Shredders & Slicers Specification
Material: Stainless steel + ABS
Size: 13.5*6.5*2cm (5.3*2.55*0.78Inch)
Certification: CE / EU,CIQ,FDA,LFGB,SGS
1 * Onion holder
The James Beard-nominated food writer revamps the slow cooker for the modern home cook, providing ingenious ideas and more than 100 delicious recipes for maximizing this favorite time-saving kitchen appliance and making it easier than ever to use.
Sarah DiGregorio shares the nostalgia most of us feel when it comes to slow cookers. Her first memory of slow-cooker cooking is her grandmother’s pot roast. While these handy devices have been time savers for incredibly busy lives, traditional slow cooker food is sometimes underwhelming. Now, Sarah, an experienced food professional, has reinvented slow cooking for a generation that cooks for fun and flavor, taking a fresh approach to reclaim this versatile tool without sacrificing quality or taste.
For Sarah, it’s not just about getting dinner on the table—it’s about using a slow cooker to make fabulous dinners like herb oil poached shrimp or the most perfect sticky toffee pudding for dessert. It’s about rethinking how to use this magic appliance—such as throwing a biryani dinner party with the slow cooker at the center of the table.
Showcasing a beautiful, engaging design, inviting color photographs, and 105 original, innovative recipes thoroughly tested in a variety of brands of slow cookers, Adventures in Slow Cooking provides a repertoire of delicious food for any time of day. Inside you’ll find ideas for flavorful sweet and savory slow cooker dishes, including:
Whipped Feta, Red Pepper and Olive DipGranola with Pistachios, Coconut and CardamomSavory Overnight Oatmeal with Bacon, Scallions and CheddarTurkey-Spinach Meatballs Stuffed with MozzarellaSpicy Kimchi and Pork RamenOrange, Olive and Fennel Chicken TagineDaal with Mango and Mustard SeedsFarro Bowl with Smoked Salmon, Yogurt, and Everything-Bagel SpiceOxtail and Short Rib PhoCorn, Mushroom and Zucchini TamalesProper Red Sauce Eggplant ParmPeach-Orange Blossom JamMatcha-White Chocolate Pots de CrèmeCardamom-Molasses Apple Upside-Down CakeStar Anise-Black Pepper Hot Toddy
Sarah also provides ingenious tips and tricks that will help cooks get the most out of today’s slow cookers, and have them saying, “I never knew my slow cooker could do that!” With a foreword by Grant Achatz, a modernist chef and huge advocate of the slow cooker, Adventures in Slow Cooking makes this convenient appliance an indispensable tool for the modern kitchen.
Buy it now
Set of 3 Grilling Tongs with Silicone Tips and Silicone Pot Holder, Grill Tongs For Cooking, 3 Colors, 7″ 9″ 12″
– 1 × Silicone Tongs (Green 7″ – handy for close control and ideal for small hands)
– 1 × Cooking Tongs (Blue 9″ – great all-rounder for cooking and serving)
– 1 × BBQ Tongs (Red 12″ – perfect for grilling to keep your hands away from the heat)
√ Premium silicone is 100% FDA Grade and BPA Free.
√ Heat resistant to 230F, and stain and odor resistant.
√ Non-slip Surface design offer you the best control on food.
√ Non-stick silicone tips is easy to clean and dishwasher safe.
√ 7″ 9″12″inch kitchen Tongs most meet your requirements indoor and outdoor.
√ “O'”Ring design, convenient to locking and easy hanging. (Pull out to lock and push in to use)
Scope of Application:
1.To pick up cakes, bread, cooked food, etc. It is convenient and clean.
2.To barbecue meat. It is easy to turn over the food and prevent your hands from being burnt.
3.To pick up hot dishes and be used for frying food, such as chicken wings, drumsticks, French fries, etc. It is safe and useful.
The number eight is considered lucky in Chinese culture, and the more eights the luckier. This year represents the 8th anniversary of LUCKYRICE, an Asian food festival and it’s being held on September 8, 2017, general admission tickets are $88. That’s a whole lot of luck!
