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sueatmo's Profile

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If you could have only 1 knife...?

I agree that an 8 or 10" chef's knife will do almost anything. Mine is a Henckels Twin, and I use it daily for many, many things. I keep a manual knife sharpener around and touch up the hone frequently, and sharpen from time to time. However a professional sharpening would be optimal. (I don't know where to get my knife professionally sharpened.)

about 15 hours ago
sueatmo in Cookware

Bakeware materials question

I've been pleased with Chicago Metallic products in the past. If you keep it dried after washing, it would surely not rust? Or does it rust during baking?

about 15 hours ago
sueatmo in Cookware

Your "evil food" (super unhealthy) recipe?? :)

I don't make this very often, probably only once every few years, but I used to make it for my family. Texas Sheet Cake. You make it with cocoa and buttermilk and butter and flour and you bake it in a sheet pan. You frost the baked cake with butter and powdered sugar and nuts. I don't know what it is, but people go ape over that cake. I used to use less sugar and fat than called for, but the cake is terribly caloric. It most certainly is not healthy. But it is hard to resist.

about 15 hours ago
sueatmo in Home Cooking

In home water filtration system (small household) recommendation?

We are a household of two. We use a Btita pitcher. I think it works fine. The idea of getting down on hands and knees to replace a filter under the sink was not something either of use wants to do. Thus, the Brita. And I always have cool or cold drinking water.

1 day ago
sueatmo in Cookware

Dual-Use Kitchen Stuff

The latter look might be appropriate if you taught elementary school! I think the chopstick look sounds great.

1 day ago
sueatmo in Cookware

Dual-Use Kitchen Stuff

Ah, cuke seeds! I use a regular spoon from my tableware. I halve the cukes lengthwise, and pull the spoon edge down to eject the seedy centers.

1 day ago
sueatmo in Cookware
2

Dual-Use Kitchen Stuff

http://www.amazon.com/Carol-Wright-Gi...

Well this is the very thing. Mine is quite old, coming from my grandmother's kitchen. I used it for bacon this morning.

1 day ago
sueatmo in Cookware

Between the induction hob and the pan--what do you use?

Interesting. However, I have not probs cleaning my induction cook top with cooktop cleaner.

Apr 14, 2014
sueatmo in Cookware

Dual-Use Kitchen Stuff

It may be that you use a different spray than I do. I use Pam.

The ruination of the finishes happened to me at least twice. When I bought a fairly expensive non stick several years ago, the sales person directed me to NOT use non stick spray. The pan did last quite a while. She also told me to use medium heat only.

Apr 14, 2014
sueatmo in Cookware

Dual-Use Kitchen Stuff

Fun thread. I use an ancient glass bacon press as a lid for a certain iron skillet. If I get rid of a pot, I think about keeping the pot lid, because I find extra lids come in handy from time to time.

I use straight sided peanut butter jars and small jars for food storage--think beans, peas, etc.

I use my tongs to open the oven door of my counter convection oven, as well as to pull out the wire shelf and grab the morning toast.

I eat my nightly bit of yogurt out of a mise en place bowl.
And I taste my pots of beans or stews from a similar bowl.

In former days, I have saved used birthday candles in an old spice jar, and stored them in the freezer. I reused them later.

My tomato slicer more often slices hard boiled eggs.

Apr 14, 2014
sueatmo in Cookware

Dual-Use Kitchen Stuff

If you spray a skillet with Pam, and then try to cook with it, you'll make the coating useless. I know this because I did it more than once.

Apr 14, 2014
sueatmo in Cookware

Between the induction hob and the pan--what do you use?

I haven't popped corn in ages. Neither of us eats it any more. But I do think that the towel for a moving pot is a good idea.

I learn so much from reading these threads.

And Duffy, you always are so informative.

Apr 13, 2014
sueatmo in Cookware

Between the induction hob and the pan--what do you use?

I posted this before I purchased my induction cook top. I bought a Bosch. I do not use anything between the cook top and the pot. I agree with your experience. I always get such good info from Hounds. Thanks.

Apr 11, 2014
sueatmo in Cookware

microwave in the island

I prefer my micro to be on a shelf over the counter or over the regular oven. I don't think I'd like it to be in my island.

Apr 10, 2014
sueatmo in Cookware

Have you ever lost your cooking Mojo?

Yes. I seem to be having a run of things not being right to my way of thinking lately. No one is complaining, but I am a little unhappy.

However, I still almost always cook something every day.

Apr 10, 2014
sueatmo in Home Cooking

shirataki noodle question

So there is no way to drain them?

