JoNorvelleWalker
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Posts posted by JoNorvelleWalker
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Thanks! I picked up The Art of Simple Food, but then had to get a copy of My Pantry to go with it.
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7 hours ago, paulraphael said:
That's interesting. Do you think the pricing difference between this and a regular Bamix is largely because of different markets? Like the way there was no such thing as a sub-$1000 immersion circulator before the companies discovered cooks?
Or is there something inherently expensive in a rotor-stator mechanism? Or does the motor itself need to be much more powerful?
The rotor stator generator is the expensive part. The motor is least of the cost. The motor has to be high RPM but little power is required.
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7 hours ago, TdeV said:
@JoNorvelleWalker, I've blown through 2 KitchenAids, so curious what you'd recommend. I'm thinking of Bamix as heavy duty; are you saying it's not?
I'm about to remodel my kitchen . . . and am thinking where to place appliances.
My first immersion blender was an inexpensive KitchenAid and I burned that out. I hope you are not saying you burned out two of their commercial units? If so at least they come with a "hassle-free" two year replacement warranty.
http://www.kitchenaidcommercial.com/commercial-products/400-series-immersion-blender
The Bamix motor in my homogenizer has a stated duty cycle of five minutes max. It works great but I would not call that heavy duty. Your mileage may vary.
My current immersion blender is a cheap Cuisinart, circa $20. So far I haven't burnt it out.
Edit: oops, sorry, my Cuisinart was $31.49 -- $26.99 at the moment.
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I know you were expecting Chicken with Fennel, Preserved Lemon, and Olives -- however dinner tonight was pizza, three minute pizza. I seem to be getting better with practice.
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I might add that if I were looking for a heavier duty immersion blender I'd look at KitchenAid (their commercial units have removable shafts), Robot Coupe, or Dynamic. I'm not sure any of the Bamix qualify as heavy duty.
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If it helps my beloved BioSpec Homogenizer comes with a Bamix engine. The stand is counter top, not wall mount. I suspect it is a regulation issue Bamix stand. Not much space required:
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Just for fun I checked the ingredients of the bottle in my refrigerator: water, sugar, salt, oysters...
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44 minutes ago, Duvel said:
I particularly liked this one...
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1 hour ago, Thanks for the Crepes said:
Yesterday I made a veggie lasagna with three cheeses (parm, cottage and mozz). It had Trader Joe's canned plum tomatoes, onion, garlic, mushrooms, grated carrot and frozen spinach. I cooked in the CSO in an old Pyrex 9x9" casserole dish I've had for years. It's the deepest pan I have that fits in the CSO and for me lasagna needs plenty of layers.
It is very good and provided me with six portions, four of which are now in the freezer after I ate another portion for dinner tonight.
I usually make spinach lasagna with bechamel and will do that from now on. Although the spinach was only thawed before assembly, the acid in the tomatoes turned it an unappealing color I don't like. It tastes great, but lesson learned.
Also I have to mention another victory for me. I washed, peeled and chopped veggies, prepared the sauce, cooked the pasta and assembled the lasagna in one go one my feet. I was tired afterwards and appreciated sitting down while it baked, but I did it!
This is a lovely 3 inch deep lasagna pan that fits the CSO:
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Just two days ago I was marveling at the low prices for huge aluminum stockpots at my local supermarket. I spent a small fortune for my 18 quart Sitram stainless steel. Ashamed to say so far I've used it twice. Some of those aluminum pots went much larger and cost a song. Thing is, I don't think I'd use them once.
I have a battery of Le Creuset (though nothing that looks like a stockpot??). My biggest Le Creuset is too heavy and never gets used. Or hasn't in some years. However I can't imagine in my worst nightmares using either aluminum or cast iron for a stockpot. I love my two smaller Le Creuset Dutch ovens.
What are you cooking? For boiling water for pasta* I use an old, frightfully inexpensive thin gauge Italian stainless steel pot that I've had for decades and use essentially every day for one thing or another. On the other hand for making stock my recommendation would be to get a real stockpot with a thick aluminum or copper disc bottom.
Disclaimer: I don't have an attic.
* as I am doing as we speak.
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I may or may not have read The New Persian Kitchen (and I believe it is currently on display behind the desk where I work) but I bought it anyway.
