Feeling buggy? Perhaps it is because you are using this Backyard Bug Bundt Pan. Or perhaps it is because you aren’t using it enough. I don’t know; I’m not too well versed on the eating of bugs. But, either way, you could be eating an exclusive bug diet with this thing. But the good kind of bugs, not those so-called Bizarre Foods, that Andrew Zimmern is always making faces at on TV. Since we’re talking cakes and other assorted sweets here, we’re talking about delicious bugs. Yum!
Everybody loves a good meatball, but not everybody likes making them. For some, the thought of a frying pan filled with little sizzling spheres splattering in their own grease keeps meatballs off the menu. Luckily, there is another option. If you liked the Meatball Grill Basket, the Meatball Baker is right up your alley.
Basically a roasting pan with a special rack, the gadget keeps meatballs elevated, allowing for fat to drip away from the food. Featuring three rows that hold the meatballs in place, the nonstick carbon steel pan measures 10-inches by 13-inches with a depth of 2.5-inches. The insert itself is 9-inches by 11-inches and can be used for much more than meatballs.
With the rack and pan set having the ability to keep food raised above dripping grease, the opportunity to dig deeper (and greasier) into previously avoidable recipes is just too good to pass up. So dust off that old cookbook from a time when fat content didn’t matter and get to exploring!
Nonstick cookware goes bad. Not in the sense of that rotten tomato lurking in the back of your fridge, more like the coating just wears off after so many uses. Other than scraping the surface with metallic utensils, there is another common way to hurry your cookware into the pan graveyard: by storing it.
All nonstick pan owners are faced with a dilemma: Just where am I supposed to store this thing? You could put one on top of the other with the nonstick surfaces facing each other, thereby protecting the coating. Or, another popular option is to just keep the nonstick pans on top of all the other cookware. However, at some point it’s time to get real. Other than a wall rack or hanging ceiling mount the best place for pots and pans is stacked right on top of each other. Right on top of each other, that is, with these Pan Protectors sandwiched in between.
Sometimes smaller is better. If you have a size-challenged kitchen and a penchant for hot grilled sandwiches (or items of similar size), lugging out the big old fry pan can be a chore. The Cast Iron Sandwich Pan is ideal for cooking up single serve meals and doesn’t take up a lot of room. Having a small pan on the side can certainly be convenient. For a single egg or perhaps sautéing some veggies, the small size makes it easy to work with and best of all, there’s less to clean up.
Cheese served with bread is a combination that has seemingly endless possibilities. Adding heat to the equation makes those possibilities truly endless. From the strong to the mild with bread to match, the taste combination afforded by this simple staple is both comforting and delicious.
The Gourmet Village Brie Baker is a stainless-steel pan designed to be used directly on the grill. The 4.75-inch diameter baker can also be used in the oven. While ribs, burgers and chicken may be the star of your barbecue, adding a side of warm, melty cheese is sure to be a crowd pleaser. In fact, considering the possibilities, you may just want to pick up two of these handy little pans.
A secret family recipe that is always a hit consists of a crab and cheese* mixture on bread. These sure-fire party treats need to set up in the freezer before they can be unleashed. If I’m bringing them to a party, what better way than to just grab ‘em out of the freezer?
The Fat Daddio’s Lid For Half Sheet Pan is a perfect solution for storing and traveling with baked (or about-to-be-baked) foods. Snapping into place and with a height of 1.75 inches above the pan, the lid is easy to use and accommodates many cakes or other foods. Plastic wrap may be good for some applications, but if you’ve got a ringer of a recipe, you’re going to be bringing that tray out all the time. Best to cover up, and protect those appetizing goodies.
*Yes, I know. Fish and cheese rarely go together. But remember, crustaceans are not fish, and anybody who has ever had a shrimp and cheese po’ boy in New Orleans would understand.
