Immersion blender. Like this.

Presuming we're talking at-home use,a slight variation of Fab1005's thoughts, I use a Cuisinart SmartStick (blade end-not the whip), slightly softened Ice Cream, a splash of milk and blueberries, cherries, chocolate (whatever flavor) then employ a piston-like top of cup to bottom motion and... wha-la! The best Milkshake(s) I've ever had.

As a student on a budget/minimalist, this is what I own and use often when I cook.


Cookware:

• 
  Skillet (Use it for everything)
  
• 
  Saucepan + Cover (Sauces, soup for one, make rice)
  
• 
  Pot (More soup, boiling pasta)
  
• 
  Colander (Drain stuff)
  
• 
  Steamer basket (Steam veggies)
  
• 
  Baking dish (Bake stuff/serving dish)
  
• 
  Handheld blender (Blend sauces & soups, whip potatoes or parsnips)
  
• 
  Chef's knife (Cut everything)
  
• 
  Paring knife (With practice you can peel fruits or veggies)
  
• 
  Wooden spatula
  
• 
  Heavy wood cutting board
  
• 
  Plastic Spatula
  
• 
  Grater
  
• 
  Mixing bowl
  
• 
  Measuring cups/spoons
  
• 
  French press (Use to also brew tea)
  
• 
  Coffee grinder (Grind coffee beans and your own spices)
  
  
  
• 
  Mason jars: I use them for EVERYTHING. Store rice, spices, weed. Use as glasses, get the wide-mouth ones and stick the hand blender in there and make a smoothie or attached it to a normal blender. Use them as food containers to take to work/school, they are made to be spill-proof and microwave safe.
  
  Spices vary from person to person and what food they are comfortable with making, the one thing I do suggest is to buy kosher salt - none of that table salt crap. If you can find them whole and grind them yourself, even better!
  

This looks amazing! If you do purees like this occasionally, I recommend looking into getting an immersion blender (example). Got one of these as a gift, and it's now one of my favorite kitchen gadgets. Makes large blend jobs way easier with less cleanup. Bonus: it's much smaller than a traditional blender.

First this

https://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI

then this

https://www.amazon.com/dp/B0761KNS2R/ref=sspa_dk_detail_0?psc=1&pd_rd_i=B0761KNS2R&pf_rd_m=ATVPDKIKX0DER&pf_rd_p=21517efd-b385-405b-a405-9a37af61b5b4&pd_rd_wg=Pvf9U&pf_rd_r=ZFK9RJ09QR642J7HMERQ&pf_rd_s=desktop-dp-sims&pf_rd_t=40701&pd_rd_w=PNa12&pf_rd_i=desktop-dp-sims&pd_rd_r=1dd00d34-e14f-11e8-b60a-abe4f6597a9c

I've had this since the beginning of June and use it at least a couple times a week without issue.

I was looking into getting one for myself.
Consumer Search seems to think highly of the Cuisinart. Amazon Link.
I haven't bought it yet, so I can't tell you much about it.

best thing I have found is an immersion/hand blender.

Then mix it with whatever you want.

• Crystal light
  
• Instant Coffee
  
• Gatorade mix

Unless you have reason to specifically want a blender, I'd opt for an immersionn blender. This is the one I have and other than being crap at smoothies (it doesn't do so well with ice) it's powered through everything I've put it to.

https://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI

One big advantage of a stick blender over a blender is that you can just stick it into the pot you're making the soup in and blend. Then to clean it just repeat in a bowl of soapy water. No dealing with having to blend hot liquids in a blender jug - that never goes well for me.

I’m going to be that guy and give you an answer that doesn’t actually address your question. We did the research too when moving to solids and found that nothing really replaced the price and peace of mind of making our own food at home.

I’d steam some peas, carrots, broccoli, whatever vegetable and mix it with a little bit of apple sauce or avocado and blitz the whole this with a hand blender like this one:

https://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI

Doesn’t take any time at all and you can make a couple of batches that will keep for about 5-days. Little dude loved it and it didn’t break the bank.

