|
FishBulb posted:Yeah costco always has them for like 375 here. I didn't see the price on the vitamix, but as of an hour ago my CostCo had: Kitchenaide vitamix knockoff for $94 Full sized 6-qt Kitchenaide Stand Mixer $280 large granite mortar and pestle set for $15 The M&P was beautiful, styled a bit like a molcaheta (spelling?). If I didn't already have a large marble mortar and pestle I would have bought it in a heartbeat.
|
#
?
Apr 15, 2014 17:28
|
|
|
|
| # ? Apr 26, 2024 18:26 |
|
|
Molcajete? Those giant mortar and pestle kajiggers with huge bases, but tiny little t-rex arm poundy dealies?
|
|
#
?
Apr 15, 2014 19:00
|
|
|
Thanks for the recommendations on costco. This $199.00 one that tied the Vitamix looks like it has potential, I think I might just grab this one instead. Its hard for me to justify what the hell would make a blender worth $500.00 http://www.americastestkitchen.com/equipment_reviews/1383-blenders
|
|
#
?
Apr 15, 2014 19:06
|
|
|
Need a quick recipe help I have chicken breasts at home. I'm making salsa because dammit I feel like making salsa. How can I combine these in a way that really highlights how awesome it is to have fresh salsa (so no "bake the chicken with the salsa")?
|
|
#
?
Apr 15, 2014 20:15
|
|
|
transfatphobic posted:Need a quick recipe help Chicken fajitas!
|
|
#
?
Apr 15, 2014 20:17
|
|
|
transfatphobic posted:Need a quick recipe help Just cook the chicken simply. Maybe with a bit of lemon and a hint of chilli, or something like a light honey glaze would also be nice as that would offset the super fresh taste of the salsa (assuming your salsa is anything like mine!)
|
|
#
?
Apr 15, 2014 20:18
|
|
|
Cornuto posted:Thanks for the recommendations on costco. This $199.00 one that tied the Vitamix looks like it has potential, I think I might just grab this one instead. Its hard for me to justify what the hell would make a blender worth $500.00 Meh, to a certain extent, you get what you pay for. But it does depend on what you want to do with it... for everyday blending, pretty much anything will work. But you can definitely do stuff with a Vitamix that the imitators can't really handle, like making flour. My GF's Vitamix is 14 years old. She uses it a lot, and the only thing she had to replace was the rubber gasket/seal, which the company sent to her for free.
|
|
#
?
Apr 15, 2014 20:20
|
|
|
The Midniter posted:Chicken fajitas! Gat drat I am getting some red peppers delivered today, that could totally work. I'd have to spare myself the tortillas though because my calories are through the roof already. Thanks! Bollock Monkey posted:Just cook the chicken simply. Maybe with a bit of lemon and a hint of chilli, or something like a light honey glaze would also be nice as that would offset the super fresh taste of the salsa (assuming your salsa is anything like mine!) I'll probably prepare the chicken like this, lemon and cumin maybe?
|
|
#
?
Apr 15, 2014 20:22
|
|
|
transfatphobic posted:Gat drat I am getting some red peppers delivered today, that could totally work. I'd have to spare myself the tortillas though because my calories are through the roof already. Thanks! That could work! Perhaps chuck a bit of garlic on there as well.
|
|
#
?
Apr 15, 2014 20:25
|
|
|
Cornuto posted:Thanks for the recommendations on costco. This $199.00 one that tied the Vitamix looks like it has potential, I think I might just grab this one instead. Its hard for me to justify what the hell would make a blender worth $500.00 I have the Breville and it's a great blender but the Vitamix clearly has a stronger motor. edit: if you want to save $40 get it from Bed Bath & Beyond with one of those coupons Steve Yun fucked around with this message at 21:40 on Apr 15, 2014 |
|
#
?
Apr 15, 2014 20:31
|
|
|
dino. posted:Molcajete? Those giant mortar and pestle kajiggers with huge bases, but tiny little t-rex arm poundy dealies? Yes, those. Smooth surface instead of rough, though. Speaking of Mexican food, I bought a bag of fresh tamales at CostCo for $15, and the quality is shockingly good, almost as good as what I can make. Very fresh, and neatly formed/wrapped. They must have an army of old ladies making these.
|
|
#
?
