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Mandoline Slicer Spiralizer Vegetable Slicer – Veggie Slicer Mandoline Food Slicer with Julienne Grater – V Slicer Mandoline Cutter – Vegetable Cutter Zoodle Maker – Vegetable Spiralizer.

Make your meal preparation fast and efficient.

The innovative Fullstar Mandoline and Spiral Slicer lets you serve healthy vegetable noodles, grate your own cheeses for salads and pasta, and slice fresh vegetables in record time. With its own catch tray that sits under the interchangeable cutting blades, you can make tasty homemade stews and cheese trays without amassing a sink full of dishes.

Meals come together quickly and easily with these 5 blades:

straight ribbon blade

julienne ribbon blade

julienne slicer

mandoline blade

coarse grater blade.

Designed for safety and durability.

Our 5 interchangeable blades are made of rust resistant stainless steel so they retain their razor sharpness slice after slice. For your safety, the Fullstar Mandoline and Spiral Slicer comes with its own molded vegetable holder / handle so fingers never are exposed to the blades. The non-skid base of the 1.1L catch tray holds the unit firmly in place to prevent sliding on your table or countertop during use. The blades and the non-toxic, BPA-free plastic housing are all dishwasher safe to expedite clean-up and get you out of the faster for more family time.

Customer Service is our top priority.

We insist on the highest quality materials and manufacturing processes to bring you the deluxe Fullstar 5-in-1 Mandoline and Spiral Slicer. We confidently offer a 100% Money Back Guarantee for your peace of mind. In the unlikely event that our product does not perform to your expectations, return it for a full refund of your purchase price. Cut kitchen clutter and slice meal prep time in half. Add the Fullstar 5-in-1 Mandoline and Spiral Slicer to your cart today.

Product Features

  • 🥗 5-in-1 SPIRALIZER AND MANDOLINE offers all the functionality of multiple appliances with 5 interchangeable blades. Free-up space on your kitchen countertop and use just 1 easy kitchen accessory.
  • 🥗 1-QUART CATCH TRAY makes meal prep mess-free and easy, unlike competitors’ models. Our combination mandoline / slicer includes its own lid so you can store prepped foods for salads and recipes.
  • 🥗 MANDOLINE JULIENNE GRATER with stainless steel blades that are razor sharp and non-corrosive. Our 5 interchangeable blades include: straight ribbon blade; julienne ribbon blade; julienne slicer; mandoline slicer; and coarse grater blade.
  • 🥗 FDA AND LFGB standard approved ABS plastic is nontoxic and BPA Free. This compact mandoline and spiral slicer measures 10.98″L x 4.53″W x 4.33″H, and weighs 1.62 lbs. It fully disassembles for and pops into the top shelf of the dishwasher for easy cleaning
  • 🥗 100% MONEY BACK GUARANTEE ensures your satisfaction. If the Fullstar Mandoline and Spiral Slicer does not meet your expectations, return it for a full refund of your purchase price. No questions asked.


Cooking with the Firehouse Chef: The food that fuels New York’s Bravest from the hands of award winning chef Keith Young

Firefighters can’t go out to eat when pulling their shifts, so the best cook of the lot generally becomes the designated firehouse chef. These amateur chefs often turn out meals ranging from gourmet status to favorite comfort foods. The chef at New York’s Midwood Brooklyn Fire Department, Keith Young, is not an amateur. He’s a graduate of the culinary program at prestigious Johnson & Wales University. In this, his first cookbook, Keith Young shares his favorite recipes.Firehouse chef Keith Young opens with a touching tribute to the victims of the World Trade Center terrorist attack, many of whom were close friends. Black and white photos throughout the book capture the author and fellow firefighters in the kitchen and around the firehouse. Shadowed inserts are interspersed throughout the book with firefighting anecdotes sure to bring a chuckle as well as cooking tips. Cooking in a firehouse is like cooking for family, so you’ll find these recipes use easy-to-find ingredients in a wide spectrum of dishes. With semi-gourmet offerings such as Steak au Poivre with Mushroom Green Peppercorn Dijon Sauce to homey favorites like Grandma’s Quick and Easy Pot Roast, you’re sure to find something to please all palates. And yes, there are two chili recipes. Each recipe is introduced with a brief background description to give an idea on how it came about. They are presented in a no-nonsense format, easy on the eyes, with simple cooking instructions. The appendix includes the author’s opinion on what every kitchen should have, covering pots, pans, knives, and other cooking essentials.The index, an often-overlooked cookbook essential, is better than many, making it easy to search for recipes by ingredient. It’s no secret that firehouse cooks are famous for their food. Satisfying hungry, hard-working firefighters is no easy task. When you get right down to it, firehouse food is simply home cooking away from home. Cooking with the Firehouse Chef is sure to delight your family and friends with favorite comfort foods as well as ethnic and restaurant specialties.


