andiesenji

There are several vegetarian alternatives to gelatin. Most can be found in health food markets. Agar or agar agar is an excellent substitute for gelatin. I have often used it to prepare lakhoum for friends who are vegan. It gives a lovely clear result and has a silkier texture than gelatin. I have also used kudzu powder (which is usually in lumps) made from kudzu root and can be found in Asian markets. You have to crush the lumps to powder and soak the stuff in cold water before use. with cooking, it can get as "tight" a jel as anyone could wish. I overcooked a small batch of mulberry jelly (which often resists jelling) and ended up with stuff that could be bounced off the walls. Xanthene gum, as another mentioned.

Oooooooh. That looks delicious, Doddie! Regarding what type of meat, while pork is traditional in most of Mexico, carnitas just means "little meats" and there are regional favorites. Beef in the regions where cattle ranches predominate. I have eaten goat carnitas - it is the style of cooking. I was once served turkey carnitas - made from wild turkeys which have very little "white" meat, and whose flesh is so tough it requires long, slow braising. Here is what Wikipedia has to say about "carnitas" I think the best results I personally ever achieved, were the batches of carnitas I prepared from wild boar, which I documented back in 2004.

That reminds me of my favorite spoon for eating watermelon (and only watermelon, other melons get to take their chances with a fork, after being salted and peppered!) I don't recall the exact train of events, but I was joining a couple of friends who were already out on the deck, and picked up my section of watermelon and grabbed a spoon out of the "spooner" that usually holds only teaspoons. I didn't discover, until I was seated on the deck and ready to dig into the melon, that I had picked a cheese scoop instead of a teaspoon. It was amazingly efficient for digging out just the right size bits of melon and not once did one slip from the spoon to fall into my lap or onto the deck.

When I listed the things which have a great affinity for ginger, I forgot to list pears. I mince candied ginger very fine and add it to the liquid/syrup in which I poach pears. I carefully ease them into a narrow container and pour the liquid over them so they are covered as much as possible. Chill them for 3 or 4 hours. Serve with a dollop of lightly sweetened sour cream. Pork chops, braised or fried, are very good served with applesauce, fresh if you have the time. For each cup of applesauce, add 1 tablespoon of finely minced candied ginger at least one day prior to serving. (Requires thinking ahead - something I often miss!) or cook the applesauce/ginger gently for 30 minutes.

Mine fit right into the space the old one occupied. Hobart undercounter

As soon as I can get the Wesson one down, I will get a photo of it also. It is in much better condition and has the original recipes with it. I have some other "malt mixers" of this type and they all do a great job at whipping cream and making mayonnaise - one is hard plastic, also made in the 50s, but with a metal plunger. I used to take that one camping, back in the day, for beating eggs for omelets, making pancake batter - and making mayonnaise fresh every day. We could keep fresh eggs (purchased in Bishop, twice a week) in a hanging evaporative cooler - a canvas thingy, with nylon mesh "shelves" that could be hung in a tree. It had a water resevoir at the top that dripped down the sides of the canvas "box" and the evaporation cooled whatever was inside to about 25 - 30 degrees below the ambient temperature. It only works in low humidity and it is very dry in the high Sierras.

The only crystal I do not put in the dishwasher has gold surface design - it is fired on but the gold leaf would be ruined in the dishwasher - the detergent is much too harsh for it and also for my antique procelain china which is hand-painted and gilded.

One of the reasons I got the Hobart was the length of the cycle, even without using the drying feature on regular dishwashers - which I never used for crystal because I always had water spots with it. The Hobart water force is much, much stronger but it uses much less water. It will come with two trays, one has pegs, for plates, saucers. The other is a combination one for other stuff. I bought extras, including cup trays and glass trays, for which I also bought covers - This keeps lightweigt crystal and cups/mugs from being blown out of the tray by the force of the water from the lower arm. The regular glass trays for tumblers, etc., have slanted bottoms so the glasses set at an angle and the sides of each compartment keep them in place. The expense is considerable but it will outlast 5 or 6 (or more) "consumer" dishwashers. When I moved to this house in 1988 I put in a new Whirlpool. In 1991 I replaced it with a GE which was a whole tree-full of lemons, never worked well. In 1994 when the kitchen was remodeled I had the top of the line Kenmore (before they introduced the "Elite" line). I hated it. It would not clean pots and pans, casseroles and the top rack could not be lowered enough to hold my crystal stemware. After a marathon baking session in November 1996 I had had it with that dishwasher after having to scrub a bunch of loaf pans by hand, after they had been through the washer and the next batch I ran had stuff that looked like cake crumbs in all the nooks and crannies. I ended up washing everything by hand and using the dishwasher as a drying rack. Early the next morning I drove down to a dealer who carries commercial appliances and bought the Hobart. I have never regretted spending all that money. It does sound like a 747 taking off when it is running, but the cycle is 90 seconds! I can live with 1 1/2 minutes of noise. When I have a bunch of dishes, pots and pans, or when I am sterilizing jars for canning, I can have all the trays on the counter, load them without having to bend over for a prolonged period. Shove a tray into the washer - run the cycle, pull the tray out and set it on a towel on the counter (or on a rolling stainless steel cart with three shelves), shove the next one in the washer and so on.

