tag:blogger.com,1999:blog-34558409408129575922024-02-19T19:41:27.959-06:00The Kitchen Counter-RevolutionaryReviews, recipes, and general kitchen observations from a couple of people who like to eat and love to cook.Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-3455840940812957592.post-59847262801149674192018-10-05T10:14:00.000-05:002018-10-05T10:14:27.775-05:00This Corkscrew Works with Just One Finger<h2 style="text-align: center;">
LeCreuset Screwpull Pocket Model</h2>
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<td><a href="https://www.amazon.com/Creuset-Pocket-Model-Wine-Opener/dp/B007E64EYQ/ref=as_li_ss_il?ie=UTF8&qid=1538750632&sr=8-1&keywords=LeCreuset+Screwpull&linkCode=li2&tag=scmrak-blgr-20&linkId=1c10fb535a7b87f4ea9c7a6b8126dcbb&language=en_US" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B007E64EYQ&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=scmrak-blgr-20&language=en_US" ></a></td>
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<td>Few things can ruin a nice bottle of wine (say a nice, buttery Chardonnay with great legs) quicker than having to struggle with the cork. The Ms used to swear by her cute little pocket corkscrew – the pocket design that assembles into a T shape and breaks down to something that looks like a short, fat ballpoint pen – but I called it the "cork destroyer" because of its habit of leaving shreds of cork in the bottles. So we compromised: she got to spend twenty-some dollars on a new kitchen toy and I never had to use the cork destroyer again. That was twenty years ago; we're now on our third <b>LeCreuset Screwpull</b>. I guess that means we drink a lot of wine: we wore out two corkscrews!<br /></td>
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The Screwpull comprises three pieces: the base sits on the mouth of the bottle, the screw part is centered in the body of the base, and the crank assembles perpendicular to the bottle while connecting to a square "nut" on the head of the screw. To use, you merely hold the base in place and stick a finger through the loop on the end of the crank. No joke: instead of grunting and straining to remove the cork, you can actually crank the cork up out of the bottle using just one finger! The spiral screw, which is some 2½ inches or so in length, has a non-stick Teflon® coating. The sharp point easily pierces corks, and then the screw levers the cork up, up, out of the bottle and into the body of the opener as you spin the crank arm around the top of the bottle. Lift off the opener, reverse the cranking direction, and you can remove the cork from the opener with no damage except a small hole in the top and bottom center. Since one of the Ms's hobbies is making wreaths out of used corks, the Screwpull's gentle treatment of the cork is a definite positive.<br />
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Once you've opened your bottle, the Screwpull disassembles into a compact little "kit": the crank section is a hollow tube, which slides into the body of the opener to cover the screw section, protecting it from damage. Thus disassembled, the opener fits into a pocket (it's perhaps 1½ inches in diameter and 3 inches long) or it can be stored in the plastic box in which it's shipped. Screwpulls come in four colors – black, clear, red, and blue. Apparently they also came in green, because that's what color our second is. The opener includes a short knife blade that folds out of the body housing for cutting foil capsules – this feature is, unfortunately, awkward to use, but fortunately is usually unnecessary.<br />
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With the increasing use of synthetic corks in recent years, we've found that the Screwpull functions equally well on almost any composition - natural cork, all-plastic cylinders, or those "pseudo-corks" made of foam surrounded by a skin of plastic. Composition appears to make no difference whatsoever to this little guy.<br />
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Easy to use, compact and easily portable, gentle on corks, and good for any type of cork - the Screwpull is a definite winner in the corkscrew sweepstakes!<br />
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<h3>
Summary</h3>
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<b>PLUS</b>: compact, easy to use, doesn't "eat" corks<br />
<b>MINUS</b>: the foil cutter is rather useless; also a tad on the pricey side<br />
<b>WHAT THEY'RE SAYING</b>: Here's a pocket corkscrew that only takes the strength of one finger to pull the cork - and leaves that cork undamaged to boot.</div>
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-36117732177967098902018-08-25T08:33:00.000-05:002018-10-05T09:45:10.911-05:00A Good Stockpot is a Thing of Beauty, but this One's Just Cute<h2 style="text-align: center;">
Le Creuset 16-Quart Stockpot</h2>
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A good stockpot is a thing of beauty, a symphony of the compromise of form and function. It's heavy enough for good heat distribution but not too heavy to lift; it's large enough for a generous pot of stew or soup, but not large enough to deep-fry a moose. Our white <b>Le Creuset Enamel-on-Steel Stockpot</b> fits both bills. The pot's 16-quart capacity makes it roomy enough for brewing up good, rich stock from a 17-pound Thanksgiving turkey, though it will obviously handle smaller batches as well.<br />
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Even on the world's stupidest stove (an aging GE cooktop), this pot distributes the heat smoothly and evenly. A sturdy enameled lid fits tightly whether at a rolling boil or a slow simmer. The construction is thick white enamel over high-carbon steel, so the surface should not absorb odors or flavors from the contents. The rim is a naked steel band, which prevents chipping of the enamel. The pot, with lid, easily weighs fifteen pounds: it is a chunk!<br />
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Both of the household cooks have used this stockpot extensively, especially for vegetable- and poultry-based stocks, soups, and stews. The Ms likes it for red beans and rice, and we've also used it for French onion soup and that quintessential 4th-of-July leftover, turkey noodle soup (you know those super-cheap turkeys you can get at Thanksgiving? we always save one for mid-summer...).<br />
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It's a bust, though, when it comes to cooking tomato-based foods or anything acidic. The enamel is supposed to be protected by using only wooden, plastic, or nylon utensils for cooking and cleaning. No problem: wood's the spoon of choice around here. However, the first time we tried cooking up a good marinara sauce, the lower five inches of the pot's interior turned a pinky-brown that simply would not come off, no matter how much elbow grease we applied to the nylon scrubby. Over a couple of years, the interior has become quite discolored from just occasional use (you don't cook much soup around here when it's hot; and it's hot most of the time). Once the pasta sauce got staining started, it's been impossible to clean.<br />
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<td>Though flavors do not seem to be transferring with the changing color of the liner, I must admit that I've been disappointed by the quick and pervasive staining of a stock-pot with such a good reputation - or maybe Le Creuset just has a high opinion of themselves - who knows?<br />
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<h3>
Summary</h3>
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<b>PLUS</b>: Quality Construction, Heat distribution<br />
<b>MINUS</b>: picks up food colors easily<br />
<b>WHAT THEY'RE SAYING</b>: Our Le Creuset 12-Quart Stockpot functions well but the enamel coating on the interior picks up stains a great deal more easily than it should.</td><td></td><td></td>
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-21445489465750689782017-12-05T08:28:00.000-06:002018-10-05T09:45:22.169-05:00New Baster, New Technique. Happy Thanksgiving!<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
OXO Good Grips Turkey Baster</h2>
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<a href="https://www.amazon.com/OXO-Grips-Turkey-Baster-Black/dp/B01NCP217S/ref=as_li_ss_il?s=home-garden&ie=UTF8&qid=1512476658&sr=1-3&keywords=turkey+baster+oxo&linkCode=li2&tag=scmrak-blgr-20&linkId=48a9c780771c287eab2d701384fc1e94" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;" target="_blank"><img border="0" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B01NCP217S&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=scmrak-blgr-20" /></a>When Thanksgiving rolled around, I was devastated to learn that my super-cool <a href="http://amzn.to/2ipwEup" target="_blank">Tovolo turkey baster</a> had somehow gotten crunched in our gadget drawer. That meant I had to make an emergency trip to the local store for a new one. The pickings, sadly, were kinda slim (at Kohl’s, if you must know), but I found an <b>OXO Good Grips Turkey Baster</b> for the surprisingly high price of $14.99 (the only other model cost even more) and brought it home with me.<br />
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<img alt="" border="0" height="1" src="https://ir-na.amazon-adsystem.com/e/ir?t=scmrak-blgr-20&l=li2&o=1&a=B01NCP217S" style="border: none !important; margin: 0px !important;" width="1" />OXO’s baster is a clear plastic tube that’s about nine inches long with a black rubber bulb on top. A hard plastic collar locks onto the tube where the bulb attaches to the business end. The tube itself is marked off in quarter-ounce increments on one side; with 5 ml gradations on the other. According to those markings, the capacity is a bit over 1½ ounces and forty-some milliliters. The baster includes a cleaning brush comes that fits inside for storage.<br />
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There are two versions of OXO’s baster, one with a straight tube and an <a href="http://amzn.to/2jf7XSs" target="_blank">angled version</a> that includes a built-in rest. I'd have preferred the angle version since it’s similar to my late Tovolo, but this store didn't carry it.<br />
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<script src="//z-na.amazon-adsystem.com/widgets/onejs?MarketPlace=US"></script>This model works like most basters: squeeze the bulb to suck up some liquid, squeeze it a second time to expel the liquid. Unlike a few basters I’ve had in the past, the bub doesn’t slide around on the slippery turkey drippings, which is a good thing.<br />
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<tr><td class="tr-caption" style="text-align: center;">squeeze like this</td></tr>
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I didn't test the baster capacity, but I rather doubt that a single squeeze of the bulb would can completely fill the 1½-ounce tube. In reality, I didn't care... What I did find myself caring about is that the plastic collar forced me to change how I operate a baster. Normally, I’d just squeeze the bulb like a kid’s bicycle horn, but OXO designed this one so you hold the collar like a syringe, and press with your thumb as if the bulb were a plunger. If you try a normal squeeze, it doesn't work particularly well.<br />
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There’s nothing on the packaging to show the modified use and I didn't figure it out on my own until after I'd cooked the turkey. I guess you’re forewarned…<br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-44979101917949421262017-07-19T09:20:00.000-05:002018-10-05T09:45:30.981-05:00Grind Your Own Coffee: Little Muss, Little Fuss<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
KitchenAid BCG111 Blade Coffee Grinder</h2>
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The fact is that, while I drink as much or more coffee than many people, I’m not that “picky” about the stuff. When push comes to shove, my coffee needs are pretty basic: I want it dark, and I want it strong. Froufrou infusions of vanilla or hazelnut need not apply, nor do I want artificially-flavored creamers. French roast, though? Bring it on…<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtORJCOWXt5DR513zStGPj-n6N1fzxaT9hTld46wDotchgnxw6MGO8mkTwgyQDLeaVYIT5y0dk_yzYP81lu1GOdcSi7Ty7tRXd1dWNp5niD4s1aWsno5OIP61Dty9cyzL2Pb9GiYJGqws/s1600/KitchenAid+BCG111OB.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img alt="KitchenAid BCG111OB BCG111ER Blade Coffee Grinder" border="0" data-original-height="300" data-original-width="300" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtORJCOWXt5DR513zStGPj-n6N1fzxaT9hTld46wDotchgnxw6MGO8mkTwgyQDLeaVYIT5y0dk_yzYP81lu1GOdcSi7Ty7tRXd1dWNp5niD4s1aWsno5OIP61Dty9cyzL2Pb9GiYJGqws/s200/KitchenAid+BCG111OB.JPG" title="KitchenAid BCG111OB Blade Coffee Grinder" width="200" /></a><br />
