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obi_ant posted:Any good suggestions for a mandolin? I've got a Benriner and it's fine, does everything I need out of a mandoline, cleans up easily, mounts easily on a bowl, no complaints but it hasn't changed my life or anything.
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Aug 1, 2023 21:39
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I really thought my Bron was going to change my life because it's so awesome with firm veg but it sucks with soft veg I would recommend Benriners to others in the future diagonal blades removable blade, can be sharpened quick, easy, simple edit: and yes, get cut proof gloves
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Aug 1, 2023 21:44
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Dogpiling on the "get cut-proof gloves". I saw a housemate of mine slash herself very very badly with one of those things
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Aug 2, 2023 03:00
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Yeah I love mandolins for potatoes but would never touch one without the gloves. Benriner is also my go to
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Aug 2, 2023 04:30
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I am literally too scared to even keep a mandolin in the house given the horror stories I've heard. Although I will admit that is probably overkill. But yeah, just in case you were going to skip the cut-proof glove.
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Aug 2, 2023 04:48
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Buy a cut proof glove. Mandolins will loving cut you without em. That's "WILL" not "may". I speak from bloody experience
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Aug 2, 2023 05:14
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There are 2 kinds of people in this world: people who have cut the poo poo out of themselves on a mandoline, and people who have never used a mandoline.
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Aug 2, 2023 07:00
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 I have never cut myself on a mandoline I use gloves half of the time If I am cutting fast, i glove or use a hand guard If I am cutting slow, I will rawdog I have always been careful because I took warnings from this forum seriously
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Aug 2, 2023 08:37
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MandoLINE. With an "E" at the end! All of y'all sound like you're talking about the stringed instrument! Which is the one without! Also, Benriner.
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Aug 2, 2023 10:38
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SwissArmyDruid posted:MandoLINE. With an "E" at the end! This forum will have achieved sublimation when someone in the Stringed Instruments Megathread: One Handed Strumming makes the exact opposite post of this one. Regarding gloves, I think if you don't let your mandoline kiss your hand once it just becomes a Final Destination scenario where the harm is delayed and the universe finds more and more bizarre ways to bring it to you.
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Aug 2, 2023 12:51
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SwissArmyDruid posted:MandoLINE. With an "E" at the end! You laugh, but my mandolin makes 5 slices with each pass!
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Aug 2, 2023 13:08
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Just got a brand new Vitamix 5200. It’s great, as expected. I’ve already done two blender soups, ground spices and made a smoothie. What other great Vitamix showcases should I go through next?
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Aug 4, 2023 01:50
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Soak almonds overnight, then blend with 2-3 dates for almond milk. Strain through cheesecloth or superbag if you like Any kind of nut butter Shaved ice for baobing or cocktails
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Aug 4, 2023 03:01
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Doom Rooster posted:Just got a brand new Vitamix 5200. It’s great, as expected. I’ve already done two blender soups, ground spices and made a smoothie. Can you link a recipe for a good blender soup?
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Aug 4, 2023 05:31
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VelociBacon posted:Can you link a recipe for a good blender soup? Not a link, but this is the tomato soup I made and it came out great. 1 28oz + 1 14oz ounce can whole, peeled tomatoes 1/4 small onion 1 garlic clove 1/3 teaspoon fresh thyme leaves 1/4 teaspoon chopped fresh rosemary (about 8 leaves) 1 tablespoon tomato paste 1tsp chicken bouillion 1 teaspoon sugar 1/2tsp garlic salt 1Tbsp salt (diamond crystal, reduce by half for Morton or table salt) pepper to taste 1/3 cup heavy cream Throw in everything except the cream. Start medium to chop the onion, then blend on high until cooked. Took a batch this big about 12 minutes. It temped at 199f Add the cream and blend on low just long enough to incorporate. Taste for seasoning. Edit: if you don’t have/want to deal with the fresh herbs, I’d do 1/2tsp dried oregano. Doom Rooster fucked around with this message at 05:43 on Aug 4, 2023 |
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Aug 4, 2023 05:38
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VelociBacon posted:Can you link a recipe for a good blender soup? I don't have a specific recipe, but I've made carrot and ginger soup plenty of times. Hell, I need to make it again soon, it's been awhile.
