Tres Leches Cake

I've never had it, but for some reason I'm craving it. I hope I haven't over hyped it...

Anyway I am off to the Grand Canyon today (Sunday) and am driving through Flagstaff. What are the chances of finding a slice there?? I am starting out from Sedona, should I try and find a piece here and just have it for breakfast?

It just feels good to vent, I don't mind if no one responds :-)

Hi there I actually own both, the small one in blue and large in aubergine. Go with your get feeling, the blue is a beautiful colour but purple is also my fave.
Colour aside the larger pot would probably see more use, at least in my house.

Yes
Federated States of Micronesia
Each one is checked to see if it floats before it's used, some cartons are 100% off

humm did you see this on Pinterest too?

I have the 7200 and I am truly in love with it. I would only consider up grading if they develop a TRUE way of damping the noise to a decent level.
I can't help but feel that the Vitemix 750 is really just a easy and quick way or "bridging the gap between Bentec and VItamix. I mean now they kinda look the same, presets, low countertop profile. I guess same thing goes for the 300.
Anyway, I guess for me the VItamix 5200 is such a powerful, simple machine and which needs human interaction to get the best results. Where as the presets, low profile etc is just taking away and dumbing down the Vitamix IMO.

I think the beauty of it is that we each can choose for ourselves. Have fun with either beast you end up with :-)

I'm sure you will get much use and joy form using it. I have the same size and I use it all the time. With a bit of practise you can use it as a 'non-stick' pan. I happily cook pancakes, eggs, delicate fish and fried rice in the pan with nothing sticking.
:-) The only bad thing about the pan is that it looks sooooo pretty straight out of the box, but take a wisk to it and you will have just the best pan gravy ever.
Enjoy

I thought I'd respond quickly and perhaps help you a little.
My husband and I are in a situation at the moment that we were able to buy all Demeyere cookware. Buy it once and make it count.

Anyway as much as I love how it all cooks, cleans and looks, it really is simply over kill to warm up a can of baked beans in the Atlantis saucepan, but then when it's time to cook rice or make caramel on the stovetop, having a thick bottomed saucepan is wonderful to work with, no scorching and prefect fluffy rice.

My most favorite piece is the Atlantis 4qt sauté pan. It's built like a tank, and allows me to easily brown meat, braise for hours on the stove top, stir fry and who knows what else in the future.

My suggestion to you is to replace your most used cookware pieces as you are able to. But ideally the pieces that you use at a higher temperature would be more beneficial then a saucepan that you boil potatoes in.

I think 2 or 3 high quality pieces would keep you and your significant other content.
Have fun deciding anyway.

I'd search Google Images for something that looked familiar. Good luck

I currently have one sitting in a sunny window. It's been there for about a week. I've kind of come to terms that it wont sprout, but if it does, then it was meant to be :-)

I'd say it would be a downgrade. Go with your intuition.
Happy owner of a 5200 here

A friend thought I was being pretentious because I used the word saute, she quickly corrected me and said "fry".

Thanks everyone for your help. I had plan to pour any left over beer into a ziplock bag. I do the same thing with red wine and it's fine. I like the idea of adding seltzer instead of H20 if using the frozen beer in future cooking. And yes this bread is a yeast risen bread. Hope it turns out well.

I am planning on making beer bread tomorrow and I'll have 150ml of beer left over. As I don't like to drink beer and it's kind of expensive to by it here (over $5 for this bottle) I'm wondering if I can just freeze it in a small container and use it to make bread again in the near future? I'm not sure if the freezing of the beer will mean it wont work when making bread.
Any thoughts?

Thanks

I think brands are a good way of helping me buy kitchen tools and appliances.

For example if it says:

Master Chef, Willams Sonoma, Martha Stewart, Jamie Oliver etc I keep looking for a more generic brand which will preform better and is often cheaper.

However if it says:

Bamix, Magimix, Demeyere, Staub etc

Then I know that if I choose to by that item it will last 20+ years

Having said that I do own a set of measuring spoons by Martha Stewart, stainless steel, squared narrow ends that fit small bottles, and they sit up nicely on the bench when in use.

Sometimes you just need to go to the Dark Side

Yeah I tend to agree. I'm almost thinking about going totally left of the middle and serving my frozen drinks in mason jars and martinis in my Champagne flutes. Live a little. Save my money and put it towards a dance floor, I might need it!!