We quit buying ground coffee a while back and went to whole bean, mostly because we were buying three pounds at a time and could taste it going “stale.” That switch necessitated a new grinder, since the one we’d had for more than thirty years was basically shot. Pretty much all we could find in the local stores was the <b>KitchenAid BCG111OB</b>, in "onyx black" (it's also available in "empire red" as the BCG111ER). We’ve had good experiences with KitchenAid in the past, so it was pretty much a no-brainer.<br />
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This is a basic blade-style grinder, as opposed to the burr grinders you find in the bulk coffee department at your grocer. There’s a clear plastic lid that lifts straight off, and you simply dump whole beans into the stainless-steel grinding compartment, which is marked with 4-, 8-, 10-10, and 12-cup lines( those are suggestions, which seem rather generous). The plastic cap fits back on, and – when you hold it down firmly – triggers the motor to run the whirling blade. There is no timer, you either count grinding time or use your kitchen timer or watch.<br />
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<td>Once the beans are ground, you have to remove the grinding cup by twisting it counterclockwise. Then you can dump the grounds into your coffee pot. Obviously, the process is somewhat experimental: you learn by trial and error what quantity of beans corresponds to your preferred strength, and how long you have to grind the beans to get the desired texture. The owner’s manual has a chart of suggested grind times in seconds per count of cups.<br />
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Unlike a burr grinder, this blade grinder yields an inconsistent texture, with a mixture of fine and coarse grains and even the occasional half or whole bean. I always have to “pry” grounds out from underneath the blade, where they’re compacted by the grinding action. That doesn’t much bother me, but some more fastidious folks might be grossed out by the idea. Once emptied, the bowl can be a little tricky to fit back into the base, but that’s as it should be – it needs to be very secure.</td>
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The grinding bowl and top cover can be washed by hand or in a dishwasher (top rack for the plastic cover). For the most part, only a few small grains of coffee escape the bowl (grinding at the 10-cup level for 18 to 20 seconds), and after a couple of months there is just a little coffee “dust” in the base.<br />
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<td>I wish I didn’t have to dig the grounds out of the bottom of the bowl, and I wish I could get a more even grind. Still, I’m willing to work with my <b>KitchenAid BCG111</b> and put up with a grind that’s not quite perfect, because this thing cost less than a third of what an entry-level burr grinder would have cost. Based on that, for a blade coffee grinder I give it four stars.</td>
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-81667277005957822442016-07-08T08:55:00.001-05:002018-10-05T09:46:42.277-05:00Let's All Do the Corkscrew Two-Step<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
Le Creuset Waiter's Friend Corkscrew</h2>
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Some time ago, one bottle of bubbly flummoxed every corkscrew in the house. It had a a muffin-top like a champagne bottle, but too small to “thumb” it out. The lady of the house liked the stuff enough to buy more, but mentioned the problem to a liquor-store clerk who claimed to have just the solution. He sold her a corkscrew he claimed would "open any wine bottle." He was pretty much right: the <b>Le Creuset Waiter’s Friend</b> may well be the king of all corkscrews.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSyuXpsfrmbMzwzDkuXEA8l4XN7bzTTB-eNM9a4l1HWkPKtt6DGFhJjZXEShIlQ1nvSEAbDKkKLnxCCsaUksPYMajJKG6m1p9auXB0f3REo0U4SEVxc0maulWWHswbEyliPEJxKzEQWc/s1600/Waiter+Friend+Corkscrew.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img alt="Waiter's Friend Corkscrew from Le Creuset" border="0" height="148" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqSyuXpsfrmbMzwzDkuXEA8l4XN7bzTTB-eNM9a4l1HWkPKtt6DGFhJjZXEShIlQ1nvSEAbDKkKLnxCCsaUksPYMajJKG6m1p9auXB0f3REo0U4SEVxc0maulWWHswbEyliPEJxKzEQWc/s320/Waiter+Friend+Corkscrew.jpg" title="Waiter's Friend Corkscrew" width="320" /></a></div>
Le Creuset's version modifies a typical folding waiter's corkscrew: you know, the kind that levers the cork out by propping a folding arm on the lip of the bottle. Their modification is a corkscrew with a "two-step" function: the levered arm has two positions based on a spring-loaded catch. You use position one to start the extraction, while position two finishes pulling the cork.<br />
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<td>The Waiter’s Friend folds into its handle to create a chunky package 5” long and about 1” wide. Our handle is black nylon (there are seven other colors available); the working parts are steel with a stainless steel screw. When you unfold it, the screw projects to form a <b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">T </span></b>shape with a seven-inch crossbar and the two-inch screw as its vertical. A serrated, curved foil-cutter about 1” long folds from the plastic handle. Position one on the arm is about 1½” out; position two is another ¾” farther. When you fold it, the works are about the size of a bulky pocketknife.<br />
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No kidding, this screw will open just about any wine bottle. It’s great for long, skinny-necked bottles like Gewürztatraminer, and it made short work of that Italian bubbly with the weird cork. I rarely need the "two-step" function since it works fine without the extra “oomph.” The curved foil cutter is a definite improvement over a straight-edged version, and a little hook on the folding arm works for a bottle opener if you want a beer.</td>
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This solid little corkscrew is also compact, which is why it’s a favorite with waiters and bartenders. It may seem expensive, at least until you price a <a href="http://amzn.to/29mY6Cv" target="_blank">Rabbit set</a>, but it’s already lasted us several years and is sturdy enough to last many more.<br />
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Summary</h4>
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<b>Plus</b>: will open any wine bottle, excellent foil cutter design<br />
<b>Minus</b>: rather bulky in a pocket or apron<br />
<b>What They're Saying</b>: The <b>Le Creuset Waiter’s Friend</b> is a classic corkscrew that will open almost about any bottle with a cork.</td>
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-30860485808605528512016-06-22T08:49:00.000-05:002017-06-04T13:07:25.444-05:00Forget the Cheap Plastic Cutting Mats!<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
Progressive Prepworks Cutting Mats</h2>
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<td>In the age of bacteriaphobia – when the average homemaker douses every surface with antibacterial soaps, consumes antibacterial wipes like… like Kleenex®, and sprays Purell® as if it were air freshener – wooden cutting boards are, apparently, passé. Silly people, don’t you know your gut is full of bacteria?? In reality, though, cross-contamination between meats and raw vegetables can be a problem, so even the most bacteriophilic homeowner (that's be me) uses different knives and cutting boards for meat and vegetables, even if the veggies will be cooked.<br />
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<td><a href="https://www.amazon.com/Progressive-Prepworks-Flexible-Color-Coded-Chopping/dp/B00U8QIG3E/ref=as_li_ss_il?ie=UTF8&qid=1466600625&sr=8-4&keywords=progressive+cutting+mats&linkCode=li2&tag=scmrak-blgr-20&linkId=feac10c6fbbe07126706d8828a21c609" target="_blank"><img border="0" height="191" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B00U8QIG3E&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=scmrak-blgr-20" width="200" /></a><span style="font-size: x-small;">Progressive Chopping Mats</span></td>
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<td>For years, we’ve had sets of color-coded plastic and/or silicone cutting mats, especially for cutting meats. Our first set was plastic and lasted a couple of years; then came the <a href="http://recommender.com/reviews/dinnerware/casabella-silicone-cutting-board-set/set-cutting-boards-may-be-useful-it-s-nothin" target="_blank">Casabella Silicone Mats</a> that we used for several years. They were OK, but weren't really intended for long-term use. As a result, we tossed them a few months ago and replaced them with a set of <b>Progressive Prepworks Flexible Color-Coded Chopping Mats</b>.<br />
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The set is typical of its type: four color-coded thin plastic mats sized 11” x 15”; red for beef, blue for fish, yellow for poultry, green for vegetables and fruits. Big Whoop. Each has a little symbol for the color-blind. According to the maker, they’re dishwasher-safe and won’t dull your knives. The set, which runs about fifteen bucks or so includes two smaller (7½” x 11”) clear mats for… well, who knows.</td>
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Each mat also has a small hole in the center of one of the short sides for storing them on a hook.<br />
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In our experience…</h3>
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We never wash such things in the dishwasher, preferring to wash them by hand just in case. The Progressive Cutting Mats arrived already slightly curled, which the maker claims to be a selling point – they say you can pour the contents into the pan. Unfortunately, the curl continued to tighten during the months that we owned them, soon rendering them essentially useless for cutting anything that weighed less than three or four pounds. They curled along the short dimension (11”) into such a tight curve that the center was about 3” off the counter when empty. One of the mats also cracked at the hole where it was hung. In other words, cheap, brittle plastic.<br />
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<td>So we did what we should have done in the first place: we threw them away and replaced them with a <b>Kitchen Gizmo 2-Sided TPU Cutting Board</b>, a thermoplastic board about ¼" thick but still flexible enough to “pour” from it. It also has a little “gutter” around the edges to hold in juices. Instead of warping into a sharp bend on its own, this mat stays flat. We continue to use the plastic board for meat and juicy vegetables, while cutting dry vegetables, herbs and fruit on one of our quality bamboo boards.</td>
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<td><a href="https://www.amazon.com/Kitchen-Gizmo-Anti-Bacterial-Dishwasher-Antimicrobial/dp/B01E7VS9AU/ref=as_li_ss_il?ie=UTF8&qid=1466602022&sr=8-7&keywords=kitchen+gizmo&linkCode=li2&tag=scmrak-blgr-20&linkId=cee68b7d14589992ac418afb4a6a9ad9" target="_blank"><img border="0" height="140" src="//ws-na.amazon-adsystem.com/widgets/q?_encoding=UTF8&ASIN=B01E7VS9AU&Format=_SL160_&ID=AsinImage&MarketPlace=US&ServiceVersion=20070822&WS=1&tag=scmrak-blgr-20" width="200" /></a><span style="font-size: x-small;">Kitchen Gizmo TPU Cutting Board</span></td>
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Take my advice: forget those cheap plastic mats and get one that will last!<br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-41393227665898994072015-07-09T09:12:00.000-05:002019-05-23T13:49:40.682-05:00Mini Ice Cream Sandwiches: I Scream with Delight!<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cuisipro Mini Ice Cream Sandwich Maker</span></h2>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We're (fairly) hardcore about watching weight at our house, but we still cling to one vice: ice cream. We both love the stuff so much we eat it almost every day, though we try to stick to low(er)-fat versions whenever possible. While trying to cut back even further, we started eating an occasional Skinny Cow® ice cream sandwich, which – unfortunately – aren’t all that great. But wait: there’s a way to make your own at home: the <b>Cuisipro Mini Ice Cream Sandwich Maker.</b> Not only are the results yummy, making your own is fun!</span><br />
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<h3 style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Design</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The little maker is actually pretty simple: you have a hollow plastic (BPA-free, of course) tube with a piston in the top. The bottom edge is just sharp enough to cut through a soft cookie, which is the way you start making your sandwich. Cut a cookie (microwave it for 10 seconds or so if it’s too brittle), spoon in an ounce or so of ice cream, any flavor, then cut a second cookie. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Now hold the bottom of the tube against a plate and compress the cookie by turning the handle. Lift the bottom off the plate and keep turning the handle to shove the completed sandwich out the bottom onto the plate. Voila! An ice cream sandwich in just a minute or so! Since the edges of the tube are only sharp enough to cut through a soft cookie, this is pretty much kid-safe. </span><br />
