|
bongwizzard posted:We throw our change into a gallon jug and when it's full we spend it on kitchen stuff. Last week it was full and I made an impassioned speech about getting a high-end toaster oven, but I failed. We did end up with that juicer that someone recommended a few pages ago and that thing is better build and more sturdy than the last drill press I bought. When the handle cams-over at the end of the stroke it's almost sexual. What was the model, again? I'm tempted to get a juicer, particularly if it helps with arousal.
|
#
?
Oct 3, 2016 22:48
|
|
|
|
| # ? Apr 29, 2024 15:31 |
|
|
Thoht posted:I'm not going to heat my oven up just to cook a couple pieces of loving bacon. You cook the whole package, and reheat in a pan later. You also get perfect bacon every time.
|
|
#
?
Oct 3, 2016 23:00
|
|
|
Chef De Cuisinart posted:You cook the whole package, and reheat in a pan later. You also get perfect bacon every time. That's even worse. How am I going to cook my eggs in freshly rendered bacon fat?
|
|
#
?
Oct 3, 2016 23:02
|
|
|
1redflag posted:What was the model, again? I'm tempted to get a juicer, particularly if it helps with arousal. Here you go: Jupiter Large Commercial Juice Press, Black I tried for like three minuets to come up with a lewd fake name for the juicer but everything was way to juvenile or crude.
|
|
#
?
Oct 3, 2016 23:06
|
|
|
Jan posted:That's even worse. How am I going to cook my eggs in freshly rendered bacon fat? Switch to lard, it lets you cook at a higher temp doesn't add the burned taste that bacon fat has. Or use ghee. The woman got really really great at making eggs with a runny/raw yoke but a set white with crispy edges all of the sudden one day. It was weeks later I discovered she was more or less flash frying them in like a 1/2" of almost smoking ghee. It is horrific fat abuse but man are they some good eggs.
|
|
#
?
Oct 3, 2016 23:09
|
|
|
bongwizzard posted:Switch to lard, it lets you cook at a higher temp doesn't add the burned taste that bacon fat has. Or use ghee. The woman got really really great at making eggs with a runny/raw yoke but a set white with crispy edges all of the sudden one day. It was weeks later I discovered she was more or less flash frying them in like a 1/2" of almost smoking ghee. It is horrific fat abuse but man are they some good eggs. That's the Spanish method of frying eggs. It's absolutely amazing, and even better in ghee than oil. You can get the whites perfectly set, but with just-warmed yolk and super crispy lacy edges all around the egg, not just on the bottom. It's basically oil poaching.
|
|
#
?
Oct 4, 2016 00:06
|
|
|
Jan posted:That's even worse. How am I going to cook my eggs in freshly rendered bacon fat? Or in all honesty, pour the fat into a mug and keep it on the counter. Cover it with something like a cloth so poo poo doesn't get in it. Keeps for like a month maybe? Not sure I throw any leftover out and keep a new batch the next time i make the superior oven bacon. Man there's nothing like being able to make a breakfast sandwich in like 1 minute thanks to oven bacon.
|
|
#
?
Oct 4, 2016 01:21
|
|
|
SymmetryrtemmyS posted:That's the Spanish method of frying eggs. It's absolutely amazing, and even better in ghee than oil. You can get the whites perfectly set, but with just-warmed yolk and super crispy lacy edges all around the egg, not just on the bottom. It's basically oil poaching. She went mad with egg-power at first and we had crispy eggs on everything. And found that almost everything is improved with crispy egg on top.
|
|
#
?
Oct 4, 2016 01:36
|
|
|
bongwizzard posted:almost everything is improved with crispy egg on top. True statement Bummer, I was hoping it wasn't a citrus only juicer. I'm looking for like apple and fennel and poo poo. Edit: ugh. my phone just autocorrected "apple" to "Apple". The future we live in is weak. Brother Tadger fucked around with this message at 03:23 on Oct 4, 2016 |
|
#
?
