On Fri, 25 Nov 2016 09:31:18 -0700, U.S. Janet B. >
wrote:

>On Thu, 24 Nov 2016 19:27:03 -0500, Brooklyn1
> wrote:
>
>>On Wed, 23 Nov 2016 18:50:28 -0400, wrote:
>>
>>>On Wed, 23 Nov 2016 15:47:05 -0500, Dave Smith
> wrote:
>>>
>>>>On 2016-11-23 3:26 PM, wrote:
>>>>
>>>>> A Happy Thanksgiving to you and I bet you totally enjoy the new food
>>>>> processor. I'd give up my mixer before the fp.
>>>>>
>>>>
>>>>
>>>>I use my (hand) mixer once or twice a month. I use my FP one or twice a
>>>>year. It has to be for something that is enough work to make it worth
>>>>digging it out cleaning it and putting it away again. Those are the
>>>>occasions where there really is no substitute. One of the chores I use
>>>>it for is cutting Seville orange peels for marmalade. It would easily
>>>>take 20 minutes or more to slice them all up fine enough to make
>>>>marmalade. The FP can cut them up in a minute.
>>>
>>>YMMV but the mistake you make is having to 'dig it out' - mine stands
>>>ready to go and nothing is quicker then dropping whatever into it,
>>>with the added benefit it can all go into the dishwasher, a win/win
>>>situation.
>>
>>A sharp chefs knife and a cutting board is doubly as fast as any home
>>style food processor, does a FAR neater/precise job too, and takes
>>under 15 seconds for clean up. Before you can prep a cabbage for cole
>>slaw to fit your food processer I've shredded the cabbage with a chefs
>>knife.... and nice long thin shreds.
>
>Why aren't you using a scythe? I bet you could cut up your acreage in
>half the time with your skills? And it would be no time at all to
>clean up that tool
>Things have changes since you last looked at a food processor 40 years
>ago.
>Janet US

Nothing has changed regarding prepping to fit that tiny tube and
cleaning is still cleaning. I have a few neighbors who use fairly
modern processors, they still don't slice with the precision of a
chefs knife (not even close), nor do they slice cleanly... processor
blades are not truly sharp, they essentially tear through foods rather
than slice... they create a lot of juice... the torn edges oxidize
quickly... my commercial lawn mowers slice more cleanly.
When I shred cabbage for slaw I slice the head in half but leave the
core to hold all the leaves together while slicing with a very sharp
10" carbon steel chefs knife. I have no problem slicing around the
core. With a processor quarters won't fit in that tube, eighths may
not fit... and you need to remove the core so then the leaves flop
every which way so all you end up with are irregular small bits like
the slop slaw from a fast food joint, more rough grated than
shredded... then I'd rather chop cabbage with my meat grinder, which
I've done. I can neatly finely shred a 10 pound cabbage with a chef's
knife in about 10 minutes, clean-up takes mere seconds under the
kitchen tap.
Even those old time wooden mandoline-like slaw slicers are difficult
and they are dangerous.
A commercial food processor like those from Hobart work well but you
need to do enough volume to justify their price... and they still
can't slice as neatly/precisely as a sharp chefs knife.
Home style food processors are the most slovenly food appliances ever
invented, they do nothing well.