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Recipe: These big, crispy kimchi pancakes are very popular on a Woods Hole menu

Makes five 6-inch pancakes, or enough to serve 8

At the Woods Hole restaurant Water Street Kitchen chef and owner John Wilson and his team make a big batch of kimchi every week for their popular pancakes. It’s easier for home cooks to buy a jar of the Korean spicy fermented vegetables (commonly Napa cabbage and Daikon radish). Then mix it with flour and fry in oil to make 6-inch rounds. Serve the pancakes and a soy dipping sauce as an appetizer or pair with scrambled eggs for brunch. To speed up the cooking, use two small nonstick skillets; place the finished pancakes on a baking sheet and keep warm in a 250-degree oven.
If making the pancakes a few hours ahead, transfer them to a wire rack. About 10 minutes before serving, heat on a baking sheet in a
425-degree oven for 5 to 10 minutes or until sizzling hot.



1. In a small bowl, whisk the soy sauce, vinegar, water, brown sugar, and sesame oil.

2. Stir in the cayenne, if using. Transfer to a small bowl and sprinkle with sesame seeds.


1. Set the oven at 250 degrees. Have on hand a large rimmed baking sheet.

2. Set a strainer over a bowl. Place the kimchi in it and press down on the kimchi with a spatula or large spoon to release as much liquid as possible. Transfer the kimchi to a cutting board and chop it.


3. In another bowl, combine the chopped kimchi, ½ cup of the reserved kimchi liquid (if there isn’t enough, make up the difference with water), the onion, sugar, salt, and water. Stir to blend well. Just before cooking, stir in the flour.

4. Heat 1 or 2 small nonstick skillets (an 8-inch skillet typically measures 6 inches in diameter across the bottom) over medium-high heat. Add about ¾ tablespoon of oil to each skillet. Scoop about ¾ cup of pancake batter into each pan, spreading it out to make a 6-inch pancake. Cook about 3 minutes, shaking the pan occasionally so the pancake doesn’t stick, or until it is browned on the bottom. Turn the pancakes and cook 2 minutes more, or until the undersides are browned. Transfer the pancakes to the baking sheet and keep warm in the oven. Repeat with remaining batter to make a total of 5 pancakes.

5. Cut each pancake into 6 wedges. Arrange on a platter and sprinkle with scallions. Serve with the dipping sauce. Adapted from Water Street Kitchen. Lisa Zwirn

Lisa Zwirn can be reached at

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Anchor Hocking eliminates 32 positions

LANCASTER – Anchor Hocking has eliminated 32 positions at its manufacturing plant here, Samantha Nahra, vice president of communications for The Oneida Group, said Monday.

The Oneida Group is the parent company of Anchor Hocking and makes glass products including dinnerware and drinkware.

Nahra said the moves “align our resources to customer demand.” She said the decision was necessary to right-size the business.

“We made this decision after careful and thoughtful evaluation,” Nahra said. “And we are committed to treating employees with respect and dignity as they transition to their next opportunities.”

The company said the layoffs still leave the local plant with more than 800 employees.

United Steel Workers staff representative Ken Lefever said he is filing a grievance to get the jobs back. But, he said, that process could take six months.

Lefever also said he doesn’t understand what the company is thinking with the layoffs, which he said did not require Worker Adjustment and Retraining Notification (WARN) because the number of employees affected is less than 50.

Earlier this year, Anchor Hocking decided to go with only one tank for production here.

The news comes after The Oneida Group moved its corporate headquarters out of Lancaster and into Columbus in April.

However, the company said at the time the production plant will remain open here. Oneida said the Lancaster plant is fundamental to its long-term glass manufacturing, distribution, and supply-chain business plans.

In March the company announced the elimination of 10 jobs across finance and material planning departments at Anchor Hocking to “operate more efficiently and profitably,” according to an internal letter sent to some employees.


Twitter: @JeffDBarron

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Electric Skillets Market Research – Industry Analysis, Growth, Size, Share, Trends, Forecast to 2022

Electric Skillets Market report focuses on the major drivers and restraints for the key players. It also provides granular analysis of the market share, Sales and Consumption Status, segmentation, Industry Production, revenue forecasts and geographic regions of the market. Electric Skillets Market 2011-2021 research report is a professional and in-depth study on the current state of the Electric Skillets Industry.

Get Sample PDF of report @

The report provides key statistics on the market status of the Electric Skillets manufacturers and is a valuable source of guidance and direction for companies and individuals interested in the Electric Skillets Market.

Major Key Contents Covered in Electric Skillets Market: Introduction of Electric Skillets with development and status. Manufacturing Technology of Electric Skillets with analysis and trends. Analysis of Global Electric Skillets Market Key Manufacturers with Company Profile, Product Information, Production Information and Contact Information. Analysis of Global and Chinese Electric Skillets market Capacity, Production, Production Value, Cost and Profit Analysis Electric Skillets Market with Comparison, Supply, Consumption and Import and Export. Electric Skillets market Analysis with Market Status and Market Competition by Companies and Countries. 2016-2021 Market Forecast of Global Electric Skillets Market with Cost, Profit, Market Shares, Supply, Demands, Import and Export. Trending factors influencing the market shares of APAC, Europe, North America, and ROW? Electric Skillets Market Analysis of Industry Chain Structure, Upstream Raw Materials, Downstream Industry.

