Subject: Mash potatoes with whisk?
Newsgroups: rec.food.cooking
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 08:44:48 GMT
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Okay this has been bugging me ever since it was said to me. Can't remember who here said they did it that way. But they told me if I couldn't mash potatoes with my whisk I need a better whisk.
So I looked up whisks online. I see flat ones. They wouldn't mash potatoes. I see ones like I have. An assortment of wires coming back into the handle in sort of an oval shape. How could they mash? Those wires do move, which I think is what a whisk is supposed to do. I see one that is like that but has a little ball shaped wire thingie inside of it.
My mom had a whisk that was shaped sort of like a tornado. My MIL had a plastic whisk. Those wouldn't do. I have a small coily one that is supposed to be used for making some kind of drinks. I don't know. I won it at a party.
At any rate, I see no way how any of these things could be used to make mashed potatoes. Or am I missing something?
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 01:55:54 -0700
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Julie Bove wrote:
>So I looked up whisks online. I see flat ones. They wouldn't mash
>potatoes. I see ones like I have. An assortment of wires coming back into
>the handle in sort of an oval shape. How could they mash? Those wires do
>move, which I think is what a whisk is supposed to do. I see one that is
>like that but has a little ball shaped wire thingie inside of it.
The wires move? How do you mean? The whisks I have are much sturdier than that, and the wires don't move. Why should they move?
Where are you looking online?
>At any rate, I see no way how any of these things could be used to make
>mashed potatoes. Or am I missing something?
Yes, the whisk needs to be very sturdy...not one with moveable wires. The cheaper ones will tend to move a bit...as they are not as well made.
I have a few hefty whisks which can handle stiff batters, etc...and probably mashed potatoes. I think I got them either at a restaurant supply store like Surfas, or at another reputable kitchen shop. The tornado shape you mentioned is one that can be very sturdy.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 02:02:11 -0700
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Christine Dabney wrote:
>I have a few hefty whisks which can handle stiff batters, etc...and
>probably mashed potatoes. I think I got them either at a restaurant
>supply store like Surfas, or at another reputable kitchen shop.
>The tornado shape you mentioned is one that can be very sturdy.
Adding to my own post:
This is an example of the type of whisk you want. As you will note, in the description it does say that it can be used for mashed potatoes.
http://www.culinarydistrict.com/Products/Whisks-Tongs/WHISK-10-in-FRENCH [dead link]
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Wed, 23 Jan 2008 12:09:08 -0600
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Christine Dabney wrote:
> This is an example of the type of whisk you want. As you will note,
> in the description it does say that it can be used for mashed
> potatoes.
>
> http://www.culinarydistrict.com/Products/Whisks-Tongs/WHISK-10-in-FRENCH [dead link]
Holy crap, Christine! That thing's only $3 ?? Amazing.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 12:10:51 -0700
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>Holy crap, Christine! That thing's only $3 ?? Amazing.
Yep. This is why I head to Surfas anytime I am anywhere remotely in the L.A. area. I plan to stop by there next week, on my way to whatever assignment I have. They have some things calling my name...
From: Dee.Dee (deedovey at shentel.net)
Date: Wed, 23 Jan 2008 14:23:47 -0500
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Christine Dabney wrote:
> Yep. This is why I head to Surfas anytime I am anywhere remotely in
> the L.A. area. I plan to stop by there next week, on my way to
> whatever assignment I have. They have some things calling my name...
OT:
Christine, you must have some helluva driving skills. Geez, how do you do it? Do you plan your route so well that you memorize it and don't have to look down on the seat for instructions? Or do you just know about every street and highway in the U.S.?
I'm amazed. Incredible!
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 12:37:29 -0700
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Dee.Dee wrote:
>Christine, you must have some helluva driving skills. Geez, how do you do
>it? Do you plan your route so well that you memorize it and don't have to
>look down on the seat for instructions? Or do you just know about every
>street and highway in the U.S.?
Naw... I just had some contracts in the L.A. area a few years ago, so I know my way around there well enough. There are quite a few cities/areas that I know fairly well. The SFBA is one (especially the east bay) and parts of the L.A. area too. I know Phoenix well enough now, so that I can fairly easily find some stuff... Same for Sacramento. Same for the DC area: I lived in that area back in the late 70s to early 80s, and I took a contract back there in 2003-2004. I can find my way around Louisville, KY, since I lived there for a few years. I just went back to Richmond, VA last year, and my years of growing up there helped there.
For this trip which is more than likely taking me to California, I will be driving from NM...and I will be going through southern Cal. I figure I can stay overnight in that area, if I get a contract in the SFBA, head to both Penzeys and Surfas the next day. Then drive up to the bay area. If I get a contract there in the L.A. area, I will be close enough to Surfas and Penzeys, so I can probably be there every few days if I wanted. If I get the contract in San Diego...well..I don't know that area yet, so it will be a learning experience. But Koko says she has a list of places to take me, so I guess I will learn fast enough. Plus I get out and explore. I have never been fearful of driving around areas that I don't know... I usually have a map with me, and if I get lost, I pull over and find out where I am... I find some great things that way.
To make this all food related, I am a fanatic about finding food related places. Not so much restaurants, but markets, etc. I look them up in the yellow pages, and if I see one that sounds intriguing, I will go find it. Or I read about such and such market on Chowhound, or eGullet, or some other food forum or blog..and I have to go check it out. Except for the factor of the price of gas these days, I am usually willing to explore a bit far afield...even if it means going to the whole other side of town to find something. I am not the type of person that just stays in their own little part of town and is afraid to venture beyond that. If I had done that all these years, I would be missing a whole lot and would have missed some jewels.
Maybe that is why travel nursing fits me so well...
From: Dee.Dee (deedovey at shentel.net)
Date: Wed, 23 Jan 2008 16:26:47 -0500
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Christine Dabney wrote:
> Naw... I just had some contracts in the L.A. area a few years ago, so
> I know my way around there well enough. There are quite a few
Thanks for the chat! What an adventurer. Appreciate yourself, a great trait.
My first drive on my own was from Roswell, NM to San Diego, CA. To this day, I recall staying at a strip hotel in Gila Bend. It was a dump with all sorts of road traffic. I had my car checked out at the dealership before I left, and they had failed to put any water in my radiator. Then the car had a flat out in the desert and a trucker stopped and fixed my tire. Today I would be scared to death.
When I got to San Diego, (in 1964, I believe it was) I was amazed that all the freeways were totally lit up. Not so today, I'm sure. As I was such a hick, it seemed to take forever to find my way around town. I can't imagine how it's grown since I was there last in 1974 to visit.
WANTED: Traveling Nurse with Cookbooks. :-))
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 14:37:33 -0700
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Dee.Dee wrote:
>WANTED: Traveling Nurse with Cookbooks. :-))
Hehehehehehe...you don't know how true that is. I travel with more cookbooks than most folks have in their whole collection. And more kitchen equipment than a lot of folks have. I try to pare both down, but it's really hard for someone like me.
I base whatever I take, on where I am going, and what kind of ingredients I can find, and what foodie folks I will meet and be able to cook with. Same with cookbooks, although sometimes I find a brand new cookbook that just resonates so strongly with me, that I cannot bear to leave it at home. I usually end up taking anywhere from 100 to 250 books with me.
Since it seems so very likely I will be in a California city that has a sizeable Asian population, and has good Asian markets, I am taking one newish book with me, Cradle of Flavor. I haven't been able to find all the ingredients I would need for some dishes, where I am now. The likelihood of me finding them in California is much higher.
To bring this back to the partial original subject, I will go to Surfas somehow this time around. I am thinking of getting some more heavy duty whisks there as well as a silicone mat to which to knead and roll out dough. And they have some spices I want there: Pimento d' espellete, and Grains of Paradise. And I am looking for the ring mold that Thomas Keller recommends for quiche... And on and on and on....LOL
From: Dee.Dee (deedovey at shentel.net)
Date: Wed, 23 Jan 2008 18:03:28 -0500
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Christine Dabney wrote:
> Hehehehehehe...you don't know how true that is. I travel with more
> cookbooks than most folks have in their whole collection. And more
> kitchen equipment than a lot of folks have. I try to pare both down,
> but it's really hard for someone like me.
How many books in a box? Is that how you keep them, or do you try to take them out and stack them where you live? I just went into a room to see how many shelves I have. Based on 25 per shelf, maybe 500. Time to weed out again.
I looked at the Cradle of Flavor on Amazon just now -- I love that area of cusine. You'll probably end up with a carload of staples to take home.
Thanks for the chat.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 16:11:02 -0700
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Dee.Dee wrote:
>How many books in a box? Is that how you keep them, or do you try to take
>them out and stack them where you live? I just went into a room to see how
>many shelves I have. Based on 25 per shelf, maybe 500. Time to weed out
>again.
I don't know how many books in a box. It just depends on the books. Some of the ones I love are big coffee table sized books..like the Bay Wolf Restaurant cookbook, and Anne Willan's From My Chateau Kitchen. And Bouchon, by Thomas Keller. Those books tend to fill up boxes fast. Then I have the little books from Williams-Sonoma, their Kitchen Library series. I like those books, and I usually carry quite a few if not all of them with me.
This time, depending on where I go, I might ship a box of my paperback cookbooks...and put the rest of the boxes in the car. I usually have about 3-4 boxes of cookbooks...although last time I had it down to 2. I came home with about 30 more books though...LOL.
I carry folding bookcases with me and fill up those shelves with what I take.
>I looked at the Cradle of Flavor on Amazon just now -- I love that area of
>cusine. You'll probably end up with a carload of staples to take home.
I hope to be able to cook enough from it, to determine if I indeed want to bring home a bunch of staples for it.
From: Dee.Dee (deedovey at shentel.net)
Date: Wed, 23 Jan 2008 20:16:36 -0500
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Christine Dabney wrote:
> I don't know how many books in a box. It just depends on the books.
> Some of the ones I love are big coffee table sized books..like the Bay
> Wolf Restaurant cookbook, and Anne Willan's From My Chateau Kitchen.
Am I wrong in my thinking that it was the French Laundry that Bourdain in one of his TV programs ate french fries and said they were the best he had ever eaten?
I would enjoying having all three of the books you mentioned above, but they are a bit 'advanced' for me. ;-))
The picture of Ann Williams on her the book -- what a pleasant-looking woman.
Bay Wolf sounds interesting, too. I enjoy reading 'about' Alice. An interesting time.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 01:22:52 GMT
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Dee.Dee told us...
> Am I wrong in my thinking that it was the French Laundry that Bourdain
> in one of his TV programs ate french fries and said they were the best
> he had ever eaten?
>
> I would enjoying having all three of the books you mentioned above, but
> they are a bit 'advanced' for me. ;-))
Now why on earth would you say that? You're adventurous, investigative, have good technique, and you practice 'til you get it down.
From: Dee.Dee (deedovey at shentel.net)
Date: Wed, 23 Jan 2008 21:10:56 -0500
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Wayne Boatwright wrote:
> Now why on earth would you say that? You're adventurous, investigative,
> have good technique, and you practice 'til you get it down.
It could be that you are partially right. I must be gearing up for something new -- I've spent a good part of today taking stock of food - physically mostly - letting the right side of my brain make a PLAN. ;-))) C'mon Brain!
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 04:06:13 GMT
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Dee.Dee told us...
> It could be that you are partially right. I must be gearing up for
> something new -- I've spent a good part of today taking stock of food -
> physically mostly - letting the right side of my brain make a PLAN. ;-)))
> C'mon Brain!
Uh oh! We're off and running! Good luck and have fun!
From: MG (who at where.com)
Date: Thu, 24 Jan 2008 07:28:29 GMT
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Melba's Jammin' wrote:
> Holy crap, Christine! That thing's only $3 ?? Amazing.
I realise this may be a tad pedantic, but the ad says it can be used for whipping mashed potatoes...does this mean that the whipping with the whisk is done AFTER the mashing (with a masher/mouli/whatever)? ie to make it more fluffy or whatever
or is the mashing and whipping done together?
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 07:35:00 GMT
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MG wrote:
> I realise this may be a tad pedantic, but the ad says it can be used for
> whipping mashed potatoes...does this mean that the whipping with the whisk
> is done AFTER the mashing (with a masher/mouli/whatever)? ie to make it
> more fluffy or whatever
>
> or is the mashing and whipping done together?
They are claiming it will actually mash the potatoes.
From: Janet Bostwick (nospam at cableone.net)
Date: Thu, 24 Jan 2008 06:08:22 -0700
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Julie Bove wrote:
> They are claiming it will actually mash the potatoes.
Where does it say that it will mash the potatoes? Am I looking at the right link?
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 16:12:16 GMT
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Janet Bostwick wrote:
> Where does it say that it will mash the potatoes? Am I looking at the
> right link?
It doesn't. This all started and one person said she uses a whisk to mash her potatoes. I replied that I didn't see how a whisk could do that and she responded that I needed a better whisk. Then I started this thread and another poster recommended that particular whisk and said it would mash potatoes. I still don't believe it.
From: cybercat (cyberpurrs at yahoo.com)
Date: Thu, 24 Jan 2008 12:21:30 -0500
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Janet Bostwick wrote:
> Where does it say that it will mash the potatoes? Am I looking at the
> right link?
When I boiled russets for Thanksgiving Dinner, then set them on the warm burner after draining, then applied my masher to them, it was obvious that the masher' was not necessary. They were soft and fluffy, not runny, and only needed a little butter and milk, and to be blended with the whisk. They were great, no lumps at all. I imagine if I had used waxy white potatoes or red potatoes this would not have worked.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 09:03:04 GMT
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Christine Dabney wrote:
> The wires move? How do you mean? The whisks I have are much sturdier
> than that, and the wires don't move. Why should they move?
They just sort of will move back and forth if you push on them. Plus if you were to push it down into the pan, the part touching would be rounded. Not flat.
> Where are you looking online?
I looked at Macy's. Didn't really do too much looking since what I saw was similar to what I have. And I have no intention of buying another whisk since I so rarely use the ones I have.
> I have a few hefty whisks which can handle stiff batters, etc...and
> probably mashed potatoes. I think I got them either at a restaurant
> supply store like Surfas, or at another reputable kitchen shop.
> The tornado shape you mentioned is one that can be very sturdy.
Hmmm... The tornado one was not sturdy at all. At least not the one my mom had. It was very flexible. She used it to make scrambled eggs. I don't make eggs any more but when I did I almost always just used a fork.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 02:04:40 -0700
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Julie Bove wrote:
>They just sort of will move back and forth if you push on them. Plus if you
>were to push it down into the pan, the part touching would be rounded. Not
>flat.
It's not supposed to be flat. It is supposed to be rounded.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 02:13:56 -0700
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Christine Dabney wrote:
>It's not supposed to be flat. It is supposed to be rounded.
Here is a description from Fantes, which is a wonderful kitchen supply place:
> French, or sauce, whisks, are great for all mixing and whipping uses. The
> stiffer (thicker) the wires, the stiffer the mixture they can work on.
And a picture of them. Note the thicker wires.
http://www.fantes.com/images/3377whisks.jpg [archive.org]
And whisks are not just for eggs or sauces. They can be used for all sorts of mixing.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 15:54:05 GMT
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Christine Dabney wrote:
>
http://www.fantes.com/images/3377whisks.jpg [archive.org]
That looks exactly like what I have. And I don't make any sauces aside from pasta sauce.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 09:02:37 -0700
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Julie Bove wrote:
>That looks exactly like what I have. And I don't make any sauces aside from
>pasta sauce.
That's what I just said. They are not just for sauces. You can use them for a lot of mixing. Batters, viniagrettes, almost anything for which you use a spoon/fork. Use your imagination.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 16:32:16 GMT
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Christine Dabney wrote:
> That's what I just said. They are not just for sauces. You can use
> them for a lot of mixing. Batters, viniagrettes, almost anything for
> which you use a spoon/fork. Use your imagination.
