Food

[Henry Krinkle]

That thing looks amazing! I have to admit when you first posted it, I looked it up to see how it works. I showed my wife the website and we spent at least a half hour watching the videos of everything it can do. Needless to say, I want one. My Kitchenaid is on its last legs and I have a feeling the motor will not hold up much longer.

Do you have one of the Pro models, where the bowl raises? As I wrote yesterday, it is going to take some getting used to the way the Assistent works, but my first impression of making pasta dough is that that is one of the things the KitchenAid does better. That irregular elliptical dough hook on the KitchenAid is great science. So much more of the Ankarsrum is infinitely superior though, that won't stop me. The pasta rollers make sheets that are 30%, or so, wider and it runs faster. Done sooner wins. I also think the grinder is going to be a revelation compared to the KitchenAid. My wife is also really excited to make some boothies in the blender.


And just so we can say we did it, we are going to make butter.

[FuzzyB]

And just so we can say we did it, we are going to make butter.

I would too. Homemade butter just sounds impressive.

We have one of the standard, non-lift models. The motor on ours is the weak point as we use it for heavy doughs for the most part. I give the motor 6 more months before it burns out.

[Henry Krinkle]

I would too. Homemade butter just sounds impressive.

We have one of the standard, non-lift models. The motor on ours is the weak point as we use it for heavy doughs for the most part. I give the motor 6 more months before it burns out.

The Ankarsrum has about twice the wattage of the biggest of the tilt head models. Except for the power output, I think we actually liked our old tilt head better than the the Pro model. The things that really bothered us in the end are all related to the 600 Series not any of the tilt head models. The fact that it wouldn't pick up everything from the bottom of the bowl was unforgivable and that never happened with the Architect (?) we used to have.

[Raza]

Good. Which press have you got?

http://www.amazon.com/French-Coffee-...s=french+press

I found some site saying it was one of the top 5 presses on sale. They all look pretty much the same, but this is supposed to have some trick filter.

[geoffbot]

Yeah that's what I was wondering. What coffee do you usually drink?

[CanadianStraps]

Chemex FTW. I tried french presses from $10 to over $100, could never get it where I wanted my cupa to be. Chemex hits the nail on the head every morning.

[Raza]

Yeah that's what I was wondering. What coffee do you usually drink?

Starbucks.

I've never owned a coffeemaker before.

[Henry Krinkle]

Part 2 of the Ankarsrum arrival.



Roughly two pounds of turkey breast fillets. Chopped into larger than bite size pieces and less than two minutes after that:



This would have taken at least ten minutes with the KitchenAid and it does not have a quarter inch die.

Then, grinder out, lasagne roller in:



Hand cut pappardelle




My new test for pasta is throwing it in a pile, without flour, after it is cut. If it sticks together, which it hasn't yet, it was unfit for cooking anyway.


Then less than a minute before eating a quick harvest:



Turkey ragu and fresh greens

[Dan R]

http://www.amazon.com/French-Coffee-...s=french+press

I found some site saying it was one of the top 5 presses on sale. They all look pretty much the same, but this is supposed to have some trick filter.

I have several different models. The good ones minimize the amount of grounds in the final product. You will always get some "chew" in there, but that is part of the fun. I use a regular drip coffee maker on the weekdays when I have no time and the press on the weekends when I have time to enjoy a good cup of coffee.

Dan

[Dan R]

Part 2 of the Ankarsrum arrival.


Roughly two pounds of turkey breast fillets. Chopped into larger than bite size pieces and less than two minutes after that:

I should take more pictures. The weather was less than ideal so I broiled two NY strip steaks in the gas oven. It is real cool in that it comes with a heavy cast iron grid. You put it under the broil part of the gas iven to heat it up and then cook the steak on it. That way, it gets the grill marks.

Not as good as when done on the gas grill, but my gas oven is wonderful for bad weather days!

Dan