S@H Cook's Corner 2012....................


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Profile Uli
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Message 1317987 - Posted: 21 Dec 2012, 5:25:52 UTC

No clue Janice. Maybe the Hotel K would open up the kitchen for a test sometime in the spring.
I am not much of a chip eater, but Ang, Eric and the critters are.
I am willing to be a tester tho.
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Message 1317991 - Posted: 21 Dec 2012, 5:37:24 UTC - in response to Message 1317987.

I am seriously thinking of seeing if I can have one custom fabricated.. the regular one worked so well until it got deeper into the potato.. *sigh*


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Message 1318003 - Posted: 21 Dec 2012, 6:16:40 UTC

I have used in the past, like years ago and it can slice things very thin.
Pictoring what you had in mind, I think it would be up to the task.

Hint Hint, been a long time since we met.
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Message 1318166 - Posted: 21 Dec 2012, 14:46:58 UTC - in response to Message 1318003.

heh would have to see when reservations are available at Hotel K. Books up early during Raccoon season.
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Message 1318307 - Posted: 21 Dec 2012, 18:49:59 UTC - in response to Message 1318166.

Eric and I are in the process of some house remodels and some drainage repairs. Sadly, we expect to be out of the hotel business through the spring.

Prime raccoon season is summer though...

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Message 1318635 - Posted: 22 Dec 2012, 4:32:24 UTC

Summer works for me. Could the Hotel K pm us some dates? I need to coordinate it with a visit to the German Consulate.
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Message 1319740 - Posted: 24 Dec 2012, 23:20:33 UTC - in response to Message 1317482.

well.. *sigh* I am struggling to understand why I am unable to find a simple tool for the job I have in mind.

Okay okay I was in the kitchen.. and I had been deep frying a few things.

At the end of the day there was still oil left, and I was in the mood for potato chips. Yes american style ultra thin chips. So I heated up the oil,
got out the potato peeler and peeled a potato, and set to work slicing the potato with the peeler. The thickness was perfect, I dropped them into the oil
one by one and started frying them. I fished them out of the oil and salted them while still hot. Delicious. But I noticed a problem.

The peeler was not long enough, and after a few chips it started to gouge into the potato. This left me slicing the potato in two, and the shapes were just slightly unprofessional it STILL was not long enough. This caused me to start to search... and sure enough I still have not found one with the blade long enough!

I am thinking a cutting area of the blade at least 5" (maybe 6" blade length?)
would handle the job perfectly. But to date I have not found anything that will fit my needs.

Am I the only one to think of this? Am I the only one with enough time to try this? Kitchen aid slicer is too thick, I am doubtful of the results that would be obtained from a mandolin or electric slicer.. and the costs seem very unreasonable for what a simple tool should do!

by the way, the chips were delicious.


I'll throw ceramics into this conversation as they are often overlooked...

Maybe this is wide enough?
http://kyoceraadvancedceramics.com/ceramic-kitchen-tools/ceramic-peelers/mega-wide-peeler.html
But I'd still go for the mandolin:
http://kyoceraadvancedceramics.com/ceramic-kitchen-tools/ceramic-slicers

Frustratingly both the peeler and slicer are generically called "wide" with no mention of how many inches they actually are... I'm sure you can find that info elsewhere on the internet if interested and probably better prices too.

Beware, ceramics are an acquired taste. If you are willing to handle them with kid gloves they're fantastic. If you enjoy abusing your kitchen utensils, you'll hate 'em.

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Message 1319815 - Posted: 25 Dec 2012, 6:34:23 UTC - in response to Message 1319740.

also interesting is they keep using the term "wide" as if it means thickness..(what I am really trying to avoid).. but it is the right idea and I might give it a shot.

I ordered another that says it is 8" but photos nor description show how much of that is actually the cutting portion of the blade. One at a time, I am on a quest!! :D
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Message 1319818 - Posted: 25 Dec 2012, 6:51:50 UTC - in response to Message 1319815.

also interesting is they keep using the term "wide" as if it means thickness..(what I am really trying to avoid).. but it is the right idea and I might give it a shot.

I ordered another that says it is 8" but photos nor description show how much of that is actually the cutting portion of the blade. One at a time, I am on a quest!! :D

That might be the diameter of the blade, maybe, good hunting Spirit.
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Message 1323069 - Posted: 1 Jan 2013, 6:24:00 UTC

MMNm still waiting for the Quiche Recipe.
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Message 1323778 - Posted: 2 Jan 2013, 21:33:54 UTC

*mutter grumble*

The new OXO peeler arrived.. advertised 8" length. Sure enough the entire thing is 8" long, a nice long handle and a scooper/pitter on the end of it, you know like the regular blade does for a normal one..

And the cutting blade is exactly the same length. GAH!


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Message 1323882 - Posted: 2 Jan 2013, 22:25:27 UTC - in response to Message 1323778.

*mutter grumble*

The new OXO peeler arrived.. advertised 8" length. Sure enough the entire thing is 8" long, a nice long handle and a scooper/pitter on the end of it, you know like the regular blade does for a normal one..