But I don't make anything that I would need one for. The two I have get very little use. Maybe once a year or every two years.
From: Lou Decruss (Me at notvalid.com)
Date: Wed, 23 Jan 2008 10:58:40 -0600
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Julie Bove wrote:
>But I don't make anything that I would need one for. The two I have get
>very little use. Maybe once a year or every two years.
I find it very odd that someone who posts as much as you do to a cooking group only uses a whisk that often.
From: cybercat (cyberpurrs at yahoo.com)
Date: Wed, 23 Jan 2008 12:16:46 -0500
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Lou Decruss wrote:
> I find it very odd that someone who posts as much as you do to a
> cooking group only uses a whisk that often.
She's allergic to the fucking world, or thinks she is, and she has her child thinking the same way. There are only so many things you can whisk. FFS.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 23:25:26 GMT
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Lou Decruss wrote:
> I find it very odd that someone who posts as much as you do to a
> cooking group only uses a whisk that often.
We have food allergies so we don't eat a lot of things that would use a whisk to make.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Wed, 23 Jan 2008 17:51:32 GMT
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Julie Bove told us...
> But I don't make anything that I would need one for. The two I have get
> very little use. Maybe once a year or every two years.
Different strokes, I guesss. I use at least one of my various whisks daily, and I cannot imagine not having one.
From: Lou Decruss (Me at notvalid.com)
Date: Wed, 23 Jan 2008 21:22:25 GMT
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Wayne Boatwright wrote:
>Different strokes, I guesss. I use at least one of my various whisks
>daily, and I cannot imagine not having one.
I don't use them every day, but pretty close. I have several, and like you, couldn't imagine not using them.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 23:38:14 GMT
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Wayne Boatwright wrote:
> Different strokes, I guesss. I use at least one of my various whisks
> daily, and I cannot imagine not having one.
I guess it's because I grew up in a house without a whisk and I learned to do without. My mom did get a whisk at some point after I moved out and she has gotten another one since. She did have an old fashioned egg beater that I used for some things. I bought an egg beater for my first apartment but after several years of it sitting with no use, I threw it out.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 00:21:43 GMT
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Julie Bove told us...
> I guess it's because I grew up in a house without a whisk and I learned to
> do without. My mom did get a whisk at some point after I moved out and she
> has gotten another one since. She did have an old fashioned egg beater that
> I used for some things. I bought an egg beater for my first apartment but
> after several years of it sitting with no use, I threw it out.
My mom had a flat whisk unlike any I see on the market today. She used it only for egg whites. I never got the hang of it. When I was living in my first apartment, Julia Child's "The French Chef" was on PBS and I don't think I never missed an episode. From that I bought an assortment of kitchen equipment, including several different whisks. I immediately found them invaluable.
My mom also had an old fashioned egg beater that was particularly effective in, guess what, beating eggs. I couldn't find one exactly like the one she had (the beaters were made of flat steel blades), but I bought what was available at the time. I didn't like it. I kept it around for a while and then got rid of it. I now have my mother's beater and I do use it for certain things that it's better at than a hand mixer or stand mixer.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 02:58:57 GMT
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Wayne Boatwright wrote:
> My mom had a flat whisk unlike any I see on the market today. She used it
> only for egg whites. I never got the hang of it. When I was living in my
> first apartment, Julia Child's "The French Chef" was on PBS and I don't
> think I never missed an episode. From that I bought an assortment of
> kitchen equipment, including several different whisks. I immediately found
> them invaluable.
I used to try to watch Julia Child. My mom so despised the woman's voice that I could not watch it when she was around. I think because of this I learned to despise my name which is actually Julia. Never went by that because it reminded me of her.
Now that I think of it, I have seen a flat whisk that has little balls on the end of it. Can't remember where I saw it though.
> My mom also had an old fashioned egg beater that was particularly effective
> in, guess what, beating eggs. I couldn't find one exactly like the one she
> had (the beaters were made of flat steel blades), but I bought what was
> available at the time. I didn't like it. I kept it around for a while and
> then got rid of it. I now have my mother's beater and I do use it for
> certain things that it's better at than a hand mixer or stand mixer.
I don't even know where my hand mixer is. I looked for it the other day, couldn't find it right away so I gave up. I use my stand mixer on occasion. Since all of my baking is now gluten free, I generally don't use the mixer at all. Those types of batters usually require only the most brief mixings. I do use it on occasion for gluten free breads.
I used to bake constantly. These days hardly at all. The gluten free stuff just doesn't keep very well and there seems no point in my making it when most of it will wind up in the trash since we can't eat it fast enough. Now it's easier and in the end, more cost effective for me to just buy things pre-made, because I can buy things like bread, 2 slices at a time in a hermetically sealed package.
From: hahabogus (invalid at null.null)
Date: Wed, 23 Jan 2008 16:35:35 GMT
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Christine Dabney wrote:
> Use your imagination.
Zebras with machine guns running all over downtown Utah...shooting the gaters. It's war I tell you, War!
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Wed, 23 Jan 2008 17:52:11 GMT
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hahabogus told us...
> Zebras with machine guns running all over downtown Utah...shooting the
> gaters. It's war I tell you, War!
It's better than this thread! Zeesh!
From: cybercat (cyberpurrs at yahoo.com)
Date: Wed, 23 Jan 2008 12:00:26 -0500
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Christine Dabney wrote:
> And a picture of them. Note the thicker wires.
>
>
http://www.fantes.com/images/3377whisks.jpg [archive.org]
The only reason I was able to whip my first try at mashed potatoes into grey gluten was because of a $#@%ed electric mixer.
I hate the things. I understand why bakers like them, but I have no use for them.
The whisk I used at Thanksgiving looks exactly like the one pictured. I began mashing with a masher, but noted that the potatoes were hot and so tender, they did not need it. The whisk sufficed. I think the tip about drying the potatoes out on a warm burner after draining is what made them so easy to "mash."
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 15:52:47 GMT
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Christine Dabney wrote:
> It's not supposed to be flat. It is supposed to be rounded.
Then how could it mash potatoes?
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 09:00:33 -0700
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Julie Bove wrote:
>Then how could it mash potatoes?
You are taking it a bit literally here. You aren't actually "mashing" potatoes with it...you are whisking them, with the end product being "mashed" potatoes. With a sturdy enough whisk, it can be done.
From: hahabogus (invalid at null.null)
Date: Wed, 23 Jan 2008 16:33:27 GMT
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Christine Dabney wrote:
> You are taking it a bit literally here. You aren't actually "mashing"
> potatoes with it...you are whisking them, with the end product being
> "mashed" potatoes. With a sturdy enough whisk, it can be done.
Think about what a masher does...It breaks up the potatoes and turns them into a kinda puree. A whisk can do that as well. Myself I use a ricer or my food mill.
As to peeling tomatoes, again I use my food mill. Cause when I need skinless seedless tomato it is usually as a form of pulp for tomato sauce and a food mill can puree skin and seed tomatoes quite well and getting the tomatoes into a puree is a big part of tomato sauce making.
From: cybercat (cyberpurrs at yahoo.com)
Date: Wed, 23 Jan 2008 11:51:56 -0500
--------
hahabogus wrote
> Think about what a masher does...It breaks up the potatoes and turns
> them into a kinda puree. A whisk can do that as well. Myself I use a
> ricer or my food mill.
The first time I made decent mashed potatoes was last Thanksgiving. I followed the advice given here, to drain them and let them sit on the warm burner to dry them a bit (they sat there maybe 5-10 minutes) and I found the masher was hardly needed, they were so tender. I used a whisk and didn't even have to work hard. They were perfect.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 16:33:50 GMT
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Christine Dabney wrote:
> You are taking it a bit literally here. You aren't actually "mashing"
> potatoes with it...you are whisking them, with the end product being
> "mashed" potatoes. With a sturdy enough whisk, it can be done.
She told me she mashes her potatoes with a whisk.
From: Jill McQuown
Date: Wed, 23 Jan 2008 11:38:59 -0600
--------
Julie Bove wrote:
> She told me she mashes her potatoes with a whisk.
She who?
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 23:26:54 GMT
--------
Jill McQuown wrote:
> She who?
I can't remember. She replied in my other post and then she replied here as well. She does use the whisk to literally mash. That was her reply. Was a woman's name. That's all I can remember.
From: merryb (msg144 at juno.com)
Date: Wed, 23 Jan 2008 16:09:41 -0800 (PST)
--------
Julie Bove wrote:
> I can't remember. She replied in my other post and then she replied here as
> well. She does use the whisk to literally mash. That was her reply. Was a
> woman's name. That's all I can remember.- Hide quoted text -
It was me- I find this hilarious! Sorry if it kept you up all night worrying about it...
From: cybercat (cyberpurrs at yahoo.com)
Date: Wed, 23 Jan 2008 19:16:08 -0500
--------
merryb wrote:
>It was me- I find this hilarious! Sorry if it kept you up all night
>worrying about it...
:D I do it too. We are SuperWomen.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:32:38 GMT
--------
cybercat wrote:
>:D I do it too. We are SuperWomen.
i take it you handle all the pickle jar-opening duties, too.
From: cybercat (cyberpurrs at yahoo.com)
Date: Thu, 24 Jan 2008 13:51:20 -0500
--------
blake murphy wrote:
> i take it you handle all the pickle jar-opening duties, too.
No, I leave the brute labor to the brute.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 02:50:40 GMT
--------
merryb wrote:
> I can't remember. She replied in my other post and then she replied here as
> well. She does use the whisk to literally mash. That was her reply. Was a
> woman's name. That's all I can remember.- Hide quoted text -
It was me- I find this hilarious! Sorry if it kept you up all night worrying about it...
I wasn't worried. Just couldn't remember your name.
From: merryb (msg144 at juno.com)
Date: Wed, 23 Jan 2008 08:38:17 -0800 (PST)
--------
Christine Dabney wrote:
> You are taking it a bit literally here. You aren't actually "mashing"
> potatoes with it...you are whisking them, with the end product being
> "mashed" potatoes. With a sturdy enough whisk, it can be done.
Not necessarily true- I do mash, and I suppose I stir a little with it, but mostly squish. Mind you, if you want perfectly smooth spuds, this won't work for you. You can get a good quality whisk at any restaurant supply store.
From: cybercat (cyberpurrs at yahoo.com)
Date: Wed, 23 Jan 2008 11:55:41 -0500
--------
Christine Dabney wrote:
> You are taking it a bit literally here. You aren't actually "mashing"
> potatoes with it...you are whisking them, with the end product being
> "mashed" potatoes. With a sturdy enough whisk, it can be done.
The bovine is probably undercooking them if she has to work that hard.
From: cybercat (cyberpurrs at yahoo.com)
Date: Wed, 23 Jan 2008 11:57:36 -0500
--------
Christine Dabney wrote:
> It's not supposed to be flat. It is supposed to be rounded.
You know that little light bulb that you see over people's heads in the comics?
Julie does not have one.
From: Blinky the Shark (no.spam at box.invalid)
Date: Wed, 23 Jan 2008 01:24:50 -0800
--------
Christine Dabney wrote:
> The wires move? How do you mean? The whisks I have are much sturdier
> than that, and the wires don't move. Why should they move?
Because they're wires? :)
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Wed, 23 Jan 2008 16:21:28 GMT
--------
Christine Dabney dropped this:
> Yes, the whisk needs to be very sturdy...not one with moveable wires.
> The cheaper ones will tend to move a bit...as they are not as well
> made.
On the metal whisks I have, the wires are sturdy and stay stationary. I've been a little disappointed on the (for lack of a better word) plastic type whisks I use in non-stick pans and skillets. The wirey things on some of those move a bit but it's not a big problem because most of the time I'm just whisking in something for a sauce. I don't like them when making a roux though.
From: Goomba38 (Goomba38 at comcast.net)
Date: Wed, 23 Jan 2008 11:26:00 -0500
--------
Michael "Dog3" wrote:
> On the metal whisks I have, the wires are sturdy and stay stationary.
> I've been a little disappointed on the (for lack of a better word) plastic
> type whisks I use in non-stick pans and skillets. The wirey things on some
> of those move a bit but it's not a big problem because most of the time I'm
> just whisking in something for a sauce. I don't like them when making a
> roux though.
I dislike all plastic spoons, spatulas (pancake turning types) and the like. I find most of them flimsy and cheesy and question why people would buy them routinely? I do have one extra long pair of industrial strength ones that I use in my one huge teflon coated wok, but that's all. I want a substantial tool in my hand, not some POS. I want the tool to do the job, not me have to struggle to make it work.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 16:36:44 GMT
--------
Goomba38 wrote:
> I dislike all plastic spoons, spatulas (pancake turning types) and the
> like. I find most of them flimsy and cheesy and question why people would
> buy them routinely? I do have one extra long pair of industrial strength
> ones that I use in my one huge teflon coated wok, but that's all. I want a
> substantial tool in my hand, not some POS. I want the tool to do the job,
> not me have to struggle to make it work.
I have a bunch of plastic spoons that I use all the time. They are black. I bought them for 99 cents each at the grocery store. At the time I bought them, I considered them to be disposable. I bought them for serving food at a party. But they ended up working very well and are very durable.
From: hahabogus (invalid at null.null)
Date: Wed, 23 Jan 2008 16:43:12 GMT
--------
Julie Bove wrote:
> I have a bunch of plastic spoons that I use all the time. They are
> black. I bought them for 99 cents each at the grocery store. At the
> time I bought them, I considered them to be disposable. I bought them
> for serving food at a party. But they ended up working very well and
> are very durable.
Me too. I use my plastic black spoons (slotted and not)a great deal of the time. I have numerous pieces of cookware that don't like metal.
I do have a serious steel egg flipper for turning burgers on the BBQ though, as I hate those flimsy flippers for serious food turning. I also have a light weight flipper for fish and more delicate stuff that requires more gentle handling. It is thinner and requires more finase to get it under stuff.
From: Goomba38 (Goomba38 at comcast.net)
Date: Wed, 23 Jan 2008 11:55:56 -0500
--------
hahabogus wrote:
> I do have a serious steel egg flipper
"egg flipper" ?? Is that the official title these days? I grew up calling it a spatula, but in Home-Ec class the teacher called it a "pancake turner" because a spatula was that softer flexible silcone blade that you used to clean a bowl out of batter and such...
Now, who has ever heard of calling a dishrag a "stoopala" (I'm sure not spelled that way). That is what we grew up calling it in my father's Italian dialect.
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Wed, 23 Jan 2008 17:51:05 GMT
--------
Goomba38 dropped this:
> I dislike all plastic spoons, spatulas (pancake turning types) and the
> like. I find most of them flimsy and cheesy and question why people
> would buy them routinely? I do have one extra long pair of industrial
> strength ones that I use in my one huge teflon coated wok, but that's
> all. I want a substantial tool in my hand, not some POS. I want the
> tool to do the job, not me have to struggle to make it work.
I don't use plastic spoons but I do use plastic spatulas. I find that the spoons are just not adequate so I use wooden spoons in the non-stick pots and pans and metal for the other pots and pans. I have not found a plastic spoon that holds up to the use I give my spoons.
From: hahabogus (invalid at null.null)
Date: Wed, 23 Jan 2008 18:27:23 GMT
--------
"Michael \"Dog3\"" wrote:
> I have not found a plastic
> spoon that holds up to the use I give my spoons.
That's what I found out about my wooden spoons. Plastic spoons break and can be replaced for cheap. Wooden spoons break and can be replaced but for more bucks and a longer shopping trip then I normally want when I need a replacement. So for 2 bucks I pick up 2 plastic spoons and when they break I don't get excited. Or for 4 bucks I can get 1 wooden spoon that might last as long as the 2 plastic spoons.
Plus the plastic spoons can be found at the closest grocery store (about a block away) and the wooden spoons require a trip to the mall (about 2 miles away).
