andiesenji

When I was catering and had a "certified" kitchen, I had a Hobart under counter dishwasher with 8 "trays" that I loaded on a rolling cart to make it easier to shove them in and out of the washer. It was noisy but as the entire cycle was only 90 seconds, it wasn't as bad as some consumer models of that time. It did a terrific job and because of the short cycle, it also saved a lot of electricity. In 2008, since I was no longer catering and had no use for a high-capacity, quick turnaround washer, I made a deal with a friend who wanted the Hobart - he bought me a new top of the line Bosch and has been using the Hobart ever since in his bakery/cafe. The Hobart was expensive but it paid for itself - and I had replaced a regular dishwasher (Kenmore) twice in 6 years and they just took too long to go through a cycle. And they wasted a lot of water.

While Griswold skillets from the "teens, twenties and thirties" made with the old "Good Iron" are considered the pinnacle of skillet desirability, there are a few made by other foundries that are great for the cook who likes a great skillet that can be found at bargain prices. Volrath began as a foundry making farm equipment and added housewares, including kitchen ranges and cookware/skillets, about the time of WWI. The production of skillets was not huge and very few carry the Volrath name but they have one distinctive feature. The number size, which indicates the diameter of the bottom of the skillet is arranged sideways near the center of the bottom, instead of vertical as in all other makers. The number also appears on the top of the handle and is large. So if you hold the handle with the body of the pan facing away from you, the number appears to be laying on its side. All the Volrath skillets I have seen and owned have a finely milled interior surface which takes seasoning readily and become virtually non-stick with very little effort. They also made some with enameled exteriors and interiors (bare bottoms) during the 1920s. The #3, #4, #5, #7 and #8 are fairly common usually listed as "unmarked" and reasonably priced. The #10 is scarce and there is usually lively bidding for them. Also the deep chicken fryer with lid goes for more.

I have baked biscuits and scones in the new oven. I LOVE the French doors! I put an oven thermometer inside - the controls do not reflect the true temperature - I had to set the controls higher to attain the needed temp. Will continue testing to make sure the variance is across the full range. I baked using the "turbo" convection setting - it does not bake evenly in that the things all the way to the front were not browning as much as those in the center and back so I had to rotate the baking sheet. I'm going to try a batch of mac and cheese and a fruit tart - I want to see how it works with things on both shelves. I tried making toast it's okay but it takes too long - I will continue to use one of my toasters or my 47-year-old GE Automatic Deluxe Toast-R-Oven, which still does a bang-up job on toasting stuff that is too thick to go into a toaster.

That little hole in the handle and the "scoop and ridge" underneath show that this is a *BSR skillet with heat ring. *Birmingham Stove and Range co. Made between 1949 and 1968. The small size of the pour spouts show this was the "Century" series made in the 1950s. In 1960 the Made in USA across the "top" opposite the handle, was added. This size is fairly common and not expensive, sell in the low 20s unless in near pristine condition. If you come across a #8 or a #3 with the same characteristics, they are worth $150.00 and $75.00.

These were made for Sears and other retailers beginning in 1950 with just the size designation and a small letter. In 1960 they added the MADE IN USA line.

I just ordered one of these. Due to arrive today. I think it is deeper than some of the countertop ovens but I am going to put it on one my my shelving units in the pantry - where the Sharp convec/mwave used to live. (Which was a heck of lot bigger and heavier) The double doors remind me of my old Blodgett - a feature I really like and would love to see on built-in wall ovens - one of the reasons I don't have one is that I am wary about reaching across a hot oven door now that I am a bit shaky. I will report back on how well it works after I have put it through its paces.

The unmarked skillet is a Wagner - one of those made for and sold thru Sears. They are the same quality as the contemporary 1950s Wagner skillets. Should have an "8" on the top of the handle and there is usually a letter near the edge of the bottom from "A" to "X" denoting date of manufacture - The very first ones did not have a letter. Also the hole in the handle is the right shape and there should be a "scoop" on the underside. I had several of these and recently sold the last one a #12, 14 1/2 inch skillet. They do usually have a fairly nice milled interior bottom that is fairly smooth. Not as slick as the Griswolds from earlier decades but much better than the ones made later.

When I stopped catering, in 2002, I got rid of my big gas Blodgett commercial oven which was free standing on its own cart. I decided to get an electric oven and since I did not need the big size, I bought a Cadco 1/2 sheet pan size oven. It has worked like a champ and can handle everything except huge turkeys. (I got a free one a few years ago and split it in half, froze half and cooked the other. When I bought it the cost was 749.00 They have gone up a bit but are still reasonably priced and have a lot more capacity than the cheaper ones. And they last a heck of a lot longer. And - the "cool touch" exterior is very important to me.

I bought a bunch of "seed" garlic last fall and they sent me so much that I did not have room to plant it all. Some was hard neck, some soft neck and I knew it would not all keep for months. So I tried this recipe that a friend had recommended some time ago. Manil Jangatchi is pickled garlic that is absolutely delicious and quite different from the pickled stuff popular in the south. P.S. You do need a jar that SEALS TIGHTLY because the "aroma" can escape from some screw-type jars.

