andiesenji

I'd say you dodged a bullet with your name it there Grub. Granted steaming liquids don't aways explode in the blender when you turn it on, but the ones that do really get your attention, and old Murphy(Murphy's law) was just waiting in the wings for you that time. That really could have been a life changing moment. ← I have always managed to avoid doing that. However, I have suffered a steam burn several years ago (once was enough to teach the lesson) when I opened the doors of my newly installed steam injection oven to add another item. The oven has a very large fan in the back, for the convection feature, and this, combined with the pressure of the steam, produced a blast right into my face, neck and chest. Believe me, a T-shirt is no protection either - and I had just removed my heavy apron. As the doors open outward from the center, I did manage to shut them before they opened all the way but I ended up with a red streak, about 4 inches wide, on my face, front of my neck and down the middle of my chest. Fortunately I was wearing my glasses so my eyes were protected. After that incident, I got a large red plastic E, made for signs, and that is hung on the door handles whenever anything requiring steam is placed in the oven. I had a few blisters on my forehead and chin but the remainder of the burn felt like a very bad sunburn for several days. It could have been much worse.

I posted a link above to a site that has a wonderful black bean soup flavored with LS tea. Reading it gave me an idea and I added some to barbecue beans (canned, because I got home late from a trip) Sunday evening and they turned out wonderful. black bean soup

Beautiful corn bread. In my opinion the corn flavor comes through better when there is no sugar added. However, I also believe that every person should prepare cornbread the exact way they like it. There is really not one "right" way, there are many ways that are right, depending on the consumer. Make your cornbread your way and enjoy!

This thread has a discussion on various types of salt. I sort of collect salts from various places. The Pacific Salt (natural sea salt) from New Zealand comes in several grades from coarse (chunky) to superfine. I get it at my local health food store. It is not at all expensive. As noted above, you can grind any salt in a spice mill to make it superfine. It is best to hold the top on and invert the mill several times while it is running, so as to get an evenly ground result. You can also add spices and dried herbs for flavoring it. Experiment with different combinations. I recently tried a combination of sage and juniper berry for flavoring turkey jerky. Interesting flavor.

I have several syrup and honey dispensers for different flavors and types. These work well. I especially like the ones with the opening at the bottom, and the holder because it keeps the sticky stuff away from the handle. The second one, which seems a bit expensive, is the best of this type I have found for keeping the syrup from dripping. My neighbors, who have several grandchildren, use the plastic squeeze bottles with the caps for the tips so they can be rinsed under hot water after use. Like these.

The new gadgets are coming thick and fast. The new Baker's Catalog from King Arthur Flour arrived in yesterday's mail and early this morning when I awakened (by some idiot driving around with a boom-box thumping away - which woke up all the dogs in the neighborhood and the donkey across the street - a plague on the house of the inventor of that soulless instrument!) and I couldn't get back to sleep so looked through the catalog. They have added a bunch of interesting things to this issue - including some great recipes. How about this baloon whisk with a built-in thermometer. I am ordering this today. This multi-use bottle opener, can tab puller, etc. This inexpensive dough strip cutter. This small silicone pastry roller which looks very handy. I have been using a brayer (a printing tool) for years but the roller is wearing out and cracking. I do believe I will replace it with one of these. And they have a bunch of new ceramic items, including baking dishes for pandoro, brioche, look at these and really cute ceramic salt pigs for much less than I have found them elsewhere.

We were trying to make hollandaise and the ten-step (nine, actually, on this unit) control just wasn't working out. One setting was too low and one was too high. We had to keep switching back and forth endlessly. With a gas flame, you can dial it in exactly -- and you can also lift and lower the saucepan a little in a pinch. Plus on a gas range you can use copper, which is best for that kind of delicate saucemaking. ← I guess I am a bit old-fashioned. I have always made hollandaise in a double boiler because it gives me better control. Same with lemon curd, any sauce with eggs, etc. When I cook at the office I have no choice but to use the inducton unit, (unless I want to use the gas burner in the lab, but that is a single flame, not at all efficient for my purposes.) I prefer gas cooktops and my primary will always be gas, but for a secondary unit or, as mentioned above, it was part of a modular cooktop (which are now on the scene, but for large bucks) and gas is still an option for part of it. Incidentally, Miele has a 2-burner unit available in Europe that will be coming to the U.S. soon. this was in a new products article. the Supentown 1851 is available at Amazon for 99.00 and the 1881 for 149.00 Supentown Instawares has the CookTek for 500 plus I have one of the Supentown (an earlier model) and an Iwatani (which is no longer distributed in the U.S. - I don't know why.) I got it for 488.00 I just found that CookTek already has double burner units. CookTek induction ranges They also make drop-in units besides the countertop free-standing.

