[Jamestown1630]

This week: Things to do with a brand-new blender - or any other Favorite Kitchen Gizmo ;-)

(If you would like to be on or off of this weekly cooking ping-list, please send a private message.)

-JT

[MS.BEHAVIN]

No new blender here..
But, I have a new Fagor Electric Pressure cooker!
I LOVE LOVE LOVE IT!!

Read more here:

http://www.fagoramerica.com/appliances/discontinued/small_appliances/electric_pressure_cooker

[Doogle]

".....shhh..ask if anyone has tried doing the mayonnaise thing instead of butter with grilled cheese sammiches"

[miss marmelstein]

I have a gorgeous Waring Blender - poor, poor pitiful me, as Linda Ronstadt once sang. And a Kitchen Aid mixer which is not perfect because the bowl sticks after a workout with my sourdough mixture. And a very cheap food processor that doesn’t deserve mention being nasty and plastic. Those are my three major contraptions in my kitchen that I rely on along with my Mr. Coffee.

[r_barton]

We bought a Vitamix blender a few years ago (which is very similar to ghe Breville). There is no comparison between our old Oster and the Vitamix. Of course the old blender was less than $100 and the new one was more than $400. We bought 3 blender jars with 3 blades (a wet/regular blade, an ice blade for smoothies and ice drinks and dry blade to grind dry grain, etc).

[Harmless Teddy Bear]

Frozen Lemon Pie

One quart vanilla ice cream (Get the good stuff!)
One doo-dad of Frozen Lemonade (I forget what the container is called)
One pack cream cheese.
Toss in the blender and blend until smooth. Pour into gingersnap pie shell (Just like a graham cracker crust but with gingersnaps) and put in freezer for four hours.

Eat.

I either make the crust in my lasagna pan or in two pie pans.

Works with orange juice concentrate or any other frozen juice you happen to have on hand.

Thin it out the lemonade a bit and leave out the cream cheese and you have a tasty frozen (if not exactly figure friendly) drink)

[MV=PY]

Hey JT, that first recipe looks great! I want to try it.

How much onions and water?

[Califreak]

I have a Cuisinart chopper/immersion blender.

Best 60 bucks I ever spent.

I love that thing. I use it everyday.

Only thing I love more as far as kitchen appliances go is my Kitchenaid stand mixer.

I mix everything I can in it and wasn’t able to make a decent loaf of bread until I bought it.

[leaning conservative]

I could really go for your margarita! My mother in love gave us this toaster oven w/ a wide slot for toast. It totally mangles the toast, it comes out looking like origami & if you wanted to burn one tiny mushroom then the toaster oven is the one to use! Seriously, an easy bake oven is better. So tomorrow I am going to get a sunbeam 4 slice toaster at JCpenney’s w/ my 15% off coupon. I am thrilled!

[Mariner]

NutriNinja or any good blender:

Cut up one ripe peach, 2 scoops of GOOD vanilla bean Ice Cream, 1/2 cup Half and Half and an ice cube.

Hit obliterate on the machine for 15seconds.

Heaven.

[Trillian]

A fellow Freeper needs help with Mediterranean Diet cookbook recommendations.
Vanity Post

[greeneyes]

I bought a really top of line osterizer blender back in 1968. It didn’t last a year - not the blender’s fault. Hubby had a disaster while using it and pancake glob got into the motor somehow or other.

Never bought another expensive item. Get it cheap. Couldn’t keep a decent glass, so I just started saving jelly jars to use for glasses. I find them everywhere - outside, in the truck, on the patio, in the trash, etc. etc.

I had a really nice set of silver plated silverware. Hubby decided to do the dishes, and disinfect them using bleach. Yep stripped all that silver plate right off. Then he bought me a really nice set of stainless - the forks have all disappeared. Found some in the burn pile.

Well, anyway, like I said, some stuff it’s just better to buy cheap, and not get attached.

[pugmama]

Best pimento cheese recipe out there. I love Sean Brock's recipes. When Sean Brock talks about pimento cheese, people tend to pay attention. The chef at McCrady’s and Husk, in Charleston, South Carolina, and Husk Nashville has been one of the driving forces behind the recent revival of Southern food, with a frequently cited library of vintage cookbooks and a passion for heirloom ingredients that he—literally—wears on his sleeve, in the form of colorful vegetable tattoos. In his brand-new cookbook, Heritage, Brock spills years of recipes and stories, including his signature recipe for pimento cheese, one of the South’s most cherished—and debated—staples. Pimento Cheese Makes 2½ to 3 cups I’ve seen people almost get into fistfights over who has a better pimento cheese recipe. Southerners don’t mess around when it comes to their cherished “pâté de Sud.” We slather the stuff on everything from celery stalks to saltine crackers, and some people won’t even consider eating a hamburger without a half-inch layer of pimento cheese in the stack. Everyone has his or her own way of making pimento cheese, but the biggest debate always revolves around what kind of mayo is used. I prefer Duke’s; it happens to be my favorite. But you can use your favorite brand—that’s what making a signature pimento cheese is all about. Of course this is best made with pimento peppers you roast yourself, but if you can’t get the fresh peppers, substitute 12 ounces jarred whole pimentos, drained and diced (don’t use jarred chopped pimentos—they have no flavor). 3 large pimento peppers (about 12 oz.) 4 oz. cream cheese, at room temperature ½ cup mayonnaise, preferably Duke’s ½ tsp. vinegar-based hot sauce, such as Tabasco ½ tsp. kosher salt ¼ tsp. sugar ⅛ tsp. cayenne pepper ⅛ tsp. freshly ground white pepper ⅛ tsp. smoked paprika ¼ cup pickled ramps, chopped, plus ½ cup of the brine (if you can't find ramps, you can substitute finely chopped bread-and-butter pickles and brine) 1 lb. sharp cheddar cheese, grated on the large holes of a box grater 1. Roast the peppers over an open flame on a gas stovetop, one pepper at a time, on the prongs of a carving fork. Or place on a baking sheet and roast under a hot broiler. In either case, turn the peppers to blister all sides. Then transfer the peppers to a bowl and cover the bowl with plastic wrap. Set aside to let the peppers steam until cool enough to handle. 2. Carefully peel the blackened skin off each pepper. Cut the peppers lengthwise in half, open out flat on a cutting board, and carefully scrape away all the seeds and membrane. Dice the peppers. 3. Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, brine, and cheddar cheese and stir again. Fold in the diced pimentos. 4. Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator. Note For creamier pimento cheese, combine all of the ingredients in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed for 2 minutes.