I have no problems with children being "normally" noisy - I can tune that out. But in the incident I described about, these children were invading our space and were being destructive and the parents ignored them. One little girl stood on her chair and jumped off it just as a server was walking by the table. Fortunately she was just carrying a couple of extra plates and no food because she stumbled and had to catch herself on another table. The child screamed and laughed as if it was a game. But it was when she came to our table and pulled on the tablecloth - threatening to dislodge the centerpiece, flowers, drink glasses and the plates that were already on the table, that I got up and confronted the mother who DID NOTHING but keep looking at the menu. Henri's was an upscale restaurant where one expects to have a meal in peace. If people want to let their kids run wild and not pay attention to them, take them to Chuck-E-Cheeses. My boss was paying over $300.00 for that lunch and I wasn't about to let our nurse's birthday celebration be spoiled by three brats.

Back in the days before cell phones could take photos (and I was still working), I had reserved a table for ten at restaurant that catered to noon meetings - this was a birthday celebration for one of our nurses and my boss was paying for the lunch, prepaid for a cake and table decor (he trusted me with his credit card). Shortly after we were seated, another server seated a family with three children near us and the kids were absolutely out of control, throwing things, standing on and jumping off their chairs and one ran over and grabbed the corner of the tablecloth at our table and tried to pull it to reach one of the balloons in the centerpiece. I asked the mother to get her child and she just looked at me and shrugged and turned back to reading the menu. I then went to the manager, told him I was going to take my party out and demand a refund if he didn't do something about that family. He called the server who had seated them and he said he had other patrons who didn't want the kids near them either. However the manager told him to move them and as I went back to my table, I passed their table and the woman yelled BITCH at me at the top of her voice. Later one of our servers told me the guy that waited on them was furious because they didn't leave a tip and even shorted payment on the meal by a couple of dollars, just left money on the table and walked out. Far too often, people who act like boors also don't tip and complain about idiotic things. Doc and I were well known at this restaurant and they knew we always tipped generously, so we got good service. I don't remember seeing that other server again... I have seen many families with children that were well behaved, quiet and not at all disruptive. I have also been treated to children that throw things - on me - one in a booth behind me at IHOP, grabbed my pony tail and yanked my head backwards AND her hands were covered with syrup. The mother was profusely apologetic but I had a stiff neck for a week because of her little brat. Plus I had to go home and wash my very long hair, which was in itself a chore. Since then I avoid sitting in booths that back up to other booths.

I take it out of the freezer leave it at room temp for a few hours, often overnight and then pulse it in a food processor until it has emulsified. Then I transfer it to a container and chill it for an hour or so, stir - because it will separate a bit but then treat it like fresh. The process is similar to the "cream makers" that the Brits used to combine milk and butter to make cream. I should add that mostly I get Manufacturing Cream in half gallons and freeze that. Because it is not ultra-pasteurized, it does not keep as long. Since I use it mostly for making butter and cheese I do not want the ultra-pasteurized because it does not form nice curds without some doctoring - adding calcium chloride...

I have had two of the Sharp convection/microwave ovens - the first one lasted 18 years and the second last 11 years - died a couple of months ago - my fault - something spilled and ran over the edges of the tray and flooded the bottom, including the turntable drive area, which began sparking and welded the metal carrier to the bottom of the metal tray. I immediately turned it off and unplugged it. I haven't yet got around to replacing it, because I have another microwave and my Cadco oven. However I will. I like the versatility.

Semi-vitreous is tough stuff and withstands heat shock better than regular china or porcelain. A lot of vitreous china was made for restaurant wear because it is so tough. I have quite a lot of it and use it all the time. I have almost a full set of the Knowles' "Country Life" pattern - Currier and Ives engravings blue and white - I think it's service for 12 - with a lot of extra cups and saucers. The stuff is practically indestructible. In the Northridge earthquake, I had it in a cabinet with glass shelves - shelves broke, dumped the china in the bottom and only lost a couple of plates one vegetable bowl and the lid to the sugar bowl. Everything else survived without a chip.

I don't have a Global cleaver but I called my pal Ben, who I know has one and asked him. He said the cleaver is not as "fussy" to sharpen as the knives. It is ground on both sides instead of on one side like the knives. He uses it a lot for small jobs that don't require chopping through heavy bones, does poultry and such. He has a bigger, heavier cleaver for beef and pork bones but this one handles nice for small, tight jobs. He uses a Messermeister diamond "steel" the 12 inch. About 30 bucks and it sharpens, hones and "dresses" the blade perfectly - his words. He says he puts the cleaver edge side up with the end on the edge of the butcher block and draws the steel down the length of it at about a 20 degree angle. He said it is easier to do it this way because you can see what you are doing easier.

