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Da Bull Man
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Post subject: Re: Kitchen Tips  Posted: Tue Feb 14, 2012 9:01 am |
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Joined: Fri Dec 19, 2008 11:21 am
Posts: 1403
Location: Six Shooter Junction, Texas
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wino wrote: My experience is the same as Darcie's  I love it! Ditto... Amy, What the heck are you using it for??? Chipping ice? 
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To do is to be [Descartes] To be is to do [Voltaire] Do be do be do [Sinatra].
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Tatoosh
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Post subject: Re: Kitchen Tips Posted: Tue Feb 14, 2012 8:14 pm |
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Joined: Thu Mar 31, 2011 6:55 am
Posts: 516
Location: Cordillera, Luzon, Philippines
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Amy wrote: Tatoosh wrote: jim262 wrote: If you don't own a Thermapen ... Buy one! And be prepared to send it back a couple of times for service over the coming years. Sheez, mine is about to go back for the second time. Just make sure you take out your battery before returning it. It will come back to you battery-free. Amy I have two of them and I am having the same experience as Amy with mine. But this is after almost 10 years of use. The first one died a couple of years ago. I just recently sent it back and had it repaired. The charge was not high $20 or $25 as I recall and the work was done quickly. My number two Thermapen is now becoming erratic, so it will go back as well in a few month. But to be honest, I dunno how I'd survive in the kitchen without one. I did get one of their freezer/refrigerator units with a probe that was bad out of the package. I'll return that too when I send the second Thermapen in for service. Their customer service was very good before and quick to respond.
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Tatoosh aka Steve
Ancient Amerikano Adventuring Abroad: another fat guy up a mountain in the Philippines
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OldRelayer
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Post subject: Re: Kitchen Tips Posted: Wed Feb 15, 2012 2:04 am |
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Joined: Sat Feb 04, 2012 12:16 pm
Posts: 90
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At first I thought I missed some magic tool and found out I have one and love it. I bought the ATK's recommended CDN and one of the only recommendations I took of equipment that actually works the way they said it should, I guess nobody payed for that review. The board is gone but each week I record both ATK and CC so they often have equipment comparisons, I will never again buy anything solely on one of their recommendations.
Barry
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Visit my cooking web site, I am not an expert but try to pass on what little knowledge I have acquired in my over 60 years of cooking. http://barrysplace.yolasite.com
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Paul Kierstead
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Post subject: Re: Kitchen Tips Posted: Wed Mar 07, 2012 8:24 am |
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Joined: Fri Dec 19, 2008 10:45 pm
Posts: 1531
Location: Ottawa, ON
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An 'anti-tip': Do not put your hand over the vent on a rice cooker to see if it is running.
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wino
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Post subject: Re: Kitchen Tips Posted: Wed Mar 07, 2012 10:45 am |
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Joined: Sat Dec 20, 2008 5:35 am
Posts: 2305
Location: Regina, Saskatchewan, Canada
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Photos, bandages,???? 
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TheFuzzy
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Post subject: Re: Kitchen Tips Posted: Wed Mar 07, 2012 9:27 pm |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Paul,
Similar to that: If you are boiling a liquid in a large pot with a flat lid (like old Caphalon), make sure you open the lid away from yourself.
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The Fuzzy Chef
Serious Chef iz Serious!
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TheFuzzy
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Post subject: Re: Kitchen Tips Posted: Sat Mar 31, 2012 11:59 am |
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Joined: Thu Dec 18, 2008 1:03 am
Posts: 5280
Location: Portland, OR
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Bump!
Recipe for instant "creme fraiche": mix equal portions Greek yogurt (like Fage) and minimally pastuerized, high-fat cream (like Strauss). Wait 15 minutes. You'll have a thick "cheese" which is almost indistinguishable from creme fraiche.
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The Fuzzy Chef
Serious Chef iz Serious!
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cmd2012
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Post subject: Re: Kitchen Tips Posted: Tue Apr 03, 2012 8:36 pm |
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Joined: Thu Oct 06, 2011 7:53 pm
Posts: 946
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My tip for chunky guacamole: a blade style pastry cutter makes short work of cutting up the avocados...much easier than mashing with a fork, and leaves nice small chunks. I wouldn't try it with a wire style one though.
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Carey
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beccaporter
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Post subject: Re: Kitchen Tips Posted: Thu Apr 05, 2012 12:52 pm |
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
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TheFuzzy wrote: Paul,
Similar to that: If you are boiling a liquid in a large pot with a flat lid (like old Caphalon), make sure you open the lid away from yourself. That is exactly how I burnt the heck out of my husband's arm. 
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-Becca
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beccaporter
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Post subject: Re: Kitchen Tips Posted: Thu Apr 05, 2012 12:53 pm |
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Joined: Sun Dec 21, 2008 10:34 am
Posts: 419
Location: Northeast Louisiana
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TheFuzzy wrote: Bump!
Recipe for instant "creme fraiche": mix equal portions Greek yogurt (like Fage) and minimally pastuerized, high-fat cream (like Strauss). Wait 15 minutes. You'll have a thick "cheese" which is almost indistinguishable from creme fraiche. I actually just subbed that for sour cream in my cheesecake the other day...
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-Becca
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