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Old 02-01-2005, 01:38 PM   #11
 
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Hey bug! Great minds think alike!
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Old 02-01-2005, 10:15 PM   #12
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I'm on my second one ... both with cords .... and love them. I wouldn't want mine to be any heavier. When I was in Europe, I saw some rechargeable models that weren't heavy (made by Braun), but have never seen anything remotely similar in the states, and that was 10 years ago. Maybe its a 220 thing. My blades do come out, but 90% of the time, I just fill a pyrex measuring cup with soap and hot water, run it in that, then rinse under hot water. I do take off the blades and soak them when doing something gloppy, or if I haven't been able to get to cleaning it right away and something's hardened on. But the darned thing replaces many appliances. I think my newest one has the "Williams Sonoma" brand on it, but have no idea who they subcontracted to make it. My first one was so many years ago, and it was one of those "only on TV" purchases. It was well before they were popular, and I used it until a move cracked the plastic casing. In fact, it wasn't much different from the one I own now. Had a bunch of blades but I mostly just used one. This one has a better quality casing and a better 'grip' ... feels better in the hand.
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Old 02-02-2005, 12:21 AM   #13
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I just bought my second one, after several years of not having one. Both were corded, as I didn't know a cordless type was available.

Honestly, I bought my second more for the fact that it came with a small blender attachment. I probably could have just bought a miniature blender (under $10), but I wanted the immersion blender as well. I might just surprise my DW with something pureed, like a milkshake or pureed soup.
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Old 02-02-2005, 09:41 AM   #14
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i know this is not part of the debate but i want one of those HUGE things bobby flay was using the other night on iron chef america. i think it was made by evinrude, or mercury...
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Old 02-02-2005, 10:30 AM   #15
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Quote:
Originally Posted by cafeandy
i know this is not part of the debate but i want one of those HUGE things bobby flay was using the other night on iron chef america. i think it was made by evinrude, or mercury...
Hmmm....

I think the model I have on the bow of the boat was made by Motorguide.

Never thought about taking it into the kitchen before... :twisted:

John
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Old 02-02-2005, 11:14 AM   #16
 
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Quote:
Originally Posted by cafeandy
i know this is not part of the debate but i want one of those HUGE things bobby flay was using the other night on iron chef america. i think it was made by evinrude, or mercury...
Robot Coupe makes a series of quality commercial restaurant grade immersion blenders.

I have had my eye on them, but they cost between $300 and $700 bucks.
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Old 02-02-2005, 11:18 AM   #17
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yeah, but how often do you need to make cream of elephant soup?
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Old 02-02-2005, 11:24 AM   #18
 
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Originally Posted by mudbug
yeah, but how often do you need to make cream of elephant soup?
Good point.....but you know how I love the heavy duty industrial stuff!

Unless I find one in a thrift shop for a dollar, I doubt I ever get one.
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Old 02-02-2005, 11:26 AM   #19
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I just saw the trailer for that Iron Chef episode, so I don't know what Bobby was using it for. That thing looked like it had a brain!
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Old 02-02-2005, 11:20 PM   #20
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We have two of those huge orange immersion blenders where I work (sometimes they're called a "bazooka tube"). The one in my department is used mainly to make emulsified salad dressings, like Caesar, Raspberry Viniagrette, Raspberry Poppyseed, etc.

I've used them to make pureed soups, usually about 20 - 30 qt of one soup. That's why they're so big, to easily puree large quantities of liquid.
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