Ideal Candy Floss Machine

When feeling entraped in our day-to-day activities, stress and also worries never ever seem to go away. Sometimes, we travel down memory lane and also bear in mind all the satisfied, peaceful times we had and desire we lived them again. Funfairs, horse flights and that fluffy cotton candy that was rotating in the dish just for us. After what seemed like an infinite delay, the kind woman handed us the much-awaited divine wonderful as well as the taste was simply extraordinary. Time after time, we maintained returning to experience its easy however distinctly captivating tastes.

The certainty is even youngsters today love candy floss and also, we have to confess, adults are not against it either. Consequently, we really felt the requirement to gather and also review 5 most popular fairy floss machines, in order for you to make a documented choice. Here you can find out more information about the best commercial cotton candy machine. We have actually contrasted technological details such as motor power or weight, but we took the layout in considerations well. We know that your childhood pleasant treat is worthy of just the very best alternatives, so you can appreciate one of the most qualitative results.

To begin with, the Fairy Floss Express is a little and also simple to make use of maker. The accessories are what makes this candy floss device truly one-of-a-kind. No doubt, when it can be purchased with either 3, 5 or no flavors, at a little various rates. It likewise comes with 50 paper cones and is easy to deliver as well as adjust, due to its light weight. If you're searching for a party starter bundle, you came to the right location. Visualize you can have your favorite desert in so many forms and various tastes!

On one hand, due to its tiny dimension and inexpensive rate, the Candy floss Express got popularity, specifically amongst families nationwide. On the various other hand, you need to wait for at the very least 10 mins prior to using it. Moreover, technique may be required, especially if you are attempting it for the first time. They state a good idea deserves awaiting, so a delicious fairy floss could just be the case.

The stainless-steel kettle and the classy cart make this fairy floss equipment stick out. A large advantage is its performance, as you can make as long as 1 cotton candy every 30 secs. You simply have to wait 3-4 minutes for it to workout. Convenient are additionally the power button and also warmth controller on the front panel, as well as the additional integrates and belts it comes with. Rest assured, high efficiency features a price, when contrasted to other smaller and also less powerful machines.

Though simple to clean and quiet, its huge measurements use up a great deal of room. The temperature control isn't great either, as it may overheat as well as create smoke. Sometimes, sugar gets stuck in edges however as it is very easy to clean, this is not a significant aggravation. All in all, The Olde Midway Cotton Candy Device is a solid device with a high-power electric motor. When performance is key, this equipment is the response. A step forward in modern technology renovation, when contrasted to similar products.

An economical service for fairy floss followers has actually arrived. It lugs a really symptomatic name, Nostalgia Vintage. Certainly, it has the best design so far, appearing like the carnival vendor carts of the very early 1900s. Fond memories is one of the most budget-friendly choice, compared to the other makers presented. Mounted suction cup feet for security, simple to use and also tidy. The very lightweight is also a plus.

On the downsides list we can include the lack of security as well as, as a result, the sound it results in. The tiny fairy floss machine takes an excellent 15 mins to heat up. Likewise, preparing 1 offering takes 3 to 5 minutes. When having kids around waiting for yummy cotton candy deals with, this option may be time consuming.

Consequently, the acquisition of Fond memories depends completely on your requirements. This maker is perfect for those who truly want to revitalize the youth spirit, when carnivals were much awaited and substantially appreciated. It likewise does have basic settings as well as very easy to utilize instructions.

Getting a candy floss maker is a fun and amazing process. Nonetheless, that does not make it less time consuming. We discovered that while the ease of usage is not an issue, reduced rate generally means lowered performance. Preferences for a particular equipment could differ, depending upon the designated function of your purchase. If you throw a lot of celebrations for your youngsters, then you could think about an extra powerful maker. For personal use, you can select what shade of pink is most attractive.

Pantry cooking month: Polenta

Fried polenta with warm tomato sauce. Comfort food that’s a tiny bit fancy.

