andiesenji

I just bought one of the new 600 Pro KAs. Hadn't intended to but there was one in copper and I collect copper appliances. Couldn't resist. It will arrive next week and I will give it a try and report on my experiences. There is a pic of it on the 2 mixers or 2 bowls thread. I ordered it from this vendor. I liked the Cinnamon color also.

Congrats on the copper kitchenaid! I am so glad you bought a 6qt KA! Now you can give some great feedback to the forum on your actual experience with a K5A and your new model. Like, which mixer does what better. I am really interested in hearing your thoughts on the two mixers. I am sure your comparisons will be worth waiting for. ← I don't have it yet, it is being shipped from New York and the guy told me he was double-boxing it. Actually a triple as the KA box is already in a cardboard box and they are adding a double-thickness butressed cardboard box, whatever that is....

I don't know where you live, but surely there is a custom motorcycle shop somewhere near. I have an excellent relationship with "the guys" at a local "Hog" shop where they have re-chromed some of my vintage appliances that were otherwise in good working condition. I have some thin ceramic adhesive plaques that I engrave with the date and what was done and stick them on the bottom so that if they ever are sold, the information about the repair will be there. The guy that does my appliance repair takes the "innards" out and removes the handles, buttons, etc. They do a beautiful job and in spite of their somewhat "rugged" appearance, they have been very nice to me. (Of course I take them cookies and other goodies when I drop something off or pick up an item.) Also I know the true name of one of the guys, who would be mortified if his buddies knew it.

Amazon has that pastry blender for 19.95. pastry blender I have one from Denmark that I like very much, different type handle - I posted a photo of a bunch of whisks that included it. Works better than anything else I have ever tried. I bought it in Solvang, CA . Its the one with the white tape on the handle.

very nice!!!

was it this one? I was watching it but missed the last 3 hours of the auction. However I did buy one of the new 6 qt Pros, but only because it is copper, to add to my collection of copper appliances. KA, Hamilton Beach stand mixers, Sunbeam hand mixer, Continental blender, Sunbeam deep fryer, Toastmaster electric percolator, International Silver(the brand, the urn is copper) coffee urn with accesories & tray, Manning-Bowman buffet server/chafer, Salton-Hostess warming trays-2, Toastmaster toasters-2, Manning-Bowman double waffle irons on integral tray, Sunbeam electric skillets, 1 round, 1 square, Suisse-Alba bun/bread warmer, Hamilton Beach malt mixer, Sunbeam electric knife, Sunbeam can opener. What can I say, I started out with just a couple of things, then couldn't resist adding to them. I need 3 kitchens......maybe 4.....

I have several packets of frozen basil in my freezer, I vacuum seal it so it keeps longer. this site has good advice.

While searching for something else, I came across this set of tempered glass bowls at Cooking.com The largest in this set is 4.5 qt. Cooking.com is having a significant sale starting today. I received an email notice this morning that some things are up to 75% off.

Can you describe the pecan crescents? Are the nuts ground up and in the dough like a Vanillekipferl or are they a filling inside a little pastry? Other flavorings? Thank you! ← Pecan Crescents recipe

I hate to waste anything and I have found that the broader tipped hemostats are great for picking the "eyes" from a pineapple without wasting any of the pineapple flesh. It's quick too. I have also used my electric wand salamander to loosen the stick-on shelf liner that some idiot stuck inside an antique Hoosier cabinet I bought a few years ago. I didn't want to damage the original paint and was afraid anything else would do major damage. I no longer used it, since getting a torch, however I am holding on to it because they apparently no longer make them. It has Weissen on the top of the plate and below that a "3" stamped into the metal.

I forgot to mention that I love pfefferneuse or pfeffernusse, pepper nuts or anise pillows. Whatever the name, I love them - and they keep for months and months, years even..... and pecan crescents and the chocolate wafer cookies I make.

