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If anyone is interested, there is a Hobart N-50 on ebay and it includes a lot of accessories/attachments, extra beaters. Hobart N-50 It still has 3+ days to go and the price is still very reasonable. Although it is a 5-quart, it is the heavy duty motor and 3-speed transmission, much tougher than the consumer models. It is located in Vancouver, WA so if you are local and can pick it up, you would save a bunch on shipping. These mixers sell new (discounted) for 1650. or there abouts. I don't remember the list price. If seriously interested, contact the seller and make an offer, especially if you are local. I have found that sellers often are thrilled that they do not have to pack and ship heavy items such as this.

The kitchen is gorgeous! Such a friendly feel, guaranteed to inspire and nurture.

I sterilize the jars in my dishwasher (one of the reasons I bought a Hobart) transfer them to the canning rack which is placed on a cart, fill with a canning funnel to keep the jar rims clean, cap and roll out to the deck and insert into the canner. I have two racks so while the first batch is processing, I prepare the second one. Pickles, soft fruits, such as peaches, apricots, whole or sectioned tomatoes, etc., I cold pack and pour the hot syrup over them, cap and process. Applesauce, apple butter and etc., hot packed, Anything with meat or poultry is hot packed.

Note: I posted the above in April 2006! I have now been using the Zo induction rice cooker for a bit over a year and I love it. I use rice and other grains, often mixed, in a lot of dishes - on the advice of my gastroenterologist I increased the fiber in my diet by a large factor - This Zo may seem like rather a large capacity, however I like to cook various rices in volume and vacuum package it, and freeze it, so I have it on hand for quick use when I need it. It is particularly effective when cooking mixtures of different rices - I have a favorite that I buy in bulk that includes multiple varieties of white and brown rice, wild rice, etc. I love the extended keep warm feature and I use it for more than just keeping the rice at serving temp. When I am making up stuffed grape leaves (or stuffed sorrel leaves, which I grow myself and the lemony flavor is wonderful with the fattier meats and poultry) I cook the rice and when it is finished, blend the meats and spices into the rice and return it to the cooker with the extended keep warm feature set. The rice mixture is kept at a safe temp while I prepare the rest of the ingredients and I can work with smaller batches because I can no longer stand for extended periods (and for some odd reason, I have a problem with my technique for rolling and tucking the vine or sorrel leaves while seated - it affects my dexterity and makes me feel clumsy). In any event, I fill a baking dish, anoint with flavored oil and put it into the oven and put my feet up until I am ready to prepare the next batch of tolma, dolma, sarma or whatever one wishes to call them. The fuzzy logic Zo also has this keep warm feature but I rarely used it because I didn't think of preparing the tolma mixture and holding it at a safe temp this way. I used to cook the rice, mix in the spices and meats, nuts, vegetables, etc., and refrigerate the mixture in shallow pans so it would cool rapidly and safely. I think, and other people have noted also, that maintaining the mixture at this temp for an extended period seems to increase the blending of flavors, especially when dried fruits and nuts are added to the mixture. I am sure that the other induction cookers are just as good, but my only experience is with the Zo. I use it a minimum of twice a week, often more often, and I am extremely pleased with it and it is worth every penny I paid. If one does not use a rice cooker on a regular basis, i.e., at least once or twice a week, then I think it is a needless expense, whether one uses an inexpensive plain rice cooker, one with fuzzy logic or an induction cooker.

I've thought about this since a full pressure canner heats up the kitchen so much in the summer, but I was worried about regulating the pressure since it's so sensitive (at least mine is). Are the portable burners easy to adjust? ← They are easy to adjust. I put the burner in a corner with a wind screen around it and I try to avoid canning on windy days. The burner I have has two rings, outer is about 9 inches in diameter, the inner ring 4-5 inches. I bring the heat up with both rings on then turn the inner one off and lower the flame on the outer ring. For the big canner (which I checked and found it is a 41 quart) this seems to maintain the most even temp.

