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January 27, 2009
I don't know where this image came from...
... but it's cool and I want one! Thanks to John in Chicago for the email.
Posted by The Pragmatic Chef at 7:33 PM | Comments (1)
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September 18, 2008
Mrs. Goofy, her DIF apron, and her friend
Chilebrown sent along a picture of his wife and her friend taken at a chile cookoff they recently entered. "Mrs. Goofy" is sporting our stylish Desert Island Foods® apron for the world to see.
They're only $15.99 for an all cotton, Teflon® impregnated apron with our snazzy logo on it. Super comfortable, too.
I'm really looking forward to having dinner with the Dynamic Duo next week. We'll see how much energy they have after a 12 hour drive!
Posted by The Pragmatic Chef at 7:40 PM | Comments (5)
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August 4, 2008
My Latest Kitchen Gadget- Microwave Egg Cooker
(If you were to invest $6.00 or so in one of these babies by buying it through the above link, I would receive a royalty of $19,320. Okay, maybe if you bought a few million...)
I'm not a gadget freak, though for some reason family members and friends feel compelled to share cool things that come their way. I'm grateful for that, actually, it's how I was first exposed to the E-Z Hook® we've been carrying at Desert Island Foods®.com for a few years now, and I truly use one nearly every day.
Here's a gadget I got from my mother in law recently that while kind of nifty, I wouldn't call it a "must have" item because we don't eat a lot of soft boiled eggs. It has given me something to play with though, and that's always fun.
The Amazon link looks a lot like the unit I got, but I don't have the box anymore so I can't say for sure. Close enough, really. The idea is that it saves you a lot of time heating up a bit pot of water every time you want to poach an egg. Normally, if you were to just put an egg by itself in a microwave, you'd have egg-colored walls in no time, but the aluminum reflector the eggs sit in presumably keeps the heat focused on the water, which steams the egg.
Okay, time to fire this thing up. The water's in and I've got a nice brown egg loaded.
Hello, what's this?
Duly noted.
I gave it 4 1/2 minutes in a pretty peppy microwave for just one egg, and it was a bit firm for me. I guess I'll try 4:15 next time:
All in all, a fine gadget. It would definitely take a while to dial in the appropriate cooking times, but if you frequently need to cook a few eggs for salads or egg salad it might be just the thing for you.
Posted by The Pragmatic Chef at 2:34 PM | Comments (0)
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July 9, 2008
A fella could spend some time out here...
(Photo: Electronic House)
From my friend Phil, after receiving our latest newsletter, which I'll post in the extended entry:
Hey Scott,You know I design this stuff, and I came across this in one of my affiliates mags. Thought it would work for your kitchen/bbq theme today. Check out this rather uncomplicated build but elegant design on a great outdoor entertainment room. Open up the thumbnails and imagine all of us slammin down the ribs while Maximus "wins the crowd".
phil
It's a terrific layout. Other than wanting something other than just a gas grill, I'd love to have it! Check out the article and more pictures here.
Continue reading "A fella could spend some time out here..."
Posted by The Pragmatic Chef at 8:20 AM | Comments (0)
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September 6, 2007
Rotal Barby
I'm mentioning this again because we've had a comment from Richard Martin, the designer:
It is so refreshing to hear people are still saying positive things about the barbecue that I designed: Yes you heard right, it was and is my baby. As for the trading status bit, don't write me off completely because when I get the opportunity, I intend to come right back at the market.
The original post can be found here. It sounds like a great design, I hope Richard can make it available again some day.
Posted by The Pragmatic Chef at 3:34 PM | Comments (8)
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August 24, 2007
Lokkii here- Chilebrown's making Ribs
Looks like Paul's found himself a new BBQ toy to play with:
I saw it and said what the heck. I am always interested in new Barbeque products. The website http://lokkii.com/ says it is organic.(Whoopdiedoo). I think Mesquite charcoal is the same. I ordered a six pack. The shipping ended up the same as the product.I had a Corned Beef Brisket and some Beef Ribs. I rubbed them with Survival Spice™ and started cooking it with one brick. I wanted to cook low and slow. When you first light these suckers it smells like pine. Maybe that is there secret ingredient. Once it is lit the smell goes away. I had to light a second log after an hour. They claim it will cook for two hours. I had it in a Weber Kettle.