I scored a 69% Dixie and took the test just once. Kentucky was also a "divided" state (commonwealth to be exact) since it fielded both a Union military unit and a Confederate military unit and the "irregulars" on both sides were very active, especially in the western half of the state (where I was born and raised). The infamous Quantrill was killed in Kentucky and the popular local opinion was "good riddance to bad rubbish" whatever side they favored. Interestingly, both Abraham Lincoln and Jefferson Davis were born in Kentucky although Mr. Davis spent most of his political life representing the state of Mississippi and of course we know that Mr. Lincoln moved to Illinois and onward and upward from there. Many of the settlers after the Revolutionary war were from North and South Carolina (my father's ancestors) and were given land grants in Kentucky for their service in the Revolutionary war. Some lost their ancestral lands in the 1950s when The Land Between The Lakes was designated a national recreation area. A bitter pill and still deeply resented. However the foods found in Kentucky where I grew up were similar to the foods just about everywhere in the south and also across the Ohio in southern Illinois, which in some ways was as "south" as could be, in attitude. My family is scattered all over the south and we did a lot of visiting. The food in Birmingham or Charleston was as familiar to me as the food in Paducah or in Tallahassee.

I should not have begun reading this thread. Here I am at the office, the cupboard is bare, the fridge ditto, and I am salivating like one of Pavlov's dogs. I love just about any kind of "holiday" food, it is difficult to choose favorites. Mashed sweet potatoes with chopped pecans and chunks of persimmon are an interesting variation that I like. NO marshmallows! I like dressing or stuffings that include chestnuts, giblets and made with cornbread as the major ingredient. NO oysters. I like fruit cake in all its myriad forms, some steamed puddings and certain types of pumpkin pie. (The leaden, solid stuff that comes straight out of a can, no!)

I think I have a new project. I am going to assemble all the things I use for tasks for which they were not designed and take a photo, or maybe more than one photo, depending on the number. I will limit my findings to things actually used in the kitchen because if I added things used outside the kitchen, it could get very complicated. (I bought a set of tamis - the old-fashioned wood-framed ones- for sifting very fine potting mix in the greenhouse.) I have one of the broad microplanes on a handle, in the bathroom for grating a particular soap (oatmeal) I like to use on my face. My housekeeper does the same thing though she bought her own grater. I have a set of kitchen shears, with serrated blades, in the garden shed because I have not found anything else that works so well for cutting plastic tubing (for tying plants to a trellis). I have one crank-type flour sifter that I use for sifting ground nuts, crushed cookies, etc.

I just added two more, just for fun: The Peanut Cookbook by Dorothy C. Frank (cover cartoon by Edward Gorey) 1976 and The Lord Peter Wimsey Cookbook by Elizabeth Bond Ryan and William J. Eakins 1981

For the really big watermelons (and the huge Hubbard squash, turban squash and banana squash) I have a really nifty machete my neighbor brought me from Mexico. I have a dough trough I don't use for bread. I place the watermelon in the dough trough, hold the machete above it and let it drop. The weight will split the melon nicely. The Hubbard squash takes a bit more effort but at least I don't have to take it out back and use an axe on it like I used to. I scared the heck out of my neighbor when I was using a ninja yell to assist me in chopping a big old Hubbard with a double bit axe. The next time they went to Mexico, he brought me the machete when they returned. By the way, the dough trough, that I ordered from Lehman's, has been a godsend for cutting things that tend to roll. I congratulate myself that I have prevented numerous injuries by using it thusly.

I have a Hobart. I wanted it because I was doing a lot of canning and it will sterilize the jars very efficiently. It is true, even with the high-density sound proofing material and installed on a dense rubber mat, it sounds like a 747 taking off. However the complete cycle is just 90s seconds and I love it. It cleans everything nicely. It came with two racks or trays, one with pegs which holds plates, saucers, pan lids, grill racks from my barbecue and a combination rack that holds just about anything. I bought additional racks for stemware, cups, etc. Because it is easier to load the racks on the counter and place them into the dishwasher, not so much bending. It is not at all like a consumer dishwasher. The racks are not part of the machine per se. This isn't a Hobart, but this is what it looks like commercial dishwasher with plate rack. The cycle, once the dishwasher is programmed, starts as soon as the door is closed and the cycle is finished by the time I have the next rack loaded. I have a stainless steel cart with two lower shelves and the top on which the racks just fit, so I can pull the washed rack out and stick another inside. It isn't practical for normal home use, but I was doing some catering, wanted to have my kitchen certified for commercial use and it was necessary and I could write it off as a business expense. I do know a couple of families who also have commerical units but one family has 9 children, the other has 11. For them it is a matter of survival or sanity. For me it was more like vanity, if I am to be perfectly honest.

