primitives discuss best Christmas present for cookers and bakers

[franksolich]

http://www.democraticunderground.com/115716817

Oh my.

I haven't been hanging around Skins's island as much as I used to, and decided to get up-to-date on the primitives' antics today.

hedgehog (28,891 posts)   Wed Nov 14, 2012, 01:16 PM

What is the best gift for the new cooks and bakers on your list?

I'm thinking in the range of $30 +/-

cbayer (113,794 posts)    Wed Nov 14, 2012, 01:38 PM

1. A good chef's knife if they don't have one.

It's the most basic and important tool in my kitchen (in that price range).

^^^Actually, a chef's knife is probably the only knife the cbayer primitive has, given her cramped living quarters.

Glassunion (4,124 posts)   Wed Nov 14, 2012, 07:10 PM

7. I second that

A good Chet's knife goes a long way.

Do not fall for the name brand cutlery. The steel is very hard and difficult to sharpen. They do hold their edge for a long time, but they are difficult to maintain.
 
Also do not fall for the big box store knife sets like Faberware, etc... The metal is too soft. They dull very quickly. Not to mention they rust and pit instantly.
 
You should google "restaurant supply" and can find good cutlery there. A nice Victorinox 10" Chef Knife is incredible. It can be picked up for about $28, and I'd choose it over any $200 Henkels or Wüsthof any day of the week. They sharpen in a flash, hold their edge and live forever

cbayer (113,794 posts)   Wed Nov 14, 2012, 07:22 PM

8. Agree. I just bought Victorinox knives from a restaurant supply store in West LA and I am extremely happy with them.

It has completely changed my approach when I cook and I am taking very, very good of them.
 
I bought 4 - a chef's, 8 in carver, paring and an angled bread knife. Also a stone and some oil.
 
Could not be more pleased, but the chef's knife is by far my favorite and the one I use daily.

^^^Hmmmm.  One wonders what the cbayer primitive had to toss off the side of the boat, to make room for all those new knives.

Glassunion (4,124 posts)    Wed Nov 14, 2012, 07:37 PM

9. I have a block of Henkels that I'm working on getting rid of.

I never use them.

^^^franksolich has a whole lot of knives, wooden handles, the steel extending to the bottom of the handles, made in Sheffield, England, where the best knives in the world have been made since, oh, the last thousand or so years.

Wonderful knives, great knives, but as I don't want to get them dirty, I usually just use a couple of plastic-handled long knives some "demonstrator" at Wal-Mart insisted I take.  I don't care much for freebies or samples, but these work okay.

noamnety (18,043 posts)   Wed Nov 14, 2012, 02:01 PM

2. A stick blender is handy.

I love mine!

^^^An industrial-strength and super-sized blender is better.

HappyMe (7,179 posts)   Wed Nov 14, 2012, 02:04 PM

3. A subscription to FoodNetwork magazine - $18. Set of good quality measuring spoons and cups, nice kitchen towels and oven mitts.

no_hypocrisy (24,614 posts)    Wed Nov 14, 2012, 02:06 PM

4. An array of herbs and spices.

Say you could get 10 varieties at $3 each like basil, oregano, onion powder, garlic powder, cinnamon, ginger, nutmeg, ground cloves, paprika, majorum, etc.

^^^When franksolich moved out here to the middle of nowhere more than seven years ago, the cupboards were amply stocked with those little metal cannisters--Schilling & Schilling--of herbs and spices.

The house had been unoccupied for 19 years by the time I got here.

Most of of the cannisters were unopened, and from the time before UPCs (universal price codes) and zip codes, and had old-fashioned grocery-store price tags, 15 cents, 19 cents, 29 cents, and so on, nothing higher than 59 cents.

The ancient woman--she lived to be 102 years old--who lived here before franksolich had been quite a baker and cook.

The cannisters that were unopened, and hence not penetrated by varmits, visible and invisible, I kept, and am still using to this day with no problems.  I imagine some of these herbs and spices are older than franksolich, but like franksolich, they're still as good as if they'd been bought yesterday.

Warpy (65,586 posts)    Wed Nov 14, 2012, 02:17 PM

5. Silpat baking sheets

Ice cream scoops of various sizes for drop cookies, muffins, pancake batter, and even ice cream.
 
A really good v****e peeler. I have one with a rotating head, Good Grips, and I love that thing. Get a good wood or bamboo cutting board to go with it.
 
A pepper mill. Freshly ground pepper can be a real revelation.

