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A Canadian ordering from US Amazon.. Help add to my order!

What's are some things for the kitchen that I simply have to have?

I found some cool mini potholders from Le Creuset for like 6 bucks, they look handy... Bunch of other little things.. I always get some jelly roll pans from USA Pans, ridiculous quality..

Going to Vegas for 2 weeks tomorrow, having stuff shipped to the hotel for me to bring back with me.

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  1. Sounds exciting, but your post is a little vague. What kind of cooking do you do? What do you already have in your kitchen? Are you looking for random small kitchen gadgets that are handy? Or, to upgrade your cooking with the new "must haves" for the kitchen?

    My most recent Amazon order was a new kitchen scale. It's amazing how cheap these have become. They were $60 just a few years ago. I guess the popularity of the kitchen scale has brought the price down.

    2 Replies
    1. re: pagesinthesun

      Yeah I thought about adding details, but I thought it would be more fun for people to just brag about what they bought or are lusting after so I can do my own calculations on whether I might want it.. I'm pretty stocked.. I don't have a good sauce pot, not sure if I really need one though..

      I did add a scale to my order, it's really flat.. It's a Ozeri Touch Professional Digital Kitchen Scale <--- Not sure if I can paste links without this thread getting deleted..?

      1. re: SocksManly

        After years of using a 'regular' veggie peeler I got a set of 3 different (regular, serrated for squash and melon,and julienne) Y-shaped peelers by Swiss-Mar from Amazon. I'll never go back. Faster and easier by far... just made potato salad for 12 last weekend and it was no headache.

    2. Isn't any savings you have going to be eaten (at least partially) by what it costs to have it schlepped up to Canada? (Either mailing it to yourself from LV or shipping as baggage on the plane?)

      Sorry to be Debby Downer.

      2 Replies
      1. re: pinehurst

        Free checked bags or carry on?

        Any cookbooks you've been craving? Instant read thermometer?

        1. re: c oliver

          I'm travelling with a super elite so no worries about bringing things back.. I wanted to bring a 60" tv to be honest, but apparently that's over the size and weight limits on a plane :)

          I do have about 100 cookbooks, but I usually buy them used because why pay more.. But I did order a few lately new.. Gran Cocina Latina is the one I remember ordering. oh and 660 curries.

          I added a thermometer.. It's a: RT600C Super-fast Water-resistant Digital Pocket Thermometer.. $19... Apparently just a few seconds slower than the instant thermapen.. I can live with that and keep my $100.

      2. Here's my list....

        Cuisinart CTG Mesh Strainers (Set of 3)
        Helen Chen's Asian Kitchen Spider Strainer
        Proctor Silex 26500Y Belgian Waffle Baker
        RSVP Biscuit Cutter Round (Set of 4)
        King Kooker 36-Hole Jalpeno Rack w/ Corer

        Great prices and high quality. Highly recommend all of them!!!

        Don't miss dining @ LOS and a drive out to Red Rocks!!!

        3 Replies
        1. re: Phoebe

          Thank you!! Will check these out.. That restaurant looks great.. We have good Thai food in Toronto too, it's one of my favourites.

          1. re: Phoebe

            Hey just a note, those Cuisinart strainers look very porous.. I have a strainer like that, and also have a strainer with very fine mesh (like a double weave).. Something like:

            RSVP Endurance Conical Strainer, 5"

            I find them MUCH more handy. For example getting the floaters out of chicken stock is perfect with a fine mesh strainer, and pointless with one like the Cuisinart. It's not going to work as well as say cheesecloth, but for my home purposes works great and is much easier with less cleanup.

            1. re: SocksManly

              I rarely have to do a "fine" strain on something. When I do, I just double up on the strainers. (They aren't as porous as they look.) But, thanks for the heads up on the Conical strainer. I'll check it out!

          2. Books, including cookbooks, used. Shipping within the US is very cheap, to Canada very expensive. Eg, you can find high;y desirable titles (used ,in great shape) for two dollars or less- even ten cents... plus shipping!
            I hate it ! I hate it! I hate it!

            2 Replies
              1. re: SocksManly

                I have bought from Amazon and Alibris. I don't know others.

            1. stuff is so much cheaper in the states....