What do I think?. Can you trust a product from China? Do you want to pay shipping? I give it a thumbs down.!! I would only recommend it you were backpacking because of the convience. It had a Pine smell when you lit it. I do not trust that this was an organic lighting system. There was some chemicals. The only plus I found was convience.
Now to the Highlights of the Dinner. Corned Beef and Beef Ribs rubbed with Survival Spice. Creamed Corn with Bacon (A&B Market,Bend Or,) Tomatoe with Pt.Reyes Blue Cheese, and a whole lot of Lovvin!!!!! Peace, Paul.
I wonder if that smell was resins they probably add as a binder, to keep it from falling apart during shippping. Interesting idea, if wonder if they're selling a lot of them? It is a great idea for campers, and people using public grills that don't want to haul around a bag of charcoal. Chile said that they're about 4 1/2" across.
Man, those ribs look good enough to eat!!! Ribs + Survival Spice® = good times.
Posted by The Pragmatic Chef at 8:03 AM | Comments (2)
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April 18, 2007
Geeky food tool #426- The Smoking Gun
John in Chicago sent along a link to a Chicago Trib article about a gadget I'd love to play with:
Just imagine: A holster grip like a handgun, a long thin barrel from which the smoke shoots out, and a wooden pipe bowl only Cheech and Chong could love. Among the top chefs brandishing The Smoking Gun, count Grant Achatz of Alinea and Charlie Trotter.
From the manufacturer's website:
•Excellent for finishing products that are cooked Sous Vide or other methods where food is not normally directly exposed to fire or smoke•“Marinate” foods in smoke before cooking
•Use classic flavors, such as mesquite, hickory, apple, cherry wood, or let your imagination take over with things like Lapsang Oolong tea, lavender, or clove.
•Also great for adding a smoky aroma to your dining area
I can't help but thinking that somewhere that someone is "infusing their dining area" with one of these and saying "Dude. It's Gnarly!!!!!!!!!!"
Whatever that means... thanks for the tip, John!
Posted by The Pragmatic Chef at 5:23 AM | Comments (3)
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January 8, 2007
Smidgen, Pinch and Dash measuring spoons
This one of my favorite Christmas gifts this year- a set of 3 measuring spoons labeled "Smidgen, Pinch, and Dash." I did a little research and found out that traditionally a dash is 1/8 teaspoon, a pinch is 1/16 t, and a smidgen is 1/32 of a teaspoon. Do you think our grandmothers knew that?
Here's an Amazon link, if you've got to have a set of your own!!! Bear in mind, I would make a big fat honkin' dime if you were to buy them through this link, so obviously the promise of riches could be clouding my judgement...
Posted by The Pragmatic Chef at 10:22 AM | Comments (5)
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December 4, 2006
Chilebrown has a new toy
(Photo: Paul "Chile" Brown, of his new toy)
It's a beehive oven, and I want one- BAD! It looks pricey, though, maybe there's one out there that's less expensive, and lots of people build their own.
Paul sent some pictures of what he's been cooking that I'll post soon. I'm still too swamped to cook much, though I am working on a new lasagna recipe these days. Anybody else been cooking? Share a picture or two with us, we all love to see them!
Man, a fella could have some serious fun with one of those...
Posted by The Pragmatic Chef at 8:33 AM | Comments (2)
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May 23, 2006
This idea "bowled" me over
From the Chicago Sun-Times that I found over at CBI:
Chicago Sun-Times: Willie Jacobs, a 69-year-old retired machinist, was doodling on a napkin while rehabbing from a heart attack when he came up with the concept for a tilted soup bowl.Seven years later, with a patent and mold in his possession and a manufacturer under contract, Jacobs and his wife, Linda, now find their product listed in one of the largest professional rehabilitation catalogs in the country and on the shelves at local Walgreens stores.
Very cool idea, I think, and not just for the elderly and kids. I don't know if I would buy them, but I have to admire him for his creativity!
Posted by The Pragmatic Chef at 9:24 AM | Comments (0)
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March 2, 2006
Wake n' Bacon
(Photo: Wake n' Bacon)
Who loves bacon? (counts all the raised hands...)
