andiesenji

I went to Vi Tan's market and asked about the "bean strainers" (they didn't want me to take photos). They have two sizes one deeper than the other. I asked how it was used - she said "for dipping from liquid so liquid fall away. For bean soak to grow sprout, for wash rice, for wash liangshi (?)," and something else I could not understand. I think she thought I was an idiot for having to ask about something with so obvious a use... I didn't buy another but I did buy some dried chestnuts to grind into flour and some "zha cai" pickled vegetables with mustard plant made "fresh" - the MILD because I have had the "regular" in the past and it is much too hot for me.

I've got two brand new ones, never been out of their boxes. Both received as gifts by people who did not know my propensity for having tools like that.

The "trick" for using the round bread pans - I have singles too - is to liberally grease them with solid shortening. I slather it on with a 3" brush made for applying wall paper paste, which gets into the crannies. I used it a lot when catering, baking white bread in two and rye bread in two. I had a Blodgett commercial oven then so no problem with it fitting.

At the market it had a sign that said "bean strainer" but since a lot of their signs are somewhat enigmatic, I figured it was just a sieve.

Bamboo sieve. I've got a couple, different shapes. One round, one like this. I used to use the big one like this for scooping dumplings out of boiling water and also for scooping curds when I made cheese.

That's a corn zipper made by either Rosle or Kuhn Rikon. I've got one around her somewhere, though mine has a plastic handle, the business end is the same. I finally got an answer back from the person who inquired about the bread pan. They were confused, they want a pan for paté or terrine. They didn't realize the thing is as big as it is.

I have a "gadget" currently on ebay - a 4-section "pipe tin" or round loaf pan, obviously used, and I so state. Instead of posting a question I got a rather convoluted private question about the uses for it. So, if one sees an ad for a bread pan (or cake, if one is an expert) that forms the shape when the dough rises into the top part, WHY WOULD someone ask if it could be used as a JELLO MOLD??? I have been puzzling over this one since early this morning. I answered, no it was not suitable for a Jello mold. I'm not even sure it would hold a liquid. I have baked pound cakes and sponge cake in it but I've had a fair amount of experience knowing how much these cakes will rise. Then I thought, why does anyone want to make a Jello log? I asked but the questioner has not replied.

In my banana bread, pumpkin bread and etc., I use half butter and half cream cheese, instead of all butter.

I use the small one and the turnaround time is zero. I just leave the compressor on, pull out the finished batch and pop in the second batch (the advantage of having an extra can). I prepare the mix usually the evening before, have it in a large plastic pitcher chilled in the fridge - which cuts down on freezer time. I usually churn for 25 minutes then straight into the freezer while I start the next batch. I have done 4 batches in two hours, no problem.

I love my Gelato by Lello. I got it to replace a 25-year-old Simac because it leaked coolant and the type it was designed for was no longer being used and conversion would cost more than a new Lello. I do have an extra "can" for the machine so I can finish one and start another batch immediately. My old Simac from late '70s, was very heavy and awkward to move but it worked great for many years while I was catering.

One of my neighbors made it for Thanksgiving, she has adopted the paper loaf pans, has two sizes, made a couple of larger ones and some of the 6 inch size for her elderly relatives who are never able to eat dessert after the dinner so she wanted to send a small one home with them. Yesterday she told me her aunt had phoned and asked if she planned on making more - she shared hers with a neighbor and told my neighbor she will pay for the ingredients if she will bake some for her to give as holiday presents. She lives in an assisted living center and does not have a stove. My neighbor says that is the very first time she has ever gotten a compliment on her baking from that aunt. She is thrilled.

I think there was a great beer flood in London about a hundred years earlier that also did a lot of damage. There was also a molasses spill in Hawaii just a couple of years ago. I remember the news did segments on the Boston Molasses flood and the Beer flood.

When I was a child, my grandpa's cook made a sponge cake, cut it into thin layers, barely half an inch thick, spread each layer with lemon curd, dotted with raspberries then topped it with lemon curd, raspberries, and toasted almonds. It was about 5 layers, as I recall, was chilled for a couple of hours, wrapped with wax paper which was fastened or taped so it would stay in place. It made a spectacular presentation and was delicious. I think the sponge cake was flavored, maybe with almond. I don't know why it wouldn't work with lime curd.

I never watched that show. But I am surprised that her butter was not yellow enough. Cows that graze on prairie grasses and plants usually produce butter that is very yellow, with a distinct vegetal flavor. Of course, they just wanted to make the story more interesting.

I wasn't even thinking of the use with "botanicals" so much as the infused liquors with spices - the lavender-infused booze was mentioned. I infuse vanilla in heavy cream and spices in milk for some recipes. I would have no use at all for it with cannabis - I have the somewhat rare genetic mutation (inherited from my father) of inactive THC receptors.

During the past couple of weeks, I have had five different people send me articles and reviews about thee Magical Butter Machine, asking if I had yet purchased one, seen one, knew what it was supposed to do and "when are you going to put it on your blog?" I had never heard of it, I don't do that much delving into the new, odd and interesting appliances nowadays but I finally got around to clicking on THIS ARTICLE to see what the excitement is all about. And I found THIS VIDEO - and then I discovered it has been around for a while and is very popular with the cannabis crowd for making cannabis butter and other edibles. Apparently sales in Colorado, Washington state, Oregon and northern California have been significant so that Amazon has aimed a series of online ads at those areas. One of the inquiries was from a friend who lives in Tacoma. The business end of it (the motor and blade) are very much like my Soyabella that I use for making nut milk, rice milk and etc. (It works great) However, the Magical Butter Machine (first, I think the name of the thing is not that informative) has a timer that allows it to work for a much longer time than the Soyabella. The idea that one can SPEED UP the infusion process of all kinds of liquids, liquor, oils, possibly cream or milk for shorter periods, and making various sauces that usually require close attention for a prolonged period, really intrigues me. But not enough to spend $155.00 to $175.00 at this time. However, I know that some of you who are into "exotic" or "different" drinks, and/or infusing various things with other various things, so I am posting this for your appreciation - or ridicule, whichever you feel is most appropriate.

I got mine in 1969 - we went to the L.A. County Fair and there was a large booth with three people doing demonstrations of the "new" Vita Mix that could make hot soup and do so many other tasks that were impossible for regular mixers. I think my husband stood there for almost an hour, while I wandered around looking at some other displays. The kids were riding the numerous rides. When I got back, Hugh was being allowed to play with one of the machines, under the supervision of one of the Vita Mix people. He showed me a paper cup of hot soup he had "made" and asked me to try it. (pea soup made from frozen peas) He was so enthusiastic about it, I agreed he could buy it. He was a body builder and really into what we now call "smoothies" but in those days were just "protein drinks" - the demonstrator had assured him it would liquify raw liver - one of his favorite ingredients. GAH! So we bought it. He had a lot of fun with it, made his protein drinks every morning and evening. I used it occasionally for jobs that were too tough for my regular blender. I got "custody" of it in our divorce because my friend Babs, who took him off my hands, was adamant that nothing that even resembled raw liver, or any of the other ingredients that went into his concoctions were going to have a place in her kitchen. He was forced to buy the drinks at the gym where he worked out. I used it more and more, discovered the advantage of "cooking" cream soups in it without the threat of scorching on the stovetop. I also used it for some fiddly sauces that can break so easily with just a bit too much heat. When I was catering, I used it to make large batches of mayonnaise - lemon mayonnaise especially for fish. I bought my newer one after I moved up here in 1988. Service Merchandise was another member big box store that had just opened a store right next to the freeway in Lancaster. They were offering the 5000 plus with the extra "dry grinding" container, at a very reasonable price. And it had a larger capacity jug. This is the shaft on the '69 model.

