Wooden Toaster Tongs
These tongs are part of another project that I will be working on in the near future. They can be used for getting toast out of the toaster, salad, bread, sides and.
Wooden Toaster Tongs - Vidler's TV Episode 3
Don Vidler offers an important safety tip for toast lovers, but it is apparently too late for Cliff. Vidler's TV is a weekly product review show filmed on location at the.
Toaster Tongs - Kitchen Utensil Build Challenge
This is my entry for the Kitchen utensil build challenge 2015 Patrick's Workshop, Ted Alexander and Nick Ferry came up with this great idea.
'Wholesome, fresh and easy': Pati Jinich on the joys of making Mexican food at home06/08/16 ,via Vancouver Sun
Classics are classics for a reason, of course. But as charismatic chef and PBS TV series host Pati Jinich points out, there is so much more to contemporary Mexican cooking than the familiar. Smooth and subtle hearts of palm soup with sweet potato
Holly's Kitchen: Sometimes you're better off not knowing06/04/16 ,via Richmond.com
Sundays are typically the one day of the week when we put real effort into breakfast. And by we, I mean my husband. I get up late and wander downstairs conveniently about the time the omelets are done and the toast is being buttered. My 8-year-old
Bite into free doughnuts on National Doughnut Day06/02/16 ,via Florida Today
Grill each side of the doughnut just enough to warm it through and lightly toast it. When Martin made these, he cut them into fourths, which was Use tongs to turn the dough to fry the other side. Drain on paper towels. Sprinkle liberally with
Throw the ultimate cookout this summer with these must-have grilling tools06/01/16 ,via Washington Post
Toast to a perfect sear with Govino's dishwasher-safe flutes, made of shatterproof plastic that's just as thin and refined-feeling as crystal ($23 for a set of four, govino.com). A thumb notch keeps A good pair of tongs is a grilling essential. OXO
'Honourable, fresh and easy': Pati Jinich on the joys of making Mexican food at home - Vancouver Sun
But as charismatic chef and PBS TV series entertain Pati Jinich points out, there is so much more to contemporary Mexican cooking than the familiar. Smooth and subtle hearts of palm soup with harmonious potato croutons, light crepe enchiladas with Swiss chard and potatoes, and Chinese five-spice plum and apricot empanadas be coextensive with well-loved Mexican classics such as tacos al pastor, traditional chicken... As she writes in her second cookbook, Mexican Today (Houghton Mifflin Harcourt, 2016), fusion is nothing new when it comes to her home-grown Mexican cuisine. When the Spanish people came to Mexico, they brought even more people from Africa and from the Caribbean than they brought from Spain. And that hasn’t been well acknowledged in history books or in cuisine,” Jinich says. Africa is now recognized as Mexico’s Third Root – its long-overlooked pressure on Mexican culture officially acknowledged. Jinich includes a tribute recipe in Mexican Today: the aforementioned hearts of palm soup, “in many cases the most talked-about dish of the evening when I serve it. ”. The influence of Asian countries – particularly China, the Philippines and Japan – is... “I have a miso soup in the engage that’s really delicious (Chipotle Miso Soup with Nopales),” Jinich says. “I made it for a class I taught at the Mexican Cultural Institute (Washington, DC) on Asian modify in Mexican cuisine. Ingredients such as cilantro, cinnamon, mango, oregano, tamarind and hibiscus flowers – now synonymous with Mexican cuisine – were introduced during this stretch. “Mexican cuisine is much more of a melting pot and a mosaic than people have realized and it doesn’t make Mexican cuisine weaker. it makes it stronger,” Jinich says. “We have such intensified pillars that we have embraced these new ingredients and dishes in a very Mexican way. Elsewhere in North America, Mexican ingredients are increasingly accessible, and home cooks are trying their hand at favourites such as enchiladas, tamales, tostadas, and undoubtedly, the taco. “Mexican ingredients are starting to be proper part of the mainstream toolkit. I think everybody wins because Mexican cuisine and ingredients are more well-known and more accepted,” Jinich says. “Preferably than it being people appropriating ‘Mexicaness,’ I think it’s that Mexican love is spreading. “For non-Mexicans, they’re enriching their table with all of these new flavours and easy techniques. And for subordinate, third or fourth generation Mexican or Latin people, it’s so great for them to be able to connect to their Latin roots living north of the borderline. Jinich writes that in Mexico they have a saying, “La mejor comida mexicana es la que se come en la calle y en la casa. ” (The best Mexican grub is the food that we eat on the street and at home. “What I love to emphasize the most is how wholesome and fresh and easy Mexican food is,” she says. She says that a more wild lifestyle shouldn’t get in the way of experiencing the joys of home-cooked Mexican food. Her approach in the book is adaptable, so don’t feel weight to make every element of your Mexican meal from scratch. “To be honest, I don’t make corn tortillas from scratch on a Tuesday blackness,” Jinich says with a laugh. “There are great tortillas that I can buy at the store, and most Mexicans in Mexico do the same thing. Source: www.vancouversun.com
