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LOL, Rich I had the same thing with my giant kumquat limiting access to and distorting the shape of the more desirable orange tree behind it. Kumquats are another type of citrus that's tough to give away. The tree was way too prolific to make use of all the fruit. It would end up covering the ground and drawing gnats. After 17 years my partner and I decided we'd had enough. It's gone, gone, gone, stump all ground out and the orange tree is free again to branch out. It actually looks kind of graceful with the fruit weighing the branches down right now.

I know what you mean about the taller type of manual juicers. My sister has one and things do go faster with that kind of leverage. It's been years since I've been to Monterey Market. My sister used to live a few blocks from there on Sutter. But I've seen the juicer you described at a couple of grocers near me and they are pretty slick!

Looking forward to your test results.

Ralph
 
Ralph,

I already have the "true dwarf" Bears lime tree sitting in its original pot in the back yard, got it last spring, and it's been sheltering under the avocado tree. It's already bearing fruit. I think I'll move it to a larger barrel-size container, and the ax the full size lime tree. It was fun seeing it grow up and I like the limes and all, but it's just gotten too big for the space. I could probably prune it down to a stump and it would regenerate into a more manageable size, but it's also near a walkway and I'm tired of having to step over fallen limes etc.

The soil here is so rich, trees and just about everything else grows vigorously, as long as they get water. Over the xmas break I felled a cedar tree that has very nice, soft foliage but was also encroaching upon two walkways and was way too close to the house (fire danger). That thing took some time to shred and chip ... the branches went every which way. Nice aroma, though. And not to worry, some of the tree's branches took root in the soil around it, and when they start to show signs of life I'll probably dig them and and move them to an area where they will be more appropriate.

The valencia tree won't be ready for juice oranges until spring (unless some from this past spring still on the tree are still edible), but I have plenty of limes for the "experiment". Not that I don't have enough to do... like clearing leaves off roofs and out of gutters... enjoying the rain, are we?
 
Hi Ralph--- I'm a KA mixer user who didn't care for the citrus juicer attachment. I use this shapely beauty, a Philips I bought a number of years ago. Let us know what you think of the juicer attachment; for $25 it's certainly worth trying. You may really like it.

The kitchen photo above: Don't square coffee cups increase the chances of dribbling out the corners of your mouth? I suppose one needs to tip it up at a corner.

1-3-2008-21-04-34--Frigilux.jpg
 
Choosing a Mixer

Tempting as it sounds, wattage is not a good indicator how well a mixer performs. You would think since the 1930 an engineer would have created a machine that be nearly perfect but alas that has failed to materialize. I want a mixer that requires little bowl scraping, easy to wipe lean with no crevaces to catch or trap food and slow stir and fast whip with minimal splash or spatter.

Kitchenaid makes a great mixing machine and most of their attachments work well and are durable. The grinder/strainer attachment have performed well. The pasta roller and cutter sure make pasta making more enjoyable and fast than my hand crank machine. The juicer attachment leaves much to be desired, the strainer clogs quickly, juice runs down my arm, and you can't apply much pressure w/o the unit moving. I much prefer the juicing attachment of a Sunbeam mixmaster with the joggling strainerusing a slower than recommended speed setting to have juice with less pulp. However, that attachment has been long ago discontinued. Kenwood, Viking and Cuisinart have similar juicing attachments, but have screens that clog quickly too. I haven't have much success with the pasta extruder attachments either, something I haven't practiced enough to give an opinion. The Cuisinart, Viking and Kenwood mixers are misleading in their capacities, one cannot make big batches like you can with an equivalent sized Kitchenaid. Also Kitchenaid offers far more support to keep their appliances working for you. They have great customer support providing parts for all but their oldest models there is internet and telephone help available as well. Kitchenaid and a forum of users with all levels of expertise willing to repond to problems and or delimas you may have and they do it for free just to be of help. It is moderated by a great group of Kitchenaid employees. Their willingness to help is becoming more difficult to find in this modern world we live in, still believing it the details and little things that matter most in making a difference.

One must also consider the ease of using atttachments, how easy is it use the blender on a Viking or Cuisinart when quick pulsing is needed to control texture?

I prefer using my Robot-Coupe processor for all my slicing, shredding, using Cuisinart wide feed tube blades. The juice extractor is also nice to use. Robot-Coupe processors for home use have been discontinued too.

There are not enough consumers doing "from scratch" food preparation to warrant manufacturing these accessories any longer. Fortunate for many of us, ebay is a way of often getting a vintage appliance or accessory.