              Lodge 12" Cast Iron Skillet

              Lodge 15" Cast Iron Skillet

              Lodge 17" Cast Iron Pizza Pan

              Henckels 10" Twin Pro S Slicer

              Mauviel 30cm 2.5mm Copper Skillet with Cast Iron Handle

              Mauviel 4.6qt 2.5mm Copper Saute Pan with Cast Iron Handle

              1. mini-whisks
                long spoons for stirring G&Ts :)

                1. if you don't have one, get a mandoline. i suggest getting kevlar gloves to go with it for the sake of your fingers. i use my olive oil "mister" canister all the time and would recommend it, especially if you like lightly dressed salads/veggies. i'm also deeply in love with my mini blowtorch (use for everything from creme brulee to a truly delicate sear for tuna tataki).

                  book-wise, mark bittman's "how to cook everything" is a riot, and though not a cookbook, "consider the fork" by bee wilson is a very fun and engaging food history, as are "salt" and "cod" (both by mark kurlanski). and who could go wrong with julia child's books (i suggest "mastering the art of french cooking" for a cookbook, and "my life in france" for a riotous view of one of the most personable and incorrigible - not to mention practical and useful! - people in cooking history). grant achatz's "life on the line" and bill buford's "heat: an amateur's adventures as kitchen slave, line cook, pasta-maker, and apprentice to a dante-quoting butcher in tuscany" are both worth a read.

                  amazon also has some very beautiful bento box and portable chopstick options if you pack meals to go with any frequency. i also make much use of my cast-iron bacon press, which serves beautifully for grilled/pressed sandwiches, too.

                  if you make rice with any frequency, try out a rice-washing bowl. it really makes a difference! (though i'm a rice snob after 3+ years in a rice-producing prefecture in japan). amazon also has some great deals on rice cookers, slow cookers, and miscellaneous gadgets like blenders.

                  enjoy your visit!

                  2 Replies
                  1. re: chartreauxx

                    Dang, *I* meant to recommend a mandoline :) I have an OXO one that I just love so easy to adjust.

                    1. re: c oliver

                      might be the same one i have :) love the "matchstick" feature for chopping onions!

                  2. Lodge cast iron skillets! Of course, you can get those at most Wal-Marts and camping stores. I don't know about availability in Canada or pricing.

                    Chicago Metallic bakeware items are very nice and relatively cheap.

                    1. If you're interested in new baking pans, try the stuff from USA Pan. Built like tanks, mid-priced and baked goods release soooo easily.


                      1. A nice selection of Microplanes

                        1. I'd consider a Thermapen thermometer and also an infrared thermometer, the latter of which allows you to measure surface temperatures (like a baking stone, or you can see whether a sautee pan has even or uneven heat in its different sections--I can get you a brand/model # if you like).

                          Other desiderata: microplane grater, silicone heat-safe stirrers and spatulas, Silpat liners (like washable and reusable parchment paper), good garlic press (like Zyliss; the fancy Kuhn Rikon 2315 Epicurean Garlic Press; or the Trudeau); a food mill; a Chinoise.

                          2 Replies
                          1. re: Bada Bing

                            I am really interested in the help that you can get in the USA for the kitchen. So I looked it up. A "chinois" is a cute, conical very fine mesh strainer. The one I saw in the computer pic had a stand.

                            1. re: Vinnie Vidimangi

                              Yes. I mispelled it, if I wrote Chinoise. There are threads about them here, including people arguing about whether they are or are not the same as a "China cap," which I feel is a different thing. (A China cap is the same shape and general size, but is perforated sheet metal rather than metal wire mesh; a China cap is therefore tougher by far, but I've never really felt a need for one.)

                              Among types of Chinois, I notice that some have a finer and more delicate mesh than others. The finer the mesh, the better they are at filtering stocks. Much of this use can be matched with cheese cloth in a colander. My own Chinois happens to be a tougher grade of mesh, so I give up a bit in fineness of filtering but gain a lot in sheer toughness, for which, see next paragraph:

                              A good accessory is a wooden pestle that can be used for another Chinois use: vigorously mashing materials through to create a fine paste or pulpy sauce, leaving behind seeds, peels, shards of bone, etc. This application is as well or better done by a good large food mill, but that's an expensive device itself, especially if you want it in stainless steel.

                          2. Re: the Themapen suggestion, here's a sale from the maker announced today: one doesn't find these cheaper than this, I think: