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Cookware pans, pots & pans, pans: Choose the Best Cookware Pans for You!
 

$15 lightweight, stackable backpacking cookware / Boing Boing

This is the lowest price I’ve seen for this super popular, cheap 10 piece camping cook set.

The pot and pan, with lids, neatly stack. Netly stack into a size that is just right to fit into my VW Vanagon’s sink, with some dishtowels and a cutting board, for storage as I drive around. It also comes with a sponge, stainless steel spork, a spoon and some bowls.

Handles on the pot and pan are not terrible to use, which inspired my purchase. Most camp cook set pots and pans come with burn the shit out of you handles, or complicated weird latch systems. These just fold out and have some silicone for grips.

The set is worth it just for the pot and pan. At $15 you can throw this kit into your emergency/bugout bag and have something to boil water in once the apocalypse comes.

Honest Portable camping cookware mess kit folding Cookset for hiking backpacking 10 piece Lightweigh durable Pot Pan Bowls Spork with nylon bag outdoor cook equipment via Amazon

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Jason Weisberger

Jason Weisberger is Boing Boing’s publisher. Nemo is Jason’s Great Pyrenees. You can find Jason on twitter at @jlw

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Monthly lecture series to promote entrepreneurship

An initiative to celebrate the talents and accomplishments of artisan craft entrepreneurs in the region is coming to the Community Arts Center of Cambria County.

Craft Business Thursday @ Creator Square will be held from 6 to 8 p.m. Thursday in the Goldhaber-Fend Fine Arts Center, 1217 Menoher Blvd., Westmont.

The event will be a series of monthly lectures featuring a guest speaker.

The goal of the series will be to update the community on Creator Square’s progress in anticipation of the building’s renovation and program rollout in 2018-19; discuss concepts such as craft business, makers movement and entrepreneurship; and feature a talented and accomplished craft businessperson or maker during each evening of lectures and workshops.

Myles Geyman of Stak Ceramics in Homewood, Beaver County, will be the first speaker in the series.

Paul Rosenblatt, executive director of Creator Square, said the series of interactive discussions and presentations will focus on how local craft businesses were launched and how they are sustained.

Topics for discussion include what are the greatest opportunities and challenges of starting a craft business here, what are the most important lessons learned and how can the arts be drivers of the local economic rebirth.

“These are some of the questions that we will look forward to exploring with the creative individuals who will be part of Craft Business Thursdays @ Creator Square,” Rosenblatt said.

Stak Ceramics was started in 2013 by Myles and Heather Geyman.

It began in the basement of their home and quickly expanded. After a year of cramped work conditions, they found a studio space near home.

It was during this time that they began learning how to manage their small business.

The couple design and produce everything from traditional dinnerware to lamps.

Angela R. Godin, executive director of the arts center, said they are excited to be a small part of the continued advancement in the Cambria County area through Creator Square.

“A recurring series, such as this, will keep the community engaged and eager about the continued progress of Creator Square, especially with its growth and development over the next two years,” she said. “Seeing this vision steadily become a reality aids in the continuations to make Johnstown a thriving hub for arts and culture.”

The event is free and open to the public.

For more information, call 255-6515 or www.caccc.org.

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An apple a day the easy way

Apple harvest

Apple harvest

Apples that are harvested in the fall keep longer than those that ripen in late summer.`



Posted: Thursday, October 19, 2017 3:45 pm

An apple a day the easy way

By Angela Shelf Medearis
The Kitchen Diva

hngnews.com

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There is some truth to the old saying about the health benefits of eating an apple a day. One apple has about 80 calories and about four grams of fiber. Two-thirds of the fiber and lots of antioxidants are found in the peel of an apple. Antioxidants help to reduce damage to cells, which can trigger some diseases.

Apples are the second-most valuable fruit grown in the United States. Oranges are first. The top apple producers are China, United States, Turkey, Poland and Italy.

