Bryan wrote:

> Peppercorn--Tellicherry plus whatever else--is such a standard that in
> Western eating, it's halfway to salt.

There are quite a few modern chefs who are challenging that notion. In an
interview with one of them, the chef put it this way: "It seems completely
arbitrary. Why pepper? Why not coriander, or allspice? Spices should be
specifically selected to complement the foods they accompany." (I don't
remember the name of the chef being interviewed, but he's Ferran Adrià's
brother.)


> Heck, I can enjoy eating peppercorns by themselves. The only other
> universal spice is capsicum.

Sometime ago I gave some thought to "universal good flavors." Pepper wasn't
on my list because it's not as good in sweet applications (notwithstanding
pepper's presence in a Jamaican pound cake recipe I have). Chiles were on
the list, along with vanilla, butter, and bacon. Coconut and chocolate were
considered, but were not "universal" enough in my estimation.

Bob

Michael "Dog3" wrote:
> "Bob Terwilliger" >
> : in rec.food.cooking
>
>> I got a large All-Clad roasting pan for $39.00 at BB&B. The box had
>> been opened and the roasting rack taken out, so it was marked down
>> from $199.99. I bought a roasting rack separately for $15.
>
> Some really good bargains can be found if you get there at the right time.
> They had a lot of Calphalon odds and ends reduced when I was there. Didn't
> need anything but the wok. I'm at the point where I refuse to buy a "set"
> of anything. Generally when I buy a set there is always a piece or 2 that
> I either don't use or use very seldom. I need some new knives. I've been
> shopping around for some and will buy the knife I need and not the set.
>
> Michael
>
>
I get most of my small knives at a Chinese grocery Michael. Kiwi brand
so I assume made in New Zealand, stainless steel, easy to sharpen,
wooden handles, just the right size for paring and casual use. They even
have some Chinese "chef" knives that are too light for heavy work but
just right for casual chopping.

Got my knife block at Harbor Freight for $15.00, wooden outside and
those plastic pegs inside. Shopping around pays almost as well as
dumpster diving. <G>

In article >,
George Shirley > wrote:

> Michael "Dog3" wrote:
> > "Bob Terwilliger" >
> > : in rec.food.cooking
> >
> >> I got a large All-Clad roasting pan for $39.00 at BB&B. The box had
> >> been opened and the roasting rack taken out, so it was marked down
> >> from $199.99. I bought a roasting rack separately for $15.
> >
> > Some really good bargains can be found if you get there at the right time.
> > They had a lot of Calphalon odds and ends reduced when I was there. Didn't
> > need anything but the wok. I'm at the point where I refuse to buy a "set"
> > of anything. Generally when I buy a set there is always a piece or 2 that
> > I either don't use or use very seldom. I need some new knives. I've been
> > shopping around for some and will buy the knife I need and not the set.
> >
> > Michael
> >
> >
> I get most of my small knives at a Chinese grocery Michael. Kiwi brand
> so I assume made in New Zealand, stainless steel, easy to sharpen,
> wooden handles, just the right size for paring and casual use. They even
> have some Chinese "chef" knives that are too light for heavy work but
> just right for casual chopping.

Kiwi has pretty much become my favorite brand.

>
> Got my knife block at Harbor Freight for $15.00, wooden outside and
> those plastic pegs inside. Shopping around pays almost as well as
> dumpster diving. <G>