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Aug 4, 2023 05:46
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I guess I should have posted this here instead of the general questions thread... Grill/cooking presses. Are the Chef's Press the way to go? Brick wrapped in tinfoil still the preferred "lol, gently caress you I'm not spending money on weights" option? I think I like the slotted nature of the chef's press sets and I don't really want to buy any generic old thing off of amazon. I've been using the bottom of a smaller cast iron pan usually but I'm wondering if "the right tool for the job" would be better here. Pressing duck breasts and grilled cheeses and such. Comedy option if you win the lottery? https://finexusa.com/product/finex-cast-iron-8-press/
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Aug 4, 2023 05:57
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Doom Rooster posted:Not a link, but this is the tomato soup I made and it came out great. You throw all the ingredients in cold and let it heat up through the energy from the blending process? Never heard of that before, but that's pretty cool.
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Aug 4, 2023 12:59
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Thanks for the soup recipes!Eezee posted:You throw all the ingredients in cold and let it heat up through the energy from the blending process? Never heard of that before, but that's pretty cool. It's only really been a thing since the modern high powered blenders have existed.
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Aug 4, 2023 13:07
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Eezee posted:You throw all the ingredients in cold and let it heat up through the energy from the blending process? Never heard of that before, but that's pretty cool. Yup! I believe it’s a Vitamix-specific thing though. The combo of that much horsepower combined with Vitamix’s dull crushing blades instead of sharp, causes enough friction to generate enough heat. That’s my understanding, at least. BrianBoitano posted:Soak almonds overnight, then blend with 2-3 dates for almond milk. Strain through cheesecloth or superbag if you like Nut butter and shaved ice definitely on the agenda, thanks!
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Aug 4, 2023 13:08
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Doom Rooster posted:Yup! I believe it’s a Vitamix-specific thing though. The combo of that much horsepower combined with Vitamix’s dull crushing blades instead of sharp, causes enough friction to generate enough heat. Blendtec/Vitamix.
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Aug 4, 2023 14:16
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El Jebus posted:I guess I should have posted this here instead of the general questions thread... I love my chefs presses after years of brick.
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Aug 4, 2023 23:01
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They come up every once in a while and some folks do not think they're worth the money. I have a set that were gifted to me and I use them all the time when I just need a little weight but I'm not trying to smash the thing (thick French toast, grilled cheese). I use my press with a handle on it when I need that kind of force but it's not always the case.
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Aug 4, 2023 23:02
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Nephzinho posted:I love my chefs presses after years of brick. DR FRASIER KRANG posted:They come up every once in a while and some folks do not think they're worth the money. The grilled cheese is the thing I'm mostly looking at. I make my partner grilled cheeses pretty often and sometimes I use a spatula and just stand there pressing down in order to avoid using something heavier which will smoosh the poo poo out of it. I have everything I *need* in the kitchen, so at this point I'm just getting things I want. I guess I'll think about it for a while longer and maybe keep my eyes peeled for a sale.
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Aug 5, 2023 01:44
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A few food influencers I follow swear by this (expensive) fish weight. https://www.mrniland.com/products/the-fish-weight
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Aug 5, 2023 02:16
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Wait, what is pressing the grilled cheese accomplishing? I make a killer grilled cheese and have never squished?
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Aug 5, 2023 03:09
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Doom Rooster posted:Wait, what is pressing the grilled cheese accomplishing? I make a killer grilled cheese and have never squished? I expect more uniform toasting but I've never used one either.