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<h3 style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Use</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The kit comes ready to make sandwiches in three shapes – heart, circle and star. A completed sandwich is about 1½ inches across, and can be up to about 2½ thick. They may be small for adults, but they’re a great kid-size treat. You can make up a plate in advance and freeze them for parties, etc.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Everything is dishwasher-safe (top rack) and disassembles pretty easily for adults (they’re designed to be tough for little hands to take apart). There aren’t any small parts to disappear or swallow, either. You may need to soak a maker for a while to get cookie crumbs out of them before washing by hand.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Making treats with a Cuisipro Ice Cream Sandwich Maker is yummy and fun – what’s not to like!?</span><br />
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<h4 style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Summary</span></h4>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Plus</b>: fun to use, kid-friendly, yummy results</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Minus</b>: a bit hard to clean out crumbs, sandwiches small for grown-ups (eat two!)</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>What They’re Saying</b>: When you cut the cookies to make your own ice cream sandwiches, all the calories leak out… you wish…</span><br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-53578187402423848662015-06-02T06:32:00.003-05:002017-06-08T09:08:05.634-05:00There are Foodpod People at My House<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Fusionbrands Silicone Food Pod</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ-0uL6TtQPYReCre8Ns9UXKTFWPFZ8zTSncJwtGltrQ2wlSHqG7D9D5fPg7Dx4q6597xO4SUxGTN94PqURKuGzqtNvpOwvA0yu7gmuJtPE4lJp_pZDTTpHBiufZmf5XAsRGW6VGx_Zs/s1600/4_big_stars.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ-0uL6TtQPYReCre8Ns9UXKTFWPFZ8zTSncJwtGltrQ2wlSHqG7D9D5fPg7Dx4q6597xO4SUxGTN94PqURKuGzqtNvpOwvA0yu7gmuJtPE4lJp_pZDTTpHBiufZmf5XAsRGW6VGx_Zs/s1600/4_big_stars.gif" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">We love silicone! Not because of those…because of the great silicone products that are cropping up in kitchens these days. It’s not just hotpads and trivets, though; once in a while there’s a product we’d never thought about, products like the <b>Fusionbrands Foodpod</b> from HIC (Harold Imports Company). </span></div>
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<h3 style="clear: both; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Description</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOnUypSJgTgoMOR03PkK0PzjH3t_GSinBtY6FUjhvDn8G_ZPPmVu1joS9roQ5B3MFm4bgM4GOzhQFFJq3TTV3hyphenhyphenTtJeR6ELMIUX0dW0WwgZ_tseobmoYib2b9qVTcJSPMB-sBenTQItM/s1600/IMG_20140311_140711_565.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpOnUypSJgTgoMOR03PkK0PzjH3t_GSinBtY6FUjhvDn8G_ZPPmVu1joS9roQ5B3MFm4bgM4GOzhQFFJq3TTV3hyphenhyphenTtJeR6ELMIUX0dW0WwgZ_tseobmoYib2b9qVTcJSPMB-sBenTQItM/s200/IMG_20140311_140711_565.jpg" /></a></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">There’s no way to be nice: </span><span style="font-family: "arial" , "helvetica" , sans-serif;">this thing is weird-looking. It resembles a collapsed balloon with lots of holes torn in it plus a thick plastic stem like a pumpkin. The basket is 6” in diameter and about 3” high; made from translucent silicon. The stem is 6” long and ends in a hook.</span></div>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The top comes off for an opening about 2½ to 3” in diameter. It closes simply: the stem is attached to a hard plastic disk that has prongs matching holes around the opening. The basket’s surface is covered with oval holes, some as much as 1” long. It’s about the size of a 3-quart saucepan, but will fit into something smaller if needed. </span></div>
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<span style="font-family: arial, helvetica, sans-serif;">A foodpod is designed to use when blanching or boiling foods like greens, eggs and potatoes. Because the holes are fairly large, it doesn’t work for small vegetables. We’ve used ours to boil eggs and potatoes; and to blanch beans and sugar peas. The small pieces leak out the holes and into the pot, so a skimmer or strainer may be necessary. We clip the hook over the pot’s rim, or let it stick out the top of smaller pots.The hook doesn’t get hot, even when the pods dunked in boiling water. All those holes allow for good water circulation, and the long handle means it’s easy to swirl in hot water and then pull out the basket and drain off excess water. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The silicone material won’t pick up color or flavor from foods boiled in it, and it’s definitely dishwasher-safe. Around our house, it’s been a useful, though not essential tool to have. </span></div>
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</td><td><h3 style="clear: both; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Using the FoodPod</span>
</h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Just drop in whatever and close the lid, then dunk the whole thing in hot or boiling water. When the time is up, pull it out by the handle. With most foods, excess water drains off quickly. I might like it better if the holes weren’t this big, but I’ll overlook the occasional floater ‘if it means fewer singed fingertips. </span>
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<h4 style="clear: both; text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">Summary</span></h4>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>PLUS</b>: easy to use, strange-looking kitchen conversation starter</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>MINUS</b>: holes large enough that small stuff falls through</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"></span><span style="font-family: "arial" , "helvetica" , sans-serif;"><b>What They're Saying</b>: A Fusionbrands Foodpod can be handy for boiling and blanching. Small items will slip through the holes, however, so be prepared.</span></td></tr>
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-13887258539184698492015-03-03T13:59:00.000-06:002017-06-08T09:13:24.332-05:00Great Scale for Cooking and For Watching Your Weight<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: center;">
Cuisinart KS-55 Weight Mate Digital Kitchen Scale</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9CeWBGoSIQDjbnS99vCKvBp3cTOTuWUXuzM2BzebS27ayDmbVsHosOr5hFgl47DpytGjcyDb9M7s1rLclXvKwMgRztFrgMV91xqmGUUNEsLDnYVK_fvHJgLhCv_xebASovF2IluJIYY/s1600/ks-55c_lg.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ9CeWBGoSIQDjbnS99vCKvBp3cTOTuWUXuzM2BzebS27ayDmbVsHosOr5hFgl47DpytGjcyDb9M7s1rLclXvKwMgRztFrgMV91xqmGUUNEsLDnYVK_fvHJgLhCv_xebASovF2IluJIYY/s1600/ks-55c_lg.jpg" width="200" /></a></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">There used to be a commercial that said (of prunes, no less), "Is two enough? Is three too many?" It may be easy to count your prunes and bowls of All-Bran, but have you ever tried eyeballing six ounces of pasta or three ounces of cream cheese? So many recipes giving measurements in weight instead of volume, we decided a kitchen scale was pretty much a necessity. That’s why a <b>Cuisinart KS-55 Weight Mate Digital Kitchen Scale</b> now lives on our kitchen counter.</span><br />
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<h3 style="text-align: left;">
<span style="font-family: "arial" , "helvetica" , sans-serif;">What’s to like about a Cuisinart KS-55<a name='more'></a></span></h3>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">It’s small, with a footprint of about 5½ by 8 inches.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">With a capacity of 11 pounds (5 kilograms), it can weigh just about anything you’d need to weigh in a residential kitchen.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">It displays weight in grams or pounds and ounces, and allows you to toggle between systems. </span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">It has a large, clear LCD digital readout; 5/8" letters on a ¾" screen.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">It’s quite accurate, whether you’re weighing a package for mailing or a bunch of grapes.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">The 5½-inch square tempered glass top has a tight-fitting, dishwasher-safe stainless steel sheath for weighing wet stuff.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">The KS-55 has just two buttons: ON/OFF and MODE/TARE. They’re covered by a membrane to prevent the scale’s innards from getting wet or dirty and make cleanup easy.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Pressing MODE/TARE toggles between Imperial and Metric units. You can hold it down for a couple of seconds to zero the scale to exclude the tare. This feature lets you weigh one ingredient, zero out the scale, then weigh a second so you need not empty a bowl or uncover the platform.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">Putting a container on the scale before turning it on automatically sets the tare weight.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">The KS-55 uses 2 AAA batteries; we've had more than three year's use without replacing them. A battery-saver feature shuts off the display after a minute or two.</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Overall</b>, this little scale has been a welcome addition to our kitchen. We highly recommend a Cuisinart KS-55 to anyone who cooks, and especially recommend it to people who are watching portion size. You'd be amazed at how small three ounces of lean beef really is!</span><br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-38525956104812444072014-11-26T12:01:00.001-06:002016-03-07T11:01:17.652-06:00Now You're Grinding in Style!<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
Kenmore 60572 3/4-HP Garbage Disposal
</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2L_xcxP_2rABzfOCcG8htev6lytS7_iXvXNjg_M-NEKMVBq6Hwx4Png5Ele1hD7zzNz6DJGM_UOgOvwqqy8iYcQLfP5tUKpWOMwbf7CTxpEEHnKPHiRmGPqjbdqqHAWZjPsYb6gHmhrw/s1600/4.5_big_stars.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2L_xcxP_2rABzfOCcG8htev6lytS7_iXvXNjg_M-NEKMVBq6Hwx4Png5Ele1hD7zzNz6DJGM_UOgOvwqqy8iYcQLfP5tUKpWOMwbf7CTxpEEHnKPHiRmGPqjbdqqHAWZjPsYb6gHmhrw/s1600/4.5_big_stars.gif" /></a></div>
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<!--[endif]--><o:p></o:p></div>
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My first clue was water on the floor of the cabinet under
the sink. It didn’t go away after I replaced the faucet (I’d have done that anyway)
– that was my second clue – so I pulled the old InSinkerator Badger, I found a hole
in the grinder chamber – on the back, naturally – and that particualr mystery was solved: another
bottom-of-the-line plumbing fixture bit the dust, no thanks to the sleazeball
who sold us this house.<o:p></o:p></div>
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Around our house we don’t use what the industry calls a food-waste disposer very often, since we compost a lot of our scraps. Every once in a while,
though, one of us finds a science experiment hidden at the back of the
refrigerator, and that’s when a disposal comes in handy. Since any house on a municipal sewer system is
expected to have one of them these days, re-plumbing without a disposer wasn’t an option.
We didn’t want to spend a lot of bucks on something we only use a time or
two a week, though, do we didn’t go looking for a “silent” model. On the other hand, we
wanted one that had a good capacity and would last for a while. After the usual
online research, I picked the <b>Kenmore 60572</b>.<br />
<a name='more'></a><o:p></o:p></div>
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Specifications</h3>
The 60572 is a ¾-horsepower model, a sort of mid-range power rating. According
to Sears, a ½-horsepower unit would be too small for our 4-bedroom home, and a
1-HP disposal is a little too “commercial.” Sears offers three models at ¾ HP,
but we decided against the $230 batch-feed model for our only occasional use. This
model is a low-cost alternative to Kenmore 60581, featuring an ABS (“plastic”)
grinding chamber instead of steel; it also has less sound insulation. Both
motor and steel grinding plate are the same, meaning that for $50 less you end
up with the same efficiency but more noise and perhaps a shorter lifespan.
