hummingbirdkiss

here is the mark if it matters ? / yes they are thin light pots thanks so much for this it really helps I will do the cook testing and see how it goes that makes perfect sense I PROMISE I am not trashing anything ..I donate to either kids moving out to their first places or to local organizations that have kids cooking programs ..I am an advocate of finding new homes not trashing I should have been more clear no way in the dump does anything go from my house if possible .. thanks again I am going to cook as advise and if they are good they are good …right?

super thin Rotuts actually no right now I have purged so much I barely have any pots at all! I am wanting my last "set" (although I have never had a" set " of pots other than this I buy the pot I need for the thing I need it for or one good multi purpose …Ok I will give it a try and see how it goes thanks so much ..it will be good to see if copper was something I would adore ..your pots you posted are beautiful! they took my breath away and are far thicker than what I have here

I make this (Nam Prik Pao) I use smashed fermented shrimp in it and yes you could you can use dried rehydrated shrimp and a bit of fish sauce for sure ..anchovies are good in it ..there are no real rules just get some fishy umami in there right? , chilies, shallots garlic and a sour like tamarind or now i am using sour grape paste I cooked down last month …sour plums are good in it .. …garlic ..honey or brown sugar …I think that is it? it is good with different peppers too but usually i use the thai bird ripe ones it just tastes best if maybe you post your recipe it would help see? really you can go with your taste in this it comes out different every time I make it hope this helps and would love to see your recipe

my husband loves this it was one of the first things I learned to bake and I made it for our first breakfast together.… if you do not mind sharing a recipe? I am always looking to improve on this one ….he adores it and our anniversary is coming up I would love to surprise him with a loaf for breakfast and see if he remembers

Franci I would love spelt cookies! ok…. / guess I love backed goods that taste like a mid 70's health food store spelt is easier to digest than wheat I guess so it surprises me that the anti gluten trend did not meld with more spelt food products

I am really trying to let go of shit in an effort to have a really nice uncluttered kitchen ….I was trying to figure out a candy pot in another thread and found these pots in a box from ..ok almost 30 years ago? (this is the first time in my marriage I am unpacking EVERYTHING) anyway think these pots are way too thin compared to Rotuts photos in this thread ..they look like copies of good pots to me..I did not buy them they were a gift and second hand when given ..they came with pot racks and looked like something out of an old Sunset magazine to me … but if they are decent enough to get a feel for how it feels for cooking with copper ? I will try it? the only copper i have ever tried is on the bottom of pots. so be brutal if they are crap tell me and out they go ..if it is worth a try to cook with them then I have nothing to loose there either /http:// see how thin they are? they are unmarked and that and how thin they are ? thanks so much in advance ETA I found a tiny mark and stamp "solid copper" made in Korea probably in the 70's they were given to me when we wed win the service stationed in Panama ..good grief

Spiro1 welcome to you and your love of making food and baking.

LOL and one plate one ratty coffee mug ..everything else is packed and out of the kitchen bulla coffee and a hunk of sharp cheddar cheese (this is actually my favorite hiking snack) …I am taking a break from eggs today ..I love bulla if you have not made it it is great for breakfast as well as lunch or a trail food …this one is made from spelt and kind of like a fruity gingerbread ..but I make chocolate and banana bulla as well ..in fact I have some over ripe bananas waiting to be used ..again still baking on the grill ..what will I do when I finally have an oven?

yesterdays lunch we found our first flush of chanterelles in the morning on the way to somewhere else! then the day got derailed and it was mushroom foraging for us I think mushroom season is going to be epic this year and am getting the fever to put off everything and just go wander the woods before it belongs to the hunters... so mushrooms and some fresh goat cheese curd…. tipping my hat to my father's Montreal home … and the "crap you should not be eating" he called poutine "junk food" … he was an anesthesiologist who was obsessed with healthy eating his entire 93 years and when he died he was "healthy" LOL just old and "done" … he had a huge " love hate" with poutine . He loved steeling bites until half my plate was gone, while he told me "do you know how bad that shit s for you and why are you eating it!!!" he said this as he was saving me from a lifetime of obesity and heart disease …by eating mine … but NEVER ever would he have a plate of his own! Dad this one is for you!!! I made the gravy exactly the way he loved it ..loaded with butter and garlic …does it get better? I think not cheers dad! ] ..usually chanterelles are so soggy here but even with the rain the past few days these were super dry and easy to cook looks kind of like SOS huh? tsorry I love eating on regular plates and hate disposable … but really have to bite my tongue and suck it up … just use them for a while … the whole kitchen is gutted now and we are rebuilding sloooooooowly very very slowly OY!

