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Sid Post

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    Sonoran Desert, Arizona, USA

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  1. I wish I could find some out here in East Texas for a reasonable price. I remember buying them when I lived in Tucson. They were really good when I was hiking and camping a lot but, they also were good for all sorts of baked goods and desert themed items. Mmm ...
  2. With KitchenAid, it really depends on the specific model. The Fiber/Plastic gears don't hold up very well. I also don't want to burn out the one I bought ~30 years ago. There is also a lot of difference in grind quality. For the cost of the mixer grinder, you can buy a good quality 12# grinder that will work much better if you are grinding more than a really small amount (like a 1/2~1#).
  3. After substandard local grocery store options and similar @#$*! from Walmart, I really want something that tastes good and has good quality. Goo from a bunch of random animal parts they can't sell with poor quality spices might be acceptable during a food shortage brought on by panic buying but, ENOUGH! Don't make me buy a $600 grinder, a $200 stuffer and, import some real spices (not the sawdust commonly sold at Walmart and the local grocery stores)! I want some real sausage! Slovacek's in West, Tx is ~4 hours away so, I can't make that drive more than a few times a
  4. Mail order for meat products where I live isn't really an option. Plus shipping irregularities are really bad. I had a guaranteed 3-day package that took two weeks arrive today, well actually it is still at the Post Office!
  5. Enough with the Chorizo! Where can I find good Portuguese Linguica sausage or, barring that, REAL Spanish Chorizo? I live in East Texas so anywhere about two hours outside of Dallas on I-20 or I-30 is good for me. Texarkana or Shreveport are a distant probability if there is a good place for sausage there without anything closer. TIA, Sid
  6. Any Kolache options in East Texas that are really good? I-20 or I-30 about 2 hours East of Dallas is pretty close to me. TIA, Sid And no, I'm not into frozen bread and canned fillings! Jalapeno and cheese sausage links in a Kolache are what I'm after.
  7. On my old school BOV800XL, I don't recall making toast exclusively. However, the broiler really works well with open face sandwiches.
  8. Minimum for me will generally be ~3lbs so, 10 quarts or smaller shouldn't be a problem. On some of the 10 quart reviews, people report good results on 1.5Kilos of dough so I'm not too worried about my "small" mixes being problematic. The real question is how often would I need 8 quarts or possibly 10? And, how much bigger and bulkier are the 8 and 10 quart mixers? Again, some reviews say the main difference is the bowl diameter without any significant changes to other dimension and only minor weight differences. This has me thinking a 10 quart mixer is probably best considering the modest
  9. On the Pizza forum, a lot of people do 1 Kilo of pizza dough in 5, 8, and 10 quart spiral mixers. On the Fresh Loaf, the 5's and 8's seem to have a stronger following but, those people are generally only making a couple of loaves of bread at a time.
  10. Absolutely. My first impulse is to go with 5 quarts but, the 8's and 10's are tempting for special occasions. That is offset by possibly getting a second bowl. The Famag with its curved breaker bar seems like a good option for small quantities where the 5 quart model MIGHT be able to do just a 1 pound ball of dough. The 10 quart model minimum seems to be 1.5 pounds to 1.0 kilo depending on what I read.
  11. Pleasant Hill Grain has good pricing on the Famag options. Yes a bit more expensive than the Chinese options and cheaper than the German mixer which has more eye appeal IMHO. The Famag breaker bar and tilt head removable bowl seems to tick all the boxes for me and keeps calling my name. The other Italian options certainly have their fans but, I think I want to stay away from the fixed bowls. I also expect Pleasant Hill Grain to be around for the long term in the unlikely event I need some service support so, I think the Famag is probably the best option for me. Now, do I really
  12. I should also note, that I have other mixers for normal household needs so I can live with it being a "uni-tasker" for bread doughs. My KitchenAid mixer will stay on the counter for normal needs so a second planetary style mixer would be redundant and I don't want to get rid of the KitchenAid for sentimental reasons.
  13. The Chinese mixers don't appeal to me. The ones I have seen in person seemed really pretty crude. Then there is the cost which is only marginally cheaper than most of the Italian options. To be honest, I generally try to avoid supporting the Chinese economy if I can because of their horrible policies towards basic human rights abuses and other terrible things that are part of the ruling political class. I tend to trust the collective wisdom of the bread making regions for the better mixers, hence my interest in the Italian, German and, Scandinavian based mixers. They evolved ov
  14. Long time Kitchenaid user here. I'm looking to make better bread (and have a separate interest in link sausages). I also do some cakes, candy and, rarely cookies though I'm bit into Oatmeal varieties at the moment. I was thinking about an ANKARSRUM mixer but, I began to wonder about really stiff doughs though I believe it would be awesome for cakes, egg whites, and similarly diverse things. When I get out of the ~$300 range mixer options, I begin to think about more industrially oriented spiral mixers but, I don't really have room or the need for a 20 quart Hobart stand mixer.
  15. COVID craziness has normal business things in a crazy state right now. Cars, bicycle, and other things are almost to the point of where toilet paper was a few month ago. My Kubota tractor is worth more used 6 years later than what I paid for it! 😄 The new one is interest free for 72 months too! Bicycles locally are an easy 50% more expensive then they were pre-COVID with $1,000 models selling like hot-cakes for ~$1500. 😵 Appliances can be in a similar state in some areas where demand is up. I think it is like pasta sauce on the shelf ... you don't n
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