Magnolia Brush 5 5-Quart Metal Galvanized Paint Pail (12 per Case)

!±8±Magnolia Brush 5 5-Quart Metal Galvanized Paint Pail (12 per Case)

Brand : Magnolia Brush
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Post Date : Dec 17, 2011 06:17:21
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Metal paint pails

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Cooking Supplies for Stocking a Basic Kitchen

!±8± Cooking Supplies for Stocking a Basic Kitchen

All kitchens need certain basics to be functional. Functional is a relative term that means different things to different people. To me it just means making sure I have everything on hand to make my kitchen a nice place to be and my cooking experiences as enjoyable as possible. For home cooking, while certain basics are necessary, nothing is set in stone. Different cooks need different things. This is an outline to help you make sure you have at least the bare minimum without breaking the bank.

Cookware

There are many different types of cookware. This is where I do not skimp on price. Quality cookware will last a lifetime and is a worthwhile investment to make your home cooking experience enjoyable.

Cookware is manufactured with a variety of materials but my top three choices are cast aluminum, cast iron and stainless steel. Cast iron probably distributes and maintains heat the best. It is also the least costly of my three choices but it is also the hardest to care for. If properly maintained and seasoned it takes on an almost perfect nonstick finish and will last for years. Without proper maintenance it can discolor and rust. Stainless steel is extremely easy to maintain but does not distribute or hold heat as well as cast iron or aluminum. Stainless with a bonded aluminum bottom is an excellent choice. Cast aluminum is probably the best all around choice based on its properties. It spreads and holds heat almost as well as cast iron. It is lightweight and almost as easy to care for as stainless.

Cookware to have on hand

While the most cost effective way to buy cookware is to purchase sets it may not be necessary for everyone. You can always add pieces later. They may not match but functionality is more important than appearance for the Home Cook. Feel free to either add or eliminate pieces to this list as you see fit. If you are just starting out and are only cooking for one or two you most likely don't need three saucepans. Always keep in mind that you can get specialty items as needed. In other words - if you don't plan to bake pies for a while don't buy pie pans.

Sauce Pans 1, 2, & 3 Qt. With lids Stock Pot with lid 5 or 6 Qt. Skillets 6 in., 10 in., and a 12 or 14 in. preferably with lids especially for the large one.

I also have on hand a fourteen inch Wok type cast aluminum fry pan with a rounded bottom that I find extremely useful. I use it a couple of times a week for many dishes from stir fries to frying chicken. It is a heavy gauge aluminum for which I find many uses. Heck, I even used it once to make loud noises to chase a stray dog out of the yard.

Ovenware and Bake ware

For the oven what you need on hand just depends on what type of cooking you want to do and how many people you cook for in your home or on how much entertaining you intend to do. The list that follows is the minimum that I like to have available but my home cooking needs are limited to a family of three and a Chihuahua. My wife likes to bake a lot of cookies for the holidays so I keep at least 5 cookie sheets around for convenience.

For ovenware or bake ware I mostly stick to glass or porcelain coated cast iron except for cake pans and cookie sheets. There I prefer nonstick aluminum. I keep two loaf pans - one glass for meatloaf and one nonstick aluminum for things like carrot cake and zucchini bread.
1 Baking Dish 1 qt. 1 Baking Dish 1 ½ qt. 2 9in. cake pans 2 8 or 9in. pie pans 15 1/2x10 1/2x1 in. cookie sheet number depends on how much you like to bake cookies or dinner rolls. I recommend at least two. 9x5x3 in. loaf pans 1 glass and 1 aluminum
Knives

