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Your Food Thread

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Sinny said:
What the hell? I swear I am never buying another Kitchenaid appliance. Way too much weirdness. Fire???

I should have written earlier... the blade became embedded in the wall of the processor bowl. It didn't eject or fly out. It was so awful and bizarre, though. My guy took the bowl and put it on a vice and used pliers to get the blade out of the bowl. My entire processor is toast. Tried using it to slice cabbage and it bounced all over the counter just like my Kitchenaid mixer.

Seriously, don't buy Kitchenaid.

I am going back to Cuisinart.
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Now, I have to inspect the damn food processor for cracks, etc.
 
The Bay has been fished out. Our crabs and oysters come from South. Pretty sad really.

The state motto used to be, "Maryland is for Crabs" Now it's, "Maryland is for Louisiana Crabs - don't swim in the bay""
 
JohnnySavage said:
The Bay has been fished out. Our crabs and oysters come from South. Pretty sad really.

The state motto used to be, "Maryland is for Crabs" Now it's, "Maryland is for Louisiana Crabs - don't swim in the bay""
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I posted subsistence crab. Basically, any resident can go catch some crabs for personal use.
 
snugglestruggle said:
I see now what you meant by grading the potato and frying it up. I luv me some guac , that combo works . That's a verryyy tasty looking burger :)

I must say the only thing better than cooking for someone and seeing them enjoy the meal is sharing a recipe idea and watch people run with it. Both You & Bluebell nailed it. I think I'm going to shed a tear...
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Aquagal said:
Awww, you gave great inspiration. Something I would have never come across to eat locally.

I love when food and peeps palates really sync.
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They were so, so good. It's always fun to find a new spin on the same stuff you usually make!

Sinny said:
My kitchenaid food processor had the weirdest fail. I was chopping a hunk of fancy chocolate and the blade got caught in the hunk and then did this incredibly bizarre thing. The blade sheared off and became embedded in the wall of the processor. Holy shit. I have seen a lot of kitchen equipment fail, but nothing this dramatic. I swear to god, I am going back to a Cuisinart processor. No more kitchenaid brand. Their stuff is shit, and that includes my $400 stand mixer that vibrates off the counter, ffs.
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That's crazy. I thought it was universally known that Cuisinart is the way to go for food processors? Maybe not. In my experience and review reading, it seems that KitchenAid sucks for just about everything except for the stand mixers, in my opinion. I think the America's Test Kitchen peeps swear by Cuisinart for that as well, though. I read a thousand reviews and got the KitchenAid stand mixer and the Cuisinart food processors (I have a four cup and a 12 cup).

When I was on the hunt for a can opener that didn't suck like fuck, I tried a KitchenAid brand, wrongly thinking that it would be good. NN and I wound up smashing it in the driveway after just a few uses because we were so unbelievably angry with the product.

Onward and upward, Sinny darling. You will find the good 'uns...as long as the old ones don't try to kill you first. ;)
 
snugglestruggle said:
I gave up on electric can openers 3years ago. I bought a manual kitchen aid one and I've no complaints.
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No, that's what we bought. A manual KitchenAid. Fucking bullshit. I've never bought an electric one.
I finally bought this one and haven't had any problems since.
 
Try this at home!

I made kebabs tonight, cubes of boneless pork loin interspersed with onion, pineapple chunks and mushroom slices. I also sliced a potato really thinly so it could be skewered twice on the metal stick. Ditto cauliflower. Brushed with a marinade of crushed garlic, Worcestershire sauce, soy,a dash of hot mustard and lemon juice, dried crushed mint, cracked black pepper, and a good pinch of 10 spice powder. Previously overnight in the fridge.

Earlier, I had bought a punnet of fresh mulberries. So as I took a bite of pork, I'd pop a mulberry in my mouth too. The pork was tasty but the burst of juice from the mulberry just added an extra dimension of taste.
 
MichaelinChina said:
I recognise that! It is a disposable can, and bottle, opener that came in an Australian army ration pack. That was in the 1970's; I guess the design is the same these days? So simple a gadget, and as good as any $50 (or more) opener.
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It's called a P-38 here. I've had one on my key ring for as long as I can remember.
 
JohnnySavage said:
It's called a P-38 here. I've had one on my key ring for as long as I can remember.
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I kept a couple, but they are in storage in Australia. I wish I had one of them here. It'd be much better than the 'pierce and twist the handle to open' kind I have now.
 
Mexican food, because So Cal has the best in the U.S. ...

but normally ... oatmeal, egg whites & Soy sauce with tapitio ...

chicken (lots of chicken) tuna & vegetables (broccoli or cauliflower by choice) ...

potatoes, sweet & normal

hot sauce of all sorts with everything ....

That's not all I eat, but that's mostly what I eat.
 
Lorilei said:
*bump for butters*
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thankyou, missy :)

right -oysters: had them once (well, one oyster, once) when i was about 13 or so -fresh from the shell. now i don't know if it was the oyster or the texture or me eating it wrong, but it felt and tasted truly gross and put me off forever. other people sing their praises, and i love sea food, but can't bring myself to put one of those slippery lumps of 'gelid' (i blame you, des) snottiness in my mouth again. BUT what about cooking them? who has/does, and how do you do it? are they something people even cook with?
 
butters said:
thankyou, missy :)

right -oysters: had them once (well, one oyster, once) when i was about 13 or so -fresh from the shell. now i don't know if it was the oyster or the texture or me eating it wrong, but it felt and tasted truly gross and put me off forever. other people sing their praises, and i love sea food, but can't bring myself to put one of those slippery lumps of 'gelid' (i blame you, des) snottiness in my mouth again. BUT what about cooking them? who has/does, and how do you do it? are they something people even cook with?
Click to expand...

http://www.wikihow.com/Cook-Oysters
 
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