To fuck or to cook?

[Adder]

Originally Posted by PresentTense Pirate Penske

Smashing, my work here may be near complete...........try that Santa's Little Helper too, if you can find it. The 10.5% ABV will help you forget the paralegal......

I don't think I am likely to find it, but the there is no need to forget the paralegal. The co-worker ex who wanted to hook up after the holiday party, perhaps, but not the paralegal.

[ltl/fb]

Originally Posted by Hank Chinaski

dried cranberry actually.

dunno how that would work into the recipe. I think I discovered some almond extract. Is there an almond, not raspberry, version of chambourd?

[taxwonk]

Originally Posted by notcasesensitive

What exactly grows in Detroit?

Bitterness and resentment.

[Fugee]

Originally Posted by ltl/fb

dunno how that would work into the recipe. I think I discovered some almond extract. Is there an almond, not raspberry, version of chambourd?

If you are using dried cranberries in a recipe with chocolate, you want an orange-flavored liqueur. Either Grand Marnier or Cointreau. The cranberry-orange flavor combo is super yummy.

Amaretto is the almond-flavored liqueur.

[Sparklehorse]

Although Burger has probably already made his decisions buying a new Cuisinart versus the classic, here is a review from today's Boston Globe:

Cuisinart processes complaints into a top machine

By Diana Burrell, Globe Correspondent | December 23, 2009

The Cuisinart Elite Die-cast Food Processor isn’t the most compact kitchen appliance, but its versatility eliminates other appliances that may be cluttering your counters. This powerful new model comes with the largest workbowl on the market - 16 cups - into which separate 13-cup and 4 1/2-cup workbowls nest. Use the large bowl to shred vegetables for a slaw, then the small bowl to whip up a dressing, and eliminate washing bowls between tasks.

Cuisinart, which launched the food processor revolution in 1973 with a machine that could chop, shred, and knead, has been listening to customers’ complaints all these years. Owners of older Cuisinart processors often complain about liquids that seep or shoot out between the lid assembly and the workbowl. The Cuisinart Elite seems to have solved this problem with a seal-tight rubber gasket around the edge of the lid. A test with hot broccoli soup showed no leakage, but the gasket had to be scrubbed out with a soft brush to remove food that the dishwasher couldn’t get near.

An adjustable slicing disk lets you slice potatoes and beets paper thin, or with a twist of the rotating hub, gives you thick-cut peppers or cucumbers. The reversible shredding blade gives you fine strips on one side, thicker on the other. We shredded everything from cabbage to tomatoes to hard sweet potatoes, and all of them came out even. The disks, along with the two chopping blades, a dough blade, and the rotating hub, store in a plastic accessory box.

We put the processor and its 16-cup bowl to the ultimate test by seeing how it would handle three pounds of heavy whole-grain bread dough. The 1,000-watt motor powered through the job uncomplainingly. Even more impressive, the processor didn’t skitter across the counter or rock back and forth in place as less powerful machines are wont to do. It made such quick work of this heavy-duty kneading, it made us wonder if we might retire our trusty KitchenAid.

Now for the bad news: The Elite is $299 and like the iPhone, there are no bargains. Only Williams-Sonoma carries this super model. But you’ll find small, clever features that will make you smile. There’s a retractable power cord and a blade-locking mechanism that lets you pour ingredients out of the bowl while holding the blade in place. For the hefty price tag, you’ll free up some counter space. If you’re one of the cooks who complain endlessly about the old machine’s poor design, take your problem to Santa.

Link

I don't think it's true that only Williams-Sonoma carries it because I'm pretty sure I looked at one the other day in a local household goods store.

[Fugee]

Originally Posted by Sparklehorse

Although Burger has probably already made his decisions buying a new Cuisinart versus the classic, here is a review from today's Boston Globe:



Link

I don't think it's true that only Williams-Sonoma carries it because I'm pretty sure I looked at one the other day in a local household goods store.

Now I have food processor envy.

[Tyrone Slothrop]

Originally Posted by Sparklehorse

Although Burger has probably already made his decisions buying a new Cuisinart versus the classic, here is a review from today's Boston Globe....

Coming next week: Timely reviews of the Wii and Zhu zhu pets.

[Sparklehorse]

Originally Posted by Tyrone Slothrop

Coming next week: Timely reviews of the Wii and Zhu zhu pets.

The Boston Globe, it ain't what it used to be, ain't what it used to be.

[Mmmm, Burger (C.J.)]

Originally Posted by Sparklehorse

Although Burger has probably already made his decisions buying a new Cuisinart versus the classic, here is a review from today's Boston Globe:

W-S is open until midday tomorrow, probably. . . .

I think that W-S gets "exclusive" versions of certain products, and you probably can buy nearly the same thing elsewhere, but maybe not in the 16 cup size, but only 14 cups or 20 cups. Or perhaps only in bright stainless instead of brushed stainless.

[ltl/fb]

Originally Posted by Fugee

If you are using dried cranberries in a recipe with chocolate, you want an orange-flavored liqueur. Either Grand Marnier or Cointreau. The cranberry-orange flavor combo is super yummy.

Amaretto is the almond-flavored liqueur.

Grassy.

[ltl/fb]

Originally Posted by Mmmm, Burger (C.J.)

W-S is open until midday tomorrow, probably. . . .

Was this a hint for someone?

It is now past midday everywhere but Hawaii.

[ltl/fb]

The Irish whiskey may be consumed by others than the intended recipient. And/or it could end up added to my bar.

[ltl/fb]

what food is associated with this?

[Mmmm, Burger (C.J.)]

Originally Posted by ltl/fb

what food is associated with this?

Black eyed peas.

[taxwonk]

Originally Posted by ltl/fb

what food is associated with this?

In the South, black-eyed peas and collards are traditional. In the Midwest, the Ritzy restaurants go for prime rib or surf & turf.

At my house, we generally have cold boiled shrimp and prosciutto with melon. Before the prime rib.