My old Moulinex food processor is a little short on bowl capacity and power. However, the column in the center of the bowl that supports the blade is about 3 inches tall. Processing anything "wet" is not a problem. My newer, stronger, bigger KitchenAid's bowl has a 1 inch column. Processing anything wet has meant periodic leaks and drips due to liquids under the blade during processing or if I try to remove the blade before I've poured enough out. Any suggestions for moderate-sized food processors with a decently high bowl column? Thanks.
Saturday afternoon I made sugar cookies flavored with a generous amount of (Brand Name) "Natural Maple Flavor." It was maple flavoring, not something sweet. Good cookies, but the maple disappeared. Sunday morning, there was some maple flavor. Sunday evening, there was substantial maple flavor. I know flavors develop overnight in savory dishes, but, cookies?
Any suggestions for Huevos Rancheros somewhere between north Seattle and south Everett WA? Thanks.
I don't understand the popularity of bread sticks with pizza. Aren't bread sticks very much like getting more outside edge of the crust? Can someone explain, please?
Can anyone help with suggestions for good biscuits and scratch gravy in the Seattle area? My wife is a big fan, but has almost given up trying to find a good place. Thanks.
Does anyone else like toasted angel food cake? I like to put pieces of cake on top of my toaster and "toast" the cake until it gets dark brown/light black. I think it gives character to the cake just as toasting wildly improves marshmallows.
I was making ghee the other day using a pan I've used many times before. As was normal, as the butter melted, but the characteristic small spitting and popping as the water evaporates didn't start. I boosted the heat from 4.0 to 4.5 out of 10. Still no spitting and popping, but a geyser of butter blew out of the pan onto the stove, the countertop and even several feet away on the floor. I was out of range, so I wasn't burned. Nothing remotely like this has ever happened. Why would it go from no reaction to overreaction?
(Thanks to everyone who helped with my slotted spatula question some weeks back. I now have better ones than those I was seeking to replace.)
I have a couple of favorite kitchen tools which are made of bamboo. I'd like to get more of them, but the store where I bought them is long gone, and I've never seen them anywhere else. They are for stirring and mixing. The handle is 1" across, widening to 2.5" at the "business" end. There are three 1.75" slots cut into the stirring end. The bottom of the stirring end is cut at an angle to make for easier use. Much better than a wooden spoon at keeping the bottom of a pan clean, because there is more material in contact with the pan. Does anyone know the name of what I described, so I can try to order more? Thanks.
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