While this may be the 8th year, it’s also in one way the first. It’s the first year of a plant based edition feast. This is noteworthy because if you go to chef gala events you see a lot of the same kinds of dishes and they aren’t plant based. Tuna tartare is popular, a seared scallop, perhaps something with pork belly or foie gras will make an appearance. But as dining evolves so too do these events. In San Francisco some of the finest restaurants are focusing more on vegetables than ever before. I spoke with LUCKYRICE founder, Danielle Chang to learn more about the event and the second season of her PBS show, Lucky Chow.
How many galas and “feasts” have you produced?
In the eight lucky years that I’ve been at the helm of LUCKYRICE, we’ve produced over 100 curated events that spotlight Asian culture through the lens of food and drink.
Why did you decide to do a plant based theme and why in San Francisco?
I think when people think “Asian food” they’re still thinking mystery brown sauce, rice and packaged ramen noodles. I wanted to really spotlight Asian cuisine in an entirely unique way with this plant-based menu so people could really experience and taste the evolution of Asian cuisine in America and embrace its green potential, it’s come a long way! No General Tso’s chicken here.
What dishes and ingredients are you particularly excited to see showcased at the event?
With a fabulous line-up like this one, I think it’s hard to pick just one but I’ve definitely got my eye on the Pinakbet Onigiri with Stuffed Garlic Fried Rice Ball with Kabocha Squash, Green beans, Eggplant, Okra, Vegan Bagoong, Nori seaweed from Buffalo Theory in collaboration with Alchemy
How did this season of Lucky Chow and your visits to farms in particular influence you and your future plans?
Since so much of the Asian-American immigrant experience is rooted in the soil of Bay Area farms, it makes sense to pay homage to that history while celebrating the new culinary expressions being created by the younger generation. And, while filming season 2 of my PBS show Lucky Chow, I was so inspired by the featured local farmers, like Kristyn Leach of Namu and Ross Koda of Koda Farms. They, like so many other Bay Area residents, are committed to seasonality, locality, and innovation in sustainability.
Does Asian food fit into the “vegetable centric” trend in dining?
From mizuna to bok choy, people will walk into an Asian grocery store and run the other way when they’re confronted with the different varieties of Asian greens and vegetables because they’re intimidated, begging the questions, “what do I do with this?” or “how do I cook that?” There’s still a lot of unharnessed potential when it comes to Asian cooking fitting into a “veggie centric” motif. I think we can only expect to see more and more chefs and restaurateurs seeking out Asian vegetables as they’re expanding their flavor palates and looking for something “new.”
Here’s the full line up of tantalizing dishes from some really outstanding restaurants:
I am a pumpkin pie fan and I’ll churn out quite a few of them during the fall baking season. I’m not a purist, however, and I enjoy the opportunity to put a fun twist on a classic from time to time. My zebra-inspired Chocolate Striped Pumpkin Pie and Pumpkin Pie Cheesecake are just two delicious examples of how you can make your pumpkin pie a little different – and the case of these Dark Chocolate Mini Pumpkin Pies, you’re also making your pumpkin pies little!
These mini pumpkin pies are baked in muffin cups, but have a wafer cookie crust and a pumpkin-rich filling that is packed with pumpkin pie spices. The filling also contains a generous amount of dark chocolate, which makes these more decadent than your average pumpkin pie.
For the crust, I used graham cracker-flavored Oreo cookie wafers. Oreo cookies in general are a great crust option for mini pies and cheesecakes because they hold up well to baking and are exactly the right size to fill the bottom of a muffin cup. The Apple Pie Oreos I tried this season have a graham cracker wafer cookie, so I simply removed the filling and popped the cookies right into my pan. If you don’t have graham cracker wafers, use regular Oreo wafers (filling removed), as they work well with the chocolate filling.
With a full sized pumpkin pie, I like the filling to be a tender enough that it almost melts in your mouth. After all, the filling of a pumpkin pie is a custard at its heart, even though it is loaded with pumpkin! I bake my pies until they are just set and have a slight jiggle to them. These mini pumpkin pies are a touch firmer – and, yes, fudgier – than their classic counterparts. The denser texture is in part due to the chocolate in the filling, but it works very well for the mini pies because it makes them easier to handle and serve. They can be unwrapped neatly and plated individually, or simply eaten right out of the wrapper!