Almond Milk Eggnog

I am a big fan of eggnog. Not only do I make my own a few times a season, but I also incorporate it into a variety of desserts and baked goods that I share during the holidays. Eggnog has the distinct flavors of dairy, eggs, vanilla and nutmeg and, while it is traditionally made with regular milk, it can also be made with non-dairy milk. This Almond Milk Eggnog is a twist on traditional eggnog that is made without dairy, though it delivers the other familiar flavors of this holiday favorite.

This eggnog is made in a very traditional way: with uncooked eggs. I find that eggnogs made with uncooked eggs have a lighter consistency and a slightly less eggy flavor than cooked eggnogs, which can sometimes be thick enough to feel like a pudding more than a drink (even though they are also delicious). I always recommend using pasteurised eggs in drinks like this. You can buy pasteurized eggs, make them yourself or simply use eggs that come from a carton (which are always pasteurized) and measure out 1 1/2 ounces.

The drink is made with almond milk, sugar, egg, vanilla and nutmeg. I also add a dose of bourbon or brandy, which is entirely optional if you prefer to keep this alcohol-free. I like almond milk in this recipe because it has a fairly neutral flavor that doesn’t overpower the other ingredients in the drink. Everything is shaken together until well-blended, cold and frothy. The egg helps to thicken the drink slightly – so this won’t just feel like a glass of almond milk – and the vanilla and peppery nutmeg give it a great seasonal flavor. It is delicious!

You can make this in a cocktail shaker, a mixing bowl or a blender. I tend to use a cocktail shaker when I want 1-2 servings, a mixing bowl when I am serving 2-4 and a blender when I want to make enough for a crowd. This recipe makes the cocktail shaker serving, but it can easily be scaled up by simply doubling the ingredients to suit the number of servings you need. Serve the eggnog right away, when it is cold and frothy.

Almond Milk Eggnog
3 tbsp sugar
1 large egg
2 tsp vanilla extract
1/4 tsp ground nutmeg
1 cup unsweetened almond milk
1 oz bourbon or brandy (optional)

Cocktail shaker: Combine sugar and egg in a cocktail shaker. Close tightly, then shake for about 60 seconds to whip the egg and dissolve the sugar. Add in remaining ingredients, along with a handful of ice. Shake for about 30 seconds, then strain into a glass. Garnish with a dusting of nutmeg or cinnamon.

Mixing Bowl: Whisk together sugar and egg until smooth and frothy. Add in remaining ingredients. Add a few ice cubes and stir to chill for about a minute. Strain into glasses. Garnish with a dusting of nutmeg or cinnamon.

Blender: Combine all ingredients, along with 2-3 ice cubes and blend until very smooth and frothy. Strain into glasses to remove any pieces of egg or ice. Garnish with a dusting of nutmeg or cinnamon.

Serves 1-2

The post Almond Milk Eggnog appeared first on Baking Bites.


Kitchen Gift Guide 2018 & Giveaway

This year my recommendations are short, sweet and all really practical but are things I genuinely enjoy using. Without further ado…
Save space 
I used to have two big clunky wooden knife blocks. My knives only fit in certain slots and the blocks took up a ton of room. Worst of all, they tended to tip over. So I bought this good looking bamboo knife block to replace them and am sorry I didn’t buy it sooner. It holds an amazing number of knives! One block replaces two, and holds 14 knives of varying sizes and shapes. It takes up little space and won’t dull knives the way wood blocks do. If you or someone you know are still using a wooden block, I highly recommend upgrading to this bamboo block with plastic needles. $22.99 
Season away

