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Gadgets: The Apple Peeler/Corer
I've always wanted one... the Williams-Sonoma version looks nice, but I'm a little hesitant about the suction-cup bottom.
'Are You a Menu Whisperer?': Take 2
I guess I'm fairly good at it... for other people, but not for myself. I can order for my wife and most of my friends and they'll be thrilled with what I select for them. My own luck is rather more hit-or-miss.
Video: Japan's Rabbit Cafe
Hassenpfeffer on the hoof... er, paw.
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Recent Comments | Response to Comments
Gadgets: Pure Komachi 2 Knives
@Truffels: I agree with you up to a point. I have a very nice Henckels set, along with a couple of Wusthofs. However, they were all horrendously expensive! Not everyone is willing (or able) to shell out a substantial sum for cutlery. Inexpensive knives, and by inexpensive I mean less than $50, are attractive to wide range of people simply because of that factor.
Gadgets: The Apple Peeler/Corer
I've always wanted one... the Williams-Sonoma version looks nice, but I'm a little hesitant about the suction-cup bottom.
'Are You a Menu Whisperer?': Take 2
I guess I'm fairly good at it... for other people, but not for myself. I can order for my wife and most of my friends and they'll be thrilled with what I select for them. My own luck is rather more hit-or-miss.
Video: Japan's Rabbit Cafe
Hassenpfeffer on the hoof... er, paw.
Cook the Book: Barbecue Beef Short Ribs
Even in the Midwest you can still commission a caterer to pull a smoker to your chosen location and roast a whole hog (usually for graduations, weddings, etc.)... I've never met anyone who's done it on their own, though. Sounds intriguing!
Cook the Book: 'Big Bob Gibson's BBQ Book'
The very thought of smoke rings, barbeque, and juicy, smoky roast meat has me literally salivating... gosh, I'm really hungry now!
Poultry-less Holiday Menus
I made osso bucco for the first time last Thanksgiving - a big hit! A crown roast, full ham, or leg of lamb are all good holiday meals, too.
Serious Green: Community Supported Bacon, CSA's Move Beyond Squash and Tomatoes
Community supported bacon sounds like a beautiful thing...
Cook the Book: 'Rustic Fruit Desserts'
My wife and I (OK, it was mostly her - I just made the crust) just made an apple-strawberry-rhubarb pie that came out great! My favorite, though, is definitely an old-fashioned apple pie, made with Michigan-grown MacIntoshes... mmm, pie.
The Cochon 555 Traveling Show Makes Its Way to Chicago
I wish I had known/heard about it... I definitely would have gone, especially for a discounted price at the door.
Tell Your Asparagus Story
@Swampyankee: to the best of my knowledge, that's correct. Aspargine is an amino acid common in many foods, but first isolated in asparagus. The characteristic smell associated with asaparagus urine is a result of sulfuric byproducts from the breakdown of the amino acid.
Certain studies have shown that the ability to detect the odor varies from person to person, but the studies' results are not definitive.
The English Muffin Experiment: Homemade vs. Store-Bought
Ha! I graduated high school and joined the Army in 1994... talk about misspent youth!
At any rate, I loved the article. Comparison testing always makes for interesting reading, and it's nice to see something that most take for granted - like English muffins - made from scratch.
Serious Cheese: With Milk Prices Down, Grafton Pays a Premium
Fantastic! It's nice to know that someone's looking out for the little guy, even if it's just a slightly larger little guy...
Mario Batali's Grilling Tips
I grill all year-round, too... my biggest problem with grilling in the winter isn't the temperature, it's the lack of daylight.
I'm not a big fan of celebrity chef cookbooks. Is this one worth it?
Cook the Book: 'Urban Italian'
Strictly speaking - not entirely Italian, but when I make my pizza dough I like to use V8 or other tomato juice as part of the liquid ingredients. The yeast is just as happy and the dough takes on a nice rosy color that adds a nice twist to the dish.
Cook the Book: Potatoes Girarrosto-Style
Oh, this sounds fantastic... I'm literally salivating.
Dear AHT: Boston Five Guys No Good
I think that if a restaurant refused to fix my complaint, I'd never go back. Ever.
Spilt Milk Cereal Bowl
It is cute, but no matter the cuteness quotient: if you're under the age of 12, the bowl stays ON THE TABLE.
The Absinthe Backlash Begins
I have to say that I'm not an anise fan... how does absinthe compare to Ouzo in that regard? I find ouzo to be unpalatable, even a more expensive variety, due to the strong licorice flavor.
Photo of the Day: Salad Dressing Cake
Here in Chicago, a local restaurant/diner chain - Portillo's - is justly famous not only for its Chicago-style dogs, but also for it's Chocolate cake. Everyone describes the cake as moist, rich, and addicting. The secret? Mayo, of course!
