As some around here already know, I have a magnificent, if not oversized
collection of fun cooking toys. But over time, I have also gotten
things (almost always for free or as gifts) that I just don't see any
real use for, but can't bring myself to get rid of. Last night, one of
those items became useful to me. I got a big bag (7 1/2 pounds) of cut
lettuce with small insert pouches of shredded carrot and shredded red
cabbage to mix in. This bag cost me only $1 at the Soulard Farmer's
Market in St. Louis. But being that this is a restaurant oriented bag,
it is not resealable. In my "drawer of misfit toys," I have one of
those potato chip bag clamps that I haven't used in over a decade (quite
literally), but I found it and used it last night. Made me glad I set
up this drawer.

Looking through it, I have such odds and ends as one of those meat thaw
plates that were all the rage in the early 90's and a few of those
little plastic corer thingies that are given out at the home shows at
the knife demos.

Just for the fun of it, I'd like to know if anyone else has such a
drawer (or box or bag or whatever), and if so, what they have sitting in
it?

jt

"jt august" > wrote in message
...
> As some around here already know, I have a magnificent, if not oversized
> collection of fun cooking toys. But over time, I have also gotten
> things (almost always for free or as gifts) that I just don't see any
> real use for, but can't bring myself to get rid of. Last night, one of
> those items became useful to me. I got a big bag (7 1/2 pounds) of cut
> lettuce with small insert pouches of shredded carrot and shredded red
> cabbage to mix in. This bag cost me only $1 at the Soulard Farmer's
> Market in St. Louis. But being that this is a restaurant oriented bag,
> it is not resealable. In my "drawer of misfit toys," I have one of
> those potato chip bag clamps that I haven't used in over a decade (quite
> literally), but I found it and used it last night. Made me glad I set
> up this drawer.
>
> Looking through it, I have such odds and ends as one of those meat thaw
> plates that were all the rage in the early 90's and a few of those
> little plastic corer thingies that are given out at the home shows at
> the knife demos.
>
> Just for the fun of it, I'd like to know if anyone else has such a
> drawer (or box or bag or whatever), and if so, what they have sitting in
> it?
>
> jt


LOL.

The first thing that comes to mind as being the most useless thing I own is
small metal tongs that are metal claw-shaped on the end to pick up
ice-cubes. I used to have an ice bucket, (geez! made of leather), to do the
whole home bar scene, but that was long ago. I think there are some other
utensils that I've kept that go along with that scenario.


The clamps you speak of, I use a lot. If I have a bag of spinach opened, I
put a clamp on it before I put the whole clamped bag into a zip-lock bag
into the freezer. I want NO freezerburn on my organic spinach -- way too
costly.

Dee Dee

In article >,
"Dee Randall" > wrote:

> I want NO freezerburn on my organic spinach -- way too
> costly.

I don't know whether it was organic or not, but the fresh spinach at the
Farmer's Market yesterday was $1.25 - 1.75 per bunch, and rather small
bunches to boot. I passed on them. How do you freeze spinach, and
after thawing, how do you prepare it?

jt

"jt august" > wrote in message
...
> In article >,
> "Dee Randall" > wrote:
>
>> I want NO freezerburn on my organic spinach -- way too
>> costly.
>
> I don't know whether it was organic or not, but the fresh spinach at the
> Farmer's Market yesterday was $1.25 - 1.75 per bunch, and rather small
> bunches to boot. I passed on them. How do you freeze spinach, and
> after thawing, how do you prepare it?
>
> jt


When I was talking about the clamps, I was referring to the packages of
spinach in a 16 oz package that I use. I found a brand that tastes fairly
fresh after cooking (Nature's Promise).

When I buy large 'fresh' bags of spinach from Costco, I weigh the whole bag
and divide the weight into batches that would be suitable for freezing and
for a meal for two. I put on a big stock-pot size of water to boil (always
rapidly). Then, in goes the spinach for batch #1, taking it out after 2
minutes, put it into a colander to drain (but not too much) and cool. I do
not put in a ice-cube/water bath to shock into not cooking any longer. It
does not discolor and remains a bright dark green.

After it is cool enough, I put each batch into a Ball mason jar, put it in
the refrigerator to cool further; then I will put it into the freezer.

