Category Archives: Cooking Utensils

Causes, and Friends

Posted on September 11, 2010 | Leave a comment

We spent years trying to get legal leash-free areas in public parks for us and our dogs. We ended up with a small core group, and its interesting that our dogs rarely or never met each other. We had meetings to get business taken care of, make it brief, assign tasks and go our separate ways.

My dog died awaiting closure of this issue nine years ago, all while I attended community meetings nearly every night and got certified as a pseudo-community advocate. Others followed with the last I heard of today. It’s tough to get back in the game and champion the cause when grieving for the dog whose cause you wanted to champion. I stayed in it, but it was difficult. Years later and several moves hence it’s easier to look back on it with some clarity.

Our dogs may be gone but we’ve maintained a friendship over many years. Perhaps my colleagues were always expert in this area of public debate and causes. I was not. Only willing and able and a fast learner. We’ve gone through battle together. Even though I’m no longer in residence, the cause remains the same, dog or not. That’s how I felt but it took a couple of weeks to get there after my dog died.

We have a wonderful dog now, and we had to have her hips taken out as a pup. No, she will never replace my old one but she’s ours and is happy to be with us and is a very different creature. Today I give honor to Hilde, a very special dog who died. I give thanks to Miss C. for stepping up and taking care of our girl for a few days. This gal is not yet ten but wants to be a Vet so I bought her Dr. Pitcairn’s Natural Health for Dogs and Cats, that is my bible for pet care. Mine is a much older edition, in storage of course.

Now her parents know she has to be an Aggie! Don’t worry, we have enough family around there to take care of her. RIP, Hilde, you weren’t fun to walk but you were definitely loved. Cheers, Dee

Pizza Night

Posted on June 29, 2009 | 1 comment

But easy. I usually make my own dough but just got back from my guitar lesson so am letting some whole grain dough from Whole Foods (punched it down, formed it and will let it warm up for an hour so I can roll it out) sit a bit, with flour, on the counter, covered by a large bowl.

Jim gets mozzarella and pepperoni, perhaps mushrooms if I’ve got time to saute them. I get spinach with garlic, topped with feta.

Thanks Foodies for stopping by. Please let me know what kinds of things you’d like to see in the future. In the meantime I put a lot of work in my cookbook selections and pantry items so you may want to check them out – it doesn’t cost anything! Cheers, Dee

1 Comment

Posted in Cook Books, Cooking Utensils, Editorial, Education, Recipe Ideas, Recommended Pantry Contents

Jim’s Project

Posted on May 22, 2009 | 4 comments

For the past few months my husband James has been driving me and his family crazy with his latest project: researching and assembling a vast array of hand woodworking tools.

He’s got some rarer pieces in there, that he’s taken apart, cleaned and oiled, like the bit brace and “eggbeater.” I believe those are from the 1950’s.

This should show the entire set, which he photographed last night (right), the augur bit box (that I’ve absconded with and it sits on the mantel right across from my desk). I could care less about the bits, I just like the box. And finally, the eggbeater (left) that started out old and creaky and now that he spent about three hours on it, it works like a charm.

Before purchasing, he did exhaustive research at home and when visiting his folks. His dad has been around farm equipment his entire life so could plausibly plead intermittent deafness, but his mother and I listened to it all. He got published on one expert’s blog.

There are two charming consequences of Jim’s actions in this regard. First, these individual sellers do business the old fashioned way. They send the tool and say if you like it, pay for it. If you don’t, send it back. I sent a payment to one guy who runs a legal center at a university, turns out we worked in the same (unique) small town the same summer and knew some of the same people. Second is their purpose. I could tell you but then he’d have to kill me and he really likes my cooking and the fact that his clothing magically cleans itself and reappears in the drawer.

It has been interesting. I remember a lot of the types of tools he bought were owned by my grandfather many years ago. He was a carpenter. Dad now has a lot of his father’s tools, which have been in a box for years, but the piece de resistance is the workbench he built probably in the late 1940’s in the first and last house he ever bought. It is being lovingly preserved in my aunt’s garage. She recently sent me photos of it, real photos. The kind you need to develop. Imagine that. Jim says scanning on our printer is a bear so I’ll omit those this post!

