In this article I’m going to be taking a look at the OXO Good Grips Adjustable Potato Ricer. If you’ve spent any time shopping for kitchen tools or gadgets, chances are pretty good that you’ve familiar with the OXO brand and know that they have a reputation for durable, high quality products. That’s certainly true here. The lever part of product is about 15″ long and made of stainless steel. However, like all OXO tools, it has a soft cushioned grip wrapped around the lever handles, which you will appreciate on holidays like Thanksgiving when you’re making up a huge batch of mashed potatoes. A bit of history: the OXO “soft grip” was originally developed for people who had arthritis and had difficulty applying pressure on normal kitchen gadgets. It turns out a lot of folks really liked the soft grip, though, not just people with arthritis. The ricer disc blades are made from a thick piece of stainless steel, and the slots have a smooth edge so your potatoes will come out with a nice delicate texture. Rough edges would produce a lumpy, jagged, and inconsistent texture, not something you usually want in your food. [Read more…]
Anyone who spends a lot of time in the kitchen can tell you that, many times, you spend just as much time prepping your food as you do cooking it. If you have the ability to learn a new skill that will make you more efficient and will yield better results in the way your final dish looks and tastes, it’s a worthwhile investment of your time. With that in mind, I signed up for a Sur La Table: Knife Essentials Class. [Read more…]
In this review, we’re going to take a look at the Knappmade Chain Mail Cast Iron Scrubber. One of the things that I discovered when I switched to an induction cooktop was how much better cast iron cookware performed compared to stainless steel/aluminum core cookware like All Clad. Now, don’t get me wrong: I love enameled cast iron like Le Creuset. But unless you are Elmer J. Fudd Millionaire who owns a mansion and a yacht, your most economical choice for cast iron cookware will be from Lodge. While non enameled cast iron is really great at giving you that golden delicious brown crust you want, it’s kind of a pain in the butt to clean and re-season, especially if you use it on high heat. Thankfully this chain mail scrubber makes a tough job that much easier. [Read more…]
If you’re looking for an easy to prepare and tasty seafood recipe for your crockpot or slow cooker, this is it. While the recipe calls for flounder, almost any white fish like halibut, tilapia, or swai can be substituted. This recipe is very kid friendly and is an easy way to get picky eaters to add some seafood to their menu. The vegetables help keep things healthy and kids love it. You can make a double batch for leftovers the next day. If your guests prefer something with a little more kick, try adding in bit of cayenne pepper or tabasco sauce. Sometimes I’ll add in Rocky Mountain Seasoning from the Spice House to give it a little more flavor. You can use white potatoes or red potatoes; if you substitute Yukon gold potatoes, they are a little denser and will take slightly longer to cook. If you don’t have baby carrots, diced regular carrots work just as well. If you happen to have a bay leaf or two on hand, adding one in will bring some flavor to the party. Just don’t forget to remove it before serving.
- 3-4 Flounder medium filets, diced
- 2 sticks celery, diced
- 3 cans cream of mushroom soup
- 3⁄4 cup baby carrots
- 1⁄2 cup white wine, optional
- 1⁄2 teaspoon old bay seasoning
- 1⁄2 teaspoon oregano
- salt & pepper to taste
- Dice the flounder into chunks about ½" to ¾" cubes.
- Peel and dice the potatoes. Dice the celery into ½" slices.
- Place all of the ingredients in the slow cooker. Mix to make sure everything is well blended and covered by the cream of mushroom soup. The mixture should be pretty goopy and thick; it will thin out as it cooks.
- Set the slow cooker on low and cook for 4-6 hours until carrots are fork tender.