Two things you may or may not know about me:

  1. When I have money, I tend to buy groceries. Not clothes, not gadgets, not iPads. Food. That’s my luxury spending, my crisis spending, my comfort spending, my impulse spending.  Thing is, we’re only two people here, though we often share our food with the three who live next door (mom, uncle, kid). We cannot possibly eat everything in the house before some of it goes bad unless I’m super-good about keeping my shopping to a minimum. Since my debt-elimination project began, though, I’ve been a little indulgent buying groceries, because they’re on the needs list, and therefore okay to buy. Theoretically. I gotta work on that.
  2. I am a supertaster. This means I can taste some flavors strongly even when they’re faint. A tinytiny amount of almond extract makes a dish inedible for me. I can taste minute amounts of artificial sweetener. An eighth of a teaspoon of five-spice powder (which is evil to my tastebuds. Evil!) makes the whole dish horrifying. And I can tell when food has gone rancid wayyyyyy before anyone else in my family notices it.

What I am about to say next will gross out some of you, and I don’t blame you.

So in cooking down the pantry, I’m going to need to use up a LOT of grains. Because there are so many, though, some of them tend to go off before I use them. I tossed the brown rice –whoof! it was clearly rancid. But the cornmeal? It’s only almost off. So, um, don’t hate me. I made some polenta from some of it anyway, because I knew my family wouldn’t even notice, and they like fried polenta.

I can’t believe I’m telling you this.

Anyway, use good, fresh cornmeal for this, not months-old cornmeal that’s about a week away from turning. Unless, you know, you’re into that.

white plate of polenta slices with tomato sauce on them, fork is on the plate

I did throw out the rest of the cornmeal, partly from guilt and partly because I know that the next time I open it up, it won’t be fit to use, not even for regular people with normal tastebuds.

And I promise that even though my mother loved this polenta SO MUCH, I will love my family enough not to serve them food I think is not really fit to eat, ever again.

Garlic-pepper Fried Polenta with warm tomato sauce
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4-6 servings
 
This polenta is good as a porridge or fried, but my family likes it fried best
Ingredients
For the polenta
  • 1 cup cornmeal, any kind
  • 3 to 4 cups water (3 cups makes the process faster; 4 cups makes the mixture a bit softer, but takes longer)
  • 1 tsp salt
  • 3-4 tbsp butter
  • ½ to 1 tsp white peppercorns, to taste (or ¼ to ½ tsp ground white pepper, to taste)
  • 1 clove garlic
  • a little olive oil if you're going to fry it later
For the sauce
  • 1-2 tbsp olive oil
  • ½ small onion, diced finely
  • 1 clove garlic, minced
  • 1 can diced tomatoes (I used tomatoes with oregano and basil already in them; if you use plain, add ½ tsp each dried basil and oregano, if you want)
  • water as needed
Instructions
Polenta
  1. In a mortar and pestle, pound peppercorns and garlic together until you get a thick but pretty finely crushed paste. Set aside. Alternatively, you can just use ground pepper and add a crushed garlic clove.
  2. Bring water and salt to boil in small saucepan
  3. Slowly pour in cornmeal while stirring constantly
  4. Once corn mixture returns to a boil, turn heat down to medium-low and stir almost constantly until it's very thick and bubbly
  5. Remove from heat and stir in butter and pepper-garlic paste. Check seasoning and add salt if necessary.
  6. At this point, the polenta is ready to eat by itself, or you can fry it up later. If you're going to do that, put it into a container in the fridge for at least a couple of hours, until it's set enough to slice.
Sauce
  1. In a small skillet or saucepan, fry the onions in olive oil on medium heat until translucent. Add the garlic and saute another minute.
  2. Add tomatoes and herbs if using.
  3. Cook, stirring often, 20-30 minutes, until tomatoes are very soft. You will probably have to add water from time to time to keep the mixture from completely drying out and burning, but you don't want the sauce too wet in the end. It should be chunky and only barely moist.
  4. I prefer this sauce warm, but not hot, so I usually put it in the fridge until the fried polenta is ready, and then just warm it up for a second off the heat in the hot pan after the polenta is done.
For the fried polenta
  1. Slice the polenta into ½-inch slices and fry in a teaspoon of olive oil in a nonstick skillet. Fry for a few minutes on each side, until it starts to get brown and crisp. Serve hot with tomato sauce poured over it.

