Recent content by visionviper

I enjoy going overboard on many things and one of them is making my own vanilla extract. Some recipes I find says to split the beans to remove the caviar from the beans. This, of course, is quite labor intensive since I have to find my way through 1/2lb of vanilla beans. Is there any reason for...

I have a ThermoWorks I bought over a year ago. Still haven't had to replace the AAA battery that comes in it.

In my looking for a food processor I can across the Braun Multiquick 3 K650. It seems to have the best reviews of any food processor I have looked at on Amazon. Has anyone here used any of the Braun food processor models?

A hand crank pasta roller is most certainly cheaper. There are a few on Amazon with good reviews in the sub-$80 range. An extruder is a different story. I personally think you would be better off buying the KitchenAid model for that. (I have both KitchenAid pasta attachment kits)

I have had both, so here is my take: I prefer the bowl lift. It means I can put it wherever the mixer will fit and never have to worry about leaving room for the tilting head. I like having the bigger bowl as well. I don't feel the 5qt bowl was too small for me, but at the same time I just like...

Sadly you missed out on a great deal by a start up company making a new espresso machine. They offered their machine to early adopters for $200 and it had a custom designed thermoblock, pid controller and is pod compatible. They tested their prototypes in a coffee shop. PID-Controlled Espresso...

It makes complete sense to me that it could, as long as you made sure to cook before spoilage started taking hold.

If you have the know-how and plan on cooking for a lot of people, it works great. If you're cooking for one person, not so much. It's like getting a nice big prime rib. Costs $150, but with how many people it feeds it comes out to $15 a plate.

Hahaha. I've always wanted to have my own sausage making stuff, but I just don't eat it enough to justify getting the required equipment.

True. Many places (aka not proper butcher shops) manipulate the meat or packaging in some way to keep the meat redder. When I want a nice steak I head over to our co-op and the steaks there are not as red as the ones I can pick up at Safeway. The co-op steaks taste better too :smile: I have...

Bean burritos, ravioli and creme brulee. What can I say, it's leftovers night :chef:

The same concepts of dry aging apply though. The difference is that left in the plastic wrap it will spoil, whereas if you are properly dry aging it you can keep it good for months before you cook it up.

For me it all depends on how I am cooking my steak. If I want a nice sear on it, I flip 3 times. Twice in the pan, once in the oven. This is really just to keep my 600 degree iron skillet from burning the outside of the meat. If I am cooking on a grill I just flip once. Burgers, brauts, etc are...

I don't think it would be that since he said the motor kept running when the dough hook stopped.

After buying those 4 times you would be at the price of a cast iron pan. I'd go with the cast iron :D