‘Food Scale’ Articles at Sweetnicks

I knew I had one other post topic planned for this week. And, of course, I remembered as soon as I hit publish on last night’s post (and the mention of what’s coming up this week).

Of course.

Do you happen to have leftover corned beef?

Then this one is for you.

And me.

It was a no-brainer, really.

I mean … caramelized onions.

Grilled cheese.

And getting rid of a leftover.

Actually two leftovers, if you count the beer.

All in one fell swoop?

COUNT ME IN.

Even better? The fact that the recipe is for one sandwich. So the kids happily got their request of pancakes (made easier by freezing some homemade buttermilk ones late last week), and I got total comfort food.

To the max.

The only thing I did differently in the recipe was that I used far less Guinness than it called for. The original recipe said to use a cup. I used what was leftover in a bottle that was opened for an Irish Dubliner and Guinness Fondue I made on Saturday night.

Oh yes, we’re kind of chasing the cheese train here lately.

Particularly the melty gooey kind.

Which also means we’re chasing the walk-more-than-25-miles-this-month train too.

And by we, I mostly mean me.

The recipe also called for Cheddar. Although it didn’t specify a kind, I used Kerrygold. I mean, really. Irish cheese for an Irish-food-inspired comforting grilled cheese sandwich only seems natural, right?

And man, if you haven’t discovered the heaven that is Kerrygold cheese, you need to seek some out. I’m hoping they seek me out and ship me vast amounts of the stuff.

Because life can only get better with more of it.

(You can find the recipe for the sandwich right here.)…

I am hardly scientific when it comes to cooking or baking. I’ve always been a fly-by-the-seat-of-my-pants girl. Outside of the kitchen too. But recently I’ve slowly come to appreciate better measurement devices when it comes to kitchen tools. Although I still, um, use the same measuring cups when it comes to portioning out liquids versus mass, I am at least trying to be a little more conscious of it. Hey, if it ain’t broke, don’t fix it, right?

As far as food scales go, I had one years ago and gave it up in the interest of gaining some valuable real estate back in the kitchen. I hate when my kitchen gets bogged down with a lot of extra gadgets and the like. I don’t use bread makers, pasta machines, or ice cream makers. Instead, a lot of double-duty tools, and items that have to earn their space in my cupboards and drawers, you know?

That being said, I actually wrote “food scale” on my refrigerator notepad some months ago, intending to keep my eyes out for one that was on sale. And then the generous folks at the OXO Blogger Outreach Program offered one up for grabs. For me. And for you too! It was too good an opportunity to pass up. For both of us. It’s sitting right here on my desk, waiting to be fedex’d to you. The slim design is perfect for stashing in a cupboard, within reach when you need it, but small enough to not waste space unnecessarily.

I just started using it this week, and I’ve got to say, weighing things is kind of fun. And addicting. Last week, I read that Katrina Markoff, the brains behind the amazing Vosges chocolate line, uses beakers in her kitchen to measure everything (like these on Amazon). (You can read her own blog right here). How cool is that?

…

Recipe: Corned Beef Grilled Cheese Sandwich with Guinness Caramelized Onions

Giveaway! OXO Food Scale