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going-to-ikea-for-the-fries · 8 months ago

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Breaking Dishes. - OC

pairing: F!OC: Kathleen "Brass" Moore x John Price words: 2.7K~ cw: smut, arguments, violence, fighting/roughousing, breaking dishes, insults, toxic relationship.

It’s 8:12 A.M. when Kathleen finds herself sliding off bed and wrapping herself in a flowery black and pink silk robe. John’s side of the bed is cold, a sign he’s gotten up long ago.

She pads over to their en-suite bathroom and quickly washes her face, brushes her teeth and her hair, before she leaves the bedroom in search of her husband.

As she enters the kitchen, she finds her temper already rising, her jaw clenching as she looks around, finding multiple reasons to get angry already, so early in the morning, so early in a weekend morning.

First, she finds that he’s made breakfast already. Not for them, just for himself. Nothing for her. Selfish bastard.

Second, he made himself a full English too. Having left the rest of the eggs and sausages out of the fridge. The milk too even though he KNOWS she hates when he does that.

Third, he’s left a mess of pans and utensils on the kitchen stove… Which means she can’t even cook herself breakfast if she wanted to.

Fourth, the water kettle is not full enough for her to make herself a cuppa. In fact, the water in it is already lukewarm, even if there was enough to make herself one, she still couldn’t.

And fifth, John is sitting outside in the balcony, getting some sun, while only wearing a pair of jeans, showing off his strong torso and bulging arms to the whole neighborhood. Like a bloody tart.

Oh�� Kathleen. is. pissed.

“JONATHAN. WILLIAM. PRICE!” She calls out at the top of her lungs as she whips the sliding glass door open and coming face to face with the man of the hour.

“Morning, Kat.” John greets her, completely calm and collected as he looks up at her, leaning his elbow lazily on the table next to him, which holds his empty breakfast plate and cutlery.

He’s lounging without a care in the world, a grey wool sweater across his lap, and a mug of tea in his hand.

“Morning my arse! Did’ya see the mess you left in the kitchen?!” She asks him pointedly, brown eyes wide as she glares pure daggers at him.

Unfortunately for her, her raising her voice and her stern glares do little to him now, four years into their relationship, one into their marriage. He’s gotten used to them.

“Calm your tits, woman, I’m going to clean it after I’m done here.” He replies nonchalantly as he gestures vaguely. “Can’t I have a moment’s peace?”

“Oh, you want a moment’s peace, do ya?” She asks him as she crosses her arms over her chest, dipping her head to the side. “When do I get a moment’s peace, hm? When do I get a bloody weekend when I wake up and there’s not a mess to clean or with my breakfast made for me?” She asks with a cocked brow.

John shifts around in “I let you sleep in. Didn’t make any noise. You chose to get up right now. Could've stayed asleep and you would've woken up to clean dishes.” He remaked with a shrug.

“Ex-cuse me?” Kathleen asked pointedly as she stared at him.

“You heard me. You’re getting an attitude for no reason, da’ling.” John remarked as he finished gulping down his tea.

Kathleen wanted to yell at him some more. She really wanted to. The man drove her insane, especially when he was like this… Correct.

“Don’t you gaslight me, Jonathan. I have a right to want to wake up to a clean house and some food made for me!” She retorted, grasping at straws for something to justify her anger.

“And this is after you complained I never make breakfast the way you like it?” He retorted as he looked her up and down before standing up, gathering his plate, cutlery and empty cup of tea.

“You-!” She sputtered a bit as she looked up at her husband, who gently moved her aside so he could slip past her back inside the house. “I- You-!” She continued as she followed after him.

”Face it, Kat, you have no leg to stand on, da’lin’.” John remarked as he entered the kitchen.

“Don’t you bloody walk away from me!” She raised her voice and suddenly shoved him from behind. It caused his empty cup of tea to roll of its perch atop the dirty plate he was carrying and shatter into a million pieces on the hardwood floor.

John stopped in his tracks as soon as the cup fell, so as to not step on the shards and turned to look at her over his shoulder. “Was that fuckin’ necessary, da’lin’?”

“Yes.” Kathleen replied with a bite to her tone as she stared up into his eyes, holding her ground even as he turned and stood over her.

“Really? What’d I do to deserve that push, hm?” He asked her as he dipped his head to the side, blue eyes trailing over the form of his wife beneath him, wrapped in a silken robe that wrapped beautifully around her full figure.

Meanwhile, Kathleen’s brown eyes were glued to her husband’s figure too, trailing over the strong neck, broad shoulders, muscular pecs, soft stomach, and the abundant hair that covered it.

“You- You were sitting outside like a bloody tart, showin’ off for the bloody neighbors!” She suddenly said as her eyes shot up to look at him, having found something to grasp on to yell at him some more.

John’s eyebrows raised, his lips morphed into a smirk and he gave her a mocking look, his nose scrunching up a bit. “Is that what this is, da’lin’? You’re jealous?” He asked her condescendingly.

“Oh piss off, John, I’m not jealous!” She retorted pointedly as she glared at him.

“Right…” John asked as he took a step over her. “Then why are you complaining about me being shirtless, then?” He teased her as one of his hands moved to grasp her around the chin, squeezing her face lightly.

“I-” Kathleen tried to defend herself, having already realized that today just wasn’t one of her days when it came to having a sharp tongue. So she did what she could, ever competitive she was, wasn’t going to take the disrespect lying down.

Grabbing his forearm, she ripped his hand off her face, then, took the plate off his other hand, and threw it across the living room blindly, hearing it shatter somewhere, probably against the bookshelf by the TV.

“Fuck. You. John Price. I’m sick and tired of your bloody attitude.” She pointed a finger in his face and then poked him on the chest. “You think you can walk around here as you wish, as if you’re in bloody charge? I think the fuck not!” She scolded him.

John didn’t even flinch at her poking him, or the plate being hurled across the room. He was used to this. Used to her. Hell, it turned him on when Kathleen was being a cunt to him.

