Cooking

[DeVaultSetter]

That’s odd, is it just a standard sugar syrup like the one here? Of course it would make sense if it were for just one sponge section, was a particular filling recommended for it? She also welcomes questions. 🙂
Lovely, any recipes in mind? Wikihow covers the basics rather well. 🙂
Enjoying lamb roasts over here, foil shiny side down might help with the sticking on removal, would you recommend a little oil or grease on the foil as well?

[Spastic Hamburger]

Yeah, just a basic syrup. The recipe said to stack the layers and then pour. It may work better to do the first layer, stack, then pour again.

Cool! Wasn’t aware she had a site. Good to know! And an updated version of the book is on the way. Awesome 🙂

Made a basic goat curry out of it with carrots, green peppers, and rice. Nothing fancy but it was delicious 🙂

I cooked the goat in the clay pot with the vegetables, the rice in the pressure cooker. One thing I wish they’d do is provide boneless goat but it seems traditional to sell the meat with bone for some reason. /shrug

Wouldn’t hurt to grease the foil, too. It’d also lend a good flavor to the underside of the meat. Love lamb over here. Another one I love to use the clay pot for. 🙂

[Spastic Hamburger]

So, yeah, this thing was announced: https://www.theatlantic.com/family/archive/2024/09/kitchenaid-evergreen-mixer-status-symbol/679896/

Highly impractical and expensive. For the same price, you may as well get an Ank and have a much better mixer.

Apologies for the paywall!

• This reply was modified 3 months ago by Spastic Hamburger.

[Spastic Hamburger]

Okay, here’s a more public article: https://www.foodandwine.com/kitchenaid-evergreen-stand-mixer-fall-launch-8714173

Sorry about that!

Sorry, most of the critical articles from bakers are paywalled. I’ll try to find a better one. The gadget sites rave about its looks but the people who actually use it are wholly against it.

• This reply was modified 3 months ago by Spastic Hamburger.
• This reply was modified 3 months ago by Spastic Hamburger.

[DeVaultSetter]

Although KitchenAid are certainly expanding their design templates to accommodate an aesthetical integration in the kitchen decor, the right choice really depends on how the kitchen and contents are intended to look in the initial design phase.
Personally, all that is required from a mixer is reliability, efficiency and ease of use, – and a place to store it when done. Cleaning is also important, a self-cleaning mixer anyone?
One thing that cannot be avoided is noise, a good mixer always makes a good racket. 😛
Edit: It’s for making bread? Can it whip up a pumpernickel toast – as per Denzel?

• This reply was modified 3 months ago by DeVaultSetter.

[Spastic Hamburger]

Yeah, I always wear earmuffs when using the mixer. It gets loud! Especially when I’m whipping up egg whites or cream. Ten minutes of that is pure torture!

In theory, one could make an in-wall mixer. Would be much quieter and would like quite nice. Wonder why nobody has taken the plunge yet?

😀

Haven’t made pumpernickel yet. Probably should at some point since I quite like it!

In the mood for making something a little bit more adventurous. Any ideas?

[Spastic Hamburger]

New cookbook! Going to need to break out the recipes! 🙂

[Spastic Hamburger]

So I’ve found that paprika actually goes well in coffee. Pretty tasty! 🙂

[Spastic Hamburger]

Fun little fact: some of the Walmart brand cake pans are actually rebranded Wilton pans. When I got some pans there, someone had gotten lazy and simply slapped a Mainstays label (their private label) over the Wilton label. 😛

Those were my early baking days back in 2019 or so before I knew more about pans. 🙂

• This reply was modified 1 day ago by Spastic Hamburger.

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