Now I can look at this photo and figure out what else I need for the kitchen! After all, needle-nose pliers are great for pulling bones out of fish. My favorite wedding present is a $10 strap wrench from Sears. My arthritis was acting up and Jim twists tops on soda bottles, ketchup bottles, like sealing a crypt. Now if I can’t easily open a brand new jar of peanut butter, I go for the strap wrench, piece of cake. Mind you, these items are NOT to be used in the garage. They are purchased for kitchen use only! I mean it, Dee

p.s. a three-ring horse’s curry comb (about $5) can be found at any feed store. [Living in downtown Houston I was able to find a feed store less than three miles away where I bought Zoe dry food.] It’s great for scaling fish, like a side of salmon! Just keep it washed and in the kitchen. When our dog was losing her winter coat there was fine fur everywhere and I used my 20 year-old curry comb to take out her undercoat. Then it went into the dog box and I bought another, it’s gone up $1 over the past 20 years, for the kitchen. Check out past Cooking Utensils posts for photos and descriptions.

4 Comments

Posted in Cooking Utensils, Editorial

High Altitude Question

Posted on May 11, 2009 | 2 comments

I’ve looked up high altitude cooking and most of the substitutions are in baking (cookies, muffins) and in breads.

When I parboiled potatoes they took quite a while to come to a boil and cook. We had a leaky tea kettle here so I put it up in the cupboard and bought us an inexpensive electric pot that boils water for tea in 1/4 the time as it takes on a high-powered gas stove!

So when I went to make corn on the cob (two ears for $1.00) I tried a trick. I husked the corn, measured the water I’d need to cover in the pan and placed that water in the electric kettle. It came to a full boil and the machine shut off. I immediately poured the water over the corn and lit the burner and it took nearly five minutes to bring the water back up to a boil (the corn, two ears, was at room temperature).

After that, I left the corn on a rolling boil for ten minutes and then let it sit in the water while I put dinner out. It was very crunchy. Not tender-sweet crunchy but barely nearing cooked crunchy.

We’re at 7,500 feet above sea level and I haven’t yet checked at what temp water boils around here. Probably 150-160 degrees. Any ideas? Chime in Chowhounds and Leftover Queen! Thanks, Dee

2 Comments

Posted in Cooking Utensils, Editorial, Utah

Tagged high-altitude cooking question

Lazy Chicken

Posted on April 11, 2009 | 1 comment

Our place is perfumed with the scent of chicken, garlic, onion, potatoes and thyme cooking at high heat in a partial brasing liquid of chicken stock and white wine. This time around, I have before and after photos:

It was a wonderful meal and I am soaking the ceramic pan and running the dishwasher right now.

Today I had a long to-do list. Yesterday I had to peel carrots and the peeler/parer here is a 1950’s style metal cheapie that coalesced the belief that I am left-handed. I had to hold the top end of the carrot with my right thumb on my new cutting board and scrape towards me. Today I bought a soft grip brand I know will be sharpened on both sides, and a finger peeler for long items like de-stringing celery or paring a cucumber for salad or soup.

You’ve heard the story of my linen twine, that the day that $10 cone of linen is done, as will I be. I had to get a ball of cotton butcher’s twine today that I did not use. Instead I cut up the 4.25# chicken (cut myself in the process, just a nick and made the above dish.

We got the Acura washed only to have it rain later on. Went to a local Mexican place with the dog in tow (in the car, on her 4″ orthopedic bed and on a tie-down. She’s much happier there than at home without a crate. We ran other errands then set out to find the crate we wanted. Another was substituted (an honest mistake) and I finally found the right place to put it, as it didn’t have the features of the one we initially selected.

So I have the crate where she can see the outdoors, but not the walk/bike path. There’s a towel on top to keep her out of the sun, and a sheepskin mat for comfort and new water bowl so we can keep her current feeding system in place and allow one bowl for the car as well.

Today I made my pantry list, which is pretty minimal as I brought a lot of things along. My utensils got a $10 boost today and I’m separating items between “ours” and theirs for easy packing. So I need things like pasta, rice, bread crumbs, pickled items, sauce ingredients such as Worcestershire et al, yeast, canned tomatoes and white beans. I may have to make a small Penzey’s order in the next few weeks but not now.

When the frost danger is no longer imminent I’d like to have two medium planters outdoors, one with essential herbs and another with a tomato plant. We’d love to do some grilling when weather permits. We don’t have any of the range of bbq rubs they have in TX so I found a new one to make and will try it out. Oh, that ties it in to my other utensils purchase, stainless steel KitchenAid measuring spoons on a ring. It’ll match my set in storage. While I don’t like duplicates of most things, sheet pans, measuring devices, bowls, spatulas and the right whisk for the job are way up on my list. Sorry, wooden spoons, I left the best for last, though the silicone spoonula is one I use for Jim’s eggs in the morning and many other uses.