I have had various ceramic salt cellars and none of them quite suited me. I like to grab a pinch of salt and most cellars use a spoon or are too deep to reach into. This triple salt box has 3 levels and easily swings open so kosher salt, smoked salt and flaky salt are all within reach. But you could use it for other seasonings like ground pepper or dried herbs if you prefer. They also make a 2 tiered box. It’s reasonably priced and something I genuinely enjoy using. It’s also rather handsome. $21.89 
Cook it
Non-stick pans  have come a long way since the days of Teflon. Today you can find pans that are free of harmful chemicals, yet affordable and durable. Everyone should have a good nonstick pan for frying eggs and making omelets. The light weight DiamoTech nonstick pan features a 4 layer design and is made with aluminum. It can be used in the oven up to 500° F and is scratch resistant. It’s free of PTFE/PFOA/PFOS and dishwasher safe but I cannot imagine ever needing to put it in a dishwasher. I used this pan consistently for 3 months and even made a huge batch of crepes and never needed to use any butter or oil. It’s the best ceramic nonstick pan I’ve ever used. The 9.5 inch pan with a glass lid is just $19.99
If you’re the kind of person who prefers cooking with nonstick (I can’t blame you!) the Circulon Symmetry Merlot Twin Pack Skillets Set nonstick French skillets are incredibly durable, made from hard-anodized aluminum and have a magnetic stainless steel base so they are compatible with all cooktop ranges, including induction. The pans feature a unique cooking surface of raised circles that reportedly lasts 10 times longer than ordinary nonstick coatings. Unlike many other nonstick pans they are metal-utensil-safe, in addition to being PFOA-free and oven-safe to 400° F. and are dishwasher safe, though I find them easy to clean. The high sides to these pans make them perfect for frying, sautéing, as well as making pan sauces and gravies. A 10 and 12 inch pan set in gorgeous Merlot color is $67.39 (other colors are a bit less) 
Drizzle it
Laudemio extra virgin olive oil is made from Frantoio, Maraiolo and Leccino olives that come from an estate near Florence. It’s a very “green” olive oil with notes of artichoke and grass. It’s one of the best you can buy and because Laudemio is celebrating their 30th anniversary the bottle is a stunning gold this year. Great quality extra virgin olive oil must be used fresh, so don’t save it, savor it! I wouldn’t use this olive oil on salads, it’s too good. But I would use it on plain cooked beans, grilled meats, potatoes, steamed vegetables, toast, vanilla ice cream, any “blank canvas” that will allow you to fully enjoy the flavor. $44.95
Bake, toast, roast or slow cook
I know everyone is going nuts for the Instant Pot but I’m still a fan of this great counter top oven. I just replaced my original Breville Smart Oven with a newer model and am really loving it. It heats quickly, has a convection feature, a light, and now has a slow cooking function so I can put a Dutch oven in it for hours and hours. My last Breville SmartOven lasted 8 years. It costs $215.95 
                                                  GIVEAWAY! 
Deiss Kitchenware is offering one of my readers a lemon zester/cheese grater (value $10.98). I have an earlier model and use it practically daily. It would make a nice gift or a stocking stuffer. To win you must reside in the United States. Please leave a comment telling me what’s on YOUR kitchen wish list this year.  I will choose one winner at random on Monday December 17, 2018. 
Disclaimer: I purchased some of these items, but received the oil as a gift, the pans for review purposes. This post does include some affiliate links. I was not paid to write this or any other post. 

Mermaid-themed party ideas for pre-schoolers

A simple mermaid-themed photo wall. Pink streamers, balloons and mermaid print poplin from Spotlight. Pink tissue pom pom and birthday garland from Ruby Rabbit.

Here’s a time-strapped mom of three’s quick tips for throwing together a mermaid-themed party for pre-schoolers:

1) Keep the guest list small. I personally prefer to bowl over a handful of kids rather than push myself over the edge trying to rein in a roomful of them. We hosted two friends and their parents to this celebration.

2) Take the pressure off yourself and order pizza (or some other appropriate alternative) for everyone.

3) Keep decorations streamlined. I usually concentrate on creating a photo wall and frequently re-purpose decorative items from party to party (the pom pom and birthday garland above, for example, were from T2’s first birthday. The streamers were from a roll from T1’s fourth birthday celebration).

The mermaid print fabric was a quick solution to my decor woes. I secured it to the bookshelves with clothes pegs. Over the years, I’ve also worked out which spot in our home has the most flattering light. The photo wall is always in that spot.

4) If you are able to, purchasing a small tank of helium makes it less stressful  and relatively more affordable to create a festive atmosphere with floating balloons. I’ve wasted both time and money on buying inflated balloons in person or having them delivered. I now use this one and it usually gets us through 5 to 6 parties. That said, balloons aren’t absolutely essential either.

