"OmManiPadmeOmelet" > wrote in message
...

>
>>
>> Gloves are another thing. Rubber gloves, latex gloves; whatever. I don't
>> think food is "icky" and I never saw the sense in using rubber gloves for
>> washing dishes or handling food, but lately I've been battling a little
>> rash
>> on my hands, and I've taken to wearing gloves when I'm working in the
>> kitchen. Seems to be helping while I narrow down the exact cause. Using
>> gloves while handling dough is kind of weird, so I just bought some
>> fabric
>> "dough gloves" which I never would have bought otherwise. They work. I
>> don't
>> know if I'll continue using them forever, but for now, they're a keeper.
>
> I _hate_ mixing ground meat with my hands but it's really the only way.
> Latex gloves that I purchase by the box are a godsend for that chore,
> and indespensible when working with hot peppers. ;-)

Last time I ordered goves, I bought a box each of latex, vinyl, and nitrile.
I've got to say that I'm leaning toward the nitrile ones. they're a little
more expensive, but I've found that I can take them off and put them on
again pretty easily.

And now that I've gotten used to using them, I'm finding all sorts of
additional benefits. Like if you've got that little cut and you're peeling
tomatoes or squeezing lemons, you aren't putting acid in the wound. And you
don't have to worry about handling peppers or getting that opnion or garlic
smell out of your hands.


>>
>> Electric meat slicer. Yeah, who needs a meat slicer if you have a sharp
>> knife? This isn't something I use every day, but when I have a beef roast
>> and I want thin slices for sandwiches or Italian beef this thing is
>> great.
>> Or for nice even slices of anything. Bread, cheese....Yes, I still slice
>> things by hand a lot of the time, especially when it's small quantities,
>> but
>> this is a nice thing to have on hand when I need it.
>
> After a very, very serious cut to my fingers, I now use a cheese board
> for slicing cheese. It's just a wire and gives you ultimate "thin"
> control. I use a knife for everything else. Electric slicers are still
> not something I use.

I'd never use this thing without the guard, but it's great when I'm doing
quanities of something. One or two sandwiches, I'd slice by hand. But I just
sliced most of a beef roast into thin, even slices, and it was a breeze.

>
> My very sharp cleaver can slice meat paper thin with care.

I can do thin slices with a knife, but then I have to be neat and careful
and it takes a lot more time. The slicer really speeds things up a lot.

>
>>
>> On the other hand, I've gone though so many cheese grating devices in my
>> time...this must be my major impulse-buy weakness. I was cleaning out
>> kitchen gadgets a while back, and I got rid of quite a few grating
>> devices
>> that just didn't do the job. I had rotary graters and box graters, and
>> all
>> sorts of stupid gadgets. For big jobs, my kitchenaid has a grater device
>> which does a good job, but I went through a lot of hand graters before I
>> figured out what I liked for the small jobs.
>
> <lol> I have a nice tower grater that works for various things, I mostly
> use it for fresh ginger. I have a rotary grater for carrots etc. If I
> need grated cheese, I buy it PRE-GRATED! It's the same price as block
> cheese so why not? It freezes well and I mostly use it for cooking so
> texture is not an issue.

There's a cheese import warehouse in town and they've got a huge variety of
interesting cheeses. The only way to buy is in chunks. No slices, no
pre-grated.


>
>>
>> So...what things to you have that you found out were really wonderful
>> and/or
>> terrible?
>
> I used to hate garlic presses until I found the right one. :-)
> Now I swear by it.
>

I've never found one that I like. I usually just bash and chop by hand. So,
which one works for you?

Donna

D.Currie wrote on 15 Mar 2006 in rec.food.cooking

> Or for nice even slices of anything. Bread, cheese....Yes,

And cabbage for slaw.

