(no subject)

[primroseburrows]

Via scriggle

Bold the ones you have and use at least once a year, italicize the ones you have and don't use, strike through the ones you have had but got rid of:

I wonder how many pasta machines, breadmakers, juicers, blenders, deep fat fryers, egg boilers, melon ballers, sandwich makers, pastry brushes*, cheese knives, electric woks, miniature salad spinners, griddle pans, jam funnels, meat thermometers, filleting knives, egg poachers, cake stands, garlic crushers, martini glasses, tea strainers, bamboo steamers, pizza stones*, coffee grinders, milk frothers, piping bags, banana stands, fluted pastry wheels, tagine dishes***, conical strainers, rice cookers, steam cookers, pressure cookers, slow cookers**, spaetzle makers, cookie presses, gravy strainers, double boilers (bains marie), sukiyaki stoves, ice cream makers, and fondue sets languish dustily at the back of the nation's cupboards.

*I use it every time I make bread, which is at least weekly in winter.

**An essential part of my cold-weather cooking--I make soups a LOT during cold weather.

***What actually IS this, anyway?

Comments

[jesse_the_k]

It's used in Moroccan cookery to make fabulously tasty sorta like a stew but still separate. It's two pieces: an earthenware plate with a rim, and a cone that fits tightly to that rim. The top of the cone has a small hole. One arranges the food on the plate, applies sauce, then into the oven to become delicious.

And the link tells me it's "tay GENE," so thanks for asking:
http://mideastfood.about.com/od/glossary/g/tagine.htm