5) Tap on online resources. I didn’t use downloadable printables for this mermaid-themed party, but my shopping was mostly done at midnight on RedMart, Pantry Haiku and OhHappyFry. My favourite stores for decorations and craft supplies are Spotlight and ArtFriend.

6) If you do decide to prep mermaid party foods yourself, opt for menu items that can be made ahead of time. The birthday cake and frosting I used stores well in the freezer. Madeleine batter (shell shaped cakes are mermaid food, yeah?) benefits from being made a day ahead. And fresh fruit are always a good idea.

6) Keep party activities simple. Most kids just want to spend time with their friends. Because this was a party for four-year-old girls, I went with mermaid craft activities and board games as well as free play. They were just as happy drawing as they were crafting.

Recipes

Mermaid chocolate mayo birthday cake

Chocolate mayo mermaid cake in Swiss meringue buttercream. Meri Meri mermaid decorations from Oh Happy Fry. Sweetapolita sprinkles from Pantry Haiku. Cake stand from Donna Hay.

I always choose a simple and reliable cake recipe for decorated cakes (frankly, I usually purchase our party cakes. But this was a small party and it would’ve been extravagant  to order a themed cake). With a forgiving recipe, there’s less anxiety over the outcome. And knowing that I’d most likely be making it at midnight, I hedged my bets with an easy cake design. Easy is best for a sleep-deprived mother still nursing a baby.

T2 loves chocolate so I fell back on my chocolate mayo cake recipe for her mermaid birthday cake. The cake boasts a rich, intensely chocolatey flavour (my preference is to use Valrhona cacao powder), is incredibly moist, and has a resilient yet tender crumb. It’s what I consider, in my head, an American chocolate birthday cake (think made-from-scratch Sara Lee chocolate pound cake).

The recipe probably makes three small round cakes measuring 12.5cm across. I made the mistake of filling only two round tins of that size with all the batter (well, I only had two tins in that size and I wasn’t thinking straight. It would’ve been wiser to use some of the batter in cupcakes). Slapdash bakers, beware, The cake batter would’ve overflowed if I hadn’t lined the tins and created a high paper collar.

In future, I’d divide the batter between three tins. Nevertheless, I was able to yield four 2.5 to 3 cm high cake layers with this volume of cake batter baked in two tall tins. Images of my magnificent mistake are available on my IG Stories highlights.

I baked the chocolate mayo cake two days before the party. The night before the celebration, I trimmed them using a cake leveler (I like this one). For this mermaid birthday cake, I used two cake layers and generously slathered red currant jam (thank you @chef_julien) onto one slice before sandwiching them together. You can choose a jam or other filling you prefer.

To decorate it, I use Swiss meringue buttercream as it’s less sugary, tastes good and holds up pretty well in our tropical climate. I rely on Martha Stewart’s recipe. Her team has also created a number of useful videos to guide you through the process. This one from the Real Food team is great. I tinted mine with strawberry concentrate (I like this one) and food colouring. A touch of rose water gave it an interesting dimension.

I made the frosting a week ahead (and used part of it for T2’s class celebration cupcakes) and froze the remainder for this mermaid birthday cake. All I had to do was defrost it and beat it in a cake mixer before using it. After frosting the sides of the cake and covering the top with piped stars (this is a great video on the basics of piping), I sprinkled it with this gorgeous Sweetapolita sprinkle blend called Luxury Sweet from Pantry Haiku.

The mermaid cake decorating was done the night before the party. I stashed the cake in the fridge, then left it out at room temperature over the course of the party. This buttercream is tastiest at room temp. Meri Meri mermaid cake toppers provided a stress-free way to complete the look.

Mermaid madeleines

Madeleines are perfect mermaid snacks. Matcha (above) and classic honey madeleines pictured above. Meri Meri mermaid napkins from RedMart. Baking pan from E. Dehillerin purchased when we were on our honeymoon.

Madeleines are sort of an obvious choice for a mermaid party. They’re a child-friendly serving and they’re easily eaten with your fingers. I also wanted to avoid adding frosted cupcakes and sugar cookies covered in icing to the spread. Plus, the batter and baking pans can be prepped ahead yet they can be baked a la minute — a delicious experience that makes mama look like a winner as long as she doesn’t burn them or get them stuck in the pan.

They’re also delicious dipped into coffee or tea (which the moms and dads in attendance appreciated). T2 loves matcha, so I prepped a batch of Sadaharu Aoki’s matcha madeleine batter and a honey madeleine batter the night before.

