Kitchen

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About Kitchen

  • Rank
    Prominentes
  • Birthday August 10

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  • Website URL
    www.josephmkitchen.com

Profile Information

  • Location
    Philadelphia, PA, USA
  • Interests
    Commercial photographer interested in great design, exquisite beer|wine|spirits, exceptional cigars and frequent travel.

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  1. Personally I keep all of my sticks in the basement where t stays pretty consistent, albeit slightly warmer in the summer and slightly colder in the winter. To compensate, I use 65% Boveda packs in the warmer half of the year, and 69% packs in the colder half, and I do notice the difference. I use to use only 65% packs, but in the winter the taste and how well it smoked was effected. For long term storage, I only use 69% packs to ensure no loss of oils.
  2. So over the last year I experimented with a few wine kits and will be making wine from fresh grapes this fall. I am stoked! Will be getting 3 lugs of Cab Sav and 1 lug of Merlot this Friday for a blend, and 4 lugs of Pinot Noir in three weeks. Any advice? With the Cab/Merlot, I was planning on using RC-212 at 85F (29.5C) for two weeks with 5% to 10% whole cluster. Then separating the runoff plus enough pressed to produce 6 gallons, aging that separate from the pressed. I was planning on using Medium American and Heavy Hungarian for the runoff and pressed, respectively. For the Pinot Noir, 30% whole cluster with Vintner's VR21 at 76F (24.5C), and run until it is dried out. Same runoff and pressing procedure as above with Light French on the runoff and Heavy French on the pressed? I was debating if I should split the amount of light French with some Medium French on the runoff though? I also am concerned 76F will produce too light of a wine; I am going for medium body.
  3. I would love to give making cured meats a try. Does anyone have any references?
  4. The main protection against spoilage for eggs is the cuticle, which helps regulate air flow and what is absorbed by the egg. However, since eggs are sat on and come out near the rear end of a chicken, the outside of the egg could be contaminated with bacteria. So, in the USA, the eggs are washed, removing any bacteria and the cuticle, it's protection. Therefore, the eggs need to be refrigerated to prevent spoilage in North America. If the cuticle is not washed off, then the eggs do not need to be refrigerated, but should be washed prior to cooking.
  5. HUSWs, Tacos, and Cohiba Talisman. Never had a Talisman yet, but maybe ... when my wife leaves for business travel in a couple of weeks.
  6. Waiting for the sun to set on a project with a nice H Upmann A.
  7. You can say the same thing of NK. Many old timers still think fondly of Kim Il-sung, largely due to propaganda none the less. Remember, the world only started when Kim Il-sung was born according to most in NK. I dont think anyone would argue what he did for NK was good, nor that the North Koreans have enough knowledge to actually make informed decisions. The youth have largely lost confidence in the Kim regime, but it is hard to revolt against a well armed oppressive regime, especially when you get hardly enough food to stand up in the morning. Whereas the solders are well fed, and it is a life or stave to deaf decision to disobey if you're in the army.
  8. Squeamish or practical? Stalin was planning on invading the rest of Europe after WWII ended and and knew no one would be able to stop him. This was found in his private notes after the fall of the USSR. He had the largest army and would have easily been able to do so. But then Truman dropped the bomb, and Stalin realized it nullified his army. It also kept Stalin from shooting down any of our planes during the Berlin Airlift. I dont think there would have been much change regardless of who was in power.
  9. I probably will. Houston is now out of the question since the economy does not really jove with what we do. I read a famous architect once say that he could not sell a angle in Dallas if his life depended on it. Makes me not have a great opinion on Dallas architecture. Alas, such is the nature of art. A conservative artist is non-extent; they are merely technicians of prior artist accomplishments. I am a libertarian really, just one that is extremely fiscally conservative.
  10. No, of course not; we live in Philly now, so ... . I am just making generalizations. Insofar as not being in Dallas, well, my wife would find it easier to network with the Richards Group (and such) in person. Nothing beats shaking hands with someone over a drink regardless of how old fashion you think it is. Many of my contemporaries feel this way and most are not making a living at photography like we do. Not to mention it is easier to make it to Chicago from Dallas then Austin. I know being a coulle of hours away from where you work is possible, which is what we do now living in Philly and working in NYC, but regardless, just like NYC is to Philly, I feel Dallas to Austin is just far enough away to be annoying.
  11. First, Austin is just not big enough. With my wife's and my type of work we need to live in a large hub to make it work, otherwise we would probably have to be a generalist (to some extent at least) to survive. I have no desire to photograph anything other than architectura, interior design and product design. My wife too photographs only food and beverage, and makes most of her money from packaging, of which only large advertising agencies do. Second, and not to get too political, but we're both libertarians/conservatives. Although I know any large city is more then likely more to the left then the right, I dont think we could handle Austin.
  12. Thanks all for the responses. I pretty much was thinking Dallas would be the better choice given our , concentration of world class ad firms, and dry heat.
  13. Certainly sad news, but I am not surprised. I think NYC is quickly falling into the abyss and wont recover for at least 10 years.

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