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fuck yeah, a real Hobart. My kitchen aid is one of the old US made ones that was built by Hobart. Everything just feels and sounds better on it.Quote:
Originally Posted by Tones
Holy Hell I finally got a stand mixer. Haven't used it yet, but it's this one:
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I paid the price of, "We don't use it; get it out of the way."
Its the best. Especially on anything that is $50+ on the streetQuote:
Originally Posted by Josh
Ye Olde Hobart's are freaking awesome. The new Hobart's not so much.
I found a box of matza ball soup mix in my girlfriend's pantry. There's just something I really like about a brothy soup with bready things floating inside. I added some veggies and smoked paprika to the broth, and also threw in a porterhouse bone that I kept in the freezer.
Anyone have a good recipe for greens and beans?
I made this one yesterday, it turned out pretty good, though I had to simmer for far longer than 10 minutes in order for the kale to soften up.
When I make anything with kale (or any greens, really) I sauté it separately in water with some citrus or the rare splash of rice vinegar until it (quickly) starts to break down. Then I'll add it in, and cook it up (adjusting for time)
Works for me.
I like to do mine up with diced carrots and red peppers, along with whatever vinegar I'm feeling at the moment. Let the onion, carrot, garlic & peppers brown up real nice and then add the kale, water/broth, braise that shit and then a shake of vinegar at the end.
Also pressure cook dried beans because fuck a can.
Throw some celery in that for the Ultimate Trifecta.
I need to start buying celery to have it on hand for regular use.
Maybe I'm just more of a sofrito kinda guy.
Also I just had some severe deja vu right now about posting on TNL about not using celery that often when cooking... i don't even.
Hey, let's jazz things up even more by replacing that celery with fennel! Commonly mislabeled as anise at the market, it has a savory flavor that makes me gay.
It makes everything taste like ouzo.