My main cutting board is home made. A piece of leftover Oak board from
mom's spice box project she did in school when she took a wood shop
class. It's 1" x 12" by about 18" and has lasted for years. It could
do with a bit of re-sanding at the moment but is still usable. ;-)
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Omelet wrote:
> In article >,
> George Shirley > wrote:
>
>> Michael "Dog3" wrote:
>>> "Bob Terwilliger" >
>>> : in rec.food.cooking
>>>
>>>> I got a large All-Clad roasting pan for $39.00 at BB&B. The box had
>>>> been opened and the roasting rack taken out, so it was marked down
>>>> from $199.99. I bought a roasting rack separately for $15.
>>> Some really good bargains can be found if you get there at the right time.
>>> They had a lot of Calphalon odds and ends reduced when I was there. Didn't
>>> need anything but the wok. I'm at the point where I refuse to buy a "set"
>>> of anything. Generally when I buy a set there is always a piece or 2 that
>>> I either don't use or use very seldom. I need some new knives. I've been
>>> shopping around for some and will buy the knife I need and not the set.
>>>
>>> Michael
>>>
>>>
>> I get most of my small knives at a Chinese grocery Michael. Kiwi brand
>> so I assume made in New Zealand, stainless steel, easy to sharpen,
>> wooden handles, just the right size for paring and casual use. They even
>> have some Chinese "chef" knives that are too light for heavy work but
>> just right for casual chopping.
>
> Kiwi has pretty much become my favorite brand.
>
>> Got my knife block at Harbor Freight for $15.00, wooden outside and
>> those plastic pegs inside. Shopping around pays almost as well as
>> dumpster diving. <G>
>
> My main cutting board is home made. A piece of leftover Oak board from
> mom's spice box project she did in school when she took a wood shop
> class. It's 1" x 12" by about 18" and has lasted for years. It could
> do with a bit of re-sanding at the moment but is still usable. ;-)

My big cutting board was a gift from a cabinet maker friend about 35
years ago. We've toted that thing all over the world. It's mostly maple
and strips are laminated together with end caps. Wash it down with soap
and water, let it air dry, a little oil on occasion and it still works
well. The others are store bought and get tossed about every two or
three years depending on wear and tear.

Omelet wrote:
> In article >,
> George Shirley > wrote:
>
>>>> Got my knife block at Harbor Freight for $15.00, wooden outside and
>>>> those plastic pegs inside. Shopping around pays almost as well as
>>>> dumpster diving. <G>
>>> My main cutting board is home made. A piece of leftover Oak board from
>>> mom's spice box project she did in school when she took a wood shop
>>> class. It's 1" x 12" by about 18" and has lasted for years. It could
>>> do with a bit of re-sanding at the moment but is still usable. ;-)
>> My big cutting board was a gift from a cabinet maker friend about 35
>> years ago. We've toted that thing all over the world. It's mostly maple
>> and strips are laminated together with end caps. Wash it down with soap
>> and water, let it air dry, a little oil on occasion and it still works
>> well. The others are store bought and get tossed about every two or
>> three years depending on wear and tear.
>
> We do get attached to some of our kitchen items don't we? <g>
> Your board sounds really pretty.

Our friend and his wife were killed in an auto accident about 25 years
ago. They were of an age with my father and were great friends of his.
We used to sweep up his cabinet shop for the sawdust and wood shavings,
which, in turn, went under the chicken roost at our place and the
chickens turned it into fine compost in about a month. They were nice
people and were killed by a drunk who had had many DWI's before this
incident. He was ultimately convicted of vehicular homicide and given a
life sentence. I heard later he was turned loose within eight years of
start of sentence and went out and did it again. Shame on the justice
system.
>
> To date, I've used Olive or Grapeseed oil on mine. I do have coconut
> oil and will have to try that next time I bleach and sand it, thanks!

I used canola oil on mine as it leaves no distinctive flavor and very
lightly at that.

Christine Dabney wrote:
> On Mon, 23 Mar 2009 07:06:36 -0500, George Shirley
> > wrote:
>
>
>> I get most of my small knives at a Chinese grocery Michael. Kiwi brand
>> so I assume made in New Zealand, stainless steel, easy to sharpen,
>> wooden handles, just the right size for paring and casual use. They even
>> have some Chinese "chef" knives that are too light for heavy work but
>> just right for casual chopping.
>>
> I got some of those from the Wok Shop. I like them a lot. Cheap yes,
> and lightweight, but boy are they sharp!!! So far, they are doing
> just fine...
>
>
>> Got my knife block at Harbor Freight for $15.00, wooden outside and
>> those plastic pegs inside. Shopping around pays almost as well as
>> dumpster diving. <G>
>
> Hm...I have a Harbor Freight near me.. I should check them out..
>
> Christine who doesn't NEED anything else.....

When did NEED ever count?