Oct 4, 2016 03:18
|
|
|
E. Double post
|
|
#
?
Oct 4, 2016 03:24
|
|
|
door Door door posted:In related Kitchenaid news, I looked at some of the pasta attachments and holy poo poo are they expensive. This is true. I was thinking the pasta maker might help justify the expensive mixer, but nope.
|
|
#
?
Oct 4, 2016 05:17
|
|
|
We got one as a gift and just used it for the first time last week. It seems to work pretty well, but holy poo poo does putting my fingers right next to the moving rollers weird me out. Which is odd as my youth was spent stoned with power tools, but maybe making it almost to 40 with all my fingers has made me a sissy.
|
|
#
?
Oct 4, 2016 21:46
|
|
|
Ahh, feels good to finally have access to a kitchen. To celebrate I decided to finally get some of the kitchen supplies I've been ogling. The only thing is that I don't have a lot of counter space, so I'm looking into folding tables to give me more room. Can anyone recommend a small folding table that is sturdy enough to do some cooking on? Preferably one at standard counter height.
|
|
#
?
Oct 5, 2016 04:18
|
|
|
I'd look for a butcher block instead. I have a fold-able one that I got from Home Goods.
|
|
#
?
Oct 5, 2016 14:41
|
|
|
Flash Gordon Ramsay posted:Two pieces of bacon at a time? Microwaves? Might I suggest the perfect cookbook... She has a look of defeat on her face.
|
|
#
?
Oct 5, 2016 14:55
|
|
|
Flash Gordon Ramsay posted:Two pieces of bacon at a time? Microwaves? Might I suggest the perfect cookbook... lol just look at this fat gently caress, dinner for one :smh:
|
|
#
?
Oct 6, 2016 05:06
|
|
|
Microwaved...milkshake? (I get this is a joke)
|
|
#
?
Oct 6, 2016 17:23
|
|
|
I need to finally get a wood cutting board, and the nicer ones range from 1.5-3.5" thick, are there any cons to getting a thicker board?
|
|
#
?
Oct 7, 2016 05:34
|
|
|
BraveUlysses posted:I need to finally get a wood cutting board, and the nicer ones range from 1.5-3.5" thick, are there any cons to getting a thicker board? Besides being heavy as gently caress and unwieldy? Sometimes the reservoirs give off foul odors or don't have enough capacity on any thickness. Cook's Illustrated went with two JK Adams maple boards, the reversible winning out in capacity, both are under 6 lbs and $70. No other boards out of the dozen or so they tested got recommendations. Personally I'm happy with lovely plastic ones but CI's recs are legit as poo poo in my experience.
|
|
#
?
Oct 7, 2016 08:02
|
|
|
My most recent 'I spent way too much on this' kitchen purchase was a Deoria Made cutting board. It's thick as hell but it has little rubber feet which make it much easier to move around because you can get your fingers underneath it. The downside is that it's not reversible. I do not regret this purchase.
|
|
#
?
Oct 7, 2016 10:26
|
|
|
SHUPS 4 DETH posted:Besides being heavy as gently caress and unwieldy? Sometimes the reservoirs give off foul odors or don't have enough capacity on any thickness. Cook's Illustrated went with two JK Adams maple boards, the reversible winning out in capacity, both are under 6 lbs and $70. No other boards out of the dozen or so they tested got recommendations. Personally I'm happy with lovely plastic ones but CI's recs are legit as poo poo in my experience. That review was for carving boards. For general purpose wood cutting boards they do also recommend Proteak or John Boos
|
|
#
?
Oct 7, 2016 14:16
|
|
|
I like my large Boos, but it's heavy and when I had less counter space it was awkward. It also has a stain from some water pooling on it for a week while I was traveling, which I'm not sure how to get out, but that's hardly the board's fault. Confession: I haven't oiled it in long enough that I've forgotten what I used. How are people caring for their wood boards. E: how is a carving board different from a regular board?
|
|
#
?