Then, the report explores the international and Chinese major Electric Skillets market players in detail. In this part, the report presents the company profile, product specifications, capacity, production value, and 2011-2016 market shares for each company.

After the basic information, the report sheds light on the production. Production plants, their capacities, global production and revenue are studied. Also, the Electric Skillets Market Sales growth in various regions and RD status are also covered.

Through the statistical analysis, the report depicts the global and Chinese total market of Electric Skillets market including capacity, production, production value, cost/profit, supply/demand and Chinese import/export. The total market is further divided by company, by country, and by application/type for the competitive landscape analysis.

Electric Skillets Market Report Also Covers Proposals for New Project includes:

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The report then estimates 2016-2021 market development trends of Electric Skillets market. Analysis of upstream raw materials, downstream demand, and current market dynamics is also carried out. In the end, the report makes some important proposals for a new project of Electric Skillets market before evaluating its feasibility.

Table and Figures Covered in This Report:

Electric Skillets Product Picture. Development of Electric Skillets Manufacturing Technology. Manufacturing Process of Electric Skillets. Company Electric Skillets Product and Specifications. Company Electric Skillets Product Capacity, Production, and Production Value etc. List. Global Electric Skillets Key Manufacturers Capacity Share List. Electric Skillets Market Global Supply and Consumption. Import and Export of Electric Skillets

Then, the report focuses on global major leading Electric Skillets Market players with information such as company profiles, product picture and specification, capacity, production, price, cost, revenue and contact information. Upstream raw materials, and downstream consumer’s analysis is also carried out. What’s more, the Global Electric Skillets Market development trends and marketing channels are analysed.

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Home calendar for the week of Oct. 29 – Nov. 4

Join Christina Nelson of Demeter Bread Pastry for a two hour whole-grain sourdough bread demonstration, discussion, and tasting. (Photo Courtesy of The Fermentation Farm)

Sunday, Oct. 29

Cooking with Chef Mead: Learn from Chef Rich Mead, owner and chef of Farmhouse at Roger’s Gardens, as he demonstrates how to make hearty and healthy soups using different types of vegetables and meats. Chef Mead will share all his tricks and tips on how to make them flavorful and filling. Seats and tastings are limited. First 100 attendees will receive a ticket for a seat in the amphitheater and a tasting. Free. 10-11 a.m. Roger’s Gardens. 2301 San Joaquin Hills Road, Corona del Mar. 949-640-5800 or

Tuesday, Oct. 31

Christmas boutique: Get in the spirit of the holiday season at Joyeux Noël at Roger’s Gardens. Glass ornaments are hand blown and hand decorated in family workshops in Poland, nutcrackers made in Germany accompany seasonal dinnerware from Portugal and Italy. Boutique open various times and dates through Dec. 23. Roger’s Gardens. 2301 San Joaquin Hills Road, Corona del Mar. 949-640-5800 or

Thursday, Nov. 2

Whole-grain sourdough breadmaking class: Join Christina Nelson of Demeter Bread Pastry for a two hour whole-grain sourdough bread demonstration, discussion, and tasting. Learn how to start and maintain a sourdough culture, how to select flour for flavor, and the step-by-step process of how to bake your own sourdough bread at home. $55. 6-8 p.m. 1125 Victoria St., Suite R, Costa Mesa. 949-650-0830 or

Turkey Workshop: In this class, Chef Jen will teach guests how to cook the perfect turkey and prepare side dishes including cranberry sauce and whipped potatoes. Pre-registration for classes and select events required. See class description for specific instructions. Registration required no later than 48 hours prior to the class date. $25. 3301 Imperial Highway, Brea. 714-528-7400 or

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Recipe: Turkey Burgers with Apples, Onions and Peppers

You can prepare the burgers on a skillet or on the grill. If you’re making these burgers for children, you may want to serve the apples and peppers raw and on the side — some children prefer their fruit and veggies that way. Don’t forget to purchase ground white meat turkey. Not all ground turkey is lean, so be choosy.

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¾ pound ground white meat turkey

1/8 teaspoon kosher salt, optional

Freshly ground pepper

Canola cooking spray

½ ounce low-fat cheddar cheese, very thinly sliced

2 large cooking apples, such as Braeburn, Granny Smith or Macintosh, cored and cut into thin slices

¼ cup thinly sliced red onion

1 medium red bell pepper, seeded and cut into julienne strips

4 whole-wheat sandwich rolls, split and toasted

Mustard, optional

Low-sodium ketchup, optional


  • Shape the ground turkey into four round uniform patties. Season with salt, if using, and pepper.
  • Lightly coat two large nonstick skillets with cooking spray. Cook the patties over medium-high heat in one skillet for four minutes. Flip the burgers and top with cheese.
  • Continue to cook another four minutes, or until the burgers are done or register 170° on an instant meat thermometer. Meanwhile, cook the apples, onion and pepper in the other skillet approximately 10 minutes, until soft.
  • To serve, place a turkey burger on each roll and top with apples and vegetables. Pass the mustard and ketchup, if using.

Nutritional information per serving

Calories 250 (12.5 percent calories from fat)

Total fat 3.5 g

Saturated fat 0.5 g

Carbohydrates 34 g

Fiber 5 g

Protein 26 g

Cholesterol 35 mg

Sodium 227 mg

Potassium 278 mg

Republished courtesy of Speaking of Women’s Health

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