andiesenji

I found one like your mom's: on ebay. There is also a Wilton Pro for a good fixed price here I have one which works very well. Mine is an older one that came with 24 metal dies but you can also buy plastic ones to fit this press that work as well.

This is the one I have. There are always quite a few of the ones with copper ends on ebay. ebay

I am just thinking about the amount of rust I inhaled when I used to grind and polish old iron hardware I found out in the desert back in my rock-hounding days. Since that was nearly 40 years ago, it apparently hasn't done much harm. I did wear a respirator whenever I worked on anything containing lead or stuff from the old mine tailings - cyanide not good. However the rusty iron never bothered me. Heck, when we went camping in the Sierra's, I had a steel skillet that used to rust overnight if someone was silly enough to wash it, but I just wiped it out with some grease on a rag and cooked in it. I usually wiped it clean and hung it over the fire to keep it dry, but it seem there was always someone along who felt the stuff should be washed with soapy water. Not a true camper!! I have an ancient spatula that gets a bit rusty now and then and I still use it. I also have some of the old "waffle-pattern" tinned steel baking pans that get rusty in the corners, where the tinning has worn away, but I still use them for baking, they are an odd size that I like and I always figure that the grease I use will be enough of a barrier.

I take my own because they do not carry any sugar-free snacks and I am diabetic. One of my friends and I went with another friend who is a quadriplegic in a powered chair and one of the ushers objected to her rack of liquids but she shut him up in a hurry when she informed him that the theater would be in violation of the Disabled Persons Act if he attempted to remove the necessary liquids she needs constantly. I was ready to hit him across the knees with my cane!!!

That is a great cookie press. I have several in my collection, but none exactly like it. Really nice design and the box is also a big plus. Your cookies/biscuits are beautiful. I have an old one made by Mirro aluminum that is copper colored. It came with a small cookbook that has some unusual recipes, including a lemon-butter cookie, made with lemon zest for flavoring. I have to dig that little book out. Your post reminded me that I love those cookies and I can even make them with the Splenda/sugar mix to make them more diabetic acceptable.

There are several "Roast Vegetable" threads which should be merged. There is a great deal of information in just these few. Roast Vegetables, crispy golden sweetness Roasted vegetable thread Scrumptious roasted vegetables Roasted Beets I haven't included the roast potato, roast tomato, etc., threads.

I have to add that selecting a shallow sheet pan or deeper roasting pan depends entirely on the end result you want. I want roasted vegetables with a deep, rich combined flavor that, odd as it seems, actually end up with a "meaty" flavor, even though nothing remotely meaty has been added, and this can be considered a strictly vegetarian dish. For my purposes, I want this either for a side dish, a base for soups or for my vegetarian friends, a main dish. If I want roasted vegetables that have a crusty exterior, then I roast them in one layer on a sheet pan. This way each retains its own distinct flavor and that is okay too. These are fine for serving with roasts, or as a bed for grilled or fried meat, fowl or fish. It all depends on what you want for your particular needs. When I do the large batches, as shown above, I stir the vegetables several times during the roasting. This is not possible on a sheet pan, I know from experience. When I prepare vegetables in this way, I can divide the batch, add vegetable broth or stock and blend some of the vegetables into the stock then add some of the still chunky to this for a wonderful vegetarian soup. To another part I can add chicken or beef stock and do the same thing. Each will have a distinctive flavor. The roasted vegetables can be stuffed into pita bread, for a very flavorful (and vegetarian) "sandwich" . To me, and this is simply my personal preference, the vegetables roasted in this manner are more versatile than those roasted on a sheet pan. I suggest that one try both ways, preparing small batches, and see which result is to your taste.

I have never had a problem cleaning it. If something sticks, I just put in on a burner with enough water to cover and let it simmer for a while, scrape with a wooden paddle and it usually comes right off.

