Mottmott

It's a flat lid, traditionally made of wood, that is a bit smaller than the circumference of a pot. It is used when simmering and is directly dropped on top of the food being simmered. It keeps the food from moving around and breaking up, and allows the food to suck up maximum flavour from the simmering liquid. A must-have item for the Japanese kitchen! I thought that's what pot lids are for, just use the next smaller size.

If I had an island (particularly without cutouts for sink or stovetops), I might consider one of these stones or manufactured stones for their appearance. After all, it becomes a focal point visually. But for countertops, I like laminate formica. It's very serviceable and inexpensive enough that if you do damage it or get tired of the color, it's reasonable to make a change every few years if you care to. I don't have acres of counterspace and could afford whatever I surface I choose. But it seems so wasteful to put so many thousands of dollars into something that provides minimal benefit over formica. After using my (black) formica countertop for 20 years, it is just now beginning to show a trace of wear in the space between the sink and stove where it gets the most use. The only thing about the stone counter that tempts me is that it might improve the resale value of the house. Does anyone have hard information about how useful stone is from that point of view?

Not to discourage dls from donating her microwave. Big round of applause. But: I used to think I didn't use my microwave enough to justify the space, too, until I gave it to my DIL. Now I have a new one (also small). Living alone usually (though not at the moment), I find it's great for reheating little serving sized ziplocks of stews, soups, etc. that I have from leftovers. I use it to heat water for green tea without dragging out a pan. And I LOVE it for steaming veggies (and even some fish), especially steaming cabbage (put in deep bowl, cover with plastic wrap, and cook using only the droplets of water from washing the cabbage -hardly even needs that much water; time varies according to how much cabbage there is). It makes the MOST delicious, sweet cabbage that you can then either eat as is or use in some dish. Of course it works with other vegs as well, but the cabbage is my fav and better when done in the microwave as well as easier. It's particularly nice to use it in hot weather, avoiding heating up the kitchen. About the tea ball. The ones I like are made of mesh and they keep everything in. They're on a chain that can be hooked to the side of the pan. The biggest I've seen is about 3" and often comes in a box. I've also seen one that's oblong and about 4" long, a good shape for herbs with stems. I give them as gifts. Another mesh gadget I like and give to people I like: a mesh insert for the kitchen sink. It, unlike the one sinks come with, catches everything. I have several and cycle them through the DW. I use it in the side without the garbage disposal. Iti's a real drain saver. It's funny how there are so many expensive gadgets we all get (and groan about their uselessness), and then there are the handful of really cheap useful ones like microplaners, etc.

It's not that I use my food processor often, but when I'm making large quanitites of food, it's a godsend. For instance, It's one thing to grate a cup of cheese by hand, but a couple of pounds? Food processor. Likewise for a couple of heads of cabbage. And it's indispensible for my cheddar-ale spread. Here's a new one for you: Really useless, a gift set of 4 single serving brioche tins I can't give away. Like I'm going to do all that work to make that 4 brioche? Or maybe go out and buy a bunch more tins? I don't think so. (I am considering making a loaf of brioche plus 4 individuals on the side just so I can say I've used them once). Now, playing catchup on the thread: Processor: I don't think I'd enjoy cooking nearly so much without my processor. I find it has relegated the blender to only making drinks or an occasional puree. I use the processor for all sorts of things, from making bread crumbs to slicing cucumbers or onions, mincing instead of dicing large amounts of mirepoix or mushrooms when it's all going to be pureed later. Since I've started making doughs in it, I make pies and breads much more often, and in the case of pie dough especially, much better. And I don't find cleaning it such a big deal. It's only annoying when you have to dry it between jobs, but storing an extra bowl would be more annoying. I also have the small processor which I don't use a lot. I could give it up. Virtually useless? The Bron mandoline. I'm so afraid of slicing off my fingers I seldom use it. I'm considering getting one of those mesh gloves. Anyone! A useless fix? Good money after bad? My Atlas pasta maker found at a yard sale. I'm going to give it away to my DIL when they move into their own house. With kids it would be fun to use. But I very seldom use it. I do use my Kitchen Aid attachment. Love it, love it, love it. (Make the dough in the processor.) Useless for me? A suribachi I've never used vs the large granite and small marble mortars I use a lot. The small one is perfect for grinding up pills to slip into my cats food as well as more usual kitchen chores. The big one's great, too, but oh so heavy. (If anyone is keeping score, I'm in the no column on garlic presses and peelers (I use the bottle opener pad), mixed feelings on the cherry/olive pitter that seems to depend on the particular batch of fruit, and use the shrimp peeler if I have a big batch.) No offense meant to the do-it-by-handers. I'm with you in spirit, but as standing for any length of time becomes ever more painful, having these time savers keeps me cooking. A kitchen stool is becoming a useful tool. The long resisted electric can opener is still resisted only by virtue of so seldom using cans.

