Tools of the Trade by Jose Gil-Figueroa

Entering Williams-Sonoma, the powerful scent of artificial yet delicious Fall immersed me immediately. I looked around in wonderment to all of the interesting gadgets, shiny pots and pans and the abundance of kitchen paraphernalia that completed this store of kitchen ingenuity.

As I peered on the shelves for a new and interesting tool to use in the modern United States kitchen, I found a simple yet very useful piece of machinery. A Potato Ricer. This shining, glimmering and seemingly complex utensil once looked at and investigated sort of like a caveman and a fork. Or Wall-E and his newly found spork, I actually knew how to use this interesting piece of culinary genius. All that is needed to be done is put a shaved potato, fresh and hot from cooking and then push down the lever and poof you have instant riced potatoes! What an invention, Huh?!?! Simple, to the point, yet invaluable when your muscles don't wanna mash those potatoes to a pulp.

It was a great time at the Williams-Sonoma store in Clarendon. Seeing all of the new and elaborate gadgets to assist the modern chef in his/her quest for the best food creation.

Tools of the Trade by Hannah Hatcher

When I was walking around Williams-Sonoma I came across something called the chef'n citrus juicer. It looked interesting so I read the label and took a picture of it. The juicer was a handy tool that you would use to squeeze lemons, limes, and oranges. Bobbie explained to me how the juicer worked as she had used it before. You cut the lemon in half and put it in with the face of the lemon facing downward. This is the opposite way that it looks like you are supposed to put the lemon in. The reason for doing this is that you can maximize the amount of juice made. You press the handle down and there is a strainer that prevents pulp and seeds from coming out when the juice is poured. The juice can be used for cocktails, margaritas, dressings, sauces for cooking, and baking. It has an attachment that can be used to larger fruits such as oranges and grapefruits. This would be perfect for making freshly squeezed orange juice. I thought that the price was reasonable at only $19.99 and that it was easy to store in the kitchen. An electronic juicer would take more space and it would be more expensive. I am going to tell my mom about this handy tool as I think she would love it.

Tools of the Trade--By Rabia Javed

At Williams-Sonoma, there were many unique tools that I never knew or seen before. However, there were some that I have seen before but never actually used. I have heard of and seen pancake makers but not really of waffle makers. So, the tool I chose was the All Clad Classic Round Waffle Maker. I know it is common and most people probably heard of it but I thought it was interesting. The appearance of the waffle maker is similar to a pancake maker, but the waffle maker had little squares on the bottom of the pan. The whole item itself was made of steel. I did not talk to a staff member about this product. I thought it was self-explanatory, but maybe if I did talk to a staff member, I would have probably learned something about waffle makers that I did not know about. Personally, I would rather just buy already made waffles from the store. There were other great tools at Williams-Sonoma, but most of the interesting ones were already taken, so that is why I just chose the waffle makers. For example: the knife sharper was quite interesting and one of the staff members did a small demonstration using the tool. (I tried to get a picture on here of the waffle maker, but it is not working)

Tools of Trade by Kamilla.

Vinturi Red Wine Aerator and Deluxe Set.


(Image was copied from http://essential-wine-decanter-aerator.blogspot.com/2010/09/wine-aerator.html)

Description from Williams-Sonoma Shop:
“Enhance the pleasures of fine red wines with this innovative aerator. Using the state-of-the-art process, it speeds up the natural process of aerating, which allows wines to open and develop so that they achieve their full flavors and bouquet. The impressive result is wine that tastes just as the vintner intended-in the time it takes to pour a glass. Choose the hand-held aerator or deluxe set. The two-piece set combines the red wine aerator with Vinturi’s signature tower, which holds the aerator securely in place for easy, hands-free operation. Dishwasher safe.”
This tool is used for making wine taste better, enhancing its taste with delivering oxygen to the wine. Usually it is used for young wines without aging.
” Often used on younger wines as a way to mellow the acidity these wines commonly are known for, It can even bring out the flavors of older wines.”
For the first I saw it in Williams-Sonoma I was attracted by its strange shape and unfamiliar usage. Of course, usually people just open a bottle of wine and drink it, but this thing is created for wine connoisseurs and people who just like really good wine.
Instructions “How to use a Wine Aerator” from
http://www.ehow.com/how_2110251_use-wine-aerator.html. (I asked about that in the shop, but I didn’t get the whole process how to do it. That’s why this instruction will be much better; it helped me to understand everything about using wine aerator.)
1. Open your red wine with a corkscrew and set glasses out for you and your guests.
2. Hold the wine aerator over the top of a wine glass with the larger opening facing up. Be careful not to cover the holes on the side of the aerator. Covering the holes makes the aerator not function.
3. Pour red wine into the top of the aerator and let it drop into the wine glass until the glass is filled to the desired volume. If you do not hear a whirring sound, you may want to try it again.

