Some TV chefs keep small bowls of salt and pepper on the counter to pinch
from while sauteeing veggies, etc.

Do you use S&P pinch bowls? Do they stay out? Do they have covers?

Andy

Andy wrote:
>
> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> from while sauteeing veggies, etc.
>
> Do you use S&P pinch bowls? Do they stay out? Do they have covers?

I have one for salt. It stays out. It is not covered. I find it very
handy. I usually use fresh ground pepper. The grinder is next to the salt
bowl.

In article >,
Dave Smith > wrote:

> Andy wrote:
> >
> > Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> > from while sauteeing veggies, etc.
> >
> > Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
> I have one for salt. It stays out. It is not covered. I find it very
> handy. I usually use fresh ground pepper. The grinder is next to the salt
> bowl.

I worry too much about dust and cat hair.

All my stuff is in shaker type containers. The most oft' used ones do
stay out next to the stove and they are covered! Even the ones that need
"pinching". such as sage and other herbs.

Salt is too easy to sprinkle and pepper needs to be fresh ground.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >, Andy <q> says...
> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> from while sauteeing veggies, etc.
>
> Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
> Andy
>

Salt, certainly, an uncovered small bowl about 3" in diameter. Holds
about 1/2c of kosher salt and is a lot more useful than a shaker for
adding salt to things that are cooking.

Pepper, never, it should be ground fresh for the best flavor.

--
Peter Aitken

Andy wrote:
> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> from while sauteeing veggies, etc.
>
> Do you use S&P pinch bowls? Do they stay out? Do they have covers?

I use kosher salt, I keep it in a screw-top jar (pint Hellman's mayo
jar w/plastic lid that I fill from the box) and pour some into my palm
as needed. I never put my fingers into the jar and I never pour salt
directly into food (too easy to slip and over salt). Sometimes I pour
a bit too much into my palm and then I will pinch salt from my palm,
the rest I toss in the trash, or into the pot if I happen to have
potatoes or pasta boiling... I'm not going to pour salt I handled back
into the container, I'm not 'talian. I only use fresh ground
peppercorns (black or white) as needed... I never buy pre-ground
pepper, no way to tell what/who is in it... I wouldn't use pre-ground
pepper even if free.

Sheldon

On Sat, 05 May 2007 12:12:03 -0500, Andy <q> wrote:

>Some TV chefs keep small bowls of salt and pepper on the counter to pinch
>from while sauteeing veggies, etc.
>
>Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
>Andy

If you also notice their setup, they generally have all their
ingredients set out, as part of the mise en place. Salt and pepper is
just part of it. It really speeds up the cooking process.

Christine

Andy wrote:
> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> from while sauteeing veggies, etc.
>
> Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
> Andy

I use a salt bowl and also have a salt pig. The bowl is prettier and I
use my fingers to grab a pinch. It's also faster to use. But during the
humid summer I switch to the salt pig. It has a small scooper or spoon
that sticks out the front. The partial cover amazingly keeps out a lot
of the humidity and the slat doesn't clump as bad. I've been using bowls
for salt for years since kosher salt doesn't flow out of a shaker and
I like flakey kosher salt.

Melondy

Christine Dabney said...

> On Sat, 05 May 2007 12:12:03 -0500, Andy <q> wrote:
>
>>Some TV chefs keep small bowls of salt and pepper on the counter to pinch
>>from while sauteeing veggies, etc.
>>
>>Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>>
>>Andy
>
> If you also notice their setup, they generally have all their
> ingredients set out, as part of the mise en place. Salt and pepper is
> just part of it. It really speeds up the cooking process.
>
> Christine


Christine,

I tip salt out of the box and pinch from my palm.

I grind fresh pepper with the battery operated pepper grinder I got as a
gift. It's cut WAY down on wrist injuries!!!

Andy

On May 5, 12:12 pm, Andy <q> wrote:
> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> from while sauteeing veggies, etc.
>
> Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
> Andy


I don't have any pinch bowls, but saw something I wish I had, while
watching an Indian friend of mine as she cooked in her kitchen.

In a little drawer, immediately next to her stove, she had a small
Lazy Susan type of stand which had little pinch sized bowls containing
all the spices she uses to make curry. I remember being a bit envious
of that little setup.