Apr 15, 2014 20:40
|
|
|
Squashy Nipples posted:My GF's Vitamix is 14 years old. She uses it a lot, and the only thing she had to replace was the rubber gasket/seal, which the company sent to her for free. Sometimes you just have to admit that you have a dirty/juvenile mind because that whole sentence is smutty poetry that I can't stop giggling at.
|
|
#
?
Apr 15, 2014 20:46
|
|
|
transfatphobic posted:Gat drat I am getting some red peppers delivered today, that could totally work. I'd have to spare myself the tortillas though because my calories are through the roof already. Thanks! Time for lettuce wraps. Skip the tortillas, and stuff into lettuce.
|
|
#
?
Apr 15, 2014 21:32
|
|
|
Squashy Nipples posted:Yes, those. Smooth surface instead of rough, though. Do you live in the west? Out here in the DC metro the local CCs had the tamales I think you're talking about for one week last year, and the "ready made" giant tortillas that you just cook on a skillet. I didn't get to try the tortillas (they were gone when I went back) but I've never seen either since. A++ would buy again edit: I say as my tortilla dough ball is hydrating upstairs.
|
|
#
?
Apr 15, 2014 22:02
|
|
|
transfatphobic posted:Need a quick recipe help I'd do some kind of stir-fry with bell peppers and onions and other poo poo and then make fajitas. E: Red peppers sounds delicious it looks like you've already got this covered.
|
|
#
?
Apr 15, 2014 22:37
|
|
|
Did chicken, onion, and red bell pepper fajitas seasoned with garlic and cumin , served with homemade salsa, radishes, olives. On another note I have a gigantic amount of vegetables that I need to work through, what's a good use for a ton of radishes? Besides straight up eating them raw. They also have the greens attached if there's anything worthy.
|
|
#
?
Apr 16, 2014 00:47
|
|
|
transfatphobic posted:Did chicken, onion, and red bell pepper fajitas seasoned with garlic and cumin , served with homemade salsa, radishes, olives. Pickle them. They'll keep forever, and they're awesome.
|
|
#
?
Apr 16, 2014 01:23
|
|
|
transfatphobic posted:Did chicken, onion, and red bell pepper fajitas seasoned with garlic and cumin , served with homemade salsa, radishes, olives. Braise the radishes
|
|
#
?
Apr 16, 2014 01:38
|
|
|
transfatphobic posted:Did chicken, onion, and red bell pepper fajitas seasoned with garlic and cumin , served with homemade salsa, radishes, olives. Quarter and roast the radishes.
|
|
#
?
Apr 16, 2014 16:28
|
|
|
The GWS wiki seems to be down  E: back up SSJ_naruto_2003 fucked around with this message at 22:39 on Apr 16, 2014 |
|
#
?
Apr 16, 2014 20:50
|
|
|
Does anybody know how long I should plan to keep a chuck roast in the crock pot to convert the collagen to gelatin? Core temp is 135F after three hours on the "high" setting, and the Internet tells me it needs to get up to 160F, but I don't know how long it has to stay at that temperature. If it needs to be in there overnight, can I switch the crock pot to "low" now that the core of the roast is out of the danger zone, or will that inhibit the transition I want by having a presumably lower equilibrium temperature? I haven't used this thing a ton, and I don't have much intuition about times yet. Edit: Core temp up to 190F so I switched it to "low." ejstheman fucked around with this message at 23:23 on Apr 16, 2014 |
|
#
?
Apr 16, 2014 22:12
|
|
|
I want to try making a deep dish pizza. However, I only have the following that I could think of cooking it in: 8" pie tin 10" cast iron 12" cast iron springform pan Which would be best? I've tried the serious eats pan pizza and i'm looking for something different, something more like Chicago deep dish. If anyone can point me in the direction of a recipe to go along with the advice, it'd be much appreciated!
|
|
#
?
Apr 16, 2014 22:26
|
|
|
The deep dish pizza Another word for meat pie Use the spring form pan
|
|
#
?
Apr 16, 2014 23:21
|
|
|
I've had great results with a 12" cast iron skillet, personally.
|
|
#
?
Apr 16, 2014 23:21
|
|
|
All deep dish pizzas should be made in a cast iron dutch oven. It should turn out to be a delicious cheese stew pizza crust bowl.
|
|
#
?
