Neither do I. There must be a misunderstanding. The carriage throw and the blade diameter are not related.
If I don't use the carriage, the meat is not cut all the way through as the carriage rails are below the bottom of the blade.
I'll trust you on that one. It's also a lot harder to slide the meat and if you don't use the gripper paddle and carriage, the slices are bound to be inconsistent.
Sure, I could replace the carriage with a longer wood unit but my machine is 20 years old and not very good to begin with.
And the nice thing about that is, the wheel does the turning, we just have to hold the hone.
I've noticed some of the better ones happen to have the sharpener built in.
I'm still chewing on this replacement idea.
Cal,
My rule is you have to spend more on what you use the tool for than on the tool.
How many pounds of bacon did you just slice?
I did spend a bit on mine and have only half the value run through it so far. But it turns out there are quite a few items I used to use a knife to prepare and the slicer does it so much better.
I do have the built in sharpening stuff. Astoundingly easy to use and fast noticable results. Tempted to buy a spare blade just in case I can't get one down the road when it needs one. But of course Murphy makes it clear if I do that the motor will explode or something similar.
I think the only regularly used kitchen gear that lasts 20 years is a Kitchenaid mixer. Now a good Chambers range probably at least 50 years.
My rule is you have to spend more on what you use the tool for than on the tool.
How many pounds of bacon did you just slice?
I did spend a bit on mine and have only half the value run through it so far. But it turns out there are quite a few items I used to use a knife to prepare and the slicer does it so much better.
I do have the built in sharpening stuff. Astoundingly easy to use and fast noticable results. Tempted to buy a spare blade just in case I can't get one down the road when it needs one. But of course Murphy makes it clear if I do that the motor will explode or something similar.
I think the only regularly used kitchen gear that lasts 20 years is a Kitchenaid mixer. Now a good Chambers range probably at least 50 years.
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My mother got us a KitchenAid mixer at a house sale in Shaker Hts. when we got married -- almost 50 years ago -- it gave out, but it probably began its life in Toledo OH sometime in the early 1950's. We are on #2 which was bought at Costco.
With respect to ranges -- if I could find another Thermador at the Habitat ReStore -- i.e. one like we have in the OH house, I would snatch it up in an instant.
IMO the consumer grade KitchenAid's now have been "value engineered" to a lower standard. The meat grinder has cheap stamped blades, my 1975 StarMix had all forged or machined parts sort of a small version of a professional one.
I bet I did that in the first year.
3 kgs or 6.6 lbs.
That must be the plastic housing one. I bought the metal one and the auger support shaft, blade and plates are cast stainless, and the housing, tray and auger are aluminum.
Other Metal Food Grinder Attachment KSMMGA | KitchenAid
I guess the wrong person bought it, the price differential is not that great.
Doesn't that tick you off? It's just an accessory yet it costs like it's an appliance.
As usual I waited till it was on sale. One of those Red Thursday (Canadian Tire) deals. I think I paid around a C-note for it and was still grumbling when I left the store.
It has more than shown it's mettle though. I have not had to touch up the blade yet.
As usual I waited till it was on sale. One of those Red Thursday (Canadian Tire) deals. I think I paid around a C-note for it and was still grumbling when I left the store.
It has more than shown it's mettle though. I have not had to touch up the blade yet.
No idea why but the 15 per lb. shrimp were on sale here for $4.97/lb, called for a huge batch of shrimp with green curry.
Ripe, locally grown cherries are here and we are once again enjoying sorbet made with roasted cherries.
Don't be scared of the brix hydrometer, it's a very inexpensive tool which helps you get perfect sugar percentage, thus perfect density and texture, in your sorbet and other frozen desserts.
amazon link
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Don't be scared of the brix hydrometer, it's a very inexpensive tool which helps you get perfect sugar percentage, thus perfect density and texture, in your sorbet and other frozen desserts.
amazon link
_
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Mark, that Sorbet sounds really good.
After dinner we had yogurt. I still had some left from the last batch so I cubed up a mango, dusted it with No-Salt, covered it with yogurt, added some Splenda, stirred and left it in the fridge for 1/2 hour. Hard to beat. Just the right amount of sweetness and loaded with fruit.
