favorite kitchen implement

astyle said:
I make an apple cake with diced apples, and trust me, it's MUCH better with peel than without, and it holds together much better, it doesn't fall apart.
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If the apple falls apart when cooked, then you are using the wrong apple variety. Different apple varieties are suitable for different cakes and tarts.

https://www.marthastewart.com/8016487/best-apple-varieties-for-baking

In Europe, many professional pastry cooks and Baker use Boskoop.

Apple pies and cakes are one of my favorite sweet baked goods, especially apple Strudel, Vienna style, with hot vanilla sauce. The sauce is important. Best consumed in winter.
 
shopping.webp


A sturdy metal spatula! I usually make burgers in cast iron.

I'd up my dessert-game with a decent stand mixer!
 
mer said:
I imagine life would be very hard without DNA, hydrocarbons and carbohydrates.
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On the Potential of Silicon as a Building Block for Life - PMC

Despite more than one hundred years of work on organosilicon chemistry, the basis for the plausibility of silicon-based life has never been systematically addressed nor objectively reviewed. We provide a comprehensive assessment of the possibility ...
pmc.ncbi.nlm.nih.gov pmc.ncbi.nlm.nih.gov

Who knows what's out there. There's a lot of sulphuric acid in the atmosphere of venus...
 
blackbird9 said:
White stilton is very nice, and so is real Hawes wensleydale (not the supermarket junk).
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Silton cheese is mentioned in my link above:

In addition, other regions in Europe have traditional cheeses that rely on live arthropods for ageing and flavouring, such as the German Milbenkäse and French Mimolette, both of which rely on cheese mites. An early printed reference to Stilton cheese points to a similar production technique. Daniel Defoe in his 1724 work A Tour thro' the Whole Island of Great Britain notes: "We pass'd Stilton, a town famous for cheese, which is call'd our English Parmesan, and is brought to table with the mites or maggots round it, so thick, that they bring a spoon with them for you to eat the mites with, as you do the cheese."
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The more usual/famous stilton that people are familiar with is 'blue stilton', which is blue-veined.
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Whereas white stilton is less well known and not so widely sold. They are both good but I prefer the white stilton. If you ever are in the UK, the waitrose supermarket sells a good white stilton at their fresh cheese counter.
 
Another very nice cheese from the yorkshire dales is swaledale. It looks yellow in the wikipedia page because the cheese roundel they have photographed is coated in thick wax. If you want this you really have to go to the dales to buy it, I don't think they produce very much of it, but perhaps some specialised shops will sell it. It's very nice. There is also a swaledale sheeps-milk cheese that is good. They have a lot of sheep in the dales :)

en.wikipedia.org

Swaledale cheese - Wikipedia

en.wikipedia.org en.wikipedia.org
 
Everybody's in the kitchen, because that's where you can talk about fun stuff without the need to be precise, provide important (but hard to find) detail, or stepping on a technical land mine... 😏 An area where personal taste trumps technicalities and need to be precise/accurate.
 
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