I'd rather walk the block than drive the 2 miles in traffic with 5 or 6 stop lights and all that traffic bother.
From: Lou Decruss (Me at notvalid.com)
Date: Wed, 23 Jan 2008 21:26:27 GMT
--------
hahabogus wrote:
>That's what I found out about my wooden spoons. Plastic spoons break and
>can be replaced for cheap. Wooden spoons break and can be replaced but
>for more bucks and a longer shopping trip then I normally want when I
>need a replacement. So for 2 bucks I pick up 2 plastic spoons and when
>they break I don't get excited. Or for 4 bucks I can get 1 wooden spoon
>that might last as long as the 2 plastic spoons.
You shop at some weird places. 4 bucks for a wooden spoon?
Lou <------taking Dee Dee's advice and throwing one a week out.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 23:35:13 GMT
--------
hahabogus wrote:
> That's what I found out about my wooden spoons. Plastic spoons break and
> can be replaced for cheap. Wooden spoons break and can be replaced but
> for more bucks and a longer shopping trip then I normally want when I
> need a replacement. So for 2 bucks I pick up 2 plastic spoons and when
> they break I don't get excited. Or for 4 bucks I can get 1 wooden spoon
> that might last as long as the 2 plastic spoons.
I only had a set of wooden spoons once. They got nasty really quickly. I bought them for a recipe that said to use wooden spoon. I remember sticking one in a moving blender and it took a chunk of wood out of it. Eek!
My mom had some tool called a Spurtle that was put out by Graham Kerr when he had the Galloping Gourmet series. It was made of wood and it never splintered or got funny.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 17:56:07 -0800 (PST)
--------
Julie Bove wrote:
> I only had a set of wooden spoons once. They got nasty really quickly. I
> bought them for a recipe that said to use wooden spoon. I remember sticking
> one in a moving blender and it took a chunk of wood out of it. Eek!
Okay, I have a really stupid question. I was trying to avoid asking this, but it nags at me...
Why would you put ANY utensil, wooden or otherwise into a moving blender and expect it to come out whole?
If that is how they get nasty really quickly, I wouldn't think to blame it on the wooden spoon.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 01:59:21 GMT
--------
Christine Dabney told us...
> Okay, I have a really stupid question. I was trying to avoid asking
> this, but it nags at me...
> Why would you put ANY utensil, wooden or otherwise into a moving
> blender and expect it to come out whole?
>
> If that is how they get nasty really quickly, I wouldn't think to
> blame it on the wooden spoon.
And a damned good question it is!!! Imagine what a food processor would do with a wooden spoon. :-)
I remember an accessory they used to make for the old Osterizers was a stirring rod or pusher that one put through the hole in the lid. It had a shoulder on it to prevent it from reaching the blades.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 19:13:43 -0700
--------
Wayne Boatwright wrote:
>And a damned good question it is!!! Imagine what a food processor would do
>with a wooden spoon. :-)
>
>I remember an accessory they used to make for the old Osterizers was a
>stirring rod or pusher that one put through the hole in the lid. It had a
>shoulder on it to prevent it from reaching the blades.
Well..I would think a person would stop the blender or food processor first, before sticking in the spoon, no matter what it is made of.
And...a lot of recipes say to use a wooden spoon..but if you don't have one, does that mean you can't make the recipe? You use what you have..unless of course it is a specific utensil/gadget/appliance with which the recipe will not work otherwise. I do interchange my wooden spoons with other spoons...be they metal, silicone, or otherwise...depending on what kind of pan I am using, or what I am cooking.
I personally love, love, love my wooden spoons. I grew up using them and starting obtaining my own right after I graduated from nursing school. I still have some that date back 30 years or so..and are just fine. I am constantly keeping an eye out for other great wooden spoons... Right now, I am keeping my eye out for a tasting spoon.
If you take care of them and don't stick them into moving blenders/food processors, they will last just fine. I have gotten one of mine scorched a bit, but it was my own fault for letting it get too near the gas flame... But it still works fine.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 03:51:52 GMT
--------
Christine Dabney wrote:
> And...a lot of recipes say to use a wooden spoon..but if you don't
> have one, does that mean you can't make the recipe? You use what you
> have..unless of course it is a specific utensil/gadget/appliance with
> which the recipe will not work otherwise. I do interchange my wooden
> spoons with other spoons...be they metal, silicone, or
> otherwise...depending on what kind of pan I am using, or what I am
> cooking.
If I remember correctly this recipe was for Amish Friendship bread which I do not believe is at all Amish. It said to use a wooden spoon and only a wooden spoon. Since I wasn't going to be using the spoon for anything else, I got a set of three at the dollar store. They were probably junk.
I did not know why it said to use a wooden spoon. I know some things will react with metal and you can't use metal for them. I don't believe this would have reacted, but I did what the recipe said.
And yes, for me, if it said to use only a wooden spoon and I did not have one, I would not have made the recipe. Or I would have bought one, like I did.
> I personally love, love, love my wooden spoons. I grew up using them
> and starting obtaining my own right after I graduated from nursing
> school. I still have some that date back 30 years or so..and are just
> fine. I am constantly keeping an eye out for other great wooden
> spoons... Right now, I am keeping my eye out for a tasting spoon.
I guess this is just like the whisk thing. Wooden spoons are something we never had in our house so I never felt they were necessary.
> If you take care of them and don't stick them into moving
> blenders/food processors, they will last just fine. I have gotten one
> of mine scorched a bit, but it was my own fault for letting it get too
> near the gas flame... But it still works fine.
I can't see any need for one for me.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 04:08:59 GMT
--------
Christine Dabney told us...
> Well..I would think a person would stop the blender or food processor
> first, before sticking in the spoon, no matter what it is made of.
I would think so, too.
> And...a lot of recipes say to use a wooden spoon..but if you don't
> have one, does that mean you can't make the recipe? You use what you
> have..unless of course it is a specific utensil/gadget/appliance with
> which the recipe will not work otherwise. I do interchange my wooden
> spoons with other spoons...be they metal, silicone, or
> otherwise...depending on what kind of pan I am using, or what I am
> cooking.
No, yes, and yes.
> I personally love, love, love my wooden spoons. I grew up using them
> and starting obtaining my own right after I graduated from nursing
> school. I still have some that date back 30 years or so..and are just
> fine. I am constantly keeping an eye out for other great wooden
> spoons... Right now, I am keeping my eye out for a tasting spoon.
I do, too. I have many that I bought, but I also have some of my mothers and some of my grandmothers. Treated properly, they will last a lifetime. I particularly like my olivewood spoons, but I don't have too many of those.
From: Janet Bostwick (nospam at cableone.net)
Date: Wed, 23 Jan 2008 21:31:11 -0700
--------
Wooden spoons are funny things. I have probably 6 of different shapes that are 40 plus years old. One of them I use for nothing but making cream-type sauces because it has a hole in the middle, a flat bottom and one edge is rounded and the other is pointed. In other words, it will reach into every part of a pot. I've tried to get other spoons over the years -- even spending a fair amount of money -- only to have the handles go twisty or splintery. About 5 or 6 Christmas's ago, my husband bought me two stirring spoons similar to my cream sauce one. He got them at Wal-Mart for less than $2 a piece. I use both of them every day and they go in the dishwasher every day and the wood is as smooth as the day that I got them. I wish that I had purchased a couple more at the time.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 22:01:19 -0700
--------
Janet Bostwick wrote:
>Wooden spoons are funny things. I have probably 6 of different shapes that
>are 40 plus years old. One of them I use for nothing but making cream-type
>sauces because it has a hole in the middle, a flat bottom and one edge is
>rounded and the other is pointed. In other words, it will reach into every
>part of a pot. I've tried to get other spoons over the years -- even
>spending a fair amount of money -- only to have the handles go twisty or
>splintery. About 5 or 6 Christmas's ago, my husband bought me two stirring
>spoons similar to my cream sauce one. He got them at Wal-Mart for less than
>$2 a piece. I use both of them every day and they go in the dishwasher
>every day and the wood is as smooth as the day that I got them. I wish that
>I had purchased a couple more at the time.
Oh, those are my favorite spoons. Those shapes. I must have about 5 or 6 like that, and I am always looking for more. They aren't as common as the others....
I will have to look in Walmart for them now...I haven't seen them in some time..but maybe I can find more there. I just love them, for the same reasons you do.
From: Janet Bostwick (nospam at cableone.net)
Date: Thu, 24 Jan 2008 06:14:24 -0700
--------
Christine Dabney wrote:
> Oh, those are my favorite spoons. Those shapes. I must have about 5 or
> 6 like that, and I am always looking for more. They aren't as common
> as the others....
>
> I will have to look in Walmart for them now...I haven't seen them in
> some time..but maybe I can find more there. I just love them, for the
> same reasons you do.
If you find them there, I hope they are still the good ones. I've paid $15 for a spoon like that and had poor results. I would never put any of my wooden spoons in the dishwasher or let them stand in water, but the ones from Wal-Mart were so cheap I fugured I'd run them through the DW until they were no longer useable. I didn't expect anything except bad results. What a surprise.
From: Nancy Young (rjynly at comcast.net)
Date: Thu, 24 Jan 2008 08:45:44 -0500
--------
Janet Bostwick wrote
> If you find them there, I hope they are still the good ones. I've paid
> $15 for a spoon like that and had poor results. I would never put any of
> my wooden spoons in the dishwasher or let them stand in water, but the
> ones from Wal-Mart were so cheap I fugured I'd run them through the DW
> until they were no longer useable. I didn't expect anything except bad
> results. What a surprise.
I wonder if they are made of olivewood. That's the only kind of wooden spoon I buy, though I'd beat anyone who dared to put them in the dishwasher. The one's I've had over the years are very smooth and retain that smoothness.
From: Goomba38 (Goomba38 at comcast.net)
Date: Thu, 24 Jan 2008 14:39:14 -0500
--------
Nancy Young wrote:
> I wonder if they are made of olivewood. That's the only kind of
> wooden spoon I buy, though I'd beat anyone who dared to put them
> in the dishwasher. The one's I've had over the years are very smooth
> and retain that smoothness.
I don't generally do wooden spoons, but a few years ago bought a set of wooden spoons/spatula type spoons very cheaply at the military commissary (something like 3 bucks max for the set) and they're marked "Cook-eez" but I've never seen them or the brand since. They are holding up extremely well. I don't know what type of wood it is,as it has a bit of shine to it and is a tad darker than the standard new wooden spoons I see sold cheaply. Olivewood might be it but could it be bamboo, I don't know? I use it for my Le Creuset dutch oven in particular and it goes into the dishwasher almost daily. I A few burn marks on it just add character :)
From: Nancy Young (rjynly at comcast.net)
Date: Thu, 24 Jan 2008 16:53:33 -0500
--------
Goomba38 wrote
> I don't generally do wooden spoons, but a few years ago bought a set of
> wooden spoons/spatula type spoons very cheaply at the military commissary
> (something like 3 bucks max for the set) and they're marked "Cook-eez" but
> I've never seen them or the brand since. They are holding up extremely
> well. I don't know what type of wood it is,as it has a bit of shine to it
> and is a tad darker than the standard new wooden spoons I see sold
> cheaply. Olivewood might be it but could it be bamboo, I don't know?
Olivewood has a beautiful grain, while bamboo would have lines. I image bamboo would be a decent material for spoons, too.
> I use it for my Le Creuset dutch oven in particular and it goes into the
> dishwasher almost daily. I A few burn marks on it just add character :)
I have one of those, too. Not one of my olivewood spoons, though. Luckily for he who abuses spoons.
From: sf
Date: Thu, 24 Jan 2008 22:30:57 -0800
--------
Nancy Young wrote:
>I wonder if they are made of olivewood. That's the only kind of
>wooden spoon I buy, though I'd beat anyone who dared to put them
>in the dishwasher. The one's I've had over the years are very smooth
>and retain that smoothness.
We used to buy those sets of spoons for about $3 at Cost Plus before it became "World Market"... they were/are bamboo (I still have most of them). Never took a liking to the one with a hole in it and have no idea what happened to it. Maybe someone used it to stir paint.
From: Jill McQuown
Date: Thu, 24 Jan 2008 07:48:44 -0600
--------
Christine Dabney wrote:
> And...a lot of recipes say to use a wooden spoon..but if you don't
> have one, does that mean you can't make the recipe?
Oh damn! I don't have a wooden spoon! What to do, what to do?! LOL
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 09:40:24 -0500
--------
Jill McQuown wrote:
> Oh damn! I don't have a wooden spoon! What to do, what to do?! LOL
Don't worry. Have you ever smelled a 'washed' wooden spoon that had been used to stir spaghetti sauce, or left in the pan of garlic and onion while sauteeing?
From: Jill McQuown
Date: Thu, 24 Jan 2008 09:46:34 -0600
--------
Dee.Dee wrote:
> Don't worry. Have you ever smelled a 'washed' wooden spoon that had
> been used to stir spaghetti sauce, or left in the pan of garlic and
> onion while sauteeing?
Of course... and it smells heavenly to me. But don't worry. A little lemon juice will cure you of that fetish :)
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 11:15:34 -0500
--------
Jill McQuown wrote:
> Of course... and it smells heavenly to me. But don't worry. A little lemon
> juice will cure you of that fetish :)
Hmmm -- rfc is great. It was just a few posts ago we were discussing a foot fetish.
Now it is a wooden-spoon fetish! LOL.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:44:14 GMT
--------
Dee.Dee wrote:
>Hmmm -- rfc is great. It was just a few posts ago we were discussing a foot
>fetish.
>Now it is a wooden-spoon fetish! LOL.
thank god the two are rarely present in the same person.
From: sf
Date: Thu, 24 Jan 2008 22:33:26 -0800
--------
blake murphy wrote:
>thank god the two are rarely present in the same person.
Sure they could be.... use the spoon to spank the foot smeller.
From: blake murphy (blakepm at verizon.net)
Date: Fri, 25 Jan 2008 16:29:13 GMT
--------
sf wrote:
>Sure they could be.... use the spoon to spank the foot smeller.
it's really hard to get those kind of movies.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 16:23:06 GMT
--------
Dee.Dee wrote:
> Don't worry. Have you ever smelled a 'washed' wooden spoon that had been
> used to stir spaghetti sauce, or left in the pan of garlic and onion while
> sauteeing?
I've *seen* them. I don't think wood is the best thing for cooking.
From: Goomba38 (Goomba38 at comcast.net)
Date: Thu, 24 Jan 2008 14:43:51 -0500
--------
Julie Bove wrote:
> I've *seen* them. I don't think wood is the best thing for cooking.
...because we've heard so often over the past century or so of the families struck down in the prime of their life from the wooden spoons??
From: cybercat (cyberpurrs at yahoo.com)
Date: Thu, 24 Jan 2008 15:16:05 -0500
--------
Goomba38 wrote:
> ...because we've heard so often over the past century or so of the
> families struck down in the prime of their life from the wooden spoons??
Things were less scientific then, so they thought a lot of the Wooden Spoon Deaths were from natural causes.
From: Ophelia (O at nix.co.uk)
Date: Thu, 24 Jan 2008 20:20:49 -0000
--------
cybercat wrote:
> Things were less scientific then, so they thought a lot of the Wooden
> Spoon Deaths were from natural causes.
Hmm have you had a spurtle attack yet?
From: cybercat (cyberpurrs at yahoo.com)
Date: Thu, 24 Jan 2008 15:53:27 -0500
--------
Ophelia wrote:
> Hmm have you had a spurtle attack yet?
*Smiling fondly* I remember many spurtle attacks with great fondness. :) A porridge stirrer, eh?
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 17:22:37 -0500
--------
Goomba38 wrote:
> ...because we've heard so often over the past century or so of the
> families struck down in the prime of their life from the wooden spoons??
I thought that was Lizzie with the ax, and the like. Hadn't she been chopping wood to make a spoon?
