primitive decides on a blender (over a juicer)

[franksolich]

http://www.democraticunderground.com/115723921

Oh my.

                (21,336 posts)    Thu Mar 21, 2013, 10:49 PM

Thanks for your help, everyone... I've decided on a blender.

An Oster "Cube" -- cheap at $24. In its description, they claimed it was good at crushing ice for a SMOOTH smoothie (we'll see) and that it could be used for chopping (part of the reason I want a blender again is that I used to use cooked Italian sausage as the base instead of ground beef -- but the sausage must also be of a ground texture).

Ordered it and should have it within the next week -- a honeydew milkshake is on my near horizon!!!

Bolo Boffin (22,199 posts)   Thu Mar 21, 2013, 11:07 PM

1. You use sausage as a base for a smoothie?

I think I misread that...

NYC_SKP (47,674 posts)    Thu Mar 21, 2013, 11:10 PM

2. Well, it's waaaay better than hamburger!

                (21,336 posts)   Fri Mar 22, 2013, 06:25 PM

6. I forgot to say that I use ground Italian sausage in my CHILI... but now you've got me thinkin'.

Ugly, she with the face like Hindenburg's:

Warpy (67,697 posts)    Thu Mar 21, 2013, 11:25 PM

3. I went with Oster the last time one conked out and it's still going strong 10 years later.

I use mine mostly for pureed sauces, something the stick blender just doesn't do well.
 
I always loved Italian sausage chopped finely and used in lasagna sauce. It's really wonderful in a meaty sauce and guests can't figure out what wonderful thing you did to get your spaghetti/lasasna/whatever to taste so special.

Laura PourMeADrink (14,932 posts)    Fri Mar 22, 2013, 06:55 AM

4. I always use Italian Sausage but whole because I like the texture of a smooth sauce. Never tried grind it up. But, you make it sound good and going to try.

I have noticed, though, watching cooking shows that the Italian chefs are not cooking their sauces for hours upon hours anymore. They are moving more toward buying the highest quality Italian plum tomatoes and crushing with only a bit of basil and garlic.
 
I make pizza all the time using left over sauce. I saw where this is not advised because it adds too much complexity. I tried making it with just crushed tomatoes like this and it was way better !

                (21,336 posts)    Fri Mar 22, 2013, 06:29 PM

7. I think it's DelMonte (but maybe one of the other major brands) that has canned diced tomatoes...

... that are EXTREMELY low in sodium (I think 20 mg/serving) flavored with garlic, oregano and basil.

It's fantastic straight from the can and heated up all by itself (without adding anything) and served over pasta

Laura PourMeADrink (14,932 posts)    Fri Mar 22, 2013, 07:58 PM

8. Wish we could get DelMonte....but have other brands like that...I will have to look at the sodium count. Sounds delish and easy !!

               (21,336 posts)    Fri Mar 22, 2013, 08:27 PM

9. Most others have disappointingly HIGH sodium levels. This is an exception to the rule.

But take a peek -- it's surprisingly GOOD!!!

Fortinbras Armstrong (634 posts)    Fri Mar 22, 2013, 07:48 AM

5. Mazel Tov!

[Dori]

She's going to grind meat in a $24 blender?

[I_B_Perky]

She's going to grind meat in a $24 blender?

That's the first thing I thought.

Blenders are for making margaritas.