andiesenji

These are the bowls currently available for Sunbeam mixers. Glass and steel. This Sunbeam, model 2371 is supposed to have a 4.5 quart bowl, however replacement bowls are not available at this time. The Attrezzi mixer has a "Designer" glass bowl in colors and patterns. These are 4.5 quart. Jenn-Air Attrezzi They look a great deal like the shape of the early KitchenAid mixers, I have several in my collection.

Actually, drying some herbs concentrates the essential oils. Sage, Sweet Bay, Lavender, Lemon Verbena, Winter Savory and Anise Hyssop are all stronger after drying. However they do have to be harvested at the correct time and degree of maturity.

you have to get it in a pharmacy (chemists/drug store) it might be labeled as "Food-Grade" liquid paraffin. It is also used as a laxative in this form and is safe to ingest. It is part of the mixture that goes into waxes for coating cheeses, etc. Do not use any of the paraffin oils used for lamps, etc. They have additives that are harmful. If you can't find anything else, you can melt beeswax (carefully) which shouldn't be that difficult to find and while it is still liquid, rub it vigorously into the board. Some woodworkers use a commercial product that is a mixture of beeswax and mineral oil on bowls and wood utensils but I don't know if it is available in OZ.

The KA does have a stainless shaft and blade guard but the shaft is much shorter than the one I got and the upper end of the shaft is in a plastic housing with a latch button that can't be immersed. If you look at the photo I posted above, you can see that the upper shaft housing is also stainless and is unbroken - the shaft twists off the motor housing - and the immersible portion is 10 1/2 inches. That is much more than on the KA. The KA 3HB300 is a 200-watt machine. I found it with the same package, bowl, whisk, etc. for $89.00 on Amazon, however the motor is not strong enough for my purposes. I had a KA and returned it to the local store (Target) because it stalled while I was pureeing pumpkin soup. The Bamix Gastro, that has the longest shaft of that line which is 7 1/2 inches, is only 200 watts. I think it is overpriced. My big blender is the Waring 55 commercial that has a 14 inch shaft but is much more expensive and it is heavy. I don't use it as much as I did in the past because I no longer do catering. You can compare several blenders and read customer comments about them here. I don't know about HongKong but there is a dealer in Taiwan who carries just about every brand found here and ships all over the world. I can't find the site at the moment and don't recall the name but I will look for it.

Very nice.

Supermarket apples have all been treated with wax. This will keep the caramel from sticking. There are a couple of liquid fruit-wash products that will remove the wax, you can find it in health food stores. You can also scrub them with dry baking soda but that will take a while for 100 apples. It would be better if you can find a local grower who sells to the public, or a farmer's market or fruit stand.

This was awhile back, but still one of my favorite series of photos. I didn't think to take photos of the dough. Silly me! It's Cinnamon Walnut bread, made with only a small amount of sugar and some Splenda. Not very sweet. I made it to go with chicken salad (with the bread toasted).

This Chocolate Pumpkin Bundt cake sounds good. I will have to try it in my new Pumpkin-shaped pan.

I will type my apfelkuchen recipe into the computer (it is on a 50-year-old 5 x 7 file card) and post it later today. I will put it into RecipeGullet also.

I must buy more bookcases and try to find a place to put them. I am considering having a wall removed between my library and the bedroom next to it. Heck, who needs more than one guest bedroom? Ooops, I shouldn't have mentioned that to my housekeeper. She just said, "What, even more to dust? At least get the ones with the glass doors!!"

When you post about eG on other forums that have nothing to do with cooking and people are actually interested after checking the site. And some even become members. Right, Domestic Goddess?

I have had pot filler faucets in three different kitchens. I never had a problem with leaking. All had a valve control at the wall, and one at the end on the faucet itself. Like these. I have one like the Danze that extends out 22 inches. I wouldn't be without one.

That is a different model. Shorter shaft, plastic parts. Mine is Model WPIB0010 I will post a photo.

I have news for you. Quite a few years ago I discovered the principle of substituting fruit purees for all are part of the fats in quick breads and dense cakes. Read this article! And check the tables here! Not only do they not have the greasy feel, I think they taste better and they do not stale as rapidly. There are several very good commercial products, available at any health food store. One that I have found to be excellent is Sunsweet's "Lighter Bake" butter and oil substitute. Sunsweet Lighter Bake However you can make your own. I have had excellent results cooking unsweetened applesauce with some coconut oil, 1 part oil to 4 parts applesauce. I make my own applesauce and cook the apples with the peel on, then put it through a food mill to remove the skins, then add the oil. Longer cooking produces apple butter, which is good also. You can use pears, which, if very ripe, and pureed vigorously, are smoother than the apples. Plums and prunes also are very good. If you need something with very little color, seedless green grapes (which also need to be put through a food mill after cooking, to remove the skins) are nice.

I am bumping this topic up to report on the Wolfgang Puck Immersion Blender I mentioned back in early September. I have used it quite a few times to prepare: Mayonnaise Marinades Salsa Puree soups: potato, carrot/sorrel, squash, bean, green pea, cucumber and beet(golden). Milkshakes/smoothies Puree fruits: peaches, apricots, plums, grapes(seedless), pears, applesauce/applebutter, mango and pineapple. Except for the pineapple, it worked beautifully, the pineapple was okay but some of the fibers wound around the blade shaft and I had to remove it a couple of times. I also used it successfully to cut butter into dry ingredients for a basic baking mix. It has a 3 1/2 inch longer shaft (stainless steel) than the Braun. The controls are easy to use and the speed adjustment can be worked with the thumb of the hand holding the blender, instead of having to use the other hand as with the Braun. The blender bowl has a greater capacity than the braun and it seems to blend faster. It also has higher wattage, 550 watts, as compared to my (destroyed) Braun Turbo 400 watt. I am very pleased with it. I can use it in my deeper stockpot without having to drag out the big one which is much heavier and requires two hands (for me) to use. I would not hesitate to recommend it. For me it has been a very good buy. Oh yes! I forgot to add, cleanup is extraordinarily easy, a drop of detergent in hot water in the blending tumbler, followed by hot plain water, remove the shaft from the motor and air dry.