Given how little we use the thing, we can live with that - besides, Sears
guarantees it for five years.</td>
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<h3 style="text-align: left;">
Installation</h3>
<o:p></o:p><br />
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I installed it myself, which was made easier because the 60572
mounts to the same twist-on bracket as the InSinkerator it was bought to
replace (pretty sure InSinkerator makes this Kenmore models for Sears). The packaging includes a complete bracket, however, if needed. I only
had to disconnect power and plumbing from the old unit, connect wiring to the
new one (doing that was a lot easier when it wasn’t upside down in the
cabinet), and twist the mounting into place. Then I reconnected the plumbing, and
I was done. You need to make certain to remove the proper knockout before installing
if you have to connect the return line from dishwasher. I'd estimate it took 40
minutes to install, of which about a third was correcting a mis-aligned bracket
to get a proper seal on the gasket.</div>
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<h3 style="text-align: left;">
Using</h3>
When it's running the 60572 gets the job done without complaining. I’ll
admit it’s a little loud - not Metallica-concert volume, but loud enough to wake
up the dogs when we flip the switch. More important, thought, is that it grinds
whatever junk we feed it and sends everything on its way. We have no more
stopped-up drains, no backups into the dishwasher, and no more leaking onto the
cabinet floor. <br />
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<h3 style="text-align: left;">
Summary</h3>
<br />
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<b>PLUS</b>: economical, functional, and easy to install<o:p></o:p></div>
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<b>MINUS</b>: a little loud<o:p></o:p></div>
<br />
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<b>What They're Saying</b>: If your family are reluctant disposal users like
us but you’re OK with installing a no-frills unit that’ll work just fine; we
highly recommend a Kenmore 60572.</div>
<h3 style="text-align: left;">
<i>Installation Tip</i></h3>
<br />
<div class="MsoNoSpacing">
<i>Holding the disposal a foot off the floor
of the undersink cabinet takes lots of arm strength. If you aren’t that buffed, though,
just set the bottom on a block of wood and lift everything to the underside of the sink
using the jack out of your car.</i><br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-18058006332839416602014-10-19T19:31:00.000-05:002014-11-26T12:02:09.616-06:00They're Right About the “Perfect” Part<div dir="ltr" style="text-align: left;" trbidi="on">
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Emsa Perfect Beaker 16-ounce Measuring Cup</h2>
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It was bread-baking day at our house yesterday – you could tell because the dogs were drooling more than usual. The recipe of the week came from a cookbook with recipes for three different loaf sizes, meaning that while one says "1¼ C water," the next larger size calls for "1½ C + 2 Tbsp." Rather a pain, eh? Well, it isn't a pain for us, because we have an <b>Emsa Perfect Beaker</b> measuring cup. Not only is this two-cup beaker marked in cups, it's also marked in tablespoons, so it’s simple to hit the correct mark: you fill it to 1½ cups, switch to the tablespoons scale, and add two more tablespoons... or just fill it to 26 tablespoons.<br />
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It seems rare to find a product that lives up to its name, but the Perfect Beaker comes close. It measures up to two cups, dry or liquid – that’s nothing new, since an ordinary Pyrex measuring cup does the same thing. However, it’s also marked in pints, ounces, tablespoons, teaspoons, and milliliters, all in one cone-shaped clear plastic beaker. Scales with six different units are spread around the margin of the Perfect Beaker, clearly marked in bold black letters. On the cup scale, it’s marked off in different increments for more complex recipes: ounces, eighths of a cup, and thirds of a cup. It also works great for mixing liquid ingredients: need three tablespoons of vinegar and three of oil? No problem: just pour! I use it for measuring almost anything, with the possible exception of boiling water.<br />
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The beaker tapers to allow more precise measurements at small volumes, so you can measure accurately down to a couple of teaspoons. In that, it’s better suited to liquid measure. The cone-like beaker rests on a broad, stable base; with an hourglass shape that makes it easy to grab and hold when your hands are wet. The opening has a broad lip so you can pour from any direction: no spout necessary.<br />
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You can get it with or without a snap-on plastic lid that allows you to store the contents or use the beaker as a shaker.<br />
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For cleanup, the sturdy polymer is dishwasher-safe (on the top shelf), though we typically wash ours in the sink. It is sturdy: after ten years, our beaker's been dropped many a time, survived hundreds of trips into the dish rack, and has made it through a couple of cross-country moves. It’s still crystal clear and every marking is intact, regardless of all that abuse.<br />
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<tr><td>Want a measuring cup that’s ready for the measurement units of almost any recipe? Want a durable measuring cup that will stand up to the abuse in your kitchen without cracking under pressure? Want a measuring cup that's easy to use and to clean? You want the Emsa Perfect Beaker measuring cup.<br />
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Summary:</h4>
<b>PLUS</b>: six different units, easy use, easy clean<br />
<b>MINUS</b>: not for hot liquids, just approximate for dry<br />
<b>What They’re Saying</b>: One beaker can replace not just measuring cups, but measuring spoons, too. Every cook needs one.<br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-42483097510441823762014-10-16T06:38:00.000-05:002016-03-07T11:02:09.616-06:00It Just Looks Like it Came from Starbucks<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Copco Acadia To Go Mug</span></h2>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Yours truly is a morning person – yeah, that may be dis-gusting, but it’s true. That’s a good thing for my most recent job: since I got the bulk of my calls for support and project details from Eurasia, I usually hit the office front door at about 6:45 a.m. The good news is that my schedule allowed me to dodge a lot of Houston’s horrendous rush-hour traffic. That schedule did not, however, leave enough time for a second cup of coffee at home, so I would drink it in my truck while I waited out the Bayou City’s interminable stoplights. It’s in the truck that this <b>Copco Acadia To Go Mug</b> made a great impression on me, mainly because it didn't dribble coffee on my shirt. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Description</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Copco’s Arcadia Mug is a sixteen-ounce, double-walled mug made of BPA-free plastic. It’s almost exactly the same size and shape as a Starbucks grande¹ cup. It’s not only the same size, shape and color; the mug’s white lid looks the same and Copco even adds a brown, textured band around the middle that looks an awful lot like one of those insulating sleeves. The band is available in a wide range of colors and patterns, but mine is basically plain vanilla – actually plain chocolate, given that it’s dark brown. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><a name='more'></a>What you’ll want to know: </span></h3>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Does it keep my coffee hot?</i> Yes: I would pour a half cup a few minutes before leaving the house and, if I immediately put the top on, it would be too hot to drink when I get in the cab. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Does the lid seal?</i> Yes: the top seals with a quarter turn, and stays tight because of a soft poly “washer.” It’s always smart to give it a test twist before taking a sip, just to be sure the coffee’s heat hasn’t expanded the lid and loosened it. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><i>Can I put it in the dishwasher? </i>Yes: we regularly wash this in the dishwasher (top-shelf safe, although my dishwasher doesn’t have a heating element). Coffee stains will wash out completely if you run it through the dishwasher about once a week. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The mug, which is made in China, can be found in a variety of brand names, which are stamped on the bottom and embossed on the band around the middle. In addition to Copco, I’ve seen it under the <b>dfl</b> brand, and this particular design is sometimes known as the <b>Eco-First Acadia mug</b>. </span></td></tr>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Summary:</span></h4>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>PLUS</b>: keeps your hot coffee piping hot, BPA-free, won't leak</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>MINUS</b>: coffee stains don't wash out by hand</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>What They’re Saying</b>: The Copco To Go Mug makes it look like you bought the expensive stuff even if you're just drinking perked Maxwell House. Take that, coffee snobs!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;">¹ why do they <i>still</i> not know that grande means “large,” not “medium”? </span><br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-57158998863345206282014-10-09T15:51:00.000-05:002014-10-23T06:31:42.530-05:00Can a Kitchen Gadget be Too Cool?<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">Le Creuset Silicone Cool Tool, 8-Inch</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">The Problem</span></h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Hot pots and pans just don't play well with countertops, which is the mother behind the necessity of inventing trivets. In our many decades as cooks, trivets, potholders and folded dish towels have been pressed into service to protect our counters, but a Silicone Cool Tool from le Creuset quickly put all of them back in their respective drawers. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Solution</span></h3>
<span style="font-family: Arial, Helvetica, sans-serif;">This thin, floppy silicone pad can withstand temperatures up to 800 degrees F (you could melt lead at that temperature!) yet it’s so flexible you could roll it into a two-inch tube. The 8” diameter pad is less than a ¼” thick, formed into a pattern of raised concentric circles. The circles have occasional gaps to let liquid flow from one trough to the next. The Cool Tool is reversible, since one side is just the negative of the other. It comes with a hole near one edge so you could hang it on a hook. We also have a larger square version of the Cool Tool, a bilious green one that's about 12” on a side. They also make mini versions 4” in diameter.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Living with a Cool Tool</span></h3>
<span style="font-family: Arial, Helvetica, sans-serif;">The Cool Tool functions as more than a trivet: we also lay one on a cooktop burner that’s still warm, or put it on 'fridge shelf to protect the glass from pots that haven't completely cooled, not to mention that it's softer than a cast-iron dutch oven. If the tool gets dirty, it’s no big deal since the silicone is dishwasher-safe, and doesn't give a rip whether there’s room on the top or bottom rack. Le Creuset says you can use it for a potholder or garlic peeler, though it may be a tad stiff for either job. I'll hold onto my classic hotpads for glass lids, thank you. Another suggested use is as a non-skid mat under a cutting board or platter.</span></td>
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<td><span style="font-family: Arial, Helvetica, sans-serif;">The sole disadvantage we’ve noticed with our Cool Tool is that the low profile doesn't allow air circulation underneath a pot, so it doesn’t cool as quickly. When I have large pots of stock or soup to cool before they go in the 'fridge, I usually fall back on my trusty metal trivet, which stands an inch or so off the counter. Other than that, a Cool Tool does just about everything. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Summary</span></h4>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>PLUS</b>: well made, versatile and simple to use</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>MINUS</b>: nothing at all<span class="Apple-tab-span" style="white-space: pre;"> </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><b>What They're Saying</b>: le Creuset's Cool Tool Silicone trivets and hot pads have a permanent home in our kitchen.</span><br />
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</div>Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-11568051193075755682014-10-05T20:01:00.001-05:002014-10-09T15:51:21.548-05:00Magic Mushrooms, No; Flour, Yeast, Sugar and Water, Yes: Bread Machine Magic<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><i>Bread Machine Magic</i> - Lois Conway and Linda Rehberg</b></h2>
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Foodies may look down their noses at the bread machine, but even diehard fans of attitudinal knife- and tantrum-throwers have to admit that bread-machine loaves are an improvement over grocery-store bread. We’re on our third machine now, having made homemade bread more than two decades. We have several tried-and-true recipes, but that doesn’t mean we’re averse to widening our repertoire, so our copy of Bread Machine Magic has been well-received.<br />
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<h3 style="text-align: left;">
Bread Machine Magic: Contents</h3>
Authors Lois Conway and Linda Rehberg revised the original 1992 edition in 2003, cutting the original 139 recipes by one in the process. We've tried several of the remaining 138, to near-universal success. All recipes are written for bread-machine mixing, although a few are supposed to be removed from the pan and baked in an oven. Versions of several favorite recipes, e.g. <a href="http://kitchencounterrevolutionary.blogspot.com/2014/03/anadama-bread-recipe.html">Anadama</a>, pumpernickel and seven-grain, can be found in the trade-paperback-sized volume, and we also tried out a number of new varieties.<br />
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The layout’s typical of bread-machine cookbooks: first comes an introduction and use tips, followed by a set of seven recipe chapters: (white, whole grain, fruit, vegetable, etc.) and an index. The final chapter seems interesting: besides recipes for pizza dough, focaccia, pretzels, bread sticks, English muffins and lavosh; "Specialty Breads" includes a number of out-of-the-ordinary recipes like Sausage and Pepper Bread.<br />
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Bread Machine Magic: The Recipes</h3>
Each recipe includes measurements for loafs sized at 1, 1½ and 2 pounds; though specialty breads follow a different format. Ingredients are listed the most common order of addition: liquids first, then dry ingredients with yeast last. Every recipe includes instructions and rudimentary nutritional information per half-inch slice. Unlike most bread machine recipe compendiums, liquid measure is given as a range. This is followed by instructions to add the minimum and watch the dough as it kneads, adding liquid if it seems too stiff. Some recipes work fine with the minimum, but we've needed to add a bit to others.<br />
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We've been happy with the recipes we've, including a tasty English Toasting Bread, orange-infused Whole Wheat Sunflower Bread , and even a recipe for hamburger buns (we made them in our muffin-top pan). The bun recipe is pretty high-calorie, though. We’re looking forward to trying other recipes we've already dog-eared, such as Swedish Limpa Rye, Zucchini Wheat Bread and maybe even I Yam What I Yam, a sweet potato recipe.
