As I explained earlier, I had to replace my valiant old Cuisinart food
processer when it choked to death on some parmesan cheese . I replaced
it with a Kitchenaid that had been recommended in Consumer Reports.
I've now had it for a couple of weeks and can testify that IT ROCKS!
Either the technology has improved or Kitchenaid just does it better,
this gizzy is the difference between a dial-up connection and DSL. It
finely shredded some provolone cheese, for instance, that was about
room temperature without leaving gobs between the disc and plastic.
The acid test will be when I make my lobster bisque this weekend for
company and see if it can grind the shell without difficulties.

Stand by!

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

On Mon, 12 Jul 2004 19:21:53 -0700, Terry Pulliam Burd
> wrote:

> As I explained earlier, I had to replace my valiant old Cuisinart food
> processer when it choked to death on some parmesan cheese . I replaced
> it with a Kitchenaid that had been recommended in Consumer Reports.
> I've now had it for a couple of weeks and can testify that IT ROCKS!
> Either the technology has improved or Kitchenaid just does it better,
> this gizzy is the difference between a dial-up connection and DSL. It
> finely shredded some provolone cheese, for instance, that was about
> room temperature without leaving gobs between the disc and plastic.
> The acid test will be when I make my lobster bisque this weekend for
> company and see if it can grind the shell without difficulties.
>
> Stand by!

YOu're beginning to convince me... a few more posts and I
may turn in my cuisanrt for a kitchen aide.


Practice safe eating - always use condiments

On Mon, 12 Jul 2004 19:21:53 -0700, Terry Pulliam Burd
> wrote:

> As I explained earlier, I had to replace my valiant old Cuisinart food
> processer when it choked to death on some parmesan cheese . I replaced
> it with a Kitchenaid that had been recommended in Consumer Reports.
> I've now had it for a couple of weeks and can testify that IT ROCKS!
> Either the technology has improved or Kitchenaid just does it better,
> this gizzy is the difference between a dial-up connection and DSL. It
> finely shredded some provolone cheese, for instance, that was about
> room temperature without leaving gobs between the disc and plastic.
> The acid test will be when I make my lobster bisque this weekend for
> company and see if it can grind the shell without difficulties.
>
> Stand by!

YOu're beginning to convince me... a few more posts and I
may turn in my cuisanrt for a kitchen aide.


Practice safe eating - always use condiments

"> As I explained earlier, I had to replace my valiant old Cuisinart food
> processer when it choked to death on some parmesan cheese . I replaced
> it with a Kitchenaid that had been recommended in Consumer Reports.
> I've now had it for a couple of weeks and can testify that IT ROCKS!
> Either the technology has improved or Kitchenaid just does it better,
> this gizzy is the difference between a dial-up connection and DSL. It
> finely shredded some provolone cheese, for instance, that was about
> room temperature without leaving gobs between the disc and plastic.
> The acid test will be when I make my lobster bisque this weekend for
> company and see if it can grind the shell without difficulties.
>
> Stand by!
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret
> had been as old as the bird, and if the bird's breasts had
> been as full as the waitress', it would have been a very
> good dinner." Duncan Hines
>
> To reply, remove replace "spaminator" with "cox"

Good to hear, Terry. I've never owned a food processer and often wish I
would just get off the dime and get one. My microwave blew up a half a year
a go and I haven't replaced that either and I don't own a DVD player. I do
have cable internet though! I'll keep Kitchenaid in mind if I ever do go
there.

How are you feeling these dayz?

Suzan

sf > wrote in message >. ..
> On Mon, 12 Jul 2004 19:21:53 -0700, Terry Pulliam Burd
> > wrote:
>
> > As I explained earlier, I had to replace my valiant old Cuisinart food
> > processer when it choked to death on some parmesan cheese . I replaced
> > it with a Kitchenaid that had been recommended in Consumer Reports.
> > I've now had it for a couple of weeks and can testify that IT ROCKS!
> > Either the technology has improved or Kitchenaid just does it better,
> > this gizzy is the difference between a dial-up connection and DSL. It
> > finely shredded some provolone cheese, for instance, that was about
> > room temperature without leaving gobs between the disc and plastic.
> > The acid test will be when I make my lobster bisque this weekend for
> > company and see if it can grind the shell without difficulties.
> >
> > Stand by!
>
> YOu're beginning to convince me... a few more posts and I
> may turn in my cuisanrt for a kitchen aide.
>
>
> Practice safe eating - always use condiments