When I want to use the spinach for a recipe, I thaw it in the refrigerator,
and depending upon the recipe of course, I will either drain it or squeeze
it thoroughly.

I add spinach to soups, casseroles, lasagna/pasta dishes, or use just plain
warmed-up (butter if you prefer). I always feel better if I have something
green everyday; it doesn't have to be a lot. Even if I add parsley or
cilantro to a dish, it gives nutrients. I try to keep these three things
(plus a cabbage) on hand all the time.

Byeeeeeeeee.
Dee Dee

jt august wrote:
> As some around here already know, I have a magnificent, if not oversized
> collection of fun cooking toys. But over time, I have also gotten
> things (almost always for free or as gifts) that I just don't see any
> real use for, but can't bring myself to get rid of. Last night, one of
> those items became useful to me. I got a big bag (7 1/2 pounds) of cut
> lettuce with small insert pouches of shredded carrot and shredded red
> cabbage to mix in. This bag cost me only $1 at the Soulard Farmer's
> Market in St. Louis. But being that this is a restaurant oriented bag,
> it is not resealable. In my "drawer of misfit toys," I have one of
> those potato chip bag clamps that I haven't used in over a decade (quite
> literally), but I found it and used it last night. Made me glad I set
> up this drawer.
>
> Looking through it, I have such odds and ends as one of those meat thaw
> plates that were all the rage in the early 90's and a few of those
> little plastic corer thingies that are given out at the home shows at
> the knife demos.
>
> Just for the fun of it, I'd like to know if anyone else has such a
> drawer (or box or bag or whatever), and if so, what they have sitting in
> it?
>
> jt

I get a lot of use out of the bag clamps. Either K-Mart or WalMart has
a collection for a few $ that includes several different sizes with a
few that are made for closing bread bags and the like. All very useful.

I have several gadgets that just don't work. One in particular that
irks me a a Maverick remote smoker thermometer that is supposed to
monitor both smoker temp and food temp. with an alleged 90" range for
the receiver unit. The stupid thing is near impossible to set and if
you make a mistake you have to start all over again. No big deal
though, the transmitter or receiver louses signal quite readily so you
have to start all over again anyway. I sent it back (at my own cost
both ways) and was told by the manufacturer that it's just fine. I'd
consider selling it on Ebay but the fear of a negative feedback from the
buyer stops me. I guess I should donate it or throw it away.

Other things taking up space include drinking straws and bamboo skewers,
both rarely used at my house. Of course, if I throw them away I'll need
them next week. My knife collection has improved and enlarged over the
decades but I have a problem parting with the old ones. The Henkel meat
cleaver purchased for a few $ at a garage sale years ago doesn't see
much use. I have assorted graters and peelers that probably should be
tossed. Cookie cutters. Who really needs 5 rolling pins?

>
> I have several gadgets that just don't work. One in particular that irks
> me a a Maverick remote smoker thermometer that is supposed to monitor both
> smoker temp and food temp. with an alleged 90" range for the receiver
> unit. The stupid thing is near impossible to set and if you make a
> mistake you have to start all over again. No big deal though, the
> transmitter or receiver louses signal quite readily so you have to start
> all over again anyway. I sent it back (at my own cost both ways) and was
> told by the manufacturer that it's just fine. I'd consider selling it on
> Ebay but the fear of a negative feedback from the buyer stops me. I guess
> I should donate it or throw it away.
>
> Other things taking up space include drinking straws and bamboo skewers,
> both rarely used at my house. Of course, if I throw them away I'll need
> them next week. My knife collection has improved and enlarged over the
> decades but I have a problem parting with the old ones. The Henkel meat
> cleaver purchased for a few $ at a garage sale years ago doesn't see much
> use. I have assorted graters and peelers that probably should be tossed.
> Cookie cutters. Who really needs 5 rolling pins?

I received a Maverick remote grill thermometer for my birthday last year
that works about as well as yours did. I ruined a couple of meals last
summer and just gave up on the idea. The transmitter works fine as a
grill/oven food thermometer so I just use that part.

I actually do use my Henkel cleaver (part of a 4-star set I got years ago)
at least a few times a month. It actually took some effort on my part to
start using it (I think I was subconsciously afraid of losing an appendage
or something) but once I did it became just another tool I use.

