Corded Drills – What Do Customers Think?

Corded drills are the most sought after tool by electricians and plumbers these days, making drilling quick, effortless and smooth. Corded drills are power drills which are generally rated significantly above their cordless counterparts and have received staggering reviews from their users.

Customers find the corded drill ideal for home use; they simply are mesmerized by the solid and powerful feel that they experience while gripping the corded drill. Corded drills are definitely meant to make tougher tasks seem trivial; their spindle can be locked at various angles to allow easy chiseling and the speed, measured in RPM, can also be adjusted.

Corded drills mitigate vibration, making them suitable for extended use. The corded drill is popular among its users because it can drill masonry with ease and is an ideal demolition tool. The corded drill can be used on all types of surfaces and it will penetrate through all of them easily.

The corded drill is extremely powerful and has plenty of battery life. The corded drill has a quick change cord and is extremely solid – these features can assure you that it will stay with you for years, since it is certainly durable enough. The corded drill is sufficient for digging deep holes in concrete, thus it is worth your money. The corded drill is an ideal ergonomic.

The corded drill has gained popularity among its users basically because of its long lasting features. A customer recalls that he used the corded drill with nylon wheel brushes, to clean historic headstones. The corded drills yielded commendable results. No problem was encountered while going through various layers of grime and dirt. The corded drill can work at a stretch of 5-6 hours on a daily basis. Corded drills possess a strong and powerful motor.

Another customer recalls that he required the corded drill to drill anchor holes in a storage shed. It yielded fabulous results. Bubble level on end make it suitable for getting the hole straight. The customer was able to drill 1/8 inches cold rolled steel with the corded drill too.

Thus, the corded drill has satisfied mostly all its users. There are users who have been using the corded drill over a span of 20 long years they refer to it as their “20 year old drill”. This is the level of satisfaction among customers. However, you must always put the safety of yourself and your co-workers as the number one priority, despite the impressive power of the corded drill. Make sure to put on safety glasses, and do not wear any conductive clothing or jewelry, for example, silver/gold, and always try to ensure a tight fit for your clothing – do not let baggy garments get in the way of your power tools as that could spell disaster. You must always remember to take the above precautions, rain or shine. Your safety comes first, even if corded drills get you excited to go to work. No power tool is worth endangering yourself for. Remember folks, your safety is completely in your hands.…

What Does Recreational Marijuana Legalization in Massachusetts Mean for the Medical Program?

Since Massachusetts is one of the most recent states to legalize recreational marijuana, And that means dispensaries will operate two systems — recreational and medical — under one roof.

To get a sense of what will be similar and what will be different, we tour the Patriot Care dispensary in Lowell with senior executive Bob Mayerson. He’s been open for medical sales since February 2016 and has applied for a recreational license.

To begin, everyone will walk through the same front door, at least at this dispensary. Medical marijuana buyers will still have to present a state-issued card confirming they are registered patients. Both types of customers will need a valid ID. Recreational buyers have to be at least 21 years of age, no exceptions.

Mayerson leads us into a room framed on two sides with sales counters. He already uses the poles connected by bands of fabric that state regulations say will suffice to separate recreational and medical marijuana customers.

Regulators say the division will help assure that wait times don’t increase for patients, and it gives them more time to discuss treatment options.

Mayerson mentions another reason: “There will be some slight differences in the product availability on each side.”

The products will be different because there are limits on how much THC, a psychoactive ingredient, will be allowed in edible recreational products. There’s no THC limit for medical edibles. Here’s the rule for recreational: Products like a chocolate bar must have portions that contain no more than 5 milligrams of THC each — and are stamped as such for the Massachusetts marijuana program.

That kind of portion control works for candy, says Mayerson, but not for some edibles, like pizza.

“You wouldn’t be able to sell that recreationally unless each slice had 5 milligrams on it,” Mayerson says. “So, there are certain products that are workable for medical that’ll be difficult in the recreational side.”

But the number of marijuana-infused items may expand overall because dispensaries will no longer be limited to the products they produce themselves. The rules for recreational sales include new wholesale markets.

The marijuana sold to both medical and recreational customers will have been tested for mold, heavy metals and unapproved pesticides, and will be in child-proof packaging.

State regulations require two added warnings on recreational product labels, which dispensary owners say they may put on all products so they can be sold in both markets.

But there is another big difference between recreational and medical sales: taxes. Recreational marijuana buyers will pay a total of 17 percent in state sales taxes and up to 3 percent in local taxes.

So an eighth of an ounce of, say, Blue Dream might cost a medical customer $70 but the woman a few feet away in a recreational line would pay $84.

And the patient will have the option of using a debit card or paying cash, while recreational users will likely have to use bills.

Finding banks that want to work with recreational dispensaries has been difficult so far because they don’t have the federal protections that are in place for medical marijuana transactions. Dispensaries that plan to open for recreational use say they’re having trouble securing insurance for the same reason.

Some medical patients are worried that by the time they get to the sales counter, recreational buyers will have cleaned out the store. Mayerson promises that won’t be the case.

“We will be well prepared,” he says. “We have to give priority first and foremost to our medical patients.”
State regulators are requiring a uniform level of preparation. Medical marijuana dispensaries that expand for recreational sales will have to keep 35 percent of their last six months’ sales on reserve.

“We are taking special steps to make sure that the patient population is protected,” says Cannabis Control Commissioner Kay Doyle.

Patriot Care’s waiting room in Lowell (Jesse Costa/WBUR)

Some dispensary owners say they still need to figure out how to store that much cannabis and keep it fresh. The set-aside may mean it’s recreational sales that will come up short, at least initially, and that’s appropriate, says Nichole Snow, president of the Massachusetts Patient Advocacy Alliance.

“A patient has a certain regimen that they need to keep,” Snow says. “It’s really like patients are sharing part of their supply until the cannabis industry expands.”

But it’s unclear if dispensaries will be able to sell marijuana and related products grown and tested for medical use to recreational customers. None of the testing labs in the state have completed applications through the Cannabis Control Commission and thus have not been approved to begin analyzing marijuana that would be sold through dispensaries.

“It’s not that a product tested for medical use wouldn’t be safe for recreational customers,” says Mike Kahn, president of MCR Labs in Framingham, “it just hasn’t been certified for recreational use.”

Among the nine states that have approved marijuana for both medical and recreational use, most have seen a drop in medical sales.

But Kris Krane, president of 4Front Ventures, expects medical sales will continue to rise in Massachusetts for at least a couple of years because that market is still growing.

The latest state report shows a steady rise with 50,353 patients as of May 31. In May, 31,052 patients purchased 31,437 ounces of cannabis, or about 1 ounce per patient.

“In a state like Massachusetts you’d typically get about 2 percent of the population, which would tell you we’re only about a third of the way to where the state would be at market maturity for a medical program,” Krane says. “That’s why there’s room for growth in the medical program even while the adult-use program is getting up and running.”

4 Front owns three licensed dispensaries that have not opened yet in Massachusetts, licenses in four other states, and consults with operators across the country.

Some medical marijuana dispensaries in Massachusetts do not expect to expand into the recreational market because they won’t be able to secure local approval. Convention wisdom has been that dispensaries have to expand to recreational sales to stay in business. But that thinking is changing as the medical marijuana market matures.

“The fact that the medical side is not taxed as heavily as the adult-use side and the fact that there are a lot of patients out there who need very specific strains that aren’t as popular with the adult-use market will definitely provide a niche for some businesses if they want to stay focused on medical,” says Morgan Fox, media relations director for the National Cannabis Industry Association.

In Massachusetts, the Cannabis Control Commission says it hasn’t tried to project how the medical market will fare once recreational sales begin.

“A lot of this is unpredictable,” says the panel’s executive director, Shawn Collins. “Bear in mind that we are still the only East Coast state to legalize adult-use cannabis.”…

Parmesan and Fontina Beignets by April Bloomfield

April Bloomfield, at #41 of Gourmet Live’s 50 Women Game Changers in Food, is synonymous with New York’s ‘Gastropub’ culture. For April, it’s always been about the food. You cannot mess around with the food when you’re eating at any of her restaurants. Literally. She won’t entertain any changes to dishes you request – it’s her way or the highway! Her business partner, Ken Friedman, is believed to store condiments in a special shelf for guests who ask for things like mayo with their burgers. Hey, when you’re a famous chef who’s earned her chops, you get to dictate how your food goes down. And it’s working… because she has TWO Michelin stars under her chef’s hat, one for The Spotted Pig and the other for The Breslin, two of the three restaurants she owns with Friedman.

April was born in Birmingham to a middle-class family with no roots whatsoever in the culinary world. Her mother made steaks that were ‘gray’ and not something you fondly remember. She fell in love with her granny’s cooking though, when she spent a year with her grandparents. April wanted to join the police force, but after she missed the application deadline, she was forced to consider other options. One of her sisters was already enrolled in culinary school and that inspired April to follow. Once she started school at the Birmingham College of Food, Tourism and Creative Studies, she took a great liking to the art and thus began her passion and journey to the top.

After culinary school, she honed her skills further working at Kensington Place, Bibendum and The Brackenbury, eventually securing a spot at the River Cafe. That’s where she caught the eye of Jaime Oliver, who urged Mario Batali to check her out during one of his visits here. Batali was sold the first time they met and was impressed with her battle scars in the kitchen. He could see her passion and is supposed to have said this of her, “She’s a star. I can tell.” That’s a pretty massive compliment for someone. He offered her a job and April packed her bags and flew over to America. She spent the summer working at Alice Waters’ restaurant, Chez Panisse, in Berkeley, before moving on to eventually set up her own restaurants with Friedman. There are some lovely stories on her life that you can read at The Guardian and The New Yorker. Mind you, they are a bit long, though.

I picked a couple of recipes from her repertoire and made 3 of them before picking the Parmesan Beignets to feature. While the other two tasted amazing, I couldn’t help but feel I bungled up somewhere because I stepped in a few times with my own adjustments since things weren’t going as planned as the recipe progressed. Clumsy Beetle strikes again. Hah!

These beignets, though, are indescribably cheesy! Not in the bad way, but, really in the cheese-cheese way. It’s like eating balls of soft, melty cheese that make you close your eyes and go, MMMmmmmmm. This recipe is also one of those highly customizable ones since you can throw in whichever cheese takes your fancy and can also add any other flavors you’d like. My mind was already whirling with ideas as I chomped on the cheesy bliss-inducing beignets. You should definitely try them. They’re easier to make than boiling water!

Ingredients and instructions

  • 1/2 cup (1 stick) unsalted butter
  • 1 cup all-purpose flour
  • 1 1/4 cups finely grated Gruyere/Fontina/any other cheese that takes your fancy
  • 1 1/2 cups finely grated Parmesan cheese
  • 4 large eggs
  • Coarse salt
  • Vegetable oil, for fryingIn a large pot over medium-high heat, bring 1 cup water and butter just to a boil. Whisk in flour and stir with a spatula to blend completely. Transfer mixture to the bowl of an electric mixer fitted with the paddle attachment.

Add cheeses and mix on high speed until well combined. With mixer on low, add eggs, one at a time, mixing well after each addition; season with salt. Transfer batter to refrigerator and let chill for 30 minutes.

Drop tablespoon-size balls of batter about 1-inch apart onto 12-by-2-inch pieces of parchment paper; refrigerate until ready to serve, up to 3 days. Beignets may also be frozen for up to 1 month.

Fill a large heavy-bottomed pot 4 inches high with oil. Heat oil until it reaches 350 degrees on a deep-fry thermometer. Working in batches, carefully place entire piece of parchment into hot oil. Using tongs, carefully remove parchment from oil and discard. Fry beignets until golden and crisp, 3 to 5 minutes.

If the parchment paper method is too confusing or cumbersome for you guys, you can just roll 1 inch balls with the batter, using your hands. When you’re ready to fry, take a large slotted spoon and place 4 or 5 of the balls on it. Immerse the spoon in the oil and slowly let the balls slide off to fry.

Serve immediately.…

Red Snapper With Soy Glaze and Cucumber Salsa for #SundaySupper

I’m just popping in real quick to share with you a lovely recipe from Cristina Ferrare’s Big Bowl of Love. I’ve been engulfed in tons and tons of awesome home-made Indian food from my Mother-in-law, who’s here with my Father-in-law for the summer, so I haven’t had the time (or really wanted to) to lift my head out of all the revelry to cook or bake from my own kitchen. That would be just silly if I did that 😉 Trust me, when you eat my Mother-in-law’s food, you’ll know why. There’s just something about our parents that whenever they cook something, it tastes worlds better than if we ever attempted that. More to come on that once I’m done digesting this pot of biriyani I ravaged.

Anyway, I took a QUICK break to make this fish because it really is a fast and easy dish to prepare. But, the taste is so juicy and scrumptious that even a fish-hater like me kept digging in for more. I’ve been on the lookout for recipes that’ll make me love fish just a little bit because I really do want to make an effort to like it. And, let me tell you, this one is definitely a winner in slowly turning the odds in favor of fish for me.

I actually stumbled upon Cristina’s book through a slight scam-my site that signed me up to receive new recipe books using hidden approval lines. There was a promotion to buy 4 cookbooks for a dollar each and no fine print for me to read (or probably they camouflaged it so well that no one can see it). So, I happily jumped on that wagon, only to learn later that I’d signed up to this cookbook club that keeps sending me cookbooks and charges me for them if I don’t return them. It took me a while to figure that out and by then, I had already paid for Cristina’s book.

BUT, while I was miffed with that cookbook club, I’m honestly glad I bumped into Cristina’s book because it’s filled with hearty, healthy recipes that make any home-made dinner yummy for the family. So, here’s my take on her Sea Bass with Soy Glaze and Cucumber Salsa.

I couldn’t find Sea Bass so I substituted that with Red Snapper. Also, I made the mistake of not browning the fish properly before adding the sauce so I would definitely fix that the next time I make this.

Ingredients and instructions

For the Salsa

  • 1 cucumber, peeled, seeded and chopped (I used mini cucumbers so I just left everything in)
  • 1½ teaspoon low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 2 scallions, chopped
  • 1 tablespoon chopped cilantro
  • For the Sauce
  • ¼ cup low-sodium soy sauce
  • ¼ cup mirin
  • ¼ cup sugar
  • 2 tablespoons dry white wine

For the Fish

  • 1 (12-ounce) Red Snapper fillet
  • ½ cup all-purpose flour
  • 4 tablespoons olive oil
  • 2 tablespoon sesame seeds

Salsa: Make the cucumber salsa first. In a glass bowl, combine cucumber, soy sauce, vinegar, scallions, and cilantro, and mix well. Cover and set aside.

Sauce: In a medium saucepan over low heat, stir together the soy sauce, mirin, sugar, and wine. Stir frequently until the sugar is completely dissolved, about 3 minutes. Pour the sauce into a small bowl and set aside.

Dredge the red snapper in the flour. Heat a skillet on medium-high until hot. Add the olive oil and heat until hot but not smoking. Saute the red snapper for 2½ minuts on each side, until browned. Reduce the heat to medium, then pour in the sauce mixture and cover with a lids. Cook until the fish is cooked through, about 5 to 6 minutes, depending on thickness.

Place fillet on a platter, and pour the pan juices over the top. Serve immediately with a sprinkle of sesame seeds and top with salsa, or the salsa on the side if you prefer.…

Pure and Simple Slow-Cooked Boston Baked Beans Recipe

First off I want to say the the Pioneer Woman’s Baked Beans look YUMMY! It is her picture, and while her recipe is nothing like mine, they look the same going into the oven.

So be sure to visit her website to see how hers are made, and I will give you mine here! There you go! Two for one! Well, actually more than two if you check out page 2! Now, like my potato salad recipe.

Baked beans recipe

this is a family one handed down by word of mouth, and while I never measure anything they always taste basically the same.

I usually made a 13″ x 9″ cake pan full (huge roaster if a BIG party but easy enough to adjust) so keep a cake pan in mind as I tell you how I make them… they are award winning and guaranteed to bring compliments!

Ingredients:

  • One large, 55 ounce, can of Baked Beans of your choice + one smaller can to fill the pan to full
  • Ketchup
  • Mustard
  • Worcestershire Sauce
  • Karo (light) Syrup
  • Brown Sugar
  • Mrs. Butterworth’s Pancake Syrup*
  • BBQ Sauce*

*This is a very flexible recipe, so you can substitute BBQ sauce for ketchup, or add it in conjunction with it, and the same with the Mrs. Butterworth’s… you can add some if you have it or leave it out if you ran out last week… it makes it that much better but your guests will not be the wiser.This could be the one reason you need to buy an Instapot!

Directions:

  • Open and drain the juice off the canned beans, removing any fatty bacon chunks that might be in it too… and pour into sprayed with Pam pan.
  • To the bean squirt about 1/4 cup of ketchup across the top in squiggles. You can cut back on amount of ketchup and add the equivalent of BBQ sauce if you prefer.
  • Squirt a small amount of prepared mustard over the top of the beans
  • Pour abour 1/4 cup (I emphasize I do not measure it) of Karo syrup over the beans
  • Do the same with the Mrs. Butterworths if you like the added maply buttery flavor
  • Squirt a small amount (maybe the equivalent of a tablespoon or less) of Worcestershire sauce to the rest
    Add about 4 heaping tablespoons of brown sugar
  • Mix well
  • Cover the entire top of the beans with wall to wall bacon
  • Bake on the middle rack of your oven at 335 degrees for approximately 2 hours or until thickened and the bacon crispy
  • The beans will be soupy (but not overly so) when they go into the oven… you need the moisture so they do not dry out during the baking process. Once done let them sit for about 10 minutes and serve warm.

Be sure to make PLENTY! I have had guests come back for THIRDS!…