Weekly Cooking (and related issues)Thread

[Jamestown1630]

This week we're starting with: Implements, Strange and Wonderful!

I'm a sucker for 'gadgets' related to cooking and serving food - I have wonderful tools that I've never even used yet, and acquired quite a few 'Like on TV' failures that went immediately to the trash or to Goodwill. I now have every possible sort of sandwich toaster, for instance - including a couple of the old 'Toast Tite' ones; and yes, I bought that Hamilton Beach breakfast sandwich machine, and the ubiquitous red Quesadilla maker - both of which actually work very well, and get a lot of use!

I thought that for fun this week, I'd run through some of the things I've acquired, and ask you about your favorite tools.

1. A couple of years ago, my husband gave me one of the Jalapeno grilling racks, for Christmas. It's a tray with holes in it of different sizes that props-up your stuffed jalapenos for grilling or just baking in the oven.

Here's the Grillpro version, and their recipe:

http://www.grillpro.com/m/recipes.php?type=4&recipe=1

There are many recipes out there for different stuffings; the first time I used the rack, I used Cheddar cheese, but to save time I just carved a 'plug' to fit the jalapeno. That didn't work - the cheese melted down too much. So if you're using anything like Cheddar or Jack cheese, you need to grate it and really pack the stuffing in.

(My Grillpro came with a corer; but make sure you get all the seeds and ribs out, if you're serving jalapenos to 'heat-wimps'. These peppers are very inconsistent when it comes to the Scoville scale; I've bought some that were almost as mild as bell peppers; and others that nearly incapacitated me ;-)

If you don't have a rack, and/or just want to do these in the oven, the following recipe turns out very well; I've tried these on a foil-covered sheet, and on a wire rack; they actually came out best on the foil, but you have to grease it well:

http://www.food.com/recipe/bacon-wrapped-stuffed-jalapeno-peppers-152465

2. I was in the local ethnic store recently, and saw a gadget that looked like an elaborately-carved pestle of some sort. I had no idea what it was supposed to do, but was delighted to learn that it is used like a kind of 'whisk' to froth beverages, especially Mexican hot chocolate. Here's Lisa Fain, the 'Homesick Texan' on the 'molinillo':

http://www.homesicktexan.com/2006/12/mexican-hot-chocolate-and-molinillo.html

I will probably never use this for its intended purpose - more than once, anyway; I whip up my 'Abuelita' hot chocolate with a wire whisk. But at less than $5 for a whimsical purchase, it sure looks pretty in the kitchen :-)

3. Occasionally on a weekend, we do a lot of casseroles or soups to freeze and make weeknight meals easier. I prefer to steam vegetables that are going into a casserole, and my problem has always been that I didn't have a steamer set-up that was quite large enough to steam the big bags of vegetables that we buy for these mega-casserole projects. I recently found this, and it's wonderful:

http://importfood.com/stacked_steamer.html

The holes in the racks are kind of large, so it wouldn't work for things like peas and corn; but for broccoli, cauliflower, carrots - larger things - it works very well, gives you two tiers to work with, and you can do a lot else with it.

4. My passion for cooking implements sometimes becomes entangled with my fetish for 'containers' of any type. Show me a bento box, a clever jewelry box, or one of those wonderfully crafted wooden tool chests, and I'm in Heaven. (I've sometimes bought things I have no use for, just because I liked the container they came in. Go figure.)

In that vein, I've been a fool for 'tiffins'. I've got the pretty Thai type:

http://www.amazon.com/Aluminum-Tier-Tiffin-Carrier-Lunch/dp/B0084Z18KO

And I have a couple of these vintage American ones:

https://img0.etsystatic.com/052/1/6761086/il_570xN.664860286_snnh.jpg

These are great for carrying cold or room temperature things to a big party or picnic. (And if you don't do parties or picnics, they're great for storing craft supplies - as one of mine is doing.)

5. Last but certainly not least is something I had wanted for ages, but only bought when I saw it at the thrift store for a great price and looking pristine: the old Farberware Open Hearth Rotisserie:

https://www.youtube.com/watch?v=4cd_jTivLRM

I've never used this, because I need some parts - not least of which is a modern grounded plug!

I bought it because I thought it would be a great conversation piece for a holiday party - and everyone who remembered it said that it roasted meat wonderfully. Someday, I'll get it going!

-JT

[gorush]

http://bbs.wenxuecity.com/cooking/1160651.html
:{)

[Jamestown1630]

This week, I’m starting with Cooking Tools, Strange and Wonderful!

(Johnny, did you ever track down that rice cooker that you want?)

If you would like to be on or off of this weekly cooking thread, please send a private message.

-JT

[dp0622]

went to ShopRite at midnight last week after being sick of the weight. bought tuna steak, shark steak, salmon steak, and wild salmon :)
just cooking it on grill with lemon added. it is actually quite good. but old habits are hard to beak and I still cheat a little. I bought salmon burgers which were awful :)

any ideas on what to add to the fish such as seasonings?

[Lurkina.n.Learnin]

Remember when the bread machines were the rage?

[Jamestown1630]

Are you doing low-carb, low-fat, or low-calorie?

I found this recipe recently (we do low-carb, to lose weight) and though I haven’t tried it yet, it looks great:

http://allrecipes.com/recipe/creamy-parmesan-sauce-for-fish/

Last week, we found some plain store-brand frozen flounder; my husband just put it in a Pyrex tray, with some Olive Oil, and Old Bay (we use McCormick’s) and it was wonderful.

-JT

[Jamestown1630]

I have a ‘BreadMan’ that we’ve used for many years.

But a Zojirushi is on my wish-list ;-)

-JT

[pops88]

I recently bought a microwave bacon rack for a few dollars at Wally World. The bacon hangs on arms and can cook 6 slices at one time. I was frustrated because my oven doesn’t cook evenly and my bacon wasn’t turning out well so I gave it a shot. I love the microwave rack! It may have been an “as seen on tv” but I don’t remember and don’t watch tv. The bacon turns out perfect for me and unlike the older microwave bacon pans, it doesn’t have groves, just a drip pan, so it cleans up easily. I absolutely love it and it doesn’t leave my microwave a mess like just using paper towels does.

[dp0622]

honesty, I don’t know what I’m doing lol

I’m dying in the next three years if I don’t change completely lol. well over three hundred pounds :(

I get HUNGRY too often and hoped the fish would help.

welcome to all healthy eating advice but cant get bariatric surgery for medical reasons.

[pops88]

Microwave bacon cooker-

http://www.walmart.com/ip/Makin-Bacon-Cooker/879562

[Jamestown1630]

LOL! I’ve seen that before; it belongs in the genre of Clever Asian Life Hacks - like t-shirt folding:

https://www.youtube.com/watch?v=b5AWQ5aBjgE

[Calvin Locke]

Slice-a-Slice Bread Slicer

This was posted the other week in Usenet's RFC.

[momtothree]

With salmon... I go more natural with olive oil and fresh squeezed lemons. I even add very thin lemon slices on top while baking/grilling. However, for white flesh fish like flounder, halibut, etc.. I use olive oil and Old Bay. I guess some people like to flavor fish with tartar sauce etc.. but I prefer a more natural taste.

[Calvin Locke]

ABMs are still around. People brag about picking them up on the cheap at thrift shops like the Salvation Army, etc.

[dp0622]

I cant afford the tartar sauce calories :)

sliced lemon sounds good, as well as haibut and flounder.

I have to try more new fish than tuna, shark and salmon. the steaks are great but about 8 or 9 a pound.

[Liz]

Salmon cozies-up to just about any flavor. I once used melted Haagen Dazs mango sorbet as a sauce over poached salmon....delicious

============================================

This easy recipe makes a main dish salmon salad---perfect for summer.

Poached Salmon Salad / Raspberry Yogurt Sauce

Poach salmon in lemon water---heat water to boiling. Turn off heat. Add salmon; cover; steep till done. Method makes perfect salmon everytime.

RASPBERRY SAUCE Mix into container raspberry-flavored yogurt tb ea chp garlic, Dijon, rice wine vinegar, evo, ¼ c minced scallions.

SERVE Plate 2 c micro greens dressed w/ balsamic vinaigrette; top w/ poached salmon, then dollops of Raspberry Yogurt Sauce. Garnish w/ fresh berries, heirloom tomatoes, chp scallions.

[momtothree]

For what it is worth... always check the country of origin. We don’t buy any fish (or food products/bath stuff/etc) from China. Tartar sauce calories are up there, aren’t they? Personally, I find it hides the true taste of the fish.

[Jamestown1630]

Hi, dp;

DO NOT attempt any diet, without talking to your doctor. Everyone is different, and you need to have your personal situation assessed by a professional medical person, before you take on something as serious as dieting - especially if it’s going to be a long-term diet.

I’m not a nutritional expert. I’ve had success at various times with all kinds of diets; but again, everyone is different. You need to find a doc who knows your situation, understands the difficulties, and will watch over you.

If a doctor is just telling you to ‘lose weight’ and not directing you to any resources or information, find a new doctor.

-JT

[Liz]

A Japanese mandolin makes paper-thin slices out of just about anything.

[JRandomFreeper]

I got a rice cooker that was 'good enough' and not the one I wanted. In fact, it's getting used tonight. Mmmm rice.

/johnny