KitchenQueen

His cooking level is tops. Grew up in an upscale restaurant family. What he does with lamb would make you cry with joy. He'd give a great French chef a run for his money in the kitchen,but can still serve a a mean simple chicken salad or bowl of Texas Red. He is not even remotely financially challenged. That's why he's so damned hard to buy for. I'll check out the igourmet.com.

OK, I'm on a roll. This looks like a wonderful supplier with a good variety he can choose from. Two replies, and so far, 2 great ideas. Asking here was my best idea yet. Thanks !! Keep 'em coming.

JimH, We're also in Houston ! I'm not sure about the sausage link, but the Cajun link shows possibilites. I know he likes Cajun food .As you know, many Cajun things we can get here, but not all. I'll be checking it out. Thanks!

Help gang, I need a gift certificate idea for an exceptional cook. No kitchen equipment, he already has everything. Something yummy and special. I'm making a little bag. So far it will include a soon-to-arrive half pound of Madagascar Bourbon vanilla beans and a $50.00 to $75.00 gift certificate for Penzey's spices. We have a local Penzey's, so since there will be no shipping charges, it will buy a bit more. I have about another $150.00 to play with. I can go a tad more. I need suggestions. Meat,seafood,veggies, nothing terribly exotic or ethnic, but the quality must be good. I thought about a lobster-gram, but they can get pretty pricey for what you get. Then my brain went dead. He's not a big baker, probably need ideas more for cooking. The beans are the only thing already purchased, so I can change track if you come up with ideas better than my bland non-existent ones. Help!

Good Gawd, that's hysterical. In my entire life, I've never hear of a drink described as chewy ! Never. Not once. I'll be howling with laughter for days.

I'm not sure what my favorite Pepperidge Farm cookie is. I'd buy the assortments and was so busy shoveling them into my mouth with both fists, all the flavors would mix together. Are you saying some people try them individually? Never tried that... They really are so good, I almost NEVER buy them. If I do, I can't stop till the bag is empty, or close. Wouldn't their marketing department have a fit with me? I almost never buy them because they're too good.

Klutz that I am, this sounds like a death wish. Extra fibre tonight!

Cinnamon Raisin Walnut Bread I made this for the first time and need help. I adhered to the recipe with one exception. I have a foodie friend I wanted to share with who thinks raisins overpower everything, so I used currants. Other than that, no deviations from the recipe. My problems.. The bread was dry. It didn't rise as it should. I've gone over what might have affected the quality . Yeast was good and fresh. Oven temp was on the money. Temp in the rising bowl area was about 78-82 degrees. The recipe said 1 1/2 cups of raisins, rinsed and drained. To me, rinsed and drained means measure , THEN plump the babies a bit. I think plumped raisins would hold a lot more moisture than plumped currants. Looking at the volume of plumped currants seemed to confirm this. Smaller. Was this my boo-boo? I took his recipe to mean 1 1/2 cups BEFORE rinsing. It wuz bigger afterwards. Lots bigger,as expected. Did I measure the difference? No. Although the currants got fat, raisins would have added a lot more moisture. I added the walnuts and currants at the end of the Kitchenaid dough hook kneading. 2 minutes (per instructions) then took it out and finished kneading by hand. It was a bitch to knead with so little dough compared to the add-ins. First rising. It didn't double as it should. Second rising in pan.. It took longer, to the point I put it in the oven before it over-proofed and it deflated and did a pancake on me. It was about 3/4 an inch over the top of the loaf pan when I put it in the oven. The finished product did an 'amourous man hit with a cold shower" and was about 1/4 to 1/2 inch below the top of the pans. It was dense, like halfway between bread and fruit cake. Dense works if it's tasty, but I don't think that's the desired end result. But the dryness is totally not acceptable. Good parts. Flavor was good. "Specially with good butter. Toasted must be wonderful. This is a keeper and I want it right. Oh yeah, supermarket bagged walnuts. I did not toast them a bit first. Should I have? I've got that Pane Siciliano down. Damn, that's wonderful. Now I've gotta fix this bread. I'm a bit anal about his book. I won't be trying his next recipe till the previous ones come out tight. All you pros, help me please?