John reached forward and grabbed her by her right forearm, pulling her against him. “Yeah? Then who’s in charge, da’lin’?” He challenged as he looked down his nose at her.

“It sure as hell isn’t you!” She retorted, her voice, much like her hackles, raised, even if she didn’t try, at all, to pull away from him. She wasn’t afraid of John. Never had been, never would be.

“Let’s see about that then.” John told her as he pulled her over to the living couch, spun her away from him and bent her over the armchair.

Kathleen squeaked softly, knowing well what was coming, as John pinned her wrists behind her back with one hand, the other rolling up her robe to expose her thighs and her ass.

“Who’s in charge, hm?” John goaded her before he whipped his hand back and delivered a hard smack to one of her round ass cheeks, causing it to ripple, a moan falling from her parted lips.

“Not. You.” She replied, huffing a moan again when he delivered a second smack to her ass. “Fuck. You. John.” She grunted through her teeth.

“What’d you say, da’lin’?” John asked as he leaned close to her ear. “Did you just tell me to go fuck myself?” He teased, watching as she fruitlessly writhed over the armrest, her head buried down in the couch cushion, her hands and arms struggling in his grip.

She rolled her head to the side so she could catch him through the corner of her eye. “Yes, I fucking did. And I’ll say it again. Fuck you, John.” She spat at him.

“Tsk-tsk. Brat.” John mused with a smirk on his lips. She could hear it. Then he smacked her again, and again, always making sure to strike the same spot, her skin already redening and blushing as the skin warmed up and the blood vessels popped below it.

John only gave her a break once the dulcets of her voice had softened and her moans had become whimpers, her arms and hands having gone limp in his grasp. “Who’s in charge, Kat?” He checked as he looked at her with a satisfied smirk on his lips.

Kathleen’s brown eyes caught his, her face just as red as her ass, her eyes widened, pupils blown from lust. “Fuck. You.” She gritted through her teeth.

“Oh, that wasn’t enough was it, sweet’art?” He goaded again. “Very well.” He added. John’s hand grabbed hold of the waist band of her panties and pulled them down swiftly, noting the wet spot she had already left in them.

“Someone’s enjoying being spanked huh, you brat? Someone likes having an attitude adjustment…” He goaded as he let go of her panties, letting them fall around her ankles.

Before Kathleen could even retort properly, John’s rough and calloused fingers delivered a slap to her puffy cunt, causing her to squirm and squeal, her legs straightening up and trembling.

“John!” She cried out as he continued repeatedly slapping her pussy, causing her to squirm and writhe against the hard material of the armrest below her.

“That’s it, call my name, da’lin’.” He goaded as he kept repeatedly and continuously smacking her warm, wet folds. “Who’s in charge, here, huh?”

“F-Fuck… You!” She spat at him, as she finally freed her arms from John’s weakened grip. Then, she threw an elbow back, hitting her husband squarely in the nose.

“Ah, you cunt!” John complained as he suddenly stumbled back back, one hand shooting up to cup his now bleeding nose, while Kathleen suddenly rolled off her perch on the couch.

“No, you’re the cunt!” She retorted before suddenly lunging herself at him, throwing her whole weight on top of John, who, not expecting it, landed on the floor with a hard thud.

“Fuckin’ ‘ell, Kat!” John replied as he tried to get a grab at his wife, instead, only getting her trying to grip him by the arms and pin him to the floor.

She struggled with it, of course, she might have some military training, but not nearly enough to fight him, and definitely not enough strength to fight him.

His forearms bulged under her hands, the rough skin prickling with goosebumps, the adrenaline flowing through his veins, as well as hers, the both of them desperate to fight the other.

John bucked his hips and rolled them over before she could even attempt a proper pin down, landing her on the floor with a thud and a huff from her lungs.

He grabbed her by the hair with one hand, the other gripping her wrists together and pining her to the floor instead.

Kathleen wrapped her legs around his hip and attempted to roll them over again, unsuccessfully, so, instead, she did the only thing she could do. She leaned up and spat in John’s face.

John’s eyes closed for a moment and his jaw clenched before they opened again, looking even more angry and… horny than before. “Is that how it’s going to be, Kathleen?” He asked her as he let go of her hair and used his hand to collect the spit off his skin.

“Yeah, it is-” She barely had time to continue before he was plugging her mouth with his fingers, causing her to swallow them and her own saliva back up, pressing down on his tongue, preventing her from continuing her tirade.

“Keep your smart-ass gob shut, sweetheart, or you won't have a fuckin' jaw to move when I'm done wit ya.” He told her, eyes locked on hers. Kathleen looked up at him, eyes widened, pupils blown, before she wrapped her lips around his fingers, beginning to give him a suck.

“That’s it…” He told her. “You look so much better with your mouth shut…” He goaded her with a smirk on his lips. Kathleen’s eyes sparkled with mischief at his comment, a clear sign that she felt challenged by his condescending tone… So, she bit down onto his fingers as hard as he could.

“Fuckin’ ‘ell, Kat…” John hissed as he pushed his fingers deeper in her mouth like one would a dog, causing her to sputter and choke, and forcing her to let go of them, allowing him to pull them back out.

“C’mere.” He demanded and grabbed her jaw with tight fingers, forcing her mouth to open, before he swished his tongue inside his own mouth to collect some saliva, before spitting it into her mouth. “Swallow.” He demanded and, for once, she obeyed. “Good fuckin’ girl.”

Kathleen then squeaked in surprise as he pulled open her robe, leaving it splayed open on the hardwood floor before he grabbed one of her legs, pushing it up against her chest while he sat over the other one.

“We need to adjust that fuckin’ attitude of yours. It’s way too bloody early for you to be fightin’ me, you hear?!” He taunted her as he undid the fly in his jeans and shimmied both his the trousers and boxer briefs down, allowing him to pull out his hardened cock.

