Comments on: Do You Translate Well?

By: kitchenmage

kitchenmage — Sat, 17 Dec 2005 23:33:50 +0000

The other house where I am most likely to cook has a lovely Viking range, freshly sharpened knives, and a small herb garden so it doesn’t suck. *grin* Plus, since it’s at a friend’s B&B there are all sorts of goodies lying around. And live music.

It’s almost like my own personal sub rosa…

By: cookiecrumb

cookiecrumb — Fri, 16 Dec 2005 17:33:45 +0000

Rosie: I sure do agree about the wide skillets!
McAuliflower: Well, duh, guess what just occurred to me? I can jolly well flip a clove of garlic into a bottle of rice vinegar! Bink!

By: Rosie

Rosie — Fri, 16 Dec 2005 11:54:52 +0000

After being cajoled into cooking breakfast at a friend’s house, I realized that I missed my big 12″ non-stick skillet for eggs and my 12″ cast iron for bacon. And my knives too – nothing worse than dull blades!

Spices? As long as they have a basic range of dried stuff that is fairly fresh and some fresh garlic, I am good to go.

I like the thought of garlic vinegar – I can think of about a half dozen dishes that would be instantly improved by it.

By: cookiecrumb

cookiecrumb — Wed, 14 Dec 2005 18:37:47 +0000

A decent knife, first and foremost. But my latest discovery, cooking at my mom’s house, was how important a proper pot is. Which means “pots,” because you need a variety of sizes.
I’ve never seen garlic vinegar! What’s the brand name?

I’ve almost always cut myself when handling other people’s knives I think I’m that much in tune with the weight and balance of my knives?
The garlic vinegar I use is made by a local woman (who unfortuantley is not operating at her usuall market spots now!). We have a couple other local purveyers of flavoredvinegars. One who can be found at our winter famers market is ‘Tis Tasty. They also make flavored mustards that are amazing in their range.

–McAuliflower