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
You can do great stuff on a margin.
https://www.duncanhines.com/recipes/cakes/Wolfstar10/pig-pickin-cake/
I question this fellows measurements, 1 0z Can?
Google pig pickin cake, it’s delightful..
Gnight gang
It looks like a very good cake!
-JT
Saved! G’Nite!
-JT
Then it’s HIS job to chop the ‘maters from here on out. Stand your ground! :)
Look on-line to your local PBS station.
I think you can also get selected videos at their home site and they have a YouTube Channel:
https://www.youtube.com/user/americastestkitchen
They block tons of content online and run begathons on air but I love Cooks country
I taught my boy as a child.. if you can master the egg..
https://www.youtube.com/watch?v=9YYoLVzO70U
You can find a lot of their recipes online by looking up by the title + Cooks Illustrated or Cooks Country, and finding a ‘modified’ one. They’re usually pretty identical.
But, the books that they publish of each season really are good.
-JT
I can cut the bakery bread into very thin slices if I want with this knife. Expensive but it will last a long time.
Wusthof 9” Double Serrated Bread Knife Classic $79.95
https://www.amazon.com/Wusthof-Double-Serrated-Bread-Classic/dp/B008R09EFM
I had a J.A. Henckels Chef’s knife that was a step up from what I had used before but after seeing the Pioneer Women http://thepioneerwoman.com/ use this Wusthof Classic Nakiri Vegetable Knife with Hollow Edge knife for a recipe at her website I ordered one as it looked effortless when she was cutting vegetables. Neat site she has.
When I received the knife I bought some carrots and celery and it was effortless. It was like a razor thru the vegetables. Not a chore anymore.
https://www.amazon.com/Wusthof-Classic-Nakiri-Vegetable-Hollow/dp/B002NXNFZO/ref=cm_cr_arp_d_product_top?ie=UTF8
I ordered some additional knives from Wusthof as a result.
Very sharp..... All slice thru anything. Buy quality and it will pay off.
I bought several Wusthof knives. The Classic 5.5-inch Sandwich Knife, Wusthof Gourmet 4-Piece Steak Knife Set and Wusthof 4152 Classic 9-inch Double Serrated Bread Knife bread knife, Wusthof Classic Ikon 5-Inch Serrated Utility Knife along with the Wusthof 17 Slot Walnut Storage Block.
I like the cool metallic scraping sound sound the knives make as I either insert or pull them out of the storage block. The grocery store utility knife I have just makes a dull thunk.
Exactly! Good for you!
Gosh, that looks like it’s from the ‘50s or ‘60s. How does it work?
When you push the handle back, the silver looking piece with all the slits in it raises up. Underneath it is a plate that you put the meat on.
When you pull the handle toward you, the slitted piece goes down pressing against the meat and the blades roll thru the slits almost cutting thru the meat.
You then push the handle back and the plate the meat is on rotates 90 degrees, So when you pull the handle toward you the meat is sliced again at 90 degrees to the first cuts.
It sure helps me make chicken fried venison.
Gotta yap about the Kitchenaid stand mixer again.
I use it to make bread, pizza dough, mix meatloaf, shred chicken and beef(meat must be flakeable and still warm), make cookies and cakes and frosting, scramble eggs...
I don’t know what all!
Can’t live without a crock pot or food processor either.
Power tools rule in the garage/workshop AND kitchen.
“SPEED!POWER!”—Jeremy Clarkson
Apologies for the lack of culinary sophistication...but as a single guy, I could not do without:
Use it several times a week, cleans up easily, my two prerogatives.
Dang straight!
I'm so sorry darlins but I stand it anymore!! I've got to post a recipe!!!!
Cuban Pork Sandwiches
Throw into your crockpot a pork loin and 1/3 to 1/2 bottle of Mojo Criollo marinade. Set on low. Go to work.
When you get home either throw the tenderloin into tupperware and serve leftovers and go to bed early OR chop it up and put it on a tasty roll. Add a slice of Black Forest ham and a bit of Swiss cheese. Toast til cheese is melted. Add some sliced up pickles (Claussens). Top with French's mustard.
You can even dump the bread and wrap everything in the ham.
People I work with always ask me to bring this in but the most requested is Chicago Italian Beef.
Post it when we do a sandwich post. Best food ever!
Excellent. And thank you for not ruining the sandwich with salami, like they do in Tampa.
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