EDIT to add we also would do chicken or beans/lentils in the purée to make sure everything was balanced.

I like my Cuisinart (I have the older version of this one)

Good point, sparxout. Everyone needs an Immersion Blender, especially a college student. They are cheap and very handy!

Base: Protein powder, milk, rolled oats

optionals: frozen blueberries, spoonfuls of peanut butter, bananas...dont be afraid to experiement.

Also, it helps that Syntha-6 tastes amazing all by itself...

Also, use a hand blender. Something like this It's my most used appliance.

I bought the Cuisinart CSB-76 from Amazon. I've only used it once but it seems to work great.

I got an immersion blender three years ago and I've never looked back. I use it about once a month to blend soups or make pudding; I consider it an invaluable, if infrequently used, part of my kitchen.

I make a couple days worth of shakes at a time (so, 4-5). I dump everything into a pitcher, and go at it with an immersion blender like this. It's cheap, and when you're done you just have to clean the wand and you're finished. No extra parts or dishes to wash.

I've only been drinking bulletproof coffee for a week but I love it. It gives me the energy I desperately need. I use 1 Tablespoon regular salted butter, 1 Tablespoon Virgin Coconut Oil, 12 oz black coffee, 1 packet Splenda. I blend mine with a stick blender I received as a gift. If you're on a budget, and I'm assuming you are because you're in college, get a small personal blender like This One. I've read a lot of posts on bulletproof coffee and it seems Kerrygold butter is best. And the MCT oil, Coconut oil contains MCT so I just use that. It works for me, I love it.

Hi! Welcome!

Well you probably don't need cold process AND melt and pour samplers. If you're a hands on kinda person (like me), you're gonna love cold process soap making, and (IMO) melt and pour almost feels like cheating at that point :).

You didn't mention equipment, so I'll go over that

1. you'll need a stainless (preferably) pot with high enough sides to not splash. Something like this although you could probably go smaller (depending on how large of batches you want to make. I prefer my pots on the large side because it gives me more room to be sloppy when I mix.
   
   
2. Pick up a hand mixer like this. This isn't 100% necessary, but sooooo worth it. I picked mine up at a flea market for 5 bucks. Check goodwill or salvation army. Having one of these turns 30-40 minutes of stirring into 3 minutes of blending.
   
   
3. For cold process, pick yourself up a couple of good wine and beer thermometers. These are nice because they measure in 2 degree increments. You can use any other food thermometer, this is just my preference.
   
   
4. Make sure you go to the grocery and pick up some good thick gloves and some safety goggles. Lye is an amazing chemical, but can burn the hell out of you if you're not careful. better safe than sorry.
   
   
5. When you get ready to pour your soap into the mold, you're gonna want to have it lined with some freezer paper. Don't use wax paper. If you use wax paper, you're gonna have a bad time.
   
   
6. It is very important to pick up a scale. Everything in soap-making is measured in weight, not volume. I'll repeat that, EVERYTHING IS MEASURED IN WEIGHT. If you find a scaled that weighs in lbs and oz, you'll have to a lot fewer conversions in your head.
   
   
   That being said, don't let that list scare you, like I said, I picked up most of my gear from thrift stores and flea markets. Soap making is fascinating and well worth the effort. Enjoy!

I use an immersion blender like this: http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI/ref=sr_1_1?ie=UTF8&qid=1291916788&sr=8-1 except I don't think mine is as nice. Very handy because there are no extra dishes and the immersion blender cleans much easier than the pieces of my blender.

Caramelizing onions definitely help, but it depends on what type of curry. Indian Curry is much different than Thai Curry. The Thai Curry I made doesn't use onions at all.

