Name of wood stirring spoon with a hole?
sheilajoyce_gw
11 years ago
Featured Answer
Sort by:Oldest
Comments (31)
User
11 years agoYogaLady1948
11 years agoRelated Discussions
FYI - Not to stir up controversy!
Comments (18)Glenda, I am sorry to hear about the loss of your animals, especially Willie the house cat. We have a house cat named Willie too, and she was named after Willie Nelson. When we had our house built in 1998, the guys who did the foundation work, who were from Oregon, said that they saw bobcats here on our property that were so big that they thought they were mountain lions. I've never seen a huge bobcat but have seen some medium-sized ones and a lot of smallish ones. One of our neighbors has a very large one living on his property and it has atypical coloring. Since your calves aren't being cached/buried in brush, I'd tend to think it isn't a mountain lion and likely is a bobcat, but don't forget that coyotes and feral dogs kill calves (and cats) too. We've only lost 1 chicken this year, and I think a fox got it, but you know what it was like around here last year. Our friends who live a couple of miles north of us have two Great Pyrenees dogs that protect their goats, and those dogs are fiercely protective. However, the mama cats and kittens who live in the barn with the goats have disappeared all year long, so whatever is getting them is able to get by the Great Pyrenees. When they got down to only 1 remaining barn kitten (out of about 20), they brought it inside and turned it into a house cat. I can't imagine what would be able to sneak into the barn and take out that many cats week in and week out without the dogs raising a ruckus. Lots of people here have donkeys as herd guardians, and those donkeys are fierce! Dawn...See MoreStains on Maple Spoons
Comments (3)I have a set of bamboo utensils from Pampered Chef that I just love: a set of stir fry "paddles" and three spoons. I haven't done anything with berries, but I've used them several times a week, and plenty of those times were with tomato-based dishes, spaghetti sauces, red curry, or Korean Gochujang (fermented red pepper paste), and they come absolutely clean every time. I'm not sure if it's the hardness or the density of the bamboo that keeps them clean, but they're awesome. I also wash them in the dishwasher each and every time, (usually in a 150F+ cycle), and they haven't gotten rough like othe wooden utensils do when subjected to D/W conditions. I don't remember what they cost, but I've had them for almost four years, and they look just about as good as new. Just imagine what they'd look like if I washed them by hand . . . :o) If you're tired of staining, go with bamboo!...See MoreGoing past the stir-fry
Comments (30)It's hard to make generalities about over 1 billion people, lol. But I have found that there are many, many Chinese families who don't stir-fry at all, or do it very seldom. Not every American family eats burgers and hot dogs, either, for a local analogy. I guess if others judged American culture by TV ads and billboards, they would think we all lived on a daily diet of McDonald's Big Macs! But in general, many Asian cuisines do have a "triple path". There is home cooking; there is restaurant cooking; and there is banquet, or feast, food. I was talking to my Hong Kong-born Chinese-Portugese DH a few weeks ago, and he (finally) remembered to tell me a story about one of his uncles who died over 15 yrs ago. This uncle was famous in the family for making the Chinese broccoli with oyster sauce, or ho yau gai lan as it used to be spelled (I'm terrible with the new spellings, sorry). I've done this dish, and it seems very simple. Blanch the gai lan, stir-fry it quickly, drizzle it with oyster sauce. What's so hard about it? DH told me his uncle was so meticulous and painstaking about doing this dish, it was intimidating even to just watch him. Every cut had to be a precise size, the water had to be just the right temperature, the timing was down to the second. The wok had to be heated for XX number of minutes with just enough oil but not too much; the tossing and last-minute steaming done always the same way. In six decades of eating, DH says his uncle's gai lan remains the best. And every time, because he was so exacting about it, it was always perfect. But it was a lot of work, done to ensure that nothing was left to chance. He very seldom made it, in fact. Just the news that there was going to be a party and that Uncle had promised to make his gai lan, was enough to make everybody, even reluctant-to-socialize teenagers, show up for dinner! Oh, and outside of the gai lan, hardly anyone in DH's family, all 200+ members in Vancouver BC, stir-fries. Most of them don't even own a wok, which is interesting because otherwise they've kept their HK culture intact very assiduously. Unlike the American relatives, all of whom by the second generation barely remember their Cantonese, all the Canadian relatives speak Cantonese at home, so that even the fourth generation little kids are bi-lingual....See MoreCookalong #9 - Rice
