(Part 2) Best cooking utensils according to redditors

The Pizza Slicer

How about Every time I open my safe there is $100,000 in $50 bills? Want a million bucks? Open your safe 10 times.

This seems more convenient than trying to take my golden whisk some place and exchanging it for the cash equivalent. Plus, the people at the exchange place are likely to get suspicious about how many golden whisks I have laying around. Not to mention the hassle of buying whisks. How many would you have to buy over a lifetime?

Here is an average whisk. It weighs 4.6 ounces. The current price of gold (as of right now, today) is $1,290.60 per ounce. So our golden whisk is worth $5,162.4 and would require 20 whisks to break $100,000. We're gonna need a box.

https://www.amazon.com/Stirrer-Molinillo-Mexican-Chocolate-ATB/dp/B00AEAJMLO.

It's a wooden whisk.

1. A good, sharp chef's knife. Nothing fancy, I use a Dexter that I got for like $20 and have it resharpened. You can get a lot nicer, but you don't have to. The first kitchen I ever worked at (20 years ago) used knives almost exactly like this.
   
   
2. A good meat thermometer. I use this one which works similarly to a ThermaPen but without the ridiculous ~$90 cost.
   
   
3. A good cast iron skillet can be pretty versatile. Cast iron holds heat very well, which means that it's great for stuff like searing steaks.
   
   
4. Some cheap, non-stick frying pans. I recommend getting cheap ones because once the coating starts coming off (and it always does at some point, it seems) you're going to throw them away and get new ones. You can spend $300+ like I did once and get high-end stuff like All-Clad or whatever, but even if you're super careful and use only wood and silicone utensils to cook on it, it'll still start peeling its coating, and then All-Clad will say you used metal silverware on it and your warranty is invalid, blah blah blah, and that's more hassle than you need. Just get cheap ones.
   
   
5. Now THIS is where you can spend some legit money. A tri-ply, high quality frying pan without a non-stick coating. These are great for making pan sauces while you cook, etc. I made a chicken, garlic, and olive oil with a red wine vinegar based pan sauce with this pan (well, and some baking dishes) that was incredible. All-Clad is the industry standard but the Tramontina stuff is 1/2 the price or less and built to near the same level of quality.
   
   
6. A nice, enameled Dutch Oven, whether it be from Le Creuset or Tramontina, these are the best for stews, soups, chili...etc. Hold heat forever, well built, and easy to clean.
   
   
7. A good fish spatula, which I almost never use to cook fish. It's actually just the best shape for omelets, eggs, whatever. Flipping anything in a pan with a utensil like this is awesome.
   
   
8. A thick ceramic baking dish for making things like lasagna or casseroles or even just roasting meats/veggies.
   
   
9. Believe it or not, cookie sheets covered with heavy duty aluminum foil are how I do a lot of my oven roasting of small things, like diced veggies or potatoes. They work perfectly and being so large they're able to be spread out so they get roasted on all edges for a little extra flavor. Brussel sprouts & diced bacon in a cast iron skillet to start and then dump them onto this and blast them in the oven at 425 for 15-20 minutes and you'll have a great side dish.
   
   
10. No matter how careful you are, you're going to get something caked on or get a dish so dirty you think it's uncleanable. For that, I recommend Barkeeper's Friend which is an awesome powdered cleaner. Add a little water, use a paper towel and this stuff to make a paste, leave it in the pan for a few minutes, then rinse. I have yet to see this fail. Awesome stuff. Saved some pans.
    
    
    There are lots of other things I use daily:
    
    

• Good kitchen towels
  
• Heavy Duty Aluminum foil
  
• A good dish scrubber for cleanup
  
  etc.
  
  But the point I guess I'm making is that you can get lots of good, cheap stuff to start with.
  

I have one like This was $3 on sale.


A flat edge is amazing, think of a razor blade on glass, it removes things scrubbing won't without much effort, scratching or scrubbing for ages.


Often scrubbing will wear down the area around the stuck on food, but not the food, and next time you cook, it becomes another bump in your seasoning, and you are now cooking on old food, not proper seasoning!. A spatula keeps a strong smooth surface, that just keeps getting better over time!

Cast iron is such a joy!

Spring whisk

https://www.amazon.com/RETON-Stainless-Steel-Spring-Whisk/dp/B00IXY20B2

They are on amazon also and are prime eligible
https://www.amazon.com/Clever-Tongs-Non-Stick-Resistant-Dishwasher/dp/B076MGGRQ9/ref=sr_1_1_sspa?ie=UTF8&qid=1521580895&sr=8-1-spons&keywords=spatula+tongs&psc=1

You guys are all doing it wrong!

This is the knife you need...