From: Nancy Young (rjynly at comcast.net)
Date: Thu, 24 Jan 2008 17:24:16 -0500
--------
Goomba38 wrote:
> ...because we've heard so often over the past century or so of the
> families struck down in the prime of their life from the wooden spoons??
I think you're confused ... it was me as a *child* struck with the wooden spoons.
From: sf
Date: Thu, 24 Jan 2008 22:34:50 -0800
--------
Goomba38 wrote:
>...because we've heard so often over the past century or so of the
>families struck down in the prime of their life from the wooden spoons??
Spare the rod, spoil the child.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:41:41 GMT
--------
Jill McQuown wrote:
>Oh damn! I don't have a wooden spoon! What to do, what to do?! LOL
post about it, obviously.
From: Janet Baraclough (janet.and.john at zetnet.co.uk)
Date: Thu, 24 Jan 2008 19:38:59 GMT
--------
The message from blake murphy contains these words:
> post about it, obviously.
That's only the first step on the road to recovery. There are 11 others.
From: sf
Date: Thu, 24 Jan 2008 22:37:10 -0800
--------
Janet Baraclough wrote:
> That's only the first step on the road to recovery. There are 11 others.
1. plant a tree
2.....
From: Nancy Young (rjynly at comcast.net)
Date: Thu, 24 Jan 2008 16:50:36 -0500
--------
Jill McQuown wrote
> Oh damn! I don't have a wooden spoon! What to do, what to do?! LOL
I'm sure it was Reader's Digest, years ago. A woman took a cooking class and the teacher told them all to make sure they used the wooden spoon! to stir whatever it was they were making. Curious, the student asked why wooden spoons, were they better somehow? The teacher said, Oh, the sound of all those metal spoons would drive me up the wall!
(laugh)
From: blake murphy (blakepm at verizon.net)
Date: Fri, 25 Jan 2008 16:41:17 GMT
--------
Nancy Young wrote:
>I'm sure it was Reader's Digest, years ago. A woman took a cooking
>class and the teacher told them all to make sure they used the wooden
>spoon! to stir whatever it was they were making. Curious, the student
>asked why wooden spoons, were they better somehow? The teacher
>said, Oh, the sound of all those metal spoons would drive me up the wall!
too funny.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:38:38 GMT
--------
Christine Dabney wrote:
>I personally love, love, love my wooden spoons. I grew up using them
>and starting obtaining my own right after I graduated from nursing
>school.
for what applications do you find them better, christine? or is it just the way they feel?
From: Ophelia (O at nix.co.uk)
Date: Thu, 24 Jan 2008 19:02:30 -0000
--------
blake murphy wrote:
> for what applications do you find them better, christine? or is it
> just the way they feel?
I have wooden spoons, wooden forks and spurtles!!
http://tinyurl.com/2pgo5b [dead link]
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 19:18:25 GMT
--------
Ophelia told us...
> I have wooden spoons, wooden forks and spurtles!!
>
> http://tinyurl.com/2pgo5b [dead link]
According to the description on the spurtle page, I have summoned the devil!
Aussie spurtles are different, if you can believe Graham Kerr. :-)
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Thu, 24 Jan 2008 12:24:59 -0700
--------
blake murphy wrote:
>for what applications do you find them better, christine? or is it
>just the way they feel?
Well..I guess I like the way they feel. I have all sizes and shapes.. They are the first spoons I reach for when stirring something at the stove, other than the whisk. I do like them for custards especially.
A pic of my wooden spoon crock:
http://bigspud.com/pics/2mxr445.jpg
Some of them are discolored after many, many years of use, but they work just fine, and don't seem to retain any odors. I am now trying to decide which ones to take traveling with me...
From: blake murphy (blakepm at verizon.net)
Date: Fri, 25 Jan 2008 16:27:09 GMT
--------
Christine Dabney wrote:
>Well..I guess I like the way they feel. I have all sizes and shapes..
>They are the first spoons I reach for when stirring something at the
>stove, other than the whisk. I do like them for custards especially.
i'm just trying to remember specific tasks the wooden spoon is recommended for. i've seen cooking scrambled eggs, and maybe stirring jam.
you'd think stainless steel would take care of any reactivity problems.
From: Janet Baraclough (janet.and.john at zetnet.co.uk)
Date: Fri, 25 Jan 2008 19:09:54 GMT
--------
The message from blake murphy contains these words:
> i'm just trying to remember specific tasks the wooden spoon is
> recommended for. i've seen cooking scrambled eggs, and maybe stirring
> jam.
>
> you'd think stainless steel would take care of any reactivity
> problems.
Metal also transmits heat from the pan contents to the hand. A wooden spoon is always cooler to the touch when stirring jam, sauce, gravy, soup, porridge, eggs. They are also quieter and don't scratch the pan.
From: Blinky the Shark (no.spam at box.invalid)
Date: Fri, 25 Jan 2008 11:57:09 -0800
--------
Janet Baraclough wrote:
> Metal also transmits heat from the pan contents to the hand. A wooden
> spoon is always cooler to the touch when stirring jam, sauce, gravy,
> soup, porridge, eggs. They are also quieter and don't scratch the pan.
And a nice, natural non-slip grip.
From: blake murphy (blakepm at verizon.net)
Date: Sat, 26 Jan 2008 18:09:53 GMT
--------
Janet Baraclough wrote:
> Metal also transmits heat from the pan contents to the hand. A wooden
>spoon is always cooler to the touch when stirring jam, sauce, gravy,
>soup, porridge, eggs. They are also quieter and don't scratch the pan.
not trying to be a wise guy, but the spoon i cook with most is stainless with a wooden handle, and most of my pans are stainless steel also (not coated).
From: Janet Baraclough (janet.and.john at zetnet.co.uk)
Date: Sat, 26 Jan 2008 18:45:31 GMT
--------
The message from blake murphy contains these words:
> not trying to be a wise guy, but the spoon i cook with most is
> stainless with a wooden handle, and most of my pans are stainless
> steel also (not coated).
Ew, horrid metallic scratchy noise :- (
I use uncoated stainless pans too, I still stir with wooden spoons. I've been surprised at the number of people here who don't use wooden spoons; they are pretty much universal kitchen kit in the UK.
From: Blinky the Shark (no.spam at box.invalid)
Date: Sat, 26 Jan 2008 12:36:47 -0800
--------
Janet Baraclough wrote:
> Ew, horrid metallic scratchy noise :- ( I use uncoated stainless pans
> too, I still stir with wooden spoons.
> I've been surprised at the number of people here who don't use wooden
> spoons; they are pretty much universal kitchen kit in the UK.
Count me as a wooden spoon user, as well. (USA)
From: sf
Date: Sat, 26 Jan 2008 10:15:36 -0800
--------
blake murphy wrote:
>i'm just trying to remember specific tasks the wooden spoon is
>recommended for. i've seen cooking scrambled eggs, and maybe stirring
>jam.
>
>you'd think stainless steel would take care of any reactivity
>problems.
I used wood to stir in anodized and teflon coated pans before the nylon variety appeared.
From: hahabogus (invalid at null.null)
Date: Sat, 26 Jan 2008 18:23:48 GMT
--------
sf wrote:
> I used wood to stir in anodized and teflon coated pans before the
> nylon variety appeared.
I use nylon spoons in the rice cooker and in soup making or elsewhere where a taste might be required. I use silicon spatula for scrambling eggs and genereal farting around in a frying pan.
From: sf
Date: Sat, 26 Jan 2008 12:38:25 -0800
--------
hahabogus wrote:
> I use nylon spoons in the rice cooker and in soup making or elsewhere
>where a taste might be required. I use silicon spatula for scrambling
>eggs and genereal farting around in a frying pan.
Silicon came a lot later.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Sat, 26 Jan 2008 21:36:15 GMT
--------
hahabogus told us...
> I use nylon spoons in the rice cooker and in soup making or elsewhere
> where a taste might be required. I use silicon spatula for scrambling
> eggs and genereal farting around in a frying pan.
Please do not fry anything for me, Alan, if you fart in your fry pan.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 03:48:08 GMT
--------
Wayne Boatwright wrote:
> And a damned good question it is!!! Imagine what a food processor would do
> with a wooden spoon. :-)
>
> I remember an accessory they used to make for the old Osterizers was a
> stirring rod or pusher that one put through the hole in the lid. It had a
> shoulder on it to prevent it from reaching the blades.
My food processor is designed so that if you attempt to open it while it is on or remove the food pusher from it, it stops working. I presume this is to prevent injuries. I don't know if today's blenders are designed in such a manner or not. I have a very old Osterizer that I presume still works. Don't know. Since I got my immersion blender I've had no need to use it.
The blender I had at the time certainly was not. I was using a recipe I had from a blender cookbook. I can't remember now what I was making but it said if the food got stuck around the blades to stir it with a spoon to loosen. So that's what I did. I don't recall anything about turning the blender off to do it. And I had seen my mom do the same countless times with no problems. She used to make Weight Watchers milkshakes with frozen berries, crushed ice and I think powdered milk. Maybe some water. It has been a long time. The ice and berries would tend to get clumped up around the blades and she'd push a rubber scraper through a hole in the top to dislodge them.
From: Goomba38 (Goomba38 at comcast.net)
Date: Wed, 23 Jan 2008 22:59:09 -0500
--------
Julie Bove wrote:
> The blender I had at the time certainly was not. I was using a recipe I had
> from a blender cookbook. I can't remember now what I was making but it said
> if the food got stuck around the blades to stir it with a spoon to loosen.
> So that's what I did. I don't recall anything about turning the blender off
> to do it.
Silly thought I know but.. perhaps she didn't put it in *all the way* to the blades? Just above them? Kinda like I do when pushing things down into the disposal. I know aproximately how far down the blades are and I know I can keep well above that and still assist it down the drain.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 04:01:54 GMT
--------
Goomba38 wrote:
> Silly thought I know but.. perhaps she didn't put it in *all the way* to
> the blades? Just above them? Kinda like I do when pushing things down
> into the disposal. I know aproximately how far down the blades are and I
> know I can keep well above that and still assist it down the drain.
I have no clue. I didn't really pay all that much attention.
From: Goomba38 (Goomba38 at comcast.net)
Date: Wed, 23 Jan 2008 23:05:31 -0500
--------
Julie Bove wrote:
> I have no clue. I didn't really pay all that much attention.
But you couldn't imagine the potential problem either?
There seems like a little problem with critical thinking skills here, to be honest?
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 05:00:01 GMT
--------
Goomba38 wrote:
> But you couldn't imagine the potential problem either?
> There seems like a little problem with critical thinking skills here, to
> be honest?
You're starting to sound like cybercat.
From: Jill McQuown
Date: Thu, 24 Jan 2008 07:59:07 -0600
--------
Julie Bove wrote:
> You're starting to sound like cybercat.
You're starting to sound clueless. I would no more put a utensil in a running blender (or my hand in a running garbage disposal, Goomba!) than I would stick my foot under a running lawnmower that was clogged with damp grass. Some things are simply common sense.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 16:24:55 GMT
--------
Jill McQuown wrote:
> You're starting to sound clueless. I would no more put a utensil in a
> running blender (or my hand in a running garbage disposal, Goomba!) than I
> would stick my foot under a running lawnmower that was clogged with damp
> grass. Some things are simply common sense.
I was young when I did it. Now I know better. I suppose you never had any kitchen mistakes?
From: Jill McQuown
Date: Thu, 24 Jan 2008 12:44:36 -0600
--------
Julie Bove wrote:
> I was young when I did it. Now I know better. I suppose you never
> had any kitchen mistakes?
How young? I knew better by the time I was 10. Apparently I've not made mistakes like your kitchen mistakes. I've burned my hand on an oven burner a couple of times to turn a baking dish when I knew I should have been wearing oven mitts. I've spilled hot soup on my hand by not using a ladel. But stick a spoon (wooden or otherwise) in a running blender? NOPE. Never done that.
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 00:13:54 GMT
--------
Jill McQuown wrote:
> How young? I knew better by the time I was 10. Apparently I've not made
> mistakes like your kitchen mistakes. I've burned my hand on an oven burner
> a couple of times to turn a baking dish when I knew I should have been
> wearing oven mitts. I've spilled hot soup on my hand by not using a ladel.
> But stick a spoon (wooden or otherwise) in a running blender? NOPE. Never
> done that.
We didn't have a blender when I was 10. We didn't get one until I was 12 and I had never used one until years later. I don't remember how old I was. An adult but a young one. And as I said, my mom always stuck a rubber scraper in her running blender. I probably had no rubber scraper at the time and opted for the wooden spoon. The only thing I can remember about the blender cookbook I had said not to put metal in it.
From: Jill McQuown
Date: Fri, 25 Jan 2008 11:45:05 -0600
--------
Julie Bove wrote:
> We didn't have a blender when I was 10. We didn't get one until I
> was 12 and I had never used one until years later. I don't remember
> how old I was. An adult but a young one. And as I said, my mom
> always stuck a rubber scraper in her running blender. I probably had
> no rubber scraper at the time and opted for the wooden spoon. The
> only thing I can remember about the blender cookbook I had said not
> to put metal in it.
So sorry you were deprived, Julie. We had a blender when I was 10. Probably had one when I was 5. I don't know for sure and my parents wouldn't remember now. Just know I didn't go around sticking spoons in them while they were running. Common sense... hello?
From: Goomba38 (Goomba38 at comcast.net)
Date: Fri, 25 Jan 2008 13:36:38 -0500
--------
Jill wrote:
> So sorry you were deprived, Julie. We had a blender when I was 10.
> Probably had one when I was 5. I don't know for sure and my parents
> wouldn't remember now. Just know I didn't go around sticking spoons in them
> while they were running. Common sense... hello?
I don't think one actually needs to own a blender to be able to foresee the problem putting sticks down into blades? Although there must be some out there, eh? Those people who can't are the reason we have stupid stickers on the hairdryers saying "Do not use while bathing"
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 23:29:18 GMT
--------
Goomba38 wrote:
> I don't think one actually needs to own a blender to be able to foresee
> the problem putting sticks down into blades? Although there must be some
> out there, eh? Those people who can't are the reason we have stupid
> stickers on the hairdryers saying "Do not use while bathing"
I did not attempt to put the spoon in the blades. It just went there. Jeez! Can we drop this already!? I'm sorry that ya'll are so perfect and nothing bad ever happens to you.
From: Goomba38 (Goomba38 at comcast.net)
Date: Fri, 25 Jan 2008 20:27:56 -0500
--------
Julie Bove wrote:
> I did not attempt to put the spoon in the blades. It just went there.
> Jeez! Can we drop this already!? I'm sorry that ya'll are so perfect and
> nothing bad ever happens to you.
LOL, oh don't worry. We've all had "bad" happen now and then. Just different stupid stuff than that.
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 23:28:25 GMT
--------
Jill McQuown wrote:
> So sorry you were deprived, Julie. We had a blender when I was 10.
> Probably had one when I was 5. I don't know for sure and my parents
> wouldn't remember now. Just know I didn't go around sticking spoons in
> them
> while they were running. Common sense... hello?
I can't remember now but I am sure the recipe said to do something with the spoon or I would not have done it. And I was not deprived at all for not having a blender.
From: merryb (msg144 at juno.com)
Date: Thu, 24 Jan 2008 08:30:14 -0800 (PST)
--------
Goomba38 wrote:
> There seems like a little problem with critical thinking skills here, to
> be honest?
Agreed! A few dishes short of a full load??
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 16:33:09 GMT
--------
merryb wrote:
> Agreed! A few dishes short of a full load??
Not nice! :(
From: merryb (msg144 at juno.com)
Date: Thu, 24 Jan 2008 08:42:46 -0800 (PST)
--------
Julie Bove wrote:
> Not nice! :(
You're right, I'm sorry. This just seems like a ridiculous topic for all the responses you're getting.