Another thing to consider is that the power input to output ratio is significantly better than in other types of electrical stoves. It is much more economical to operate than even a much smaller hot plate because the metal of the pans heats directly without having to heat a coil or a plate. The first time I saw one demonstrated, there was a goldfish bowl, complete with fish, on one burner that was turned on to high and it remained there throughout the demo as the other burners were used to heat skillets, a stockpot full of water and a griddle. Finally the fish bowl was removed without any of the controls being touched and a skillet with a lump of butter placed on the spot where the fishbowl had been. It heated immediately.

I love the induction cookers. I have two and often take one or both to work when we have potluck lunches. They are small and light enough that I can carry them easily. There are some times that I want to cook something long and slow and am always concerned about leaving something on a low gas flame without occasional attendance. I use the induction appliance when I want to leave the house and continue cooking while I am away. I have Sitram pans that are made for the induction range but also have used my old cast iron pans. They do have to have a perfectly flat bottom, however. It is true that you can't use a fairly small pan on the range, however I simply use a wider shallower pan or skillet. I find that the range maintains temp fairly well over long periods.

Here is another interesting "new" gadget. It reminds me of the old fashioned corn poppers, but without the lid, or the similar "patent" coffee roasters of the early 20th century. The Glazed Nut Roaster looks to be an interesting addition to the gadget-inspired collector. And doesn't everyone need a Double steamer? And for those who were drooling over the Voodoo Knife Block, you can order it from the UK in red or black.

When I go to Tempe for the dog shows, we usually eat at the Four Peaks Brewing company or the Stockyards restaurant in Phoenix which is a very short drive. You said you don't care for hot stuff and most of the other restaurants I have tried do have spicy food. Lalibela (I am not sure I am spelling it correctly) is an interesting Ethiopian restaurant near the college where the show is held. I don't even know if it is still open, but I liked it.

Tom Jones for sure. Who is Killing The Great Chefs of Europe. Sabrina - the old with Audrey Hepburn and the hand full of egg. Sabrina - the new with Julia Ormond eating couscous with her fingers. Cold Comfort Farm

I will stop at the Phillipine grocery in lancaster on my way home from work and see if John can get them. He has special ordered things for me in the past and I will see if he knows where to find them. A treatise on the Palayok. One like this Or like this?

I found the FDA article on star anise FDA warning about Japanese star anise

Here is some detailed information about the spice. Be sure that you use only Chinese star anise for culinary purposes. The Japanese variety has been known to produce toxic reactions. There was an FDA warning about teas containing star anise a couple of years ago and all the incidents were traced to Japanese star anise which is not supposed to be used for culinary purposes. I will see if I can find the reference and will post it. There are several commercial tea mixtures that include star anise. As the spice is left whole in these mixtures, it is not overpowering, as it would be if crushed or ground. Good news about star anise. and some more recipe/suggestions.

The friends I have in the area usually refer to it as "Paso" which Huell remarked on in the show. My friends live in Arroyo Grande, Nipomo, Atascadero, Salinas and Hollister and we get together in Cambria or Paso Robles as that is not too long a drive for any of them. For me, however, it is a long, long trek so since I moved to Lancaster in '88, we only make it every couple of years. Since I don't drink, I have always been the designated driver for visits to the local wineries. At our last visit, we stayed at Creekside Inn in Cambria because they accept pets. I don't think anyplace we visited was more than 45-50 minutes away.

Bread pudding, warm, with cold spiced and sweetened cream. Or cornbread with lots of butter and a glass of cold buttermilk.

Here is a recipe for Tea-Smoked Duck Breast Which is nice when cooking for only one or two. This recipe from BBC gives you directions for using a covered roasting pan. smoked duck I use my extra large cast iron pot and sometimes do the smoking on the stovetop because it has a very tight-fitting lid.

You can smoke the duck (or chicken or turkey) in any pot that is deep enough to hold an inner container such as an inexpensive pie pan to hold the tea, and a wire platform to hold the pan in which you place the duck or whatever (I have done tea-smoked pork chops which are also lovely). Check my previous post. I added another link to a site with recipes. Try the black bean soup with tea, especially the smoky lapsang souchong. It is fantastic.

