If you buy a new one the old one will almost certainly turn up. 😉

Islay, I have a Norwegian Jotul brand waffle maker that I found on ebay years back (it was $100), after being inspired by Ruth Reichl - it's very fun to use and you can make the waffles into cones before they set up.. is that the type of thing you're looking for to make ice cream cones, ala scandinavian krumkake? They're very pretty! I justified the expense by telling myself it's my only weakness, my cast iron collection (and my kids were little, I hoped it would create good memories ) .

Ruth references the one I have, which is what got me looking years ago :

My little Jotul waffle iron is no longer made, and the last one I found on Etsy cost way too much

https://ruthreichl.substack.com/p/waffling-around

@pllog....Wolf, Decor & Thermador are popular here in Colorado for oven brands. Any other brand and I'd have to sell my house with a discount for a "kitchen upgrade allowance". 😂I'm sure it's just regional. I had a Wolf stove top for 27 years, buuuuuuut....it was commercial grade, not the homeowners version. It had black tile surrounding it for heat containment, no igniter, I used a hand-held BBQ igniter. Had a commercial Viking range hood....I really MISS it! I found THIS built-in 30" Wolf locally for $650, used, grabbed it! Best oven I've ever used(has dual convection fans, heats evenly, yes the blue enamel is chipped)....not as pretty as the built-in microwave above it....

I have room for THIS oven. It would replace my Wolf 6 burner stove top with storage underneath I never use...DH hasn't agreed to it ....yet...

I cook a LOT....but....if you know how to cook....ya don't "NEED" a fancy oven....it's just pretty!

“…or break into some modest houses and rifle through their kitchen drawers.”

Maybe that’s what happened to mine!

“If you buy a new one the old one will almost certainly turn up.”

Exactly!

I think my old EKCO peeler is the same kind, chloebud - the blade seems to be self-sharpening, and the opening seems to get wider and wider as it's worn away - it rusts easily so must be hand washed and dried thoroughly.

Not mine, web image - mine looks exactly like this tho:

It's as sharp as a razor. I have to be careful not to cut myself.

My food processor (Breville) peels potatoes! I'm having a little sit down, then off to do just that! It's not perfect--can't do the divot around a rock parts--and they get beat up a little, but they're getting riced, anyway. Can I jsut tell you how much I love this feature? It looks like a lot taken away, but it's comparable to all hand peelers I've used. I do have an OXO for regular stuff. My similarly shaped Ecco peeler was not not as good as y'all's and the OXO is easier to hold.

Nicole, nothing wrong with a good Wolf oven--except the chipped enamel! I mentioned Gaggenau (big sister to Bosch and Thermador) , which is what I have and designed my kitchen around, because it has 905"F pyrolitic self cleaning (i.e., all that's left is ash, but I only use it 1-2 times per year) and the enamel doesn't chip, and there's a temperature spread around 5" up or down. It also opens to the side. Massive love. But not for the cost averse. I compromised elsewhere, but the Gaggenau was the must have tentpole for the est of the kitchen. :) Because, you're right. I cooked some amazing things in the old oven. The only thing I couldn't make it do was soufflés. It was a gas oven where one couldn't set any particular temperature. I put three oven thermometers in three different places, with three very different readings, and really, I did more putting in my hand to test the temperature the way my mother did with a wood fired oven, than I did using the thermometers. I can't think of a worse oven. I don't care about pretty or snob appeal. For me, the Gaggenau oven is about function, first and last. I can cook in the worst oven on the planet, but I'll never choose to!

I will use the old peeler to dig eyes...

Breville peeling disk

Carol, mine was also an Ekco. Loved it! The two Oxo peelers I have are sharp enough, but the peels tend to get caught between the blade and plastic strip. Also, I’ve not used them much since I always grabbed the Ekco. I’m sure the blades are stainless.

This oven’s practiclly on the ground, awkward enough but I think side opening would be worse. The only thing functionally makijg me anxious to replace it is a very annoying cooling fan that whistles loudly for a long time. I’d like to replace it with something with features I can at least pretend matter, high end name good but the 12K price tags I’m seeing on Gaggs bad!

