One of the amazing and gratifying facets of internet e-commerce and communication, is that when I and my business partner Mac Dalton created the coolest wood paddles around we were told loud and clear that we hadn’t done enough.  We had a small one and a humongous one, the awesome Spanker, but there was nothing in between. Now there is, thanks to you: The Spankette, created for readers who asked for it.  You were right, and we got it right, we hope: the Spankette is the perfect all-purpose flat-edged wooden spoon for daily cooking, stirring that bolognese sauce, that mushroom risotto, gently scraping the bottom of the pan as you stir to prevent scorching and sticking. And they’re beautiful, as Donna’s photo below shows.   We’re offering them four different ways, one set of each Read On »

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OpenSky’s knife sharpener offer to people who follow me there forced me to think about sharp knives (I had to write the copy). Normally, I only think about sharp knives when they aren’t. Here’s the fact: the biggest problem in home kitchens is dull knives. There is no greater hindrance to the person in the house who does the cooking than dull knives. Almost without fail, every friend’s kitchen I go to, there is not a sharp knife to be found. The only kitchens I’ve been in where there are sharp knives, are the big fancy ones where no one cooks. And my mom’s. Because she only uses those crappy ceramic knives, so her nice Wusthofs, used on my once- or twice-a-year visits remain pristine. (OpenSky has a great deal on the higher end Ikon Read On »

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This is not just a guacamole recipe and preparation, it’s a broader lesson about aromatics and acid and using seasonal foods.  It’s avocado season, so they’re really good now!  And they will be all summer long.  Avocados are one of my favorite fruits; they’re kind of like butter, a ready made sauce—all you have to do is adjust texture and add flavors. I recently offered this mortar and pestle to followers on OpenSky (more on OpenSky here), and it makes a gorgeous service piece in addition to being a practical cooking tool.  I mash garlic and salt to a paste, then add minced shallot (yes shallots!). Then I add lime juice. This is one of those great all-purpose techniques I use in many preparations, from mayo to vinaigrettes. First, the juice dissolves the salt so Read On »

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Do you prefer European or Asian knifes?  Find out more about the differences between the styles and which one suits you, via Chicago Tribune.

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Who would have thought I’d have a future with the man showing off his new Scooby Doo underwear in my kitchen at a New Year’s Day celebration?  Yet here we are!  Mac Dalton and I have conspired to create a small number of cooking tools that were either hard to find, non-existent or that we simply love. This is a big experiment for us. With little capital, we’re starting slow to gauge interest and are thus producing in limited numbers. We’ll be introducing more new tools as they become available. It’s important to say that these are not products some company has asked me to endorse or put my name on. We’ve created these tools based on my desire for them, and thanks to OpenSky, a new e-commerce site, we can distribute them efficiently.  We’re Read On »

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