From: cybercat (cyberpurrs at yahoo.com)
Date: Thu, 24 Jan 2008 12:25:08 -0500
--------
merryb wrote:
>You're right, I'm sorry. This just seems like a ridiculous >topic for all
>the responses you're getting.
The Bitter Cole Slaw thread is what got her kill filed. I could not stand one more word about the allergies. I am soooo not nice, I know.
From: Ophelia (O at nix.co.uk)
Date: Thu, 24 Jan 2008 18:52:50 -0000
--------
cybercat wrote:
> The Bitter Cole Slaw thread is what got her kill filed. I could not
> stand one more word about the allergies. I am soooo not nice, I know.
Nodnodnod. I told ya didn't I??? You never listen to a word I say...............................
From: cybercat (cyberpurrs at yahoo.com)
Date: Thu, 24 Jan 2008 12:15:53 -0500
--------
merryb wrote:
> Agreed! A few dishes short of a full load??
It must be the allergies.
From: sf
Date: Thu, 24 Jan 2008 22:43:08 -0800
--------
merryb wrote:
>Agreed! A few dishes short of a full load??
What on earth are you two talking about?
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Fri, 25 Jan 2008 06:46:45 GMT
--------
sf told us...
> What on earth are you two talking about?
How to load a dishwasher efficiently.
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 06:52:58 GMT
--------
sf wrote:
> What on earth are you two talking about?
They're being mean to me. Apparently I am the one to be picked on at the moment...
From: sf
Date: Thu, 24 Jan 2008 23:11:26 -0800
--------
Julie Bove wrote:
>They're being mean to me. Apparently I am the one to be picked on at the
>moment...
Ah, thanks for bringing me up to speed.
<handing Julie a dish towel>
From: merryb (msg144 at juno.com)
Date: Fri, 25 Jan 2008 08:25:10 -0800 (PST)
--------
Julie Bove wrote:
> They're being mean to me. Apparently I am the one to be picked on at the
> moment...
If you didn't notice, I did apologize...
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 16:30:49 GMT
--------
merryb wrote:
> If you didn't notice, I did apologize...
Yes, you did. Thanks.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:46:04 GMT
--------
Goomba38 wrote:
>But you couldn't imagine the potential problem either?
>There seems like a little problem with critical thinking skills here, to
>be honest?
well, she did use the spoon instead of her fingers.
From: Dee.Dee (deedovey at shentel.net)
Date: Wed, 23 Jan 2008 23:47:33 -0500
--------
Goomba38 wrote:
> Silly thought I know but.. perhaps she didn't put it in *all the way* to
> the blades? Just above them? Kinda like I do when pushing things down
> into the disposal. I know aproximately how far down the blades are and I
> know I can keep well above that and still assist it down the drain.
Shivering at the thought ....
Is there anyone there that might give you a big hug all of a sudden, or you might slip on a apple peel while you are keeping your fingers at bay?
(Covering eyes)
From: Goomba38 (Goomba38 at comcast.net)
Date: Thu, 24 Jan 2008 00:07:58 -0500
--------
Dee.Dee wrote:
> Shivering at the thought ....
> Is there anyone there that might give you a big hug all of a sudden, or you
> might slip on a apple peel while you are keeping your fingers at bay?
LOL, Awww come on... pushing your fingertips down 1/2 inch into the rubber stopper at the sink drain into the disposal is not going to cut anything... I seem to have remained full digited so far :)
I will suggest that folks make sure to load those knifes into the dishwasher point downwards. THAT is dangerous stuff! I've been known to stab or slice something while emptying the silverware rack. In fact, a few years ago a kid in KY did die while being playfully being chased around his grandma's house by a sibling and he slipped and fell on the open dishwasher and a knife got him :(
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 00:37:23 -0500
--------
Goomba38 wrote:
> I will suggest that folks make sure to load those knifes into the
> dishwasher point downwards. THAT is dangerous stuff! I've been known to
> stab or slice something while emptying the silverware rack. In fact, a few
> years ago a kid in KY did die while being playfully being chased around
> his grandma's house by a sibling and he slipped and fell on the open
> dishwasher and a knife got him :(
Awww, you've got me nuts! You are living too dangerously. Knives in a dishwasher? I use 5 or 6 pairs of scissors each dishwasher full and I am always careful to place them downward. I don't even put a knife in the dishrack receptacle. Just thinking about it, the back of my legs are getting those running-things running down them -- do you know what I mean -- like one gets when you look down from a cliff, high building.
What are those little creepy little nervous-system electrical system things called. Other than leg 'shudders.'
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 06:05:21 GMT
--------
Dee.Dee wrote:
> Awww, you've got me nuts! You are living too dangerously. Knives in a
> dishwasher? I use 5 or 6 pairs of scissors each dishwasher full and I am
> always careful to place them downward. I don't even put a knife in the
> dishrack receptacle. Just thinking about it, the back of my legs are
> getting those running-things running down them -- do you know what I
> mean -- like one gets when you look down from a cliff, high building.
I wash my sharp knives by hand and put them back in the rack. I usually wash the scissors by hand but will put them in the dishwasher on occasion.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 06:11:59 GMT
--------
Julie Bove told us...
> I wash my sharp knives by hand and put them back in the rack. I usually
> wash the scissors by hand but will put them in the dishwasher on
> occasion.
I wash all my sharp knives by hand, too. Washing them in a dishwasher can dull the edge. I usually put all kitchen scissors in the dishwasher. For some reason it doesn't seem to dull them.
From: Goomba38 (Goomba38 at comcast.net)
Date: Thu, 24 Jan 2008 04:25:18 -0500
--------
Julie Bove wrote:
> I wash my sharp knives by hand and put them back in the rack. I usually
> wash the scissors by hand but will put them in the dishwasher on occasion.
I hand wash my good knives too, but there are a lot of other knives that go in the ole' Maytag. Dinner knives and the like. My Henkles kitchen shears do get disassemble and go into the dishwasher frequently though.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:50:48 GMT
--------
Goomba38 wrote:
>I hand wash my good knives too, but there are a lot of other knives that
>go in the ole' Maytag. Dinner knives and the like. My Henkles kitchen
>shears do get disassemble and go into the dishwasher frequently though.
dishwasher preferences are odd. i would never think of putting any serious knife or any scissors in the machine.
From: Goomba38 (Goomba38 at comcast.net)
Date: Thu, 24 Jan 2008 14:52:53 -0500
--------
blake murphy wrote:
> dishwasher preferences are odd. i would never think of putting any
> serious knife or any scissors in the machine.
But you would put your nightly stainless dinner service knife in, right? That was what the kid fell on, not some particularly sharp knife. Just the run of the mill cheap place setting knife, but pointed upwards. The momentum of the fall assisted in the oooomph that caused it to enter his torso.
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 17:27:53 -0500
--------
blake murphy wrote:
> dishwasher preferences are odd. i would never think of putting any
> serious knife or any scissors in the machine.
I close up my scissors, knowing that they might not get clean enough inside that closure, but I do it anyway. I would not put a good chicken scissor, for instance in their, only the cheap yellow Fiskars.
Does this count for half-assed serious.'
From: sf
Date: Thu, 24 Jan 2008 22:25:44 -0800
--------
Dee.Dee wrote:
>I close up my scissors, knowing that they might not get clean enough inside
>that closure, but I do it anyway. I would not put a good chicken scissor,
>for instance in their, only the cheap yellow Fiskars.
I don't bother closing my kitchen scissors, but come to think of it I rarely put them in the dishwasher either. Don't know why, just don't. they are sturdy and they don't rust. Oh, I bought them at the Dollar Store. I have two and they've been with me for years.
From: blake murphy (blakepm at verizon.net)
Date: Fri, 25 Jan 2008 16:31:11 GMT
--------
Dee.Dee wrote:
>I close up my scissors, knowing that they might not get clean enough inside
>that closure, but I do it anyway. I would not put a good chicken scissor,
>for instance in their, only the cheap yellow Fiskars.
i guess i just let mine get filthy.
From: Jill McQuown
Date: Thu, 24 Jan 2008 07:57:03 -0600
--------
Julie Bove wrote:
> The blender I had at the time certainly was not. I was using a
> recipe I had from a blender cookbook. I can't remember now what I
> was making but it said if the food got stuck around the blades to
> stir it with a spoon to loosen. So that's what I did. I don't recall
> anything about turning the blender off to do it. (snippage)
How about a little common sense? When I write down recipes I sometimes neglect to say when browning meat for a dish you should turn it (the meat, not the pan!) over. Some things are generally understood when reading a recipe.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 16:24:06 GMT
--------
Jill McQuown wrote:
> How about a little common sense? When I write down recipes I sometimes
> neglect to say when browning meat for a dish you should turn it (the meat,
> not the pan!) over. Some things are generally understood when reading a
> recipe.
Like I said... I had seen my mom do the same thing countless times with a rubber scraper. She never had any problems.
From: Goomba38 (Goomba38 at comcast.net)
Date: Thu, 24 Jan 2008 14:44:50 -0500
--------
Julie Bove wrote:
> Like I said... I had seen my mom do the same thing countless times with a
> rubber scraper. She never had any problems.
She sounds like she was bright enough to figure something out here. Why not ask her what she does differently from you?
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 00:20:56 GMT
--------
Goomba38 wrote:
> She sounds like she was bright enough to figure something out here. Why
> not ask her what she does differently from you?
Since I don't use the blender any more that would not be necessary. And since she is not noted as being a particularly good cook, she is not the one I ask for advice.
From: sf
Date: Thu, 24 Jan 2008 22:39:31 -0800
--------
Julie Bove wrote:
>Like I said... I had seen my mom do the same thing countless times with a
>rubber scraper. She never had any problems.
Kids don't see the nicks in spatulas if moms don't talk about them. I can testify that blenders eat spatulas and wooden spoons.
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Thu, 24 Jan 2008 16:32:38 GMT
--------
Wayne Boatwright dropped this:
> And a damned good question it is!!! Imagine what a food processor
> would do with a wooden spoon. :-)
Actually it *is* a good question. In my case I was pulsing the blender while shoving the spinach a small amount at a time into the blender with the spoon. You know, shove, shove, pulse, pulse. Well, I got my shoves and pulse steps mixed up and wound up shredding the spoon.
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 12:26:38 -0500
--------
Michael "Dog3" wrote:
> Actually it *is* a good question. In my case I was pulsing the blender
> while shoving the spinach a small amount at a time into the blender with
> the spoon. You know, shove, shove, pulse, pulse. Well, I got my shoves
> and pulse steps mixed up and wound up shredding the spoon.
Not suggesting you buy another appliance -- but just saying:
Vita-Mix, which has a tall container, provides a long plastic tube to move around the ingredients while the blender is working. It falls just short of the blades.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 03:43:12 GMT
--------
Christine Dabney wrote:
> Okay, I have a really stupid question. I was trying to avoid asking
> this, but it nags at me...
> Why would you put ANY utensil, wooden or otherwise into a moving
> blender and expect it to come out whole?
>
> If that is how they get nasty really quickly, I wouldn't think to
> blame it on the wooden spoon.
Because I didn't know any better? My mom always put things in a moving blender. Then again, she uses her hand to push stuff down the garbage disposal while it is on...
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Thu, 24 Jan 2008 16:33:24 GMT
--------
Julie Bove dropped this:
> My mom always put things in a
> moving blender. Then again, she uses her hand to push stuff down the
> garbage disposal while it is on...
Oh Gawd...
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:52:18 GMT
--------
Julie Bove wrote:
>Because I didn't know any better? My mom always put things in a moving
>blender. Then again, she uses her hand to push stuff down the garbage
>disposal while it is on...
lefty, we call her...
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Wed, 23 Jan 2008 20:21:18 -0600
--------
Julie Bove wrote:
> I only had a set of wooden spoons once. They got nasty really quickly. I
> bought them for a recipe that said to use wooden spoon. I remember sticking
> one in a moving blender and it took a chunk of wood out of it. Eek!
Um, what did you *think* would happen to it if you stuck it in a blender?
From: Dee.Dee (deedovey at shentel.net)
Date: Wed, 23 Jan 2008 22:41:40 -0500
--------
Melba's Jammin' wrote:
> Um, what did you *think* would happen to it if you stuck it in a blender?
Might've been worse if it were hard plastic.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 03:53:11 GMT
--------
Melba's Jammin' wrote:
> Um, what did you *think* would happen to it if you stuck it in a blender?
No clue. It was the first time I ever used the blender aside from making margaritas.
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Thu, 24 Jan 2008 16:34:30 GMT
--------
Julie Bove dropped this:
> No clue. It was the first time I ever used the blender aside from
> making margaritas.
My smoothie machine is sacred in this household. Nothing goes near it that isn't edible ;) That includes spoons.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:55:02 GMT
--------
Michael \"Dog3\" wrote:
>My smoothie machine is sacred in this household. Nothing goes near it
>that isn't edible ;) That includes spoons.
do fingers count?
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:54:29 GMT
--------
Julie Bove wrote:
>No clue. It was the first time I ever used the blender aside from making
>margaritas.
you shouldn't have used it for the margaritas first.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:53:20 GMT
--------
Melba's Jammin' wrote:
>Um, what did you *think* would happen to it if you stuck it in a blender?
i'd say she has a hell of a blender.
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Thu, 24 Jan 2008 16:30:27 GMT
--------
Julie Bove dropped this:
> I only had a set of wooden spoons once. They got nasty really
> quickly. I bought them for a recipe that said to use wooden spoon. I
> remember sticking one in a moving blender and it took a chunk of wood
> out of it. Eek!
I had a plastic spoon shred in a mixer once. I was doing something with creamed spinach and water chestnuts. Thought I'd gotten it all out but my dinner guests kept finding pieces of it in the spinach. I had pre-warned them thought so it wasn't a big surprise ;)
The spinach would have been perfect had it not been for the shredded plastic.
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Thu, 24 Jan 2008 17:02:34 GMT
--------
hahabogus dropped this:
> That's what I found out about my wooden spoons. Plastic spoons break and
> can be replaced for cheap. Wooden spoons break and can be replaced but
> for more bucks and a longer shopping trip then I normally want when I
> need a replacement.
Hmmm... I'm just the opposite. I've never paid $4 for a wooden spoon though. I've found the wooden to be less expensive than the plastic. I guess it depends on what retail outlets one has available to them.
From: Ms P (ms_peacock at wbsnet.org)
Date: Thu, 24 Jan 2008 14:11:03 -0600
--------
Michael "Dog3" wrote:
> Hmmm... I'm just the opposite. I've never paid $4 for a wooden spoon
> though. I've found the wooden to be less expensive than the plastic. I
> guess it depends on what retail outlets one has available to them.
I have a wooden spoon I paid almost 15 bucks for. But it's hand carved from white oak. I love that spoon. It has more of a bowl than the flatter spoons you buy in the store.
From: sf
Date: Thu, 24 Jan 2008 22:49:19 -0800
--------
Ms P wrote:
>I have a wooden spoon I paid almost 15 bucks for. But it's hand carved from
>white oak. I love that spoon. It has more of a bowl than the flatter
>spoons you buy in the store.
Oh, you just reminded me of the myrtle wood "tasting spoon" I bought up in Corvallis OR years ago. It had a spoon on both ends with a groove running from one spoon to the other. You dip with one end and taste with the other.
I need to dig around and see if I still have it.
From: cybercat (cyberpurrs at yahoo.com)
Date: Fri, 25 Jan 2008 11:13:52 -0500
--------
sf wrote
> Oh, you just reminded me of the myrtle wood "tasting spoon" I bought
> up in Corvallis OR years ago. It had a spoon on both ends with a
> groove running from one spoon to the other. You dip with one end and
> taste with the other.
That sounds pretty neat.
From: sf
Date: Fri, 25 Jan 2008 22:22:08 -0800
--------
cybercat wrote:
>That sounds pretty neat.