And the cutting blade is exactly the same length. GAH!


Maybe this might do the trick, it's 5.2" W x 5.2" L x 2" H in size.

Microwave Chip Maker
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Message 1323957 - Posted: 3 Jan 2013, 0:57:15 UTC

I think it is time to go to a mandolin next... and hope I keep my knuckles.
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Message 1323984 - Posted: 3 Jan 2013, 3:00:32 UTC - in response to Message 1323957.

I think it is time to go to a mandolin next... and hope I keep my knuckles.


It's not the knuckles, it is the finger tips. My daughter has the scars to prove it, plus a total fear of mandolins several years later.
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Message 1324250 - Posted: 3 Jan 2013, 17:49:54 UTC - in response to Message 1323984.

I think it is time to go to a mandolin next... and hope I keep my knuckles.


It's not the knuckles, it is the finger tips. My daughter has the scars to prove it, plus a total fear of mandolins several years later.


http://www.icel.pt/index.php?id=340&c=35

Though maybe too Dexter Morgan for the ladies;)

(By the way, these guys make awesome knives for the money. You know, for when a Wusthof or a Global is just overkill)

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Message 1324254 - Posted: 3 Jan 2013, 17:58:08 UTC
Last modified: 3 Jan 2013, 18:00:14 UTC

Then, there's the handy dandy Spriooli....(as seen on TV, of course).
Complete with deceptional...err, make that instructional video!!!
Not sold in stores.
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Message 1324258 - Posted: 3 Jan 2013, 18:13:47 UTC

Some of these gadgets make my inner chef want to cry.
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Message 1324269 - Posted: 3 Jan 2013, 18:39:39 UTC - in response to Message 1324258.

Some of these gadgets make my inner chef want to cry.

LOL...
I am sure it is a very cheaply made gadget, and probably took them about 100 takes to get a few shots of it working as advertised.
But, hey...once in a while, as they say.
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Message 1325074 - Posted: 5 Jan 2013, 22:48:12 UTC - in response to Message 1323069.

MMNm still waiting for the Quiche Recipe.


Sigh................


Crust Ingredients:

1 1/4 cups flour
1/2 tsp salt
1 Tbsp sugar
4 Tbsps unsalted butter - chilled & cut into 1/4 inch pieces
3 Tbsps vegetable shortening
4 to 5 Tbsps ice water

Pulse flour, salt and sugar in a food processor.
Scatter butter over flour and cut in w/ 5 one second pulses.
Cut in shortening w/ 4 more one second pulses.
Turn mixture into a bowl.
Sprinkle 4 Tbsps water over flour mixture and press/scrape in with a rubber spatula until you have a dough. Add extra Tbsp. of water only if necessary.
Form into a disk and chill at least 30 minutes and up to 2 days.

Let dough soften a little. Roll dough out on floured board and fit into ceramic quiche pan, crimping or fluting edges. At this point, I typically place an over-sized circle of parchment paper over the inside of the dough, put my pie weights on top of the parchment, over-wrap everything in plastic and let the whole thing rest in the fridge again, over-night.

Quiche Filling:
1/2 to 1 onion, diced and softly caramelized
8 oz thick cut bacon, cut into 1/2 inch pieces, sauteed and then well drained on paper towels
4 oz grated Gruyere cheese (about 1 cup)

2 lg eggs plus 2 lg egg yolks
1 cup whole milk
1 cup heavy cream
1/2 tsp salt
1/2 tsp white pepper
freshly grated nutmeg (or a pinch of pre-ground nutmeg)

Freeze quiche dough for 20 mins. Bake with parchment and pie weights in place, in middle rack of oven, at 375 degrees for about 17 minutes. (In my oven it takes 20 - results may vary). Carefully remove parchment and weights and bake crust 9 to 10 more minutes, until lightly golden brown.

Mix eggs, extra yolks, milk, cream, salt & pepper to form a custard.

Put onion, cooked bacon and grated cheese at the bottom of the partially baked quiche shell.

Carefully pour custard over. Do not over-fill. If you have used a smallish quiche pan, you may have extra custard.

Grate fresh nutmeg over top, to taste (or alternatively just mix a pinch of nutmeg into the custard when you are mixing it up...)

Bake filled quiche at 375 degrees for 32 to 35 minutes. Quiche should look golden brown, a knife blade inserted off center should come out clean, the center should be set, but still soft, like gelatin.

Let sit 5 to 8 minutes before attempting to cut.

Good with roasted potatoes and fresh fruit for breakfast.

Also good with a green salad for lunch.

Enjoy!




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Message 1325078 - Posted: 5 Jan 2013, 22:57:29 UTC - in response to Message 1323957.

I think it is time to go to a mandolin next... and hope I keep my knuckles.

Eric rarely insists on things, but he does insist that I not use my mandolin unsupervised. Same goes for my kitchen blow torch. He either loves me or he is concerned that we do not have sufficient medical and fire insurance to cover me and the house. I'm pretty sure it is that first one. Yeah.

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