andiesenji

Put them in a paper bag with a banana peel or an apple.

I was sure it would work for you Katie. One of the reasons I have the big copper plates for my stove top is that there is only one very small "simmer" burner and the 8500 btu is at the rear and wide pans are in contact with the wall. One front burner is 12,500 and the other is 15,000 and even on low stuff will scorch even in my cast iron pans. Those big slabs of copper from Bella Copper have been a godsend for me. I often use them for several little pots that absolutely will not sit firmly on the grates without tipping. I have two that cover two burners and a couple of the smaller, single burner ones. If you phone, you can order them to fit. When they had the double burner ones on the web site, I ordered one but it was narrower than my burner grate so I ordered one cut to the size I needed. 11 inches wide.

I decant about 85% of the "finished" extract then add more liquor and usually a few more vanilla beans and put this batch in the back of the cupboard to "work" longer than the first-run batches. After decanting that second run batch - again about 85%, I add the small amount that remains to a half-gallon of milk and simmer it until the milk has taken up a lot of the flavor then strain and store in the fridge. I can then use this in puddings, sauces and can even freeze it for later use. I chop the beans for extract so after they are used up, there is no way to use them to make vanilla sugar. I use whole beans for that.

Phone Thermoworks @ 1-800-393-6434 • M-F • 8AM-5PM MDT and ask if they have any refurbished Thermapens. They sometimes have a few but do not offer them on the web site. A friend who is a baker got one last summer for $55.00 plus shipping. It looks like new.

I have not had a problem with getting a strong extract but I use ONLY Everclear to start the extraction. As I wrote earlier, the higher the alcohol content, the more rapid and more complete the extraction. Several years ago I made a batch with 151 proof rum that was on "sale" at Bev Mo when they opened a store here in the Antelope Valley. They had a lot of "grand opening" specials and the rum (could have been Bacardi but I'm not sure) was one. It worked just about as well as the Everclear.

Yours is pre purchase by Whirlpool and considered an "Old" Kitchenaid. Hobart actually sold the Kitchenaid division to Dart & Kraft in 1980 but the manufacturing remained the same. Whirlpool bought the division in 1986 and continued the same manufacturing process. It was in 1989 that Whirlpool retooled and changed the manufacturing process and "cheapened" the product. The newer models made during the past 5 years or so are much improved over those made during the 1990s and well into the 2000s. I burnt out two of those made during the 2000s and got replacements for both. I then got the 6-quart which has worked okay but when I need to process a very stiff dough, I use my DLX.

Thanks for posting that, Jason. I have no use for cannabis (I have no THC receptors) but I have lots of other things that need to be stored in vac and most I have tried simply have not worked. Most will lose the seal within a week or so...

This happens a lot in laboratories. I have had this happen many times and I too have purchased antique bottles with "frozen" stoppers. Buy some glycerin - mix it half and half with very hot - not quite boiling - water. Stick the top and neck of the bottle into the mixture and leave it until it cools to a "comfortable" temp. You should be able to see if the liquid has penetrated the ground glass joint. If it has, try gently twisting the top. If still stuck, heat the liquid again to near boiling, repeat the process. Sometimes it has taken me four or five repeats but eventually the joint will loosen.

I buy some teas in larger quantities - a pound. I store a small amount in a caddy with a tight seal for regular use and the remainder I vacuum seal and store in an opaque container inside my small, closet-type pantry.

Nice nutmeg grater - I have one I use for Sap Sago cheese, which has to be grated finer than other hard cheeses... Salt spoons are usually a bit smaller - those look like "demitasse" spoons - usually about half the size of a regular teaspoon.

Since I have a large supply of beans, sometime this week I will try cooking two batches side by side. One using just water, one with booze and water.

ANYTHING that is even slightly acid will keep the beans tough - the skins leathery. It is best to soak and cook the beans until they are close to "done" before adding anything other than water. The exception is very fresh beans, newly harvested. Some baked bean recipes add everything to the soaked beans but if the beans are old, you can end up with baked small marbles...

Consider this recipe: Black bean soup with Bacon, Bourbon and Sweet potatoes. and this one There are several bean with red wine recipes. My neighbor makes Borracho Beans a slightly different recipe but look up tequila beans and you will find several versions.

Perfect for making "muffins" in rings, that here in the U.S. are called "English" muffins. Yeast batter and they taste much better and are more tender when baked on a griddle than in an oven... Have the batter prepared the prior evening and in the fridge. Griddle the muffins up to an hour before you will need to use it for your "to order" cooking of eggs & etc. Here and this recipe does not require rings...

I like it - and it does taste sweeter than the white. The purple cauliflower is even sweeter and has a nutty flavor. My local produce market sells the "baby" sized heads of the white, orange and purple and I steam them separately and toss them together with butter in which I have mased some freshly grated nutmeg. It makes a very pretty dish. I don't care as much for the green - the stuff sold here is the type that looks like an upside-down cone and it is usually rather tough. The purple does not require as much steaming time as the white. The difference in flavors is subtle, but you can taste it when you have them together. After steaming, I transfer them to cold water if I am going to use them in salads. I don't like cauliflower raw in salads.

