Laurentius

YVW. Well, yeah, it's pretty much a unitasker. As long as we're cruising Memory Lane, there're the Green's Gripstand bowls, a progenitor of Mason Cash. See, https://www.google.com/search?sca_esv=d153955c96a940f8&rlz=1C1CHFX_enUS605US605&sxsrf=ADLYWIK-E9vYMcfKEwd014SZTJjRLdwA9Q:1731979743068&q=Greene's+Gripstand&udm=2&fbs=AEQNm0Aa4sjWe7Rqy32pFwRj0UkWxyMMuf0D-HOMEpzq2zertRy7G-dme1ONMLTCBvZzSlhO4TKEdryJiDx5bWrq9blH_B26AK93iugUaj1giMDocC7Pa_NFI9hZpkIpldOMq66j_qp-KmZD7U0BnwqAxdIkTy_OT1r_9x1uhMoUxi64_CONnidPYb3tI4APRgyOWSAOaifRuLKhNnsa3NY2M-0i16j9Vw&sa=X&ved=2ahUKEwio19-qn-eJAxWHAzQIHa0LCJ8QtKgLegQIFxAB&biw=1242&bih=568&dpr=1.1

If they nest, you can hang several together--they tend to be light. There's also the thumbs-down-through-hole grip, with fingers splayed underneath. That's pretty stable, but nothing beats a coiled side towel or a dedicated bowl stand. https://matferbourgeatusa.com/product/matfer-bourgeat-mixing-bowl-stand/

I've had a series of copper beating bowls, and they've all come with rings. Not so for formed SS mixing bowls. Lucky you to have met Julia Child!

Not really. Her thumb dips in at the start, but her beating technique has the thumb bracing the ring tightly between it and the index finger. A better grip is the index finger down through the ring, the thumb bracing on one side and the rest of the fingers on the opposite. I checked my old Farberware set--they have two flanking rings. My copper beating bowls only have one.

I have a few bowls with these rings. I find the rings useful when you want to grasp the bowl with one hand without getting your fecal fingers inside.

Well, if we're going to the hardware store, buy a mortar hod tub. Deep and heavy plastic. When I need a tub for using caustic oven cleaner products on things, that's what I use outdoors, and it will accept things larger than a half sheet.

Or (here's a blast from the past), how about a dish tub that fits into a sink? Remember doing dishes by hand?

On your rec, I bought these, and agree. The maple flavor is not overdone. Thanks. The Liebkuchen are in now, too.

Good job. You go, Shel! 🤟 Did you know we have a National Mustard Day? First Saturday in August. And Middleton, WI has a mustard museum.

No problem. A glowing review from you, and I may try it myself.

No, anyone who knows me knows I'm an overly experiential person; I'll try most things culinary at least once, just to have done them. However, some comparable things I've tried, e.g., plain mayonnaise, butter, sauerkraut, pumpkin filling, heirloom fresh turkey, I've judged to be no improvement or savings over storebought. Given those learning experiences, making mustard is just a 'ways down my food bucket list. But if yours is that you end up with a significantly better mustard, please post your prep. I'd expect I'd have to make multiple test batches of mustards before I settled on one that wasn't available at retail and I'd love. And even if I thought something was lacking in a store choice, I'd probably just doctor it up a bit. As an aside, I live in a place that grows a huge % of USA's seed crops (for planting) of cabbage, beets and mustard. I'm somewhat surprised no one has mentioned terroir in connection with growing mustard seed. See, https://pubmed.ncbi.nlm.nih.gov/38553428/

I understand from prior posts you live where commercial choices aren't varied or cheap. Other than away from non-yellow mustard, where have your tastes led you?

Let us know the results, specifically whether you conclude homemade is better and/or cheaper than the prepared ones you've tried. Part of me thinks making mustard might be great, but when I reflect on the large range of mustards and other condiments available for sale, I'm not so sure. I suppose if there's some big taste improvement, and a tested, trusted recipe, I'd try it. Still, Amora's pretty foolproof...

Really? The beaker is in two of the accompanying videos. It's double or triple the price of the best-designed presses...

Ah, and there in the video is the missing piece.