Text 9477, 92 rader
Skriven 2011-04-11 07:32:01 av Dave Drum (1:18/200.0)
   Kommentar till text 9458 av MICHAEL LOO (1:123/140)
Ärende: equipment
=================
-=> MICHAEL LOO wrote to DAVE DRUM <=-

 RH> I've got a Kitchen Aid Professional model; it would probably do a
 RH> decent job. It was used (again) today to mix up a couple of loaves of
 RH> whole wheat bread.

 ML> I wonder if the new iterations of the professional model are
 ML> as satisfying to use as the classic ones that still I see
 ML> around in well equipped households.

Probably not. But, probably the people who buy the cheap (in all senses) models
do not know the difference. 
 
 DD> If you take a look in a commercial kitchen you will see Hobart mixers
 DD> - from counter-top models to floor standing BIG guys. They all reveal
 DD> the origins of the Kitchen Aid mixers ... which are (or were) scaled
 DD> down Hobart mixers lightened up for home use. The older KA models were
 DD> made by Hobart and are much preferable (by me, at least) to the newer,
 DD> even more lightly built examples.

 ML> I was beating something up in a KitchenAid the other day and
 ML> was surprised to see it start walking across the counter -
 ML> of course, it was one of these sissy new models, issued I think
 ML> by Westinghouse or some similar conglomerate, and nowhere near
 ML> so sturdy and heavy as the real thing.

My old 5 qt would sometimes thump and groan - especially when using the dough
hook. But, it stayed put. 
 
 -=> Dave Drum said to Jim Weller <=-

 JW> Even walnut shells on a gas grill impart some smoke flavour.

 DD> I have burnt walnut shells before - and their smoke is not as pungent
 DD> as from burning the actual wood sawdust/shavings, etc.

 ML> As gas grills don't impart much flavor (gas flavor, though
 ML> detectable, isn't all that detectable), just about any hardwood
 ML> smoke source might be welcome.

 ML> I've used walnut and pecan shells both on charcoal grills and the
 ML> Cameron smoker to good effect: I try to avoid gas, myself, but
 ML> have been known to help man one (but haven't had the discretionary
 ML> role of the chef).

I think one would have to be very careful with black walnut or slippery elm
shavings/sawdust/cuttings as a smoke source. Gas is OK so long as one respects
its limits and foibles. Charcoal briquettes don't impart much flavour either -
especially when used just as a heat source.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Duck Over Charcoal
 Categories: Game, Poultry, Bbq, Pork, Citrus
      Yield: 4 servings
 
      4    Ducks
           Salt and pepper
      3 c  Wine vinegar
      4    Lemons; (for juice)
      1 c  Olive oil
      2 cl Garlic; pressed
      2 md Onions; chopped
      4 oz Can chopped pimientos
      3 tb Soy sauce
    1/2 ts Oregano
     12 sl Bacon
 
  Wash ducks thoroughly in cold water and dry. Season
  to taste with salt and pepper. Combine vinegar, lemon
  juice, olive oil, garlic, onions, pimento, soy sauce,
  oregano, s & p.

  Marinate ducks in this mixture at least 8 hours. Cook
  over charcoal fire that has burned down low.

  Close top of grill. Cook about 1 1 2/ hours.

  Place 3 strips of bacon on each bird and cook for 30
  minutes more.
   
  100 Years of Carolina Cooking
 
  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

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