Comments on: 2nd annual gifts for the cook http://foodpluspolitics.com/2008/12/05/2nd-annual-gifts-for-the-cook/ Recipes from scratch and a lot of chatter about food ( plus a little about politics ) Fri, 26 Feb 2010 00:15:43 -0500 http://wordpress.org/?v=2.8.6 hourly 1 By: ellaella http://foodpluspolitics.com/2008/12/05/2nd-annual-gifts-for-the-cook/#comment-4073 ellaella Sat, 06 Dec 2008 22:09:07 +0000 http://foodpluspolitics.com/2008/12/05/2nd-annual-gifts-for-the-cook/#comment-4073 Oh, that's marvelous to have cutting boards from trees you know personally and what a thoughtful gift! That's so like you. The Mystery Oil will be perfect. I also use it on wooden utensils, which I prefer for cooking, and it keeps them in such great shape. Once you try parchment you'll wonder how you lived without it. If you make cakes, enter Fast Parchment Rounds in my searchbox and you'll learn how to make pan liners in a flash, without any tracing or scisssors. You can make little pastry bags from it too but (shhh!) I buy parchment triangles for that. No waste, no fuss. Oh, that’s marvelous to have cutting boards from trees you know personally and what a thoughtful gift! That’s so like you. The Mystery Oil will be perfect. I also use it on wooden utensils, which I prefer for cooking, and it keeps them in such great shape.

Once you try parchment you’ll wonder how you lived without it. If you make cakes, enter Fast Parchment Rounds in my searchbox and you’ll learn how to make pan liners in a flash, without any tracing or scisssors. You can make little pastry bags from it too but (shhh!) I buy parchment triangles for that. No waste, no fuss.

]]> By: shoreacres http://foodpluspolitics.com/2008/12/05/2nd-annual-gifts-for-the-cook/#comment-4065 shoreacres Sat, 06 Dec 2008 16:18:01 +0000 http://foodpluspolitics.com/2008/12/05/2nd-annual-gifts-for-the-cook/#comment-4065 Ella, And we must not forget gifting ourselves! I've never used parchment paper, but will give it a try. I followed the link to last year's suggestions, and will be ordering some of that Boos oil. A woodworking friend in the Texas Hill Country just made four cutting boards for me from trees I "knew" personally - well seasoned wood from trees cut down on assorted properties in the area. I was going to give two as gifts. Adding some of that oil will make them perfect gifts - and of course I'll get some for myself! <em>shoreacres's last blog post..<a href='http://shoreacres.wordpress.com/2008/12/06/everything-but-the-christmas-sync/' rel="nofollow">Everything But the Christmas Sync</a></em> Ella,

And we must not forget gifting ourselves! I’ve never used parchment paper, but will give it a try.

I followed the link to last year’s suggestions, and will be ordering some of that Boos oil. A woodworking friend in the Texas Hill Country just made four cutting boards for me from trees I “knew” personally – well seasoned wood from trees cut down on assorted properties in the area.

I was going to give two as gifts. Adding some of that oil will make them perfect gifts – and of course I’ll get some for myself!

shoreacres’s last blog post..Everything But the Christmas Sync

]]> By: ellaella http://foodpluspolitics.com/2008/12/05/2nd-annual-gifts-for-the-cook/#comment-4062 ellaella Fri, 05 Dec 2008 17:22:39 +0000 http://foodpluspolitics.com/2008/12/05/2nd-annual-gifts-for-the-cook/#comment-4062 Hey, Jack! Santokus have a slightly curved blade. That's not distortion in the photo. The curve makes the rocking motion easier and more efficient for faster work. And those with the hollow-ground edge have that anti-stick aspect. I buy so much on line but a knife is one thing I want to hold in my hand first. We had to buy a 10" Wusthof chef's knife for pastry school -- of course the school sold it, but I went to Zabar's and saved a bundle. Anyway, the Grand Prix line didn't exist then so it's the Classic. That thing weighs more than some kittens and I absolutely have to use a claw grip with it because the handle is all wrong for my hand. We only used it once or twice in school and it just sits in the drawer now unless Mr. Knife Skills uses it. Not the best purchase of my life. Hey, Jack! Santokus have a slightly curved blade. That’s not distortion in the photo. The curve makes the rocking motion easier and more efficient for faster work. And those with the hollow-ground edge have that anti-stick aspect.

I buy so much on line but a knife is one thing I want to hold in my hand first. We had to buy a 10″ Wusthof chef’s knife for pastry school — of course the school sold it, but I went to Zabar’s and saved a bundle. Anyway, the Grand Prix line didn’t exist then so it’s the Classic. That thing weighs more than some kittens and I absolutely have to use a claw grip with it because the handle is all wrong for my hand. We only used it once or twice in school and it just sits in the drawer now unless Mr. Knife Skills uses it. Not the best purchase of my life.

]]> By: Jack http://foodpluspolitics.com/2008/12/05/2nd-annual-gifts-for-the-cook/#comment-4061 Jack Fri, 05 Dec 2008 16:31:43 +0000 http://foodpluspolitics.com/2008/12/05/2nd-annual-gifts-for-the-cook/#comment-4061 I’ve been thinking of getting a santoku but I don’t really know how they differ to regular knives.

When I was first stocking my kitchen, I just happened to randomly buy an 8″ Caphalon chef’s knife for cheap and I’ve been so happy with it since. Low maintenance and still sharp as anything.

I’ve been eyeing the popular Victorinox santoku on Amazon for a while. For some reason, it amuses me that I can use the internet to get knives sent to my home.

Jack’s last blog post..Notes about TV, because I’m lame

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