i buy my paste from saffron.com when I buy it but I am confused the site you posted looks like it …but it isn't it ? maybe there are two saffron/vanilla places online ..anyway my friend just bought some from beanilla and saffron.com and liked the saffron.com better …i like the extracts in general at saffron.com as well as the vanilla and have been purchasing from them for over a decade and they always put a little gift in and the service and quality of product both excellent …hope this helps ..I have to look at the site you posted closer I am due to buy more saffron and have to find the best I can for the price I can afford

So sad to hear this …he was one of a kind Chef Purdhomme and I have a personal deep feeling of gratitude for him as a man …always … when my son graduated from college/culinary school he was given a trip to New Orleans and Santa Fe to spend time in two famous kitchens … (we were so fortunate these were "friend of a friend" hook ups and they were both so successful in getting a young chef stoked and ready to enter the world ) The time and energy given to my son in New Orleans was just so amazing i thought for a while he would go back ..not just from Chef but from the entire kitchen staff they took my son under their wings and just took amazing care of him .. had a wonderful time and left with a suitcase full of signed books and spices ..I mean spices he had so many bottles and bags of blends it was amazing. The generosity and spirit of that kitchen and his 2 day stint there were a game changer for him. He was tentative about if he wanted to pursue cooking or business end of the food world and this was what helped him find his place in the world …He kept in touch with Chef and folks in the kitchens for the longest time. so sad to hear of his passing and so grateful my son was able to meet him and spend time ..what a turning point in his life this was! RIP dear Paul Prudhomme! and thank you

no one has talked about spelt since this thread? why not? I did a search just for "spelt" and it is not a big topic for EG apparently but it should be a bit more popular spelt is good! in my opinion it is much easier to bake with than WW and tastes so much better…I adore spelt and would love to know why it is not more popular ? When I make a loaf of spelt and give it away I am always given a look of surprise because people have not even heard of it let alone baked with it..but I also get rave reviews and not a crumb left with bred I give away so I am thinking it tastes really good to others as well? Especially with sourdough I get a much deeper nuttier flavor and wonderful texture to the crumb ..hydration of bread with spelt flour vs ww is so much easier to predict …. in sourdough baking I can not even imagine not having it in the repertoire of breads and baked goods..I find sweet breads when you want to go "whole grain" are also easier and more tasty with spelt vs WW …. in the past i was able to get 5lb bags at a local grocer and now I have to go to Whole Foods and hold my own ankles at the register for a bag of spelt! it is horrible to have to pay so much for flour. But I do because if I am baking with whole grains other than rye i will grab spelt I am on a baking jag as always this time of year even with out an oven I on a baking jag with my spelt (it goes with fall to me) and started perusing EG and could not find much at all about it at all ? I am not the only spelt baker am I ? please share your adventures if you are? would anyone besides me choose spelt over whole wheat? or am I alone in this ? I never make whole wheat bread. if no spelt or rye it is white back to my sourdough spelt toast and coffee and wondering why the world does not have spelt in the forefront of backing or even on any bread rack as pre made unless it is in a health food store $$$ …am alone in my difficulties finding fresh good spelt flour to bake with? I saw it on the KA site but have not gone back to investigate….. i have a local health food I like to shop in but it is so far off the path these days and I use a lot of four on these baking jags ..even baking on a grill it seems I can run through a bag of flour in no time.