Me, too. If you'd like to wake up to bacon in the morning, and I can think of a few, the Wake n' Bacon is for you. Wow, 5 links in 6 words, I think that's a record for me. There's 4 bacon-loving blogs there, check 'em all out!
It's an alarm clock that you put a strip of frozen bacon into before you go to bed.
Thanks to Biggles for the link.
Posted by The Pragmatic Chef at 8:43 AM
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February 28, 2006
Whirley-Pop™ - a TPC review
Meet the Whirley-Pop™, in case you've never seen one. I picked this up at my local supermarket for $4.99. I mean, for 5 bucks what kitchen gadgeteer wouldn't want to check it out? They sell on Amazon for between $14.99 and around $22, the link above is for the least expensive price I found, if you want to read the customer reviews, which are generally good, look at the more expensively priced unit listed. (Disclaimer: I'm not familiar with any of the sellers, and I get a small cut if you buy one through the Amazon link I posted, but it doesn't affect your price.)
Continue reading "Whirley-Pop™ - a TPC review"
Posted by The Pragmatic Chef at 9:24 AM
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January 10, 2006
E-Z Hook®
I haven't had a chance to talk about this yet, but a customer turned me onto the E-Z Hook® last year and gave me one to try out. I was so impressed that I decided to carry it at Desert Island Foods™.com.
The E-Z Hook® is made of hardwood with a stainless steel hook. I'm carrying the smallest size right now, but they make a 14", 19", and 27" version, too. It's based on a South African 'gaffel', and these are handcrafted and made in the U.S.
It's really versatile, and it's just amazing how little space it takes up out by the grill and in a drawer. Really easy to clean, too.
Posted by The Pragmatic Chef at 8:19 AM | Comments (4)
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January 5, 2006
Chop- Fooey!
I don't know about these, especially for over $20. With the amount of wasabi I add to my soy sauce, they'd clog up like my arteries after one of those 72 ounce steaks you can get in Amarillo.
How about you? Think I should sell 'em at Desert Island Foods™.com?
Posted by The Pragmatic Chef at 10:19 AM
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November 18, 2005
2005 DIF Survival Gift Box- Sneak Peek
(Photo: Mary. Please Note: Shrubbery not included...)
Here's the 2005 DIF Survival Gift Box! It comes in this cool white window box and features:
• Quality, all cotton, red Desert Island Foods™ apron with 2 pockets and an adjustable strap.
• A Gift tin of our Scovie Award winning Survival Spice™, along with a companion booklet with tips and uses for novice and experts alike.
• A 10" E-Z Hook®, which is a really versatile barbecue utensil I've been evaluating for a while. It's easy to use and takes up very little room. Great for grilling, turning bacon or picking olives or pickles out of a jar!
• A DIF Refrigerator Magnet, with room to jot down important phone numbers for quick access when you need them.
The whole thing ships assembled in a sturdy cardboard mailer.
It's a great gift for the cook in your life (or yourself, why not?) at just $39.99. You'll be able to pre-order next week, and they'll go fast, so please let us know if you're interested in a quantity of them at our contact page so we can accomodate everyone. Gift boxes will begin shipping December 1st.
I'd love to get your initial reaction. What do you think?
Posted by The Pragmatic Chef at 10:19 AM
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October 20, 2005
Biggles goes nuts over an old flame
Ha ha, fooled you. Dr. Biggles has a handy tip for adjusting the burners on old stoves, if you're lucky enough to have one. Wrench yourself over there and have a gander, as usual he's cooking up some good stuff, too.
Posted by The Pragmatic Chef at 3:24 PM | Comments (3)
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September 22, 2005
Home, home on the retro-range
(Photo: Northstar "antique" range)
Cool-looking retro-ranges from Elmira Stove Works, if you're thinking about a "vintage" look for your kitchen with modern functionality. They also make an 1850s stove as well, but the link seems to be broken at the moment.
I've never cooked on one, and they're seriously pricy, but lots of colors to choose from. They also make matching retro range hoods and refrigerators.
For what it's worth, I'm very satisfied with the GE Dual Fuel range I bought a few years ago.