The top stand part appeared to be made of wood, with little holes
approximately 2 1/2 inches across for the various brass bowls to rest
in. She used a small spoon to dip into each as desired to create the
special curry alchemy which became our delight!

I loved watching her.

There was a large brass lid, which covered all the little bowls, when
not in use.

Myrl Jeffcoat
http://www.myrljeffcoat.com

On Sat, 05 May 2007 12:12:03 -0500, Andy <q> wrote:

>Some TV chefs keep small bowls of salt and pepper on the counter to pinch
>from while sauteeing veggies, etc.
>
>Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
Short answer, no.

--
See return address to reply by email

<sf> wrote in message news
> On Sat, 05 May 2007 12:12:03 -0500, Andy <q> wrote:
>
>>Some TV chefs keep small bowls of salt and pepper on the counter to pinch
>>from while sauteeing veggies, etc.
>>
>>Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>>
> Short answer, no.

no? you mean no, no, and no?

"Andy" <q> wrote in message ...
> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> from while sauteeing veggies, etc.
>
> Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
> Andy

Salt, yes, it is in a cut crystal bowl with cover that came from the antique
shop for about $2

Pepper is in the grinder.

On Sat, 05 May 2007 12:12:03 -0500, Andy <q> magnanimously proffered:

>Some TV chefs keep small bowls of salt and pepper on the counter to pinch
>from while sauteeing veggies, etc.
>
>Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
>Andy

My wife and I both use the kitchen and we keep a small bowl of sea
salt flakes on the "mixing" counter next to the gas cook-top.

It sits beside a salt shaker (fine sea salt) and my wife's pepper mill
(she like coarse black pepper, I like fine - so I keep my pepper mill
in the spice cupboard beside the sealed container of Celtic sea salt I
sometime use).

I rarely add salt to my food, but my wife, a son and several friends
do, so we also put a couple of antique salt cellars on the table
(smallish glass bowls that sit in a silver frame with a little silver
spoon for serving). Salt from the bowl is placed on the side of a
dinner plate where a pinch can be taken and added to the food or the
food dipped into the salt.)

What drives me bonkers is when people add salt to food before they've
even tasted it. Heresy!

BTW - Like another poster, for certain dishes that require military
precision, I pre-measure my spices and herbs into little Chinese bowls
so they're ready to add at the right time. It also helps me to not add
a spice twice - which I used to be prone to doing, especially after a
couple of glasses of wine.


--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

"Andy" <q> wrote

> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> from while sauteeing veggies, etc.

I will make up a salt and pepper mixture if I am seasoning
a number of items. Saves me from having to wash my hands
when I flip them over/whatever. I just put it in a little ramekin.
One time use only, then whatever's left over is tossed.

nancy

On Sun, 06 May 2007 09:46:21 +1200, bob >
magnanimously proffered:

>I rarely add salt to my food, but my wife, a son and several friends
>do, so we also put a couple of antique salt cellars on the table

That's "cooked" food being served at the table ...

--

una cerveza mas por favor ...

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~
Wax-up and drop-in of Surfing's Golden Years: <http://www.surfwriter.net>
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ ~~~~~~~~~~~

Nancy Young wrote on 05 May 2007 in rec.food.cooking

>
> "Andy" <q> wrote
>
> > Some TV chefs keep small bowls of salt and pepper on the counter to
> > pinch from while sauteeing veggies, etc.
>
> I will make up a salt and pepper mixture if I am seasoning
> a number of items. Saves me from having to wash my hands
> when I flip them over/whatever. I just put it in a little ramekin.
> One time use only, then whatever's left over is tossed.
>
> nancy
>
>
>

A while ago I found a old style manual coffee grinder BIY kit @ Lee
Valley. I use that with my battery operated drill to grind up pepper if I
require more than a twist or 7. I find this easier to clean than a
electric coffee grinder. And I use my battery operated drill almost as
much as I use my stick blender in the kitchen.

But Salt... I keep a old tobbacco tub with a red rose tea shovel (?) to
add my coarse salt. I say shovel cause it don't look much like a spoon or
a scoop; but looks more like a shovel.