One of my favorites is ABEbooks If you use Advanced Search You can enter a keyword - for instance - Bread, Baking Published date - for instance - 1900 to 1960 then select the country - USA select Hard Cover then Highest Price (or one of the other criteria) and if you wish, First Edition Here are the results If you expand the search to all countries, you get many more results - many in the UK - I have purchased a great many wonderful old cookbooks from England and Scotland.

Oh Yeah! I am VERY familiar with that site. some of the evidence:

Wikipedia has this to say about Grains of Paradise or Melegueta Pepper I have purchased them for use in a tagine with chicken and also ground and mixed into coarse salt and other spices to top a flatbread. I purchased them from Great American Spice Company.

I haven't seen any uncoated waffle irons for a few years. The non-stick ones showed up in the 60s. I have a large collection of old waffle irons and all are in working condition. However some are better than others, heat more rapidly, cook more evenly, etc. I often use a "vintage" GE which is huge. I use Bak-Klene spray on it and it has achieved a degree of seasoning that means the waffles will not stick, but it does take a few sessions for them to come out completely clean. I bought several of the ones in my collection on ebay. If you decide to bid on one, use a bidding service such as Bidnapper which places your bid right at the end of the auction so someone else can't bid the price up. Decide on the maximum you are willing to pay and enter than on Bidnapper. Don't bid up. Look for GE, Sunbeam Toastmaster and General Mills like this one. which were manufactured to complement the new image of Betty Crocker and were made by McGraw Electric, a premier, top of the line manufacturer. There are not many of these around and they are excellent when in this kind of condition.

The Pork Cake thread has the story about where the recipe for Christmas Cake made with Pork Mincemeat from my Dad's Grandmother "Meemaw".... Viva's remarkable photos are worth looking at. Hard to believe that was two years ago. Meemaw's recipe. The "mincemeat" is not at all like commercial mincemeat but we don't have an alternative term to explain it better. Pork was much more plentiful than beef (and there is a lot more fat on a hog, pound for pound) in the south, and hogs fatten well on less expensive food and can forage for themselves in the woods, on acorns and roots, so people in the rural areas were much more likely to have pork fat than beef suet. People in rural England also knew the worth of hogs so I believe that in many cases traditional recipes were altered over time to reflect the materials available at the time, whether pork fat, beef fat, etc. My maternal great-grandmother came from England and was an avid collector of "receipts" from earlier eras. Since she was born in 1844, earlier times for her meant Regency, Georgian, and etc. She died in 1949, when I was ten, two months shy of her 105th birthday. We talk about the changes we have seen, think about what she saw. The industrial revolution, most of Victoria's reign, Edward, George, Edward and George. She often talked about how the traditional methods of cooking and baking, and the ingredients had changed so much from when she was a girl. She really did no cooking herself, I don't think she had ever done so, but she was interested in recipes and cultivated cooks and bakers and winkled their secrets and faithfully recorded them in her journals. One of my earliest memories was watching her perched on a high stool in the kitchen and giving detailed instructions to the cook on how to prepare something new.

Note, from left to right 11 cup, 14 cup, 20 cup. and I have had all thee running at the same time on many, many occasions.

Although pickling had been discovered in ancient times, when sailors began sailing very long distances, they found pickles prevented scurvy. as noted here. Mostly, it was used to preserve foods through periods when fresh vegetables were not available. The ancient Egyptians had what were essentially pickle factories, and probably the peoples of Crete, Greece and later Rome, learned from them. In ancient Mesopotamia and Egypt there is evidence that they pickled the rinds of melons, otherwise inedible. Funny that thousands of years later watermelon pickles would become so popular in the American south.

I have a stove-top waffle iron too. Mine is a Griswold but unlike the regular round ones is rectangular and has what are sometimes called stars & hearts designs but are actually playing card suits. It is very well seasoned but it doesn't fit on a modern stove top very well - although I have never tried it on my new cooktop with the continuous grate. It was made to sit on a solid cast iron stovetop with the lid removed directly under it so the iron would heat faster. It is a bit tricky to turn over.