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I have a huge marble one I bought in Vietnam. It's pretty rough marble, and not at all polished. How difficult would it be to get polished (on the outside) do you think? Can I just sand this stuff?
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Sep 23, 2016 23:36
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Marble is super soft. You can polish it with baking soda. http://www.wikihow.com/Polish-Marble
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Sep 23, 2016 23:47
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Jamie Oliver's mortar and pestle is solid. Granite, nice and deep so you don't get peppercorns flying everywhere, and retails $25-30. Available at Amazon, Bed Bath & Beyond, etc. You can sometimes find them (and lots of other off-brand M&Ps) at TJ Maxx/Marshalls for cheaper. Recommended as long as you don't mind JAMIE OLIVER carved into the underside 
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Sep 24, 2016 19:50
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So, I guess Kitchenaid has introduced a 'Mini' Artisan mixer with a 3.5qt capacity. Any thoughts?
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Sep 26, 2016 23:14
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Welp time to check Amazon again to see if that Kitchenaid Pro 600 mixer is on sale ygently caress!!  (it went up to $450)
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Sep 26, 2016 23:20
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Some colours are $387.99.
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Sep 26, 2016 23:35
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Canuck-Errant posted:So, I guess Kitchenaid has introduced a 'Mini' Artisan mixer with a 3.5qt capacity. Any thoughts? Given that Amazon is selling them for $330, more expensive than the regular Artisan, I'd say that the only reason to get one is if you only ever cook for yourself and have a kitchen the size of a shoebox.
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Sep 26, 2016 23:52
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Dr. Gitmo Moneyson posted:Welp time to check Amazon again to see if that Kitchenaid Pro 600 mixer is on sale ygently caress!! And that's why you set a price alert on Camelcamelcamel for the colour you want so you can see when the prices are low and what the regular price is.
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Sep 27, 2016 01:22
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Arcsech posted:Given that Amazon is selling them for $330, more expensive than the regular Artisan, I'd say that the only reason to get one is if you only ever cook for yourself and have a kitchen the size of a shoebox. Seriously, what's the point
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Sep 27, 2016 02:00
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holy poo poo the artisan is already too fuckin small and underpowered for a mixer. we have one and I have stripped 3 gears on it, somehow broken the plastic bits that cover the speed knobs, and also somehow made it so that the head-lock comes undone after 2-3 minutes of use. motherfucker sits there bouncing around on the counter every time I use it. and I definitely don't use ours more than once a week, for sure. I guess some people might just want a thing in their kitchen that makes it look like they cook or something, and be ok with paying $300 bucks for the privilege...
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Sep 27, 2016 07:42
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Ok thank y'all for confirming that it's a lovely gimmick. I saw it in Williams Sonoma last week and thought it was an early April Fools joke. I have seen a review of it where they said it can do everything an Artisan can do but I don't believe that for one minute.
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Sep 27, 2016 13:29
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mindphlux posted:holy poo poo Number loving one reason I regret ever giving up my bowl lift. Both my wife and I had one before we moved in together and we certainly didn't use them often enough to need two. But well, she had a newer tilt head and I had an older bowl lift. RIP.
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Sep 27, 2016 15:17
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mindphlux posted:holy poo poo Why haven't you replaced that thing with a Pro series? The Artisan is literal trash, no offense, and I don't really know why it exists. I blame Hobart for selling the KitchenAid brand. To be fair, KitchenAid Commercial and Pro are NSF rated, so you should be good to go, and be able to treat them like tools, not a kitchen decoration/appliance.
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Sep 27, 2016 15:35
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 Haha theres so little difference in size
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Sep 28, 2016 17:10
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And the tiny-rear end bowl and how annoying it is to get ingredients into it without lifting the mixer head is exactly the most annoying thing about the artisan.
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Sep 28, 2016 18:40
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The artisan is great, and I've never had a problem with the tilt on the 25 year old mixer I got when my parents got a new one. My mom says she actually preferred the tilt to the lowering on the larger mixer.