i have a cuisinart - no problems so far

sf > wrote in message >. ..
> On Mon, 12 Jul 2004 19:21:53 -0700, Terry Pulliam Burd
> > wrote:
>
> > As I explained earlier, I had to replace my valiant old Cuisinart food
> > processer when it choked to death on some parmesan cheese . I replaced
> > it with a Kitchenaid that had been recommended in Consumer Reports.
> > I've now had it for a couple of weeks and can testify that IT ROCKS!
> > Either the technology has improved or Kitchenaid just does it better,
> > this gizzy is the difference between a dial-up connection and DSL. It
> > finely shredded some provolone cheese, for instance, that was about
> > room temperature without leaving gobs between the disc and plastic.
> > The acid test will be when I make my lobster bisque this weekend for
> > company and see if it can grind the shell without difficulties.
> >
> > Stand by!
>
> YOu're beginning to convince me... a few more posts and I
> may turn in my cuisanrt for a kitchen aide.
>
>
> Practice safe eating - always use condiments


i have a cuisinart - no problems so far

In article >,
says...
> On Mon, 12 Jul 2004 19:21:53 -0700, Terry Pulliam Burd
> > wrote:
>
> > As I explained earlier, I had to replace my valiant old Cuisinart food
> > processer when it choked to death on some parmesan cheese . I replaced
> > it with a Kitchenaid that had been recommended in Consumer Reports.
> > I've now had it for a couple of weeks and can testify that IT ROCKS!
> > Either the technology has improved or Kitchenaid just does it better,
> > this gizzy is the difference between a dial-up connection and DSL. It
> > finely shredded some provolone cheese, for instance, that was about
> > room temperature without leaving gobs between the disc and plastic.
> > The acid test will be when I make my lobster bisque this weekend for
> > company and see if it can grind the shell without difficulties.
> >
> > Stand by!
>
> YOu're beginning to convince me... a few more posts and I
> may turn in my cuisanrt for a kitchen aide.
>
>
> Practice safe eating - always use condiments
>
I think Terry hit the nail on the head when she said "either the
technology has improved...". I got a new Cuisinart for my birthday last
year and it does an amazing job - runs rings around the old one. I
donated the older one to a friend who didn't have one at all, but I'm
glad I've got the newer 'turbo' edition!
--
Donna
A pessimist believes all women are bad. An optimist hopes they are.

On Wed, 14 Jul 2004 07:26:02 GMT, sf > arranged
random neurons, so they looked like this:

>On Mon, 12 Jul 2004 19:21:53 -0700, Terry Pulliam Burd
> wrote:
>
>> As I explained earlier, I had to replace my valiant old Cuisinart food
>> processer when it choked to death on some parmesan cheese . I replaced
>> it with a Kitchenaid that had been recommended in Consumer Reports.

<snip>

>YOu're beginning to convince me... a few more posts and I
>may turn in my cuisanrt for a kitchen aide.

Progress report: It just went through a brick of parmesan cheese like
butter.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret
had been as old as the bird, and if the bird's breasts had
been as full as the waitress', it would have been a very
good dinner." Duncan Hines

To reply, remove replace "spaminator" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> As I explained earlier, I had to replace my valiant old Cuisinart food
> processer when it choked to death on some parmesan cheese . I replaced
> it with a Kitchenaid that had been recommended in Consumer Reports.
> I've now had it for a couple of weeks and can testify that IT ROCKS!
> Either the technology has improved or Kitchenaid just does it better,
> this gizzy is the difference between a dial-up connection and DSL. It
> finely shredded some provolone cheese, for instance, that was about
> room temperature without leaving gobs between the disc and plastic.
> The acid test will be when I make my lobster bisque this weekend for
> company and see if it can grind the shell without difficulties.
>
> Stand by!
>

Grinding shells? You mighta shoulda considered the Chef Tony FP; he was
grinding up concrete in his.

