Once in a while I'll go on a binge of eating ramen noodles and buy a 12 pack. I keep a hammer on the counter until they're gone, because the noodles cook more evenly broken up into smaller pieces, and I don't like fighting with long noodles anyway.
This vid shows how to make a quick pad thai from Ramen noodles. I added broccoli. It was pretty good: I've used a meat tenderizer (both sides) in the kitchen, but never a claw hammer.
Not really a gadget, but this is a pretty good deal on vacuum sealer bags. I only needed the gallons but I went for it anyhow. https://www.amazon.com/gp/product/B0C1BB3PH3/ref=ox_sc_act_title_1?smid=A2ARWIJ6727XE9&th=1 (At this writing, $24 for 150 assorted size bags.)
I have a question for the experts on blenders. Will the new blenders puree meat (cooked or raw) into a paste almost as smooth as, say, pudding? I inherited this one from the 1970s. It does a better job than I expected on cooked chicken and liver but still a little grainy. I don't want to buy another one if the new ones won't do any better.
You'd do better with a food processor to puree meat. That said, if you like a blender go with a Vitamix; made in the USA and will definitely get the job done. ETA--I have never tried to puree raw meat. I believe it is recommended to cook the meat first but this is not something I have done in recent memory.
I've pureed raw liver, but in a food processor. I did not try to do it in a blander. I took a look at a website for people with swallowing issues (dysphagia), and they recommended either appliance for the job. They also said that Vitamix is the gold standard in blenders (but it's above my budget.) Adding a little broth/stock helps to puree the meat, and it adds flavor. Poor kitty.
If it is liver that you are going to purée, and you do not have a food processor, it should do fine in your blender, @Nancy Hart . If you cut it into smaller pieces than the whole chunk (or get chicken livers), and add an egg or two and just a dab of olive oil, and then blend on pulse a few times before turning it on low; it should make a good soft kitty food for your little buddy with the unhappy mouth. If she does not like raw liver, then soft-cook it like you would an egg, just enough that it does not taste raw to her.
Yeh, I was gonna add a qualifier to my feline assumption, but thought better of it. Regarding raw liver: it's the secret ingredient to the "belly bomb" burgers you used to get at places like Little Tavern and White Castle. I was not doing shots.
I make liver pate in my blender and I don't even have a house kitty. I like your idea of making it puddinger. I use broth for me but then, sometimes I have to thicken it just a smidge.
@Nancy Hart -- if you puree a large batch, you can freeze little individual portions in a muffin tin or something similar. It will keep much longer if frozen.