--
-Alan

In article >,
"D.Currie" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
> >
> >>
> >> Gloves are another thing. Rubber gloves, latex gloves; whatever. I don't
> >> think food is "icky" and I never saw the sense in using rubber gloves for
> >> washing dishes or handling food, but lately I've been battling a little
> >> rash
> >> on my hands, and I've taken to wearing gloves when I'm working in the
> >> kitchen. Seems to be helping while I narrow down the exact cause. Using
> >> gloves while handling dough is kind of weird, so I just bought some
> >> fabric
> >> "dough gloves" which I never would have bought otherwise. They work. I
> >> don't
> >> know if I'll continue using them forever, but for now, they're a keeper.
> >
> > I _hate_ mixing ground meat with my hands but it's really the only way.
> > Latex gloves that I purchase by the box are a godsend for that chore,
> > and indespensible when working with hot peppers. ;-)
>
> Last time I ordered goves, I bought a box each of latex, vinyl, and nitrile.
> I've got to say that I'm leaning toward the nitrile ones. they're a little
> more expensive, but I've found that I can take them off and put them on
> again pretty easily.
>
> And now that I've gotten used to using them, I'm finding all sorts of
> additional benefits. Like if you've got that little cut and you're peeling
> tomatoes or squeezing lemons, you aren't putting acid in the wound. And you
> don't have to worry about handling peppers or getting that opnion or garlic
> smell out of your hands.

Mmm, that's not a bad idea.
I've been cooking with a LOT more fresh garlic lately now that I've
found those monster cloves and My Thanh for $1.49 per lb. I've been
needing it for it's antibiotic properties. Just been peeling it
carefully, then pressing it.

A lot of people are developing allergies to latex, so nitrile is not a
bad idea.

>
>
> >>
> >> Electric meat slicer. Yeah, who needs a meat slicer if you have a sharp
> >> knife? This isn't something I use every day, but when I have a beef roast
> >> and I want thin slices for sandwiches or Italian beef this thing is
> >> great.
> >> Or for nice even slices of anything. Bread, cheese....Yes, I still slice
> >> things by hand a lot of the time, especially when it's small quantities,
> >> but
> >> this is a nice thing to have on hand when I need it.
> >
> > After a very, very serious cut to my fingers, I now use a cheese board
> > for slicing cheese. It's just a wire and gives you ultimate "thin"
> > control. I use a knife for everything else. Electric slicers are still
> > not something I use.
>
> I'd never use this thing without the guard, but it's great when I'm doing
> quanities of something. One or two sandwiches, I'd slice by hand. But I just
> sliced most of a beef roast into thin, even slices, and it was a breeze.

We have a large box mandolin somewhere with 3 blades. Mom used to to
make 'kraut. I probably have a small one somewhere but for quantities,
I have one of those rotary thingies that I posted awhile back with 5
barrels, one of which is a fine slicer. :-)

>
> >
> > My very sharp cleaver can slice meat paper thin with care.
>
> I can do thin slices with a knife, but then I have to be neat and careful
> and it takes a lot more time. The slicer really speeds things up a lot.

I ran across an ancient meat slicer and it's out in "excess stuff"
storage on the sun porch but I know where it is. If I buy hams anymore,
I have them sliced before I leave the store.

This one is not electric, it's crank, but oh man does that thing have
some memories!!!! It's as old as I am.

>
> >
> >>
> >> On the other hand, I've gone though so many cheese grating devices in my
> >> time...this must be my major impulse-buy weakness. I was cleaning out
> >> kitchen gadgets a while back, and I got rid of quite a few grating
> >> devices
> >> that just didn't do the job. I had rotary graters and box graters, and
> >> all
> >> sorts of stupid gadgets. For big jobs, my kitchenaid has a grater device
> >> which does a good job, but I went through a lot of hand graters before I
> >> figured out what I liked for the small jobs.
> >
> > <lol> I have a nice tower grater that works for various things, I mostly
> > use it for fresh ginger. I have a rotary grater for carrots etc. If I
> > need grated cheese, I buy it PRE-GRATED! It's the same price as block
> > cheese so why not? It freezes well and I mostly use it for cooking so
> > texture is not an issue.
>
> There's a cheese import warehouse in town and they've got a huge variety of
> interesting cheeses. The only way to buy is in chunks. No slices, no
> pre-grated.

Bummer!

