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Cronker

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Everything posted by Cronker

  1. Pyrex and Corning Ware, along with Tupperware- in good shape, commands good money these days. In a thrift shop, it needs someone who knows what they are looking at. it always saddens me when I see Tupperware that has been thrown through the dishwasher. It buckles the lids. likewise when I see a ton of Pyrex and Corning without the lids - immediate devaluation. but (with @andiesenji s help,) I'm strongly thinking about starting a vintage cookware collection.
  2. It's not unusual. Many of the people that I work with believe that the nice things that come in can be theirs at a very attractive price. The company viewpoint is "it sold, we got money, so what the" point in fact - yesterday I had a piece of Carlton Ware come through. It's the Hanging Man Cup - highly collectible and not cheap. My boss said we can't sell it because of the graphic content. i told her, quite firmly, that it is a collector piece and I would not throw it away, sold on same day for $35.
  3. Well, my personal belief is that nothing can be set aside for the workers. Everything must be priced and put on the shelf before anyone can purchase it. The upside is that workers can grab it before even the customer sees it, but that is usually the only upside any worker gets. we have had numerous managers sacked recently for taking items from stock and selling them on eBay-strictly forbidden. as I mentioned in another thread, I scored a vintage cast iron Dutch oven for $2 which I later learned was worth over $100
  4. So, as I have mentioned previously, I work in a thrift shop, and my job is to price the stuff that comes through. Only bric, not clothing or books or toys. i've come across some amazing things, pieces that people really don't know how valuable they are. now, I have a set of Kala piping syringe with about twenty nozzles and I have not yet priced them. They are vintage and I might buy them myself, but my pride in my work will not let me price it myself if I intend to be the buyer. I checked eBay and they go for about 15 dollars. what say you? @andiesenji
  5. I'm also seeing the micro-regional trend here in Australia. Especially in Asian and Indian restaurants. There are a few now that look at you strangely if you enquire about butter chicken (my partner has not very broad taste).
  6. 1) What is your favourite restaurant (apart from your own) I like a tiny hole in the wall Asian called Star of Siam 2) What is your most important ingredient in the kitchen, and why? Salt. Used correctly, it's just so important. 3) What tool is most important in your kitchen, and why? My chef knife. It almost becomes part of you when you cook. 4) Which restaurant, anywhere, is your dream destination to dine? I would love to see Core by Clare Smyth because I think she is so inspiring as a chef. 5) What trend do you see becoming popular in restaurants in the next year? Pinot Noir 6) What trend would you most like to see go away? menu descriptions with just the ingredients. "Beef, broccoli, noodles, peanuts" ok, but how is it cooked?
  7. Hello Here in my town, our newspaper has a weekly column whereby local chefs are asked the same questions week in, week out. For a bit of fun, I thought I'd bring it across to us all and ask you to answer! Here are the questions: 1) What is your favourite restaurant (apart from your own) 2) What is your most important ingredient in the kitchen, and why? 3) What tool is most important in your kitchen, and why? 4) Which restaurant, anywhere, is your dream destination to dine? 5) What trend do you see becoming popular in restaurants in the next year? 6) What trend would you most like to see go away? It's often a fun read in our paper, so it's hopefully going to be fun to see your responses.
  8. I find this topic fascinating. I'm in love with old cookware. It's sometimes depressing to see lovely old pieces that have not been looked after. im lusting after that Fire King "jadeite", perhaps I could find a little space for some in my bulging cupboard. we recently had donated a ton of peach lustre Fire King, but it clearly had been through a dishwasher many, many times. Heartbreaking. its fascinating what people donate. I had a vintage Murano glass bowl donated about a year back, and told the shop owners that it was worth about $1000.
  9. Oh, and cornflower Corning Ware is very collectible nowadays.
  10. That's how Corelle started. My mother would get little stickers every time she shopped and eventually ended up with a dinner set.
  11. Mine would be this mixing bowl It was my mother's. It's from the late fifties or early sixties. my mother (bless her) was not a great cook, but she kept food on the table, and inspired me to be a chef.
  12. Inspired by discussion in another thread, what kitchen items would you simply never part with? im thinking of things you might easily replace, but could never be happy- those items that have a grip on your heart? it could be a veggie peeler, or a rolling pin. what say you?
