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society donor
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  1. It's an Art Deco design that is pictured in at least two books on Art Deco design in the flatware, hollowware sections. Considered a "classic."
  2. One more task for the Danish Dough Whisk, at which it excels! Blending the thick, very stiff and sticky combinations of ground dried fruits, nuts, coconut, and etc., for strudel and cookie fillings, sugarplums and so on. I used to use a large spoon, with a handle long enough that I could grip it with bond hands and even then, it was a difficult chore to get the mass mixed thoroughly. The Danish Dough Whisk does a fantastic job of blending the mass with much less effort. I've also used them for marzipan and other nut butters to which I added spices and other ingredients.
  3. I have a couple of new appliances. I have an anonymous friend who sends me interesting things from time to time. A few months ago a Pizza baker that is surprisingly versatile and I have used it a lot. It cooks many things, not just pizza - terrific for quesadillas, burritos, heating filled pocket pitas, and fantastic for heating frozen quiches. On Monday, a package arrived from Amazon that contained a "Holstein Non-Stick, 6-Section Multi-Food Maker - Arepas, Mini Pancakes, Corncakes and More. In an email I received several recipes for Arepas and links to some YouTube videos of how to make them and the various fillings to add to them. I checked on the product page and it says"Make 6 Arepas in Approximately 7 minutes. I have yet to open the box but the things on the product page sound very interesting. The reviews are mostly good and some are in Spanish from other countries. I ordered some of the special cornmeal, both yellow and white, required for preparing Arepas, now available on Amazon. I know when I attempted Arepas a few years ago, I had to go to Vallarta supermarket to find it and they only had one brand.
  4. The Danish dough whisks are surprisingly easy to use and mix quick breads and doughs rapidly with less handling so the biscuits, scones, etc., are not overworked so don't become tough. I have a longer one (15"), my first, purchased at Solvang in 1984 - the Santa Barbara Kennel Club had to move their show from UCSB because of the Olympics, so were held in Goleta. I stayed at a motel in Solvang so did a bit of shopping and came across this and other unusual whisks in one of the kitchen stores. I used it for years and mentioned it in posts years ago. It is ideal for my arthritic hands, easier to hold than smaller utensils. I have recommended them many times. Besides the long one, I have two 13" and an 11" that has a smaller loop.
  5. Yes. I have two or three, the oldest, before discovery by cooks, purchased at an art supply store back in the eighties when I was doing some clay sculptures based on my dog and horse artworks. They laid around in my studio for years until I needed something to core dozens of pears to go into the dehydrator. Perfect tool for the job. Check in art supplies and you will find several shapes and sizes for working with clay, modeling plastics and etc.
  6. I have that knife and a few other Wusthof knives that I use often. I had most of my knives done professionally seven years ago and since them kept them in good shape with my electric 3-stage sharpener from Chef's Choice, the Trizor model. I had an older Chef's Choice (EdgeCraft) sharpener and one of the abrasive wheels had cracked so I shipped it to the factory in Avondale, PA to have it replaced but instead they offered me the newly introduced Trizor at a considerable discount so I opted for that and found it was much easier to use than my old one, much faster. I was familiar with the company because I had purchased several appliances with the Chef'sChoice label and had excellent service when I sent them for repairs (two Tea makers, my food slicer, juicer, and an egg cooker.) I've always liked Wusthof knives for certain tasks, another favorite is F. Dick as some models have handles that fit my hand better. This is a terrific find no matter how many knives you have. I have far too many but I've always liked knowing that I have them if they are ever needed. I've sold a few and given away several but still have about fifty. A dozen of those are just paring knives of different shapes and sizes.
  7. P. S. If you want them browner, it is not a sin to run them under the BROILER for one or two minutes!
  8. I have one of the non-accordion types. A long straight steel bar, handles each end that has discs that can be moved along the bar and tightened to stay in place. I've had it since 1969 when I took my last class from Chef Gregoire, 8 Saturdays of pastry, me and five other people. He gave us a list of "necessary" items and a list of "optional" items and this was on the latter. I bought everything, being a real fanatic in those days. I'll have to dust it off and take a photo because i can't find one in my computer. The one I have is fairly heavy so does all the work on thin doughs and I can hold and guide it from either end, running it down the length of the bench. It does take time to reset the widths between the cutting wheels, probably why the adjustable ones were invented.
  9. Never have a problem with it. I cook it the night before to just past the point where it will be eaten as it. I place it in a buttered loaf pan, chill overnight, slice and lay the slices on a sheet pan on which I have lightly sprinkled (with a dredger) CORN STARCH, not flour, then sprinkle on top, brush lightly to removed excess and then fry on a lightly greased griddle - I happen to prefer bacon fast - but use a high smoke point oil if cooking for friends who don't consume pork products. The light one lost it's skin on the griddle when I turned it before it "released."
  10. Here's an update. I just got rid of 4 skillets, 14", 12" 11' 9" and a 12qt stockpot, two saucepans 2.5qt, 4 qt. My neighbor knocked on my door about an hour ago. She needed a skillet to cook breakfast. She had put her large skillet in the oven last night, not realizing the handle was not heat resistant. It melted and burned. She asked to borrow one but since I have a surfeit of cookware I picked out three that have handles that can go in the oven, are non-stick (also gave her some appropriate utensils) the ceramic type. One of my seldom-used stockpots with lid and a rack that fits inside. Also two saucepans as I'm tripled up on them. Also gave her a ladle/strainer/fat skimmer - have another, and one of my long handled super spoons as i two more. This is a big spoon that is about the size of my hand, cupped and which can lift out a full portion of meat. She returned home very happy, having phoned one of her sons to come and help carry. So I now have seven fewer stovetop items, though it isn't even noticeable.
  11. I have four bedrooms. Two used to be my studios, one for glasswork, sealed and with vacuums on the equipment to suck up glass dust. The other for drawing and painting. Both have morphed into more store rooms for my antique and vintage appliances. The glass room is still mostly sealed off because I have a lot of breakable glass in there and I need to keep my now single Basenji out of it. The equipment still in there until I can find a buyer. The master bedroom only has my clothes and some other artworks, not mine, lithographs I bought back in the sixties and seventies. No cookwares.
  12. I don't know how the camera jumped ahead a year. The only thing I have done is put in a new battery as the five-year-old one died. I fixed the date. And remembered my cazuelas, that I use for braising pork, goat, chickens. I have 3, 9.5", 12", and 15". They have always been used on stove top burners, the largest on a portable burner that belongs to a turkey fryer. I have only once attempted to fry a turkey. The pot does come in handy for making bone broth when I get a large batch of big bones when an ex neighbor slaughters a steer. It's 28 quarts so I don't have to cut up the bones. And it has a spigot at the bottom so it's easy to empty.
  13. I didn't include any of the roasters or the ovenware, just the stove top stuff. Nor my collection of tagines. Remember that ongoing thread some 15 years back when Paula Wolfert would occasionally post about the different types of tagines?
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