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About andiesenji

  • Birthday 03/23/1939

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    Southern California

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  1. What's New in Kitchen Gadgets?

    I've had one for years. I got it at Costco as a "premium" when I bought a Cuisinart slow cooker.
  2. The rectangle and oval dishes are part of a Glasbake Our Betty Jane child's baking set, introduced in the late 1930s, they resumed production in 1946 and ended in 1948. The early ones had ridges on all pieces, the postwar ones did not. Pyrex also introduced a child's set of bakeware and McKee always hit the market with similar items to compete. I have several pieces in my collection. This the the full set.
  3. What to do with an overly sweet Riesling

    I wonder that no one has mentioned what my wine fanatic friends do. They blend very sweet wines with very dry wines of the same varietal, always have a decanter of that in their wine fridge because they know people who don't like either very dry or very sweet and are not very picky, as long as it tastes good to them. They never "throw away" wine. Some that they consider "undrinkable" after a day or so, they save for me and I make vinegar from it. And from time to time give them a bottle of my very good vinegar which I have been "cultivating" for 20+ years.
  4. Thanks, but I'll stick to my $2.99 Dexter-Russell spreader that works just fine with a quick dip in hot water. It is about 20 years old so I believe I have more than gotten the value out of it. And with the textured handle, it is easy for arthritic hands to grasp.
  5. And that's my favorite thing about butcher block counters. The occasional scorch marks from an extremely hot cast iron skillet are easy to remove, as are the marks from knives. And if a glass tips over, it does not shatter.
  6. It was a Kohler sink and I think it was introduced in 2008, though I can't be certain. They had the three-compartment sink, not the one shown in the link Paul Fink posted. There was a home show at the Long Beach convention center and it was the ONE TIME that Sandy let Fred go alone. He only had a year or so to enjoy it before he died suddenly - aortic aneurism. Sandra did sell the house a couple of years ago and apparently the people who bought it did not object to the sink, although according to Sandy they were rather weird in that they did not like the COLOR of the very expensive Thermofloors that had been installed in the three bathrooms at the same time as the kitchen remo. It was a completely neutral gray-beige that I thought was quite pleasant to look at but they kept asking for an "allowance" to have the floors replaced. Sandy said no, she wasn't going to reduce the price for anything like that. And refused the first three offers they made. Another party made an offer so they upped theirs and it finally sold for more than the original asking price. I have driven past the place a couple of times since then and can seen no changes to the outside. They have two Teslas and a Range Rover so they don't seem to be hurting for money. Sandy moved to Scottsdale to be near her son and is happy in a condo half the size of the house and it does not have a weird sink that cooks in it!
  7. I've been making soda bread almost my entire life. I knead it a bit, the same way I do my scone dough - not too much or it will get tough. I form it into a round, slap it onto a baking sheet and cut straight down first one way, then the other all the way to the pan - so it is in 4 quarters but still together. I use a bench knife. It looks like this. Usually like the one on the left but sometimes like the one on the right. I've never seen it done any differently.
  8. Great description and explanation. To your last question, the answer is that it varies greatly with each person. What is great to me may be something quite different to another. However, I am extremely fussy about my coffee and/or espresso. There is a local independent café that produces an exceptional cup - in pre-heated porcelain cups and saucers. I'm a supertaster (I was part of one of the clinical studies at UCLA because the neurologist who share our office in the '80s was involved in the study, which was interesting and at times confusing.) I can sense flavors in liquids that many others can't - one of the reasons I have used a Berkey water purifier for decades and rarely drink water at restaurants. To me "great" coffee is when I take a sip and a burst of flavors hit me. I'm using a coffee now, Koffee Kult Dark Roast #2, which is very much to my taste. They say: cupping notes; heavy body, smooth, cinnamon, bright with a long finish. This is my review, posted to Amazon. Koffee Kult DARK ROAST COFFEE BEANS (2 Pounds Whole Bean) Highest Quality Delicious Organically Sourced Fair Trade - Whole Bean Coffee - Fresh Coffee Beans (Grocery) I tried it, brewed with my Senseo. It is not as dark as some dark roasts but is robust with plenty of body. There are obvious chocolate notes, more so than cinnamon and definite hint of citrus. If you have ever tasted the dark chocolate "orange sticks" (orange jelly coated with simi-sweet chocolate) - the aftertaste of