Worth It? Not Worth it?
Terry Pulliam Burd
yesterday. It's about a few gadgets that the authors consider
indispensible or completely dispensible:
http://www.latimes.com/features/food/la-fo-worthitornot8-2008oct08,0,4672867.htmlstory
Agree or disagree?
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
-- Duncan Hines
To reply, replace "meatloaf" with "cox"
Sqwertz
> I finally got around to reading this article in the LA Times from
And it was also posted here with the same subject... yesterday.
-sw
Andy
> Agree or disagree?
>
> Terry "Squeaks" Pulliam Burd
Heh heh heh heh heh!
A fun and funny read!
Thanks,
Andy
jmcquown
I still can't figure out why they think dried pasta is a "gadget".
Jill
Dave Smith
> I finally got around to reading this article in the LA Times from
> yesterday. It's about a few gadgets that the authors consider
> indispensible or completely dispensible:
>
> http://www.latimes.com/features/food/la-fo-worthitornot8-2008oct08,0,4672867.htmlstory
>
> Agree or disagree?
Mortar and Pestle - Yep. I use mine a lot
Corkscrew- definitely
Instant read thermometer--- handy
Scale- good idea but not essential
Heavy Duty Roasting Pan- if you do a lot of roasts.
Expensive red wine vinegar - the cheap stuff works for me.
mini food processor - IMO no. It is easier to use a knife
Expensive nonstick skillet- Yes. I use mine a lot... several times per
week.
Expensive knives -- as opposed to good knives that were not overpriced?
Good knives are an essential.
big red wines - Big? I keep a range of red and white wines on hand
Truffles- I can certainly live without them. They are not an essential
high quality coffee- I always have good coffee on hand. I have had some
overpriced coffee.
Dutch oven - definitely- I am using one right now to do a pot roast. I
use it at least once a week during the winter.
Vanilla beans- definitely worth having and using but jeepers tehy are
expensive these days
Saffron- I have had some around for years and finally used it a few
weeks ago. It is nice, not necessary
Microplane- yes. essential
Larousse Gastromique - I wouldn't mind having a look at it to see those
hundreds of French sauces referred to in a recent thread :-)
Toaster- most definitely a mandatory piece of equipment
Flavoured salt- give me a break.
Creme Brulee torch- I agree. use a Bernzomatic.
Giusi
news:6l7845F...@mid.individual.net...
With the longer versions you could break egg yolks and poke critics in the
eye.
Omelet
Terry Pulliam Burd <ntpu...@meatloaf.net> wrote:
> I finally got around to reading this article in the LA Times from
> yesterday. It's about a few gadgets that the authors consider
> indispensible or completely dispensible:
>
> http://www.latimes.com/features/food/la-fo-worthitornot8-2008oct08,0,4672867.h
> tmlstory
>
> Agree or disagree?
>
> Terry "Squeaks" Pulliam Burd
If you make a lot of crepe's, it'd be worth it. Mom had a small copper
clad pan she used for them and it got hung up between uses.
She threatened dire consequences to anyone that so much as touched it.
;-)
She also used it for omelets.
--
Peace! Om
"He who has the gold makes the rules"
--Om
"He who has the guns can get the gold."
-- Steve Rothstein
Kate Connally
> I finally got around to reading this article in the LA Times from
> yesterday. It's about a few gadgets that the authors consider
> indispensible or completely dispensible:
>
> http://www.latimes.com/features/food/la-fo-worthitornot8-2008oct08,0,4672867.htmlstory
>
> Agree or disagree?
mortar and pestle - yes
corkscrew - yes
instant read thermometer - maybe - never had one
pasta - yes
scale - yes
expensive red wine vinegar - no
mini processor - yes
non-stick skillet - yes
but expensive? - no
expensive knives - no
big red wines - no
white truffles - blecch!
high quality coffee - blecch!
Dutch oven - yes
whole vanilla beans - yes
saffron - no
microplane - yes
Larousse - no
toaster - no
toaster oven - yes
flavored salts - no
creme brulee torch - no
filet mignon - no
crepe pan - no
fondue - yes!
Kate
Blinky the Shark
> In article <3qdse4ta4bsvbfb64...@4ax.com>,
> Terry Pulliam Burd <ntpu...@meatloaf.net> wrote:
>
>> I finally got around to reading this article in the LA Times from
>> yesterday. It's about a few gadgets that the authors consider
>> indispensible or completely dispensible:
>>
>> http://www.latimes.com/features/food/la-fo-worthitornot8-2008oct08,0,4672867.h
>> tmlstory
>>
>> Agree or disagree?
