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Croatoan posted:I want an extra bowl for my KitchenAid Pro 5. I was looking to get a glass one but I cannot for the life of me find one other than a model that comes with the dang thing which I didn't get obviously. I can't see where to get that separately, anyone else have any luck? Or any other recommendations? This perhaps? e: oh wait you wanted glass, hold on it looks like the reason it's sold as a kit is because of the shape of the glass bowl - the standard accessories could chip the glass, apparently? anyway if you want a glass bowl you're kind of stuck but you could search other sites for a better bargoon Canuck-Errant fucked around with this message at 06:25 on Aug 29, 2016 |
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Aug 29, 2016 06:22
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On the subject of kitchen knives, there's a special place in my Get a set for the price of a cheapo Victorinox chef's knife, and be a Kitchen Lumberjack.
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Aug 29, 2016 06:51
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Dr. Gitmo Moneyson posted:So it probably won't be priced any lower than it is now. That's good to know. Today's a pretty good deal by the way. https://amzn.com/B00PZU3AEI
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Aug 29, 2016 14:28
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Croatoan posted:Today's a pretty good deal by the way. https://amzn.com/B00PZU3AEI If only this was the 600 Series in Cobalt Blue, I'd buy the gently caress out of it in a heartbeat. Also I just checked and the Majestic Yellow 600 Series jumped up in price from $339 to $357. Kinda puts a wet blanket on my hope to buy one for my dad for his birthday. 
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Aug 29, 2016 19:50
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Anyone have a good drawer storage solution for knives? At my old place I had a magnetic wall thing to hang them on but I don't have a good place to put one of those in my new kitchen.dalstrs posted:I tried, couldn't find it. I think I am going to try a wide mouth mason jar and see if it works, if not I will try that Cuisinart cup. The pint size wide mouth mason jar worked pretty well it seems. Handy because I can just put the lid straight on it.
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Aug 29, 2016 20:45
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We bought some bamboo horizontal knife holder for our drawer. I think we just measured and found it on amazon. It was named something weird like a "knife caddy" maybe?
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Aug 29, 2016 20:57
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dalstrs posted:Anyone have a good drawer storage solution for knives? At my old place I had a magnetic wall thing to hang them on but I don't have a good place to put one of those in my new kitchen. These are nice, as long as you don't spin it too fast. I happen to like these a lot more, but it involves poking more holes you'll have to patch eventually. I think this is what you're talking about, though.
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Aug 30, 2016 00:07
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My girlfriend loves to make ice cream and currently owns an inexpensive Cuisinart with the pre-freeze churning bowl. I would like to buy her one of the compressor type of ice cream makers for her birthday so she doesn't have to worry about turning down the freezer and pre-chilling the churning bowl the night before. I've read some good things about the Breville BCI600XL and the Whynter ICM-200LS. $400 is about my upper limit to spend, so those high-end $700+ Italian ice cream makers are out. Anyone have experience with these sorts of ice cream makers?
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Sep 6, 2016 07:41
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Perfectly Cromulent posted:My girlfriend loves to make ice cream and currently owns an inexpensive Cuisinart with the pre-freeze churning bowl. I would like to buy her one of the compressor type of ice cream makers for her birthday so she doesn't have to worry about turning down the freezer and pre-chilling the churning bowl the night before. I have the Cuisinart ICE-100, and it does just great. Huge improvement over the freezer-bucket types. I'm also going to take the opportunity to recommend the Tovolo tubs, as they're absolutely critical unless you're going to eat all the ice cream in one go.
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Sep 6, 2016 19:46
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Perfectly Cromulent posted:My girlfriend loves to make ice cream and currently owns an inexpensive Cuisinart with the pre-freeze churning bowl. I would like to buy her one of the compressor type of ice cream makers for her birthday so she doesn't have to worry about turning down the freezer and pre-chilling the churning bowl the night before. I have the Whynter ICM-15LS and it's excellent, but I have read that the Breville makes good ice cream also. According to The Sweet Home it's better but not $150 better. Check out the list of features and decide for yourself. Also about the ICM-200LS they say: quote:A sales representative told us that the machines have the same motor and compressor; the only difference is the ICM-200LS makes 2 quarts of ice cream as opposed to 1.5 quarts. We didn’t think an extra pint of ice cream was worth the extra $140, so we opted not to test. deimos fucked around with this message at 22:35 on Sep 6, 2016 |
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Sep 6, 2016 22:33
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Most recipes are written for the 1-1.5 quart range anyways
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Sep 6, 2016 22:45
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I have the older Whynter that that one replaces and it owns bones. Go directly from cooked custard base to churn & chill. And repeat all day long!
