#cuisinart cooking

[icterid-rubus]

Yippie scotch eggs and tomato soup!!!

[outdoorovernights]

Cuisinart CGG-999 Griddle Outdoor Cooking Station Review

Do you ever find yourself longing for a versatile cooking station that could cater to all your culinary adventures, whether it’s breakfast, lunch, or dinner? Let’s get you acquainted with the Cuisinart CGG-999 30-Inch Round Flat Top Surface 360° XL Griddle Outdoor Cooking Station. This device promises to be your multi-functional ally in the kitchen without ever needing to step indoors. But does…

[blondebehindthebucket]

Another Goodie! A Smoothie.

You are probably noticing a trend in the smoothie category for this site, right? One bag of protein powder can go a long way! This one is a fun one! It’s tart and sweet and packed full of goodness. Especially if you had too much wine or too many cocktails last night, uhmkay. Cheers to what does a body good when you need a meal on the go. Cuisinart To Go to the rescue! Another Goodie! A…

[grillpartshub-blog]

How to Find Online Replacement Heat Plate Shield Kit for Cuisinart G52506, 85-3058-4, 85-3110-8, G53503, Gas Grill Models Once you find a suitable source for the replacement heat plate shield kit, make sure to verify that the product matches the specifications and dimensions of your grill models before making a purchase. For More Details

[americankitchen]

Cuisinart TOA-26 Compact Airfryer Toaster Oven | Cuisinart Compact Airfr...

[mariacallous]

Several years ago, I invited my new boyfriend to Yom Kippur at my aunt’s house. He didn’t need convincing – I think he adored my family early on – but to entice him further I made sure he knew what was on offer.

Bagels. Cream cheese. Lox.

Let’s just say he showed up on time. I knew my aunt would be thrilled when he devoured the pickled herring. (He earned similar accolades when he asked for seconds of gefilte fish at Passover.)

Jewish food, he says, is just a hop, skip and a jump from the Scandinavian food he grew up with. “It’s like the foods of my people. Foods of your people, foods of our people.”

Apart from being poetic, it was a very Jewish thing for him to say.

Now my husband, Brad is definitively non-Jewish by all religious standards. His father was raised in a big Irish Catholic family and his mother, raised in the Midwest, is of Scandinavian descent. He was the first non-Jewish person I’d met with his own proclivity for pickled fish and smoked salmon.

Among the items he always kept in his pantry — before he met me and still today — are tinned fish and Triscuits, often eaten as a meal. He and I have been on a year-long journey of finding the best “real rye bread” within driving distance in the greater Metrowest area of Boston. (Haven’t found it yet.)

To say that he embraces all things Jewish is obvious. That he loves me is only part of the reason; another is the food. 

My grandmother always had enough food to feed an army, no matter whether it was Shabbat, Passover or Tuesday. I watched as Brad became accustomed to the foods we loved and the leftovers we take pride in sharing: the containers left on the table after Yom Kippur for extra brisket, the paper bags for challah and rugelach.

But he’s taught us about food, too. Our family text chain is called “Smashburgers Unite” because of my family’s newfound favorite meal, brought to us by my husband. A better cook than I (a generous understatement), he loves cooking projects. 

At that point, my biggest cooking project I’d taken on was making latkes for Hanukkah.

It had been my job for years. I’d shove the potatoes in the Cuisinart, wring them out as best I could, and do my best guesswork with how much egg, matzah meal, onion and salt should go in. Then I’d stand at the stove and fry them, the kitchen filling with that wonderful greasy-spoon smell, as the rest of my family arrived. I laid them out as they were done, always in an inadvertent ombre from light to dark as the oil, and my patience, decreased. 

So for Brad’s first Hanukkah with us, I told him — who once made a BBQ for 40 people with no help from anyone — that I (and, by proxy, he) was in charge of latkes.

“Cool,” he said. His indifference both alarmed and relieved me. 

“It’s more work than you think,” I said.

I should have known he’d have better tricks  for peeling massive amounts of Russet potatoes and draining their water (cheesecloth! The man I’m dating owns cheesecloth?!), adding cornstarch to help the eggs adhere better to the mix, and adding enough salt so they actually tasted good. He added seasonings like zaatar, onion powder and garlic powder. He showed me how to wait until all the oil – way more than I was used to adding for frying – was shimmering, and to be patient while each side cooked.

I think he wanted to add a shallot.

“It’s not traditional,” I said.

“So?” he said.

He had a point.

The latkes that year were a hit. My family made sure he knew that it was now his task for life. They were joking, but they were also serious.

