Need anything at Sur La Tables?

[Jenise]

The promo code FRIENDS14 will get you $20 any purchase of $75 or more, by which time free shipping kicks in too. Just ordered me an immersion circulator!

www.surlatables.com

[Jenise]

Oh, forgot to mention that's good through Nov 11, online or at any store.

Thanks Jenise. Anxious for your report on the product. Looks very interesting.

Just bought the Kitchen Aid attachment for making sauces - removes the peel and seeds from fruits or vegetables. Wish I had it sooner. Wonderful for applesauce and tomatoes. Much better consistency than a food mill for applesauce.

The flyer we just received says to use the code "GATHER14" to receive 20% off of any single item from Sur La Table. Be advised that there is a list of manufacturers that have "chosen not to participate in this offer", but that's still potentially a decent discount. It also doesn't seem to mention that you can't combine it with another offer, so it's possible you could use both this one and the one Jenise mentioned.

Good through November 26.

Thanks for the tip! There are some things left on our registry that this will come in handy for!

[Jenise]

Thanks Jenise. Anxious for your report on the product. Looks very interesting.

Just bought the Kitchen Aid attachment for making sauces - removes the peel and seeds from fruits or vegetables. Wish I had it sooner. Wonderful for applesauce and tomatoes. Much better consistency than a food mill for applesauce.

Christina, I'm unaware of that attachment--will have to take a look before tomato season rolls around again. Timesaver, too, I suspect, though quality improvement alone is enough of an inducement for me.

Btw, re the circulator? Been wanting one ever since dining one night at the Rieger Grill in Kansas City MO. This was our favorite meal in that town, and we sat at the kitchen counter. We also got a bit of a steam facial because a tub of water with an immersion circulator in it was pretty much under our noses on the other side of the counter full of cryovacced individual steaks--I had never seen one operate before and the chefs went on and on about it. So where a NY (or trimmed to Kansas City Strip standards) Steak is my least fave steak which I never buy at home or order in restaurants, it made the most compelling means of proving to me just how much difference sous vide can make. The chefs promised to make me something else if I wasn't blown away. And I was definitely blown away.

Speaking of such things a friend of mine just ordered one too. She's not a cook. That is, she cooks only because they have to eat--she does not love cooking and doesn't have any real kitchen know-how. But she got it in her head that this is going to be a great tool for preparing food for the diet she's going to be on over the next year--that she can prepare all this great food in restrictive portions to pull out of the freezer and heat up just like the frozen box diet food they've been living on. IOW, she thinks it's going to be a shortcut and enable her to make food that she would never make 'the long way'. Couldn't talk her out of it without saying the wrong thing. Might be a 'slightly used' model for sale soon.

Short cuts are never a primary consideration for me. The circulator does attract for the comments on taste and texture.
The Kitchen Aid attachment has been a great gadget. No need to core or peel [ my hands got terribly painful the day after peeling and coring bushels of apples and quince, not to mention the frequent venous ruptures in my fingers and palms ].
Curious though the absence of instructions in the accompanying literature. One should put the extruded peelings thru the sieve at least 3 times to extract all of the pulp. Will ALWAYS do tomatoes, apples and quince this way. Making a batch of membrillo tomorrow.