andiesenji

I have quite a few silicone spatulas plus lots of other silicone "stuff" including the poaching pockets mentioned above, which I can't find at the moment. Here are the ones that come easily to hand. I do not have any with wooden handles. The blue "Flipper" scimitar-shaped thingy is new, a belated holiday gift. And a few of the other things. I have two sets of the collapsable measuring cups also a standing colander. I just got the collapsable microwave cover. I also have various baking pans, molds, but don't use them as much as I thought I would. I have several Silpat and other branded mats and etc. I did not like the silicone mitts, they were too awkward for me to use. I have several pair of the Nomex gloves made in England, much heavier than the "Ove glove" and I can pick up a very hot cast iron pan right off the barbecue and carry it into the kitchen without my hands getting too hot. They aren't proof against wet stuff or steam, but I have other ways of handling wet stuff.

Waring has had an induction burner on the market for a couple of years. Is this a new model? ← I don't know the answer to that, but he did say it was due to be released later this year. It's 1400 W which means it's approved in Canada. And it's going to be less expensive than the ones listed online now. ← I've had Supentown induction burners for several years. Never had a problem with either. Induction burners at Target

I will never forget that food scene in Tom Jones. However, the one film in more recent years that I found to have the most charming food scene, was in the Moroccan restaurant in Sabrina, when Julia Ormond keeps fingering the rose petals. The conversation in that scene seemed to be taking place on several different levels. It's difficult to believe that it was released 12+ years ago.

Cadco is also Unox. The ovens range from the large, combi ovens that cost thousands to the little 1/4 sheet pan countertop. The one I have is the 1/2 sheet pan size. Cadco ovens Here is one of the big ones Cadco Unox steam combi oven They are made to take a beating and will outlast the regular consumer ovens. Because they are self-contained, they do NOT require special insulation or fireproof backing as long as one maintains the recommended distance from material that might burn. Mine is on a rolling cart and the back of the oven is usually sited 6 inches from a Roman shade and in spite of extended use at high temps, there is no discoloration in the pale tints in the shade. One of my friends who lives in Sweden has an oven that is almost identical to the one I have except the door opens to the side instead of down. This option is no longer available on the convection models in the US.

I have the Leifheit both the egg slicer and the mozzarella slicer and they have held up under heavy use.

I agree with annecros about growing your own tomatoes. I do have a garden but I also know people who are able to grow a few plants (or even one) in places one would least expect. There are new types of containers, such as the "upside-down" containers that take up very little space and produce far more fruit than on an outdoor plant. Grow-Lights are less expensive and can be found almost anywhere. My local Wal-Mart has them. I often shop for produce at the Mexican supermarkets because I have found much of the fruit is better, not just less expensive. Large, juicy lemons and limes sold by the pound and much, much cheaper than in the markets. I'm no longer able to get around but there was a time when I did the hunter/gatherer routine. I recently saw four of these in the upper reaches of a shower, in an old, Spanish style home with very high ceilings. The shower had been dark and rather forbidding but the young men who live there had put two grow lights up at the top and are growing tomatoes, peppers and eggplant. Topsy-Turvy garden container

In spite of all the newish gadgets for opening the ubiquitous blister packs, I still use the tool I long ago discovered works best - - - a chestnut knife, mine made by Lamson Sharp. (It also works beautifully on chestnuts!)

Hi Eagle, You are not nuts! The quality of the homemade vanilla will be apparent in whatever you prepare with it. The difference is most pronounced in milk and egg dishes. When I was little, my grandmother used to put a single drop of vanilla extract on a light bulb in one of the lamps in the dining room. I did this not long ago to "test" one of my jars and the aroma immediately transported me back to my childhood. I tried the same thing with a drop from a commercial bottle and there was no comparison. (The drop is placed on the bulb while it is turned OFF!)

But if, as bleudauvergne notes in her above comment, gastro in French is short for gastroenteritis - then just what in hell is a gastronaut !? Kim ← Someone who sails or journeys through it. Whatever "it" is...

I am willing to pay premium prices, or even super-premium prices for specialty items that I absolutely KNOW are the best quality and have a superior taste. (I am also willing to return them when they are not up to par.) However, it must be something that has to stand on its own for flavor or appearance. If I am going to prepare a stew, I do not have to have premium potatoes, carrots, etc., because there are other flavors that predominate. On the other hand, if I am preparing braised celery, it has to have superior flavor. I am very particular about fruit, and especially when buying it for drying and glaceéing because the flavor is all important. I am willing to pay a premium price for a particular milk because I do notice the difference in flavor and the same applies to cream and butter. The same goes for eggs, cheese, etc. I have the same opinion as whoever said, "Only the Best is Good Enough!" I would never compromise on quality for things such as caviar. If I had to economize, I would rather buy less than get something of lesser quality.

I saw a Cuisinart brick oven demo and the interior - which is supposed to be 0.9 cu ft., is not very practical as a substitute for a traditional oven and is not a professional appliance. The demo displayed a pie in an 8-inch pan and a previously-baked loaf of bread in a 9 x 4.5 inch pan (not shown in the oven) and a very small pizza that was perhaps baked directly on the stone. I didn't measure it, but I have a pretty good eye and it looked less than 12 inches in diameter to me. I checked to see if it was available in Europe and did not see it listed but I only looked on one site.

I like the Braeburn and lately have been using some lovely Cripps Pink apples from Washington State that were in the local produce market last month. I bought them the week between Christmas and New Year and they are still good, stored in my pantry which is not as cold as the fridge, but much cooler than the kitchen. They are also good eaten out of hand.

Lovely! And cleaner than mine. Since my previous housekeeper departed for Italy, mine does not get cleaned quite as throughly or as often!