Could it be decaliter? conversion site

Information re: botulism If the organism is subjected to high enough heat for long enough it will destroy both the oranism and the toxins produced by it. It grows and produces toxins only in an anerobic enviornment, that is, without air, or rather oxygen. When cultured in the lab, it has to be stabbed into a test tube containing growth media, it will not grow on media in a petrie dish. (I was a laboratory technician in the Army many years ago and we cultured samples from suspect food items after an outbreak - canned salmon was the culprit, insufficiently processed.) Low acid foods, green beans are the "classic" example, that are not processed long enough, fish, meat, fowl and even cheese can be a problem. However, once the food is cooked for long enough at a high enough heat, and stored properly, and nothing new is introduced to contaminate it, botulism doesn't come floating out of the air unless you are living in a barnyard. If you are concerned, use a thermometer and check to be sure the oil reaches the critical temperature (at least 250 degrees F) and remains at that temperature for sufficient time. Two plus hours is plenty. The last batch I made was in the oven at 275 degrees for three hours.

I just happen to adore pasta (linguini in particular) with garlic and oil, nothing else but perhaps a little salt. Having this on hand makes it so simple to cook and drain the pasta then dip a ladle of the roasted garlic and oil onto the pasta and toss, instantly ready to eat.

Nah, not to worry. As long as it doesn't eat into the metal and cause it to break, no problems. The rust is simply oxidation of the metal from moisture and esposure to oxygen. rusty nails that have been exposed to dirt, particularly outside and most especially around barns, where there is a puncture wound, is where one gets tetanus. The bacteria is anerobic, that is, it like a closed enviornment where there is no oxygen. Having stepped on a rusty nail, outside the stable, when I was a child, hiding the fact from my grandmother and developing the tell-tale red streaks up the leg, along with a lot of pain and having to have shots of the tetanus antitoxin to stop the progression of the infection, I speak from experience. It ain't fun. Almost as bad as the shots for getting bitten by a possibly rabid raccoon. (What can I say, I was an adventurous child.) If you want to remove the rust, get a jar of Naval Jelly Paint it onto the wires, wait 5 minutes or so, then rinse it off with hot water, swish the whisk in hot soapy water and rinse well. Dry the whisk. I usually dry mine as well as I can with paper towels, then put them into the oven and turn it to very low (140 degrees) and turn it off after 10 minutes or so. During the summer I just put them out on the deck in the sun for a few minutes.

I can tell the difference if I have a particular whole dried corn that I grind myself but otherwise there is not a great deal of difference in the commercial brands. If I am short of time, I often cook polenta in the microwave - using a micro rice steamer and taking it out, allowing it to sit for a bit, stirring then returning it for two or three short periods of cooking, until it is the way I like it. It takes a bit of experimenting, every microwave is different, but I can usually finish it in less than 15 minutes, depending on what else I am doing and how long I let it "rest."

First you have to decide on the size you want, which will be most useful and will fit your oven easily. I have several from the usual size, up to a huge one for very big batches. Target has the Calphalon for $40.00 it is the hard anodized stuff. I have several pieces and use it on the stovetop for making gravy after roasting chickens or ???? so it is versatile. Calphalon 12 x 16 You can order the larger DuPont 14 x 18 inches from Instawares $65.45 Dupont Target also has the Oneida "commercial" for about 60.00 online only. Costco also had a nice heavy hard anodized roaster, similar to Calphalon at a very reasonable price when I was there a couple of weeks ago. If I am not going to need to put it on top of the stove, I have a large enamel roaster which is deeper than the others. one very similar is also available at Target black enamel roaster with cover It may be my imagination but the vegetables always seem to turn out better in this one, inexpensive as it is. This one just barely fits in my Cadco convection oven

When cooking breakfast for large groups, I have made large batches of polenta (or grits) and ladeled the cooked grits into tall cans lined with plastic wrap. The cans a chilled at least overnight. When ready to slice, you pull the ends of the plastic wrap down the sides of the can which will extract the solidly formed grits or polenta, just enouth to slice it to the size you wish. As you repeat this, you get uniform slices 4 inches in diameter, that look very nice on the plate. The benefit of this is that you can get a lot of these cans into a refrigerator and into an ice chest for transport plus when the bottom of the ice ches has been filled with them you can set flat containers on top. Much easier to handle than loaf pans, unless you have the pullman type pans with a cover. The tops of the cans do have to be removed with one of the "safety" type can openers, which leaves a clean, finished edge at the top. I use the cans over and over, washing and drying them carefully and storing them where they are not exposed to mositure. For fund-raising breakfasts, I have prepared 20 of these cans. Each will make 10-12 slices, as we generally slice it a bit over 1/2 inch thick and fry it on a hot griddle brushed with clarified butter. We usually have about 500 people and serve pancakes, my 'mock' French toast and fried grits with sausage and bacon.

