The thing is, the line runs behind the dishwasher. This dishwasher was what looks like a "home grown" install. It looks like it’s directly sitting on the subfloor, and sits about 1.5 inches below the nice, expensive tile floor in front of it. It has cutouts where the feet sit.

Compounding this, is that there is a 1.5 inch gap between the top of the dishwasher and the underside of the granite countertop. I have no idea how to fix this and it’s driving me crazy. My boyfriend just wants to pull the unit out to run the water line, and not worry at all about this gap. I want the gap gone. Can I even attach it to the counter after we pull it out?

The only solution to the water line issue we’ve thought of is to pull out the copper line, pull out the dishwasher to route the new water line (using little plastic pads called "moving men" to keep from scratching the floor), and then re-install the dishwasher.

This is our first home. He’s an engineer, I’m a nursing student. I’m a bit handy, but he won’t let me do anything on my own because he thinks I’ll mess it up.

ahhhhhhh

Help!!! How hard is it to fix the water line (I already have a kit), and fix the gap under the counter, too?

Thanks.
Depends on your water, but I have never liked the plastic pipe for my fridge. I put in a copper one and everything is much better. They are not that hard to attach. If you could disconnect the dishwasher, you could hook the water line up.

Yeah, we’re figuring that we have to do that at least…just to get the dishwasher out to route the line. We think the copper line there currently is crimped because it’s been a bitch to pull out.

It’s not the actual hooking up that I’m worried about–it’s the damned dishwasher!

Can I raise it up? Are the little feet adjustible?
The feet on the bottom of the dishwasher will adjust - not to 1 1/2 inches though. You may need to fab up some taller feet or put in some sort of filler under the dishwasher to raise it that much.

Most dishwashers have little tabs at the top that are meant to be screwed into the bottom of the countertop (they usually screw into wood duh?) to keep the dishwasher from tipping out when bottom rack is pulled all the way out of the case. If there is a wooden support to your granite countertops you should be able to secure the top of the dishwasher to them to keep the gap tidy and prevent the dishwasher from sliding around in the opening after you have shimmed it to the correct height.
If you pull the dishwaher out you should be able to nail down some 2×4 strips or a couple 1×4’s stacked to the subfloor it used to sit on. That should raise it about the 1.5" you need and eliminate the gap between it and the counter. To attach it you can screw it into the granite, use liquid nails to glue it or use liquid nails to glue a wooden strip to the underside of the counter and screw it into the wood. There may also be a way to attach it using brackets on the sides. As for the fridge I’d try to keep the copper line. Best Buy won’t install the copper because their installers know nothing about plumbing and don’t want to be responsible for any leaks or incorrect installation. If you want to do it yourself with the copper get a compression fitting and that should take care of it.

I concur

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Are there any disadvantages to the colored mulch?
I don’t know much about mulch, but I know there are some mulches that are better at staying in place and some that float away once you get a good rain.
Why buy from Home Depot and such in bags? It is so expensive. Much cheaper to buy it by the yard and get a truck to dump it at your house.

In the past I have had color fade issues with the "red" mulch from HD… By July it was looking kinda lousy… The brown mulch Home Depot sells holds up much better!
We have some of the red mulch and after a few months it begins to fade and look pretty shitty. Also it will stain walls/walkways

even the nicer kind fades - also make sure if it brushes away its not onto concrete

Wow, I didn’t know that… I have a brick walkway so I never noticed that!
Colored mulch looks douchey and unnatural to me
/just sayin

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If you have the money, then I’d also get a nice hardwood cutting board for veggies and cooked food. Some people also will do red meat on them, and to be honest, I end up doing it sometimes as well. But never with poultry.

wood = vegetables ONLY, and then only ones that don’t "bleed"

plastic = meats, seperate one for each type (beef, seafood, chicken, pork, etc)

everything else = everything else
Okay, I’ll get a set of the white plastic ones and swap them out every now and then.
I’ll keep the glass for making sandwiches, pizzas, etc. It beats using the counter.
No way I’m getting a third wood cutting board though. The plastic will have to do for veggies.

