Text 15074, 86 rader
Skriven 2014-07-24 09:39:27 av Dave Drum (1:18/200)
     Kommentar till en text av Paul Hayton
Ärende: Food Processor
======================
-=> Paul Hayton wrote to Dave Drum <=-

 DD> Cuisinart is good, as is Oster and Kitchen Aid/Hobart. Even older
 DD> Hamilton Beach items can be quite serviceable - especially for the
 DD> outlay of minimum lolly.

 PH> Oster and Hamilton Beach I've never heard of but will Google them when
 PH> I get a chance... does the 'will it blend' Blendtec stuff get good
 PH> reviews where you are?

I had never heard of them before you mentioned the brand. So, I did a search 
and find that they are a "high end" product made in the U.S. state of Utah. 
Average price seems to run about U$525 (610 NZD). I doubt that I will be 
replacing my old, reliable Waring blender anytime soon. It's noisy, but has a 
glass jar (vice plastic) and a very powerful motor. I bought it used at an 
auction of a bar that had closed - it had been in service mixing drinks and 
crushing ice for a long time when I got it. It should last long enough to 
become part of my estate.  Bv)=

 PH> Take one egg
 PH> Boil 3 mins
 PH> Serve

 PH> :-)

 PH> ... and that's why I'm an 'eats'

Shell and all? For my part, I'd peel the egg first. Or at least cut the top 
off of it so I could dip toast points into the yolk.   Bv)=

Cooks need eats - here's a recipe from one of the other "eats" on the echo. He 
claims not to be able to cook at all - but, this recipe gives the lie to that 
....

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: My Stuff (Non-Alcoholic)
 Categories: Beef, Vegetables, Sauces, Mushrooms, Wine
      Yield: 1 Lg serving
 
    1/2 md Onion, sliced
      4 oz Mushrooms (sm can sliced)
           - reserve liquid
    1/4 lb Ground hamburg; approx
    1/2    Package of dry gravy mix
    1/2 c  Mushroom liquid + water
           Some frozen green peas
      6 oz RED Zinfandel (not white)
 
  Dump onions, and beef into a large frying pan and cook
  until beef is browned. Make the mushroom liquid up to
  1/2 cup with water, and add to the pan. Then add the
  mushrooms and the dry gravy powder. Cook and stir a
  little until it thickens some. Cover with a large cover
  and let sit on the magic burner, at about 180øF/82øC.
  
  Just before eating throw in a handful of peas, for color.
  (I used to 'brown' the mushrooms with the hamburg, but
  Shirley says it was a waste of time.)
  
  Go drink the wine at the computer, watch the news, etc.
  When ready to eat (My Stuff was ready at the end of the
  last paragraph), make a serving of instant potatoes and
  three slices of nice brown toast. Put the potatoes and
  two slices of toast on a big plate. Put about 2/3 to 3/4
  of My Stuff on top. Refill wine glass.
  
  When the toast is gone, and the potatoes are about 2/3
  gone, get the last slice of toast and put the rest of My
  Stuff on the toast, and on the potatoes to warm them up.
  
  My Stuff can sit on the magic burner for hours if you
  want. It just gets better. Remember to turn off the magic
  burner.
  
  Recipe By Burt Ford.  U/L to cooking 09/94
  
  From: http://www.recipesource.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Sometimes the appropriate response to reality is to go insane. P. K. Dick
--- MultiMail/Win32
 * Origin: Outpost BBS * Johnson City, TN, USA (1:18/200)