For your cutlery choose wisely. Go for quality over price. Cheap cutlery is no bargain. Choose either carbon steel or stainless steel. My preference is good, high quality stainless. It is easier to care for than carbon steel and holds its edge almost as well. Stay away form serrated knives with the exception of steak knives and maybe your bread knife. Serrated edges tend to tear raw foods rather than cut cleanly, especially with meat. Always sharpen your knives by hand with a stone or a butcher's steel. Electric sharpeners will eventually ruin the edge. Also, when cutting with your knives always do it on a surface that is softer that your knife. I recommend a wooden cutting board at least one inch thick. A thickness of one inch will help to prevent warping. Be sure to clean the board thoroughly as soon as possible and dry it completely to prevent warping or cracking.
Chef's Knife - the one with the triangular blade - 7 to 14 inches long. I prefer one that is between 8 and 10 inches. Bread Knife - 8 to 10 inch - this is better if serrated because it takes less pressure to cut through fresh bread so there is less chance of crushing the loaf. Paring Knife for peeling and coring fruits and vegetables. Swivel bladed vegetable peeler - takes only the peel - a paring knife tends to take a little more of the pulp unless you are really skilled so use it mostly for coring.
Measuring Cups

Not much to say here. They are available in many varieties, both glass and plastic. I use only two. Both are glass as the markings are easier to see. Plastic is more opaque and the measurements are harder to read. Get one that measures up to one cup and one that measures up to two cups in glass with bright red markings.

Stocking Your Kitchen

While you could spend a small fortune to stock up on stuff you may use some day but will most likely throw out when it expires I think it is better to purchase a few basics and then buy other things as the need arises for specific recipes. In most instances fresh ingredients and spices are best but some processed and dry items are very handy for day-to-day home cooking. All other items can be picked up on an as need basis. The following list is what I keep on hand.
Dry bread crumbs plain and Italian Corn Starch - a great thickening agent for gravies and stews All purpose flour Spaghetti Rice Baking soda - more for heartburn than for cooking. I buy baking powder as needed. Vegetable oil Olive oil Honey Syrup for pancakes Sugar - don't buy powdered or brown sugar until you need it.
Spices

These are some basic spices and dried herbs that I keep on hand. Most others I will buy fresh as needed. Please remember that even these packaged spices lose potency over time. Plan on replacing any unused portions at least every two years and purchase the smallest bottle or jar you can. Be sure to store these items away from sunlight and heat.
Ground Allspice Dried Basil Bay Leaves Chili Powder Cinnamon Cumin Dillweed Ginger Marjoram Dry Mustard Nutmeg - but only if you like French Toast or Egg Nog a lot. Oregano Paprika Salt and Pepper Rosemary Tarragon - I like this herb in a lot of things, spaghetti, omelets, whatever, I even found a recipe for liver with a Mustard and Tarragon Cream Sauce the I like much more than liver and onions. Thyme
Condiments and Sauces and Coffee and Stuff

This is a personal preference so I won't make many suggestions. You know if you like catsup and mustard and not mayo. I like mustard. I keep a variety of different prepared mustards on hand for different purposes. Dijon, Spicy Brown, & Hot Sweet Mustard for things like crackers and cheese Southwestrn Mustard for Chorizo Sausage, & regular Yellow Mustard for hot dogs and burgers. Pickle relish should definitely be on your list if you like hot dogs. Other condiments like taco sauce, seafood sauce, tartar sauce, or any other specialty items just depend on your personnal preference. Their are just too many special items to list here.

Coffee is also a personnal choice. I like a medium roast and drink it "black and nasty". Coffee is available in many roasts and grinds. You can also get many specialty blends like Mocha and Latte as instant coffee. Some of them are quite good and add a little positive note when served after dinner when you are entertaining.

I like salads. Sometimes I prefer to make my own dressings but I do not always have the time. When I purchase prepared salad dressings I do tend to stay away from store brands which I think tend to be a little bland. You do not have to buy the most expensive to get a good dressing. Check out a few brands to see what suits your taste. As with most things in Home Cooking experiment until you find what works for you and your family.

Cooking Supplies for Stocking a Basic Kitchen

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KitchenAid KSM150PSMC Artisan Series 5-Quart Mixer, Metallic Chrome

!±8± KitchenAid KSM150PSMC Artisan Series 5-Quart Mixer, Metallic Chrome

Brand : KitchenAid | Rate : | Price : $284.95
Post Date : Nov 18, 2011 03:19:10 | Usually ships in 1-2 business days

More is more sometimes, at least in the world of small appliances. KitchenAid has introduced a new member of the stand mixer family, known as the Artisan mixer. It has a tilting head, like the KSM90, but it has a larger 5 qt. capacity bowl. It also gives you more oomph, as in 325 watts of cookie dough busting power. What's not to love? If you've been considering a stand mixer, this may be the perfect "starter model" for you.