The matcha madeleines are more fluffy cake-like than classic madeleines, but the recipe is reliable and the requisite hump develops beautifully on these. They aren’t very sweet, so you can opt to increase the honey and/or sugar. In future,  I’d like to partially dip them in melted white chocolate and sprinkle them with nuts or edible embellishments. The honey madeleines are a little denser, I chose to add freshly grated Meyer lemon zest into ours. These madeleines taste of buttery deliciousness and are moist bites that most children will adore.

Fill the honey madeleine batter until it reaches just under the rim of each cavity. For the matcha madeleines fill two-thirds of the cavity.

Your pans need to be meticulously brushed with melted butter and dusted with flour. I usually stash the trays in the freezer until I’m ready to portion out the batter and slip them into a pre-heated oven. I placed two level No. 100 ice cream scoop portions of batter into each cavity for the matcha madeleines (for the honey madeleines I used three level No. 100 ice cream scoop portions) and only baked what I knew we were likely to consume immediately. You can pipe it if you prefer. I’m just obsessive about equal portion sizes and prefer using a scoop.

Watch your madeleines like a hawk as they bake. You don’t want them to burn. Remove from the oven when they’ve achieved nice peaks and the edges have begun to brown. Invert onto a rack to cool. Serve warm.

Non-melting powdered strawberry sugar dusted honey madeleines. Tomiz sugar from Isetan.
Mermaid bling crafts
Mermaid-themed craft activities for pre-schoolers. Acrylic gem-studded headbands and personalised bags.

T2 loves accessories. In her opinion, the more bling there is, the better. Her besties seem to agree. So, I prepared two simple mermaid craft activities involving acrylic gems for the girls. And instead of adhering to a strict schedule of activities, I pulled these activities out as and when it felt like our guests were ready for them. Of the two, headband decorating is probably a better one to start with, especially with a group of 4-year-olds.

Mermaid headband craft activity

Materials

Instructions

Invite the children to select between five to seven acrylic gems (or more, depending on the size of them gems) and ask them to decide how they’d like to line them up on the headband. It might be helpful to show them some sample images for inspiration. T2 and her guests very naturally started referencing Princess Jasmine’s headdress.

Shake the bottle of glue well before use. Following the instructions on the side of the bottle, apply the glue onto the back of the gems and carefully attach them to the headband. Set the headbands aside to dry. The gems will take some time to fully adhere to the headband, so this requires patience. I suggest moving on to another activity while they dry fully.

The undecorated headband is covered with grosgrain ribbon. Acrylic craft paints, adhesive silkscreen stencils, brush and dabber from Martha Stewart Crafts. Insulated cloth bag from Art Friend.

Mermaid insulated lunch bag craft activity

Materials

  • Plain insulated fabric bags (I found mine at Art Friend)
  • Masking tape
  • Acrylic paint (I used acrylic craft paint from Martha Stewart Crafts)
  • A large flat brush
  • Stencils for initials (optional, mine were from Martha Stewart Crafts)
  • Foam pouncers
  • A selection of acrylic gems (I purchased these from Spotlight. They also come in smaller packets)
  • Gemstone glue (we used this one)

Instructions

Paint the bags at least a day ahead. Mask the area to be painted using the tape. Apply your choice of colour(s) onto the bag using the large flat brush (I layered Date Night Pink, Camella Pink and Mother of Pearl) allowing each layer to dry fully before adding the next.

Position silk screen stencil and apply paint using a foam pouncer. Use paint sparingly. I silkscreened the girls initials onto the bags using Mother of Pearl. Set aside to dry.

When ready to use, invite the children to embellish their bag with as many acrylic gems as they wish. Attach using gemstone glue. Set aside to dry.

These activities are just as fun for weekend or holiday craft projects.

Keeping the boys in the family entertained.

 

The post Mermaid-themed party ideas for pre-schoolers appeared first on Chubby Hubby.