Apr 07, 2014
sueatmo in Special Diets

shirataki noodle question

I have resisted these, but decided I should try them. I want to make myself a mac and cheese dish with them. I know I need to rinse and micro, and let the "natural aroma" dissipate. Any other tips about handling these? How about getting them to taste good?

Thanks in advance.

Apr 07, 2014
sueatmo in Special Diets

Relative merits of long handles vs dutch oven style pots?

I think of a pot with short handles as a soup or stew pot.

However, I really like the short handled pots, and am moving away from larger saucepans. That is, I don't feel the need to own one. I do have a longer handled med saucepan.

One advantage to a long handle, is that you can carry it in one hand from the stove. And if the handle is hollow or split, it will stay cool to the touch longer than two short handles.

Apr 07, 2014
sueatmo in Cookware

Miracle Whisk feedback?

I own three regular wisks and one odd one with an extra cage and small ball in the center, and I use them all. I don't know why you wouldn't just replace your old wisk, perhaps even buying a couple in different sizes. Then, if you want, buy the Miracle thingie. If it works, I imagine it will work on some things better than others. It isn't as if you are considering buying a couple of food processors! Buy the things you need.

If it is truly a case where every cent counts, then I vote for a nice balloon wisk which should not set you back too much.

Apr 07, 2014
sueatmo in Cookware

No evidence saturated fats promote heart disease, no evidence unsaturated fats reduce it

Good job!

Apr 07, 2014
sueatmo in Food Media & News
1

Wedgwood or Apilco?

I noticed the same thing. Lighter than my Pfaltzgraff. And I've already dinged it on the counter. No chip, no damage.

Apr 06, 2014
sueatmo in Cookware

Wedgwood or Apilco?

Thank you.

Apr 06, 2014
sueatmo in Cookware

Wedgwood or Apilco?

Thanks.

Apr 06, 2014
sueatmo in Cookware
1

Wedgwood or Apilco?

I ordered a cup and saucer from Replacements to see if I liked the cup. I did. But Replacements sent me a cup from one era and a saucer from another. The marks are different.

Apr 06, 2014
sueatmo in Cookware

Wedgwood or Apilco?

The bottom of the plates and the boxes they came in say England. Wherever they were made, they are beautiful.

Apr 06, 2014
sueatmo in Cookware
1

What to feed DH when he's working midday-2am for a week?

Quiche. Can be used for any meal, can be eaten cold, room temp or warm, is endlessly versatile.

I've just baked a crustless quiche to feed late night arrivers tonight. What is left will be breakfast tomorrow.

Apr 04, 2014
sueatmo in Home Cooking
3

Wedgwood or Apilco?

The Wedgwood china arrived today. It is lovely in its simplicity, and I feel that I made a good choice for me. I ordered a gravy boat with the place settings, and it arrived in pieces. I called Wedgwood, and they instructed me to take a pic of the broken piece, email to them with my order number, and they would send a replacement. I did. I received an order acknowledgment just a few moments later.

I think you can order with confidence from the Wedgwood USA site. One complaint--I could not find a tracking number for the order I placed in late March. I did get a shipping notice in email.

Here is a link to my pattern: http://na.wwrd.com/ae/us/place-settin...

Thanks to all who posted, I enjoyed hearing how much some of you treasure your Wedgwood.

Apr 04, 2014
sueatmo in Cookware

Oneida Nylon Slotted Turner: Fail

I use a stainless turner on CI. I tried to find usable silicone turners when I was trying to use a non stick skillet on my induction cook top. I couldn't find one that was not awkward to use, or that had a thin enough edge for my taste.

If you want a non stainless turner that suits you, then you might search for a good silicone one. However, I recommend buying tools for their functionality, rather than for being part of set. I have better luck with tools thinking along those lines.

Apr 03, 2014
sueatmo in Cookware

My frying pan does not have a flat bottom

I've noticed that older aluminum and stainless pots get warped bottoms over time. My mom had a horribly warped Wearever aluminum skillet. My theory is that layers of metal on the bottom resist warping, but I have no way of knowing if it is true.

I agree with others. Buy better quality pans, even if you have to buy them one at a time.

Apr 03, 2014
sueatmo in Cookware

your favorite vintage cookbooks

My fave old cookbook is an older edition of Joy of Cooking. I believe the c date is late '60s, or very early '70s. I still consult it, and I also use the biscuit and cornbread recipes.

Occasionally l, I consult and use my old copy of Better Homes & Gardens Cookbook which dates from the late '60s.

Apr 03, 2014
sueatmo in Food Media & News
1