Posts by thatchairlady

A few years ago, splurged and bought myself a Cuisinart... not sure of capacity, cost $80-100.  Had a few others over the years... probably in $30-40 range.  The Cuisinart is well worth the $.  First thing I noticed was...

Remember seeing some gizmo for removing garlic smell being sold somewhere.  Looked like a small bar of soap made of stainless steel.  My Scottish bones thought this was the silliest WASTE of money every.  WHO doesn't...

Don't brulee very often at all.  Had a bit of a harebrained idea a while ago and went into my CRAFT stash!?!  Had a heat "tool" that's used for "embossing"... clear ink pad, powder poured over, & heat gun to basically...

Seem to recal a "no holds barred" game of scrabble with friends and Mai Tais!  If majority of players agreed that your word was good, ya got the points.  Remember actually spelling the real word "gurney".  Someone added...

Might be a little OT, but how about 40-50 years ago?  I realize that knowledge about food safety has vastly improved... but WHY were we able to put frozen chicken to thaw in the morning, cook it that night and NOBODY ever got...

Don't eat a lot of canned tuna, but pretty much ONLY buy solid in olive oil.  Agree with earlier poster that some of the stuff in water, even if solid, is extremely DRY?!?  Saw someone on a food show using tuna in a...

I have an inexpensive plastic mandolin that actually works nicely... 3 different thicknesses for slice, a juilliene, and a "french fry" cuttin blade & guard-thingie to protect fingers.   Was taking some things to donate to...

A LONG while back, bought all the fixings for Miso soup at little Asian market near me.  Only thing that cost much was the miso paste.  Made the dashi and it was SOOOOO too fishy for me!  It's my understanding (and so...

I'd use a springform pan or a disposable aluminum one.  With aluminum pan, I'd cut the sides away after cake was cooled.

And for name-brand things, you can often find the manuals online, if you need them.