GLESOURCE Premium Locking Stainless Steel Kitchen Tongs for Cooking 7″ 9″ 12″ inch Cooking Tongs with Silicone Tips, BBQ Tongs, Silicone Tongs, Grill Tongs, Serving Tongs, Metal Kitchen Tong(Black)

SPECIFICATION:

1.Premium silicone is 100% FDA Grade and BPA Free.
2. Heat resistant to 480F, and stain and odor resistant.
3. Non-slip Surface design offer you the best control on food.
4 Non-stick silicone tips is easy to clean and protect your cooker ware.
5 .7 & 9 & 12 inch tongs most meet your different requirements indoor and outdoor.
6. “O”Ring design, convenient to lock and easy to storage. (Pull out to lock and push in to use)

Package included:
1 x 7 inch Small size(Black)
1 x 9 inch Medium size(Black)
1 x 12 inch Large size(Black)
1 basting brush (Black)

Product Features

  • 1.DIFFERENT SIZES DIFFERENT FUNCTION.-The kitchen tongs comes with three different sizes for a variety of foods ,7 inch for baking,9 inch for salad, grilled foods, pastas, fruits and 12 inch for barbecue with a Basting brush for free.
  • 2.SAFE , NON-STICK FRIENDLY and HEALTHY-The FDA grade silicone is safety-tested, heat resistant up to 480F, and guaranteed 100% BPA free.Professional stainless steel metal with heat resistant, Non-Stick silicone tips will protect your cookware
  • 3.Ideal TOOLS for KITCHEN and OUTDOOR PARTY-Perfect for outdoor barbecue or grilling in the kitchen,as well as for outdoor BBQ with your family and friends.
  • 4.EASY TO STORAGE-Humanization pull ring design, allow you to facilitate better control while using them,easy to clean, air-drying and storage.And “O¡± Ring design at the end makes easy to hang and storage while using minimum space.
  • 5.PRODUCT WARRANTY-If you’re not completely satisfied with your silicone tongs purchase, you can contact us and you’ll be offered a FULL refund or replacement.


KitchenAid KFP0718CU 7-Cup Food Processor Chop, Puree, Shred and Slice – Contour Silver

Easy to Use, Clean and Store. This 7 Cup Food Processor features an innovative design with a one-click, twist-free, bowl assembly and latched lid that is very easy to use & clean. The blade and disc fit inside the bowl to make storage easy.

Product Features

  • One-click, twist-free bowl assembly with a latched lid for easy set up.
  • Easy to Clean with the sealed, leak-resistant work bowl, which means less food gets trapped in the bowl and lid. Also, the bowl, lid and accessories are all dishwasher-safe.
  • Easy to store with a compact design, in-bowl accessory storage and convenient cord wrap.
  • High, Low and Pulse Speeds to handle a variety of ingredients with precision. The easy-press paddles and illuminated LED controls make operation simple.
  • Chop, puree, shred, and slice everything from cucumbers to tomatoes, cheeses and more with the reversible medium slicing/shredding disc and multi-purpose blade.


Hamilton Beach 25462Z Panini Press Gourmet Sandwich Maker

Make your own Panini’s with the Panini Press Gourmet Sandwich Maker. It will grill sandwiches of almost any thickness and when you’re done, it stores upright saving cabinet space.

Product Features

  • Great tasting paninis at home
  • Grills sandwiches of any thickness
  • Cafe-style floating lid presses down evenly
  • 10″ x 8″ nonstick grids
  • Power & reheat lights and upright storage


Top Rated Bellemain Stainless Steel Non-Slip Mixing Bowls with Lids, 4 Piece Set Includes 1 Qt, 1.5 Qt, 3 Qt. & 5 Qt.

Gorgeous Mixing Bowls That Will Last A Lifetime

These Bellemain Stainless Steel Mixing Bowls are a step above ordinary mixing bowls with classy and functional extras like:

Tight-fitting BPA-free silicone lids Etched volume measurements inside the bowls Non-slip silicone coating on the bottom of the bowls Etched Bellemain logo Smooth, rolled edges for comfort and safety

Goes From The Dishwasher To The Freezer And Even To The Oven Without A Problem

The high-quality food grade 18/10 stainless steel means that you never have to worry whether your Bellemain Mixing Bowls are up to the task. They easily handle temperatures that range from below freezing up to a 390 degree oven. You can’t do that with plastic bowls.

4 Sizes Of Bowls To Suit Your Every Need – And A LId For Each One

Most mixing bowls leave the job half done but Bellemain makes sure you have secure, tight-fitting lids so storage is always simple. Mix anything from vinaigrette dressings to cake batters and tossed salads. There is a size for every job:

1 quart 1.5 quart 3 quart 5 quart

Order Your Own Set Of Bellemain Stainless Steel Mixing Bowls Today And Discover The Bellemain Difference For Yourself!

