[CnD] cook books and gadgets - Re: recommended cookbooks

Sandy from OK! warren.sandra at sbcglobal.net
Wed Feb 1 07:02:45 GMT 2012


After awhile, the wire in the cheese slicer stretches! Or eventually breaks
with heavy use! It works best for softer types of cheese, and stresses the
string when you attempt slicing harder types of cheese. I did not know about
leaving that egg slicer shut and gathering up the little slices. It also
works good for slicing cheese and strawberries, such cute! Little! Slices!
I guess those wires also could break after years and years of use!! One
thing that I have learned is that nothing is forever!
Sandy

-----Original Message-----
From: cookinginthedark-bounces at acbradio.org
[mailto:cookinginthedark-bounces at acbradio.org] On Behalf Of Lora Leggett
Sent: Tuesday, January 31, 2012 6:11 PM
To: cookinginthedark at acbradio.org
Subject: Re: [CnD] cook books and gadgets - Re: recommended cookbooks


I had one of those cheese slicers many years ago and it broke on me.  How do

you keep it working?  I had a similar problem many years ago with one of 
those egg slicers.  But now mine is working perfectly.  No one told me when 
I first got married that you put your peeled hard-cooked egg in the little 
cup and shut the wire down on it to slice it.  Then you leave it shut and 
dump the slices into your bowl or wherever.  Never open the egg slicer back 
up with the egg slices still in it!  Boy did I learn the hard way.  It is 
just a one shot thing, put the egg in there and shut the thing once and that

is all.  I have had this slicer for years and it is a snap when you know 
how.
It is shocking but we have about all of the things Charles mentioned.  I 
still get nervous about learning to use a new appliance until I get used to 
it and then I wonder what I ever did without it.
Lora

----- Original Message ----- 
From: "Charles Rivard" <wee1sman at fidnet.com>
To: <cookinginthedark at acbradio.org>
Sent: Tuesday, January 31, 2012 4:59 PM
Subject: [CnD] cook books and gadgets - Re: recommended cookbooks


>I downloaded 2 books of recipes for the George Foreman grill, in .brf
>format, from
>
> www.nbp.org
>
> quite some time ago, thinking they would be good for other 
> applications,
> and out of interest.  You have to purchase them.  I don't know if they 
> still are available, but you might check.  They are excellent.  The reason

> I mention them is that I now have a George Foreman indoor grill, which I 
> really am liking more and more as I use it.
>
> Other gadgets I like, if you can call them gadgets, are an outdoor
> electric smoker that is also a grill, the microwave oven, a safety deep 
> fryer that has a locking lid that you raise and lower the baskets of food 
> from the outside so you don't have to worry about the hot oil, a Hamilton 
> Beach big mouth food processor, and an electric meat slicer.  Those are 
> the big items. Small ones, and this might be more of what you're asking 
> about, are a hand held cheese slicer that uses a stiff thin wire to cut 
> the cheese.  It has a thumb screw for adjusting the slice thickness 
> between the wire and the roller that travels along the block of cheese.  A

> talking kitchen scale for measuring to within a tenth of an ounce, up to 
> 11 pounds, a talking meat thermometer, flame retardant oven mitts, and, of

> course, measuring spoons and cups.  There is a measuring device that I am 
> looking for, but cannot currently find.  It is sort of like a big surringe

> that you stick down into liquid and pull up on the plunger to fill.  It 
> dispenses 1 tablespoon of liquid.  If anyone knows of where I can find one

> of these, thanks in advance.
>
> ---
> Shepherds are the best beasts, but Labs are a close second.
> ----- Original Message -----
> From: "Nancy Martin" <nancyam1111 at att.net>
> To: <cookinginthedark at acbradio.org>
> Sent: Tuesday, January 31, 2012 3:16 PM
> Subject: [CnD] recommended cookbooks
>
>
>> Hi everyone,
>>
>> I'd like to know what cookbooks and cooking gadgets you find the most 
>> helpful. If you'd rather write me off list, that's ok.
>>
>> Thanks in advance,
>>
>> Nancy Martin
>>
>> Oklahoma
>>
>>
>>
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