>>
>> Terry "Squeaks" Pulliam Burd
>
> If you make a lot of crepe's, it'd be worth it. Mom had a small copper
> clad pan she used for them and it got hung up between uses.
A lot of crepe's what?
--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html
Dave Smith
>
>
> If you make a lot of crepe's, it'd be worth it. Mom had a small copper
> clad pan she used for them and it got hung up between uses.
I should make them more often. I like crepes and I like having them on
hand. They freeze well. It is just sort of tedious to make them. You mix
up the batter and have to let it sit for a while. Then you get into
production mode.... pour the batter, swirl, watch and wait, flip,
remove, let cool off, stack, and all the time pouring, flipping and
waiting. When they are all done they can be stacked up but need wax
paper between or else they stick together.
If you keep small bunches of them in the freezer they can make a quick
meal or dessert. It only takes minutes to make up the sauce for Crepes
Suzette or some variation thereof.
There is a restaurant in Montreal, Trois Brasseur, that makes a dish
like pizza, but better, using large crepes. You can get a variety of
toppings;
- fresh tomato, pesto, Roman and Parmesan
- onions, bacon and Raclette
- smoked meat, Guyere cheese and pickles
- smoked sausage, sauerkraut and Gruyer
- smoked salmon, leeks, scallots, capers and sour cream
- onions, goat cheese tomatoes herbs and olive oil.
They are delicious, and very filling. The toppings are quite generous.
> She threatened dire consequences to anyone that so much as touched it.
> ;-)
>
> She also used it for omelets.
Mine has been used for omelets, and ofr bacon, grilled cheese and many
other things.
Terry
<ntpu...@meatloaf.net> wrote:
>I finally got around to reading this article in the LA Times from
>yesterday. It's about a few gadgets that the authors consider
>indispensible or completely dispensible:
>
>http://www.latimes.com/features/food/la-fo-worthitornot8-2008oct08,0,4672867.htmlstory
>
>Agree or disagree?
Of the items listed, the one I'd consider most indispensable is the
microplane. We have two and they've shredded an awful lot of lemon
zest and parmesan. I'd hate to think of going back to the box grater.
We have one but I'm not sure when it was last taken out of the
drawer...
Best,
The Other Terry
Omelet
Blinky the Shark <no....@box.invalid> wrote:
> Omelet wrote:
>
> > In article <3qdse4ta4bsvbfb64...@4ax.com>,
> > Terry Pulliam Burd <ntpu...@meatloaf.net> wrote:
> >
> >> I finally got around to reading this article in the LA Times from
> >> yesterday. It's about a few gadgets that the authors consider
> >> indispensible or completely dispensible:
> >>
> >> http://www.latimes.com/features/food/la-fo-worthitornot8-2008oct08,0,467286
> >> 7.h
> >> tmlstory
> >>
> >> Agree or disagree?
> >>
> >> Terry "Squeaks" Pulliam Burd
> >
> > If you make a lot of crepe's, it'd be worth it. Mom had a small copper
> > clad pan she used for them and it got hung up between uses.
>
> A lot of crepe's what?
Crepe's are what you serve them with. :-)
There are a number of yummy things to do with those! I personally prefer
butter, fresh lemon juice and powdered sugar, but some of Melba's jams
are most excellent with them too as is Nutella...
Omelet
Dave Smith <adavid...@sympatico.ca> wrote:
> Omelet wrote:
> >
> >
> > If you make a lot of crepe's, it'd be worth it. Mom had a small copper
> > clad pan she used for them and it got hung up between uses.
>
> I should make them more often. I like crepes and I like having them on
> hand. They freeze well. It is just sort of tedious to make them. You mix
> up the batter and have to let it sit for a while. Then you get into
> production mode.... pour the batter, swirl, watch and wait, flip,
> remove, let cool off, stack, and all the time pouring, flipping and
> waiting. When they are all done they can be stacked up but need wax
> paper between or else they stick together.
>
> If you keep small bunches of them in the freezer they can make a quick
> meal or dessert. It only takes minutes to make up the sauce for Crepes
> Suzette or some variation thereof.
Mom used to do just that... :-)
It's well worth the trouble imho.