On Sat, 05 May 2007 21:33:07 GMT, "Gil Faver" >
wrote:

>
><sf> wrote in message news
>> On Sat, 05 May 2007 12:12:03 -0500, Andy <q> wrote:
>>
>>>Some TV chefs keep small bowls of salt and pepper on the counter to pinch
>>>from while sauteeing veggies, etc.
>>>
>>>Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>>>
>> Short answer, no.
>
>no? you mean no, no, and no?
>
yes

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See return address to reply by email

In article >,
bob > wrote:

> What drives me bonkers is when people add salt to food before they've
> even tasted it. Heresy!

You are right on so many levels. Unfortunately, I've never eaten a beef
steak that didn't need salt. Piece by piece to my taste. No ketchup
though.

leo

--
<http://web0.greatbasin.net/~leo/>

"Sheldon" > wrote in message
ups.com...
> Andy wrote:
>> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
>> from while sauteeing veggies, etc.
>>
>> Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
> I use kosher salt, I keep it in a screw-top jar (pint Hellman's mayo
> jar w/plastic lid that I fill from the box) and pour some into my palm
> as needed. I never put my fingers into the jar and I never pour salt
> directly into food (too easy to slip and over salt). Sometimes I pour
> a bit too much into my palm and then I will pinch salt from my palm,
> the rest I toss in the trash,

You what? You mean you don't throw the salt over your shoulder for good
luck!!!
This is just dreadful.

elaine

"Michael "Dog3" Lonergan" > wrote in message
6.121...
> Andy <q> :
>
>> Some TV chefs keep small bowls of salt and pepper on the counter to
>> pinch from while sauteeing veggies, etc.
>>
>> Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>>
>> Andy
>
> I have pinch bowls. I think I have 6 of the mini sets in different colors
> of plastic like material. I use them when I have multiple spices to put in
> a recipe. They do not have covers. They are usually stuck in the same
> drawer as the corn cob holder plate thingys.
>

I have 3 - like yours Michael. They sit on my bread box and I use them
all the time. Got them at the dollar store - 3 for a dollar, but I've seen
them at cooking stores for more money.

On Sun, 6 May 2007 08:00:28 -0400, "elaine" >
wrote:


>> I have pinch bowls. I think I have 6 of the mini sets in different colors
>> of plastic like material. I use them when I have multiple spices to put in
>> a recipe. They do not have covers. They are usually stuck in the same
>> drawer as the corn cob holder plate thingys.
>>
>
>I have 3 - like yours Michael. They sit on my bread box and I use them
>all the time. Got them at the dollar store - 3 for a dollar, but I've seen
>them at cooking stores for more money.
>

I forget how many I have. I pick up those sets at the dollar store
occasionally, and keep little stacks of them in a drawer near my prep
areas. I have gotten into the habit of doing the mise en place thing,
and they come in really handy for this. I have several sizes.

I see no difference from them and the ones at the cooking stores,
except for the price tags.

Christine

On Sun, 06 May 2007 12:51:06 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Christine Dabney >
:



>> I see no difference from them and the ones at the cooking stores,
>> except for the price tags.
>
>I don't know where I got mine. Most likely the Olde Tyme Pottery store. I
>don't remember the price but they were dirt cheap. I can't recall seeing
>them at the Dollartree here but they probably carry them.
>
>Michael

Dollar Tree is where I got mine. I have seen several sizes there.

Christine

Christine Dabney said...

> Dollar Tree is where I got mine. I have seen several sizes there.
>
> Christine


What are they actually called? Spice bowls?

Andy

On Sun, 06 May 2007 08:10:10 -0500, Andy <q> wrote:


>What are they actually called? Spice bowls?
>
>Andy

Small glass bowls. LOL.

Christine

Christine Dabney said...

> On Sun, 06 May 2007 08:10:10 -0500, Andy <q> wrote:
>
>
>>What are they actually called? Spice bowls?
>>
>>Andy
>
> Small glass bowls. LOL.
>
> Christine


I left myself wide open for that, huh!?? <VBG>

Andy

Omelet wrote:

> > > Do you use S&P pinch bowls? Do they stay out? Do they have covers?
> >
> > I have one for salt. It stays out. It is not covered. I find it very
> > handy. I usually use fresh ground pepper. The grinder is next to the salt
> > bowl.
>
> I worry too much about dust and cat hair.

