Roberta Wilkinson wrote:Mine was a gift given several years ago, so I'm not certain of the exact model, but I think it's the 2005ish version of this: http://www.amazon.com/Cuisinart-CSB-79-200-watt-Immersion-Attachments/dp/B00AN9UJ68/
I lost the whisk, if I ever had one, but the little chopper thing is handy for jobs that don't merit the real food processor. I like that the head is steel - no fear of leaching plastic ick into hot food, and it doesn't hold onto stains or odors or anything.
Mine has developed a little wiggle in the attachment between the motor handle and the blender head. Not enough to impact performance, but I can foresee a day when they won't reliably click together anymore. Still, that time seems a while off, and 10 to 15 years seems like a pretty good run for a modern small kitchen appliance.
Thekla McDaniels wrote:Deb, did you find the right immersion blender yet?
I highly recommend Bamix blenders! Got one for my daughter (22 birthday) when she lived in a dorm. She got one for me about 4 years ago. Great machine, Swiss made.
Thekla McDaniels wrote:If nothing else, the pleasant hill site will give an opportunity for comparison shopping. Amazon has a pretty good return policy too, which is important in online shopping.
Have you considered getting a used Vita mix? The engines are practically indestructible, and there was an era when the cannister was stainless steel instead of the current plastic, and they had a spout for serving, too. If price is prohibitive, it might mean the difference in years between now and when your vitamix. If the time came that you could get the one you really want, and the price seems worth it, you could sell the interim one, or keep it for weird jobs.
Julia Winter wrote:No worries - you're going to puree it with the immersion blender, right?
I remember when I was a kid, drinking delicious apple cider from a friend's orchard. He always said:
"There's no worms in our apple cider!
Just worm juice."
Alder Burns wrote:Currying like this is my default recipe for all manner of greens, including strong wild-foraged ones. I don't use a blender, but perhaps that would help the digestibility? I just chop them finely. The greens of a lot of things not normally used for greens are wonderful this way. Radish, for instance. The hairiness goes away on cooking, and the spices get along nicely with the strong flavor. And they will produce a crop of greens faster than just about anything else. Try any other brassica, including things like cauliflower and broccoli when their main yield is over, sweet potato greens, the young tips of squashes and gourds, really just about anything you know to be edible!
Lina Joana wrote:I always use coconut instead of yogurt. Not as local, but adds a bit of sweetness when you are using strongly flavored greens rather than sweet spinach.