RE: Let's Talk Pampered Chef! (Full Version)

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ladioffaith -> RE: Let's Talk Pampered Chef! (2/20/2008 6:40:36 PM)

A Certain Somebody is the GREATEST ...

I get to ATTEND a real live show on Friday. My "advanced director" (my director's director) is having a show and it's here in the same town where I work. Real, live on the job training, and I get to be a guest.



peculiar_lady2 -> RE: Let's Talk Pampered Chef! (2/26/2008 10:33:39 PM)

I GOT MY STUFF TODAY!!!!!!!! (well, the stuff coming directly from them that is)

my two stone dishes....we cooked fish on them tonight and it was awesome!!!! Turned out great for it being the first time to use them (without them being seasoned and all yet). Hubby and I had salmon and kids had fish patties and sticks...funny how girls like everything pink except food...lol. Anyway, I was amazed how well they cooked and didn't stick and tasted so crispy on the bottom!!!!



ladioffaith -> RE: Let's Talk Pampered Chef! (2/27/2008 12:35:11 AM)

That's awesome!

Trying to pull together something in March ... still playing phone tag with a hostess!



PrincessDonna -> RE: Let's Talk Pampered Chef! (2/27/2008 9:25:43 AM)

quote:

ORIGINAL: peculiar_lady2

I GOT MY STUFF TODAY!!!!!!!! (well, the stuff coming directly from them that is)

my two stone dishes....we cooked fish on them tonight and it was awesome!!!! Turned out great for it being the first time to use them (without them being seasoned and all yet). Hubby and I had salmon and kids had fish patties and sticks...funny how girls like everything pink except food...lol. Anyway, I was amazed how well they cooked and didn't stick and tasted so crispy on the bottom!!!!


WOOHOOOOO!!!

Hey...I didn't get mine yet.[&:][;)] Maybe today???

I don't know if I told you this, but what is really great for seasoning them is cooking bacon on them. Yes, bacon in the oven, and no, the grease doesn't spatter in there. I even have a great cheese chowder recipe I'll share, if you want something yummy to make that has bacon in it.[:D]



ladioffaith -> RE: Let's Talk Pampered Chef! (2/27/2008 9:37:57 AM)

Yup, bacon. And don't even bother with the parchment paper they tell you to use in the Use and Care. I used that and ended up with a dark border around my otherwise unseasoned stone. The center of the stone wasn't seasoned but if I wanted to cook something REALLY SMALL I suppose it wouldn't stick if I'd put it on the edges!



peculiar_lady2 -> RE: Let's Talk Pampered Chef! (2/27/2008 1:11:17 PM)

quote:

ORIGINAL: PrincessDonna

I don't know if I told you this, but what is really great for seasoning them is cooking bacon on them. Yes, bacon in the oven, and no, the grease doesn't spatter in there. I even have a great cheese chowder recipe I'll share, if you want something yummy to make that has bacon in it.[:D]

[:'(][:'(][:'(] I usually don't like bacon very much, but love the smell of it....so I will try to cook some on them this weekend. I do however always do it in the oven when I do it....I didn't grow up eating it or seeing it cooked, so I don't know how to cook it any other way...it always gets burned and charred if I try it out of the oven. One of the stones worked well with getting a good first seasoning with the salmon last night!!!! Looking good!!! Today when I am cleaning the kitchen I was going to bake some of my iron skillets with some grease in them (one is a little dry)....would it be ok to bake the stones with grease too like with the iron skillets?



ladioffaith -> RE: Let's Talk Pampered Chef! (2/27/2008 1:48:34 PM)

Hmmm ... I wouldn't recommend it. It usually burns.

I'd bake the bacon and crumble it for salad topping. And there are instructions in the use and care for making bacon ... oven temp, time and everything. Just ignore the part about the parchment.

