In article >,
blake murphy > wrote:

> On Sat, 28 Feb 2009 15:52:56 GMT, brooklyn1 wrote:
>
> > "Omelet" > wrote in message
> > news
> >> In article >,
> >> Mickey Zalusky > wrote:
> >>
> >>> If you like creamy scrambled eggs, try this method by Gordon Ramsay (of
> >>> Hell's Kitchen fame). The eggs are delicious!
> >>>
> >>> http://www.youtube.com/watch?v=dU_B3QNu_Ks
> >>
> >> I like what Ginsey did better!
> >> --
> >>
> >
> > Yeah, I watched that flick, what a dumb way to make scrambled eggs (those
> > weren't even scrambled eggs). And I watched that Hell's Kitchen a few
> > times, a ridiculous show that hasn't a whit to do with cooking. That
> > Ramsay
> > can't cook a lick, he's just a loud, obnoxious buffoon following a script..
> >
>
> is there anyone who *can* cook, except for you?
>
> blake

One has to wonder babe. I thought that that video made it WAY too
complicated.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
> In article >,
> " > wrote:
>
>> On Fri, 27 Feb 2009 08:09:48 -0800 (PST), James >
>> wrote:
>>
>>> I've always used a fork to beat the eggs. How do you? I'm thinking
>>> it may be easier if I put them in a used pint size cream container and
>>> shake.
>> Maybe I'm just wierd, I just break the eggs into the pan and scramble them
>> with the
>> spatula while cooking.
>
> That has it's appeal and I'll do it that way too sometimes when I'm in
> the mood...
>
> or break a damned yolk when breaking the eggs into the pan. <g>

Since nobody else said it.. you have to "break a few eggs to make an
omelet" :-)

On topic.. they do make the high temperature silicone spatulas now for
those of you either wanting quiet in the kitchen, or use non-stick
skillets. Not very expensive either. I don't use one for making
omelets, but I do for gravies and sauces as you can just leave it in the
sauce pan with out a problem.

Bob

Steve Pope wrote:
> blake murphy wrote:
>
>
>>i see the wooden spoon called for in many recipes, but i
>>can't remember seeing any rationale behind it. does anyone
>>know?
>
>
> Well, you don't want to use metal spoons with your enamel
> cast iron cookware,

I do, routinely, and i have never chipped the inside of an enamel pot
with them and i cant conceive of any reason not to use metal implements
with cast iron.

> so the choices are wooden and plastic.

Well yeah, if i could only have one or the other....

> Any sort of plastic probably involves a teeny bit of migration
> of plastic into the food. So, wooden is better.
>
> That being said, I almost always use plastic, whereas my
> cohabitating partner almost always uses wooden.

Do you skim stock with a wooden spoon? I would be lost without my big
metal skimming spoon.

I much prefer my big oversized metal spoons, both solid and slotted. I
have never seen wooden spoons as big, with as much surface area in the
actual spoon part.

Im probly imagining it but i think wooden utensils absorb some of the
foods they are used in and can migrate those flavors from one dish to
the next even if washed in-between.

I have used a wooden spoon to taste something with and it always taste
foul, i use a metal spoon to taste with and its fine.
--
JL

>
> Steve

Bob Muncie wrote:
> Omelet wrote:
>
>> In article >,
>> " > wrote:
>>
>>> On Fri, 27 Feb 2009 08:09:48 -0800 (PST), James
>>> > wrote:
>>>
>>>> I've always used a fork to beat the eggs. How do you? I'm thinking
>>>> it may be easier if I put them in a used pint size cream container and
>>>> shake.
>>>
>>> Maybe I'm just wierd, I just break the eggs into the pan and scramble
>>> them with the
>>> spatula while cooking.
>>
>>
>> That has it's appeal and I'll do it that way too sometimes when I'm in
>> the mood...
>>
>> or break a damned yolk when breaking the eggs into the pan. <g>
>
>
> Since nobody else said it.. you have to "break a few eggs to make an
> omelet" :-)
>
> On topic.. they do make the high temperature silicone spatulas now for
> those of you either wanting quiet in the kitchen, or use non-stick
> skillets. Not very expensive either. I don't use one for making
> omelets, but I do for gravies and sauces as you can just leave it in the
> sauce pan with out a problem.
>
> Bob

