> >> attachment could really handle the work required, I see they now sell a
> >> different type of macaroni attachement :)
> > Companies live and learn as well as people.
> Yes, thank goodness.

If they didn't, someone else would learn and start
to steal market share from them. And that's the way
things should be.
 
> > If you make stiff doughs, that's important. I do recall,
> > though I don't remember where it was, that my friends
> > and I caused a new generation KA to overheat on a recipe
> > that Rosemary's vintage one had no trouble with.
> I would bet it depends on the year the motor was manufactured.  I think Ron
> bought my original KA in about 1975 or so... I made vast amounts of
> breads/macaroni etc. etc. over the years it survived.. something like 20 or 25
> years.  It was a great mixer.  That's the one Ron fixed, then some other gear
> went on it.. sad.

Those old workhorses were great, and I've seen a number 
that have survived for that long and more. Even a few
old "blendors" around that I've used. Speaking of which,
I've noticed a lot of words that used to end in -or now
have an alternative or even preferred spelling of -er. I 
wonder how long it's going to be before they have authers
and counselers?
 
> >> http://everyday-creative.com/bosch-vs-kitchenaid-the-great-mixer-showdown/
> > The P.S. however is a little ambiguous. It's like, oh, I
> > wish I still had the KitchenAid as well, because it's
> > better for a lot of the things I do.
> haha. yes noticed that as well.. All she needs to do is buy this Dough Hook
> Extender to make just one loaf of bread (or two if you like).  Most places I
> saw selling the Bosch included it in total sale, or you can buy it
separate for
> $9.99.  You can make a standard say 4 egg cake etc. as is with it as well.

I wondered (regarding the original KA mixers) why
they couldn't make an adjustable multistop lifter 
for the mixing bowl. As I'm fond of triples, I'd 
advocate for settings for small, regular, or 
large loads.

> > When you're in the middle of a 3-hour opera and your
> > hand says that it wants to quit, you just say no.
> Yes :)  I can understand that and why you have such a terrific hand for doing
> whips, and the instrument you play.  With MS, when something says I quit,
> that's it though.. but I know it so well now I can figure the time 'til use
> will return.

Yes. The musician I knew who had MS had a terrible
time and then of course gave up completely. Strange
thing, in the Boston musical community, which has just
a few hundred members, I have three friends whose
spouses (two women, one man) came down with it.
 
> One of the first things I tested on the Bosch was whipping 1 egg white. Works
> great, which I was really happy to see.

A nice feature, since whipping one egg white is a 
relatively common task.
 
> > salt can beat the bowl hard enough to cause bits of it
> > to contaminate the food. I don't generally see the
> > point of plastic bowls anyhow. Disclaimer of course
> > that the Cuisinart mixing chambers were made out of
> > polycarbonate (Lexan, as I recall).
> I think the bosch uses a Lexan bowl as well.. I found it somewhere once I
> believe.

Lexan I think doesn't carry the same contraindications
that most plastics do, as it's really hard and not
really porous.
 
> >> taste like cheesecake.  And he liked it as well.
> > That's cool. Worth an experiment perhaps.
> My daughter said she really likes this one better.  She does it as one large
> cheesecake instead of the cupcake size, and she uses a non-gluten for the
crust
> instead of grahamcrackers (like ground almonds, that kind of thing):

Ground nuts sounds like a great dessert crust -
or even for non-desserts as well. I could see a
quiche with a nut crust, for example.
 
> 7 Ingredient Vegan Key Lime Pies
>     1 cup raw cashews, soaked for 4-6 hours (or overnight), then drained
>     3/4 cup light or full fat coconut milk, well shaken
>     1/4 cup coconut oil, melted

Coconuts are the greatest thing, aren't they.
Used to be people would tut-tut about all their
fat, but then it's turned out that that fat is
good for you.

> > My friend Link swears by certain kinds of vegan
> > cheese, so I tried a couple - they seem to have
> > gotten the stinky part right but not the tasty part.
> I've never tried any of them.. they do sound yucky.

Trust me, just say no.
 
> > If there was a truly unsheepish one, I might try it.
> I was shocked at how good it was. I've had some VERY sheeply-sheep yogurts
> maybe from Wegmans (which I dumped :() , but this one was good.  If it had any
> faint flavor to it it might have been a ricotta flavor.. but it was very
faint.

I wonder if sheepiness develops with aging, either of
the product or of the mother. In any case, though I
like lamb meat and even younger mutton meat fine,
ovine milk, though it makes me less physically ill
than bovine, is more objectionable.
 
> > Speaking of which, I forget where this was, maybe
> > Malaysia, where they gave me some halloumi, and it
> > tasted sort of like mozzarella with only the
> > faintest nastiness. I was surprised.
> I can see how that one might be flavorful or -eh- not (grin)
 
It wasn't too bad grilled, but the uncolored part
was a bit weird-tasting, and the charred bits on
the end were very odd, sort of burned woolly; it
was the somewhat crunchy browned stuff in between
that tasted okay.


---------- Recipe via Meal-Master (tm) v8.01

      Title: Saganaki (Fried Cheese)
 Categories: Greek, Appetizers, Cheese/eggs
      Yield: 4 servings

           Karen Mintzias                      2 tb Butter
    1/3 lb Kefalotyri or kasseri cheese        1    Lemon (juice only)

  Cut the cheese into bite-sized cubes.  Melt the butter in a "saganaki"
(or
  another frying pan), and fry the cheese on all sides until crusty and
  chestnut colored.  Squeeze lemon juice over the cheese and serve with
  bread, other appetizers, and wine or ouzo.

  Source: The Food of Greece by Vilma Liacouras Chantiles.  Avenel Books,
New
  York.

  Typed for you by Karen Mintzias

-----