DesertTinker
-
Posts
436 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by DesertTinker
-
-
3 minutes ago, ElsieD said:
It looks like an insert for a tea pot, to be used with loose tea.
That would be my best guess also.
-
3
-
-
3 minutes ago, TdeV said:
What's the hottest I can dehydrate fresh peaches?
I've found that peaches do better in @Ann_T's Summer Torte if they spend a little time in the dehydrator. The peaches are now peeled and cut, and they're in the Anova Oven at 127°F/53°C. Problem is that it's 3 p.m. and I'd like to deliver a slice of the torte today.
It would help if I could accomplish some drying of the peaches in about 2 hours.
A quick Googling says you can go up to 140*F. I would think that would be okay since you’re going to be cooking them more anyway.
-
1
-
-
I did some poking around on The Wayback Machine. It takes some clicking and waiting, but one can get to the tech specs, and it appears that the Pacojet also pressurizes during its cycle. I would imagine that the lack of a pressurizing system is one of the major cost saving points, aside from replacing most of the stainless steel with plastics
-
3
-
1
-
-
6 hours ago, Margaret Pilgrim said:
Spagheti=Os and dogs are questionable served hot, but COLD???? Defies definition.
Not hot dogs, but Vienna Sausages, referred to here as “cat food sticks”.🤣
-
4
-
-
7 hours ago, Tropicalsenior said:
Can you imagine gathering around this beautiful plate of spaghetti o Jell-O? What were they thinking?
The Spaghetti-O’s draw you in, the Vienna Sausages keep you coming back!
-
4
-
-
Yes, a “personal” seedless watermelon, cut into more or less 1/2” bits. It became my evening snack, topped with a little maple smoked kosher salt (after the LED tea candle was plucked out, of course). The personal melons have been pretty consistently good this year.
-
4
-
1
-
-
Having eaten canned bacon (we had a grocery liquidation store here for a few years, so got to experience lots of regional products that would not normally have been available, but hey, it was fun) properly prepared, it wasn’t any worse than any other ordinary bacon. That said, getting it out of the can and into the skillet to crisp up and finish was a gag worthy experience, slippery, fatty meat rolled up in parchment paper, urgh!
-
Happy 20th Gully! You’ve brought joy and community into so many lives. Thank you!!
-
10
-
-
2 hours ago, chromedome said:
Vintage "bad ideas" dept:
From the same company that brought Veg-All into existence. They must’ve done something right, The Larsen Company was in business from 1895-2006. This most certainly could not have been it!🤢
-
I got to play with my newly acquired vintage Bamix today, yesterday was cleaning it up and reading the instructions. Made a batch of Senate Restaurant Navy Bean soup, got to the part where you’re supposed to mash some of the beans to make it “creamy”. It seemed like the perfect opportunity to put the new toy into action… Dang! It may be 35 years old and only 85 watts, but it had a major vortex going in that big pot of soup in just a few seconds. I kinda over blended, I had no clue it would work quite so quickly or thoroughly, oh well, still delicious. It blows all previous immersion blenders (and there have been many) I’ve had completely out of the water.
-
5
-
-
33 minutes ago, palo said:
Good find 😀
On another note, I notice you have a "chain mail" scrubber hanging up - how do you like it?
p
Love it! I use it on our cast iron, carbon steel and stainless steel pans (interior only). The best part is it’s super easy to clean and should, knock wood, never need replacing!
-
3
-
-
Scored a “vintage” Bamix, circa 1986 (according to the date in the “Bamix Revised Instructions and Old and New Recipes” book)
, for $5 US today. Looks like it was very lightly used, and well taken care of.
-
12
-
1
-
-
2 minutes ago, MaryIsobel said:
The exact year is definitely questionable. I was born in 1960 and it has been around as long as I can remember, but possibly not 60 years. But thanks to the helpful advice here, it will be around for a while yet.
I’m vintage 1962 but grew up with appliances and cookware from the 1950’s and earlier, so I understand the confusion as to what came from when.
-
2 hours ago, JoNorvelleWalker said:
From the label in the picture there is what looks like a zipcode. Zipcodes weren't invented till 1963. It is unlikely the Presto is as much as 60 years old, although it may be getting close.
I wish I could find parts for my old Cuisinart pressure cooker.
Excellent! I was sure Harvest Gold wasn’t “The Big Six-O” quite yet.🤣
-
2
-
1
-
-
1 hour ago, MaryIsobel said:
Here are photos of the lid. The number I found on the pot is 017CQA16H 0375
You also need to replace the pressure gauge. I see broken glass and rust. It’s a major safety issue.
-
8 minutes ago, MaryIsobel said:
My inherited Presto pressure canner is at least 60 years old and badly in need of a new sealing ring and also the little rubber ring (technically speaking) that goes around the pressure reslease valve. I have tried searching by model number and gasket size (13") I'm not having any luck. It is cast aluminum and solid as the day it was manufactured, so getting rid of it due to the need of a couple of parts seems ridiculous. Any ideas? Granted, I am not the best internet searcher...
Does it have any numbers stamped into it anywhere? Can you post a picture of it?
-
-
2
-
1
-
5
-
-
4 hours ago, Anna N said:
…When I used to shop thrift stores in the before time, I always carried a magnet to test pans before buying them.
@Anna NI know you’re interested in the evolution of language, and I also know this is “off topic” here, but I love “in the before time” as a descriptor for the current time. 💛
-
3
-
-
Just now, weinoo said:
Like at least 40 years ago. I still have one or two pieces from a full range of pots and pans.Ah! The good stuff!
-
1
-
-
45 minutes ago, weinoo said:
… As did what I think I recall buying at Macy's; a brand called Tools of the Trade.Tools of the Trade is definitely Macy’s. Just depends on when you got yours whether they were good or complete 💩!
-
1 hour ago, Anna N said:
Oh! That is really carrying things a bit far! Can only admire your altruism.
And your thriftiness, especially after reading this “It was mush. Bland, unseasoned, evil mush.”
-
1
-
-
2 hours ago, Margaret Pilgrim said:
I'm interested in what appears to be a pierced spoon in weinoo's linked Dana Cree's ice cream tutorial. Anyone know this tool?
It appears to be the JosephJoseph Dimple Non-drip Ice Cream Scoop (eG-friendly Amazon.com link) with a goodly smear of chocolate ice cream on it.
-
1
-
1
-
-
21 minutes ago, JoNorvelleWalker said:
For any of you who may still be married...
I was browsing for a cutting board. I have twenty something cutting boards at count, but a girl can never be too rich or have too many cutting boards. I came upon this offer from amazon: (eG-friendly Amazon.com link)
"Non-slip design on the cutting board surface to prevent the spouse from slipping during cutting."
An absolute necessity for any “HappyLifeColorfulKitchen”!
-
1
-
-
18 minutes ago, Kerry Beal said:
Viva by Ariete - aka Viva Gelatiera Compact.
Italian made - not sure of age - I think maybe 70's? Here is an article LA times from 1987.
You found the same reference! Wasn’t sure if it would be available to you with all the country and regional restrictions on content. I was leaning toward 80’s. They say salt, but high proof alcohol would surely be better!
Amazon Prime Day - your loot ?
in Kitchen Consumer
Posted · Edited by DesertTinker
Clarity (log)
Sorry, but your link wording confused me. You will still be able to send that lovely (hideous) sweater to cousin Jimmy at his home address, but, you will have the option of using his email or mobile phone number.