tag:blogger.com,1999:blog-17913552.post6457291416567623393..comments2024-03-28T11:43:03.678+01:00Comments on wcs: Kitchen Collection [48]wcshttp://www.blogger.com/profile/00551283829616757577noreply@blogger.comBlogger6125tag:blogger.com,1999:blog-17913552.post-17244383760355081832007-11-14T15:59:00.000+01:002007-11-14T15:59:00.000+01:00what a cool little tool!what a cool little tool!Jenniferhttps://www.blogger.com/profile/18245742506531002363noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-71053030436544961712007-11-14T08:47:00.000+01:002007-11-14T08:47:00.000+01:00owen, that thing in the pickle jar is great. Your ...owen, that thing in the pickle jar is great. Your tarte sounds delicious.<BR/><BR/>ken, yeah, I forgot about that!<BR/><BR/>claude, thanks for all the comments on the previous posts. You know you can't get too many comments. ;)<BR/><BR/>cc, isn't it, though!wcshttps://www.blogger.com/profile/00551283829616757577noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-72695734916898996062007-11-14T01:18:00.000+01:002007-11-14T01:18:00.000+01:00Cool spoon!Cool spoon!Cassoulet Cafehttps://www.blogger.com/profile/16306008423079535539noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-9675123889715764052007-11-13T22:34:00.000+01:002007-11-13T22:34:00.000+01:00I didn't even know this existed! I think I have al...I didn't even know this existed! I think I have always used a teaspoon.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-17913552.post-8959364595702507912007-11-13T14:50:00.000+01:002007-11-13T14:50:00.000+01:00That olive spoon is also great for getting capers ...That olive spoon is also great for getting capers or green peppercorns out of a little jar.Ken Broadhursthttps://www.blogger.com/profile/04430899802705818716noreply@blogger.comtag:blogger.com,1999:blog-17913552.post-73069322568729988502007-11-13T13:18:00.000+01:002007-11-13T13:18:00.000+01:00I like how when you buy a jar of cornichons there ...I like how when you buy a jar of cornichons there is usually a plastic device that acts the same way. You pull it up and the brine stays and the cornichons are easily get-able. We bought some the other day that are extremely vinegar-y. I soaked them in water for a minute before serving them yesterday and they were still salty.<BR/><BR/>BTW I made a tart aux pruneaux. I soaked the prunes in Armangnac all day, then cooked them in it, made the crust a little too big, put it in a dish, put the pruneaux in, and then folded the edge of the crust over a bit. It looked very rustic. Jean-Jacques said it was very French looking and that I never made tarts that looked like that n the States.<BR/><BR/>If I were a real blogger I would taken pictures. It did look nice.Fuzzyhttps://www.blogger.com/profile/01602362672580136644noreply@blogger.com