“Fuck you, John.” She retorted as she squirmed a bit beneath him, trying to drag herself away with the help of her elbows.

“That’s what I’m about to do to you, sweetheart.” He taunted her before he quickly grabbed hold of her again, using one hand to push her down against the floor, one hand wrapped around her jaw and neck, while the other wrapped around his cock and used it to brush his leaky tip against her folds.

“John-” Kathleen grumbled as she wrapped her own hands around his hairy forearm, nails digging into his flexed muscle, dragging drown his skin.

“Sh-Shhh…” He murmured before he drove his cock deep into her cunt, causing her to huff and moan, her head falling back as he plunged as far as he could.

“That’s my girl…” He teased her. He shifted around and lifted her other leg too, pushing it forward against her chest, allowing him to sink in deeper, before he started thrusting his hips down into her.

Her warm walls spread open to accommodate him, his cock making way inside fully with each snap of his hips. “That’s it… That’s what you needed, isn’t it?” He goaded her with a smirk. Unluckily for her, Kathleen could do little more than nod in agreement.

“Tell me you love me, da’lin’...” John cooed at his wife as he pounded deep into her, reaching that spot in her walls that only John had ever been able to reach.

“I love y-oooh…” Kathleen murmured, being cut off by a sudden shift in his demeanor, a more aggressive, ruthless rhythm coming into place, his hips snapping punishingly against hers, his cock bottoming out in her.

“That’s it, Kat, tell me you love me… Tell me you love me…” He repeated over and over. “Tell me you love me and my cock inside you, da’lin’... Tell me…”

“I love you, John…” Kathleen whined, her head rolling back on the hard floor, her arms wrapping around his neck and shoulders, fingers digging into the flesh spot between his shoulder blades, her nails just barely grazing the tattoo on his nape.

“You’re such a fuckin’ cunt, Kat… Such a fuckin’ cunt… But I love you so much…” John murmured before he pressed his lips into hers in a sloppy, wet kiss.

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safeenabh · 1 year ago

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A guide to Selecting the Perfect Kitchen Fittings Accessories for your Culinary style

Introduction

Your kitchen is more than just a place to prepare meals; it’s the heart of your home and a space where culinary magic happens. To ensure your kitchen is not only functional but also reflects your unique culinary style, selecting the right kitchen fittings and accessories is essential. In this guide, we at South India Agencies will walk you through the key factors to consider when choosing the perfect kitchen fittings and accessories that perfectly complement your cooking preferences and lifestyle.

Evaluate Your Cooking Needs:

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Focus on Ergonomics:

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Embrace the era of smart kitchens by integrating technology into your fittings and accessories. Smart faucets, smart chimney, and voice-activated lighting systems add convenience and a touch of modernity to your culinary space.

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Conclusion:

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kabbur28 · 1 year ago

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A guide to Selecting the Perfect Kitchen Fittings Accessories for your Culinary style

Evaluate Your Cooking Needs:

Focus on Ergonomics:

Quality and Durability:

Space Optimization:

Consider Your Culinary Style:

Blend Style with Functionality:

Smart Kitchen Technology:

Easy Maintenance:

Conclusion:

#kitchenfitting #SIA

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hairstyleforteen · 2 years ago

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How long does stainless steel last?

The design life expectancy of STAINLESS STEEL is over fifty years. How long does it take for stainless steel to decay? Natural elements take about a century to a thousand years to break down. The process is safe for the environment because there were no added chemicals in the manufacturing process. What is the average life of stainless steel? Because of their longevity, STAINLESS STEELS are used for a long time before being available for recycling.The average lifespan is 20 years, but there are examples of STAINLESS STEEL in use for a century and beyond. Will stainless steel eventually rust? Although it can and will rust in certain conditions, it is not as corrosive as conventional steels.When exposed to chemicals, grease, or heat for a long period of time, scuplture can occur. Does stainless steel deteriorate over time? There is a thin oxide film that coats the metal when it is exposed to oxygen.It repairs itself.Despite its name, it isn't impossible to stain.The protective film will degrade over time. Why is my stainless steel rusting? A thin invisible layer of chromium oxide is formed when exposed to oxygen.When this layer is damaged, it can form rust. What is the longest lasting metal? Many objects made from silver, copper, bronze, iron, lead, and tin have been around for thousands of years. Are scratches on stainless steel safe? If you use metal utensils on cookware, it will result in scratching.The performance of the pan or cooking process will not be affected by a scratch on the steel. Are old stainless steel pots safe? Chemicals may enter food from old or badly burned cookware.If you're looking for pans that are non-stick, be aware that they may contain Teflon.It's best to replace a pan with newer cookware. What metal does not rust? Platinum, gold, and silver are all pure metals and can't rust. Does salt damage stainless steel? If continuously exposed to saltwater or other corrosive conditions over time, the steel can rust. What metal will not rust? Platinum, gold and silver are all pure metals and can't rust.Although silver can tarnish, it is relatively affordable and non-reactive, as compared to Platinum and gold. How long does stainless steel last? The design life expectancy of STAINLESS STEEL is over fifty years. What is the strongest thing on Earth? Professor Hone once said that it would take an elephant balanced on a pencil to break through a sheet of Graphene the thickness of Saran Wrap. How do you clean a stainless steel pan without scratching it? The most effective way to remove stains is with a fresh Scotch-Brite scouring pad or sponge.A softer Dobie pad will leave fewer scratches.We recommend the Seventh Generation Natural Dish Liquid.Put the pans away with the towel. Are pitted stainless steel pots safe to use? The pits aren't actually any kind of chemical substance.The etched pits are caused by the chlorine from the salt attacking the film that protects the surface of the steel. Can I use a scratched non stick pan? According to Reader's Digest, certain pans that have been scratched are no longer safe to use.The good news is that this only applies to Teflon pans that were made before the year 2013. When should you throw away non stick pans? A good rule of thumb is to replace nonstick pans every five years.You should look at your pans frequently.Don't use them when they start to appear warped, discolored or scratched. Which is most precious metal? There is Rhodium.Rhodium is the most expensive precious metal on the planet.This precious metal is defined as a silver-white, robust, corrosive transition metal.After a price increase of more than 30% this year, rhodium is one of the hottest trades. What metal is waterproof? There is aluminum.Some grades of steel.Red metals include copper, brass, and bronze. Why do my stainless steel pans stick? The cooking surface of the pans has small pores.The steel expands when you heat it.The food sticks because of the shrinking pores.If you want to prevent sticking, preheat the pan to medium, then add oil and food. Read the full article