That is bad! I haven't heard of an American oven which has enamel that doesn't chip in self clean, but I could be out of date. I'd rather have side opening in a walkway than drop down, but I'm used to it. Have you had Service check your fan?

So, using both peelers today, I think the Ecko must be a lot newer than the beloved ones. Good pointy part, but not sharp anymore. The OXO peels well but the pointy bit is too fat, too plastic, more vestigial evolution than useful, especiall for three bags of potatoes.

Carol, I think you're onto something about the scent. I remember all the dishes stinking when I used one of those "fresh" scent detergents. Gross! So I only use eco friendly free & clear. I did smell my silicone spoonulas, both slick and matte textures. When I put them right up to my nose and took a deep breath, they smelled faintly of the cork cloth drawer liner, but didn't taste of it, or anything else.

Thanks for the suggestions re the utensils. I had considered the dishwasher detergent but then hand washing didn’t help. Enter AI:

Apparently silicone is just porous enough to absorb oil which can become rancid, chemicals, and other food flavors. After a few questions my problem was confidently diagnosed as a detergent issue, and no, hand washing won’t remove the absorbed chemicals. I just completed the recommended first step of simmering them in a pot of water with baking soda. It seems to have helped already, but I’ll still move on to step 2 which is coating in a baking soda paste for 6-8 hours.

After that I’ll switch to hand washing at least for now, using an unscented wine glass detergent I already have on hand for water bottles and tumblers and, well, wine glasses. AI also recommended Seventh Generation as a detergent that has enzymes and works, while being chemically cleaner. I might give that a try but would entertain other suggestions.

As for the peelers, I never liked my old school one that looked like some pictured above, but I have no idea what brand it was. Love my OXO. The head of mine is of all-metal construction which I prefer over plastic. Bought in 2020, it came with two replacement blades which I have yet to need. Though the point is metal, I’d prefer a thinner, pointier one.

“…but the pointy bit is too fat, too plastic…”

Same with my Oxos. I ordered a new peeler from A that’s coming today. I found one with a carbon steel blade but there were too many poor reviews. The one I ordered has a stainless blade so who knows. Probably could go to Ace Hardware and get the same thing for $2.99.🤷‍♀️

Got the new peeler and used it on apples for cranberry sauce. Sharp as can be but time will tell how long that lasts.

I did get a few NEW things for my kitchen, but not really gadgets:

I found a deal on Mini Mitts, I picked up 4!

And found THIS BIG white ceramic bowl...not sure if I'll use it for serving at pot lucks...mixing batter or a BIG salad bowl...

The best peeler I've tried is the Kuhn Rikon. It's a Y peeler, but has carbon steel blade that stays sharp.

https://kuhnrikon.com/us/swiss-peeler-set-of-3-carded-2784-u.html?gad_source=1&gad_campaignid=21137766940&gbraid=0AAAAACueKyFqca2TJR4sNM6BljJQg7Xtq&gclid=Cj0KCQiAxJXJBhD_ARIsAH_JGjhwueCQBv5-KZ0XXpigD0IEI2lHjsnh3l8BVR9z88PuvmAt8-yVtlMaAsEYEALw_wcB

After the talk about the basting brush, I bought a new one. I went with nylon bristles this time around, we'll see how that compares to boar's hair or silicone. I also bought a new Hamilton Beach hand mixer, I've been grumbling about my old Cuisinart one for a while now.

I had a few new silicone spatulas and a stainless fish spatula in my Sur La Table cart, but I decided not to order. I can always get them at another time. I also removed a Made In butter warmer from my A*n cart. I want it, but I really don't need it. I figured I spent enough money today so I put it back on the virtual shelf.

Nicole, your bowl is lovely.

@porkchop_z5b_MI - As I posted elsewhere a while back, I was frozen in my decision for new higher end cookware so I pulled the trigger on some much cheaper Tramontina, and I’m very happy. But what I’m missing is sauciers, and I really like sauciers. Made In sauciers are well reviewed, and I’ve had three sitting in my cart for a while now. But at about $500 for the three, I’ve held off. I did see and pause on the butter warmer while picking those out.

