Food Directory

Food Home:- Collecting: Food and Drink Related: Kitchenware:

 

• A Ben Seibel Design - Brief biography, photographs and notes of his works from the mid-20th century, including glass and stoneware, flatware, and teapots.
• Bob's Eggcup World - Collector of eggcups.
• Collector's Guide To Vintage Tablecloths - Reference for the Vintage Tablecloth collector. Contains monthly newsletter, gallery of vintage linens, chat board, stain removal guidelines. Also offers some vintage items for sale.
• Curiosity Shoppe - Antique China patterns including Homer Laughlin, Limoges, Wedgwood, Flo Blue, Taylor Smith Taylor, and various other manufacturers.
• Egg Coddlers - This web space is dedicated to the study of egg coddlers. An egg coddler is a porcelain cup with a screw-on lid that is used to prepare an egg dish called 'coddled eggs'.
• Gales Antiques - On-line catalog of Carlton Ware, Clarice Cliff, Chintz, Royal Winton, Susie Cooper Royal Albert, Wedgwood, Carltonware, Shorter and Sons, Charlotte Rhead collectible china and ceramics for sale.
• Guardian Service Cookware Corner - A collection of history, specifications, cleaning tips, and parts resources pertaining to Guardian Service cookware, the vintage aluminum waterless cookware of the 1930s, 40s and 50s.
• Jack and Beverly's Toaster Collectibles - Collectors of toaster theme related collectibles such as salt and pepper shakers, cookie jars, and toys.
• Limedragon's Refrigerator Dishes - Information on lidded vintage glass refrigerator storage dishes.
• My Glass Duchess - Site offers a variety of kitchen glass.
• My Granny's Attic Antiques Blog - Articles and tips about antiques, unique collectibles, kitsch and meaningful gifts.
• National Reamer Collectors Association - Site to buy/sell/trade reamers. Reamers are orange juice squeezers or juicers.
• National Toothpick Holder Collectors Society - A collector's society open to all who are interested in antique toothpick holders. Newsletter, annual convention.
• Pinky's Souvenir Land - Offers a variety of souvenir collectibles including salt and pepper shakers, refrigerator magnets and spoons.
• Reamers and Depression Era Kitchen Glass - Collection of reamers, shakers, storage jars and measuring cups.
• Restaurant Ware Collector's Network - Discussion boards for restaurant ware collectors, including restaurant ware, steamship, transportation and railroad.
• The Hoogeveen Honeypot Site - A nice collection of honeypots from all over the world.
• The International Central Services Toaster Museum - A virtual toaster museum featuring many images and descriptions of vintage toasters from around the world, along with information about some collectors.
• The Pyrex Files - A reference for identification of Pyrex kitchenware patterns. Contains images, pattern names and year produced.
• Toaster Gallery - A virtual tour of a vintage toaster exhibit in St. Louis, Mo.
• masonbrown.com - midcentury modern collectibles - A personal collection of mid-century modern dinnerware, metalware, and glassware, including Fantoni, Raymor, Jenfredware, Russel Wright, and Interplay by Iroquois.

Random Indian Recipes:-

• Mango Milk Shake
  Remove the skin of mango and collect the pulp. In pulp add sugar and 1 cup of milk. Mix above ingredients in mixer to make fine pulp. Now add remaining milk and elaichi powder. Mix well and keep in refrigerator to cool. While serving you may add mango pieces to decorate.
  
  
• Plain Dosa
  Wash rice,urad dal and methi seeds and soak in a water for atleast 4 hours. Grind to a smooth paste with a water.and keep aside for atleast 4-5 hours. Add salt and mix well. Heat a non-stick tava and grease with butter or oil. when hot, sprinkle a little ...
  
  
• Bangda Fish Curry
  Clean the pieces. apply salt and 1/2 tsp turmeric powder. Keep aside for 30 min. On hot tava fry urid dal for a min. Then in a mixture take fresh coconut,onion,red mirchi powder,turmeric powder,urid dal,methi seeds,coriander seeds and black pepper. Make fine paste using enough water. In a pan ...
  
  
• Nimbu ka Meetha Aachar
  Wash lemons cleanly. Dry the lemons with a clean muslin cloth. Cut the lemons into 4 pieces. Apply salt and keep them in a jar. Place the jar in the sun for 4-5 days. Dry roast the whole masalas together. Grind them coarsely. Add the freshly ground masalas & crushed jaggery to the lemons. Keep the jar of lemons in the sun again for 4 days. Open the jar and ...
  
  
• Smoke Chicken
  First clean the chicken and apply ginger garlic paste,curd,salt and red colour and keep aside for 1 hour. After one hour in a pan take 2 tbsp oil and fry onion for 4-5 min. Add red chilly powder,turmeric powder and fry for one min. Now pour marinated chicken in pan and allow to cook. When oil started to seperate from the mixture add garam masala powder. Burn koyla on gas. When koyla burn fully put this koyla in ...
  
  
• Mutton Cutlet
  Wash kheema and pressure Cook without water,by adding half portion of chopped onion, ginger garlic paste and garam masala powder. In a pan heat 1 cup of oil and add another half portion of ginger garlic paste,onion and green chilly. Fry for a minute and then add the cooked kheema,boiled potatoes green peas,red chilli powder,turmeric powder, garam masala powder, pepper powder,cumin powder,lime juice and salt. Cook on low flame for about 20 min or ...
  
  
• Bhogichi Bhaji
  Peel the carrots and potatoes. Make small pieces of ghevada. Cut potato,brinjal and carrot into pieces. Remove green chana from the pods. Make fine paste of coriander leaves and green chilly. Roast groundnut and sesame and make powder. Now in a pan heat oil and add mustard seeds and cumin seeds. Allow to splutter then add turmeric powder. Add potatoes,carrots,green chana and ghevada. Fry for a min. then add green paste. Cover the pan and allow to ...
  
  
• Gobi Manchurian
  Boil 2 cups of water and add 1/2 tsp salt and cook cauliflower florets for about 5-6 min.drain it and keep aside. In another bowl make a batter of half cornflour,maida,half portion of the ginger garlic paste,red chilly powder,ajinomoto and salt. Dip the florets one by one in batter and deep fry in a hot oil till golden and keep aside. In another kadai take ...
  
  
• Sarson ka Saag
  Chop the sarson vegetable,palak, chillies and tomatoes and boil them in cooker for 10 min. Cool and grind coarsely. Add some makki ka aata and boil this without covering the pan until all the liquid dries up. In another pan heat ghee and add red chilly powder,garam masala powder,,haldi ,methi seeds and mustard seeds. Then add chopped onions, ginger, garlic and salt. Fry well and add above saag. Mix well and simmer for 2-3 min.
  
  
• Paanipuri ki puri
  In a big bowl take maida,rava,salt and 2 tbsp oil and knead a dough using little water. The dough should be hard. Cover the bowl and put in a refrigerator for 2 hrs. After 2 hrs make small balls and roll out small puris very thinly. You may roll out big thin chapati and then cut small puris with...