My favorite quick bread is called a cake but the texture is like quick breads. GRANDMA’S APPLE CAKE (0R PEAR CAKE) Ingredients: 4 cups flour 1 1/2 teaspoons salt 1 1/2 teaspoons cinnamon 3/4 teaspoon nutmeg 1 1/2 teaspoons baking soda 2 cups vegetable oil 1 2/3 cups sugar 5 eggs 2 teaspoons vanilla 5 cups apples peeled and coarsely chopped (you can also grate the fruit if very firm) 1 1/4 cups nuts - 1 1/4 cups raisins - or you can use dried cranberries or other dried fruits. Preheat oven to 350°F. Sift together the flour, salt, cinnamon, nutmeg, baking soda SET ASIDE. Beat oil and sugar together medium speed for 3-4 minutes. Add the eggs, one at a time 2 minutes. Add the vanilla, leave the mixer running. Add the dry mixture, half a cup at a time, until all has been incorporated. With the mixer on slow speed, add the apples, nuts and raisins mix just until evenly distributed throughout the batter Pour into pans - filling to within 3/4 inch to top. Bake for 55 minutes for mini loaf pans (6 inch size) Bake for 75 minutes for regular loaf pans (add 5-10 minutes if the pans are deeper than 3 inches. For tube pans or Bundt pans, bake for at least 90 minutes and test for doneness - use a probe thermometer if you have one, interior temperature should be 205-210° F in the center. (more accurate than a toothpick). This cake originally for an extra large - 15 cup Bundt pan. It makes 6 of the small loaf pans, 3 regular loaf pans or a deep 9 inch round pan.

You can make a tamper. The original is just a dowel with a smaller dowel through it at the level to keep the end off the blades. The bottom end is cut down but you don't really need that. I got my Vita Mix in the late '60s and the original tamper lasted about 25 years. I got a replacement from Vita Mix in the '80s. I haven't used it for a long time, it is rather dusty.

I have vegan friends who make a fantastic pasta dish with mushrooms greens and mustard sauce - I used to make big batches of grainy mustard and always gave them a couple of jars because they used so much of it. After I saw your post I tried to call them but they are away for a couple of months in South America doing some research on seals. Their house sitter told me to look on THIS SITE which I found easily and he said another is a "no meat" site. I did a search and found "no meat Athlete" which does have a recipe: Mustardy Portobello Mushroom Pasta

I'm hoping my ex neighbor will bring me some bitter oranges from his brother's place over in Ojai next month. He has just a few trees - they are the old rootstock onto which navel oranges were grafted but were in an exposed area and when there was a hard, extended freeze about twenty years ago, he lost a lot of trees. He had the inner ones dug out and new trees planted but he left about 20 trees bordering the road and the original rootstock produced limbs and the bitter oranges. I guess the rootstock for the natural trees is more hardy than the hybrids.

This knife was about 1/4 inch wider at the heel and has been ground down a lot over the years. It is quite heavy and I used it for splitting tough squashes, dividing big root vegetable - like celeriac, etc. The last time Neil worked on it, it had developed a concavity that was about 6 - 7 inches long and he evened it out for me. I have take care to keep it even and have not used it near as much as I used to. It is carbon steel and takes a wicked edge. You know the paper-cutting test? This blade will swish through the paper silently, better than any of my other knives, including the Japanese. It was made by the Robinson Knife co, in New York state of high carbon, "ice-tempered" steel. I bought it at Star restaurant supply in 1972.

You can always grind the bolster down. This big knife, which I have owned for 40 years, had a "full bolster" which I had my knife guy grind it down and taper the blade edge so I could sharpen it myself in between times when he would take care of all my knives. (he's gone now and I still miss him)

If I need a cake or quick bread to be as level as possible, I use the insulated Evenbake cake strips. I have two sets so I can use them around rectangular baking pans, loaf pans, as well as round cake pans. Many years ago, before these came on the market, I used brown craft paper, folded in multiple layers, soaked in water, wrapped around pans and fastened with large paper clips to insulate the SIDES of the pans. It works great but is a bid "fiddly" until you get the technique down pat.

Having cooked a ton of pork trotters during my life, I can tell you that the pig foot can "pop" because often there is enough fat in enclosed pockets to vent "explosively" with sufficient heat. I have had this happen when dry roasting them in an oven (incredibly messy with goop sprayed all over the oven) A "release valve" so to speak will prevent this. I have a big awl with a t-shaped handle that I use to punch through the hooves in a couple of places. I do the same thing with smoked pigs feet, although it is more difficult there is a soft spot in the frog of the foot.