They’re here at last, the reason Mac and I began this venture, the offset spoon, aka the Basting Tasting and Saucing spoon. These are the most versatile spoons in the kitchen, beautifully balanced, gorgeously designed, incredibly practical. My son James shot and did most of the editing on this video, for which I’m grateful; thanks James. We’re getting there. I daresay the spoons are of a better finished quality than the video! But we try! They’re only available from me at opensky, my partner in internet shopping. If you’re interested in the details, or are interested in other Dalton-Ruhlman tools as well as other products I recommend, go to my tools and specialty foods page at opensky.com.   If you liked this post on the new Dalton-Ruhlman offset spoons, check out these other links: My Read On »

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This one was all Mac.  Mac Dalton who, at a New Years All Day Eat and Drink party at our house, arrived early and shoveled the walk, dry-humped guests at random (“Cut it out, Mac” was the typical response), helped me cook and feed thirty people laughing the entire time, dropped trou to show us his favorite Christmas gift (Scooby Doo boxers), and single handedly did every dish and glass in the house at the end of the night (and at parties like that you use every single glass available). That’s Mac. He did one other thing that day. He said, “Hey, Michael. I gotta show you what I do. I make things. I can make anything, what do you want to make?” I picked up the offset spoon, one I bent myself pictured in Read On »

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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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Regular readers know I’m a veal stock evangelist. Veal stock is one of those magical ingredients that can transform a mediocre cook into an ohmyfuckinggodthisfoodisamazing cook. Really, it’s that powerful. My first piece for Gourmet magazine was about veal stock. My veal stock recipe is in the Gourmet cookbook. In Elements of Cooking, a 242-page book about food and cooking, there is but a single recipe: veal stock. I once asked Jacques Pepin about veal stock and he said he didn’t much make it. Ingredients weren’t at his store in Connecticut.  I found this amazing, until I realized something important!  It was Jacques Pepin!  He doesn’t NEED veal stock.  He could probably make Miracle Whip taste good. But for the rest of us?  Slipping a little veal stock into our food has the same effect Read On »

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A couple years ago, nosing around in McGee’s On Food and Cooking, I came across his suggestion that one could make neater poached eggs by getting rid of the liquidy, flyaway whites before poaching.  And it works! (There’s really no point in adding acid to the water.) Regrettably, I left my good perforated spoon at a Macy’s demo and was left a generic slotted spoon with a shallow bowl and the egg always wanted to jump out. So when my friend Mac suggested we make some kitchen tools, a great perforated spoon was high on the list.  And here it is, The Badass Perforated (aka Egg) Spoon, now available at OpenSky, a new, still evolving e-commerce site (follow me there for weekly special deals they put together).  It not only easily holds any egg, but Read On »

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