Sunday, November 10, 2002


immersion blender

it's been a while since i made pizza with my original yellow tomato sauce. the tomatoes come diced from d'oro, and often i just cook for about 30 minutes until they soften up.

but today -- who knows why? -- i dragged out everyone's favorite appliance, the cordless immersion blender and went to town. whenever i see it, i always ask myself "why aren't these more popular than french toast?" and then suddenly i remember how on various occasions the stuff i was supposed to pulverizing ended up on the kitchen walls. . .anyway, no mishaps today. i added the 1/4 vodka and simmered the thing for 45 mins. until i had a silken emulsion of golden goodness. but what has happened to the d'oro yellowtom website? i think it's vanished. . .

you know how i previously reported that the graffeo seemed to have a "hole" in the center of its taste profile? like it had a "bass" and a "soprano" but nothing in between? the caffe appassionato has the opposite problem, i think: all middle muddle. i just don't get a sense of a full taste profile here. this may be another coffee that really can't take milk. . .i'll have to try it again as a straight espresso or americano. . .

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