lindag
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Posts posted by lindag
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I'm eager to see your new sink since we had discussed that previously here.
And I can only hope you don't experience any of the remodel horrors that some of us have endured.
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5 hours ago, Thanks for the Crepes said:
It is sad that this has become the norm, when I have owners manuals for stuff like my American made CrockPot from the '80's that still serves me very well. The little manual not only gives very helpful instructions, but recipes that turn out well.
How funny! I think I have the very same little manual tucked away in a bookshelf. I, too, found those recipes useful and have kept it all this time while most other manuals have long ago been tossed.
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No. Six PCs, only one is an IP.
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I keep thinking I really need another Ipot (the 3 qt. model) but I'm trying to resist since I already own several (6) PCs.
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5 minutes ago, rotuts said:
this
https://en.wikipedia.org/wiki/Hellmann's_and_Best_Foods
suggests H is solids E of the Rocky Mountains.
Yes. This is West.
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4 hours ago, CantCookStillTry said:
Not technically my lunch, nor today's fare (I hope this is allowed, I am still feeling out some of the subtler nuances of these boards - I did make it!) but a fathers day share lunch sent to work with my other half. Caramel Slice / Millionaires shortbread lurking in the back and leftover roast chicken an vegetables cunningly disguised in pastry and presented as a whole new meal.
I think you underestimate your skills, those little pies look amazing.
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My nearby grocery store is having a big sale on Hellman's mayo. I have never seen Hellman's this side of the Mississippi! It's always Best Foods. What's up? Anyone know?
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18 minutes ago, andiesenji said:
I only reheat the coffee in my mug. I brew each mug individually with fresh ground coffee in either my Senseo or in my Ninja Coffee Bar. And I reheat it using the low power - takes longer but it does not "boil" the coffee in my mug.
I use the low-power setting a lot when reheating foods because I have learned that they heat more evenly and one is not surprised with a lava-like temp in one part and stone cold in another.
Take for instance the dish with rice, meat and beans that I reheated to use as burrito filling along with some fresh salsa.
It was already in a glass storage dish with the "locking" lid, which I unlocked but left in place. The volume was about 20 ounces.
I set the time for 15 minutes on power level 2 - 20%.
I always check the temp of such foods with my Thermapen and at various spots and depths in the dish, the temp was at 145°F. Perfect for me.
I have been using a microwave oven since 1968 when we got an Amana RadarRange, so I have had a great deal of experience with them during the past near-50 years.
From what I've learned about you on this forum There's no way I would question your skills!
the mug was only a suggestion.
BTW, I had the same RadarRange bought in the mid 70s.
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15 hours ago, andiesenji said:
I had to think about this for awhile.
I do not consider my knives an "appliance" - they are a tool, a utensil, an extension of my hand. I don't consider my Thermapen an appliance but it is always in my pocket when I am in the kitchen.
The appliances I use most and is essential because of the way I do things are my microwaves.
During the past 48 hours:
I started a batch of yogurt last evening and heated the milk (actually half & half) to 186°F in the microwave because there is no chance of scorching it and ruining half a gallon of dairy as has happened on the stove top.
Then heated a quart of heavy cream to 90°F. to make a batch of sour cream.
Reheated food that I had cooked the previous day.
I heated the cream for my coffee and the syrup for my waffles at breakfast.
I warmed extra-large tortillas so they would be more flexible to wrap burritos.
I "blanched" a tomato so the skin would slip off easily.
I melted a stick of butter to add to a batch of bread.
I defrosted a frozen chicken that had been in the fridge for two days and was still solid in the center so I couldn't extract the bag with the giblets and neck.
I softened an 8 oz block of butter that had been in the freezer so I could use some on my waffles.
I reheated my tea about three times because I kept forgetting to drink it while it was hot.
Ditto my morning coffee.
I "softened" some large raisins (home dried) that were a bit too dry to add to the bread that is currently being processed in the bread machine.
(tablespoon of water in bottom of a measuring cup - fill with dried out raisins or any other dried fruit - cover tightly with plastic wrap or I use the silicone storage covers that seal tightly - microwave for 20 seconds, allow to sit for ten minutes then test. If still too hard, repeat.
You need one of these. Coffee doesn't taste very good re-heated.
the chickens I get no longer have the innards in bags, they're jut stuffed inside loose.
you get lots of use out of your m/w!!!
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I have actually managed to cut myself (and created a major bone bruise) on my knuckle while wearing a no-cut glove.
I now am even more careful when cutting hard veg like sweet potato, rutabaga and beet.
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I just watched the video for this recipe: Pressure cooker beef and broccoli.
Looks so easy and delicious. I'm going to dig out that flank steak hidden in the freezer and try it tomorrow!