So, we’ve been anything but lazy today, and now I have to make the bed. I’m still three boxes and one dog container behind unpacking-wise, and I’m hoping I packed one set of sheets so I can switch and not have to wait for the only set to wash and dry. Sounds strange but that’s what I like to do.

As to the rental property, we are very pleased with it. Right now it’s a pain to take the dog out because of snow and mud and rain and construction. I have two “dog towels” from the road that I use to dry off her entire short body every time we walk in the door. Sunny skies and green grasses will be a pleasure. We’ve had blips with cable and internet service but so has everyone in the neighborhood and that’s getting worked out.

Our views are fantastic and will be very different with green instead of snow. If you celebrate Easter, have a good one. Otherwise, enjoy the rest of your weekend. I got so many things checked off today that there are only a couple of essential items to get done while Jim is here tomorrow.

I trust your kitchen is smelling as fragrant as ours is tonight. Perhaps I’ll make soup out of the leftover roasted chicken and vegetables, adding more veg and aromatics and perhaps some noodles. Cheers and keep cooking! Dee

1 Comment

Posted in Cooking Utensils, Pet, Recipes, Utah

The Corporate Apartment

Posted on April 5, 2009 | 3 comments

Stars. That’s something most people don’t see from a corporate apartment. We didn’t until tonight, when it finally stopped snowing. It’s April. Snow.

My needs are different in a corporate place, because I actually cook. For the past three years we’ve made use of corporate places through Jim’s work and every one is different.

Since we’ve been looking in Utah for a six-month contract (if we stay longer we’ll send our stuff out from storage in TX and get our own place) we’ve seen a lot of interesting concepts.

One could be funky downtown, and luckily the owner and I are going to try to convert it to corporate given my expertise living in the UK and Utah in vastly different circumstances.

When in Utah three years ago for a major bank, we had to manufacture our own corporate housing, then the bank wouldn’t pay the rent. I had no laptop and no cell phone so had a phone card because everything outside 1/4 mile is long distance. I had to go to the office to use the computer and pay our bills because our mail was never forwarded from home. That was tough, going to the office when a major bank won’t pay the rent on time.

Our next gigs were in Scotland and London. We loved living downtown in both places and I found food to cook or takeout. I got used to the appliances after Jim, the physicist, told me I could be killed with the voltage there. One turns on the circuit for an electric kettle for tea then turns it off when tea is done, about 75 seconds. The washer/dryer is another animal altogether and shook the entire building but Christine was great as is SACO worldwide. We stayed a week at another of their places in Southwark, London.

Here we are in Utah. As we moved and drove cross-country in two cars with the dog (left 99% of our worldly belongings in storage) we decided to stay funky downtown or vacation paradise. We chose the latter.

Most corporate by-the-book places have rental furniture or really cheap, uncomfortable sofas and beds. Most still offer only a VCR! There’s a dishwasher but as you only have four plates, spoons, knives, forks and completely useless knife set (laser, no need to sharpen), I’ve had to make certain modifications.

Note to corporate apartments: NO glass cutting boards. They ruin food and knives. In Orem,when we were up at Park City at the outlet stores I splurged on a spatula and something else I needed, I forget what, for under $5. In Scotland we spent a fortune on winter weather gear (may need to do it again in Utah, at least footwear) and I bought a decent 6″ all-purpose knife and a cutting board, plus tea towels because Jim uses them as napkins/serviettes.

Now we’re in Park City and in a wonderful place. There are many dishes (very large and tough to fit safely in the dishwasher so I run a load a day for two of us). Silverware is sufficient. I have to watch that the sensitive gas burners don’t burn the food. It take a lot of time to boil a kettle for tea (thank goodness they have a kettle!) but that’s a factor of altitude. I’ve heard that at 8,000 feet above sea level water boils at 140 degrees. Don’t know yet if that’s true but actually in my knife case – yes I brought all my knives, including the Scotland one – I have an instant-read thermometer. That’s something to check out.

Maybe it’s because it’s a ski community but we have a condo with an upscale mall and movie theatre 1/4 mile away and a nature preserve 10 feet away and the geese are starting to come in, honking, at 6:31 a.m. There is attention to detail here. The colors go with the scenery, reds, greens and browns. Fireplace, views of a 2002 Olympic site, The Canyons, Park City and Deer Valley plus birds galore.

Upon entry through a knotted Alder door, about 10′ high, there is a stone entryway. Full bath/shower, coat/utility closet, and gorgeous kitchen with knotted alder cabinets and high end appliances and dishes so large they barely fit in the dishwasher.

