Any new Christmas Gadgets Ideas

[Bonnie G #2]

Anyone find or see exciting gadgets for the Holidays? I'm sure there's got to be some new ones out there, but being over here in Trinidad I feel like I'm missing out on finding them

[Molly53]

Bonnie G #2 wrote:
Anyone find or see exciting gadgets for the Holidays? I'm sure there's got to be some new ones out there, but being over here in Trinidad I feel like I'm missing out on finding them

Click on this link for the latest and greatest: http://www.food.com/bb/viewtopic.zsp?t=383457


I also like this gravy separator:



AMCO Fat Separator
This AMCO fat separator is designed to give you the best tasting gravy or sauce without the fat and grease that collects in the mixture. Simply pour your pan drippings through the top (strainer is also removable), wait for the grease to settle on the top and release the liquid by squeezing the handle. Your sauce or gravy will slip through the bottom, while the grease and fat will be left in the container. Fat separator holds up to 32 ounces. Dishwasher safe.

[Bonnie G #2]

That is nice - I have the old kind with a spout and have never been able to get it to work right. This looks like something even I could operate.

[katie in the UP]

I also have one of the old ones Bonnie!
I like the looks of this Molly!

[**Tinkerbell**]

I don't even know where my old gravy separator is. It was junk anyhow. I like the looks of this new one though.

[**Tinkerbell**]

The OCD Chef Cutting Board


The Adjustable Rolling Pin


UV Germ Eliminating Cutting Board System


Make your own Ice Balls!


Or this set:
Ice Balls

[Bonnie G #2]

OMG, I LOVE the cutting board sterilizer - I always worry about how clean they are. I've already been thinking about that rolling pin as I can never judge the tickness of my dough very well, but those ice cube makers - so cute; so many things to consider.

[PaulO in MA]

If you make you own pasta, look into a pasta guitar. I bought one a few years ago and love it. I have the pasta attachments for my Kitchen Aid mixers and also a hand crank pasta maker, I use the guitar to cut pasta.

[Bonnie G #2]

I've never heard of that Paul but it sure sounds fun. I've not ever done pasta but have been considering it lately - I've been looking at the attachment for my KA, does it really work?

[PaulO in MA]

The KA attachment works. I like the pasta guitar better, though. It's faster. I haven't used the KA attachments since my mother-in-law gave me a hand crank pasta maker she had. I just use the hand crank maker to roll out the pasta now and the guitar to cut it.

I bought the pasta guitar a few years ago after I saw one on Lidia's Italy on PBS.

[Bonnie G #2]

PaulO in MA wrote:
The KA attachment works. I like the pasta guitar better, though. It's faster. I haven't used the KA attachments since my mother-in-law gave me a hand crank pasta maker she had. I just use the hand crank maker to roll out the pasta now and the guitar to cut it.

I bought the pasta guitar a few years ago after I saw one on Lidia's Italy on PBS.

So the guitar "shapes" the pasta, boy you can tell I've never done it - I tried googling it but couldn't fint it

[Dee514]

It is also called a "chitarra"
Here is a pic:

Check the link for how it is used:
http://fxcuisine.com/default.asp?language=2&Display=16&resolution=high

(Google results)

[Bonnie G #2]

Dee514 wrote:
It is also called a "chitarra"
Here is a pic:

Check the link for how it is used:
http://fxcuisine.com/default.asp?language=2&Display=16&resolution=high

(Google results)

Oh thanks, I did see that name but didn't know what it was. So looks like you'd still need something like the pasta maker to get it rolled out?

[Dee514]

Not necessarily Bonnie, I've been making pasta since I was a kid and used to help my grandmother make it (some 50+ yrs ago) LOL.
Never used/owned a pasta machine, always just rolled it out by hand (still do it that way), and cut it with a knife, LOL. Of course we never made any "fancy" shapes, just fettuccine, "thin" fettuccine, "rags" which are wider than fettuccine (like "mafalde" without the curly edges), lasagne sheets, cavatelli (hand shaped), and ravioli. If you wanted a "fancy shape" they usually came from the neighborhood Italian deli or out of a *Ronzoni box, LOL.
I kind of like the fact that each strand of my fettuccine isn't "exactly" the same width (although it is the exact same thickness), it gives the "homemades" more of a rustic/artisan look.

*These days when I buy dry macaroni/pasta it is either an imported brand or Barilla (haven't used Ronzoni since the early 70's).

[**Tinkerbell**]

The pasta guitar looks so cool. I'd love one, but probably just for the novelty of it. I am still collecting the necessary elements for making pasta with the KA. I have the grinder attachment and the pasta press parts, but don't have the roller yet.
However, I too have always made my noodles by rolling and cutting them by hand. A pizza cutter is currently my best friend.

I like to make wide, chewy noodles sometimes, and other times I cut them about 1/16-1/8 inch wide for angel hair or spaghetti like noodles.