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14 hours ago, chefmd said:
We are back in Napa! Staying the whole week. They are experiencing a heat wave, current temp is 111. Yikes. The rest of the week looks better. We rented a house in St. Helena, my cousin and her husband will join us for a few weeks.
call me crazy but I had to bring the essentials. A chefs knife purchased in thrift shop for 25 cents. I am afraid to check my good knives while flying. This knife is not bad, I made it razor sharp. The logo says "Westminster" and made in Japan. A paring knife, also a thrift store find. Lodge cast iron skillet. Spatula, lime press, microplane, thermometer, peeler, measuring cup.
Yes, a lime press is essential for any vacation. Cocktail time!!!
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24 minutes ago, nickrey said:
The following list is in order of everyday usefulness to me. Of course, if I'm catering the order will change depending on what I'm cooking.
fridge/freezer
gas cooktop
espresso machine
toaster
microwave
Thermomix
Chamber vacuum sealer
Oven
Sous vide circulator
Bamix stick blender
sandwich press
pasta maker
Spice grinder
Despite having many gadgets, I don't think I'd ever use a convection toaster oven.
So I'm intrigued with the Thermomix. What do you use it for mostly?
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Around here (and maybe where you are), many people dip their pizza in Ranch dressing!
I'd never heard of that before and thought 'why would anyone want their pizza to taste like ranch dressing instead of pizza!'?
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My interpretation of that question is 'most used'. In that case, mine would be the fridge/freezer...so obvious.
Next would be the microwave because I actually use it for something every single day.
Coffee maker, every single day as well.
CSO, nearly every day.
Range.
Knives (Japanese edges only), though they're not really appliances.
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47 minutes ago, blue_dolphin said:
Mine is really no better. My popsicle-freezing space had recently been occupied by slow-roasted tomatoes, stewed tomatoes and chicken broth. I managed to clear enough space but it now requires a very firm touch to close the door and an advanced-level game of Tetris to find anything!
That's such a perfect description!!! I often get frustrated when trying to find something that I eventually give up and go to the store! I know it's in there somewhere but cannot find it.
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18 minutes ago, Anna N said:
So, so jealous. Still no room in my freezer for such luxuries.
Me too...I'm still picking away at mine but it's very slow going. When it cools down I plan to make more of an effort even if it means throwing out a lot of stuff.
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This is the model I have
One thing that I found very useful is the wall mount...I hung mine in the pantry and it takes up little space.
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I totally agree with Anna, I love my Bamix, it's well-built and powerful and essential in my kitchen. especially for soups and dressings.
It would be nice to detach the bottom so it could go in the d/w but, again, it's not too big a deal. It's possible the detachability would affect the overall strength of the blender.
Mine came with three tips...one for chopping, one for whipping and one for blending.
I use the first two but mostly just the chopping blade.
You may want to take a look at the Kitchen Aid model, it does have the detachable bottom and was top rated by CI though now it's been surpassed by a Braun. I don't believe they included Bamix in their tests.
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11 hours ago, FeChef said:
One Product i will say is very good is their Irish O' garlic sausage.
I have never seen that particular Johnsonville product anywhere around here. I'd definitely buy some if I could find them.
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41 minutes ago, chromedome said:
I have a cup or so of soured heavy cream I stashed away in the freezer for just such an occasion, so that's thawing as I type and I'll use it in biscuits for top of the casserole.
I had no idea that soured cream could be used for anything!
I guess that's why you're a chef and I'm not.
l
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4 minutes ago, kayb said:
Yogurt, granola, and half a very ripe mango. On 20-oz mug of coffee No. 2. Was out of town for two days and hotel/convention center coffee was execrable. Good to be home.
Inexcusable these days for a place like that to have bad coffee...
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12 hours ago, Okanagancook said:
A coincidence. I am also making red beans and rice. After consulting all my Southern cookbooks I winged it. The Holly Trinity sautéed in bacon fat. Added dried thyme and oregano, powdered garlic and onion. White and black pepper with a couple of tablespoons of Tabasco. Bay leaves, shredded smoked pork hock meat and some cooked sliced hot Italian sausage from the freezer. Lastly a cup of reduced pork stock made from our pig roast this year. That sent it over the top. Added the beans and cooking water then simmered for about an hour. Hopefully I will remember to take a picture befor devouring.
Unlike you, I am not an intuitive cook; I nearly always work from a recipe unless it's a dish I've made often enough that I can remember it (which becomes more difficult with time!)
However my Red Beans and rice recipe sounds very much like yours without the pork stock; it's a recipe I've used many times and is fast and easy in the PC.
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OMG!!!!
I am SO envious!
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Kitchen Sink and Faucet
in Kitchen Consumer
Posted
I'm continuously amazed at just how expensive faucets have become.
However, at least the better ones now seem to have lifetime guarantees.
I discovered this when I had issues both with my Moen soap dispenser and with my Blanco kitchen faucet. In both cases the replacement parts were sent free of charge, no questions asked. I was impressed.