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Si.
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I came to this thread with excitement on sharing my new purchase of a kitchen aid mixer and pasta making attachments. I feel like the guy who showed up to a black tie ball in a toga. WTF man.
I literally have no ******* clue what is being discussed.
i've actually often wished that i had a kitchen aid more than some of the **** we're talking about here. how is it?
I came to this thread with excitement on sharing my new purchase of a kitchen aid mixer and pasta making attachments. I feel like the guy who showed up to a black tie ball in a toga. WTF man.
I literally have no ******* clue what is being discussed.
I came to this thread with excitement on sharing my new purchase of a kitchen aid mixer and pasta making attachments. I feel like the guy who showed up to a black tie ball in a toga. WTF man.
I literally have no ******* clue what is being discussed.
i've actually often wished that i had a kitchen aid more than some of the **** we're talking about here. how is it?
The pasta attachment is fantastic.
My parents just got a Kitchen Aid mixer and we put it through its paces over the holidays. It's great if you do a lot of baking. They bought me a Vitamix. Calling this machine a really powerful blender (which it is) is an injustice. It can make everything from smoothies to sorbets to hot soups. I think it would be useful to everyone from a beginning cook to a professional chef.
Not having read Modernist Cuisine really makes me feel like an outsider.
I guess I'll have good use for the pressure cooker. While it's no Kiton, er, Kuhn Rikon, WMF is a solid German company and the price is good for that. Thanks for the advice.
They are very good for oxtails as well. For other tough meats, but oxtails just seem made for the pressure cooker. FWIW, I have two. One is a large stockpot and the other about the size of fg's. I use that one for cooking beans quite often.
To take this full circle, Modernist Cuisine has a carnitas recipe in a pressure cooker. I guess I am a little surprised they didn't just cavitate it for 128 hours, but it does seem like a good use for a pressure cooker.
nah those food saver bags are expensive. You can make up the difference within a couple years if you're going with something like the vp112, which you can get for $600 bucks. You don't have to get a BIG chamber sealer.