In article >,
George Shirley > wrote:

> >> Got my knife block at Harbor Freight for $15.00, wooden outside and
> >> those plastic pegs inside. Shopping around pays almost as well as
> >> dumpster diving. <G>
> >
> > My main cutting board is home made. A piece of leftover Oak board from
> > mom's spice box project she did in school when she took a wood shop
> > class. It's 1" x 12" by about 18" and has lasted for years. It could
> > do with a bit of re-sanding at the moment but is still usable. ;-)
>
> My big cutting board was a gift from a cabinet maker friend about 35
> years ago. We've toted that thing all over the world. It's mostly maple
> and strips are laminated together with end caps. Wash it down with soap
> and water, let it air dry, a little oil on occasion and it still works
> well. The others are store bought and get tossed about every two or
> three years depending on wear and tear.

We do get attached to some of our kitchen items don't we? <g>
Your board sounds really pretty.

To date, I've used Olive or Grapeseed oil on mine. I do have coconut
oil and will have to try that next time I bleach and sand it, thanks!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

Christine Dabney wrote:
> On Mon, 23 Mar 2009 10:17:02 -0500, George Shirley
> > wrote:
>
>
>> When did NEED ever count?
>
> When I am trying to clean out my place and get ready to move?
>
> May I use your argument when Boli gives me a hard time about how much
> stuff I have?
>
> Christine

Might as well, DW is the packrat in our family and, as an elementary art
teacher, her argument is simple. "I might need it for an art project, we
don't want to deprive the children of culture do we?"

On Sun, 22 Mar 2009 12:25:35 -0500, George Shirley wrote:

> Michael "Dog3" wrote:
>>
>> I bought a Calphalon wok at BB&B with their coupon. It was 50% off on
>> clearance and I had one of those 20% off coupons. It retailed at $99, was
>> marked down to $49.99 and I actually paid $39.99 for it. It's not what I
>> would call the "ideal" wok but it suits me just fine. I took a pic of it.
>> Take a look see: http://tinypic.com/view.php?pic=295ac0m&s=5
>>
>> Michael
>>
> I bought our wok in Hong Kong back in 1981, hand hammered steel, fits on
> my gas stove burners well but has an aluminum lid, which I guess is okay
> as I seldom use the lid. You have to season the thing just like cast
> iron but otherwise it works fine.
>
> One of the kids gave me a so-called wok from TFal some years back, I
> just use it as a deep sauce pan, not worth a hoot for stir fry.
>
> If anything ever happens I will just have to cut the top out of a steel
> 55-gallon drum and make me a new one. <VBG>

sometimes the old ways are best. the shape of a non-stick wok would make
it useful for some things, but i wouldn't want to be heating it to hot-hot
with nothing in it.

your pal,
blake

On Mon, 23 Mar 2009 07:06:36 -0500, George Shirley wrote:

> Michael "Dog3" wrote:
>> "Bob Terwilliger" >
>> : in rec.food.cooking
>>
>>> I got a large All-Clad roasting pan for $39.00 at BB&B. The box had
>>> been opened and the roasting rack taken out, so it was marked down
>>> from $199.99. I bought a roasting rack separately for $15.
>>
>> Some really good bargains can be found if you get there at the right time.
>> They had a lot of Calphalon odds and ends reduced when I was there. Didn't
>> need anything but the wok. I'm at the point where I refuse to buy a "set"
>> of anything. Generally when I buy a set there is always a piece or 2 that
>> I either don't use or use very seldom. I need some new knives. I've been
>> shopping around for some and will buy the knife I need and not the set.
>>
>> Michael
>>
> I get most of my small knives at a Chinese grocery Michael. Kiwi brand
> so I assume made in New Zealand, stainless steel, easy to sharpen,
> wooden handles, just the right size for paring and casual use. They even
> have some Chinese "chef" knives that are too light for heavy work but
> just right for casual chopping.
>

i was about to chime in with kiwi as well. mine cost about six bucks, so
even if you hate it, not much of a gamble. they are ****ing sharp!

your pal,
blake

On Sun, 22 Mar 2009 09:26:02 -0800, Nexis wrote:

> "Melba's Jammin'" > wrote in message
> ...
>>A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
>> of her guests were talking about including some spices along with the
>> peppercorns to liven things up a bit. They mentioned coriander and at
>> least one other possibility. Intrigued, I've been putting a little bit
>> of coriander and a few allspice berries in my peppermill along with the
>> peppercorns (Tellicherry, I think) and I like it a lot. I mentioned it
>> to Mary Ann, the "keyholder" (Penzeys doesn't have store managers, they
>> have keyholders) at my nearest Penzeys and she warned about the
>> possibility of the coriander and the allspice gunking up the mechanism
>> of my ancient little Peugeot mill because they are 'oily' spices. FWIW.
>>
>> What's in your peppermill?
>> --
>> -Barb, Mother Superior, HOSSSPoJ
>> http://web.me.com/barbschaller - pot pie
>
> I'm a fan of pepper, did you know that? Probably not, but it's true. I am. I
> love it. I'd be much more upset at not having any pepper than I would be
> almost anything else.
>
> I change what's in my peppermill all the time, but currently it has a
> mixture of Penzey's Special Extra Bold, Black Tellicherry, and some Sarawak
> White peppercorns. I'm liking this combination a lot so far.
>
> kimberly

pepper is a Good Thing„¢. i'm happy to be living at a time when it's not
only for the filthy rich.

your pal,
blake

On Sun, 22 Mar 2009 15:26:48 -0500, George Shirley wrote:

> The Cook wrote:
>> On Sun, 22 Mar 2009 17:54:35 GMT, blake murphy
>> > wrote:
>>
>>> a coffee mill for spices is really a nice thing to have. add a mortar and
>>> pestle, and you're handled.
>>>
>>> your pal,
>>> blake
>>
>> Even nicer to have several coffee mills so my cinnamon does not taste
>> like cumin (unless I want it to.) I need to remember the mortar and
>> pestle for cloves, after a round in the coffee mill.
>
> I wash mine out with soap and water, being careful not to get the water
> into the electric motor part.

i've seen this method for cleaning the grinder (probably here):

If you have only one grinder and need to use it for various things this is
the best way to clean it between batches of strongly flavored things.

Put two heaping tablespoons of baking soda and 4 saltines, broken, into the
grinder and turn it on and run it for 15 seconds, shaking and turning it
upside down while it is running (hold the top on).

This will remove oils, caked on coffee, cinnamon, cloves, and etc.
Occasionally you might have to reapeat it a second time if it is really
gunky but usually one pass is all you need. Wipe it out with a paper towel
and it is ready to use on something else. It also polishes the bowl and the
blade.

or, some say to grind a few tablespoons of raw rice. can't say i've tried
either one, though, as i use mine almost exclusively for black pepper.

your pal,
blake

In article >,
Christine Dabney > wrote:

> On Mon, 23 Mar 2009 07:06:36 -0500, George Shirley
> > wrote:
>
>
> >I get most of my small knives at a Chinese grocery Michael. Kiwi brand
> >so I assume made in New Zealand, stainless steel, easy to sharpen,
> >wooden handles, just the right size for paring and casual use. They even
> >have some Chinese "chef" knives that are too light for heavy work but
> >just right for casual chopping.
> >
> I got some of those from the Wok Shop. I like them a lot. Cheap yes,
> and lightweight, but boy are they sharp!!! So far, they are doing
> just fine...
>
>
> >Got my knife block at Harbor Freight for $15.00, wooden outside and
> >those plastic pegs inside. Shopping around pays almost as well as
> >dumpster diving. <G>
>
> Hm...I have a Harbor Freight near me.. I should check them out..
>
> Christine who doesn't NEED anything else.....

Careful. Harbor Freight is a dangerous place to shop. ;-)
You will find things for low prices you never knew you needed...

I still have a couple pairs of those $.99 kitchen shears!
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
George Shirley > wrote:

> > To date, I've used Olive or Grapeseed oil on mine. I do have coconut
> > oil and will have to try that next time I bleach and sand it, thanks!
>
> I used canola oil on mine as it leaves no distinctive flavor and very
> lightly at that.

