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What silly kitchen gadgets have you bought and which we're any good?

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Showing 151-175 of 678 posts in this discussion
In reply to an earlier post on 25 Feb 2013, 18:50:53 GMT
pixie says:
Great minds retro! I have that on wish list! Glad for your opinion! Ta!x

In reply to an earlier post on 25 Feb 2013, 18:51:53 GMT
Last edited by the author on 25 Feb 2013, 18:52:32 GMT
pixie says:
You'll be hooked finny...it's a mine of info and addictive! If you find something good let me know!!xx

No just crack the eggs in and squish!

In reply to an earlier post on 25 Feb 2013, 18:53:41 GMT
pixie says:
Retro...give garlic oil a whirl....fab!

Posted on 25 Feb 2013, 19:26:42 GMT
Thanks Ed - I have managed to think of it in the terms of a TV cartoon - Bart Simpson "helping" his mom and ending up battering his Dad - with chips - I have entitled the Episode "Chip off the Old Block" - Oh my Oath - I must have one of those

In reply to an earlier post on 25 Feb 2013, 19:46:04 GMT
She probably doesn,t want deep fried husband......not safe to be let out I,ll bet. You,ll have to get one of those Actifry jobs....

In reply to an earlier post on 25 Feb 2013, 19:50:49 GMT
Sounds just the job, him indoors likes fried chicken and the like and even when I only use a little oil it seems to get everywhere. Might have to treat myself at some point but not till I get over the February onslaught of energy and car bills, tax,mot and insurance, gas electric,household and buildings insurance, they are trying to crucify us I reckon financially speaking.

In reply to an earlier post on 25 Feb 2013, 19:57:00 GMT
Last edited by the author on 25 Feb 2013, 19:57:11 GMT
Spock says:

In reply to an earlier post on 25 Feb 2013, 20:04:02 GMT
pixie says:
it's delicious!....Garlic Olive Oil 250ml the one I have from the farm shop is rapseed oil and garlic! Great when you want the taste but don't want to burn the garlic!

Posted on 25 Feb 2013, 20:06:10 GMT
Spock says:
Must try and find some of that.
Tryed a Heston recipe, Garlic Ice Cream!

In reply to an earlier post on 25 Feb 2013, 20:10:09 GMT
pixie says:
oooh what was that like? Any after taste? You can buy the oil in the supermarket too...sainsbury's had it and waitrose.

Posted on 25 Feb 2013, 20:12:38 GMT
Spock says:
Well..... It was garlicy.

In reply to an earlier post on 25 Feb 2013, 20:15:18 GMT
Oh please... make your own, don't pay silly prices! It's so simple. Just peel 5-6 cloves of garlic and put them in a cup of oil in a jar or oil can. Let stand for a couple of weeks and you're good to go.

In the bars here they have garlic oil for the breakfast trade, they use refillable glass jars with a spout and sometimes they don't even peel the garlic. You can see the garlic in there.

In reply to an earlier post on 25 Feb 2013, 20:16:35 GMT
Well that might be called "an acquired taste" the Garlic Oil that is at Tescos they have their own name on it - I have to always have a bottle in my kitchen and one to spare - but Icecream - well I dunno ??

In reply to an earlier post on 25 Feb 2013, 20:19:26 GMT
pixie says:
I have got some and chilli oil i made too, had this in a hamper and liked it so bought some from farm shop Ori...do you know I saw a scary thing...you shouldn't leave whole garlic in oil, they said botulism! You have to remove it! xx

Posted on 25 Feb 2013, 21:27:38 GMT
A pasta machine ( heavy stainless steel type). Never used it! Too fiddly, takes too long and fresh pasta freely available. It lurks in the back of a cupboard alongside my collection of mixing bowls that I have had forever and never use because I have newer, lighter, easier to clean ones. I just can't bring myself to throw them away.

In reply to an earlier post on 26 Feb 2013, 09:56:52 GMT
Excuse me but that's nonsense. Trust me. You can take the garlic out if you like, but good Spanish garlic never hurt anyone; they've been leaving it in since the Phonecians were here. Of course I suppose how fast you use it up might be a factor, but I've never, ever heard this in a country that actually uses it the way we and the Italians do.

