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Really? Well, I am surprised. I'll have to try it out this weekend (and find another way to train my muscles). Thank you both.

My order for All Clad (finally) came today and in one of the boxes, as promised, was a free Cast Aluminum Dutch Oven. I'm surprised at how light it is. Compared to my Le Cruset (sp?) of the same size it's light as air. Will this ultra light Dutch Oven really work like a Dutch Oven? My impression is that a cast iron DO will insulate the food better for longer, so I'm wondering if I use this one in the same way for the same purpose. Any feedback is welcome. BTW, the All-Clad is beautiful!

I second the dark Kit Kat but may I also suggest Melon Kit Kat, Soy Sauce Kit Kat and Apple Kit Kat -- they're really amazing. Besides the store bought candies I really like nougat. It doesn't have to be chocolate dipped, but soft. Anyone remember Watchyamacallits or Chunkies? Those were my favs way back when. Then again Mounds and Almond Joy were pretty good, or the 100,000 Dollar Bar or. . . .

Right after I got home I tried what you suggested and IT WORKED. Plugging it directly into the three prong power strip I use for the computer and it started straight away. I then switched the three prong adapter from the old computer to the vitamix and plugged it into the wall and it worked. Finally, I plugged that into the transformer and my babies running smoothly. I don't know why but the adapter I bought from Audio Technica seems to be the problem. Spinach Soup was my first dish -- it works wonderfully! Thank you Pras-san, I wouldn't have thought to try that had you not suggested it.

Thanks for the suggestions, everyone. @ Prasantrin, yeah, The transformer I bought costs 15,000 and is a step down converter specifically for American appliances of up to 1500 watts and 240 volts to be converted to the Japanese power grid. I was aware of the possibility that the machine might be less powerful in japan which is why I sought out the transformer but plugged into an adapter and into the wall or plugged through the transformer it's not working. Its really frustrating. When I finish work I'm going to phone the power company and see what they say. Yodobasi sold me an three prong adapter from audio techie apparently made for musical instruments. Do you think that might have something to do with it? Reading the link Alex posted I'm thinking there's not enough power to run it.

I am so disappointed. I live in Japan now and I've wanted a Vitamix since I was a kid in America. Finally, I got one but I didn't but I didn't buy it in Japan, I ordered mine from an online store in America. It took two weeks to get here. Once it got here I discovered I needed a transformer to change the voltage from American to Japanese. I had to order it and it took a week. Then I had to go hunt for an adapter, that took a couple of days. I just came back with that adapter and plugged everything in -- the container filled and waiting to go -- and the bloody thing won't start. The light that indicates the power is on is lit, but the machine won't spin. I looked at the instructions and there doesn't seem to be anything special to do. Just plug it in, place the container on and switch it on. That's right, isn't it? (sigh) My best guess is that the overload protector is causing it to stay off. If that's the case there's nothing I can do. I have no choice but to send it back to America. I've contacted customer service to see if there's anything they can suggest before I send it back to America for a refund. I was wondering if anyone had any advise they could share. The transformer I purchased converts up to 1500 watts and the machine is only 1350. Thanks,

That's really interesting. Thanks for sharing, next time you can plan for more pics. ;-) How long did it take to raise the pigs to that size? And considering the cost of maintaining the pigs over that time, was the quantity of meat more or less expensive that purchasing it? (Sorry, it's the businessman in me.)

You know you can order that online and have it shipped to your home directly in a cool pack. Do you speak Japanese? If so and you're interested, I'll post the couple I use.

Well, thanks for that Paul. One question I've looked for an answer for in the courses that maybe you (or others) have an opinion on: Since to make a good stock requires a long cooking is it better to put a lid on the pot and let the condensation fall back into the pan or does continuously topping off the pot yield the best result? cheers,

Thank you both for the excellent suggestions. @Paul, can you tell us your recipe for making your stock, the proportion of bones to aeromatics, which aeromatics and how you do the cooking? Thanks.