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ashtok123 · 2 years ago

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Hammered pure brass kadai in good condition. The brass patila's hammered design efficiently distributes heat, improving the flavour of the dish. Its depth makes it simple to sauté, stir-fry, or cook any kind of food in it. When food is prepared on brass utensils, the flavour just gets better. The natural oils generated when cooking in these top brass utensils give the meal a wholly own flavour. Cooking using brass utensils also has the added benefit of greatly reducing the risk of intestinal and stomach illnesses.

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kansawalas · 3 years ago

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Copper Frypan Online, Copper Frying Pan

Size in inches (lxbxh): 9 x 9 x 2.75 (Handle 6")

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cobalt-razor-wire · 4 years ago

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How To Earn Money Re-Cycling Scrap Metal

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The Copper

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traditionalproduct · 11 months ago

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The classic beauty of brass cookware: a collection that all food lovers must have

Introduction: It's not just a bunch of pots and pans; cookware is an important part of the cooking process. Classical elegance and superior cooking qualities distinguish brass cookware from other materials. Let us talk about the benefits and appeal of collecting brass cookware for your home. The Rich Heritage of Brass Cookware: For generations, brass cookware has been revered for its durability, heat conductivity, and golden color. Brass is used in traditional Indian cooks and professional chefs' kitchens globally.

Advantages of Brass Cookware:

1. Excellent Heat Distribution:

Brass is very good at transferring heat, so the heat will be spread evenly across the cooking area. This enables for exact temperature control, essential for perfect cooking.

2. Durability and Longevity:

Brass cookware is known for being strong and lasting a long time. A well-made brass pot or pan can endure decades with proper care, making it eco-friendly.

3. Natural Non-Stick Properties:

Brass develops a natural patina over time, creating a non-stick surface that enhances with each use. This quality reduces the need for excessive oil or fats in cooking, promoting healthier meal preparation.

4. Versatility in Cooking:

From sautéing and simmering to frying and slow cooking, brass cookware adapts well to various cooking techniques. It is suitable for both stovetop and oven use, making it a versatile addition to any kitchen.

Building Your Brass Cookware Collection:

1. Brass Pots and Pans:

Start with essential pieces like brass pots and pans. A sturdy brass saucepan or frying pan can become the workhorse of your kitchen, offering versatility and durability.

2. Brass Utensils:

Complement your collection with brass utensils such as ladles, spatulas, and spoons. These not only serve a practical purpose but also add a touch of sophistication to your kitchen.

3. Brass Tureens and Serving Dishes:

Elevate your dining experience with brass tureens and serving dishes. These elegant pieces transition seamlessly from the kitchen to the dining table, enhancing the presentation of your culinary creations.

4. Brass Mortar and Pestle:

Embrace the traditional method of grinding spices with a brass mortar and pestle. The weight and sturdiness of brass make it an ideal material for this culinary tool, allowing you to extract the full flavor from your spices.

Care and Maintenance:

To ensure the longevity of your brass cookware collection, adopt proper care practices:-

Hand wash with mild soap and warm water.

Avoid abrasive scouring pads to prevent scratching.

Dry thoroughly after washing to prevent tarnishing.

Occasionally polish with a brass cleaner to maintain its lustrous shine.

Conclusion:

Not only is a set of brass cookware useful, but it's also a celebration of cooking artistry and classic style. Quality brass pieces improve cooking and bring heritage and class to your kitchen. Building a cookware collection is like preserving a culinary tradition for future generations. Enjoy the timeless beauty of brass cookware and improve your cooking.

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adtwixt · 5 years ago

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Adtwixt - News: Foxy Copper Kitchen Utensils

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autodidact-adventures · 8 years ago

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Culinary Technology (Part 8): The Aristocracy

Petworth House (Sussex) is one of the grandest houses in England. It belonged to the Egremonts from 1150 (it is now managed by the National Trust). The current building is from the 1600′s.

Today, it has an enormous array of kitchen utensils, over 100 pieces in total. There are rows of saucepans and stewpans, with matching lids, lined up on dressers. There are stockpots with taps at the bottom (like tea-urns), sauté pans and omelette pans, a large braising pan with an indented lid to hold embers (so the food could be cooked from above at the same time).

The Petworth batterie de cuisine.

Copper braising pan (front); small steaming kettle with handle cover (back).

Particulary impressive is the wide variety of fish pans. In the old days, fish came from the Sussex coast. The kitchen has fish kettles, with pierced draining-plates inside, so that the fish could be lifted from the water it was being poached in, without falling to pieces. There is a fish fryer (a round, open pan with a wire drainer), and a specialist turbot pan (diamond-shaped, the same shape as the fish). There are several smaller pans for cooking mackerel.

Victorian copper fish kettles.

A tin fish kettle (cheaper than copper).

Modern fish kettle, with a better view.

The fish fryer probably looked like this.

Turbot pan.

Of course, not all of these items would have been in use during every era.

In 1624 (during the Stuart era), Petworth didn't have any saucepans or stewpans. For boiling/stewing, they had a large fixed “copper” (a giant vat of boiling water, which supplied hot water for the whole household as well as the kitchen); nine stockpots (cauldrons), an iron cockle pan, a few fish kettles, and five small brass skillets (3-legged, to stand in the fire).