when you get a set of plastic ones, there are some that are thin and flexible - they also have an "image" "printed" on them for specific foods, and they’re in different colors
i.e. pork chop, side of beef, a chicken, veggies, etc

those would be the ones to get

you don’t HAVE to get a wood one for veggies, just that veggies only on a wood block, and like i said, ones that don’t bleed like tomatoes
wood blocks are havens for bacteria
nothing wrong with glass ones - until they get scratched and micro-fractures and you forget once and chop some carrots after you sliced up a chicken and next thing you know you’re puking your guts up
What’s with all the fear of wood cutting boards? Wood can harbor bacteria if not taken care of but for the most part, it’s the best cutting surface there is. It’s also safe as long as you clean it and keep it treated with oil or wax. I’d never cut pork or poultry on it just because of the two main things they carry (salmonella and trichinella) but for veggies and meat it’s good. Just have two different ones so you don’t have to worry about cross-contamination.

From The New Kitchen Science by Howard Hillman:

From The New Cooks’ Catalogue:

From wikipedia:

From Cooking for Engineers ()

There are plenty of other places in the kitchen for contamination anyway. Your can opener! A sponge in the sink for cleaning, etc.
wood is high maintainence. as stated above, you need to keep them coated with oil, can’t wash them in the dishwasher, etc. If you are lazy like me, then plastic is the best. you see wood on cooking shows because its fancier.
those thin ones are a great idea - they are inexpensive enough to have several and thin enough to store in tight spaces - plus you can bend them to make pouring simpler and neater

but - they aren’t all dishwasher safe, that is a real negative in my book
For maintenance reasons I avoid wood cutting boards. And I just hate the sticky residue that oiling them leaves on the counter and your hands. I have 5 separate boards (actually 6):
green - fruits and veggies
yellow - chicken and fish
red - red meat
brown - cooked meat
white - dairy and cheese
oldest one from the last batch - used for aromatics like garlic, shallots, onions, etc.

Might seem like overkill but I don’t ever have to worry about cross contamination and the use over the 5 boards spreads out the wear signifigantly so they wear out a lot slower.

You shouldn’t be worried about them dulling your knives - you should be doing regular maintenance on your blades anyway. No knife stays sharp forever and cutting boards are a necessity so get used to sharpening and taking care of your knives.

Common practice. I think it was Bed, Bath, and Beyond has an assortment of colors. US Plastics does as well (google them) if you really want plastic boards.

see post #5
if you want wood, ikea sells a decent board for cheap
we use wood for everything, but this post has got me thinking

interesting

doubt i’ll make the change to individual cutting surface, reason being anything that’s cut on it, usually ends up being cooked…but interesting non the less.

I saw some nice looking ones at IKEA when I was there. Not sure what wood they use, but what caught me was they are thin. They might move around unless you put something under them.

Good point. I still end up using it to cut stuff that doesn’t get cooked though, so better safe than sorry. I got a thin wood board that I use for meat from wal-mart.
I use my wooden cutting board to cut stuff that doesn’t get cooked all the time, and some things don’t get cooked to the required 140 degrees that is needed to kill 99% bacteria. Therefore I would NEVER cut meat on my wooden cutting board.

Good solid advice.
Shitcan your Farberware knives - go to a restaurant supply store and buy some made by F. Dick

/BTW this is a real company - I’m not trying to swindle you into asking the clerk for dick…

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My question is, should I just replace the element myself or is this something that a repairman should check out? I thought it was strange that it didn’t stop producing heat until I completely unplugged the oven.

Probably just a short in the element. Pick up a replacement and I bet your problem goes away.
Your element is burnt out - easy peasy to fix - Google Fox Appliance
new element is about $50

Duh… Turn off the breaker and the oven

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My mom keeps tryin to get me to get the select etc or pro S series based on cost but I want something I enjoy even looking at to be in my kitchen for the next 5-10 years or whatever.