Oct 7, 2016 14:34
|
|
|
Subjunctive posted:I like my large Boos, but it's heavy and when I had less counter space it was awkward. It also has a stain from some water pooling on it for a week while I was traveling, which I'm not sure how to get out, but that's hardly the board's fault. I have a bottle of stuff that's just called "cutting board oil" or something. Might just be mineral oil? Here's some from Williams Sonoma that's not as horribly overpriced as one would expect http://www.williams-sonoma.com/products/6121370/ I think a carving board is bigger and has a channel(s) for drippings whereas a regular board will just be smooth.
|
|
#
?
Oct 7, 2016 14:37
|
|
|
It is just mineral oil, can get big bottles of the stuff in the pharmacy area of most wal-marts or walgreens or probably the internet. http://www.cvs.com/shop/health-medicine/digestive-health/fiber-laxatives/cvs-health-mineral-oil-usp-lubricant-laxative-prodid-1011823 For a pint, not much more for a quart. The downside is you have to buy something called lubricant/laxative. Edit: make sure you buy stuff that is labeled USP or food grade. copen fucked around with this message at 15:27 on Oct 7, 2016 |
|
#
?
Oct 7, 2016 15:24
|
|
|
Nabokoffin posted:It is just mineral oil, can get big bottles of the stuff in the pharmacy area of most wal-marts or walgreens or probably the internet. Yes. Food grade mineral oil. I looked into the what's in John Boos oil and it's food grade mineral oil with some wax (I think the description is hidden somewhere on their website?) so I wouldn't bother spending a ton of money on special board oils.
|
|
#
?
Oct 7, 2016 15:49
|
|
|
Ikea also sells an oil for wooden cutting boards in the kitchen supplies section.
|
|
#
?
Oct 7, 2016 20:50
|
|
|
This thread has made me realise how much we get shafted in the UK for poo poo. I just paid £400 for a KA stand mixer  Does anyone have any ideas for the following pieces of equipment. Indoor smoker setup of some kind? Dehydrator. Me and the mrs have decided to cook some Alinea recipes and this seems to be the 2 things we currently lack and I'm struggling to find useful info online. Cheers!
|
|
#
?
Oct 9, 2016 16:51
|
|
|
Man, I've had my Artisan for 11 years and it's still going strong and has been used for hundreds and hundreds of flour worth of bread, cakes, and cookies and hundreds of egg whites worth of meringue based icings. I prefer having a tilt head for processes that require adding ingredients at various steps in time though I guess they make bowl attachment things to help with that if you have a bowl lift.
|
|
#
?
Oct 9, 2016 18:51
|
|
|
It looks like. Costco las stopped selling the weird version of the bowl lift with the bowl that doesn't work with accessories. Standard kp26m9x sighted today with normal looking bowl, 329. So tempting if I didn't have an NYC kitchen .
|
|
#
?
Oct 9, 2016 19:54
|
|
|
Bape Culture posted:This thread has made me realise how much we get shafted in the UK for poo poo. I just paid £400 for a KA stand mixer Yep, a decent sale price on the tilt head Artisan here in Oz is ~$650AUD, which is £400. Usually retails for around $800 or so if you're not shopping around. A friend of ours moved back to the States a few years back, and was like "want any of my kitchen stuff?" We take a look at it's all Kitchenaid/Oxo/Microplane poo poo that costs a fortune here. Her ex bought it all as gifts, and she had no idea how expensive is was, so we snagged as much of that before anyone else got a chance. Had to have been well over a grand worth of stuff.
|
|
#
?
Oct 11, 2016 09:29
|
|
|
My KitchenAid food processor broke last night for the second time in 3 years. The safety latch that secures the bowl onto the machine broke yet again, and each time Kitchenaid has the nerve to charge me $45 plus shipping to get a new one. Should I fork over like $160 for a food processor or just get one of the cheaper $~70 ones? I use it to make pie dough, shred cabbage uniformly for sauerkraut, and sometimes stuff like pesto. This one was a gift to me from my brother and I think it was like $75. Kitchenaid makes some shoddy poo poo these days.
|
|
#
?
