Announcing the first one-off food blogging event on Not Eating Out in New York: That Crazy Kitchen Gadget. Rules are simple:
1. Identify your crazy, obscure, mysterious, ineffective, obsolete or completely awesome kitchen gadget and remember to photograph it or at least describe it well in your post.
2. Cook a dish using the same crazy kitchen gadget. Provide recipe and photographs in your post. Remember to mention the name of this contest and blog in your post, and link to it.
3. Post your crazy kitchen gadget recipe before August 1, 2007, and email me also before then with your name, blog name, post name, gadget name, mother’s maiden name (just kidding), URL to the post, and low-res image of the dish or gadget (320 x 240 is good). I’ll post a round-up in early August and we’ll have a blast.
Why am I doing this contest? Because crazy kitchen gadgets are wonderful artifacts of our culinary and/or domestic culture. And they can also be hilarious.
Here’s an example: First of all, thanks so much to everyone who has put in their vast range of two cents toward my quest to find out what to bake in my Chinese cookie mold. Your word-of-mouth and eyewitness details about the mold and the type of dessert it’s supposed to make have given me a much richer knowledge of it than I could ever glean from the internet alone. Still, however, I am having a really difficult time with this thing.
I’ve buttered and floured the carved wooden crevices of the mold, and I’ve attempted to freeze the dough into the mold to see if it comes out easier, but no matter what, I cannot get the cookie dough to come out of the mold cleanly. Not even close to cleanly. The whole thing becomes a complete mess, with the sticky dough trapped into the nooks and crannies of the mold. I also tried, at my mom’s suggestion, putting a layer of plastic wrap in between the mold and the dough — but then the design doesn’t show on the cookie.
The type of cookie dough I made was one like Yvo and Jen describe in their comments. It has homemade almond paste, a little butter, sugar and flour. But according to Jack Ma now, the mold should be used to make a Hong Kong-style rice cake… would that have a similar texture to, say, angel food cake? Anyone have any ideas?
So that’s my working project for That Crazy Kitchen Gadget. Hopefully by August 1, I’ll have made something fabulous with it. Or perhaps, at the very least, I’ll be able to commiserate with the rest of you whose kitchen gadget projects don’t go quite as planned. Now off to work!