magdelane's Profile

I have this marble slide-top double-well salt cellar. Love it. Pretty, and can be operated one-handed. Also, stands up well to living on the cooktop and the constant cleaning that it needs.
If you google search (shopping tab) look for marble salt box and you'll find the whole line. http://www.gourmetofoldecity.com/maswtopsabox.html?cmp=googleproducts&kw=maswtopsabox

About 4 years ago in the Midwest, Trader Joe's had this lovely flax pasta that I just adored. Now that I'm living in the DC area, it can't be found anywhere, let alone Trader Joe's. In fact, they say they never even got it out here. Anyone have some tips?

if it is squirrels (or other four-legged critters) they might be after water. It may not be an option to you, but a filled birdbath (with or without pedestal) not only gives songbirds a place to drink, but also the squirrels-- and they will likely leave your tomatoes alone... as they did mine.

I'm a DC resident and adore Trohv in Takoma.
@pippigirl Their prices are fair.... good quality and designey-things aren't cheap. This isn't Ikea... but it sure isn't Christies, either.

You either want to seal it up real tight or get rid of it. Something like what is pictured above would be just asking for black mold...

I have a better suggestion. Pierce the white's (NOT the yolk's) membrane with a sharp fork tine right after placing the egg in the hot pan. Tilt the pan so that the white escapes the membrane and spreads around the edge. This is much like how you would tilt the pan to spread butter or *ahem* bacon grease around the pan. Note: his cooks much faster and more evenly without the mess of basting or flipping, and without cooking the yellow too much as you would with a lid. TaDa!

The winged statue has a mate in Cassily's City Museum; it used to be climbable...

Anyone in the DC area know of a company that rents out plastic shipping crates like http://earthfriendlymoving.com/greenbox/ ?
I have an upcoming local move, and really don't want to collect cardboard boxes, and I fear renting cardboard ones. (Bed bugs, anyone?)
Also, another recommendation for good movers (load truck, drive truck, unload truck) would be appreciated. Earlier grafxnerd said Tri-state did a complicated move in 3 hours, but, of course, I'd like more options.

I have the Chocolate on Fern DC poster. It gets so many "Oooooo!" comments

Wow... no one has mentioned copper fry pans yet? Tinned copper is amazing! (And unless you are cooking with no fat/oil at *all*, these will outperform anything else.)

For the frypans, pick up one cast iron (9-10 inch) and at least one similarly sized solid Copper pan. You will develop a preference for using them in different situations. If you are balking at the cost, stop looking at Williams-Sonoma and seek elsewhere. Local kitchen shops, online retailers, and even TJmaxx-ish stores occasionally carry them. Don't be fooled by stainless steel clad in copper--it isn't the same thing. Go for iron handles and not brass when you get the choice... the brass can get too hot for your hands and even hotpads! Also, you want the copper to be semi-thick. Think the thickness of a quarter as the minimum for quality. Don't waste your money on anything thinner than a penny. These are also great to pick up secondhand... even if you find ones that are scratched and gouged, you can get these re-tinned easily. (in Philly you should have quite a few options) Also good to look out for secondhand is the magical vintage cast iron frypan. They used to be made with a smooth-milled interior finish which I prefer to the pockmarked modern Lodge. These vintage ones will likely be branded WagnerWare or Griswold.

For the stockpot, get whatever you want... it doesn't need to be nonstick. The 15 buck thin steel stockpot from the ethnic grocer around the corner should handle all sorts of things, and if it won't do what you need, move on to the much more expensive Le Creuset/Staub enameled French ovens. You either cook at lower temperatures (non-burning of the thin steel) or you don't.
Best of luck!