I have dogs not cats :-)
Both dogs have long, black hair and they don't get on the counters. If
their hair the salt I would (probably) see it. I never have.

>

In article >,
Dave Smith > wrote:

> Omelet wrote:
>
> > > > Do you use S&P pinch bowls? Do they stay out? Do they have covers?
> > >
> > > I have one for salt. It stays out. It is not covered. I find it very
> > > handy. I usually use fresh ground pepper. The grinder is next to the salt
> > > bowl.
> >
> > I worry too much about dust and cat hair.
>
> I have dogs not cats :-)
> Both dogs have long, black hair and they don't get on the counters. If
> their hair the salt I would (probably) see it. I never have.
>
> >

After reading more of this thread, I actually do have a small set of
glasstic bowls from the asian market I use to put everything into right
before I cook when I'm preparing something elaborate...

I just never use them for salt or pepper.
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

In article >,
says...
> > What drives me bonkers is when people add salt to food before they've
> > even tasted it. Heresy!
>
> You are right on so many levels. Unfortunately, I've never eaten a beef
> steak that didn't need salt. Piece by piece to my taste. No ketchup
> though.
>
> leo
>

If you are sure that the cook did not salt the meat, then I am with you.

--
Peter Aitken

On Sat, 05 May 2007 21:23:35 -0700, Leonard Blaisdell
> wrote:

>In article >,
> bob > wrote:
>
>> What drives me bonkers is when people add salt to food before they've
>> even tasted it. Heresy!
>
>You are right on so many levels. Unfortunately, I've never eaten a beef
>steak that didn't need salt. Piece by piece to my taste. No ketchup
>though.
>
>leo


i heard a story about some employer/interviewer (at i.b.m.?) who would
automatically disqualify a candidate for salting his food before
tasting at an interview lunch.

this struck me as stupid. if the candidate's experience was such that
*every single goddamn time* the food needed salt, wouldn't eliminating
the taste test save time and thus be more efficient?

(of course, if it was a high-class joint, there may not have been salt
on the table. don't want to hurt the chef's feelings, you know. they
are such delicate flowers.)

your pal,
salty-dog sam

On Sun, 06 May 2007 09:33:41 -0400, Dave Smith
> wrote:

>Omelet wrote:
>
>> > > Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>> >
>> > I have one for salt. It stays out. It is not covered. I find it very
>> > handy. I usually use fresh ground pepper. The grinder is next to the salt
>> > bowl.
>>
>> I worry too much about dust and cat hair.
>
>I have dogs not cats :-)
>Both dogs have long, black hair and they don't get on the counters. If
>their hair the salt I would (probably) see it. I never have.
>

that's what the dogs want you to think. they get up on the counters
at night when you're not around.

your pal,
blake

blake murphy wrote:
> On Sun, 06 May 2007 09:33:41 -0400, Dave Smith
> wrote:
>
>>Omelet wrote:
>>
>>> > > Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>>> >
>>> > I have one for salt. It stays out. It is not covered. I find it very
>>> > handy. I usually use fresh ground pepper. The grinder is next to the salt
>>> > bowl.
>>>
>>> I worry too much about dust and cat hair.
>>
>>I have dogs not cats :-)
>>Both dogs have long, black hair and they don't get on the counters. If
>>their hair the salt I would (probably) see it. I never have.
>
> that's what the dogs want you to think. they get up on the counters
> at night when you're not around.

So that *wasn't* a dried out egg roll I found behind the dish drainer
the other day...


--
Blinky RLU 297263
Killing all posts from Google Groups
The Usenet Improvement Project: http://blinkynet.net/comp/uip5.html

One time on Usenet, Andy <q> said:

> Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> from while sauteeing veggies, etc.
>
> Do you use S&P pinch bowls? Do they stay out? Do they have covers?

I have a salt cellar, but I don't use it anymore. Although I agree
that it's easier to control a pinch than a shake, the needing two
hands approach (one to flip the top, the other to pinch the salt)
got old, fast...

--
Jani in WA

Andy wrote:
> Some TV chefs keep small bowls of salt and pepper on the counter to
> pinch from while sauteeing veggies, etc.
>
> Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
> Andy

I just use one of the small dessert bowls that came with my everyday dishes
for kosher salt. It sits in the overhead cabinet over the counter next to
the stove, no lid. I fresh grind the pepper, and the peppermill is on the
counter next to the stove.

