s

Susangria's Profile

Title Last Reply

What are you lusting after?

You may have an idea there. Sounds like I may have to do some recon this next week. If my Cuisinart stainless lid fits on the round LC skinny grill, that may work!

Mar 01, 2015
Susangria in Cookware
1

What are you lusting after?

I always seem to have a list... and then I will go out and buy something immediately that was never on my list. I finally found a decent dicing food processor.. so after investing in a Magimix and a lot of accessories (thankfully at a big discount) last year, I bought a Kitchenaid dicing processor. I was skeptical but it works fabulously. So now I have 2. So the current lust list is:

12" Staub Steam Grill (even though I prefer LC to Staub and I am not a fan of glass lids - I WANT ONE!)
Wusthof poultry shears, classic cleaver and bread knife
Nespresso Gran Maestria
Kitchenaid Sodastream

I know my list is longer but I can't recall at the moment. I'm sure I'll awaken in the middle of the night with more!

Feb 28, 2015
Susangria in Cookware

What are you lusting after?

The Williams-Sonoma outlet stores have huge stockpiles of Apilco and Pillivuyt - all at a minimum of 30% off the regular price - and often for more.

Feb 28, 2015
Susangria in Cookware

Did you inherit any funky kitchen gadgets and appliances?

Wow! I had no idea! I love it as a fry strainer!

Feb 11, 2015
Susangria in Cookware

Did you inherit any funky kitchen gadgets and appliances?

Lots of odds and ends from my grandmothers' (both of em) kitchens: a couple of jadeite mixing bowls, aluminum freezer containers (just for junk drawer organization now), some depression glass. One of my favorite things is a hand-woven strainer of sorts. It looks like a snow shoe with a handle and I use it to pull things from the fryer because the weave is so open.
My great grandparents owned a number of businesses, one of which was a drugstore (complete with soda fountain) and hotel/restaurant. I have a couple of candy jars, some iroquois coffee mugs, a canister for Borden's malted milk, a couple of malt mixers (one HB, one Myers Bullet), all from the 1930s.

Feb 11, 2015
Susangria in Cookware

Best cookware for Shakshuka?

I've made it a few times in a Le Creuset 3.5 qt braiser.

Jan 30, 2015
Susangria in Cookware

Staub and Le Creuset Ceramics

Apilco is another I like that is made in France.

Jan 25, 2015
Susangria in Cookware

How important are color, form, and design in your cookware?

I would say Staub might be the slightly more modern version... but Le Creuset ECI and the majority of its designs pre-date the Kobenstyle, all multigenerational pieces if treated properly.

Where do you put all the ingredients for your meals and where do you prepare and process them before putting them into one of your pots?

Jan 24, 2015
Susangria in Cookware

How important are color, form, and design in your cookware?

Ray - does your cookware stay displayed when not in use? I suppose I might care more about color if mine remained displayed. Other than the Nespresso machine and two crocks of tools on the side of the stovetop my counters are clear.

Your pieces are lovely. I have a lot of ECI pieces (oval gratins, braiser, casseroles) that go from oven to table but they see constant use and it shows. They still make it to the table. My kids often tell me their childhood memories are fully entwined with them.

Jan 24, 2015
Susangria in Cookware

How important are color, form, and design in your cookware?

Pretty much what Duffy says. I consider design and form only as they apply to function. Color only if there are choices within the items I am already purchasing. For example - the color of enamel on the Le Creuset gratin I know I want because of its design and form and its functionality.

I hope that clarifies my answer.

Jan 23, 2015
Susangria in Cookware

How important are color, form, and design in your cookware?

I have to agree, as well. For me, there is nothing more beautiful than a piece of cookware or kitchen tool that does exactly what I want or need it to do. I consider function, durability, cost, material, source, and finally color or form. I don't happen to be a fan of Kobenstyle colors or designs, but there are cookware lines that serve the same function (to include passing it on to the next generation) that appeal to me so those are what I choose.

Investing in kitchen knife...which to buy??

I started with a Wusthof Classic Chef knife. I believe they are selling it as an anniversary edition right now for $89 or so. I also purchased a 3 1/2 inch paring knife, also in the Wusthof Classic line. I bought a sharpening steel at the same time and invested in a few Epicurean cutting boards. Wood (and other things) but washable. I got along for years with the Pure Komachi knives but, like you, I wanted to upgrade. There are lots of choices and I was confused about many of them... still am to a small degree! Good luck!

Jan 23, 2015
Susangria in Cookware

Kitchenaid Mixer Attachments: Are they good substitutes for real thing?

I tried the FP attachment and returned it almost immediately. Great idea, horrible execution. So get yourself a real food processor with a good selection of blades or disks. A good FP can almost replace a mandoline. You likely won't need a hand mixer but an immersion blender is never a bad idea.

Jan 20, 2015
Susangria in Cookware

Single serving coffee maker

I find it odd you gave away the HB single serve which makes it easier to use good old supermarket ground coffee, especially the cleaning part.

Edited to add: I apologize - I thought the link you referred to in your post was the single serve Scoop brew. I didn't realize it was a dual pot machine.

Jan 20, 2015
Susangria in Cookware

curry cheddar

Shred, mix with green onions, chopped olives, a bit of chopped parsley and blend with a little mayo to bind. Refrigerate for an hour. Spread onto square cocktail bread slices and put under the broiler until bubbly, melted and the corners of the cocktail bread are dark and crunchy. Fantastic appetizers with pre-dinner cocktails or to serve watching a game on TV.