Oct 14, 2016 03:04
|
|
|
The new WiFi and Bluetooth Anova is on Amazon for $169 right now.
|
|
#
?
Oct 17, 2016 02:39
|
|
|
mich posted:Man, I've had my Artisan for 11 years and it's still going strong and has been used for hundreds and hundreds of flour worth of bread, cakes, and cookies and hundreds of egg whites worth of meringue based icings. I prefer having a tilt head for processes that require adding ingredients at various steps in time though I guess they make bowl attachment things to help with that if you have a bowl lift. My googling must be off, I can't find the attachment for a bowl with a bowl lift. I have the bowl lift and would kill for an attachment that helps add ingredients. Any help?
|
|
#
?
Oct 17, 2016 21:57
|
|
|
Flaggy posted:My googling must be off, I can't find the attachment for a bowl with a bowl lift. I have the bowl lift and would kill for an attachment that helps add ingredients. Any help? Pour shield is what you're thinking of. Make sure you find the right one for your model KitchenAid.
|
|
#
?
Oct 17, 2016 23:32
|
|
|
Chef De Cuisinart posted:Pour shield is what you're thinking of. Make sure you find the right one for your model KitchenAid. This is the accessory that came with the bowl lift model, but it does not help much with adding ingredients. I found that the spout is too short to be useful. Use the Alton Brown method, instead. Put your ingredients on a paper plate, fold it, then shake/tap the plate to drop your goods into the bowl.
|
|
#
?
Oct 18, 2016 05:49
|
|
|
Chef De Cuisinart posted:Pour shield is what you're thinking of. Make sure you find the right one for your model KitchenAid. I'm pretty sure it's supposed to come with the mixer? At least, mine did. I never use it because as TATPants says, it's a pain in the rear end to use. I just stop mixing, tilt the head back and add things as I need to.
|
|
#
?
Oct 18, 2016 20:09
|
|
|
I've been avoiding oxo for so long and I'm not entirely sure why, but now that most of my equipment is oxo my life is so much easier. Those measuring cups that snap together are so awesome, I don't know how I'll go back to regular cups.
|
|
#
?
Oct 18, 2016 20:31
|
|
|
Verisimilidude posted:I've been avoiding oxo for so long and I'm not entirely sure why, but now that most of my equipment is oxo my life is so much easier. Those measuring cups that snap together are so awesome, I don't know how I'll go back to regular cups. I don't know why either. OXO is what I buy when I'm not sure what to buy and i've never regretted it. They're often the best-designed and least expensive products available (without going dirt-cheap or grocery store-brand poo poo anyway).
|
|
#
?
Oct 18, 2016 21:25
|
|
|
Chef De Cuisinart posted:Pour shield is what you're thinking of. Make sure you find the right one for your model KitchenAid. Awesome. Thanks. Jan posted:I'm pretty sure it's supposed to come with the mixer? At least, mine did. I never use it because as TATPants says, it's a pain in the rear end to use. I just stop mixing, tilt the head back and add things as I need to. I don't believe I got one with my mixer. Bought a refurb from Kitchnaid, might have to check the box though.
|
|
#
?
Oct 18, 2016 22:34
|
|
|
|
| # ? Apr 29, 2024 15:31 |
|
|
1redflag posted:True statement I use this: http://www.williams-sonoma.com/prod...c=PRODUCTSEARCH I have been juicing for about 5 years, and this machine is fantastic. No fast-spin heating or the associated waste. It's basically a home cold press juicer. My major ingredients are turmeric, ginger, citrus, kale, carrot and celery. The yield is incredible, such that you can make 6-8 oz for about $1.50 of material. I can't recommend it enough.
|
|
#
?
Oct 20, 2016 01:39
|
|