Just plain pretty too!
From: cybercat (cyberpurrs at yahoo.com)
Date: Sat, 26 Jan 2008 11:30:44 -0500
--------
sf wrote:
> Just plain pretty too!
I want to see!
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Sat, 26 Jan 2008 06:55:51 GMT
--------
sf told us...
> I need to dig around and see if I still have it.
I'd probably pour the contents all over myself in attempting to taste from the other end.
From: Blinky the Shark (no.spam at box.invalid)
Date: Wed, 23 Jan 2008 01:23:55 -0800
--------
Julie Bove wrote:
> My mom had a whisk that was shaped sort of like a tornado.
So did mine. Wide and flat on the bottom, right? And the coils tapered into the handle? I don't know that I've seen any of those since hers.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 15:54:19 GMT
--------
Blinky the Shark wrote:
>> My mom had a whisk that was shaped sort of like a tornado.
>
> So did mine. Wide and flat on the bottom, right? And the coils tapered
> into the handle? I don't know that I've seen any of those since hers.
Yep.
From: koko
Date: Wed, 23 Jan 2008 16:56:32 -0800
--------
Julie Bove wrote:
>Yep.
Are you talking about one like the one in my utensil caddy?
http://bigspud.com/pics/dpv0gh.jpg
That's been in our family for as long as I can remember.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 17:59:20 -0700
--------
koko wrote:
>Are you talking about one like the one in my utensil caddy?
>
http://bigspud.com/pics/dpv0gh.jpg
>
>That's been in our family for as long as I can remember.
I used to have one like that, but I found I didn't use it very much. I tend to use the regular whisks a lot more...for general mixing, whipping, etc. I think I gave the one like that, away.
Christine, who still doesn't know where she is going. Now submitted to Long Beach Memorial, as of today
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 01:06:12 GMT
--------
Christine Dabney told us...
> Christine, who still doesn't know where she is going. Now submitted
> to Long Beach Memorial, as of today
I was born in the "original" Long Beach Memorial Hospital in '45. Back then it was called "Seaside Memorial Hospital".
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 18:11:04 -0700
--------
Wayne Boatwright wrote:
>I was born in the "original" Long Beach Memorial Hospital in '45. Back
>then it was called "Seaside Memorial Hospital".
Heh. It actually might be fun to be in that area. Close enough to Surfas and Penzeys...not that far from San Diego, close enough to Squeaks to get together with her, if she wants to (Hi Squeaks!!), close enough to the Santa Monical farmers market to get there once in a while...
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 01:12:31 GMT
--------
Christine Dabney told us...
> Heh. It actually might be fun to be in that area. Close enough to
> Surfas and Penzeys...not that far from San Diego, close enough to
> Squeaks to get together with her, if she wants to (Hi Squeaks!!),
> close enough to the Santa Monical farmers market to get there once in
> a while...
You'll be close enough to so many things and places that you won't have time to work! :-)
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 18:18:00 -0700
--------
Wayne Boatwright wrote:
>You'll be close enough to so many things and places that you won't have
>time to work! :-)
Oh, I have to work, to fund all this...LOL.
Christine, trying to think of all the other rfc'ers in the L.A. area....
From: koko
Date: Wed, 23 Jan 2008 18:27:35 -0800
--------
Christine Dabney wrote:
>Heh. It actually might be fun to be in that area. Close enough to
>Surfas and Penzeys...not that far from San Diego, close enough to
>Squeaks to get together with her, if she wants to (Hi Squeaks!!),
>close enough to the Santa Monical farmers market to get there once in
>a while...
I hope if you don't get San Diego at least some place close.
From: Christine Dabney (artisan2 at ix.netcom.com)
Date: Wed, 23 Jan 2008 19:33:59 -0700
--------
koko wrote:
>I hope if you don't get San Diego at least some place close.
Do you think Long Beach is reasonably close? I could see making a trip down there to San Diego. Or you could drive up to Long Beach (stop and pick up Squeaks on the way) and we could go adventuring to places like Surfas, Penzeys, even Langers(for Squeaks) and the Santa Monica market... Plus a gazillion other places.
You do know about Langers, doncha? ;)
From: Dee.Dee (deedovey at shentel.net)
Date: Wed, 23 Jan 2008 20:28:08 -0500
--------
koko wrote:
> Are you talking about one like the one in my utensil caddy?
>
http://bigspud.com/pics/dpv0gh.jpg
I have that one. I think I used it to 'try' to get the lumps out of the gravy. You know, jump the thingie up-and-down smashing them up ;-))
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 02:59:38 GMT
--------
koko wrote:
> Are you talking about one like the one in my utensil caddy?
>
http://bigspud.com/pics/dpv0gh.jpg
That's the one!
From: cybercat (cyberpurrs at yahoo.com)
Date: Wed, 23 Jan 2008 11:56:31 -0500
--------
Blinky the Shark wrote:
> So did mine. Wide and flat on the bottom, right? And the coils tapered
> into the handle? I don't know that I've seen any of those since hers.
I hace one.
:)
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Wed, 23 Jan 2008 12:06:44 -0600
--------
Blinky the Shark wrote:
> So did mine. Wide and flat on the bottom, right? And the coils tapered
> into the handle? I don't know that I've seen any of those since hers.
Check Target. They're back in fashion, too.
From: Blinky the Shark (no.spam at box.invalid)
Date: Wed, 23 Jan 2008 13:44:18 -0800
--------
Melba's Jammin' wrote:
> Check Target. They're back in fashion, too.
I wish you'd said that two days ago when I was in that department at Target looking for a small-jar-sized silicone spatula. :)
From: blake murphy (blakepm at verizon.net)
Date: Wed, 23 Jan 2008 21:58:38 GMT
--------
Melba's Jammin' wrote:
>Check Target. They're back in fashion, too.
is the technique for using them the same? for some reason i think you'd oscillate them up and down like a toilet plunger instead of a circular motion with the wrist.
your ignorant pal,
blake
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 23:41:19 GMT
--------
blake murphy wrote:
> is the technique for using them the same? for some reason i think
> you'd oscillate them up and down like a toilet plunger instead of a
> circular motion with the wrist.
Yes. MIL had one that was supposed to work the same way but hers didn't work very well. Hers was made of plastic and sort of spring loaded. When you pressed down on it, it twirled. Only problem was you had to press down on the bottom of the bowl to activate it and by doing that it only whisked that tiny portion of the mixture.
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Wed, 23 Jan 2008 20:19:34 -0600
--------
blake murphy wrote:
> is the technique for using them the same? for some reason i think
> you'd oscillate them up and down like a toilet plunger instead of a
> circular motion with the wrist.
Shoot, I wouldn't use it to try to make mashed potatoes. I always thought that up and down motion was for smashing flour lumps in gravy and then you'd do the circular move to just mix the mixture. My niece lets her boys use it with eggs for scrambled eggs.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 23:39:31 GMT
--------
Melba's Jammin' wrote:
> Check Target. They're back in fashion, too.
I will try to look next time I go which will be probably in a year, if that. They are not a favorite store of mine. The one here is always very crowded and you have to wait in line for a long time.
From: Melba's Jammin' (barbschaller at earthlink.net)
Date: Wed, 23 Jan 2008 20:17:34 -0600
--------
Julie Bove wrote:
> They are not a favorite store of mine. The one here is always very crowded
> and you have to wait in line for a long time.
As a stockholder, that's music to my ears!
From: Goomba38 (Goomba38 at comcast.net)
Date: Wed, 23 Jan 2008 22:54:23 -0500
--------
Melba's Jammin' wrote:
> As a stockholder, that's music to my ears!
Well then you better shop at Lowes too.. for me. :)
I'll take ChezTarjay over Walmart ANY day.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 03:58:03 GMT
--------
Goomba38 wrote:
> Well then you better shop at Lowes too.. for me. :)
> I'll take ChezTarjay over Walmart ANY day.
Not me. Walmart is close to where I live. Not that I go there a lot either. I'm more likely to go to Fred Meyer.
From: Dee.Dee (deedovey at shentel.net)
Date: Wed, 23 Jan 2008 23:44:09 -0500
--------
Goomba38 wrote:
> Well then you better shop at Lowes too.. for me. :)
> I'll take ChezTarjay over Walmart ANY day.
I wonder which is doing the best these past few days. On the 10-year haul, I'll take Lowe's over the other two.
Hope your stock is OK.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 05:06:40 GMT
--------
Dee.Dee told us...
> I wonder which is doing the best these past few days.
> On the 10-year haul, I'll take Lowe's over the other two.
>
> Hope your stock is OK.
I'll take Lowe's over Home Depot and Walmart over Target. I've rarely ever found anything in a Target store that I'm looking for or want.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:58:44 GMT
--------
Dee.Dee wrote:
>I wonder which is doing the best these past few days.
>On the 10-year haul, I'll take Lowe's over the other two.
>
>Hope your stock is OK.
bloated plutocrats!
From: Goomba38 (Goomba38 at comcast.net)
Date: Thu, 24 Jan 2008 14:55:50 -0500
--------
blake murphy wrote:
> bloated plutocrats!
<deadpan look> Do I look bloated?
Don't answer that. I might be PMS-y and would be obligated to hurt you.
From: blake murphy (blakepm at verizon.net)
Date: Fri, 25 Jan 2008 16:32:56 GMT
--------
Goomba38 wrote:
><deadpan look> Do I look bloated?
>Don't answer that. I might be PMS-y and would be obligated to hurt you.
just a figure of speech. you looked fine when i saw you.
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 17:20:06 -0500
--------
blake murphy wrote:
> bloated plutocrats!
plutocrat noun
someone who obtains power because they are rich
From: JoeSpareBedroom (dishborealis at yahoo.com)
Date: Wed, 23 Jan 2008 12:00:50 GMT
--------
Julie Bove wrote:
> Okay this has been bugging me ever since it was said to me. Can't
> remember who here said they did it that way. But they told me if I
> couldn't mash potatoes with my whisk I need a better whisk.
You can also pound in nails with the flat end of a screwdriver handle, but it's not a good idea.
It's time to invoke the words of mothers everywhere: "Just because your friends are jumping off a bridge doesn't mean you have to do it, too."
From: jacqui{JB} (shining-one-whMUNGE.ME at hotmail.com)
Date: Wed, 23 Jan 2008 15:17:45 +0100
--------
Julie Bove wrote:
> Okay this has been bugging me ever since it was said to me.
> Can't remember who here said they did it that way. But they
> told me if I couldn't mash potatoes with my whisk I need a
> better whisk.
> ...
> At any rate, I see no way how any of these things could be
> used to make mashed potatoes. Or am I missing something?
Of the half-dozen or so whisks I have, only one is sturdy enough to mash potatoes. I prefer a regular ol' potato masher though:
https://www.amazon.com/dp/B00004OCJK
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 15:55:54 GMT
--------
jacqui{JB} wrote:
> Of the half-dozen or so whisks I have, only one is sturdy enough to mash
> potatoes. I prefer a regular ol' potato masher though:
>
> https://www.oxo.com/OA_HTML/xxoxo_ibeCCtpOXOPrdDtl.jsp?item=46677 [dead link]
That type of masher doesn't work at all well for me. And I will never again buy OXO Good Grips. They are fine for a year or two but then the handle breaks down and isn't at all stable. One thing you need with a masher is stable!
From: Goomba38 (Goomba38 at comcast.net)
Date: Wed, 23 Jan 2008 11:16:52 -0500
--------
Julie Bove wrote:
> That type of masher doesn't work at all well for me. And I will never again
> buy OXO Good Grips. They are fine for a year or two but then the handle
> breaks down and isn't at all stable. One thing you need with a masher is
> stable!
What in the world are you doing to those poor grips?! I have an Oxo vegetable peeler and their tongs. Neither seems to show any wear and tear and they go into the dishwasher often.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 16:33:16 GMT
--------
Goomba38 wrote:
> What in the world are you doing to those poor grips?! I have an Oxo
> vegetable peeler and their tongs. Neither seems to show any wear and tear
> and they go into the dishwasher often.
I don't know. The peelers seem fine. The masher gave out at the part where it joins the base. My dad bought a set of assorted pieces for his sisters and hers wore out at the same part.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Wed, 23 Jan 2008 17:48:13 GMT
--------
Julie Bove told us...
> That type of masher doesn't work at all well for me. And I will never
> again buy OXO Good Grips. They are fine for a year or two but then the
> handle breaks down and isn't at all stable. One thing you need with a
> masher is stable!
I've had an OXO vegetable peeler and an OXO paring knife for about 10 years and they're both like new. The get at least weekly use and go through the dishwashser cycle. What's up with yours?
From: Goomba38 (Goomba38 at comcast.net)
Date: Wed, 23 Jan 2008 18:09:12 -0500
--------
Wayne Boatwright wrote:
> I've had an OXO vegetable peeler and an OXO paring knife for about 10
> years and they're both like new. The get at least weekly use and go
> through the dishwashser cycle. What's up with yours?
<guffaw> they have allergies.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 00:15:43 GMT
--------
Goomba38 told us...
> <guffaw> they have allergies.
<G>
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 23:29:31 GMT
--------
Wayne Boatwright wrote:
> I've had an OXO vegetable peeler and an OXO paring knife for about 10
> years and they're both like new. The get at least weekly use and go
> through the dishwashser cycle. What's up with yours?
My peelers are fine. I have two. One for me, one for daughter. She helps me do the canning. The masher's handle broke down in the same manner as described by my aunt. My dad bought her a set of assorted kitchen tools for Christmas one year. She said they didn't last any length of time at all. Somehow it is where the handle attaches. It comes loose. Not fully detached but loose enough to where the tool is not stable. Appears to happen only on the longer handled tools. Prior to that happening, I as mashing up a storm with it!
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 00:16:20 GMT
--------
Julie Bove told us...
> My peelers are fine. I have two. One for me, one for daughter. She
> helps me do the canning. The masher's handle broke down in the same
> manner as described by my aunt. My dad bought her a set of assorted
> kitchen tools for Christmas one year. She said they didn't last any
> length of time at all. Somehow it is where the handle attaches. It
> comes loose. Not fully detached but loose enough to where the tool is
> not stable. Appears to happen only on the longer handled tools. Prior
> to that happening, I was mashing up a storm with it!
If it had been me, I'd have written OXO.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 02:52:53 GMT
--------
Wayne Boatwright wrote:
> If it had been me, I'd have written OXO.
I don't usually write to companies. Now I did do that with my Wusthoff knives with the lifetime guarantee, when they broke or began to break. I have written a few times to other companies I was displeased with and got no response back whatever. I guess it depends on my mood at the time that something bad happens.
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Wed, 23 Jan 2008 16:18:23 GMT
--------
Julie Bove dropped this:
> At any rate, I see no way how any of these things could be used to
> make mashed potatoes. Or am I missing something?
I've never mashed potatoes (the actual mashing part)with a whisk, but I have one whisk I use to whip them with after I've added the milk and butter. It's wire with a metal handle. I've never seen it in stores or online and it is very, very old. I've had it for at least 20 years. Think I bought it in a garage sale. It's real strong and has never rusted. I like my mashed on the lumpy side so the whisk does the whipping part just fine.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 16:34:45 GMT
--------
Michael "Dog3" wrote:
> I've never mashed potatoes (the actual mashing part)with a whisk, but I
> have one whisk I use to whip them with after I've added the milk and
> butter. It's wire with a metal handle. I've never seen it in stores or
> online and it is very, very old. I've had it for at least 20 years. Think I
> bought it in a garage sale. It's real strong and has never rusted. I like
> my mashed on the lumpy side so the whisk does the whipping part just fine.
Hmmm... I never whip my potatoes. Just mash and then use a spoon to blend.