>
>
> >
> >>
> >> So...what things to you have that you found out were really wonderful
> >> and/or
> >> terrible?
> >
> > I used to hate garlic presses until I found the right one. :-)
> > Now I swear by it.
> >
>
> I've never found one that I like. I usually just bash and chop by hand. So,
> which one works for you?
>
> Donna

It's a cylinder type. Looks like an itty bitty potato ricer.
I have to go to work here in a minute, but I'll take a post a picture.
:-) It really is the gods!


>
>
--
Peace, Om.

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

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "D.Currie" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>>
>> >
>> >>
>> >> Gloves are another thing. Rubber gloves, latex gloves; whatever. I
>> >> don't
>> >> think food is "icky" and I never saw the sense in using rubber gloves
>> >> for
>> >> washing dishes or handling food, but lately I've been battling a
>> >> little
>> >> rash
>> >> on my hands, and I've taken to wearing gloves when I'm working in the
>> >> kitchen. Seems to be helping while I narrow down the exact cause.
>> >> Using
>> >> gloves while handling dough is kind of weird, so I just bought some
>> >> fabric
>> >> "dough gloves" which I never would have bought otherwise. They work. I
>> >> don't
>> >> know if I'll continue using them forever, but for now, they're a
>> >> keeper.
>> >
>> > I _hate_ mixing ground meat with my hands but it's really the only way.
>> > Latex gloves that I purchase by the box are a godsend for that chore,
>> > and indespensible when working with hot peppers. ;-)
>>
>> Last time I ordered goves, I bought a box each of latex, vinyl, and
>> nitrile.
>> I've got to say that I'm leaning toward the nitrile ones. they're a
>> little
>> more expensive, but I've found that I can take them off and put them on
>> again pretty easily.
>>
>> And now that I've gotten used to using them, I'm finding all sorts of
>> additional benefits. Like if you've got that little cut and you're
>> peeling
>> tomatoes or squeezing lemons, you aren't putting acid in the wound. And
>> you
>> don't have to worry about handling peppers or getting that opnion or
>> garlic
>> smell out of your hands.
>
> Mmm, that's not a bad idea.
> I've been cooking with a LOT more fresh garlic lately now that I've
> found those monster cloves and My Thanh for $1.49 per lb. I've been
> needing it for it's antibiotic properties. Just been peeling it
> carefully, then pressing it.
>
> A lot of people are developing allergies to latex, so nitrile is not a
> bad idea.

My understanding with latex allergies is that they develop over time with a
lot of exposure, so people who've worn them for years will suddenly develop
problems.

The nitrile ones are nice, and I got them with textured fingers, so the grip
is good.


>
>>
>>
>> >>
>> >> Electric meat slicer. Yeah, who needs a meat slicer if you have a
>> >> sharp
>> >> knife? This isn't something I use every day, but when I have a beef
>> >> roast
>> >> and I want thin slices for sandwiches or Italian beef this thing is
>> >> great.
>> >> Or for nice even slices of anything. Bread, cheese....Yes, I still
>> >> slice
>> >> things by hand a lot of the time, especially when it's small
>> >> quantities,
>> >> but
>> >> this is a nice thing to have on hand when I need it.
>> >
>> > After a very, very serious cut to my fingers, I now use a cheese board
>> > for slicing cheese. It's just a wire and gives you ultimate "thin"
>> > control. I use a knife for everything else. Electric slicers are still
>> > not something I use.
>>
>> I'd never use this thing without the guard, but it's great when I'm doing
>> quanities of something. One or two sandwiches, I'd slice by hand. But I
>> just
>> sliced most of a beef roast into thin, even slices, and it was a breeze.
>
> We have a large box mandolin somewhere with 3 blades. Mom used to to
> make 'kraut. I probably have a small one somewhere but for quantities,
> I have one of those rotary thingies that I posted awhile back with 5
> barrels, one of which is a fine slicer. :-)
>
>>
>> >
>> > My very sharp cleaver can slice meat paper thin with care.
>>
>> I can do thin slices with a knife, but then I have to be neat and careful
>> and it takes a lot more time. The slicer really speeds things up a lot.
>
> I ran across an ancient meat slicer and it's out in "excess stuff"
> storage on the sun porch but I know where it is. If I buy hams anymore,
> I have them sliced before I leave the store.
>
> This one is not electric, it's crank, but oh man does that thing have
> some memories!!!! It's as old as I am.

