To fuck or to cook?

[Diane_Keaton]

Originally posted by dtb
Because there have been numerous attempts in my household to prepare this recipe that have never gotten past the first rising period.

Wait - the only benefit of this recipe is that you don't have to knead it? Is this some sort of anti-kneading trend?

[pony_trekker]

Originally posted by pony_trekker
Try a cast iron frying pan. Steaks come out great and an excuse to check all the smoke detectors in the house.

Cleaning secret: use kosher salt.

The trick is:

Make sure the pan is reallyy, really hot. Then 1-2 minutes per side, put your steak in a covered plate for 5 minutes and it's amazing.

I usually rub the steaks with some montreal steak seasoning.

[nononono]

Originally posted by Diane_Keaton
Wait - the only benefit of this recipe is that you don't have to knead it? Is this some sort of anti-kneading trend?

I find kneading therapeutic.

[dtb]

Originally posted by pony_trekker
The trick is:

Make sure the pan is reallyy, really hot. Then 1-2 minutes per side, put your steak in a covered plate for 5 minutes and it's amazing.

I usually rub the steaks with some montreal steak seasoning.

I had this steak seasoning called "Butt Rub" lying around the house, and it was awesome - but I can't seem to find it in any grocery store, and don't remember where I bought it.

Anybody?

[ltl/fb]

Originally posted by dtb
Really? Because there have been numerous attempts in my household to prepare this recipe that have never gotten past the first rising period. Different flours, yeasts and temperatures have all been tried, but with not a lot of success.

WHAT'S YOUR SECRET?!?

Um, what happens during/after the first rising period? Or are you (sniff) mocking?

[Sparklehorse]

Originally posted by dtb
I had this steak seasoning called "Butt Rub" lying around the house, and it was awesome - but I can't seem to find it in any grocery store, and don't remember where I bought it.

Anybody?

I did a google search and got this and this as the top results.

[dtb]

Originally posted by Sparklehorse
I did a google search and got this and this as the top results.

That's IT!!! Thank you. And my apologies for not getting back to you sooner with my thanks. I haven't checked this board in a while.

Thanks again!

[dtb]

Originally posted by ltl/fb
Um, what happens during/after the first rising period? Or are you (sniff) mocking?

It just never gets like a bread dough is supposed to look. It's too sticky and doesn't really rise very much. Even though I leave it for an awfully long time.

No, I am not mocking. Unless you count mocking myself for my inability to make no-knead bread.

[Mmmm, Burger (C.J.)]

Originally posted by dtb
That's IT!!! Thank you. And my apologies for not getting back to you sooner with my thanks. I haven't checked this board in a while.

Thanks again!

Try a grocery store in Greenwich village.

[dtb]

Originally posted by Mmmm, Burger (C.J.)
Try a grocery store in Greenwich village.

Or maybe a massage parlor. Thanks. You're a peach, burger.


(That last line made me feel like Barbra Streisand at the end of that movie whose name I can't remember right now: Your girl is lovely, Hubbel.)

I guess I just think of Babs when the subject of Greenwich Village comes up.

[Fugee]

Originally posted by dtb
Or maybe a massage parlor. Thanks. You're a peach, burger.


(That last line made me feel like Barbra Streisand at the end of that movie whose name I can't remember right now: Your girl is lovely, Hubbel.)

I guess I just think of Babs when the subject of Greenwich Village comes up.

What is "The Way We Were." I'll take schmaltzy movies for $200.

I probably wouldn't remember this but it was on Sex and the City. The girls all talked about it and then Carrie said that to Big when he got engaged. Now I'm not sure whether it is worse to remember the movie or the SATC episode.

[notcasesensitive]

Are they all basically the same? Anything I should look for? I'm going to get one for Mr. Man this month (exciting gift, I know) and I want to make sure not to get a sucker's food processor. I assume that we would be using it to process food in fairly standard sorts of ways. Nothing fancy.

Ps. If anyone has any good gift suggestions for the guy who has everything he wants, shoot me a PM.

[Cletus Miller]

Do not get sucked in to anything other than a Cuisinart or a Kitchenaid. We have a Cuisinart, which is fine, but if I were buying now, I'd probably get a Kitchenaid, as they do not have the one design flaw (thin piece of plastic necessary for the thing to work) that the Cuisinart has.

I also highly recommend getting a second workbowl, because the twice a year that you would have to clean it in the middle of meal prep is worth the $25 and the small amount of storage space.

[Sparklehorse]

Originally posted by notcasesensitive
Are they all basically the same? Anything I should look for? I'm going to get one for Mr. Man this month (exciting gift, I know) and I want to make sure not to get a sucker's food processor. I assume that we would be using it to process food in fairly standard sorts of ways. Nothing fancy.

Ps. If anyone has any good gift suggestions for the guy who has everything he wants, shoot me a PM.

It looks lilke the Cook's Illustrated folks agree with Cletus. Or at least they did a year ago.

In their initial review, the Cuisinart got better rating for bread dough and the KitchenAid got higher rating for chopping.

In their update, they say:

Updated: September, 2005
The winning food processor from our November/December 2004 test, the KitchenAid Professional 670 (model KFP670, $279.99), has been discontinued. In its place are two larger models--and they cost less. We brought them into the kitchen for a test run. Both the 12-Cup Ultra Wide Mouth Food Processor (model KTA KFP760, $229.95) and the 12-Cup Food Processor (model KTA KFP750, $199.95) performed as well as our discontinued winner--and better than our original runners-up--in core tasks such as chopping, pureeing, and making pie and bread dough. The difference came down to the size of the feed tube. Ironically, the larger tube (that is, the Ultra Wide Mouth) was more limiting in terms of what we could process, thanks to the safety interlock system, a plastic "pusher" that guides the food down the tube and activates the power switch. For example, a large russet potato will fit into the large tube but must be laid on its side for the pusher to engage the slicer. Not a deal breaker, but the regular-size feed tube on the regular 12-Cup Food Processor (which is 2 inches by 3 inches) doesn't have that nagging safety feature; what's more, it costs less.

Link to whole review.

[ltl/fb]

Originally posted by Sparklehorse
It looks lilke the Cook's Illustrated folks agree with Cletus. Or at least they did a year ago.

In their initial review, the Cuisinart got better rating for bread dough and the KitchenAid got higher rating for chopping.

In their update, they say:



Link to whole review.

Cuisinarts at least are on sale at bloomingdale's right now -- Kitchenaid may be as well; I didn't notice. Don't know how bloomindale's sale prices compare to e.g. BB&B (or whatever) regular prices.