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06-21-2014, 06:50 PM | #196 | |
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-- Please discuss your kitchen hardware/tools/cooking utensils etc...
Quote:
I use a burr grinder for my spices. I also have a small blade coffee grinder for smaller jobs. It's important to have one dedicated to spices and not shared with coffee beans (unless you want your coffee tasting like cumin). These are what I have: |
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06-21-2014, 06:52 PM | #197 |
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Yeah I was looking at small coffee grinders for dedicated spice use. I don't need anything too big.
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06-21-2014, 07:14 PM | #198 |
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I use a coffee grinder, and it works fine. I make a lot of 10 spice powder with if. You just have to make sure you clean it out well afterwards.
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06-21-2014, 07:16 PM | #199 |
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Fine to go cheapo, but might try to find a stainless steel bowl. Many are plastic, and the spice oils can prove hard to get out if you are using it for multiple spices.
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06-21-2014, 09:36 PM | #200 | |
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I did a lot of themed Birthday parties for years for my daughter, including making lollipops to match and all. |
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06-21-2014, 09:39 PM | #201 | |
Gimme My Berries Back!
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I had a neighbor move and offered hers for free. I could kick myself for saying no. I just don't have room in my garage. |
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06-25-2014, 08:14 PM | #202 |
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I believe it was this thread someone said they would like to get a Kitchenaid pro mixer and a nice price?
Hard to beat this one if your in the market. http://deals.ebay.com/5001326498_Kit...epn=5335869999 |
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06-26-2014, 05:45 AM | #203 | |
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I bet that bundt cake would really make you go poo! Looks so solid! |
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06-26-2014, 07:48 AM | #204 | |
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Quote:
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06-29-2014, 05:53 PM | #205 |
Kindness in words...
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Some stuff...
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06-29-2014, 05:57 PM | #206 |
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Bought me a ninja. yep.
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06-29-2014, 05:58 PM | #207 |
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06-29-2014, 05:58 PM | #208 |
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06-29-2014, 06:07 PM | #209 |
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06-29-2014, 08:07 PM | #210 | |
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Quote:
Sharp as hell. I don't know what steel they use on it, but it takes an absolute wicked edge. Terrifying level - as in it will take the top of your finger off and you wouldn't even know it until it's lying on the board in front of you. (Although, I have all of my knives that sharp. I'll take most of them to a minimum of an 8k grind on a Shapton glass stone. Some I'll go to a 16k + strop if I want to get completely silly, but 8k-10k is really as high as you need to go for functional top end sharpness.) The gyuto is a 240 Goko in a White #1 core clad in a stainless kurouchi type finish. Jury is still out on it. I find it wedging a bit more than I'd like, though I was looking for a heavier 240 versus my 240 Miyabi 7000MC gyuto that's also pictured, so that was to be expected anyway. |
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