Laurentius

Salvador Dali designed pliers? The originals must be worth a fortune!

And now only $1,000 off!

I got one of these for Xmas 2023. I like it, but don't see it being an improvement over any other glass bowl for the MW. What do you think so far?

Definitely skinny, no handle, just the slip-on guard. I think some come with two different cuts. Another mention for the West Edge option.

Have you tried any of the West edge graters? They don't feel especially sharp, but they cut in both directions. They also--somehow--make excellent citrus zest without any pith.

Rinsing shredded cheese is a solution? What do you do to dry It afterward? But you be you. Happy New Year.

I'm sorry. I know too well the price to be paid at the far end of modern logistical tails. I was amazed how overprocessed, preserved, imported dreck foods dominated in the Cook Islands. Still, are there no local "peasant" cheeses available in your area?

Problem is, all pre-grated cheese I've tried is coated with something that prevents clumping. This stuff melts differently and has a different finished texture from self-grated.

Wouldn't? I could be that person. I wouldn't grate cheese onto nachos if I my only grater did wispy little shreds. And I wouldn't grate Parmesan in/onto a lot of things with the kind of extra coarse grater the OP asked about. But you be you.

The brand that I have the most of are Rapid and The Wonder. These are single graters that perched across/over bowls. You may find they still exist in the vintage market. Alas, no standard numbers.

I have a boxful of old, tinned steel graters of various cut. Many of them are 'way coarser that the coarsest I've seen on the side of any modern box or paddle graters. I'll look for a size number.

Good for you. No doubt smooth edges are better than sharp ones, but really, aren't sharp can edges a First World problem? How many revolutions of the opener does it typically take for the cutter to free the lid?

Still 'way overpriced. $700 is more like it.

IME, your best search terms are: "oval roaster", "oval gratin" and oval fish pan". These should be productive on eBay Do you use induction? Must you use a dishwasher? If both answers are "no", you might consider a vintage copper pan in this shape--your size is quite common. Many are SS-lined. Here're the results for "0oval gratin": https://www.ebay.com/sch/i.html?_from=R40&_trksid=p2334524.m570.l1313&_nkw=oval+gratin+pan&_sacat=0&LH_TitleDesc=0&_odkw=oval+roasting+pan&_osacat=0

That's the nib of my (still unanswered) question. It would be arch stupidity indeed if store buyers didn't anticipate increased demand for the fattier fractions. I mean it's not like cracking crude oil into fuel--you can produce more gasoline at the expense of producing less diesel in order to keep diesel prices high.

I have noticed rolling shortages of Half-n-Half at some retailers. If there are any in the dairy industry here, please help me understand... How can there be shortages of the cream fraction if all the milk and butter fractions are in their usual abundance? is there some new stealth demand for the butterfat?

Cold plates suck. I didn't fully appreciate how bad the suckage was until I put my wood cookstove into mothballs and thereby lost its upper warming cabinets. I hate using the oven for this and refuse to use the microwave. Then yesterday at Costco, I saw this: https://www.costco.com/chefman-electric-warming-tray-with-adjustable-temperature-control.product.4000228132.html What do other people use to warm plates and plated foods?

IME, plastic boards are just as easy to refinish as are wood boards.

I mostly agree, although turkey done in a traditional way, with trimmings, once or twice a year, is something I look forward to. I also like Club sandwiches occasionally, and have yet to find a satisfying alternative to turkey meat.

I've never had an exemplary or revelatory $$$ heritage turkey. IM(limited)E, they've all been a pretentious and disappointing waste of money. Not hazarding another >$100 hoping for something different.

I once learned this lesson with a $100 fresh heritage bird. It literally had nothing redeeming about it. Much worse than any frozen supermarket bird I'd ever cooked.

My advice is to avoid the rock bottom units. Get something with a strong case, good fan and many power levels. Commercial or quasi-Commercial. I have and recommend the Vollrath Mirage Pro. It has 100 power settings and an adjustment knob.

Same here. What I'd do would be mostly driven by how far off the remodel is. If soon, I'd try limping along with what you have--$600 isn't that bad. If it's a ways off, but you're SURE it's happening, I'd buy the unit you want for the new kitchen. If you think you might just sell the house, plunk in a builders-grade appliance.

I'm not much for gloves or even mitts--too much time and trouble to don and doff. But the Ritz brand is wonderful. They make a heavy, double-layer terry potholder sewn with one side open if you want full-hand coverage. They come in many colors.