Linda Rose
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Posts posted by Linda Rose
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I recently decided to try making spätzle. Of course I have to get the correct gadget to do this. In my internet search I have found 3 types of makers:
1. A thing that looks like a potato ricer
2. A thing that looks like a food mill
3. A thing that looks like a flat grater with a hopper on top.
The ricer seems like it would make 2-inch spagetti-like spätzle. The grater/hopper looks like it'd make shorter little clumps (gnocci-ish). And the food mill would make something in between.
Is there a "correct" form of spätzle? And which is the best maker for the task?
BTW Any good recipes for the gadget recommended?
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Another storage device lost to modern humanity is the root cellar. Oops, sorry, going too far back in time, now.
I remember my father's excitement when we had a 60's tract ranch house built and he discovered the front porch (20 feet by 5 feet) had poured cement walls all the way down to the foundation of the basement. The first thing he did when we moved into that house was to punch a door through the basement wall into the porch. Such fun when you're 10 years old and someone is playing with a jack hammer in your basement!
When the dust settled, he fabricated a wood and styrofoam door, punched two holes near the top of the porch walls for ventilation and used styrofoam blocks in the ventilation holes to regulate the temperature. He created the perfect temperature regulated root and wine cellar.
After we moved out, we went back to visit a few years later and found the new owners were using the space as "attic" space. Such a waste!
My current solution to no pantry is a basement area lined with shelves. Food and cooking equipment makes its home there.
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stick with the tried-and-true method of occasionally replacing your trusty teflon frying pan, like I do
Agreed. This kitchen aid fry pan from target fits the bill.
Nice and thick with durable looking interior.
And if it only lasts 4 or 5 years? Buy another.
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Most definately remove the tag.
I also remove the stickers on things like refrigerators, ice coolers, etc, that show it's features. I think those look tacky left on.
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I'm not in the market for these, but if there's anyone out there looking in the Ann Arbor MI area for All-Clad copper core, there were two at Marshall's in Arborland for cheap!
An 8 qt stock pot like this: http://www.cutleryandmore.com/details.asp?SKU=130
And another that was similar to this: http://www.cutleryandmore.com/details.asp?SKU=5930 , but my memory says it was a bit bigger.
One was $199, the other was $229. I forget which was which price.
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I just got back from Treasure Mart and made a stop in at Zingerman's. Both great stores. Got a platter for my neighbor who collects Franciscan Ware--$3.00--cheap!
BeJam, thanks for those ideas, I'll have to make a day of it to look all around town.
Any one else have shopping sources?
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I’m relatively new to the Detroit Metro area and have been looking for the best/cheapest places to find cookware, tableware, specialty foods….anything for the kitchen.
I’ve found Birch Run with the Le Crueset, Calphalon, and Corning/Revere outlets. I found some restaurant/food service supply houses: Gold Star on Coolidge in Oak Park, Peoples Rest. Supply on Gratiot, Williams Food Equip in Windsor(absolutely great store).
Of course there’s the Warren/Schaefer area in Dearborn for everything Middle Eastern. (We have Shatila’s baklawa shipped to friends as gifts—yum) And the Eastern Market with R. Hirt for ANY cheese. Oh, and I just found Penzey’s on 13 Mile at Southfield!
Yes, there’s Ikea, BB&B, L&T, Home Goods, Marshall’s, TJMax, like there is in most major markets.
So what have I missed? Where are the Asian and Indian connections? Are there any places you go to find inexpensive or specialty tableware that I need to see? The restaurant supply stores here seem wanting—where’s the Wal-Mart of restaurant supply?
I need a foodie shopping fix. Help me!
P.S. What about Ann Arbor...anything there?
I'm willing to travel for my fix. -
Barkeeper's Friend and elbow grease, I'm afraid. I'd ordinarily recommend oven cleaner, but that's not good for anodized aluminum.
What would ammonia do to anodized aluminum?
If you enclose greasy stainless in a plastic bag with some ammonia overnight, the fumes will soften all the grease to make easy removal in the morning. Would this procedure work on anod. AL?
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You could always look into Sitram. Look at the Catering line. These are great pans and they are not nearly as expensive as overpriced AC. The catering line is SS with a copper core.
Now if Sitram was straight gauge I'd be sold. However it is only copper bottomed. I have my heart set on the straight gauge stuff for sauce and saucier pans at least, and I'm looking for AL because it's cheaper than CU
I found a Vollrath Intrigue Stainless saute pan with 1/4" clad AL bottom. As it is a saute pan, where I'll only be using the bottom for heat, I bought it. (11" size, $45 at a local foodservice store)
Still looking for the Tribute line. I guess I'll have to drive to downtown Detroit or even Windsor to check out the five or so stores I've been able to locate there. I know I could internet order, but I'm funny, I like to feel and lift the stuff before I buy.
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If you compare AC stainless to AC MC2, you'll see a marked difference in thicknesses. Stainless, AL, Stainless is a thinner sandwich than Stainless, AL I want the thicker gauge of aluminum. I've been able to find it all over with non-stick inside, but only in All-Clad with Stainless inside.
I haven't been able to figure out why adding a second layer of stainless to the outside of a pan should make it thinner
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I've been looking to replace my 30 year old revereware, and with much research, I have decided to try to get cookware that is thick aluminum outside, stainless inside, straight gauge.
I just found a very nice 12"Kitchen Aid fry pan that's 5mm thick and non-stick. (only 24.99 at Target) Now the trick is to find the same thing lined in stainless for the rest of the cookware.
I know about the 4mm MC2 by All-Clad, but the price
Any suggestions for SS clad thick AL cookware?
Spaetzle maker
in Kitchen Consumer
Posted
This reminds me of type number 4: like a perforated pizza pan with a squeegie to press the dough through.
Are there any German or Austrians out there that can report what Oma's spätzle looked like and how she made them?