You read that right -- 50 USD for 2.2 pounds of baby cow -- and that's the low end. Veal is just not part of the food culture here, so you have to pay if you want it badly enough. Honestly, I've never used veal stock. It's come to mind because of some posts I've recently read here, and now I really want to try it. I have four kilos of bones coming Friday, so I'll be working with the stock over the weekend and early next week. One day I'll have to bite my wallet and buy the meat to see what the differences are in flavor but for now I'm going to work with just bones. Any suggestions on what dishes to first apply it?

I finally bought a 16 quart stock pot and I want to make what Fat Guy said near the beginning of the thread -- years ago, a triple stock. Since I plan on adding several additions of bones and veggies would keeping the lid on for the first two parts of the cooking be better for the flavor? I'm thinking less of the aromatic will boil off into the air, or would the amount be negligible. A second question has to to with making stock only from bones vs the combination of bones and meat: should we try to make up for the missing flavor in the meat by adding either more vegetables or a longer cooking time? Finally, I wondered if there was any role for adding wine to a stock. Would adding wine improve the flavor or create a distinct flavor? I was really interested in the discussion on the Mallard reaction (again, near the beginning of the thread) and wondered if the wine would add or take away from the flavor in that reaction. Cheers,

Hi, I live in Japan where veal is prohibitively expensive but I found veal bones at a reasonable price (@ themeatguy if anyone is interested). The problem is that 1 kg of veal meat is 50 USD. That would leave me with meatless stock: good idea or should I supplement with beef or chicken? Do you think buying the veal bones would be a good idea or a waist of effort, I really can't decide. Cheers,

I get my Vita-Mix TOMORROW! I'm really excited. I'm expecting a couple weeks on a liquid diet. In reading this thread I was disappointed that there weren't more recipes or fun experiments yielding new and interesting foods. It's first job is going to be purring a couple of kilos of spinach stems into juice, I think. I want to start playing with sauces after that. And ice cream, I've got to try the whole add a head of cauliflower and the kids'll never know thing. Any fun stuff out there to try? BTW, is there any scientific data to back up the bioavailability claims? It's not the reason I bought it, just curious.

Hi again, I was getting ready to make my purchase (I plan to place an order on Sunday) and I got a coupon code from one online retailer for Mauvile that would bring their five piece stainless set to just about the same price as the same set of All-Clad stainless. I have a set of Mauvile sugar saucepans -- which I love, so I'm thinking this might be a good buy. Does anyone have any thoughts on the quality difference between Mauvile and All-Clad stainless? I've found lots of articles on comparisons between the copper lines but not on stainless. Cheers,

Thanks Slkinsey, I agree with you that you need different tools for different purposes. That's why I have Le Cruset Dutch oven and Casserol, three different sized copper pans from Mauviel, a Paulie Sauce Pot, and an unseasoned cast iron skillet (to sear my meat or for "blackened" dishes). I also buy cheapo non stick skillets every year or so and have griddles and other goodies to make life interesting. I'm shipping to Japan, so I need to buy all at once to maximize on shipping. I've chosen the two sauce pots because they come with an insert that turns them into steamers or double boilers. I've needed a saute pan for ages and I found a good deal on the fry pans. That's why I've made my selection. It seems that I'll get a free dutch oven with this purchase, so not sure what to do with it. Sell it on ebay? btw, I did look over the all-clad posts from the search you gave me and it confirmed that the MC2 does tarnish, so I'm going with the stainless. Any words of wisdom or warning out there before I finalize the purchase this weekend?

I just did another search on 楽天 and though I got the familiar ten pages and 399 hits they're all for cosmetics, shoes, fashion items, and manga. I did find liquor made from Chinese quince but that's not what I was looking for. As I understand it, the flavor profiles are different. Could you do me a favor and post the link to the jam and canned quince? I've tried several searches for Iwate and Quince but got nothing. I'd like to know what I did wrong in searching. And, um, if Peter and Mr. Pie want to send some of their fruits to Japan I'd be much obliged.

