andiesenji

Thanks Andie. I figured you would have some idea since you're such a collector. :smile: Are there any web resources for Staub collectors? I haven't run across any so far... Except for general cast iron collectors groups, not much. The Staub brand is too new to attract that many vintage collectors. I know some folks that collect mid-century modern stuff and Staub is too new for them, although they drool over Michael Lax Copco and etc.

I believe this one dates to 1976, about 2 years after the company (under direction of Francis Staub) began production of enameled cast iron cookware. The earlier colors were more subdued, even a bit drab, compared to the colors offered today. Some cocottes, only available in France, were a sort of dull brick red when compared to the brighter colors offered by Descoware and Le Creuset. Later "saucepan type" fondue pots have a handle that is shaped differently, more rounded and without the "flange" shape. The newest ones have two handles.

I make my own Greek type yogurt. I make the yogurt with half and half - no straining needed to get that extra thick consistency. If you use heavy cream, you get what is an excellent (I think better) substitute for clotted cream.

I don't know of any now operating with that policy. Back in the '50s, '60s and early '70s, some of the "Tiki lounges" and restaurants such as The Polynesian - later Latitude 20 on PCH in Torrance, The Warehouse (still in operation, Trader Vic's, Kelbo's and the Albatross out in Malibu would charge what was then exorbitant prices for specialty drinks and you could take the glass or container home. The Polynesian/Latitude 20 hosted any number of "Island or faux-polynesian music" including Martin Denny, Arthur Lyman, Gene Rains, as well as Herb Alpert, etc. If you took a large group to dinner (8 or more) and spent enough money (no specific notice of this) you might be rewarded with a signed album (LP) when you paid. My husband and I often took visiting execs there and I have three albums, one Martin Denny, two Arthur Lyman. Back in the days before the 101 freeway was built, and the western end of Ventura Blvd was a two-lane road with no curbs, no sidewalks, and a "passing" lane in the center, there was an egg/breakfast specialty restaurant near the corner of Ventura and Topanga Canyon blvd on a large wooded lot. It looked like a Victorian building with a wide covered porch or veranda all around it. With certain meals you got "premium tickets" which could be exchanged for little doo-dads when you paid at the register. (No credit cards in those days.) There were little syrup pitchers, egg timers and such, with the name of the restaurant. Sadly, I can't remember the name of the place. We used to stop there on our way to Jungleland in Thousand Oaks.

Does this show it? No, that is the flatbed toaster. The Bodum Bistro Is a stylish toaster but not made for long slices of artisan bread (or sheepherder, etc.) unless you cut the slice in half. It comes in several colors, as well as chrome but I have checked on numerous sites, including Bodum's and none show the Warming rack/Bun warmer in operation.

Someone may have mentioned this before, if not here, in another thread. The styrofoam and plastic egg cartons are perfect for watercolors, tempera and so on. I save them at the request of the two church Pre & K-elementary schools down the road, as do most of my neighbors. I collect them at my house and the school sends someone to pick them up every two or three weeks. As the school also operates on a year-round basis, they are always in need of them.

I mix it half and half with well drained ricotta, pinch of salt, pinch of sugar, 1 egg yolk and fill blintzes, then fry them till lightly browned. There are endless variations for filling blintzes.

I have a separate sink for washing vegetables and fruit and it is not used for hand washing or anything else. It is sanitized with a bleach/water 10% dilution prior to use then rinsed. There is only cold water to that sink anyway. If I do have to use the regular sink, I have a large basin in which the vegetables are washed because, even though I do sanitize that sink after every use, I am taking no chances. I was hospitalized with a severe case of salmonella several years ago and vowed, never again! Chlorine bleach diluted with water is not poisonous in the environment, it degrade rapidly and is in all drinking water and is the way questionable water is rendered potable when sufficient filtration is absent. Using it to sanitize a sink is much safer than many other agents but if you are adamantly against it, use sodium percarbonate (OxiClean). It takes longer to achieve the sanitizing effect - 20-30 minutes where the bleach operates in seconds. The only time bleach in quantity is contraindicated, is when you are on a closed septic system as it will kill the bacteria needed to process the stuff in the septic tank.

