Solid state Kitchenaid mixers were introduced in 1978 (the K45SS and the K5SS). In 1986 the line was sold to Whirlpool and all the Artisan, Classic etc. mixers sold today are basically the same models as made in 1986 (some improvements and efficiencies in the machining but anyone who has an old "original" K45SS or K5SS can repair it using today's parts). The Pro line was developed as something entirely new so it doesn't have the same history, but the company has worked very hard to upgrade and improve the model since its inception. There was a period of time when people were having a lot of trouble with their Kitchenaid mixers and the company had to work very hard to restore the reputation of the product. That's when they instituted the one-year no-questions-asked full replacement policy. It's still the best guarantee in the business (my opinion). I'm not convinced the old Hobart mixers are inherently superior to the Kitchenaids made today. I think there's a lot of mythology attached to the brand, but my take on it is people have trouble with the newer mixers because they ask them to do more than they were designed for, especially kneading bread. 50 or 60 years ago women (and it was women in the home kitchen) fortunate enough to have mixers used them for cakes, cookies, meringues, whipped cream, etc. They didn't use them for bread dough, which was generally kneaded by hand. My MIL baked 4 loaves every other day and her old Dormeyer never saw the dough. There's a lot of discussion on The Fresh Loaf about people who burn out their mixers with stiff doughs mixed at speeds higher than the recommended "2" setting. Bread is not the KitchenAid's strong point, though you can mix a perfectly fine one or two-loaf batch or autolyse a portion of a bigger recipe and finish by hand. For bread the Bosch (stiff doughs) or the Ankarsrum/Electrolux Assistant/Magic Mill, etc. (wet doughs) are more suitable. Getting back to the original discussion, the two attachments I use most often on the KA are the grinder and the colander/sieve. The colander/sieve is wonderful, but you have to purchase a vintage one and the K5 is the biggest mixer one will fit. Why the company doesn't offer a new colander/sieve for the 6 quart I do not know. The Viking/Cuisinart/De Longhi (all the same machine) did have a colander/sieve attachment available. I use the shredder attachment less frequently, but I do use it, and even though I have a 14-cup Cuisinart, I prefer the shredder attachment because I find since the mixer is already on the counter, it's less fuss for me to use. Just one of those individual quirks we all have. Carol

Try this dough recipe. I have been using it since it came out in a magazine and it is very easy to roll. Foolproof Pie Dough Cook's Illustrated The trick to this pie crust is the inclusion of vodka. Eighty-proof vodka, which is 60 percent water and 40 percent alcohol, adds moistness to the dough without aiding in gluten formation since gluten doesn't form in ethanol. Although the recipe includes 8 tablespoons of liquid, the alcohol vaporizes during baking, resulting in a tender crust that only contains 6 1/2 tablespoons of water. Because of the extra liquid, the dough will be moister than most standard pie doughs and will require up to 1/4 cup more flour. - makes one 9-inch double-crust pie - Ingredients 2 1/2 cups (12 1/2 ounces) unbleached all-purpose flour 1 teaspoon table salt 2 tablespoons sugar 12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into 1/4-inch slices 1/2 cup cold vegetable shortening, cut into 4 pieces 1/4 cup cold vodka 1/4 cup cold water Procedure 1. Process 1 1/2 cups flour, salt, and sugar in food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogeneous dough just starts to collect in uneven clumps, about 15 seconds (dough will resemble cottage cheese curds and there should be no uncoated flour). Scrape bowl with rubber spatula and redistribute dough evenly around processor blade. Add remaining cup flour and pulse until mixture is evenly distributed around bowl and mass of dough has been broken up, 4 to 6 quick pulses. Empty mixture into medium bowl. 2. Sprinkle vodka and water over mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks together. Divide dough into two even balls and flatten each into 4-inch disk. Wrap each in plastic wrap and refrigerate at least 45 minutes or up to 2 days. Nancy

I do have that food processor, and I store it on a shelf in the butcher block table that I got from IKEA, which holds my electric meat slicer. I use the meat slicer a lot more than the FP, but I need the FP for when I make hummus or bean dip, which is about twice a month. I do like that the slicer blade is adjustable so that you can dial whatever thickness you want, but I still seldom use it - only when I am making huge quantities of sliced vegetables, which is almost never. (For slicing pickles, I use the meat slicer.) I use the FP to grate potatoes and onions for latkes, and I do not make those that often. For cheese grating, I prefer to use my Kitchenaid grater attachment, as it is much easier to clean, and the mixer has to live on the counter anyway. It has a place in a corner that is otherwise inconvenient, but it is perfect for the mixer and its attachments. When I puree stuff in the FP, I put plastic wrap over the top before I put the lid on, and that way the top does not get dirty. The bowls are definitely bulky to store, and I do not have excess storage in my kitchen. If I am chopping small quantites of vegetables for a deviled egg or deviled turkey, I use my Kitchenaid stick blender chopping attachment. It is the right size and will chop without pureeing. I do not put anything into the Cuisinart unless I want it pureed, as it will not do a coarse chop or even a mince. It does a great job of pureeing, however, and I need it for that. Lars

Hi Mayflowers, I brought up the depth of the center post, so I suppose you are asking if I've ever used the medium size bowls? Nope. I wouldn't want a smaller size. I see no benefit. As I said above, I have the 12 cup bowl and a 4 cup bowl in the same appliance. If anything, I wouldn't mind having the 14 cup Cuisinart. Is there a 16 cup? Lol. Mine does an excellent job with medium and larger amounts. So, why have the smaller one? The 12 cup is quite flexible (I suppose the same for a larger size.) Besides, I rarely to NEVER cook for one meal. Whatever I make, I make enough to last a few days to a week. I cook for both my granddad and myself. Although, some of what I make in the food processor he won't eat. The center post on mine is longer than yours (2"). I've learned to fill with liquids just so far. Now though, I have a blender (which I didn't have for a long time,) so I don't have to put many liquids in the processor anymore. I do find the concept of the continuous flow that Practigal mentions very intriguing.