Agree, but I was pleasantly surprised by the Wolfgang Puck soups. I think he actually had a hand in the recipe though, whereas he probably didn’t design this pressure cooker. Maybe he tested and liked it though? Not going to buy it regardless
@cocoabrioche i love my rachel ray stuff, but i’ve seen some terrible reviews on stuff like sheet pans & bakeware so i’ve not tried it. i have the enamel coated dutch oven as well as three frying pans and two pots though and they’re great. half of that stuff even survived our house fire several years ago.
generally, i feel it’s kind of a signifier that it’s crap, which is a shame. however i do like (and own, if that wasn’t implied) several of the rachel ray items.
i’m more likely to wait for someone like smitten kitchen to share what she uses simply because she likes it and/or someone asked and then i’ll add it to my amazon list.
i cook six days a week in a small kitchen though so i try to keep my kitchen ‘stuff’ to a minimum. a good skillet, a dutch oven, half sheet pan, decent knives and a few cutting boards, nesting bowls, glass measuring cup, spatulas, as well as an immersion blender and mini food processor are what i use 99% of the time. (and rarely all at once.)
@brhfl i have the cuisinart mini prep plus. just went and looked at it, the model number is DLC-2A. actually bought it on woot a few years ago.
i use it for all kinds of stuff - this past xmas i used it to make raspberry coconut macaroons and i also use it for frosting. but mostly i use it for marinades, as well as salsa, pesto, hummus, etc. also used to use it for smoothies all the time (frozen fruit, no ice) but since i’ve switched to overnight oats i haven’t made a smoothie in awhile.
two things to be aware of - if you’re adding liquid to whatever you’re grinding up, add very small amounts at a time otherwise it will spray liquid everywhere, heh. start off with no more than 1/4 of the bowl filled with liquid and then work up from there. the other thing, in case it isn’t obvious, is that it won’t get things 110% completely baby food smooth like i assume a vitamix or whatever other super fancy $$$ blender would.
but clearly i really like it - my immersion blender is a cuisinart too, and i use that for hot stuff because it’s just easier to be able to do it all in one batch while it’s still in the pot and not have to wait for it to cool. (soups, gravies, vegetable purees.) but mostly the mini processor is my go-to. i actually have a full size food processor with all kinds of different blades that i’ve yet to use!
@jerk_nugget Thanks for taking the time to write all of that out! I’ve had both that model and a comparably-sized KitchenAid on my Amazon list for a while now.
I have a commercial KitchenAid immersion blender that works very well, but is incredibly unwieldy compared to normal consumer-grade units. I’ve been considering selling that one and getting a Bamix, and if I did that I could always get the food processor attachment for the Bamix. So that’s part of the reason I haven’t pulled the plug on a dedicated food processor.
But ultimately, I don’t really make that many purées or super-smooth soups, and it may well be true that I don’t really need a blender at all, and a food processor alone would suffice. I have a tiny kitchen as well, so only tiny appliances are plausible… Good to hear the positive review.
@brhfl totally understand - while there are a few occasions a blender would be nice (i put something in a smoothie that i regret, texturally-speaking, or a couple times a year when i think about making a frozen cocktail) i really have no use for one. the processor & immersion blender cover almost everything, and blenders are just too expensive, clunky, and a pain for me to clean. if i had a huge kitchen and money to burn i’d probably get one, but hey
attachments are definitely something i wish i had looked into before i got my immersion blender. i was really bummed to find that mine doesn’t support other attachments and resulted in me buying a hand mixer that i use maybe 2-4x a year and solely for making whipped cream. (i found out the hard way that blades will not whip egg whites or cream…no matter how long you stand there waiting for it to happen, lol!)
We don’t get much good beef around here for normal people. There are a few butchers that sell good grass fed beef so you kinda have to do it your self or put up with O charlies. I only eat red meat about once a month since my 30s so I’m not a walking drug store yet. If you’re into such things on lazy days I’ve found that the shake and bake fried chicken at Cracker Barrel is good and of course the bowl of turnip greens that goes with it.
I don’t cook much either, I’ve become an open and dump cook lately.