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Sep 28, 2016 22:40
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door Door door posted:The artisan is great, and I've never had a problem with the tilt on the 25 year old mixer I got when my parents got a new one. My mom says she actually preferred the tilt to the lowering on the larger mixer. I will trade with your mother straight up
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Sep 29, 2016 01:39
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On cast iron pans: I've been maintaining one as per Kenji's recommendations, washing it after use and giving it a heating up a fresh coat of oil every time. It's been working pretty well. But I kind of got distracted doing this yesterday and ended up smoking the coat too much. It looks dried out instead, and as someone in this thread described it, it's probably a layer of smoke. This is actually probably the 2nd or 3rd time I do this dumb thing, so I'll just rebuild seasoning in the oven from scratch, but should I be scrubbing off this layer or building on top of it?
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Sep 29, 2016 16:13
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you're thinking about it too hard. just keep using it unless rust
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Sep 29, 2016 16:30
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It tried to fix my cast iron pan by seasoning what had burned off and I think it didn't quite work. I cooked some bacon the other day and it kept sticking to the pan. We almost never eat bacon (gasp!), so I might be wrong, but with all the grease I would've expected it not to stick.
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Sep 29, 2016 16:57
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Bacon cure usually has sugar in it which is why if you start it in a dry pan from low heat it can stick like a mofo. Just keep cooking in it regularly, ideally for high heat stuff at first, and you'll get your seasoning back.
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Sep 29, 2016 18:58
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rgocs posted:It tried to fix my cast iron pan by seasoning what had burned off and I think it didn't quite work. I cooked some bacon the other day and it kept sticking to the pan. We almost never eat bacon (gasp!), so I might be wrong, but with all the grease I would've expected it not to stick. I've said this a few times in this thread, but I think the "just cook bacon in it" is terrible advice for seasoning a pan. Bacon has sugar and other stuff in that can interfere with getting a good seasoning. I use crisco, but flax is probably the best option. The lazy goon way of cooking and eating a ton of bacon is fun, but will not give the indestructible seasoning you want.
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Sep 29, 2016 19:03
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Flash Gordon Ramsay posted:I've said this a few times in this thread, but I think the "just cook bacon in it" is terrible advice for seasoning a pan. Bacon has sugar and other stuff in that can interfere with getting a good seasoning. I use crisco, but flax is probably the best option. The lazy goon way of cooking and eating a ton of bacon is fun, but will not give the indestructible seasoning you want. Oh, no. I didn't fry bacon to season it. I seasoned it using Crisco. Bacon came after several times of using it after seasoning. I was just saying that I took the bacon sticking as a sign of not having been properly seasoned.
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Sep 29, 2016 19:32
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this is why my MIL has one, it's red and has not been used a single time but sits on the counter 100% of the time. i'm not sure if it's an artisan or not though, either way, waste of money.
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Sep 29, 2016 20:39
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Submarine Sandpaper posted:you're thinking about it too hard. just keep using it unless rust I got rust. 
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Sep 29, 2016 21:43
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rgocs posted:Oh, no. I didn't fry bacon to season it. I seasoned it using Crisco. Bacon came after several times of using it after seasoning. I was just saying that I took the bacon sticking as a sign of not having been properly seasoned. Even properly seasoned cast iron will have stuff stick to it with no lubrication. It's not teflon or anything. Just keep a can of Pam by your stove and give it a couple quick spritzes before dropping in bacon and it'll be fine. And having recently seasoned a carbon steel frypan, I can vouch for the superiority of flaxseed oil over all other seasoning fats. Just make sure you get the 100% pure stuff (high lignan is fine), which has to be refrigerated, not the shelf-stable supplement oil which has a bunch of additives that degrade its ability to form a nice seasoning. Barlean's is a good brand you can find at lots of health food stores and nutrition places and the like.