Modern stockpots.

A brass skillet - not sure of the era.

The kitchen's focus was on roasting, not boiling. They had 21 spits, 6 dripping pans, 3 basting ladles, and 5 gridirons.

Medieval spit.

Gridiron (not sure of the era).

Basting ladle (1745).

But by 1764 (in the Georgian Era), things were different. Only 9/21 spits were left. Petworth now had 24 large stewpans, 12 small stewpans, and 9 bain-maries & saucepans.

Modern stewpans.

Georgian saucepans.

This increase in pans (both number & variety) was because of a new style of cooking. The old heavy medieval cuisine was on its way out, and a fresher, more “buttery” cuisine was on its way in. There were many new foods in the Georgian Era that the Stuart Era did not have. For example: frothy chocolate; crisp biscuits; sharp, citrusy sauces; the truffly ragouts of French nouvelle cuisine. And all of these new dishes needed new equipment to cook them in.

Hannah Glasse (1708-70) was one of the most well-known cookery writers of the 1700's. She wrote that it was important to use the right pan when melting butter – a silver pan was best, she thought. (A type of thickened melted butter was beginning to be served as a universal sauce, to go with meat or fish.)

But by 1869 (in the Victorian Era), this was definitely not enough. The focus of the kitchen was finally moving away from spit-roasting – now the most important equipment was the copper pans, resting on steam-heated hotplates.

There were three steamers, for those foods that needed gentler cooking than boiling. The number of stewpans & saucepans had risen from 45 to 96. This was because of the huge variety of sauces, glazes and garnishes that were part of Victorian cuisine.

There isn't much difference between a saucepan and stewpan. In the 1700's, saucepans were smaller (like the left-hand one further up), suitable for furiously whisking sauces and gravies, after they'd been made in a stewpan, and sieved. Stewpans were bigger, and had lids. They could hold a lot of food, and they were the main pan for cooking the meal. However, the saucepan eventually overtook the stewpan.

In 1844, Thomas Webster wrote in An Encyclopaedia of Domestic Economy that saucepans were “smaller round vessels for boiling, made with a single handle”, and that stewpans were made with a double handle (one on the lid, and one on the pan). The metal of stewpans was thicker, and they had a more rounded base, which made them easier to clean.

(Nowadays, we don't use the term “stewpan” – we say “saucepan” for pretty much every pan.)

The idea of the batterie de cuisine came out of the 1700's. It was the opposite idea of the one-pot cooking – you should have a certain pan/vessel for each component of the meal. You can't sauté in a slope-sided frying pan; you can't fry in a straight-side sauté pan. You need a turbot kettle for poaching fish. You need the right tool for every job. This was influenced by France, and by the new professionalism of cooking during the 1700's.

William Verrall (1715-61) was the chef & landlord of the White Hart Inn (Lewes, Sussex). He disparaged cooks that tried to make do with “one poor solitary stewpan” and one frying-pan “black as my hat”. He said that “a good dinner cannot be got up to look neat and pretty without proper utensils to work it in, such as neat stew-pans of several sizes” and various other things. He tells of “half of a very grand dinner” being completely spoiled “by misplacing only one stew pan.”

This obsession with pans was partially because of the English copper industry. Prior to the 1700's, copper had been imported from Sweden. But in 1689, their monopoly had ended, and England's production of copper increased greatly (especially from Bristol). And of course, now it cost less – so cooks could have many copper pans. The French word batterie actually means copper that has been battered into shape. By the 1800′s, batterie de cuisine had become the universal term to refer to cooking equipment (excluding fixed objects such as the oven).

The Victorian copper batterie was the apogee of the history of pots and pans. They were well-crafted, and made from high-quality metal; they were tailored to the specific requirements of cooking; and wealthy Victorians had huge kitchens, with many cooks.

Some have criticized the Victorians for boiling vegetables for too long, and reducing everything to a soupy mush. Victorian and Regency-era recipes say to boil asparagus for 15-18min; broccoli for 20min; carrots for 45min to an hour! But this actually made sense for the time, and didn't actually wreck the vegetables.

William Kitchiner (author of The Cook's Oracle) says to boil asparagus for 20-30min, which seems far too long to us. He also says, “Great care must be taken to watch the exact time of their becoming tender; take them up just at that instant, and they will have their true flavour and colour: a minute or two more boiling destroys both.” We tend to boil asparagus as individual stalks, whereas he says to tie it in a bundle – which takes longer to cook. But there is a lot more to the long boiling times than that.

Recipe-writers in the 1800's were very keen on cooking scientifically. And the most important thing about boiling, they said, was that no matter how long you boil water for, it'll never go above 100°C. This was noted by Robert Buchanan (an expert on fuel economy) in 1815, and cookbook-writers often quoted him on this. What was the point of boiling things hard, when it doesn't raise the temperature any more? It was just a waste of fuel/energy.

William Kitchiner experimented with putting a thermometer in water “in that state which cooks call gentle simmering”. At simmering-level, the water was also 100°C – the same as if it was boiling. Logically speaking, it would be better to cook at a simmer, rather than a boil – same temperature, less fuel.

In 1868, Pierre Blot (Professor of Gastronomy at the New York Cooking Academy) criticized cooks & housewives who boiled “fast instead of slowly”. “Set a small ocean of water on a brisk fire and boil something in it as fast as you can, you make as much steam but do not cook faster; the degree of heat being the same as if you were boiling slowly.”

Simmering instead of boiling is good for meat. Kitchiner said, “The slower it boils, the tenderer, the plumper and whiter it will be.” But for vegetables (except for potatoes), it takes ages – especially because Victorian cooks liked to cook things in the smallest pan possible.

Kitchiner said that the size of the boiling-pot should be proportional to what it will contain. The reason for that, he continued, was that the larger the pot, the more space it took up on the fire, and the more water & fire was needed. This is true.