Anyone have an opinion?
do you actually have use for a 650 knife set? dont get me wrong, i have wusthoff knives, but a good chefs knife, a serrated knife and maybe a smaller paring knife will do 95%+ of all the jobs the average cook or even foodie might do at home

I have a set of Henckels that I really like. Chef’s, paring, serated, and utility knife (plus honing steel, shears, and block) cost a little under $300 and I don’t feel the need for any other types of knives really. Maybe one day I’ll get a boning knife, but since I SO rarely cut up a whole fish, it’s not THAT big of a deal.

I did keep my stamped knife set that I’ve had for years though. Forged knives don’t cut tomatoes quite like a serated stamped blade.
whats the difference between a forged serrated knife and a stamped one when cutting tomatoes? i use my forged serrated wusthof on tomatoes and they slice up like buttah
i guess if you have money to burn its alright. i dont know if i like the look of the all stainless. its such a cold and uninviting look
Do I have a use for the entire set? Currently not at all. But if I ever do there are a couple things to think of. A) Cant get the entire set because of possible discontinuation and B) If I ever want the entire set, buying it piece by piece cost an easy 33% more overall
well what i really meant was that unless you are a pro chef working every day at a restaurant you will likely never use most of the set as the chef’s, serrated and a paring knife do basically everything most people need.

wait. Are you my mom? Did you get an OT account? That’s all so true, but who doesnt dig a slick set of knives…

I dont think I really have any need for a true set. Wait if you only get 4 knives then where do you put them? In a block with just a few pieces and a bunch of empty slots?
you can store them in many ways other than in a block..

i personally like these :

that is pretty nice. its up to you what you want though. id like to get a nice set someday when i finally buy a house but then again ill have to throw away a drawer full of knives to do so

I don’t like those b/c they magnetize the knives. That’s not a big deal with cutting food, of course, but I was at someone’s house and stuck the knife I had just used in the sink and all the silverware moved to it. It wasn’t magnetized enough to pick up the silverware, but them being attracted to the knife threw me off for a minute.

Like I said before, I have 4 knives plus the honing steel and the sheers and have all that in a block. There are some empty slots, but I don’t mind. I did get the matching steak knife set, so they go in the block also.

And for the serated knife question, I don’t know why but I like my stamped blades better for tomatoes than I do my stamped forged blade which I really only use on bread (it is actually a bread knife).
Has anyone else seen the universal knife block?

so like a big block of putty, kind of weird
Like others said you would be better off buying only the knives you need as opposed to a set, most people want/use a 7"+ chef/santoku, 10" slicer, 3-5" paring and a bread knife (typically a serated blade.)

And really you will probably find yourself using the 7" for pretty much everything, breaking the slicer out when you have turkey/ham/roasts and then the bread knife (for obvious uses.)

p.s. If you have a good and sharp chef/santoku you shouldn’t need to uses a serated blade to cut tomatoes.
Well I bought the set then found out my mom bought a 3piece starter for xmas. I’ll let her have this I guess.

I my Henckels twin cuisine santoku, fits my hand perfectly.
You don’t need a set.

Buy the knives you use most. You’ll likely only need 1 or 2.
Go to a restaurant supply store and check out a company called F. Dick
The cost about 20 bucks apiece and hold a great edge.
Most pro cooks use these or something similar.

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I like having 2 cutting boards, one polymer and the other wood. The polymer board is for cutting chicken (on one side which I have marked) and anything that’ll mess up the wooden board, like if it might stain it or if it’s too acidic. The wooden one is for everything else I like cutting boards that are about 18"x24" (+/- 3" on each side and I’m still cool with it).

Polymer boards are very cheap (hell, you can get em at Target) and brand doesn’t really matter. Your knife will eventually chew it up, and when it gets to a point where you think bacteria might be getting in the cuts and not coming out, it’s time to get a new one.

Wooden boards are a bit different, as you can spend a good deal of money on them (or, hell, even make one yourself if you’re moderately good at woodworking). Your knife will eventually mark up the board, but you can sand it down back to smooth with a really high grit sand paper; always sand in one direction, NEVER in circles. Once it’s back to smooth, finish it off with mineral spirits. With proper care, a wooden cutting board or chopping block can last you a LONG time.
i really like the look of the bamboo cutting boards like this

anyone have any experience with them?