Posted by The Pragmatic Chef at 8:35 AM | Comments (3)
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July 22, 2005
What is it?
(Photo: Ed Donaldson.com)
Dr. Biggles has been tearin' it up going through some of the old cookbooks he has, making some old fashioned recipes. We all got to chatting, so I posted something from one of my old resources, and it referred to the picture above.
This is called a spider. This particular one is from the late 18th century, according to the really cool website that I found it on. Used to cook over a wood fire in a hearth, this cast iron baby is really functional.
Man, would I love to have one. This thing is seriously cool.
Posted by The Pragmatic Chef at 8:40 AM | Comments (4)
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July 6, 2005
Dutch Oven Cook Off
I saw a cool press release yesterday announcing the "United States Dutch Oven Champion" cookoff to be held in Murray, Utah this Friday. From the release:
Wheeler Historic Farm hosts the competition, where each two-person team must prepare a main dish, bread and dessert using Dutch ovens. The event is the perfect culinary complement to the Days of '47 activities.The winning team will receive $1,000 in cash from Camp Chef, a Logan, Utah-based manufacturer of Dutch ovens and other outdoor cooking products. The Utah Beef Council will also present the winning team with a check for $500 for cooking with beef, a staple for nutrition among the pioneers. Teams will also go home with the largest gift packages awarded in Dutch oven competitions, with more than $6,000 in gift certificates, products and prizes from local and national companies.
The winner from the cook off wins a chance to compete at the International Dutch Oven Society's World Championship Cook Off in early 2006.
Sounds like fun. I have a few large cast iron dutch ovens I use for chile, pulled pork, BBQ beef, baked beans and cornbread. Some people are put off by the maintenance of cast iron but they're inexpensive and they last forever if you take care of them properly.
How about you? Are you a cast iron devotee? What's your latest cast iron dish?
Posted by The Pragmatic Chef at 8:16 AM | Comments (1)
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May 23, 2005
Hobart N 50 mixer
VS.
I got an email last week asking me about mixers, so here's my opinion on Hobart vs. Kitchen Aid:
Basically, I think the Hobart is a better way to go than a Kitchen Aid for "power" bakers but the Kitchen Aid does well for the average home cook.
The Hobart has a much better single speed motor with gears to change between the 3 speeds. Think of it as a manual transmission, you have to stop the mixer to change speeds but it has a much higher top speed than other home mixers and when you're in a hurry it makes all the difference. They're naturally more expensive but a terrific investment if you're thinking long term. You can find out more about them here.
Most Kitchen Aid models out there have 5 or 6 speeds and have a lot of available attachments. It's not nearly as robust as the Hobart, though, and I have a real beef with its ability to scrape the bottom of a mixture. The Hobart kicks its butt in that regard.
So which one is for you? I'm a Hobart guy but I own a KA that I got as a gift and it works okay. It does a lot of things but to me it doesn't do an amazing job doing any of them. I've used a lot of Hobarts over the years in professional kitchens and I have to say you see a lot of the home Kitchen Aids used in restaurants these days because it's a cheap way to add extra mixers for small stuff.
I hope this helps. Anyone else have an opinion to share or any buying tips? Leave them in the comments.
Posted by The Pragmatic Chef at 10:10 AM
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May 5, 2005
Gotta admire this guy...
I've always wanted an outdoor oven and stumbled upon this site done by a guy named Robert Musa. He and his family built a horno and a tandoori oven in their back yard and his blogs document the successes and failures along the way. My hat's off to him!
Posted by The Pragmatic Chef at 12:20 PM
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April 29, 2005
This is crap
For only $14.95, you can get something that doesn't do anything well. Do you really want to handle food with the same tool you just scraped your grill with? I've actually had to use a version of this and it's hard to even turn a steak properly because the round flat end provides no grip and makes it really easy to drop a USDA Prime Porterhouse on the patio, which came close to happening more than once.
And what do you hold your food with as you're slicing it with this little gem? Yep, thought so. A real set of tongs, duh.
Article here, but don't waste your time unless you need a good chuckle.
I'll be featuring tools I actually like here soon, but this one is really a bust.
Posted by The Pragmatic Chef at 10:02 AM