Posted by rkafka on 2006-09-06 21:17:17
Post Subject: stencils
I make my own usually, but Dover Publishing has lots of odd books of pre-cut stencils, generally small sized.
To make your own, you can photocopy just about any image onto card stock, and cut out lines with an exacto-knife. Brush some cooking oil in the card to make cutting easier. You can also do a line-drawing and cut out the lines.
Posted by xuli on 2006-06-05 12:20:44
Post Subject: d.i.y. / environmentally friendly cooking spray?
OK, seems like the stars are aligned for me to just pester with board with all of my most clueless questions, so here's another one:
Ever since I got my own first apartment, I've eliminated all aerosol containers from my life (they are so bad for the environment!) except cooking spray. I love cooking spray -- it balances and portions out cooking oils perfectly for me. And yet, every time I use it I feel a horrible pang of guilt ... except that we all know guilt does nothing for the earth.
Is there a way to make my own? Like, by putting cooking oil in a re-usable spray bottle? Would the spray bottle gum up and jam? Would the oil come through?
This is a question I've been wanting to ask forever, but have not had the courage to admit I still use cooking spray.
Posted by yardenxanthe on 2006-05-06 13:29:42
Post Subject:
If you already have beeswax (usually the most difficult lip balm making supply to find), I suggest skipping the petroleum jelly!!! Instead, use any kind of cooking oil (olive, etc.) and if you have coconut oil (can also be found in the cooking section of your local store), some of that.
Use 1/3 beeswax, 1/3 olive (or whatever other liquid oil), 1/3 coconut.
If you can't find the coconut, use roughly 1/2 and 1/2 (although you might want a bit more liquid oil to make it softer).
This is a natural lip balm that can be absorbed by your lips. Petroleum just makes a seal over your skin, but doesn't actually penetrate your dry skin. Also, do you really want to smear a product that is a by-product of crude oil on your lips??
Posted by Katrin on 2004-05-21 00:05:14
Post Subject:
She was the mom on the Brady Bunch, and then she sold cooking oil and...What? Oh. Never mind.
(Have a great time on your trip, Jean! I've always wanted to go to Italy. My mom is trying to plan a family trip there next year, and I really hope I can go.)
Posted by teagrrl on 2005-10-01 08:47:03
Post Subject:
My two month old has dry spots on her forehead and flaky scalp skin.
I had that when I was a baby. I think it's called seborrheic dermatitis. My parents had to rub my head with oil (I think plain cooking oil, as this was in the Dark Ages (early 1980s :-)...olive oil would probably be better) and that made it clear up.
Posted by brdgt on 2006-09-23 13:53:24
Post Subject:
One other question: How often, if ever, do you folks actually change the plastic litter box? Yesterday I gave the box a good scrubbing before the swith (since the yesterday's news was so stinky) and the bottom of my box has sort of a cement-like thin layer, I'm assuming made of clay dust and urine, on the bottom. I scrubbed and scrubbed and managed to get a bit of it to flake off, but not much. It seems silly to buy a whole new box and toss so much plastic, but I wonder if this layer at the bottom is just old smelly waste and is making the box less pleasant for my cats. I've had the same box since - oh - about `97 I guess? Almost 10 years!!!
Swheat Scoop is known for some cement-like residue on the bottom of the box and I've heard a lot of people recommend spraying the bottom with cooking oil spray to prevent this. I haven't tried it myself.
I've never replaced my actual boxes. When we are going to have overnight company (several times a year) I thoroughly clean them (empty completely, soak in bleach and hot water, scrub, thoroughly dry). I also use a box liner at these times just in case the box isn't completely dry (I had to buy the liners for a long road trip with the cats once and I thought this would be a good way to use them up - I probably won't ever buy any again, but it's been handy for this use).
Posted by quornflour on 2006-12-26 14:59:41
Post Subject:
3 C's Casserole
(Cheese and Chili and Cornbread)
2 Habanera Chili
2 ½ lbs leanest ground beef
1 small onion - chopped
1 large (whole) shallot – chopped
1 table spoon grape seed oil (or other cooking oil)
2 habanera – chopped
1 green bell pepper - chopped
2 cans of black beans - drained
1 can red kidney beans - drained
3 cans stewed tomatoes
1 small can tomato paste
3 tablespoons cumin
¼ cup brown sugar
2 tablespoons lowery’s
1 tablespoon chili powder
1 cup filtered water or black coffee
Chop and prepare onions and peppers. In a large pot over medium heat oil and add onions and one habanera cook until the onions are translucent. Add beef salt and other spices. When beef starts to brown add water and cover to allow spices to infuse the meat. Stir regularly to keep from burning. When beef is cooked through add all other ingredients and let simmer for at least 30 minutes.