Compac Mayo Knife & Jar Scraper Spreader Plastic Knife for scraping Mayonnaise Jars and Spreading Condiments https://www.amazon.com/dp/B001DVYEQQ/ref=cm_sw_r_cp_api_fZQrybTFMQWD6

Mexican hot chocolate stirrers

Poor ass anime fan's guide to cooking dish 6

This episode is absolutely golden. Just know that I can write three separate posts for what's been covered today

Lesson 6: I mean, Nikumi appears. You know what it is

Let's talk about veggies. (I'm too poor to talk about good meat. I'll leave that to others) There's only one rule that matters here: Quality and Freshness are all that matter. Price usually follows anyway.

No hyperbole, fresh veggies in season may be a poor cook's favorite ingredient. The amount of great flavor, matched with the great texture, is incredible. Which is why it makes sense that Isshiki and Polar Star have their own farm to ensure ABSOLUTE quality. Plus, good veggies are cheaper. (wut? but that's for later)

Plants have an optimal lifecycle, which means there's a point in time in the year when the best ones are harvested. This is more or less the natural season for veggies and fruits. This is why apples taste the best in the fall, sweet onions are best in spring, and summer corn is bae.

But then, especially in the USA, you can find all these veggies year round. What's that mean? These are mostly subpar ones unnaturally made to be harvested off season, and often aren't as good. Or they are shipped halfway across the world where the season is different, compromising on quality. Oh and both of these sound like a lot of effort right? Yeah that's right, off season veggies are often MORE EXPENSIVE for inferior quality. Talk about a garbage deal...

This all ties in to Isshiki's mackerel dish with the theme of "spring". Timely dishes aren't just nice thematically, they literally taste best in that season and provide a quality you can't match any other time in the year.

Let's talk "local", and "regional specialties". Remember that freshness and quality are all that matter. Local is usually a great way to provide that, since shipping is quick and cheap. Similarly, say Peru may have the best potatoes in the world (baseless rumor), but if you live in Idaho, buying anything but your regional specialty would be idiocy.

But then why didn't I use those as my main rule? That's because they are imperfect guidelines unlike my rule. There are a lot of "local" hacks who sell subpar product at three times the price. Don't get fooled by those. Further, some imports just do things so well, they break the rules, like mangos or papayas.

This is getting really long so let me finish by returning to the grand narrative: How to become a badass cook. Great ingredients shift with the season, mostly with their prices. Buy amazing cheap produce and shift your cooking style accordingly. It takes a bit of effort, but you'll absolutely blow away pretentious recipe drones, AND spend a quarter of the cost.

Ingredients of the day:

shoutout to last lesson: "don needs more impact, that means fat". damn right

Garlic

A very powerful fresh spice/ingredient, it offers a different flavor roasted or unroasted. Goes super well with Beef and pork. Often overused, especially roasted tho so watch out. Matches well with other flavors, which is why Megumi can mix it with honey, miso, and sake without making it overcomplicated. Can be used powdered, but please buy fresh. It isn't that expensive and makes all the difference in the world.

Ginger

Another powerful fresh spice, it adds a sting to foods. Very neutral, pickled ginger is used to reset your mouth in sushi places. Aroma and freshness are paramount, so when buying break it in half at the store and smell the cut. If it doesn't figuratively blow your clothes off, it's almost not worth buying. Goes amazingly well with pork. Also as a top garnish

Skill/Gear of the day: Poking the pot/pan, the non chopstick edition

So I've already said that chopsticks are like the best tools of all time to manipulate stuff in the pan, but some people can't use them. To those people I'd say go learn, but here are some alternatives.

Wooden paddle: Great thing to stir stuff around, and sometimes scrape things off the bottom of pans. Don't worry about burning it, since it's just wood. Extra fiber man.

Silicone paddle/spatula: A very modern tool, great for getting the last bit of sauce out of bowls or pans. Can melt tho, so be careful with heat. Also soft, which is great for some things, bad for others. Which is why you have the wooden one too.

metal turner: Flexy metal thing, it's great for shoving under stuck steak or chops to get them off pans. Great for stainless or iron, don't use on alu or nonstick.

Most of these are redundant. Just buy one you like best, or maybe two.

Poor Ass recipe of the day DON TIME BITCHES

Presentation of the day: symmetry

When you have many repeating elements in your food, try to organize them in some kind of symmetry or pattern if you can. The don already linked would look like ass if the steaks were just jumbled on.

---

Tell me what improvements I can make to this guide! I hope that by episode 10 I won't be seeing any more cereal comments in these rewatches!

part 1
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That looks like a Mexican Hot Chocolate wooden wisk, kinda like this one on amazon

That's why you use a Danish dough whisk with anything thick. Shit just doesn't stick to it and it folds batters with minimal effort. Amazing for things like biscuits where the less you work the batter the better the final product.

You also might benefit from a longer spatula... I love mine!

https://www.amazon.com/OXO-Grips-Silicone-Flexible-Turner/dp/B000JPVCYE/ref=sr_1_34?keywords=spatula&qid=1569607758&s=gateway&sr=8-34

http://www.amazon.com/OXO-Grips-12-Inch-Stainless-Steel-Locking/dp/B00004OCK1/

Agreed. I've got the 16 inch model and my only regret is not buying a smaller one to go with it.

