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shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
Sunday, May 13th, 2012 01:16
  1. Having to purée bananas by shoving them through a tiny handheld sieve a tablespoon at a time really sucks. The tamis that's on my gift wishlist is getting bumped up in priority.
  2. Even if you manage to remember all the ingredients for the nifty new cupcake recipe you're making for the first time, and all the ingredients for the icing you'll be using as well, forgetting that you've run out of cupcake liners still means a late-night run to the 24-hour grocery store.
shadowspar: Pic of rolling pin and dough w/ caption "That's how I roll" (that's how I roll)
Friday, July 30th, 2010 18:48

Come on, you know it's true. =)

Veg*n food bingo card
tofu chickpeas nutritional
yeast
agar agar hummus
soy
cheese
tempeh couscous miso quinoa
lentils sucanat Free
Space
mung
beans
flaxseeds
tahini agave
nectar
TVP vegenaise bragg's
liquid amino
soymilk tofurky black
beans
edamame seitan
shadowspar: An angry anime swordswoman, looking as though about to smash something (Default)
Thursday, January 28th, 2010 01:23

I'm not a kitchen "gadget freak". I shun gimmicky single-purpose kitchen gadgets like cupcake irons, garlic presses, melon ballers, grapefruit knives, milk frothers, the much-pilloried Slap Chop™, and anything that sits in a "junk" cupboard and only comes out once a year. That being said, there are a number of genuinely useful, versatile tools that I get a lot of mileage out of but rarely see other people using. These things are all inexpensive and most serve multiple purposes. Take a look and let me know what you think.

The list... )
shadowspar: An angry anime swordswoman, looking as though about to smash something (Default)
Sunday, June 1st, 2008 22:59

OMG - Misono Swedish Steel 180mm Santoku. Want want want.

Here's a close-up of the engraving (same design, just on a different knife).

It's carbon steel, so it'll rust as soon as I look at it sideways. It's a 180mm Santoku, so it's probably smaller than I would like (only 7"), lighter than I would like (172g, a shade over 6oz), and flatter-bladed than I'd like (not as good for mincing, which I end up doing a lot of.) But never mind all that; it's one gorgeous damn knife.

Mind you, the knife that's likely to actually address my needs -- the Wusthof Classic 23cm Cook's Knife -- is classically cool in its own right:

If you envision an oldschool sixty-something grey-haired grey-moustached chef in whites and a huge chef's toque, this knife (albeit larger) is probably what he's swinging. =)