I roast large batches of garlic in a significant amount of oil in the oven for a long time at a low medium heat - 250 - 275. I buy the large containers of peeled garlic at Costco, Sam's Club or Smart & Final, put them in a deep ovenproof vessel, and add oil (regular cooking olive oil is fine, you don't need the fancy or extra-virgin) until the garlic is completely covered plus an inch or so. I roast it this way (stirring once or twice if I think of it) until the cloves are uniformly brown and nicely carmelized. Use a dry slotted spoon and fish out a couple, let them cool and taste. It should be quite sweet. Prepare some one pint canning jars by sterilizing them, scald and invert them so they will be completely dry inside. Sterilize the lids too. While the oil and garlic are still hot, ladle some of the cloves into each jar, fill about 1/3, then fill to the top with the oil, place the lid and tighten the ring. If you are going to use it up in a short time, you don't even have to jar it this way, just keep it in a sealable container but only use a sterilized and dry utensil to dip into the oil. Either way, this does not require refrigeration. Canned and sealed, it will keep for at least a year. On the counter, in a resealable jar (I have one with a wire snap closure and a rubber ring) it will keep fine for three months at least, as long as you don't introduce something to it. You want the jar to seal so the aroma will not be constantly perfuming the immediate area. During the oven roasting it will make itself known. I have been doing this for years and have never had a problem with the garlic going "off" or the oil turning rancid. In fact, I have extended the life of the stuff in the jar on the counter by removing the wire bail, placing the jar without the lid, in the microwave and heating it until it bubbles, following someone putting a scalded ladle that still had some water in it into the oil. Boiling the oil (carefully) in the microwave will drive the water out of the oil. I use the oil in cooking, in marinades, for dipping bread and etc., and the mashed garlic is also lovely spread on bread, bagles, or just added whole to a recipe. In particular, when I roast mixed root vegetables, I prefer the roasted garlic in oil to raw garlic.

I haven't seen any mention of Hop Li Seafood Restaurant, which is sort of out of the way in old Chinatown, on Alpine street. Since Wally Kwan's place closed in the late '80s, this is the only place I have been. The decor isn't much but the food is excellent, always very generous servings. The people with whom I have been, say it is more like Hong Kong cookery. Nothing very spicy but the flavors vary considerably from dish to dish, each distinct. It lives in my memory with particular emphasis as on my first visit I had a bowl of Wor Won Ton soup that contained lovely little purple "flowers" that turned out to be baby octupus - delicious. I had eaten octupus before but had never seen them so tiny. I have been to a fair number of places in the San Gabriel valley, however my friends and I usually opt for Kim Chuy on Valley Blvd. in Alhambra, because we particularly like the noodle dishes. I don't know if they moved from Chinatown or if this is a second restaurant, but many years ago, when I used to visit downtown L.A. often, there was a restaurant with the same name and very similar, if not identical dishes, in the arcade located next to the import markets and fish dealers. We often have to flip a coin to choose a restaurant because we also like Wahib's, a middle eastern restaurant on East Main. A touch decision.

I have a couple of the plastic dome type -the 3-in-one cake/cupcake carriers. I paid more for mine because I didn't know they were available at Kitchen Krafts. I got them from Brylane. Since two holds 48 cupcakes or muffins, they are fine for me. I rarely make more than that, or at least that have to be transported. The dome is high enough there was even room for the little plastic ornaments I put in each cupcake - Shamrocks, since it was last year for St. Paddy's day.

I fuse the cut edges of the ones with the fibers with my kitchen torch. (I have one of the big ones that cranks out a lot of heat - certainly enough to melt the silicone - or with a high temp soldering gun, also one of the big jobs used for brazing)

As long as it is just carrageenan and not something with an incomprehensible chemical name, I am okay with it. From various sites "food glossary" including Hormel. Carrageenan A group of related carbohydrates produced naturally by boiling red seaweed. Three types of carrageenan are extracted from seaweed, which are Kappa, Iota and Lambda, each with distinct properties to assist with the processing and development of food products. Most often, carrageenans are utilized as: 1) emulsifiers, keeping liquids mixed together so they do not seperate such as salad dressings; 2) as stabilizers to assist with the keeping foods in a solid or non-crystalized state; and 3)as thickening agents for a variety of food items such as milk, ice cream, puddings, syrups, marshallow fluff, and other food items. Trader Joe's also included a notice on the bottle that the cows that produce the cream are not fed hormones or artificial growth stiumlators. Bht and such.