I'd tend to avoid a $30 chef's knife unless it's one of the cheap MACs. However, you can get a decent bread knife for that.
 
A seed mill for grinding whole spices.

A small rice cooker.

A Danish dough whisk.

^^^needs no identification.

pinto (95,809 posts)    Wed Nov 14, 2012, 03:48 PM

6. I'll second a good chef's knife. Plus the latest 'Joy of Cooking'.

A good knife is essential. It's the one tool I *really* take good care of in the kitchen. And a good one will last a long, long time.
 
The other is a classic start on all things cooking.

If you have to choose one or the other price wise, I'd go for the knife.

^^^nadin's Nemesis.

Stinky The Clown (48,409 posts)    Wed Nov 14, 2012, 09:51 PM

10. The very best chef's knife you can buy with that $30.

Others have said this already. I am echoing their sentiments.

In your kitchen, you use your sink and counters, your refrigerator, and your stove. Every time you cook. The only other tool about which that can be said is a good knife.

^^^The sparkling old dude, in case one doesn't know.

Warpy (65,586 posts)   Wed Nov 14, 2012, 10:37 PM

11. I disagree

If you're going to treat someone to a chef's knife, take their hands with you. The best knife in the world is going to sit in a drawer if it doesn't feel right in a cook's hands.

^^^You know, I wish Mrs. Alfred Packer, the hippywife primitive, were still around, to advise and counsel the primitives on knives, as hippyhubby Wild Bill is an expert on knives, even though he buys them used, at surplus-property auctions at the county coroner's, usually cadaver carvers.

hippyhubby Wild Bill knows knives.

gkhouston (19,674 posts)    Thu Nov 15, 2012, 07:53 PM

12. A good electronic scale.

^^^It seems to me just a plain ordinary bathroom scale would be more appropriate for most primitives, a special one that measures up to 600 pounds or something.

mtnester (7,946 posts)    Fri Nov 16, 2012, 04:55 PM

13. Aside from all of the above suggestions, a set of plunger style measuring cups are worth their weight in gold...once you take the "plunge" you will never want to use other cups for wet ingredients like mayo, lard, oils, etc. But them as a gift, get a second set for yourself from "santa"

[MrsSmith]

Being slightly more practical, when my daughters left home,  I gave them pot-and-pan sets,  cookbooks,  basic utensils, potholders, cookie sheets, towels and dishcloths, and eventually a crock-pot. $30 knives can wait until they have all the real needs covered. 

[ChuckJ]

hedgehog (28,891 posts)   Wed Nov 14, 2012, 01:16 PM

What is the best gift for the new cooks and bakers on your list?

I'm thinking in the range of $30 +/-

The progressive mindset got the cooks and bakers at Hostess a nice spot in the unemployment line, but you said new cooks and bakers so I don't have any idea. I suppose unemployment is the gift you give experienced cooks and bakers.

[BlueStateSaint]

^^^It seems to me just a plain ordinary bathroom scale would be more appropriate for most primitives, a special one that measures up to 600 pounds or something.

Coach, they probably want a small-capacity scale, which would have other "pharmaceutical" uses.

[Randy]

Yep
Cooking meth
getting Baked on pot

[AprilRazz]

One of the best knives I have in my kitchen is a few from Global. Little pricey but they hold and edge and are easy to sharpen. A chef friend recommended them and the are better than the more expensive ones out there. They are comfortable to hold and are balanced perfectly.

But you won't be able to buy it for $30.

[Celtic Rose]

I enjoy cooking, and I used hand-me-down knives that my mom gave me when I moved out.  Nothing fancy, just enough to cut what needs to be cut.  I would say that the majority of new cooks have much more pressing needs than a fancy knife.  My personal suggestion would be cook books for a type of food they like, a silpat baking sheet is a wonderful gift, or just a selection of general tools.

[debk]

Joy of Cooking is like Webster's Dictionary. Need it for whenever you don't understand something in another cookbook. Gave it to both of my kids.

Betty Crocker's Cookbook. The classic one. It's great for any beginner who is learning how to cook. Recipes are easy to understand, for the most part affordable, and it's full of basic traditional type recipes for "normal" everyday food. Betty Crocker taught me how to cook.

A good knife.

A hand mixer. You can get one for $20 or so, and it will work for cakes, cookies, whipping cream, and mashed potatoes. A KitchenAide is awesome, but a waste of money, until you know if the person is going to love baking.

