Kind of cooking related
colleenoz
3 years ago
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Slightly OT but Still Cooking Related-Favorite Le Creuset color?
Comments (41)I see you picked the Dijon - good choice! I had not seen it before and think its beautiful. (I did not like the Citron) Just for comments - l I think Cobalt blue is a classic sort of kitchen accessory color because over the years country kitchens, white cabs etc. come back into style and blue looks really wonderful with that. Also "yellow" sunny walls are popular in kitchens and blue looks good with that. I have the Flame and occasionally think I'd like to switch, but then change my mind. Its classic in its own right as one of the original colors of a pretty old name in French cookware - now too trendy for being copied by Rachael Ray, Mario Batali etc. but I like the sense of tradition it gives me and I believe orange is supposed to induce hunger? (not that I need any more of that:)...See MoreLooking for websites related to Cast-Iron care and cooking
Comments (4)There have been some threads about cast iron on this forum. The link is to one such thread, with emphasis on how to season cast iron. Dan is the resident guru, and his advice about cast iron care is very good. Cast iron cookware has some great strengths and a few weaknesses. Pros: Â It has a tremendous heat capacity, so itÂs ideal for searing meat, blackening fish and so forth. Â ItÂs cheap, and except for rusting, itÂs nearly indestructible. Â Once seasoned, itÂs nearly nonstick. Â ItÂs not very responsive (i.e., the heat doesnÂt go in or out of it quickly) so itÂs ideal for slow cooking stuff at fairly steady temperatures. Cons: Â It will rust if water is left standing in it. Â It takes a while to season, and scouring can screw up the seasoning. Â ItÂs not very responsive, so itÂs unsuitable for things that need rapid changes of temperature such as sauces. Â ItÂs heavy. Â The surface can react with acidic foods such as tomato based sauces, so itÂs really not the best choice for such dishes. (But if the pot is well seasoned, this reaction is minimal) Here is a link that might be useful: cooking with cast iron...See MoreNot exactly cooking, but food related...
Comments (18)Isn't it great so many places are giving away/selling cheap the tote bags? I like the recycled soda bottle ones, altho' I'm still partial to sturdy canvas. (A friend of mine made a good 10 bags out of a painters drop cloth. Talk about cheap!) I don't have a picture of them, but last year I found $1 totes at Garden World in all sorts of hideously bright colors. I got three for a friend in eye-gashingly garish yellow, and painted the symbol for radioactive material on the side. You don't overlook them very easily! I still get plastic bags ocassionally, if I forget, or if I have ice cream or chicken. (Baggers are pretty well trained to automatically wrap chicken in a plastic bag no matter what else you've got.) I also use them for kitchen garbage and to clean out the litter boxes, so I figure I get at least one more use out of them. But I've definetly pared down my consumption of them. Someone mentioned on one of these forums that the standard practice in Europe is to charge shoppers for plastic bags -- that might be the fastest way to encourage people to bring their own!...See MoreWhat has been your favorite Birthday gift - cooking or food relat
Comments (26)This is a totally different idea, but I wanted to mention it because I recently rediscovered my immersion blender. I wanted something I could take out of town with me that was small and easy to pack, and...I know this would sound odd to some...offered a little bit of ''help'' in case I decided I wanted to bake. (A readily-available kitchen is a good thing.) Anyway, I realized my immersion blender (Kitchen Aid) had a whip attachment (like a miniature hand-mixer) that I'd never used. Eureka! Of course I had to try it out, and it works beautifully. If your friend doesn't have one, she would probably love it for blending soups, making smoothies or chopping things. The best part is they're not terrible expensive. (FYI; maybe not for now, but for the future.)...See More
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