Anyway let us know how you like the nylon brushes! In the meantime the various baking soda procedures seem to have helped my silicone quite a bit.

I was very tempted by the Demeyere saucier but held off because my set was too new to really know what gets heavy use and what I need to add. I'm still not convinced I need one, the smaller saucepan works very well for risotto and such (I don't make a lot of actual sauces).

The other butter warmer I am considering is the Hestan (the stainless one, not the nonstick one). But, A*n had a deal on the Made-In for $80 which is a good price -- I'm not married to the Made-In, I've just heard good things about the brand and it's made in Italy (not China).

“…cookware so I pulled the trigger on some much cheaper Tramontina, and I’m very happy.”

food, I’m not surprised. Most reviews I’ve seen have been really good. Some years back Cooks Ilustrated compared Tramontina with All Clad. I recall they used ”astonishing” in their positive comments for Tramontina.

FWIW, I think the Tramontina that's made in Brazil is the good Tramontina, not the Tramontina made in China. I don't own any Tramontina so can't speak directly to that, just reporting back what I read here and there when I was shopping for a new set of cookware earlier this year.

FWIW #2: I hated the handles on All-Clad, just hated them -- very uncomfortable in my hand. For that reason, I ruled out All-Clad.

^Agree with checking the label. USA, China, Brazil and Italy all appear to be possibilities. I also don’t own any Tramontina but know people who do and really like it. I’ve used it at their homes and can see why. I’d seriously consider if I were starting over.

My favorite peeler was a Cutco. One of DS's HS classmates was selling for Cutco one summer so of course I had to buy something, and my peeler had just broken. The Cutco was great! It went missing after several years, maybe in the trash? and I never replaced it.

DH will be glad to hear he is not overly sensitive about the odd taste on his silicone utensils. He has noticed for a while. I don't notice it. But I'm the "bottle washer" and I just don't want one more thing to hand wash.

I hit the Black Friday sales, starting @ 5am today. DH & I met a few people in line, gabbing it up with stories of past sales. The line was super long, maybe 200 people...it was FUN!

Mango Wood serving spoons....99cents for the pair! So pretty!

A serving bowl that looks like it just came off the potters wheel....and a tiny dipping bowl. $2.50 for the pair! ...bath sheets...and a few other things...

Nicole, I can't imagine it, but lovely to hear that you had such fun!

Not new, but for T'day, in not-my-kitchen, where it's mostly some good knives that need sharpening, and the high gadget was a peeler, I brought my own essentials. My ThemapenONE, which is so much better and more useful than other instant reads I've had, and turkey lifters. Turkey lifters are the best things ever! My turkey was in parts in a high sided roaster, not 25lb whole in a higher sided, cast iron "goose pot" aka, 15-qt. oval, but fighting to get the pieces out would still have been awful. Either way turkey lifters are one of those couple times a year gadgets worth every inch they take (I keep them and basters in the corner of the drawer next to the goose pot).

These look similar to mine:

Yes, plllog! I have the same turkey lifters and they're great!!!

@ljwar I have that Kuhn Rikon Y style carbon steel peeler and absolutely love it. I bought the set of 3 and gave two to my daughters. When I got them I thought I had been ripped off as they seemed so lightweight, but I think I've had mine maybe ten years and it's just as sharp as the day I bought it and makes peeling anything easy, including a butternut squash. Being carbon steel I don't wash in DW. No link, but think big A has a better price, but look closely as they have a number of look-a-likes, but different brands.

Maybe not exactly kitchen toys, but I thought these charcuterie ornaments from PB would be cute on a little kitchen tree.

lat62, I have that same terrine but in the orange and I've had it for more than 40 years. I love the colour of yours.

My newest luxury was actually an early Christmas present from Matt. I had been using a slab of granite to shape and proof my baguettes/bread. The problem with it, is it weighs over 50lbs so I can't really move it when I am not using it. So Matt bought me the36" X 24" stainless pastry/dough board from Atlas Steel. I already have their 20" X 16" steel stone for the oven. The pastry board is the perfect size and when I am finish using it, I have a spot that it fits in between a wall and a standup freezer off the kitchen. .

