Shopsmith Forums

There WAS a mixer attachment, for the ER, ER.

Basically, it was a hook, made to go in the drill chuck,
and was homebuilt, but it did work. If you ever see that
picture with the whole fam-damily using the Model 10,
Mom was using the mixer.
steve

skou wrote:There WAS a mixer attachment, for the ER, ER.

Basically, it was a hook, made to go in the drill chuck,
and was homebuilt, but it did work. If you ever see that
picture with the whole fam-damily using the Model 10,
Mom was using the mixer.
steve

1st, out and about early tonight
Was that a bread dough hook for kneading bread mom was using?
Or a hook to catch the kids?
Or doing laundry in a bowl using an ER for an Agitator?
What is one of these, fam-damily???? A family, and damn your kids?

ERLover wrote:@ rpd> doing yours Thursday night, but I am looking at the recipe you posted/use and I cant figure out her comment, "Since I get my soy sauce from Sam's I increase it X 4." Why or is it a watered down store brand. Instead of Kikoman.

That was not part of the original recipe, it was added by the woman who posted it online. perhaps she means 4 x the whole recipe. anyway just ignore that part. Also use any brand you are partial to, I like the Kikkoman but my wife likes the (nasty) thick dark stuff (like China Lily) so we have both at our house.

rpd wrote:

ERLover wrote:@ rpd> doing yours Thursday night, but I am looking at the recipe you posted/use and I cant figure out her comment, "Since I get my soy sauce from Sam's I increase it X 4." Why or is it a watered down store brand. Instead of Kikoman.

That was not part of the original recipe, it was added by the woman who posted it online. perhaps she means 4 x the whole recipe. anyway just ignore that part. Also use any brand you are partial to, I like the Kikkoman but my wife likes the (nasty) thick dark stuff (like China Lily) so we have both at our house.

I am a low salt guy, so I always buy/use Kikkomans Lite, so that is what I will use, I am going to the store in the am, get some chick and pork do a side by side taste test, should have enough time to marinade for 8 hours.
True story, the nephew the food chemist calls me about a month ago, he had a shower door with a mirror on it, about 18 months ago I remolded his bathroom and an open shower by design, so the sliding glass doors with a mirror are still in his garage, he calls me to find out were the mirror door is, I told him and asked why, he is going to marinade some chicken with the sun reflecting off the mirror to heat the container, Wow I asked, how much bacteria is in there? Next to none he said, it grows at 50 to about 100*. I got this b4 and going past those temps with the mirror in about 10 minutes, and then that temp and vinegar and spices will knock off the rest. No body spent time on the porcelain. He makes/developed many of your foods. McCain is a Canadian Co

rpd it might be McCane

Okay cooking men and ladies here, cooking oils and butter are very important oils/fat transfer flavors!! Oils have different PHs, higher acid longer keeping b4 going rancid and throwing taste then lower acid oils.
I will give a primer on that after this weekend with, scroll down a bit
http://www.ift.org/~/media/Certificatio ... ied%20.pdf

skou wrote:Chris, do NOT use the vacuum feature on a
piece of meat being marinated, or just get the
gas out.

Running liquid through that pump may ruin it.

Ron, is that "Canola" (rapeseed) oil?

I tend to stay away from rapeseed oil, except
for steam lubrication. During WWII, rapeseed
oil was poisonous, and has been genetically modified
to be palatable. (Hopefully, but I'm not going to
risk it.)

I realize, that by being Canadian, you could
be required to use oil from the Canadian Oil
Association. (Personally, I'm going with the
product represented on your flag. I go through
about 1 gallon of Pure Maple Syrup a year!)

steve

Take the aluminum foil off your head, yes you can make Anthracite out of Rap seed , but only if you know how to dry them shell them ect

ERLover wrote:rpd it might be McCane

Sadly no. Wrong family, wrong coast, and a lot less money.

ERLover wrote:Maybe the MS would come up with a Blender/Cuisinart attachment!!!

Have you ever seen the Magna ad with the ice cream churn hooked up to a 10ER?

Canola oil from the food chemist.
It is highly polyunsaturated which means that it goes rancid more easily. You could look up the smoke point. It is good for you, but can easily develop a very slight ‘fishy’ note. Olive oil is mostly monounsaturated and Is quite stable. The polyunsaturates seem to be the least stable. It used to be called “rapeseed” oil but they changed the name so it would sound nicer to consumers.