yes it may appear to be "nonsense" but this "fad" diet has been in action for about 20 years now that I know of? ..maybe longer and to be honest before I retired folks who went on it and really stuck .did very well at reducing blood sugar, blood pressure and weight ..so the premise of eating like a caveman is kind of silly ..I agree because really???? … ..most people do no seem to cook ..I mean it before i retired I remember the long discussions about where people were stopping on the way home to get dinner for their family ..that and instant food from the freezer or a package ..from what I know Paleo pushes whole foods and avoidance of processed food …and if they are eating like this vs eating out every night or eating packaged food you just heat up or add water too why not? From what I read and saw in my patients .. seems very healthy in comparison to the average diet ..and while i could not do it myself (restriction of any kind of food, especially grains … makes me crazy on so many levels..been there done that and will never in this lifetime return to a restrictive diet of any kind ever again ). I think if anyone wants to try it and it gets them into home cooking fresh foods ? That is the results I saw with folks who did it ..the were healthier then when they started because they started cooking for themselves ..even after dropping off they still cooked more than they started ..this is not a proven study just my personal observations it seemed a lot easier to follow and folks were more motivated than most things out there …I am not up for a 70 page read but I will go check out the thread I have close friends doing "Paleo" for over a decade now and are extremely svelte and healthy because of it . But I also have very healthy vegan friends and raw friends ..it is how you go at it I guess ..for me it is "I will have a little of everything please and then a fried egg for good measure"

shrimp and pork chow mien on sourdough spelt ..sounds awkward but tastes so good it hits every tastebud with a wonderful blast of texture and flavors …reminds me of my childhood favorite on steroids (we used to make chow mien sandwiches from Fall River chow mien and Italian bread then piled the crispy noodles on top .. I think it was a "thing") still really good and so is sourdough spelt made the 5min technique in a Dutch oven on a grill ..came out perfectly it is just full proof that recipe I swear and still goes around often because it works so well! ..longing for an oven and a settled life ..soon I hope soon

The copper pots i have sadly are crap, poorly made, thin and not great for cooking in general. I " shopped the basement" and wow it is a thread of inquiries about kitchen things and why i bought them? all it's own down there! " i am not a hoarder but given time, money and no off switch i guess i could be? bummer on the copper , not even sure why i still have it? Off it goes to the thrift store today. Along with a huge box of stuff for someone else's kitchen. I am really limiting what will return to the kitchen when the work is done Right now I need a candy pot. Let the shopping commence! Thank you again.

I just remembered as I look at these pots and read ..I have a set of copper pots a friend gave me they were old and she picked them up at a yard sale ..there was a pot maybe I can use now for candy? they were pretty heavy and lined I know NOTHING about copper pots I will do a search through the boxes and see? then if I post I bet you guys can advise? I have to search for a thread on copper now I have a lot of kitchen oddities in boxes and if they do not find a home in this kitchen… they are going to find a home in someone else's so they can make more memories elsewhere whatever pot I end up with I will ultimately buy two of and use them alternately , with each of the two little grands ..they will inherit them with the recipes we make in them ( they each keep a kitchen journal ). I am really looking forward to candy making this year.

wonderful thank you so very much you guys ..the info is great as usual and now I can shop with something in mind ..like I said I am always happier if I can find it second hand… but if not no big deal this certainly can be a "passed on" pot

my most useless but still think it is silly cute is a "shroom broom" LOLOL obviously from a non cook she thought it would be just perfect for me to have a little broom shaped like a mushroom to scrub my mushrooms I still have it and use it when she comes for scrubbing mushrooms and she just thinks she gave me the best gift in the world and I am happy that feeling she has is intact

I say nothing but thank you to the "gift givers" and then find a way to either reuse it or give it away myself in another form and right now I am sitting on two gallons of the kind of wine you are talking about that someone gave me and I do not drink much at all especially not homemade elderberry and peach wine so I am gong to make wine jelly from some of it can you do that TFTC? make it into something else and then you can rave about what you did with it? I never ever give a gift critique..I tried that a few times and it was received so poorly and I felt like I hurt the giver ..so nope I say nothing act joyful and it is mine to do with what I want and usually I can find a way to upcyle even a food gift like those two gallons of wine …argh ..that is a lot of home made wine ..maybe I can make a reduction out if it and perhaps some cough syrup ..I have done that before made cough syrup out of home made wine just simmer it down to syrup with thyme and add more thyme at the end and sugar as well embrace the sweet and make syrup or jelly… ..just truly because a gift is what it is and I am not going to tell someone anything negative about it or worry about how I use it ever again …it feels better to just be happy and use it the way I can . ..because in the same respect they gave it to me so now it is mine and if I used it to clean windows it should not matter … ..but that is just me offering my advice no i would not even tell them it was too sweet for me I would just find a way to use it and then tell them what I did ..unless I did clean the windows with it

