Richard Kilgore

These offers are different than the KA I listed above for $239, which has a very wide mouth feed tube and a 10 cup bowl that the $199 ones do not have. I think it depends upon what you want to spend and what you want and need.

The 12 cup KA at places like W-S and SLT run $230. That includes three work bowls ---12, 10 and 4 cup as I recall, several (3?) cutting disks for the 12 cup bowl in addition to the metal blades for the three work bowls. The 11 cup Cuisinart at $199 includes a small separate food processor --- maybe 3 - 4 cups, not sure. And no disks. That's a lot of extra functionality for the KA for $30.

Okay, now we're narrowing it down. That still leaves about 999 restaurants to choose from, so let's try to focus it a bit more so we can be more helpful. Beyond upscale casual and authentic, can you tell us anymore about 1) the types of food you are interested in trying here, and 2) price range for lunch and dinner, or a daily average you want to work within --- $50, 75, 100, 200? Mid-range, upcale casual only, or were you looking for some inexpensive "authentic" places, too. Mexican, Tex-Mex? Other Latin American? Asian, SE Asian? French, Spanish, Italian? Other?

Welcome rasputin 1072. As Lyle mentioned, we will be able to be more helpful if you can fill us in on what types of food you are interested in, a price range, and whether or not you will have a car and are open to dining away from the immediate area of The Mansion. Breakfast, lunch and dinner?

I think that if Amazon has not shipped it you can still cancel the order, but you can return it at any rate.

The extra wide feed tube mouth on this 12 cup KA seems like it would be a plus.

For those who are curious: I took a pants hanger and removed the carboard tube that supports a pair of pants. The wire ends that snap into the tube at both ends have a rather sharp bend. I slipped one bend into the procesor through the feed tube hole and then adjusted the angle of the wire until I could get the opening of that sharp bend onto the blade. Then jerked upwards. That did it. (And thanks Brooks. I guess we were thinking along the same lines. I tried a couple of other hooked and non-hooked rods trying to pop it loose first, but the pants hanger did it.)

In another thread, Andie wrote: I meant to ask why you still prefer Cuisinarts? The new KAs are getting a lot of attention right now, so I would appreciate your thoughts.

Success! Thanks to Andie. I bent a coat hanger and jerked up on the blade as Andie suggested. Popped loose on the second or third try. I really was not ready to give up on this one or to get a new one (until I need larger capacity), since this is an old one that also does not require the tube to be latched to operate. And thanks to everyone for your suggestions.

Thanks Andie. The voice of experience. I'll hunt around for something I can use as a hook. This one also has the cover locked to the bowl, which is locked to the base.

Thanks so much Chris. PM me and I'll give you my address to ship it to!

Upside down in a sink full of hot water? Maybe.

I should mention that yes, I tried jiggling through the tube hole, but it is logged in there quite tight.

Thanks, Brooks. Drilling a hole might work. I'll take a look. And though I always have a good supply of duct tape, of course, something not quite so visible may be called for here.

That's what I want to avoid. I don't use it a great deal, except for pastry dough. It is only medium size, but has been sufficient.

I will not do this again. I casually dropped the metal blade into the work bowl and latched on the cover. Now the pointed ends of the blade are stuck against the side of the work bowl at one end and against the cover at the other. When I try to remove the cover, the points dig in. The only solution I can see at this point is not great; break either the bowl or the cover, whichever is cheaper to replace. Any one else have another solution?

You can save a little money on it through Amazon" clickety-click here.

Inspired by joiei's question, here's a thread on Home Rotisserie Ovens in the Cooking forum.

I do panini similar to Steven's method, except that I substitute a brick wrapped in aluminum foil for the top pan.

To that end I will be trying a Siegel's Deli chicken next week.

I have a DeLonghi convection oven with rotisserie. I have not yet used the spit, but I'll do that soon and post.

I often roast a chicken at home, and have not bought one in several years. But D Mag touts Seigel's Deli (just south of Beltline & Addison Rd.) as the best in Dallas. I haven't tried it yet, but will take on that sacrificial duty.

I'll look forward to seing the pics.

Pierre Herme's chocolate book. See the thread by that name in this forum.

Here's the chicken modification of the bistekas rancheras. Apologies for the shaky image.