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Since this edition pre-dates the gluten-free craze there aren't any such recipes, although there are egg-, dairy- and sugar-free recipes. Many whole-grain recipes even call for the optional addition of vital wheat gluten.<br />
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If you're bread-machine maniacs like our family, Bread Machine Magic definitely belongs on your shelf of cookbooks.<br />
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Summary:</h4>
<b>Plus</b>: wide array of recipes, new and old favorites as well<br />
<b>Minus</b>: nutrition info for half-inch slices?<br />
<b>What They’re Saying</b>: If you keep a bread machine on your counter, a copy of Bread Machine Magic should rest on your cookbook shelf.
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-60570200957959184802014-10-04T08:21:00.001-05:002020-09-29T06:13:54.175-05:00An OK Steamer for Once-a-Year Use<div dir="ltr" style="text-align: left;" trbidi="on">
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IMUSA 16-Quart Tamale and Seafood Steamer
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Holidays all seem to have traditional foods, from turkey and pumpkin pie at Thanksgiving feasts to marshmallow peeps and chocolate bunnies at Easter. If you live in some area of the States, you may have heard a tradition of making tamales when Christmas Eve rolls around. A good reason that the tamal (singular of tamales) is traditionally made on holidays is that making them take hours, especially the part about of wrapping them with dried, water-soaked corn husks. They say that many hands make light work, and it’s true: the more cooks working to roll and wrap these tasty bundles, the better. </span><br />
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<td><span style="font-family: "arial" , "helvetica" , sans-serif;">We once found a tamale recipe and gladly committed ourselves to a several-hour process; but the recipe came to us with a fatal flaw: the instructions said to steam the tamales by spreading them flat on a rack over a pan of water and then baking them for an hour – at 450°… Wow, that was bad juju!</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The next time we wanted homemade tamales, we scoured our local stores looking for a traditional steamer; the kind that stands the wrapped packages upright over a pool of boiling water. We found one at a San Antonio, Texas-based grocery, H-E-B.; which makes sense: San Antonio is more or less the epicenter of the Christmas Eve tamales tradition. The <b>IMUSA 16-Quart Aluminum Tamale and Seafood Steamer</b> works like a charm… at least it does for for steaming.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">IMUSA 16-Quart Tamale Steamer Description</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">IMUSA’s steamer is a Chinese-made 16-quart aluminum stockpot with a ridge molded around the side about 2” from the base. It comes with a glass dome lid with for a little steam vent and bakelite-coated handles. There’s a flat aluminum plate that rests on the ridge when it’s being used for steaming. This base plate is pierced with plenty of holes to let the steam through.. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">When we use it as a steamer, we put 1½” of water in the pan and place seafood, corn on the cob or tamales on the flat plate. Then we place the stockpot on our stove and let it simmer according to the recipe instructions. For that purpose, it works great. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Us</span><span style="font-family: "arial" , "helvetica" , sans-serif;">ing the IMUSA Steamer</span></h3>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Although this steamer costs something like $25 to $40 in national stores, we paid something like $14. Other than it’s having a glass lid, I find that price fairly expensive. The aluminum pan is only slightly thicker than the top of a soda can, just a little too thick to dent with your fingers. On our glass cooktop the pot rocks and rolls on its bulging base; we use a simmer mat to keep it something like flat. Our local water is pretty hard, and heavily stained the inner wall of the pot the first time it was used. I would rather not use this for a stockpot, personally – you can get better candidates for a reasonable price. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Since we’d only use it a couple times a year, the investment is worth it for a steamer – it certainly beats the oven method. If you need a backup stockpot, however, I advise you to hold out for a more substantial enameled or stainless steel pot. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Summary:</span></h4>
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Plus</b>: works pretty well for steaming</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Minus</b>: light-gauge aluminum that stains easily</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>What They’re Saying</b>: If you only use a steamer once or twice a year, this one will suffice. If you need a stockpot for soup, look around for a better-made brand</span><br />
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</div>Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-26367260667366571442014-09-04T15:12:00.000-05:002014-10-04T08:22:25.614-05:00Hellfire Enchiladas<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">These Enchiladas Could Be a Two-Ice Cream Cone Meal!</span></h2>
<span style="font-family: Arial, Helvetica, sans-serif;">If you’ve ordered enchiladas in your local Mexican restaurant lately, they probably came out topped with some sort of brown gravy glop, especially if the sign over the door says “Tex-Mex” or the word “cantina” appears anywhere on the premises. Some restaurants now give you the choice of red or green sauce -- red is <i>chile colorado</i>, while green is (unfortunately) usually tomatillo-based instead of <i>chile verde</i>. Commercially you can buy both red and green enchilada sauce canned by vendors like Hatch and Old El Paso, most of which tends to be salt-laden.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Here’s a version of enchiladas you can make at home with a tomato-based sauce, a sort of <i>salsa ranchera</i>. You can doctor it to be as hot as you want by adjusting the number of chiles in the sauce…</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Enchilada Sauce</span></h3>
<span style="font-family: Arial, Helvetica, sans-serif;">8 ripe tomatoes, peeled and chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 Tbsp vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 medium onions, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 garlic cloves, minced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">8 small, hot chiles such as serrano or cayenne</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 tsp dried oregano</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt and pepper to taste</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">The Enchilada Filling</span></h3>
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp vegetable oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">¼ onion, diced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">1 pound ground beef *</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">4 ounces shredded sharp cheddar</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">½ Cup sour cream</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">2 tsp ground cayenne pepper</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">16 (or so) corn tortillas</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spray oil</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Instructions</span></h3>
<span style="font-family: Arial, Helvetica, sans-serif;">Heat 2 tablespoons of vegetable oil in a large skillet, add the onions and garlic and cook them slowly over medium heat until the onions are transparent. Add the chopped tomatoes to the pan and cook over medium heat, mashing the chunks with a wooden spoon. Slice the chiles thin and add to the tomatoes. Cook until the tomatoes form a sort of red mush with green specks, about an hour. Add the oregano and salt and pepper to taste; cook for another 20 minutes or so. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Heat 2 teaspoons of vegetable oil in a saucepan. Add the diced onion and cook over medium heat until transparent. Add ground beef to pan and cook until browned. Remove the pan from the heat and add other filling ingredients (sour cream, cayenne and cheddar). Stir with a fork until the ingredients are well mixed. Taste and add cayenne and/or sour cream as needed.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">While the sauce is cooking, heat a tortilla griddle or cast-iron skillet over medium-high heat until hot. Drop tortillas one by one on the griddle. Heat for 15-20 seconds on one side, then flip and heat for a similar amount of time on the other. If small, burned spots appear, shorten the time by a few seconds. Stack the tortillas on a folded sheet of paper towel. If you don’t perform this step, the tortillas will be too brittle to roll and won’t cook properly.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Preheat the oven to 350° F. Coat the bottom of a large baking pan with vegetable oil spray.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Place a heaping tablespoon of filling (plus a little more) on a tortilla. Roll the tortilla tightly enough to spread the filling out to the ends, and place the enchilada in the greased baking pan. When full, spread the sauce over the enchiladas. Bake for about 20 minutes or until hot throughout.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve immediately, preferably with a cold beer or two.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">* Purists may feel free to substitute 2 cups diced cooked chicken or shredded cooked beef</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i>(recipe modified from </i>The Hellfire Cookbook<i>, ©1975 by John Phillips Cranwell)</i></span><br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-91698684214175732792014-05-27T09:22:00.000-05:002016-03-07T11:04:19.952-06:00Every Grill Girl Needs a Grill Wok<div dir="ltr" style="text-align: left;" trbidi="on">
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Cuisinart Non-Stick CNW-328 Grill Wok
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<tr><td>Combinations of skewered vegetables, fruit and meat tease our taste buds, while watchfully grilled vegetable mixes taste as good if not better than any steamed vegetables. Thick asparagus spears and large portobello mushroom caps can sit directly on a grill grate but other vegetables tend to slip through the grates. An inexpensive grill gadget turns meals into culinary adventures and turns grills into kitchens. If you grill a lot, and you enjoy grilled vegetables, a Grill Wok is a must. </td><td><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=overstlibrar-20&marketplace=amazon&region=US&placement=B00F3BH7WK&asins=B00F3BH7WK&linkId=HLZFIY5OLTMVGKEZ&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Cuisinart’s Non-Stick Grill Wok</b> makes it possible to grill and char combinations of vegetables over the flames. You won’t need to worry about sacrificing roasted jalapenos to the grill Gods. This makes it safe to cook chopped vegetables, roast peppers, or char green beans. Skinny asparagus cooks betters in the grill wok than directly on the grate. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">11 Inch Square</span></h4>
<span style="font-family: "arial" , "helvetica" , sans-serif;">The wok is an 11-inch square pan that’s approximately two inches deep. The non-stick coated steel pan is durable, the coating provides additional heat resistance. The deep sides contain</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">the vegetables better than a shallow grill topper. Two nearly five-inch rectangular handles provide a grip for moving the pan but also securing while stirring. The handles are stainless steel and capably handle the heat—you will need grill mitts. </span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWduRET9gMptjfiHg7KdfXVkTFgHu5a8ksrmZLz_jfOb73O9eNicy0vlJYU6d2tgTnun2aMmOlk8m5U9OPqbLWktMng9WlvyE1Wwoh5UgUJu_AM5BtHx9Wn5V5zb5B8DurWy84Jbn5wpI/s1600/cuisinart-grill-wok-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWduRET9gMptjfiHg7KdfXVkTFgHu5a8ksrmZLz_jfOb73O9eNicy0vlJYU6d2tgTnun2aMmOlk8m5U9OPqbLWktMng9WlvyE1Wwoh5UgUJu_AM5BtHx9Wn5V5zb5B8DurWy84Jbn5wpI/s1600/cuisinart-grill-wok-2.jpg" width="200" /></a><span style="font-family: "arial" , "helvetica" , sans-serif;"><br /></span>
