andiesenji

On one of the appliance review sites it was rated "not suitable for bread dough" although it did get excellent ratings for design (appearance), ease of use - whatever that means. It did a good job on cake batter and egg whites. I posted on the "Glass bowls" topic that the bowl on this mixer is almost identical to the ones on my 50-year-old Kitchenaids - I posted photos of two, and with a bowl. One person who purchased it from Overstock said the shipping varied day to day. The box did not have the name "Attrezzi" anywhere on it. (It is not even shown on the Attrezzi web site). It was introduced with a lot of fanfare in a Sur La Table catalog last year but was dropped after a few months. I just checked at Amazon and could find only one review - they liked it - on a white one with the Dolce (multicolor) bowl. I did come across this one - copper with tortise bowl. I am tempted to add it to my copper collection but think I will pass this time. I just noted that at BizRate some are identified as Jenn-Air and some as Maytag. Curious.

My new mixer arrived today. Wow, what quick shipping. I ordered it on 10/30, in the evening so it was less than a week from order to delivery, from Brooklyn, N.Y. Now I have to decide what to prepare in it for its "maiden voyage." Note: One of the reasons I decided to take a chance on this new version of KA was the new specs: Metal gears....

Here's something interesting, not that I am recommending it, I came across the ad and thought "there are a lot of very clever people out there, figuring out how to do things with less effort - and in quantity. Knowing how much work it is when my neighbors prepare a large batch of tamales (I have helped and it is very much like a production line) I showed the ad to Mr. Obregon and he is checking the web site because he thinks it would be a great Christmas gift for his wife. I finally got around to reading the October Chile Pepper Magazine (which has some great recipes) and saw the ad for Tamale King.com The Perfect Tamale machine! Also offering a bunch of spice mixtures.

I have the Tilia Professional II, which I bought at Costco (or Sam's Club) two years ago. like this, charcoal gray I paid 199.00 I use it a great deal. I went through 5 of the earlier models, 2 lasted less than a year each, the others 2-3 years. This one is still going strong. I buy the bags from Goodman's. They have the Tilia brand and a couple of others that work just fine. I buy the 8-roll pack of the large rolls and the 132 pack of quart-sized bags of the generic bags on page 1.

I would recommend This Book by Ann Willen I purchased the book when it was first released and was immediately impressed. I have been cooking almost all of my life and have a huge collection of cookbooks. This one is as good as they come. I have given it to absolute novice cooks, to people who have been cooking "just the basics" for years and wanted to expand their range, and also to very proficient cooks to whom any new cookbook is an adventure. I have given it to young women, to men, and to one grandmother who retired from her law practice and wanted to spend time with her grandchildren (teens) and learn to cook along with them. She said that if she had to choose one cookbook to take to a "desert" island, this would be the one. She also said that she has in turn given both her daughter and daughter-in-law this book. Just read the reviews on the Amazon site to get an idea of what a wide range of purchasers have written.

Yep, when I make large batches, I use the big Cambro tubs, the largest 22 quart, and if any stuff klings, I just let it dry and the edges usually curl up and swatting the outside with knock off 90% of it with a plastic scraper removing the remainder. I always spray the inside and outside, and the lid, with bleach solution (10%) then wash with soapy water. This is to prevent cross-contamination with different sourdough cultures. The spores can hide in a scratch so small you can't feel it with a fingertip.

The round tube pans I have tend to roll a bit, so I rest them in a double French bread mold and just stick the whole thing into the oven. It also makes it easier to remove them at the same time and it keeps them from rolling off the cooling rack.

Any time you compress baking bread dough the crumb will be finer and the result denser. This is what happens in a pullman pan so you get sandwich slices that have an even fine crumb from top to bottom and from side to side. If you want a softer bread with a more open crumb, use a brioch-type dough or a challah dough that contains eggs. I have both metal "clamshell" tube pans and glass baking tubes and use either type of dough with good results. I do not stand these on end to rise, I lay them on one side and gently turn them halfway through the rise period. I find this distributes the little bubbles more evenly throughout the bread and the dough rises and fills the chamber completely during the first few minutes in the oven. Doesn't your form have a cap for each end? The shaped ones I have do.

I vacuum pack all meat that is going into the freezer and since I get half a steer every other year, I often have a lot of meat to package. I also buy meats, season them dry or wet, THEN vacuum pack them and the seasoning penetrates into the meat. There are "instant marinade" things that are simply a container which has its own manual vacuum pump. It's much easier to do it with the electric appliance. I have small trays with raised lips that I place the bag on before adding the liquid so the stuff won't run all over the counter. I make up single serving, one-dish meals with rice, partially cooked noodles, other grains, with cooked meats, poultry and vegetables and sauce. I stand the package on one end in a Pyrex measure, clip the top end and heat in the microwave. Better than the commercial stuff and I know what has gone into it. You can string packages together if you use the seal without cutting between the packages. I seal a slice of bread (a rustic type won't collapse) and in the adjoining package seal slices of roast beef with gravy. Instant open-face roast beef "sandwich." Vegetables can be partially cooked, seasoned, sauced and vacuum sealed and can be boiled to heat. I used to make these for camping trips.

My chopsticks in regular use. The two pair at the left live in the box at the top of the photo and that box is always in the bottom of my purse. Just in case!!!

There is a very strict federal law that states no individual may sell or buy elephant ivory, walrus ivory, or sperm whale teeth. The ivory can be seized and the fines are substantial, particularly for "intent" to circumvent the federal laws. There are specific exceptions, certified antique ivory artworks with a clear provenance showing they were created prior to the act. Raw ivory imported prior to the act with the appropriate customs stamps and original sales invoices. Also ivory harvested from dead animals by official game officers of countries that have a structured protection and conservation program supported by these sales. Another specific exception is fossil ivory purchased from licensed members of native tribes in Alaska. Having seen one dealer arrested and his stock seized at a gem and mineral show in 2004, I know that the federal agents constantly monitor these shows and I would assume they do the same with ebay and if the companies are doing business, I doubt it is real ivory. It's just not worth a $5000.00 fine. Fake ivory is manufactured in slabs from an epoxy resin and finely ground tagua nut, also known as vegetable ivory. They have even learned to "comb" it with very fine needles in a frame, to produce the growth rings seen in natural ivory. Tricky and dishonest. It is then milled into various shapes, carved and stained.

I have a few sets of chopsticks. I use the Chinese style sometimes, and sometimes the Japanese style. I do have a pair of antique "muttonfat" jade chopsticks, from China, that were given to my great grandmother as a wedding present in 1861 - they were old then. I have them in my safe deposit box. I had them appraised 20-some years ago and since they are easily transported, I thought it would be safest to keep them there. One has an enlongated tiger spiraling around it, the other has a dragon (no wings) and at the top of each one there is a strip of gold inlaid into the stone.

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!)