Posted on 05/14/2015 3:43:34 PM PDT by 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
Maple syrup is awfully good on a lot of things. Orange juice with a bit of maple syrup or honey can make a very nice glaze too. Especially with a bit of srirachi or other hot sauce.
Never have. Perfect pizza?
And here I thought my husband was super handy ;-). Whipping up the tool you need to make pizza from scratch? Amazing.
That’s exactly what I use mine for!
I tried it once on potatoes, but I didn’t see the benefit as opposed to the work.
But it’s great for squeezing out steamed spinach, when you want to use it in a quiche or other recipe.
-JT
I lost weight by eating mainly proteins and vegetables. I gave up pasta and substituted rice. I also got rid of most oils (including olive oil), but I still use butter.
I find eggs are an excellent source of protein. I made all kind of omelets. It’s also a good way to use up leftovers.
I’m jealous. (On a diet :-(
-JT
/johnny
In NY you should be able to find a good fish market. Try jumbo fluke, sword, halibut, flounder, or rockfish. If you like stronger, oily fish, get some mackerel, bluefish, or barracuda. That only scratches the surface.
BTW - Tilapia are scat eaters. There are a lot better fish to fry.
Believe it or not, I went to shoprite and midnight and they had a huge selection. I was shocked.
But in Brooklyn, forget about it, you could probably find an awesome place. Im on staten island. I should look some places up but there are even big ones here, I heard.
If you have a Big Green Egg there are spacers with a window to slide a pie in to a pre-heated stone. You can get a higher temperature from a wood or coal fire that will also add a smokey flavor.
“It doesn’t splatter bacon grease all over the inside of your microwave?”
I get very minimal splatter. The directions call for placing a paper towel over the top and that seems to keep the splatter way down.
“If you have a Big Green Egg...”
I got my daughter and soon to be son-in-law one as a pre-wedding present. Oh goodness...heavenly bbq! Now that’s a good investment.
I usually saute fish, but may try this, or a sauted version with this sauce. Always looking for a new fish topping.
Where is the dill and garlic?
You do not want to know how much raw Ahi poke and sashimi I have consumed in the last ten years or so. Likely more that than the total of cooked tuna of the vast majority of Americans have had in their lives.
As far as perfectly (or barely) cooked Ahi, still ruby red in the middle, if you ever get to a Roy's restaurant, have the seared Ahi appetizer, it will change your mind. It does need to be top grade fish though, most probably is not.
That actually sounds like a delicious recipe.
Gadgets! You’ve found one of my weaknesses!
I just picked up a new-in-the-box deep fryer at Goodwill 2 days ago. I have more other gadgets than you can shake a stick at. But, I do actually use them, and most were bought on sale, so there :P
I have a bad shoulder, so some cooking gadgets are necessary.
“I recently bought a microwave bacon rack”
A while back on a whim I cut 4 pieces of bacon in half and put them on a large paper plate with another paper plate on top. I nuked it for about 4 minutes and had perfect crispy bacon. No mess, clean up and less bacon smell throughout the house. Plus the bacon drippings collected on the bottom plate can be used to fry up your eggs. My go to method now.
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