The Victorians were partially right, and partially wrong. It is true that boiling water won't go above 100°C (unless under higher pressure, such as in a pressure cooker). But temperature isn't the only important factor. Another factor is ebullition – how much boiling water bubbles. Heat transfer is determined by the temperature difference between the food and the heat source (water). Boiling water moves more chaotically, and transfers heat to the foot several times faster than simmering. Also, heat transfer is faster when there is more water in the pan (in proportion to the food). So Kitchiner's small, simmering pot will take ages longer to cook than a modern-day large, boiling pot.

Another reason for the long cooking times was that Victorian vegetables were different from now – less tender. Their asparagus was stalkier, and their carrots & greens were tougher.

Victorian pots and pans, despite their craftmanship and variety, had a big problem – their material. Copper is a great heat conductor, second only to silver. But when it comes into contact with food (particularly acidic foods) pure copper is poisonous.

Tin is neutral, and their copper pans were thinly lined with it. Of course it wore down over time, exposing the copper beneath. Therefore, 1700's & 1800's recipe books often give the advice to “Let your pans be frequently retinned.”

But cooks probably put off retinning their pans as long as possible. In fact, cooks who didn't realize that the copper was poisonous used its “greening” powers, using unlined copper pans to pickle green walnuts and green gherkins.

#book: consider the fork #history #culinary history #stuart era #georgian era #victorian era #britain #england #hannah glasse #thomas webster #william verrall #william kitchiner #robert buchanan #pierre blot

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jessifernandez-blog1 · 5 years ago

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Uses of Brassware

Brass is one such metal similar to Copper but varies in certain characteristics. It is an alloy that consists of copper with zinc added to it. Because of the presence of zinc, the color of brass can change from Red to Yellow. This metal is used in decorative items and Pooja items as it looks similar to Gold. Most of the commonly used Brass utensils are Brass kadai used for cooking purpose, Brass diyas for worships. Benefits of Drinking Water: Water stored in Brass glass or Brass Jugs are considered to be very pure . Consuming water stored in Brass utensils will help us to improve immunity and detox your body. It is said that this water can combat water-borne diseases. Instead of choosing harmful choices like plastic it is advised to choose metals like Brass, Copper etc as alternatives. Brass has an in-built water purification system that purifies the water stored in it without any bacteria.

Health Benefits of Brass:

· Most of the people from towns and villages use brass items, similar to copper water stored in Brass is also considered to be healthier as it increases strength and immunity.

· It will be able to control burning sensations and aggression in the body.

· It also helps in increasing the hemoglobin count and improves the condition of your skin.

· Brass is completely resistant to corrosion and will not rust. Brass Kadai for cooking: Brass Kadai is being used since ages due to the characteristics mentioned above. It easily reacts with Salt and Acidic food when it is heated. It is proven that cooking in Brass items will retain 93% percent of all the Nutrients available in the food.

These are considered to be the benefits of Brass Utensils.

Brass Urli:

Brass Urli is the most sold item on Nutristar, it is special for its Glossy finishing. Most of the Urlis do have elephant legged shape which is considered to be a good sign for prosperity. This product is often used to fill water with flowers as an entry home décor, however this infact leads to a positive environment in the house. Scientifically the water filled in Brass is quite pure and flowers add an extra fragrance to it making the air surrounding it to be as pure as possible.

Brass Dinner Set:

Brass bowl, Brass glass and Brass plates are all included in the Brass set which impacts the health more positively. Brass has a phenomenon to control and improve the immunity, a dinner set like this often does more good to the health as each and every product on the table is made up of Brass.

Brass as Serveware:

It is always advisable to replace toxic plastic products with metals like Brass and Copper. Brass is available in the form of different products used on the dining table for eating purpose , showpieces etc likewise Brass is also sold as serveware where in different bowls(kalai) in different shapes including spoons can be used to get more benefitted with the beneficials offered by the metal. Brass is considered to be the second best metal after Copper to provide huge health benefits. Apart from this Brass is extensively used for making pooja articles and home decors where it is widely used in every household. Brass looks like Gold and this is the reason for which it is used to manufacture household items. Nutristar has got wide range of all these items to provide our customers with many choices for purchase. Please do visit our website for interesting and attractive brass product.

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josephkitchen0 · 6 years ago

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50 Must-Haves for TEOTWAWKI

By Thomas Sciacca – Arguably, the most important thing to store for a SHTF (Stuff Hits The Fan) or complete TEOTWAWKI (The End Of The World As We Know It) scenario is knowledge. Without it, you won’t survive.

Beyond that, what physical things should you be storing for TEOTWAWKI? Check your survival items list against ours to see what you might be forgetting or need more of.

Our Top 50 TEOTWAWKI Survival Items List

Rubbing alcohol: Not only is rubbing alcohol good for disinfecting, it can also be used as a great ice pack when combined 1:2 with water. Rubbing alcohol also works as a fire starter, cleaning and disinfecting tools and more. Just don’t use it for mixed drinks!

Yarn: Having wool-yielding animals, processing wool, and spinning yarn is laborious, and unless you’re already an expert your future learning curve will thank you for having a supply of yarns on hand for knitting warm clothing and making repairs.

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First aid ointment: A simple cut can result in serious infection if not treated properly. And because tubes of first aid ointment usually only contain an ounce, make sure you have plenty on your survival items list.

Anti-diarrhea medications: Diarrhea is also something that people can regularly die from without proper intervention. Expect cholera, a disease whose main symptoms are profuse, painless diarrhea and vomiting of clear fluid. Dehydration can occur a few hours after the onset of cholera. This disease regularly killed folks in pioneer times and there’s no reason it couldn’t return.

Arnica: This homeopathic remedy (Arnica montana) has been used for medicinal purposes since the 1500s and is still popular today. Applied to the skin as a cream, ointment, liniment, salve, or tincture, arnica has been used to soothe muscle aches, reduce inflammation, and heal wounds. It is commonly used as a home remedy for bruises and sprains. As an herb, arnica is generally used only topically (on the skin) because it can cause serious side effects when taken by mouth.