A good set of pots and pans. I'm quite fond of my Calphalon, which has become more afforable over the years. However, there are many other sets that a good enough, until you know if person is going to be cooking a lot or if they care how good their cookware is.

A good potato peeler. If you find one, please let me know. I have several from cheap at Dollar Tree to a KitchenAide. My cheap one works the best and that's not saying much.

A multi size/shape set of French White Corningware and one of Pyrex. Both can be found at affordable prices though it seems like Pyrex had gotten a whole lot more expensive in the last few years, while Corningware has become less.

A crock pot. Bigger is better. Can always cook smaller amounts in large one, cannot make bigger amounts in a smaller one. Duh.

A cutting board. I was always a fan of beautiful wood ones. However, several years ago, I switched to those white hard plastic ones. They have a little trough all the way around, and they go in my dishwasher and get scalded. I like that idea. Did not like cutting meat or onions on my wood one, so would put it in the dishwasher, which is not the right way to care for it. With the plastic, I know it's clean after 90 minutes in a hot dishwasher.

A food processor. I have a big one and a little one. Love them! Always wanted a Cuisanart, but now have a giant GE one. It does what I need it to do, I'm happy with it, and it was over $200 less than the Cuisanart I THOUGHT I should have.

A big soup pot and a roasting pan with a lid.

I have a ridiculous amount of cooking and serving stuff...but I've also been collecting it over the last 30 years. I can't imagine if I had to go out and replace it. Costwise it probably wouldn't happen. 

Ross, Marshall, Home Goods, and Big Lots are wonderful places to find great things for the kitchen and entertaining. Can find some really neat things, at very affordable prices. Target and Walmart are also good. Department stores have ridiculous prices, and specialty stores like Crate & Barrel, Williams Sonoma, Pottery Barn, even Pier1, while their stuff is popular, eventually it or something similar,  will end up at Ross, Marshall, or Big Lots. 

[Karin]

Those stick blenders are dumb.  You can't get anything to catch in the blades. 

Look at Warpy's list:

Warpy (65,586 posts)    Wed Nov 14, 2012, 02:17 PM

5. Silpat baking sheets

Ice cream scoops of various sizes
 
A really good peeler.
 
A pepper mill. 

A seed mill for grinding whole spices.

A small rice cooker.

A Danish dough whisk.

This is the list for a fledgling cook?  All this stuff has one use, one use only.  New cook wants to make something like Mac & Cheese.  What's she going to do with an ice cream scoop and a danish dough whisk? 

[Celtic Rose]

Those stick blenders are dumb.  You can't get anything to catch in the blades. 

Look at Warpy's list:

This is the list for a fledgling cook?  All this stuff has one use, one use only.  New cook wants to make something like Mac & Cheese.  What's she going to do with an ice cream scoop and a danish dough whisk? 

Silpat is great for somebody who likes baking, but won't help with any other cooking.  Everything else though 

[franksolich]

Silpat is great for somebody who likes baking, but won't help with any other cooking.  Everything else though 

Okay, I had to nadin "silpat," having no idea what it was.

Having lived through teflon and that silvery plating (I forget the name of it), it looks to me as if I'll just stick with the normal glassware, cast-iron, and copper-bottomed stainless steel.  One has no idea what that plating does to the food, and probably trace amounts of whatever it is gets into the food, too.

<<<cautious about cookware; wouldn't touch teflon or aluminum with a ten-foot primitive.

[Splashdown]

I love my iron frying pan. I use it almost every day.

[Chris_]

I love my iron frying pan. I use it almost every day.

ditto

[GOBUCKS]

Warpy (65,586 posts)    Wed Nov 14, 2012, 02:17 PM

5. Silpat baking sheets

A pepper mill. 

A seed mill for grinding whole spices.

A Danish dough whisk.

DUmmy Warpy, a dead ringer for President von Hindenberg except for slightly less facial hair, is just like the rest of the pretentious DUmpmonkeys.

They live on public assistance, but their alleged menus are all in French, they turn up their noses at American beer, and they claim to use things like a "Danish dough whisk".

A bunch of useless, pretentious, arrogant morons. Can you even buy "whole spices" with food stamps?

And how many DUmpmonkeys could identify a "Danish dough whisk"?

[debk]

I had to look up what a Danish dough whisk looked like.    My step grandmother was born in Denmark and came Iowa in her 20's. I never saw her use on of those things! She was an excellent cook and I even make her Danish pastry, but not with one of those things. 

I've never bought any silpat baking sheets. I'm happy with my dark cookie sheets.

