With practice, I've been able to get decent results chopping onion and peppers in a food processor - its a question of not putting in too much and 'pulsing' the blade. Even then there are always a few larger pieces that need to be chopped again. They also work well with mushing up garlic - but you have to be doing enough - like 10-20 cloves. When I'm making a batch of 12 quarts of tomato/onion/pepper/garlic sauce, and cutting up a dozen onions and 18 or so peppers, the food processor saves an awful lot of time. I have enough nerve damage in my hands that it would be impossible to chop that much up w/o a food processor.

Once upon a time, a son of France rose, drank his bowl of cafe au lait, smoked a morning Gauloise, and made machines until lunchtime. Fortified by the lunch packed by his young bride, a carafe of vin ordinaire, and more Gauloises, in the afternoon he made more machines. The next day, and the next week, he did it all over again. Those machines traveled all over the world of the swingin' seventies, to kitchens from Helsinki to Hackensack, and set to work. Chopping and dicing, whirring and kneading, they worked in kitchens grand and small, just as their big commercial Robot Coupe brothers were working in the world's restaurants. Like the solid French ouvriers who made them, the machines worked and worked. The years passed, decades went by, generations came and went. The sturdy young Gaul who screwed together this food processor and riveted the engraved label to its underside grew old, stooped, and was buried in the old cemetery by the wood, next to his beloved wife. The machines he made outlive him, and may outlive their children, and their children. In 1970s France, they hadn't learned to shave thicknesses and cheapen materials so that their products would fail just after the warranties expired. Your Robot Coupe in Kitchen Aid livery was made to keep working indefinitely. It was meant to be the last food processor its owner would ever have to buy. We live in the twilight of quality consumer goods. Everything is made in China of thin plastic and pot metal, cost-engineered to fall apart after an average of X years, with a standard deviation of Y that the company's accountants compute into the warranty reserves and balance against the manufacturing cost, to achieve maximum profit for the corporate parent. There is no red wine, or indeed time for lunch, in the factories. Yes, there are sturdy machines in the factories, some even made in France. They are used to make the cheap new machines that we consumers buy. Or, that we don't buy. You can get a used bowl, lid, blades, and stem for your KFP 700 for about $50 on eBay. See link for a typical auction. Or a new work bowl for about $60 from a few companies who stock parts for old machines. Try Gourmet Depot. Obvious, as a grouchy old sentimentalist, I would keep using the old French machine instead of junking the work of our Gauloise-puffing and vin rouge-imbibing hero. But I'm not a nutter about this stuff. Why, only today I dumped a box of old stuff - 56K modems, parallel printer cables, floppy disks, Celeron processors - at the freegeek computer recycle place. But I kept the old acoustic coupler and 1200 baud modem that I used to go online with, from pay phones on dusty roads all over France. Maybe, even the side road where the factory once stood. Maybe, even the phone where our hero would call his young wife, to take her out for dinner with the francs earned from his long day of making machines. Maybe, even the sturdy machine on your kitchen counter. Here is a link that might be useful: Example

Phrog: >>> is that the December issue of CI? Because their website shows November as the current one, and they review mixers there. CI does 6 issues so current issue is Nov-Dec . But, my mistake; you are correct that the current issue is about stand mixers. The CI web site says the FP review/update was from Jan 2013. (Can't find my print copy -- might have lent it out -- so I haven't been able to verify the edition.) Here is what the update said about the Breville if you do not have on-line access to the CI site: "Recommended "$399.99 "Breville Sous Chef Food Processor, 16-Cup "f this super-fast and powerful deluxe machine were not so pricey, it would be our favorite. It perfectly pureed broccoli soup with nary a leak, kneaded batch after batch of springy pizza dough, ground nuts into powder, and minced fresh parsley into crisply cut confetti. Its pulse button is responsive and effective, and its adjustable slicing blade works well, though you have to set the width under the blade before you start to process. It comes with a 16-cup bowl and a 2.5-cup mini bowl, five blades, a built-in timer, and a count-up display, which was very helpful. We liked the multiple feed tubes (though as with the Cuisinart, a safety function limits the length of some foods). Blades are displayed in a well-designed storage box thatâÂÂs clearly labeled to eliminate the usual guesswork. Its large, smooth shapes donâÂÂt trap food and are easy to wash and wipe dry between tasks. We also appreciate the overheat function: If stressed, the motor shuts off and counts down, indicating when itâÂÂs ready to start again (though it wasnâÂÂt easy to stress this motor). Our only quibbles: ItâÂÂs too easy to overchop food into mush when you want dice, and we sure wish it wasnâÂÂt quite so expensive." Pie âÂÂâÂÂâ Chop âÂÂâÂÂý Mayo âÂÂâÂÂâ Grind âÂÂâÂÂý Pizza âÂÂâÂÂâ EaseofUse âÂÂâÂÂâ Grate/Slice âÂÂâÂÂý This post was edited by JWVideo on Sat, Nov 2, 13 at 0:03

Lars, I rather thought the same thing about the TV cooks. . . but that's a heck of a lot of new equipment they must go through. Wonder if there's place they get rid of it. Hmmmm. . . . No, I really don't care if my f/p looks cloudy. I always am more interested in why it occurs. Along the same lines, my thoughts on when they put stuff in the over doesn't center on the gleaming racks. It's that the sound the racks make when the oven is hot is completely different than the sound they make when it's cold, so you know the oven is cold, even if they take it out later, steaming. I think I've also mentioned before that when I watch Giada the minute she first says "There we go" I quite watching for content and count how many times she says it. You would think I'd have something better to do with my mind, wouldn't you?