Jack Infomercialoco

On Thu, 15 Jul 2004 05:55:55 -0000, Dog3 <dognospam@adjfkdla;not>
arranged random neurons, so they looked like this:

>When mine finally chokes on the last bit of butter, I'm emailing you for
>the model number. I can't afford a new one yet. Got guttering,
>tuckpointing, new front windows, landscaping and a new kitchen to buy. I'll
>be dead before it's all done. Oh, and some aluminum siding to replace the
>wood siding on a small patch down the East side of the house

Feel free - I was even more impressed when the little beauty whipped
egg whites faster than my Kitchenaid stand mixer! It also has a dough
hook, which I haven't tried yet, but it's nearly the weekend...

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Regime Change Begins At Home."

To reply, remove replace "spaminator" with "cox"

On Thu, 15 Jul 2004 11:15:49 GMT, "Jack Schidt®"
> arranged random neurons, so they looked like
this:

>
>"Terry Pulliam Burd" > wrote in message
.. .
>> As I explained earlier, I had to replace my valiant old Cuisinart food
>> processer when it choked to death on some parmesan cheese . I replaced
>> it with a Kitchenaid that had been recommended in Consumer Reports.
>> I've now had it for a couple of weeks and can testify that IT ROCKS!
>> Either the technology has improved or Kitchenaid just does it better,
>> this gizzy is the difference between a dial-up connection and DSL. It
>> finely shredded some provolone cheese, for instance, that was about
>> room temperature without leaving gobs between the disc and plastic.
>> The acid test will be when I make my lobster bisque this weekend for
>> company and see if it can grind the shell without difficulties.
>>
>> Stand by!
>>
>
>Grinding shells? You mighta shoulda considered the Chef Tony FP; he was
>grinding up concrete in his.
>
I could pro'lly grind my SILVERWARE in this thing.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Regime Change Begins At Home."

To reply, remove replace "spaminator" with "cox"

On Thu, 15 Jul 2004 11:15:49 GMT, "Jack Schidt®"
> arranged random neurons, so they looked like
this:

>
>"Terry Pulliam Burd" > wrote in message
.. .
>> As I explained earlier, I had to replace my valiant old Cuisinart food
>> processer when it choked to death on some parmesan cheese . I replaced
>> it with a Kitchenaid that had been recommended in Consumer Reports.
>> I've now had it for a couple of weeks and can testify that IT ROCKS!
>> Either the technology has improved or Kitchenaid just does it better,
>> this gizzy is the difference between a dial-up connection and DSL. It
>> finely shredded some provolone cheese, for instance, that was about
>> room temperature without leaving gobs between the disc and plastic.
>> The acid test will be when I make my lobster bisque this weekend for
>> company and see if it can grind the shell without difficulties.
>>
>> Stand by!
>>
>
>Grinding shells? You mighta shoulda considered the Chef Tony FP; he was
>grinding up concrete in his.
>
I could pro'lly grind my SILVERWARE in this thing.

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"Regime Change Begins At Home."

To reply, remove replace "spaminator" with "cox"

"Terry Pulliam Burd" > wrote in message
...
> I could pro'lly grind my SILVERWARE in this thing.
>

Haha! BTW, congrats on the new machine! I have a 4 yr old KA machine and
am completely satisfied.

Jack KitchenAid

"Terry Pulliam Burd" > wrote in message
...
> I could pro'lly grind my SILVERWARE in this thing.
>

Haha! BTW, congrats on the new machine! I have a 4 yr old KA machine and
am completely satisfied.

Jack KitchenAid

"Jack Schidt=AE" > wrote:

: "Terry Pulliam Burd" > wrote in message
: ...
:> I could pro'lly grind my SILVERWARE in this thing.
:>

: Haha! BTW, congrats on the new machine! I have a 4 yr old KA machine a=
nd
: am completely satisfied.

: Jack KitchenAid

OK, kids, let's have those model #s. I have a 3-4 year old=20
Cuisinart which was a gift. I got rid of my 20-year old=20
La Machine to accomodate the gift. Boy was that a mistake.
The ancient La Machine was to the brand spankin' new
Cuisinart what a 356 Porshe is to a Hundai. In its
younger years, the LM could've gone through a brick
of Parm too. Maybe not grind silverware, though <g>

Tammy in Sacramento, California (gonna be mighty warm today...)