OT cooking question - too much heat

Wish I had a son of any age that would buy all the groceries and do most of the cooking! What a deal! My oldest soon loves to cook, but he lives 2000 miles away from me!

I've seen several in the kitchens of various friends. Only one was outside of it's original box, and it was used for making soap, not food. Debra in VA See my quilts at

I used mine for soap too :) Other than that, gravy, cranberry sause, instant drink mixes (ie liquid lunch meal replacemnt things) anything that requires mixing really like sauces and salad dressing. Mine is small... just a stick with a cord on it... of all the weird things I won, that is the least cluttery lol.. The cheap $35 one should be fine... mine lived through a whole tonn of soap making and it still works just fine.

Carissa

Too late Pat.....you probably got it from me! I've had little or no voice since last Sunday. I'm a mucus making machine who sounds like a harbor seal! Bark bark! KJ

I use mine a lot - for soup - easier than the liquidiser where I have to do it in batches. They are really a liquidiser, but you put them into the container of lumpy liquid to be smoothed, rather than pouring the lumpy liquid into a liquidiser which can get messy. They aren't (or mine isn't anyway) intended to chop up dry food like a food processor.

When my original cheap stick broke after about 7 years, DH bought the replacement. I had asked him just to get another basic one, but it now came with a mini food-processor. You just unscrew the stick blade-end (like you do to wash it) and slot the motor end of the handle into the top of the little processor. Makes small amount of breadcrumbs, wizzes up parsley, chops onions - the same thing as the big processor but just for small quantities that the big machine sneers at. I thought I would never use it, but it is so useful for quantities which are too small for any other gadget. The blades of this little add on are slightly different shape to the stick end.

The only thing with the stick is - keep it towards the bottom of the pan/bowl. If you don't its like leaving the lid off a liquidiser - you and your kitchen will not look pretty!

ah well, My kids dont like it chunky for some reason. So I make the cranberry sauce, and once all of them have popped, I use it to make them smoother. But this is for the homemade sauce, not the stuff in a can... cause that might just be considered weird lol

Carissa

You might want to think about seeing a doctor. This thing going around (which a lot of medicals appear to be calling The Crud), is vicious, pernicious, and highly infectious. The PA I saw said that over half the cases he had seen had already turned into bronchitis. The schools are even sending kids home if they have a runny nose where the snot has any color to it.

NightMist >BBBBBut .... I gad a colduh. I need da soop!

"Boca Jan" wrote in news:5dqdnfRMdYJMclTYnZ2dnUVZ snipped-for-privacy@adelphia.com:

I really just take said veggie and cook them in water with a bit of broth, chicken (sorry ;o) ) or veggie broth, and then when they are cooked I zip it with the stick blender... that's it really. Sometimes I grate some cheese on it before I eat it or with pumpkin or tomato I add a bit of creme.

The pumpkin soup I also add a bit of cayenne pepper. Sometimes if I'm feeling motivated... I'll brown garlic and or onion before adding water and veggie... It's a very flexible recipe!! ;o)

Today we made onion soup... same method except it really needs beef broth (sorry :o) ) and lots of gruyere cheese on crusty toast...

"Kathy Applebaum" wrote in news:BEmyh.8216$ snipped-for-privacy@newssvr11.news.prodigy.net:

Oh... nothing really complicated... see above. I'm feeling maybe I did something wrong now that people are asking for a "recipe"... A recipe?? What's that?!? ;o)