You don't regret being unable to form a fond in a non - stick pot or pan?
--
JL

Joseph Littleshoes wrote:
>
>
> Bob Muncie wrote:
>> Omelet wrote:
>>
>>> In article >,
>>> " > wrote:
>>>
>>>> On Fri, 27 Feb 2009 08:09:48 -0800 (PST), James
>>>> > wrote:
>>>>
>>>>> I've always used a fork to beat the eggs. How do you? I'm thinking
>>>>> it may be easier if I put them in a used pint size cream container and
>>>>> shake.
>>>>
>>>> Maybe I'm just wierd, I just break the eggs into the pan and
>>>> scramble them with the
>>>> spatula while cooking.
>>>
>>>
>>> That has it's appeal and I'll do it that way too sometimes when I'm
>>> in the mood...
>>>
>>> or break a damned yolk when breaking the eggs into the pan. <g>
>>
>>
>> Since nobody else said it.. you have to "break a few eggs to make an
>> omelet" :-)
>>
>> On topic.. they do make the high temperature silicone spatulas now for
>> those of you either wanting quiet in the kitchen, or use non-stick
>> skillets. Not very expensive either. I don't use one for making
>> omelets, but I do for gravies and sauces as you can just leave it in
>> the sauce pan with out a problem.
>>
>> Bob
>
> You don't regret being unable to form a fond in a non - stick pot or pan?
> --
> JL
>

If I'm making something (sauce or gravy) that *would* benefit from a
deglazing, I would normally use a metal pan, but then still use the high
temp spatula once liquids were added. When making an omelet, I use a
non-stick pan.

Bob

Bob Muncie wrote:
> Joseph Littleshoes wrote:
>
>>
>>
>> Bob Muncie wrote:
>>
>>> Omelet wrote:
>>>
>>>> In article >,
>>>> " > wrote:
>>>>
>>>>> On Fri, 27 Feb 2009 08:09:48 -0800 (PST), James
>>>>> > wrote:
>>>>>
>>>>>> I've always used a fork to beat the eggs. How do you? I'm thinking
>>>>>> it may be easier if I put them in a used pint size cream container and
>>>>>> shake.
>>>>>
>>>>>
>>>>> Maybe I'm just wierd, I just break the eggs into the pan and
>>>>> scramble them with the
>>>>> spatula while cooking.
>>>>
>>>>
>>>>
>>>> That has it's appeal and I'll do it that way too sometimes when I'm
>>>> in the mood...
>>>>
>>>> or break a damned yolk when breaking the eggs into the pan. <g>
>>>
>>>
>>>
>>> Since nobody else said it.. you have to "break a few eggs to make an
>>> omelet" :-)
>>>
>>> On topic.. they do make the high temperature silicone spatulas now
>>> for those of you either wanting quiet in the kitchen, or use
>>> non-stick skillets. Not very expensive either. I don't use one for
>>> making omelets, but I do for gravies and sauces as you can just leave
>>> it in the sauce pan with out a problem.
>>>
>>> Bob
>>
>>
>> You don't regret being unable to form a fond in a non - stick pot or pan?
>> --
>> JL
>>
>
> If I'm making something (sauce or gravy) that *would* benefit from a
> deglazing, I would normally use a metal pan, but then still use the high
> temp spatula once liquids were added. When making an omelet, I use a
> non-stick pan.
>

I figured you probly had your 'exception to the rule' unfortunately not
until after i posted the previous comment
--
JL

> Bob

On Feb 28, 2:54*am, bob > wrote:

> Oh! My basic recipe is: Pre-melt butter in pan and add sweet curry
> powder when butter is heated. Break room temperature eggs into a glass
> or ceramic bowl, add a splash of milk and beat gently with fork and
> pour into pan. Keep folding, moving, mixing eggs as they heat and
> remove before they get dry.

My technique is a little different. No milk, and once they're in the
pan,
I don't move them around a lot. I let them set up on the bottom, then
I draw the spatula through them to "wrinkle" them a bit and let the
liquid egg that's on the top run off and cook. Once that's set, I
flip it over, turn off the flame, and let it finish cooking with the
residual heat in the pan.

I've never tried curry powder, but sometimes I fry up a little onion
and jalapeno, then add a smidge of cumin before putting the
eggs in. Chopped tomato and a little finely shredded cheddar
finish it off.

