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
Maybe one or both of the two chick chefs can get away with "... and tell me why again are you ...[doing what any culinary student knows after the first day]... " and get away with it without insulting the audience or looking like an idiot.
“PBS “Create” Channel”
Pooh! I don’t get that. I do get a PBS BBC channel that used to run all the great British detective and mystery stuff. It was the best channel ever! Now it’s running British more and more shows that have been on PBS for years. UGH!
I still get American Test Kitchen. Their cookbooks are great!
I don’t know. He was sort of curmudgeonly. I know I’d still watch the show for the rest of the cast and the cooking specifics.
After this last series of Jacques Pepin’s, though, I’m going to be heartbroken.
-JT
I get most of their magazines too
You might want to check out online (cut and paste) :
http://createtv.com/shows/cooking
If you wander around, you will find a lot of their and other chefs recipes,
and on some they have videos too (sometimes just on their home website) !
We joke that if you can’t find it on Amazon either no one makes it or you don’t really need it. They do seem to have everything.
Oh, AWESOME! I LOVE those ladies! They make me want to be an even better cook. Beau likes to tease me if I’m trying something new, ‘Did you need me to call Julia or Bridgette for you?’
*SNORT*
I’m glad they’re being taken care of! :)
I have a secret vice of reading Amazon reviews; it’s a perverse hobby.
I start reading them because I really want to buy something, and want to know the opinions of others who’ve bought it. Then, I might see a really well-written review, and I want to see what else that reviewer has written, just for the enjoyment of their use of language.
Sometimes, I just want to see what a particular, very interesting reviewer is buying, because if they’re buying something I want, they’re probably buying OTHER stuff that I want. I end up being amazed at how much you can learn about an absolute stranger, by looking at the things they buy and what they write about them.
Sometimes, I follow review threads just because they’re damn funny. I think the classic example of this are the reviews of the great book by Captain John W. Trimmer, ‘How To Avoid Huge Ships’ - which is actually a guide to navigation; but I don’t think anyone reads it that way anymore. Read the reviews, and enjoy ;-)
https://www.amazon.com/Avoid-Huge-Ships-John-Trimmer/dp/0870334336
-JT
Thanks for the heads up!!!
I subscribed to the RSS feed from Gutenberg.org. I really wish they’d include at least a synopsis.
I generally go by subject in the title, or author. PG Wodehouse is a current favorite.
Gutenberg is great; so is archive.org
Well, since I was the one who asked, I should offer some ideas. BTW, I believe I referred to them as “kitchen TOYS”!
Thanks for the heads up on the bread knife. Looks great.
So, here are a couple of favorites:
This is a great cookbook/ipad holder. It fits neatly in with my cookbook collection and opens automatically with stays on either side to keep the pages open.
This is a meat tenderizer that really works:
This gadget/toy holds plastic bags open while you fill them.
I like this cake rack cooler because you can use each part as a separate rack or stack them to save space.
This OXO ice cube tray allows you to twist in order to loosen the ice cubes and then slide the top to release just a small quantity.
This one is an epic fail. It takes as long to load it as it would to slice the grapes or cherry tomatoes one by one.
Does anyone know of a sturdy silicone baking mat? Mine tear/split quickly.
LEMON BROWNIES
METHOD Elec/mixer/ paddle flour, sugar, salt, and softened butter until combined. In a separate bowl, whisk/combine together the eggs, 2-3 large lemons zested/juiced. Pour into the flour mixture and beat at medium speed until smooth and creamy, about 2 minutes. 5.Pour into sprayed 8X8" baker; bake 350 deg 20-25 min, or until just starting to turn golden around the edges; toothpick in center comes out clean. Allow to cool completely before glazing.
When brownies are cooled completely, make the glaze.
GLAZE Sift the powdered sugar, add lemon zest and juice, and whisk together all three ingredients. You can add more powdered sugar or lemon juice here depending on the consistency you like. Spread 1/2 the glaze over the brownies with a rubber spatula. Let glaze set. Fridge to speed up process. Spread the remaining glaze over the bars, and let it set. Once again you can speed this up by placing them in the fridge. Cut into bars, and serve.
Ingredients ◦Brownies: ◦3/4 cup all-purpose flour ◦3/4 cup granulated sugar ◦1/4 teaspoon sea salt ◦1/2 cup (1 stick) unsalted butter, softened ◦2 large eggs ◦2 tablespoons lemon zest ◦2 tablespoons lemon juice ◦Tart Lemon Glaze: ◦1 rounded cup powdered sugar ◦3 tablespoons lemon juice ◦3 teaspoons lemon zest
TRIPLE CHOCOLATE COOKIE DESSERT
Take your richest chocolate cookie recipe, add chunks (not chips) of Ghirardelli® chocolate.
SERVE topped with two scoops of double chocolate ice cream made with Ghirardelli® chocolate chips.
Garnish of Ghirardelli® SQUARES dark chocolate.
That looks really nice. I love lemon.
Regarding softened butter: I’ve given up baking with American butter because it simply won’t soften. 12 - 24 hours is way too long to wait when you want to fire up the oven and bake cookies. I now use Irish or French butter. The Irish is often cheaper than the American and softens up within ten minutes out of the fridge.
I like that Belgian butter some stores carry.
It is solid.....great on toast and Eng/muffins....
but I’ve never softened it for cookies.
I’ve never known anyone who didn’t mangle something using a mandolin! Love them but you have to go slowly and carefully.... of course I cut myself often even using a butter knife. ;^)
It doesn’t help I hold the whatever I’m slicing freehand, don’t like having to impale the food on the rods in the holder. Kinds mangles some of the stuff. Always remember, it’s not a job, it’s an adventure! [As the old Army ad used to say!]
Me too....and there is a direct correlation between football on tv and me cutting myself.....to the point that the first thing out of anyone in my household when they see me with a knife is “be careful”....
Yeah, you gotta pay mind when you’re using a sharp implement. But nothing slides through everything like a razor-sharp knife to slice things up nice and neat. And a cheap tip for all here is to always use a wood/nylon cutting board, it lets the edge on those good knives last a good long time. I bought a pair of $10 Farberware Chef’s knives at wallyworld months ago, and they’re still sharp as new. They came with guards to slide them in to store them, to protect either the edge, or the owner... ;)
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