--
EZ
Traeger BBQ075 "Texas"
CharGriller Smokin Pro
Great Outdoors Smoky Mountain Wide Body
CharmGlow 3-burner All-Stainless Gas Grill
Weber Kettle One-Touch Silver 22-1/2"
Weber Kettle Smoky Joe Silver 14-1/2"

On May 5, 12:55 pm, Melondy > wrote:
> Andy wrote:
> > Some TV chefs keep small bowls of salt and pepper on the counter to pinch
> > from while sauteeing veggies, etc.
>
> > Do you use S&P pinch bowls? Do they stay out? Do they have covers?
>
> > Andy
>
> I use a salt bowl and also have a salt pig. The bowl is prettier and I
> use my fingers to grab a pinch. It's also faster to use. But during the
> humid summer I switch to the salt pig. It has a small scooper or spoon
> that sticks out the front. The partial cover amazingly keeps out a lot
> of the humidity and the slat doesn't clump as bad. I've been using bowls
> for salt for years since kosher salt doesn't flow out of a shaker and
> I like flakey kosher salt.
>
> Melondy

I also use a salt pig for the exact same reason!

On Sun, 06 May 2007 08:58:13 -0400, Christine Dabney
> wrote:

>On Sun, 06 May 2007 12:51:06 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>
>>Christine Dabney >
m:
>
>
>
>>> I see no difference from them and the ones at the cooking stores,
>>> except for the price tags.
>>
>>I don't know where I got mine. Most likely the Olde Tyme Pottery store. I
>>don't remember the price but they were dirt cheap. I can't recall seeing
>>them at the Dollartree here but they probably carry them.
>>
>>Michael
>
>Dollar Tree is where I got mine. I have seen several sizes there.
>
Are they square (with rounded corners)? I was in Cost Plus today...
and I think I saw what you were talking about there. They were $1.49
each and came in various colors.


--
See return address to reply by email

On Tue, 08 May 2007 19:56:33 -0700, sf wrote:

>On Sun, 06 May 2007 08:58:13 -0400, Christine Dabney

>>Dollar Tree is where I got mine. I have seen several sizes there.
>>
>Are they square (with rounded corners)? I was in Cost Plus today...
>and I think I saw what you were talking about there. They were $1.49
>each and came in various colors.

No, mine are the plain round clear glass ones...just like the ones you
see all the chefs use. They sell them for like 3/$1 or 4/$1 for the
smaller ones. Come in real handy, they do.

Christine

In article >,
Christine Dabney > wrote:

> On Tue, 08 May 2007 19:56:33 -0700, sf wrote:
>
> >On Sun, 06 May 2007 08:58:13 -0400, Christine Dabney
>
> >>Dollar Tree is where I got mine. I have seen several sizes there.
> >>
> >Are they square (with rounded corners)? I was in Cost Plus today...
> >and I think I saw what you were talking about there. They were $1.49
> >each and came in various colors.
>
> No, mine are the plain round clear glass ones...just like the ones you
> see all the chefs use. They sell them for like 3/$1 or 4/$1 for the
> smaller ones. Come in real handy, they do.
>
> Christine

I bought some pretty glasstic ones from the asian market.

They make great cat dishes. ;-)
--
Peace, Om

Remove _ to validate e-mails.

"My mother never saw the irony in calling me a Son of a bitch" -- Jack Nicholson

On Wed, 09 May 2007 08:25:37 -0400, Christine Dabney
> wrote:

>On Tue, 08 May 2007 19:56:33 -0700, sf wrote:
>
>>On Sun, 06 May 2007 08:58:13 -0400, Christine Dabney
>
>>>Dollar Tree is where I got mine. I have seen several sizes there.
>>>
>>Are they square (with rounded corners)? I was in Cost Plus today...
>>and I think I saw what you were talking about there. They were $1.49
>>each and came in various colors.
>
>No, mine are the plain round clear glass ones...just like the ones you
>see all the chefs use. They sell them for like 3/$1 or 4/$1 for the
>smaller ones. Come in real handy, they do.
>
I thought people were talking about colored plastic or whatever
synthetic material.

I know what you're talking about now.



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