Toiletries, deodorant, beauty products: Just because the world might go to heck in a handbasket doesn’t mean you have to look and smell bad. Taking care of your appearance is good for both your physical and mental well-being.

Bleach: The importance of cleanliness and disinfection of cooking utensils, the home, garden tools, animal holdings, and more will increase as diseases increase in a TEOTWAWKI scenario. You should have lots of this on hand.

Books of all sorts, in print: A good library will be important for reference, but also entertainment. Long, dark winters will be a misery for those who don’t attend to a decent library. Without electricity, solar power is a good way to recharge devices for digital books, but once the device breaks (and you know it will) that power is useless.

Brewing/alcohol making supplies: Storing alcohol for trade or personal use is one thing, but being able to make your own will be more valuable than currency. Tastes better than currency too! (Just don’t consume all your profits.)

Ammunition reloading equipment: A lot of people have a stored supply of ammunition, but once that runs out, will more be available at stores? Don’t bet on it. Save your brass and anything lead, and learn how to reload ammo. It’s a talent that requires extreme precision and attention to detail (an incorrectly loaded cartridge could destroy your gun or cause serious injury), so don’t take this task lightly. If you’re up for it, though, you could save a lot of money by investing in a reloading press.

Citric acid: It comes in canisters large or small, and is important for food preservation, cleaning, and as an additive for nutritious seed sprouting. It also acts as a meat tenderizer for the inevitable tough meats you’ll be eating and can be used to flavor beverages. You can buy it in bulk online for your survival items list.

Cocoa nibs: The health benefits of quality, unsweetened cocoa are well documented, and it will be worth its weight in gold as a cherished ingredient for sweets and treats. It can be used as a valuable barter item, but because of its storage abilities and ability to bring joy to a dreary existence, we recommend keeping it for yourself. And store more. Nibs can be used in themselves or ground into powder, so having nibs on hand is more versatile.

Paracord: You’ll need to tie things up and genuine Mil-spec Paracord is stronger, lighter and more versatile than rope. Plus, the seven inner strands of Paracord can also be separated and utilized for another variety of uses only adds to its handiness and the importance of always keeping it with you. (We’ve used Paracord to lace up our hiking boots. Heck, you can even floss with one of the inner threads of Paracord! Can you tell we love this stuff?)

Dates: Dried dates are a very nourishing, and very storable, food. They are very sweet, which will be welcome when sweeteners become scarce.

MRE (Meals Ready to Eat): Growing vegetables and hunting game are essential skills, but on the slow days, it’s good to have some back-up. High-quality MRE have an extremely long shelf life and come in a variety of tasty flavors, so you’ll have a variety on your survival items list.

Epsom salt: Epsom salts contain important magnesium, which is useful for soaking sore muscles, soothing sprains, and more. Epsom salt is also useful in the garden to help increase vegetable yields.

Fabric: Chances are you’re forgetting some key, long-term items in your holdings, like fabric and the skills to make new clothing as your current stock wears out. In a bad scenario, your clothing will take much more of a beating than it currently does now, and you’ll wish you had denim, cotton, and more available for repairs or making new clothes.

Feminine supplies: If you’re a woman or have women in the household, feminine supplies will be essential to have on hand, however, we don’t recommend tampons. Why? One average female in the U.S. will use between 10,000 and 15,000 disposable tampons or pads in a lifetime, meaning there is no way to stock enough. Instead, stock reusable sea sponges and reusable pads, which can be cleaned, disinfected and reused.

Nail files and nail clippers: Poor foot and nail maintenance and health can cause serious problems and infections later. Don’t underestimate the importance of caring for your feet and hands, arguably the most important tools you’ll have.

Water filtration and water purification: Water is essential for life so you’ll need several gallons a day per person. So even if you store enough for a year, what about year two? It’s a good idea to have a good filtration system, as well as water purification tablets as backup.

Medicinal houseplants: Aloe vera’s medicinal uses are wonderful, so we recommend having a renewable resource of medicinal houseplants like aloe vera and citronella. Can’t grow houseplants? Now is the time to learn. Collect medicinal houseplants and make sure you know how to grow them effectively for the home medicine arsenal.

Games: Along with good books, games are more important than you think to keep the family sane. TVs and DVD players break down in time, but Uno, poker, chess, and checkers never wear down and are always available to you and your family when it’s too dark and cold outside to do anything else. Winters will be longer than you think without entertainment.

Garlic: As a valuable flavor enhancer and for its medicinal and healing properties, there is no way you can have enough. We also recommend storing and regularly rotating bulbs for growing garlic of your own when stored supplies run low.

Ichthammol ointment: This sticky, dark, slightly stinky goop is also known as drawing salve and it works incredibly well for extracting splinters. Just a dab will do ya, so a one-ounce tube of it will last years. Every medicine cabinet should have this.

Hand tools: Repairs to your shelter and anything else will be necessary. There are many antique and new hand tools that will drill, dovetail, saw, and plane wood for shelter maintenance. Invest in the basics.

Hemp seeds: Hemp is good for fiber for nets and rope, can be woven into an excellent fabric and can be used to make a good milk product. No, it won’t make you high.

Honey: It has an indefinite shelf life (honey has been found in Egyptian tombs and is still perfectly edible) and is important as a sweetener. You’ll also need honey’s antibacterial properties to heal wounds. Make sure it’s 100% pure honey.

Potassium iodate (KIO3): Potassium iodate is a critical item to have in the event of a nuclear disaster. Radioactive fallout can travel thousands of miles and if you’re in the zone where it occurs, you can be sickened and die in short order. KIO3 protects your sensitive thyroid gland from the effects of radioactive iodine, meaning you don’t want to be without this important precaution.

