After thinking about buying a high-speed blender for years, we took the plunge in August. After weighing the options between a BlendTec and a Vitamix, we opted for the Vitamix and bought our blender:
On a quest to end the use of plastic bottles, a new smart phone app called Quench helps Torontonians find fountains, stores and other locations that will fill your reusable water bottle for you!
The Water Brothers (and they really are related) are co-hosts of a TV Ontario show of the same name. Their focus is to draw attention to water issues across our planet.
The app shows two sources of water – confirmed locations that are official distributors of water as well as user-submitted locations to harness the power of the crowd.
We just loved the idea and thought you might too!
Up until recently there have been two mandolines (a device used to cut food that is a cross between a cheese grater and a razor blade that, while very effective, it might be intimidating and/or dangerous without the right amount of experience and concentration):
Despite the limitations of the much more affordable hand slicer, it is a tool that I use 5-10 times a week. I tend to use the Mandoline around 5 times a year (typically when preparing a large batch of preserves).
A few months ago I decided to buy this modified mandoline which cuts matchstick/ julienne style cuts:
We don’t have a lot of storage space so adding accessories to our kitchen is a activity that we do sparingly. I had avoided buying a Chinois for a long time before I finally gave in. After owning it for a few months, I can’t remember how I functioned without it.
As part of cooking school, I realized I needed a proper boning knife. I considered a few options ranging from $30 boning knives (that would have been absolutely fine) all the way to some pretty deluxe options.
I settled on the Wustof Classic Boning Knife. It met my basic criteria: flexible without being floppy, good torsional rigidity (it bends but doesn’t twist) and most importantly, it just felt right. Tools like these can last a lifetime and I’ve learned that if the more expensive one feels significantly better that’s worth my investment (in this case it was just over $100).
Tonight is week 2 of my formal cooking education (I shared more about the class I’m taking last week).
Heading into class this evening I’m feeling excited as well as a little nervous. I’m excited to learn and am thrilled to be cooking in a formal environment. Any healthy nervousness comes from a combination of entering my first formal cooking education as well as a funny hesitation about wearing kitchen whites. Tonight will be my first time ever actually wearing whites in a kitchen. I’ve always viewed them as the uniform of the professional cook; many who I look up to wear them with fierce pride and I feel a little out-of-place putting them on.
We have a 10-inch cast iron frying pan and we were short 1 pie plate:
The frying pan made a great pie plate! Cast iron retains it’s heat, the pan was well seasoned and prevented sitcking and it is really pretty.
Although this was out of desperation, this pan is probably my new favorite pie plate!
We’ve had a few people ask, “What Pasta Machine do you use?” lately so we thought we’d share a little review.
I should start the review with what we don’t use – our old pasta machine. We had used an older model that appeared to be a knock-off of a full-blown machine. It was decent and had great results – for about a year. It started to ‘stick’ a few months ago before I realized that the cutter blades for wide noodles had become misaligned. Once this happens, the cutting action is rendered useless as the machine seizes before making a full rotation.
I turned to our friend, Italian Chef Massimo Bruno, for advice. He looked me dead in the eyes and said a single word.
When we shared our daily updates about our 6-bushels of sauce, a lot of people wanted to know about our “Tomato Slayer” – also known as a tomato squeezer, tomato crusher and some even call a tomato press. We have an electric grinder that goes by the very beautiful name, “O.M.R.A. No. 3″: