I never really Think of yourself as a blender person. I don’t like smoothies, and I don’t make nut butters. If my local bar survives the pandemic, I can go there when I want to drink frozen margaritas.
Occasionally, I wonder if I missed it. I am fascinated by a well-built machine, but I still remember a Vitamix blender in the restaurant kitchen where I was cooking a long time ago. Usually, there is a label on the back of the device, where you can find the certification, volts, hertz, and ampere.But the label on this machine has horsepower. This minimalist, tank-like device is a very subtle challenge, it can pass through everything you throw at it. I was amazed.
I want to be a blender person, I just don’t want it to involve kale and chia seeds.
Fortunately, this impulse hit me at the end of the era called “the time we used to travel”, and I had just returned from a month in Oaxaca, the land of the mole. I also just received a cookbook, Oaxaca: Home cooking from the heart of Mexico, Written by Bricia Lopez and Javier Cabral.This is the beautiful companion of the Lopez family’s restaurant Gerageca In Los Angeles.
Back at home in Seattle, I read the recipe and stopped on the recipe mole When I saw the word “in a blender”. In addition to the three deep-fried and soaked peppers, put sesame, vanilla, spices, almonds, avocado leaves, plantain and apples into the blender, many of which took a long time to brown in my frying pan .
Now this, I think, It is my favorite smoothie.
Intuitively, I asked the publisher for the PDF version of the book, inserted “blender” into the search box, and watched the number of clicks in the thumbnail column appear, just like I just won on a slot machine.At that time, I called Vitamin 5200, The preferred model of blender enthusiasts around the world is 450 dollars.
In many cooking, the blender feels like a professional player. In most cases, if you already have a food processor and an immersion blender (also called a “stick blender”), none of them will work.inside Oaxaca Although the book, it is the star of the show.
I went to Abarrotes El Oaxaqueno to buy supplies, hoarded peppers and avocado leaves, and then started working, starting with a pasta, a black bean paste with chile, garlic, onion and avocado leaves. It is the base layer of many signature dishes in Oaxaca. Although this is not a challenge for high-end blenders, it will complement the dishes I will make in the next few days.
I turned to Oaxaca adobo sauce, and as they say in the recipe, you “just coat any meat of your choice with a thick layer” and cook it. I also made chileajo—a small piece of vegetable in a sauce made with guajillo peppers, which you can use like spreading on bread or tortillas. Both of these recipes use Oaxaca’s cornerstone technique (possibly) to bake, and then soak the peppers before mixing.
This makes me marvel at the simplicity of this blender; you tell it what to do, and it does it. Doubanjiang? certainly. Frozen fruit at the bottom of the freezer? certainly! There is no whine of engine straining, and no smell of overheating parts. In fact, it is surprisingly quiet. You flip a switch and what you want to happen will happen—as long as it has to do with mixing—it will happen.
Speaking of toggle switches, God bless the Vitamix’s two stubby switches and a dial control panel, which reminds me immediately of a friend entering my old Saab 900 and looking at the dashboard more than 20 years ago.