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Glass Butter Dish with Cover
Measures: 7.5" x 3.75" x 3" / 19cm x 9.5cm x 7.5cm
Classic design coordinates with most kitchen décor. White porcelain covered dish keeps butter cool and fresh. Perfectly shaped to hold a stick of butter. Dish includes a ridge inside to keep butter from sliding, less mess! Top knob for easy gripping Top rack dishwasher safe.
Norpro was founded in 1973 with a vision to design, manufacture, and supply the highest caliber kitchenware. Norpro’s offering of innovative, high quality product for cooking, preparing and serving food are produced with superior materials and craftsmanship.
This tutorial will demonstrate how to use a ceramic French butter dish. Also known as French butter crock or French butter keeper.
Made from porcelain. Made in Bangladesh. 8.25 in. L x 4.63 in. W x 0.5 in. H. Care instruction: Dishwasher Safe, Oven Safe to 500F, Microwave Safe. This versatile collection of matching pieces has a dish for every desire. A staple for any kitchen, this classic style lets the food do the talking.
Item #282 Double Covered Butter Dish S/S Beautifully elegant, this butter dish is ideal for storing and serving your butter! Made of durable, quality stainless steel, this dish is sure to impress your guests, family, and friends. Also great for storing and serving small spreads, this dish will make your dinner table look complete! Hand washing recommended.
The problem with cooking with weed is weed-infused guacamole. It’s also weed-infused white bean curry dip (“It’s irresistible spread on warm toasted naan”), Italian-style stuffed mushrooms (“luscious cheesy goodness”), spaghetti with arugula pesto (“a double hit of arugula”), and soppressata and green onion... These recipes come from “Herb: Mastering the Art of Cooking with Cannabis,” and they all sound great … so great, you’d want to eat them when you’re already high. Cannabis-loaded food makes no sense considering the eventuality that is the munchies. You eat your baked French toast with cannabis, honey and pecan sauce — “this French toast is wake-and-bake potent,” promises “The Cannabis Kitchen Cookbook” — then, finally feeling the effects an hour or so later, you’re hungry again. Whatever you do, don’t eat the leftovers, or you might end up stoned for the rest of your days. Clare Gordon, pastry chef at Seattle’s General Porpoise, Bateau and Bar Melusine, has experimented with making weed-powered cookies, ganache and ice cream (on her own time — it’s illegal to serve cannabis edibles in a restaurant here). Portion control with these — where the weed is evenly distributed throughout and a serving can be closely measured — is much easier than, say, a plate of pasta. So, what you might do: “Have [weed-enhanced] dessert first, then eat a bunch of stuff without weed in it … normal food that you’re not going to accidentally overdose on,” Gordon says. These new weed cookbooks (and there’s a spate of them) do include sections on dosage, urging caution. But David Schmader, author of the forthcoming “Weed: The User’s Guide,” is highly skeptical. “Food is delicious, people get impatient waiting for their highs to land,” he says. “Unless you’re giving each of your guests a perfectly measured serving — ‘Here’s your paper cupcake holder containing one dose of weed guacamole. ” You don’t want to Dowd it. The waiting, Schmader notes, can take as long as two hours, so serving a weed-infused entree is “like having a cocktail party where people stand around chatting sober for an hour, then chug a martini on the way out the... ” By the time they’re well and truly high, they might be back at home. I honestly do. ” The founder of Seattle’s Cupcake Royale has put a lot of thought into “building a consistent experience” for her edible-weed-goods operation, The Goodship Company. You can find Maria Hines’ recipe for I Can’t Believe It’s Pot Butter online, and the James Beard Award–winning local chef (Tilth, Agrodolce, Golden Beetle) exhibits a kitchen geek’s interest in weed cookery possibilities. It’s pretty easy to substitute the oil or butter in a dish with an activated weed version (though overheating it is deleterious to the psychoactive effects). But to avoid the debilitation in which “You