Shel_B

The thought did not escape me ... the implementation may need some experimentation. I emailed my sister and asked if she still has our original Toas Tite.

I don't know what a "jaffle" is, and I'm not a "Dude!" even without the exclamation point. I recall the cheese getting pretty hot, but then, so does most, if not all, cheese that's grilled.

I used to make my grilled cheese sandwiches in our vintage Toas Tite stovetop sandwich griller. These puppies are back on the market now, made in China (so, what else is new?). The Toas Tite made little pies filled with cheese, or whatever else you'd like, and the results were super! Maybe you grilled cheese aficionados might try one. http://www.toastite.biz/

Thanks for the pointer to the 'shroom ravioli. I just returned from TJ's ... had I seen your post, I'd have picked up a couple of packages. Oh well ... I'll get 'em on the next trip, maybe this weekend.

I've been looking for a couple of new bamboos mixing spoons, and came across an admonishment to be sure to oil bamboo utensils, especially mixing spoons that often get into hot mixtures. Now, my favorite, long time bamboo spoon is 35 years old, and it's never been oiled. It seems to be holding up quite well. So, what's the skinny on oiling bamboo spoons? I've also noticed that most of the spoons I've looked at have been coated with something, perhaps lacquer or some similar protective coating. Does anyone know what that coating really is? And what's it's purpose - it eventually wears off? I'd much prefer an uncoated spoon - good bamboo doesn't need help from industrial coatings.

Speaking of dead chicken, I've known about Mike for decades, having read about him in an old issue of Life magazine when I was a kid. Perhaps you'll enjoy Mike's story ... sorry for the digression, but it's a cool story. http://www.miketheheadlesschicken.org/history

What's the ideal amount of time between slaughtering a bird and cooking it? I have a vague recollection that a truly fresh-killed bird is not the best choice, and that one that's been dead a day or two gives superior results. Does it depend on how the bird is prepared? Or how the bird lived and was slaughtered? Maybe the timing has something to do with rigor mortis ...

Indeed! I should have checked earlier but didn't think of it. Our local Pasta Shop sells sheets of ready made pasta in several flavors, and it's always fresh. Bingo! Thanks for the thought.

Now THAT looks interesting, and maybe even I could do it if I've got the concept right: Make a ricotta filling and roll into balls. Bury the ricotta balls in flour and refrigerate for a few days. Pull the balls from the flour and add to boiling or simmering water. That's it? The article says the ricotta balls are "packed in durum flour" and then buried in flour. What exactly does packed in flour mean ... rolling the balls in flour and pressing the flour into the cheese filling? So, if I've got the concept, could the ricotta filling contain leafy green vegetables, like spinach, kale, beet greens? The pic shows the balls laid out in the flour in what seems to be a sheet, in a single layer. Might burying them in a bowl work, and maybe having two or more layers (just thinking about space requirements in my small kitchen).

I'd like to make some ravioli, but I don't want to make dough and go through the process of kneading and rolling. Is there some sort of ready made dough that I could buy, perhaps in sheets? What about crimping won ton wrappers? Other options?

I've not tried 'em, but they may be worth a try. http://www.harryanddavid.com/h/gift-baskets-tower-boxes/sugar-gluten-free-gifts/26500?ref=google_pla&offer=bud&cm_mmc=nontm-_-google_pla-_-PLA-_-26500X&gclid=CKGcnsb_0rkCFed_QgodaxgAGQ

Good idea! Thanks for the suggestion ...

My Cuisinart is probably about the same age as yours, and like you, I doubt that the newer ones have comparable quality - in fact, I know they don't. I've been microwaving sponges for a few years now, and they seem to last longer as well as remain cleaner. Whoever gave me the suggestion to do that deserves a big "atta boy!"

The Grilled Cheese Academy: http://grilledcheeseacademy.com/

I went to the Browne Halco web site and discovered that there are two versions of this strainer. The one on Amazon has model number 9198, and is NOT stainless steel. However, there is a model S9198 that is stainless. Now, maybe Amazon is not showing the correct model number for what they are selling, but I'm not about to underwrite the cost of finding out. Also, at the Browne Halco site, the cost of the strainer is SUBSTANTIALLY lower - even with shipping it's lower than the Amazon price. I'm going to get the stainless model at the Browne Halco site. Thanks for the pointer to the product.

