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  1. andiesenji

    Bastard condiments?

    Have you ever tried the Mae Ploy Sweet Chili Sauce? The first time I tried it I bought a small bottle - lasted 3 days. I went back and got a larger bottle and went through that rapidly so I began buying 6 bottles at a time so I always had a supply. I have mixed it with my homemade mustard to smear on pork roasts and slabs of ribs, mixed it with mayo (homemade) for a spicy salad dressing - amazing on fruit salads, mixed it with creamy horseradish sauce for dipping vegetable tempura, various fries, fish ( I am limited to freshwater because of an iodine allergy) and I apply it straight to rice, grains, beans, mixtures of same and kedgeree. Anywhere you want some spiciness. I even put it on vanilla ice cream and it was good.
  2. andiesenji

    I need a toaster

    I review stuff for Amazon, including appliances and I recently received one of these Vestaware toasters and was very impressed with it. Very reasonable price. I have loads of toasters, having collected vintage ones for 40 years as well as a few unusual more recent models. I currently use a Magimix see-through which only has one long slot and was very expensive but I had a gift card. The Vestaware toasts more evenly than the one that cost 5 times as much. It has the BEST Defrost that I have ever found. The slots are extra wide and a fat bagel sliced in half will fit, as will double wide bread slices. I even stuck a smallish frozen croissant in it and it fit - one of the Costco 3/4 size. It's easy to clean. They have a 1 year refund or replace warranty. P.S. I also used one of the toaster bags with a grilled cheese sandwich and it worked perfectly.
  3. The Griswold ECI I had were made in the 1920s. They had been making nickel-plated skillets, griddles and some other pieces from the mid teens and discontinued those and found that the enamel was more resistant to scrubbing because the nickel plating could be worn off. I sold a couple of those a couple of years ago and those were inherited from my grandmother, as were the enameled pieces.
  4. I have had several Griswold enameled CI pieces but sold them several years ago before I retired, to a collector who was also a patient. I had 4 red skillets, 6 of the large blue "gratin/fish bakers" and a small dutch oven that was an odd greenish-gray color, inside was cream colored. I have a Prizer-ware on ebay now. Years ago I had a couple of odd ones, a chocolate brown BSR that I gave to my step-daughter in the '80s while I was preparing to move. I vaguely remember a large skillet that was blue with white speckles - like granite ware but was cast iron. I'm pretty sure I traded that one for some Griswold with the Cast Iron guy at the Rose Bowl swap meet. This is the Prizer-ware Beautiful turquoise Prizer-Ware long baker or "gratin" Difficult to read "Prizer-Ware" on the bottom, impossible to photo. 14" long x 5" wide at the widest point. There is one tiny "chip" on one upper edge. This was made in the 1950s by Prizer-Painter, Reading, PA
  5. I have several enameled cast iron cooking vessels made by Diepenbrock & Reigers of Ulft, Holland. Most are blue but I have a couple that are yellow with the "Tulip" design. They began producing these in the 1930s and continued production to about 1965. Meanwhile Descoware (Originally Bruxellesware (? spelling) made in Belgium was expanding and the experienced enamel workers migrated to Belgium and worked for Descoware after Diepenbrock & Reigers of Ulft shut down.
  6. andiesenji

    Hi from Kentucky

    I was born and raised in western Kentucky in Livingston County, in the 1940s and early 50s on my grandfather's farm northwest of Salem.
  7. andiesenji

    Unusual & unknown kitchen gadgets

    When I was catering, I baked a lot of things in small springform pans, as many as possible crowded onto a full size sheet pan. These were ideal for lifting them onto cooling racks. I used them all the time, one was always on the counter next to the ovens.
  8. andiesenji