I confess to having 2 stick blenders. Bought one and got the other for a gift. I use it when I make cream soups ... potato, cauliflower or broccoli cheese.

No seed mill, but I did get a small Cuisinart coffee grinder for a gift one Christmas. It can also be used for whole spices. I think I may have used it once when I wanted to chop up some chocolate. It worked.

I've had a pepper mill forever. Not a fancy one, it matches the salt shaker.

And I do use ice cream scoopers for filling cupcake tins and cookies. Easy and less messy, and it makes everything the same size which is important if I'm selling the stuff. 

Two dumb things - to me - that I've been given as gifts. A "salad shooter" and one of those lettuce spin thingies.
My ex MIL thought I needed a salad shooter cause she thought it was wonderful. I'm not sure I ever used it. I think it went into a garage sale. And a friend had on of the lettuce spinners and loved it, so she thought I should have one too.    I don't think I've ever used it either.

[Tucker]

To a professional cook, a 30 dollar knife isn't worth having.

As to cast iron cookware, We have about 30 pieces of Le Creuset in addition to my old cast iron skillets that I had before I got married. Only down side to em is that don't cook very well if you have a radiant top range.

[GOBUCKS]

I'm suprised no one mentioned a Popeil Veg-O-Matic or the whole range of Popeil/Ronco inventions.

No kitchen should be without a Ronco Showtime Rotisserie, or a Popeil Pasta Squirter.

How about a Ronco inside-the-shell egg scrambler?

And Popeil offers their Six Star knives - better even than Ginsu.

[Wineslob]

I have a small set of Kershaw Shun knives. Wouldn't trade them for anything. I also have a few Henckels, they won't hold an edge nearly as well as the Shun's, but they are good. Yes the Shun's are hard to sharpen, but I have never had to send them out to be done, unlike the Henckels.


The Shun's in question:

[Tucker]

I have a small set of Kershaw Shun knives. Wouldn't trade them for anything. I also have a few Henckels, they won't hold an edge nearly as well as the Shun's, but they are good. Yes the Shun's are hard to sharpen, but I have never had to send them out to be done, unlike the Henckels.


The Shun's in question:

I've owned a few Kershaw. I still own one. The edge that comes from the factory is so sharp you could shave with it. I've honed and honed trying to get it close to the factory edge. I can't even come close.

[franksolich]

I'm suprised no one mentioned a Popeil Veg-O-Matic or the whole range of Popeil/Ronco inventions.

No kitchen should be without a Ronco Showtime Rotisserie, or a Popeil Pasta Squirter.

How about a Ronco inside-the-shell egg scrambler?

And Popeil offers their Six Star knives - better even than Ginsu.

Given that the cooking and baking primitives are always whining about a lack of storage space in their kitchen cupboards, I suspect a lot of that space is taken up storing gizmos like that; stuff the primitives bought, and used one time, or used not at all.

I'll bet they even have stuff like a "pizzaria" or those electric one-hamburger hamburger-makers, so popular duing the 1970s.

[Wineslob]

I've owned a few Kershaw. I still own one. The edge that comes from the factory is so sharp you could shave with it. I've honed and honed trying to get it close to the factory edge. I can't even come close.

The steel is very hard, so much so, you put a 16 (Japanese) degree angle on it instead of the normal 22 (German). Usually all I need is a steel to get the edge back.

[GOBUCKS]

I'll bet they even have stuff like a "pizzaria" or those electric one-hamburger hamburger-makers, so popular duing the 1970s.

My mom had one of those George Foreman hamburger makers and loved it.

I'd thought it would be right down coach's alley.

You could compress, mash, squeeze, and squash the burger until every last trace of moisture was gone.

You could end up with a dry, gray, tasteless slice of hot organic fiber if that's what you wanted.

[franksolich]

My mom had one of those George Foreman hamburger makers and loved it.

I'd thought it would be right down coach's alley.

You could compress, mash, squeeze, and squash the burger until every last trace of moisture was gone.

You could end up with a dry, gray, tasteless slice of hot organic fiber if that's what you wanted.

Oh now, I've always thought just about every well-done hamburger I've ever had was exquisite dining.

[Boudicca]

DUmmies + Knives or other sharp objects = VERY BAD IDEA.

My almost 4-year old grandson is coming to spend the week with us as of today, and I've locked down hazardous items in and out of the kitchen...since his IQ has got to be much higher already than your typical dumbass, hopefully any loving relative of the aforementioned will institute safety measures.