Cindy Hamilton

In article >,
"Michael \"Dog3\"" > wrote:

> Cindy Hamilton > news:71014ebb-ace6-4c16-8f1e-
> : in rec.food.cooking
>
> > I've never tried curry powder, but sometimes I fry up a little onion
> > and jalapeno, then add a smidge of cumin before putting the
> > eggs in. Chopped tomato and a little finely shredded cheddar
> > finish it off.
>
> I've tried just about everything in scrambled eggs but never tried curry.
> Next time I make them I'm going to put some in.
>
> When it comes to omeletes I'll throw just about anything in them. I'm
> thinking I might experiment with curry and different ingredients the next
> time I make an omelete.
>
> Michael

I have some curry, just don't use it much.
I do like it tho'. I mostly use it in stir fry or rice.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"Michael \"Dog3\"" > wrote:

> Omelet >
> news > rec.food.cooking
>
> >
> > I have some curry, just don't use it much.
> > I do like it tho'. I mostly use it in stir fry or rice.
>
> I'm not a huge curry fan but I do like it now and then. Steven really
> loves curry (odd for a non adventurous meat and potatoes man). I'd like to
> come up with a curry omelete he might like.
>
> Michael

Just go light on it. :-) It can be some powerful stuff!
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Sun, 01 Mar 2009 17:55:47 GMT, James Silverton wrote:

> blake wrote on Sun, 01 Mar 2009 17:49:10 GMT:
>
>>> blake murphy wrote:
>>>>
>>>> i see the wooden spoon called for in many recipes, but i
>>>> can't remember seeing any rationale behind it. does anyone
>>>> know?
>>>>
>>>> your pal,
>>>> blake
>>>
>
> One of the great things about bamboo spoons and spatulas is that they
> can be washed in a dishwasher, tho I guess that was not originally an
> advantage :-) I just did an estimate and I believe my bamboo spatula is
> in good shape after going thro the dishwasher over 100 times!

i think i'll take a look at these the next time i'm at an asian store.

your pal,
blake

blake wrote on Mon, 02 Mar 2009 16:37:56 GMT:

>> blake wrote on Sun, 01 Mar 2009 17:49:10 GMT:
>>
>>>> blake murphy wrote:
>>>>>
>>>>> i see the wooden spoon called for in many recipes, but i
>>>>> can't remember seeing any rationale behind it. does
>>>>> anyone know?
>>>>>
>>>>> your pal,
>>>>> blake
>>>>
>> One of the great things about bamboo spoons and spatulas is
>> that they can be washed in a dishwasher, tho I guess that was
>> not originally an advantage :-) I just did an estimate and I
>> believe my bamboo spatula is in good shape after going thro
>> the dishwasher over 100 times!

> i think i'll take a look at these the next time i'm at an
> asian store.

It's perhaps an intimidatingly expensive place in general but I got mine
at Williams-Sonoma and it wasn't expensive.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"James Silverton" > wrote in message
...
> blake wrote on Mon, 02 Mar 2009 16:37:56 GMT:
>
>>> blake wrote on Sun, 01 Mar 2009 17:49:10 GMT:
>>>
>>>>> blake murphy wrote:
>>>>>>
>>>>>> i see the wooden spoon called for in many recipes, but i
>>>>>> can't remember seeing any rationale behind it. does
>>>>>> anyone know?
>>>>>>
>>>>>> your pal,
>>>>>> blake
>>>>>
>>> One of the great things about bamboo spoons and spatulas is
>>> that they can be washed in a dishwasher, tho I guess that was
>>> not originally an advantage :-) I just did an estimate and I
>>> believe my bamboo spatula is in good shape after going thro
>>> the dishwasher over 100 times!
>
>> i think i'll take a look at these the next time i'm at an
>> asian store.
>
> It's perhaps an intimidatingly expensive place in general but I got mine
> at Williams-Sonoma and it wasn't expensive.
>
>
That's weird, W-S is usually a bit high priced... I've always found Asian
market housewares cost less than half the price of W-S. How much can bamboo
spatulas cost anyway, probably $2 each on line and half as much at any Asian
market.

