Kitchen Aid Stand Mixer - Ideas for first dish to make
I just found out that I'm getting a Kitchen Aid Stand Mixer for christmas. How super geeked am I? But now I am looking for ideas of the first thing to make with the mixer of my dreams.
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Almost immediate gratification artisan bread
I've recently started playing around with the no knead breads. I've tried both the ny times and cooks illustrated versions. I have to say that I liked the cooks illustrated version a little better. the ny times bread didn't have a lot of flavor to it but the ci had a lot more. I've been wanting to try the artesian bread one but have been looking for the basic recipie online before i dish out hard cash for the book. thanks for the link
Let's Talk Knives,,,
2 for 13 bucks at Sams Club. Best chef's knife's I've ever used. and If they break I don't have to cry because they were so cheap (haven't had one break yet)
Drying Salt Cod. Have I done this correctly?
I have to ask... Why would you make salt cod just to hydrate it again?
Inca Coke or Mexican Coke: Have you seen it?
I agree... Mexican Coke is usually comes in Glass bottles and can be found at most mexican stores. It's extremely good...
However, the label will say sugar or hfcs. Just ignore it. If it was bottled in Mexico, then it has cane sugar.
You can also look for Coke with a yellow cap on it right around passover in the jewish grocery stores. Since corn is not kosher for passover, Coke makes a version with cane sugar a few months prior to passover. However everywhere i've seen it sold, it sells out fast.
KitchenAid Artisan Stand Mixer Ideas
I also got one for christmas this year. We'll I got the 4.5 qt classic, and ended up returning it to the store and upgradng to the 5qt Artesian for only 50 bucks.
The first thing I made were chocolate chip cookies (the back of the bag ones) but I was in 7th heaven.
Thanks for the link to the forums and go the decals... My baby is in classic black and I soooo want to flame it up.
Kitchen Aid Stand Mixer - Ideas for first dish to make
All of these ideas sound amazing... I think I might start with bread and then move on from there...
I had no idea you could get so many different attachments... *rubs hands greedily*
Disappearing yogurt
I tried the trader joe's strained greek style yougurt and I couldn't tell the difference. Plus it's half the price.
Hops...How much is too much?
I think IPA's are completely over rated. It seems like the recent trend in beer is to try and shove as many hops in as possible. If I wanted bitter, I would eat an orange rind.
For me... My favorite beers are more malty than hoppy. I am definitely a Lager kinda girl. I work with a lot of beer "aficionado's" and I tell them time and time again. Keep your IPA!
Responses to Comments by barbigirl8
Drying Salt Cod. Have I done this correctly?
P.S. It really shouldn't smell if it was properly cured and it was uber fresh to start with! Even after a week. Looks like the thick bits didn't get cured properly if they are "squishy" and smelly.
Drying Salt Cod. Have I done this correctly?
Wanderingx: firstly, don’t give up if the first lot doesn’t go to plan – home curing is addictive, rewarding, money saving and very, very tasty. Despite what some people might say, most cured stuff that you make will be superior in every way to commercial products. Do not be surprised if it takes a few goes to get each product right (I currently have a pig’s leg hanging from my kitchen window and until I cut into it I am not certain if it is three hundred quid’s worth of Parma ham or a rotten chunk of meat :)) , but you will perfect your own system for each foodstuff that you make and then feel very smug and happy when eating it and serving it to guests. So good luck and keep at it!
Now. Salt cod. Ruhlman recommends 24 hours initial cure per inch, so yes you should try and cure similar thickness of fillets separately (or make some fishcakes with the thinner off-cuts and just use the meaty bits). You really don't need to air dry it outside - if the temperature is right then it is preferable, but not essential by any means. And yes, I know from experience of curing my own salt cod in the fridge…
As for all the naysayers who say 'buy it', you could say that about any cured product. Why cure your own food? Because it is (usually) cheaper, better (or at least to your individual taste) and you (should!) know its provenance. It also gives you a better understanding of the product and so makes you a better cook. Anyway, for those unfortunates amongst us who live in the food-hating UK, just try and find decent salt cod outside of London.
And those who ask why you make salt cod "just" to hydrate it again really know nothing about food. Sorry to be that blunt, but there it is - rehydrated/soaked salt cod is a completely different product to fresh cod to the extent that they are not interchangeable in recipes. You may as well question why people make Parma ham when a leg of pork would do.
Almost immediate gratification artisan bread
The Cook's Illustrated tweak is excellent! It's the first one I have ever made where I could actually hear the crust crackling as it cooled. I even have an extra-large dutch oven, so I can fit two loaves in there (this is good, as my family usually scarfs (sp?) the first one hot out of the oven)
Almost immediate gratification artisan bread
Thanks, Dominic - the information and conversation on Zen Kitchen's site were rather eye-opening. Always on the search for perfection.
Let's Talk Knives,,,
Elizabeth - you're very lucky to have seen that truck. If you go to the thread called "Knife Sharpeners" you'll see my comment waxing nostalgic about this very service-on-wheels!
I have only one Cutco knife - a parer - and that's because I stopped myself from buying knives I didn't need. I found the Cutco knives to be well balanced with nice sculpted handles and frippin' sharp to boot. If I wasn't so well stocked in knives at the time, I definitely would have purchased more.
Let's Talk Knives,,,
I generally have my knives sharpened at the Broadway Panhandler in NYC. Yesterday, as I was dashing out to meet a friend, I saw a green truck (kind of like an ice cream truck) that had a sign on the side that said, "knife sharpening." Does anyone know about this? Recommend this? I didn't have time to investigate. I saw the truck in Chelsea.
Let's Talk Knives,,,
Here is one of the many heated debates.
http://www.vegsource.com/talk/pressure/messages/58097.html
They are pretty good knives...just not worth how much they cost. A huge percentage of the cost goes to commissions of the sales rep, their manager, their manager's manager, etc. That's why they are so expensive. Also, their marketing methods are kind of sketchy. On the otherhand, they have a forever guarantee...so, technically, you can gift them to your kids or whoever and they can continue to get it replaced to the end of time.
Let's Talk Knives,,,
I'm so glad this came up, I just got a full set of Cutco for Christmas from my future mother-in-law and they are amazing!
I had never really heard about them so I'm curious:
What what is the anti-Cutco argument?
Let's Talk Knives,,,
I have a pretty good selection of good knives, chef's, paring, serrated, utility, boning, etc. from Wustof and they're very good. That said, when it comes to every day chopping, slicing, etc. I almost invariably use (hands head in shame) one of the 20 or so Smith & Wollensky steak knives I've gotten over the years. They fit my hands perfectly and they're always sharp. After years of honing the Wustof's every time I used them, the thrill was gone. Anyhow, it would never have dawned on me to do so, but one year I "regifted" yet another set I'd received, to my then boyfriend's Italian from Italy mom. And that's what she ended up using. After getting over my initial semi-condescending reaction to it, I tried it, and hey, the woman was on to something.
Let's Talk Knives,,,
The best knife I own cost me less than ten bucks. I sharpen every day regardless of which knife I use ( I have about 20), but my favorite is the cheap one that seems to fit my hand. So, who cares if it does this that or the other; each person has to find the knife that fits their hand. The problem arises when someone doesn't know how to sharpen...
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