Shel_B

http://www.npr.org/sections/thesalt/2013/12/24/255869249/hair-dryer-cooking-from-smores-to-crispy-duck I made a version of Marcella Hazan's recipe some years back, and the results were exceptional. Send me a PM if you'd like the recipe, or you can look on line for Marcella's. The recipe I used was modified from Hazan's 1978 More Classic Italian Cooking is simplicity itself in terms of ingredients, using only fresh herbs, salt and pepper to accent the duck's natural flavors. But it's way out there in terms of technique, achieving a remarkable, grease-free and glassy-crisp skin by a thoroughly non-traditional procedure: First the duck is simmered in boiling water for a few minutes, then prepped for roasting by blasting it all over with a standard home hair dryer. Marcella's name for the dish is the simple, descriptive Italian "Anatra Arrosto" ("roast duck"), but for the past 30 years I've lovingly nicknamed it "hair-dryer duck."

FWIW, grandpa was a very well regarded produce man, so I know that much of what is said and shown in this video is absolutely correct. As with much produce, and as mentioned in the video, look for oranges that are heavy for their size. If you can find Valencia oranges, give them a try. They are often juicier.

While I applaud your searching prowess and general acumen, I like to post questions here rather than just looking them up on line because, if I have a question, others might have a similar question. In addition, sometimes a discussion about the subject ensues, and interesting bits of information are brought forth. What's the point of having this forum if not for discussion and to learn. And then there's that clever and somewhat condescending response by Kerry Beal and your subsequent follow up. My oh my, what smart and quick-witted people you are. Definitely something to learn here and to emulate.

This morning I was reading some recipes the origin of which was France. These recipes called for large eggs. Are large eggs in France and Europe the same size as large eggs here in the U.S? I vaguely recall reading that the eggs in Great Britain are sized differently than eggs here.

Wrong link, my friend ... I watched the most recent episodes last nigh. I sure enjoyed them, and hope that there will be more.

Most recent information from Cornucopia Institute

Not at all workable for my needs, nor are the other bowls mentioned in this thread ... very simply, I want the size and shape of the bowl I posted, and clones, like the Farberware, are acceptable. Thanks for the thoughts ...

You seemingly missed a post or two, including my comment that I may have contributed to some confusion by how I phrased my original question. In any case, the intent was to determine if and how aluminum could be mixed with stainless in a mixing bowl, and to determine if it was done in the West Bend bowl that I referenced, as someone suggested it may have.

From my uncle, the engineer and inventor who worked for Farberware. I edited out some personal comments. Hi Shel, Good to hear from you. [...] We had a stainless bowl @ Farberware. Don’t think I ever heard of aluminum mixed with stainless.

From my uncle, the engineer and inventor who worked for Farberware. I edited out some personal comments. Hi Shel, Good to hear from you. [...] We had a stainless bowl @ Farberware. Don’t think I ever heard of aluminum mixed with stainless.

From the Company: Dear Shel - Thank you for contacting us about your whip and grip bowls. This item was made of Stainless Steel. You can also reach our Customer Care Department at 1-866-290-1851 Monday through Thursday 8am-4:30pm or Friday 8:30am to 4pm CST. Sincerely, Jennifer Customer Care - Ext. 2314 Focus Electrics Group Intl. LLC 866-290-1851

From the company: Dear Shel - Thank you for contacting us about your whip and grip bowls. This item was made of Stainless Steel. You can also reach our Customer Care Department at 1-866-290-1851 Monday through Thursday 8am-4:30pm or Friday 8:30am to 4pm CST. Sincerely, Jennifer Customer Care - Ext. 2314 Focus Electrics Group Intl. LLC 866-290-1851 Original Message ---------------- Subject: Question About an Old Product From: scbelinkoff@live.com To: "customercare@focuspg.com" <customercare@focuspg.com> Date: 2015-07-30 15:04:41 Hello ... I have a question about an old product made by the West Bend Company, and I hope you can help me. I am interested in the "Grip n Whip" stainless steel bowl that the company manufactured back in the 1950s or 1960s. I find it to be a very useful item in my kitchen. However, someone supposedly knowledgeable about such things has suggested that the bowl is not stainless steel, but an alloy of stainless steel and aluminum. Could you verify or dispel this this contention? … Shel