>
> There is a restaurant in Montreal, Trois Brasseur, that makes a dish
> like pizza, but better, using large crepes. You can get a variety of
> toppings;
>
>
> - fresh tomato, pesto, Roman and Parmesan
> - onions, bacon and Raclette
> - smoked meat, Guyere cheese and pickles
> - smoked sausage, sauerkraut and Gruyer
> - smoked salmon, leeks, scallots, capers and sour cream
> - onions, goat cheese tomatoes herbs and olive oil.
>
> They are delicious, and very filling. The toppings are quite generous.
Crepes are as versatile, if not more so, than the ubiquitous Texas
"breakfast taco".
>
>
> > She threatened dire consequences to anyone that so much as touched it.
> > ;-)
> >
> > She also used it for omelets.
>
> Mine has been used for omelets, and ofr bacon, grilled cheese and many
> other things.
The point was that anyone that messed up her very careful seasoning was
in for it!
Omelet
Terry <prfe...@hotmail.com> wrote:
Huh. I don't own a microplane but do own a box grater.
I may have to look in to that.
Lemon zest, fresh frozen or dried, has a lot of good uses.
Melba's Jammin'
Terry Pulliam Burd <ntpu...@meatloaf.net> wrote:
> I finally got around to reading this article in the LA Times from
> yesterday. It's about a few gadgets that the authors consider
> indispensible or completely dispensible:
>
> http://www.latimes.com/features/food/la-fo-worthitornot8-2008oct08,0,4672867.h
> tmlstory
>
> Agree or disagree?
>
> Terry "Squeaks" Pulliam Burd
I sold my mini-food chopper in favor of the Braun Multi-Mix chopping
attachment. It does a better job, too.
I don't use my mortar and pestle frequently but it is a must when I want
freshly ground allspice.
I buy Creamettes dried pastas and have never noticed a difference
between it and a pricier brand.
I would be a screwed goose without my Escali electronic scale. Less
than about $15, besides.
I love my Henckels and Wusthof knives and I love my inexpensive RADA
knives.
I don't need no steenkin' crepe pan; my cast iron skillet does the job
easily.
Himself has to have a toaster. He doesn't yet know about the toaster
oven that's been in the cedar closet downstairs for a year. :-/ He's
agin' them. He's such a drag.
I was making flavored salts three years ago -- reminds me to put some of
Arri's fresh rosemary into some salt.
My fondue pot is copper (tin lined) and is about 40 years old.
Swiss-made and it is beautiful. Haven't used it in 15 years, I'll bet.
I don't have Larousse Gastronomique. :-(
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller, Thelma and Louise
On the Road Again - It is Finished
Melba's Jammin'
Funny, but I have about four different graters (besides two microplane
type) and use each for different reasons. And I just bought a wee one
at the Shipshewana flea market in Indiana.
Melba's Jammin'
"jmcquown" <j_mc...@comcast.net> wrote:
I don't think they do: "But when it comes to ingredients and kitchen
tools that beckon to the enthusiastic home cook, it's important to the
bottom line -- in this case, a great meal -- to take a look at what's
really worth your hard-earned cash -- and what isn't." Note the use of
the word, "ingredient."
And, "We scrutinized our kitchens and the merchandise. Our thumbs-up,
thumbs-down verdicts on a couple of dozen popular or hyped cooking items
follow. No apologies -- we're opinionated. Some gadgets and goodies are
grossly overvalued, others just don't get their due. We considered cost,
efficacy and practicality -- as well as the happiness factor. Because
for a true chocoholic, a 3.5-ounce bar of Michel Cluizel Noir de Cacao
72% cacao really is worth $6."
I think pasta and the other expensive food items or ingredients do
qualify as goodies.
Dave Smith
>
> Funny, but I have about four different graters (besides two microplane
> type) and use each for different reasons. And I just bought a wee one
> at the Shipshewana flea market in Indiana.
I am usually only cooking for two, occasionally for 3-4 and only rarely
for more than that. I just don't do enough grating to bother getting out
the FP. However, it is a real time saver when I make my Seville orange
marmalade. I suppose I could use my mandolin for that job, which is
much easier to clean.
I have to wonder our the author of the article feels about ice cream
makers. I bought one more than four years ago and I have not bought any
ice cream since then. I use it regularly. I would hate to have to rely
on store bought ice cream, though if we were serving ice cream to a
horde I would probably go out and buy the cheap stuff.