The requested URL /product-documents.php?type=ib was not found on this server. & FREE Shipping on eligible orders. New (7) from $50.83 Ships from and sold by Buy-it-now-store. Waring Commercial CAC34 Complete Glass Container with Blade and Lid, 40-Ounce Waring Commercial CAC95 The Raptor Copolyester Container, 64-Ounce Waring 007314W Blender Cutting Assembly Waring 003573 Standard Size Borosilicate Glass Jar without Blade for Blender, 40 oz This Waring 40-ounce glass container is a direct replacement for the container that came with Waring BB900 series blender. Its transparent construction lets the operator visually inspect the inside while blending and its glass material makes it an upscale and attractive pitcher. Included lid and blade assembly. Measures 7-3/5-inch length by 5-inch width by 4-4/5-inch height. 7.6 x 5 x 4.8 inches 4.2 pounds (View shipping rates and policies) Waring Commercial Inc. (Kitchen) 3.7 out of 5 stars #22,471 in Home & Kitchen (See Top 100 in Home & Kitchen)

#64 in Home & Kitchen > Kitchen & Dining > Small Appliance Parts & Accessories > Blender Replacement Parts Manufacturer’s warranty can be requested from customer service. Click here to make a request to customer service.Top acrylic piece was broken. Informed them that day. 4 days later new one arrives, all is well. Purchased this item in July 2016 as a replacement for my 50th anniversary Waring. In December 2016, the blade stopped spinning when anything other then liquid is added to the... This replacement carafe fits and works perfectly. After looking for a while, I chose this product - It's fairly priced. This is just what I need to replace the glass canister that I broke, rather than purchasing a new one. Happy with purchase and delivery I'm on the six month replacement plan... I just gave up and decided to get another stainless Waring "bar" version (which works with the Waring blenders, including the...Replacement jar is really worth zero stars.

Same story as other recent reviewers. Better than the original....it came with volume measurements on side glass. I am extremely disappointed since I ordered this after reading it did fit my Waring Commercial blender, once I got it, it does not fit! See and discover other items: 3 part food container, jar containers, blenders partsvitamix 220 volt indiaCompare As seen on tv 2L 1900W easy to use Portable Waring Food Heavy Duty Commercial Blenders Guangzhou Yijin Appliance Co., Ltd. US $1-100 1 Set Transaction Levelkitchenaid platinum ksb650 blender reviewsOrganize your Favorites With Collectionsvitamix creations elite ebay Favorite Collections let you organize your favorite ATK content. breville the control grip stick mixer bsb510

Are you building a menu for an upcoming birthday dinner? You can keep those recipes in a collection called "John’s 50th Birthday," for example. Your collections can include more than just recipes, too. Add how-to articles, videos clips or equipment reviews into the same collection. Create your first collection below to get started.tribest personal blender 250 australia No thanks, I’ll create a Collection later.kitchenaid mixer amwayCocktailing is not so very different from cooking or baking—gather ingredients, follow the recipe, enjoy—but while I’ll put up with all sorts of preparation and procedure in baking or in cooking dinner, I find that I value simplicity and off-handed quickness in drink making.vitamix professional series 750 sur la table

Which leaves me wondering why I pursue Tiki drinks. Why do I put up with Tiki’s annoying, labor-intensive complexity? Of course, it’s mostly because these drinks taste great, and they’re interesting. Great enough and interesting enough to overcome the annoyances of making them. Some are just mildly complex, an easy jump from, say, your everyday Daiquiri. An extra rum in the mix, or falernum instead of simple syrup, and you’re good to go. But some require real planning and effort. Which brings us to Pearl Diver’s Punch, the most complicated drink I’ve ever made. It’s also one of the lushest, most delicious rum formulas I’ve ever had the pleasure of drinking. But it requires planning, and patience in its construction. It’s sort of like making a complex, delicious dessert. It is quintessential Tiki: it’s fun to drink, it has unusual and exotic flavors, it has a list of ingredients as long as your arm, and it’s labor intensive. And for this one, you definitely plan ahead.