After dinner we had yogurt. I still had some left from the last batch so I cubed up a mango, dusted it with No-Salt, covered it with yogurt, added some Splenda, stirred and left it in the fridge for 1/2 hour. Hard to beat. Just the right amount of sweetness and loaded with fruit.
Sugars are not good for Cal. What's your beef with Splenda? BTW, I usually use Stevia but I am out right now.
Cal, there's another way, no glass. 😀
https://makl24.nethouse.ru/static/img/0000/0005/8114/58114549.mgu96lwzu1.W665.jpg
Know what you mean Cal, I don't do "light" products at all, but sugar is not my friend. No candy for me, nothing sweet in my coffee or tea except perhaps honey once a month or so on average.
Trying something new, one day I decided overnight to just drop all bread, potatoes, pasta, rice +++.
Been two weeks now, eating everything else just like normal.
Feel there's more "pep in my step" 😀, other than that there's no difference.
The thought was that we eat pretty good stuff, and there should be enough calories for me to function 100% as normal. Another aspect was that a couple hundred years ago we didn't really eat any pasta, rice, bread was completely different to what it is now, some potatoes but not like these days. If you go just a few decades back it was completely different to now.
So I do not think that the genetic code has adapted enough, going to see what happens after a bit.
Only grains that are "okay" on my self-made list are rye, barley and oats.
Trying something new, one day I decided overnight to just drop all bread, potatoes, pasta, rice +++.
Been two weeks now, eating everything else just like normal.
Feel there's more "pep in my step" 😀, other than that there's no difference.
The thought was that we eat pretty good stuff, and there should be enough calories for me to function 100% as normal. Another aspect was that a couple hundred years ago we didn't really eat any pasta, rice, bread was completely different to what it is now, some potatoes but not like these days. If you go just a few decades back it was completely different to now.
So I do not think that the genetic code has adapted enough, going to see what happens after a bit.
Only grains that are "okay" on my self-made list are rye, barley and oats.
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This diet will certainly work well.
I know of two unique cases, one of the women whom I met at the resort had very beautiful teeth, and I noticed this. She said that her parents deliberately did not give her meat until she was 10 years old. To prevent tooth decay and prevent stuck food debris in the teeth. According to her, even in adulthood, she did not have a single fillings and holes in her teeth.
In the second case, the guy from the train compartment was very slim, especially in the belt. He said he grew up in an orphanage in Uzbekistan, where older children constantly took bread from him. But now he has a perfect body.
I know of two unique cases, one of the women whom I met at the resort had very beautiful teeth, and I noticed this. She said that her parents deliberately did not give her meat until she was 10 years old. To prevent tooth decay and prevent stuck food debris in the teeth. According to her, even in adulthood, she did not have a single fillings and holes in her teeth.
In the second case, the guy from the train compartment was very slim, especially in the belt. He said he grew up in an orphanage in Uzbekistan, where older children constantly took bread from him. But now he has a perfect body.
I do not really consider it a diet, just feel like a trainwreck after having a regular dinner with equal amounts of potatoes and meat/eggs/fish/beans/whatever, even if I fill the plate so it's half full (2/4th) of vegetables and 1/4th of fish/eggs/meat and 1/4th of potatoes.
Been feeling pretty good now, seems I've completely stopped falling into coma on the couch or chair 20-30 minutes after dinner.
Will try it for another couple weeks and see if it still feels good, so far it's not making any negative impact on anything.
Been feeling pretty good now, seems I've completely stopped falling into coma on the couch or chair 20-30 minutes after dinner.
Will try it for another couple weeks and see if it still feels good, so far it's not making any negative impact on anything.
Hmmmmm ...... Beef with Splenda .......
I ' ll never forget when Saccharin first came out .
Supposedly the answer to unwanted weight .
My Aunt gave me a taste , and it was gross .
All artificial sweeteners ( for me ) have a hint
of that .
But then I ( just last night ) , fashioned a meal
from a box of Macaroni & Cheese ...... : )
I ' ll never forget when Saccharin first came out .
Supposedly the answer to unwanted weight .
My Aunt gave me a taste , and it was gross .
All artificial sweeteners ( for me ) have a hint
of that .
But then I ( just last night ) , fashioned a meal
from a box of Macaroni & Cheese ...... : )