I like that look I also like the ones with a lot of little squares (usually 2 different colored woods in a checkered pattern). Those are also generally thicker than other boards
lovely write up Ardentfrost - I thought I was the only one who had a chicken-specific cutting board - mine is blue

I bought a couple of packages of these really thin ones at ikea (also really cheap $) the flexible nature of them is nice to pour into a pan/bowl but as it turns out that they melt/warp in the dishwasher. That makes them less loveable IMO.

After I read that the wood boards don’t hold on to bacteria like the "experts" people once thought, I’ve wanted a nice looking one, maybe later this year.

The only thing that I would add is that it is nice to have at least one board with a groove/trench around the outer edges, to catch liquids that you either don’t want to clean up on your counter or that you want to save for your recipe.

I’ve always gotten mixed reviews about that one. One source will say hard wood doesn’t hold onto bacteria and another will say it does.

I’ll see butchers using both plastic in some places and wood in others.

According to that link, wood cutting boards are a much better choice. But remember, this is only one person’s take on cutting boards, I’m not sure what’s the best solution quite yet.
Well, the entire reason of having a poly and wood cutting board is so you can reduce the number of possible bacterial objects touching your wooden board. Although it should be easy to clean, you don’t want to push your luck.

However, there aren’t that many foods that hold bacteria. Chicken is obviously the most prevalent. Cow and pig are surprisingly disease free, despite all the mad cow fuss. 99.99% of the time you can even crack an egg on your cutting boards without worrying about disease (most disease carrying eggs occur in industry, not in your house)

People shouldn’t be scared of wooden cutting boards as long as they take care of them. If you go to someone’s house and theirs is all chewed up, then maybe be cautious, but you can prevent that with good care and maintainence.

Definately have a poly board nearby though

And pixing, those flexible silicon things are great when you have to get cut items in a small pot, jar, bowl, etc.. But yeah, as far as cooking something on a cutting board, you’re pretty much limited to wood
if you take care of your wooden cutting board(occasional sanding followed by some warm mineral oil applied with the grain and finally some warm beeswax),it will last forever,will look awesome and will be much better than any type of plastic.
Plastic when scratched will curl over trapping bacteria.. not good. Thats is one of the reason why most brewers stay away from plactics.

like this?

thats some serious craftmanship for 80 bucks, poor chinese kids

these are all hard woods

you could build your own unique cutting board for under $80

yeah but could you imagine all the routing and gluing and sanding to make that look semi decent? for 80 bucks you could already buy a decent one
Boos boards are the shit - I would avoid one with feet - then it’s reversible

just use a damp dishtowel.

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Right now it seems the best method is mineral spirits and a putty knife to scrape… I’ve got some phosphoric acid that I tried as well. Get it off well but is a lot of work as well.

Any easier way to do it?

Muriatic (sometimes spelled mureatic) acid should do the trick and for God’s sake, if you use it, PLEASE follow ALL the safety recommendations for using it. Read the directions, follow the instructions, etc.

and also sometimes spelled hydrochloric acid

We got most of the mortar off just by hard work. We have half a room to finish up that’s got a good bit of mortar on it. The rest of the house has clean tile.

I need an easier way to grout now. One section takes about 2 hours to full do (mixing grout, spreading it, and cleaning the tiles afterward). One section I guess would be about 10′x10′.
Just out of curiosity what kind of tile and grouting are you using?
Muriatic acid will work, but it’s dangerous - if you have only a small spot, you can use a nylon scrubbie.
Why are you bumping all these old threads?

Don’t you think in the last year I’ve been able to find a solution?

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by the way, google is your friend

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i use a dry and a wet, first i coat the chicken in flour with salt, pepper, and chili powder, then dip that in a mix of wing sauce with bbq sauce

comes out pretty good
rub and grill ftw. spicy and sweet and crispy. no vinegar either.
usually do a rub first, then once they’re off the grill throw them in the oven with some sauce

Get some "Legg’s Old Plantation Sausage Seasoning for Pork" to use as your dry rub, then grille.

and "Best wings I’ve ever had" is the usual response.

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