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Batard

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    The Food Processor Topic

    in Kitchen Consumer

    Posted · Edited by Batard (log)

    Sygyzy, I received a Cuisinart Custom Pro 11-Cup Stainless Steel Food Processor for Christmas, the one you are looking at. It was a nice gift, and the motor had a ten year warranty, but the plastic components looked flimsy and easily breakable. There is one piece of plastic that has to be in place for the processor to run, and it looked like it could just snap off easily during washing. Also it was not very well reviewed so, many people are deploring the quality of recently-produced Cuisinart products, so I ended up returning it. (http://www.costco.com/Browse/Product.aspx?ProdID=11026804)

    So I did a little homework, and recently ordered the KitchenAid KFP750CR 700-Watt 12-Cup Food Processor (http://www.amazon.com/gp/product/B0002MH3NS) because it was well reviewed. I hastily unpacked and. after reading the book, tried experimenting around with it. The motor was quite a bit noisier than the smooth Cuisinart, but I didn't think much of it. First thing I tried to do was chop an red onion using the chopping blade. A piece of onion got caught between the blade and the top of the bowl cover, causing the machine to vibrate almost off my table. The same thing happened with a piece of carrot. I wasn’t that worried about it, because I didn’t buy it to chop veggies, but was surprised that it had such a tough job on such a simple task.

    I had soaked some dried pasilla chilies in warm broth, and then added this to the food processor with the multipurpose blade when the chilies were soft and cool. I did not overfill, it was about a cup and a half of volume. As soon as I started pulsing, my chili puree started leaking like crazy, from the center stem where the bowl connects to the base.

    The main reason I purchased it is to making pesto, mayonnaise, and pizza dough, but now I am thinking that I should put it back in the box and ship it back. Are my expectations too high? Are the machines I am buying too "cheap"?

    Growing Food....

    in Food Traditions & Culture

    Posted

    I live in NJ, and we produce some of the best tomatoes in the world in season. As for saving the seeds, that won't work for hybrid tomatoes. Hybrids result when several breeds are crossed together, and the seeds will likely revert back to one of the parent tomato plant types.

    Basil will grow all summer if it is not allowed to bolt (bloom and go to seed -- once they go to seed their life cycle is over, and the basil just gets bitter). I plant basil among my tomato plants. That keeps them from getting too much sun (which makes them bolt). When the basil plant sends up what looks like flower stalks, you need to pick them off right away.

    I do a combination of container and raised bed plantings. Make sure the soil is friendly to the plant you are seeding there, and if you fertilize be careful what sort of fertilizer you use. Add a 5-6-5 or something similar when your plants are setting fruit.

    Host change at Dinner: Impossible

    in Food Media & Arts

    Posted · Edited by Batard (log)

    Robert Irvine of Food TV’s 'Dinner Impossible’ apparently exaggerated a bit on his resume. At the time, Irvine claimed that he had helped design Princess Diana's wedding cake, worked at the White House, and has fed many of the great heads of state from around the world. He also claimed to have received a degree from the University of Leeds. ”I was wrong to exaggerate in statements related to my experiences in the White House and the Royal Family,” said Irvine.

    Full story here:

    http://www.wfsb.com/foodnews/15454213/detail.html

    Edit: Edited as per staff request.

    Mushrooms

    in Cooking

    Posted

    I don't know what the proper name for them is but... I love fresh Puffballs. If you catch them at the right time they can be as big as a volleyball. Slice them into steak sized slabs, fry 'em up with some butter and garlic, yum yum. I've never seen them in a store and they don't last long in the field but they sure are yummy if you get them at the right time. As soon as they turn a little brown they are no good anymore but when they are pure white all the way through and nice and firm they can't be beat.

    Is this the one? http://en.wikipedia.org/wiki/Giant_puffball

    That's exactly what they look like. The have no stem or cap.

    Mushrooms

    in Cooking

    Posted · Edited by Batard (log)

    I love fresh Puffballs. If you catch them at the right time they can be as big as a volleyball.

    These are the only mushroom I forage, because I happen to find them when I am hiking and they are almost impossible to misidentify. I find maybe 1 or 2 a year. They are delicious and steak-like when cooked, we put them on the grill. They have a firm tofu like texture. The way to check if it is edible is to cut it in half, it should have a solid white interior.

    I've always wanted to join a mycology club and learn how to forage for myself, but have not gotten around to it yet. So for now, my chanterelles come from specialty markets like Whole Foods or the Gourmet Garage in NYC.

    Best place to buy sausage

    in New Jersey: Cooking & Baking

    Posted · Edited by Batard (log)

    Corrado's has the best Brooklyn-style sausage. In fact, it's the only place I know of to buy it. It's a lot better than supermarket sausage, but not quite like home made. Nothing is better on the grill in summer.

    Kocher's Continental Specialty meats in Ridgefield makes the best Kielbasy and German-style sausages of all time. All the beef they sell is prime -- even the hamburger-- and the prices are better than at Wegman's, etc. And all the sausages and charcuterie are made by old-world butchers on site. They have a large, educated and professional staff. The best pork in the area, the best lamb.