I don't even keep Canola in the house. :-P Can't stand the taste.

Sorry to read about your friends demise. I won't drive when I've been
drinking. It's irresponsible. They are increasing the penalties for
that in a lot of states.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
blake murphy > wrote:

> On Mon, 23 Mar 2009 07:06:36 -0500, George Shirley wrote:
>
> > Michael "Dog3" wrote:
> >> "Bob Terwilliger" >
> >> : in rec.food.cooking
> >>
> >>> I got a large All-Clad roasting pan for $39.00 at BB&B. The box had
> >>> been opened and the roasting rack taken out, so it was marked down
> >>> from $199.99. I bought a roasting rack separately for $15.
> >>
> >> Some really good bargains can be found if you get there at the right time.
> >> They had a lot of Calphalon odds and ends reduced when I was there.
> >> Didn't
> >> need anything but the wok. I'm at the point where I refuse to buy a "set"
> >> of anything. Generally when I buy a set there is always a piece or 2 that
> >> I either don't use or use very seldom. I need some new knives. I've been
> >> shopping around for some and will buy the knife I need and not the set.
> >>
> >> Michael
> >>
> > I get most of my small knives at a Chinese grocery Michael. Kiwi brand
> > so I assume made in New Zealand, stainless steel, easy to sharpen,
> > wooden handles, just the right size for paring and casual use. They even
> > have some Chinese "chef" knives that are too light for heavy work but
> > just right for casual chopping.
> >
>
> i was about to chime in with kiwi as well. mine cost about six bucks, so
> even if you hate it, not much of a gamble. they are ****ing sharp!
>
> your pal,
> blake

And they STAY ****ing sharp. <g> My Kiwi cleaver holds a hell of an
edge. Two of the worst cuts I've gotten have come from that, and it's
my fault for not following knife safety rules.

Thou shalt NOT cut towards thyself... in case the blade slips.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

In article >,
blake murphy > wrote:

> On Sun, 22 Mar 2009 09:26:02 -0800, Nexis wrote:
>
> > "Melba's Jammin'" > wrote in message
> > ...
> >>A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
> >> of her guests were talking about including some spices along with the
> >> peppercorns to liven things up a bit. They mentioned coriander and at
> >> least one other possibility. Intrigued, I've been putting a little bit
> >> of coriander and a few allspice berries in my peppermill along with the
> >> peppercorns (Tellicherry, I think) and I like it a lot. I mentioned it
> >> to Mary Ann, the "keyholder" (Penzeys doesn't have store managers, they
> >> have keyholders) at my nearest Penzeys and she warned about the
> >> possibility of the coriander and the allspice gunking up the mechanism
> >> of my ancient little Peugeot mill because they are 'oily' spices. FWIW.
> >>
> >> What's in your peppermill?
> >> --
> >> -Barb, Mother Superior, HOSSSPoJ
> >> http://web.me.com/barbschaller - pot pie
> >
> > I'm a fan of pepper, did you know that? Probably not, but it's true. I am.
> > I
> > love it. I'd be much more upset at not having any pepper than I would be
> > almost anything else.
> >
> > I change what's in my peppermill all the time, but currently it has a
> > mixture of Penzey's Special Extra Bold, Black Tellicherry, and some Sarawak
> > White peppercorns. I'm liking this combination a lot so far.
> >
> > kimberly
>
> pepper is a Good Thing„¢. i'm happy to be living at a time when it's not
> only for the filthy rich.
>
> your pal,
> blake

Pepper and many other spices used to be a Dowry item.
--
Peace! Om

Life isn't about waiting for the storm to pass.
It's about learning to dance in the rain.
-- Anon.

On Mar 23, 1:03*pm, Omelet > wrote:
> In article >,
> *George Shirley > wrote:
>
> > > To date, I've used Olive or Grapeseed oil on mine. *I do have coconut
> > > oil and will have to try that next time I bleach and sand it, thanks!
>
> > I used canola oil on mine as it leaves no distinctive flavor and very
> > lightly at that.
>
> I don't even keep Canola in the house. :-P Can't stand the taste.