I would simply fill it with water, bring the water to a boil, turn it down to a low simmer and add some baking soda and allow it to simmer for a while. Once the caked on stuff begins to soften, use a wooden spoon or spatula to encourage it to separate from the enamel. I have used this method to clean antique granite ware (not cast iron) and it works, although it does take some time and attention. This method will not harm the finish.

I came across one of these today, while searching for something else. Frankly, I had not realized it was a butter keeper. I got it as a freebie when I ordered several other Lock-n-Lock items and have never used it. It was inside another of the storage pieces and except for the sticker on the top (I thought it was the bottom) I would not have known what it was for. I like the hard plastic Tupperware butter keepers but am not sure this one would work as I often use spreaders that have a sharp edge and I think the plastic would mar. That happened to a butter keeper I had that had a "measuring" ruler on the bottom plate. I tossed it because once cut, the cuts retained stuff that I did not want in my food.

I've used a curling iron to "toast" and shape herb leaves - such as sage - into curls or spirals. (It was never used for anything else.) The barrel is tapered from a half inch to one inch so I can get different sized curls.

Doesn't anyone have a comment about the price of this offering? Is it just me that thinks this is ridiculous to the nth degree? Perhaps I selected the wrong topic to bump up.

I have been listening to a local radio Food Talk show by Melinda Lee (KNX 1070) A caller complained about the problems with cutting Hubbard squash. I have used various methods over the years but some time ago bought a new pruning saw like this one That thing goes through a Hubbard or other hard-shelled squash like a hot knife through butter. I simply cut the thing into rings, roast on a sheet pan and remove the skin after roasting - it just peels right off. I also use it on the huge banana squash that a neighbor grows and it makes short work of a big job. I secure them on the counter with a large bath towel (beach towel) rolled at each end to make a secure "nest" for the squash. This particular saw goes into the dishwasher - I dry it well and oil the blade with mineral oil before storing it in the pantry. I've also used it on very fresh beef bones - it cuts a bit more rapidly than my bone saw.

Where is your locality, Jessy? I was showing my neighbor (originally from Mexico) this topic and she mentioned that long Asian style plates similar to the one Fat Guy uses as a spoon rest can be found at Pier 1 Imports. She was there to buy some of the "Mexicali" dinnerware for a granddaughter's new apartment and spent some time looking at the other "ethnic" tablewares. She said that if you can't find something suitable for a spoon rest in that store, you are just too "demsado keekiloso" (picky). (I am guessing at the Spanish spelling, not my language. Her daughter says it means picky.)

This glass Luminarc butter dish would certainly fit with lots of room to spare. Would you consider something like this? It can be used either way, both base and dome are smoothly finished so there is no specific up or down. I've got four or five - I use them for composed butters and for cream cheese mixed with various "flavors" etc. I bought mine at the local Kitchen Factory Outlet store. There's one for sale in Brooklyn.

Are these too large? Thanks Andie, I think the sizes are good, but these look a lot like the last pair of small whisks that bit the dust on me. I should add, I don't have much trouble finding small whisks, just small whisks that are nice and solid. It's not that I'm particularly rough on things, but I really like things to last. Perhaps you might find this little whisk tougher than the wire type. My larger ones have taken a beating and are still in near perfect condition. I gave away one like this to someone who has very small hands and wanted a whisk that would fit in a measuring cup. Holding the handle between the palms and spinning it produces a lot of mixing action and it fits nicely in a very small sauce pan (2 cup). To give you an idea of the size, the ball whisk in my photo (center bottom) is 14 inches long.

Are these too large? Or perhaps this bar whisk? For getting into really narrow jars and etc., I have used one of these for many years. I bought an extra, in case the firs one broke but the new one has been in its box in a drawer for ten years.