Tools of the Trade by Elyssa

The tool I found to be most interesting was the Panini Tool. I was first drawn to it because it was next to the Panini station which included a panini grill, a panini cook book, and a bunch of tools that can be used for paninis, including this one. The tool is stainless steel, with a harder rubber at the ends, and a hard black handle. The tool seemed pretty simple to use. Based by the picture, you can use this as an over-glorified spatula, and once you set your panini down on a plate, you can put this spatula on top of the panini, and use a good knife to slice it in half. It serves the purpose of not really having to touch the panini with your hands, and preventing it from sliding while you cut it. This can be really helpful since paninis can often get really hot when you first take them out. The tool can prevent a lot of burns. I think that the Panini Tool could be useful if you made a lot of pan

inis, but I pe

rsonally couldn’t see myself spending about twenty dollars on this tool when a knife may do just as much work. Whoever invented this is probably making some good money off of it though, there weren’t many tools for the paninis next to the grills, so I would think they hold a great monopoly in tools for making paninis overall. Not to mention that this tool could also act as a regu

lar spatula for more typical cooking. I didn’t really bother asking any staff members about it since the tag that was banded around the handle contained pictures on how to use the product, and from there the how to seemed to be pretty self explanatory.

Restaurant Review Japanese Quick Eats

My partner on this assignment and I felt like reviewing Kabuki at Ballston Common Mall’s food court for the fact it was supposed to be for cheap eats. The location of this place was near a Chick-Fil-A but out of the view of those coming down the escalator. As we thought of what to order the cashier at the register was quite polite and patient while waiting. When my partner in this assignment had ordered the Chicken Bowl, a dish suggested by the cashier, we saw how one of the employees started to fry pieces of carrots, chicken, cabbage, and broccoli altogether from behind a glass window that developed steam on it. The show displayed reminded me of how chefs at more expensive and larger Japanese restaurants would cook your order in front of you, except unlike the stunning performance those chefs would display, this chef performed more along the lines of a basic dance that focused just on quickly remembering the correct steps, making this restaurant good for speed and not pure show. Meanwhile, I ordered the Fashion Roll II which was a shrimp tempura with fake crab, and if I remember correctly, avocado and cucumber. As we waited, for our orders, we noticed that despite the small space and what seemed like a cheap mini oven and cramped workspace for making sushi, the shop was pretty well kept. Why I say the shop is well kept is because even though objects are a little cramped together, they are easy to access, allowing dishes to be prepared more quickly.

When we received our orders we noticed that the Chicken Bowl was a rather large portion that was served on a disposable plate while my fashion roll seemed pretty large, though in less than 10 pieces. Sitting at our table in the food court, I tasted my Fashion Roll to find it had a sweet, but not very sweet, taste from the rice. Along with it, the shrimp had a nice taste as well that felt like a melody played when eating with or without the wasabi and ginger they put on my plate to use. The only problem with my Fashion Roll was having to have to eat the two pieces with the tail of the shrimp and trying to extract the shells from the tip of the tail due to being unable to tell what part of the tail was meat or shell, but the rest of the roll did not have such a problem. Trying the Chicken Bowl that my partner ordered, the chicken was a little dry, but was expected since it was fast and because chicken is pretty lean, and the nice taste of the soft but firm cabbage and crunchy carrots and broccoli made up. The sauce used gave the Chicken Bowl a nice taste and the rice seemed cooked so it wasn’t too wet or dry. Overall, the Chicken Bowl was alright while the Fashion Roll was pretty good and well balanced. The order would range about ten dollars or less usually, but definitely less than fifteen dollars. If you’d like something a little sweet, Kabuki is a great place to pick up something quick from somewhere not very packed with lines of people wanting to order. I hope to see this shop grow as it should have a better spot than near a shop guaranteed to steal a majority of customers. I give this place a three and a half paw rating.

Mindful Eating--by Jessica

My philosophy on eating isn't all too complicated. What I believe a good meal should consist of is whole food not some added on stuff. Food should be made to please the person eating it- make them want to come back, not just for gain. The idea Whole Foods has about organic and minimal unnatural things is one I agree with. What I find upsetting though is the cost to get the ingredients to make these meals. I know how long and demanding the process to make them is which is the why I don't mind too much.

I believe that if everyone switched over to eating organic maybe the prices would drop a bit, but I couldn't be sure, it could go the other way around. That's not really that much of a concern though because if you eat healthy you're most likely to be healthy and need less costly checkups and meds, but that's just how I look at things.

My greatest influence on attempting to eat healthy is my best friend’s mother, Heidi. She's super organic and always gives me tips on how to eat better. She has lots of purification and detox things that she says help her keep healthy. Outside of her house she tends to have a little vegetable garden growing and even has her own mini grape vine. Eventually I'll start implementing more of the things she does in my own household, but I have to slowly get my family to start thinking that way and follow a more healthy diet.