Fall is the best time for harvesting and eating apples. Apples that ripen in late summer do not keep as long as apples harvested in the fall. Apples ripen six to 10 times faster at room temperature than if they are refrigerated. Fuji is one type of apple that can be stored for a long time. It will retain its texture for several months.

A good apple should be bright, crisp and juicy. Fresh apples need to be stored in a cool place (about 32 F to 40 F) to help keep them fresh and prevent rotting. Be careful not to get below 32 degrees F, because freezing will quickly deteriorate fresh apples.

Think beyond apples eaten out of hand or in a dessert. Using apples in savory dishes is a great way to incorporate fruit into your daily diet. Try these recipes for Apple and Gouda Grilled Cheese Sandwiches, and Crispy Chicken with Apples and Brussels Sprouts. Have an apple a day, the easy way.

APPLE GOUDA GRILLED CHEESE SANDWICHES

    • 4 slices of fresh crusty bread (Pullman, Multigrain, Sourdough or Ciabatta)
    • 1 Granny Smith apple, peeled and sliced thinly
    • 4 slices smoked or regular Gouda cheese
    • 2 tablespoons mayonnaise
    • Lay out bread slices. Add 1 slice of cheese each to 2 slices of bread. Divide apple slices in half and top each cheese slice. Top with another slice of cheese, and then place remaining bread slices on top. Spread one tablespoon of the mayonnaise on the top pieces of bread.
    • Heat two heavy, dry skillets over medium-high heat. Place both of the sandwiches with the mayonnaise-covered bread on the bottom of one skillet to cook first. Spread the remaining tablespoons of the mayonnaise on the top piece of bread.
    • Using pot holders, place the second, heated heavy bottom skillet on top of the sandwiches. Press down on the skillet to ensure full contact and a crispy texture. Cook for 3-4 minutes or until browned. If more browning is required, flip carefully and cook for another minute on the other side. Slice in half and serve. Makes 2 sandwiches.

CHICKEN SKILLET WITH APPLES, BRUSSELS SPROUTS

I love this recipe because it showcases the best of fall in a one-skillet meal. You can toast the pecans in a dry skillet first over medium-high heat for 3 to 4 minutes, stirring to keep from burning the nuts. Set the pecans aside, wipe the skillet clean and proceed with the rest of the recipe. While the chicken is cooking, prep your vegetables. Makes 4 servings.

      • 1 1/2 pound boneless chicken thighs
      • 2 tablespoons poultry seasoning
      • 1 1/2 teaspoons salt
      • 1 1/2 teaspoons ground black pepper
      • 1/8 teaspoon cayenne pepper
      • 4 tablespoons olive oil or canola oil
      • 1/2 pound Brussels sprouts
      • 1 large Granny Smith apple
      • 1/2 large red onion
      • 3 garlic cloves
      • 2 tablespoons white balsamic vinegar
      • 2 teaspoons brown sugar
      • 1/3 cup chopped pecans, toasted
      • Season the chicken thighs with the poultry seasoning, 1 teaspoon each of the salt and pepper, and the cayenne pepper. Place a large, cast-iron or non-stick skillet over medium-high heat and add in 2 tablespoons of the oil.
      • Place the chicken, skin-side down in the skillet and cook without moving, uncovered for about 15 minutes, until the fat has rendered and the skin is deep golden brown and crisp. Turn chicken and cook on the other side. If the skin is sticking to the pan, it probably isn’t finished on that side. Reduce heat as needed if the skin starts to burn before it is golden brown.
      • Turn the thighs over and continue to cook for about 15 to 20 more minutes, uncovered. When the meat closest to the bone is cooked through, the chicken is done. Transfer the chicken to a plate.
      • Thinly slice the Brussels sprouts, apple, red onion and garlic. Add the remaining 2 tablespoons of oil to the pan. Add in the Brussels sprouts, apple, red onion and garlic clove to the skillet, and cook over medium-high heat. Cook, stirring, until the Brussels sprouts are wilted, about 5 to 6 minutes.
      • Stir in the vinegar, brown sugar and the remaining 1/2 teaspoon each of salt and black pepper.
      • Return chicken to pan to warm, skin side up, about 2 minutes. Sprinkle with the toasted pecans.

