April 12, 2005
I am always flabbergasted as well. :-) Though not gadget related - an excellent guide on cutting just about anything.
How to Cut...:
I’m always flabbergasted when I observe a cooking teacher with poor knife skills. Unfortunately, it’s all too common. I even occasionally observe a professional cook, even in France, with poor knife skills, although this is a less common occurrence. In my opinion, good knife skills are an essential component of being a good cook. And good knife skills are not particularly difficult for the average person to learn.
Good knife skills are a combination of knowledge and practice—the knowledge of which knives to use for which tasks, the knowledge of how to hold and move a knife, the knowledge of how various foods are structurally composed, and many other little bits of knowledge. But being thoroughly indoctrinated with knowledge will mean little if not accompanied by lots of practice. Like any other skill, speed and competence come with practice.
I have to say - I love to learn new things about fruit, vegatables, or meat I might be using in my kitchen. Mangos. Learn about mangos my fingers said - check out Kate's thoughts on Mangos.
Kate's Global Kitchen:
Some describe mango as a cross between a peach and an apricot, with pineapple undertones, but mango really has its own flavor, which differs considerably among its many varieties and its stages of ripeness. Depending on who you listen to, there are between 40 and 500 species of mango. This evergreen tree, a member of the cashew family, is native to India and Malaysia, unlike the pineapple and other tropical fruits which migrated from South America to Asia. The Portuguese introduced the mango to Brazil centuries ago. Today, India produces most of the world's mangoes, but it is also grown throughout the Pacific Rim, in Mexico, Brazil, Hawaii, Florida, Israel and California.
March 28, 2005
Looks like a killer Northen California dealer of crazy german kitchen cabinets. Some really stunning stuff!
"European Kitchen Design sell and design very modern, spare kitchens. They are the exclusive Northern California dealer of Germany's Alno, makers of kitchen cabinets and other storage products, and a wide range of Alno cabinets are on display at their 4,000 square foot Palo Alto showroom. They also sell Blanco fixtures and Miele appliances."
Via MoCo SanFrancisco: European Kitchen Design 650.843.0754
February 27, 2005
Okay - so it's not in the kitchen - but it could be NEAR the kitchen. :-)
I really want a whole bunch of outdoor options for the Summer. Last year we bought a gas grill and have really enjoyed it alongside our smoker and charcoal grill. I was a charcoal purist - but I think Hank Hill may have converted us.
"While countless frustrated outdoor grill enthusiasts will be watching, basting and praying in the hopes of moist, tender meats from their traditional grills, Orion Cooker owners should be enjoying other activities while their ribs, turkeys, roasts and salmon cook to perfection without so much as a quick peek. Well, that's if you believe the company's marketing material."
Via gadgetryblog: Orion Cooker: If you're lookin' you ain't cookin'!
February 24, 2005
My mom loves making pickles. Now - I knew it was easy - but as easy as 1,2,3,4? WOOT!!!
"IT'S EASY! With our DZ Pickle Kit you can have perfect pickles every time!
Step 1: Choose a recipe from your recipe book. Fill the jar 3/4 of the way with washed cucumbers. Then add smashed garlic, fresh dill and one bag of DZ Pickles special brine.
Step 2: Fill jar with cucumbers until full.
Step 3: Add water until it covers all pickles. Do not over pour.
Step 4: Close lid tightly and shake jar 7 times to mix brine and leave it on kitchen counter at room temperature...
...and a week later you have the best pickles you will ever taste!
Via DZ Pickles: How It Works
February 23, 2005
Ummm...wow. If you get really mad cooking - you can stab this instead of someone nearby.
"You can't buy this Knife Block, designed by Raffaele Iannello, from Vice Versaâ€”they aren't the buying sort of catalogâ€”but you can lust after it all the same. The best meat is murder, after all. (Thanks, CrazedAdMan!)
February 22, 2005
I have to admit. This may be better than the stupid electronic timer on our new dual fuel range. This may be in my future...
"Fridge door, range hood timer.
Any metal surface in the kitchen will do for this stainless steel and silicone rubber magnetic timer from Eva Solo. The rubber element is the protective backing that prevents scratches and marks on those stainless steel surfaces. There's more from Eva Solo for the kitchen including an integrated magnetic metal notepad holder and pencil and a porcelain bowl with a hold (handle)."
MoCo Loco: Magnetic Timer
February 4, 2005
Okay. Printable food is cool. Imagine a gadget in your kitchen that printed out a menu for that special dinner with little stamps to get a taste of the dinner to come. WOW. I want to print my food now!
"Everyone seems to be talking about this guy Homaro Cantu, who serves edible photos and sushi prepared on his i560 ink jet printer in his restaurant Moto in Chicago. There is a New York Times article about him and his crazy ambitions to take food to a whole new level. You're crazy Mr. Cantu! And Maybe even genius! He prints images of sushi on edible paper made of soybeans and cornstarch, using organic, food-based inks of his own concoction. He seasons the paper with powdered soy and seaweeds. Even the menu is edible at Moto, crunch up your menu into a bowl of gazpacho and you have Mr. Cantu's version of alphabet soup. Right now he's trying to get his hands on a class IV laser to cook food, so he can do things like create an "inside out" bread where the crust is baked inside the loaf. He's on his way to as he said-- "revolutionizing how, where, and what we eat".
Via Moto, Chicago - urbanSPY
I don't think people have enough flowers in their kitchen. Sure - a lot of people start plants from clippings in their sink window - but what about growing a beautiful flower - or flowers for that matter. In our new kitchen we have this crazy window seat - which I think might make a killer little mini-garden for the kitchen.
"Can it be true? Flowers that just keep on giving? Well, the Flowers in a Tin (Â£4.95) is ideal for those who like to say I love youÂ with flowersÂ - in an entirely different fashion. Simply open the can, add a little water, and in around 10 week's time you should have a generous display. But wait, the tins in question don't contain actual blooms. That would be far too straightforward. Oh no, the idea here is that you (or the recipient) actually have to turn floriculturist and grow the flowers yourself. And seeing as how giving flowers is all about expressing love, what better way to do it than by compelling someone to shower your gift with a bit of TLC (and a drop of water)."
February 2, 2005
Thanks to everyone at I-AM-BORED.com for making our week even better with lots of bored kitchen-obsessed visitors!
Check out what people at I-AM-BORED.com think of Kitchen Contraptions.com.