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Sid Post

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    Sonoran Desert, Arizona, USA

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  1. OK. Maybe it is just transportation related then. Some of the Japanese kitchen products I'm looking for are not available where I shop and the ones in Japan on eBay have really expensive shipping costs.
  2. There are a few on Amazon but, they are hard to find thanks to obscure search 'names'. COVID impacts also seems to have stopped production or, at least exports of this brand.
  3. I wish I could find some out here in East Texas for a reasonable price. I remember buying them when I lived in Tucson. They were really good when I was hiking and camping a lot but, they also were good for all sorts of baked goods and desert themed items. Mmm ...
  4. With KitchenAid, it really depends on the specific model. The Fiber/Plastic gears don't hold up very well. I also don't want to burn out the one I bought ~30 years ago. There is also a lot of difference in grind quality. For the cost of the mixer grinder, you can buy a good quality 12# grinder that will work much better if you are grinding more than a really small amount (like a 1/2~1#).
  5. After substandard local grocery store options and similar @#$*! from Walmart, I really want something that tastes good and has good quality. Goo from a bunch of random animal parts they can't sell with poor quality spices might be acceptable during a food shortage brought on by panic buying but, ENOUGH! Don't make me buy a $600 grinder, a $200 stuffer and, import some real spices (not the sawdust commonly sold at Walmart and the local grocery stores)! I want some real sausage! Slovacek's in West, Tx is ~4 hours away so, I can't make that drive more than a few times a
  6. Mail order for meat products where I live isn't really an option. Plus shipping irregularities are really bad. I had a guaranteed 3-day package that took two weeks arrive today, well actually it is still at the Post Office!
  7. Enough with the Chorizo! Where can I find good Portuguese Linguica sausage or, barring that, REAL Spanish Chorizo? I live in East Texas so anywhere about two hours outside of Dallas on I-20 or I-30 is good for me. Texarkana or Shreveport are a distant probability if there is a good place for sausage there without anything closer. TIA, Sid
  8. Any Kolache options in East Texas that are really good? I-20 or I-30 about 2 hours East of Dallas is pretty close to me. TIA, Sid And no, I'm not into frozen bread and canned fillings! Jalapeno and cheese sausage links in a Kolache are what I'm after.
  9. On my old school BOV800XL, I don't recall making toast exclusively. However, the broiler really works well with open face sandwiches.
  10. Minimum for me will generally be ~3lbs so, 10 quarts or smaller shouldn't be a problem. On some of the 10 quart reviews, people report good results on 1.5Kilos of dough so I'm not too worried about my "small" mixes being problematic. The real question is how often would I need 8 quarts or possibly 10? And, how much bigger and bulkier are the 8 and 10 quart mixers? Again, some reviews say the main difference is the bowl diameter without any significant changes to other dimension and only minor weight differences. This has me thinking a 10 quart mixer is probably best considering the modest
  11. On the Pizza forum, a lot of people do 1 Kilo of pizza dough in 5, 8, and 10 quart spiral mixers. On the Fresh Loaf, the 5's and 8's seem to have a stronger following but, those people are generally only making a couple of loaves of bread at a time.
  12. Absolutely. My first impulse is to go with 5 quarts but, the 8's and 10's are tempting for special occasions. That is offset by possibly getting a second bowl. The Famag with its curved breaker bar seems like a good option for small quantities where the 5 quart model MIGHT be able to do just a 1 pound ball of dough. The 10 quart model minimum seems to be 1.5 pounds to 1.0 kilo depending on what I read.
  13. Pleasant Hill Grain has good pricing on the Famag options. Yes a bit more expensive than the Chinese options and cheaper than the German mixer which has more eye appeal IMHO. The Famag breaker bar and tilt head removable bowl seems to tick all the boxes for me and keeps calling my name. The other Italian options certainly have their fans but, I think I want to stay away from the fixed bowls. I also expect Pleasant Hill Grain to be around for the long term in the unlikely event I need some service support so, I think the Famag is probably the best option for me. Now, do I really
  14. I should also note, that I have other mixers for normal household needs so I can live with it being a "uni-tasker" for bread doughs. My KitchenAid mixer will stay on the counter for normal needs so a second planetary style mixer would be redundant and I don't want to get rid of the KitchenAid for sentimental reasons.
  15. The Chinese mixers don't appeal to me. The ones I have seen in person seemed really pretty crude. Then there is the cost which is only marginally cheaper than most of the Italian options. To be honest, I generally try to avoid supporting the Chinese economy if I can because of their horrible policies towards basic human rights abuses and other terrible things that are part of the ruling political class. I tend to trust the collective wisdom of the bread making regions for the better mixers, hence my interest in the Italian, German and, Scandinavian based mixers. They evolved ov
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