"jimmyjames" > wrote in message
ink.net...
>
> Well, I'm quite a hand with a French chefs knife... I'm not going to say
> that I as fast as a FP chopping, but I will say that by the time I cut up
> onions, celery, peppers, etc., rinse and wipe the blade and put it up,
> having neat evenly sized pieces, rings, etc, Depending upon How big a
meal
> I'm planning.... Not forgetting that a 14" knife will cut one or many
> whatever with a stroke, I'm probably about even.
> I do have a BE&DO food processor that I use for cheese, potatoes (hash
brns
> and chips) but if I'm just doing enough for a family meal, I just use the
> knife. Plus, I'm tricky with the knife... flip it, balance it vertically
> on the tip of my finger...
> BUT I AM INTERESTED IN... making dough with the processor... I don't
believe
> that MY food processor (10 yr. old and small) will do the trick.
> Went on Ebay and found them from $59 to $1000.00
>
>

There is no substitute for a good knife. I don't use the FP for all slicing
and dicing either.

You might try your old FP. Mine is at least 15 years old and only 400
watts. It does a fine job with one pound or so of flour ( 3 - 5 cups).
That is more than enough for a nice sized loaf of bread or a couple of
pizzas. Once the dough forms a ball ( which should be in a minute or two)
you only have to knead for an additional minute or about 40-50 rotations of
the ball around the work bowl.