Compost pile: Composting is environmentally friendly and will enrich your soil to help plants grow. You can throw any vegetable waste in your compost pile (and even coffee grounds and egg shells), but absolutely no meat, fat or sweet things that might attract rodents or bugs. Locate your compost pile well away from the house, keep it moist and turn it over regularly.

Loom: Storing fabric is important, but having a loom available for weaving blankets, clothing, and more will be important. A large loom is not necessary; even small woven squares can be stitched together into larger items.

Lye: Lye is used in soap making and to preserve or prepare certain types of food, like hominy, curing olives, or making century eggs. It will also be impossible to make soap without lye. Historically, lye was made using wood ashes, but this process takes time to learn to do correctly, and some woods work better than others.

Needles/thread: Don’t underestimate the amount of thread that will be necessary for clothing repair, and how easily needles can break when being used regularly. During the Revolutionary War, sewing needles were a trade item among women. It’s a good idea to stock different thicknesses of thread making sure not to neglect heavy-duty thread for repairing jeans or leather items. And knitting needles will enable you to make sweaters, mittens, and blankets to a host of other items. Sewing and knitting are essential skills.

Oil press: Oil is not only for cooking, it is also for soap making, food preservation, and health and skin care. The problem is that oil doesn’t store well. An oil press will allow you to extract oils from nuts or seeds.

Old medical books: While treatments can be found in old medical books, their most important use is to diagnose disease symptoms. Many diseases have been near eradicated and medical books no longer teach students what they look like. These diseases will likely reemerge in a TEOTWAWKI scenario.

Pencils/pens/paper: We hardly use them anymore, but they will become more desirable and more valuable later. Make sure you have enough.

Reading glasses: We age and along with that comes reading difficulties once we hit middle age. Keep several pairs, in case you lose or break them … which you will.

Salt: No, you’re not storing enough for eating or food preservation. It never goes bad. Store more.

Shoes for children: Children grow and they will need shoes that keep up with them. Cheap shoes that will last six months are fine as a child is growing quickly, but once their feet stop growing, make sure you have high-quality shoewear available for them.

Slingshot: Silent, deadly, and accurate with practice, the sling-shot is a way to defend yourself and hunt small game, even when ammo runs out. Rocks can be used effectively if you have some practice under your belt. Make sure everyone in your group has at least one.

Soap: Cleanliness will be paramount as basic societal conditions decline. While you can make your own bar soap, make sure you have enough soap of all kinds, like soap flakes for laundry, or ammonia, to keep up with the cleaning demands. Cleanliness is one of the most important things to pay attention to.

Socks: Foot health is important, and making sure you have plenty of sturdy, high-quality socks for the entire family will keep you comfortable when you are on your feet all day. And make sure you learn how to darn them.

Sundried tomatoes: Sundried tomatoes are an all-around kitchen staple that can provide flavor and nutrition to soups and stews, along with many important vitamins and minerals. It’s easy to take sun-dried tomatoes and soak them in oil to add flavor or grind them into a powder as a thickener. They are so versatile in the kitchen and for nutrition that we’re sure you’re not storing enough until you get your own tomato crops growing.

Stainless steel buckets, milk pails, etc.: Stainless steel will almost last forever. Buckets and milk pails are easy to disinfect and clean, too. Forget plastic in the home—it degrades and becomes increasingly difficult to keep sterile and clean.

Tea tree oil: Due to its long shelf life (indefinite) and ability to assist with wound healing and disinfection, tea tree oil is an essential item to have in your medicine cabinet. It can be used alone or added to other skin preparations.

Heirloom seeds: Why heirloom seeds? Because you’ll be able to save the seed year-after-year for continued harvests. GMO and hybridized seeds won’t produce viable offspring, and many times the resulting seed won’t even germinate. A good heirloom-based seed bank is paramount.

Tobacco seeds: Growing tobacco for trade will give you an edge, and it has uses as a plant for making repellants in the garden for problems such as aphids, borers, rodents, and more.

Seed-starting supplies: Don’t assume you can just throw some seeds in the ground and have them grow. With many plants, like grains, this is the way to go, but your seed storage will go further if you start seeds then transplant viable vegetables into the garden. Invest in reusable seed-starting supplies.

Vitamin C: Scurvy is a pretty horrific disease, both to have and observe. It doesn’t take much vitamin C to ward it off, but the lack of it is just not an option. People underestimate the value of vitamin C in the diet, and how quickly you can get into real trouble without it. Citric acid (#11) provides vitamin C, but we prefer to save that for food preparation and preservation and stick with vitamin C tablets for scurvy prevention.

Alternate energy sources: Electricity and natural gas may not be available from the utility company during a bad situation. Think about how else to heat the house (such as a wood stove) and provide electrical power (e.g. windmill, solar panels).

Animals: The amount of wild game available will likely dwindle with time. Having livestock such as sheep and goats will enable you to sustain yourself with meat, milk, and fiber. Not everyone has the room for animals on their property, but if you can, do it.

You may have more ideas to add to this TEOTWAWKI survival items list (clear plastic totes, zip lock bags, generator), but I wanted to keep this already large survival items list to a manageable (yet not overwhelming) length. And isn’t 50 a nice round number for a survival items list? On a serious note, though, you may find that you’re not in a location that enables you to keep goats, chickens, and sheep, but this is where you need to be creative and think about creative partnerships you might make with close friends or family members who can stock the items you can’t.

Remember, the more you prep now, the better you’ll be able to take care of your family during times when others are panicking. Use this survival items list as a starting point to being capable and equipped in an emergency. And that’s key, whether you’re talking about a typical tough situation or an all-out TEOTWAWKI scenario.

Be safe and stay prepared.

Originally published in Countryside September / October 2014 and regularly vetted for accuracy.

50 Must-Haves for TEOTWAWKI was originally posted by All About Chickens

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architectsindependent · 4 years ago

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bigfooodies · 7 years ago

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