It was silly and fun…(we need silly tv with the mind numbing cruelty and violence in this world that is constantly being fed to us via the news and reality in general so this was nice! thanks or posting or I would not have watched it to be honest ) .. if I see it again on.. I will grab a cup of coffee and sit down for a few and see where he was going and what he was having ..nice little break and I felt engaged with the putziness of it all I think it was nicely done and interesting and the food was lovely I would eat everything I saw with great joy! ..but the thing I wanted the most was that spicy ramen that is the one dish that I was salivating over …and guess what I am having for breakfast this morning after seeing that I am pulling the ramen broth out of the freezer now and planning a slugfest of rest today I had a friend who was stationed in Japan for four years ..she ate packages of cheap Japanese instant food (giving us review on it all was so fun I loved getting her emails and photos) out of her microwave …while she saved all her food budget for there monthly "splurge meal" .. she researched and enjoyed the most wonderful meals ..I loved she would bait us with her meal plans and then take us all dining … I loved his two splurge meals and also would love to see the ticket for the meals just out of curiosity how much do you think those two meals cost (each) now in Japan? does anyone know ?

ok no real photos sorry but my whole world smells like Kimchi, fish sauce and prahok right now and while it is not pleasant to others it is really one of those "reminder " smells to me and I love the smells .. my husband on the other hand saws we will be condemned ..when everything is "pungent" at once .the kids and friends stop visiting ..but soon they will all be eating it and enjoying the results so that is what I am preserving my last batch of "winter" kimchi, and first and only batches of prahok (this is my first year making it and I think it is going to be really good!) and fish sauce (I have made this once before it was so good! ) … to use up the last of the vegetables and the gifted fish it is ripening not rotting I keep telling my husband but he doesn't believe me

thanks so much Danielkumiadi it is a disease isn't it ..if it can be made I have to try I make fish sauce and my husband almost moved out but he now understands why! it is so good!

Please will you share what is your favorite pot for candy making and why? photos are great I used the search function in a variety of ways and nothing came up and I know this has to have been spoken of before right? if not please do! this year the grands are old enough to learn to really make candy (we have been playing with the Japanese candy kits and honestly they are a blast and teach the kids a ton! but it is not candy making and now it is time) it occurred to me in the disaster I call a soon to come kitchen I need a couple of new pots and pans for sure ..I really need to buy a perfect candy pot? for basic candy making my needs are simple I am only into "home" candy making but look and drool over the magnificent things I have seen in the confectionary section of EG for me it would be used for standards sized batches of simple things (I broke many bowls against the wall making some of these "simple things" ) like my grandmother's fudge, caramels, toffee and the marshmallows .. I played with here on EG in Knightscotsmen's thread (I could not find it but will look again) I make a marshmallow every year in a different flavor still from the time of that thread ..LOL EG nostalgia anyway please share with me your favorite candy pot and why Ideally I need two of them so I would like to keep the budget low and even more ideally I will find them second hand thanks so much in advance

/ I hate to interrupt and go back to a place I have no idea where it is now? (seriously I cannot wait to catch up! ) I just wanted to thank the folks who chimed in about rice! I could not ask for more perfect rice to get me safely through kimchi season and right now my kimchi is at its peak so I needed this! WE needed it. Finally whatever I was doing wrong stopped and it is correct now! I want to find GR instructions in this thread because in the end…that is exactly what I did so thank you!!! I can suffer a lot in life without a kitchen … but I really miss this rice If I do not have it. So thanks and Anna the Jasmine came out perfectly as well I just do not eat it as often …calrose I eat every day if I have it

my favorite Fall breakfast on a paper plate ..the home made kimchi is READY!!! diakon radish and napa represented here with a fresh egg and scoop of rice coffee coffee and posting late because I am eating it again autumn bliss post it one time then eat it ten times life is good. (I cannot believe I made rice in an automatic pot and it turned out! thanks to the Instant pot thread for the help! LIfe with out rice is not an easy one and I had no place to cook it but this pot )