Food UF Fart Group? - EAT YOUR PEAS

If you're too cheap to get a name brand immersion blender for $25-$35 on sale that's a rockstar

this looks like a suitable $11 baptism into why you should have one.

www.amazon.com/gp/product/B01M4Q4IZU/ref=ox_sc_act_title_1?

good reviews

they're great for smoothing out soups and sauces while they're still in the pan/pot.
I have an immersion blender e that I use all the time. I even zap smoothies in just a metal cup with it so there is no cleanup. I use some frozen berries instead of ice, that will not chop up ice.
 
I have an immersion blender e that I use all the time. I even zap smoothies in just a metal cup with it so there is no cleanup. I use some frozen berries instead of ice, that will not chop up ice.
Right? after you use it a few times you get to wondering why you didn't get one sooner.
For me, cleanup = warm water with a drop of soap in some glass/pot in the sink. Use the blender for what I need, then stick it in the warm water, pulse a few times, remove, unplug, and dry off. Stupid easy.
 
anyone have a 'good' breakfast sausage recipe? This weekend, I used alton browns & the allrecipes.com top one & they're both good, but not amazing. BUT - I used a 4lb pork loin and a 12oz package of bacon, both through the grinder. They're lean.

Is there a big difference between adding more natural pork fat vs. just adding lard?
 
anyone have a 'good' breakfast sausage recipe? This weekend, I used alton browns & the allrecipes.com top one & they're both good, but not amazing. BUT - I used a 4lb pork loin and a 12oz package of bacon, both through the grinder. They're lean.

Is there a big difference between adding more natural pork fat vs. just adding lard?

lard would melt away too quickly