Yeah right.

I don’t know of anybody who has ever successfully done that. Before too long, it just starts gnawing away at you because you know it’s there… eat me, eat me, eat me… *sigh* … Two years ago I bought my Halloween candy on October 31st, Halloween Day. I went to the store to find nearly empty shelves and ended up coming back with the stuff nobody wants: stale pumpkin peeps, Sunmaid raisins, and a mini-size candybar mix. Mini size. Really? Halloween is about packing in the goodies, not skimping on treats that you don’t even have to chew before swallowing.

So this year I decided to–yep, you guessed it–buy my goodies early. I bought them two weeks ago during a “weak moment” on aisle 5. Needless to say, I’m going to have to buy more. Dangit. At least there is one huge benefit to buying your Halloween candy early; besides having to buy and eat twice the amount of candy for Halloween, you get the best of the best. No stale pumpkin peeps for me this year.

So this year I’ve rounded up a list of the 10 best Halloween candies (I cheated and added more than one candy to some numbers), that if I had to buy twice this month, I wouldn’t complain.

In no particular order, behold the list…

» Finish reading The Best Halloween Candy — No, Seriously. at TheCookingDish.com. »

© Chris Mower for The Cooking Dish, 2010. | Permalink | 3 comments | Add to del.icio.us
Post tags: Chocolate, Holiday, Snacks

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Over the summer, I’ve been experimenting with different ways to cut watermelon. I’ve had a blast as I’ve chopped them away, bit by bit. In hindsight, I probably should have taken a few pictures to share with you. Oh well, maybe next time. As I cut up my latest watermelon for the kids and smoothies, I ended up playing around and cutting faces into the slices, and that’s when it hit me–there had to be somebody out there who has carved a melon head.

So today, I bring you a collection of 15+ melon heads, carved by random people in random places. I’ve tried to credit original sources (as far as I can tell), but the nature of the internet is that it’s nearly impossible to track picture sources down. I’d love to keep adding to this list, so if you know of any others, let me know!

» Finish reading 15 Melon Head Fruit Carvings at TheCookingDish.com. »

© Chris Mower for The Cooking Dish, 2010. | Permalink | One comment | Add to del.icio.us
Post tags: Art, Fruit, Fun

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Here’s why you’ll want to use and should use “The Ultimate Kitchen Gift List”:

1. 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.
2. 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.
3. 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.
4. I have a receding hair line and ‘they’ say that guys with a receding hair line are smart… or at least try to be.
5. Did I mention that you’ll save yourself gads of time by using this list?
6. 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.

» Finish reading The Ultimate Kitchen Gifts List at TheCookingDish.com. »

© Chris Mower for The Cooking Dish, 2009. | Permalink | 4 comments | Add to del.icio.us
Post tags: Christmas, Extreme Happiness, Gifts, Holiday, Lists

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1. Don’t use metal on your nonstick pan.
   This is the most important rule to remember. Metal utensils will easily scratch and ruin the nonstick pan’s surface. This means do not cut your foods in the pan with metal knives or pizza cutters, do not turn your pancakes with metal spatulas, and definitely do not use a metal whisk or fork to stir your gravies or vegetable blends. Instead, use nonstick pan-friendly materials such as wood, rubber, silicone, nylon, or plastic.
2. Avoid major water temperature changes.
   Taking a hot nonstick pan and subjecting it to cooler or cold temperatures can cause your frying pan to warp. Resist the temptation and don’t do it. Let your nonstick pan cool for a few minutes first. A warped pan keeps the heat from distributing correctly, and they’re annoying to cook with.
3. Clean your nonstick pans with safe scouring pads.
   This is another big deal. Nonstick pan surfaces are sensitive to steel wool, metal scouring pads, sharp scrapers, and harsh cleaning detergents (more on detergents later). If your food is really stuck, allow the pan to soak for a bit. If you use a metal scouring pad, you may not see deep grooves in the nonstick coating, but it’s wearing off the coating a bit at a time. Use scouring pans that say ‘nonstick pan safe’ on them or a sponge instead.
4. Keep bread pans separate from other nonstick pans.
   The nonstick coating in bread pans is made for that—breads. Don’t cook meats or highly acidic foods in them. Your asking for trouble if you do—the nonstick finish will wear off quicker (sometimes after the first use), the coating may flake, and your pan will rust easier. Your breads will also bake and release from the pan better if you use them only for breads.
5. Store your nonstick pans properly.
   It’s best if you can store your pans hanging, with plenty of space between them. If you must stack them (which is the case for most of us), be sure not to place any sharp metal objects on the nonstick coating.
6. Clean and dry your nonstick pans after using them.
   It’s best if you hand wash and dry your nonstick pans immediately after using them (but don’t forget rule #2). Waiting too long to clean your frying pan or washing in the dish washer increases the risk of left-over oils baking onto the coating and outside of the pan the next time you use it. The caramel color stains you see on your pans? Those are baked grease and oil spots, and they’re tough to get rid of and cause your food to stick. Hand dry your nonstick pans to prevent rust from forming. Consider washing your pan twice to eliminate the most grease.
7. Don’t store food in your nonstick pans.
   It’s not what your pans are meant for, so don’t do it. It’s best to clean your nonstick pans after using them, and use Tupperware or baggies to store your food. Some people have complained that their food takes on a metallic taste after storing foods in their pans.
8. Avoid high heats when using your nonstick frying pans.
   Too much heat on your nonstick frying pan can cause your fry pan to warp and the nonstick coating to bubble and lose some if it’s nonstick properties. Most nonstick cookware is made for low to medium heat cooking. As some nonstick pans are different, follow the manufacturer’s directions for the safest, best results.
9. Use softer detergents to clean your nonstick pans.
   It’s best to use softer detergents on your non-stick pans. Most detergents used when hand washing dishes are considered soft. Dishwasher detergents, bleach, or cleaners can damage the nonstick coating.
10. Don’t use your nonstick pots or pans under a broiler.
    Temperatures higher than 450 degrees may damage the nonstick surface, causing it to boil or flake. This may also void the manufacturers warranty. Once again, it’s best to check what the manufacturer’s recommendations are before subjecting your pot to extreme heat.

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