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I never really did I confused myself. I don’t like smoothies, and I don’t make walnut butter. If my local bar is holding on to the pandemic, I can go there whenever I want frozen margarita.
From time to time, I wonder if I will lose. I am a well-built suction machine and I still remember finding a Vitamix blender in a long-prepared restaurant kitchen. There is often a label on the back of the appliance with certificates, volts, hertz, and amplifiers. But he had labels on this machine horsepower. This minimalist tank-shaped device that plowed everything you threw was very subtle. I was shocked.
I wanted to become a blender, I didn’t want to include kale and chia seeds.
Luckily, my desire came at the end of the time we used to travel and I had just returned from the new month in Oaxaca, on the mole land. I also just received a copy of the cookbook, Oaxaca: Home cooking from the heart of Mexico, By Bricia Lopez and Javier Cabral. He is a lovely friend of Lopez’s family restaurant Guelaguetza Los Angeles.
On my way home from Seattle, I browsed through the cookbook and stopped for the recipe black mole when I saw the words “in the blender”. Along with the three types of fried and soaked peppers, sesame seeds, herbs, spices, almonds, avocado leaves, banana and apples went into the blender, many of which have been in my pan for a long time.
Now this, I thought, it’s kind of my smoothie.
In a hurry, I asked the publisher for a PDF version of the book, put it in the “beater” search box, and watched the miniatures in the column as I had just won in the slots. At that moment, I called Vitamix 5200, A $ 450 priority model for blender enthusiasts around the world.
Spin cycle
In many cookings, the blender feels like a specialty player. For the most part, if you already have a food processing process and an immersion blender (also called a “stick blender”), you’ll be fine with none. In Oaxaca the book, however, is the star of the show.
Abarrotes I went up to El Oaxaqueno Street looking for supplies, I supplied chillies and avocado leaves, and set to work, with black bean paste, black bean paste with chilli, garlic, onion and avocado leaves. It’s kind of a basic layer for many dishes in Oaxaca, and while it wasn’t a big challenge for the top blender, it was something that would come in handy with the dishes I was going to make in the coming days.
I passed the glued marinade in Oaxaca, as they put it in the cookbook, to prepare “just any meat you choose”. I also made chileajo, which you can use as small pieces of vegetables in a pasta made with guajillo peppers, spread on bread or toast. Both recipes have the technique of toasting (potentially) roasting the base of Oaxacan and then soaking the peppers before mixing them.
I was amazed at the straightforward nature of this blender; you tell him what he does and does. Bean paste? Of course. A set of frozen fruit from the bottom of the freezer? Sure! There is no squeaking of tight engines, no crisis of heating parts. In fact, it’s surprisingly quiet. Turn on a switch and do exactly what you want while it is connected to the mix.
While the switches were flipping, God blessed Vitamix with two switches and a single-dial control panel, which immediately reminded me of the comment I made when a friend entered and looked at my old Saab 900 more than 20 years ago. blackboard.
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