Is your apartment unfurnished? If so you will need some basic furnishings:

• a table
  
• some chairs to go with that table
  
• comfortable seating of some sort- possibly a couch (a futon is nice if you are going to possibly have guests sleep over) or love seat or upholstered chair of some sort
  
• a TV if you feel like you want one (optional)
  
• a bed and a mattress and some bedding and sheets (obviously)
  
• a bedside table (optional)
  
• somewhere to store your clothing if your room does not come with a closet already
  
  As far as basic living supplies go:
  
  
• 4 spoons, knives, forks
  
• mugs
  
• 2 dinner plates, bowls
  
• some knives for cooking
  
• cutting board
  
• mixing bowl
  
• spatula (HEAT RESISTANT) and turner and spoons for mixing. Also possibly a whisk but really you could usually get the job done with a fork
  
• cheap set of pots & pans
  
• a cookie sheet
  
• a fan is usually useful for some airflow
  
• microwave if this is already not included
  
• books just for fun
  
• cleaning supplies: shower cleaner, clorox wipes, swiffer, toilet cleaner, dish soap, windex
  
• plunger & toilet brush
  
  School supplies in college are pretty basic- you don't need much, but depending on your major this could go waaay up or down. But as far as I'm concerned your basic supplies are as follows:
  
  
• laptop (optional- there are always computers everywhere anyway, laptops are just convenient)
  
  
• notebooks and folders OR binder with looseleaf paper, depending on your organizational preference
  
  
• stapler
  
  
• pens and pencils (I like to have two different colors for pens)
  
  
• calculator (if you will be taking math courses- go for scientific because a lot of the time graphing is not allowed)
  
  Things to consider:
  
  
• Will you be paying for wifi and/or basic cable (if you want a TV)?
  
  
• Is your lease for a year or X months? If it is a year, will you have to sublease while you're away for the summer (if you are going away)?
  
  
• How far from campus do you live? What does the general area look like? Are you going to have to take public transportation different places? Know the area.
  
  I know its scary, but living alone is great, and studying in a university is really not a huge deal once you get into the rhythm of things. You'll do great, kid.

A good whisk won't have all the wires meeting at one points at the end, but instead crossing over each other. The wires will also have a lot of spring, this reduces the workload. The way the wires meet on the Zyliss is an example of what you don't want.

Go for something that looks like this, I have no experience with this particular brand though http://www.amazon.com/Winco-Stainless-Steel-Piano-10-Inch/dp/B001E87S66/

A restaurant/catering supply shop should provide something very good and very cheap.

It seems to me that the problem isn't so much his lying, as the fact that you've identified his dishonesty for what it is, and there's really no honest way to rationalize this to yourself. I would suggest you take a bucket of at least five gallons of instant mashed potatoes, and spread them in a thick layer, all over the hood of your car.

Pouring mashed potatoes takes finesse, skill, and especially patience. If you just upend the whole bucket onto the hood of your car, you'll be left with a lumpy pile that doesn't spread out much. I mean, if this was Close Encounters of the Third Kind, it would be cool, you could use a fork to scrape together the biggest damn mashed potato mesa ever. But this is real life. No, your first tip? Get a damned good rubber spatula.

This one is my favorite, for spreading Mashed Potatoes. It's just flexible enough to really shape to the edge of the bucket, but firm enough to lay down the potatoes in a no-nonsense way. Dishwasher safe, too!

Now, using the spatula, put about 2 cups of mash on the edge of the hood of your car that is closest to your windshield. In smooth, elliptical strokes, flatten the potatoes into a layer no thicker than 1". THIS IS IMPORTANT. If you go thicker than that, god help you.

Depending on the size of your car, you may run out of mashed potatoes before you completely cover the hood. DO NOT FRET. This is why the original layer was so thick. Using long, gentle strokes, begin to push the topmost potatoes toward the uncovered areas of hood. You'll get the hang of it quickly!

Life can suck sometimes, especially as we learn new truths. But once you've completely coated your car hood in mashed potatoes, I think you'll understand that if you're dating a liar, they are also lying to you.

Clever tongs! They're like a combination of tongs and a spatula, and they make it unbelievably easy to flip and handle messy items. A weird item, but one every kitchen should have.

I also get sooooo much use out of my small glass prep bowls. They're great for prepping and portioning spices and for working with eggs without breaking the yolks. I almost never see anyone with these in their kitchens, and they're beyond useful.

you can also get pot stirrers on amazon:
https://www.amazon.com/StirMATE%C2%AE-Smart-Pot-Stirrer-Rechargeable/dp/B076HH4WZM

Like you said - pretty messy but I bet it tastes good! I think investing in an angled icing spatula would help you get the layers more smooth and even.

I find using tweezer tongs, or just normal cooking tongs, work well for Let the noodle cool down for a second or two after you pick it out of the pot. (If your mouth is sensitive, hold the noodle under some cold running water for a few seconds first.)

