Oh, shoot, I mis-read the topic name. I thought it said your favorite kitchen ‘toot’ and I was looking forward to seeing whether you drink your single malt scotches, or beer, or a favorite wine while you cook.
Ah well. My family always said I had creative listening, now, apparently, it has spread to my vision.
Just remembered something—-my wifes favorite kitchen gizmo got destroyed ages ago and we are still looking for one–so if anyone has seen a ceramic French Butter keeper,PLEASE, let me know! You could make one short Viennese lady very happy!She misses it ALOT!
thanks for the tip on Seabear. Even more relevant, my mother will want to thank you come Christmas.
I also could not function without my tongs!–got lots of them in various sizes–but alway the simple resteraunt supply house stainless spring type! and my chinese cleavers!!!Gave up using the expensive european chefs knives that i bought right out of cooking school when i discovered these cleavers–love them-chop slice dice and scoop!!! great tool. Skillets!!! and my steamer/pasta pot! these are the "Gotta have’s"—everything else is just frosting!
I also have an ULU, but never quite got the hang of the darn thing and still prefer my 10" Wusthof-Trident. I understand ULUs are great for scraping seal skins [xx(] which is why they’re preferred by the Eskimos. Otherwise, I could not live without my tongs and mandoline!
I tried using bear claws on my salad last night and they didn’t work very well, but they tasted alot better than the salad did anyways [}:)][:D]
Appreciate this topic, even though it turns out that I misread it initially. Recalled last week earlier reading here of the "bear claws" which reminded me that several years ago I bought at some close out somewhere several sets of what I thought were the "bear claws" referred to here. Knew I’d given most of them as stocking stuffers to folks who are really into cooking but thought I’d saved one set for myself. Finally found them, even though these are "bear paws" and are totally different from the "bear claws" salad servers, which I recognized when read the posts again. These "bear paws" seem to be made of an extremely heavy, dense plastic, have long sharp points, and are used for lifting heavy items from cooking pans to serving platters (either lift beneath the item or stick into its sides and lift up). I’ve always had difficulty in accomplishing that maneuver, and with knowing I had a turkey and then a ham to cook for two upcoming potlucks, thought I’d finally try the "bear paws". To my delight, they worked wonderfully. They are also good for stabilizing the meat while carving, and notice info says they can also be used for shredding barbecue and for tossing and serving pasta, slaw, salads, etc. (haven’t tried them for those purposes). It must have been much longer ago than I realized when I bought these, for see they were made in the USA, and how long has it been since anything of this nature (and most computer, audio-video, electronic gear, or most other things) were made anywhere other than in China, Taiwan, Malaysia, Mexico, etc.
You’re right, SJ! Any guy who builds stone walls ROCKS!! (Uh, no pun intended.)
I think I’ll order a CD or two. Sounds like it would be relaxing music.
Ed, that was downright poetic!
Not a thing wrong with a "Foreman". I use mine all the time. You’ll find they do very nice Quesadilla’s, great grilled cheese, handles burgers & even fish well. Grilled some thick slices of Vidalia onion the other day, they were melt in your mouth wonderful![:D] Quick clean up tip. Have a mess of wet paper towels ready when the food comes off the grill. Unplug & put towels in closed grill. When you come back to clean, the drippings on the grill wont be harddened.
I’m new to the whole "cooking for myself" thing. I’m a college student living on my own for the second year. First year I just relied on fast food and microwavables. Not good on the wallet or the wasteband. This year, I’m cooking more for myself. So my favorite kitchen tool is probably my George Foreman Grill. I know, I know, that may be blasphemy. In my defense, I do have 2 cast iron skillets. I just don’t know how to use them.
Mayhaw: Thanks folr validating my opinion. I liked Rhoda (I think that’s where she sets all the animals free?)and all the girls in "Victory over Japan", but I loved one line in a story that takes place in a poor coal mining area in Kentucky, it goes something like this, "I don’t know what they’re all so mad about, all I wanted to do was f—- the boss’s daughter". I’ll
look into Bosworth when next I get into a good Southern bookstore in St Pete. And while we’re on the subject, I think Anne Proulx is the absolute best living short story writer in the English language today – her stories about cowboys are priceless. Well, John Updike is prety damn good too…
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