andiesenji

Yes, if it says USA right on the piece itself.

Pyrex stove top cookware was sold decades ago, along with a small wire "trivet" for use on electric stove tops with the flat metal coil. They could be used on "hot plates" that had ceramic grooves that held wire coils because the glass did not come in direct contact with the metal coils. I have several glass vacuum pots that came with that type of "stove" ... I have a lot of very old Pyrex that still functions beautifully. You can see several pieces on my blog - fry pans, double boilers (including one with wooden handles made during WWII) . I also have a tea "kettle" still in the original box with the wire trivet. It cost 9.95 in 1979 (still have the original receipt) The other one, no box, I purchased in 1961 - it is a "Flameware" series "L" (on the bottom, difficult to photograph) and the one in the box is a series D1 - also Flameware. Right on the stainless band it says do not use on electric range without grid and do not boil dry.

This is the first time in decades that I received only one gift basket, of "gourmet" Italian goodies, which I appreciate but no W-S or Sur La Table gift cards, no Cheese gift cards, no gadgets or weird kitchen items and no cookbooks - which was a surprise because I thought for sure there would be one. I did get Amazon gift cards but I'm not inclined to spend them on foodie stuff right now...

I do have a lot of herbs and spices in jars but after a while one runs out of shelf room or drawer room - I have an entire cabinet dedicated to spices and herbs with salts and peppers too. It is totally full of stacked jars so for the "extras" and I have a bunch, the only way to keep them findable, is to do it the way I showed. However, even though it looks crammed, I know where everything is and can usually reach in and grab what I want without even looking. I have maintained the same "order" in this cabinet for many years.

I really pack the zest into the spoon firmly so it is compressed. I would equate that to the zest from at least 3 medium oranges.

I store many small packages of spices, herbs and other items that are supplied in small containers - - in "ziplock" FREEZER bags. And I do it in such a way that it is easy to find the items I want quickly. I punch a hole ABOVE the seal and group the items together on a SHOWER CURTAIN rings as shown in the photos. I can always find a place to hang several of the loaded rings. This happens to be a "miscellaneous" group. It's easy to flip the bags around the ring until you reach the one you want, unsnap it and take it off or just unseal and pull out what you need if it is something like the bag in which I have ALL the little bottles of flavorings which tend to get lost in drawers... I buy the big boxes of non-name freezer bags at Smart & Final but they also have them at Costco, Sam's and etc.

Incidentally, Arc International, located in France, still produces excellent ovenware from borosilicate glass, much for the "industry" supplied to restaurants, hotels and etc., but occasionally you can find nice pieces on ebay at very reasonable prices. I have several Arcoroc baking dishes that were widely available a decade or so ago and filled a niche that Pyrex and Corning had neglected for some years - pieces that were sturdy enough for general kitchen use but also attractive enough to be presented at table. At one time Costco carried a full line of the glass ovenware, which is where I bought most of mine. They are thinner than the Pyrex but are stronger - I had one slip out of my hands when removing from the dishwasher and bounce on the floor without breaking! Try that with Pyrex - not going to survive. I also have Arcoroc jam jars that I use for baked custards, small souffles, etc.

I won't use the "new" Pyrex. I have a lot of old Pyrex, Corning, Glasbake, Anchor Hocking, etc., amassed over the decades. Recently I did have to buy a "new" glass loaf pan so I found one of the amber "Visions" ones on etsy. It can go from fridge to oven to table, which is not safe with the new Pyrex. I have several things that start in a cold oven. Also, I want stuff that is made in the U.S. Some of the Anchor Hocking - although it states on Amazon that it is made in U.S.A. - the box, on arrival says Made in China. It was returned.

Last evening I decided to make some orange spice syrup so zested a couple of oranges and then swiped my finger THE WRONG WAY on the microplane. I'm going back to my proven safe methods of handling citrus peel when I need more than a spoonful. Taking the peel off with a vegetable peeler - allowing it to dry for half an hour or so and then whizzing it in a spice grinder - even adding some of the spices when needed. Works much better for me personally. Not serious, but a bit painful. At least I didn't bleed into the syrup...

A couple of years ago someone sent me a link to a video of that machine working. I have a couple of the cast iron stovetop pans, one is shaped like an octopus - in case someone might question the purpose. However I have only ever used them for cooking doughnut holes, as I can't eat seafood. The "cells" are a nice size, much smaller than those in an aebleskiver pan but work the same way.

Here is a link to "Larabars" options, with plenty of variations. Somewhere I have a recipe for dried fig and quince "sheets" which is a jam-like confection that is spread on parchment, about 1/4 inch thick and allowed to "dry" and then cut into triangles or strips to be served with cheeses and crostini. I don't recall that it needs any jelling agent, but I might be wrong. To store I rolled it with the parchment paper and placed the rolls in ziplock bags so it wouldn't dry out.

I make several fig "confections" with dried figs and nuts - recently made "sugarplums" with dried "blonde" figs and pistachios with toasted coconut. I put the fig and nuts through a meat grinder to get the desired texture (nothing else works as well) and then press the sticky balls into the coconut flakes. Just Google Dried fig confections or bars and you should get plenty of ideas. Dried figs and apples with walnuts is another good combo. Dried fig "jam" cooked in lapsang souchong tea - brewed strong - will give you a smoky fig paste that you can mix with chopped nuts or ??