Order 1 or two packs of these Silica Gel Packs put several in each cabinet, depending on volume. You will have to sweep them out of the cabinet, spread them on a sheet pan and dry them in a very low oven every two or three months. Get enough so you can rotate them. I have friends who live on their boats in marinas and they buy these in bulk because it is the only way to keep mildew at bay. Naturally, living in the desert, I have virtually no problem with humidity. However, when I travel, I always have silica gel packs in with my cameras, laptop and other electronics.

I use canvas totes like these: blank canvas totes I bought some at Michael's crafts, reasonably priced. However, last year I was looking for something in Big Lots and came across stacks of large canvas totes 2 for a dollar, so I bought a stack. I still have a bunch. I have a van, center seat removed, so I have a large cargo area that contains an open tub, a foldable cargo organizer and a cooler that plugs in to the power sockets in the van. I painted "FRIDGE", "FREEZER", "PRODUCE" "HOT-STUFF" on some of the bags, using fabric paint/dye I bought at Michael's. TJs is no problem, they know to keep like things together. At other markets, I separate things on the belt and tell the checker and/or bagger to keep them separate. Sometimes I bag my own. The bags with the cold stuff go straight into cooler - its deep enough to hold full bags. Heavy stuff goes into the cargo carrier, that has dividers - stuff doesn't roll around. Everything else goes into the tub, heavy stuff on the bottom. If I have to transport delicate things such as pies, etc., I have a shallow tub that will fit into and hang on the top edge of the big tub. I also have a couple of the collapsable shiny silver hot/cold zipped containers that are always in the van for keeping hot stuff hot. They are just the right size to hold one of the tote bags filled 3/4 or less. Every swap meet I have visited always has a vendor selling blank tote bags, cheap! That is the place to look if you can't find another source. TJs prices aren't bad but in some stores they are way overpriced.

I have canned just about everything that can be put in a jar, including whole chickens in 1/2 gal wide-mouth jars. I have a huge pressure canner - too tall to use on the stove - I have a portable propane burner, like the ones made for the turkey fryers, and use it on the deck outside my kitchen. It holds 32 pints, 19 quarts, 6 half-gallons. I think the capacity is 40 quarts. I have canned all kinds of fruit curds in the pressure canner, no problems. The main thing is to make sure the top edge of the jar is perfectly clean and dry before the lid is applied as this insures a perfect seal.

It is sold in a plastic hanger "bag" and labeled as a "12 " scalloped slicer" has it with the Sani-Safe handle, like mine, for 11.25. Note: Some makers give the overall length of the knife and handle, which can be confusing. I ordered a 12 inch bread knife that had a slightly less than 8 inch blade. I returned it. I saw this knife in use at a local bakery, cutting horizontal slices from a sourdough boule and asked where he had found it. He said Smart & Final had them on a hanger display near the back of the store so I stopped in on my way home and bought one. I love it. I have several ham slicers and roast slicers which work fine on dense meats. However, this is the only knife I have ever found that works equally well on hard crusts and soft crumb. I also have Wusthof, F. Dick, Lamson Sharp and Messermeister bread knives. The 12 1/2" made by F. Dick works as well but I paid a discounted price of 89.50 for it. The best price I have seen recently is 102.95.

As I recall, grapefruit was really good. I don't remember exactly which but some turned out to be really spectacular. The others were close enough that with a little work they could be made to be really good as well. (Though they were all wonderful in their own way.) Hadn't thought of passionfruit ..... -Art ← I have made a combination curd, strawberry/grapefruit - using the "sweetie" white grapefruit. One the recipes I have used for years, from a British food cookbook is for gooseberry curd, which has a very interesting flavor. I also make a curd with red currants - the tart flavor is perfect for a filling in little English sponge teacakes or 1/2-size cupcakes (1/2 depth - no more than an inch).

I have a couple of these, Dexter/Russell #01285, purchased at Smart & Final (has their logo) but they are available at many places I paid $14.95. They cut everything from the hardest crust rustic breads to angel food cake and they cut evenly. This knife is "single-sided" in that it is flat on one side and the serrations contoured on the other. I pictured the flat side. The oldest one is close to 5 years old and still very sharp. I do have a Chef'sChoice 130 electric sharpener that sharpens serrated, wavy, as well as straight edge knives, but these had not yet needed sharpening.