Same here, but some folks can't taste it. I use peanut as my neutral
oil.
>
>
> --
> Peace! Om

--Bryan

Christine Dabney wrote:
>
> On Mon, 23 Mar 2009 12:01:58 -0600, Omelet >
> wrote:
>
> >Careful. Harbor Freight is a dangerous place to shop. ;-)
> >You will find things for low prices you never knew you needed...
>
> You really should have NOT told me this...LOL. I have been trying to
> be soooo very good!! Haven't even bought a cookbook in some time!!
>
> Christine, running away in case Boli sees this...


LOL stay out of Harbor Freight Christine! That's an order! You will find
things there you want.

Omelet wrote:
>
> In article >,
> blake murphy > wrote:
>
><snip>

> >
> > pepper is a Good Thing„¢. i'm happy to be living at a time when it's not
> > only for the filthy rich.
> >
> > your pal,
> > blake
>
> Pepper and many other spices used to be a Dowry item.
>
It's interesting that the term 'peppercorn rent', still common in the
UK, now means a small token sum. Originally it meant something of great
value.

On 22 Mar 2009 14:32:10 GMT, "Michael \"Dog3\""
> wrote:

>Barry > news:ff2cs4d6pv6clv2pph6nq1923e5ggordm9@
>4ax.com: in rec.food.cooking
>
>> On Sat, 21 Mar 2009 08:22:35 -0500, Melba's Jammin'
>> > wrote:
>>
>>>
>>>What's in your peppermill?
>>
>> One of my peppermills contains grigliata (sea salt, rosemary, bay
>> leaves, juniper, cinnamon, pink peppercorns). It's especially good on
>> eggs.
>
>Now that is unique. Do you buy the concoction or mix it up yourself?
>

Sorry for the delay in replying. I actually found this mix at TJ Maxx.
It's an Italian import, manufactured by Il Boschetto.

The peppermill is a WMF Ceramill, glass and plastic with a ceramic
grinder. Cooks Warehouse sells them.
http://www.cookswarehouse.com/produc...Mills-c205.htm

Barry in Indy

On Sat, 21 Mar 2009 08:22:35 -0500, Melba's Jammin'
> wrote:

>A few weeks ago on "The Splendid Table," Lynne Rosetto Kasper's and one
>of her guests were talking about including some spices along with the
>peppercorns to liven things up a bit. They mentioned coriander and at
>least one other possibility. Intrigued, I've been putting a little bit
>of coriander and a few allspice berries in my peppermill along with the
>peppercorns (Tellicherry, I think) and I like it a lot. I mentioned it
>to Mary Ann, the "keyholder" (Penzeys doesn't have store managers, they
>have keyholders) at my nearest Penzeys and she warned about the
>possibility of the coriander and the allspice gunking up the mechanism
>of my ancient little Peugeot mill because they are 'oily' spices. FWIW.
>
>What's in your peppermill?

A day late and a few tacos short of lunch...

***
My brother in law made 2 pepper mills (bought the 'guts' and turned
the wood on his lathe') kept in the spice rack used at table and
stove; which contain
1) brown and yellow mustard seeds (50/50)
2) 50/50 mustard + what ever peppercorn mix we last fell in love with

***
Then we have on the stove a huge german hand me down with just the
pepper mix we last fell in love with.

Currently the mix is pepper corns, coriander, allspice, some green
prickly berries about the size of allspice.

This mix was sent to us by friends in Australia.

The pepper mix has contained everything I could ever imagine grinding
from many places in the world and often repeats os similar
ingredients.

***
One commercial, non-adjustable, herb and spice grinder which came with
pepper corns, cinnamon chunks, sweet basil and fennel seeds (purchased
by an Indian friend and I can only assume it was from India as the
packaging is remembered as being so).

***
Finally three or four wedding gift plastic, tiny, not ideal for many
reasons grinders with pepper corns and leaf herbs of various kinds.

***
We have detected no problems with any of these. Most are several years
old (we have been married for 20 years October 2009)

Other than the non-adjustable one being just that and the plastic ones
being TINY and all but the 3 wooden ones being difficult to clean...
no complaints either.