Product Features

  • MEASURE, MIX AND STORE IN THE SAME CONTAINER: These are not your ordinary mixing bowls. Bellemain Mixing Bowls are all you need to measure, mix, and store, with ultra tight-fitting BPA free lids so your mixture stays fresh longer.
  • STYLISH UPSCALE MODERN DESIGN: Stainless steel always looks great, but extra touches like measurements etched on the inside of the bowl a no-slip silicone coating are both classy and functional.
  • NON-SLIP COATING MAKES YOUR JOB EASIER: The silicone coating on the bottom of the bowl looks great while keeping your bowl from flying out from under you no matter how vigorously you mix.
  • BELLEMAIN EXCELLENCE AND HIGH QUALITY STAINLESS STEEL: Your Bellemain Mixing Bowls can go from the freezer to oven to dshwasher without a problem. They’ll last a lifetime and will never rust.
  • THE MIXING BOWLS THAT MEASURE FOR YOU: The Bellemain difference means mixing bowls are never just mixing bowls – these double as measuring cups so you never wonder how much is in the bowl.


Interview with Jim Kempton author of First We Surf, The We Eat

There are many parallels between surfing and cooking starting with the fact that both can be an adrenaline rush. But has there ever been a surfer’s cookbook? That was the question I asked Jim Kempton, a jourmalist, chef, restaurater and surfer. Kempton is the author of First We Surf, Then We Eat: Recipes from a Lifetime of Surf Travel. The answer? Not like this one. Even though I’m not a surfer (yet!) I love this book which combines the best of a memoir and travelogue with recipes. Recipes run the gamut from banana pancakes from Hawaii, Basque tuna steaks, machaca and eggs from Mexico and Rujak, a spicy sweet fruit salad from Bali. 
How important is the communal aspect of dining to you and to surfers in general? 
It’s important to me because it’s part of what attracted me to certain cuisines, even though we don’t always practice it everywhere it is very important in some places. It’s especially true for surfers. A lot of surfers don’t cook so they dine with whoever does! Surfers travel a lot and so it’s also practical. Also bringing it [BRINGING WHAT?]brings back the communal aspect of living, the idea of hanging out with people is missed and is being revived. Eating together is a way to do that. 
How have you gathered recipes from so many places? From chefs, other surfers? 
Every recipe I have is something I came across somewhere—a friend, at a hotel, a restaurant—and I was so taken with it that I had to learn it. The hardest thing was standarizing the recipes because I’d been cooking them for so long I never thought about it. Recipes  were on the back of envelopes or tucked into books or in books I’d received as gifts. I learn so much from reading cookbooks. 
How did you learn to cook? 
The same way I learned to surf! Unless you go to school, there’s no way to learn except by doing it. Both my parents loved to cook. We lived in a lot of places where you cooked differently. I always enjoyed it and was an observer of it. 
You grew up in Guam and have some recipes from Guam, what can you tell me about it? 
I would say, it has some of the best fish dishes, although no match for Tahitian restaurant cuisine which has a French influence. The fresh fish and variety there is incredible. 
What are your favorite surf destinations for food? 
People don’t think of the Atlantic coast of France but it has great waves. It’s also a beautiful coastline, the Basque country with rocky ledges and long stretches of beach are amazing. Stop anywhere and the food is great and the quality is high. 
The food in Bali is really a fusion of different Indonesian elements and the Caribbean with different cultural influences from other places. It’s tropical but there are different kinds of dishes you wouldn’t find ther. The food in Morocco is getting better all the time. Peru is a booming place for food. 
What’s your favorite comfort food recipe from the book? 
I was raised in the South Pacific and Southeast Asia. My wife was born in Southern California. She wants rice and beans and I grew up on rice and noodles. So the first recipe is Pancit noodles. It’s one of the first things I learned to cook along with fried rice, I have one fried rice recipe from Peru and another from Hawaii and another from Central America. Fried rice is a good way to clean out the fridge! Another is soups and I have quite a few soup recipes. Soups are better the next day. The eggplant and shrimp soup is a favorite.
What’s your most impressive recipe from the book? 
The Moroccan lamb with fruit. You can’t screw it up. Cooking with fruit is not something Europeans have done since the Middle Ages but the Arabs have always done it. The combination of savoriness and sweetness, and the textures, is a real mind blower. It’s got the wow factor. 
Thanks Jim!

Disclosure: I received a review copy of the book and this post includes an affiliate link