That makes sense. Car detailers get paid to leave a dry surface with no spots. And they need immediate . They don't have time to wait. I always use mine when washing my car,especially the glass. It works. And the dashboard where I can't leave a residue for the sun to bake in. Same thing for my pc monitor and TV glass. I just have to dampen it a bit and I don't need Windex or anything that leaves a residue. Dynamite on my glass coffee/end tables amd mirrors too. Oh yeah ! Explode some tomato based something in the microwave? A lifesaver. Each swipe leaves a pristine path.

"there's no change for mildew or mold. " Of course I meant "no CHANCE for mildew or mold" Why do you ask?

Believe it or not, I found mine at WalMart. I was browsing one day, and picked up a package of 2 for $5.00, I think. Basic curiousity. I thought I'd give them a try. Sage green. It was that or blue. I wasn't expecting much.. At first , their feel is really weird. So what, I first started using them to dry those small handwashed items. Then my jaw hit the floor. Dry a drainer full of dishes, and I mean DRY, hang the towel on the oven door handle. Put the dishes away, start dinner, grab it 30 minutes later for something and it's as dry as if it had just come out of the dryer. Several weeks later I went back and bought 2-3 more packages. Did it again. I now have 25-30 of them. Initial purchase was at least 2 years ago.,maybe 3. Heavy, and I mean heavy use. They are as good as new. And I can't find them anymore at Walmart. But the darned things are as good as the day I bought them, so who cares? I dont need any more ! But a few hints if you try them. I use scalding hot water and detergent, double rinse. NEVER use fabric softener or any additives. Sometimes I don't want to waste the electricity to put them in the dryer,since they have to be washed and dried alone. I put them 4-5 deep on skirt hangers. They're completely dry within hours. Honestly. Do not EVER put them in the wash or the dryer with anything else. I found out the hard way. They're like millions of little hooks. They came out solid white with fuzz,twice their original weight, and my few white towels in that wash were damned near totally bald. Mold on dirty ones is not a problem. Just hang them over the edge of your laundry basket. They'll dry so quickly there's no change for mildew or mold. Another plus? No stinkies in the laundry basket. Try them. Then I'll accept kudos or yellow roses.

I must be the odd man out here. I have several dozen larger towels , useful for pulling a casserole out of the oven, etc. But they don't get used much with 2 Orcas and and an OveGlove. Since I discovered microfibre towels, everything else seems like garbage to me. They will dry a crystal wine glass to perfection. Never a hint of lint, it doesn't exist. No matter what you are drying, the dish or pot is bone dry the second you rub the towel on it. Hang them over the oven door handle, they're dry before you can turn around. These things absorb moisture like you can't believe. I use them as I used to use regular linen and cotton towels. There is NO comparison. I did a bit of research and found there is a wide variance in quality. But there is NOTHING like the good ones. And I used to use 2 rolls of paper towels a week. Now one roll goes for weeks.

That Sideswipe looks interesting. Verry interesting. I feel a purchase coming on. But has anyone invented something to push down the kneading dough that's crawled up to the top of the Kitchenaid dough hook? Does any wannabe inventor have any idea what an insane figure I'd pay for something that really worked?

I currently have a glut of gifted primo pecan halves. Living alone, I don't do Christmas giveaway baking. At least not much. But perhaps I should. Since time is short, and gifts already purchased, wouldn't an unexpected after Christmas treat be even better? Sweet or savory. Anyone have ideas for something that will keep a bit, or travel well? Nevermind, all giftees would be locals anyway. Since these pecans are the best of the best, I'm thinking simple is better. Let the pecans shine? But I want kick-your-butt special. Any ideas?

How did I ever live without this? I got it as a gift a few weeks ago. My first thought? Another useless kitchen toy that won't work as advertised. Once in a while, a product comes along that's worth it's weight in gold.This is one of them. Check out the price. It was over $45.00 just last week. I am so in love. I have numerous openers, two were ridiculously expensive. They will be given away. I'll never use anything else again. Dont't believe me? Read the reviews. No more chunky wine for me. Slightly arthritic hands like mine? No problem!!! http://www.amazon.com/Oster-4207-Electric-...r/dp/B000COC5MK

I don't have a co-op near me. And I live in Houston, where cilantro is not too expensive. I still waste most of it. Parsley is just silly price-wise. Who needs a bunch that big? But sage, thyme, rosemary,dill, lemongrass, you get my drift. It's ridiculous. And I only have the supermarkets to purchase from.

