lindag
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Posts posted by lindag
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1 hour ago, liuzhou said:
I strongly recommend not doing what I did today in the middle of cooking Christmas dinner.
Somehow I elbowed an almost full bottle of oyster sauce off a shelf and watched it smash into the floor. Mopping up glass and sticky oyster sauce while simultaneously making sure your Christmas dinner isn't being ruined is not the best fun ever. Especially when the bottle-free sauce managed to shoot across the kitchen and land right beside the oven containing my beautifully roasting fowl.
Did that same thing with a big bottle of Worcestershire...it broke and splashed inside my corner carousel! Could not believe that cleanup and how the smell of Worcestshire lingered for a really long time.
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I set up my machine yesterday to check out the blade configuration, etc., although I didn't do any actual cutting with it. But to allay the fears of someone upthread, when you have it together and put the food in the hopper, the blade pusher assembly moves back and forth across the blades automatically, so there's no hard pushing involved. It's very easy to do.
As darienne said, though, there is all the cutting of pieces to fit the feed tube, much like the older food processers required. For me that's not an issue. What I saw in the results on the video were very nicely, evenly chopped and diced vegs. and that's what I want in quantity.
I'll offer more details when I get a chance to do a bunch of cutting.
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Mine is also the 14 cup and it's a DLC-7. It makes sense that the blade is different for the different sized machine, I guess.
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My blade arrived yesterday...that was really fast!
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I saw in the video that the fries are, indeed, quite short. However, since I never fry fries (not that I'm not crazy for them, it's all that oil that stinks up my house and leaves oil residue everywhere). When I want them, I order them in a restaurant instead.
In summer I'll take my FryDaddy (the big one) outside on the deck and cook my fried chicken there; but even there it's still messy.
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21 hours ago, Darienne said:
Found another electric mandoline in my search today. GForce GF-P1158-572 On Amazon.com and Amazon.ca (Canada). Right. Same model. The American one is regular $89.99, special at $49.99. And the Canadian one is...wait for it...$233.95. Yes, it is the SAME model. Canada USA
Going to lie down quietly for a bit now....
Indeed, you deserve a large adult beverage for that one!
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Anna,
Do you use the accompanying pusher or a cut-proof glove with your mandoline?
I mostly use my glove as it's more maneuverable than the big pusher.
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I watched a review some time ago of mandolins on America's Test Kitchen.
The results of which were (as I remember) was that the v-blade slicers were infinitely better at cutting cleanly than the straight edge types.
I have a v-slicer that I got a few years ago and I like it a lot.
And I also just got an electric mandoline dicer, slicer, shredder. Just haven't tried it out yet.
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Try Penzey's, I don't find it hot at all.
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Darienne,
I read lots of the reviews and most were very positive as far as the performance; the only negatives seemed to be that people had trouble with putting the blade sets together. In looking at the manual, there's a very good color-coded chart that identifies how to put the color-coded blades together. For me, I really don't think there will be any question.
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I'm such a sucker for kitchen gadgets and small appliances! First the BSO, then the IP, then the CSO.
Now it's this.
I do so much chopping and dicing this time of year as I get really inspired by the colder weather to make soups, casseroles and stews and braises. I watched the demo and knew I had lost control.
It arrived yesterday and this weekend I'll try it with everything I can find to chop up!
Interested?
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1 minute ago, rotuts said:
the odor seems to eventually settle in the silicon gasket
I see, that makes perfect sense! Thanks for the advice!
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Does anyone have a good method for ridding the IP of lingering food odors?
I made my Swiss Steak recipe and despite scrubbing carefully, the odors linger on.
I store it with the lid upside down on top but when I get close I can still smell the meat and veg.
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Thank you. Apparently I need to get more familiar with my pot....maybe start with the manual?
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Shelby, Mine just showed 'ON', the showed 'HOT'. I couldn't see how to make it hotter, and I did try the '+' button.
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Last night I was making this recipe in my IP.
I struggled to sear the meat pieces since the IP just would not get hot enough. Next time I'll sear on the stove then move to the IP.
Is it just me? or am I missing something?
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This actually happened to me just a couple days ago. I routinely boil up about a half cup water every morning to use for my dogs' dehydrated food. I use the same Pyrex 16 oz. measuring cup (that's been around for years and years, so it is not super smooth on the inside anymore).
Water blew out of the cup and onto the turntable, however, it did not blow the door open.
Odd that it should happen after this many years of doing the same thing.
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I was easily able to register for the new blade for my DLC2014!
like someone else here mentioned, with 8 million recalls, I just wonder how long it will actually take to get my replacement.
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My current favorite (and I have many different brands) is Dirty Dick's Hot Sauce.
Tried it side-by-side with a bunch of others and it was the clear favorite.
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Thanks for the info and the links, i'm off to check my blade to see if it has the rivets and is on the list of models.
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A small bakery in a nearby town makes a bread that's quite similar to the No Knead loaves I make only their loaves are larger and flavored with Parmesan and Onion. They're truly wonderful.
I keep wondering if I could make the same but I'm unsure just how much onion and cheese to add to the doughs. Any thoughts?
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I'm always on the lookout for very simple, easy to prepare drinks made from ordinary ingredients (no chance of finding those odd liqueurs around these parts).
So when I found this recipe I was glad to have found it, it's very good!!!
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26 minutes ago, liuzhou said:
I won't trouble you with tales about "night soil". If you don't already know, you can look it up.Urk! TMI
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First snow here with freezing temps. Last night was perfect for the Sausage Potato Kale soup.
Love how quick and easy it is to prepare. Just the soup with a ciabatta roll.
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Cuisinart Recall
in Kitchen Consumer
Posted
Maybe I'm just ridiculously clutzy but I manageg to cut a finger on each hand getting that super sharp replacement blade out of the packaging from hell...designed to protect the blade but nearly impossible to get the blade out of it!