Only 5 left when I found this: http://www.amazon.com/PIZZA-SCISSORS-SPATULA-SERVE-Stainless/dp/B003TXB8WO

A wok-spatula is what I've been calling them.

https://www.amazon.com/TableCraft-32405-Bamboo-Spatula-14-5-Inch/dp/B00KD6MKMC/

I have an oxo brand silicone spatula (the flippy kind not the stirring kind) and it's my favorite utensil. I think I've had it for about 3 years at this point and it is showing no signs of wear, and I use it at least twice a day every day. It was also only like $10, so definitely worth it! Here's a link:

OXO Good Grips Large Silicone Flexible Turner https://www.amazon.com/dp/B000JPVCYE/ref=cm_sw_r_cp_api_kPdKzb9J2H7P8

Edit: See 1mrchristopher's comment ftw and Solve!

It's an icing spatula.

Wilton Icing Spatula, 13-Inch, Angled Cake Spatula https://www.amazon.com/dp/B00F0A6FYU/ref=cm_sw_r_cp_apa_3BZ8BbSMEYDP7

https://www.amazon.com/StirMATE%C2%AE-Smart-Pot-Stirrer-Rechargeable/dp/B076HH4WZM/ref=pd_lpo_vtph_bs_t_1?_encoding=UTF8&psc=1&refRID=SZ2VM2S78K0K5Z0712P7&dpID=51Y2G6oRqeL&preST=_SX300_QL70_&dpSrc=detail

No idea if it works or not, just one I found after googling for a while. 50 quarts is a very big pot though, not sure if that would even fit.

Eastman Outdoors Portable Kahuna... https://www.amazon.com/dp/B003GISCDK?ref=ppx_pop_mob_ap_share

Craft Wok Traditional Hand... https://www.amazon.com/dp/B00PUZT9MU?ref=ppx_pop_mob_ap_share

TableCraft 32405 Bamboo Handle... https://www.amazon.com/dp/B00KD6MKMC?ref=ppx_pop_mob_ap_share

I have an electric burr grinder like this: http://www.amazon.com/Cuisinart-DBM-8-Supreme-Grind-Automatic/dp/B00018RRRK/ref=sr_1_1?s=kitchen&ie=UTF8&qid=1407271022&sr=1-1

And a kettle like this: http://www.amazon.com/ChefsChoice-Cordless-4-Quart-Electric-Kettle/dp/B001KZH3ZY

My morning routine is literally pressing 2 buttons and waiting. Kettle for a bit, then prep the french press, then press the grinder right when the kettle starts looking ready to go. In go the grounds, in goes the boiling water, and then I mix and wait. I mix it with a bar spoon like this: http://www.amazon.com/Winco-11-inch-Mixing-Stainless-Removable/dp/B000HBOKIA

For the beans themselves, I used to let them make a mess of the cabinet above, but now I store them in a canister next to the grinder. Michael's has some nice glass canisters if you're into that.

Cheer me up, Scotty!

On your situation: Christian or not, you've got to tell this person to pay up or get out. They have been taking SERIOUS advantage of your situation, and they likely know that. They see you as a friend and family member that will let them act in any way they please and you'll be okay with it, because you've shown them that to be true. Seriously, tell them to pay what they owe or get out, and if they choose to stay, tell them the rules will be changing, that rent and utilities will be due on a certain day EVERY month, no exceptions, with a late fee like all other landlords do. I HIGHLY recommend doing this because it will save your sanity and kindness! If you have horrid experiences being nice to people, you are less likely to do those same nice things for people in the future because you were stepped on the first time around.

My story: Had a college suitemate, who lived in the same dorm suite but not the same room as me. She would come home, go in her room, lock the door, and sit in there all day every day. Never socialized. The other 3 girls always ALWAYS kept our doors open and hung out together and chatted. She had maybe 1 guest over every 2 weeks. She was a recluse.

One day I noticed my shampoo had been moved out of its place in my basket. (I'm OCD and like to have perfect order, but anyone would have noticed their shampoo was this far away from its destination.) I noticed Mystery Roommate didn't have any shampoo in her bottle, so I put mine back IN place, with a hair draped across it, and two eye lashes near the bottle spout. I asked the other girls if it was them, and they all denied it, duh, because you don't just go using another girl's shampoo without asking. So I told them about the hair placement. Yes it was petty, but I had to know. So after she took a shower, I went in there, and all 3 hairs were gone, and my bottle was wet. A few days later, I asked her, "Hey, have you been using my shampoo?" She said, "No, why would I use your things? I have my own shampoo." I looked in her basked, and she had replaced her bottle with a brand new full bottle. FOR REAL?! Just tell me you used your shampoo and we'll be fine. But she lied about it, something so stupid, and then locked herself back in her room again.

Okay, this shampoo thing sounds really lame, but this wasn't the only thing she did. She also left dirty underwear hanging on the towel rack after a shower for, like, seven days before taking it back into her room. And I don't even know if she went to class because I never really saw her leave much.