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Sep 6, 2016 23:24
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Can anyone recommend a benchtop meat grinder? I hate my KitchenAid so would prefer a hand-crank and can easily make 15-20lbs of sausage at a time. I found this Weston one but the reviews have me concerned about durability. Bonus points if there's a sausage stuffer recommendation as well.
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Sep 7, 2016 02:43
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Hed posted:Can anyone recommend a benchtop meat grinder? I hate my KitchenAid so would prefer a hand-crank and can easily make 15-20lbs of sausage at a time. I found this Weston one but the reviews have me concerned about durability. Wait, is the one you have the KitchenAid one that goes on a mixer? Because you can get a similar one made out of stainless steel that works a lot better.
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Sep 7, 2016 02:50
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deimos posted:I have the Whynter ICM-15LS and it's excellent, but I have read that the Breville makes good ice cream also. According to The Sweet Home it's better but not $150 better. Check out the list of features and decide for yourself. Excellent. Thank you. I read a few good reviews of the Whynter Ice Cream makers, but Cooks Illustrated gave the ICM-200LS a pretty scathing review and claimed that a previously well-reviewed version by the same manufacturer had been discontinued. That's the only thing giving me pause about buying the Whynter ICM-15LS right now.
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Sep 7, 2016 04:14
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Canuck-Errant posted:Wait, is the one you have the KitchenAid one that goes on a mixer? Because you can get a similar one made out of stainless steel that works a lot better. I just meant I don't like using my mixer in general. I'd like to have a hand-cranked meat grinder and hand-powered stuffer.
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Sep 7, 2016 10:50
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Looks like it's no longer available, but this is the compressor ice cream machine I bought: https://www.amazon.com/DeLonghi-GM6000-Gelato-Self-Refrigerating-Compressor/dp/B002RT91FM/ It was relatively cheap at $250. Makes great ice cream, and very quickly, too. The only downside is that the bowl is small, so most recipes for custard base have to be frozen in two batches. That said, it will crank out batch after batch, all day long.
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Sep 7, 2016 11:46
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Before buying online I would check you local cooking stores, every time I go in a Sur La Table or Williams Sonoma they seem to have compressor Ice Cream makers on clearance. I think they tend to stock them seasonally for summer and clear them out in the fall.
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Sep 7, 2016 13:21
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Squashy Nipples posted:Looks like it's no longer available, but this is the compressor ice cream machine I bought: I got that on woot for $160, works pretty well
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Sep 7, 2016 22:26
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I'm looking for a dual or triple probe thermometer for my grill/smoker. Desiderata are wireless monitor with good range and high temperature tolerance (500F+).
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Sep 7, 2016 22:36
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About a month ago I stripped my cast iron skillet with a self cleaning oven and did two runs of seasoning. I was going to do more runs, but needed to use it and read somewhere that by heating it up after cleaning and rubbing some fat on it, along with continuous use, it would build on the seasoning. It seemed to be working great. However, today after cleaning it and putting it on the stove on high, my kid called me and I forgot about the skillet for about 15-20 minutes. After clearing some of the smoke I noticed the cast iron had gone grayish. Did I accidentally strip the seasoning? I added some crisco hoping to save it, but I wonder if I have to strip the seasoning with the oven and re-season? Could I skip the stripping and go straight to seasoning it?
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Sep 8, 2016 06:18
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I've done that multiple times and it eventually works itself out. No rust I assume.
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Sep 8, 2016 17:17
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Seems like rust only appeared underneath the skillet (outside).
