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Posted on 2012.25.09 at 12:15
where am I: Home
How I feel about it all: calmcalm
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Via [personal profile] scriggle/scriggle:

Instructions: Bold the items you have and use at least once a year, italicize the ones you have and don't use, strike through the ones you have had but got rid of:

I wonder how many pasta machines, breadmakers, juicers, blenders, deep fat fryers, egg boilers, melon ballers, sandwich makers, pastry brushes*, cheese knives, electric woks, miniature salad spinners, griddle pans, jam funnels, meat thermometers, filleting knives, egg poachers, cake stands, garlic crushers, martini glasses, tea strainers, bamboo steamers, pizza stones*, coffee grinders, milk frothers, piping bags, banana stands, fluted pastry wheels, tagine dishes***, conical strainers, rice cookers, steam cookers, pressure cookers, slow cookers**, spaetzle makers, cookie presses, gravy strainers, double boilers (bains marie), sukiyaki stoves, ice cream makers, and fondue sets languish dustily at the back of the nation's cupboards.

*I use it every time I make bread, which is at least weekly in winter.

**An essential part of my cold-weather cooking--I make soups a LOT during cold weather.

***What actually IS this, anyway?

Comments:


Non-Recovering WoW Addict
heinous_bitca at 2012-09-25 16:24 (UTC) ()
I can answer the Tagine question, because I follow cooking and a Russian woman does these amazing posts about what she cooks.

This is her vegetable tagine post that I have saved to Pocket so that if I ever get brave, I'll go make it.

"Tagine, to start with, is a clay cooking dish with a special cone-shaped cover which has a hole on top of it. It is used in Moroccan and other North African cuisines to cook stews (meat, fish or vegetable), which are then served with couscous."
try to catch the deluge in a paper cup
primroseburrows at 2012-09-25 16:32 (UTC) ()

you really do learn something new every day

Oh, hmmm. It sounds Useful (and yummy)! I may have to try making tagine. Thanks for the info.
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