I knew he was about to take this latke-making to the next level. On the way home, he thought up different flavor combinations, like adding dill and black pepper, and what if we fried them in schmaltz – we’d have to roast a chicken first; store-bought schmaltz wouldn’t cut it – and what if we added cayenne, and what if we used different root vegetables, like turnips and rutabagas, and what if made a sweet potato version?

I was exhausted just thinking about it. The latkes take a great deal of effort, and I don’t have the same love of cooking that Brad does. Where he sees opportunity, I see how long it will take to clean up. 

Maybe we buy shredded potatoes, to make it easier? I suggested. 

But no: Everything from scratch, no shortcuts. Our first year in our new home together, we made them in our kitchen. He shredded the potatoes, I wrung them out. He set up three bowls with different seasonings and spices. I spooned them into balls, and we’d take turns at the stove, frying, flipping, frying again. We ate several between us right away – impossible not to. Yes, it was an hours-long process. But the pride I felt at bringing them home, measured by the silence while people ate and ate, was unmatched.  

I learned that the effort, the planning, the execution: it’s  a way of showing love. The energy we put into the latkes as a team made me feel closer, somehow, to the holiday and to my Jewish roots.

That first meal of jointly-made latkes also included my mom’s brisket. Over dinner, the conversation turned to other traditional Jewish foods like corned beef and pastrami. Brad pointed out that they were both brisket, just made different – something we hadn’t really ever thought about. 

He mentioned he could make a pastrami. 

Our eyes widened. 

“It’s just a matter of brining it…then smoking it…” 

So we’re in charge of both now: latkes and pastrami. 

[petermorwood]

Here's a follow-up to this post, where I was praising the usefulness of our (now two-year-old) combi microwave / fan oven / grill.

Also the importance of choosing a container large enough to handle expansion of ingredients during cooking, and what can happen when you don't...

After our initial Vesuvian version, the second attempt at sponge-cake turned out just fine. @dduane added some vanilla extract to the base recipe, which as it stands is a little bland. I think lemon extract and some lemon zest would work equally well.

Another addition might be caraway seeds, to produce a beautiful round seed-cake of the kind hobbits like so much. (Not just hobbits, at that...)

****

A couple of days ago it was my turn to bake our every-other-daily-bread, so I decided to give the combi a whirl. Literally - it has a turntable. The recipe was my usual one.

Kneading was done with a dough blade for 90 seconds in the (depending on country) Magimix / Cuisinart / Robochef, and raising was done in the combi oven using its Dough Rise setting, which involves the grill element blipping on and off very low to maintain an even warmth.

I've called it a time machine several times, since it can reduce the rise time by more than 50% of doing so at room temp. I suppose I should try doing the "warm oven" alternative some day, but being able to keep the dough undisturbed in one steady-warm place while the other preheats to baking temp is handy.

In this instance I had to reverse the process, with the second-rise loaf in its tin spending a short time in the warmed main oven as the combi came up to heat. This transfer may have made it fall back a little, though not enough to vex.

Then it went in at 200° for 40 minutes, at the end of which it looked like this:

It's lighter than usual; normal baking is done at 230° / 30 mins in the main oven, which gives the very dark crust we both like.

But neither of us had any complaints about this:

And it toasts beautifully as well...

[dinosaurwithablog]

Yes, I'm still streaming Hell's Kitchen. I keep watching these professional chefs who cook on the line, daily, in great restaurants, put their potatoes in a blender or Cuisinart to make mashed potatoes. I don't get it. It boggles my mind. I'm just a home cook, and even I know not to do that because it makes the potatoes gummy. Why don't they know this? 🤔 I'm just putting this out here for anyone who's making mashed potatoes so they make them correctly because, apparently, it's not common knowledge like I thought it was. I hope that people make time to cook because it's cathartic and relaxing and you get to eat great food. You can control what you put in your meals so they will be healthier and taste just the way that you want them to taste. It's, also, very cost-effective. I can make so much good food for so little money because I cook it myself. It's well worth learning how to cook. And it's a lot of fun!!! It can take a really bad day and turn it around for me so it's great for mental health, too. One of the best feelings that I get is when I serve someone the food that I've made, and they smile and enjoy it. That feels sooooooo great!!! I love sharing food with others. To me, food is love. ❤️ it doesn't get much better than that!!! In the words of one of my culinary heroes, Julia Child, bon Appétit ❤️ 😊😍😋😋😋

[unsellingconvenience]

I am trying a Ninja Creami Deluxe to see how it does against my Cuisinart (with integrated freezer). The Cuisinart makes very good ice cream, but I am seriously impressed with the Creami. I made a batch of Ben & Jerry’s vanilla and froze half of it in the Cuisinart and half in the Creami. They’re both pretty good, but the Creami is noticeably smoother and has almost no ice crystal structure - it is very smooth. This is just one test so far, but this is a stellar first impression. The “freeze for 24 hours first” is a bit of a drag, but these results are worth planning ahead for. #cooking #icecream #cuisinart #ninjacreami