Single serving coffee maker

I have this. I love it. The cup stand reverses so it can accommodate tall to-go cups or regular mugs. There is zero waste. She can pick up bags of ground coffee or grind it herself. I believe I got mine at BB&B with the 20% coupon. It is easy to clean and use.

Jan 15, 2015
Susangria in Cookware

Limoncello

Any harm in processing vodka into limoncello in which lemon peels have been soaking, sealed, in a dark cupboard for a year? The peels are now entirely white. I recall looking at the bottle over the summer and seeing a smidgen of yellow still. It was the Kirkland Signature french stuff, 80 proof.

Jan 13, 2015
Susangria in Spirits

cuisinart stainless verses all clad weight, whats lighter?

I did not know that! I honestly haven't looked at A-C (other than a flared roaster I bought at HomeGoods - but those handles are obviously not the same) in a while. Good to know!

Jan 11, 2015
Susangria in Cookware

Post your 2015 cookware finds and deals here.

I actually made it to the W-S outlet in Nevada yesterday. Big, full of stuff still in regular W-S stores and overstocks and clearance. They had a ton of All-Clad at 30% off. They had their W-S line, also at 30% and some at 60%. Lots of USA-made bakeware, but no Goldtouch. A few pieces of LC in Quince and that odd green. Lots of Staub CI and Lodge CI. A ton of french-made porcelain, Apilco and Pillivuyt, even tableware. There were a few copper ware pieces but no roasters.

I stocked up on some essentials; new striped apron, a couple of hot pads, the really good machine-washable dishwashing gloves, some Epicurean chopping boards and pizza cutter, and the stand/speaker set up for the iPad, which I use as a cookbook. Minimum 30% off, the electronic stuff was 75% off. I will probably return in a couple of months for some of the porcelain.

Jan 11, 2015
Susangria in Cookware

What do you put in your chicken stock to make the most flavorful soup?

I always make mine in the pressure cooker. I usually use a roasted chicken carcass or carcasses, along with a quartered onion, a few carrots, a stalk or two of celery, a couple of red bell peppers, a couple of bay leaves, a few springs of thyme, a clove of garlic, a leek, whole peppercorns or any combination of the above. I fill the pressure cooker with as much water as I can and put it on high pressure for about an hour. I never use salt. Once cooked, I strain it and allow it to cool before putting it in the fridge to skim off the fat from the surface. Once skimmed, I put the stock uncovered to boil on the stove until it reduces by half or more. Cool and put in washed out containers to freeze then pop the frozen stock into ziplocks for the freezer.

Jan 09, 2015
Susangria in Home Cooking

OUCH! When do you replace your oven mitts?

I typically get a new set from W-S every other Christmas or so. When my mom asks me what I want for Christmas I give her a color and I wind up with a pair in stripes. I use mine until I get scorched. I wash them every couple of weeks. The striped versions seem to outlast others that W-S has sold in the past. I had a pair in a toile fabric that died in about 6 months. Once they can no longer keep my fingers safe, I use them as extra trivets or between pans in the pantry to reduce scratching and clanging.

Jan 09, 2015
Susangria in Cookware

cuisinart stainless verses all clad weight, whats lighter?

It's hard to say without putting them on a scale. I will say, however, between All-Clad and Cuisinart French Classic that All-Clad ALWAYS feels heavier because of the poor design of their handles. They are much harder to hold, in my opinion. Plus, the All-Clad lids are made in China, not the US. At least with the Cuisinart French Classic, lids and pans are made in France.

Only you can figure out which features mean the most to you; made in the US, weight, ergonomics, etc. You might want to go to a BB&B where you can do some side by side comparisons.

Jan 09, 2015
Susangria in Cookware

faculty candidate Interview dinner choices

The Patio on Goldfinch.

Jan 07, 2015
Susangria in San Diego
1

KItchenaid pasta press - 1, Christina - 0. Can you help me even the score?

When I use the extruder I make sure the dough is bone dry. Also, I use the water jacket bowl in which i have several handfuls of semolina flour. As soon as I cut noodles and they drop into the bowl i toss them in semolina. Keeps them from sticking even if I nest.

Jan 07, 2015
Susangria in Home Cooking

What is this?

If you look at the Brady Bunch kitchen set (I know - not real life!) but they have an identical BBQ in their 'kitchen' next to the oven.

Jan 07, 2015
Susangria in Cookware

Warming Tray storage

I keep large flat items on top of a large buffet. It has moulding around the top so the items are hidden from sight. It does require a stepladder to get items down but they are really too big for the butler pantry shelves and cabinets.

Jan 07, 2015
Susangria in Cookware

Please help me remember a website name

Leite's Culinaria.

Jan 07, 2015
Susangria in Cookware

Post your 2015 cookware finds and deals here.

Today I wandered into the HomeGoods store located in the same center as my favorite sandwich shop. I ordered a BLT and there was a 15 minute wait for fresh bacon so I meandered. I found an All-Clad tri-ply flared roaster, extra large with a rack for $129. Seems like one of the last made in the US before they shipped their roaster manufacturing to China. The only thing I can find comparable is at W-S for $279.

Jan 07, 2015
Susangria in Cookware

Copper Moscow Mule mug?

I did see a black Friday ad for Sam's Club on a set of two all-copper moscow mule mugs for $19.98 with free shipping.

Nov 24, 2014
Susangria in Spirits
1

Costco Food Finds - 4th Quarter 2014

OK... does anyone know what happened to the jumbo jars of Bob's Blue Cheese dressing at Costco? It's been MIA for the past month or two. Has anyone else been able to find it, or seen it at Costco?

Nov 18, 2014
Susangria in Chains