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Are there any personal cup size attachments for full size Ninja blenders? I see the Ninja Mega System or whatever but I already have a blender. Bonus, smoothie porn.
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Dec 7, 2015 19:20
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themongol posted:what's the word on ceramic cookware? Garbage, no seriously, it's terrible. Even if you baby it you'll get maybe three months. That's why it's disappearing off shelves.
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Dec 12, 2015 02:39
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Whiskey Sours posted:Good choice. It can also be used to pull pork: http://cincyshopper.com/how-to-shred-meat-in-your-kitchenaid/ I can shred a pork roast with two forks in less time than it takes to set up a mixer. Might be handy for chicken, I hate shredding chicken.
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Dec 19, 2015 01:43
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My wife bought me a similar chopper from Pampered Chef, I was pleasantly surprised that it worked well, but have only used it once since Xmas. I'm no pro and my standards for uniformity are lax.
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Jan 3, 2016 16:59
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Subjunctive posted:I like my Instant Pot. Yeah I could never go back to a crock pot.
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Sep 27, 2017 01:53
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Anne Whateley posted:I thought I was going to replace my crock pot with an instant pot, but it turns out instant pots have way smaller interiors. No good if you like making bigger stuff like pork shoulders. Hmmm, I make pork shoulders all the time in my Instant Pot. Did you buy the 3qt by mistake or something?
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Sep 28, 2017 01:02
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Yeah I buy butts or picnics, never a whole shoulder. I'm surprised you could fit one in a crock pot.
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Sep 28, 2017 04:45
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Any recommendations on a small-medium broiler/roasting pan. I've been using the porcelain coated one that came with my oven for years and years and it works fine but is ridiculously big for most things. Easy to clean, doesn't warp under the broiler, dishwasher safe is a plus but not a requirement. I use it 2x month, so I don't want to spend a fortune.
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Oct 18, 2017 19:34
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30 Goddamned Dicks posted:Restaurant supply quarter or half sheet pan? Or do you need deeper sides than that? No I'm looking for something so the roast, meatloaf, or whatever isn't sitting in it's own juice/fat. Like this but maybe a little better quality. https://smile.amazon.com/Granite-Ware-0513-2-Broil-3-Piece/dp/B000MJYE8I/ref=sr_1_2?ie=UTF8&qid=1508366026&sr=8-2&keywords=broiling+pan
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Oct 18, 2017 23:44
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Steve Yun posted:So maybe a half sheet and one of these: I tried that once. Once! Cooling racks are a bitch to clean. And baking sheets warp like crazy when you broil. Sextro posted:Just cut some carrots and onions into planks and rings and use those? Or any veggie to roast really. I do that with pot roasts but it doesn't work with everything and would burn during broiling. My question at the bottom of the last page, was for a broiling/roasting pan that is better quality and smaller than the one that came with my oven. (so smaller than ~12x16) I thought it would be a common thing, guess not.
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Oct 19, 2017 03:03
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Steve Yun posted:I feel like any broiler pan should be fine then. I'm not aware of any quality difference between them...? Maybe there isn't. I honestly don't know. Maybe the ones that come with ovens are as good as it gets. It's all I've ever used. The one I have is doing the job, it's just 4X larger than needed 90% of the time. It'd be like cooking a hamburger in a 12" skillet, seems excessive. So I thought, hey, maybe I can get a smaller one and while I'm at it ... maybe they make better ones. But after looking on Amazon, I'm thinking that I will stick with what I have.
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Oct 19, 2017 03:11
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Zorak of Michigan posted:This reminds me of the question I wanted to ask: anyone got a link for squeeze bottles that don't leak? I bought a cheap 6-pack from some random seller on Amazon and they work fine but they all have slicks of oil down their sides, which turn into slicks of oil on the shelf, and that gets nasty pretty quickly. I bet we bought the same 6 pack although I got mine from AWD, damaged packaging, for a $1. Still have 5 of them unused. Before that I had the bottle with metal spout thing and liked it even less.
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Oct 20, 2017 20:10
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You've got to be loving kidding.
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Oct 24, 2017 00:34
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obi_ant posted:What's a good receptacle to hold some kosher salt? I have a twist off lid and it's basically a pain in the rear end to have to unscrew poo poo all the time. Maybe something easy to open with a seal? I see people on Youtube and TV with something like this... But gently caress, $23? I use a hermetic jar, size is 1/2 of something, quart maybe? I think it was a hand me down. similar to: https://www.amazon.com/Bormioli-Rocco-Fido-Clear-17-50/dp/B0001BMYG6/
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Nov 1, 2017 21:19
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Steve Yun posted:Does the perfect salt cellar exist? My wish list: I think you want an intern.
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Nov 1, 2017 22:26
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10 or 12 inch cimeter knife for home use? I feel like 10" is probably big enough but they are about the same price. 12" might be annoying to store. . . . VVVVVVVV Holy poo poo I haven't seen a page like that since Geocities went offline. wormil fucked around with this message at 10:24 on Nov 2, 2017 |
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Nov 2, 2017 05:42
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You guys are weird, I'll just get the ten.
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Nov 2, 2017 23:18
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Is there a consensus on an immersion blender recommendation?