The mini pies are absolutely delicious and perfect for fall entertaining. This recipe makes 16 mini pies. You can halve the recipe if you only need a few, but they’ll keep in the refrigerator for a couple of days, so you may just want to make the full batch and keep the leftovers around for snacking.
Dark Chocolate Mini Pumpkin Pies
16 graham (or chocolate) Oreo wafer cookies
4 oz dark chocolate, chopped
1 15-oz can pumpkin puree (approx 1 3/4 cups)
1 14-oz can sweetened condensed milk
2 large eggs, room temperature
1 1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground cloves
2 tsp vanilla extract
Preheat oven to 350F. Line 16 muffin cups with paper liners. Place one wafer cookie in the bottom of each cup.
In a medium microwave-safe bowl, melt the chocolate in the microwave. Melt in 30 second intervals, stirring regularly, to ensure chocolate does not burn.
In a large bowl, whisk together pumpkin puree, sweetened condensed milk and melted chocolate. Add in eggs, salt, spices and vanilla and whisk until well-combined. Divide batter evenly into prepared muffin cups. It is ok for a portion of the batch to sit out on the counter if you need to bake in batches (allowing the pan to cool between each batch).
Bake for 18-20 minutes, or until the pie filling is set and does not look liquid when the pan is jiggled.
Allow pies to cool in the pan for 15 minutes, then transfer to a wire rack to cool completely before refrigerating.
This post was originally published on April 15, 2008 and is now updated. I have added a recipe video and tweaked the recipe for best results.
Nutritious, vibrant, and delicious. What’s not to love about this Turkish Carrot Salad with Yogurt Dressing? It is, perhaps, one of the most popular salads frequenting a Turkish table. It is also one of the easiest salads you can ever make.
Everything you need in one single set
With our premium 29-piece high-quality utensil set, you have everything at hand you need for cooking, no matter what dish you are planning to make. It features the most extensive selection of cooking utensils currently on the market, including but not limited to a garlic press, cheese knife, tea strainer as well as a slotted, non-slotted and even extra-wide Asian turner.
Cooking with style
The simple yet modern design of our utensil set fits perfectly in any kitchen and easily matches the style of any other items or appliances. Got a new neighbor or it is your mom’s birthday? The stylish set comes in a nice box and thus makes the perfect gift for many occasions.
Thanks to its premium quality, the set is fit to last forever. Only high-grade stainless steel, silicone and non-stick materials have been used for its manufacturing. All items of the set are dishwasher safe and meet strict FDA and LFGB standards.
• Slotted turner
• Non-slotted turner
• Extra-wide Asian turner
• Garlic press
• Cheese knife
• Tea Strainer
• Bottle opener
• Potato peeler
• Egg whisk
• Barbecue tongs
• Pizza cutter
• Soup ladle
• Potato masher
• 4 Measuring spoons
• 4 Measuring cups
• Can opener
• Draining spoon
• Serving spoon
• Pasta server
FAQ – Frequently Asked Questions
Q: Are the products made of stainless steel?
Q: Are they safe to use for non-stick cookware?
A: Yes, they have a non-stick surface.
Q: Are all items dishwasher safe?
Q: What is their heat resistance?
A: The silicone measuring tool should not be exposed to more than 240°F.
It’s that time of year again!
If you’ve been a BEB reader for some time, then you know that once a year (give or take), I like to invite readers to take a short survey that helps me gauge what you’re loving and what you might be needing here on the site. I love sharing food, stories, and content that I personally enjoy, but I want to make sure it’s benefitting you, as well!
This survey is an opportunity for you to share your thoughts, ideas, and feedback, and it will help me tailor the types of recipes and blog posts that I create. It is 100% anonymous, so I’ll have no idea whether or not you respond, or what you’ve said, so please feel free to share your thoughts honestly and openly.
You can click here to take the survey (it should take less than 10 minutes!) >> 2017 BEB READER SURVEY
Or, if it’s easier for you, you can fill it out right here on the page by using the form below.
Thank you all SO much, for being here, for loving food and stories as much as I do, and for sharing your life with me! I so appreciate your feedback! xo