• 325-watt mixer with 10 speeds; 5-quart stainless steel bowl
• Tilt-back head for easy access to mixture, 60 Hz. 120 V. 3 Prong
• 2-piece pouring shield with large chute for adding ingredients
• Includes flat beater, dough hook, and wire whip
• Measures 14 by 8-2/3 inches by 14 inches; 1-year warranty

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'Waitress' Bakes Up Pie to Die For

!±8± 'Waitress' Bakes Up Pie to Die For

Waitress is about a woman named Jenna who is depressed from her marriage to a terrible husband, as well as her lifelong loneliness. Again and again, she finds herself trapped in the abusive relationship, partly due to financial struggles. To her further dismay, she finds out she is pregnant with her husband's child. The only outlet through which she feels comfortable sharing her emotions is by baking pies. She even names pies after her feelings while inventing them. After a series of life-changing events, she eventually finds exactly what she has been looking for in the baby she resented all along. She cuts off ties from everything in her old life and "starts fresh," keeping only one thing the same: her love and passion for making pies.

Here are five of her wonderful pie recipes:

Marshmallow Mermaid Pie

9 graham crackers

1/2 C. sweetened, flaked coconut, toasted

5 Tbs. butter or margarine, melted

34 lg. marshmallows (8 oz.)

1/2 C. whole milk

1 1/2 C. heavy or whipping cream

1 oz. unsweetened chocolate, grated

Preheat oven to 375 degrees. Combine coconut and graham crackers in food processor until coarse crumbs form. Combine crumbs and butter with fork. Press to bottom and side of 9-inch pie plate. Bake 10 minutes and cool on wire rack. Heat marshmallows and milk in 3-qt. saucepan over low heat until smooth, stirring constantly. Remove saucepan from heat. Cool completely (30 minutes.) In large bowl with mixer at medium speed, beat cream until stiff peaks form. Fold marshmallow mixture into whipped cream with grated chocolate. Spoon filling into cooled crust. Refrigerate pie at least 3 hours or overnight. Top with mini marshmallows, maraschino cherries and rainbow sprinkles.

Falling in Love Chocolate Mousse Pie

9-inch baked pastry shell

1 14-oz. can condensed milk (not evaporated)

2/3 C. water

1 (4 serving) pkg. chocolate pudding mix (not instant)

1 1-oz. square unsweetened chocolate

2 C. (1 pt.) whipping cream, stiffly whipped

In large saucepan, combine condensed milk, water and pudding mix; mix well. Add chocolate. Over medium heat, cook and stir rapidly until chocolate melts and mixture thickens. Remove from heat; beat until smooth. Cool. Chill thoroughly; stir. Fold in whipped cream. Pour into prepared pastry shell. Chill 4 hours until set.

I Don't Want Earl's Baby Pie

1 pie crust

4 Tbs. butter

3 slices ham

8 green onions

1 C. brie cheese

1 C. parmesan cheese, grated

4 eggs

2 C. heavy cream

1/4 tsp. ground nutmeg

Preheat oven to 400 degrees. Cover pie crust with foil and bake for 10 minutes. Remove foil and bake 5 minutes more. Remove crust and reduce heat to 325 degrees. Julienne ham. Chop green onions. In skillet, saute ham until brown. Remove and set aside. Saute onion until tender. Remove with slotted spoon and combine with ham. Spread on bottom of pie crust. Spread brie over ham mixture and sprinkle with parmesan. Combine eggs, cream and nutmeg; pour over cheese. Bake 30 minutes or until set. Cool slightly, cut into wedges and serve.