It seems like it will be a trade off on what I decide, with (1) being the most important to me.

(1)Duribility - I don't want guests so uptight about not damiaging my glasses that they can't relax
(2)Feel of glass ie thin lip and a nice stem
(3)Price - I gues it's relative, the right glass set and I'll spend the money
(4)Right size or at least a good size
(5)Lead free
(6)Dishhwasher safe

I really really don't want lots of specialized glassware so an all round cocktail glass would be best for me. I'm the type of person who has 'all white plates'.

Anyway my next question is lead crystal vs lead-free crystal - my everyday drinkware is lead free, is there a big concern when choosing cocktail glasses.
I found these Riedel Vinum Martini Glass:
http://www.amazon.com/Riedel-Vinum-Ma...

But they are blown from lead, but apparently a good size, while my Bormioli Michelangelo Masterpiece 8.75-ounce may get people smashed but my family and friends wont be sipping on lead glasses all night.

I'm looking to buy some cocktail glasses. I don't want anything super fancy, but I enjoy glasses with a thin lip and without the little bobble rim that you can get on some glasses. I'm looking at the Luigi Bormioli Michelangelo Masterpiece 8.75-ounce as they are lead free, dishwasher safe.

Is 8.75 Oz a good size?

I've also just bought a Vita-mix and plan to make some frozen cocktails (summer time in Australia) so would these glasses work with a frozen daiquiri?

I've got some red wine glasses that hold 16oz as well as some hiball and rocks glasses.

http://www.amazon.com/Luigi-Bormioli-...

Thanks

I thought I'd add my current wine glasses which are Schott Zwiesel Vina
Would the cocktail glasses seem thick and kind of chunky when compared to the Schott Zwiesel?

No, but I bought a couple of beautiful French made olive wood spoons that I hope oneday my grandchildren ask to have :-) Who knows but I like to think that I'm investing in so much more then just a spoon.

Thanks for the ideas I will have a look when I'm at the store next.
As I have a smallish freezer I need to selective in what I store in there, and containers start filling it up quickly but if I double wrap things I end up with more space. And yes I use those tabs on the sie of the box, but for some reason this box totally fell apart on me. Hopefully new box in a week or so.

Not my style I guess. But I also find that if I don't hold the plastic wrap edges apart then it always get's stuck together.

I should also mention that I use a cutting device that I clip onto the box. I actually tear off the serrated cutter that comes with each box

http://www.elderstore.com/easy-cling-...

As the last of my roll is nearing, the container is becoming lighter and is tipping over on the counter, then my roll of plastic falls out. Sheesh, ok I know worst case scenario. But I was wondering what I could use to add weight to the container to stop it from acting up on me?
Any idea out there? Maybe I should make a trip to hardware store and seek out something in the shape of a ruler but just super heavy.

I'm a chocolate milk and sushi kinda girl :-)

I bake because I love how my husbands eyes light up as he walks in the door and says "something smells amazing, and you can smell it all the way out in the carpark!"
I also bake because I can make bread like my dad loves it, with a good spoon full of caraway seeds. It's a way to feel like I'm living closer to him.

As you can see I'm quite happy with my BKF that I've stocked up. Have never tried BA.

I have just walked in the door after a trip to the shops. But I was caught in a massive rainstorm and my bag of brown rice may have got a couple of drops or so of water in it. Should I just spread out the rice on a baking tray for an hour or two before storing it in my air tight container?

Yep, my plastic lock & lock containers say not to open it straight from the freezer, as it may break the tabs. I'm not fussed about that at all, as the fact that the container is air and water tight means I'm happy to wait a minute before opening the lid from the freezer. Each to our own. But a non spilling container is my priority.

I shudder as I add two good pinches of salt to my no knead bread mixture and wonder if the bread 'really' needs the salt. But I happily eat McDonalds fries which of course are laced in the stuff.

I totally recommend the Lock & Lock glass. They are air and water tight, you can use them in your microwave if that's the way you roll, or take the lid off and warm the food up in your oven. I have mostly plastic L & L for my left overs, but when storing curries or highly acidic foods I prefer my glass L & L.

The other night when I was about to blind bake my pastry I was looking for some brown lentils in the cupboard, couldn't find them so I thought "oh popcorn would be heavy enough" started reaching for it then had a little visit from my guardian angel. Ended up using some white rice. Enough said.