http://www.chefscatalog.com/product/...e=22-7482369-2

W-S doesn't even carry bamboo tools

On Mar 2, 12:21*pm, "brooklyn1" > wrote:
> "James Silverton" > wrote in message
>
> ...
>
> > blake *wrote *on Mon, 02 Mar 2009 16:37:56 GMT:
>
> >>> *blake *wrote *on Sun, 01 Mar 2009 17:49:10 GMT:
>
> >>>>> blake murphy wrote:
>
> >>>>>> i see the wooden spoon called for in many recipes, but i
> >>>>>> can't remember seeing any rationale behind it. *does
> >>>>>> anyone know?
>
> >>>>>> your pal,
> >>>>>> blake
>
> >>> One of the great things about bamboo spoons and spatulas is
> >>> that they can be washed in a dishwasher, tho I guess that was
> >>> not originally an advantage :-) I just did an estimate and I
> >>> believe my bamboo spatula is in good shape after going thro
> >>> the dishwasher over 100 times!
>
> >> i think i'll take a look at these the next time i'm at an
> >> asian store.
>
> > It's perhaps an intimidatingly expensive place in general but I got mine
> > at Williams-Sonoma and it wasn't expensive.
>
> That's weird, W-S is usually a bit high priced... I've always found Asian
> market housewares cost less than half the price of W-S. *How much can bamboo
> spatulas cost anyway, probably $2 each on line and half as much at any Asian
> market.
>
> http://www.chefscatalog.com/product/...et.aspx?source...
>
> W-S doesn't even carry bamboo tools

My bamboo spatulas (square, one solid, one slotted) cost $1 (for both)
at my dollar store (Dollar Tree)
Lynn in Fargo

brooklyn1 wrote:

> That's weird, W-S is usually a bit high priced... I've always found Asian
> market housewares cost less than half the price of W-S. How much can bamboo
> spatulas cost anyway, probably $2 each on line and half as much at any Asian
> market.


There are great deals at the Asian markets around here. I once picked up
a large bottle of a popular brand of Teryiaki sauce for less than the
price of a small one in the grocery stores. They have a white variety of
chutneys and curry paste that are great buys. They often have nice
ripe, ready to eat mangoes for a fraction of the cost of unripe mangoes
in grocery stores. Bamboo implements are dirt cheap.

















>
> http://www.chefscatalog.com/product/...e=22-7482369-2
>
> W-S doesn't even carry bamboo tools
>
>

On Feb 27, 11:09*am, James > wrote:
> I've always used a fork to beat the eggs. *How do you? *I'm thinking
> it may be easier if I put them in a used pint size cream container and
> shake.

Easier to dirty and wash a fork or whisk than a larger container and
top. You might even reuse the fork to push some bacon around in a pan.

Omelet wrote:
> In article >,
> "Michael \"Dog3\"" > wrote:
>
>
>>Cindy Hamilton > news:71014ebb-ace6-4c16-8f1e-
: in rec.food.cooking
>>
>>
>>>I've never tried curry powder, but sometimes I fry up a little onion
>>>and jalapeno, then add a smidge of cumin before putting the
>>>eggs in. Chopped tomato and a little finely shredded cheddar
>>>finish it off.
>>
>>I've tried just about everything in scrambled eggs but never tried curry.
>>Next time I make them I'm going to put some in.
>>
>>When it comes to omeletes I'll throw just about anything in them. I'm
>>thinking I might experiment with curry and different ingredients the next
>>time I make an omelete.
>>
>>Michael
>
>
> I have some curry, just don't use it much.
> I do like it tho'. I mostly use it in stir fry or rice.

I think its very nice, just a pinch in scrambled eggs, though i will use
more in stuffed eggs.
--
JL

On Mon, 02 Mar 2009 12:20:19 -0800, Joseph Littleshoes
> shouted from the highest rooftop:

>
>
>Omelet wrote:
>> In article >,
>> "Michael \"Dog3\"" > wrote:
>>
>>
>>>Cindy Hamilton > news:71014ebb-ace6-4c16-8f1e-
: in rec.food.cooking
>>>
>>>
>>>>I've never tried curry powder, but sometimes I fry up a little onion
>>>>and jalapeno, then add a smidge of cumin before putting the
>>>>eggs in. Chopped tomato and a little finely shredded cheddar
>>>>finish it off.
>>>
>>>I've tried just about everything in scrambled eggs but never tried curry.
>>>Next time I make them I'm going to put some in.
>>>
>>>When it comes to omeletes I'll throw just about anything in them. I'm
>>>thinking I might experiment with curry and different ingredients the next
>>>time I make an omelete.
>>>
>>>Michael
>>
>>
>> I have some curry, just don't use it much.
>> I do like it tho'. I mostly use it in stir fry or rice.
>
>I think its very nice, just a pinch in scrambled eggs, though i will use
>more in stuffed eggs.