Baby Screamin' Its Head Off In The Middle of the Night & Ruinin' My Life Pie

4 8-oz. cream cheese, softened

1 C. unsalted butter, softened

1 1/2 C. sour cream

1/2 C heavy whipping cream

1 3/4 C. white sugar

1/8 . cornstarch

1 fl. oz. amaretto liqueur

1 tsp. vanilla extract

5 eggs

1 egg yolk

1 C. chopped pecans

1/2 tsp. nutmeg

Bring all ingredients to room temperature. Preheat oven to 375 degrees. Wrap outside of 9-inch springform pan with foil. Generously butter inside of pan. In large bowl,beat cream cheese and butter until smooth. Mix in sugar and cornstarch. Blend in sour cream and whipping cream. Add amaretto and vanilla. Stir in eggs and egg yolk one at a time, mixing thoroughly between each addition. Pour batter into pan. Place pan in another pan at least 1 inch wider and add water to outside pan (prevents cracks). Bake on center rack for 70 minutes. Turn oven off and let cool with door open for 1 hour. Remove cake from water and chill at least 3 hours before removing cake from pan. Top with crushed pecans and dust with nutmeg.

I Can't Have No Affair Because It's Wrong & I Don't Want Earl to Kill Me Pie

2 1/2 C. graham cracker crumbs

1/2 C. brown sugar

1/2 C. melted butter

2 large eggs

1/3 C. granulated sugar

1/2 tsp. salt

2 C. milk, scalded

1/2 tsp. vanilla extract

1/4 tsp. ground cinnamon

3 egg whites

1/2 C. white sugar

1. Mix crumbs, brown sugar and butter until well-blended. Press mixture into a 9-inch pan. Preheat oven to 425 degrees.

2. Beat eggs slightly in a large bowl. Add sugar and salt. Slowly stir in hot, scalded milk. Add vanilla. Strain mixture into pie crust. Sprinkle top with cinnamon.

3. Bake on lower shelf 25-30 minutes, or until custard is firm.

4. In larger glass mixing bowl, beat egg whites until foamy. Gradually add 1/4 C. white sugar, continuing to beat until stiff peaks form.

5. Spread meringue over pie after custard is set, return to oven until meringue is slightly brown. Cool 15 minutes.

'Waitress' Bakes Up Pie to Die For

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Kitchenaid Ice Cream Maker Attachment!

!±8± Kitchenaid Ice Cream Maker Attachment!

This is the best attachment to buy for your mixer. It makes great ice cream and is so easy to use. I'm so glad I didn't buy a whole new appliance. The biggest part is the bowl and I store it in my deep freeze. Check out my video!

Kitchenaid Ice Cream Maker Attachment!

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Grilling Steak - How to Marinate a Steak Before Grilling

!±8± Grilling Steak - How to Marinate a Steak Before Grilling

While starting the perfect steak for grilling there are a few items that come in handy to complete such a task, your first step is to choose the right steak for you, being your choice of course! I am going to use strip steaks to illustrate in this technique.

The technique for marinating is very simple when used with the Food Saver Vacuum Food Sealer with Smart Seal Technology and one of its accessories the Food Saver Quick Marinator 2.25, QUART Food Saver Quick Marinator is a 2.25 quart canister that vacuum marinates meat, vegetables and more in minutes and can also be used for convenient vacuum storage.

Quick Marinate,

1/2 cup Worcestershire sauce
1/2 cup soy sauce
1/4 cup rice wine vinegar
One tsp., liquid smoke.
One tsp., extra virgin olive oil.
One tsp., honey.
One tsp., crushed red chili.
Two large garlic cloves.

Method

· Combine and Worcestershire soy sauce, vinegar, liquid smoke, oil, honey and chili sauce in a jug.
· Now peel and crush the Two large garlic cloves
· Place a funnel into a sterilized bottle such as a wine bottle, Pour in marinade. Secure lid for tips on securing look below. Label bottle.

Notes

· Note: Rice wine vinegar has a milder flavor and added with the liquid smoke gives a robust flavor and is less acidic than regular vinegar.

· Tip: This marinade can be used for beef, lamb, pork or chicken. Pour marinade over meat. Put in your Food Saver Quick Marinator 2.25 Cover and use your Vacuum Food Sealer with Smart Seal Technology for the perfect marinade, before cooking.

· Hint: Once marinade is in your sterilized bottle such as a wine bottle, then you can use your Food Saver 3-pack Bottle stoppers to vacuum pack for longer shelf life.