I prefer to let chili sit a day before serving, but this is not necessary.
Spicy Macaroni and Cheese
16 oz grated jalapeno jack cheese
16 oz grated cheddar
8 oz crumbled feta cheese
4 oz cream cheese
2 ½ cups milk
1 stick butter
1 shallot - chopped
1 teaspoon cayenne pepper
2 teaspoons Lowery’s seasoning salt
2 small bags of macaroni
1 tablespoon flour
Cook macaroni according to package directions and set aside in a baking pan. In a large pot melt butter over medium heat. Add chopped shallot cook until translucent. Add flour and cream cheese and mix until cream cheese is soft. Add milk and mix until thickened. Add salt and cayenne pepper. Add cheese and melt into sauce. Pour over macaroni and mix.
Take about half of the macaroni and cheese and put it in a deep roasting pan and spread it over the bottom of the pan. Add a quart of cooled chili over the top and spread it out.
Mix up two boxes of Jiff Cornbread mix (or your favorite corn bread recipe) and pour this over the top. Bake this in a 350° until top is golden brown and toothpick comes out clean.
Serve warm.
Posted by anthrogirl on 2006-12-07 23:24:27
Post Subject: Wood, metal, clay, plastic: A Primer on Kitchen Materials
In the kitchen pretty much every single item you use to help you cook is made from wood, metal, clay or some form of plastic. It might be a good idea to talk about the properies of each one, so you can know how best to outfit your kitchen.
Wood
Woods are found in a variety of places. The advantages are many. Wood is sensuous to the touch and is often beautiful. It wears well when given proper care, doesn't melt or crack because of temperature changes, and can be made into a variety of objects. From the olve wood that's often used for salad bowls to the hardwoods used in chopping blocks, wood is versatile.
Advantages: Wears well. Contrary to popular belief, it is germ-resistant; when wood dries after cleaning, most of the dangerous germs and microbes are no longer a threat. Heat and cold-resistant., so it can be used to hold very hot and very cold items. Biodegradable and reusable; comes from a sustainable source.
Disadvantages: Potentially flammable if put near direct heat. Can crack or warp if soaked in water. Should not be put in dishwashers or left soaking in the sink. Most items need to be oiled at least once a year with mineral oil so as to preserve their lustre and not dry out.
Kitchens would be impossible to run without metals. Kitchen metals come in different densities for different jobs, so let's look at the most common ones.
Copper
Copper is a beautiful metal that polishes up beautifully. It's used as a component in the best pots and pans because it conducts heat evenly and well. Copper also has a property that ledns itself to baking: egg whites beaten in copper bowls tend to fluff up faster and keep their peaks longer than ones made in other materials. The problem with copper are that items made from it are extremely expensive, and have to be polished or they will tarnish, or even turn green from oxidization and get a probably unwanted patina.
Stainless Steel
Stainless steel heats well, looks good, and doesn't rust (hence the name). Your best midrange to high level cookware is made of stainless steel, as are many quality cooking implements, including knives. Choose relatively thick steel items rather than thin, flimsy ones, and your items will last for pretty much forever and are less likely to warp from too much heat. Stainless steel knives hold an edge well, but like all knives, they need to be sharpened periodically. Make sure you are buying quality knives- cheap ones are simply stamped out of metal and will not hold a good edge. When buying pots and pans, try to buy ones that can be used inside the oven as well as on top; this type will have metal handles.
Carbon Steel
Some of the best cook's knives are made from plain steel. However, they need to be given the type of love and care one might reserve for favorite children, since they will rust if left wet or can end up with chipped blades if hit against something too hard. While not as brittle as stainless knives can be (cleavers are usually made out of carbon steel), they hold a marvelous edge, making their care worth every oiling (you can use mineral oil or olive oil) and sharpening. A good set of knives will last a lifetime with proper care. Always buy the best knives you can afford, as the better quality ones remain sharper longer, which actually makes them safer to use (dull knives tend to slip and twist). You can get good knives from restaurant supply stores. Garage sales are also a good place to find these items. Most quality knives come from Japan or Solingen, Germany. If you are left-handed and the main knife wielder in the household, consider having your knives re-sharpened to left-handedness by an expert. You'll find that your knives will be easier to use and cutting will go much more easily.