[cheapcheapfaker]

i think about that tik tok that had its rounds around here about, i believe, German vs Vietnamese hospitality? Where the German thought the dinner would be done but the Vietnamese thought the host and guest would be cooking together. And I present a third option where I’d love to help you cook dinner but if you hand me a rainbow cuisinart knife and a glass cutting board i am killing myself in your kitchen immediately except the blade is so dull i have to do it real sloppily and its going to take a while

[bakedbakermom]

Hey teacher if you actually think taking a socially isolated six year old, sitting her down with the class, and then letting them talk about ALL THE THINGS THEY DON'T LIKE ABOUT HER is an acceptable way to treat a child then we do not have a different approach when it comes to child development, we have a different approach when it comes to being a human fucking being.

I Do Not Care what class rules she struggles with, that is abuse.

Hearing my daughter cry for the last few days as she recounts what she's feeling in that classroom... I can't explain what that feels like. When she was born, and I held her for the first time, I was Changed. I've tried to explain it so many times and the best I've got is. How the Grinch Stole Christmas. When his heart grew three sizes and it broke the little box? I felt that. I felt my heart growing inside me as a physical sensation so strong it was almost painful. It's beyond words.

The pain I feel for her now is beyond words in the same way. I am physically sick for her. She has been pouring her heart out to me. The phrases she uses:

I just curled up in a ball at my seat and was crying. Teacher may was well have written "Talk about Stupid (name)" on the whiteboard.

I'm worried I'll never be able to be happy at school again, and then maybe I'll never be able to be happy at all ever again.

Imagine if someone took a tiny baby, and they just put it in the trashcan. Teacher does that to me over and over.

Teacher only talks to me when I'm doing something wrong, I'm scared to go talk to her when I need something.

I'm a good kid! I know I am! Why can't Teacher see the angel in me?

I'm always crying at school and I hate it because they all think I'm a baby.

Teacher is always frowning at me. I hate my whole life right now, except my parents.

And she was singing the "I Wish I Wasn't Different" song from the Movies episode of Bluey. And she's got a fucking stress rash on her hand because she can't stop picking at herself.

SHE'S SIX FUCKING YEARS OLD.

I am astounded by the depth of her pain and I'm only feeling the echo of it in that piece of my heart she made.

This woman made my child feel that. To say I am incandescent with rage is barely scratching the surface.

I kept her out of school today (and gave her the best self-care a 6yo could ask for*) and feel massively guilty I haven't taken more action much sooner. She WILL NOT be made to feel this way one more goddamn minute. Tomorrow we talk to the principal and we will make them make this right.

* Last night she was telling me it felt like her heart used to be all pink and happy and now it's blue and has a frowny face and tears falling down, and then it broke in half and now this half is all the way down in my KNEE (I am raising a delightfully dramatic child).

So today, we had a Fix Daughter's Heart Day. I let her download a few cute but dumb apps on her tablet and she got to play them in her jammies during breakfast - that alone broke 3 boring routines that she finds tedious. We went to Build A Bear. Frankly, we went a little nuts at Build A Bear. We got junky mall food for lunch. We went to the little candy store that has "disappointing gummy BEARS but the best gummy WORMS in the whole world."

We stopped at the grocery store and got a little bit of junk food, a stuffed toy from the impulse aisle, she picked out a card for her dad for valentine's day, and we chose the stuff to make her favorite dinner, which is also the one she likes to help with - she pushes the switch on the Cuisinart to shred the cheese, it's adorable and slightly terrifying and she is drunk with power, giggling the entire time. She got downtime to craft and color and read while I cooked and helped her with words.

And the whole time, we talked. That was the best part. She talked to me, and I talked with her, good stuff and bad stuff and silly stuff and sweet stuff, and I swear we really Saw each other today.

I checked in with her about the color of her heart a bunch of times throughout the day. (Her answers were incredibly specific, btw.) Tonight at bedtime she said it was all the way pink again, and it was shaped like a cat and it was purring and making biscuits.

I am trying my ass off to be the mom I wish I'd had, the mom she deserves, the mom who protects her and uplifts her and cheers her on and comforts her and teaches her. This shit is HARD. This shit is WORTH IT, but this shit is hard.

