s

Susangria's Profile

Title Last Reply

Food Processors and the D word.

Don't bother. Bought it, tried it, returned it. Loved the concept, hated the execution.

One, the dicing blade and grate (entire reason I bought it) don't work well together. The blades are lifted off the grate because food gets caught in between. The feed tube is pretty narrow, making it difficult to prep vegetables (other than carrots and zucchini) for feeding. The only vegetables that really work are zucchini and squash, mostly because of their shape and density.

I spent a lot of time cleaning out food particles that got stuck in the grates. I do like the fact the processed food falls into the bowl of your choice... but that wasn't enough for me to keep it.

My next try is the Magimix 5200XL, which I got from Chef's Catalog at 15% off the already discounted price with a few extra attachments. I ordered the dicing kit for it so we'll see how that goes.

about 14 hours ago
Susangria in Cookware

For Fun: Favorite bad versions of dishes?

PIZZA ROLLS!!!!!

1 day ago
Susangria in General Topics

Texas Blue Bell ice cream, is it even possible to find it in Los Angeles ???

The company I work for has an annual BBQ each August and one of the items flown in specially for the event.... Blue Bell ice cream! It's quite delicious.

Jul 29, 2014
Susangria in Los Angeles Area

Traditional Boston eatery? Need multiple recs

I second the recommendation. Kelly's is pretty Boston and one can get there on the blue line. There are some benches across the street overlooking the beach and in the shade. They have a good fried clam sammy and plate with full belly clams and their lobster rolls are quite good.

Jul 29, 2014
Susangria in Greater Boston Area

Food Processors and the D word.

I have a french fry disk (6x6) for my DLC-7 but it makes elongated dices like, well, french fries. There's no way to put those back into the feeding tube so they would all be re-cut properly. I have tried pre-cutting items by slicing them lengthwise and feeding them but they inevitably turn or twist in the feeding tube rendering my efforts ineffective.

Jul 29, 2014
Susangria in Cookware

Food Processors and the D word.

what type of food processor do you have that dices?

Jul 28, 2014
Susangria in Cookware

Food Processors and the D word.

I do have knives. I have lots of them. I also have a little manual dicer, as well as an original Veg-o-matic. I still long for some sort of food processor that dices. Short of buying a commercial unit like a Robot-Coupe I think my only choices may be the Magimix 4200XL or 5200XL with a french fry/baton accessory or the Kitchenaid food processor attachment for stand mixers.

While buying a whole new food processor wouldn't be my ideal solution, I would be willing to get a Magimix if the dicing/baton/french fry accessory worked well. Any comments from CHounds with experience there would be appreciated, or ideas I have yet to mention, too. Thank you!

Jul 28, 2014
Susangria in Cookware

Food Processors and the D word.

That's right... DICE. Why hasn't dicing been part of the evolution of the food processor before? It's really the only thing I've ever wanted in a food processor that I don't have. I use a Cuisinart DLC-7 and, while I prefer it to nearly everything else I've tried, I still long for dicing.

While I was browsing the Macy's online sale yesterday, I came across a Kitchenaid stand mixer attachment that resembles a small food processor, but it slices variable thickness AND DICES. DICES. I tried a regular Kitchenaid food processor once and was completely unimpressed, so when they made a 16 cup proline version that dices I couldn't bring myself to buy it.... but this little attachment ($179 with Macy's coupon) seemed like it might work.

Has anyone tried this? Is it new? Old? Have I just ignored Kitchenaid attachments for so long I never noticed?

Jul 28, 2014
Susangria in Cookware

Best Banana Cream Pie in LA??

My reply is the same. Tender Greens. Call to find out which day they have it. Amazing.

Jul 27, 2014
Susangria in Los Angeles Area

Best Banana Cream Pie in LA??

Tender Greens. Locations throughout LA. Not an everyday item. Call to find out which day a week it is served.