that is what I sense. Great for starting the day, carry on into the afternoon. It does have a long finish, crisp and bright and is also ideal for an after dinner cup. I use a Senseo, make my own pods. I ground it medium-fine, filled a double pod with a full measure plus 3/4. This morning I brewed 4 cups in a vacuum brewer, using 4 standard coffee measures and 4.5 cups of filtered water. Excellent flavor, body and nicely robust. I am very pleased. With the first couple of sips, I tasted dark chocolate with orange - which, since I became allergic to chocolate, I have not tasted for 30+ years but it was distinct and quite pleasant. I also like that it is organic and fair trade. To me it is quite inexpensive at two pounds for 25.99 - I have paid more than that for a pound OR LESS of many coffees. One was 38.00 for 12 ounces it was good but this is much better FOR ME! I have found that selecting coffee is very much personal preference. And I can't stand "stale" coffee and for me, it begins to stale within half an hour of brewing so I brew small amounts unless several people are going to be drinking it.
  9. In the late '60s, through the '70s, I lived next door to an Italian family - actually their extended family owned three houses on my block. They had moka pots on every stovetop and this was consumed throughout the day. Mama and Papa did have an espresso machine, one of the elaborate, copper and brass monsters that hissed and bubbled and was reserved for SPECIAL evenings. When I first met them, there were hand cranked grinders but about 1970 Mama got a KitchenAid mixer (she had admired the one I had) and saw the KA coffee grinder and insisted on getting that also. They taught me how to use a moka pot and then how to operate the espresso machine. I never really got very adept at "dosing" and "tamping" the portafilter, but I tried. Later I bought a much smaller and more modern espresso machine. I practiced a lot but I was simply not skilled enough to be truly successful. I still bought coffee brewers, both vintage and modern and I tried every way of brewing coffee that I could find. In about 2004 I got a "superautomatic" espresso machine and it was wonderful. It did all the hard work. And I used it for several years but less and less and finally gave it away to friends who entertain a lot and they truly appreciate it. If I were starting out today, I would not spend money on one of the simpler machines, I would save until I had enough for one of the superautomatics. Friends have them and they love them and they produce a great espresso cup every time. And you don't have that STEEP LEARNING CURVE of how to dose and tamp the right grind of coffee in a portafilter.
  10. I witnessed a bordering on brutal lecture by one customer to another in a local independent coffee place. I felt so bad for the young lady who was getting bullied that I had to step in and tell the obnoxious person to cool it. She turned and said, "I suppose YOU are an expert!" Then the manager (who has purchased several vintage coffee brewers from me) piped up and said, "YES SHE IS!" The bully scurried out the door. I told Wayne that I am not an expert. He said it didn't matter as long as that woman doesn't come back in here.
  11. I blanch and chill them to slip the skin off then cut them into narrow wedges right to the stone. I sacrifice one slice to make a "portal" then use a curved citrus knife to separate the flesh from the stone. I've been doing this about 60 years, first with cling peaches, then nectarines, large plums, etc., and have never found an easier method. Once you get the "trick" of it, you will find it is fast and easy.
  12. First, it is eSpresso. No x,( just so some fanatic in a coffee shop will not spend five minutes lecturing you.) (happened to someone I know) Espresso is brewed by using pressure to force water though coffee that has been roasted very dark, ground very fine so the components can be quickly extracted. There are several threads on coffee, espresso, brewing, roasting, accessories and etc.
  13. Some are made for use on the charcoal braziers that have a ring over the center that the pans fit into so there is no need for the support. The Indian market had them - with longer handles - but I liked the look of the one I had and the clerk recommended it.
  14. I got mine because it worked better on the burner I had for cooking Indian foods - I almost always cooked them outside on the deck because otherwise my entire house reeked of cooked spices. We have an excellent Indian market here in Lancaster. I think it is a chain, India Sweets and Spices. They carry a lot of interesting items besides food. The propane cooker had concentric rings and each one could be used separately or with the others. So only the center ring lit when using the small pans and the bigger ones added as the size of the vessel increased. When I was catering, I had them mounted on carts, along with the propane tank and each cart had a fire extinguisher hung on the end.
  15. It's a "tadka pan or tempering ladle" - I had one but gave it to a friend who was experimenting with Indian foods. It's used to cook or fry spices, seeds, etc., that you are going to add to a dish. Here's one on Amazon India.