don’t even get to enjoy your high because you can’t move your limbs,” Hines says bringing cannabis into recipes requires “thoughtfulness … As people start playing around and experimenting, they’re really... If you’ve got a cookie recipe that has “just the right amount of stoniness per cookie” for you, Hines suggests ascertaining how much weed butter each cookie contains, downloading a conversion app, then extrapolating from there for other dishes. If you were to make guacamole or pizza, she muses, you could do two batches: one with weed, and then one without, for worry-free munching. (“The Cannabis Kitchen Cookbook” offers the same advice. But just as the continued existence of the Old Spaghetti Factory doesn’t mean you should eat there, just because you can cook with weed doesn’t mean you should. Most people don’t even think it tastes very good (hence the popularity of the ol’ brownie). She says it’s the most fun way to be in the kitchen: At home, pressure off, “then smoke a bowl, and then let’s cook. ” She prizes the warmth and pleasure of making (non-cannabis) food for loved ones, nice and relaxed. But, she laughs, “Time management does become an issue … I’ve definitely put out some 10 p. m. meals when I’m stoned. dinner tastes incredible, she says, late though it may be. Maria Hines’ Stoned Spaghetti Aglio e Olio Serves four. Time management with weed in the kitchen can be a challenge, but you can do it. Set the table before you get. Source: www.seattletimes.com
It's pretty easy to substitute the oil or butter in a dish with an activated weed version (though overheating it is deleterious to the psychoactive effects). But to avoid the debilitation in which “You don't even get to enjoy your high because you can
I ate them in pairs, hot out of the oven, their tops salty with butter and the aroma so heady that I would inhale as deeply as I could before devouring them. To this day, yeast rolls can transport me. They are like a warm blanket that envelopes you in
When figuring out a new dish, I like to check out the history of the name, the region and the cuisine. Greg's family is of Indo extraction, so Indonesia or the Netherlands would likely be part of my reading. Spekkoek is a layered spice cake and can
RT @PLLTVSeries: "They thought butter was a side dish." - Hanna #PrettyLittleLiars 01/28/16, @Shucksiloveit
RT @PLLTVSeries: "They thought butter was a side dish." - Hanna #PrettyLittleLiars 01/28/16, @Shauna_1223
RT @ItsKaat: "I can't wait for our house next year... I can't wait to own a butter dish." @millieajackson #goals 01/27/16, @millieajackson
flour, catfish fillets, cayenne, black pepper, lemon juice, lemon, lemon zest, pecan, salt, butter
black pepper, salt, butter, onions
bacon grease, lima beans, ham, black pepper, salt, water
cloves, butter, cardamom, cashew, cheese, chicken, cilantro, spring onion, garlic, ginger, heavy cream, cinnamon, seeds, paprika, milk, vegetable oil, onions, black pepper, salt, tomato puree, turmeric
Covering historical as well as contemporary pottery, this book presents both philosophical and practical experiences from the 43-year-pottery-making-career of Robin Hopper, one of America's most recognized ceramic artists.
Working with one phyllo sheet at a time (cover remaining dough to prevent drying), place one phyllo sheet lengthwise in bottom of prepared pan, allowing ends of sheet to extend over edges of dish; lightly brush with butter. Repeat procedure with five ...
But the rolls, offered as a side dish, never traveled out of state ... Add the 6 tablespoons of unsalted butter and stir to combine and melt the butter. Once the butter is completely melted, whisk the egg yolks into the butter-milk mixture.
A handful of plump snails, immersed in clear garlic butter, were accompanied by three large, succulent prawns and two generous wedges of grilled bread to mop everything up. It was a classic, undeniably old-school dish, but one I am glad is still available.
Product Features... JAMES SCOTT CRYSTAL COVERED BUTTER DISH VERY SOON - By buying this ...
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A French butter dish is a container used to maintain the freshness and spreadable consistency of butter without refrigeration. This late 19th century French-designed ...