Posted on 08/31/2016 4:32:52 PM PDT by Jamestown1630
A while back, someone asked if we had ever done a thread on kitchen gadgets; and I got to thinking that maybe it was time to do another one.
First, one of the most useful items I've ever found for slicing home-made loaves of bread in nice, even slices: the Mountain Woods Fiddle Bow Bread Knife. I found mine at the thrift store, but you can still get them on Amazon. The blade remains very sharp, and my husband also likes it for getting thick slices from big tomatoes. Note that they come in right- or left-handed styles, and choose accordingly:
Another item I found in the thrift store, and which you may have to find on Ebay or Etsy now, is a vintage Tupperware celery crisper. I'm no scientist, so I can't say exactly how this works, but when moisture precipitates out of the celery, it falls through the perforated false bottom and collects there. The celery stays high and dry, and doesn't go limp and brown. I guess it just keeps the moisture away, and the airtight container keeps air out. I'm honestly not sure if you're actually supposed to drain it out now and then; but I didn't think of doing that the one time I've used this so far, and several weeks later my celery was still as crisp as new. My guess is that you do drain it, and the next time I use it, I'll do that:
Since the 1930s there has been a little restaurant in Silver Spring, Maryland called 'Mrs. K's Toll House'. I first ate there for a friend's bridesmaid luncheon in the early 1980s; and that was also the first time I experienced 'spiralized vegetables'. The salad they served consisted of several spiralized vegetables in bowls on a sort of 'tree' server, which also held little bowls of various dressings. I thought it was such an inviting way to get refreshing, raw veggies down one, including some that may not have been tried before - I think they actually had spiralized Daikon, even back then, and Mrs. K's was ahead of her time.
My husband receives the Cooks Illustrated email newsletter, and a while back they featured the Paderno Spiral Vegetable Slicer. Being both a gadget-guy and a veggie guy he had to have it, and is very pleased with it. It has three different blades, for ribbons and strings, and four suction cups to hold the machine solidly while you work. If you're into the 'sprial veggie fad', you'll like this a lot, There are several versions, depending on how many different 'cuts' you want to be able to do:
https://www.amazon.com/Paderno-World-Cuisine-A4982799-Tri-Blade/dp/B0007Y9WHQ
Lastly, something I bought just because it's pretty. I think I've mentioned before that I have a 'fetish' for pretty/clever containers of any kind, and I fell in love with these vintage reproduction Kilner canning jars. They come in several sizes, and can be used for actual canning, refrigerator pickling, or just holding staples on your counter in an attractive way:
-JT
Williams Sonoma has a good one.
Try using a Kevlar glove. You can get them fairly inexpensively (Amazon) and food grade.
Hubby and I just got their "Cooking For Two" cookbook. It arrived yesterday, so haven't tried it out, yet, but we're excited about it. I still haven't completely mastered paring down from cooking for a family, and Hubby gets a little tired after he's eaten the same leftovers a third or fourth time.
Hubs bought the meat grinding attachment for grinding our own hamburger.
He likes ribeye steak with a pound of bacon added.
The pasta attachment would be nice.
I have one of those deals you bolt to a tabletop.
I am so mad because the current begathon (love that phrase) has taken off my beloved Sunday treat, “Death in Paradise,” & no Luther fix on Saturday.
I have the same problem! I’ll check out that book. Thanks.
Is this his last season? I think they’re on Season 16, now. Good, long run. Off to other things. Happens to us all...except we usually don’t have anything to sell that Conde-Nast wants to buy!
You can get those a lot of places, including Amazon and Gardener’s Supply. GS seems to have the best offering of sizes.
Chances are that the meat was "resting", to re-absorb the natural juices.
If the health inspectors find meat(protein) even one degree cooler than permissible , they order it destroyed immeditely.
They adhere to their rules and regulations, and there is no appeal to their decisions.
And god help you if you argue with them; they are like Storm Troopers.
So I think the culinary school is prepping you in accordance to the rules of the State Health Dept. Gestapo.
I know what they’re prepping me for; what I always do is joke about the regulations that tied our lives up in red tape.
I can’t remember if the turkeys were coming out of the fridge or out of the oven, actually. I do know those regulators destroyed food. And in my Catholic unbringing: that is a sin.
My grandfather had a meat grinder & would make the most delicious homemade ham salad. He put in sweet pickle relish, so it had that touch of sweetness. On soft white bread it was a real treat for everyone.
Way cool!!!!!!!
Okay. My gadgets are extremely low key: I mentioned it before, the silicone waffle baker. Got it from my Avon lady. 4 rectangles, oil them w/ my hands & spoon in waffle batter. I did blueberry & they were amazing! It is so fuss free & they pop right out. I had low hopes & was thrilled with the results.
My Kroger rubber dishwashing gloves. I put cream allover my hands & nails & when I finish doing my dishes I’ve had a mini manicure!
Amazon listing for Mandolin slicers pairs it with cut-resistant gloves
I’ll have to get a pair! I just hate that particular device. I bleed all over the floor and then had to drive myself to the emergency room.
I bled.
Today has been a stellar day in incorrect tenses.
I think this is the week you start culinary school. Good luck & enjoy. Of course we expect you to share ; )
Yep, 2016 is it.
Wouldn’t cry too much, since he didn’t on his way to the bank.
And, except for the new producer, they’re bringing up the second string, rather than going outside for hosts.
Here’s one of a number of articles on it.
Thanks. I just had my goofy-looking uniform tailored slightly so I’m not a complete embarrassment!
The rest of the crew is so engaging, it will still be a great show. I especially like the guys who do the food tasting and equipment testing.
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