andiesenji

The little ribbed amber bowl is Federal - 1930s - I used to have the entire set, I think they were lost in the '71 earthquake. Yes, the sauce pots are Corning, "Blue Cornflower" . The green bowls "jadeite" is the color, are Fire King. as are the blue "delphite" "splash proof" bowls and the Tulip bowls. The others in the back, on either side are Pyrex. I have a lot of the peach luster. I bought it back in the '70s and '80s when no one wanted it.

Wilton now sells a "kit" with cutters, a pack of royal icing mix and pens and markers for decorating. I ordered one as a raffle gift for the HOA holiday party this coming week. I know there are a lot of people in this enclave who don't have much time to bake and do all that but they can buy the sugar cookie ice box dough, roll it out, use the cut outs and etc. Even if it is just writing a kid's name on a cookie, that will be fun for the kids. Wilton Draw and Doodle Cookie Decorating Set, 6-Piece

I won't part with them. I use them a lot. The one thing I am going to put on ebay - I've had it for 50 years, time for someone else to enjoy it, is the Pyrex double boiler with the wooden handles, made during WWII when steel was reserved for the war effort. The others belonged to my grandmother and I am keeping them.

I have that set of glass, Anchor Hocking bowls. I bought them soon after I moved up here because some of the clear glass bowls I had were damaged in the move. I bought a dozen each of the three smallest ones for mise en place at Star Restaurant Supply in Van Nuys. I use them constantly and I prefer the clear glass because for my baking I use the tray with labels and need to see the label through the glass. I have found they are very tough, don't break easily and fit nicely in the dishwasher, unlike some of my other bowls.

I have some Pyrex pie plates that were 25 years old when I was born. Other Pyrex, Fire King and others that were made about the time I was born and a lot of bowls from the 40s, '50s, '60s and '70s. If anyone looked at my blog (while all the photos were up) you could see my large collection of bowls. My little bowls for mise The best sauce pots ever made - I have the detachable handles. I have "favorites" - loaf pans I use for baking quick breads, meatloaf, patés, etc. I have a bunch of Pyrex, Anchor Hocking measurers from 1 cup to 2 1/2 quart. I have my old Bauer pottery bowls from the 1920s. I do have stainless steel bowls in all sizes, including one that is big enough to hold 40 pounds of cooked wild boar. They are shaped perfectly for using balloon whisks. I store stuff in the fridge in glass with silicone tops. I think it is is personal preference. If you want to see some people that are FANATIC about Pyrex, take a look at the FB group (closed) Pyrex Passion. There are other Pyrex collecting groups but that is the most active. There are members who moved to a different home to have more room for their collection. I like certain bowls for certain contents. Potato salad always goes in my big Yellow Primary Pyrex bowl and has done since I got it in 1961. Gurkensalat always goes into the dark green Bauer bowl. It tastes better in that bowl. I mix my cream biscuits in my 2 1/2 quart Anchor Hocking Measuring batter bowl. The curved sides and bottom just fit the curve of my Danish Dough Whist so mixing biscuit/scone dough is much easier and quicker.

I ordered mine from Fantes. They are more expensive but they don't keep snagging and the sweeper get out of position like the cheaper ones. I threw away several that were awful and wasted my time. I have 8 in various sizes.

I rarely use these because I like flat apple slices, especially with the large apples I like (Envy apples are back) I cut them in half, core them, lay them cut side down and make parallel horizontal cuts the thickness I want. If cooking them, they cook evenly and unlike wedges don't get mushy at the thin edge while staying too firm at the thick side.

I have several. These are two I use. The yellow handle one is heavy and the blades are well past the rim so it cuts cleanly. Made by Wilton. The black one is adjustable and has a cap for the blades, made by AMCO. Can be set for 8 or 16 segments. The segments vary just a bit in width but unless you are really picky, it is not a problem. The core cutter in the yellow one is smaller so occasionally there will need to be some cleanup of some seed case left in the slices. I just spread them out on the cutting board and use a measuring spoon with a round end.