Since this discussion is veering off into building materials, automotive stampings, and the arcane, and is drifting further and further from whether or not aluminum was used in stainless steel bowls made by West Bend (perhaps the way I phrased my original question has contributed to this), I decided to contact the company directly and see what they have to say about the subject. Frankly, I don't expect much in the way of a reply, but it's worth a shot. In addition, I contacted my uncle who has designed and invented cookware during his career, working at one time for Farberware who made a bowl similar to the one in question. I'll let you know what he has to say about using aluminum in stainless steel mixing bowls.

I saw no mention of aluminum being blended or mixed with stainless steel (creating what I understand to be an alloy) in either of the links. It's not a matter of if it can be done, although that's definitely a consideration, but if it has been done.

No ... according to the site in your link, they made layered cookware, like All-Clad, and now they make 100% SS cookware. No mention of blending aluminum with stainless steel.

Nor do they have anything to do with cookware. Nor did I see either article mention mixing stainless steel with aluminum.

Someone in another discussion claimed that some older stainless steel cookware, specifically bowls in this instance, was made with a mixture of aluminum and stainless steel. The comment can be found HERE. The person making the comment cannot or will not substantiate the claim, and I'm wondering about its validity. Has aluminum been mixed with stainless steel to make cookware? Can anyone substantiate or disprove this? Can aluminum even be successfully mixed with stainless steel? What would happen to the properties of a stainless bowl mixed with aluminum? Thanks!

Thermapen Closeout

That's an interesting statement. Can you provide a citation that says that stainless was mixed with aluminum? I couldn't find anything. Or is this just something you heard? FWIW, I have a few older stainless bowls that have the same look as the item pictured above, and they work just fine for making curd. Been using them for that purpose for quite some time.

I have the same capacity and shape Pyrex bowl, although an older version. It's heavy, and it's a 2-quart capacity. The West Bend has more capacity, and is much lighter. The weight is probably the main reason I want the SS, followed by it being unbreakable. As I get older, the lighter weight is very helpful. Sweetie has aplastic version that she uses frequently. I'd like to get her a stainless model.

Indeed it is. With that info, I found a few on etsy and eBay. They've all been sold, but now I know what to look for. Thanks! Unfortunately, the ones that sold were pretty spendy ... one went for $49.00, although most were in the $25.00 - $30.00 range. I have to decide how much I'm willing to spend. Not $50.00, that's for sure.

There is an identifying mark on the bottom, but it's worn to the point of being illegible. I'll search on btbyrd's suggestion. What I like about it apart from the size, which is just about perfect for many uses in my kitchen, is that it's stainless steel and quite light weight.

This bowl belongs to a friend and I would like to find one like it. It's stainless steel with a 3-quart capacity, and would be perfect for my needs. I've searched for a couple of days and cannot find anything even close ... maybe my search techniques need refinement. Regardless, if anyone knows where such a bowl can be found, please let me know. If there was one like it with a pouring spout, so much the better. Thanks!

I took a quick look at Episode 102 - Shoulders and Bellies. I was not impressed with the technique used for the pastrami, plus the meat didn't seem to be cooked very well. I'd have liked to see that fat melted quite a bit more. Very thin smoke ring. Also, IMHO, pastrami should be made with brisket - at least that's what I know having spent my formative pastrami years in NYC. Yes, I know that other cuts can and have been used. Still, I've never seen belly used in a pastrami. I like the earthy style of 'cue as put forth by so many of the more traditional bbq joints and pit masters, regardless of the style.

In what way would the red one be better?