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mercurygirl's Profile

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in search of the perfect blender

Yes, the inclusion of the dry container was a big plus for me, and a deciding factor in which package I chose. I am severely gluten-intolerant and I've been grinding gluten-free grains, mostly brown rice and buckwheat, in a little Braun coffee grinder; now I'll be able to grind larger batches of grains and can go back to using the Braun just for grinding flaxseed, as I used to before the gluten intolerance surfaced.

Jan 27, 2011
mercurygirl in Cookware

in search of the perfect blender

In case anyone reading this is in the market for one of those refurbished 5200s, I just ordered one, and it came in red! It's the Super Reconditioned Package on the Vitamix website. The blender is available in either white or red, and it comes with a 32 oz. dry blade container as well as the standard 64 oz. wet blade container, all for $449. I was really close to ordering the 5200 with the new 48-oz. wet container, because it would fit nicely under my cabinets, but I couldn't resist the package deal.

P.S. Thank you, MacGuffin, for all the good info you've given in the various Vitamix threads; it helped with my decision-making process!

Jan 27, 2011
mercurygirl in Cookware

What five cookbooks would you keep?

I read cookbooks for entertainment as well as for information, and some live in my bookcases while others reside in the kitchen.

The mainstays of the kitchen library are, for the most part, books I've been cooking from for many years:

* What to Cook When You Think There's Nothing in the House to Eat -- Arthur Schwartz
* The Savory Way -- Deborah Madison
* American Wholefoods Cuisine -- Nikki and David Goldbeck
* The Good & Garlicky, Thick & Hearty, Soul-Satifying, More Than Minestrone Italian Soup Cookbook -- Joe Famularo
* Chez Panisse Desserts -- Lindsey Shere (priceless for the ice cream and sherbet recipes alone)

Runners-up: Little Meals and Recipes 1-2-3, both by Rozanne Gold

I also treasure my old copies of Julia Child's The French Chef Cookbook, James Beard's How to Eat Better for Less Money, and Pierre Franey and Craig Claiborne's The New York Times 60-Minute Gourmet.

Dec 08, 2010
mercurygirl in Home Cooking