Here's the recipe:

Crockpot Thai Chicken Curry

Prep Time: 5 min | Cook Time: 5 minutes 3 hours | Servings: 4 people | Difficulty: Easy

Ingredients:

• 1 (14 oz) can full fat coconut milk
  
• 1/4 cup almond butter
  
• 2 tablespoons red curry paste
  
• 2 tablespoons fish sauce
  
• 3 tablespoons lime juice
  
• 2 tablespoons honey
  
• 4 cloves garlic, minced or pressed
  
• 1/2 cup chicken stock
  
• 1/2 teaspoon ground ginger
  
• 1/2 teaspoon crushed red pepper flakes
  
• 1 1/2 pounds chicken thighs, boneless/skinless
  
  

  Toppings/Extras
  

• Red bell peppers, sautéed (optional, but recommended)
  
• Chopped Cilantro for topping
  
• Nuts for topping (roasted but unsalted if possible)
  
• Sliced green onions for topping
  
  

  Directions:
  

  
  Whisk together sauce ingredients: coconut milk, almond butter, red curry paste, fish sauce, lime juice, honey, garlic, chicken stock, ground ginger, and crushed red pepper flakes directly in the crockpot.
  
  Cut chicken into large, bite sized chunks and add to crockpot.
  
  Spoon sauce over the chicken, so it's fully submerged.
  
  Cook in crockpot on LOW for 3 hours.
  
  Serve immediately with sautéed bell peppers over rice. Top with chopped cilantro, nuts (e.g., cashews/peanuts), and sliced green onions.
  
  Notes: Generally, I double this at least. I quadruple this for a large crockpot. This can be cooked on the stove in less time if the chicken is already cooked.
  
  Recipe based on the one here, but modified: http://showmetheyummy.com/crockpot-thai-chicken-curry/
  
  ----------
  
  I used lemon juice instead of lime and green curry past instead of red but it still had that same wonderful taste. I also added in cauliflower to the crockpot to help extend it and add in another veggie. You pour the sauce on rice or other veggies (I used green beans instead of rice this time). I also diced the bell peppers and placed in the crockpot instead of sauteing them to place on the rice later.
  
  Also of note, instead of whisking, I use an immersion blender such as this to make things easier.
  
  Hope you enjoy this recipe!!

You may need to either let the tomatoes cook out a bit longer for more juice or add water. Another option is to use an immersion blender (a blender on a stick). For example: http://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI

I have this one and love it

https://www.amazon.com/Cuisinart-CSB-76BC-SmartStick-200-Watt-Immersion/dp/B000EGA6QI/ref=sr_1_7?ie=UTF8&qid=1541878819&sr=8-7&keywords=cuisinart+immersion+blender

How has nobody mentioned an immersion blender yet?

Shove it in, pulse trigger, enjoy.

boil water in a large pot, 60% full, and cook spaghetti. Cooking time will be on box.

take a large-ish teflon pan, put a silver-dollar's worth of E.V. Olive Oil, and some chopped garlic (you can buy it in a jar in olive oil), heat it in the pan for a minute, coating surface.

throw in some chicken, cut into bite-size pieces (sausage works too), fresh greenbeans (or any veggi), cook until browned medium-low heat, add some salt, and basil while cooking, mix in pan with a plastic spatula (always use plastic on teflon. it scratches)
add fresh baby spinach at the end for a minute and a half (it cooks down A LOT so add way more than you think you need)

add some heated tomato or vodka sauce OR, a nice alternative:
put 2 tablespoons of olive oil, spoonful of chopped garlic, and a spoonful of tomato sauce in a bowl. Chop with a wand mixer, and mix in very well into pasta. You may want to add more or less of this.

The whole thing takes 20 minutes, and it's delicious.

Whipped cream makes a fantastic (and super easy) keto dessert. You can sugar-free flavored syrups for flavor - they're usually next to the coffee at supermarkets. Get yourself one of these and you can whip up cream in less than a minute.

I recommend this.

"Immersion blenders" such as THIS model , intended for kitchen use, brag about having 200 Watt motors. Here is ANOTHER one that lets you

> Choose from five variable speed settings, from 7,000 rpm to 15,000 rpm, plus a 17,500 rpm TurboPulse setting

However, they are probably designed to stir more than 1 liter of liquid, of much higher viscosity than water (think: pureed chickpeas), at much faster velocity than you are interested in. You can probably treat these as an upper bound.