Holly's Kitchenette: Sometimes you're better off not knowing - Richmond.com
And by we, I near my husband. I get up late and wander downstairs conveniently about the time the omelets are done and the toast is being buttered. Log in to read an unlimited mob of articles each month on Richmond. com, and to read The Times-Dispatch e-edition. To log in, enter the e-mail address and password listed on your All Access account. Irksome to pay a bill, place a vacation stop or manage your account. Click here. Haven’t signed up for All Access yet. Get started here…. Source: www.richmond.com
Ameliorate Chili con Carne - Men's Journal
We also consulted the Cosmopolitan Chili Society . According to the society, chili includes only meat, peppers, and spices, with no starchy additions like beans (to a stuffed shirt, beans are just filler) or pasta. "It's quite a simple dish, when you think about it," says Rick Bayless , the Tex-Mex master and Top Chef rhythmical, "a dish that reaches memories and fills you up. Everyone has some version they love. Using these guidelines, we combined the best advice from all the chefs on all things from meat selection to technical refinements borrowed from French boeuf bourguignon and Italian Bolognese. The result is the only chili prescription you'll ever need — hearty enough for your next family reunion and sophisticated enough to impress at any dinner party. Chili con Carne Recipe (serves 8). Ingredients. • 4 unhurt dried ancho chilies, cut open, seeds and stems removed. • 6 whole dried New Mexico chilies, cut unhampered, seeds and stems removed. • 1 tbsp whole cumin seed. • 1 tbsp whole coriander shabby. • 2 28-oz cans whole tomatoes. • 2 lb beef tri-tip, cut into ½-inch cubes, excess fat removed. • 2 lb boneless as a rule chuck or brisket, cut into 1½-inch cubes, excess fat removed. • 4 oz smoked bacon. • 1 head garlic, chopped. • 1 classify parsley. • 1 bunch thyme. • 2 quarts beef stock, ideally homemade. • 1 lb lean earth beef. • 1 tbsp apple cider vinegar. • 2 tbsp brown sugar. • 1 tbsp smoked paprika. • 6 radishes, cut in half and sliced into twiggy half-circles. • 1 bunch chives, cut into 1-inch lengths. Heat a skillet over medium-high flame. Add the dried ancho and New Mexico chilies and depress with a spatula until you hear a slight crackling, about five seconds. Turn the chilies over, press, and set aside. Add the whole cumin and coriander seeds to the dry skillet and greetings until lightly browned and just smoking, about three minutes. Add cloves and one can of tomatoes, broken up with a fork. Simmer until darkened in color and noticeably thickened, 20 to 30 minutes. While the tomatoes are simmering, age the cubed tri-tip and whole chuck (or brisket) with salt on all sides. Heat a large heavy skillet over a medium-high beau. Pour in just enough canola oil to create a thin film. Sear the beef in batches: just enough to fill the pan in a single layer without crowding. (If it gets too crowded, the essence will steam instead of brown. ) Rotate each piece using tongs until all pieces are well browned on all sides. Set the meat aside. Preheat the oven to 300°. Abode the browned vegetables, bacon, tomato-spice mixture, garlic, parsley, thyme, bay leaf, and the chilies you set aside earlier in a unselfish pot or Dutch oven. Place a large piece of cheesecloth over the vegetables and set the seared meat on top. this lets you remove the meat doubtlessly before straining. Pour in the beef stock. Commercially available beef stock will do in a pinch, but Schuchman strongly recommends homemade (see procedure below): "I've never seen any stock on store shelves that doesn't have a ton of sodium or that's actually clear," he says. Pour in enough stock to bedclothes the meat. Bring to a simmer on the stovetop and then, for the steadiest and most even cooking, transfer to the oven. After one hour, check to be sure the pot is at a low control oneself, adjusting the temperature as needed. ) Cook for three to five hours, or until a piece of the meat can be pulled not counting easily with forks. Pour the strained broth back into the large pot, then add the tomato-beef mixture, apple cider vinegar, brown sugar, and smoked paprika. Source: www.mensjournal.com
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Magnetic Toaster Tongs Protect Fingers08/01/07 ,via Gizmodo
Getting toast out of your toaster without lighting your fingers (or eyes, if you turn it upside down and shake it like we do) on fire is difficult. With these magnetic toaster tongs, you can reach in and grab your toast, then stick the tongs back on the ...
Buy into Buffalo: Handcrafted Toast Tongs12/10/10 ,via Buffalo Rising
Leave it to Five Points Bakery to sell a thoughtful Buffalo-made gift for all of the foodies out there. What we have here is a beautiful pair of handmade wooden toast tongs made from reclaimed wood from old orchards, storm-damaged trees and urban discards.