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Aug 5, 2023 03:18
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i feel like the press on a grilled cheese is a function of someone either not using enough butter or probably trying to go too high heat and they're forced to take it out because the center is deep dark and the edges are still barely blonde. dont skimp on whatever fat you're using and go lowish. it does not take that much longer. a grilled cheese does not need a press unless you've got like a brioche bun or some thing weird
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Aug 5, 2023 03:19
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duck breast is a perfectly reasonable application though. although that's one of the very few times i really like sous vide because it does an insanely good job of rendering the fat. and unlike a steak, which imo doesnt get a great sear after a sous vide because its been sitting in its own moisture for a long time, the duck skin will still crisp up perfectly because its all fat.
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Aug 5, 2023 03:21
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My wife loves her grilled cheese smushed (as in the pieces of bread are smashed down and compacted) so maybe that. I just do it with a spatula though. Someone should make a culinary brick. Just a big ceramic round cut off a log, slap on a handle, get a good clear glaze, then sell it for like $50 or something.
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Aug 5, 2023 15:19
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Eeyo posted:My wife loves her grilled cheese smushed (as in the pieces of bread are smashed down and compacted) so maybe that. I just do it with a spatula though. oh get one of those curling stones
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Aug 5, 2023 19:55
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Vegetable posted:A few food influencers I follow swear by this (expensive) fish weight. I love the chef press and got 2 of them as a gift, and I haven't been able to bring myself to buy more of them. It's hard to beat the functional free-ness of a brick and foil. I don't know who on earth is buying a $150 fish weight. It probably is awesome but I imagine every single one of those influencers got theirs for free.
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Aug 5, 2023 20:02
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We have a panini press, which is great for robust bread, but for plain grilled cheese it smooshes too much. My solution last time was to prop it up just the right height using a wooden spoon ... 15 seconds before I was going to pull it, the wooden spoon slipped out and the full weight, plus momentum, ejected the cheese in all directions. Great technique to make disappointed people and cheesy appliances
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Aug 5, 2023 20:23
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BrianBoitano posted:We have a panini press, which is great for robust bread, but for plain grilled cheese it smooshes too much. My solution last time was to prop it up just the right height using a wooden spoon  
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Aug 5, 2023 20:55
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Wait did this somehow get merged with the anti-food porn thread?
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Aug 5, 2023 21:20
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What are our thoughts on pepper grinders? I've noticed the twist ones can be killer on the wrist some times. The lever ones solve this, but they're janky and they do break eventually. I assume you can't really improve on the giant wooden tower in terms of longevity. Has anyone looked into electrics? Or is there a grinder you have that stands out for some reason? In particular I have a small wooden one that has always bugged me because it needs refilling so often. I've taken to using it as a dining table grinder.
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Aug 5, 2023 21:22
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BrianBoitano posted:We have a panini press, which is great for robust bread, but for plain grilled cheese it smooshes too much. My solution last time was to prop it up just the right height using a wooden spoon RIP to BrianBoitano, stood too close to the demon sandwich when his wooden spoon slipped. The cheese ray dose was just too much.
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Aug 5, 2023 21:39
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I watched one video of someone popping a lawn bubble on YouTube and immediately ended up with blister/zit popping videos in my feed Be careful is all I'm sayin' FaradayCage posted:What are our thoughts on pepper grinders? I bought a Unicorn Magnum back when it was all the hotness and have liked it enough that I haven't bothered looking into replacing it. Not pretty but it's efficient and just works 
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Aug 5, 2023 22:08
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Discussion Quorum posted:I bought a Unicorn Magnum back when it was all the hotness and have liked it enough that I haven't bothered looking into replacing it. Not pretty but it's efficient and just works I've been using one of these for well over a decade and it hasn't missed a beat. Highly adjustable, huge reservoir, easy to refill.
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Aug 5, 2023 22:13
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As an owner of both I way prefer peugeot to unicorn. It's a very traditional grinder, probably requires a little more torque than the magnum (but gets a finer grind).
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Aug 5, 2023 22:15
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