I’ve already had to buy Jim a solid pan to make two over-medium eggs each morning because the one that is here is very lighweight and scarred by knives. I only use my own utensils, silicone spatulas that do not react to low heat and do not scratch pans.

We have two bedrooms plus daybed, and three full baths. Stackable full-size washer/dryer. We had intended to take out and store the daybed and use that space for an office but instead we’ve taken over the dining table with my MacBook, 24″ monitor and wireless keyboard plus moving and other info. Had the modem installed the other day and another day is about to start. I see Deer Valley now from my “desk” (much better than a dark corridor as I can see the wildlife).

I’d like to combine the ski resort condo with European concepts and make a turnkey solution for business and leisure travelers, short-and long-term.

Not a small goal, but it’s something I know and it may have something to do with kitchens. Thanks Devin for pointing me this way.

Cheers, good morning, the birds are coming in and skies are blue. Thanks for reading and participating. Cheers, Dee

3 Comments

Posted in Cooking Utensils, Editorial, Education, Recommended Pantry Contents, Travel, Utah

Practical Cookware

Posted on December 20, 2008 | 4 comments

I tried to go to our nearest Linens ‘n Things the other day and it had closed up shop and was gone. I’d just wanted to look for two small things. What does one do when one lives in a major city and everything is in the suburbs? My brother needed mincemeat and was told to drive outside Manhattan to Hackensack NJ to get it. He doesn’t own a car. Instead he called me and I shipped it directly to Dad.

The prices at Sur La Table are through the roof, but the service is usually stellar (except last time) and when I need a particular item and they have it, it’s a five minute drive. Our hardware store has a number of practical, interesting and decently-priced items, like when I needed two coeur a la creme molds. They have recently steered me to a restaurant supply store that can be useful if I know that what I need is what they stock. I now have their catalog and they’re only a five minute drive away. That’s where I got knife guards and a new knife case for traveling. No, I won’t try to take it on a plane except in checked baggage. Well-priced.

Emails come to me by the dozen from all kinds of cooking empires. In years of practice and study, other than having a state-of-the-art kitchen with beehive oven out back and grilling empire for Jim, I have 95% of all the stalwart multi-purpose equipment and tools that I need so can afford to be choosy.

For example, the restaurant supply store still sells real pastry bags, not the clear plastic ones to throw away. When it comes right down to it, you still have to fish out your pastry tip at the end, so why not wash the bag, let it dry and re-use it?

Two questions. I bought a slow-cooker two years ago for an event and used it once and it’s taking up space. Does anyone really use these? And I need a solution to storing glassware as I have no cupboard space and need them handy. Fellow “lofties” use their oven, microwave and perhaps dishwasher for storing dishes (after turning off at the breaker) because they need cupboard space for work items or such. I need to use all those appliances. Hanging a rack from a 10’ ceiling doesn’t work. Any thoughts? Dee

4 Comments

Posted in Cooking Utensils, Editorial, Education

Memories

Posted on December 19, 2008 | Leave a comment

A few things of my Mom’s are being sent this way, for arrival early next week. Nearly ten years ago Mom boxed up her Lenox china, bone-colored with two plain platinum rings on the outside of the dinner plates. I had always loved them and my siblings didn’t want them as they don’t regularly entertain.

I think there are four cut crystal wine glasses left, plus a few sherry or apertif matching crystal. A couple of works of art, one more a placard that brings me home, and the other a pen and ink of an upstate NY barn.

It is with hope that my sisters entrusted her recipes to me for a while, to perhaps put forth a family memory book in a few months’ time. My brother took the loose photos of Mom years ago, tossed in a box in her garage, and that will take him several months to scan to CD’s for each of us. So we each have a job to do.

There was a fantastic photo of Alison and I down by the creek, perhaps age 7-8, or 8-9, respectively. Our brother will scan that for us. There are so many memories. In a drawer I also have a creekside photo near where we grew up, from the editor of the local paper in 1982. I’ll take photos when I can and post them. Especially the vintage Revere Ware potato masher! Hope that’s included! I’m tracking the packages and they’re in TX but probably not here until next week. Jim’s birthday is the 23rd and we have an event that evening. Everything else depends upon him being better soon. I’m doing OK and am just a bit tired.