Jul 27, 2014
Susangria in Los Angeles Area

Need New Pizza Topping Combos

I like pineapple combinations on traditional tomato sauce/cheese pizza, my favorite being pineapple and jalapeño. The pineapple has to be sweet and the jalapeño should be fresh and sliced paper thin.

Jul 26, 2014
Susangria in General Topics
1

Advice for baking and icing equipment purchase

I prefer Nordic Ware pans. Heavy duty aluminum made in the USA. Ateco makes excellent tips and offset spatulas.

Jul 20, 2014
Susangria in Cookware

Dualit New Gen Toaster vs Other Dualits

I bought a 4-slice Dualit NewGen a few months ago. I couldn't be happier. Well-made, and very predictable with regard to toast doneness. I have no complaints.

Also, most retail outlets are selling the non-chrome version for roughly $319 (Chrome higher) but Crate and Barrel is/was selling the 4-slice New Gen for $199 in cream. the 2-slice is less.

Jul 20, 2014
Susangria in Cookware

Poll -- do you have an electric, ceramic, gas or induction cooktop?

Gas. Not high end. Would prefer induction but what I have beats electric.

Jul 20, 2014
Susangria in Cookware

The china saga continues-rimmed soup bowls?

I never used to like the lighter weight... then I got tired of the heft of heavier china and stoneware. Maybe it's psychological but clean up just seems easier with Corelle.

I also get the willies thinking about porous tableware, rational or not. Same reason I dislike glass lids on cookware when they have metal rims. Crap always gets stuck in the seams. Yes, I know I have issues... :)

Jul 20, 2014
Susangria in Cookware

The china saga continues-rimmed soup bowls?

They have two sizes, Alkapal. The larger, 28 oz rimmed bowl is quite large. It's pretty impressive. I use those with guests and use the smaller 18 oz rimmed bowls more often.

Jul 20, 2014
Susangria in Cookware
1

Pressure Cookers: Stovetop vs. Electric

I use both. I have a Fagor duo 10 qt that I use for making chicken stock, stews, chills, large batches of soup, roasts, canning. It's a heavy duty stainless number that is far less expensive than a Kuhn Rikon, which is basically the Cadillac of PCs.

I use a 6 qt electric model for things that require precise, short time cooking like rice, and things that require a lot of time like dried beans. I can set it and tend to the rest of the meal preparation. I also use it when I prepare recipes for dinner for the kids when I have to leave before they arrive home. I also use it to 'cook' cans of sweetened condensed milk into dulce de leche. It has 3 pressure settings, the highest of which is 15 psi.

Not sure I could pick between the two. I find the stovetop model works best with a gas stove rather than electric.

Jul 20, 2014
Susangria in Cookware

The china saga continues-rimmed soup bowls?

I love rimmed soup, salad and entree bowls.

I'm probably in the minority here on CH, but I am the biggest fan of Corelle for everyday. Some pieces are lovely enough for entertaining, but it's really my go-to tableware. They have two nice sizes of rimmed bowls, both of which I use regularly, the smaller being the one I use most frequently. All white, non-porous, easy to clean... and RIMS!

Jul 16, 2014
Susangria in Cookware

Which is the best vanilla ice cream?

We used to get Blue Bell vanilla shipped to CA for an annual BBQ. Highlight of the meal!

Jul 16, 2014
Susangria in General Topics

Patterns for everyday and china dinnerware

I absolutely LOVE LOVE LOVE my Corelle. Sure, I have Wedgewood Osborne from my wedding, and Spode for Christmas, and a multitude of Fiestaware, but my absolute favorite is my Dazzling White Corelle pattern. It's not the style you see available at local discount stores, it's a nice rimmed plate that looks as nice as fine china. I get no end of compliments on them. They are so thin I can stack two dozen or more in the sink for soaking after a party. They are non-porous and made in the USA.

Jul 06, 2014
Susangria in Cookware

Dish for a Potluck after a Memorial Service?

Spaghetti casserole is always good. It won't be sitting out for hours because it will be gone before you know it. "Million Dollar Spaghetti" is a good recipe, though I dispense with multiple layers and after the bit of sauce on the bottom of the pan to keep it from sticking, I do one lump pasta layer and top with the meat sauce layer, then cheese.