Thanks everyone, I did try rakuten, kinokuniya, seijyoishi, etc but they're not to be had. If you're looking to start a long conversation with a shop clerk, talk quince. The reason I'm posting here is it's hard to find any retailer who stocks quince. Wit the exception of quince/apple jellies and jams all pure quince products I've been able to find online have been in Spain or through online shops in the UK. I'm hoping someone knows of a shop that ships, preferably to Japan but to America is also a possibility: my friends can bring it to me when they visit. At Mr. Pie, what got me started on this was my iPad. Through the iPad I've been able to download lots of cookbooks dating back as far as the 16th century and so many of the recipes call for quince that I began to wonder what the taste was like and why it's faded away from our modern cuisine. On top of that, I love making candies and I was hoping to make fondants flavored with quince. If I were in your situation I would try pate de fruit in addition to caramels and cream centers. Thanks for MexGrocer, brucesw. This might be perfect but if anyone else knows of any other sources, please post. I'm not in a hurry to buy.

As a side question, why aren't quince more available? Are they difficult to grow?

I've heard about quince since I was in high school and forced to read literature from Shakespeare to Austin where quinces were just part of their era. I've recently taken it into my head that I want to try one -- at this point anything made from quince -- but no matter how much I search I can't find quince. I've found a few online retailers that sell membrillo and from that I found the company in Spain which makes it but nothing like a preserved fruit that I can purchase and have sent to Japan (where I live). Argh! I was hoping someone had a lead on where to find it. At the very least I'd really like to purchase some extract or oil. From what I've read quince was a favorite flavor for candy back in the day. I'd love to add some quince oil to a fondant base to get a sense of what it's like. Any ideas? Cheers,

Ah, thank you much! Just to make sure, the food stains do come off with a little elbow grease and BKF? If so, I'll buy both at the same time. Can I ask which kind of All-Clad you bought? I look at the pics and I'm torn between the MC2 and the Stainless. Decisions. . . . I want to get this done this week. Cheers,

24 pages on the iPad. I didn't read every post in depth but I did scan through all pages and couldn't see a reply to my specific question, so I apologize if I missed a possible answer. I'm in the market for new cookware. I'm 90% committed on All-Clad. This is what I need: 2 quart saute pan, 2 and 3 quart sauce pan, 10" and 12" fry pan and the steamer and double boiler inserts. I'm looking to spend between one and two thousand dollars but I'd like a little reassurance that this cookware will last more than a decade. My main concern is the finish: I've read a few online reviews that say the matte finish MC2 pans will stain after a while and I've not read any compliants about the plain stainless. Do you or does anyone have any comments about keeping the long-term finish for either of these two types of All-Clad? Personally, I like the aesthetics of the stainless but I've read that the MC2 is better for daily use. Are there any experienced opinions on this? Thanks,

Thanks. With the 2 oz package I get 56 1gram chances to see what it can do, so I took your advise. Still, I'd like to know how people use it in their recipes.

HI, I'd getting ready to place an order so I can start experimenting with molecular gastronomy techniques. I'm pretty much set on what I want and the quantities except for one product: Versawhip 600. I know what it does for foams and I've been reading how people are using it to make vegan meringues and the like but what I'd like to know is if you can use it to strengthen foams in genoise or could I use it to create a new texture in a flour-less cake (and if I did would I need to change the ph of the batter). I will be playing with this when I get it but for know I'm trying to decide on what size container to buy. I've read that Versawhip's self life is a year, and you don't need much per recipe. If I can use it to stabilize meringues or other dishes where egg whites are used I think I should go with the larger size. It's 50 USD difference in the price. Any opinions? Thanks,

@ ande, that is a great idea. Have you ever 'seeded' the solution with sugar to speed up the process? I'm going to do that with the orange sugar this evening and make an italian meringue with the lemon. If I have enough, I might make a sample daquoise to see how it tastes. I'm my minds pallet the combination of sweet with that bitterness leftover from the peel should balance nicely.