Nick, I'm playing catchup on this thread. Like you, I don't use the tea-baller for tea. But I use it all the time instead of a cheesecloth bag for a bayleaf, peppercorns, cloves, cinnamon stick, etc. that I don't wish to fish out of my braises and poaches. In fact, I found a one big enough (in an Asian grocery) that you can stuff a bunch of herbs in, too.

You could check out the Sandra Lee cookbook.

eG's own Bouland has a beautiful website which includes many recipes, alacarte, at: http://www.hertzmann.com/index.php Also, it's worth a search on the names of chefs, many of which (Pepin, Blanc) have sites that include many recipes.

I just bought some pears for poaching. I'll probably add whole spices while poaching (cinnamon, allspice, lemon zest). I usually do it in wine rather than sugar syrup.

Here's more (frightening) news about testing procedures or, rather, lack of testing procedures: http://www.upi.com/view.cfm?StoryID=20040114-041124-1470r

She did the same thing in the infamous holiday cake episode--which is one I think even SL would have a hard time beating. You may have even caught her sticking her finger into the Cool Whip after she put it on the pie. I suppose it's possible she buys her eggs from a small organic farm that tests for salmonella, but it seems unlikely. Mottmott said: This is why I brought up the distinction between an ingredient and a 'convenience food'--something designed to be used like an ingredient, but with less work. And arguably basic staples like flour and coffee are processed to some degree. Chocolate is a manufactured product--it's almost impossible to make in a home kitchen. I use, for example, dry buttermillk, because I use it only occasionally and I hate wasting the leftover in the carton. Even though I know the consistency does not come out the same. We do have to make choices based on our abilities and circumstances. On the other hand, that dry buttermilk consists of buttermilk, and nothing else. So can we say there's a dividing line, or just a sliding scale? I agree with you totally. For myself, I try to draw the line based on the ingredients list and try to draw the line at chemical additives. Few of us can make everthing we eat. If it is a traditionally preserved foodstuff that has been dried/salted (cod, tomatoes anchovies, capers, dried beans) or "canned" or flash frozen without a bunch additives (tomatoes, most jams, flash frozen vegetables or fruits), I personally have no problem and think of them as basic ingredients, one step from fresh. And indeed some of these things cannot be made in the average modern home. In a pinch I use canned stock. A stretch more from "natural" and I use many condiments: catsup, mayo (though if it's important in the dish I may make it), many Asian condiments such as fish and soy sauce, shrimp paste, etc. I also use olives, pickles, etc. I also use dried pasta, filo, bakery breads, chocolate, roasted coffee beans, and many other items that I think of as basic food elements. Sometimes I'll bake cakes and pies, sometimes cookies, I occasionally bake bread. And while I get these at a good bakery, I've given up getting them in prepackaged form filled with chemicals. My line is drawn at dinner in a box (unless it's the order in pizza which I can luckily get at neighborhood place that makes their own dough and delivers fast). I don't want something that has been cooked and then preserved with who knows what. I'm not as much offended by Lee's use of things that have been prepared by others as by her steering people to use foods that are chemically contaminated (IMO), pretending it is for their benefit by saving them time and energy, when the big beneficiary is the food factories. Her books and shows are infomercials.

I LOVE coddled eggs! These coddlers hold two eggs each with enough room left to pile on the herbs, spices, and meats. Four coddlers is barely enough to serve two people. I think I'm going to get a couple of these for myself. They're so cute! I did buy some many years ago for my inlaws.

Have you tried adding some amaretti to your pumpkin ravioli?? If so, how does it compare with the addition of balsamic?

Talking of Ricotta cheese, me and my wife made Milk Cake a couple weeks back only, - Take 2 cups ricotta cheese, cook in a non-stick pan on low heat for approx 5 minutes. - Add 1 cup milk (we used 2%) and cook another 10 minutes or so. - Add 1/2 tsp cardamom powder or a few pods of crushed cardamom seeds. - Add 1/2 cup sugar and cook (bhunno) till milk dries up and it forms a soft lump. - Put the mix in a greased pan and let it cool. - Cut into square/diamond pieces It really came out very good and was the mitthai of Diwali for us. Enjoy Perhaps this recipe might be posted in the eG recipe file? It sounds so simple and good. But in case you don't, I'm putting in in my personal file. Thanks.

