Carol,

I love coleslaw and make it frequently in my Cuisinart. I use a 2mm
slicing blade and it breaks up the cabbage nicely. I tried the medium
shredding blade and it produced cabbage soup. (YUCK!)

As far as cleaning it, I rarely get the pusher assembly dirty and clean
just the bowl and the lid. I do have a dishwasher so if I have a load
ready to go I do put in the pusher assembly as well...

Just my 2 cents...

Bart D. Hull

Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

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Damsel wrote:
> Julian Vrieslander > said:
>
>
>>In article >,
>> Goomba38 > wrote:
>>
>>
>>>I love my Cuisinart Pro Custom 11"
>
>
> I've been eyeing them up on eBay. There are some good deals available.
>
>
>>We have one of those. I use it only rarely. The main reason is that
>>the time it saves (compared with using hand tools to chop/mix/puree/etc
>>the food) is often less than the time I have to spend cleaning all the
>>parts afterwards.
>
>
> When Crash found out that food processors can "knead" pizza dough (recipe
> below), an FP became a sure thing for my birthday. <EG> Does anyone have
> experience shredding cabbage for cole slaw in one of these babies? I've
> always shredded mine by hand, but I don't get consistent results.
>
>
>>I could swear that there are French engineers who stayed up late at
>>night brainstorming where they could add little ribs, nooks, crannies,
>>and holes that would trap bits of food. You can't completely
>>disassemble the feed tube parts. If you put it in the dishwasher and
>>the temp is too hot, you might warp the plastic.
>
>
> I don't have a dishwasher. Will I be needing bottle brushes, etc., for
> cleaning the parts? I guess you have to clean it the very second you get
> done "processing" your foods.
>
>
>>Bad design.
>
>
> That sucks.
>
> Thanks for the info, Julian.
> Carol
>
> * Exported from MasterCook *
>
> Pizza Crust - Deep Dish
>
> Recipe By amsel in dis Dress
> Serving Size : 0 Preparation Time :0:00
> Categories : main dishes yeast breads
>
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 2 packets rapid rise dry yeast
> 2 cups warm water
> 1/2 cup vegetable oil
> 4 tablespoons olive oil
> 2 tablespoons sugar
> 5 1/2 cups flour
> cornmeal -- as needed
>
> In the bowl of a stand mixer, dissolve the yeast in the water. Add the
> vegetable oil, olive oil, sugar, and half of the flour. Beat for 10
> minutes. Attach the dough hook and mix in the remaining flour. Knead for
> several minutes with the mixer.
>
> Remove dough and place in a very large metal bowl and allow to rise until
> double in bulk. Punch down and allow to rise again. Punch down a second
> time and divide dough into thirds. Freeze two pieces for later use.
>
> Oil bottom and sides of deep-dish pizza pan. Sprinkle with corn meal.
> Place one-third of dough in the pan and push it out to the edges using
> fingers. Dough should be about 1/8-inch thick throughout the pan.
>
> Add desired toppings. Bake at a 475F until the top is bubbly and the crust
> a light golden brown, about 35 to 40 minutes.
>
> Cuisine:
> "Italian"
> Source:
> "adapted from a Frugal Gourmet recipe"
> Yield:
> "3 crusts"
>
>
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