I had an old rickety one that probably cost $25 new, and it was a bear to
clean. Crud got everywhere. I decided I wanted a new one for Christmas, so I
got a good one. It's not something that I'll use every day, but every time I
use it, I happy that I have it.


>
>>
>> >
>> >>
>> >> On the other hand, I've gone though so many cheese grating devices in
>> >> my
>> >> time...this must be my major impulse-buy weakness. I was cleaning out
>> >> kitchen gadgets a while back, and I got rid of quite a few grating
>> >> devices
>> >> that just didn't do the job. I had rotary graters and box graters, and
>> >> all
>> >> sorts of stupid gadgets. For big jobs, my kitchenaid has a grater
>> >> device
>> >> which does a good job, but I went through a lot of hand graters before
>> >> I
>> >> figured out what I liked for the small jobs.
>> >
>> > <lol> I have a nice tower grater that works for various things, I
>> > mostly
>> > use it for fresh ginger. I have a rotary grater for carrots etc. If I
>> > need grated cheese, I buy it PRE-GRATED! It's the same price as block
>> > cheese so why not? It freezes well and I mostly use it for cooking so
>> > texture is not an issue.
>>
>> There's a cheese import warehouse in town and they've got a huge variety
>> of
>> interesting cheeses. The only way to buy is in chunks. No slices, no
>> pre-grated.
>
> Bummer!

Yeah, especially when I go there and bust the budget on cheese. They've got
some interesting choices. And they've got a table where they sell older
cheeses at a discount. Let's see...aged cheese that's getting older...

And they've always got samples of a few cheeses, which is nice. You see it
in the package and it's no big deal, but you taste it...mmmmmm.... I bought
some goat cheese gouda last week that was really tasty. This week I found a
smoked cheddar that's quite fun.

>
>>
>>
>> >
>> >>
>> >> So...what things to you have that you found out were really wonderful
>> >> and/or
>> >> terrible?
>> >
>> > I used to hate garlic presses until I found the right one. :-)
>> > Now I swear by it.
>> >
>>
>> I've never found one that I like. I usually just bash and chop by hand.
>> So,
>> which one works for you?
>>
>> Donna
>
> It's a cylinder type. Looks like an itty bitty potato ricer.
> I have to go to work here in a minute, but I'll take a post a picture.
> :-) It really is the gods!
>

Good deal. Every time I buy one, I use it once and hate it.

Donna

In article >,
"D.Currie" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
> >
snip, snip> >
> > I _hate_ mixing ground meat with my hands but it's really the only way.
> > Latex gloves that I purchase by the box are a godsend for that chore,
> > and indespensible when working with hot peppers. ;-)
>
> Last time I ordered goves, I bought a box each of latex, vinyl, and nitrile.
> I've got to say that I'm leaning toward the nitrile ones. they're a little
> more expensive, but I've found that I can take them off and put them on
> again pretty easily.
>
Lots of snipping

When I was a lab life, I switched from latex to nitrile gloves. The QC
on disposable latex gloves is spotty. In addition, they will
spontaneously degrade over time. (One of my schticks as the blood-borne
pathogens officer for my dept was pulling on a hole-ridden latex glove
and saying, "I sure hope these guys don't make condoms.") Nitrile is
more puncture resistant and hypoallergenic. They are more expensive,
but nor if you're throwing out a bunch of latex gloves from a box.

OB Food: In honor of St. Patrick's Day, we went to an Italian
restaurant last night. SO ordered chicken with mushrooms, sundried
tomatoes and roasted red peppers over polenta. I ordered penne with
sausage. Others in our posse ordered potato gnocchi, which they
declared excellent.

Cindy

--
C.J. Fuller

Delete the obvious to email me