Try putting a pinch of sweet curry powder in the heated butter and
stir it around before adding the eggs. Doing it this way releases the
flavours and adds that dimension to the eggs.


--

una cerveza mas por favor ...

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

Joseph Littleshoes wrote:
>
>
> Omelet wrote:
>
>> In article >,
>> "Michael \"Dog3\"" > wrote:
>>
>>
>>> Cindy Hamilton >
>>> news:71014ebb-ace6-4c16-8f1e-
>>> : in rec.food.cooking
>>>
>>>
>>>> I've never tried curry powder, but sometimes I fry up a little onion
>>>> and jalapeno, then add a smidge of cumin before putting the
>>>> eggs in. Chopped tomato and a little finely shredded cheddar
>>>> finish it off.
>>>
>>>
>>> I've tried just about everything in scrambled eggs but never tried
>>> curry. Next time I make them I'm going to put some in.
>>> When it comes to omeletes I'll throw just about anything in them.
>>> I'm thinking I might experiment with curry and different ingredients
>>> the next time I make an omelete.
>>>
>>> Michael
>>
>>
>>
>> I have some curry, just don't use it much.
>> I do like it tho'. I mostly use it in stir fry or rice.
>
>
> I think its very nice, just a pinch in scrambled eggs, though i will use
> more in stuffed eggs.
> --
> JL
>
>

A recent spread of "barrel" eggs got some positive comments chez soi.
Cut a bit off the top and bottom of a peeled boiled egg, gently poke out
the yolk, mix up the yolk as for 'deviled' or curried eggs and refill
the 'barrel' whites. The 'cut off' portion of the white can be finely
diced and added to the yolk mix.

Once i have a platter of the barrel eggs i give them a light dust of sea
salt & freshly ground pepper, scatter a bit of finely chopped parsley
over them and serve, preferably chilled.
--
JL

bob said...

> Try putting a pinch of sweet curry powder in the heated butter and
> stir it around before adding the eggs. Doing it this way releases the
> flavours and adds that dimension to the eggs.


OK, I'm seated.
....
[ho-humming]
....
[Any day now?]
....
<G>

Thanks, I'll try that.

Best,

Andy

Omelet wrote:
> In article >,
> Mickey Zalusky > wrote:
>
>> If you like creamy scrambled eggs, try this method by Gordon Ramsay (of
>> Hell's Kitchen fame). The eggs are delicious!
>>
>> http://www.youtube.com/watch?v=dU_B3QNu_Ks
>
> I like what Ginsey did better!
Ok, I'll bite, what is Ginsey's method?

On Mon, 02 Mar 2009 17:12:12 GMT, James Silverton wrote:

> blake wrote on Mon, 02 Mar 2009 16:37:56 GMT:
>
>>> blake wrote on Sun, 01 Mar 2009 17:49:10 GMT:
>>>
>>>>> blake murphy wrote:
>>>>>>
>>>>>> i see the wooden spoon called for in many recipes, but i
>>>>>> can't remember seeing any rationale behind it. does
>>>>>> anyone know?
>>>>>>
>>>>>> your pal,
>>>>>> blake
>>>>>
>>> One of the great things about bamboo spoons and spatulas is
>>> that they can be washed in a dishwasher, tho I guess that was
>>> not originally an advantage :-) I just did an estimate and I
>>> believe my bamboo spatula is in good shape after going thro
>>> the dishwasher over 100 times!
>
>> i think i'll take a look at these the next time i'm at an
>> asian store.
>
> It's perhaps an intimidatingly expensive place in general but I got mine
> at Williams-Sonoma and it wasn't expensive.

i know they have them in other places, but i was afraid of the price. i'm
cheap, er, i mean poor.

your pal,
blake

In article >,
Joseph Littleshoes > wrote:

