- I had some cilantro that went crazy and grew into a tangled mess, choking out the plant on the next row down, before I reacted. Basically, don't be an idiot like I am, and you too can have fresh herbs!

ADD: further proof of my lack of green thumb -- some friends on Facebook had to save me from planting mint in my first attempt, because I didn't know that it would be likely to take over everything.

I had posted earlier about my Bierocks recipe. I made more and thought I'd share. And no, you can't have any. They are for a potluck at my job.

However, my partner had to have some. We get them fresh out of the oven when they are best.

IMAGE(https://sphotos-b.xx.fbcdn.net/hphotos-frc1/903961_10100113814561962_673157181_o.jpg)

Yum

Explore new and fascinating ingredients with Thug Kitchen. Linked for major profanity, yo!

sometimesdee wrote:

Explore new and fascinating ingredients with Thug Kitchen. Linked for major profanity, yo!

I don't know why but I envisoned a cross between Ice Cube and Alton Brown, reading some of this guys posts. I will definitly have to check out more of the recipes. Thanks for the link.

sometimesdee wrote:

Explore new and fascinating ingredients with Thug Kitchen. Linked for major profanity, yo!

This is my new favorite blog.

Thinking of making Carrigaline Whiskey Pie for my dad's bday, I've never done any sort of souffle before - any tips or precautions beyond what they mention there?

krev82 wrote:

Thinking of making Carrigaline Whiskey Pie for my dad's bday, I've never done any sort of souffle before - any tips or precautions beyond what they mention there?

That looks tasty. My advice: do it!

IMAGE(http://i.imgur.com/8rqxkIf.jpg)
I made baked eggs for Sunday brunch. Nom.

I couldn't sleep Thursday night/Friday morning, so I ended up making saltfish souse (basically, ackee and saltfish without the ackee, since it's so darned expensive in the States).

Ingredients:
- salted codfish (aka bacalao)
- tomatoes
- onion
- shallots (not normally included, but I had them, so I went ahead)
- fresh garlic
- black pepper to taste

Instructions: Soak the saltfish overnight, to remove most of the salt. Then break the saltfish into tiny pieces, dice the veggies, and sauté.

IMAGE(http://i.imgur.com/U9Yugb0l.jpg)

I tried to make Johnnycakes (Jamaican-style fried dumplings) to go with them, but apparently, it was too close to baking, so they were a total wash. Seriously, if a recipe calls for flour, I can fuhgeddaboudit.

BACALAO

That looks sooo good.

Wow. That just went on the list.

So yummy!!!! I just had breakfast, but I could definitely eat! (curses, now you made me hungry!! )

Boiled eggs that have been scrambled in their shell.

I think I'm going to make these for the wife, but not tell her what I've done until she peels her egg and is freaked the hell out.

That would have been awesome for yesterday, Jonman!

That looks like something I will have to try Jonman. I made breakfast burritos yesterday and they turned out great. All I had to do was cook all the ingredients and then add them to tortilla shells. Sausage, scrambled eggs, hashed potatoes fried on skillet, baked bacon, shredded cheese, and hot sauce. Some may like pepper or salsa instead of hot sauce.

Stolen from the "Things you should know by now..." thread.

IMAGE(http://thumbnails.visually.netdna-cdn.com/cuts-of-beef_5159cd86e94df_w971.jpg)

Followed by an interesting discussion on how expensive the "cheap" cuts of beef have gotten.

Oh gosh, I should know this by now? I mean, I have some general idea, but nothing that precise!
Thanks for posting it, Sometimesdee, I'll definitely be studying this closely!!

sometimesdee wrote:

Followed by an interesting discussion on how expensive the "cheap" cuts of beef have gotten.

No one mentioned that trimmings have gotten crazy expensive too. Just left over hunks from butchering that I see going for 4-5 dollars a pound. It is getting damn hard for me to make beef stews or kebabs these days.

Jonman wrote:

Boiled eggs that have been scrambled in their shell.

I think I'm going to make these for the wife, but not tell her what I've done until she peels her egg and is freaked the hell out.

I wonder if you could just do that with the chickens, then all the eggs would come out pre-scrambled. Let's get Dimmerswitch to test this theory out.