From: blake murphy (blakepm at verizon.net)
Date: Wed, 23 Jan 2008 22:03:07 GMT
--------
Michael "Dog3" wrote:
>I've never mashed potatoes (the actual mashing part)with a whisk, but I
>have one whisk I use to whip them with after I've added the milk and
>butter. It's wire with a metal handle. I've never seen it in stores or
>online and it is very, very old. I've had it for at least 20 years. Think I
>bought it in a garage sale. It's real strong and has never rusted. I like
>my mashed on the lumpy side so the whisk does the whipping part just fine.
i'm not a big potato masher, but in reading this thread i can't help thinking you'd use a masher, then the whisk with the rest of the ingredients.
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Thu, 24 Jan 2008 16:27:35 GMT
--------
blake murphy dropped this:
> i'm not a big potato masher, but in reading this thread i can't help
> thinking you'd use a masher, then the whisk with the rest of the
> ingredients.
That is usually what I do. I like my masher. It does a pretty job and is real sturdy. I usually whisk in the milk, butter and whatever else I'm putting into the 'taters.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 18:29:47 GMT
--------
Michael \"Dog3\" wrote:
>That is usually what I do. I like my masher. It does a pretty job and is
>real sturdy. I usually whisk in the milk, butter and whatever else I'm
>putting into the 'taters.
o.k., good. i was getting seriously disoriented there for a while.
From: sf
Date: Thu, 24 Jan 2008 22:42:19 -0800
--------
blake murphy wrote:
>o.k., good. i was getting seriously disoriented there for a while.
I use my masher *as* a whisk. No need to dirty two utensils.
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Fri, 25 Jan 2008 11:18:51 GMT
--------
sf dropped this:
> I use my masher *as* a whisk. No need to dirty two utensils.
It's all in the consistency wanted. If I want super lumpy I use the masher only. If I want a little bit lumpy I use a whisk too.
From: Blinky the Shark (no.spam at box.invalid)
Date: Fri, 25 Jan 2008 10:46:05 -0800
--------
Michael "Dog3" wrote:
> It's all in the consistency wanted. If I want super lumpy I use the masher
> only. If I want a little bit lumpy I use a whisk too.
I guess I'm the only one that uses a fork, when I'm blending in the other ingredients after the heavy mashing is done and I'm at the - I don't want to say "whipping" but I can't think of a better word - stage.
From: "Michael \"Dog3\"" (don'task at donttell.huh)
Date: Fri, 25 Jan 2008 21:44:57 GMT
--------
Blinky the Shark dropped this:
> I guess I'm the only one that uses a fork, when I'm blending in the
> other ingredients after the heavy mashing is done and I'm at the - I
> don't want to say "whipping" but I can't think of a better word -
> stage.
I have tried a fork but I always wind up bending it. Maybe I just have cheap forks? I dunno.
From: Blinky the Shark (no.spam at box.invalid)
Date: Fri, 25 Jan 2008 22:09:51 -0800
--------
Michael "Dog3" wrote:
> I have tried a fork but I always wind up bending it. Maybe I just have
> cheap forks? I dunno.
Or you forgot to cook your taters. ;)
From: cybercat (cyberpurrs at yahoo.com)
Date: Sat, 26 Jan 2008 11:31:46 -0500
--------
Blinky the Shark wrote:
> Or you forgot to cook your taters. ;)
I am wondering if anyone else is getting so tired of the mashed potato topic they are thinking about stuffing them up somebody's nose?
From: Ophelia (O at nix.co.uk)
Date: Sat, 26 Jan 2008 18:01:12 -0000
--------
cybercat wrote:
> I am wondering if anyone else is getting so tired of the mashed
> potato topic they are thinking about stuffing them
> up somebody's nose?
LOL OK what will you stuff yours with.. and I don't mean nose:)
From: sf
Date: Sat, 26 Jan 2008 10:10:30 -0800
--------
cybercat wrote:
>I am wondering if anyone else is getting so tired of the mashed potato topic
>they are thinking about stuffing them
>up somebody's nose?
When I get tired of a topic, I either stop reading it or KF the topic. I usually opt to KF (because I have one) when the topic I don't want to see is an active one that generates 100 or more posts.
I'm not tired of the thread yet, but IMO everything that could be said has been said, so it will become redundant soon. I'll KF the topic at that point. I'm in the stage of not some reading subthreads.
From: Blinky the Shark (no.spam at box.invalid)
Date: Sat, 26 Jan 2008 10:34:06 -0800
--------
cybercat wrote:
> I am wondering if anyone else is getting so tired of the mashed potato
> topic they are thinking about stuffing them up somebody's nose?
Since recently discoving turnips I've been making potatoes less than I used to. I also sometimes mash the two together. The group of vegetables that included turnips, rutabagas and parnsips was always off my radar, and come to think of it I don't remember them being made when I was a lad either. It's been fun to belatedly discover them.
From: Dee.Dee (deedovey at shentel.net)
Date: Sat, 26 Jan 2008 14:53:12 -0500
--------
Blinky the Shark wrote:
> Since recently discoving turnips I've been making potatoes less
> than I used to. I also sometimes mash the two together. The group of
> vegetables that included turnips, rutabagas and parnsips was always off my
> radar, and come to think of it I don't remember them being made when I
> was a lad either. It's been fun to belatedly discover them.
I've always been a lover of turnips and rutabagas, starting when I was a wee-one. I like turnips and rutabagas mixed with potatoes sometimes, but for some reason, I prefer parsnips separate. Unless they are in a soup or stew or roasted vegetables, of course.
Parsnips, to me, is a stronger vegetable, and it overpowers the subtle taste of the rutabaga.
From: Blinky the Shark (no.spam at box.invalid)
Date: Sat, 26 Jan 2008 12:34:55 -0800
--------
Dee.Dee wrote:
> I've always been a lover of turnips and rutabagas, starting when I was a
> wee-one. I like turnips and rutabagas mixed with potatoes sometimes, but
> for some reason, I prefer parsnips separate. Unless they are in a soup or
> stew or roasted vegetables, of course.
Aye. I just tried parsnips the other day for the first time, and I did them alone, rather than as a mix with potatos.
From: blake murphy (blakepm at verizon.net)
Date: Sat, 26 Jan 2008 18:13:01 GMT
--------
Michael \"Dog3\" wrote:
>I have tried a fork but I always wind up bending it. Maybe I just have
>cheap forks? I dunno.
you just don't know your own strength.
From: Janet Baraclough (janet.and.john at zetnet.co.uk)
Date: Sat, 26 Jan 2008 18:49:30 GMT
--------
The message from blake murphy contains these words:
> you just don't know your own strength.
Or, maybe he is to forks what Uri Geller is to spoons.
From: blake murphy (blakepm at verizon.net)
Date: Sat, 26 Jan 2008 18:11:59 GMT
--------
Blinky the Shark wrote:
>I guess I'm the only one that uses a fork, when I'm blending in the other
>ingredients after the heavy mashing is done and I'm at the - I don't want
>to say "whipping" but I can't think of a better word - stage.
whip it! whip it good!
your pal,
mark
From: Blinky the Shark (no.spam at box.invalid)
Date: Sat, 26 Jan 2008 12:08:11 -0800
--------
blake murphy wrote:
> whip it! whip it good!
shape it up. get straight.
From: sf
Date: Fri, 25 Jan 2008 22:20:43 -0800
--------
Michael \"Dog3\" wrote:
>It's all in the consistency wanted. If I want super lumpy I use the
>masher only. If I want a little bit lumpy I use a whisk too.
I hate lumpy mashed potatoes. Period. Mine are perfect - not a lump in the batch.... and no need for a whisk. It's all in the timing.
:)
From: Julie Bove (juliebove at verizon.net)
Date: Sat, 26 Jan 2008 06:44:13 GMT
--------
sf wrote:
> I hate lumpy mashed potatoes. Period. Mine are perfect - not a lump
> in the batch.... and no need for a whisk. It's all in the timing.
I only got lumpy ones with that bad nylon one that was open at the ends. The potatoes just stick in it and it is pretty close to worthless. Had to spend about 5 times as long as I should and there would still be a few lumps. No lumps at all with the new masher.
From: Nancy2 (nancy-dooley at uiowa.edu)
Date: Wed, 23 Jan 2008 09:39:31 -0800 (PST)
--------
Julie Bove wrote:
> At any rate, I see no way how any of these things could be used to make
> mashed potatoes. Or am I missing something?
Why worry about it? Use what works. For me, a whisk, no matter how sturdy/expensive, would never work as well as a regular potato masher.
From: Julie Bove (juliebove at verizon.net)
Date: Wed, 23 Jan 2008 23:27:13 GMT
--------
Nancy2 wrote:
> At any rate, I see no way how any of these things could be used to make
> mashed potatoes. Or am I missing something?
Why worry about it? Use what works. For me, a whisk, no matter how sturdy/expensive, would never work as well as a regular potato masher.
That's what I thought.
From: sf
Date: Wed, 23 Jan 2008 22:05:21 -0800
--------
Julie Bove wrote:
>At any rate, I see no way how any of these things could be used to make
>mashed potatoes. Or am I missing something?
Don't you have a regular potato masher, Julie? I've used a whisk before and frankly, it's not something I prefer for the job. With a real masher, you mash them and then "whisk" them (with the masher) to fluff. It just takes a minute or two from start to finish.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 06:13:55 GMT
--------
sf told us...
> Don't you have a regular potato masher, Julie? I've used a whisk
> before and frankly, it's not something I prefer for the job. With a
> real masher, you mash them and then "whisk" them (with the masher) to
> fluff. It just takes a minute or two from start to finish.
When I first read that, Barbara, I read it as "from starch to finish". I guess that really isn't inappropriate, though. :-) It's late, I should go to bed.
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 09:43:59 -0500
--------
Wayne Boatwright wrote:
> When I first read that, Barbara, I read it as "from starch to finish". I
> guess that really isn't inappropriate, though. :-) It's late, I should go
> to bed.
Perhaps there was a lot of ironing happening in your childhood home? I remember my grandmother ironing creases in those khaki pants for the boys.
And I think she proably didn't even wear a bra!
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 15:39:30 GMT
--------
Dee.Dee told us...
> Perhaps there was a lot of ironing happening in your childhood home?
> I remember my grandmother ironing creases in those khaki pants for the
> boys.
I remember both my grandmother and mother ironing creases in those pants.
I hated starched pants! Remember dungarees?
> And I think she proably didn't even wear a bra!
> Dee Dee
My grandmother rarely wore a bra. My mother rarely if ever went without one.
From: Janet Bostwick (nospam at cableone.net)
Date: Thu, 24 Jan 2008 09:17:53 -0700
--------
Wayne Boatwright wrote:
> My grandmother rarely wore a bra. My mother rarely if ever went without
> one.
If you calculate backwards, grandma was a young woman when wearing a bra was not in style. Most of my aunts didn't wear bras.
From: cybercat (cyberpurrs at yahoo.com)
Date: Thu, 24 Jan 2008 12:18:35 -0500
--------
Janet Bostwick wrote:
> If you calculate backwards, grandma was a young woman when wearing a bra
> was not in style. Most of my aunts didn't wear bras.
> Janet
Women in the 1920s sometimes strapped their breasts down, because being flat-chested was fashionable and worked with the new style clothes much better than full bustlines.
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 12:29:04 -0500
--------
Janet Bostwick wrote:
> If you calculate backwards, grandma was a young woman when wearing a bra
> was not in style. Most of my aunts didn't wear bras.
I don't know what years your grandmas were grandmas. My grandmas were b. abt. 1893.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 17:41:39 GMT
--------
Dee.Dee told us...
> I don't know what years your grandmas were grandmas.
> My grandmas were b. abt. 1893.
My maternal grandmother was:
Born November 29, 1894
Lamar County
Moscow, Alabama
My paternal grandmother was much older, but I don't have a birth year.
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 12:57:00 -0500
--------
Wayne Boatwright wrote:
> My maternal grandmother was:
>
> Born November 29, 1894
> Lamar County
> Moscow, Alabama
>
> My paternal grandmother was much older, but I don't have a birth year.
One born 1892, the other 1893.
Both born in West "By God" Virginia.
making me a 'double hick'! :-)))
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 18:18:13 GMT
--------
Dee.Dee told us...
> One born 1892, the other 1893.
> Both born in West "By God" Virginia.
>
> making me a 'double hick'! :-)))
> Dee Dee
Wow, "double hick", that says something! :-)
My maternal grandfather was born in 1887. My paternal grandmother was old enough at the time to "babysit" him. I think she was born in the late 1870s.
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 15:23:41 -0500
--------
Wayne Boatwright wrote:
> Wow, "double hick", that says something! :-)
I was keeping it a secret -- I'm a quadruple hick! Mother and Dad born in WV, too.
> My maternal grandfather was born in 1887. My paternal grandmother was old
> enough at the time to "babysit" him. I think she was born in the late
> 1870s.
my f-i-l and m-i-l - difference in ages: 13 years (19 & 31) . The marriage didn't last, but 50+ years.
Her parents said, "What do you want, to be married to a baby all your life?" I guess she did. :-))
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 11:17:55 -0500
--------
Wayne Boatwright wrote:
> My grandmother rarely wore a bra. My mother rarely if ever went without
> one.
I think probably at the grandmother stage, many women did say to heck with it. The let the 'chips' fall where they may.
From: blake murphy (blakepm at verizon.net)
Date: Thu, 24 Jan 2008 19:02:19 GMT
--------
Dee.Dee wrote:
>Perhaps there was a lot of ironing happening in your childhood home?
>I remember my grandmother ironing creases in those khaki pants for the boys.
>
>And I think she proably didn't even wear a bra!
one should always wear a safety bra when ironing. i know i do.
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 15:25:00 -0500
--------
blake murphy wrote:
> one should always wear a safety bra when ironing. i know i do.
When you google for one, can you find those on the same pages as chastity belts? Those don't work!
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Thu, 24 Jan 2008 20:41:50 GMT
--------
> When you google for one, can you find those on the same pages as chastity
> belts? Those don't work!
And what about "training bras"? What are they in training for?
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 16:13:54 -0500
--------
Wayne Boatwright wrote:
> And what about "training bras"? What are they in training for?
One can certainly make a good guess.
That is about the silliest name I've ever heard. I wonder how many wore those. (and for how long!)
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 00:18:59 GMT
--------
Dee.Dee wrote:
> One can certainly make a good guess.
>
> That is about the silliest name I've ever heard.
> I wonder how many wore those. (and for how long!)
I wore them for years. Apparently they worked. I wore a 44F when pregnant. Not available in any stores that I found. Had to get them online.
From: Janet Baraclough (janet.and.john at zetnet.co.uk)
Date: Fri, 25 Jan 2008 00:35:38 GMT
--------
The message from Julie Bove contains these words:
> I wore them for years. Apparently they worked. I wore a 44F when
> pregnant.
You were impregnated by a training bra?
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 00:59:00 GMT
--------
Janet Baraclough wrote:
> You were impregnated by a training bra?
Um... No.
From: Lou Decruss (Me at notvalid.com)
Date: Thu, 24 Jan 2008 22:00:20 -0600
--------
Julie Bove wrote:
>Um... No.
This maybe?
http://www.sciencenews.org/articles/20041023/f5475_2237.jpg [dead link, not in archive.org]
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 04:25:09 GMT
--------
Lou Decruss wrote:
> This maybe?
>
> http://www.sciencenews.org/articles/20041023/f5475_2237.jpg [dead link, not in archive.org]
Not nice. :(
From: Goomba38 (Goomba38 at comcast.net)
Date: Fri, 25 Jan 2008 00:05:58 -0500
--------
Julie Bove wrote:
> Not nice. :(
I have to agree. I'm a tad embarrassed that it has sunk down to this level of taunting.
