Ms.Huxtable Posted December 29, 2009 Report Share Posted December 29, 2009 There's a thread about cookbooks, but what about gear? This year we got a peugeot pepper mill that is serious. I got Mike a cast enamel pot: We also got a wine stopper, a plating mold, a rasp, some finishing salts, a candy thermometer and wine glasses. Consider the kitchen regenerated. Link to comment Share on other sites More sharing options...
SolarGarlic Posted December 30, 2009 Report Share Posted December 30, 2009 Right on....I got a digital scale which should prove to be a handy little device...A couple of different thermometers, both for meat. One is just a standard thermometer for quick reads, the other is a digital with probe that stays inside the meat while in the over and the read out stays on the counter. I also have a wireless one like this for the bbq with an alarm that goes off when the temp is dropping. I also got a handful of spices: A bunch of Harissa for some reason, saffron, rose water, orange blossom water and some other stuff. Guess we'll be feasting Moroccan style soonish..A new set of Henkels knives for ripping through bits of tasty flesh.One thing that is nifty is one of those silicon garlic pealers...the kind you just rub and the skin falls offOh yeah, we also got a crockpot!Santa spoiled us royally this year!! Link to comment Share on other sites More sharing options...
PassedOutGuy Posted December 30, 2009 Report Share Posted December 30, 2009 Picked up a food dehydrator and an Ice Cream maker for Mellie this year. She makes the most incredible jerky and we havent had any since we moved her here from Alaska.The cross rib is marinating as we speak. Link to comment Share on other sites More sharing options...
Ms.Huxtable Posted December 30, 2009 Author Report Share Posted December 30, 2009 Guess we'll be feasting Moroccan style soonish..You should try doing some preserved lemons then. We did a batch a few months ago and though they are traditionally used in Moroccan cuisine, they really liven up anything we put them in. Here's the method we used. Link to comment Share on other sites More sharing options...
d_rawk Posted January 4, 2010 Report Share Posted January 4, 2010 Here's the method we used. Nice! Thanks! Link to comment Share on other sites More sharing options...
Hux Posted January 4, 2010 Report Share Posted January 4, 2010 ...oh please not the lemons again... My parents gave us a panini press, we are having lots of fun with it. Link to comment Share on other sites More sharing options...
rubberdinghy Posted January 4, 2010 Report Share Posted January 4, 2010 Jerky Ice Cream? Link to comment Share on other sites More sharing options...
PassedOutGuy Posted January 5, 2010 Report Share Posted January 5, 2010 Jerky Ice Cream?I'll let you know how that turns out. I will say the first batch of jerky is incredible. Link to comment Share on other sites More sharing options...
SolarGarlic Posted January 9, 2010 Report Share Posted January 9, 2010 Guess we'll be feasting Moroccan style soonish..You should try doing some preserved lemons then. We did a batch a few months ago and though they are traditionally used in Moroccan cuisine' date=' they really liven up anything we put them in. Here's the method we used. I actually have a bunch of Meyer Lemons coming my way soon so I'll be sure to get a batch going! Link to comment Share on other sites More sharing options...
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