DesertTinker
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Posts posted by DesertTinker
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And, in my experience, clean stainless steel (very few people actually keep their stainless steel cooking surfaces as clean as they should)...
So, how clean is clean? What is your usual cleaning procedure, and using what materials? I'm just getting the hang of my stainless saute pan and 12" skillet, I really like them, but still get sticking sometimes.
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One of my two Oriental Shorthair cats is named for his culinary misadventure.
Setting: Thanksgiving 2005, after a wonderful dinner, time for the pies.
Go into the kitchen, remove the dishtowel from the pies (towel over pie = safe pie), find a series of paw shaped divots through both pies, pumpkin and mince.
Fortunately all present were "cat people" and the towel did provide some protection.
His name?
Luke Piewalker.
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I have a motorized one that was my mom's but I never use it. As you say, it takes up too much real estate. I also have The OXO good grips jar opener and it works like a charm. That one, I use all the time.
Another vote for the OXO. The one I have has a silicone pad that stores on the opener, keeps the bottom of the jar/bottle from twisting. You can actually use both hands to manage the opener if you need to.
http://www.amazon.com/OXO-Good-Grips-10579...96704857&sr=8-1
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I'll be doing a 21 lb. Butterball on a WSM on T'day.
I have maple chips and apricot chunks, any idea as to which one (or should I use both) to use?
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My only advice is this: don't buy the ones that are "semi-programmable." I had this one (until just last week, when I finally got frustrated enough to put it out of its misery
) : http://www.jardenstore.com/product.aspx?bid=17&pid=2632Completely agree on this. Mine goes to the "Warm" setting at the correct time, but, it's still at a vigorous simmer, looks the same as "low" to me. There's no way to go directly to the warm setting.
If the power flicks off while you're away, the pot resets to a waiting to program aka "Off" mode. Away at work for the day? Too bad, two second power outage and you're out of luck...
Just my experience.
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How does one clean a Superbag?
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I wipe can tops with a damp paper towel. Wipe the top of "Sparkletts" water bottle with alcohol before putting it on the dispenser, this one comes from a place I worked (not a food related business) where the extra bottles were stored in the restroom.
Also the above mentioned salads, I think they benefit from a quick rinse, seems to refresh them.
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Aside from seeing it for my own pleasure, what age group is it targeted to? I was completely excited til we saw a poster showing many knives being thrown at the rat. Might have to go see this one sans the munchkin.
Saw the sneak preview, there was a 5 or 6 YO boy in the seat next to me, several younger kids close around. Didn't see or hear anyone having problems. You'll probably want to see it twice anyway,
I'm going again , so maybe you'd want to "preview" this one. -
I emailed Foster Farms at 3 pm today (Friday) with a couple questions about one of their chicken products. I received my non-form letter reply in less than an hour, answered my questions and then some. Didn't expect to get more than an auto response, if that, before Monday.
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Ditto on the green onions. Why do they slime so rapidly? And, why do they migrate over the back of the drawer so when you notice "that smell" you discover some green liquid pile underneath the crisper?
Green onions!! I thought it was just me. They go to the bottom of the drawer and hide under anything bigger than they are to die.
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So I bring home the bag of charcoal. Thick paper bag with a string sewn into the top to secure it. I'm telling you, I've been stymied for decades trying to figure out how to open the damned thing. I can't do it.
I've seen the trick done. You know, guy grabs some part of the string and pulls -- thpppt -- and the whole bag falls open like a time lapse flower blooming. When I pull the string I give myself a rope burn.
How do you do it? Photos, please, if possible.
1) Find end of string.
2) Grasp firmly.
3) Give gentle tug (to avoid rope burn).
If nothing happens, 50/50 chance, try other end of string.
Bag still sealed? Proceed to step 4.
4) Find utility scissors and cut just under the string seal.
This procedure is based on years of opening (or trying to) kitty litter, birdseed, and, last but not least, charcoal, though the last Kingsford I bought had an "Easy Tear" paper strip instead of the string, not that it worked all that much better, tore off 1/3 of the way accross, see step 4.
You are not alone.
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Any good health food store should have these in stock, either in packages or in bulk.
What are you going to do with them?
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It seems to be towel week in the eG Forums, so I was wondering: if I just go out and buy some fabric by the yard -- you can usually get the last few yards of the roll cheap -- what's to stop me from just cutting it up in order to create kitchen towels? I mean, kitchen towels seem to be ridiculously overpriced. I'm sure the raw materials are a zillion times cheaper than the towels.
Would I have to buy specific kinds of fabric? I assume 100% cotton would be a basic requirement.
Would there be any sewing involved? Or is it possible to do it without hemming the edges?
What about using old tee-shirts, like so many of us I'm sure use as a source of rags?
Has anybody actually done this? Tell all.
I work in a quilt shop, do all the ordering. Checked with all our suppliers, the least I found huck towelling (the most appropriate fabric) for is $2.15 per yard at cost, shipping not included,
Of course the major chains could do it for less, but good luck finding something special like this. Those 24 cents each towels sound amazingly good all of a sudden! -
Maybe even a stainless steel scrubber pad, get whatever is on there off, cheaper, and quicker, than a new machine in any case.
Maybe try cleaning the rollers with alcohol (vodka?), I'm thinking maybe something on the rollers (cocoa butter from the chocolate?). Just a thought. -
Maybe try cleaning the rollers with alcohol (vodka?), I'm thinking maybe something on the rollers (cocoa butter from the chocolate?). Just a thought.
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I seasoned my wok a few days ago. I would like to post my experience to share with all of you.
This method worked perfectly for me, (I used bacon fat, and skipped the chive procedure). My flat bottom wok looks almost like the one in the pictures, not quite as dark, stopped at three "bakings". Did one coat on the outside, seemed like a good idea, not sure why. Cooled and wiped one last time, then did a veggie stir-fry, no sticking, no off flavors, and it cleaned up easily.
This does require good ventillation, gets pretty smelly!!
Thanks for this great tutorial, and all the pictures really helped.
I
eGullet! -
Google "lazy spoon" seem to be lots of sources for both right and left handers.
Seasoning stainless steel
in Kitchen Consumer
Posted
Thanks, I think it's just a matter of getting the "feel" of the pans, then. They are bonded to copper, heavy and solid feeling. Also I'm cooking on electric coils, so there's that too. Love BKF, it can get almost anything off.