    Here are some pictures and a little writeup about Kocher's. Take a look:

    http://offthebroiler.wordpress.com/2006/08...-kochers-meats/

    Edit: Forgot to mention, their bacon is some of the best. Made in house, of course. And i know they supply their famous hot dogs to some of the better hot dog establishments in the area.

    Le Creuset Round 7.25qt $169.99 - 5.5qt $149.99

    in Kitchen Consumer

    Posted · Edited by Batard (log)

    I believe it was Fat Guy who once suggested in another eGullet discussion that the oval might be a better buy since larger or irregular cuts of meat can fit better in the oval pot than in the round one. Makes sense to me.

    Oh, sorry nothing personal, I don't mean it doesn't have it's uses and I am the oval is great oven. But I want to use it stovetop too, and an oval would not fit well over my burners. And it did look like most of the posts here were about rounds and not ovals, so I just surmised ....

    Andiesenji, I don't have any proof, but I hear that a lot of the cookware and kitchen items like that are realistic looking knockoffs. I'm not saying that yours is a knockoff or anything, just that you have to be really careful about what you purchase over EBay. There is big money being made in bootlegging name brand items, and it is becoming more common every day. It would not be too difficult for some company to make convincing Le Creuset knockoffs and make a small fortune doing it.

    I wonder if these are real??

    http://cgi.ebay.com/ws/eBayISAPI.dll?ViewI...em=150217794563

    Le Creuset Round 7.25qt $169.99 - 5.5qt $149.99

    in Kitchen Consumer

    Posted

    You can get a 7.25 qt. Le Creuset oven in Satin Black only for $149.99 shipped. They also have a 6 piece set with a 5.5 oven for $279.99. Both great deals as other Satin Black pieces are full price! As of 6:35 PM EST it's still there at that price. I just checked!

    http://www.amazon.com/Creuset-Quart-Round-...03982405&sr=1-7

    Hate to ask a stupid question, but does "satin finish" mean that they are not enameled? I noticed that their list price is less that the Creuset's specifically labeled "enamled", and wondered why their was a difference.

    Bubba's Dog House

    in New Jersey: Dining

    Posted · Edited by Batard (log)

    I live about a block from here and it is on my list for a visit about once a week. One thing I need to mention is the chile, it is about the best hot dog chile I ever tasted. Three kinds of meat, good flavor, perfect texture for hot dogs. Sharon makes it herself. I recommend the chile hot dog plain -- no mustard or anything to get in the way of the chile.

    The dirty water hot dogs always have that good "snap" to them -- you could tell they were not sitting in the water all day, just long enough. The only "downer" for me is that the hot dog rolls are made in that poofy Wonder bread style. It doesn't really stand up to the rest of the dog, they need to switch HD rolls with a little more substance. It wasn't dry and crumbly like Curlz experienced, it was just squishy white bread.

    I never tried their ripper because it looked a bit greasy and I figured they could never compare to Rutt's hut. They also make a nice burger too, sort of a medium sized affair. Again, I get mine smothered in their chile.

    Food Mills

    in Kitchen Consumer

    Posted · Edited by Batard (log)

    Hi guys.

    I am just a home cook, but have been needing a food mill for a while. I make some sauces, purees, and soups, and need a decent food mill to help me out.

    I was looking to spend about $50 USD, but I also want one that is reliable and I don't need to fuss over. The OXO Good Grips Food Mill was well reviewed on Amazon -- it comes with three disks -- but I would like to ask what you folks think.

    Thanks. :wub:

    Hosts, please forgive me if this topic has been covered elsewhere and I missed it.

    Chili con Carne

    in Cooking

    Posted

    1. Pork AND stew beef (I think 1.5 lb of each)

    2. Three types of beans

    3. Cooked in a slow cooker (crock pot)

    Dave, not to be glib, but I think about 3 million chile recipes match that description. :)

    Chile is like Gumbo or Soon-Du-Boo ... everyone has their own best recipe.

    Le Creuset Round 7.25qt $169.99 - 5.5qt $149.99

    in Kitchen Consumer

    Posted · Edited by Batard (log)

    Thanks for the alert and to Josh.  I just ordered one after having missed it the first go round.  I've been using an all aluminum one that my mom got in the early 50's.  Heavy and well constructed, but only 3.5 qts.  Mucho Mahalo.

    Raoul

    You made your purchase just in time! As of right now, the 7.25 quart is back up to $259.99. :shock:

    It looks like the price is going up and down every other day. ???

    Help me dissect a raw turkey ...

    in Cooking

    Posted

    Thanks for the advice guys. I took my time and felt around, and did a pretty clean job of it. Not as fast as Hung Huynh did on Top Chef (did anyone else see how fast he broke down those chickens in one of the competitions?), but it all worked out. :)

    Help me dissect a raw turkey ...

    in Cooking

    Posted · Edited by Batard (log)

    Hello fellow food-lovers.

    I have a large turkey defrosted from Christmas. I want to remove the entire breast, rib cage and all, from a whole turkey. Like the roasts they seal pre-frozen at the supermarket. That way I can roast the breast and make soup from the rest of the carcass.

    I am not a butcher, and while I have the tools I need to do it, I would prefer not to just hack away at it and make a mess. Is there a technique or method to do this that I can follow?

    Thank you all. :)

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