I just saw in the Sur La Table clearance that they have similar ornaments to what Chloebud posted, in thin glass, of a great many foods--including miso soup!!

Hey, I am seriously thinking about getting the Anova chamber vacuum. Anyone have any feedback on it? Ahem?

Trailrunner - I got a Delonghi espresso machine . I have mastered the process and got a burr grinder as well so its been pretty easy. I was messy at first and worried I wouldn’t like the product but it has actually been fun and it tastes exactly like our favorite coffee shop. I am well pleased and the only change I am making is to buy the local shop’s Decaf Espresso beans as well to reduce the caffein buzz without sacrificing the flavor or volume we can drink 😊. Thank you @John Liu

I got a second oxo and was quickly reminded how sharp they are when new. I’ve got a couple patches of skin missing and man do they bleed!

I got my sauciers for Christmas. Meaning, I mentioned wanting them, was told to order them, and when the package came I had to wait until Christmas to open it.

Not quite new, but first time using a 27x4 Lloyds pan I ordered couple months ago. Made the equivalent of a double quiche in it, and I like it.

Food -- did you get the Made-In sauciers, or something else? What sizes did you get?

Porkchop - Yes, I got the Made-In. All three of their stainless/clad sizes; 2, 3 & 5qt.

@John Liu - Not Anova, but friends have Avid Armor which they use fairly extensively are happy with. I know nothing beyond that but could get more input or see it myself in person if you find yourself considering that brand.

I couldn’t help myself, the Anova was on sale so . . . I’ll post something when I’ve played with it.

Why three sizes of saucier? Wouldn't a mid-size do pretty much all one needs to do? (unless you're cooking for a crowd regularly). Asking because a saucier is still on the wish list in the back of my mind (as is a butter warmer)

Please report back on your experience with the Made-In. I've eyeballed the Demeyere saucier but I can be persuaded to go another brand.

I think there’s more to size than volume. For example, when I made homemade condensed milk for a Thanksgiving pie, the instructions called for a 5qt saucier. I didn’t have one so I decided a 3qt chefs pan, since it had a rounded bottom and I knew I’d be stirring and scraping the bottom for 45 min nonstop. Ingredients volume was only about 5 cups. Well, 45 min turner into a lot longer. Why? I suspect because I had far less surface area than a 5qt saucier would have, slower evaporation.

In my book sauciers are a want not a need. I’ve pulled out that chefs pan many times over the years because of its rounded sides, and despite its actual shape and size being too big or small for what I was doing. So I’ve been wanting a set of sauciers for a long time. And I’m sure I’ll use them as extra pots just because I have them, even when the shape isn’t needed. For example I made a big batch of avgolemono soup in the 5qt this weekend. Not because of its shape but because it was between my 4qt sauce pan and 8qt stock pot, the size I needed.

I forgot to add: I got OXO Good Grips spring-loaded poultry shears for the spatchcocking experiment. I cut up a chicken about a week ago and man are these things the bomb (as far as shears go, anyway...).

Family is with us everyday for 10 days. We decided to replace many appliances so nothing will go wrong while they are here.

There is one thing that I didn't think of, besides recipes for lunches and dinners .

All these new "smart" devices, appliances have remote controls and numerous buttons. They are mostly have tiny inconspicuous labels that you need a magnifying glass to read.

Total new buttons to memorize

Dehydrater – 6 buttons

DVD – 43 buttons

Microwave – 22 buttons

Toaster – 14 buttons.

Smart TV – 20 buttons

LED projector – 10 buttons

Backup sous vide cooker -5 buttons

Espresso coffee machine - 6 buttons

Total 126 buttons to memorize

----------------------------------

Help ! How do I disable the door safety child lock so I can take the food out?

Help ! which button to get to the channel for the football game?

dcarch

"All these new "smart" devices, appliances have remote controls and numerous buttons. They are mostly have tiny inconspicuous labels that you need a magnifying glass to read."

^^ ACK! I hate all this smart cr*p. I'm not connected to anything, the appliances I've purchased recently have the technology available but you don't have to actually use it if you don't want to (which I don't) -- the appliances operate as they should without being connected. I purposely requested a "dumb" furnace thermostat. Yes, they had them on the truck so I can't be the only one LOL!

