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
I’ve had a Silpat for many years. I don’t use it often, but it has held up well. It’s thicker than a lot of others, and I think it was the first one:
Triple Layer Fudge Brownie Cake / Chocolate whipped Cream icing
CAKE micro/melt 1 1/2 C butter, 6 oz chp bitter/choco; stir smooth. Stir in 3 c sugar. Add 5 eggs singly, beating ea well. Stir in 1 1/2 tsp vanilla, 1 1/2 c flour, 3/4 tsp salt. Bake in 3-9" cake pans greased/floured 350 deg 23-25 min (pick test). Cool 10 min; liftout to rack; cool completely.
Make Icing; immediately spread between layers on top/sides.
SERVE or store in fridge.
ICING melt 16 oz chp semi/choc on med. Gradually stir in 3 c h/cream. Heat to gentle boil; boil/stir a min; transfer to bowl. Chill 2-3 hours to pudding-like consistency, stir 2-3 times. Lastly, beat to soft peaks.
Excellent. Thank you.
That cake looks wonderful! I’m hungry...
Aha.......gotcha.....chocolate-deprived.
I hadn’t eaten when I saw that. We then went out, and you inspired the purchase of a Boston Cream Pie I probably never would have bought...if not for you ;-)
That and Lemon Meringue pie are Husband’s favorites. In a pinch he’ll settle for Chocolate Eclairs ;-)
Is that like the canned Deviled Ham? We make this whenever we have ham leftovers; it comes out just like the canned stuff, and goes together easily in the food processor:
Deviled Ham
1 1/2 cups cooked ham (about 1/2 pound), chopped
1/3 cup mayonnaise
2 teaspoons whole grain mustard
3 tablespoons onion, chopped
1 teaspoon whole capers, drained
3-4 tablespoons curly parsley
1 teaspoon Worcestershire sauce
1 teaspoon Sriracha sauce (or your favorite hot sauce, to taste)
1 teaspoon sweet pickle relish
Combine all ingredients in the bowl of a food processor. Pulse in one second bursts, scraping down sides of bowl with a rubber spatula as needed. Pulse until very well combined, but not quite a smooth paste (some texture here is good). Cover and chill in refrigerator for at least an hour to allow flavors to meld. Serve on crispy crackers or on white bread.
-JT
Hang in there Darlin!
One thing I learned in several years a grad school is to take a lot notes on what you are reading. I don’t now why, but it seems that when you write things down, it takes a different path to the part of your brain that memorizes better.(At least for me!) And then read them over and over and over again.
When I was in school, I had big stuffy chair in my kitchen. I would sit there and memorize or pace my kitchen while I worked. Hours and hours. It’s been 30 years and I can still see parts of my notes!
Good luck and enjoy your opportunity!!!!
P.S. I ended up in the E.R. once when using a mandolin and watching the Olympics! Beyond stupid but all part of being a human!
Yes, I always read and reread and rewrote what I learned in college. I’m just weirded-out how everything is electronic with 3 different emails to download material as well as three huge books. The books I understand, the 3 emails addresses (which repeat and repeat the same information except with one little new tidbit hidden within each of them) are offputting.
Oh, well. We’ll see.
Yummy and then some!! Thank you!
My favorite....Cook a box of Jello Cook & Serve Pudding, when it’s done and hot, add a half of a bag (or more) of Ghiradelli’s dark chocolate. Cool and serve. If you’re feeling really decedent, serve with whipping cream. Heaven!
OMG——the road to chocolate heaven....thanks.
To me, the chocolate pudding/whipped cream combo is the perfect decadent dessert.
Ghiradelli chocolate is THE best.
Lemon Meringue Pie-—good——except switching the meringue to whipped cream is better.
This sounds like it & yes it was close to the canned deviled Ham, but a million times more delicious. Thanks for the wonderful recipe!
I will sometimes buy a Graham or cookie crust & make homemade chocolate pudding, pour into crust, chill & then top w/vanilla whipped cream. Heaven on a plate! Everything is better w/ whipped cream ; ) I was never a meringue fan, but your idea of whipped cream instead, YES!
Love your dessert photos......yum!
My adored fave (as I posted to JT) is whipped cream on lemon pie.
Quit worrying....you’re already a four-star chef.
Culinary school just means another star in your crown.
Some of them are really hilarious! I need to leave more reviews than I do. I always read those of others before buying so I know they are important.
You say that as my sourdough sits on a heating pad looking pathetic!
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