recommendation for meat grinder

On Tue, 01 Feb 2011 15:36:03 -0500, Boron Elgar
wrote:


I'm just looking at the smallest one, what you do you think - tilt
head or lift bowl? I saw a comment where the person said she got a
lift bowl without thinking about it and was glad later because once
she got it she realized she didn't have enough clearance to
accommodate a tilt. It looks like the beater just slips on and off
the stem - no tightening, is it really that easy?

--

Today's mighty oak is just yesterday's nut that held its ground.
 
Stu wrote:
-snip-

That sounds like a cool documentary-- I'll have to look for it. Glad
to hear their attachment coupler is a 60-70 yr old design. If it
works- don't change it.

Jim
 
Brooklyn1 wrote:

Nah. I disagree. I love my KA. My grandmother had one (her
husband was a mechanical engineer and did some business
withHobart), my mom had one, and now I have one. I have a
sentimental attachment to them. I just wish I still had my
grandmother's with the glass bowls (although those bowls were
heavy and obviously destructible). I gave it to my sister when I
moved to Japan, and she dropped the bowl. Come to think of it, I
have no idea what the fate of the mixer was.

The one I picked up at a sale has different glass bowls. They
have some texture (on the outside). The ones of my youth were smooth.

--
Jean B.
 
On Thu, 03 Feb 2011 10:27:31 -0600, Melba's Jammin'
wrote:


In the context of gumming up grinders they are all the same;
connective tissue. I've no idea which connective tissue anatomically
some Nam granny prepares but pray tell how can anyone grinding meat
know which stringy bits are gumming up their grinder. Used to use
connective tissue to string tennis raquets, etc.:
http://en.wikipedia.org/wiki/Catgut

http://www.merriam-webster.com/dictionary/sinew
Definition of SINEW
1: tendon; especially : one dressed for use as a cord or thread
 
sf wrote:

As I recall, lots of companies made Pentax-compatible
lenses and camera bodies. Not so with Nikon, Canon,
and Minolta. Pentax was sort of the Linux of film
cameras.
 
On Feb 2, 10:15?am, Andy wrote:

It was a Japanese product, sold under the name "Trio" elsewhere. I
don't think there is any connection with the English company.

My Kenwood Chef was bought by my parents in 1949 and has never needed
any sort of servicing. These days it's used mainly for bread dough
mixing.

More recently Kenwood have introduced a lighter "patisserie" machine
that looks a bit like a KA, but apparently it is not nearly as robust
as the older Kenwoods. "Consumer" magazine here rated it as inferior
to competing models.

LW
 
Boron Elgar wrote:
-snip-

Talk about thread drift-- But every time I see Canon and P&S I have
to mention CHDK-
http://chdk.wikia.com/wiki/CHDK_for_Dummies

Essentially it is open source free-ware that changes nothing on your
camera-- but allows it to do time lapse, motion detection, bracketing
by aperture, shutter speed, exposure, or even focus. . . .

Some really cool stuff- different for every camera-- but a wide range
of things I've never played with.


Jim
 
On 2011-02-02, Melba's Jammin' wrote:


psst... Barb. Your MacBook Pro cost twice what an equivelent PC
would. A card reader costs $10-15. Slick snot comes from where you
paid big $$$ through. ;)

nb
 
Boron Elgar wrote:

-snip-

Whew-- I never do more than about 3lbs.

I sure like mine. I don't know that much about cooking- but I know
machinery & it is a darn fine piece of machinery.


I'm hoping I'll be dead before the KA is. And I won't be tempted
to replace it by something new.

Jim
 
sf wrote:


I owned a tilt for 4 hours last spring. I picked it up, did a
batch of bread in it, and brought it back for the 6qt.

The 5qt tilt 'kind of' held my 7cups-of-flour bread mix-- but the
motor labored to knead it for 4 minutes. It was smelling like it
would burst into flames.

So I brought it back and got the 6qt bowl lift. It hurt. I'm a
cheap SOB & don't like to spend more than I have to for any tool. But
it was money well spent. The extra quart is nice-- but the motor on
the 5qt was 350watts, the 6qt is 575.

It doesn't strain to grind meat, churn ice cream or knead stiff dough.
I probably would have burned the smaller one up in a year or two--
this one should last me a decade or two.

If you're just going to use it for cookies and cakes the smaller one
should be fine- but if you are thinking of running attachments on it,
consider the bigger one.


Yep-- That's a pretty neat coupling.

Jim
 
In article ,
Boron Elgar wrote:

Depends on the folks. Sheldon grinds his own burger meat. Actually, I
use mine more (and always have) for grinding dry fruit for a cookie
recipe than for grinding meat.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
On Wed, 02 Feb 2011 07:23:22 -0500, Boron Elgar
wrote:


I toss salad in an 8 qt bowl. An 8 qt capacity is kinda stingy for an
expensive dedicated dough kneader... most folks heavily into bread
baking at home would buy something at least in the 12 qt range,
probably larger. Unless handicapped most normal folks could easily
knead by hand what would fit into an 8 qt capacity unit. Those dough
kneaders work well but they have no other use and they are
expensive... makes no sense to buy one so small... they also don't do
well with very heavy doughs like pizza/bagel. Actually those
expensive dough kneaders don't do any better than the typical ABM,
they operate on the same principle. I often use my ABM to make up
dough but bake it in my stove oven... I'd rather run it twice than
spend all that money on such a dinky sized machine. That's why I
don't own a KA stand mixer, I can knead by hand what it can do, and
everything else I can accomplish just as well with my trusty KA hand
mixer. Many years ago I used to bake lots of bread but not anymore...
I had a 12 qt Hobart stand mixer I bought used, and even that was
lacking, could have used a 20 qt. Twenty quarts is not a lot, I make
soup in 20 qt pots.
 
In article ,
Sqwertz wrote:

Thank you! I knew ligaments was not right.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
 
notbob wrote:

I have mostly used my Champion to make nut butters.
This was my attempt to make an apricot paste.
I have never used my Champion to make juice.
 
Mark Thorson wrote:


From what I gather, there is now only one 110V meat grinder/mincer on the
American market which is not produced in China/Laogai: the made-in-Japan
Panasonic MK-G20NR-W.

In the 220-240V category, there is a choice of producing countries. I
like the made-in-Germany Braun Power Plus 1300 (also labelled G1300K).
Some US distributors carry this and other such mincers, for example
.
This is just an example, not a personal recommendation, as I do not know
anything about this particular retailer. Otherwise, these mincers may
have to be ordered from abroad.

Victor
 
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