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Nov 8, 2017 01:35
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Flyndre posted:Bamix has been extremely good to me They look like good blenders. Guess I should have mentioned I was hoping to stay around or under $100. edit; I should have asked which Bamix? I see now they have less expensive ones. wormil fucked around with this message at 20:24 on Nov 8, 2017 |
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Nov 8, 2017 20:02
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Flash Gordon Ramsay posted:My $30 Cuisinart stick blender has been great FWIW The Midniter posted:Seconded. Cool. Thanks.
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Nov 8, 2017 20:26
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His Divine Shadow posted:I am told this is a danish bread slicer Was the diving helmet mandatory safety gear?
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Nov 10, 2017 18:26
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I bought aluminum baking sheets from a restaurant supply and they are great. Every once in awhile I scrub them with an SOS pad and make them nice again.
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Nov 15, 2017 07:18
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I also have what looks like a steel baking pan that is seasoned and remarkably non stick but the metal is thin and likes to warp. No idea where it came from.
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Nov 16, 2017 21:23
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Some time ago there was a big discussion on the Instant Pot website about cooking rice and Instant Pot changed their recommendations on cook time and water ratio based on customer feedback. Their literature and cookbooks still have the old ratios but the website should have updated info. I don't usually make rice in mine but I remember reading it.
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Nov 30, 2017 04:25
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On to a really important topic ... butter dishes. I have 2, they suck. What I want is one that is big enough for a brick (1 lb) of butter, is dishwasher safe, has a flat top where you can set a butter knife, has a handle or textured sides so it isn't slippery if your hands are greasy, and is reasonably priced.
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Nov 30, 2017 06:40
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I think I'm going to buy the Cuisinart ice cream maker as a family gift. My wife will love/hate me at the same time.
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Nov 30, 2017 23:24
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His Divine Shadow posted:We've always just left the butter in it's factory wrapping, just keep on rewrapping until it's finished. And a swedish cheese slicer for the butter, just drag it along the top of the cold butter and you'll wonder why you ever used the butter knife. You need a good butter dish. You'll wonder why you didn't get one sooner.
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Dec 1, 2017 09:09
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Black.
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Dec 10, 2017 05:06
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What do people think cutting boards were made of for a thousand years before plastic?
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Dec 29, 2017 00:38
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SubG posted:I assume people are wise enough to know that cutting boards came some time after modern milling ... You are being disingenuous and that's boring. SubG posted:But anyway if that's directed at me, I'm not saying people shouldn't use wood cutting boards. I'm saying that the antimicrobial argument for wood cutting boards is bunk. Which is what I said. The antimicrobial properties of wood are real and do matter, otherwise we would all be dead by now. And cross contamination can and does happen with plastic cutting boards. Wood has been in use for a very, very, long time and it's perfectly safe today.
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Dec 29, 2017 03:01
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Shere posted:My mom has one of those cutting boards that's bamboo on one side and plastic on the other. Bamboo is grass, not wood, so I'm not sure if a bamboo cutting board will have the same antimicrobial properties as wood. I don't know much about how they are made. Bamboo rayon used to be advertised as antimicrobial but I think the government made them stop, of course that isn't proof of anything.
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Dec 29, 2017 09:13
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SubG posted:It does. The antimicrobial action is purely mechanical; cuts in wood surfaces wick fluids away... Like I said, bamboo isn't wood. I don't know if it has the same antimicrobial properties. If you say it does, please include a source.
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Dec 29, 2017 18:45
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I love how entrenched you've become about defining cutting boards, as if it makes any difference.
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Dec 30, 2017 05:39
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I just cut all my veg, then cut the meat. But I have 2 wood boards and 4 plastic boards. All, plastic and wood, can go into the dishwasher except the large wood board. My smaller wood cutting board has been through the dishwasher hundreds of times over a ~20 year period. The large board gets washed with soap and water. Being wood it's antimicrobial so letting it dry is sterilizing.
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Dec 30, 2017 10:51
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SubG posted:So in order to attribute some public health miracle The only person attributing miracles to anything is you. It isn't a miracle, it's science. You have slayed your strawman and are now beating it. Wood is antimicrobial. I don't know why that triggers you but get over it.
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Dec 30, 2017 23:54
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I have a 12" stainless skillet that is heavy as hell, takes forever to heat up, and when it gets hot - just keeps getting hotter even if you keep turning down the heat. I swear it defies physics. But it's big, dead flat, and is good for searing meat. Also goes into the oven and dishwasher.
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Jan 30, 2018 06:15
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Put it on high heat, problem solved.
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Feb 3, 2018 19:22
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The Slack Lagoon posted:Do people wash their ceramic honing rods? I do. Did. Once. I've heard of putting them in the dishwasher but I just used soap and a toothbrush.
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Feb 24, 2018 04:48
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Somewhere on the Instant Pot website is a good discussion of water ratios and rice. IP now makes a different recommendation than is in their book.
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Mar 10, 2018 01:21
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I bought a Lodge 10" carbon steel skillet the other day when they were on sale. I read the size but not well enough, it is smaller than I imagined. I can barely fit 2 average burgers at once. Just a heads up to anyone considering one.
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Mar 21, 2018 02:32
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