 

 

Weird Pantry Food: Rice Salad

Strange, but good

If you’re in the U.S., you’ve probably had mayo-based potato salad and macaroni salad. These (usually summer) dishes are potluck staples, and most Americans have eaten plenty of them.  If you’re not from around here, how it usually goes is you cook pasta or potatoes until they’re just done, toss them with some diced vegetables and a mayo-based dressing, and serve at a cookout or something.

Me, I eat them during any season. And I have a weird variation that I make when I have leftover rice. Basically, I make rice salad, but not in the tabouli-ish grain-salad kind of way. Just rice with veggies and mayo, kind of like pasta salad. But not.

plate of rice salad

Anyway, that’s what I did today. In this one, I have red onion, roasted red pepper, and sliced black olives, but really anything that can go into potato salad can go into rice salad. I like it, but I’ve never fed it to anyone because the few times I’ve mentioned it to anyone, they got that squinched-up look on their face that one usually only gets when someone talks about eating bugs or something.

Anyway, I like it a lot, and I do recommend it if you think you might like this sort of thing.

A little more kitchen sink, please!

YUM

Oh, my. James made SUCH  a delicious dinner tonight. I wish I had gotten a photo. And no way is there a recipe. He told me to watch out while eating because there still might be bits of the kitchen sink in there.

To my knowledge, the stew contained the following:

  • Leftover kalua pig
  • Okra
  • Tomatoes
  • Salsa
  • Black olives
  • Olive oil
  • Onions

And who knows what else.

Anyway, it was DELICIOUS, both plain and on tortilla chips.

I am a lucky woman.

Pantry Cooking Month: the inventory

Sometimes, a cooking geek just has to inventory the canned goods.

For some reason, I got it in my head to inventory the pantry contents before and after this pantry cooking month. Silly/nerdy, I know, but hey.

IF you are a similar nerd and want to see what’s in my cupboards, the full list (minus a gazillion spices — I started to list them and gave up) is in this shared Google doc.

The short take, however, is that I have pounds and pounds of pasta, loads of other grains, and so many condiments I can’t even. Also many, many, many cans of beans, along with some other canned items.

Here we go! Yesterday, I made a big batch of pork fried rice from some jasmine rice and leftover kalua pig. Haven’t decided yet what to have today; since I’m back to work after the holiday break, I may let James take care of it.

Pantry Cooking Month, July 2020

One way to save money on food? Stop buying food! (Not forever, of course.)

canned food
Stock image purchased from depositphotos.com

The good news: We’re getting out of debt!

The bad news: We’re still spending too much money on food.

Thanks to a plan I discovered in Anna Newell Jones‘s The Spender’s Guide to Debt-free Living, we are practicing needs-only spending for a year while we try to pay off some of the debt we incurred during our move down to San Diego. We’ve never had credit-card debt before, and I hate it, so I am taking a very drastic measure. If we don’t need it, I’m not buying it.

That means no eating out, no new clothes, no junk food, etc. However, groceries are an obvious need, so I’ve been buying all the groceries I want, and when I looked at my grocery bill for December 2016, I was floored. It was a LOT.

Pantry Cooking Month to the rescue! I have a ton of food in the house. I’ll take some photos so you can see, but basically, I’m pretty sure we can get through the month with almost no influx of food. We’ll buy anything we really need that we run out of (bread or flour for making bread, for instance), but I plan to see how empty I can get my pantry by the end of the month.

I will, of course, post any fun/weird/creative recipes I come up with.

Today, I’m cooking for the kid’s birthday. I already made the mango pudding, and the kalua pig is in the oven. Next, I’ll throw together her favorite salad.

What are you cooking lately?

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