Dry Rub

· Three TbS. Salt
· Four tsp. Brown Sugar
· Four tsp. White Pepper
· Four tsp. Black Pepper
· Four tsp. Garlic Powder
· Four tsp. Onion Powder
· Four tsp. Lawry's Seasoned Salt
· Four tsp. Lawry's Garlic Salt

Method

· Combine Salt, Brown Sugar, White Pepper, Black Pepper, Garlic Powder, Onion Powder, Lawry's Seasoned Salt, Lawry's Garlic Salt together in your Kitchen Aid 5-Quart Stand Mixers bowel and mix on low for two min.

· Remove from bowl pour into a Ball Wide-Mouth Mason Canning Jar one Qt., using your recipe above follow Step seven from below.

· Remember to always label your jars.

Now for the step.

Step one: Place the steaks in a Food Saver Quick Marinator 2.25.

Step two: Pour some of the Quick Marinate from recipe above on each steak and spread it around with the back of a spoon. Use about a one tablespoon per steak, depending on the size of the steak; use enough so some will drip down the sides. The Quick Marinate will absorb into the steak.

Step three: Cover your FoodSaver Quick Marinator 2.25 Give it a minute or so to absorb into your steaks. You can now connect your Food Saver Vacuum Food Sealer with Smart Seal Technology and follow the instructions on the unit.

Step four: Now after you have done step three put them in the fridge for 10 to 20 min., or so while that is setting and chilling now would be a good time to go to step five.

Step five: Now you can take your bottle of Quick Marinate from recipe above and your Food Saver 3-pack Bottle stoppers to vacuum pack for longer shelf life, and put it away.

Step six: While you waited for your steaks to rest you may want to try the recipe below for the dry rub. Now you don't need the dry rub you can grill them right now, but better is better.

Step seven: now that your steaks have had time to rest and you have made you dry rub take your steaks out and use paper towels to remove as much of the Quick Marinate from recipe above, clean out your Food Saver Quick Marinator 2.25 now sprinkle each side of your steaks with the Dry Rub and return them to your Food Saver Quick Marinator 2.25 and repeat Step three.

Step Eight: Now you put them in the fridge for one hour or so before grilling, or you can grill them now.

Grilling Steak - How to Marinate a Steak Before Grilling

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Enamel Dutch Oven Cooks Through and Through - Even Temperature Heating

!±8± Enamel Dutch Oven Cooks Through and Through - Even Temperature Heating

An enamel dutch oven made of cast iron or even porcelain will absorb the fire or heat source and distribute it evenly through the food, cooking it slowly and through and through. A Dutch Oven has a tight lid to keep in moisture and juices when cooking and this will help to marinate a roast or other types of meats so they are cooked evenly and will be tasty and tender.

The enamel coating is to help protect the cast iron or porcelain base of the cookware and is typically long-lasting and comes in a variety of bright colors to match any kitchen decor. People cooked with cast iron cookware and in Dutch Ovens a long time ago and they are experiencing a resurgence and with the addition of the enamel coating, they are lasting longer, protecting people from the metals contained in some of the older cookware in addition to looking nice.

Kitchen Corner Dutch Oven 4.5-Quart
This cast iron base covered in thick blue or red enamel with a matching lid that sits securely on top of the pot so that the warm air will circulate around the food and help to cook it through and through. The cast iron portion of the cooking pot will help to evenly cook the food so there are no 'hotspots' which is which is where portions of the food is cooked more than others or where the food is not cooked all the way.

Kinetic Dutch Oven 5-Quart Porcelain Enamel Cast Iron
This is a traditional cast iron dutch oven with a thick coating of porcelain enamel of dark blue layered on the outside for protected, even cooking. The interior of this revolutionary cooking system is a creamy white and will cook food at a slower pace than most cooking systems but it is worth the wait because it helps to sear in the juices and flavors by cooking hot and fast in the beginning and then slowing down the cooking process.

Lodge Logic Enamel Dutch Oven 6-Quart
This cast iron coated in enamel will help to cook foods at an even temperature for less burning of food and a more flavorful dish, no matter what's in the pot. The dutch oven lid is tightly sealed on top of the pot so the juices stay with the meat or whatever is cooking to make it moist and better tasting. This particular brand comes in blue, green, brown and red.