Apr 16, 2014 23:37
|
|
|
Would using pasteurized eggs affect tiramisu over regular eggs? I'm paranoid about someone getting sick and read that pasteurized eggs would avoid that risk, however small it may be.
|
|
#
?
Apr 17, 2014 02:15
|
|
|
Karl Sharks posted:Would using pasteurized eggs affect tiramisu over regular eggs? I'm paranoid about someone getting sick and read that pasteurized eggs would avoid that risk, however small it may be. Does your tiramisu recipe call for raw eggs? Edit: or rather, does the finished product have raw eggs?
|
|
#
?
Apr 17, 2014 02:17
|
|
|
Flash Gordon Ramsay posted:Does your tiramisu recipe call for raw eggs? Yes, isn't that an integral part of tiramisu? There's no cooking or baking at all.
|
|
#
?
Apr 17, 2014 02:23
|
|
|
I *think* that salmonella is on the outside of the egg. I don't have a source to site for this, but it has made me way less worried about using eggs. Just wash your hands after handling eggs. I make homemade mayo and that is raw yolk, oil, and acid whipped up so it's not like anything is done to kill salmonella.
|
|
#
?
Apr 17, 2014 02:34
|
|
|
Daedalus Esquire posted:I *think* that salmonella is on the outside of the egg. I don't have a source to site for this, but it has made me way less worried about using eggs. Just wash your hands after handling eggs. I make homemade mayo and that is raw yolk, oil, and acid whipped up so it's not like anything is done to kill salmonella. I'm reading that salmonella can be inside an uncracked egg. The outer contamination is easier to prevent, but apparently it can be infected if a hen has it then her infected ovaries contaminate it during formation.
|
|
#
?
Apr 17, 2014 02:40
|
|
|
Guess I'm playing Russian roulette, but whatever, fresh mayo is way better 
|
|
#
?
Apr 17, 2014 02:45
|
|
|
Daedalus Esquire posted:Guess I'm playing Russian roulette, but whatever, fresh mayo is way better The average age of the people who will be eating my tiramisu is probably in the 70s, so don't think they'd fair as well as you would with salmonella  Also that statement started off pretty bad rear end, but the mayo part kills it.
|
|
#
?
Apr 17, 2014 02:53
|
|
|
What part of the tiramisu is it going in? If it's just mixed into it it'll probably be fine to use pasteurized eggs. If you're supposed to whip them, I've read pasteurized eggs don't whip as well, so that may be more problematic.
|
|
#
?
Apr 17, 2014 03:04
|
|
|
So you guys have been missing out on eating brownie/cookie batter?
|
|
#
?
Apr 17, 2014 03:30
|
|
|
goodness posted:So you guys have been missing out on eating brownie/cookie batter? I couldn't imagine ever being too scared to eat raw cookie dough. Jesus Christ I'd rather die than not do it. Of course, for breakfast sometimes I'll toss a raw egg into the blender with whatever else fruit/vegetable smoothie I'm making. If I can eat raw meat, I can eat a raw egg.
|
|
#
?
Apr 17, 2014 03:37
|
|
|
Drifter posted:I couldn't imagine ever being too scared to eat raw cookie dough. Jesus Christ I'd rather die than not do it. Raw beef is pretty good as a tartare.
|
|
#
?
Apr 17, 2014 03:41
|
|
|
goodness posted:Raw beef is pretty good as a tartare. Give me my rare hamburger or give me death.
|
|
#
?
Apr 17, 2014 03:43
|
|
|
Dogwood Fleet posted:Give me my rare hamburger or give me death. Blue steak*
|
|
#
?
Apr 17, 2014 03:45
|
|
|
Karl Sharks posted:Would using pasteurized eggs affect tiramisu over regular eggs? I'm paranoid about someone getting sick and read that pasteurized eggs would avoid that risk, however small it may be. I use pasteurized eggs sometimes and haven't run into any problems substituting them. They can be a little more difficult to separate, and if I'm going to whip them I add a little cream of tartar, but otherwise they are indistinguishable. 
|
|
#
?
Apr 17, 2014 03:48
|
|
|
|
| # ? Apr 26, 2024 18:26 |
|
|
Karl Sharks posted:Yes, isn't that an integral part of tiramisu? There's no cooking or baking at all.
|
|
#
?
Apr 17, 2014 04:37
|
|