It will be much better after 4-6 months and will continue to improve. The best way to taste it is to mix a drop into a teaspoon of milk, or, if you have some unsalted crackers (like "wine" crackers, put a drop on the cracker and let it soak in for fifteen minutes, then taste. "Emergency" vanilla flavoring. Can you get a little bottle of glycerine at a drug store? Split, chop and mash half a vanilla bean in a mortar, add some glycerine and keep mashing until it is a gooey paste, add a little glucose or light corn syrup and continue to work it in the mortar until it is a semi-liquid slurry. Dilute it with just a little brandy to make it easier to measure. This won't have the raw alcohol aroma and flavor.

You can find "mixers" just like this - some made for and with the Wesson name and instructions for preparing mayonnaise. Pampered chef pump mixer This happens to be a modern copy of the old "Mayo mixer" or the "Whixit" which was popular in the 50s. I'll post a photo of the pink and black one I have (50s colors) and a photo of one of the old Wesson mixers. Tomorrow, after I have dusted them off a bit. These work quite well and with very little effort. This is not the Wesson - it is in a high cupboard and I no longer do stepladders. Note the molded words that say what this does with "Mayonnaise Miser" at the bottom.

Try brushing the tops with cream into which you have mixed a little sugar, less than a teaspoon per 1/4 cup cream. The casein in the cream will produce a shiny crust. I learned this when baking for someone who has an allergy to eggs!

I doubt that this is going to happen. The consequences of enforcing this will affect several million California citizens, in comparision to a few thousand sport fishermen. There are already wiers in place to keep anything larger than fry from being caught in the pumps, and oddly enough, fry survive their trips through the pumps and down the California aqueduct, which had numerous fishing sites along the way and some respectable-sized fish are taken from it every year. Such as this beauty! It appears the suit was brought and apparently progressed with less-than-adequate information or possibly with the deliberate witholding of information that would counter the argument. The governer has filed an appeal and hopefully more complete documentation will be presentedd, according to some people who actually live in the delta area (and operate a large houseboat rental business). The fact that the suit was filed and heard before an Oakland judge, instead of in Sacramento area, appears suspect because a judge with better personal knowledge of the area would not have been so ready to order this action. There have been far too many of these nuisance suits filed in California, with the action brought in a county or city far from the area involved. here is some more detailed information about who, when and why.

Did you know you can customize your own KA mixer? Hot Rod Flames, get 'em here!

Here's a bit of trivia that might be of interest. Beginning with the 1931 Model M4F, standard equipment that came with the Sunbeam mixer was a juicer bowl with reamer and an oil dripper that allowed adjustment of how rapidly the oil dripped into the mixing bowl. It was assumed that a homemaker (or the cook) would prepare mayonnaise fresh every day. This attachment continued to be a standard part of the Sunbeam until the Model 9, introduced in August 1948, when the juice strainer was a perforated metal saucer placed inside the juicer bowl. You can see the oil dripper pictured in the third picture (leaning against the bowl) on this page. Along with some of the other weird and wonderful Sunbeam attachments. I have had good results with an immersion blender with its own little food processing bowl. If you have a Cuisinart, notice that the pusher has a hole in the center that works just fine as an oil dripper/dispenser. I have always had more consistent results with chilled ingredients. I also pasteurize my eggs.

Scallions too? I prepare a peach and mango salsa, with fairly mild roasted peppers, about 1/4 the heat of jalapeños, no tomatoes, but I do add some roasted tomatillo. The only raw onions I use are the very sweet ones or scallions. If I can't find sweet onions, I use shallots (which I always have growing in pots). No cilantro!