<span style="font-family: "arial" , "helvetica" , sans-serif;">Every outdoor grill chef should have a grill wok or basket. This is perforated with holes on all sides and the base–this lets the food’s fats or juices cook off. It prevents vegetables from simmering in their juices; if cooking small pieces of meat or seafood the fats will also cook off. Cuisinart claims that this is a non-stick coating but I’ve found that food cooks more evenly and sticks less when I lightly spray an olive or vegetable oil coating on the pan before adding vegetables or meat. </span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">My only complaint is the handle. When stirring a vegetable mix I use a long wood spoon to stir and scrape making sure nothing sticks or overly char in the flames. When stirring the vegetables it’s necessary to hold the handle and naturally that’s over the flames. It gets hot. I wish that this pan had a singularly long handle on one side and a rectangular grip handle on the other side rather than two rectangular grip handles. Because of the non-stick surface use nylon, silicone, wood or bamboo cooking tools.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The Cuisinart Grill Wok is…</span></h4>
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<li><span style="font-family: "arial" , "helvetica" , sans-serif;">affordable at less than $20,</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">not dishwasher safe (an additional reason to coat the surface before cooking)</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">hangs on a pan rack for easy storage.</span></li>
<li><span style="font-family: "arial" , "helvetica" , sans-serif;">safe for use over gas, charcoal and electric outdoor grills</span></li>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">I prefer tossing my vegetables in a little olive oil with a touch of garlic and grilling in the wok–it works for this grill girl.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>SUMMARY</b></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>PLUS:</b> sturdy, affordable, easy to clean</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>MINUS: </b>not dishwasher safe</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>WHAT THEY'RE SAYING </b>Anyone who moves beyond the standard picnic grill food will want to explore cooking vegetables and fruit outside -- especially when it's too hot to be in a kitchen.</span><br />
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Hutzler Onion Saver
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The onion is a staple food at our house, so there are usually half onions (red, yellow or both) buried somewhere in our refrigerator. For years, we just stuck the partial back in the produce bag or tucked it in a zipper bag and tossed everything back into the crisper drawer. Weeks later, we'd find it again beneath the potatoes, somehow converted into the spawn of the slime monster that ate Cleveland (the little Cleveland, in Texas). Apparently lots of people have had that happen to half onions, so the folks at <b>Hutzler</b> produced yet one more made-in-China plastic gadget for our kitchen: the <b>Onion Saver</b>.<br />
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Description</h4>
This looks almost exactly like a large, perfectly-shaped onion, down to its stalk and ribbed surface. Ours is the deep purple-y color of a red onion, though there's one with the beige color of a yellow onion's skin, too. It's about the size of a Walla-Walla sweet (a tasteless fake onion, IYAM); about 4½" in diameter and 4½" high. But this "onion" is actually a hollow plastic shell that opens at the middle (BPA-free, of course). The top fits tightly, rotating slightly to lock the two halves closed. Inside, the base is a grid to keep the contents off the bottom for full air circulation. It's dishwasher-safe (top rack, of course) or you could wash it the old-fashioned way.</td><td><center>
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In Use</h4>
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<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">After about ten days, this ¼ onion is<br />dried out somewhat, but not slimy (yet).</span></td></tr>
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The onion keeper is supposed to keep cut onions from drying out as quickly, and to trap the smell before it permeates your leftover cheesecake. You can hardly smell the contents with the keeper sealed, so perhaps they're right. We never have leftover cheesecake for a test, ourselves. Onions stored in the keeper do seem to survive marginally better than those stored in bags or plastic wrap, though maybe not enough to justify the price. OTOH, the keeper's size and distinctive design make it easier to find your leftover partial onions, so perhaps it's worth it after all, in the long run. Of course the real reason to have one is ‘cause it looks cool...<br />
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There is also a garlic saver (my other favorite food!) and a tomato saver. <br />
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Summary</h4>
<b>PLUS</b>: it's easier to find your leftover onions, seals tightly, is dishwasher-safe<br />
<b>MINUS</b>: not a whole lot better than a plastic bag<br />
<b>WHAT THEY'RE SAYING</b>: If you have a few extra bucks to spend on your kitchen, get an Onion Keeper. It's cute, and functional, too.<br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-48695707759995139502014-04-25T21:50:00.000-05:002016-03-07T11:05:59.924-06:00Foodies No Longer Need Heavy Frittata Pans: Check out the Silicone<div dir="ltr" style="text-align: left;" trbidi="on">
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Lekue Frittata Spanish Omelette Pan</h2>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Years of searching for the perfect frittata pan led me to an unexpected conclusion and I’m not using anything else after this discovery and I was tempted this evening. Lekue is a provider of revolutionary kitchen cookware and the result of a research project between the Lekue and Alicia Foundation on microwave cooking to find the perfect solutions and designs for specific foods – like frittatas. This 100% platinum silicone BPA free frittata pan doesn’t look like a suitable pan. After all, it’s supposed to be a heavy duty pan capable of holding up in the heat of a very hot oven. This is a soft, rubbery, red silicone pan that resembles an omelet pan. It’s designed for the microwave. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Before cooking your next frittata put away your pans. This frittata needs nothing else when using the Lekue Frittata Spanish Omelette Silione pan. </span></div>
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<tr><td>Chop up some garlic and dice a small onion. Put them in the larger diameter side of this frittata pan with a tablespoon of olive oil. Stir to cover the onions and place in the microwave for 3 minutes (based on 800 watts – mine is 1100 and I converted to 70% power on everything). Cover the mixture with the other side of this pan. The onions are soft and the fragrance is wonderful. </td><td><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=overstlibrar-20&marketplace=amazon&region=US&placement=B00FDRFS20&asins=B00FDRFS20&linkId=62XVGFUD4BWHAPQT&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
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<span style="font-family: "arial" , "helvetica" , sans-serif;">Next, I put ¾ cup of diced ham on top of the onions, stirred to coat the mixture with olive oil and</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"> onion mixture and return it at 70% for two minutes. </span><span style="font-family: "arial" , "helvetica" , sans-serif;">Whisk four eggs with two tablespoons of milk, pour over the onion/ham mixture and sprinkle with a half cup of shredded cheddar cheese. Cook for three minutes at 70%, turn it over and cook for one more minute. The frittata is fluffy, sufficiently dense and not a hint of rubbery. It was quite good.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The microwavable Frittata pan comes with a multi-language, visual set of instructions for making a Spanish Omelet and a Vegetable Frittata as well as Okonomiyaki and Trinxat. The pamphlet has a visual list of ingredients used in the recipes, each represented by an icon and a multi-language list of names. This could easily be useful in foreign language classes. This is in Spanish, Portuguese, Catalan Spanish, English, French, German, Dutch, Italian, Finnish, Norwegian, and Russian.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;">The top and bottom are hinged together so that they also fit together. The pan is 10 inches in diameter and two inches deep. The silicone can take the heat of the microwave and it’s dishwasher safe. This lacks a handle, although the hinge can be used for that purpose. It’s not designed for use in the microwave. </span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>My final thoughts</b>: Once you become familiar with the ingredient combinations (they are minimal) it’s easy to cook frittatas for two or a larger meal for one in a very short time. If you want a quick meal that’s not processed, try this. Add a side of asparagus or broccoli and enjoy. This was a Christmas gift and it’s a keeper! I’m continually impressed.</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Plus: </b>Quick, Healthy, Easy to clean, Did I say fast, Everything can be cooked in one pan</span></div>
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b>Minus:</b> I'll let you know if one's ever discovered.</span></div>
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pestysidehttp://www.blogger.com/profile/08767711625932135110noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-20975695443132416472014-04-23T08:25:00.002-05:002015-03-11T09:57:39.211-05:00Grundtal Rails from IKEA<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">For the house that lacks ample counter space – or for the foodies who have too much stuff</span></h2>
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<span style="font-family: Arial, Helvetica, sans-serif;">IKEA’s Grundtal Series provides sleek, modern style for organizing your kitchen and a <b>Grundtal Rail</b> serves as the foundation to the system. This stainless steel rail supports numerous organizer accessories. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />The rail is round (approximately 3/4 inch) and is available in three different lengths: 20 7/8 inches, 31 ½ inches and 47 ¼ inches. It's supported by end mounts that hold the rail out 2 1/8 inches. This is easy to assemble. Fasteners are not included - walls require different mounting hardware and you'll need to select a fastener suitable for your walls. Grundtal’s system strongly relies upon their product-specific S-hooks and while they have a variety of gadgets in the system, everyone will want multiple hooks for hanging just about anything.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">I have two Grundtal Rails. In my previous house they supported large S-hooks, a spice rack and a paper towel holder. In my current house they support the S-hooks and a Cutlery Caddy, but the series also includes a wall rack/dish drainer combination and a dish drainer. One of my racks holds dog towels close to the back door (for when our furry friends come inside soaked and muddy) and a few other kitchen items. The second is above the counter but under the cabinet and holds frequently-used kitchen gadgets and garlic. Pan lids fit behind this for storage if wanted or you can hang oven mitts or dishtowels from the hooks. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br />It's easy to clean with a damp cloth and non-abrasive detergent. I usually wipe this clean with warm water unless it has been splattered by cooking oil and then a little dish detergent on my cloth works fine. Wipe off any detergent and dry with a clean cloth. </span><br />
