Archive: Kitchen Toys

A New Wok State of Mind

Last month while traipsing through San Francisco, I bought my very first wok -- well, my very first authentic wok, the real deal from China. My new wok getting a proper seasoning. (Kim O'Donnel) The idea of a new wok had been marinating in my brain for some time, inspired by Chinese cooking authority Grace Young. But it wasn't until I walked into Tane (call me "Octane") Chan's Wok shop in San Francisco, that I was faced with a do-it-now-or-you'll-regret-it moment. Fifteen bucks and a few minutes later, I became the proud owner of a flat-bottomed, cast-iron wok (carbon-steel is the other variety), with an enamel exterior coating. Yesterday, I unwrapped my newly arrived kitchen baby and brought her into my world. But before I could even consider cooking, I needed to give her a good scrubbing, to remove factory grime and any residual metal powder. This is one of...

By Kim ODonnel | September 7, 2006; 02:26 PM ET | Comments (8) | TrackBack (0)

The Scoop on DIY Ice Cream Makers

For the past month, food critic Bill Addison has been sleeping on a borrowed blow-up mattress, but soon he will be reunited with his precious belongings, namely his "Simac Il Gelataio 800." Addison, who had made Atlanta, Ga., his home for several years, recently left his job as food critic at newsweekly Creative Loafing (full disclosure: he was my editor for two-plus years) to join the merry band of diners at the San Francisco Chronicle's Food section. As someone who eats in restaurants for a living, Addison's kitchen shelves are often lonely, but when he does cook, he goes into overdrive. I call him the "Kamikaze" cook, a term from "The Mindful Cook" by Isaac Cronin describing cooks who overextend and run around the kitchen more in keeping with television show, "The Amazing Race." A former pastry chef, Addison is known not just for his out-of-orbit desserts but for his...

By Kim ODonnel | June 13, 2006; 08:43 AM ET | Comments (7) | TrackBack (0)

 

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