Angela Shelf Medearis is an award-winning children’s author, culinary historian and the author of seven cookbooks. Her new cookbook is “The Kitchen Diva’s Diabetic Cookbook.” Her website is www.divapro.com. To see how-to videos, recipes and much, much more, Like Angela Shelf Medearis, The Kitchen Diva! on Facebook. Recipes may not be reprinted without permission from Angela Shelf Medearis.

More about The Kitchen Diva

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  • Discuss

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Thursday, October 19, 2017 3:45 pm.


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Misen aims to cut out the middleman to make chef’s tools affordable to the home cook

Misen–a startup founded by three former tech startup dudes and passionate home cooks–is on a mission to be the Everlane of cookware. The brand wants to create high-quality knives and pans, but cut out middlemen retailers to get rid of inflated costs.

So far, customers seem to be digging the idea. The brand first launched a chef’s knife made from premium steel, selling it for $65 on Kickstarter, a fraction of what a top-notch knife costs at a speciality shop. That 2015 campaign generated more than a million dollars in pre-sales.

Now, Misen wants to bring the same approach to pans. The brand wants to create a set of five products–including skillets and sauce and stock pans–made from 3 millimeter 5-ply stainless steel, which is known for creating better heat distribution and retention.  The brand is has launched another Kickstarter to bring this idea to fruition, and has already raised more than $560,000.ES

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Tabletop Market Focuses On Mixed Materials, New Marketing Initiatives

On the second day of the New York Tabletop Market, October 18, vendors focused on new ways to add interest to tabletop segments, incorporating mixed materials, new finishes and new ways to add an entertaining lifestyle element to familiar SKUs, particularly those that might be multi-functional.

Fiskars Corporation’s Waterford brand debuted Short Stories, a mixed material line incorporating black marble into crystal barware and lighting. Nambé also showcased marble, adding its first SKUs in the material, in cheese boards for its Braid and Cabo designs.

Designed to add interest to bridal registry, Fiskars featured a program allowing the consumer to mix and match dinnerware, glassware and flatware to match his or her personal style, a concept that is set to roll out at Dillard’s, and eyed by other potential retail partners at the tabletop market.

From a business perspective, vendors at the market were focused on making the e-commerce channel more relevant, with glassware suppliers in particular such as Libbey, Arc International and Luigi Bormioli focused on developing web-specific experience-based marketing video content and and drop ship programs. Many were zeroed in on creating private label and exclusive programs, such as Arc and Qualia Glass, which opened a new showroom at Forty One Madison in part to take advantage of the opportunity to get its concepts in front of retail buyers.

TTU expanded on its best-selling Mason branded franchise, including storage items in frosted white and gray, as well as bringing the brand into various segments, such as dinnerware, textiles, cutlery, and wire organization. The farmhouse look continues to trend, and TTU focused on countertop storage canisters in the style as well. The farmhouse look was also part of Meyer Corporation’s introductions under its Paula Deen license, and it debuted Speckle, a white and blue speckled stoneware pattern with an enamel look with cobalt blue interiors.

Canvas Home opened a new showroom this market as part of a company redirect to dining and the table, debuting tableware with a handcrafted element. The company’s newest collection, Pinch, was developed with UK designer Linda Bloomfield, and it is both hand formed and hand glazed.

The home bar also continued to be key at the market, and Artland debuted bar carts and trays as a way for retailers to incorporate a bar-related furniture element to complement their glassware assortments. On the glassware front, Luigi Bormioli expanded its Mixology assortment to include textured barware looks.

In flatware, styles with a black matte finish have been top of mind with bridal consumers and of interest to retailers at the show, said vendors such as Hampton Forge and Gourmet Settings.

For more on the New York Tabletop Market, see NOUVEAU in the October 9, 2017, issue of HOMEWORLD BUSINESS®.

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