Comments (1)* Posted by coconut-nj (My Page) on Sat, May 30, 09 at 11:27 Sally, anywhere that has alot of British imports would probably have it. I was checking out who had it online the other day and while you might not want 6 bottles of it.. smiles... Amazon has 6 bottles for $27.05. It's free shipping too. Most places sell it for between five and six or up to eight dollars, so that's a great price. They say they're 15 oz bottles. Maybe somebody else would want to go in on it with you?? I've always heard of it described as a mayo with more vinegar and also with a mustard taste. Sounds good. Smiles. My DW used it when she used to travel to the UK all the time for buisness. Surprised she didn't bring any back. I have a head of savoy cabbage so I'm going to make my easy 'stuffed' cabbage casserole that I described above. It makes it so easy and quick which is just what we want on a Saturday night. Steam the cabbage briefly, layer it with dirty rice, pour some tomato juice mixed with onion and garlic powder between layers and on top and bake for about 40 minutes. I'll see if I can manage to take a picture. I seem to be terrible at that. The camera is always in the other room and it's a kind of big house and by the time I'm done cooking I'm not walking very well. LOL.. We will see. Oh btw, I always make two dishes of this because Christy gets burnt out on "red" since I always have something made with red sauce around I make her a version with just some broth on it. I do stuffed peppers for her the same way. No red. I do love the red on it but prefer tomato juice since it's nice and light although I'll just water down tomato sauce or puree with chicken stock/broth, if I don't have any handy....See Moresheilajoyce_gw
11 years agocolleenoz
11 years agojannie
11 years agohouseful
11 years agodances_in_garden
11 years agokacram
11 years agoUser
11 years agochisue
11 years agosjerin
11 years agoUser
11 years agoazzalea
11 years agoUser
11 years agoMaureen Fullerton
6 years agoAnnegriet
6 years agoaok27502
6 years agosheilajoyce_gw
6 years agomamapinky0
6 years agoLouiseab
6 years agoJudy Good
6 years agoMarcy
6 years agosjerin
6 years agogardengal48 (PNW Z8/9)
6 years agojoyfulguy
6 years agontt_hou
6 years agolast modified: 6 years agoanoriginal
6 years agoarcy_gw
6 years agoHU-276478395
5 years agobossyvossy
5 years ago
Related Stories
DECORATING GUIDESBring in da Funk: How Humble Touches Give a Home Soul
Shake up expectations and stir up interest with pieces that show patina, create contrast or offer a jolt of surprise
Full StoryKITCHEN DESIGNHouzz Call: Tell Us About Your First Kitchen
Great or godforsaken? Ragtag or refined? We want to hear about your younger self’s cooking space
Full StoryKITCHEN DESIGNDisplaying Kitchen Supplies — Hot or Not?
Do some kitchens just beg for a cozy row of canisters and gear for all to see? Have a look and let us know what you think
Full StoryFRONT DOOR COLORSFront and Center Color: When to Paint Your Door Bright Red
Welcoming and intense, a red front door kicks up a home's entryway and is impossible to miss
Full StoryFARMHOUSESHouzz Tour: An Old Barn Inspires a Gracious New Home
Graceful and elegant, this spacious home in the Virginia countryside takes farmhouse style up a notch
Full StoryENTERTAININGA Place for Everything: Beautiful Ways to Style Your Table
Polish your silver and pull out your china as we look at how tables were laid out traditionally and how they shine now
Full StoryFEEL-GOOD HOMESimple Pleasures: Make Do and Mend
Experience the satisfaction of fixing, repurposing and creating things yourself around the home
Full StoryLIFEReluctant DIYer’s Diary of a Dresser Makeover
Weekend project: Glossy new black-and-white dresser, hold the sandpaper
Full StoryKITCHEN DESIGNThe Cure for Houzz Envy: Kitchen Touches Anyone Can Do
Take your kitchen up a notch even if it will never reach top-of-the-line, with these cheap and easy decorating ideas
Full StoryDECORATING GUIDESPop Culture Watch: 12 Home Trends from the '80s Are Back
Hold on to your hat (over your humongous hair); interior design elements of the 1980s have shot forward to today, in updated fashion
Full Story
morz8 - Washington Coast