OT: Just got a juicer

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Ok. I finally bought a juicer today and bags of fruit at the store. Wow!!! The kids are going to start calling me Crazy Juice Guy. So far I've tried apple/orange/pear blends. Incredible flavors. And it's good for you! I wonder if it's any good with rum. Hmmmm
What is your favorite juicer recipe?
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On 4/2/2010 4:44 PM, GarageWoodworks wrote:

Is it a neander-juicer or a normal-juicer? Either way, congratulations!
I've heard that a shot of elm juice is good for headaches and ordinary aches and pains (as from running a neander-juicer). :)
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Electric. Norm would have approved! :^]

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On 4/2/2010 2:38 PM GarageWoodworks spake thus:
>

What kind: Champion?* I used to lust after getting one of those back when I was an organic vegetarian macrobiotic hippie.
* Those are the good kind of juice "extractors" that expel the pulp along with the juice so you can keep on juicing without stopping to clean out the pulp. I had a little Oster juicer that was OK, but the pulp stayed inside the basket and had to be cleaned out frequently.
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It's a Breville. It separates the pulp and shoots it out the back. Centrifugal I think.
I think I'm going start needing to take an imodium before drinking so much juice next time. Sorry if TMI. :^]

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wrote:

It's a Breville. It separates the pulp and shoots it out the back. Centrifugal I think.
I think I'm going start needing to take an imodium before drinking so much juice next time. Sorry if TMI. :^]
---------------------------------------------------------------------- New Juicer Quick Step!
BTW, the fruit juices are loaded with calories ...
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And sugar. Not good for us diabetics.
-Zz
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On Sat, 3 Apr 2010 15:01:51 -0700, the infamous "LDosser"

Mine is, too. $20 plastic Singer, no less! But it works, and separates the pulp, which I can use in breads.

TMI, and now you realize just how much fiber there is in juice. But nix the Immodium. It's bad for you. Just drink less juice more often for health.
-- It is not the strongest of the species that survives, nor the most intelligent, but the one most responsive to change. -- Charles Darwin
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Whatever's handy plus rum :-)
seriously though, those are fun *and* healthy. Don't stop with fruit though, throw some veggies in there!
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On 4/2/2010 4:44 PM, GarageWoodworks wrote:

Beets, carrots, cucumber, apple, and blueberry in some happy proportion. Add vodka as required. Stir. Serve over ice.
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I definitely have some experimenting to do here. I've also heard that a smidge of ginger is good also.

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On Fri, 02 Apr 2010 16:08:37 -0700, GarageWoodworks wrote:
Yep, basket of tomatoes, one bell pepper and a bit of ginger, careful with the ginger though.
basilisk
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JEEZUZ Tim. Stir? STIR?
SHAKE, fer chrissakes.
-Zz
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On 4/2/2010 3:20 PM Zz Yzx spake thus:

Yes, absholutely. How the hell anyone can even think about making a martini without shaking is beyond me. What is that "stirred", some kind of effete British thing?
Oh, we weren't talking about martinis?
I see it's past 5:00 ...
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On 4/2/2010 8:46 PM, David Nebenzahl wrote:

Martinis are made with gin, not vodka.
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On Sat, 03 Apr 2010 09:46:50 -0500, Tim Daneliuk wrote:

"Shaken, not stirred" - British Secret Service agent James Bond. I should be that "effete", grin.

http://www.straightdope.com/columns/read/1859/why-did-james-bond-want-his-martinis-shaken-not-stirred The reason the debonair Bond wants his martini shaken is that he is an iconoclast. He's not drinking a martini at all! He's drinking a vodka martini. There's a difference, as we shall see. Pay close attention--we will not use the terms interchangeably but it's easy to get confused.
http://en.wikipedia.org/wiki/Shaken,_not_stirred Some connoisseurs believe that shaking gin is a faux pas, supposedly because the shaking "bruises" the gin (a term referring to a slight bitter taste that can allegedly occur when gin is shaken). In Fleming's Casino Royale novel, it is stated that Bond "watched as the deep glass became frosted with the pale golden drink, slightly aerated by the bruising of the shaker," suggesting that Bond was requesting it shaken because of the vodka it contained. Prior to the 1960s, vodka was, for the most part, refined from potatoes (usually cheaper brands). This element made the vodka oily. To disperse the oil, Bond ordered his martinis shaken; thus, in the same scene where he orders the martini, he tells the barman about how vodka made from grain rather than potatoes makes his drink even better. Other reasons for shaking tend to include making the drink colder or as Bond called it, ice-cold. Shaking allows the drink to couple with the ice longer thus making it far colder than if it were to be stirred. Shaking is also said to dissolve the vermouth better making it less oily tasting. While properly called a Bradford, shaken martinis also appear cloudier than when stirred. This is caused by the small fragments of ice present in a shaken martini.
There now. Do not touch power tools for 12 hours, please.
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On 4/2/2010 6:20 PM, Zz Yzx wrote:

One shakes *martinis*. But martinis are made with gin not vodka. Calling anything with vodka a martini is the act of a philistine...
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On 4/3/2010 6:45 AM Tim Daneliuk spake thus:

>

I'm with you on the shaken-not-stirred thing, but dontcha think that old "gin only" ship has long since sailed? Methinks you're fighting a losing battle here. I have one friend/client who's a martiniphile and prefers vodka.
Myself, I like gin better, but alternate between the two.
(However, I do draw the line at "appletinis" and other abominations ...)
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Gag me with a spoon. Martinis are gin based. The ones with vodak [sic] in them are cocktails. And appletinis? Oy! Those are rude!
Robbie's martini secret recipe:
Tall, martini shaped glass. Frozen. 3 oz of dry gin. Sapphire or Boodles. Then.. in an adjacent room, one opens a bottle of dry vermouth. If there isn't too much of a draught, then it is safe to fill the Martini Dry Vermouth's bottle cap. A careful puff of breath aimed in the direction of the room where the gin patiently awaits a waft of vermouth vapours. Presto. No lemon rind nonsense, because, to quote Jackie Gleason: "If I want lemonade, I will ask for lemonade." NO ice, we are here to drink, not to skate. An olive? Maybe 3 on a skewer, weeeee little ones. . . Six of those and you're a stock-broker.
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"Robatoy" wrote:
Gag me with a spoon. Martinis are gin based. <Snip attempt at a martini receipe> ----------------------------------------- Guy walks into a bar, sits at the bar and attempts to order a "Perfect Martini", suggesting that he will tell the bartender how to make a "Perfect Martini".
The bartender objects stating he has been a bartender for over 30 years and is certainly capable of making a "Perfect Martini" and proceeds to make and serve a classic martini.
Guy takes a sip, spits it out and screams "RUBBISH".
Now I'm going to tell you how to make a "Perfect Martini".
Start by putting on a pair of insulated gloves, a totally frosted from the freezer, 3 ounces of 38F Bombay Gin gently poured into the frosted glass.
At a distance of 10 ft, quietly whisper "vermouth", then serve.
The bartender complied and served the guy's martini as instructed. . . . . . . . . .
Guy took a sip and exclaimed "LOUD MOUTH".
Lew
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