Posted on 26 Feb 2013, 09:57:54 GMT
RetroEd says:
Wow you lot have been busy whilst i was away!

Garlic - I love it and the smell when its cooking... but Ice Cream, that, in my humble opinion, is taking it too far. I think I'd prefer pixie's Botulism to that!! Typical Heston though - probably rounded off with frozen mammoth in the centre or something equally odd!

@PatriciaEnola very amusing - Bart analogy - oddly it was similar to that except for that fact that it was my daughter with a lap full of chips! Appealed to our sense of humour, which is a tad warped anyway.

In reply to an earlier post on 26 Feb 2013, 10:05:28 GMT
Thanks Ed - I have had my sense of humour labelled "Odd - quirky - warped" and those three are the printable ones

In reply to an earlier post on 26 Feb 2013, 10:38:12 GMT
You sound like me Michelle, I,ve got a garage full of stuff I can,t bear to part with either. I used to do a lot of catering for the local cricket club, friends and family etcetc and I,ve got huge pots and baking dishes,casseroles, electric frypans and so on that I can,t bring myself to let go......one of these days.

In reply to an earlier post on 26 Feb 2013, 10:39:39 GMT
pixie says:
Hi Ori...it's something to do with room temp and the bugs multiplying...there is quite a bit of info on it on the web. I must say I was shocked to read /hear about it. The problem is not "infused" but whole garlic. I first came across the info when I wanted to make chill/garlic oil and the recipe I found mentioned it.

It makes lovely chips!xx

Posted on 26 Feb 2013, 10:56:09 GMT
I was given an Egg Boiler as a gift... I loaded it up with eggs when my family came to visit, and proudly set it on the table... Only to find that all of the eggs were still raw!

My bestest Kitchen Gadget is the mini kenwood mixer set. It is brilliant! I have a super teeny kitchen so it's great have a couple of stick blenders, a potato ricer, and a food mixer all in one little box :)

Debs xx

In reply to an earlier post on 26 Feb 2013, 13:54:24 GMT
Oh I suppose if you put a whole head in a gallon or so of oil and just left it, in our summer temps, it might make a problem, but I've never heard of it. Mind you we get through some olive oil. I started buying mine in 5 litre jerrycans and one lasts 2-3 months. I do buy a more expensive one for salads etc and it lasts longer. Chips fried in olive oil...yum. And don't let anyone tell you "olive oil burns at high temperatures, you can't fry in it." TV chefs make me reaaaaallll tired. The reason you "can't" fry in olive oil these days is because....they want to sell you rapeseed oil or some such.

In reply to an earlier post on 26 Feb 2013, 14:27:32 GMT
Debs, can you do a link to that on amazon so I can see it please, sounds usefil

In reply to an earlier post on 26 Feb 2013, 14:51:43 GMT
I was interested in this discussion so I,ve had a look. Apparently botulism is found in soil, I knew that, and can find it,s way into the oil via spores from the garlic where it will thrive happily. Even if you take the garlic out it may be too late. If you add crushed garlic to a dressing that contains oil and an acid it is safe for about 7 days because the acid won,t kill the botulinum but it will delay its action. Obviously from your experience this rarely happens, but it could!!!! Maybe if the garlic is peeled and thoroughly washed it may help prevent this but there will still be a risk involved. Having said that people take many risks with food and their health everyday....ie dirty dishcloths for starters but we still live to tell the tale. I still think I,ll buy mine though.hahaxxx

Posted on 26 Feb 2013, 15:05:22 GMT
@ Ori - I do not watch TV Chefs - they are sooo unreal - many people like rapeseed oil because they support home produce - no olive trees in England as I know of and that is the reason Spain and Italy support the goodness of their OWN home
@ Diamond - agree agree - I said something like that somewhere - we have survived so much - takes more than a few lousy louse-bound germs to slaughter US
@ Pixie - when they say WHOLE Garlic - perhaps they mean whole unpeeled and with a root that would certainly mean the root would have dirt sticking to it - reasoning only - there can be NO risk to my mind when you peel the garlic - sure - where's the dirt
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Initial post:  9 Aug 2012
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