I notice that Instant Pot blender is much cheaper than Vitamix. If it can last as long as Vitamix, then I can see it replacing.
I should have said equal rather than replace. Vitamix has quite the reputation.
So far so good. I have done a chicken with rice and celery and then a creamy smoked salmon, carrot and mushroom. Both had a nice texture and consistency.
So far so good. I have done a chicken with rice and celery and then a creamy smoked salmon, carrot and mushroom. Both had a nice texture and consistency.
I did a bit this week cleaning up things.
First I wet rendered a few pounds of fat. I simmer it in a pot of water for six or so hours. Strain out the liquid into another pot and let it cool a few hours. What is left is some of the whitest cleanest fat on top of a bit of water. The pot used to simmer the fat still has some left in it, but I do not go for any more separation.
Next was to sauté a few pounds of lamb liver and kidney in small pieces.
Those hand ground with a “meat chopper” mixed with a small amount of fat gave me a nice pate. Doused of course with a bit of brandy.
Also while cleaning up, brined, roasted and then smoked a small 12 pound turkey.
Next up brining and smoking some salmon.
Finally time to clean the kitchen floor, counters and a bit of cooking equipment.
In two weeks may be barley soup time.
First I wet rendered a few pounds of fat. I simmer it in a pot of water for six or so hours. Strain out the liquid into another pot and let it cool a few hours. What is left is some of the whitest cleanest fat on top of a bit of water. The pot used to simmer the fat still has some left in it, but I do not go for any more separation.
Next was to sauté a few pounds of lamb liver and kidney in small pieces.
Those hand ground with a “meat chopper” mixed with a small amount of fat gave me a nice pate. Doused of course with a bit of brandy.
Also while cleaning up, brined, roasted and then smoked a small 12 pound turkey.
Next up brining and smoking some salmon.
Finally time to clean the kitchen floor, counters and a bit of cooking equipment.
In two weeks may be barley soup time.
Just two days ago I made a pie crust which used 50% rendered beef fat. You have to break it up really well with a pastry fork.
The result was fantastic. (This year, for some reason, has been a bumper year for cherries.)
Honey just made a roasted Kabocha dish. If I can wrestle the details from her, I will let you know. It actually rivals the asian style quite well. Not positive but there might be some mustard involved and I was sure I saw a wrinkly grape in there. I am not normally a raisin fan but this was fine along with the tanginess. (tangyness?)
And all I have after two days of kitchen work is a pizza with lamb sausage and the usual rest of the stuff.
While the “universal meat chopper” was out, making sausage seemed reasonable. First grind, then add spices and regrind into casing.
Chopper like this one.
*ANTIQUE* Meat Grinder / Food Chopper Universal Number 1 - Cast Iron & Wood | eBay
While the “universal meat chopper” was out, making sausage seemed reasonable. First grind, then add spices and regrind into casing.
Chopper like this one.
*ANTIQUE* Meat Grinder / Food Chopper Universal Number 1 - Cast Iron & Wood | eBay
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Good golly Batman. That looks like a really old Porkert. The one that I replaced with the attachment for the KitchenAid once my arm got too tired cranking it. $550. Approximately 200x what it cost new.
Last nigh SWMBO and I returned to the Wild Caraway, one of the most interesting and creative restaurants in the middle of nowhere. They are currently offering a prix fixe dinner menu with two choices for each course, so we just said "Bring us one of everything".
Starters (not counting a little plate of amuse bouche they brought first) were pea and mint pierogis with spring onion. bacon, sour cream, mint oil, and primrose flowers, or halibut poke with balsam fir, dulse, elderflower, spring onion and fried Irish moss with casava chips.
The mains were seared local scallops (12) with day lily and sunflower seed pesto, snap peas, kohlrabi, cucumber, and lemon, or house made cavatelli pasta with local lobster, lobster mushrooms, lobster sauce, lobster oil, snap peas, roasted cherry tomatoes, fennel, and fresh shaved parmesan.
All of the seeds, flowers, peas etc are grown in their garden or foraged (dulse, balsam fir, etc). They are located at Advocate Harbor, NS, a thriving fishing community, so the lobsters, scallops, and halibut are indeed fresh and local. Before desert they brought a primrose sorbet with wild blueberries from their own berry patch. The rhubarb Tom Collins was a nice start, too.
Starters (not counting a little plate of amuse bouche they brought first) were pea and mint pierogis with spring onion. bacon, sour cream, mint oil, and primrose flowers, or halibut poke with balsam fir, dulse, elderflower, spring onion and fried Irish moss with casava chips.
The mains were seared local scallops (12) with day lily and sunflower seed pesto, snap peas, kohlrabi, cucumber, and lemon, or house made cavatelli pasta with local lobster, lobster mushrooms, lobster sauce, lobster oil, snap peas, roasted cherry tomatoes, fennel, and fresh shaved parmesan.
All of the seeds, flowers, peas etc are grown in their garden or foraged (dulse, balsam fir, etc). They are located at Advocate Harbor, NS, a thriving fishing community, so the lobsters, scallops, and halibut are indeed fresh and local. Before desert they brought a primrose sorbet with wild blueberries from their own berry patch. The rhubarb Tom Collins was a nice start, too.
Cannabis tempura, wonderful Cal, now try some flower tops instead 🙂 It's a good year so far ...