Is there a way around all this with the new stuff you bought? Meaning, do you actually have to use all the features/remotes?

dcarch - You must have gone out of your way looking for so many buttons! I’m curious what espresso machine you went with, and why, if you care to share. i hope you had a great time with family!

porkchop - Poultry shears have been on my list for a long time. Lower on my list, but on my list nonetheless. I’d assume OXO to be a good brand for that, so thanks for the report..

FOAS, the machine I bought is https://www.amazon.com/dp/B0F2T1P3XM?ref=ppx_yo2ov_dt_b_fed_asin_title&th=1.

Why? Strange logic why I chose this model.

In my canvassing of espresso machines, based on simple visual observation of external appearances of many different models, it appeared to me that although there are many different models of machines sold by many vendors/manufacturers, many use the same internal operating gut. Only the external parts are different aesthetically.

The internal system of an espresso machine has to deal with very stressful operating conditions in producing a doppio of espresso. If the same internal system is trusted by many makers, I believe that’s the one I should pick.

So far so good. Velvety crema every shot.

dcarch

In the ”toy” category, an itty bitty, single pizzelle maker. Just opened. Haven't tried it. Actual pizzelle irons are the kind of thing I'm really bad at...not that I've had the need. But the whole thing is tiny, and basically a waffle maker, which I'm acually pretty good at. 😁 And it's cute!

How itty bitty? Like rattie or American Girl doll sized? That sounds cute.

Can I interest you in some ratties? They are intelligent, friendly, affectionate, and they loves them some pizzelle.

The appliance is itty bitty, as such things go, because it's a single pizzelle, but not rattie type. I put an ordinary ball point pen next to it in the picture for scale. But wait! Where's the picture?!? I'd guess the machine is about 4" The actual pizzelle looks normalish sized for the kind that comes out of the stove top slug of metal maker. Maybe the size of an American Girl's hat? Or...AG's big pizza?

No thank-you for the ratties. I'm sure they're lovely, but I don't need to add dependents.

Okay. i think the picture up topic is posted now.

Here is my post NY's haul: Ratty sized, supposed to really work, baking set, with the contents label showing, little single pizzelle maker, bunny toast tongs, all on a hand towel gift we did not need, but very soft, thick Turkish cotton.

We need to see a pizzelle!

John, I hope you like your Anova. Elery just bought a Vevor chamber vacuum and it seems to work very well so far, we've sealed everything from stuffed peppers to water, just to see if we could, LOL.

It's far more convenient, quick and reliable than the FoodSaver I have, but it's heavy (60 pouds) and big, so it lives in the back storage/laundry room, I could not move it around easily.

Annie

For you, JL!

This isn't a good representation. The dark is intensified in the picture. There's nothing burnt.

So, what should be obvious is that the machine is quite uneven. The pizzelles did start coming out more consistent in the end, and perhaps a bit evener, which might be due to a certain amount of burn-in, or just the whole thing being hot for longer. I started with the recipe in the instruction booklet. I think it may have been generated by AI. It made a thick paste and had no anise. I found a Lidia recipe which was pretty similar on the surface, but a very different balance. I'm used to the kind with milk and a runny batter for a thin and crisp pizzelle. It's also too sweet. It needs sugar to brown, but it's too sweet for me and I had to taste all those trials!

The first one was undercooked, and didn't spread well, and was like a pancake. I added a small splash of milk and made some more. One overflowed. I adjusted. I still wasn't happy and after a few, I added a big splash of milk. That made for much thinner and crisper.

The device handles like a Belgian waffle maker. It's starting to brown when the plumes of steam die down. What's good is you can lift the lid to see how done it is, and it'll settle back down without shifting, so the pattrern isn't affected. Note that the top and bottom are two different patterns.

All in all, once I got the batter right, I also figured out the right amount to use and they came out nice.

If you're using them as cookies, you probably want them blond =, anyway, and the cook evenly enough except for the browning. Even the first, very pale, one was nicely cooked through, just too thick.

For a cheap and easy toy, this is very nice. And fun.