It sounds like it's seasoned quite well. Just wipe off the grease and stuff and clean with the hottest water that comes out of your tap. The kitchen brush also does wonders.



peculiar_lady2 -> RE: Let's Talk Pampered Chef! (2/27/2008 1:53:28 PM)

hubby rubbed them down with salt last night....I am going to do that again cause he missed some places (like the outside of the stone). Ellie said that's what she uses to "soften" up the harshness of the stone...make it more smooth (which is good cause I can't stand the feel of it right now).
if it's anything like an iron skillet though the grease wouldn't burn on it, it would be absorbed into it and season it. I don't cook it at a high temp when I do that anyway....mostly just about 250°F or so...not ever above 300°F...and for about an hour. Would it really not do well in a stone? Seems to me like it would do fine....but I don't know. Seasoning an iron skillet is baking the surface of it and conditioning it so that it is usable and has a good finish on it.....I would guess the same would be for a stone.



Ellie-Mae -> RE: Let's Talk Pampered Chef! (2/27/2008 2:24:53 PM)

I hate sliding a spatula or spoon across a new stone. That is why I smooth it out. I am glad that the salt is working for you. It seems like most people don't have the patience to make it smooth which is why I was doing it for others.



peculiar_lady2 -> RE: Let's Talk Pampered Chef! (2/27/2008 2:40:32 PM)

quote:

ORIGINAL: Ellie-Mae

I hate sliding a spatula or spoon across a new stone. That is why I smooth it out. I am glad that the salt is working for you. It seems like most people don't have the patience to make it smooth which is why I was doing it for others.

yeah I hate that feel/sound...it's worse then finger nails on a chalk board to me!!!!



PrincessDonna -> RE: Let's Talk Pampered Chef! (2/27/2008 2:46:15 PM)

Hmmm...I didn't know the salt trick. The feel of a new stone does bother me, but it does go away on its own when it has been seasoned well. Bring on the bacon![sm=pig.gif]



ladioffaith -> RE: Let's Talk Pampered Chef! (2/27/2008 3:34:01 PM)

I remember somebody on a message board posting a seasoning technique involving salt and lard ... The consultants swore by it but HQ could not officially recommend it because of concerns that the grease could drip and start a fire. (Which is why they coat the oven rack with foil.)

Just remember to let it cool before you put any water on it!



peculiar_lady2 -> RE: Let's Talk Pampered Chef! (2/27/2008 4:01:19 PM)

quote:

Just remember to let it cool before you put any water on it!

LOL...yeah that would be important!!!!



PrincessDonna -> RE: Let's Talk Pampered Chef! (2/28/2008 5:33:17 PM)

Got my packages this morning. Sarah, you were lucky...I had to leave the house anyway, so your other package is on its way to you! It went parcel post with insurance (will need a signature), so maybe in a week?? It was very close to my guesstimate too.[:D]



peculiar_lady2 -> RE: Let's Talk Pampered Chef! (2/28/2008 6:23:44 PM)

quote:

ORIGINAL: PrincessDonna

Got my packages this morning. Sarah, you were lucky...I had to leave the house anyway, so your other package is on its way to you! It went parcel post with insurance (will need a signature), so maybe in a week?? It was very close to my guesstimate too.[:D]

ok cool!!!!
paul is having to wait til friday to get the money order for you....we had another expense that was immediate...or that we thought was immediate....turns out we overpaid the electric cause we paid two bills instead of just one....lol. OK...so it turned out to NOT be necessary, but we thought it was. Anyway....friday he gets paid...so he is getting that MO then for you.



ladioffaith -> RE: Let's Talk Pampered Chef! (2/28/2008 6:27:33 PM)

I LOVE LOVE LOVE the replacement parts order.

Customer 1 wanted a lid for her flour shaker.

Customer 2 wanted a lid for her chilzanne bowl.

And I wanted new blades for my apple peeler corer slicer.

It all came today in a box from the post office, even though it might have fit in an envelope.

Total shipping: 41 cents for ALL of it.

Sometimes they amaze me!



peculiar_lady2 -> RE: Let's Talk Pampered Chef! (2/28/2008 6:35:12 PM)

yay....

hey lisa.....let me know when your party is...I want to order something (the apple corer/peeler/slicer....I think it will help with my carpel tunnel...plus I have wanted one for a while anyway and forgot to order it from donna)



PrincessDonna -> RE: Let's Talk Pampered Chef! (2/28/2008 6:38:51 PM)

quote:

ORIGINAL: peculiar_lady2

quote:

ORIGINAL: PrincessDonna

Got my packages this morning. Sarah, you were lucky...I had to leave the house anyway, so your other package is on its way to you! It went parcel post with insurance (will need a signature), so maybe in a week?? It was very close to my guesstimate too.[:D]

ok cool!!!!
paul is having to wait til friday to get the money order for you....we had another expense that was immediate...or that we thought was immediate....turns out we overpaid the electric cause we paid two bills instead of just one....lol. OK...so it turned out to NOT be necessary, but we thought it was. Anyway....friday he gets paid...so he is getting that MO then for you.


