Archive for Kitchen Sink
December Giveaway: Cookie Cutters
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Now that I’ve completed The Ultimate Kitchen Gifts List, I figured I would give away one item from it. One of my favorite Christmas activities is making sugar cookies, so in honor of my favorite activity, I’m giving away Fred’s ABC (Already Been Chewed) Cookie Cutters. These cookie cutters are supposed to help people stay away from your cookies… but to me, a broken or ABC cookie is an invitation to snitch. To each their own, I suppose. However, if you looove cookies and your kids absolutely demand you leave some for Santa, making Santa’s cookies with these will almost guarantee there’ll be some left for you on Christmas morning.
This contest will run through Friday sometime (December 11th), and then I’ll ship them a.s.a.p to the random lucky winner.
The Ultimate Kitchen Gifts List
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*Phew!* I can’t believe I finally completed “The Ultimate Kitchen Gift List”, which I hope will be an excellent holiday (and non-holiday) shopping guide for you; it’s also great for birthdays, Groundhog Days, national Be Nice to a Cook days (is there such a thing?), etc. etc. etc. What I’ve done is researched days on end for the ultimate, best kitchen gifts and gadgets that people all over are using and enjoying.
Here’s why you’ll want to use and should use “The Ultimate Kitchen Gift List”:
- I’ve done all the research for you, spending days reading customer reviews and finding the best products. I’m confident in this list, and you can be too.
- I didn’t use Consumer Reports. Sure, they’re handy, but in my opinion, when it comes to kitchen tools and stuff, it’s best to get the word straight from the horse’s mouth, so all of these products are rated at least 4 (most of them 4.5) stars out of 5 by those who use them, and not a test lab.
- I’ve tried to pick the best rated and most well-liked item for each price range in the specific category. This means you’ll find similar items in both less expensive and more expensive price ranges in this list. All you have to do is match your budget to the item.
- I have a receding hair line and ‘they’ say that guys with a receding hair line are smart… or at least try to be.
- Did I mention that you’ll save yourself gads of time by using this list?
- I’ve added pictures below each item group so you don’t have to click a link to see what the item is. I love picture books. The pictures are in the same order as the list above them. If in doubt, just hover your mouse’s cursor over the picture and a little tooltip will display with the picture’s title.
Items marked with an asterisk * are my personal favorites in each category. Items with brackets around the asterisk [*] are items that I personally own and love using.
November’s Bhut Jolokia Winner…
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And the Bhut Jolokia winner, a.k.a. Harbinger of Death, emerges. The random winning entry is:
Christopher Chambers. Hello, I’m currently a student at Mississippi State University. My major is Culinary Arts and I just love cooking new things. For our final (in December) we are allowed to cook whatever we want, and I know for a fact that my professor has a huge hot tooth. If I won these peppers, I either make him some kind of salsa, a curry and rice mixture, or some kind of Bhut Jolokia and sesame grilled chicken. Anyway, I’m sure those pepper would help me pass my class. Thanks for reading mine.
Congratulations, Christopher. Remember that torturing your professor won’t get you a passing grade. Send me an email by Sunday night to claim your prize.
Speaking for all of us, we’d love to see the end product of your bhut jolokia chili pepper dinner; so if you remember, please send in some pictures or a YouTube video so I can post it later. Thanks, and happy cooking.
November Giveaway: Win Bhut Jolokia Peppers
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By now I imagine you’ve heard of a bhut jolokia chili pepper, also known as a ghost pepper or naga jolokia–the world’s hottest chili pepper. These peppers are hotter than Beelzebub’s spit. From what I understand, the bhut jolokia is native to Eastern India, which doesn’t surprise me. Those Indians can eat some crazy hot curry foods without batting an eye. I, on the other hand, cannot. Just the thought of eating a jalapeno makes my eyes water. In short, I’m a wuss. Okay, I said it.
I admit that it’s a little strange to be giving away a bag of dried bhut jolokia peppers, and in the future, my giveaways will be a little more useful, but I couldn’t help myself. Just the thought of having a bag full of the world’s hottest peppers and playing with the idea of actually trying it out gives me a foodie high–sort of like going over Niagara Falls in a barrel. I’m not sure I’d survive either scenario. For some of you pepper heads out there, this ought to be the ultimate challenge.
Cooking Conversions @ The Cooking Dish
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Design isn’t necessarily my cup of tea, but after quite a bit of work I’ve completed a number of cooking conversion tables and have placed them on the Cooking Conversions page here on The Cooking Dish. I’ve even spiced up the cooking conversion tables with a little CSS, so enjoy! I’ve had the Cooking Conversions page posted for about a week now and I’ve gotten numerous requests to make a printable PDF version of it, so for your convenience, I’ve done that too. You can find it at the bottom of this post or on the Cooking Conversions page just under the Cooking References link in the top navigation.
The Difference between Yellow, White, and Red Onions
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Welcome to The Cooking Dish blog! This is one of the highest read articles about onions, and I hope you find the answer you’re looking for. If not, please leave a comment below and I’m more than happy to answer your question.
If you’ve ever been in the grocery store buying onions and couldn’t figure out which color of onion to buy, you’re not alone. Or perhaps you’re cooking and realize your recipe calls for a white onion and all you have are yellow onions… dont’ worry. There are many onions out there, each with their different purposes, but typically they fit into two categories, green and dry onions. This post discusses the dry onions (red onions, yellow onions, and white onions). Although there are many types of each of these dry onions, the general rules for them are as follows.