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<tr><td>My Grundtal Rail and accessories will travel with us to our next house. They have endured one cross-country move, they’ve been installed in two houses, and they remain scratch free. What I really appreciate is that this system is timeless. My first rail was picked up at an IKEA store in the Chicago area in 2006. Today, in 2014, I can find replacement accessories without concern that designs have changed. </td><td><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=scmrak-blgr-20&marketplace=amazon&region=US&placement=B00BL9A5C2&asins=B00BL9A5C2&linkId=RUIDA3IV4SCDVTBF&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UCnkj_YGVwpJVGbYuPnJ9G4uVeaMYCJNsAaH1D63hV_HvPocJRNWQUyKhfpv-WApQ54b_iDydsJjgM2f9c1-tW6BwfvU4HW_h7TedF8-lSUsIIX-LIj5a9IY8LoDOgF7L4iv1DMQgGs/s1600/mud+girl+4_29_10.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0UCnkj_YGVwpJVGbYuPnJ9G4uVeaMYCJNsAaH1D63hV_HvPocJRNWQUyKhfpv-WApQ54b_iDydsJjgM2f9c1-tW6BwfvU4HW_h7TedF8-lSUsIIX-LIj5a9IY8LoDOgF7L4iv1DMQgGs/s1600/mud+girl+4_29_10.jpg" height="183" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif;">Mud puppy often requires having <br />quick access to mud towels</span></td></tr>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>What I'm Saying:</b> While the lines are sleek, they complement any design style. They worked fine in my old Victorian house and today, they look perfect in my much more contemporary house. They organize my cluttered kitchen leaving counter space open for the toaster, coffeemaker and various other small kitchen appliances in addition to leaving work space for food prep. Opinions vary considerably when discussing IKEA products - people love or hate the shopping experience as well as the products. When shopping for affordable, contemporary sleek products for organizing the kitchen my first stop is always IKEA, or at least a trip to their website. The Grundtal series has proven a reliable and affordable way to organize my kitchen as well as the laundry and mud room. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Plus:</b> No longer available through only IKEA, Sleek, Affordable, Parts remain current and replaceable, Encourages organization and self-expression</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Minus:</b> Mounts are sold separately (but that's also thoughtful)</span><br />
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pestysidehttp://www.blogger.com/profile/08767711625932135110noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-57950267994902176202014-04-12T18:36:00.000-05:002017-08-17T09:30:09.809-05:00Bev Key 3-in-1<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Open Any Cold One in a Snap with the Bev Key</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCkpnH6p93G9P-lsUjLmE4_Cctkz_cu-DO1NXp21Zi6aRZ3AggF8t3X04pXuIzH9Sp62PI3TKyjyIBB1GWwHNLk2E8-cGEpNHdpFClhxGdT3ckRlq_cb2z7U4JMv-LYmeJvvDCscbxnc/s1600/bev+keys.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" data-original-height="229" data-original-width="325" height="140" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqCkpnH6p93G9P-lsUjLmE4_Cctkz_cu-DO1NXp21Zi6aRZ3AggF8t3X04pXuIzH9Sp62PI3TKyjyIBB1GWwHNLk2E8-cGEpNHdpFClhxGdT3ckRlq_cb2z7U4JMv-LYmeJvvDCscbxnc/s200/bev+keys.jpg" width="200" /></a></div>
In summer when the barbecues are smoking merrily away and friends come together for backyard soirees, the coolers filled with chilled beverages are always a mixed bag. There'll be some aluminum cans for kids, designated drivers, and diehard dometic beer drinkers; a scattering of twist-offs for fans of wine coolers; and the old-school pry-off caps for the microbrew crowd. You don't need a collection of openers to fit the different hands and different caps, though, you just need to supply one small, simple tool: a <b>Bev Key</b>.<br />
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<tr><td><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=as_ss_li_til&ad_type=product_link&tracking_id=scmrak-blgr-20&marketplace=amazon&region=US&placement=B00AJXLYQW&asins=B00AJXLYQW&linkId=8feb927b3969b086c3af6b17d4b9cf30&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;"></iframe></td>
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<td>A Bev Key is capable of opening any single-serve glass or metal beverage container that doesn't have a cork: if you prefer your Diet Coke from a plastic bottle, you're on your own. It's a little donut-shaped recycled aluminum doodad that can double as a keychain fob, which you can use three ways:<br />
<br />
• one side of the hole in the donut is toothed, so it can grab the projecting points of a twist-off cap, which doubles your grip. It's especially useful if the bottle is wet and cold<br />
• the opposite side of the donut hole is squared off, so you can use it like a "church key" for prying classic caps. You do have to have good hand strength to make this work<br />
• a slot in the edge fits over pull-tabs and pop-tops, increasing your leverage. Those with pricey manicures find this most useful.</td></tr>
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A Bev Key packs all this punch into a two-ounce package, not to mention that it will also keep your keys <br />
<a name='more'></a>together. You can find Bev Keys everywhere, imprinted with a logo for a college, pro team, or state; even many fraternities and sororities (manicures, remember?). Considering a Bev Key costs less than a bottle of import in most bars, it's must-have for any place people gather around a cooler.<br />
<br />
Get yours today. Heck, get two!<br />
<h3 style="text-align: left;">
Summary</h3>
<b>PLUS</b>: Openers for both bottle cap styles and a pull-tab pry in one package<br />
<b>MINUS</b>: Requires hand strength for opening pry-off caps<br />
<b>WHAT THEY'RE SAYING</b>: Need a low-tech "beverage-opening system" for your next barbecue? Get a Bev Key and be prepared.<br />
<div style="text-align: right;">
<span style="font-size: xx-small;">copyright © 2014-2017 scmrak</span></div>
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-21757629960429631602014-04-03T13:07:00.001-05:002015-03-11T09:56:33.554-05:00Zak Designs E-Z-Roll Garlic Peeler<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
Peel Garlic in a Flash</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwM-CoHh9NhgEV_rbZiIv_IkECdEhZmZaXW_Cwl5LivA9LmXmmCyAePmt5jQ5EFq_jHTtCZbR-gNQSPx9lb89ZEjCoB6ptAOEfICnf6hbdUI27_trv_4q-0ldjGQKR68ArMDXld9LzFc/s1600/DSCN2445.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcwM-CoHh9NhgEV_rbZiIv_IkECdEhZmZaXW_Cwl5LivA9LmXmmCyAePmt5jQ5EFq_jHTtCZbR-gNQSPx9lb89ZEjCoB6ptAOEfICnf6hbdUI27_trv_4q-0ldjGQKR68ArMDXld9LzFc/s1600/DSCN2445.JPG" height="297" width="320" /></a>There are six numbered drawers in our kitchen, of which five are chock full of kitchen gadgets. OK, one has an image of a cluster of grapes instead of a number; that's the one with the wine gadgets. Anyway, all those little guys were Christmas presents (a long story), and most of them rarely see the light of day unless one of us happens to paw through a gadget drawer hunting for the strawberry huller, the citrus peeler, a pop-up turkey timer, the mini-spatula, the corn butterer... Other people have corncob holders, we have crumb sweeps and colander cleaners. Yup: kitchen gadgets galore.<br />
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There are some few gadgets who live outside the drawers because they get used regularly: one of those is our Zak Designs E-Z-Roll Garlic Peeler. Oh, sure, a real cook peels garlic by whacking it with a chef's knife to break the skin, but this thing isn't just fun to use, it's also started many a conversation in the kitchen. The scenario usually goes, a guest asks, "What the hell is that?"<br />
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The Look</h3>
The E-Z Roll Garlic Peeler is just a short tube of flexible rubber. Stick a clove or two of garlic in the tube, roll it on the counter with the heel of your hand, and pour the cloves out onto your cutting board. Presto, change-o! the skins are split and the cloves ready to peel. If you do really good job, the cloves are already partially peeled, but the garlic is unbruised and unblemished. Slick, right?! For those who worry about stink-finger, no garlic juice penetrates the rubber.</td>
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<h3 style="text-align: left;">
Using a Garlic Peeler</h3>
Our peeler is plain tan rubber, although they come in a variety of colors. It's around 5½" long and 1½" in diameter. That's big enough for elephant garlic, even. The ends are cut at an angle and slightly scalloped, with a short side around four 4" long. When it's not in use, our peeler lives in our little garlic that hangs near the stove.<br />
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Zak's garlic peeler is probably idiot-proof, and it's safe: klutzes don't have to smack the flat of a knife. The only problem I've experienced is that some skin will occasionally stick to the inside, but then it rinses out. Since the peeler is merely a single hunk of rubber, it's entirely washable and even dishwasher-safe.<br />
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Don't have one? Get one, and watch the conversation start next time you peel garlic!<br />
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<h3 style="text-align: left;">
Summary</h3>
<b>PLUS</b>: a pretty much idiot-proof conversation starter<br />
<b>MINUS</b>: skin doesn't always shake out with the cloves<br />
<b>WHAT THEY'RE SAYING</b>: The E-Z-Roll Garlic Peeler may be the simplest peeler available. It's fun, and also safe and easy to use. Plus it's a great kitchen ice-breaker.<br />
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<center>
<a href="http://rover.ebay.com/rover/1/711-53200-19255-0/1?icep_ff3=9&pub=5575079108&toolid=10001&campid=5337459129&customid=GarlicPeeler&icep_uq=e-z-roll%2C+garlic%2C+peeler&icep_sellerId=&icep_ex_kw=&icep_sortBy=12&icep_catId=20635&icep_minPrice=&icep_maxPrice=&ipn=psmain&icep_vectorid=229466&kwid=902099&mtid=824&kw=lg" target="_blank">Find an <b>E-Z-Roll Garlic Peeler</b> for your kitchen on eBay</a><img src="http://rover.ebay.com/roverimp/1/711-53200-19255-0/1?ff3=9&pub=5575079108&toolid=10001&campid=5337459129&customid=GarlicPeeler&uq=e-z-roll%2C+garlic%2C+peeler&mpt=[CACHEBUSTER]" style="border: 0; margin: 0; padding: 0; text-decoration: none;" /></center>
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-52696269811595088412014-03-23T22:19:00.001-05:002015-03-11T09:55:43.862-05:00RSVP Onion Goggles<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
There's no More Tears with a Pair of Onion Goggles</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ-0uL6TtQPYReCre8Ns9UXKTFWPFZ8zTSncJwtGltrQ2wlSHqG7D9D5fPg7Dx4q6597xO4SUxGTN94PqURKuGzqtNvpOwvA0yu7gmuJtPE4lJp_pZDTTpHBiufZmf5XAsRGW6VGx_Zs/s1600/4_big_stars.gif" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRZ-0uL6TtQPYReCre8Ns9UXKTFWPFZ8zTSncJwtGltrQ2wlSHqG7D9D5fPg7Dx4q6597xO4SUxGTN94PqURKuGzqtNvpOwvA0yu7gmuJtPE4lJp_pZDTTpHBiufZmf5XAsRGW6VGx_Zs/s1600/4_big_stars.gif" /></a>I'm the kind of macho dude who's not prone to tears, except perhaps when it comes to chopping onions. We share kitchen duties at our house, and most of my favorite recipes start with onions - and garlic, too. So a few nights a week you'll find me crying like a baby while I chop and mince. I've heard all the folk remedies - cut onions under running water, breathe through your mouth - but I just sucked it up and chopped away without a crutch. Without, that is, until someone gave me some <b>RSVP Onion Goggles</b>.<br />
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Onion goggles look a lot like Eurotrash safety glasses or fancy racquetball goggles in thick plastic wraparound frames. RSVP sells them in a boatload of colors, though mine are basic black with bright green trim. The no-fog lenses are slightly polycarbonate, with folding earpieces like conventional glasses. The noticeable difference is the thick layer of soft foam that rims the eyepieces and seals the goggles to your face. The combination of lenses and foam seals out the gases that onions give off; just like Johnson's Baby Shampoo, no more tears!<br />
