Food Directory
Food Home:- Collecting: Food and Drink Related: Kitchenware:
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- 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. - Cake Stands and Salvers
History of the cake stand with collecting advice, trivia, further reading recommendations and links to additional resources. - 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'. - The European Honeypot Collectors' Society
Details about this non-profit society for all collectors of honey pots worldwide. Includes a thumbnail gallery of honey pots, membership information, and notice board. - 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. - 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. - 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. - 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. - 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. - The Pyrex Files
A reference for identification of Pyrex kitchenware patterns. Contains images, pattern names and year produced. - 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 restaurantware, steamhip, transportation and railroadiana. - Rocky Mountain CutUps
A Cookie Cutter collectors club based in Colorado, with a newsletter and photos from past meetings. - Toaster Gallery
A virtual tour of a vintage toaster exhibit in St. Louis, Mo.
Random Indian Recipes:-
- Lasun Chakli
In a mixing bowl take rice flour,besan, dry lasun chatni,carom seeds,sesame seeds,sugar and salt. Heat two cups of water in a deep pan and add one tbsp of oil and bring it to boil. Add the flour mixture into the hot water. stir continuously on low flame. Cook till the mixture gets a dough consistency. Remove from the heat. cover and allow to cool for ten minutes. Heat sufficient oil in a kadai. Knead the dough finely. Put a portion of ... - Dal Fry
Wash tur dal and soak in water for 30 min. and cook in a pressure cooker. Cut tomato,onion,ginger and garlic into fine pieces. In a pan heat oil and add mustard seeds,jeera and kadipatta. Then add red chilly and ... - Satyanarayana Prasad
Clean rava and fry in hot ghee till light brown on slow flame. In another pan mix milk and water and keep to boil. Pour the milk mixture on fried rava. Make pieces of kaju and almond. Chop the banana into small pieces. When rava cook add sugar and cover the pan. Add kismis,kaju,almond and banana pieces. Mix well and cover the pan for 2-3 min. Lastly add elaichi powder. Prasad is ready. - 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 ... - Sambar Masala Powder
Fry mustard seeds and asafoetida in little oil. Fry other remaining ingredients one by one. Mix all and make a fine powder. Store in a air tight container. Sambar masala powder is ready to use for dosa and idli. - Potato Burfi
Boil potato and mash finely. Grate coconut. In a thick bottom pan mix mashed potato,coconut and sugar. Allow to cook on a low flame (appx. 45-50 min). When the mixture bacame thick remove from the gas. Add elaichi powder and mix well. Pour the mixture on greased platform. Roll out the mixture with roll pin to make 1 cm thick. Cut the pieces as shape as you want. Allow to cool. - Medu Vada
Soak urd dal in water for at least 5 hours and grind it without water. Add salt,black pepper powder and beat well to make it light and fluffy. Add chopped coriander leaves,curry leaves and green chilly pieces. Heat oil and Shape the daal mixture into flat rounds and make a hole in the center. Add little rice flour if shape is not forming. Fry first over high heat and then over lower heat till golden brown. Remove the vada out of oil and drain on absorbent paper. Serve hot with green chutney or sambar. - Bhakarwadi
In a dish take maida,1 cup besan and add salt . Knead hard dough with 2 tbsp oil and a little water. Cover with a moist cloth. Roast coconut,sesame and khuskhus seeds lightly. In a mixer take sesame,khuskhus,grated coconut and Fennel seeds. Run a mixie for a minute. In a dish take roasted 1 tbsp besan, ground paste,ginger garlic paste,red chilly powder, garam masala powder,cumin powder,coriander powder,asafoetida, sugar and salt. Mix well and add 2 tsp water. Take a midium size ... - 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 ... - Apple Kheer
In a cup of warm milk mix the cornflour finely. In a another pan take milk,cornflour milk and sugar. Allow to boil on low flame for 20 min. Peel and grate the apples. Add immediately into boiling milk. Allow to cook for 4-5 min on low flame. Lastly add elaichi powder. Remove from heat. Garnish with kaju badam pista pieces. Apple kheer is ready to serve.