We have had a "perfect storm" of weather events, economic disruptions and increased fuel costs that has and is driving up the cost of almost everything. We see it most in foods because that is what we purchase most often. Truckers or trucking companies have to pay more for diesel - a significant increase which IS due to speculators. And politicians whining about "more domestic drilling" are idiots because that oil does not stay in the U.S. It goes on the open market and is subject to manipulation by speculators the same as oil from Saudi Arabia or the North Sea. Until our legislators have the guts to take away the subsidies to the big oil companies (who are making record profits) and tax their profits accordingly, they are going to continue to push for more access to oil in our pristine wilderness areas which is not going to do any good for the average American and has the potential to do irreparable harm. Things could get much, much worse. Our infrastructure is crumbling and if the system of dams and waterways, that both protect and provide water to American farmlands, is compromised, it could take years to recover. The average consumer in the U.S. has less control over supplies and prices than has been seen in this country since WWII, when prices were controlled to prevent runaway inflation and speculation. Twenty years ago there were only a limited number of foodstuffs that were sold as "futures" now the speculators have gotten their crooked little fingers into almost everything and we have to pay for their profits.

At Amazon you can get a silicone egghead Or the regular wire whisk And if you want to give them as "favor" gifts you can even order them in bulk.

Today's Gear Patrol Dispatch included this "World's Best" Mac & Cheese. Plus a $10.00 "service fee shipping to California." Now I am a big fan of Mac & Cheese but there is NO WAY I would spend this much on any version. One would think they had applied gold leaf, or something.

There have been a lot of fake reproductions - my little skillet is red enamel on the outside and cream inside - I don't think anyone has tried to fake this one yet. It was my grandma's.

Or you can get one of these. Although I don't recommend it. I got one a year or so ago and immediately returned it because something was loose inside and there was a significant dent on this supposedly new appliance. I got a Breville and am happy with it (mainly for long bread slices, etc. Or one of these. Also not recommended - a friend has one, not happy at all with it. Delonghi makes one but I personally have not been happy with any Delonghi appliance in recent years. Krups also makes one but I have not heard anything about it, just that it is now available in the U.S. at Golda's Kitchen. The Bodum Bistro toaster is said to have a built-in warming rack but I have not been able to find a single photo that shows it in use.

This one from Sur la Table can go in the oven (on a baking sheet) and if you want crisp toast, you want as little contact as possible with the dividers. Chef's Catalog has this one that can be used for toast or waffles. Last fall I saw some at Cost Plus - The wire dividers were shaped like tea pots and there was a tiny teapot on the finial. They matched some tiered cake and muffin trays, also with a teapot theme. They may have only had them for the holiday sales, but if you are near a store, you can check. They show up on eBay all the time. You don't want a ceramic one.

A Butter boat might be your best solution. I know it says it holds one stick of butter but that is with lots of free room around it. I allow a 1/2 pound slab (Kerrygold or homemade) to soften just enough to mash it into the butter boat and it fits nicely. If I am going to be serving outdoors and the weather is fairly warm, I fill the bottom with crushed ice to keep the butter at optimal serving consistency. There is a convenient line inside the outer container to indicate the proper water level. They are also available at Amazon and there are a bunch on ebay for various prices. When first introduced they were more expensive ($30.00 or so) but have since come down to a more reasonable price. Since I haven't made butter this week I retrieved a slab of Kerrygold from the freezer and here is a butter boat holding the entire 8 ounces.

I gathered up most of my whisk collection. I can't find some of the oldies and some of the middle-aged ones seem to have wandered off. The oldest are on the left and they are arranged in order of age - except for the dough whisks that I managed to get out of order while trying to fit everything into the photos. (I tried a wide-angle view but there was too much distortion.) The one across the top is a "pump whisk" - when you push down on the handle, the bottom spins. I seem to be missing at least six balloon whisks because I used to have them in almost every size between 8 and 16 inches, in both the heavier "French" wire and the thinner "Piano" wire types. The oldest is officially an "antique" as it is ca. 1900.