When we redo the kitchen, I’d kind of like to do wood counters, but I’d still keep my Boos Board. I can’t imagine cutting on an actual wood counter, but yes, it’s a pretty awesome thing to use. And come the holidays, when I want to set out a bunch of cold cuts, cheeses and crackers/breads, guess what they get set out…

I actually just buy the McCormick Pure Vanilla Extract in the giant bottle for $35 at Amazon. They all have to have at least 35% alcohol and I make a ton of chocolate chip cookies, but I notice a difference in the taste. It’s not as...sweet in a non-sugary way. Maybe it’s just me, I don’t know. Then again, I’m one of…

See? There are no Asian restaurant supply stores probably within 100 miles of me. Too rural, I guess. My cutting board is a Boos Board I got 20 years ago as a Christmas gift from my in-laws. It’s huge and heavy and wonderful and I do take care of it, oiling it twice a month, flipping it once a month and I put a piece…

Yeah, I thought when I backed the knife that it was maybe going to be something spectacular, but it wasn’t. My Wusthof is oh...30 years old now, at least and still going strong even as often as it’s been sharpened. I’ve tried other knives over the years and I always go back to it. But I think too, it’s all in what you…

I do my mashed potatoes with a hand masher. I always have. Just what I’m used to, I guess. And I like small lumps so it all works for me. :) As wonderful a cook as my mother in law was, and she was really good, the one thing I couldn’t eat were her mashed potatoes. They’d get drained, dried and dumped into the…

You know, we have a couple of restaurant supply stores near me and they’re just as expensive as Target. And the few online that I’d consider ordering from aren’t much better price wise. Maybe it’s regional, I don’t know.

I bought that Misen Chef on their Kickstarter when they were first trying to get them out there. It came, I opened the box, washed the knife up, was so used to using my Wusthof Santuko knife that I started chopping onions with the Misen and shoved the point right through the palm of my hand. Duh! What an idiot! I’d…

I dredge and no, I don’t dip. It’s too heavy for me when I do that. I like the light coating only. I might season a bit with some garlic powder or onion powder, or both, first, but no egg dip or anything else like that. And I’ve never deep fried. I just don’t want to have to deal with the oil after. While there are a…

The microwave method, once I too watched Kenji, is my preferred method. I love the way everything comes cleanly off the cob rather than having to deal with all the silk when shucking it.

With the arthritis in my hands, I can’t hang on to that one well enough.

Hmmmm...I think I need to try this! I buy the Frescheta Self Rising ones. I like a thick crust, but I imagine they would cook pretty much the same way. You are really loving that Weber!!

You know, I wondered if it would be hard to get the ice cream out, but it’s a gentle slope design and the ice cream just slides right off. Not kidding, it’s amazing!

I probably own more than half of your list, but without a doubt, the best thing I own on your list is my Gorilla Grip Ice Cream Scoop. Yes, Gorilla Grip makes an ice cream scoop and it has 7400+ reviews, almost all are excellent. I got tired of all the bent spoons thanks to hubs and so took a chance on this one and Oh…

Me too, don’t use that either though or in minute amounts. :(

I read that about the lower sodium but I haven’t found them either. I actually live in the pickle capital of Michigan though it’s not pickles anymore (and not the Christmas pickle capital which is different) so I can get great pickles here, but none low sodium. And I agree, Vlasic taste...ugh.

Alas, way too much sodium for me. If I use any pickle brine in recipes, I have to be oh, so careful not to use more than a dash and more than one medium pickle? Balloon city, not to mention the palpitations... :( Even the ranch has to be used sparingly. And I love the stuff!

Happy to see this one! I use gnocchi in lots of pasta recipes. It’s got a nice, pillowy texture to it in most cases and it holds up well to so many things. I buy the Delallo brand (shelf stable) and use it in salads, soups, with pesto, marinara...Yum! I might have to have some this week :)

That actually makes me sad! The mom-n-pops usually have the best dough. There’s always the grocery store freezer section. Can’t remember the brand, but they have it in one or two pound balls. 

Almost anything within reason is better on pizza dough!

I buy the dough fresh from our local pizza place all the time. I’m surprised that you can’t unless they’re a chain maybe? Our family owned ones here are more than happy to sell it to us. Maybe they figure a sale’s a sale.