ojisan

Recent articles on BPA: http://abcnews.go.com/WN/fda-backtracks-potential-danger-bpa/story?id=9583522&page=1 http://content.usatoday.com/communities/greenhouse/post/2010/01/fed-up-with-bpa-heres-how-to-ban-plastic-from-your-home/1

The subject of BPAs should be a topic on its own.

The Vita-Mix (5200) goes for $395 at Costco, and the Vita-Prep 3 (1005) goes for $480 on Ebay - a 20% difference. Here's Vitamix's advice on which model would be appropriate for most users: Q: What processes require 3 HP? A: No particular process requires 3 HP. Vitamix has determined that there is a benefit to a 3 HP motor in commercial applications that produce hundreds of blends of thick purees and thick drinks in a single day. Vitamix 3HP Commercial machines are designed to be used under a significantly higher daily cycle count and heavier loads than our household machines which do not require 3 HP. Q: Does a 3 HP motor guarantee better performance? A: 3 HP offers better performance in commercial applications requiring continuous heavy load capability. This type of performance is not needed or beneficial for household machine performance. Q: Is there anything that will guarantee better performance? A: When all is said and done, it is the entire machine design—including blades, container, tamper, motor, bearings and more that guarantees consistently exceptional performance in Vitamix machines. Q: What is the difference between “input” and “output” horsepower? A: Input horsepower, which is a term used with many 3 HP appliances, can be misleading because power is wasted in terms of heat to reach a true output horsepower reading. The Vitamix machine operates at 2 peak output horsepower. Q: Is it true that a substance as hard as an avocado pit requires a 3 HP motor? A: Absolutely not. The 2 peak HP Vitamix machine does a fine job of grinding avocado pits, as shown in this video: avocado pits Aside from the 7 yr. vs. 3 yr. warranty, another difference is that the 5200 comes w/ a BPA-free container.

Would you rather have a Hummer with a 3 year warranty, or a Honda/Toyota with a 7 year warranty, and for less money?

I agree - 22" is way too big. I use a 16" carbon wok, and feel 18" is the ideal size for this burner. 14" feels too small. The diameter of the burner, measured at the outer holes, is only 4". If you flip the rack over to use a pot, the max. pot diameter is 16.5"

Chris A: note in Chris H's pics that there are two bolts. The burner is cast in two pieces (upper/lower), making it easy to clean out, which you'd appreciate if you've ever gotten spider webs in a gas tube.

I have the 5 lb. Grizzly and like it a lot. One feature it has (that most horizontal plunger-types don't) is an air valve, which prevents farting (for lack of a better description) if there are air pockets in the cylinder, which would result in air pockets in your sausage casings. I lube the piston o-ring with a bit of fat.

Did you check the expiration date?

I'd like to know too.

Not only tasty, but practical too.

The Big Kahuna is becoming harder to find - I bought mine from Amazon in '05 for $49.95. My only problems with it: the wind protection could be better; and the pressure regulator that came with mine creeps open during use, so the flames get bigger and bigger. I notified Eastman of the problem and they sent a free replacement that has a timer on it - very funky. I hope they don't discontinue the Big Kahuna - it's a great product.

I always have these in the pantry: - Pearl River Bridge brand: Mushroom flavored soy, and Golden Label Superior Light soy - you'll want both. - Mori-nu brand: Firm tofu (for Mapo Dofu and Hot&Sour soup) - Huy Fong brand: Tuong Ot Toi Viet-nam chili-garlic sauce. Rooster logo, green top. (Refrigerate after opening) - Mae Ploy brand: curry pastes (Refrigerate after opening) - Pearl River brand: salted black beans - comes in a round cardboard box. - dried shiitake mushrooms - dried lily buds - Kadoya brand: sesame oil (Refrigerate after opening) - Szechwan peppercorns - Szechuan Preserved Vegetable - comes in a can w/ a picture of a rabbit. (Refrigerate after opening) - Tianjin (Tientsin) Preserved Vegetable - comes in a squat red/brown crock

Vita-mix seems to have an interesting marketing strategy: the Professional CIA model... < http://www.vitamix.com/professionalseries/start/default.asp > I'd assumed this model was meant for students/grads who will work in commercial kitchens. However, it's not based on the 3hp Vita-Prep, but is actually a relabeled 5200 instead. I'm guessing the Pro is targeted at Food Network home-chef wannabes.

Update: According to VM's commercial tech dept., "The Tritan material has not been tested for commercial application, so I would be unable to say if it will hold up under commercial conditions. At present, we only offer polycarbonate, which is NSF approval for commercial application. Whether in the future it will be offer I am unable to say."

Another difference between the Vita-mix 5200 and the Vita-Prep 1005: according to the VM website, the 5200 ships with the BPA-free container, but the 1005 ships w/ the old polycarbonate container.