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1 hour ago, TdeV said:I recommend THE SWISS COOKBOOK by Betty Bossi, also printed in German as SCHWIIZER CHUCHI. The page numbers match. It is an updated version of old Swiss recipes by canton in 4 regions. The index is truly appalling. According to Wikipedia, Betty Bossi is a fictional creation by a margarine manufacturer but I have found their recipes quite interesting.My Swiss friend subscribes to two bimonthly Swiss cooking magazines: one from Betty Bossi and the better one called KOCHEN by Annemarie Wildeisen. I've been reading these recipes (in German) for years. I don't speak German, but I can identify an onion, garlic, etc. As a matter of fact, I rarely am able to have the directions translated, relying instead on the ingredient list and the photos. Once my friend and I both cooked the same recipe and they were totally different dishes! Though, other than baking, I rarely follow recipes exactly.One interesting recipe from KOCHEN is called Cholera Pie which, if I remember correctly, dates from the time people were forbidden from leaving their valley for fear of catching the disease. Inside top and bottom pastry, the pie is made of cooked potatoes, onions, leeks, sour apple, and cheese. Yum!
Is your Betty any relation to Betty Crocker in the US? Though Betty Crocker was the brainchild of a flour company. When I read Cholera Pie I envisioned double chocolate cornstarch pudding for the filling.
Never mind...Wikipedia assures me that she is.
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1 hour ago, ElsieD said:
I am going to bake some cheddar bay biscuits today in the CSO. Do I bake them on regular convection bake setting or the bread setting? Is the bread setting only for yeasted breads?
Use convection bake for biscuits. Personally I don't use the bread setting for anything.
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Dinner tonight was supposed to have been Chicken with Fennel, Preserved Lemon, and Olives, a la @Wolfert. For which I made a special trip to the store. I got the olives.
Today's trip to the store was in what one might call Scotch mist, not the loveliest of weather. And after baking two loaves of tonight's bread I had not the stamina for a Wolfert recipe. Dinner was actually olives, bread, Ramapo tomatoes, provolone, Soave, salami, chocolate.
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12 minutes ago, gfweb said:
What did it contain?
I associate paws with carnivores and things cuddly. A chicken is neither unless you count bugs as meat
I might have thought of them as chicken feet.
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For the first time I noticed a package in the meat section of the local Shoprite labeled "Chicken Paws".
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I use the King Arthur black cocoa powder for baking. Good thing cocoa powder keeps indefinitely.
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In browsing around the KitchenAid site I found a fact sheet on the PHMB:
If the large knob is pressed for three to five seconds the unit switches from Fahrenheit to Celsius or back. It works. I can now temper in Canadian!
...not that they put the information in the manual.
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Yes, supposedly they are native here. I have never seen one except for sale in a bucket.
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Dinner tonight was supposed to have been Chicken with Fennel, Preserved Lemon, and Olives, a la @Wolfert. For which I made a special trip to the store. I forgot the olives.
Dinner was actually frozen ravioli and tomato sauce that I made up a couple of days ago.
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45 minutes ago, sartoric said:
Tamil eggplant & chickpea curry - recipe is from a restaurant run by a group of Tamil (Sri Lankan) asylum seekers in Melbourne. The eggplant is chopped, mixed with turmeric and salt, then lightly fried and removed, sauté mustard, fennel and cumin seeds, add onions, garlic and chilli, a can of chickpeas and it’s liquid, the eggplant and tamarind paste. Garnish with coriander.
Next to it is a mallum (mallung, or some other spelling) of kale. Another Sri Lankan dish, almost any green leafy veggie can be mallumed. In a saucepan put finely chopped onion, chopped leafy green of choice, chopped green chilli, 1/2 tsp turmeric, 2 tsp Maldive fish powder, salt and juice of half a lemon. Moisten with water if necessary, cook over medium heat for 5 minutes or so, then add a few spoonfuls of desiccated coconut. This dish works well cold as a salad too.
Seen here with some of yesterday’s dal, ghee rice and a blob of pickle.
A kale by any other name would smell as sweet...
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Consider chocolate covered crickets.
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1 hour ago, gfweb said:
You do do have a bathroom, do you not?
Indeed. Though as previously mentioned in past threads, if I plug in a cooking appliance into the socket in the bathroom the lights flicker.
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10 minutes ago, KennethT said:
cream cheese?
Different city though!
Dinner 2018
in Cooking
Posted
I love the chocolate shavings! It looks like dessert!