Sounds like a plan. And if you can keep most of your expense in the new equipment, you can't do better than that. The one change I would make in my kitchen if the space allowed is to have a larger (and better) stove and a good downdraft exhaust. I'm tempted because my less than 2 year old GE (with oven cleaner) could be passed on to my kids.

You raise some good points. Generations of home cooks have been using prepared foods and convenience foods as elements in preparation from canned tomatoes and anchovies to jello and canned soups. Sandra Lee wants to take that to a whole other level, to make expensive, chemical filled factory foods the basis of our entire cooking. Many of us have our suspicions that she is also taking "product placement" to a whole new level and that her shows are a complexes of infomercials. Ron Popil, watch out. Few among us who consider ourselves scratch cooks do not use some commercially prepared foods. I use canned tomatoes in winter, I don't make my own olive oil or salt my own anchovies. I do sometimes bake bread or make pasta but more often buy them. Some people grind their own flour and roast their own coffee beans. We fall at different spots on the continuum. The question is at what level does commercialization not merely tarnish the author/cook but obliterate that person's credibility. We move from "food expert" to "entertainer" to "hawker." The question is also what we consider good food. Recently more people have begun to pay more attention to the quality of their food both from the point of health and taste. To suggest factory food should be the level to which we should aspire is to move in the wrong direction. It's food disinformation.

I remember these tiles. They were all the rage in the late seventies; they also came in blue. I remember kitchens that looked JUST like this. All you need is a Marimekko wall hanging and a couple of joints being passed around... Kitchens get really dated; this is a perfect example of a kitchen that would have recieved oohs and aahs thirty years ago (well, except for the layout, but even then some of his architect buddies probably thought it was clever.) I predict all the kitchens with granite counters, light wood cabinets, and lots of SS appliances will feel this dated 20 years from now. For me, I guess the takeaway message is not to assume you are doing a kitchen that will last a lifetime; spend only as much money as you feel comfortable investing in something you are going to want to gut in 20 years. Wonderful advice. I understand you're a dedicated cook and frustrated by a poorly laid out kitchen, but will you be satisfied by half measures? And are you sure the next layout won't contain its own imperfections and frustrations? From all the wonderful descriptions of the BBQ it doesn't sound as if your kitchen keeps you from good food and good fun. Kitchen architecture is a fad. Your kitchen has personality and history to it. It doesn't look like some merchandiser's dream and your bank balance nightmare. Small changes can make a big difference in the appearance of your kitchen. Your floor looks functional and neutral. But tired of red tile (for example)? replace it with an economical black formica counter (for example). You can save much money by doing the removal itself. It will work well with what you have and last 20 years or til you get the itch to renovate again. And besides, it's a wonderful background for food. And as Marie-Louise points out all the new glam items are tomorrows time warp. Update the equipment, throw some rugs on the floor (even cleaning them will be cheaper), and put 20/40 K in the kids' college funds. Reward yourself with a few super-splurge meals and bottles of wine or a great family vacation and calculating the beauty of compound interest.

Ouch. The 80's as history! By that standard, Julia Child, and the early NYTimes Cookbooks are very old, the Rombauer Joy of Cooking(s), Boston Cooking School II have my MIL's from the 30's) & Fannie Farmers antiquarian! It's true that they do give snapshots of the food of their time, but for home cooking they're still useful. This is a wonderful thread. I love checking out old cookbooks. Or contemporary books on older cooking. Dorothy Hartley's Food in England is a history book, but inludes recipes, drawings of old equipment and kitchens. It's a great read and particularly interesting as she emphasises the link between food and its originating local, the consonance between the foods the animals eat and the herbs we use to garnish them (i.e., Lamb & Mint). For really old food, check out Phyllis Pray Bober's 1999 Art Culture & Cuisine includes some ancient recipes and has extensive footnotes and bilbio if you want to follow anything up. And don't forget Clifford Wright's Mediterranean Feast which has lots of recipes. My favorite "old" book is Graham Green & Norman Douglas' Venus in the Kitchen, though its interest is not solely historical. There's supposed be a second volume in the future. I do have some recipe books and pamphlets that show old fashioned home cooking, mostly reprints or more recent compilations. For example: The King's Bread: 18th Century Cooking at Niagra by Hallatt & Lipa (publ Youngstown, NY, 1986) Ma's Cookin' by Sis and Jake (pub Osage Beach, Mo, 1966) Cooking with the Pennsylvania "Dutch' edited by A Monroe Aurand, Jr (pub. The Aurand Press, Lancaster, Pa) Cape Cod Secrets by the Yarmkouth Branch ...CapeCod Hoispoital Assn 1961 edition (1st ed. 1949) some of these are printed as handwritten Good Savouries by Ambrose Heath (Faber & Faber, London, 1934) Mountain Makin's in the Smokies by the Great Smoky Mtn Nat'l History Assoc (pbl 1957) Recently my DIL gave me a set of 5 books from Heirloom Publishing in the 50's covering Early America, Young Republic, Westward Empire, Ante Bellum America, and Victorian America. These have drawings and photos of old kitchens and equipment. Edited to include a really comprehensive 12 volume encylcopedic review of Women's Day recipes from the 50's and 60's (Fawcett).