Terrific Blog, Mizducky. It has caused me to feel life will not be complete without another trip to San Diego and "environs" - as one used to see on maps and roadside signs.

Most of the waffle iron/sandwich grill appliances made during the '50s and 60s had reversable plates. However some did have different plates. At least one had three sets of plates, one set for pizelle wafers. The reversable plates were thicker and required higher voltage to heat to baking temp in a reasonable time. The less expensive and lower wattage appliances used separate plates which were much thinner and heated more rapidly but they do not have as accurate a temperature control as the more expensive appliances. Top of the line appliances of this type in the mid and later 1950s were Toastmaster, Sunbeam, Westinghouse and GE/Hotpoint. Arvin was a small "intermediate" company that manufactured a consumer waffle/grill that was probably the heaviest and with the best temperature control. They are scarce but I have read of a couple that have been in regular use since the '50s. They were popular with small "mom & pop" cafés and diners. Dominion, Berstead, Super-Electric, Dormeyer, plus other brands, and store brands, (often manufactured by these companies) were the lower end. The top of the line manufacturers during the 1930s and part of the '40s were Manning Bowman, Landers, Frary & Clark, plus those listed above. There were no small electric appliances (requiring metal) manufactured from 1942 to 1945 because of the War Production Board Order I.-41. Silex glass vacuum coffee makers, were the only small appliances produced because they were made mostly of glass which was not controlled. All of the companies that were producing these toasters, waffle irons, etc., re-tooled for war production and made everything from uniform buttons to canteens to tank treads and electrical controls for military use.

Jmahl, That is considered one of the classics. I have both the single slice and the two-slice and they both still work beautifully. I too have had cords replaced. The main thing is to keep them as clean as possible inside and avoid sticking anything down inside the toaster than can damage the core wires or the mica. It was sold as a "Toastmaster" which was the premium appliance line of the Water-Genters division of McGraw Electric. Look at the on pictured at Toaster Central - third pic from the top. I have several Toastmasters as well as Sunbeams and GE Hotpoints and a few others. However, my favorites are these Art Deco styled beauties.

Buy it HERE I have had no problems with it.

The Sunbeam toaster and waffle baker I have are still working just fine, as is the Mixmaster. I inherited all of them from my grandmother. The Coffeemaster vacuum pot is one I purchased in 2004 on ebay, still in its original box, unused. When one considers the hourly rate earned by the average worker in those days, these prices were significant. Inexpensive appliances, made by Bersted, Dominion and others, could be purchased for less than 10.00. Many of these inexpensive appliances were given away by banks, for opening new accounts. They were also given away at drawings in theaters, between features - usually on a weeknight. Television had yet to take a big bite out of theater business.

Give me a price, I'll calculate it in 2007 dollars. ← I don't have a 1950. Is 1947 close enough? This is a Sunbeam price list - the waffle baker and toaster and Coffeemaster are near the bottom.

Well-seasoned cast iron works nicely but it has to be hot, and the fat has to be hot before the batter goes in. (Very similar to how cornbread is baked - if the fat is sizzling when the batter is poured into the pan, one gets the perfect crusty bottom surface.) Even better for the Dutch baby is the single-handle cast iron wok made by Lodge.

I made them many, many years ago but shelved the recipe and forgot it for a couple of decades. Then I read Diane Mott Davidson's mystery, "Killer Pancake" in which she included the recipe. (Along with several others, including the famous "What to do with all the egg yolks, Bread" Since then I have made them periodically with great results. Topped with fruits, raspberries, blueberries, etc. This one made with peaches, can also be made with other fruits - very ripe Comice pears, especially good. The savory ones made to order, with asparagus and shaved ham were one of my favorite dishes at the brunch served at the Ritz-Carlton at Laguna Nigel, back in the mid 80s.

Roger every bit of that: click. Meanwhile, am I the only owner of a vintage Rival Ice-O-Matic ice crusher? This machine is so far superior to the lousy machine in my new refrigerator it's scary. ← Electric or hand-operated?

One of the members of WACEM a Yahoo group - (We Actually Collect Electric Mixers), cleans, refurbishes and repaints mixers, expecially Mixmasters. His name is Jim Dayton. WACEM There are a few other small appliance/mixer specialists around the country and all of them are swamped with work because so many people are collecting them now.