> Omelet wrote:
> > In article >,
> > "Michael \"Dog3\"" > wrote:
> >
> >
> >>Cindy Hamilton > news:71014ebb-ace6-4c16-8f1e-
> : in rec.food.cooking
> >>
> >>
> >>>I've never tried curry powder, but sometimes I fry up a little onion
> >>>and jalapeno, then add a smidge of cumin before putting the
> >>>eggs in. Chopped tomato and a little finely shredded cheddar
> >>>finish it off.
> >>
> >>I've tried just about everything in scrambled eggs but never tried curry.
> >>Next time I make them I'm going to put some in.
> >>
> >>When it comes to omeletes I'll throw just about anything in them. I'm
> >>thinking I might experiment with curry and different ingredients the next
> >>time I make an omelete.
> >>
> >>Michael
> >
> >
> > I have some curry, just don't use it much.
> > I do like it tho'. I mostly use it in stir fry or rice.
>
> I think its very nice, just a pinch in scrambled eggs, though i will use
> more in stuffed eggs.
> --
> JL

I don't use it nearly as much as I should! Thanks for reminding me of
it. :-) I currently have that large batch of rice you know...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
Mickey Zalusky > wrote:

> Omelet wrote:
> > In article >,
> > Mickey Zalusky > wrote:
> >
> >> If you like creamy scrambled eggs, try this method by Gordon Ramsay (of
> >> Hell's Kitchen fame). The eggs are delicious!
> >>
> >> http://www.youtube.com/watch?v=dU_B3QNu_Ks
> >
> > I like what Ginsey did better!
> Ok, I'll bite, what is Ginsey's method?

Chef Richard from a.b.f. posted pics of some scrambled eggs his little
girl made. They were just folded to perfection, not a pile of mush like
that video showed! Hers had texture and were not cooked to death.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

blake wrote on Tue, 03 Mar 2009 18:07:35 GMT:

>> blake wrote on Mon, 02 Mar 2009 16:37:56 GMT:
>>
>>>> blake wrote on Sun, 01 Mar 2009 17:49:10 GMT:
>>>>
>>>>>> blake murphy wrote:
>>>>>>>
>>>>>>> i see the wooden spoon called for in many recipes, but i
>>>>>>> can't remember seeing any rationale behind it. does
>>>>>>> anyone know?
>>>>>>>
>>>>>>> your pal,
>>>>>>> blake
>>>>>>
>>>> One of the great things about bamboo spoons and spatulas is
>>>> that they can be washed in a dishwasher, tho I guess that
>>>> was not originally an advantage :-) I just did an estimate
>>>> and I believe my bamboo spatula is in good shape after
>>>> going thro the dishwasher over 100 times!
>>
>>> i think i'll take a look at these the next time i'm at an
>>> asian store.
>>
>> It's perhaps an intimidatingly expensive place in general but
>> I got mine at Williams-Sonoma and it wasn't expensive.

> i know they have them in other places, but i was afraid of the
> price. i'm cheap, er, i mean poor.

Williams-Sonoma sometimes sells things in their mall stores that aren't
in their catalog. The bamboo spatula was quite cheap and I even got a
free sample from a cooking demonstration. I have seen bamboo cookware in
places like Bed, Bath and Beyond.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On Tue, 03 Mar 2009 18:18:38 GMT, James Silverton wrote:

> blake wrote on Tue, 03 Mar 2009 18:07:35 GMT:
>
>>> blake wrote on Mon, 02 Mar 2009 16:37:56 GMT:
>>>
>>>>> blake wrote on Sun, 01 Mar 2009 17:49:10 GMT:
>>>>>
>>>>>>> blake murphy wrote:
>>>>>>>>
>>>>>>>> i see the wooden spoon called for in many recipes, but i
>>>>>>>> can't remember seeing any rationale behind it. does
>>>>>>>> anyone know?
>>>>>>>>
>>>>>>>> your pal,
>>>>>>>> blake
>>>>>>>
>>>>> One of the great things about bamboo spoons and spatulas is
>>>>> that they can be washed in a dishwasher, tho I guess that
>>>>> was not originally an advantage :-) I just did an estimate
>>>>> and I believe my bamboo spatula is in good shape after
>>>>> going thro the dishwasher over 100 times!
>>>
>>>> i think i'll take a look at these the next time i'm at an
>>>> asian store.
>>>
>>> It's perhaps an intimidatingly expensive place in general but
>>> I got mine at Williams-Sonoma and it wasn't expensive.
>
>> i know they have them in other places, but i was afraid of the
>> price. i'm cheap, er, i mean poor.
>
> Williams-Sonoma sometimes sells things in their mall stores that aren't
> in their catalog. The bamboo spatula was quite cheap and I even got a
> free sample from a cooking demonstration. I have seen bamboo cookware in
> places like Bed, Bath and Beyond.

i will keep my eyes open.

your pal,
blake