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Sep 8, 2016 17:50
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rgocs posted:Seems like rust only appeared underneath the skillet (outside). if it's underneath the seasoning, it means there's a gap in the seasoning somewhere and the oxidation will migrate over the pan slowly the greyish color is probably smoke particles hanging out in the seasoning also Elizabethan Error fucked around with this message at 18:40 on Sep 8, 2016 |
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Sep 8, 2016 18:34
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Mr. Wookums posted:I've done that multiple times and it eventually works itself out. No rust I assume. Same here. It was fine, no problems with sticking at all. This was with a very well seasoned pan though not one that had just been stripped. The discoloration was interesting but it has faded after a few uses. I did the same thing with a stainless steel 3 qt pot though. One of those multiple layer ones to make them heat more evenly and retain heat better. Uh, yeah, the bottom layer fell off when I lifted it off the burner to move it off the heat and spewed molten aluminum? lead? Something all over the place. Whoops.
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Sep 8, 2016 20:02
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Murgos posted:Same here. It was fine, no problems with sticking at all. This was with a very well seasoned pan though not one that had just been stripped. The discoloration was interesting but it has faded after a few uses. I've done that. I had really thick aluminum foil to peel off when it was done cooling.
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Sep 8, 2016 21:46
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Anyone have a good recommendation for mortar and pestle?
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Sep 9, 2016 01:13
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I have both a granite and metal one and the granite one is far better for almost all applications. It's something like this one. https://www.amazon.com/Stone-Granite-Mortar-Pestle-capacity/dp/B000163N6G It's got good abrasiveness but is pretty smooth and relatively easy to clean. I use it mostly for dry stuff (nuts, spices) and rarely for garlic.
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Sep 9, 2016 01:27
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Granite is way better, but it will wear out faster then metal.
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Sep 9, 2016 01:34
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I just got one from here a few weeks ago, since it was cheaper after shipping than the amazon link posted before and seems likely to be from the same source (made in Thailand, granite, same shape and overall look). I've only used it a handful of times so far, but it's done everything I've hoped it would. Grinds spices very well, made some fantastic pesto and sauces. Also weighs a loving ton. edit: I'm also not sure how it could wear out at all, it's very thick and granite's a tough rock. There could be some confusion with a molcajete, maybe? Those are made of much lighter volcanic rocks, which I'd guess would wear out quickly. Extortionist fucked around with this message at 07:31 on Sep 9, 2016 |
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Sep 9, 2016 07:18
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Lol if you don't like ground rock in your food
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Sep 9, 2016 15:24
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Rather than a mortar/pestle, I've been looking for a good molcajete. Anyone have any recommendations for that?
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Sep 14, 2016 22:32
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go to a mercado, buy a molcajete
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Sep 15, 2016 06:05
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FoodSaver at Meh today.
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Sep 16, 2016 12:04
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Granite is the way to go imho. They are cheap, any will do just pick the size you like, no need for a brand. You can rinse them after use, they are heavy which translates into a stable base and they don't care what you grind in them. Porcelain, olive wood, metal what have you all make no sense to me. Actually, check your local Asian supermarket, here in Germany they are your best bet in terms of size choice and cost effectiveness.
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Sep 17, 2016 22:57
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Hopper posted:Granite is the way to go imho. They are cheap, any will do just pick the size you like, no need for a brand. You can rinse them after use, they are heavy which translates into a stable base and they don't care what you grind in them. Porcelain, olive wood, metal what have you all make no sense to me. I use an Ikea mortar and pestle. I'm sure there are better, but we were at Ikea and it was $10...
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Sep 20, 2016 14:17
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Test Pattern posted:I use an Ikea mortar and pestle. I'm sure there are better, but we were at Ikea and it was $10... That is granite isn't it?
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Sep 20, 2016 21:16
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I'm really on the fence about this, agonizing over whether to go stone like an abuela, steel for cleanliness or glass like Walter White for a mortar & pestle
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Sep 23, 2016 22:13
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Stone's texture is better imo
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Sep 23, 2016 22:15
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Mr. Wookums posted:Stone's texture is better imo Yeah, and while it does wear faster, you have to use it a lot before you'll notice a difference.
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Sep 23, 2016 22:24
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