Today I made bacon and eggs and English muffins for breakfast. Blueberry jam for Jim. Fresh broccoli-cheese soup for lunch with fresh-made sesame roll (made by our bakery). Dinner is loaded baked potatoes, sliced tomatoes with balsamic vinegar and olive oil, salt and pepper. Also one ribeye steak that will be sliced and he’ll eat 3/4 of it. I rub it with garlic, brush it with olive oil and add salt and pepper and grill it, rest it and we’re good to go.

The emotional aspect of Mom’s stuff will hit next week. Dad’s already working on next month so at least some of us can get together. Christmas just didn’t work with flights et al.

You’d better take those cookies out of the oven now, they’re in danger of burning and your kids have had enough raw dough this afternoon after school. Happy holidays! Dee

Knives on Sale

Posted on July 2, 2008 | 2 comments

Dear Readers,

http://www.cooking.com has knives on sale this weekend on their site. The best set to recommend for beginners is the Cutlery Starter Set from Henckels Four Star. Down from $241 to $120.50, this set includes a 4″ paring knife, a 6″ utility knife, 8″ chef’s knife and 9″ sharpening steel.

A bargain, in my view. Hey, I don’t make anything on this, just showing you the lay of the land.

Keep cooking! Dee

2 Comments

Posted in Cooking Utensils, Uncategorized

Knives

Posted on June 27, 2008 | Leave a comment

A couple of weeks ago (seems like eons but I’m having fun blogging and you seem to enjoy my posts) I promised to start on A Cook’s Tools. Consider this a first installment. I have to reconstruct the rest from a class I taught a couple of years ago (new computer) and when life calms down around here I’ll do so. I’m blogging at nearly 2 a.m., the only time I seem to have to myself these days!

If you can have only two knives in your life right now, get a good chef’s knife and a paring knife. Go to a store with knowledgeable people and plan to spend around $150 for both. Take care of them and keep them sharp and they’re a lifetime investment.

Ask to hold the chef’s knife. Both must be forged steel (not stamped) and the chef should be heavier and thicker on top and towards the handle. Both must have a full tang (blade goes all the way to the hilt). How does it feel in your hand? You need at least an 8″ blade (I have 10″ but some like 12″) on the chef. I like the 4″ parer as oppsed to the 3″ but that’s personal preference. Feel the balance of the chef’s knife – you should be able to place your forefinger and thumb at the convergence of the blade and hilt and feel comfortable. Check out the main websites and consumer review sites for selection criteria and how their knives are made.

You’re looking at high-end knives here, that should be in a glass case (opened by staff) and labeled as to use. My first two great knives, I’ve had for over 20 years and are Henckels 4-star. I have small hands and like the rounded grip they provide. But what matters is what fits you.

Keep all your knives sharp. A sharp knife saves you time as you won’t be sawing your food. Learn how to sharpen them yourself with a good stone and steel, and learn safe knife skills. Any cooking class in your neighborhood can teach you this. Often a specialty store like Sur La Table or your butcher will sharpen your knives for $1 per blade inch. This is particularly useful for a chef’s knife as I only make mine duller when I try. If you do have an accident, and I’ve had a few, a sharp knife will make a clean cut and heal faster. Do go to the emergency room if it doesn’t stop bleeding, please.

Other knives I have on my magnetic rack, over the stove:
7″ Granton edge Santoku knife (can also be used as a chef) from Henckels
6″ knife I needed in the UK because corp apartment had junk knives
Bread knife from Henckels
Boning knife, $12 from butcher 20 years ago
Fish boning knife (more flexible blade for filleting fish) from Henckels
Set of three knives for $10, serrated for tomatoes, straight and bird’s beak, plastic handles

Others:
Cleaver, especially good for hacking off chicken necks and feet
7″ black ceramic Santoku from Kyocera (no bones and no whacking garlic cloves)

If you have ceramic knives (non-magnetic) and have to keep them in a drawer, purchase knife guards. Also, if you travel with your knives for any reason (in checked luggage) knife guards will protect your knives, and place them in a specially designated knife roll or case.

Now, you know if you’re going out to buy those “laser knives” that “never need sharpening” leave this blog now. Right now. Talk about sawing food. For a minimal investment you can have real knives that will do your cooking skills proud. Sawing a steak off the grill with a puny knife after you’ve spent the day in the kitchen marinating it and making all the side dishes, is beneath you.

Note: If you want really good sushi knives research them online. Know that they’re only sharpened on one side so it REALLY makes a difference if you’re right or left-handed. If lefty, you may have to special order your knife.

Keep your initial selection simple, keep all your knives sharp (Granton edge needs different angles) and use your knuckles as a guide to keep from injury.