Gibbles Potato Chips
Pork fat really does rule...
Cheese-Filled Bacon Roll, Too Much of a Good Thing?
I think if you scaled it back a bit, the woven bacon would make a great BLT... As is it looks like a bit much, though not much worse than cheese fries or Outback's Alice Springs Chicken.
Mixed Review: Williams-Sonoma Sugarplum Crumble Specialty Bread Mix
It looks fantastic... I might buy one and then try to replicate it with other (les-expensive) ingredients.
Do you enjoy eating game?
Paul Prudhomme once published an awesome recipe for RATS Gumbo, where RATS is an acronym for Rabbit, Andouille, Tasso, and Squirrel. Some of the best eats I've ever had...
I definitely appreciate game, even more so when I killed and butchered it myself. Gifted meat is OK, but if you went out and bought it then I wouldn't consider it "game" as the animal was probably commercially slaughtered an processed... it would fall into the "exotic/unusual meat" category for me.
Dear AHT: Should I Make Burgers with My Elk Meat?
If your venison tastes "gamey," it's because it's improperly prepared. Let me explain: unlike beef, venison (which includes elk, moose, and deer) has very little marbling. Instead, the animal's fat lies in strips and patches between the muscles and muscle groups. The trouble is that the fat doesn't taste very good. Ignorant processors often grind all of the fat in with the meat instead of cutting it out and adding pork or beef fat as a substitute.
This is the origin of that unpleasant "gamey" taste that a lot of people associate with venison. That being said... Elk tends to be a bit on the tough side, compared to whitetail, so stews and ground meat dishes are excellent ways to take advantage of its depth of flavor.
Gadgets: Pure Komachi 2 Knives
If you don't own a bread knife, a good steak knife works great for cutting bread!
Gadgets: The Apple Peeler/Corer
Unlike other commenters, I have one of these and after trying it a few time, decided I hate using it. I'm going to have to give it away.
If your apples are slightly bumpy or misshaped, it doesn't work well. Adjusting the wingnut to change how much peel is coming off is harder to do than you would think. The suction cup on mine has never satisfactorily attached to any surface I've used. The metal parts started rusting after the first use.
The last time I used it, I decided a paring knife would have taken me about half the time. Good riddance!
Gadgets: The Apple Peeler/Corer
This gadget (available in many places other than the overpriced WS) is a lifesaver at holidays. You can stick the kids working the apple slicer while you prepare the pie crust. Apple pie is not the same without this thing!
Gadgets: The Apple Peeler/Corer
Why add more clutter to your kitchen if you can just use a paring knife? The time saved is really not that much.
Gadgets: The Apple Peeler/Corer
This is not a really NEW invention. My grandmother had one exactly like it iver 50 years ago. Works well and it's fun to crank it when you're having to stand on a stool to reach the cutting board..
Gadgets: The Apple Peeler/Corer
@SSGsnuffy: I have one of these not from Williams-sonoma, which looks like it in every other way. Got it from the hardware store. Has a screw clamp on the bottom, so it has to attach to the edge of the table. That's sometimes inconvenient in terms of the juice that gets created, but on the other hand, I don't have to worry about the suction cup going (I've had other gadgets where the suction cup failed eventually).
@eric214. On my model and it appears on this model there's a wingnut screw that lets you adjust the amount of peel that's removed. This is way more peel than needs to be removed - unless it's an old, punky apple, which won't give a thin peel.
Gadgets: The Apple Peeler/Corer
I saw one of these at the Christmas Tree Shop this weekend...probably not as good of quality as WS but less expensive
Gadgets: The Apple Peeler/Corer
SSG, the suction bottom actually works pretty well! It's one of those things that you might have to do two or three times to get it right, but once you get it right, it's not going anywhere.
Erich, the peeler is adjustable--it has a little screw that you loosen and you can change the positioning on it to control how much you want to take off. The largest setting will be wide enough to theoretically cut shoestring potatoes (it's a little hit or miss in my experience) but the thinnest setting will just skim the surface. What Tom says about the juicy mess is entirely true, though!
'Are You a Menu Whisperer?': Take 2
No 'Menu Whisperer' here! I eat what I like, but many times when I try something that isn't part of my regular menu items, I am disappointed.
My son, who usually is my dining companion most times, seems to get exactly what he wants every single time. But he eats more meat than I do and usually the house specialty. I believe it is a learned behavior and I just haven't had the time to learn it!
Gadgets: The Apple Peeler/Corer
What you'll find is that sometimes gadgets are just about making cooking fun, and that's exactly what this does.
No way. I'm with Alton Brown: The only unitasker I want in my kitchen is a fire extinguisher. And maybe an olive pitter. I'll figure out another use for it, and justify it to myself that way.
