When I’m this impressed with something, I have to share it.
Tupperware has brought out something which exceeds the popular Happy Chopper. People who’ve had both, love the new Turbo Chef the best.
If, like me, you hate having dozens of single-purpose gadgets cluttering your kitchen, you might be wondering whether it’s worthwhile. In short, it is. So impressed am I, that I’m looking at buying another two for gifts this Christmas (just don’t tell Mum & Nanna).
I use it every day to cut up onions, carrots, apples and garlic. It’s also handy for making pesto & chopping nuts. Kids can help, because there is no way they can cut themselves on any moving parts (and an adult would handle the blades) or electrocute themselves. All they do is pull the chord.
* kid-safe & nanna-safe
* great for everyday use & for camping
* easy to clean
* much quicker than a knife
* much less fuss than an electric appliance
* great size (300ml) for small batch chopping (food processors for big jobs)
* precise (with a food processor, it’s easy to overdo it)
* comes with a good lid that seals (not pictured).
* costs $54.95
* blades not covered by Tupperware’s otherwise awesome lifetime guarantee.
If you don’t have a Tupperware rep, try:
Natasha Yannuccelli Mob 0412 527 840 email@example.com
Carmen Rooke Mob 0403 825 627 firstname.lastname@example.org
Or, Tupperware 1800 805 396.
P.S. I have no relationship with Tupperware or any of its sales people and accrue no financial or other benefit in reviewing this product, or any others on this blog.
HAVE YOU USED THE TURBO CHEF YET AND IF YES, WHAT DO YOU USE IT FOR?
UPDATE: The Turbo Chef is dishwasher safe (top shelf) although Tupperware recommends against putting the blade in the dishwasher.
UPDATE: I have 3 x Beauty & The Geek calendars to give away to readers commenting on the blog. They’re hilarious & I can’t possibly keep them to myself. Congratulations to Samantha – you get the first one!
UPDATE: 9:16pm Second calendar accounted for – Reader L came up with an amusing (but unpublishable!) use for the TC.
What’s hotter than a German man wearing lip gloss? Well, two German men wearing lip gloss, of course. Check out Modern Talking’s “Brother Louie”
And for the best Blue Steel, Zoolander, let-me-undress-you-with-my-eyes-right-after-I-admire-myself look, check out Modern Talking here in “You’re My Heart, You’re My Soul”.
The music is catchy. I know you’ll thank me for the ear worm.
Sony Music won’t allow embedding of the YouTube clips, so you’ll have to click through to YouTube (sorry!). Miss Nine (who is slightly obsessed) has kindly sketched one of the German mega-stars for your pleasure.
… you’re my heart … you’re my soul … OOOHHHH ….
(With thanks to reader Chris.)
Today’s must-share experience is all about cake.
Cake is one of my favourite subjects. I majored in cake at law school and it did me heaps good. A dear buddy once made me a birthday cake and couldn’t get the glass out of the middle. We wore silly hats in the uni refectory, which went with the well-meant but equally inedible torte della microwave. Lucky she’s really, really good at law, is all I can say. (M, maybe we’ll order from this site next time?)
Take a look at the Caketopia blogspot and tell me that you’re not in love too.
(With thanks, Reader A.)
Today, I’m introducing a new correspondent (I can’t do all the fun stuff alone) to report to us on new things in the world of beer & barbecues.
Congratulations Lou! Lou is the kind of girl who turns up to a Tupperware party with an esky on wheels, full of beer – it sure made the balloon popping game at the last one fun.
Below, you’ll find an accurate and contemporaneous record of her first attempt at making a chook with the BEERBIRD device. I gave it a few days before posting, to ensure she and her family survived.
From the backyard of Lou: BBQ & Beer Correspondent
Alright…here goes!!! The fridge is stocked, the BBQ is cleaned, summer is here and one bird is going to cook! Ingredients are ready…chook, beer and spices. Preparation: Ensure adequate stock of favourite beer, open can and quench thirst (repeat as required) (DONE). Set aside spices (DONE). Open another can and take several gulps (about to commence this stage…stay tuned…so far tasks have been extremely difficult…hoping it gets easier)…
…now where was I up to…how many cans is that??? oh yeah…take several gulps (make them small gulps to that the can is still just over two thirds full)-(MOST DIFFICULT STAGE YET – WHEN TO STOP?? Mark says can is only half full…ok…get another can and redo that step…no worries)…rub spice mixture over bird…plunk bird over can…transfer to BEERBIRD grill and place in centre of covered BBQ…once lid to BBQ is closed, crack open another frostie, sit back and wait (HAD THOUGHT HARDEST PART WAS DONE BUT THIS DRINKING BEER AND WAITING IS TOUGH!!).
Beautiful aroma is wafting around the place one and a half hours later. Recipe says to leave in for one and three quarter hours however opened the lid to put the vegies in so will leave for a total of two and a quarter hours maybe…we’ll see how it goes.
Chook out…looks and smells great…fourteen year old son comments…that chook smells good! Vegies not cooked yet so chook on warmer in oven til vegies done…should have put vegies in earlier…anyway…all can’t go perfectly first time round…
Ok, the verdict is…chook tastes pretty fantastic. Looks great when carving, still juicy and the flavours are just YUM. Can’t recall tasting a better chook in recent times. Asked fourteen year old male how the chook was after finished…”Heaps Hectic”…I think that is good…he went back for two more servings. Now for some finer details; the information in the recipe book was spot on, the beer can still had the same amount of liquid in after cooking as stated and the timing was right. After doing this whole beer process, there was a sentence down the very bottom which says BEERBIRD is also delicious when soft drink substitutes are used such as; cola, carbonated fruit juice and ginger beer. Now if I had known that I wouldn’t have had to drink so much beer to cook a chook…oh well…the things one does. I do think however I will stick with the process I used today as I believe in tried and tested and why change something that is already proven to be perfect.
The only thing we may have added that BEERBIRD doesn’t mention is that we use some Jack Daniels smoking chips in the BBQ as well.
We have done a chook on a rotisserie with these chips on the BBQ before and as nice as that chook was, BEERBIRD is easier to do, easier to clean, tasted better and more juicy. There are a few different flavours in the recipe book. We used the BBQ Beer Bird spice recipe for this one but will be keen to try the others in the future. We are thinking of getting another BEERBIRD so we can have two chooks for when we have visitors. Another interesting point on further reading is that if you don’t have a hooded BBQ, this can be done in the oven at 180C but since we have one, we will continue the aussie tradition of outdoor quality BBQ entertaining with a few amber refreshments on a gorgeous summer’s day or night.
Joke taken from the BEERBIRD recipe book – Q: Which came first, the chicken or the egg? A: Neither, The Rooster
FINAL VERDICT: BEERBIRD is heaps hectic. Go get one. Or, two. Beats Christmas turkey!
UPDATE: An email from Barry @ BEERBIRD:
Just read the blog – brilliant, thank you!
Please pass our thanks on to Lou – I’m thrilled that she liked it so much. Please tell her that it also comes in a double version (for cooking two chickens.)
QUESTION: Have you had any BEERBIRD or other BBQ tips or experiences you’d like to share?