mercenaryblade

Wired magazine recently did a comparison of Ninja(the biggest/most expensive version) vs. Vitamix.... results were, if I recall correctly quite similar(other than price of course)

personally I'm partial to demi-based fruit sauces for red meats... blackberries and cherries in particular.

I use this same blender in my (restaurant) kitchen; it is the second one we have gone through. Overall they work reasonably well; not a vitamix by any means but way better than most standard blenders you come across. Some advice: always wash it by hand; I believe the reason our first one wore out so quick was that it was being sent through the dish machine. It seems to me that the pitcher itself isn't especially durable but the ninja website sells replacement parts for reasonable prices.

yeah I've already got dozens upon dozens of pages bookmarked of stuff I want... no... NEED! I need to organize it and put together a plan for purchasing what and when before my next several paychecks disappear along with my entire savings account...

Thanks for the advice and all... chefsteps.com looks like an incredible resource! I took a leap of faith and placed an order for the books just now; the anticipation is going to drive me insane

Sautéed chicken livers, caramelized onions, shiitakes and fresh thyme with brioche toast and a fried egg... my all-time favorite breakfast! Tried to take a picture but my camera isn't cooperating...

Loving all the great ideas! I too tried Cherimoya for the first time recently but only had one and wasn't sure what to do with it so just ate it. Delicious though and definitely has potential. I've been experimenting with using grains in place of Arborio in risotto: wonderful. Faro and Barley are the only two I've dried thus far but I have a couple types of wheat that I intend to try as well. Combining the faro with the barley worked really nicely; the faro maintained more of a toothy bite to it. Cardamom, bee pollen, annatto(achiote) and all sorts of flowers(rosebuds, lavender, hibiscus...) are all being played with as well.

Hi! First off I'd like to introduce myself to everyone here at eGullet... I am a young aspiring chef living in the southeastern US; I've been scrolling through the forums here for a little while now and have decided to join in the discussions. I feel certain that there is much knowledge to be gained here and that I have a thing or two to add so thanks for the opportunity! Anyways; I've been hearing a lot about the book "Modernist Cuisine" and am wondering if it is worth the price... obviously that depends on who is buying the book but what is your opinion?