Chantal 832-200 4-Quart Enamel Dutch Oven with Lid
This is a revolutionary patented copper-fused technology which features a copper plate that is fused into the steel core. It is then covered in beautiful shiny enamel, this one in chili pepper red. The enamel coating will not chip or fade and is ultra-durable, plus is dishwasher safe. This offers even heat distribution, rivet-less stay cool handles, does not contain PTFE or PFOA and is safe for food storage.

Enamel Dutch Oven Cooks Through and Through - Even Temperature Heating

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Top Ten Christmas Gifts for Women

!±8± Top Ten Christmas Gifts for Women

The idea is to make buying sweat your wife, mother, sister or a Christmas present hands? Imagine if you take skimming the shelves of department stores that induce nausea? Choose something from this list of ten Christmas gifts for women and save a headache.

1 Day at the Spa: Women love to be pampered and have the opportunity to enjoy relaxing after the holidays. Give her a voucher for a manicure, pedicure, facials and massages.

2 Bag:Know your favorite designer handbag girl? Proves to be careful with a scoop on the latest Coach or Vera Bradley bag for the perfect gift. Every time I wear the bag, think of you.

Polaroid PoGo Instant Mobile Printer 3: If the woman in your life constantly taking pictures, giving her the gift of press time, without wires.

4 La Mer Luxury The Essentials: This series of beauty products including Creme de la Mer The Lifting Face Serum and the EyeConcentrate and costs $ 530 to $ 650

5 High-quality linens and bedding: Enter the woman in your life the gift of a comfortable bed comfortable. Buy Egyptian cotton sheets with high thread count.

6 Customize a simple gift: get a frame or engraved jewelry box for your girlfriend or mother. She is grateful for the time and thought you put into giving.

KitchenAid Artisan 5-qt 7. Food processor: The love of your mother, sister or friend to cook? This is justwant to spend the right thing for the woman in the kitchen. Hopefully, you will benefit from this gift, even if she whips up homemade chocolate chip cookies for the family.

8 gift certificate from her favorite store: Place the book lover a gift certificate from Barnes and Noble. Enter fashion lovers a voucher for a department store. Enter your boyfriend for a good fun for Victoria 's Secret for the bedroom.

9 Pearls: Pearls and Christmas go together. Controlher jewelry box to see what they already have, and add to their collection. If you make them so happy on Christmas morning, to be added to a pearl or diamond ring chain.

10 framed photo of the family: Take one of their favorite shots in black and white and framed blown. Many women plan the design of their favorite shots, but did not get around to it because of the endless pile of laundry and the list of fees.

Top Ten Christmas Gifts for Women

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Oven French cuisine - What You Should Know

!±8± Oven French cuisine - What You Should Know

Oven cooking is popular with many French people, just because it offers another way to prepare food. The stove is comparable to the Dutch oven but in reality much more and cooks in a way unlike any other product on the market. The French oven is actually an iron pot that has a lid, and is usually painted to make it look better and more uniform cooking surface. These products are hard to find, but from which to choose, cook for their own lovedNeeds.

Stove does not even include French cuisine French food, if you do not want it. The pots are easy to be made more durable and offer a better style than the traditional method of pots and vases that are used to people. These vases are available in different sizes and those who actually works from a certain French company much better than those you buy at discount stores or supermarkets. Be sure toInvestments in the best case, if you choose to have this type of cooking product.

The dish is fusion of French baking equipment, which means that people do not care about scaling, cracking during the cooking time or irregular or color of the products because they are created with the best resources and equipment are covered. Who wants to try a new and more convenient method of cooking can do this with baked French designs to choose from today. Ready allTypes of meals in this very large vessels and gives everyone a good way to get more experience from their kitchen, as usual

Choosing the right plate of what they want and need. Of course you can use it for almost anything, which means that you will be able to find many uses for this medium pot, cook. There are many people who speak the opportunity to hand them over generations, and you simply can not find quality like in otherPots and pans that are on the market. There is also the heat, no burning or stinging, and requires much less attention from the things that you cook in a French bakery. No matter what you decide to use them, can be a great investment for any fan of cooking.

Oven French cuisine - What You Should Know

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