Not exact matches
Use your barbecue grill to heat the stones as hot as you can get them and use long tongs with
wooden handles to transfer them to the cooking
bowl.
Place 2
wooden -
handled spoons or spatulas horizontally about 5» apart over a large
bowl.
You'll also need platters for the raw ingredients, a couple of soup ladles, large slotted spoons or
wooden -
handle wire dipping baskets (if you have them) for retrieving the cooked ingredients from the pan, and small
bowls for the dipping sauces (optional).
Each place setting should have an 8 - ounce soup
bowl, a rice
bowl (optional),
wooden (or
wooden -
handle) tongs or fondue forks,
wooden (not metal or plastic) chopsticks, and a soupspoon.
Mix almonds, flour, sugar, cornmeal, and salt in a large
bowl, then add butter and vanilla and almond extracts and work in with your fingers or the
handle of a sturdy
wooden spoon.
If you are lucky, a stuck float can sometimes be jostled free by rapping sharply on the float
bowls with the
wooden handle of a screwdriver.