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Kitchen Keepers And Not

By Janet Evans
Wednesday, Oct 15 2008, 11:56 AM


Every great cook will have their own opinion of what is essential for the well stocked kitchen.  An everyday cook has their own ideas of what they think they need.  But maybe they aren’t quite sure.  Sometimes it helps to have another opinion.  Usually the best way to become an expert in the kitchen is by repetition, and tweaking…until you get it right. Or from experimenting over enough years until you have found just the right product.

Two cooks weigh in on the Los Angeles Times with their opinions on some kitchen essentials.  I have to say they are pretty right on with most of what they suggest, at least from my viewpoint.  And I’ve been cooking for a very long time.

I have one disagreement and one addition

my addition…

I can’t live without a Chinese cleaver.



While these cooks say they get by with just paring knives, a cooks knife is also in my home, but I haven’t been without a Chinese cleaver since I can remember and don’t make a meal without it. 

One of the most important cooking ingredients I use, and grew up with in my family, is red wine vinegar.  I have found one that excels above all others, and was first given to me as a gift when my children toured wineries in Napa Valley.  It’s  Robert Mondavi Red Wine Cabernet Vinegar and I savor it as though it’s fine wine.  That’s how good it is.  That’s how much flavor it adds to whatever dish I add it.

The Kitchen Essentials, and Items You Can Pass By -   HERE





 

Under Penalty of Law....

By Janet Evans
Saturday, Jan 19 2008, 04:47 PM



from the Consumerist....



Nobody knows what this pillow is made of....

"I had a pillow that says 'contains textiles of 100% unknown kind' on that tag that says 'Do not remove under penalty of law'. Kind of defeats the purpose of the tag, and I'm wondering what is in my pillow. Used underpants? Human hair? It does say 'all new materials' but that might just be "new to me."

You gotta see this....

Under Penalty of Law   ç  here



The Consumerist is a great site.

Check out some other wacky articles while you are there, including

Confessions of a Starbuck's Barista

and

Washington Mutual's Internal Breastfeeding Policy




 

Just how much do I tip?

By Janet Evans
Wednesday, Jan 9 2008, 07:40 AM


I don't know about you, but I remember full service gas stations.

I didn't say I was old enough to actually benefit from them, but I remember them....

One or two freshly uniformed young guys who looked like mechanics running around your car madly, checking your oil, cleaning your windows, checking the air in your tires, after your dad said, "Fill 'er up!"

My favorite gas station was Sinclair....the one with the big, green dinosaur logo.  They were really friendly there.

Well, first they did away with full service gas stations.

I learned. 

Then full service checkouts at the grocery store.  Bag your own.

I do it, but try to avoid it.

Then they went to making you swipe your own credit or debit cards if you choose not to pay cash.

This is where I started getting "unglued" and began to say, "am I an employee here or what?"

Why do you bother even having a clerk in the store?

Well, some stores have even done away with clerks.

Might as well since some can't give change back if the cash register doesn't tell them how much to give, plus, some of them can't say hello when you say it to them, can't say thank you and have me wondering, as I leave, why "I" said thank you to them, when I was the one who just made the purchase!

Now the latest....

Read the story here from WCBSTV CBS News

Touch Screen Terminals to Replace Waiters







 
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