I hadn’t paid much attention to Pearl Diver’s Punch until last Fall, when a Cold Glass reader asked if I had tasted it. I had read the recipe, yes; tasted it, no—the formula is long and involved, as you will see, and I had never really found the motivation to whip one up. So many cocktails, so little time. But the more I looked into it, the more intrigued I became. Buttered tiki: the very idea was strange and unique in my experience, and it nagged at me. Finally, hot weather returned to Minnesota, genuine tropical drink weather, and I couldn’t resist anymore. Labor-intensive or not, it was time for Pearl Diver’s Punch. Pearl Diver’s Punch is a Don the Beachcomber creation from the late 1930s. The syrups, multiple juices, and multiple rums are Beachcomber hallmarks, and this one is one shows him at his strange, syrupy, rum-blending best. Jeff Berry published Donn Beach’s original formula in : Don the Beachcomber, c. 1937 1½ oz gold Puerto Rican rum (Bacardi 8)

¾ oz Demerara rum (El Dorado 15) ½ oz gold Jamaican rum (Appleton 12) 1 oz fresh orange juice ¾ oz fresh lime juice 1 tsp falernum (Velvet) ¾ oz (1½ Tbsp) Pearl Diver’s Mix (see below) ¾ C crushed ice Put everything into a blender, Pearl Diver’s Mix first, ice last. Blend at high speed for 20 seconds. Strain through a fine-mesh wire sieve into a Pilsner glass or Pearl Diver glass, pressing gently on solids to release all liquid into the glass. Add crushed ice to fill. 1 oz sweet butter [clarified] 1 oz orange blossom honey 1 tsp cinnamon-infused sugar syrup ½ tsp vanilla syrup ½ tsp pimento liqueur (Degroff’s) So let’s talk about Pearl Diver’s Mix. First of all, we find the astonishing butter. It’s the source of the lush heaviness, the smooth mouthfeel of this drink, and it presents a flavor and odor that is rare in any style of cocktailing. You’ll want to use clarified butter; dairy solids can be unattractive on the sides of your punch glass.

Beach’s original recipe called for orange blossom honey; that may have made a lot of sense to him in California, but here in Minnesota, we have mostly clover and prairie wildflower honey, and that works just fine. It’s easy to make vanilla and cinnamon syrups, but you can often just buy them if you have a well-stocked grocery or kitchen store. Pimento liqueur is also known as allspice dram. It provides the classic allspice nutmeg-clove-cinnamon flavors familiar to apple pie bakers around the world. The most common brand in my region is St. Elizabeth; you may also find Bitter Truth and Degroff’s. (And your favorite search engine can help you find recipes for making your own.) When you whisk all this together, you end up with a mix about the consistency of mayonnaise. You can store it for quite awhile in the refrigerator, but you’ll want it at a nice, soft room temperature for use. As for mixing the drink itself, you’ll need both an ice crusher and a blender.

The twenty seconds of blending recommended in the original instructions seems just about right for my Waring blender (or “Blendor,” as Waring would have it), but that may need adjustment for other brands. Pour from the blender through a moderate sieve to hold back the frozen, buttery froth. Top up with more crushed ice, and serve with a straw. The Garnish is a bit of a mystery. I’ve only seen a couple drawings of the original Pearl Diver’s Punch presentation, and they show some sort of pointed leaf pierced by the straw. I’ve seen speculation about what leaf that might be, but no definitive identification. I serve it with no garnish at all, just the straw, but I would think that any nice-looking, non-toxic leaf might be a good candidate if you want to tart up the drink a bit. The flavor is all about butter and rum. The spices and fruit are certainly there, but they play a supporting role. Pearl Diver’s Punch doesn’t come across as a sour, but as a fruity rum drink.

The balance is delicate, especially with so much citrus in the mix, but the butter seems to protect the palate from the sour attributes of the hefty dose of juice, and it seems to soften and blend the rums’ attributes, too. According to Jeff Berry, Don the Beachcomber opened his Waikiki bar in 1947 with a slightly smaller version of Pearl Diver’s Punch called the Pearl Diver. Berry refers to it as a “stripped-down version,” but it merely cut out the Jamaican rum and substituted Angostura bitters for the falernum, so it wasn’t really much simpler to make overall, it just had less rum in it. I’m guessing the change was all about profit margins, but who knows? Don the Beachcomber, 1947 ½ oz fresh lime juice ½ oz fresh orange juice ½ oz Demerara rum ½ oz Pearl Diver’s Mix 1½ oz gold Puerto Rican rum 1 dash Angostura bitters 4 oz crushed ice Blend and serve the same way as Pearl Diver’s Punch: Put everything into a blender, Pearl Diver’s Mix first, ice last.