Add to the list: those of us who, understandably, want a simple answer: "eat this, it's good for you" and "don't eat that, it's bad for you." Firstly, the answers are evolving and tomorrow's information will cast a different light on what we think we already know. This is a given of how we know the world and we should add to everything we read, "as far as we know now...." Secondly, we the public want a simple resolution to very complex issues. The more I read about nutrition, food contamination, etc., the more frustrated I become. As far as I can tell almost every food can be either good or bad for you. Sometimes a little is ok but a lot isn't. We "know" that too much fat will clog arteries and kill some of us before our time, but we also know that we can't live without some oils. I'll forgo listing all the foods that will kill us but that we can't live without. But I will indulge myself by citing an example of something I could but prefer not to live without. I'm particularly fond of the bitter almond flavor even though I know it contains some poison. It would take a lot of Amaretti to kill me off, but I can't buy the oil in this country. And so far I've survived using the pits of apricots (arsenic?cyanides? I forget which) when I make jam. Many of us seek out raw cheese, also illegal to protect us. So even non-essential foods are at issue. We can contaminate ourselves with otherwise nutritious protein in meat, poultry, and dairy products that have been fed growth hormones and antibiotics. Or produce and grains grown with the aid of pesticides. (And, by the way, HAS anyone done a study on whether there is a correlation between the use of growth hormones and the rate of cancer in this country?) How much is too much? Without these practices would there be as much food? Without preservatives could we store food as we need to do under present food distribution practices. While we may revert to a system that does not require these additives at some future time, our current one seems to do so. We could kill ourselves on the healthiest and purest foods if we eat so much of them that we need to be mechanically hoisted from our houses to be taken to the hospital for lifesaving measures. No protein, vitamin A, C, etc., would be very bad for us, too much could/would be very bad, too. Do we eat it? don't we? As others have said, keeping oneself as well informed as possible, and eating a wide variety of foods in moderate amounts is our only solution. Except chocolate. Chocolate in the morning, Chocolate afternoons, Chocolate at night. Chocolate, chocolate.....

I try to keep the Spanish Nunez evoo on hand and use it for most everything. I like it because it's organic according to what I've read. And while it is evoo, I think it is more neutral than many others - or maybe I'm just used to it. Because of the many negative things I've read, I've given up using canola when I need something really neutral. Instead I use grapeseed oil, which I've read has similar health properties to olive oil. And as it is pricy if you're deep fryinging, you can go to peanut oil which aso appears to be one of the less harmful oils.

A smart use of space to achieve a very good result, Owen. And your opening up that space really makes a difference as does having that wooden floor. Also, I love the way you've used rugs in the kitchen space. I'm a messy cook, so I keep washable cotton rugs in my kitchen so I can just toss them in the washer. It's practical, easy on the feet, and attractive. Dean, for your floor problem. Either use scatter rugs or get a keg, a bunch of sledgehammers, and invite your friends over. $4000 to lift the old floor? If you life allows it at all, just hiring subs can make a difference. I've done my own kitchen, though I haven't completed my "punch sheet" and have some odds and ends to finish (which I've postponed while my son's family are still living here). Also, take note of Owen's pointing out the importance of keeping your kitchen renovation in line with the ultimate resale value of your house unless you intend never to move.

I'm betting one of these days we'll find out she's 175 years old...

I especially like the inventive way you used the whole duck.

I've no hankering to do it myself, but perhaps someone might want to try some of her formulas to see how they turn out. But then you'd have to do chemical as well as nutritional analysis to really compare it with made from scratch food..

Happy birthday, and congratulations on your splendid celebration feast. Everything looks so tempting. The soup was beautiful and the glaze on the breast, the stuffing oozing out from the legs! I've been meaning to ask (having read read your amazing Christmas blog) whether you do all this alone in the kitchen or do you have recruits? I've pulled off solo cook feasts, but I find the effort of coordinating time and space, pacing the preparation and finding space in the fridge, almost more work than the cooking itself.

I just read this article on BSE/MCD. Perhaps those of you with more science behind you could comment. It is not reassuring. http://www.alternet.org/story.html?StoryID=17513