Cast Iron
Cast iron is primarily used for some tea pots, frying pans and Dutch ovens. Unlike other kitchen metals, getting a cast iron piece ready for use takes a little bit of owrk. The pot or pan needs to be seasoned, that is, heated with oil, which will give it a stick-resistant surface. The advantages of cast iron is also its biggest disadvantage- it's heavy! The density of cast iron makes it slow to cool down or heat up, which makes it perfect for cooking items like fried chicken, corn bread, and braised meat and vegetables. It retains moisture and provides a good crust or sear to whatever is cooked in it as high heat. Cast iron darkens and turns from dark gray to black over time as oil accumulates, forming a kind of protective skin. It should not be allowed to sit in water or it will rust, but a little cooking oil will make it look fresh again.
Advantages: Iron imparts a bit of itself to your food, which is great for those suffering from anemia.
Disadvantages: Because iron can rust and is on the heavy side, it requires a little extra care than other pots and pans.
Aluminum
Aluminum is usually used with other metals. It's used in bakeware, pots, pans, and other items, but it can be very flimsy if not bonded with steel, copper, or other metals. It cools and heats quickly, which means that foods can easily burn in aluminum cookware and have to be watched carefully. It also tends to warp from heat. Because of the warping, you should consider buying relatively thick cookie sheets that will hold their shape, if possible. There was a scare a few years ago about aluminum- it was thought to be linked to the cause of Alzheimer's. However, nothing has been proven on that front.
Clay and Stone
Clay (and less frequently, stone) appears in many shapes in the kitchen. Most dishes are made from clay, and a good many oven-to-table dishes, too. Clay and stone are very good at retaining heat, which makes it perfect for hot pads and dishes that will be used on a buffet or for a large dinner; if unglazed (that is, without a shiny hard coating) they can be very porous, making it perfect for absorbing liquids and giving a crisp or seared texture to breads, covered roasts, and other foods. Clay and stone items should never be plunged into cool water until they have cooled; doing so can cause the items to crack.
Stone is usually used for baking pizza (granite) and candy and pastry-making (marble, which tends to stay cool, is great for kneading breads, tempering chocolate, and rolling out cookies). Because it's heavy and expensive, most 'stone' kitchen items are made up of composite materials and stone-like plastics that hold up under repeated use. Stones like marble should not be used as cutting surfaces as they dull knives quickly. And since many clay and stone items are porous, unglazed items should not be allowed to sit in water for long periods of time or be in contact with anything that is oily or pungent (unless used for that single purpose), because they might permanently absorb the flavor and smell.
Tempered Glass
Tempered glass (a specially-treated glass made specifically for kitchen use) is similar to clay and stone and has many of the same properties as both. It can retain heat, is relatively fragile and can be broken if dropped or hit, and can last for years with proper care. It does have two advantages over unglazed clay and stone, though- not only is it not porous, but it doesn't retain the flavor of anything that is put in it. While heat resistant, glass should not be put directly on a stove or in an oven unless it's made to be used that way.
Posted by kittyroc on 2005-04-18 15:49:06
Post Subject:
I reuse the plastic baby wipes box. I just buy the refills. I think I've had the same one for two years now!
I save the plastic grocery bags to line wastebaskets and to tie up stinky diapers.
I wash and reuse the plastic spoons that I pack into my son's lunchbox. I have to keep reminding him to bring them back home!
I save tins, like cracker tins to hold my odds and ends. I'll usually paste some pretty pictures to them to make them more interesting.
I save used dryer sheets and use them in art projects. They have a great texture, so I can cut them up and make clouds, feathers, stuff like that. Plus it makes my art smell good.
If my kids outgrow something and it's too damaged to donate, I'll cut it up and use the scraps for small sewing projects. I'll cut off the buttons or snaps to use in future projects. Old white tees become painting rags.
We save glass jars to hold old cooking oil. We then recycle the oil.
I recycle my magazines, but only after saving all the pretty pictures and any craft tutorials or recipes.