I like the term foodie, it is down to earth and inherently inclusive as well as descriptive. What I do not like are the terms that are just too, too exclusive and dismissive of the more humble devotees of good food. I had enough of that when I was young and had to put up with family members who looked down their noses at those of us who enjoyed the "common and homely" foods as much as the richer fare.

Perhaps you could coin a term for it. There does seem to be a distinct sub-cuisine in the Mimbres region, which appears to be limited to the area that was populated by the people of that culture. My dad, who lives in Deming much of the time, has often remarked that the line of demarcation doesn't include Las Cruces. At the moment he is visiting friends up north.

I prepare baked apples, just cored because I like them with the skins, filled with a mixture of lime marmalade and grated ginger and served with a dollop of sour cream. I bake them in a jumbo muffin pan when preparing several at a time.

It is not an exact science and I doubt most people would notice much difference in the end product. I simply use the technique that was taught to me many years ago and that included keeping the container sealed as well as possible to prevent evaporation of the alcohol as well as oxidation. The higher the alcohol content, the more rapidly it will vaporize. Recently I was advised to get some of the sealable wine bottle caps that can be used with the Food-Saver vacuum sealer accessory tube. I have yet to do so but now that I have been reminded, will order them today.

They sound great. I hope they are moving west and will eventually get to California. The premise certainly should go over well here.

Definitely neat! And not too bad price-wise either. ← I am tempted, however I already have about two dozen thermometers of various types and am running out of excuses as well as room for them.

Both spice jars were purchased at Cost Plus World Imports and each contains a piece of chalk with which to write on the black patch (feels like a blackboard) on the side. I think they are very clever and my friend was sure I had nothing like them. (We are somewhat benighted in the Antelope Valley as we still do not have a Cost Plus.) I just got a new Hammacher Schlemmer notice of new stuff in an email which includes this little gem: Chef's Remote thermometer monitor. Neat, huh?

New late gifts are a few fun gadgets: a "flipper" that looks like it belonged in "Aladdin" - I think it is the same blue as the genie. also a set of copper measuring spoons, a multi-use bottle opener/can pop top lifter and a very large wooden spoon. Then there is this "egg" thing for boiling eggs, complete with cute little digital timer. Also some neat oval and round spice containers. The new mandoline arrived while I was away last week. I unpacked it today and tried it on a potato and an onion. Unfortunately the batter died when I was trying to get a pic of the potato slices. It works, and easier for me than the Bron, as the angle is less stressful on my hand, wrist, elbow and shoulder. Nice case too. Various blades: The 2mm julienne blade is not included so I ordered one separately. Ready to go with the guard at the lower end of the frame. Unfortunately, the DVD that came with it does not play well and I have emailed de Buyer and will see if they give a reasonable response. I have to get a bag of onions at Sam's Club or Costco as I want to make a batch of onion confit which I have been putting off until I had this new slicer. That ought to be a good test. I like the spring-loaded guard that has a part that sticks up and shows the thickness of the vegetable or fruit that remains in the carrier.

I have a bunch of the Oxo "Good-Grips" products which have made many tasks much easier since I developed arthritis in my hands, mostly the right. Someone told me back in the early '90s that Sam Farber (retired from Farberware) founded Oxo International and designed those original Good-Grips kitchen tools for his wife, who found many kitchen tasks difficult because of arthritis in her hands. Thank you! Sam Farber, they have made a huge difference in my enjoyment of kitchen tasks. In some, it is not only the thicker (and softer) handles but also the different way the tools are angled. I have a vegetable peeler that has the blade set at an angle, instead of in line with the handle or perpendicular to it and it is much easier to use. The i-series jar opener is also easier to use than most others. The earlier one was a dud. I also have the smooth-edge can opener which I like, although I have been using a battery-powered One-Touch I received as a gift in '06. I have the salad spinner, although I don't use it much for salads, per se., I use it to de-hull sprouts. It was recommended by Sprout People so I hauled my Oxo salad spinner out, tried it with my next batch of sprouts and it worked beautifully.

I have had a Cadco commercial oven for years. It takes three half-size sheet pans without the oven racks in place or any baking dish or pan can be placed onto the shelves and even my huge 13.5 qt Staub oval oven will fit into it, although a bit tight. I think it is very similar to the oven you pictured. You do not need special hookups for it, it works off regular house current. special hookups are needed for gas ovens that require a larger gas line. I did have a Blodgett commercial oven but no longer. Waring also makes a similar convection oven: This 1.5 cu. ft. is probably similar to the one you saw.

I know it does but it actually works because the milk reduces as it cooks and it all becomes very creamy. ← It does work just fine. Here's a link to essentially the same recipe. Sometimes you see it as "Lowcountry" or "Gullah" baked rice pudding as the Gullah people of the Carolina Lowcountry were very adept at using rice in every type of dish from soup to dessert.

While this recipe starts off as a "pudding" - if it is sliced less than 3/4" thick, by the time it has been grilled, particularly when the raw side has been sprinkled with maple sugar or even plain granulated sugar, it is "done" in the center and not custardy. You can use fewer eggs, more bread, bake till knife blade comes out clean. You can try it with just a small batch - bake it in a mini loaf pan, small soufflé dish, etc. Another nice thing is that you can cook the slices on the griddle, set them aside, take two slices, spread with your favorite "filling" and put in a panini grill. Make it as simple or complex as you wish. It's great when you have company because you can grill or griddle all the slices ahead of time, keep them warm in the oven and let people serve themselves and you are not stuck at the stove. Mock French toast The slices are sprinkled with granulated maple sugar on the "raw" side. Turned twice to show the carmellized sugar on one side. Plus, this will use up a lot of stale bread. The batch pictured is made with brioche rolls.