I'm afraid that I would have been more vocal and more demonstrative... in fact I have in the past been much more vocal when someone used my knives without permission. I am very fussy about my knives I keep them in the best condition I can. No one sharpens my knives but me and no one uses my knives on a hone but me. I too use a ceramic "steel" and have for the past 35+ years since Dexter first offered one. I agree with Toliver. Soup guy can bring his own knife if he can bring his own steel.

Reggie and Jeffrey Dwork have maintained this since 1990 - it was a mailing list before the internet. And she is a great teacher.

The mixer sold.

I'm a long-time member of Bread-Bakers mailing list and there are numerous recipes for bread machine breads of every type and variety. Doing a simple search gives me this List of  digests with recipes. And the #2 has Bread Machine Alpine bread with instructions for bread machine and regular mixers. I have made #7 French Bread with Apples and walnuts and very good it is.

Thank you, Alex. I also bought a new roller and scraper for it in 2012 and I think I used them once. The old ones were okay but had become stained from some of the fruits I used in some of the dark breads. I used prunes and other fruits in Ezekiel bread and left it to rise in the bowl with the roller and scraper in place and the lower third of both became stained. The only time that happened but they looked dirty and I didn't want to use them. I know that gfron used his mixer much more than I did and on a daily basis.

I thought we had a thread on just "Stand Mixers" but can only find ones from ten years ago so am posting here. If anyone is interested, I am going to sell my AEG mixer (aka Ankarsrum, Electrolux DLX-2000 Magic Mill Assistant - 450 Watt, Metallic Grey 8-Quart well cared for. I have not used it at all for the past four or five years, since I stopped baking large batches of bread. I kept thinking I would get back into it when my health improved but apparently that is not going to happen. I have always taken very good care of my appliances and this is no different. I have to package it and weigh it to figure out how much the shipping will be since it is heavy and large. If anyone is in the greater Los Angeles area, I will be willing to drive as far as the San Fernando Valley - maybe the Northridge mall or Burbank - I am limited in how long I can sit. Valencia or Santa Clarita would be even better. If anyone thinks they might be interested, send me a personal message.

Have you ever tried larding it? I have used larding on a huge "Baron" of beef, with practically zero fat in the bulk of the meat. I lard the pork loins and any venison, elk etc., which are notoriously lacking in fat.

Curls, I thought I had mentioned it earlier - I know I did in another thread. I buy the dried pineapple from bella viva - Put it in a steamer and steam it until it becomes more like glacé pineapple and allow it to dry just enough so it is still a bit tacky. Then I cut it up and use it like candied pineapple. Pineapple - and a few other fruits - have enough sugar content that they can be treated this way and are almost like the glacé fruits WITHOUT being cooked in syrup. They have, in my opinion, more flavor this way. I've done peaches, apricots, nectarines, pluots and figs, using this same method. The flavor is excellent. Years ago, I used to dry my own pineapple and do this exact method. Here are the before and after photos of steaming dried pineapple - I find that 12 to 15 minutes is usually sufficient until it is really dry (after I have stored it for months).

I have bought the Agrimontana "fruit salad" and the citron from L'Epicerie - both are superior to others - Agrimontana products not available to consumers in these small amounts except from this vendor. Other vendors only sell in the 2.5 kilo amounts. I baked panettone using the fruit salad and it was excellent. I just placed an order for more. And the most of the dried fruits and nuts I am using this year from Bella Viva Orchards I just used some of the dried skinless apples in little hand pies - sort of like empanadas. I bought 5 different kinds of dried apricots. The only other fruits I am using are the Roland Amarena cherries, dried in syrup from Amazon. They are FANTASTIC.

