Posts Tagged ‘acacia wood’

Pacific Merchants’ Mason Cash Pudding Basin and Acaciaware® Products Featured in the October issue of Martha Stewart Living

Monday, September 26th, 2011

Here at Pacific Merchants we’ve always known that the Mason Cash and Acaciaware® line of products are nothing short of newsworthy, but we’re still over the moon to see some of our most popular and beautiful housewares in print.

Our signature Mason Cash pudding basins and bakeware, and our hand carved Acaciaware® round plate were given the nod by the queen of hospitality herself, Martha Stewart, in the October issue of Martha Stewart Living.

Now on newsstands, the magazine features a beautiful spread, which pictures a collection of stunning photographs showcasing a delectable arrangement of pot pies baked in traditional, white Mason Cash pudding basins and a cane rectangle baking dish crafted from high-quality stoneware that easily moves from the oven to the freezer to the microwave and on to the dishwasher. The article is capped off with a picture of a beautiful Acacia wood plate.

To see more, pick up your own copy of the magazine at your local retailer, and visit our website, www.pacificmerchants.com to purchase these and even more beautiful housewares for your home or next gift purchase.

A Kitchen Isn’t Complete Without Mason Cash Bakeware and Pudding Basins

Mason Cash handcrafted ceramics can be traced back to Derbyshire, England, circa 1800. The nostalgic feel of the white and cane glazed earthenware gives a special flavor to whatever you’re whipping up in the kitchen. Cooking icons like Martha Stewart and Julia Child have regularly used the brand for years. Even the Queen of England relies on Mason Cash pudding basins for traditional Christmas puddings.

While Mason Cash products may offer a sweetly nostalgic remembrance of your grandmother’s favorite piece, the line is anything but old-fashioned. Simplicity of design gives Mason Cash bowls and basins an eternal beauty that is as at home in an upscale dining room as it is in a country kitchen.

Fall Is in the Air and the Holidays Are on the Horizon

As the long, hot summer days give way to cooler days and the changing colors of Mother Nature, our sights are set on the holidays and the flavorful foods of the season. Holiday entertaining and gift giving are high on our priority list as we’re sure they are on yours.

Simplistically beautiful and yet perfectly functional, use your Mason Cash servingware to prepare your holiday meal and set a festive table reminiscent of the photographs featured in the Martha Stewart Living spread.

A set of pudding basins also makes the perfect holiday gift for the “chef” in your life or those just starting out in their own homes. The elegant basins are designed to resist chipping, cracking and signs of wear.

So the next time you’re in the kitchen, do as Martha does and bring out your Mason Cash and Acaciaware® pieces to create and display a feast for the appetite and the eyes.

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Transform from an Amateur Griller into a BBQ Pro

Friday, August 5th, 2011

The sun’s shining, temperatures are heating up, and friends and families are regularly gathering outdoors around the grill to enjoy some summertime R&R and a savory meal.

Besides maybe swimming, nothing is more synonymous with summer than barbequing. And although barbeque season is already in full swing, it’s never too late to up your game and learn a few new tricks of the trade. After all, the Labor Day holiday is just around the corner and is the perfect time for aspiring BBQ chefs everywhere to show off their skills.

Charcoal versus Gas

A debate worthy to rival plastic or paper, choosing the right barbeque is simply a matter of preference. Both types churn out delicious eats, and have their strong suits and not-so-strong suits.

Charcoal grills are known for adding that signature, smoky flavor to food, lend themselves to adding wood chips for an added layer of flavor and often retail at lower prices than their counterpart. Gas grills produce a lot less smoke, eliminate the fuss of dealing with briquettes and lighter fluid, and cut down on cooking times.

Whichever type of grill you prefer, practice makes perfect. So fire up the grill and give these sizzling grilling tips a whirl, and before long you’ll be the Bobby Flay of your neighborhood.

Start with a Clean Grill

Put some muscle into it and scrub that grill ’till it sparkles. You don’t want yesterday’s lunch of hamburgers and hotdogs to taint the taste of dinner’s succulent salmon. A clean grill improves the taste and quality of your food. Charcoal users will also want to get rid of old ashes to promote better air circulation.

Be Prepared

To keep your grilling endeavors running smoothly, keep supplies like utensils, paper towels, antibacterial wipes and serving dishes within arm’s reach. It’s important to continually wash your hands after handling raw meat, and use separate plates and utensils for cooked and raw meat to eliminate any bacterial cross-contamination. You don’t want to be running inside for supplies while your meat starts to overcook on the grill.

Make things even more convenient, and bring your Cutting Edge Flex Mat from Pacific Merchants outside by the barbeque so that you can chop and prep vegetables and more while you grill.

Preheat the Grill

It’s important that your barbeque reach the optimum cooking temperature before placing food on the grill to avoid burning or drying it out. Preheat the grill 15 to 30 minutes before you begin cooking. If you’re cooking on a charcoal grill, eyeball your briquettes. Once they take on a grayish hue, it’s time to put the food on.

To increase the heat, you can push the coals together or lower the cooking grate. To decrease the temperature, sprinkle the coals with a little water or raise the cooking grate. Opening and closing the barbeque lid is another tool to help you control the temperature. Open the lid for thinly cut foods that cook quickly or require supervision. Close the lid for thicker cuts of meat and controlling flare ups.

Cooking Tips

  1. To keep food from sticking to the grill and ease cleanup, always coat the cooking grate with cooking spray or brush with cooking oil. There is one exception to this rule, however. If your marinade or sauce contains oil, don’t grease the grill to avoid flare-ups.
  2. Undercooking and overcooking is probably the biggest occupational hazard for a bbq chef. Take the guesswork out of grilling by using a meat thermometer to ensure that all meats are cooked through.
  3. Tongs beat spatula when it comes to barbequing. Invest in a good pair of tongs to flip meat and vegetables with ease. Tongs offer a better grip than a spatula and you don’t run as much risk of dropping your food or accidently pushing it through the gaps in your cooking grate.
  4. Don’t puncture or press on the meat with a spatula to “flatten.” This technique squeezes out the natural, tantalizing juices and dries meat out.
  5. Give meat a chance to cook. Constantly turning meat or opening up the grill takes away from the cooking process. Meat only needs to be flipped about once per side.
  6. When grilling vegetables, season and then loosely wrap them in a foil “packet” before placing on the grill.

Marinate, Marinate, Marinate

A good marinade is the hallmark of sensational, flavorful BBQ. As a rule of thumb, the longer you marinate the better with one exception. Tomato-based or sugary glazes and BBQ sauces should be applied close to the end of cooking time to prevent burning.

Do You Have Your Own Mouth-Watering Marinade or BBQ Sauce?

Enter our Pacific Merchants BBQ Sauce Recipe Contest 2011 today by going to the Pacific Merchants facebook fan page. Contest ends August 27, 2011. Winners will be announced on September 2, 2011, just in time for Labor Day weekend!

Share your recipes with us for a chance to win the Grand Prize of a beautiful Eco-Friendly Acacia Wood Salad Bowl and Salad Serving Set. Second Prize is an Acacia Wood Serving Platter from Pacific Merchants. Acacia Wood Serving Trays and Bowls are both durable and beautiful, making them the perfect serving ware for your next backyard barbeque.


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