    Unusual & unknown kitchen gadgets

    These were manufactured by Ekco, a company that made sets of kitchen utensils from the late 1940 to the early 1990s. These were invented by a woman in the early 1960s. In the 1960s, a housewife was frustrated with the difficulty of handling very hot custard cups and similar vessels with NO HANDLES. Awkward to handle with thick hot pads or mitts. So she invented this "grabber" and for larger casserole or bakers, such as soufflé dishes, using two works with one in each hand. I bought a set of the utensils that included a potato masher, two spatulas, one solid, one with perforations, a large solid spoon and a slotted spoon, a large fork, a ladle, and a tea strainer. The "extras" to this set sold separately were a can opener, knife sharpener, icing spatula, cake splitter, measuring spoons, measuring cups and these "grabbers." I purchased them at Woolworth's in Burbank, CA and I still have the set of measuring spoons on their hang card.
  9. andiesenji

    Unusual & unknown kitchen gadgets

    I put this on Facebook.
  10. I don't know why this slipped my mind earlier. Martha Stewart made a Portugal Port wine Pound Cake on one of her shows and a few years later, Emeril Lagasse made a video of it. Now there are several Port Wine Chocolate cake recipes on line. I made one of these cakes years ago because I had a couple of bottle of Port that were gifts from people who had forgotten that I was allergic to alcohol. They had been sitting in my pantry for years and no one I knew particularly like port. I made a reduction and I think I posted about it here. I poured the entire bottle into a slow cooker and left it alone overnight, uncovered and ended up with less than a pint of syrupy, strongly flavored liquid with low alcohol content and used that to make the cake with cocoa. I'm still looking for the recipe I used, among the thousands on my old backup hard drive.
  11. I have a recipe for a Madeira cake, translated (loosely) from the original Spanish, brought to me in the 1970s by the daughter of friends who had spent two years at the University in Madrid. I know it's not in my computer so I will have to hunt for it. It uses oil and a lot of Madeira, infused with orange zest plus additional "raw" orange zest and candied orange peel bits in the glaze. The bakers in Madrid made it in long loaves and poured on the glaze while the cakes were still warm from the oven. Very, very sweet. Lynn said that she loved the taste but could only eat a small amount. She said her Spanish friends all had a major sweet tooth. There were also pastries filled with boozy pastry cream or the Spanish equivalent. She also brought me a recipe for a liquor-laced cheesecake but I don't recall ever preparing that. I did make Torrijos (?Sp.) That she said were served at Tapas bars for a sweet after the savories.
  12. January 8 at 2:55 PM · Today I made a pumpkin pie. I did not use a recipe. I've made so many pumpkin pies in my lifetime that I don't require a recipe. Besides this was going to be an experiment. I only had one small can of pumpkin, not enough for a pie. However, I had a jar of Mexican candied pumpkin in syrup that was a couple of months past its "use by" date. This is very firm chunks of pumpkin that is usually sliced because it is a bit too firm for easy snacking. I put that, along with its syrup in the food processor and pulsed it till it was in small bits. I then added the can of solid pack pumpkin. Pulsed to all pureed. Also added 4 eggs and about 2/3 cup of heavy cream, that I had left in a carton from last week. I did not add any additional sugar. I figured the syrup from the candied pumpkin would be enough. Instead of the usual nutmeg, I decided to use MACE for the major flavor profile, since I had a large jar from Penzeys and I like mace. I used 2 teaspoons and lesser amounts of cinnamon - 1/2 teaspoon, 1/2 teaspoon ground cloves, 1/2 teaspoon ginger powder and 1/4 teaspoon black pepper (Wynad). Mixed it all in the food processor, poured into a crumb crust. Baked for 50 minutes at 350°F. Turned out pretty good.
  13. andiesenji

    The Greatest Fork in the World

    I took about half an hour today to find the MAAS and a rag, open a new tube and do a brief clean up on The Fork. I didn't spend a lot of time working between the tines - and I can attest to the fact that those tines are SHARP as I now have perforation on the outside edge of my left hand. not bad but it penetrated easily. It looks quite different and certainly in usable condition. I just have to remember NOT to put it in the dishwasher!
  14. andiesenji

    Rice Cookers

    Doddie says: Yes, lots of experience If they need translation help, Billy can help Billy is her son Cuckoo rice cookers are Very good You can do lots of stuff Rice porridge Steaming Cake Cooked different kinds of rice It's the Rolls Royce of rice cookers Copied from Messenger on Facebook
  15. andiesenji

    Rice Cookers

    I will ask my friend Doddie who lived in Korea for several years.