Jul 06, 2014
Susangria in General Topics

Unique to SF or Cal - Must eats for out-of towners

My favorite cioppino in SF is (hands-down) at Scoma's at Fisherman's wharf. They serve both varieties, but if shells bother you get the Lazyman's.

Jul 04, 2014
Susangria in San Francisco Bay Area

Butter versus Margarine

Same here. My mother only used margarine, hamburger (for meat dishes!), canned vegetables, canned soups, etc. She grew up during the depression and WWII and probably had to stock up for armageddon. Sadly, she never outgrew that way of thinking for the kitchen, even though her circumstances changed and the limits of her resources all but disappeared.

When she baked (a rarity) she used canned shortening for the fats in recipes. When she made dinner it always included pre-ground hamburger. We ate a lot of chili, goulash, tacos, meatloaf, etc. Oddly enough when it came to spaghetti, she used bacon and ketchup in the sauce. For lunch, it was a tuna sandwich made with canned tuna. When she ran out of tuna she would open a can of Campbell's bean with bacon soup and spread it straight from the can onto wonder bread and make sandwiches.

Before this becomes a therapy session... you know now why I'm all about good food, including real butter!

Jul 04, 2014
Susangria in General Topics

Butter versus Margarine

Me either. When I need some salt I just sprinkle some kosher or sea salt to my liking or according to recipe.

Jul 04, 2014
Susangria in General Topics

need kitchenaid advice

I'm a big fan of Kitchenaid stand mixers. QVC is a great place to buy Kitchenaid providing the price is right and they offer the model you want. I prefer the lift model Kitchenaid mixer but at the moment it appears the only reasonably priced lift model they offer has a glass bowl. While you might prefer that, the pressure and force necessary to mount and unmount that bowl from the arms repeatedly seems like a ticking time bomb to me. If I were buying the tilt-head model, i'd buy the unit with the glass bowl in a heartbeat.

If you go to the Kitchenaid website and click on the countertop appliances/stand mixers tab, they usually have refurbished and certified units at substantial discounts, all with the same warranty as new. Lots of models, lots of colors.

Jul 03, 2014
Susangria in Cookware
1

Unique to SF or Cal - Must eats for out-of towners

It's-It. Still amazing. Still my favorite. I love the vanilla. Call me a purist!

Jul 03, 2014
Susangria in San Francisco Bay Area

Unique to SF or Cal - Must eats for out-of towners

SUPER DUPER BURGER! Uniquely San Francisco. Organic. Delicious. Homemade pickles. We have at least one lunch there every visit. 4 locations.

UPDATE: 5 locations in SF and two in the bay area.

Jul 03, 2014
Susangria in San Francisco Bay Area
2

What's your best yard sale or thrift store cookware find?

I got one at a thrift store in north central Iowa about 10 years ago for $2.50. It was priced at $5 but I was shopping on a Tuesday when every item is 50% off the tag price. I loved the compressor but cleaning was such a PITA. I finally broke down and bought a gelato maker where the stainless freezer bowl is removable and washable. I took the 'ice cream boy' to the local catholic charity thrift store where it was probably priced at $25. :)

Jul 03, 2014
Susangria in Cookware

Cutting the acid in fresh tomatoes?

I find the acid in tomatoes more tolerable when I make a tomato sandwich with mayo. Just toast and mayo. And I make sure it's before 4 pm.

Not much one can do to neutralize the acidity in the tomatoes without adding sugar. Better living through chemistry!

Jul 02, 2014
Susangria in Home Cooking

What are you baking these days? July 2014 Edition, Part 1! [old]

I have been on a macaron kick lately. Monday I made vanilla/apricot and last night I made strawberry/strawberry. And, because it's summer, gelato fun is in full swing. Dark chocolate orange was Sunday's flavor.

Jul 02, 2014
Susangria in Home Cooking
1