Shopsmith Forums

jsburger wrote:

ChrisNeilan wrote:I bet a Shopsmith would make a mean heavy duty mixmaster...

Well, the 10ER apparently made one great ice cream churn since they advertised it as such. I made a Ricotta, Amerato, Orange pound cake today. The home made vanilla ice cream is churning as I type this. It is made with real whipping cream, two eggs and three yokes and a real vanilla bean. I have been making this ice cream for a long time. I can't remember the last time store bought ice cream was in this house.

Oh John, I am on my way over!!!!
My nephew the food chemist, makes a Vanilla Bean Custard with all the REAL ingredients, I have drowned in it a few times!!
Yes an ER in DP mode would make a great mixer. Dont give Skou any ideas

ChrisNeilan wrote:

joedw00 wrote:The way I was raised was the men were in the fields all day and the women did the house work and cooked. I am 66 yr old and I never learned how to cook, and I do not do any house work. I married a good woman that is OK with that, and she was not raised on a farm like me. I tend to the outside and she takes care of the inside.

There comes a day when one of you will have to learn the other. Might be wise to learn before you need to... Just sayin

Very true Chris, sad when the time comes, but reality. then there is always Stoffers or Marie Colander.
I still remember the day I was at my work bench in the basement and my wife brought down our 13 year old son, took him over to the wash machine and clothes drier, "Rich, your going to need to learn how to use them sooner or later, it is sooner".

ChrisNeilan wrote:

jsburger wrote:

ChrisNeilan wrote:I bet a Shopsmith would make a mean heavy duty mixmaster...

Well, the 10ER apparently made one great ice cream churn since they advertised it as such. I made a Ricotta, Amerato, Orange pound cake today. The home made vanilla ice cream is churning as I type this. It is made with real whipping cream, two eggs and three yokes and a real vanilla bean. I have been making this ice cream for a long time. I can't remember the last time store bought ice cream was in this house.

We got an ice cream maker this August for our anniversary. Still in the box. Have to work on that!

I have a Cuisinart electric churn. The bowl is double wall filled with that liquid that freezes. I keep in the big freezer all the time. I will send you the recipe if you want it.

A blender/Caisenart attachment for a SS? Yarn/spinning wheel? Butter churner?
Rack of Lamb with fresh spring Asparagus, and Saffron Risotto for Easter dinner with my lovely.

ERLover wrote:

jsburger wrote:

ChrisNeilan wrote:I bet a Shopsmith would make a mean heavy duty mixmaster...

Well, the 10ER apparently made one great ice cream churn since they advertised it as such. I made a Ricotta, Amerato, Orange pound cake today. The home made vanilla ice cream is churning as I type this. It is made with real whipping cream, two eggs and three yokes and a real vanilla bean. I have been making this ice cream for a long time. I can't remember the last time store bought ice cream was in this house.

Oh John, I am on my way over!!!!
My nephew the food chemist, makes a Vanilla Bean Custard with all the REAL ingredients, I have drowned in it a few times!!
Yes an ER in DP mode would make a great mixer. Dont give Skou any ideas

It is really easy to make. I use jumbo eggs so once in a while out of the 5 eggs you get a double yoker which makes it even better.

ERLover wrote:A blender/Caisenart attachment for a SS? Yarn/spinning wheel? Butter churner?
Rack of Lamb with fresh spring Asparagus, and Saffron Risotto for Easter dinner with my lovely.

Tomorrow

Short ribs braised in red wine and beef stock, mashed potatoes (chunky FWIW) and roasted Acorn squash cut in half with the cavity filled with a little dark brown sugar, a big pat of butter, a little olive oil and salt and pepper.

My mother was very traditional on holidays but I am not so much.

jsburger wrote:

ERLover wrote:A blender/Caisenart attachment for a SS? Yarn/spinning wheel? Butter churner?
Rack of Lamb with fresh spring Asparagus, and Saffron Risotto for Easter dinner with my lovely.

Tomorrow

Short ribs braised in red wine and beef stock, mashed potatoes (chunky FWIW) and roasted Acorn squash cut in half with the cavity filled with a little dark brown sugar, a big pat of butter, a little olive oil and salt and pepper.

My mother was very traditional on holidays but I am not so much.

John, besides are good taste in ERs, we have it in food, made Short Ribs last night, similar recipe, I brown them in the imitation La Cresaunt Dutch Oven, pull and drain out the fat, then sweat chopped carrots, celery, onions and garlic, in it,
add beef stock and red wine and the short ribs, bake at 325* covered for 3+ hours, mashed potatoes and veggie of choice. Last night it was buttered cabbage with Caraway seeds. I do the Acorn the same minus the olive oil, the butter is enough.

Tomorrows dinner here will be asparagus. mac and cheese and smoked turkey breast basted wit this years maple suyrp. I will put the turkey in the smoker around 9 in the morning. This dinner will be finished with ice creame cake for dessert

ERLover wrote:

jsburger wrote:

ERLover wrote:A blender/Caisenart attachment for a SS? Yarn/spinning wheel? Butter churner?
Rack of Lamb with fresh spring Asparagus, and Saffron Risotto for Easter dinner with my lovely.

Tomorrow

Short ribs braised in red wine and beef stock, mashed potatoes (chunky FWIW) and roasted Acorn squash cut in half with the cavity filled with a little dark brown sugar, a big pat of butter, a little olive oil and salt and pepper.

My mother was very traditional on holidays but I am not so much.

John, besides are good taste in ERs, we have it in food, made Short Ribs last night, similar recipe, I brown them in the imitation La Cresaunt Dutch Oven, pull and drain out the fat, then sweat chopped carrots, celery, onions and garlic, in it,
add beef stock and red wine and the short ribs, bake at 325* covered for 3+ hours, mashed potatoes and veggie of choice. I do the Acorn the same minus the olive oil, the butter is enough.

That is exactly the short rib recipe I use. I just drizzle a very small amount of olive oil on the Acorn squash first so the salt and pepper sticks all over. Probably not necessary but that is what I do. I use olive oil for almost everything. The only other oil in the house is Canola oil. I only use it in my deep frier and in baking recipes that call for oil.

@ John B short ribs, can never figure out why they cost almost as much as a good rib eye steak on sale, and so much non meat on them. Only a few true short rib cuts on a beef side. But they are so good!! One site I checked on a few years back said 3 per side, this is Wikis description.
http://milwaukee.craigslist.org/cto/5494531688.html
Oops the up graded BMer to fly in,and can fit 8ft lumber in it and no pass through!!! Looking at it Monday
https://en.wikipedia.org/wiki/Short_ribs