Here are my two pans that when I bought them were called "Sauciers" The Bourgeat was described as 9.5 inches, which is the interior diameter at the top - edge to edge outer lip is 10 inches. (it came with a lid) The other one, which is lighter and the name on the bottom is obscured by tarnish, is 9 inches in diameter, interior edge and 9.5 outer edge. (no lid) The last photo is of the lighter and smaller one sitting inside the Bourgeat. The handle angle is lower and flatter on the lighter one, which for me makes it easier to toss whatever I am toasting The Bourgeat is way too heavy for me to do any "tossing" which is why I bought the lighter, slightly deeper (and cheaper) one for tossing and such. I use it for dry toasting nuts, grains and so on. Occasionally I use it for actual cooking - mostly oatmeal and other hot cereals, but the other is my favorite - as long as I don't have to move it too much. I do have a Windsor pan around someplace but haven't used it for years. I found that using a whisk to stir most things is far more efficient FOR ME than a spoon. It's one of the old style Calphalon hard anodized and was bigger (3 1/2 quart) than the All-Clad at the time which was only 2 1/2 quart and I needed greater capacity - or thought I did. I use the Bourgeat for sauces, gravies, soups, frying when I am only going to be doing a few small things because I use much less oil than in a straight-sided pan. Frankly, to me the saucier with round sides is much more versatile for my needs than an of the straight sided pans I have.

And don't forge this little tidbit. Ina gets her food processors for FREE!

I HAD a Fagor up until last Saturday. It suffered a fatal accident when I pulled the Griddler off the shelf next to it, caught the power cord and it flew off the shelf, did an impressive flip and landed on its top. The handle broke into three large pieces and a few smaller bits and there were cracks across the rest of the top. I salvaged the pan and the inner seal, just in case they might come in handy in the future. I bought the IP right at the end of the sale.

Amazon has a Black Friday special on the 8-quart Instant Pot. $81.99

I tried that with one of my smaller Cuisinarts years ago. Broke the blade so I went back to using the big machine and the grating disc. I started the Cuis, dropped in a chunk of parm and there was a bang and then awful noise. I had to get a new bowl too because it was so scarred up stuff caught on it, in spite of me sanding all the burrs down. This was one of the older units and not one of those that had the recall.

Certainly they should. But they should also accept the responsibility of consuming such foods deliberately. Do you know about the mushroom poisoning of a family in the Bay area a year ago? They picked and ate mushrooms that looked like ones they had harvested before but these were the "death cap" variety. The entire family was hospitalized and an adult woman and a toddler required liver transplants. They had no insurance and no funds so the TAXPAYERS of Calfornia paid for their exotic taste in foods. Several years ago, I think in the late '90s, there was a spate of people affected by parasites from seafood, I think it was mussels. They too were treated and not all had insurance and therefore we paid for them also. Since they harvested the seafood, there was no restaurant or supplier to sue to recoup the cost of their treatment. People have to be treated and I have no argument when they become ill THROUGH NO FAULT OF THEIR OWN - as in the case with the botulism in the cheese sauce at a roadside place a few months ago - but when someone deliberately engages in KNOWN risky behavior, they should be prepared to foot the cost of their treatment if they become ill, i.e. have INSURANCE for medical care.

You may well have been very lucky. When I lived in Wisconsin in the mid-'50s there was an outbreak of Brucellosis and also Undulant fever in humans, caused by brucellosis and it can be totally debilitating. Several kids in my school who lived on dairy farms were affected, as were some of their parents. One family has all but the mother affected and so were their two dairymen. The health inspectors quarantined 20 farms in the area and the commercial companies refused to buy milk from any farms in the two counties affected, even though some were free of the infection. Our star basketball player went from being a top athlete to walking with difficulty, hunched over like an old man.

UDDER MILK - a New Jersey company supplying RAW MILK The CDC has issued a HEALTH ALERT! Food Safety News ALL customers who have consumed Raw Milk products need IMMEDIATE MEDICAL CARE!