Skip to main content

Go Gadget Go

Don't you just love a good gadget? I love one that is functional - usually with several functions as a matter of fact.  I don't really like a one-trick pony type of gadgets.  I like multi-taskers. Sometimes you have to settle for a one-trick pony and that's OK.
Sorry I couldn't resist - the girls always loved Inspector gadget when they were young. I especially love the intro!

My Mom's friend is moving and she's been clearing out her kitchen.  She knows that I'm a big kitchen person so she gave me a bunch of things that she thought I might put to good use (Thanks Terri).  She's given me some pretty nice things in the past too. She's given me some cake-decorating tools, some copper molds, cookie cutters, spritz cookie gun, etc.

Here's what I got this time around:
I'm excited about the two spatulas.  The one is really flexible. I already have the mini spatula (from Pampered Chef) and love it. Sometimes though when lifting things it's nice to have that second one to help out. I already have a sharpening steel but this one is real heavy-duty.  I have an electric one that is good for when my knives need serious sharpening but in between the steel is a necessary tool.  I'm just worried that it is so heavy duty that it might not stay on my magnetic knife bar.

See the little lamb cake mold in the background. It's cute but I'm not sure how I will feel about cutting into the cake? The Rosette set looks like it will be fun to play with.

A few things I can't figure out what they do?? For example, this is for seafood but I'm not quite sure how to use it. It says "seafood sheller" on the handle. I guess next time we have lobster - we'll figure it out.

I've figured out part of what this is used for.



The zig-zag edge is a cake comb (puts nice lines into icing). The other uses, I don't know.  It is marked with the word "Tupperware" so I'm thinking a quick webby-web search might give me some answers.

This is the item I'm most excited about. My Mom has one. It is a jar opener-it's a real antique.  Sometimes it really isn't strength that you need to open the jar; it is the grip and those rubber things don't help much.

This grips the jar-the little gears adjust to the jar lid size - you just turn, and the jar pops off.  When I  made that pear tart for Easter, I had such trouble opening the jar of pears. I tried every which way and that sucker would not open.  The Sous Chef was at work so I was getting desperate, I called a neighbor and she said she wasn't any good at opening jars.  I was ready to ask another neighbor and I gave it one more try and it finally opened.  Now I don't have to worry any more!
 
So any ideas how the seafood gadget works or the Tupperware one??

Comments

Popular posts from this blog

Tomato Risotto

Want to build up those arm muscles.  There is no better way than to do up a good risotto. You will get tired of stirring but it is oh so worth it. Tomato Risotto 1 onion, chopped olive oil 2 clove garlic, minced 1 1/2 c Aborio Rice 1/2 c white wine 4 medium-sized tomatoes, peeled about 1 cup warm vegetable stock (may need additional) 1 t fresh oregano 1 T fresh torn basil 2 T fresh parsley salt/pepper Parmesan cheese In a dutch oven, saute chopped onion in olive oil.  Add a little salt to help the onions along.  Meanwhile prep the tomatoes. Squeeze tomatoes gently just to rid them of the seeds. You do not need to get rid of all the liquid. Chop the tomatoes into large cubes. Cook onions until translucent. Add garlic and cook until fragrant. Add rice and saute for a few minutes until the rice smells toasted. Gradually add white wine and stir until almost all of the wine is absorbed. Add tomatoes to the rice. Add the oregano and basil. Stirring constantly until a

Chocolate Chip Coffee Cake

The Sous Chef is a sucker for a coffee cake. I think they're OK but add some chocolate chips and I think they're more than OK. Because of the sour cream in this recipe the cake is really moist. Chocolate Chip Coffee Cake (Adapted from a page torn from a magazine from so long ago that the paper has yellowed) Topping: 3/4 c brown sugar 3/4 c flour 3/4 t cinnamon 1/4 t salt 6 T butter, cold & cut up Cake: 2 1/4 c flour 1 t baking powder 1/2 t baking soda 1/4 t salt 1 stick butter 1 c sugar 2 eggs 1 t vanilla 1 c sour cream 1/2 c chocolate chips Prepare topping: In a medium bowl cut butter into dry ingredients. You want it to look like wet sand. Place in refrigerator while you prepare the cake batter. Looks like wet sand Cake: Whisk together flour, baking powder, baking soda, and salt. Set aside. In a mixer cream butter and sugar about 5 minutes. Beat in eggs one at a time. Add vanilla and mix well. Alternate adding sour cream and flour in thre

Blueberry Ice Cream

I bought a whole bunch of blueberries and I so happened to have some heavy cream and half and half in the refrigerator - what to do? what to do? Ice Cream - of course! Blueberry Ice Cream 2 c fresh blueberries 1/4 c sugar 2 T water pinch of cinnamon 2 c heavy cream 1 c half and half (or milk) 1/2 c sugar 3 egg yolks 2 t vanilla In a saucepan heat blueberries, water, sugar, and cinnamon until blueberries are softened. (I mashed them up a bit with a potato masher) Set aside. Meanwhile heat cream, half and half, and sugar until bubbles just start to form around the edges. Remove from heat.  Temper the egg yolks by whisking a small amount of the hot cream into the egg yolks. Add the egg yolks back to the cream mixture and heat to 160. Stir in vanilla and blueberries. Taste and add additional sugar or vanilla as needed (Remember you want it more flavorful than you think it should be). Patience - waiting 24 hours Cool saucepan in and ice bath and refrigerate for 24 hour