But in some potentially misplaced attempt to help you yet will probably come back to bite me in the ass, I want to explain that many of the readers here have expressed a growing annoyance over things you've said here that just aren't logical or perhaps don't need to be said so frequently. The seemingly non-stop, mind numbing allergy issues and other stated reasons you can't do something is driving many a patient soul here to write you off as nothing more pest. But making fun of your physical appearance while you were pregnant (and had no control over) isn't the same as making fun of things you say and which you *do* have control over. <shrug>
Please take this in the spirit is is offered.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Fri, 25 Jan 2008 05:10:24 GMT
--------
Goomba38 told us...
> I have to agree. I'm a tad embarrassed that it has sunk down to this
> level of taunting.
I have to say that I really liked Julie at first. However, these non-ending allergy issues coupled with the "I can't", "I don't", and "I won't", is not only enough to drive anyone away from her, but also enough to drive one frickin' nuts! I've finally reached the attitude of "who gives a shit"! I haven't KF'd her yet, but it's come close.
From: Lou Decruss (Me at notvalid.com)
Date: Sat, 26 Jan 2008 15:35:31 GMT
--------
Wayne Boatwright wrote:
>I have to say that I really liked Julie at first. However, these non-
>ending allergy issues coupled with the "I can't", "I don't", and "I won't",
>is not only enough to drive anyone away from her, but also enough to drive
>one frickin' nuts! I've finally reached the attitude of "who gives a
>shit"! I haven't KF'd her yet, but it's come close.
I would have never said what I did if I hadn't reached the same point as you. The obese breasts seemed to be just another instance of her constantly calling attention to her uniqueness. Her constant "I can't" comments in a cooking group would be like Blake babbling on and on in a soccer forum about how he couldn't play.
From: blake murphy (blakepm at verizon.net)
Date: Sat, 26 Jan 2008 18:15:12 GMT
--------
Lou Decruss wrote:
>I would have never said what I did if I hadn't reached the same point
>as you. The obese breasts seemed to be just another instance of her
>constantly calling attention to her uniqueness. Her constant "I
>can't" comments in a cooking group would be like Blake babbling on and
>on in a soccer forum about how he couldn't play.
how'd you know i can't play soccer? i'm pretty good at drinking beer in the stands, though.
your hooligan pal,
blake
From: Dee.Dee (deedovey at shentel.net)
Date: Fri, 25 Jan 2008 00:49:25 -0500
--------
Goomba38 wrote:
> I have to agree. I'm a tad embarrassed that it has sunk down to this level
> of taunting.
Perhaps, you, Julia, were acting silly along with others (including me), when you mentioned 44F; that's what I thought.
I have allergies myself, so it was interesting initially. Serious food allergies that extreme should be worked out with nutritionist for recipes/menus/dishes that you can eat. If you don't have someone helping you with your food allergies, you should think about it.
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 05:58:30 GMT
--------
Dee.Dee wrote:
> Perhaps, you, Julia, were acting silly along with others (including me),
> when you mentioned 44F; that's what I thought.
>
> I have allergies myself, so it was interesting initially. Serious food
> allergies that extreme should be worked out with nutritionist for
> recipes/menus/dishes that you can eat. If you don't have someone helping
> you with your food allergies, you should think about it.
This all started when I asked about the coleslaw. I wanted a recipe that didn't contain eggs or milk and yet people kept giving me recipes with the things I am allergic to. I was rather specific, if you don't recall the thread.
As for a nutritionist, anyone can call themselves that. I have been to three registered dieticians. I also have diabetes. All three were pretty much useless to me and didn't tell me anything I didn't already know. I can read a cookbook and I can read a nutrition label. I don't need anyone to help me with my food allergies. It's easy enough to know what foods to avoid. And there are forums for food allergies. Heck there's even a newsgroup but nobody posts to it.
But I did ask about a recipe and also to inquire what might have made the coleslaw bitter. Apparently *my* questions are not good enough to be posted here? I don't know. I seem to be making enemies right and left.
As for my 44F comment, yes it was being smart ass but it was also true. That is what size bra I wore. Whatever. *poof*
From: Lou Decruss (Me at notvalid.com)
Date: Sat, 26 Jan 2008 15:36:34 GMT
--------
Goomba38 wrote:
>I have to agree.
Me too.
>I'm a tad embarrassed that it has sunk down to this
>level of taunting.
Why are you embarrassed? You didn't say anything nasty. I did.
>But in some potentially misplaced attempt to help you yet will probably
>come back to bite me in the ass,
I think you'll be ok. The truth works just fine as long as you're not a politician.
>I want to explain that many of the
>readers here have expressed a growing annoyance over things you've said
>here that just aren't logical or perhaps don't need to be said so
>frequently. The seemingly non-stop, mind numbing allergy issues and
>other stated reasons you can't do something is driving many a patient
>soul here to write you off as nothing more pest.
You missed a word or two, but well stated.
>But making fun of your
>physical appearance while you were pregnant (and had no control over)
>isn't the same as making fun of things you say and which you *do* have
>control over. <shrug>
A woman with 44F breasts was obese to begin with. A woman may not have control over how big her breasts become during pregnancy, but she sure has a bit of control over how much she weighed beforehand. I wouldn't have said anything if she wasn't such a nutcase to begin with. Someone else here stated she weighed over 300 pounds. Although I find that disgusting, she's not annoying and I didn't say anything. I don't care what anyone here looks like or how much they weigh. But I do judge people who constantly write silly things, as words are all we have here.
From: Goomba38 (Goomba38 at comcast.net)
Date: Sat, 26 Jan 2008 13:42:48 -0500
--------
Lou Decruss wrote:
> I don't care what anyone here looks like or how much they weigh. But I
> do judge people who constantly write silly things, as words are all we
> have here.
Yes, I agree. We're all judged by what we're saying here. I like to think I'm a logical person. I tend to expect others to be so too. It doesn't always work out that way though, huh?
From: cybercat (cyberpurrs at yahoo.com)
Date: Sat, 26 Jan 2008 14:22:59 -0500
--------
Goomba38 wrote:
> Yes, I agree. We're all judged by what we're saying here.
> I like to think I'm a logical person. I tend to expect others to be so
> too. It doesn't always work out that way though, huh?
And everyone so hates to disappoint you, because you are such a delightful person.
From: Julie Bove (juliebove at verizon.net)
Date: Sat, 26 Jan 2008 20:27:16 GMT
--------
Lou Decruss wrote:
> A woman with 44F breasts was obese to begin with. A woman may not
> have control over how big her breasts become during pregnancy, but she
> sure has a bit of control over how much she weighed beforehand. I
> wouldn't have said anything if she wasn't such a nutcase to begin
> with. Someone else here stated she weighed over 300 pounds. Although
> I find that disgusting, she's not annoying and I didn't say anything.
> I don't care what anyone here looks like or how much they weigh. But I
> do judge people who constantly write silly things, as words are all we
> have here.
You're such a liar! I never weighed anywhere close to 300 pounds, not even when I was pregnant. And you don't know anything about bra sizes. F is the cup size. And a woman's ribcage tends to expand while she is pregnant. I wore a 38B (a mere 2" larger than average) before I was pregnant. Hardly obese like you claim.
From: Goomba38 (Goomba38 at comcast.net)
Date: Sat, 26 Jan 2008 15:31:19 -0500
--------
Julie Bove wrote:
> You're such a liar! I never weighed anywhere close to 300 pounds, not even
> when I was pregnant. And you don't know anything about bra sizes. F is the
> cup size. And a woman's ribcage tends to expand while she is pregnant. I
> wore a 38B (a mere 2" larger than average) before I was pregnant. Hardly
> obese like you claim.
Julie..go back and re-read what he said. He said "Someone else..." meaning NOT you. I recall the post he is mentioning, in fact.
From: Julie Bove (juliebove at verizon.net)
Date: Sat, 26 Jan 2008 20:35:57 GMT
--------
Goomba38 wrote:
> Julie..go back and re-read what he said. He said "Someone else..." meaning
> NOT you. I recall the post he is mentioning, in fact.
But he also called me obese. And since I only gained 20 pounds by the end of the pregnancy you can guess where the weight was that wasn't baby.
From: Dee.Dee (deedovey at shentel.net)
Date: Fri, 25 Jan 2008 00:16:58 -0500
--------
Lou Decruss wrote:
> This maybe?
>
> http://www.sciencenews.org/articles/20041023/f5475_2237.jpg [dead link, not in archive.org]
Bove-ein?
awwh, that's not fair.
From: Lou Decruss (Me at notvalid.com)
Date: Sat, 26 Jan 2008 15:35:46 GMT
--------
Dee.Dee wrote:
>Bove-ein?
>awwh, that's not fair.
Sorry Dee Dee
From: Dee.Dee (deedovey at shentel.net)
Date: Sat, 26 Jan 2008 11:49:48 -0500
--------
Lou Decruss wrote:
> Sorry Dee Dee
No -- I was commenting on my own comment, that MY comment wasn't fair, in that her name is "Bove." (Female Bove = fraulein = Bove-ein.)
From: Lou Decruss (Me at notvalid.com)
Date: Sat, 26 Jan 2008 17:08:16 GMT
--------
Dee.Dee wrote:
>No -- I was commenting on my own comment, that MY comment wasn't fair, in
>that her name is "Bove." (Female Bove = fraulein = Bove-ein.)
Gotcha! Sometimes I get mixed up.
From: Lou Decruss (Me at notvalid.com)
Date: Thu, 24 Jan 2008 21:27:09 -0600
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Janet Baraclough wrote:
> You were impregnated by a training bra?
Her real name is Julia Bovine.
Here is where she buys her clothes.
http://www.simplybovine.com/
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 04:01:54 GMT
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Lou Decruss wrote:
> Her real name is Julia Bovine.
> Here is where she buys her clothes.
>
http://www.simplybovine.com/
That is not nice at all! :(
From: Lou Decruss (Me at notvalid.com)
Date: Sat, 26 Jan 2008 15:34:47 GMT
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Julie Bove wrote:
>That is not nice at all! :(
It wasn't meant to be nice. But I'm sure you now that.
From: Dee.Dee (deedovey at shentel.net)
Date: Fri, 25 Jan 2008 00:15:09 -0500
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Julie Bove wrote:
> I wore them for years. Apparently they worked. I wore a 44F when pregnant.
Dd they help you grow big enough to become pregnant
or
How to become pregnant and grow to a 44F?
Corn-fused.
From: Lou Decruss (Me at notvalid.com)
Date: Sat, 26 Jan 2008 15:35:40 GMT
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Dee.Dee wrote:
>Dd they help you grow big enough to become pregnant
>or
>How to become pregnant and grow to a 44F?
>Corn-fused.
Corn-fed sounds more like it with 44f's
From: Lou Decruss (Me at notvalid.com)
Date: Thu, 24 Jan 2008 21:22:42 -0600
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Julie Bove wrote:
>I wore them for years. Apparently they worked. I wore a 44F when pregnant.
>Not available in any stores that I found. Had to get them online.
Didn't you wonder why stores didn't carry them? You should have whined about your "special needs."
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 04:01:26 GMT
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Lou Decruss wrote:
> Didn't you wonder why stores didn't carry them? You should have
> whined about your "special needs."
No I didn't wonder why stores didn't carry them. I worked retail for most of my life and for a few years I was the person who did the ordering of lingerie. So I know what the popular sizes were. And I would never whine in a store. That wouldn't get me anywhere.
From: blake murphy (blakepm at verizon.net)
Date: Fri, 25 Jan 2008 16:34:39 GMT
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Wayne Boatwright wrote:
>And what about "training bras"? What are they in training for?
to become real bras.
From: Blinky the Shark (no.spam at box.invalid)
Date: Fri, 25 Jan 2008 10:48:16 -0800
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blake murphy wrote:
> to become real bras.
For that, I think you just have to take off the little wheels.
From: Wayne Boatwright (wayneboatwright at gmail.com)
Date: Fri, 25 Jan 2008 19:15:33 GMT
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Blinky the Shark told us...
> For that, I think you just have to take off the little wheels.
So that's what those odd shapes were!
From: blake murphy (blakepm at verizon.net)
Date: Fri, 25 Jan 2008 16:33:54 GMT
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Dee.Dee wrote:
>When you google for one, can you find those on the same pages as chastity
>belts? Those don't work!
why would i wear a chastity belt? that would be silly.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 06:25:04 GMT
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sf wrote:
> Don't you have a regular potato masher, Julie? I've used a whisk
> before and frankly, it's not something I prefer for the job. With a
> real masher, you mash them and then "whisk" them (with the masher) to
> fluff. It just takes a minute or two from start to finish.
Yes. I have a brand new masher. See the "
Julie and the GIANT potato masher" thread. That's where this all started. She replied to me that she mashes with a whisk and I just couldn't fathom this. If I were to use a whisk to whisk them with, they would be more runny than I'd like.
From: merryb (msg144 at juno.com)
Date: Thu, 24 Jan 2008 08:40:19 -0800 (PST)
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Julie Bove wrote:
> Yes. I have a brand new masher. See the "
Julie and the GIANT potato
> masher" thread. That's where this all started. She replied to me that she
> mashes with a whisk and I just couldn't fathom this. If I were to use a
> whisk to whisk them with, they would be more runny than I'd like.- Hide quoted text -
I'm sorry- I don't understand how using a whisk to mash would make your spuds runny.
From: Julie Bove (juliebove at verizon.net)
Date: Thu, 24 Jan 2008 16:46:38 GMT
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merryb wrote:
> Yes. I have a brand new masher. See the "
Julie and the GIANT potato
> masher" thread. That's where this all started. She replied to me that she
> mashes with a whisk and I just couldn't fathom this. If I were to use a
> whisk to whisk them with, they would be more runny than I'd like.- Hide quoted text -
I'm sorry- I don't understand how using a whisk to mash would make your spuds runny.
It wouldn't. But they'd have to be fairly runny to be able to whisk them. I like my mashed potatoes stiff. Not creamy.
From: merryb (msg144 at juno.com)
Date: Thu, 24 Jan 2008 09:08:51 -0800 (PST)
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Julie Bove wrote:
> I'm sorry- I don't understand how using a whisk to mash would make
> your spuds runny.
>
> It wouldn't. But they'd have to be fairly runny to be able to whisk them.
> I like my mashed potatoes stiff. Not creamy.- Hide quoted text -
I don't whisk them, I mash them. I also do not like them runny. Since you don't have the need for a good whisk, I guess you will never find out that it works just fine.
From: cybercat (cyberpurrs at yahoo.com)
Date: Thu, 24 Jan 2008 12:14:26 -0500
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merryb wrote
>I don't whisk them, I mash them. I also do not like them runny. Since
>you don't have the need for a good whisk, I guess you will never find
>out that it works just fine.
I have never even SEEN runny mashed potatoes.
From: merryb (msg144 at juno.com)
Date: Thu, 24 Jan 2008 09:23:12 -0800 (PST)
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cybercat wrote:
> I have never even SEEN runny mashed potatoes.
Usually too much liquid- either not drained/dried after cooking, or adding too much milk/cream/butter. I have the best luck when I start with minimal liquid, and add as needed.
From: Dee.Dee (deedovey at shentel.net)
Date: Thu, 24 Jan 2008 12:58:23 -0500
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merryb wrote:
> Usually too much liquid- either not drained/dried after cooking, or
> adding too much milk/cream/butter. I have the best luck when I start
> with minimal liquid, and add as needed.
On one of the food cooking contests countdowns, one of the would-be chefs was preparing mashed potatoes (I believe it was Ramsay), this kid had potatoes that would pour. It was soooo funny.
From: Julie Bove (juliebove at verizon.net)
Date: Fri, 25 Jan 2008 00:04:56 GMT
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cybercat wrote:
> I have never even SEEN runny mashed potatoes.
I have.
From: sf
Date: Thu, 24 Jan 2008 22:21:55 -0800
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cybercat wrote:
>I have never even SEEN runny mashed potatoes.
I bet you've made the gluey kind at least once in your life. That's how you learn what *not* to do. ;)