I have the electric ChefsChoice Diamond Hone angle select sharpener that can be set from 15 to 20 degrees so it works with both American/Euro and Asian blade angles. It puts a fine edge on my Global knives as well as on my Wusthof blades. It was expensive but I was paying that much every year to have my knives sharpened professionally and those just the ones I use all the time.

I agree with Catherine. Buy some Bragg's it has a great vinegar "mother" which will convert any fruit juice to vinegar. It takes time but you can produce some fantastic vinegars but everything you start with has to be sterilized. Use glass or vitrified china - or the plastic containers intended for the purpose. NO METAL! and glazed crockery often has microscopic cracks that the vinegar will penetrate and you will find a little or a lot of moisture under it - I speak from experience, having bought a "vinegar jar" with a tap at the bottom and fortunately had it on a tray on a shelf in my pantry because it oozed vinegar. I use more red wine vine vinegar than the others so it is in a 3 gallon container. I can't drink alcohol (allergic) but I have wine-fancier friends who won't drink "leftover" red wines so bring me the "remains" and I make vinegar - they get a supply in return. If it is made and stored properly, the "mother" floats at the top of the vinegar and the clear stuff can be drawn off at the bottom with no need to strain it. I just drew off this glass. This one is very tasty and diluted and sweetened or mixed with fruit juice, can be served over ice makes a very refreshing summer drink. And when diluted and sweetened, it can also be carbonated.

There are various stories about the advent of the "shiny" finishes on skillets, griddles, etc., Some people think it was a gimmick to sell "more attractive" cookware to the "sophisticated" city dwellers. There were instructions that no metal scrubbers, no abrasives should be used, only brushes or coarse salt. Back then people used sand to scrub pots and the abrasive actions ruined a lot of cookware. This one is from the early 1920s. It was one of my grandmother's and I have owned it and used it since 1960. I tried to take care of the finish but there is only so much one can do when the kids have the chore of washing dishes. It has the smooth bottom, no heat ring, the "large block" logo and the Erie, PA U.S.A which dates it. It's a good size for cornbread and I use it a lot for that when I want a thicker result. I usually use a #9 - regular cast iron.

Bare cast iron. Griswold made them from the 1890s to the '50s and then was bought out by Wagner, did some odd "double" logos, the later ones are not considered collectible. This is one of the very early "slant" with the "ERIE" - I sold this one for $125.00

It is cast iron, one of the nickel-plated ones. This one with a "slant" logo, earlier than the "large block" logo. Introduced 1905 and used until 1920. The heat ring shows it is an earlier one, the smooth bottom introduced in 1914. They are not as desirable to collectors as the plain cast iron and sell for much less. The one you found is worth about $10.00

I forgot about the bullrushes - we had a lot of them at our frog pond (we ate a lot of frog legs) and one of my uncles would harvest the bullrush young shoots. The pond was made by widening a natural creek so the water was always fresh and clean fed by springs higher up the hills and with no cultivated land near it. Watercress grew further up in the stream which was lined with rocks all the way. There was another pond further down-about half a mile or so, wider and deeper, that was frequented by the ducks and geese. They avoided the frog pond because hawks nested in one of the big maples near it.

This is the high desert in California. Often our meat prices are higher than down in the L.A. basin. We have no Cash & Carry. We have a Smart & Final but it is a half-hour drive and difficult for me. The other local markets here have pork picnic shoulder roasts for $2.09 - bone-in. So this, for me, was a good price.

Me too. Before the advent of the substitutes, I used less sugar - often using brown sugar instead of white because it imparts a deeper flavor that seems to taste sweeter in some baked goods. A great many quick breads are far too sweet for my taste anyway.

In the past I have baked with the Splenda/Sugar baking mixtures, both white and brown and the results were just fine. however a couple of years ago I decided to stop using Splenda and switched to the Truvia Blend - Stevia extract and sugar with erythritol. This is a REDUCED SUGAR mixture that has been formulate to work in baked goods. And it works beautifully in quick breads, cakes, sweet years breads and rolls, and you need less of it so don't depend on the "cup for cup" recommended measure. In fact in many things I use about half the recommended amount and add a tablespoon or so of flour to make up for the less dry stuff. There are other Stevia blends - I have tried one from Amazon - Natural fiber something. It also said to use 1 for 1 but I cut it. The thing is that for some recipes you have to have some sugar. I had poor results using just the plain Stevia powder product. So I took what I had left of that and mixed it with sugar myself - no erythritol in that mixture. I have no concerns with erythritol but some people do so I keep some of my mixture - NuNaturals NuStevia powder - contains maltodextrin, stevia extract and natural flavors.

There is watercress - grows in water. I have eaten the roots of cattails - in the spring, later on they get very bitter. And you have to be very CAREFUL where you harvest them in the wild. Some waters are polluted. And in some places the plants grow in and around water HEMLOCK, which is deadly poison. The roots will absorb these so only from water you know is clean. When I was a child in Kentucky we had a water garden where my grandmother grew water chestnuts, water spinach, cattails, and a kind of celery, bog pickleweed or pickerel weed. They were both ornamental for the flowers and all were edible.