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Yes, but ... I looked up the mouliware A445-08 moulit julienne, and it's a mouli, all right. However, it appears to have only two blades, and it's hard to see how finely they grate, but I assume they're only for julienning salad ingredients (hence the name). Not only is the fine blade for...

Thanks, and .... Thanks, I'll try that. And does anybody know of one with a less problematic design? I'm not sure I want to put up with this problem over and over.

I couldn't get the top off, tried putting it in the freezer, that didn't work. Finally hot water did. But the piece at the very top covering the strainer won't come off no matter what I do. HELP! Anybody know a technique?

But IS there spyware?

The things you can add to cornbread are many -- bacon bits, chives, shallots, tarragon, jalapeno peppers. As for lentils, I like to sautee diced onion and diced carrot in oil, then add half a cup of lentils and half a cup of brown rice and sautee them for a minute, then add a cup of wine and a...

Fava beans and a nice Chianti?

Oh, I see you already removed it. I wasted my time replying to your PM. (I posted the whole thing, folks; it took forever, even though it was only 8 pages). I hope Seattle had time to download the images.

<H1 class=Heading1-csh>Suspicious Web Site Warning What caused this warning? This warning opened because your Web Site Filter noticed that you have tried to open a potentially threatous Web site, or that the Web site you have tried to open has attempted to redirect to you to a potentially...

Yet another one of those thin top chefs. I can't imagine how he does it. He even likes his booze, but it never goes to fat.

I make it in a pressure cooker now. 2 minutes of sauteeing, 6 minutes of pressure cooking on high, a moment or two of tweaking and integrating with the the protein or pumpkin or whatever.

I've burned rice in my day, but it wasn't such a tragedy with my old cookware. Now that I've ruined one rather expensive nonstick Calphalon saucepan, I'll definitely consider an electric rice cooker -- especially if it does grits and oatmeal too.

Wow, people do get touchy here. I recommended parboiling because a man I know who does wonderful barbecue recommends it. I never barbecue, myself, and I'm sure all of you are experts at it. I utterly defer. As for the pie tins, I don't have the counter room to bread in three pie tins. Those...

Is that technically a wok? It has a welded handle and, I gather, no ring. I've seen that advertised as a wok pan. Actually my own wok has no ring either, because it's cast iron (I regret buying it now, because it's so heavy that I use it less), but it only has the little loop handles, one on...

Mine is always one of those stainless steel and white enamel (with red accents) Kitchens of the Future from technicolor featurettes of the 1030s they show on TCM -- with all the modular stuff that turns inside out and upside down and does tricks. I would like to adapt one of those to hide small...

scaling with software I bought the Living Cookbook recipe software, and I enter new recipes into it. It has a feature that will scale a recipe for 6 and recreate it for 4, or 2. Or scale it up, I suppose, although a slow cooker recipe is usually for a crowd, and shouldn't be scaled up too...

Wouldn't it be nice if you could also use them for grits and oatmeal? I wonder if a little trial and error ....

This is what I'm referring to, except that my disks are not double-sided (I'm not quite sure how that is even possible) and my housing is heavy-duty plastic. My ex-roommate had an all metal one just like your picture, though. When I said my legs were retractable, I meant they fold, not that...

Does anybody else watch Nathan Lyon's show A LYON IN THE KITCHEN on Discovery Health? He has some kind of stainless steel rack that all these tall bottles of various olive oils -- infused, mostly -- fit into, and that stands on his counter. I probably don't have the room, but it looks like you...

I haven't used my immersion blender since the first time, because I can't get the blade out. It's very scary to try, too, because it's sharp.

Check out a book called Secrets of Slow Cooking by Liana Krissoff. It's a little different from other slow cooker cookbooks, because it doesn't treat the cooker as a convenience tool but as a specialized piece of equipment, and the recipes are all for things that can't easily be cooked AS WELL...

I love cooking.com. If you sign up with them, they send you emails about specials, and it seems that just about every item you can think of is sold under Clearance at some time or other. I've never bought bowls from them (though they sell them) but I've saved a bundle on gadgets and cookware...

Whenever anybody I know speaks of a "Mouli" they are referring to a kind of grater that is apparently no longer made, and is pictured in none of these links. It stands on three retractable legs (it folds pretty flat for storing, and you store the blades separately), has several removable...

It doesn't sound odd at all, it sounds like barbecuing. You should always parboil chicken or ribs before putting them on the barbecue. So yes, I'm sure this does work.

breading trays I just looked it up and the price is $34.95 (look under "breading trays"). I suppose that could be lower, but they quickly became one of my favorite kitchen items, so I think it was well worth it. As I said, they nest (and they're small), so they store really well. And they...

The Lee Brothers Southern Cookbook (which won a James Beard award) prescribes a basic dredge for all their fried food (chicken, fish, okra) that works perfectly for me. It's 1/2 cup flour, 3 tbs cornmeal, 2 tsp salt, and 1 1/2 tsp freshly ground black pepper. I just throw the pieces in a bag and...