Another shipment arrived: Onions Without Tears - Jean Bothwell: 1950 A Salute to Onions - Oscar A. Mendelsohn: 1966 The Winter Kitchen (Mrs. Appleyard's of Course) - Louise Andrews Kent and Elizabeth Kent Gay: 1962 second printing. Convivial Dickens The Drinks of Dickens & His Times - Edward Hewett & W. F. Axton: 1983

A few days ago I bought some of the frozen foods I like to keep on hand, the spicy green beans, and I tried a new offering, roasted vegetables, which includes cherry tomatoes, baby carrots and a fantastic sauce that is balsamic based, perhaps a bit salty, but wonderful flavor. Not only did I eat my half of the vegetables, I tore up chunks of Asiago cheese bread (mine, not TJs) and dropped them into the sauce in the shallow bowl to soak up every drop. This was a perfect side dish for bacon-wrapped filet mignon.

That is why I suggested the oat milk. It has very little flavor on its own and is heat stable, so it can be simmered with the spices and the tea. I have used it several times as I have some vegan friends who love chai but use no dairy. I have also used it in cooked vanilla pudding, rice pudding and banana pudding using kudzu root as a thickener. This Vegan Chef article mentions that oat milk is thicker and sweeter than rice or soy milk, which is one of the reasons I prefer it.

Something for everyone here at Fantes. I have several of the handle covers that slide onto the long handles of my cast iron skillets, other pots and pans. They can go into the oven but I usually remove them and slide them on to remove the skillet. I used a leather punch and punched a hole in one end so they can hang on hooks next to the oven and cooktop.

Real bakers don't. These are the Coolskins, short and medium length. The shorter ones are more than 5 years old, the others are more than 3 years old. palm side of the longer ones.

I thoroughly enjoyed the show. I also posted the info about the show and a like to FoodTv on another forum (for fans of a very prolific British author) and have had a note from a member who just moved to LV (from Oregon) and was thrilled to get the info about the local beer and barbecue place. He "collects" micro breweries and had no knowledge of this one. It did seem that the last couple of segments were a bit "pinched" but that is common on shows such as this. I have noticed it on several other FTVN shows. I know the Philly folks are looking forward to that segment and I have alerted a friend who lives in Cape May as she visits the city fairly often and she is a dedicated foodie.

Bakers use mitts, pads, gloves. I use Coolskins because I have found they are much better than Ove gloves. Coolskins NOMEX is the same stuff used in firefighter's gear. They are sold by the pair and I order them from the UK and they are shipped rapidly. They come in different lengths and I have the long ones for reaching deep into my Blodgett oven which takes a full-size sheet pan lengthways. Before getting these I had many burns on the backs of my wrists and my forearms when picking up a wide pan. I have large hands and get a size larger for the ones I use where there will be steam or hot water as I use rubble gloves under the Coolskins. I think they are worth every penny of the cost. They last a long time. I still have the first pair I bought 5 years ago. I will post a pic later.

I've had the book for several days and am very impressed with it. (I have a Memaw also and have posted her pork cake receipt.)

I have one of the cheaper enamelled cast iron pots that I use in my barbecue/smoker/gril and it can get very hot, over 500 degrees in the grill section. It gets completely black on the outside but I use Carbon-Off to clean it and it cleans up nicely. If you are near a Marshall's, check out the less expensive enamelled pots made in China. Innova

Here is an extensive list of chai tea or spiced chai recipes, massala chai. etc. Note the "Laung chai" is made with cloves. I have several other "recipes" as they vary by amount and type of spices/herbs added to the mixture. There are as many recipes as there are cooks...... The number is virtually infinite. I started out many years ago with Madhur Jaffrey's recipe for massala chai. This one. I have another favorite that I think I got from Monisha Bharadwaj's The Indian Spice Kitchen: Essential Ingredients and over 200 Authentic Recipes. That being said, there are a few, excellent mixtures that you can use as a base and add to or alter to your own taste. One of my favorites is Republic of Tea's Cardamom Cinnamon A blend of cardamon, cinnamon, cloves, ginger, pink peppercorns, and star anise This does not contain any tea! RoT Cardamom Cinnamon I buy it by the pound because I use it for a lot of other things. You can add it to loose black, oolong or green tea or to herbal teas, a little goes a long way. I simmer 2 ounces of the mixture in 12 oz of water for 10 minutes, strain, then add sugar to make a spiced syrup which I can add to foods, such as applesauce, egg custard, rice, etc. You may find many more uses for it. You can find it in the tins, loose, in a few stores but usually it is only in teabags. If you have a Cost Plus World Market nearby, check with them, they carry most of the RoT products both loose and bagged. For a spice blend with tea, RoT also has the seasonal Tea of Good Tidings They also package specialty holiday teas for some stores under a proprietary name but do not sell them through the web site. I forgot to add that if you problem is lactose intolerance, you can use the lactose-free dairy products, they do not cause the gastric problems associated with this problem. However you can also use one of the nut milks, or soy (I don't care for soy myself) there are several new products including an excellent almond milk that combines beautifully with tea. The rice milk is not as satisfactory, in my opinion. My local health food store carries an Oat milk (Pacific Foods brand) that is very, very good. It doesn't have the flavor of soy milk and is heat stable so it can be used in cooked pudding, gravy, etc.