This spatula would be a swell gift, should I win.

Unless you are looking to look fancy don't waste your money. Just go to amazon/walmart and find a shaker tin, all-in-one "jigger", and a pint glass from your local cabinet. That is really all you need to get started.

If you want to add on some stuff just to make life easier you can get a bar spoon, muddler, strainer, fine strainer (get rid of those ugly ice bits), and a citrus juicer.

Save your money for alcohol to make more drinks!

Bar spoon

Tin

Hawthorne strainer

Jigger

This is a fairly cheap startup kit that will cover your bases.

Old Fashioneds are stirred in the rocks glass directly. Bitters, simple syrup, orange peel -> muddle -> add ice -> add whiskey -> stir til diluted properly.

Use a pint glass with the tin for shaken cocktails. You can also use a pint glass for stirred cocktails that are served up (Manhattan, Martini). Throw down on a Yarai mixing glass if you get really serious, they're awesome.

If you decide to get more serious tools, I've got a ton of stuff from Cocktail Kingdom - really high quality, sees 4 days a week of hard bar use and a bit of work at home, but not cheap. I'd start with their shaken kit, add a spoon and a muddler, and possibly a Yarai glass and fine mesh strainer. Their shipping is a little outrageous, so I usually pick up as much as I can at once to justify it.

I have a bit of history with automatic stirrers, for the same reason...I'd rather do anything else than stir for ages, lol. Having an automatic stirring tool helps in everything from making fancy dulce de leches (my cow & goat-milk recipe takes 45 minutes of constant stirring!) to ice cream bases to reductions that take a long time to whatever else you don't want to stir for really long periods of time, like risottos or certain types of cheeses, yogurts, and other milk-based products.

For anyone looking for a turnkey solution, KitchenAid makes a gadget that does this (albeit for $400). It's called the KitchenAid MultiCooker with Stir Tower:

https://www.amazon.com/KitchenAid-KMC4244CA-Candy-Apple-Multi-Cooker/dp/B00UL3K6VE

It worked pretty decently...I had one for about a year. My only real complaint was that the bowl size was only like 4 quarts. It did have a 12-hour timer though, which was nice. I ended up trading it out to another chef buddy for a different gadget & settled on the Gourmia GST210 Stiriffic automatic stirrer:

https://www.amazon.com/gp/product/B01GSLYSRK

It fits on my Instant Pot, with a bit of finagling. Unfortunately they don't appear to make them anymore, so you either have to go third-party Amazon or find one on eBay, Don't bother with the cheapo "Robo Stir" from "As Seen on TV" (sold under various brand names), that thing is complete junk & is totally weak. There is, however, an interesting model called the StirMATE for $60 on Amazon:

https://www.amazon.com/StirMATE®-Smart-Pot-Stirrer-Rechargeable/dp/B076HH4WZM/

Not sure if it would be strong enough or not for cheese-making, as the design looks pretty cheapo, but might be worth a shot...reviews look pretty decent!

Moritaka 240mm AS Gyuto

Catskill 19x14 End Grain cutting board

All Clad Thomas Keller (no relation, unfortunately) 5qt Sauteuse

Bamboo flat spatula, the one on the far right.

Dish washing net cloth. No dishwasher, so it's all hand wash in my house.

Bonus round: Instant read thermometer, Microplane, Immersion blender, SS Mixing bowls various sizes, Stock pot/Dutch Oven

Meduim. Nom

Finally got one of these, very very useful.

No soup for you!

Unless you like soup? /u/bunnylebowski1 hi! I've talked to you briefly a few times, but not very much, how are you?

I'm a huge fan of what are called fish spatulas, but really are great for everything. They're incredibly flexible, very thin, come in several different sizes.

This is my go-to size, but I have a larger and a smaller one as well.

http://www.amazon.com/MIU-France-Stainless-Slotted-11-Inch/dp/B000GGTYC8

Stop gloating about our weak ass dollar :P

I need these utensils. In a house where the kids sometimes help with the cooking and the dishes, utensils disappear way more than they should :)

I think I'm down to one spatula that's falling apart.

I have an OXO that's similar, but not slotted: http://www.amazon.com/OXO-Grips-Silicone-Flexible-Turner/dp/B000JPVCYE/ref=sr_1_2?s=kitchen&ie=UTF8&qid=1451701358&sr=1-2&keywords=oxo+spatula -or- slotted, but slightly rounded: http://www.amazon.com/OXO-Silicone-Flexible-Pancake-Turner/dp/B000ND5CBG/ref=sr_1_9?s=kitchen&ie=UTF8&qid=1451701358&sr=1-9&keywords=oxo+spatula

A flat front edge, like it is straight across with no curve whatsoever.

