"peelers" news and stories

I use my serrated edge peeler all the time, it's a kitchen utensil that I've never, not for a minute, regretted buying. However, not every utensil I've brought into my kitchen has inspired the same feelings of affection and appreciation in my heart. The corn zipper was a pain in the butt and totally not worth the money I spent on it. I love my mandolin, but am happy that I picked it up at a thrift store for $3, as I only use it two or three times a year. However, lest you think my kitchen is filled with things I don't use, I am totally devoted to my microplane as well as my flat whisk (so wonderful for making roux).

They are talking about this subject over on the Recipe Swap Forum at the Epi-Log, but I'd love to hear you all chime in about the gadgets you love as well as the ones you wish you had walked past, here in the comments as well.

Source

You probably don't think much about what you use to peel your vegetables, but the Seattle Times puts vegetable peelers to the test, taking into account the lumps and bumps of different vegetabless surfaces. The recipes are for fruits and vegetables that will put your peeler to use: Fall Galette, Winter Mash, Seedy Potatoes, and Roasted Carrots with Citrus.

We've already mentioned that resaurants are pulling spinach from their menus, but the Times also answers some questions from readers about E.coli and other leafy greens.

With Rosh Hashana starting at sundown on Friday, the staff digs into their archives and offers a recipe for a honey confection caled Teyglakh.

In drinks, the Wine Adviser could rattle off names of Washington Wineries for Merlot, but the one that sets the standard is Abeja Winery. Fremont Oktoberfest kicks off this weekend, offering over 70 microbrews on tap.