Not a problem.[:D]

Brian and I just opened all my new stuff...the 7 piece cookware, grill pan, cranberry rectangular baker, cheese grater, pizza cutter, bread knife, mini -server (needed two in this house), and some stuff for gifts. He was as excited as me! LOL



peculiar_lady2 -> RE: Let's Talk Pampered Chef! (2/28/2008 7:25:30 PM)

cool!!!!!! (Paul was excited the other night too...and asked immediately when we would get the cookware....lol. He LOVES to cook so he can't wait)



PrincessDonna -> RE: Let's Talk Pampered Chef! (2/28/2008 7:46:35 PM)

Brian oohed and aahed over the cookware. It is VERY heavy! He's also going to put up some hooks for me to hang it on, so I don't have to shove it in the cabinet and scratch it up.[:)]



Ellie-Mae -> RE: Let's Talk Pampered Chef! (2/28/2008 7:49:32 PM)

Sarah, send me your email address via PM, and we will talk.[:)]

I am so excited. I just hope that my mom won't chicken out. She only has to set up four parties to get her stuff. This will be so good for her in so many ways. I have to get over the awkwardness that I feel about letting people know that they can order even if they can't make it to the party. That is really hard for me even though I order from other people all the time. My consultant says that is because I am in it just for the fellowship... get over it! LOL!



ladioffaith -> RE: Let's Talk Pampered Chef! (2/28/2008 9:34:46 PM)

Yay for all the people playing with their new toys ....

I have 2 days left in "kit enhancement" so I HAVE to order that 12 inch skillet ... it is HUGE. Oh, and hanging racks just aren't an option in my kitchen. For now, it will sit on top of the stove with all the other frequently used skillets.

Ellie ... I have heard testimony after testimony after testimony about how this business brings people out of their shell and gets them to do things they never thought they could. One of the phrases in the mission statement is "helping people develop their God given talents."

I was advised to have TWO grand openings and find 2 other hostesses. My grand openings were flops (didn't have enough to turn in as 2 separate parties right away) and I STILL had 4 parties in my first 30 days. Of course, now I wish I had insisted on more live shows because now my skills are way rusty!

Normally, I would advise people to get the 4 bookings on the calendar, but in this case, since she knows you're having one, and will probably have at least 1 herself, I'd just put down random dates from 2 other people who are likely to book because she is sure to get them. So have your mom fill out the form however she can to get the form in TOMORROW because if she doesn't, she'll miss out on the opportunity to get forged cutlery!



peculiar_lady2 -> RE: Let's Talk Pampered Chef! (2/28/2008 11:04:58 PM)


quote:

ORIGINAL: PrincessDonna

Brian oohed and aahed over the cookware. It is VERY heavy! He's also going to put up some hooks for me to hang it on, so I don't have to shove it in the cabinet and scratch it up.[:)]

that's a great idea!!!!

quote:

Sarah, send me your email address via PM, and we will talk.

sure thing!!!



PrincessDonna -> RE: Let's Talk Pampered Chef! (2/29/2008 7:51:08 AM)

quote:

ORIGINAL: peculiar_lady2


quote:

ORIGINAL: PrincessDonna

Brian oohed and aahed over the cookware. It is VERY heavy! He's also going to put up some hooks for me to hang it on, so I don't have to shove it in the cabinet and scratch it up.[:)]

that's a great idea!!!!


I thought so too. The only one I'll put in the cabinet will be the big stockpot, and the lids.



ladioffaith -> RE: Let's Talk Pampered Chef! (2/29/2008 10:08:49 AM)

Donna, did you know you can put the lid through the handle of the skillet so you always know where it is? I saw that demonstrated at a show recently.



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