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So why does chopping onions create tears?</h3>
Science can be fun! Onions contain small quantities of the chemical syn-propanethial-S-oxide, which irritates the lachrymal glands until they produce tears. An onion's tissues contain the enzyme synthase, which reacts with amino acids in the onions (and other alliums like garlic or leeks) to release the chemical into the air. Get too much in your eyes, and tears happen.<br />
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Onion Goggles do the job for me. They're lightweight and comfortable enough I can wear them long enough to chop the onions for a pot of French onion soup. Even when I'm already halfway through chopping an onion when I remember to grab the goggles, they still work. The lenses are plenty clear to view the work surface, a good idea when you're working around knives.<br />
<br />
A disadvantage is that while they work for me, they may not work for you if you wears glasses. The goggles won't fit over them. Other than that, though, I foresee plenty of use for Onion Goggles; and I don't have to look through my tears!<br />
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<h3 style="text-align: left;">
Summary</h3>
<b>PLUS</b>: they work!<br />
<b>MINUS</b>: but not over glasses<br />
<b>WHAT THEY'RE SAYING</b>: Forget folk remedies: if chopping onions has you crying like a baby, get your own pair of RSVP Onion Goggles!<br />
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<center>
<a href="http://rover.ebay.com/rover/1/711-53200-19255-0/1?icep_ff3=9&pub=5575079108&toolid=10001&campid=5337459129&customid=OnionGoggle&icep_uq=Onion+Goggle%2C+RSVP&icep_sellerId=&icep_ex_kw=&icep_sortBy=12&icep_catId=&icep_minPrice=&icep_maxPrice=&ipn=psmain&icep_vectorid=229466&kwid=902099&mtid=824&kw=lg" target="_blank">Find <b>Onion Goggles</b> for yourself at eBay</a><img src="http://rover.ebay.com/roverimp/1/711-53200-19255-0/1?ff3=9&pub=5575079108&toolid=10001&campid=5337459129&customid=OnionGoggle&uq=Onion+Goggle%2C+RSVP&mpt=[CACHEBUSTER]" style="border: 0; margin: 0; padding: 0; text-decoration: none;" /></center>
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-19429000463218149512014-03-16T06:58:00.000-05:002015-03-11T09:54:05.475-05:00Thai Beef Tacos with Lime Cilantro Slaw Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<h3 style="text-align: left;">
Tacos with a Southeast Asian Sensibility</h3>
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Here's an Asian version of the humble taco that doesn't taste like anything you get at the Bell (or the Cabana). There's neither beans nor cheese; instead it's seasoned with southeast Asian flavors like ginger and fish sauce. If you're in a hurry, you can use the packaged versions of slaw and carrots in the recipe, or you could be more hand-on and pull out your mandoline to shred your own carrots and cabbage.<br />
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<h4 style="text-align: left;">
Ingredients</h4>
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MEAT<br />
1 Tbsp sugar<br />
1½ tsp ginger, peeled and minced<br />
1½ tsp fish sauce<br />
½ tsp chili-garlic sauce (we use a brand called Lee Kum, though Sriracha will work in a pinch)<br />
¼ tsp freshly ground black pepper<br />
2 cloves of garlic, minced<br />
1 lb flank steak, trimmed of fat<br />
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Slaw<br />
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<tr><td>¼ cup fresh lime juice<br />
1 Tbsp sugar<br />
2 Tbsp rice wine vinegar<br />
1½ tsp ginger, peeled and minced<br />
1½ tsp fish sauce<br />
½ tsp chili-garlic sauce (see note)<br />
2 garlic cloves, minced<br />
3 cups packaged angel hair slaw or shredded cabbage<br />
2 cups packaged matchstick carrots<br />
¼ cup green onions, sliced<br />
½ cup fresh cilantro, coarsely chopped</td><td><iframe frameborder="0" marginheight="0" marginwidth="0" scrolling="no" src="//ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ss&ref=ss_til&ad_type=product_link&tracking_id=scmrak-blgr-20&marketplace=amazon&region=US&placement=B0000632QE&asins=B0000632QE&linkId=YVVCZVS5JBHQOU2J&show_border=true&link_opens_in_new_window=true" style="height: 240px; width: 120px;">
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cooking spray<br />
8 six-inch flour tortillas, low- or non-fat<br />
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<h4 style="text-align: left;">
Preparation</h4>
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<br />
Marinate the meat: Combine the first six ingredients (sugar through garlic) in a big zip-top plastic bag. Add the steak to the bag and squeeze to coat it completely, seal and marinate in the refrigerator for at least twenty minutes. Occasionally turn the bag to coat meat.<br />
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Prepare a grill or broiler (we usually use a George Foreman grill).<br />
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Remove the meat from the bag and discard the marinade. Place the meat on a grill rack or broiler pan that's been coated with cooking spray. Cook for five minutes on a side or until the meat is done to taste. Remove meat from heat and let stand for five minutes. Cut the meat diagonally across the grain into thin slices.<br />
<br />
Prepare the slaw: Combine the first seven ingredients (lime juice to garlic cloves) in a large bowl, stir well to dissolve sugar. Add the remaining ingredients (slaw, carrots, onion, cilantro) and toss the mixture to work the coating throughout..<br />
<br />
Divide the meat evenly among the eight tortillas. Top each tortilla with about ½ cup of the slaw mixture. Fold the tortilla in half and serve immediately.<br />
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Makes eight tacos.<br />
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Nutritional Value </h4>
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One taco, as analyzed at <a href="http://caloriecount.about.com/cc/recipe_analysis.php" rel="nofollow" target="_blank">Calorie Count</a><br />
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<b>Calories</b>: 236, <b>from fat</b>: 62<br />
<b>Total fat</b>: 6.9g, <b>saturated fat</b>: 3g, <b>trans fat</b>: 0<br />
<b>Cholesterol</b>: 31mg<br />
<b>Sodium </b>532mg, <b>Potassium </b>377mg<br />
<b>Total carbohydrates</b> 25.5g, <b>fiber </b>3.1g, <b>sugars </b>6.3g<br />
<b>Protein </b>18.9g<br />
<b>% of RDA: vitamin A</b> 7%, <b>Vitamin C</b> 31%, <b>Calcium </b>5%, <b>Iron </b>13%<br />
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Original recipe from <i>Cooking Light Magazine</i>.<br />
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Steven Mrakhttp://www.blogger.com/profile/06895351856452438924noreply@blogger.com0tag:blogger.com,1999:blog-3455840940812957592.post-22393238144906718692014-03-15T08:58:00.000-05:002015-03-11T09:53:14.443-05:00Sur La Table Prep Bowls<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #222222; font-family: "Arial","sans-serif"; font-size: 10.0pt; mso-fareast-font-family: "Times New Roman";">Minimize Cooking Drama with the handy Sur La Table Prep Bowls</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBXjmKU5jvaaE8cXEoTkO44Clcr4RR5l9DBOa_fRb2D6RoBE-_bQGOUVBtrp0l-bTSqe30eDVJxwgNeyke3CNnSJR7DNtxX2Foy4nfQt-a6bpiLlf5kwJkuq0Q3CQAXcCeX6TF43u7AQ/s1600/Prep+bowls.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTBXjmKU5jvaaE8cXEoTkO44Clcr4RR5l9DBOa_fRb2D6RoBE-_bQGOUVBtrp0l-bTSqe30eDVJxwgNeyke3CNnSJR7DNtxX2Foy4nfQt-a6bpiLlf5kwJkuq0Q3CQAXcCeX6TF43u7AQ/s1600/Prep+bowls.jpg" height="240" width="320" /></a><span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Busy cooks appreciate the value of tasty, fast-cooking meals although the trade-off often involves 30 to 40 minutes of chopping. Small </span><span style="background-color: transparent; font-family: Arial, Helvetica, sans-serif;">prep bowls ease us through the advance preparation making it easier to cook with the confidence of knowing the meal will consistently possess the expected flavors. A household favorite is a red curry fish recipe that cooks within 10 minutes providing a combination of bold complementary flavors but involves at least 20 to 30 minutes of measuring, chopping and assembling. This curry fish recipe cooks in a flash and while truly delicious (in my humble opinion), the mess left behind had been challenging for cleanup.</span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Sur La Table's Set of Five Prep Bowls saves grief for the dish washer and simplifies preparation. The bowls are BPA-free melamine and are available in four fashionable colors, they nest for easy storage, they're top-shelf dishwasher safe and microwave safe. Each bowl has two volume indicators inside for measuring chopped items. </span><br />
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">My fish curry recipe calls for nine different ingredients that are either chopped or measured. Most are added at separate times during the cooking process with only a minute or two between each addition. Everything needs to be ready – there’s no time to dither. </span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">Measure for Consistency</span></h4>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">The set includes five nesting bowls. The largest is measured 1 to 2 cups, and in order of largest to smallest these are ¾ to 1 ½ cup, ½ to 1 cup, ¼ - ½ cup, and ¼ to 1/8 cup. Each bowl has an indicator line at the half level and a second indicator at the rim. This might not provide an accurate measurement, but when chopping I estimate volumes far more than when measuring dry or liquid ingredients. </span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">These sturdy little bowls fit in our hands. They're stable and don't tip. They don't stain and they clean easily. They're color coordinated with other cooking tools from Sur La Table. The colors are red, turquoise, green and blue. Complementary measuring cups and measuring spoons (also both sturdy Melamine) as well as lipped mixing bowls, match the prep bowl colors. My kitchen is what some politely call eclectic and nothing matches, but someone starting out might enjoy a set of colorful, coordinated kitchen cooking tools. </span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">The prep bowls make it easy to measure while chopping without using measuring cups. This declutters the cooking area. If I were preparing ingredients a few hours before cooking it might be helpful to have prep bowls with lids (these don't), but I rarely get that luxury. The lids, in my opinion, would simply be one more item to wash.</span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif; font-size: small;">The Final Act</span></h4>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;">Prep bowls make it easy to stage ingredients before the final act of cooking. If you know there will be family or friends for dinner, and they hang out in the kitchen while you cook, having ingredients staged in prep bowls before cooking makes it less hectic and safer - it allows the fast and flawless execution of cooking rather than the accidental execution of finger tips. It creates the image that you’re a talented chef. They're great and the perfect sizes for a perfect performance. These bowls from Sur La Table were a must-have for my kitchen and I'll never regret the decision to add these to my eclectic collection. </span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><b>Plus: </b>Sturdy, stable, Colorful, Volume levels marked, replaces need for measuring cups</span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><b>Minus:</b> Lacks lids</span></div>
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<span style="color: #222222; font-family: Arial, Helvetica, sans-serif;"><b>Consider this: </b> Color-coordinated, colorful, sturdy and durable prep bowls with volume level indicators on the sides are great gifts to newlyweds or ourselves. </span></div>
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