"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Cookware and Accessories > Cook's Tools
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-21-2019, 07:54 AM   #481
Chef Extraordinaire
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 10,823
DD picked this up for me from Ikea. I love it.

Bamboo cutting board (17"X11")

Click image for larger version

Name:	ikea_bamboo_cutting_board.jpg
Views:	28
Size:	10.5 KB
ID:	35270

She also picked up a 1 1/2 liter pitcher.

Click image for larger version

Name:	lemonade_062019_IMG_5921.jpg
Views:	21
Size:	28.6 KB
ID:	35271
__________________

__________________
There is freedom within, there is freedom without
Try to catch the deluge in a paper cup
There's a battle ahead, many battles are lost
msmofet is offline   Reply With Quote
Old 07-01-2019, 11:56 PM   #482
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,583
I mentioned that we stopped at BB&B when we were out on my birthday. These are my latest kitchen toys: heavy duty loaf pan, spring form pan, and a set of folding cutting boards.
Click image for larger version

Name:	IMG_20190628_003439742_HDR.jpg
Views:	18
Size:	50.0 KB
ID:	35397
__________________

__________________
Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~~~ Erma Bombeck

The beautiful thing about learning is that no one can take it away from you. ~ BB King
Cooking Goddess is offline   Reply With Quote
Old 07-09-2019, 04:31 PM   #483
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,712
I got an unusual kitchen haul recently: a friend of mine is moving cross-country to Seattle and had a happy hour at her house where she was giving away all kinds of opened and unopened pantry ingredients that she didn't want to pack and take with her. So I went over with a going-away gift for her of a pint of our backyard honey. She said she'd find a place for that!

So this is what I came home with:

* Large container of jasmine rice
* Barely used bottle of imported Greek white wine vinegar
* Partial bottles of La Tourangelle avocado and stir-fry oils
* Unopened bag of almond flour
* Three flavors of baking extracts - mint, peppermint and almond
* Partial jar of pickling spice
* Jar of Major Grey's Chutney
* Pace queso dip
* Half a dozen novels

Thanks, K!
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-09-2019, 06:08 PM   #484
Chef Extraordinaire
 
Cooking Goddess's Avatar
 
Join Date: Jul 2009
Location: Body in MA ~ Heart in OH
Posts: 12,583
That is a great idea, GG! When my SIL and her hubby moved, they brought all of their open bottles to us, including cleaning supplies. I need to keep this in mind for whenif we finally move.
__________________
Seize the moment. Remember all those women on the Titanic who waved off the dessert cart. ~~~ Erma Bombeck

The beautiful thing about learning is that no one can take it away from you. ~ BB King
Cooking Goddess is offline   Reply With Quote
Old 07-09-2019, 09:51 PM   #485
Executive Chef
 
Kaneohegirlinaz's Avatar
 
Join Date: Aug 2014
Location: The Gateway to the Grand Canyon, wishing I was back home in Hawaii
Posts: 4,560
What a fantastic idea GG!

If/when we ever move again I'm so stealing that one too!!
__________________
My Kitchen In The Middle Of The Desert ~ Wait, What? This Isn't Hawaii?
https://mykitcheninthemiddleofthedesert.wordpress.com/
Kaneohegirlinaz is offline   Reply With Quote
Old 07-11-2019, 11:21 AM   #486
Head Chef
 
Join Date: Apr 2015
Location: New Hampshire Seacoast
Posts: 2,439
The Slow n Sear arrived yesterday. According to the manufacturer, it will turn the Weber kettle into a smoker. It supposedly allows you to maintain a low temperature (225 - 235 F) for hours. Amazingribs.com has high praise for it, so succumbed. I'll give it a dry run to learn how to control the temperature, and then will smoke some ribs on it.

Click image for larger version

Name:	SlowNSear.jpg
Views:	11
Size:	55.4 KB
ID:	35537
__________________
If you are not capable of a bit of alchemy, don't bother going into the kitchen - Colette
tenspeed is offline   Reply With Quote
Old 07-11-2019, 04:40 PM   #487
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 298
Quote:
Originally Posted by tenspeed View Post
The Slow n Sear arrived yesterday. According to the manufacturer, it will turn the Weber kettle into a smoker. It supposedly allows you to maintain a low temperature (225 - 235 F) for hours. Amazingribs.com has high praise for it, so succumbed. I'll give it a dry run to learn how to control the temperature, and then will smoke some ribs on it.

Attachment 35537
Dont waste a smoke with a dry run. Just put something in it that will cook easily.

Boneless pork ribs, veggies, a small tenderloin or tougher beef cut.

Wasted smoke is sad.
Vinylhanger is online now   Reply With Quote
Old 07-11-2019, 04:49 PM   #488
Chef Extraordinaire
 
GotGarlic's Avatar
 
Join Date: May 2007
Location: Southeastern Virginia
Posts: 22,712
Quote:
Originally Posted by Vinylhanger View Post
Dont waste a smoke with a dry run. Just put something in it that will cook easily.

Boneless pork ribs, veggies, a small tenderloin or tougher beef cut.

Wasted smoke is sad.
I had the same thought I have a recipe for smoked corn relish. Chicken would only take about an hour and a half.
__________________
Anyplace where people argue about food is a good place.
~ Anthony Bourdain, Parts Unknown, 2018
GotGarlic is offline   Reply With Quote
Old 07-11-2019, 07:30 PM   #489
Cook
 
Join Date: Jun 2019
Location: Massachusetts
Posts: 71
Quote:
Originally Posted by tenspeed View Post
The Slow n Sear arrived yesterday. According to the manufacturer, it will turn the Weber kettle into a smoker. It supposedly allows you to maintain a low temperature (225 - 235 F) for hours. Amazingribs.com has high praise for it, so succumbed. I'll give it a dry run to learn how to control the temperature, and then will smoke some ribs on it.
Have you smoked before? I'm new to the smoking game. I got a free 18" Weber Smokey Mountain that is in great shape from someone on LetGo last fall.
My first smoke was a 3lb pork butt. Took 8 hours at 225 to get to 190.

So be forewarned that it can take a lot longer than expected. We didn't eat the pork butt until 9pm that night.

I have 3 smokes under my belt (pork butt, pork ribs, and beef ribs).

Do you have a temp probe to monitor the temps? I have one with two probes: 1 to monitor the grate temps. The other to monitor the meat.
It's wireless so I can keep an eye on the temps while elsewhere.

Good luck with the new toy!
bbqcoder is offline   Reply With Quote
Old 07-12-2019, 02:23 AM   #490
Senior Cook
 
Join Date: Nov 2016
Location: oregon
Posts: 298
Don't feel bad. I'm a prolific smoker and we still tend to eat at 9 or 10 at night many times.
__________________

Vinylhanger is online now   Reply With Quote
Reply

Tags
candy, kitchen

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:24 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.