Shel_B

While I prefer organic, sustainable, yadayadayada food, I am not wedded to those types of ingredients. For example, there's a local dairy company that produces both organic and nonorganic products, and I most often, but not always, buy their regular milk and cream over the organic. Why? Because I know their regular products are clean, are from well cared-for cows, are all local, etc., and are sometimes only different by certification, plus the organics are about 30% to 40% more expensive. That said, how a recipe author presents his or her ingredient list makes little difference to me, other than sometimes being annoying. So, if a recipe says to use organic, grass-fed, non-irradiated, glow-in-the-dark cheddar cheese, I know enough about what's available in my area, and probably have established preferences, that I just buy the cheddar that seems most appropriated for the recipe, or the one I feel I'd enjoy the most. The same for those recipes that call for specific brands of ingredients, like the "500g of Pura Crema butter" mentioned up thread. Heck, a lot of times one is unable to get a specific brand of something in their area, so a substitute is necessary anyway. OTOH, if, in a recipe, the author suggested using an ingredient like the one he or she uses, such as to use a butter like Vermont Creamery butter (http://www.vermontcreamery.com/cultured-butter-1), I'd know that a high fat content, cultured butter might be the preference, and may look for something similar in my area - although I can get VC butter here. TTFN,

Coincidentally, I just went through the same thing you did, looking for good quality bamboo spoons and such. Much of the crap available these days is made from laminated bamboo that in time splits and splinters. Giada DeLaurentiis products are a prime example. I've been happy with my Joyce Chen spoons http://www.amazon.com/s/?ie=UTF8&keywords=joyce+chen+spoon&tag=googhydr-20&index=garden&hvadid=32427309677&hvpos=1t1&hvexid=&hvnetw=g&hvrand=149383813126665701&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_15m9qhawxg_b , and I recently found this company: http://www.bambuhome.com/ All the spoons and utensils are one piece, and are not coated with lacquer or polish, features I like quite a bit. I purchased three items made by them, but I purchased the items from http://www.mynaturalmarket.com/Bambu.html as they had lower prices and cheaper shipping and, at the time, a better selection (for my needs). I just checked the Bambu site and I see that their selection is somewhat less than it was when I ordered, on October 10th. Hope this helps you.

As I suggested, I know little or nothing about salt shakers, but from what I've seen here this afternoon, I think the "old school" shaker is just right for my needs and personality. I like the idea of being able to see the contents of the shaker. I will, however, take a look at the Denby items - might find something there ... Thanks!

Generally, I use Diamond Crystal kosher salt. Never use Morton's in any case. Usually I sprinkle or dip salt from a small dish that sits near the stove, but last night I used a salt shaker at a friend's house to salt a pork tenderloin, and I liked the ease of control I had, so a shaker may be a useful item to sit next to the salt dish.

A plain, old fashioned, manually operated shaker is fine for my needs.

I don't think so ... cute and fun, perhaps, but, for me at least, totally impractical.

Strangely enough, I've never bought or owned a salt shaker, except for one similar to this http://www.amazon.com/Commercial-Stainless-Pepper-Shakers-Dredges/dp/B000JUTCEQ/ref=sr_1_1?ie=UTF8&qid=1384197602&sr=8-1&keywords=salt+shakers which I bought many years ago for salting and applying rubs to large pieces of meat for barbecuing. What I'd like to get is a small shaker for use on the countertop or table, for salting small pieces of meat or for use at the table. Any suggestion on what to look for, or styles/brands to consider? Thanks!

And, not to speak for Shel-B, but I think he didn't get the "quote" feature to work exactly right, as it was gdenby that mentioned a fondness for Corningware, not I. Actually, I make my omlettes in my regular ol' everyday Blue Danube soup bowl, covered with either a film of Saran Wrap, pierced, or an inverted Blue Danube saucer. Although, like many ladies of a certain age, I do have quite a bit of Corningware, use it, and especially love it in the microwave. RE: Corningware ... I've a few pieces purchased at garage sales. Love the items I have. Love the price I paid - averaged out to $3.00 a piece, with covers! No bowls though.

I meant to ask, why a Corningware bowl? What does Corningware bring to the party?

Thanks for the info - quite a few things to explore and experiment with.

Another thing to try. Thanks!

I'll have to try this. Thanks! BTW, do you butter or grease the bowl?

And about those sweet potatoes. We like sweet potatoes that have baked a long time and are all collapsed and caramelly. That doesn't happen in the microwave. So I bake them in the microwave until they're just barely soft, then put them into the conventional oven to bake until they're how we like them. Hmmm - I like my sweet potatoes (the red ones) soft and somewhat caramelly, as you describe. They turn out as described when I use the microwave ... Yummy Yum Yum!

Who or what is FR?

Who Makes Trader Joe's Food: Here's an interesting article comparing some TJ's products with their equivalent name brand counterpart. I'm not sure I agree with all their conclusions and suppositions, but it makes for an interesting read. I prefer Joe's O's to Cheerios based on taste and price, and have compared TJ's chili to Annie's and find them to be similar, preferring TJ's on the basis of price if nothing else. http://www.huffingtonpost.com/2013/02/12/who-makes-trader-joes-food_n_2664899.html

Sometimes the choice is simple, dictated by convenience or convention. But other times, at least to me, the choice is not so clear. For example, I'm going to make a flan next week, and, it seems, heating the milk can be done either way, microwave oven or stovetop (although I've always used the stovetop for this). Which may be best, or is there really much, if any, difference in the result? Making oatmeal - Toots makes hers in the microwave, and I use the stovetop, slowly cooking the oats in water with some added ingredients. Is there an advantage using one method or the other? I feel there's better control on the stovetop, but Toots' oatmeal is pretty good - she's certainly satisfied with it. How about reheating leftovers, like meat or vegetable stews or soups? Again, I often use the stovetop and Toots is the Microwave Queen. Is anything gained or lost using one method or the other? I'm sure you can think of other comparisons ... I'm not so much just interested in which method you use, although that may be helpful, but, also, why you use one method over the other and, most important, is there any flavor or texture differences between the two methods with similar dishes. Also, do you use one or the other for specific purposes. Thanks!

... and giving new meaning to the term "finger food."

It's been a l-o-n-g time since I bought barley, so I'd have to take another look.

Nope, no mandoline ...

Is it better, or just different, for certain dishes, such as mushroom barley soup? How do I know if I'm getting pearl(ed) barley? I've never seen it mentioned on the bulk barley bins, which is where I'd buy the grain. Does it require different cooking techniques than reguar barley, such as longer/shorter cooking time, soaking overnight, and etc?

I, for one, don't doubt you. I just don't carry a toolkit with me wherever I go, and I often snack on nuts outside of and away from home, mine or other's.

Here in the US bread crumbs are tiny crumbs of bread. I specificly said flour breading, which is made from flour and seasonings. Your post was unclear. Even after your upthread correction, it was difficult to understand just what you meant.

Bingo! Saw this post after posting my comment ...

I use a shell half from a previous nut, and use it to pry open any that can't be easily opened by hand (fingers).

It was 4:00am, and Linda's cat jumped on my head. I was awake and unable to fall back to sleep. Turned on the flat screen, and watched a Sandra Bullock movie, The Net - a nice thriller. At 4:00am there are a lot of infomercials, and I saw one for this product. I like to make zucchini noodles, and so this caught my attention. Has anyone tried it? Any comments? https://www.getskinnygourmet.com/?mid=4844412