I have the book Eat Tea by Joanne Preuss and John Harney. I have prepared a number of the recipes and have been very pleased with all of them. I had prepared tea-smoked duck previously but find the recipe in this book is much easier and much tastier. One of my favorites is a sweet dumpling simmered in tea, simply delicious. Also, check through this list of recipes at The Cat-Tea Corner home of Teamail, the email Tea Discussion List.

I have the Salter Aquatronic (glass top) also. I needed the 11 pound top limit as many of my bread recipes go well beyond the 4 or 5 pound limit of the other scales.Salter scale I had the older "Baker's Dream" scale but the window was difficult to see if I put something large on the platform. I just ordered one of the newer "Plus" scales with an elevated readout. Salter Aquatronic Plus I also have one at the office for mail as we mail a lot of packages of medical records. You can order any of these scales through Amazon

Huell Howser on PBS (KCET in L.A.) did a one hour show on Paso Robles and the surrounding area, which has already sparked interest in the central coast as a vacation/weekend destination, according to several people I spoke to earlier this morning in the hospital cafeteria. His first visit to a restaurant was for breakfast at Hoover's Beef Palace in Templeton, just south of Paso Robles. He also visited one of the family farms open to visitors, Jack Creek Farms and posted the web site for local agricultural businesses - a map can be ordered that shows the various places that encourage and welcome visitors. Central Coast Ag business Later he visited Pipestone winery and intimated that he was planning on doing further visiting on his own time. Much of the show was spent in Paso Robles itself, noting the history of the hotel, the hot springs around which it was built and the renewal of the town following the 2003 earthquake. Apparently quite a few people tuned in to the show last evening because when I mentioned it, several in the group responded that they found it very interesting and really hadn't considered it as a destination. Like most people, they have driven through the area but rarely did anything but stop briefly.

I can understand the lure of copper pots from France. I have never visited but for some of my friends it is the Holy Grail. A friend who lives in Tehachapi and describes herself as a "ranch-gal", detoured to Paris during a trip to London just to buy one of the big, round-bottom jam pans and saved over a hundred bucks, even with shipping it home via DHL. She said she was watching a tape of an old PBS cooking show where the star visited a shop in Paris that had a huge selection of copper pots and pans. She made a note of the name of the store, got the phone number and called them only to be told they did not ship out of the country. When she planned her trip to London she allowed three days for shopping in Paris.

That's a bit too much, not what I was describing. This might be a type of fungus. You might try this, I have used it on the one little bay bush I bring inside. First cut off as much of the affected stems that you can. You can use it, just wash it well then dry it in a very low oven Now for the plant itself. Cover the dirt in the pot completely with a plastic bag, tape it tightly around the base stem and stuff some paper towels in there to catch any liquid that drips down. Make a very weak solution of bleach - 1/2 tablespoon to a quart of water - put it in a spray bottle and carefully spray the foliage, being careful to cover all of it, wait 10 or 15 minutes then wash it well with clear water. You can turn it on its side, keeping pressure on the plastic covering the dirt, to make sure it doesn't get too much water into the roots. I do this to my bay bush in a bathroom tub, using a sprayer. There are fungicides available but most are specific for certain organisims and I am always leery about using them on food plants, particularly herbs. I know the bleach treatment is safe and it usually works on mild infestations. In this area, at certain times of the year, the rosemary is attakced by spittle bugs, which are a pest, but really don't do much harm to the plants. My rosemary bushes are extremely vigorous - the "dwarf" varieties are twice the size they are supposed to be and the Tuscan Blue was 10 feet tall before my gardener trimmed it back to 6. It looked more like an Italian cypress than a rosemary bush.

I prefer the Bourgeat professional and have a lot of it, some I have owned and used for many years, the oldest have tin linings but since stainless became available I began buying them. Perhaps it isn't as easy to maintain as the brushed finish of the Falk, but I like the warmth of it. However that is simply personal preference. Another vendor here. And yet another. has the best price I have been able to find. And Chef Ron Askew also offers a very useful set (all including lids!) at a significant discount. Ron's copper set scroll down a bit more than half-way on the page. I like the fact that the lids for these pans fit them perfectly. I have been disappointed with another maker who sells the lids separately and when I ordered one piece and a few weeks later ordered the lid (I didn't realize the lids were sold separately when I ordered because the lid was pictured with the pot) I found the lid did not fit well, returned it and got another that had the same problem.