I have coffee to start the day usually one large mug - occasionally a second one. Near to noon (elevenses) I switch to tea - I always have a large selection and they vary with the season, the weather and my mood. Yesterday it was a fairly mild "Russian caravan" tea - slightly smoky and spicy - of which I had brewed a full carafe (in my TeaMate) because I needed some to marinate chicken thighs for a dinner dish. Today I am drinking Republic of Tea's Celebration Tea "20th Anniversary blend of high-grown Ceylon black tea from Court Lodge Estate with sweet wine grapes, tea flowers with essence of Champagne. It's a fairly "rich" tea, the other flavors do not overpower the tea but enhance it. It's a limited edition tea so won't be around forever.

I can't even begin to choose - I tried laying things out on a counter but too many to list - things that I used every day, often several times a day. Just to start: Knife, fork, spoon, whisk, bowl, plate, frypan, saucepan, spatula, cup measure, strainer, Thermapen, towel that can double as a hot pad, string...

Looks like a fun item to keep just to confound visitors... Thanks Nick.

Weinoo, that was a giveaway with a 1 kg package of Medaglia D'Oro in the mid-1970s. I got one when I was still living in Canoga Park, CA at the Italian market on Sherman Way near Topanga Cyn. blvd. The one I have makes 3 regular cups or 6 demitasse cups. At that time Medaglia D'Oro was only sold ground, very fine for espresso and it was the first ground coffee sold in a vacuum package. (A little trivia there.) It looked like a red foil brick... It had a sticker on it that explained it was equal to 2 pounds.

I forgot to add. When I was involved with SCA I used to make "sugarplums" which were simply dried fruits and nuts ground together - no need for sugar, they were sweet enough on their own. I have made these nearly every year for holiday gifts. They do not dry out rapidly. Some good combinations are apricots with almonds, figs and walnuts, dates and pistachos or walnuts and you can combine fruits and nuts to taste. Dried apples, figs and walnuts is a combination that was very popular. You will need a meat grinder or old-fashioned food mill to grind the fruits and nuts together. A food processor tends to make them too much like a paste - there should still be some texture. You can roll them in dried grated coconut but that is not really appropriate to the era but people do use it. These are "white" figs and walnuts.

It doesn't make espresso. It makes strong Italian DRIP coffee. You can use a "flame-tamer" on a larger diameter burner. I have one of these coffee makers in a huge size in copper. Click here and scroll half-way down the page. On this page, nearly at the bottom you will find instructions that are easier to understand, with illustrations. They come in sizes from two cups (12 ounces total) to the one like I have that makes 12 cups. It is also used to make "barley coffee" which is roasted barley, often with chicory added, to use as a coffee substitute.

As someone mentioned above, little "pies" similar to empanadas were popular in the renaissance as well as the middle ages. I used to belong to SCA (Society for Creative Anacronism) decades ago and those little pies or "turnovers" were very popular, keep well, when made with dried fruits and nuts - usually flavored with rose water or orange flower water. Dried apricots, apples, plums (prunes), peaches and pears were common as were fruits preserved in boiled honey and pickled fruits but those are difficult to serve. Empanadas or the larger "pasties" that can be eaten out of hand while walking around are easy and don't need to be hot to taste good. There are several online sites with renaissance recipes.

I didn't see the protest but I could have told them they were way off base... These have been around for at least forty years - the janitor in my office building always used one. In a medical building there are often gauze bandages and cotton left on the floors and the only way to get this stuff out of the broom bristles is to "comb" it out. OXO is entirely correct. I got one to use at home because of the dog hair during the "shedding" season.

Yes. I wrote about it above. I use it for deep frying too. I have several of the probe clips - I bought a couple and thought I had lost one so ordered more - meanwhile found the one (stored in a plastic bag with the high/low alarm thermometer) > I use them for anything that has to be held at a certain temp - chocolate - I also use one clipped to the side of a fondue pot - certain cheeses get very OILY if the heat is too high and I have yet to find an electric fondue pot that has accurate temp settings. ( However, today there was a review of them on Cook's Country and I just ordered the Trudeau fondue pot that was recommended.) I use the remote probe thermometer with the clip when I am cooking jams, jellies, etc.

I have the probe oven thermometer and it works great - I bought an extra probe and cable when I got it because I had problems with my other one but I've been using this one for two years and the original cable is still good. I also have the Eco-Temp Alarm thermometer that I use when I make yogurt - or anything that I want to know when the temp drops to a certain point or rises to a certain temp. It is very accurate and save me from having to keep checking the temp of a half gallon of hot milk and I also use it to check on hot oil - the top temp is 390°F. I have two or three of the probe holders that clip on the side of a bowl or pot. In the "Accessories" list. I recommend them for any probe type thermometer with a "remote" readout.