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Sep 29, 2016 21:46
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Chef De Cuisinart posted:Why haven't you replaced that thing with a Pro series? I agree, it's literal trash, but it was also free / gifted to my wife many many moons ago. I don't use it more than once a week - and if I'm honest once every 3 weeks - so I don't care enough about busted knobs and jittery hopping around on counters enough to go spend 500 bucks to do it right. I briefly thought about it the first time I stripped out a gear, but a little internet research, some elbow grease, and $5 worth of plastic gears later I got it working again, so.... eh. anyways please for the love of god anyone reading this thread, if you plan on actually using your mixer do not buy a kitchenaid artisan mixer, spend more money and get a proper mixer.
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Sep 30, 2016 08:49
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Schpyder posted:Even properly seasoned cast iron will have stuff stick to it with no lubrication. It's not teflon or anything. Thoht posted:Bacon cure usually has sugar in it which is why if you start it in a dry pan from low heat it can stick like a mofo. Just keep cooking in it regularly, ideally for high heat stuff at first, and you'll get your seasoning back.
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Sep 30, 2016 15:47
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Submarine Sandpaper posted:you're thinking about it too hard. just keep using it unless rust It's not thinking too hard to want to avoid this:   So yeah, smoking out the seasoning means I should get rid of it and start over. I scrubbed it out and did a few oven+oil cycles again and it's back to normal. whatupdet posted:I noticed the bacon would stick but that's probably because I'm putting it in a cold-warm pan as it heats up instead of sticking it in once the pan is hot. Even putting it when hot, it'll still stick initially. The sugar in the cure cooks before the bacon fat can start to render out. I just put a little oil in the pan before adding the bacon and try to swirl the slices around in it until the fat starts to render, then it's usually okay.
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Sep 30, 2016 16:23
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Oregon Scientific AW133 thermometer on sale today for $13 at Meh.com. It's a grill thermometer, and it has bluetooth, and Oregon Scientific makes pretty decent gear. It's $39 on Amazon, so snap it up!
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Oct 3, 2016 19:31
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Why you all don't cook your bacon in the oven baffles me.
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Oct 3, 2016 20:24
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I'm not going to heat my oven up just to cook a couple pieces of loving bacon.
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Oct 3, 2016 20:42
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Chef De Cuisinart posted:Why you all don't cook your bacon in the oven baffles me. It's far less visually and aurally satisfying and using a half pan makes me want to fill the half pan so I make too much bacon and then the dog looks at me with his big sad eyes and I know its bad for him but come on, dogbro needs bacon too. Plus I like to fry eggs in the hot fat and ever sense discovering lard I don't bother to save very much. bacon grease anymore. The oven is best if you are cooking for more then two people.
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Oct 3, 2016 20:45
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Thoht posted:I'm not going to heat my oven up just to cook a couple pieces of loving bacon. Hey look at this guy who cooks bacon 2 pieces at a time
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Oct 3, 2016 20:48
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Flash Gordon Ramsay posted:Hey look at this guy who cooks bacon 2 pieces at a time
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Oct 3, 2016 21:17
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Searzall.
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Oct 3, 2016 21:18
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I've never cooked bacon in anything other than a microwave.
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Oct 3, 2016 21:20
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SubG posted:lol goon bacon XD aside, for knocking out just a rasher or two a toaster oven owns. We throw our change into a gallon jug and when it's full we spend it on kitchen stuff. Last week it was full and I made an impassioned speech about getting a high-end toaster oven, but I failed. We did end up with that juicer that someone recommended a few pages ago and that thing is better build and more sturdy than the last drill press I bought. When the handle cams-over at the end of the stroke it's almost sexual.
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Oct 3, 2016 21:21
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Two pieces of bacon at a time? Microwaves? Might I suggest the perfect cookbook...
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Oct 3, 2016 21:29
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Hed posted:I will trade with your mother straight up Haha I already offered but she didn't want to give up the increased capacity. For a while she was making cookies weekly for a friend's cafe and the ability to make a triple batch was really nice. In related Kitchenaid news, I looked at some of the pasta attachments and holy poo poo are they expensive.
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Oct 3, 2016 22:31
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