Jon

Zeppo wrote:
>
> I received a Maverick remote grill thermometer for my birthday last year
> that works about as well as yours did. I ruined a couple of meals last
> summer and just gave up on the idea. The transmitter works fine as a
> grill/oven food thermometer so I just use that part.

Maverick is definitely off my list of quality manufacturers.

>
> I actually do use my Henkel cleaver (part of a 4-star set I got years ago)
> at least a few times a month. It actually took some effort on my part to
> start using it (I think I was subconsciously afraid of losing an appendage
> or something) but once I did it became just another tool I use.
>

Most anything I might do with the cleaver can be done with careful use
of a boning knife or large chef knife. The cleaver is useful for
lobsters -- the heel of the blade delivers a sharp blow for cracking
claws and joints and the sharp side cuts through the underside shell of
the tail nicely. I could probably use the cleaver for cutting ribs but
the boning knife does a nice neat job.

> Most anything I might do with the cleaver can be done with careful use
> of a boning knife or large chef knife. The cleaver is useful for
> lobsters -- the heel of the blade delivers a sharp blow for cracking claws
> and joints and the sharp side cuts through the underside shell of the tail
> nicely. I could probably use the cleaver for cutting ribs but the boning
> knife does a nice neat job.

I agree about lobsters. Also, using the cleaver was mastering another
kitchen tool which provides a lot of satisfaction in it's own right. I
certainly use it more often than other tools which take up a lot more space,
like my food mill (once or twice a year) or my mandolin (3 - 4 times a
year).

Plus, there are some butchering jobs where it really does a better job than
any other tool. If I've got a big pile of chicken legs I need to separate
into thighs and drumsticks or I need to hack pork ribs into small pieces, it
is a real production tool.

Plus, I've got plenty of space in my kitchen for it.

Jon

On Tue, 3 Feb 2009 08:39:05 -0500, "Zeppo" >
wrote:

>Plus, there are some butchering jobs where it really does a better job than
>any other tool. If I've got a big pile of chicken legs I need to separate
>into thighs and drumsticks or I need to hack pork ribs into small pieces, it
>is a real production tool.
>
>Plus, I've got plenty of space in my kitchen for it.

I have a 6" mezzaluna, a gift. What does one do with a
6" mezzaluna? Strikes me the same way a 2" ulu does.

Alex

Zeppo wrote:
> Plus, there are some butchering jobs where it really does a better
job than
> any other tool. If I've got a big pile of chicken legs I need to separate
> into thighs and drumsticks

My father was a chicken farmer and was in the food industry for many
years. He was also an avid fisherman. I learned a lot about fine meat,
poultry and seafood prep. by watching him over the years. At home his
favorite tool for butchering raw poultry was a cheap serrated steak
knife. Careful attention to where the joints break yields cleaner cuts
and less work. I prefer a 5" boning knife. If you're local to the NYC
metro area I'd be happy to give a demo.

On Mon, 02 Feb 2009 11:21:37 -0500, Moka Java
> wrote:

>
>Other things taking up space include drinking straws and bamboo skewers,
>both rarely used at my house. Of course, if I throw them away I'll need
>them next week. My knife collection has improved and enlarged over the
>decades but I have a problem parting with the old ones. The Henkel meat
>cleaver purchased for a few $ at a garage sale years ago doesn't see
>much use. I have assorted graters and peelers that probably should be
>tossed. Cookie cutters. Who really needs 5 rolling pins?

true, true! You only need 4! 1 with no taper, Italian style (1 - 1 1/2
inch dowel), 1 tapered, 1 silicone, and 1 to fill with ice for pie
dough!

Alex................Oh, wait....

In article >,
Moka Java > wrote:

> One in particular that
> irks me a a Maverick remote smoker thermometer that is supposed to
> monitor both smoker temp and food temp. with an alleged 90" range for
> the receiver unit.

Yikes, only 90 inches? Or is that supposed to be 90 feet (90')?

Actually, I learned from listening to various competitors at a
BBQ competition that many of those remote thermies don't live up to
their billing.

With my own barrel smoker, I keep on top of it every 15-20 minutes and
all goes great.

jt