• All Clad T106 - slightly rounded
  
• All Clad T107 - straight
  
• All Clad T198 - diagonal (this is a fish spatula which is still a good choice because the edge of the spatula itself is straight across, not rounded)
  
  Here are some good options:
  
  
• https://www.amazon.com/HIC-Harold-Co-60108-Dexter-Russell/dp/B002CJNBTE/
  
• https://www.amazon.com/Chef-Craft-12510-Turner-1-Pack/dp/B00B0M5LQK/
  
• https://www.amazon.com/OXO-1130900-Turner-Stainless-Comfortable/dp/B000YDO2MK/

I think what you're looking for is a wok ladle that is bent a bit more where the arm meets the flat surface.

If that were true, why do all of your posts indicate that you are trying to buy from them but have not done so yet? Why do the stones in the photos of the tweezers look identical to the stones in your white cloud mountain minnow tank? Why have you had the difficulty you claim getting in contact with them when their facebook page says they are making a big push to start listing on amazon and selling again? You claim these are high quality. What type of steel do they use? Where were they manufactured? How do you know this if you never purchased from them before?

You are a phony with shoddy overpriced tools. Pinsette is not a real word. Those are tweezers, although you are hitting the length they are called tongs. I called Avec, they had never heard of a pinsette. They actually make high quality tweezers instead of reselling cheap tweezers that they bought from some third world factory.

EDIT: Found this on the first page looking for extra long tweezers:

http://www.amazon.com/gp/aw/d/B0000C8T92?pc_redir=1397435179&robot_redir=1

Those are longer and half the price. You are advertising shoddy goods. Please stop. You are embarrassing yourself. Thank you for the permission to downvote. I choose to call you out instead. You have my permission to delete your posts.

It's a spring coil whisk

https://www.amazon.com/Stainless-Steel-Spring-Coil-Whisk/dp/B00IXY20B2

I've played around with different utensils for a long time, but the most perfect spatula for cast iron is one of these:

http://www.amazon.com/MIU-France-Stainless-Slotted-11-Inch/dp/B000GGTYC8

They're very inexpensive new, but if you can find an old one in good condition that's even better.

> you're giving people false hope that jobs and higher wages are coming back.

No I'm not. You're STILL missing my entire point. I didn't say a thing about wages or jobs. China has an advantage because they don't have environmental regulations. Now that the costs of manufacturing are comparable, we should absolutely re shore our manufacturing as a means of slowing global warming, regardless of whether or not it gives anyone a job.

Oh, and by the way, I own an American made set of tongs which sell for a whopping $14.25 on Amazon. The best selling foreign made tongs on Amazon go for $12.95. I bring this up to illustrate to you that there isn't a major price difference between Chinese and US made goods because you still can't comprehend my point.

LOL! yes hold the mouse by his tail use big tweezers if you have to, it will make him stop "hunting" and just start eating, then you can move onto dead ones. Good for not feeding it in the cage. when you hand feed in the cage they start to associate your hand coming in the cage with food. snake hook & tweezers

YMMV, but my boyfriend has those tongs, and I haaaaaaate them. Every time I pinch something, the little ring slides back down and folds them again. Hate hate hate. I much prefer these, I just bang them on the counter to open them.

Or buy one that lasts like this Rubbermaid commercial model:

http://www.amazon.com/Rubbermaid-Commercial-Products-2-Inch-Scraper/dp/B0000CFO2Y

Are you doing it by hand or with a bread maker? I like to do it by hand, and I've had good results using a Danish dough whisk.

Went with a mixing bowl and a Danish dough whisk. I'm on my second $9 harbor freight heat gun. Thrift store metal colender (not the mesh type) taped into a cooling box. I use this bucket head shop vac. The air intake runs to the cooling box and the exhaust runs out another hose to blow chaf. The hose and flat nozel are from this auto cleaning kit.

Everything can be repurpused if this roasting doesn't work out. It has been over 7 years. :) I roast 7oz of green once a week, solo coffee drinker. Someday I'll get a machine.

Check out Sweet Maria's if you haven't already found them.

My #1 kitchen utensil for 10 bucks. It won't melt [500 degrees] and allows you to get every little scrap of food out of your pots.

http://www.amazon.com/Rubbermaid-Commercial-Products-FG1963000000-Scraper/dp/B0000CFO2Y

I'd say the essentials include a non-stick frying pan, a smaller pot (2-3 qts), a larger pot (5qts+), a cutting board, a chef's knife, measuring cups, measuring spoons, mixing bowls, a whisk, heat resistant silicone spatula, stirring spoons, serving spoon, ladle, aluminum baking sheet, tongs and can opener. With all of the above, I can cook ~ 90% of what I usually cook.

I, personally, don't care much for cast iron skillets. They require too much care and too much oil to keep up to snuff. I prefer a nice three-ply fry pan (This is what I own). A couple splurges on my part were a 2 qt saucier (was on sale for $50) which is great for making sauces of any sort because the whisk can fit in the rounded bottom of the pan. I also like the All-Clad 4Qt. Essential pan, with the tall sides and wide top. It's easy to make something a bit larger with this pan.

Finally, I bake all of my pizza on a cheap round pizza pan. It's not the fanciest, but it gets the job down well.

