Kitchen stuff

Le Creuset 13in Green Large High Heat Spatula- Non-porous stain resistant silicone, heat resistant to 650º.  The spatula heads are removable and dishwasher safe; the handle is wood. Price:$8.99 Read our review. Buy It! Search other Le Creuset Spatulas

	William Bounds Clear Pepper Mill- You can see which pepper is in the mill at a glance. Adjustable grind for peppermill for fine, medium,or coarse. Comes loaded, one with peppercorns. Read our review.
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Recommended Books

Hellish Relish Sizzling Salsas and Devilish Dips from the Kitchens on New Mexico by Sharon Niederman ,Eduardo Fuss I have always considered cookbooks to be instruction manuals for the gastronomically challenged, often as exciting to read as the legal notices in the daily paper, fraught with archaic terminology and illustrated in a fashion reminiscent of the diagrams in a 10th grade Biology text. "Hellish Relish", a collection of salsas and dips by Sharon Niederman, quickly dispels this notion, with bits of American history, vivid photography, and enough biographical data to put a human face on the recipes. It would be at home on the coffee table, as well as, the kitchen. Some like it hot, some do not. Just as a chain is only as strong as its weakest link, recipes are only as good as their weakest ingredients. The jalapenos I used in the first batches were largely devoid of Scoville units (the measure of pepper heat) and were tepid at best, not the fault of the recipes, but of the poor quality of jalapenos in the Northeast. I happen to like recipes that spontaneously combust when not refrigerated. Much to the chagrin of my significant other, I was able to transcend the bland by substituting a little Habanero pesto (hiding in ice cube trays in the back of my freezer) for jalapenos in the salsas. These little cubes of fire were especially useful in jazzing up Jill Momaday's Black Bean-Poblano salsa and Mark Medoff's Jalapeno-Tomatillo salsa. Carol Glassheim's Holiday Cranberry Salsa was easily transformed from fruit salad to true salsa by adding a teaspoon of this secret ingredient. In summary, this colorful little book is so full of unusual and exciting recipes that anyone with an attention span greater that a gnat will feel inspired to strap on the apron, roll up the sleeves, and set the kitchen on fire. Substitute ingredients at your own risk. Reviewed by Richard H. Williams. Mr. Williams has been growing peppers, and only peppers, for 15 years in the Northeast, USA. Red savina habenero, the hottest pepper on this planet, is his favorite pepper. Buy it! - Save 30% from Amazon.Com Buy it! - Save 20% from Amazon.co.uk Buy it! - Save 20% from Chapters.ca

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