I eat very little fish because I can't have ocean fish - and don't get that many fresh water ones that are acceptable to me. I don't recall if I used it for trout but may have. I did use it for high heat searing of thinly sliced strips of goat meat for a Mexican dish - the meat has to be seared quickly, otherwise is very tough - the alternative is long, slow braising. It did not stick at all, even with no grease in the pan. I've had the green pan for almost a year and it is still completly not-stick - eggs just slip about in the pan and that actually makes them difficult to turn so I just drip in a little water and clap on a cover that fits down into the pan and let the eggs "baste" so I don't have to turn them. The thing is that these are so inexpensive that I would just toss this one and buy another if the non-stick properties fail. It's half the price of the Le Creuset and in my opinion is better. P.S. There are different manufacturers of the "Green" pans. The one that was sold via HSN or tv promotions is not the same as the Lima line.

The commercial rotissieries used in markets are "enclosed" but the thing is the heat is directed at the meat or poultry being cooked, not distributed throughout the oven as in roasting. This is similar to broiling and there is always an opening - just as broiling in regular electric ovens requires the oven door to be open a few inches. Note that on the Ritz the front barrier only covers a third of the front and is open at the bottom and the top. I have one of the vertical roasters, much smaller than my Ritz and it has louvered openings near the bottom and on the top to allow air movement. I use it mostly for kebabs or game hens.

I have one of the "Green Pan" high temp fry pans - from Bed, Bath and Beyond - cheap too. It works beautifully for high temp searing - but I've been using it for sticky stuff like French toast with a sugar coating on one side - it caramelizes nicely and very quickly. It also works amazing well for crepes - I made some this morning - much better than my "regular" crepe pans - I can even flip the crepes so they don't tear when turning them. They just slide easily in the pan. It says not for induction cook tops but I have one of the Burton induction plates for my induction burner and the skillet works just fine with it. However I generally use it on the high output gas burner (18,000 BTU) on my stove top.

I had one for many years until it died from heavy use (mostly ribs). Then I got this one - the "Ritz" Black Angus that got plenty of use and is still in fine condition. It's larger than the Farberware and as it is enclosed, there is less grease spatter around it. I used to use the Farberware outside or in the laundry room as it was easier to clean the washer and dryer than anywhere in the kitchen.

Years ago (before I developed diabetes) I used to make the struffoli and serve them on a plate with chopped toasted pine nuts and finely chopped candied lemon or orange peel. The woman who taught me how to make them would add spices to the honey - she said it wasn't "traditional" but her family liked them that way. I also have her recipe for pan pepato - somewhere in one of my recipe card files. It is very spicy!

In a pinch I have used Southern Comfort which consists of "neutral spirits" with bourbon "flavoring" and fruit and spice flavoring. It is made in Kentucky but is only marginally related to bourbon. However, it works just fine in the recipes that I have tried. Somewhere in my collection of little cookbooks and pamphlets there is one from Southern Comfort and it includes a recipe for Southern Comfort sweet potatoes. I was thinking about this earlier and did a search and eventually came across the recipe online at All Recipes.com It uses canned sweet potatoes but I would use fresh and pre-cook them in the microwave till done.

There are many people who are not truly lactose intolerant but can't consume high fat milk, cream, etc., without suffering indigestion, heartburn, etc., which is very uncomfortable. One of my close friends has chronic liver disease and while she loves cream, even small amounts cause her acute distress and abdominal pain that can last for hours. Other fats (that she absolutely loves) are also forbidden - bacon, most meats, etc., butter, ice cream and cheeses.

Shel, I only used the guar gum because I couldn't find the plain gelatin. I know I have a can of unflavored gelatin (beef and kosher) that has to be at least half full but it is effectively "hiding" from me. I keep all items like this together on a shelf in the pantry and they are ALL there except for the gelatin, which is in a bright orange can which should be difficult to "lose" but I seem to have misplaced it. I'm sure I will find it when looking for something else when I have absolutely no need for it.

I brown the butter first, remove from heat and whisk the liquor into the butter, a little at a time and then return it to the heat and continue whisking while adding the other ingredients and continue as the sauce thickens. You may have to reduce the heat a bit but the sauce should maintain a low simmer.

The Jim Beam in the jug (1.75 liters) was on sale and not much more than a regular fifth - I try to buy these items when they are on special. Too bad I don't use much tequila, the local Mexican market has a sale on "anejo" tequilas through tomorrow but I already have enough to last me more than a year.

I decided to try an experiment - used 1% cold milk and a "smidgen" of guar gum - 4 ounces of milk (about 1/8 teaspoon) 1 1/2 teaspoons superfine sugar - added after beginning to froth. It "whipped" nicely, just using the little hand-held battery frother. Not as dense as whipped cream, not quite as "loose" as plain foarmed milk. This should also work with an immersion blender - but this amount of milk was a bit small for effective action. Here are the photos: And after 20 minutes, still holding - equivalent to very soft peaks... After 50 minutes the foam has collapsed - however using the little frother brings it back almost to the original thickness. So this methold will work if one pays attention to the time. It will have to be buzzed or frothed immediately prior to serving for the best results.

I found the thread on "Making highly stable foams" Here is the discussion, only a few posts but some good advice.

Going back to your original question. The device that was once a staple on the late night sale pitch shows was similar to the Froth Au Lait I referenced in my earlier post (#27) except it was cheaply made, did not heat the milk, just had the mesh "beaters" that created the frothy milk. Occasionally they appear on ebay, they did not work well and did not last long on the market. Any of the electric milk frothers work just fine with low-fat milk and skim milk, in fact some - the little hand-held, battery operated Aerolatte worked better with skim milk than other milks - not so good with soy but very good with almond milk and I have tried coconut milk with excellent results. Most of the ads show the frothed milk only used in hot or cold drinks - there is an eggnog drink being touted that has cold frothed milk added... However, it works well with desserts, on fruit, etc. I seem to recall a topic here on eG, several years ago about increasing the stability of milk foams by adding gelatin. A cursory search did not get me to the thread but I will continue looking, I am absolutely sure it was here and not on one of the other forums to which I belong.