A good whisk will help up your sauce game. One like this is your buddy when making gravy & sauces. And it's cheap! I have my mother's food processor. I used it one time. That was before she passed away, in 2003. If you do spring for one, I suggest trying to find one of the old warhorses. Heavy duty! And now, the whisk:

https://www.amazon.com/dp/B00IXY20B2?psc=1&smid=A1VF7I70U66DU5

EDIT: I no longer shred my own cheese; it used to be cheaper to buy the block but not anymore. My knife skills are fine. Hummus-made it once, used the blender I got for $3 at a garage sale. I guess it's your call. Nothing but an expensive (for mom) paperweight here.

Recommend the type of tongs that lock, like these. They're much easier to work with and take up less space in the kitchen tool drawer.

https://www.amazon.com/Compac-Mayo-Knife-Scraper-Spreader/dp/B001DVYEQQ?th=1

They make spatulas specifically for icing

Couple of questions: How much baking experience do you have? Are you planning on starting with using frosting and then using Fondant or just making cakes with frosting?

Like you I hate overly sweet frosting. I hardly ever make the typical American Buttercream frosting (shortening, milk, & powdered sugar-Blech!) However, that frosting does tend to be a little bit easier to work with. If you have some experience with cooked sugar, an Italian or French buttercream frosting isn't as intense for sweetness. They are made with real butter so they are harder to work with because the frosting gets softer the warmer it is outside or the longer you are holding the piping bag in your hands.

If you plan to use Fondant, I will use a chocolate ganache for the filling and crumb coat because it's not as sweet depending on the type of chocolate you use.

As far as supplies, it again depends on where you want to start. But there are some items that you will use regardless of if you choose Frosting vs. Fondant. These are a couple of my favorite items.

• My favorite investment has been my rotating cake stand. I use the heavier one from Ateco that I bought on Amazon.
  
• I always use an Offset Spatula. It's perfect for spreading the frosting on top of your cakes.
  
  As far as time, it all depends on what you are making and how fancy you want it. I have spent several hours decorating a cake with fondant but that's because they had a lot of tiny details. Cakes with simple rosettes on them are a lot faster. If you don't a lot of time in a day to put several hours into baking and then decorating, you can always bake the cake days before and put it in the freezer until you are ready to decorate. I'm happy to go into more details if you want more. I just don't know how much information you really want.

Something like [this](OXO Good Grips Silicone Flexible Omelet Turner https://www.amazon.com/dp/B000JPXRGK/ref=cm_sw_r_cp_api_iDpEAbG19F908)

I use an OXO Good Grips Brushed Stainless Steel Turner that I found at Ross or Marshalls.

Having this kind of spatula for wok cooking is pretty nice. Never had an issue with scratching.

wooden hot chocolate hand beater, it's spun between the palms of the hand to make chocolate frothy. This one looks like it comes from Mexico

https://www.amazon.com/dp/B00AEAJMLO/ref=cm_sw_r_cp_awdb_t1_dGAYAbCZ70Q49

Mayonnaise Knife. Good for peanut butter too!

https://www.amazon.com/Compac-Mayo-Knife-Scraper-Spreader/dp/B001DVYEQQ

I have that spatula. It's a fantastic spatula.

I just use a fork, then switch to one of these things when mixing in the dry ingredients.

I do simmer it ;-). It takes forever. Once it appears to darken significantly and thicken up, that's when I add the pectin. I just need to get a better eye for when it appears to be ready to gel is all.

edit: I also picked up a couple of these stirmates. So far, they're a major game changer for me. I can sit around watching netflix while everything cooks and just check on it every 15 mins or so.

Looks like the bottom half of a coil whisk

>Don't let your wood board dry while lying flat as it might warp.

That caught me by surprise a bit. Do you stand it on its side or something then?

> Also only use wooden or heat resistant plastic tools in these.

I would personally recommend silicon spatulas for non-stick pans! I use this one and I enjoy the heck out of it. Some people say it should be pure silicon, like no metal handle or whatever like that one though, so that it has less ways to break I suppose.

PIZZA SCISSORS!

https://www.amazon.com/gp/aw/d/B000GGTYC8/ref=ya_aw_od_pi?ie=UTF8&psc=1

I highly recommend this.

You are in luck, she linked it in the blog!

https://www.amazon.com/gp/product/B0000CFO2Y/ref=as_li_ss_tl?ie=UTF8&psc=1&linkCode=sl1&tag=frugalwoods-20&linkId=53337e6ea85f9d8cffd1ec662bba804c

Or is it?

Dough:



Olive Oil Dough from Artisan Pizza and Flatbread in Five Minutes a Day:
3 1/4 cups lukewarm water
1/4 cup olive oil
1 tablespoon Yeast
1 to 1 1/2 tablespoons Kosher salt
2 tablespoons sugar
7 1/2 cups (scoop and sweep) unbleached all-purpose flour

To make the dough: Use our dump and stir method of mixing the dough in a 5-quart Container with Lid, using a Danish Dough Whisk or wooden spoon. Then cover the container, not airtight and let it rest for about 2 hours on the counter. The dough can then be used right away, but it is much easier to handle once it has been thoroughly chilled. The dough can be stored in the refrigerator for 2 weeks.

​

*I used a detroit-style pizza pan, put a liberal amount of ghee in the bottom & also sprinkled semolina for extra crunch. Par-baked crust at 550 for about 15 minutes (bottom rack), topped and cooked another 15 min (one rack above the bottom).

​

Sauce

​

I'm sorry I don't have a recipe (just wing this part), but I sauteed some garlic; added penzey's italian seasoning and also fresh rosemary & basil. Added canned tomatoes & a small can of tomato paste; simmered for about an hour or a little more on low.

This

Doesn't damage non stick and has a good spring. Big area, perfect for eggs, pancakes etc...

I found one of these in the back of a kitchen drawer recently (I have NO idea where it came from), and I absolutely love it. It is slender enough to handle delicate things like pancakes or slipping under fried eggs, but it is tough enough to handle all the meats.

17
179

annd This bar spoon! has free shipping! :)

The Amazon reviews are not very positive:
Clever Tongs - 2 in 1 Kitchen Spatula and Tongs | Non-Stick, Heat Resistant, Stainless Steel Frame, Silicone and Dishwasher Safe, As Seen on TV https://www.amazon.com/dp/B076MGGRQ9/ref=cm_sw_r_cp_api_G-DSAb4539735

http://www.thekitchn.com/how-to-season-a-wokcooking-lessons-from-the-kitchn-171893

From this website you will find a few basic recipes from Grace Young. She is my wok guru, if such a thing ever existed. My partner purchased one about six months ago, I found the link above and never looked back!

For under $100, you could get yourself a nice wok, spatula (I found mine at BBB for $10, and they always have coupons. Couldn't find it on their website but here it is at Amazon http://www.amazon.com/OXO-Silicone-Flexible-Omelet-Turner/dp/B000JPXRGK/ref=pd_sim_k_4), her cookbook (http://www.amazon.com/Stir-Frying-Skys-Edge-Ultimate-Authentic/dp/1416580573/ref=sr_1_1?ie=UTF8&qid=1345839270&sr=8-1&keywords=grace+young+stir+frying+sky%27s+edge), and a few essential reoccurring ingredients. Happy woking!

The only utensil set you'll ever need- I have this bamboo set and they are SO durable and last a long time plus are really cheap and won't scratch your pots and pans. Got some for my dad too and he also loves them. linky

What do you think of pizza-scissor-spatulas?
http://www.amazon.com/dp/B003TXB8WO/?tag=047-20

COOKING ITEM!

I love biscuits and gravy casserole. I found it on Pinterest. I love this dish!

Recipe:
http://lemon-sugar.com/2013/12/biscuits-gravy-casserole.html/

Before we dive into this can I ask you about that Veggie strainer? Because I'm all about making food at home. Any dishes you look forward to making with it?

I'm guessing 63.35


Under Ten

Less than 25

Less than fiddy

this is a great list of ideas.
I have this rubbermaid spatula and this silicone spoon. Probably use each daily and they can go in the dishwasher with no problem.

Not a pitmaster either but, I've honestly never used the spatula (also a gift) that I got when I got my grill. I surprisingly haven't done burgers on my grill yet but, I wouldn't spend a ton of money on a spatula.. just something cheap that flips well enough. I don't know..

https://www.amazon.com/Chef-Craft-Select-Stainless-Turner/dp/B00B0M5LQK/ref=sr_1_8?keywords=metal+spatula&qid=1559322390&s=gateway&sr=8-8

> A flat front edge, like it is straight across with no curve whatsoever.
>
> All Clad T106 - slightly rounded
> All Clad T107 - straight
> All Clad T198 - diagonal (this is a fish spatula which is still a good choice because the edge of the spatula itself is straight across, not rounded)
> Here are some good options:
>
> https://www.amazon.com/HIC-Harold-Co-60108-Dexter-Russell/dp/B002CJNBTE/
> https://www.amazon.com/Chef-Craft-12510-Turner-1-Pack/dp/B00B0M5LQK/
>

Thank you so much! I had already ordered the All Clad T107 from Amazon yesterday, so good to know that it has the straight front edge!

I NID DIS

No but seriously I do need that. I do a lot of cooking and soft edge spatulas are my go to implement. I had two, both wood handles, one recently has started turning black and has white stuff growing out of the wood. I like this one because it's a plastic handle, and it's intended for high heat situations.

Good luck on the move! Don't let it stress you out!

They are apparently called Clever Tongs

They have a very r/WhereDidTheSodaGo ad that I found on youtube as well.

Name: "Clever Tongs"

$25

Amazon:
https://www.amazon.com/Clever-Tongs-Non-Stick-Resistant-Dishwasher/dp/B076MGGRQ9

But wait, there's more!

We had the Mayoknife growing up.