Shel_B

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]

Hell, I don't even know how to make pickled eggs ... don't think I ever ate one, either.

I don't know. Toots says he does, but, as you know, sometimes people tell you what they think you want to hear. We'll see ... I plan to ask him directly about what he wants.

In a few weeks, Toots' son is coming for a visit. While he's here, I'll be doing much of the cooking for the three of us. However, Toots has given me an additional assignment: teach "sunny boy" some recipes and how to cook some basic meals for himself. Like I'm a cooking instructor! Heck, I can barely cook myself, and I've never met this particular son, so I've no idea what he likes to eat, or if he's even motivated to learn. That said, a little background. Last year, when his wife was away for a few months, he fed himself solely on sandwiches - luncheon meat from the local grocery, supermarket white bread, packaged cheese, and, of course, mustard and mayo. That is what he ate for the entire time his wife was gone. He's now divorced and living by himself, but his eating habits persist, although I understand he's added canned soup to his diet. So, how do you teach a guy like this to cook? Any suggestion on some recipes or ideas to give him? I was thinking egg dishes, pasta dishes, soups, vegetable and salads should be easy, but I'm open to ideas. He's 58 years old and is, literally, clueless. I don't even know if he's got minimally useful cooking equipment ... thanks for any help.

I don't care much for sweet breakfast cereals, and this one doesn't seem too sweet. I know it's subjective, but do you find it sweet? Do you think the recipe would suffer by reducing the maple syrup or honey?

The idea of a salad works for me - bacon grease doesn't. Never thought about adding tomatoes - good suggestion.

You've given me a couple of ideas for my own succotash. Thanks!

The idea of adding butter, sugar, or cream to succotash is completely alien to me. I'll have to try a little butter, or more likely, olive oil, which is more my style these days. But cream ... that's no longer in my refrigerator.

I like it, but rarely see it offered in restaurants, and there doesn't seem to be very many recipes and ideas on line compared to other soups and stews, such as those made with lentils, for example. I used to have it every now and then for lunch in grade school as part of the regular lunch program - that was my introduction to the dish. I wonder if it's more of an east coast thing than west coast. In any case, does anyone else like succotash? Any favorite recipes or ingredient ideas? I'd love to explore the topic a little and see what comes up.

I had an unexpected visitor recently an prepared Trader Joe's Masala Burgers on a wheat roll. The burgers cook through pretty quickly and slicing a roll takes no time. Add some condiments and maybe some greens, tomato, onion - whatever you like - and you're good to go. And they don't take long to eat, cleanup is a snap. I liked the idea so much that I'm going to make some of my own burgers and freeze 'em for my own quick meals.

Looks far more interesting than the Cronut: http://eater.com/archives/2013/09/05/dominique-ansel-introduces-the-magic-souffle.php http://www.hlntv.com/article/2013/09/07/alert-foodies-cronut-chef-unveils-new-masterpiece

A few days ago I went to a couple of markets and found both frozen and refrigerated vacuum packed noodles, The vacuum packed noodles have an expiration date many months out. Didn't check the date on the frozen noodles. Now I know the answer to my question both from your help and personal experience Thanks!

Good to know. Thanks!

I'd like to buy some packages of these noodles. I'll be near the shop to purchase these several days before cooking time. How long can they stay in the refrigerator before going bad? Can they be frozen without loosing texture or taste?

Here's a range that may do the trick for someone wanting restaurant-style cooking: http://www.instawares.com/chinese-gas-range-2.icra-2.0.7.htm?s_cseid=GSHP&gclid=CIvT4IbltLkCFS9eQgodKT8APA