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Feed via Feedburner What are feeds? . . . . . . . . . . . . . . . . . .	SMART STUFF #2, VOLUME 1. FEBRUARY 2005 Lemon juicer trumpet. This cheap little thing is one of the best we have ever spent our hard-earned on for our kitchen. You are looking at a citrus trumpet, and it is used to squeeze the juice out of a lemon. You screw the toothy end into the lemon and squeeze and - presto! - there is the juice coming out of the funnel. Great for anyone who uses lemon in cooking. Between meals you just store the trumpet and lemon in the fridge. We got ours from Crate & Barrel, but our good friend T, who grew up in Louisiana, says they have been using devices like this in their household for ages. 18 February 2005 Walk further in merino wool socks. We suppose these socks are made for the sportier among us. The people that spend their off hours hiking in the mountains or distance skating. But that does not mean these socks are not very comfortable for the rest of us, too. We use the thin inner sock like an ordinary sock in regular shoes. They are knitted to be comfortable and provide support for your feet and ankles. They are cool in hot weather and warm when it's cold. Combine the thin inner sock with one of the heavier socks for hiking boots, etc. They are not exactly what you would call cheap at SEK 120:- (USD 15:-) a pair at the Playground store in Stockholm, but our happy walking feet are worth every penny. From Smartwool. 11 February 2005 Perforated skillet for grilling small stuff. This skillet came into our home at about the same time as the oven mitts below; just as the BBQ season was starting last spring, and it has been a valued addition to the outdoor kitchen ever since. We use the perforated skillet to grill shrimp, veggies and other small food that is virtually impossible to cook on the BBQ otherwise since they have an irritating habit of slipping through the grid and ending up in the coals. We got the pan from Bed Bath & Beyond in L.A. last spring, but we saw some like it for sale in this country, too. If they sold, we do not know, but they should have. If you can't find any, there's a similar pan on Amazon for USD 16:-. We are looking forward to getting ours out again this spring. 2 February 2005 Nomex oven gloves. They may not look much to the world, but we are willing to bet a buck or two that they are the best oven mitts in the world. Why? Well, first of all they are knitted from Nomex, which is a fiber developed by DuPont to be heat- and fire resistant. Nomex is used, among other applications, in protective clothing for firemen and race-car drivers. The mitts are made with a double shell, the inner for fit and the outer to take the brunt of the heat. They will protect your hands up to +350°C (640°F) dry heat, but they cannot protect against hot fluids or steam. Hot water, for instance, will seep right through the rather loose knit. We have had ours since this spring, and they have been serving both in the kitchen and at the BBQ. They outperform anything we have ever had before in the way of oven mitts, etc and the only drawback is that they get quite dirty after a while. But they can be washed without losing their heat protection. From Coolskin. 1 February 2005 Super sharp serrated peeler peels fresh tomatoes. It may look pretty much like an ordinary potato peeler, but if you give it a closer look you will notice a crucial difference. This peeler has serrated cutting edges. It may not seem like such a big deal, but it is. Believe us. The serrated edges make all the difference in the world when it comes to tomatoes. There is not much that can tackle the skin of a fresh tomato. In fact, we cannot think of anything right now. With the exception of this device, that is. It was USD 5:50 at Sur la Table in San Francisco. From Messermeister. The peeler is also available from Amazon, where it is USD 5:50:-. 2005-01-23 This story was posted before we decided to do an English version of Smart Stuff. It was originally posted in the January 2005 issue, but we have re-posted it here, at the bottom of the English version of the February 2005 issue. 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