As a single person, I've always wished I could buy fresh herbs in smaller portions. I don't need a big hunk of fresh dill when I'm only cooking one salmon steak for dinner. And unless I add dill to everything I cook for the next few days, it rots. I always thought there wasn't a darned thing I could do about it. Use dried herbs, get over it. I just met my angel. A huge new wonderful HEB has opened in my area. I corresponded with the operations manager. He seems to think my request for 1/4 size bunches of herbs is not at all unreasonable and is looking into selling them. YIPPEE! Maybe I can buy fresh without the waste. Anyone else feel this way?

unstinkingbelievable . I just marched my tail into the kitchen and pulled out the sorta-cheapo saucepan. Hit it with Barkeepers, a little water and a paper towel. Rinsed and dried with a paper towel. I can see my face in the bottom, it's like a mirror. I always keep it around, but have only used it for my LC stuff! If it scratched this saucepan, I can't see it. I think Egullet people are the smartest on earth. Marlene, I owe you one big steak. Wait a minute.. Aren't you the one with the baseboard vacuum system? If you are, my furniture will be arriving soon, as I'm moving in with you. I'l make you dinner later.

I thought about that, but it's still abrasive. I just can't do that to my good pans. I may try it on one of the cheaper ones just to see what happens.

I have several stainless pots and pans that have developed grayish splotches all over the inside bottom. It's ugly and I want them gone. Some expensive pans, some so-so to cheaper. Diswasher? No change. Dawn Power dissolver? No change. I even took a brillo pad to one of the cheaper pans. Still there. But I have some stainess lined copper that I refuse to abuse. Not to mention that everything on earth will stick if I Brillo it to death. What is this stuff, and how do I make it go away? It must be something I cooked in them, right? FYI, nothing was ever burned in them. What the heck is it?

Well, puke ! Pasta ala dishrag? I improvised many years ago and still like my solution best. Cheapo white plastic tension shower rod. Rested on the tops of 2 dining room chair backs. Lots of room. If you don't find it pleasing to look at while the pasta dries, move it to the guest bedroom. I have been told by a friend who adopted this method that's it's not a really good idea if you have cats..Something about a pasta piniata.

Boy, I really opened a can of worms with this topic didn't I? So much good info. At least I see I'm not alone in wanting a really clean floor. I once had my dream floor in mind. Terazzo. Floor sloped slightly to the center where there was a small drain. One only had to turn a knob to turn on the full baseboard hot water water system which washed everything down the drain. Since I've never seen that I have to go with other options. I love the Magic Eraser mop.I didn't know it existed. Must get. The Floormate sounds wonderful. Must get. Swiffer? Pain. I was going throught those Swiffer pads like a sex maniac at the Bunny Ranch. I realized that monthly, I was dropping an obscene amount of money on these things. I finally bought myself 3 dozen cheap terry facecloths and switched to the Clorox mop. You can refill the spray bottle with whatever you like. One or even two facecloths secured on top with heavy office supply clips on each side works just as well if not better. The terry scrubs better than the slicker Swiffer pads. One little bucket in the laundry room.. When it gets half full, I toss it in the washer with a lot of bleach . Works for me. I sew, and if I ever get nuts, I could do all these cloths with velcro on either side in a few hours. They actually do clean better than the Swiffer cloths. I'd rather spend the money I save on expensive cheese. But there's one other option I'm considering. I'm packing up and moving in with the lady with the baseboard vacuum system. In polite company, must one be invited first?

Thanks so very much. That's exactly what I needed to know. So instead of using a bit of the mother culture, I have to make a sponge first? Okay. Didn't know that. I needed measurements. You gave them. I had no idea what a little bit was actually used per recipe. Thanks again.

I finally got a gorgeous sourdough starter. Pineapple jiuce and organic rye flour. Do NOT ask me how long this took, I could become violent. Here's the stupid question. Probably one of many. How the heck is a beginner supposed to know how much of this she's supposed to use? 2 loaves, 6 loaves, 1 loaf.? 1 cup, 2 cups, dump the bowl? Do I replace it with equal volume? I have the bread baking books. I can't find it. What's the stinking ratio? Everyone tells me how to make a starter. No one tells me how to use it. I can't believe I didn't get these answers first. I have no clue.

Only if you're cooking while I'm cleaning.