Pierogi's Profile

Measuring spoons drove me nuts until I had the epiphany to take them all off their stupid rings !!! So frequently, all of the spoons in a set would get dirty from liquid dribbling onto them from the one I was using. In addition, while I have plenty of cabinets in my kitchen, I have a severe shortage of drawers. AND, they're narrow and shallow. Most of the standard drawer organizers don't fit in them. So I have most of my cooking tools (spatulas, whisks, peelers, knives, wooden spoons, etc.) in small crocks or large mugs in an otherwise dead space behind my sink. A small coffee mug now holds all my "de-nested" measuring spoons. I, too, like having multiple sets. When I'm in a baking frenzy, for instance, I can keep one for dry ingredients, and one for liquids. Taking them off those silly rings was one of the smartest things I've ever done in the kitchen,.

I do the silica cannisters/packets and also measuring into my hand, and not over the steaming pot. It helps a lot, tho' not for the "salts" (onion/garlic/celery). I don't think ANYTHING helps them.

I just bought (about 2 months ago) the large KA dough whisk. I loved it so much, less than a month later, I bought the smaller one. They're perfect for doughs/batters you don't want to overmix (quick breads, biscuits, scones, pancakes, etc.). They're much easier to store than a hand electric mixer, and not as much of a pain to haul out as the big KitchenAid I have. Also, with both electric devices, you run the risk of overmixing, and toughening the dough/batter. I was skeptical, but now I'm a true believer. They're also much easier on the hands/wrists than mixing with a big spoon, which is critical to me since I have pretty bad RA.

Your link to the blueberry-pecan loaf doesn't include a recipe. While I respect the blogger's position (she doesn't reprint a published recipe w/o the author's permission), it's rather annoying to get lured in by the promise of a yummy treat, and be unable to recreate it. I probably could cobble together a savory dish from just the ingredient description, but a baker I am not, and am a bit peeved I can't make this with the blueberries I have in the fridge.

I made the "Joy The Baker" cobbler last weekend, with cherry tomatoes from my garden and also from my CSA. It was seriously fabulous. I have excess biscuits frozen, so I may make it again before the season's over.

I wouldn't grate a tomato on a Microplane....too fine. Use the large holes on a box grater (DON'T freeze it !). The point is to get the tomato puree with some of the juice. The skin and the seeds stay behind in your hand, and are discarded. It's a great (pun, what pun???) technique.

Thank you ! I have been getting into making quick (refrigerator) pickles lately and have been toying with the idea of canning. But, as a singleton, the thought of quarts and quarts and quarts and quarts of anything was a bit daunting. This sounds like it will be perfect for me, and it certainly was perfect timing.

Nope. Not interested. Guess I'm a Luddite.

OK....#4, although I love the mid-century bar cart, looses any cred whatsoever with the bottle (and a 1.75 liter bottle at that !) of cheap, spiced rum. They gain back a couple of points for decent Bourbon, but come on....that rum....oy !

DAY-um ! I must be an incredibly messy/inefficient/sloppy/slovenly cook ! I live alone, and always have. I got my first diswasher when I was 30-ish (a loooooooooong time ago) and never looked back. Till that point, my Mom lived with me, and cleaned up after I cooked (well, it was a joint effort, but she did the dishes). At first, it was as a break for her. Now, it's a break for me, and I wouldn't be without one. It's a small one (a "portable", since I don't have the cabinet space to give up for a built-in), but I still manage to fill it at least every other day. Usually every day. I too, hate to run it when it doesn't seem "efficient" to do so. Nonetheless, its at least every other day. For those of you that can't fill one in a week.....do you really cook? Or just reheat/nuke? Come on...a meal of protein/starch/veg takes at least 3 cooking vessels, a plate (or 2 if you have a salad or a side in a small dish), utensils, and a beverage glass (or two). If your main has a couple of steps, you'll need more cooking vessels or prep dishes. I also have 2 dogs, so there's doggie dishes in there too. Plus any glasses/cups/bowls/plates from breakfast, lunch and snacks. EASILY a full load in a small dishwasher.

Frankly, if I couldn't have a dishwasher, I wouldn't cook for myself. Much as I love cooking (and I *LOVE* cooking), that's how much I hate washing dishes.