Unless I am baking for guests who have dietary restrictions, I use lard, home rendered if I have it on hand or the bulk "fresh" lard I buy at local Mexican markets. I don't like the commercial mass-produced stuff. Well ahead of time I measure out the amount I will need, spread it in a shallow container (since the advent of the silicone baking pans, I use these) place it in the freezer and when it is very firm, I turn it out onto a flexible cutting board and chop it into small chunks or cubes. (I have an excellent 2-handled cheese knife that does a lovely job) It immediately goes into the food processor into which the dry ingredients have been measured and I pulse just until it looks like fat crumbs. While pulsing the processor, I add ice water through the pusher, which has a small hole in the lower end which is perfect for gradually adding the liquid just until the dough just BEGINS to form a ball, but there will still be about 1/3 loose crumbs. There is now enough moisture * in the pastry to hold together so it can be wrapped in plastic and placed in the fridge for 30 minutes. Then it can be rolled, shaped, cut, etc. The less handling, the less working, the more tender and flaky the crust will be. * Don't go by volume measurement for the liquid. On humid days you will need less, sometimes a lot less, than on very dry days. I have a friend who has a home in Houston, TX and a second home in the hill country which is a higher altitude and much, much dryer. For a two-crust pie pastry, she uses at least 1 additional tablespoon of ice water when baking in the hill country. A significant difference.

Send an email to Chef Ron Askew Sales@CulinaryCultures.com Tell him what you want and ask for the best price on the Bourgeat "Alliance" pan or pans that you want. State whether or not you want the lid included. Free shipping in the US. Download the PDF of the Bourgeat catalog from here, so you have the part numbers. Matfer-Bourgeat catalog. He offers a significant discount to professionals. see what others say!

The Big Chill in L.A. has a real frozen yogurt and has other stuff too, including a non-dairy one. Check this one. Someone on another thread mentioned Zacks and another one that has a name that sounds like a race course. I think the name is Willow Glen, I will see if I can find a reference on line.

Yup, it has been all over the local news today. A Pinkberry exec was trying to make light of the matter, but the interview was in Studio City, a place where the health-food/organic and etc., folk, are thick on the ground. Of course, the place also has the (dis)advantage of being just down the street from Jerry's Famous Deli, the flagship, original location. I suppose that after visiting Jerry's and consuming one of the enormous sandwiches (very, very tasty too) they couldn't complain too much about "artificial" frozen yogurt.

Check out FireGirl Another way to get to Chile-Heads home page, Mark's home page You should really check out his barbecue photos. or email Mark at mstevens@exit109.com Tell him about the problem getting to the web site. Also check the Ring of Fire search engine. Here's another recipe: I B hot sauce recipe And here is a site where quite a few hot sauces are described in detail. Carl's favorites

I think I may have the last box of "blue-label" extra fine "Brownulated" brown sugar made by Domino. They still sell "Brownulated" sugar but it is much coarser - comes in a yellow bag and there is no "extra-fine" in their product list. The box is still in its cello wrapper, seal intact. (only because I put it away in a cake tin in the pantry and forgot all about it until I came across it when searching for something else a few months ago. It is at least 10 years old, probably older.

In most cases the energy costs for operating an oven, even at the lowest temp, are so high that it negates any savings of drying the fruits. If you have a gas oven, the local gas company can give you details about the operating costs at a particular temp per hour. Same with the electric company. The energy required to operate the dehydrators is at maximum, 1/30th the cost of operating the oven and often it is even less. I have used both methods, with both gas and electric ovens. If one has an older gas oven with a standing pilot light, it can be used with just the pilot light, but this is not the optimum temp to get a good result. I have dried fruits in just about every way possible, including split fruit placed between two screened frames (old wood framed screen doors, carefully cleaned) that were placed on top of one of my greenhouses and a shed with an aluminum roof. In 100 degree plus temps, here in the desert, with less than 20% humidity, sometimes single digit, it works very well, and rapidly. But it will not work in humid areas. (And one has to use "tricks" to keep the ants away from the fruit, not always easy)

Okay, I saw that you have been able to remove them so the masking thing is moot.