[omamervt]

Guys, I know not everyone has the disposable income to pull this off, but if you can throw together even like, $75, you should try and get yourself a bread machine and a panini press. Nothing, and I mean nothing, beats the experience of a fast and fresh grilled cheese on homemade bread. $75 alone probably wouldn't get you a brand new bread machine but if you're lucky enough to find one at a thrift shop, it'll likely be $20-30, and I've seen presses as low as $25, if you can stomach the low reviews, maybe $40 for ones people actually like.

You don't even have to know how to cook. the actual best sandwiches I've ever had were made on my Cuisinart GR-5B with the default grill settings at 5 minutes, on bread that came from 25 cents worth of ingredients which were thrown in a piece of shit bread maker that's actually older than me.

And when I say best sandwiches I've ever had? I genuinely mean I threw shit on bread that does not belong together. I had peanut butter, tuna, ham, and pickle relish one time because I was hungry, bored, and alone, and I went back and remade that sandwich later when I was less desperate, and it was the best sandwich I've ever eaten both times.

[outdoorovernights]

Cuisinart CGG-306 Gas Grill Review

Have you ever wished for a portable grill that brings the full grilling experience without the hassle of heavy setups and bulky equipment? The Cuisinart CGG-306 Chef’s Style Portable Propane Tabletop Gas Grill, combined with the convenience of the Cuisinart CFGS-222 Take Along Portable Grill Stand, might just be the answer to your outdoor cooking dreams. Let’s dive into what makes this bundle a…

[blondebehindthebucket]

Motivation Monday Mean Green Smoothie

Today looked like Monday. The Monday that gets the bad rap Monday. A cold rainy January Monday case of the Mondays Monday. It could be Tuesday or Friday and would still feel like that Monday. To add to the case of the Mondays feeling, I don’t have any more of my usual frozen fruits for the smoothie. I contemplate click and ship within two hours via Amazon Fresh and decide against it. I am glad I…

[ankoku-jin]

Millet "Fake Corn" Tortillas (Gluten-Free, Corn-Free)

I got the idea for these after making akki roti from leftover rice. They are a fair substitute for corn tortillas, and come out to about ten cents USD each!

Ingredients

¾ c millet

1.5 c water

¼ tsp salt

1 tsp sugar

2 Tb tapioca starch

1/4c rice flour, divided

oil for cooking

Method

Rinse millet well and drain thoroughly.

Bring water, salt, and sugar to a boil.

Add millet, cover, reduce heat and simmer on low for 20 minutes.

Take millet off heat, fluff with a fork, cover and let sit for at least 10 minutes.

While still hot (or at least warm), place millet into a Cuisinart with a steel blade, a stand mixer fitted with paddle attachment, or a large mortar and pestle. Add tapioca starch and 2 Tb rice flour. Process until it forms a sticky but cohesive lump.

Scrape dough into a bowl (or onto a counter) dusted with remaining rice flour. Knead until it forms a relatively smooth ball of dough - it will be a little bit sticky, but lumps should not cling to the bowl or your hands. If so, add more flour. If it seems crumbly, add a little water.

Cover dough ball with plastic wrap or a damp towel and let rest at least 30 minutes to hydrate the flour.

Divide dough into 8 pieces and roll into balls. Roll them out between two silpats, an oiled opened-up freezer bag, or use a tortilladora to press to desired thiccness.

Heat a lightly-oiled griddle to medium-high heat and cook until lightly golden on both sides.

Place cooked tortillas in a tortillero to keep warm and pliable (or just between clean cotton towels like my Abuela always did).

Et voila:

Notes and ingredient sources:

I usually get my millet and flours at Vitacost, they often have sales and coupons for as much as 20% off.

You can omit the sugar, but it tastes better with it because corn is sweeter than millet!

You can, of course, get a cast-iron tortilladora at your local supermercado for maybe 20 bucks, Target sells aluminum ones for about 15 bucks online. Highly recommend if you're planning to make a lot of these!

[mizufae]

If anybody is currently looking to improve their cooking and part of the issue is crappy pots and pans, macy’s is having hella sale on some very sturdy and Mizu-approved cuisinart cookware sets. This is the one I’ve had for ages now and have put through hell, it’s currently over $200 off. Things I enjoy about these pans: dishwasher safe. Lids can be put in the dishwasher like plates because they are thin. Edges of pots and pans are tapered so you can actually pour liquid and not make a huge mess. Heavy bottoms that retain heat. Handles long enough to not get super hot. All of it can go in the oven. Have stood the test of time and much idiocy. Apparently cuisinart has some kind of replacement guarantee but I’ve not yet had to utilize it. Anyway, after I got used to these pans my cooking was noticeably better, because I could know what they were hot enough, what would and wouldn’t fit, how long to take something off the heat, etc. If you find them secondhand, grab some, but this is the cheapest I’ve seen this set for a long time.