At the Costco demos, they do hot soup w/ the 2hp 5200 model. I believe the heat doesn't come from the motor because the motor doesn't get more than warm. I think the heat is generated by friction - not an efficient way to heat your soup. I can't imagine needing more than 2hp for home use - kinda like buying a car - do I want my Honda with 300hp instead of 200hp? Here's the warranty on the Vita-Prep: MOTOR BASE Vita-Mix® warrants that: * if the motor base fails within thirty (30) days from the date of purchase, Vita Mix will replace the motor base without charge. * if the motor base fails after thirty (30) days but within one year from the date of purchase, due to a defect in materials or workmanship, Vita-Mix® will assume the cost of all parts and labor necessary to repair the motor base. * if the motor base fails after one year but within three (3) years from the date of purchase due to a defect in materials or workmanship, Vita-Mix® will assume the cost of the parts deemed necessary to repair the base. CONTAINER, LID, BLADE ASSEMBLY, DRIVE SOCKET AND SOUND ENCLOSURE (if included) The container, lid, blade assembly, drive socket and where included a Vita-Mix® manufactured sound enclosure, are warranted against defects in material and workmanship for one year from the date of purchase. Here's the warranty on the 2hp 5200: This Warranty is extended by Vitamix to the owner of this machine for personal household use only. This Warranty does not apply to products used for commercial, rental or re-sale purposes. Should ownership of the machine change during the 7-year period, please update the owner information at www.vitamix.com/warranty. # Scope of Warranty. Vitamix warrants to owners that if this machine fails within 7 years from the date of purchase due to a defect in material or workmanship or wear and tear from ordinary household use, Vitamix will within 30 days of receipt of the returned product, assume the cost of the parts and labor deemed necessary by Vitamix to repair the failed machine. If the failed machine cannot be repaired, Vitamix will either (A) replace the machine or (B) refund the full purchase price, at Vitamix’s sole discretion, unless prior written notice of customer’s preference is received. I'm not a fan of bananas in my smoothies - I use OJ or yogurt, plus frozen mangos or strawbs, plus 3-mix berries (all frozen from Costco).

Post your tale of woe in the Knife Forum - lots of helpful advice there.

FYI - I just picked up a Kirkland oval enameled cast iron dutch oven at Costco - $50. Very heavy - feels heavier than Le Creuset. Hecho en China. Lid has dimples inside, and s.s. knob. Bottom is enameled. Looks like a winner.

"Sushi" by Masuo Yoshino, published in '86 by Gakken. 96pp. Pretty much everything you'd want to know about sushi, and great color photos. This is about traditional sushi - none of that California Roll heresy. Note that of the 39 different fish recommended, the only salmon mentioned is smoked salmon. As far as I can tell these 2 are the same book, the 2nd published later: http://www.amazon.com/Sushi-Masuo-Yoshino/dp/0870407422/ref=sr_1_1?ie=UTF8&s=books&qid=1254448852&sr=1-1 http://www.amazon.com/Sushi-Delicate-Flavor-Masuo-Yoshino/dp/4051514048/ref=cm_cmu_pg__header

My minimal procedure eliminates heating the milk in a pan on the stove. In my search for an alternative to the plastic container in the Salton, I discovered that the 32 oz. glass jar from Nathan's Kosher Pickles is the perfect size for the Salton. - Salton 1 qt. yogurt maker - 32 oz. jar from Nathan's Kosher Pickles, w/ lid - Trader Joe's whole milk ($1.49/half-gal.) - Trader Joe's Greek Yogurt Pre-heat Salton. Microwave milk in jar to 114°F (approx. 3 min.) uncovered. Meanwhile, prep starter: 1/4 C. Greek yogurt + some milk. Add starter to milk, loosely cover w/ lid, and let go for 6 hrs. [i noted that the Salton maintains a temp of 104°F.]

Raw salmon is not served as sashimi or sushi. Or at least it shouldn't be. This is why you should think twice before eating at cheap and/or dubious restaurants that serve sushi/sashimi. Salmon that is served as sashimi/sushi has been frozen, lightly smoked or lightly salted. In Japan, salmon was not a traditional fish for sushi, but became popular in the West, and is now popular back in Japan. And just because it's fresh doesn't mean it doesn't have parasites - it just means the parasites are fresh.

For grinding spices in the Vita-Mix, does one use the default container, or is the dry blade container recommended? I'm thinking of hard stuff like cinnamon.

Heat the milk to 185-205°F (190°F is ideal) to kill the bacteria in the milk. Then cool to 112-114°F, then add to starter. Yogurt bacteria will die if over 120°F, and is ineffective if under 90°F. (This info is from Sonia Uvezian's Book of Yogurt)

How do you use pre-made roux in a gumbo? Do you add it at the end to thicken the "soup"? At the beginning? Do you have to dilute with water first, as you would with cornstarch? Or do you drop a lump of it into the pot?

Around Thanksgiving, I'd bought a non-functioning Rancilio Silvia, and after resurrecting it, discovered that my ol' Braun coffee mill was no longer acceptable. I'm now the pleased owner of a Le'Lit PL53 < http://www.coffeegeek.com/reviews/grinders/lelitpl53grinder >