Is it stainless steel? Nothing in the description mentions that. I like that it's reinforced and that it has two hooks on the front. I imagine it would be pretty stable when resting on a pot.

Thanks! - I was looking for something else. Your description of a "bowl strainer" sent me in a different direction.

Do you have a link to that item? Can't seem to locate it ... maybe another description?

Thanks for your input. I saw those and was somewhat put off by the price. Why do you "love" them? The long handle rises above the bowl of the strainer, and I can imagine that trying to lay the strainer across a pot and have it sit flat may be difficult. One use of a strainer for me is to pour liquids through them into a waiting pot. Any thoughts on this design element? I don't think I want a chinois at this point - maybe later on. Space is at a premium right now.

I want to get some strainers like these - maybe even these. It seems simple, but in the past, when I asked about vegetable peelers and food mills, I got plenty of good information and learned a lot about what to look for. So, first, has anyone used these and what do you think of them? http://www.bedbathandbeyond.com/store/product/long-handled-mesh-strainers-set-of-3/1013280096 If not these, what other strainers should I consider? What about design aspects and features ... are there any things I should think about? Thanks!

With so many recommendations for Barilla, I bought a box a couple of weeks ago, and tonight I tried it in a Cacio e Pepe. Got home from a short outing and wanted a quick snack. I cooked the pasta precisely according to the directions, and it turned out nicely al dente. Other than that, it was a disappointment. Not very flavorful, and although cooked al dente, there was an outer layer to the pasta that was mushy - I'd bite through the mushiness to get to the good stuff. I think I'll stick to the artisanal brands I've tried and liked. Sure, they're more expensive, but I eat pasta so infrequently, I want to really enjoy every bite.

I've tried that and found it satisfactory. Nice texture and flavor. It's got a bit of earthiness to it that's appropriate in some situations.

You've given me a great idea - DelMonte Chicken Rollups - a recipe I found in an add for DelMonte canned tomatoes. Just a few ingredients - onion, canned tomatoes, rotisserie chicken, some tortillas. Cook onions with tomatoes, wrap chicken in tortillas, cover the wrapped chicken with tomato mixture, cover the skillet, and cook a few minutes to heat through. Over the years I made the dish a few times, spicing it up with hot peppers, adding vinegar, throwing in some herbs, adding cheese, etc. It's simple, cheap, very little skill is required, and no specialized cookware. The whole thing can be made in a skillet ... and takes but a few minutes. Add a bagged salad mix and dinner is served.

You're the second or third person to suggest that, and it's something I've been thinking of as well. I thought I'd ask him to help me prepare dinner, and give him a simple task, such as dicing a mirepoix or cutting vegetables, all the while doing some prep and cooking myself, and explaining what was being done and why. Toots has terrible knives, so I thought I'd bring one or two of mine and let him see the difference, and importance, of good and well maintained tools. Additionally, by asking him what he'd like to eat, and having him help, he may be a bit more interested in learning how to fend for himself in the kitchen. I could express the need for a reasonably well stocked larder, and how that makes food prep easier. Film director Robert Rodriguez had a cooking lesson on his DVD of Once Upon a Time in Mexico, and he suggested that one can learn one or two recipes at a time, make them several times until they are learned well, and then move on to other recipes, using the same repetitive technique. After a while, you'd have a repertoire of several recipes you could count on for yourself and for guests. I may suggest that technique with some recipes or foods Toots' son might like. That, and keeping the ingredients handy for those recipes, might go a long way toward helping Alec cook for himself more often.

Of course Toots is concerned about his eating habits. He eats crap, day in and day out. And yes, he's lazy. And he lives in some rural village deep in the heart of Texas ... when asked, he didn't even know what stores were near his home ... he just shops at the local market. [Hyperbole alert]For all he knows there's a Costco or a Whole Foods just around the corner.[/Hyperbole alert]