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

Golddust and Groominggal (thanks for the suggestions), I think they do make storage cubes. And putting the wheels on would be easy. The tricky part would be the food-safe liner. And I would like that liner to have a handle for easy lift-out for pouring into bowls, and getting the last drop of old before adding new. Jeannine, you're lucky you have that much free shelf room. The little bags are a lot easier to handle! Allison, thanks for the link. That's probably what I should use in my garage if I'm to keep on getting the big bags, at least. That's a great price! Maybe with the smaller bags I could find a way to have only one location... in my kitchen... but I'm going to have to carry those bags up the stairs. Desertsteph, I love corner cabs, they are so cute! I hope you can work something out. Pupwhipped, those are deffinitely cute for a garage or pantry. I wish they would tell how many lbs. of dog food each size would hold.

rhome, that sure is true. We all have our desire to share and help others get the most out of their new kitchens . It doesn't matter at all what the skill level, we can all learn and grow and enjoy. I see tons of talent everywhere I look and I keep looking even though I know I can't begin to make or don't want to make what others are able to do. I still love to look. I hope that everyone realizes that it is out of a sense of community spirit that we all post here long after our kitchens are "done", also I am not sure we are EVER done :) Here is part of what we did this afternoon. DH's fingers were still sore but he wanted cookies ! He has perfected his Italian Seed Cookies and wanted to make them. So here are some of the steps and the finished product. shaping the dough: place in water/toasted sesame seeds /parchment finished : These are almost exactly like the cookies from Brocato's bakery in NOLA. We just had 4 bags of them from SIL's visit and it sure was hard to tell the difference. The Brocato cookies are a tad sweeter but I like DH's best :) It has taken him years to get them perfect. He purchased ammonium carbonate as the rising agent and also twice bakes them. It makes all the difference. I wanted to show you Alto and Sax ! They are my starters. They are now about 2 yrs old. WOW do they love me LOL. Here are pics of them before and after feeding and then of the 2 breads I am in the process of making. It is a couple day thing to make bread with wild yeast starter so stay tuned to tomorrow . before feeding - fresh from fridge: after just 3 hrs: San Joaquin Sourdough auto lyse ( I let it set about 30 min) Polish Country Bread ( a light rye) auto lyse - Polish Dough is beaten in the KA mixer for 4 min on speed 2 and then let to rest 40 min. Then you do 2 stretch and folds. Rest 40 min and again. Then rise 2 hrs or so and bake. in KA: First way to do stretch and fold - pat flat : fold like a letter: Here is another way to do S and F. In the bowl with a spatula. Do 30 turns with the spatula around and around quickly bringing the dough up and over a little each turn. Do this every 30 min X 3 times. You will be amazed at the strength the dough acquires with a small amount of work. Here are pics DH took :) Tomorrow I will show the finishing touches and the final product. Hope everyone has a lovely Summer Friday night. c

It's a matter of planning and timing the cooking: Wednesday night - saves time and cleaning up: Candied yams get boiled, put in pyrex casserole with lid, cover with molasses and put in refrig. White potatoes are peeled and cut, placed in pot with water...ready for cooking, also in refrig. Make cranberry sauce, put in serving dish,cover with plastic wrap...also in refrig. Make my bread and sausage stuffing, put in refrig. Make cole slaw, cover and put into refrige. Set dining room table. Lay out bowls, platter and serving utensils for all the food. Thursday morning: Stuff turkey and put into the oven. 1 hour before eating. Put pot of potatoes on stove to boil. 1/2 hour before eating. Take turkey out of the oven and pan onto carving board (to rest before carving). Lay a clean, warm damp towel over to to prevent skin from sticking to the bird. Put pan on stove burner, add water... make gravy. Casserole with yams into the oven. Put frozen peas into bowl into microwave. Cranberry sauce, slaw and butter onto dining room table. 10 minutes before. yams out of the oven, to table rolls into the oven stuffing out of the turkey, into bowl..cover with a lid or heat proof plate and put on table drain potatoes and mash....cover with a lid or heat proof plate and put on table hit button on microwave to cook peas Yams on the table carve turkey and move turkey and gravy onto the table put peas on the table remove lids from stuff on table rolls out of the oven , to the table. Amazing how fast it all goes. BUT...I have to admit that I have a reputation for forgetting the rolls...er, well done rolls are almost expected from me.