I use Carbon-Off, which you can find at Smart & Final. If it is impossible to remove the grids, which is common on the irons from the '30s, I mask everything carefully, with plastic and plastic tape, leaving just the grids uncovered, and wrap the cord tightly with plastic wrap next to the appliance, then coil the cord and put in inside a small plastic bag. You have to use the Carbon-Off outside - use newspapers - If you can remove the grids, it is better to take them out. Usually there is a latch or a catch, each brand is different, on the hinge side. I will see if I can get a close up photo and post it a bit later. Be carefull to cover the electric coil between the top and bottom too, if you can't remove the grids. The best thing to clean the chrome is Mother's Mag wheel polish that you can find at any automotive place. I think I bought my last jar at AutoZone but I have also found it at Pep Boys, etc.

I have had Excalibur dehydrators for more than 10 years and no problems with them. Excalibur company I first bought a 5-tray unit and when it proved to be exactly what I needed for drying fruits, vegetables and herbs, I bought a 9-tray and a couple of years later another 9-tray. (I have an heirloom apricot tree that bears heavily and most of the fruit ripens in a 3-week period in July). I bought the last two from this vendor, I have purchased several appliances from them and have found them to be extremely helpful. click here and scroll down. This vendor also carries commercial models but the Excalibur is very efficient. The smaller inexpensive units work by heat convection and one has to keep rotating the trays from top to bottom. The Excalibur has a fan to circulate the heat so that fruits, jerky, etc, dry more rapidly and more evenly. There are other dehydrators with this feature but they are more expensive and I have been pleased with the ones I have.

If so, then I am certainly guilty! I have several batches in the works, the oldest close to 2 years, which is usually the maximum steeping period required and it is time to finish the processing and bottle it. I have some neat little bottles with the spring-clip caps (ceramic with rubber sleeve to seal it). In the past I have used very narrow-necked bottles with hard rubber "corks" and I finished the sealing process by dipping the cap in red wax multiple times to get a nice thick coating, then pressed a seal into the still-pliable wax.

Have you tried the Chile-Heads list? Chile-Heads list member home page.

I have been cheatin for 40-some years, since I discovered a French Fry cutter with interchangeable blades. The original one I had was slightly different, had two handles that pushed down, forcing the pieces up, so it had to be placed in a pan. I'm not sure how long ago I got this one, it was shortly after I remodeled the kitchen in '94. I also use it for other vegetables, the jumbo potatoes, big parsnips, sweet potatoes, turnips, small cabbages, rutabagas for oven roasting - I like to have them sized reasonably evenly. Similar to this one. although mine happens to be all metal and is bolted to a block in the pantry so it sets up high enough to put a pan under it. Mine has three very sharp cutting grids 1/2", 3/8" and 1/4" and the grids go into the dishwasher. I top and tail the onion, slip off the skin, pop it into the cutter and pull. It takes me about 30 seconds and I have done an entire bag of onions in a fraction of the time I would need if using a knife. (For making salsa, chili, toppings for Mexican buffets, etc.)

What is your source and brand name. Two commercial pectins I have used are modified citrus pectin and one was a product of Italy that used a combination of citrus and quince - extremely strong pectin 1 pound will jell 160 pounds of sugar. Regular apple pectin is 1 pound to 100 pounds sugar. Use too much and the resulting jelly can be bounced off the walls. I needed the higher jell because I was making candies like jujubes. Somewhere around here I have a old copy of The Journal of Food Science That had a couple of briefs on testing sources and "shear strength" of commercial pectins. I am on my way out and don't have time to do a search right now, but you might try. One of the universities in either Washington or Oregon also published some articles about pectins and how they were produced both in the home and commercially.