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@Senior Sea Kayaker my kind of breakfast. Id add some scrapple , to fill things out.

They have a dicing set of three that fits your unit. Just sayin'. (enabling) here.

Sunday breakfast of breakfast sausage, grilled tomato, herbed eggs, WW English muffin with crabapple habanero jelly and mushroom.

Baked a no-knead focaccia yesterday ('divots' of @ElainaA's roasted tomatoes). Trimmed the four crusts and gave half to my neighbor and kept half for sandwiches. Cremini mushrooms, a mix of green onion whites, shishito and Thai chili and the onion tops and fresh tarragon. Mushrooms and pepper mix cooked down, eggs cracked over and garnished with onion tops, tarragon and pepper. Served with the reserved focaccia crusts for dipping.

Is it? I can think of several things it wouldn't dice. How would that dice a potato? It works with onions because, as The Incredible String Band pointed out, onions have a layered structure, meaning they don't need cutting in three directions like potatoes etc. Potatoes need peeling, slicing, cutting into batons then making the cubes. Also, you need to cut the onion with a knife first anyway! I can do all the steps wiith a knife. Also again, with a knife, I have as many dice sizes as I need, not just two. And there is enough junk in my kitchen already, thanks. Pass.

@Captain Nice crackling on that pork belly.

I'm putting this here as it seems to fit and doesn't belong anywhere else. Nor do I think it deserves a new topic of its own. The 'all you can eat buffet concept' is universal I think, although I generally avoid it. You have no idea how long that food has been sitting there. But this Guangxi style AYCE restaurant here in Liuzhou seems to be doing just fine.

When sweetie made her annual goulash, she needed a HUGE amount of diced onions. I was in charge of the dicing, and it was a time consuming affair. After the first time, sweetie's daughter gave me this device: The Vidalia Chop Wizard: (eG-friendly Amazon.com link) There's now a larger sized version as well: (eG-friendly Amazon.com link) Of course, it's useful for more than just onions. It's been a big time saver over the years for those few times a year that I need to do a lot of dicing.

Variation on a well known Northern German dish - Birnen, Bohnen und Speck (pears, beans and bacon). There are many, many variations and this one is from our favorite German cooking magazine “essen & trinken” (eating & drinking). You sear a larger piece of beef chuck before mixing it with a larger piece of bacon, roasted, halved onions, juniper berries, bay leaves and peppercorns in water and slowly cook it for a 2.5 hours. Beef and bacon get chopped and the broth strained. You then add sequentially over time to the strained broth grated potatoes (too thicken), halved, firm pears, chunks of potatoes, green beans and lastly great northern beans, savory and the previously cooked bacon and beef chuck. Finished with some champagne vinegar and a little bit of sugar.

I dice often: onions, carrots, meats, potatoes and more. I mainly use a revolutionary, cunning new device - a cleaver. Sometimes, a chef's knife. Both are quicker than any machine I would have to get out of storage, set up, use, clean and re-store.

Some things I can only find from the delivery people rather in the market or supermarkets. One is blood sausage, which I fancied this morning. I also ordered some clams and 芥菜 (jiè cài), which you probably know as gailan, the Canto-name. But that is not my point here. Along with my order came this large (250g), unexpected bunch of 空心菜 (kōng xīn cài, literally 'hollow heart vegetable'), water spinach or ong choy in Cantonese, rau muống in Vietnamese, and ผักบุ้ง (phak bung) in Thai. The also included some pre-peeled garlic cloves. I guess they have a glut of it. It is the most popular green vegetable here, so they may have overstocked. Anyway, thanks! You can see the 'hollow' hearts here.

It’s rare that I dice mass quantities of anything and when I do, it’s the peeling I find more annoying than the dicing. Like big winter squash, tons of potatoes or tomatoes.

Here are some 小葱 (xiǎo cōng) or shallots I picked up this morning in the market. The skin looks a bit frazzled but they are fine inside.

I do quite a bit of dicing for Soups, Olivier salad, and things of that sort. I never thought of dicing mushrooms and how would that Contraption work on tomatoes and avocados? For me, doing it by hand is just fine, thank you. I should add that I honed my knife skills in professional kitchens where I did do a lot of mass dicing.

My, that's pretty and organized. I have to ask, though... Did you buy all these bottles at once, or did you settle early on one brand/format, and just keep adding? Or--more like me--did you change formats/racks several times along the way to make things uniform?

Manual dicing here, too. Dicing is not much of a burden cooking for two most of the time.

That sounds soooo good. I love beers and whatnot aged in whisky barrels.

Garozzos Italian Restaurant is acclaimed to be possibly the best Italian restaurant in the area. Last week Charlie and I went there and each of us had a version of their famous Spiedini di Pollol . I had the one with crushed tomatoes and Charlie had the one with artichoke hearts and Alfredo sauce. We got there at 3:30, half an hour after they opened and were the only patron there at first. Someone must have been caught off guard in the kitchen because Charlie's, although delicious, the chicken was waaay over cooked. I said I wanted to try to make a version of theirs sometime soon. That turned out to be today. Yesterday Mary from Michigan, an online friend since long before Facebook, posted a recipe for a cake that looked scrumptious. So I made it today too. It has become both our new all time favorite cake. I spent more time in the kitchen today than I have in a long time. By the time I served the Speidini, I was too tired to think about a garnish.

Fabulous and amazing it is.

Elk gumbo. (Commercial andouille)

I dice a lot. Two or 3 potatoes at a time. I can have it done faster than I coukd set up that new instrument

Oh, you're looking for an accessory kit to retrofit a Sous Chef 16, as opposed to a separate processor. Then I dunno.

Visited a friend in a coastal fishing small town where they have a delightful fresh fish shop which backs onto the sea with its own jetty and fishing vessels, so you know the fish is going to be fresh. We had two kinds of fish Flake which is gummy shark and the fish my husband prefers as it is very meaty. I love Orange Roughy ( below ) sometimes known as deep sea perch and I had that. I also bought a dozen oysters and had 6 two nights. They were very good. Sorry about the lighting…now it’s dark at 5.30pm

Over here : https://forums.egullet.org/topic/166691-breville-paradice-9/#comment-2427056 there is an interesting discussion on Breville FP's that dice 1 or 3 sizes of dice. I can't recall dicing in quantity for some time. if I needed quantity dice , I might pulse w the regular bade as the result would cook out to a different result : pulsing whole mushrooms , several pounds , to cook etc do you dice repeatedly for some sort of Rx these days ? I think Im missing something , or maybe not ? P.S.: I could see dicing , pretty small dice for Hash , maybe dicing carrots to match the size of peas for peas and carrots home made from fresh peas and carrots ? ( I buy P & C 's frozen , haven't had a fresh pea for ages }

I have the Sous Chef 16, not the Paradice 16.