WTF is the point. A kettle is supposed to boil water. Its simple. Put water in kettle, switch on, wait for it to switch off, pour boiled water into beverage vessel of choice. Why do you need variable temperatures and readouts on the handle?
@Baldyman1966: Tea and coffee can both be said to require very specific temperatures. If people want to spend extra to indulge their desires, who cares? At least they're not buying pear audio cables and saying how "clean" the sound is...
Alton Brown has the best show on Food Network, hands down. I think I've seen at least 90% of Good Eats.
I also at least check out his recipes on foodnetwork.com when I'm cooking something new. I may go my own way -- but knowing his methods help substantially.
I also recommend Lynne Rossetto Kasper and her Splendid Table NPR show, and the CIA's Professional Chef textbook for those of you looking to pick up a hobby.
oh, and heirloom tomatoes. go buy some purple/black heirloom tomatoes right now.
I would disagree on two points - I actually get a lot of use out of my ice cream maker (David Lebovitz' book is a recommended accessory), and I'm not that keen on a rice maker - most of my rice dishes require me to use a pan to fry either the rice or the stuff I cook with the rice (tomato, onion, black beans), so I might as well finish the rice in the same pan. When I do make plain rice, I tend to use a bowl and microwave (about 2:1 H2O to rice, covered with plastic wrap and defrost for 10-12 min).
To clean that coffee grinder up, tear off a few pieces of bread and grind them up. Bread does a great job of getting all those coffee grounds or whatever else you've been grinding cleaned out.
I took a cooking class with Dorothy Huang in Houston. She showed us how to get "minced" garlic with two whacks of the Chinese kitchen knife. The structure of garlic breaks down to a fine mince when done this way.
08/28/09
Some say he can swim seven lengths underwater, and he has webbed buttocks...
08/28/09
08/28/09
[gizmodo.com]
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
08/28/09
I also at least check out his recipes on foodnetwork.com when I'm cooking something new. I may go my own way -- but knowing his methods help substantially.
I also recommend Lynne Rossetto Kasper and her Splendid Table NPR show, and the CIA's Professional Chef textbook for those of you looking to pick up a hobby.
oh, and heirloom tomatoes. go buy some purple/black heirloom tomatoes right now.
08/28/09
http://www.youtube.com/watch?v=_M9SizIzpQg
08/27/09
08/27/09
08/27/09
08/27/09
08/27/09
08/27/09
08/27/09
08/27/09
08/27/09