Gadgets: The Apple Peeler/Corer
My mom had a Pampered Chef one growing up, but it clamped to the counter top.
Gadgets: The Apple Peeler/Corer
Oh, and SSG Snuffy - i was hesitant about that as well, but the suction cup has never failed me.
Gadgets: The Apple Peeler/Corer
i only have two single-use tools in my kitchen - an olive/cherry pitter and this. Family holiday dinner preparations (for usually upwards of 20 people) are much more tolerable since this marvellous tool came into my life! Three apple pies and usually a few potato dishes are done in half the time.
plus, like pianolady3 said, at least 3+ family members (my mom, my grandmother, and my brother are some of the usual suspects) LOVE using it, so i can pass off menial tasks such as apple peeling/coring/slicing to them while i make ravioli for the masses!!
Gadgets: The Apple Peeler/Corer
use this with valencia juice oranges for mexican-style oranges sold 3 or 4 to a bag.
'Are You a Menu Whisperer?': Take 2
I think I have this skill, but only at restuarants in America. I recently discovered that it wasn't so useful abroad...
Anyhow, people have asked me before, and mostly, I don't have any great answers, but I do have only one rule: if there's a dish named after the place, get it. Even if it's chicken. It will be awesome.
Gadgets: The Apple Peeler/Corer
It does tend to remove some flesh, but it is well worth it! For just one pie, this thing can make a juicy messy. However, the mess is well worth it when canning!
Gadgets: The Apple Peeler/Corer
the stock photo looks like the machine takes a large chunk of the flesh off with the skin. Is the peeler adjustable?
'Are You a Menu Whisperer?': Take 2
This is a great topic. I am certainly NOT a menu whisperer. Unless I have an old standby, I almost always like what my boyfriend has more. But...sometimes he feels that way about my food. So truth be told we're probably both in the grass-is-greener camp but regardless, I'm still not a menu whisperer...
'Are You a Menu Whisperer?': Take 2
I am the menu whisperer in my family. My secret, anytime i see an item with Goat Cheese, or Mushrooms, I know it will be good. I know it sounds ridiculous but its true. Its not the only thing I order, but they are always the best.
'Are You a Menu Whisperer?': Take 2
i am sooo the menu whisperer! ever since i was about ten i've done the lion's share of ordering for my family and now sometimes for my friends. it's all about quickly judging the restaurant--the location, pace, availability of ingredients, a sideways glance into the kitchen, any sense of enthusiasm that can be gleaned from the menu--and then ordering accordingly.
'Are You a Menu Whisperer?': Take 2
it's quite an insight to know about the 'menu whisperer'. I think I have that uncanny ability. and it can be learned, acquired and mastered. I will do more research on it...
'Are You a Menu Whisperer?': Take 2
It's funny between my husband and I, I would have to say he is the menu whisperer. When we are planning a real splurge of a night out I will be studying the menu and reading all the reviews for weeks before. He will refuse to even look at the menu. Then, he will fairly casually and quickly choose from the menu when we arrive. Yet, he often ends up with a tastier selection than me!
'Are You a Menu Whisperer?': Take 2
My husband is a menu whisperer! In fact, when I read the title of Ed's post yesterday I thought he was referring to this ability to have the better order. I am always envious of my husband's plate when we get our food. Thank goodness as part of our marriage contract, he is obliged to share his food with me in restaurants :)
'Are You a Menu Whisperer?': Take 2
That's funny that you call it "Menu Whisperer" -- I have a bad habit of whispering out loud the menu as I read it, without realizing it of course until someone asks me why I'm doing it!
'Are You a Menu Whisperer?': Take 2
Many, many years ago, I found myself at a table of people much more food-wise and connected than myself, and at a restaurant in Napa (La Tra Vigne). As clueless as I was about food and ordering, I had the presence of mind to be sufficiently awed and intimidated to order.
The chef (a younger Michael Chiarello, a person I had never heard of), came to our table, owing to the stature of my dining party. He and I somehow made eye contact and he somehow could tell I was a little overwhelmed and intimidated. He sat down next to me and we chatted nervously.
Finally, he said "do you know what you are going to order?" I sort of hemmed and hawed, and finally said "I have no idea. I am totally out of my element and I know I am going to order the wrong thing." After assuring me that I could do no such thing at THIS restaurant, he leaned in conspiratorially and told me the gospel:
"When in doubt, at a restaurant of good repute, always, ALWAYS, order the braised short ribs."
It was the gospel I needed to hear, and ever since, I have followed and spread the divine word.
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@Truffels: I agree with you up to a point. I have a very nice Henckels set, along with a couple of Wusthofs. However, they were all horrendously expensive! Not everyone is willing (or able) to shell out a substantial sum for cutlery. Inexpensive knives, and by inexpensive I mean less than $50, are attractive to wide range of people simply because of that factor.