The only difference I have noticed is that the more expensive mats have reinforcing "threads" which, when cut, look a lot like fiberglass, which may be why they are more expensive. They are also thicker and stiffer.

I have some of the very inexpensive silicone mats that are sold at the "Factory Outlet" kitchen stores. The big ones that can be used for rolling pastry or fondant, or cut to fit odd-shaped pans and which I used for peanut brittle (made in the microwave) and hard toffee, so it should work fine for sugar work. You know, you can put the silicone mat in a sheet pan and place the sheet pan on one of the extra large heating pads, turned to low, and it will keep the stuff at a workable temperature longer. I used this when I was making some "stained glass" Christmas ornaments, holding batches of 4 different colored, clear stuff in thin sheets on the mat, so I could cut shapes and fit them together before it got too brittle. I also had a heat lamp overhead but if it is too close it is uncomfortable for me. I was using a small, extra fine tip soldering iron to seal the pieces together and several times laid it on the silicone with no problems, no burn, no melting. If it can stand up that, you should have no problems.

You are lucky, Melissa. At one time there were several dairy farms in the San Fernando Valley and when I moved up here in 1988 there were some here that would sell to walk-ins. However the 1990 change in California law regarding dairy products, and the extremely restrictive Los Angeles County Health Department regulations that were enacted the same year, made it more difficult and more expensive for small producers. Ridiculous regulations that really do nothing to protect the public and which forced many to cease operations, go bankrupt or move to another state. Two farms, where I used to purchase milk, eggs, freshly killed hens, ducks, game birds, are now tracts of homes. One family moved to Utah, the other to Montana. I am so disgusted with our overbearing "big brother" bureaucracy, I am about ready to scream. Last year's ban of wild mushrooms was just one more bit of evidence that we are being protected beyond any rational point.

Have you had the pasteurized stuff go bad on you? I've never had any of the pasteurized cream go bad on me and I go months past the expiration date. It gets lumpy from the fat separating from the water, but a brisk stir resolves that. Even with the innovative approach of adding sugar to it for freezing, I'm sure there's a certain amount of impairment. You might want to hold on to your cream a little longer and see what happens. If it turns, I'd be very surprised. ← Oh yeah! It goes bad and can get very nasty. However I usually prepare it with a culture and make butter or cream cheese if it gets near the "turning" point. I have very sensitive taste and nose for these things. I often buy several half gallons at a time when I plan on making cheese because I mix it with an organic "raw" milk, which is the only type of raw milk available locally. I pasteurize the raw milk myself (I have an electric pasteurizer). The place where I buy it separates the cream from the milk right in the milking system and all the cream is sold on contract to a commercial place so goes straight into sealed containers for transport. The only way I can get whole milk from them is if they take the time to milk a cow by hand and since they increased their herd to over 200, they no longer have that time. However, when I add the manufacturer's cream to the (home pasteurized) skim milk , it makes lovely cheeses, yogurt, butter and etc. I do buy commercial cultures for some of these. I grew up on a farm and have been handling all types of milk and cream for well over 50 years. However, I still have a lot to learn. One can never know enough. My main complaint with the ultra-pasteurized cream is that it does not "hold" as well as the other unless a stabilizer such as Whip-It is added. I always have several packets of this around just in case. Many times, when I have used the ultra-pasteurized, the stuff does whip up nicely, however if i attempt to hold it in the refrigerator for longer than an hour or so, I find a watery liquid in the bottom of the bowl and the volume has reduced significantly.

I am going to change some things in my kitchen and plan on a wall area where these (and some other unusual pans and molds) can be displayed like plates or bowls, only showing the outside instead of the inside. I have a lot of copper molds and before I remodeled in '94, I had almost all of them displayed on the soffit above the cabinets along one wall. I think that mixing these pans with the copper molds should make an interesting display, not to mention making them easier to store.