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Gadgets: Utensil Pot Clip by Trudeau

July 29, 2010 – 11:40 am | by admin

[ Photo: ChefTools.com ] Last Week’s Gadget Brownie Cup Pan by Wilton » All Gadgets reviews » As we’ve seen in Gadgets before, sometimes the smallest (and cheapest) kitchen accessories are the most useful. So is the case with this little guy, the Utensil Pot Clip , whom I picked up recently for a fiver at Sur La Table. Like a chip clip with a hook, it adds a spoon rest to any pan or pot —perfect for those whose stoves don’t have space between burners for an actual spoon rest (like me). Instead of dripping sauce on the burner or counter as my spoons travel left and right, they now drip back into the pot. And when not in use, I’ll clip this onto my pot racks for easy storage—no cleaning necessary. Surprisingly, it holds onto all types of tools pretty well, from my thin wooden spoons to my flat metal utensils and thicker, bulkier plastic ones. Honestly, what more could you ask for from a five-buck gizmo?

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Tags: bulkier-plastic, chip, clip, dripping-sauce, five-buck-gizmo, gadget, gadgets, kitchen, pot, rest, result

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Cupcake bouquet in flowerpot for Mother’s Day

May 11, 2010 – 4:59 am | by admin

This is stunning! It’s by _M E L I S S A_ on Flickr , who does custom cupcakes (contact her via Flickr). These are made with homemade chocolate pansies and a fondant butterfly.

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Tags: butterfly, chocolate-pansies, cupcake bouquet, custom cupcakes, day, flickr, fondant, pansies, pot, result, say it with cupcakes

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Gadgets: Ceramic Pot Minder and Brown Sugar Saver

March 18, 2010 – 1:00 pm | by admin

[ Photographs: Sur La Table ] More Gadgetry Universal Nonstick Silicone Lid » All Gadgets reviews » It’s easy to overlook the Brown Sugar Saver and Ceramic Pot Minder , two of the smallest—and cheapest—tools you’ll find at Sur La Table ($3 each). With such a small price tag and basically zero storage space, there’s practically nothing to stop you from buying them. But are they at all useful? One is. The Ceramic Pot Minder proposes to watch over the stove and prevent your pots’ contents from boiling over, specifying starchy goods like potatoes and pasta as its most useful applications. The little circle is heat treated so that it doesn’t affect the taste of your foodstuffs, but how it works is beyond me. The Brown Sugar Saver , on the other hand, makes sense. Soak the terracotta tile for 15 minutes, pat it dry, and the remaining moisture will very, very slowly keep your brown sugar from hardening. So which of the two works? I’ll tell you this much: the Brown Sugar Saver does wonders. The difference between two bags of brown sugar, …

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Tags: Brown, brown-sugar, ceramic, food, foodstuffs, gadgets, inside-the-pot, minder, over-the-stove, pot, pots, result, terracotta

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Water on the brain

March 10, 2010 – 4:33 am | by admin

Good old Marco Piss Pot certainly knows how to grab a headline. Speaking at the National Apprenticeship Service’s (NAS) launch of the campaign at his own St. James’s restaurant Wheeler’s, the former Michelin-starred chef, Marco Pierre White, branded catering colleges as ‘farcical’ and ‘a waste of life’. He dismissed chef’s schools as giving students a false sense they are ready to work in a professional kitchen. “If students can get their certificates at college, it only proves they can absorb information, nothing more,” he said. “It’s not a real restaurant environment; this farce service thing they do isn’t real. When I was at college a lot of people in my class were ladies of 60 years old who were learning about home cooking. It hasn’t changed much since then; it’s not in touch with the modern world. The only way to learn my industry is to roll up your sleeves and push yourself. “Students going to catering colleges are wasting two years of their life.” Now irregardless of my admiration for the former enfant terrible of the London restaurant scene, I think sometimes he’s a bit of a tosser, more interested in self promotion and the…

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Tags: certificates, giving-students, industry, launch, life, london, National, pot, think-sometimes, water

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Vegetarian Cassoulet

March 8, 2010 – 12:59 am | by admin

It’s a beautiful springy day in Davis today – 65, sunny, fresh breeze. It makes me feel like I’m in the French countryside so I pulled out my heavy French pot and adapted this classic French meat and bean stew for vegetarians and vegans. Traditionally cassoulet has bacon and sausage so you could use faux meats, if you like. I opted to simply omit them. This recipe is high in fiber and protein and low in fat – with zero cholesterol. A garlicy breadcrumb topping adds spice and crunch to this hearty meal. Vegetarian Cassoulet Servings: 8 Time: 30 minutes active; about 75 minutes total Price: ~$13.75 total; ~$1.75 per serving Nutrition (per serving): Calories: 531 Protein: 21.8g Fat: 11.2g Saturated Fat: 2.2g Carbohydrates: 86.8g Fiber: 15.7g Sodium: 1384.8mg Cholesterol: 0mg For Cassoulet: 3 medium leeks, halved lengthwise and cut into 1/2″ pieces, white and pale green parts only 4 medium carrots, halved lengthwise and cut into 1″ pieces 3 celery ribs, cut into 1″ pieces 4 garlic cloves, minced 2 Tbsp EVOO 4 thyme sprigs 2 parsley sprigs 1 bay leaf 1/8 tsp ground cumin 4 15oz cans of cannellini, white kidney or Great Northern beans, drained and rinsed 14oz can of chopped tomatoes 1 quart vegetable stock My …

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Tags: allows-the-dirt, bay, beans, cooking, Hearty, leeks, make-breadcrumb, pot, quart-vegetable, soup, sprigs

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Pork

March 1, 2010 – 1:58 pm | by admin

How to Cook Pork Tips, Hints, and Recipes By Linda Larsen, About.com Guide, About.com Best Pot Roast Pork has had quite a varying reputation through the years. In the mid 20th century, most pork had to be cooked well done because of the fear of trichinosis. But today pork is fed and raised differently and the meat is safe to heat when cooked to an internal temperature of 160 degrees F. If the juices run very light pink, the pork is done. The phrase ‘Pork, The Other White Meat’ was introduced in the 1980s. Pigs don’t move around as much as cattle do, so the muscles don’t have to work as hard and don’t use as much oxygen. Less oxygen means less myoglobin, the red colored molecule, so the meat is a lighter color. Today’s pork has been bred to be 31% leaner than the pork we ate in 1983. And, pound for pound, it has more nutrients than chicken. Of course, with a lower fat content, it’s more difficult to cook pork so it’s safe to eat, yet stays tender and juicy. Pork contains …

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Tags: boise-foodie, Century, fear, linda-larsen, other-white, picnic-shoulder, pork tenderloin, pot, reputation, shoulder-butt, times-at-lower, trichinosis, white