Low Flow Toilet Myth

Submitted bydkranker onWed, 10/12/2011 - 14:47

A standard toilet uses 2 gallons to flush and a low flow toilet uses 1.6 gallons for a single flush, but when you have to flush it twice
you actually waste 1.2 gallons more water, than a standard toilet.  You can theoretically waste more water with a low-flow toilet.


Deck Calculations

Submitted bydkranker onThu, 08/11/2011 - 21:18

Approximate Deck 500 SQ Ft., 24'x24'

*75 Deck Boards x 12' boards (96 per Darrell) 106 on the high
confirmed by TH Rogers (6.6 square ft/board)

TH Rogers has $46.62 Deck board tool/guide, 1 box screws does 100sq ft. (350 count)(5 boxes) cost/box $21.96/box, $169.79 Total with Tax

TH Rogers
Timco Evergreen 12' - $29.76 (16' & 20' available)


Home Depot - (calculator & designer)

Redwood Color


Port-Poached Pears

Submitted bydkranker onThu, 01/17/2008 - 12:28

From Chef Tasso for Supper Underground,

2 cups port wine
½ cup water
¼ cup sugar
1 vanilla bean, split lengthwise and scraped (keep the seeds and pod)
1 stick cinnamon
½ tsp. whole allspice
peel of half a lemon
2 pears

Combine all ingredients except pears in a medium saucepan. Bring to a boil over high heat, stirring until the sugar is completely dissolved. Flame off alcohol.

Brown-Butter Scallops With Kabocha Squash Puree and Matsutake Mushrooms

Submitted bydkranker onThu, 01/17/2008 - 12:25

From Chef Sean for Ghetto Gourmet,

For the scallops:
4 medium diver scallops
6 Tbsp. butter
Fresh thyme

Place scallops, 3 Tbsp. butter, and fresh thyme in a Cryovac bag; vacuum-seal the bag. Over a low flame, bring a pot of water to 125ºF. Put the bag in the water and cook for 12 minutes. Remove scallops from bag and dry completely. Heat a large sauté pan over very high heat and add remaining butter. Place scallops in pan and sauté until golden brown.

Fennel Salad With Tarragon-Mint Chimichurri

Submitted bydkranker onThu, 01/17/2008 - 12:22

From Chef Ben for Brooklyn Food Group,

Note: Chimichurri is an herb-laced sauce from Argentina. The salad can be made in advance and dressed just before serving.

For the chimichurri:
1/8 cup fresh tarragon leaves, finely chopped
1/8 cup fresh mint leaves, finely chopped
¼ clove garlic, minced
juice and zest of half an orange
juice and zest of half a lemon
2 Tbsp. good-quality extra-virgin olive oil
salt and freshly ground black pepper, to taste