  13. In fact, the one in the background with the glass handles is also interesting. Rarely see those.
  14. Be sure to put a high reserve on that. it would pull at least $100 where I live.
  15. Andiesenji - in your second photo, the little brown/yellow glass bowl? Who is that by? The third photo- the sauce pots with detachable handles, that's Corning Ware right? (Highly desirable if so) and in the fourth photo, the green bowls - who are they? Interesting. look, I make a wage, I despise people who take advantage of trendy cookware for profit. I'm just generally interested in how things sell. It's like my earlier post about Fire King peach lustre - I remember drinking cordial out of the cup as a very young kid. Now it has collectors going nuts. for complete transparency- I have no room in my kitchen for any more "wants".
  16. By the way, those Corning Ware nesting pots are worth a fortune.
  17. Is there something wrong with me that these photos are like porn to me?
  18. Anchor Hocking is of interest to me, because I think it's very undervalued. I predict it will become highly collectible in the next few years, if in good shape. its like Fire King peach lustre - a few years back, everyone was throwing it away like no tomorrow. Now, it's highly sought after and you'd be lucky to get a creamer for less than $15 in only reasonable shape. cant see the same for Corelle though.
  19. Vintage Pyrex is going for insane $$$ nowadays. I work in an op-shop and am in charge of all the "bric-a-brac" and anything Pyrex, Tupperware, Corning Ware or uranium glass fetches top dollar. Vintage cast iron ware is where the real bargains are at the moment. Many folk still view it as "camping" equipment, but truth is cast iron is excellent cookware in just about any kitchen setting. i only use metal and ceramic at home. Melamine is a retro throwback to me, glass is too vulnerable. Melamine by Bessemer from the 70's can demand good money. i have a beautiful Standgrip ceramic mixing bowl (my dearly departed mothers) from the fifties - they are now making reproduction versions! Due to my work, I have been lucky enough to populate my kitchen with quality pieces of every kind at bargain price.
  20. Thanks heaps! I'm doing bobotie tonight for a test run (our dinner) because I'm intrigued by it. A dish that piques my interest usually turns out to be a winner for me. I remember a boyfriend made me a Greek family traditional dish called spanakorizo. It was basically a risotto with minimal seasoning, tonnes of lemon and chicken. It was delicious. Might give that a try, but concerned that a risotto would reheat "mushy", like baby food?
  21. Could you please give me some advice on freezing mashed potatoes? Does it work or would microwaving them make them watery or separate from the butter and cream?
  22. The problem with soup is that the client I'm supplying is a very big unit - in the realm of bodybuilder and bouncer. I'm supplying ten meals a fortnight, giving him space for eating out or naughty take away. Regardless of this, however, it's my experience that Soup is seen as a cheap option and I just know it wouldn't fill him. He has a menu order form which gives him about 14 meal options, but I would like to change some as we go along. I also have a "chefs special" where I can experiment with dishes and if he really likes them, it can go on the regular menu. I did that with a Madras Beef which he raved about. My food cost and small amounts of overhead is priced in, and a small amount for my time, but I'm not getting rich here.
  23. Freezing leftovers is where this all started! There's only two of us in my home but I just can't seem to not make more than enough. I should say that I also make from scratch naan bread and a range of condiments that aren't frozen. I think it's really important to provide a full meal without cutting corners. Everything is from scratch (ok, I don't mill my own flour!). I have now been asked to come up with some menu items for his kids (single dad with two kids and three jobs!) - he wants them to eat healthier, but understandably is concerned about high spice content. thanks for the ideas so far how well would the filo on a spanakopita hold up upon being frozen and thawed?
  24. Hello all I have been providing portioned, ready to defrost and reheat meals for a very time poor family member. He has now told his friends and it looks like it could become a cottage business for me (with all the associated headaches that will entail!) He is loving what I already provide, which goes along the lines of curries, stir frys and casserole type dishes. Also, lasagne and pasta meals. I'm not a real chef, but my food is sophisticated and above novice level. I have been told many times that I'm a skilled cook. Intricate menu prep doesn't phase me, and I (embarrassingly) own just about every tool needed. I want to keep my menu exciting and moving, so any advice or ideas for meals that freeze and reheat well would be most gratefully accepted from me in this thread. thanks in advance.
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