Is your pepper freshly cracked?

[OZZIE4DUKE]

Fresh ground black pepper. Sometimes, I go for the three peppercorn medley.
Sea salt is placed in another grinder. Kosher salt resides in a Rubberware container.

This also begs the age-old recipe question: Do you want your nuts chopped? :oops: :roll:

Better chopped than crushed!

[bjornolf]

Okay, I don't want this devolving into a Bobbit thread. ;)

[Miles]

Watch this

[Miles]

Watch this

You're gonna love my nuts.

[Miles]

Man I thrash kitchens when I cook, so cleaning an additional two ramekins is hardly an inconvenience. We actually keep a ramekin, full of sea salt, on the stove for easy access; much better than reaching into a cabinet for the jar of salt especially for seat-of-the-pants cooking. I should also amend my previous post because I'm not really "portioning", I'm just pouring a bunch of stuff into ramekins for easy access. I find this to help, especially when I'm grilling. It's much easier to season meat on the grill from a ramekin than from a grinder, and then from a salt shaker.

Speaking of salt shakers: I don't have one.

Hmm, but carrying a ramekin out to the grill then using the other hand to sprinkle requires two hands. I can carry my salt mill out to the grill and season one handed. Boo-yah! And if I had fancy pepper/salt mill holsters I could double-action pepper and salt my meat at the same time.

Speaking of the Food Network, maybe we need to have a CTN cooking challenge.

LOL how does one operate two mills simultaneously? Mills require two-handed action. Though I must admit, it would be pretty sweet to have a holster for the mills.

[DukeUsul]

Man I thrash kitchens when I cook, so cleaning an additional two ramekins is hardly an inconvenience. We actually keep a ramekin, full of sea salt, on the stove for easy access; much better than reaching into a cabinet for the jar of salt especially for seat-of-the-pants cooking. I should also amend my previous post because I'm not really "portioning", I'm just pouring a bunch of stuff into ramekins for easy access. I find this to help, especially when I'm grilling. It's much easier to season meat on the grill from a ramekin than from a grinder, and then from a salt shaker.

Speaking of salt shakers: I don't have one.

Hmm, but carrying a ramekin out to the grill then using the other hand to sprinkle requires two hands. I can carry my salt mill out to the grill and season one handed. Boo-yah! And if I had fancy pepper/salt mill holsters I could double-action pepper and salt my meat at the same time.

Speaking of the Food Network, maybe we need to have a CTN cooking challenge.

LOL how does one operate two mills simultaneously? Mills require two-handed action. Though I must admit, it would be pretty sweet to have a holster for the mills.

Check out these mills I linked earlier. You just grasp the mill in your hand and squeeze the big black button with the fingers. This one you can use one way, then flip over and use the other way. Or you could detach them for double fisted action!

http://www.bedbathandbeyond.com/product ... 60&RN=2013

[Miles]

Check out these mills I linked earlier. You just grasp the mill in your hand and squeeze the big black button with the fingers. This one you can use one way, then flip over and use the other way. Or you could detach them for double fisted action!

http://www.bedbathandbeyond.com/product ... 60&RN=2013

Oh yeah! That's pretty cool. I don't use a salt grinder, maybe I should for my pink salt.

[DukeUsul]

Check out these mills I linked earlier. You just grasp the mill in your hand and squeeze the big black button with the fingers. This one you can use one way, then flip over and use the other way. Or you could detach them for double fisted action!

http://www.bedbathandbeyond.com/product ... 60&RN=2013

Oh yeah! That's pretty cool. I don't use a salt grinder, maybe I should for my pink salt.

I recently bought a 5 lb bag of rock sea salt from SaltWorks ... I will be griding my salt for a loooooong time to come.

[Miles]

Check out these mills I linked earlier. You just grasp the mill in your hand and squeeze the big black button with the fingers. This one you can use one way, then flip over and use the other way. Or you could detach them for double fisted action!

http://www.bedbathandbeyond.com/product ... 60&RN=2013

Oh yeah! That's pretty cool. I don't use a salt grinder, maybe I should for my pink salt.

I recently bought a 5 lb bag of rock sea salt from SaltWorks ... I will be griding my salt for a loooooong time to come.

For most of my cooking, especially grilling, I go with Fleur del sel. I like the size of the granules and wouldn't want to grind it down. I also use Himalayan Pink Salt which comes in pretty large rocks, that I use a grater to break that down for serving, and Black Truffle Salt (a must for grilling steaks and lamb), which is already ground pretty fine.

Mmmmm salt.

[captmojo]

Mmmmm salt.

Mmmmm ramekin.
I had to try it. It feels pretty good.

[Miles]

Mmmmm salt.

Mmmmm ramekin.
I had to try it. It feels pretty good.

Tell me about it! Get on board captmojo!

Ramekin.

[captmojo]

It sounds like the new trend.
RAMEKIN

[Miles]

It sounds like the new trend.
RAMEKIN

Fact: you can prepare and serve a soufflé in a ramekin.

[captmojo]

It sounds like the new trend.
RAMEKIN

Fact: you can prepare and serve a soufflé in a ramekin.

Cuts down on cleaning.
You can also store loose pocket change in them.

Interesting alternatives would be welcome. I'm intrigued.

[DukeUsul]

We use ramekins daily to serve ice cream, so as not to eat too much.

[Miles]

I also pour vegetable oil in a ramekin, fold up a paper towel and place it in the oil which is in the ramekin. Then I'll use this to oil the grill. A well-oiled grill is essential.

[DukeUsul]

I also pour vegetable oil in a ramekin, fold up a paper towel and place it in the oil which is in the ramekin. Then I'll use this to oil the grill. A well-oiled grill is essential.

That's what she said.

:lol: :lol:

I take my oil bottles and pour directly onto the paper towel. One less dish to clean up!

[Miles]

I also pour vegetable oil in a ramekin, fold up a paper towel and place it in the oil which is in the ramekin. Then I'll use this to oil the grill. A well-oiled grill is essential.

That's what she said.

:lol: :lol:

I take my oil bottles and pour directly onto the paper towel. One less dish to clean up!

I am learning that you don't like to clean very much. :-D

[DukeUsul]

I also pour vegetable oil in a ramekin, fold up a paper towel and place it in the oil which is in the ramekin. Then I'll use this to oil the grill. A well-oiled grill is essential.

That's what she said.

:lol: :lol:

I take my oil bottles and pour directly onto the paper towel. One less dish to clean up!

I am learning that you don't like to clean very much. :-D

My life is a constant battle between my OCD tendencies and laziness. I'm OCD about cleanliness and organization just up to the point at which it becomes too time consuming and my laziness takes over. Cleaning the kitchen is one of those things. I try to be very frugal when it comes to ditrying it up because I might just be too lazy to want to clean it all.

[TNTDevil]

I also pour vegetable oil in a ramekin, fold up a paper towel and place it in the oil which is in the ramekin. Then I'll use this to oil the grill. A well-oiled grill is essential.

That's what she said.

:lol: :lol:

I take my oil bottles and pour directly onto the paper towel. One less dish to clean up!

I go in a different direction. When I "retire" my old dishtowels, I simply tie them with butcher's twine (similar to how you would truss up lamb or a beef tenderloin) place them in Ziploc bags and pour in Canola oil, enough to soak them thoroughly. Then I can keep them right beside my grill, then before the guest(s) of honor hit the grates, I pull one out with tongs and lube the grate. Not only lessens sticking but also does a great job cleaning.

Once they get completely and utterly trashed, that's where they go and one of their brethren steps up to take its place.