Welcome to the new RecipeKey blog!
As you can see, the RecipeKey interface has undergone a Joan Rivers-caliber face-lift. We’ve Botox’d the heck out of the site, added new features, and made several technical improvements. If you’re new to RecipeKey, welcome! If you’re a repeat offender, please feel free to share your comments regarding your before-and-after RK experience with the admins.
One of the newest features (and greatest, in my exquisitely humble opinion) to the RK website is this blog! Check back for reports on the latest gadgets, foodie news, and ideas to try in your home kitchen! Any suggestions can be emailed to firstname.lastname@example.org.
For an inaugural post, I wanted to share with all of you out there in cyberspace the newest kitchen gadget that makes me squeal with joy and want to hug a puppy:
That’s right, folks, it is KitchenAid’s New Ultra Wide-Mouthed Food Processor. Imagine all the gazpacho that baby can make. While this state-of-the art model might break the bank (350 clams), KitchenAid carries an affordable 3-cup processor for a cool $50. I totally want the red one. Churn, chop, and process the heck out of foods big and small. Make a mean salsa or prep a pesto. Consider this your kitchen Godsend.
So, what’s the difference between a processor and your average blender, you may ask? Well, it’s all about consistency. Blenders are made to blend (ta-da!); in other words, they tend to cream or liquefy the food product. Processors, on the other hand, are able to keep things chunky, without sacrificing the overall consistency of whatever you’re processing. So, I would suggest investing in one if you plan on trying your hand at various soups, sauces, and salsas that require a food processor.
(Note: KitchenAid is by no means paying me to endorse this processor. I just have a soft spot for things that can turn a tomato into pulp in 5 seconds. Feel the power.)