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On the positive side, I notice when show hosts obviously have a lot of knowledge to impart, and are enthusiastic about it, without going overboard. I have learned a lot about the uses of cooking tools, knife technique, and other sundry things about kitchen equipment by watching cooking shows. I...

Hmm. That's too bad. Bivalves don't have to be sandy. A local market keeps them live in a tank with constantly recycled and filtered salt water. The ones purchased there are never sandy, at least in my experience. As for the ones captured in the wild, I've had good luck putting them in...

Haha, you beat me to it. I was going to say that left over clams and mussels was an oxymoron, at least in my house. :)

I have the Oxo model with the plunger. I've tried a couple of others, and most of the other methods require that you hold the spinner with one hand, and activate the spinner mechanism with the other. With the plunger design, you push down directly in the center, so there is no need to use...

Um, thanks for that.

Lumpy potatoes, lumpy gravy... Yeah, I grew up in that era too. :) Thanks, I'll have to try it.

Certainly. I meant I might as well have used a masher in the first place, rather than a ricer. I'm still curious, though. Are your results with the ricer superior to those you get when you use a masher? Yours personally, that is?

Wow, the Egg separator pro is quite a contraption. I just use a funnel. Crack an egg into it, and the white runs out the bottom, while the yoke stays, because it is too big to go down the tube. It's cheap, fast, and easy to use and clean. :)

I bought my ricer for one purpose, and it wasn't to mash potatoes. I bought mine specifically to squeeze the moisture out of potatoes that had been grated for hashbrowns. I have never used it to mash (or rice) potatoes. I may have to try it sometime, but it seems to me, since I would then have...

Ah, that makes mores sense than my botulism theory. Thanks. :)

I have a 7" santoku with hollow edge, and shortly after I bought it, I kind of wished I hadn't. Not because it isn't a good knife, but because I felt it was redundant. Back then I would have told you that anything I could do with the santoku, I could do with a chef's knife. That is still true...

If I found a bottle of ketchup on an unrefrigerated shelf that had been breached, I wouldn't use it, would you? Are you saying botulism can't occur in ketchup?

I didn't see anyone mention the reason this whole thing about not putting hot foods in the refrigerator got started in the first place. Back before there were refrigerators, there were iceboxes. Put hot food in an icebox, the ice melts more quickly, and if the ice melts too quickly, all the...

A few months ago, I moved into a house that has a fairly ancient electric Magic Chef cooktop on a center island in the kitchen. It has a large burner, a small burner, and a "grill" which has one zig-zag heating element beneath it. It also has two knobs to control the grill portion. I took the...

Boy, do I agree. Just a couple of hours ago, I decided to make an egg salad sandwich for lunch. After I had the eggs going, I realized I was out of mayo. So, I thought "No problem, I have a lot of mayo recipes." I decided on the blender mayo recipe from "The Joy of Cooking." I followed the...