I like vintage mixers, among the two beater revolving bowl models Sunbeam models 10, 11, & 12 and MM series are great for cakes and cookies. I had a dough "hook" model but could only make one loaf of bread not using more than 3 1/2 of flour. It required too much attention to enjoy using. The Sunbeam grinder is very slow compared to a Kitchenaid model. Vintage Westinghouse, GE, and Dormeyer mixers require more bowl scraping and require more attendance to get throughly mixed mixture. Their turntables require more manual assistance. As just a mixer using no attachments the vintage Hamilton Beach models H, K, M, and 25 are good choices but it is difficult to find a vintage one without worn gears. Their built in timers are handy it
 
More interesting info just above. That is a very nice looking Phillips juicer Eugene.

Rich, my kumquat was frozen back to 6' stubs in the Xmas freeze of 1990. In a matter of two years it was back to a huge gumball and eventually ate away a chunk of our Australian Brush Cherry privacy hedge.

The rain is welcome but we haven't gotten to the gutters yet either. Our house is called "The Jamaica" model in our 1957 tract and has gutters all the way around. The way the weathercasters hype things so much around here you'd think we should all be battening down the hatches. We'll see just how much wind and rain materializes.

Meanwhile it seems KA is winning in the opinion poll regardless of input or output
 
Divinity

I emailed my choir director for her recipe for Divinity, here it is:
Divinity

2 cups sugar
1 cup water
boil to soft ball, 236 degrees/

Have the white of one egg firmly beaten.

When syrup mixture reaches temp, slowly pour in fine stream into beaten egg white.
Then add 1 tsp of flavoring, and a few drops of food color as desired.

Now the trick is to stop beating at just the point the mixture will hold shape.

Then quickly, spoon onto wax paper covered cookie sheet until it cools and sets.

Good luck.

Barb

I think I will try to find out if the point where it holds its shape and the Mixer stops are one and the same!
 
smoke from the front grill

Jeff, I wish I could have seen that happen! It sounds like an old fashion roadside breakdown, especially as shown in a 1930s Laurel and Hardy or similar short feature. Of course, they would have the obligatory minor explosion which would blow open the double fold engine cover then people would either start hitting each other or running away from the impending BIG explosion.

So after the mixer died, did you have to put on a sweat band and finish mixing the batter by hand? My mom had a very noisy Waring portable mixer. When it was used on anything heavier than whipped cream, it became very hot and smelled hot. It seemed like a good candidate for a motor that starts shooting sparks and flames out through the vents in back while it is forced to keep mixing cookie dough or something else, mortar mix maybe. My mom had two irons that shorted out very dramatically. She was ironing along and suddenly the shell of the iron started flashing sort of purplish lighting around it and it was making these loud, popping buzzing sounds and then everything stopped. The outside chrome shell of the iron was heat tinted in sort of purple and brass tones and had black specks. I was about 5 when the first one went out and thought it was really neat.

In the South, the description of what happened would use the words "blew up." The iron "blew up or blowed up." Imagine trying to schedule a repair on an appliance that "blew up." If it was a gas stove or a water heater, you would be thinking, "Well, they must not be calling from home," but if it is a washing machine that "blew up," you might be hard pressed to get a detailed description of the problem you would face when you arrived. I wondered how this term could have become so ingrained in the culture. Were moonshine stills that prevalent and so poorly maintained or carelessly used that things were blowing up with great regularity and frequency? What else in the region was blowing up? I thought about decades of experiences with improperly processed home canned foods and the resulting exploding fruit jars, but that did not seem like an experience that would be transferred to appliances or cars; well maybe cars, but certainly that would not happen that often for the term to be applied to everything that broke down or stopped working. My parents from the North used terms like "the fuse blew" or "blown" fuse. Lightbulbs were generally described as being "burned out" when they did not light when switched on, but if it was one of those startling experiences when you turn on a light bulb and it lights for a fraction of a second before making a pop and going dark forever, that light bulb did not just burn out, it blew out. If a child were turning on a lamp and this happened while the fingers were still on the switch near the bulb, a wet cleanup might be needed along with a new light bulb. Not to be flippant, but I don't imagine that the cultures of Northern Ireland or the Mid East use that term to describe a breakdown. That term is too "loaded," you should pardon the expression, in those areas.

I realized that the death of the iron created an unexpected expense for my parents. I tried to tell mom that it could be heated on the stove, but she was not interested in that helpful hint.
 
If memory serves correct...

Tom I remember the motor slowing, then the sound of metal grinding together, then the smoke came. It all happened pretty quickly. I shut the poor 12C off and let ot cool for a bit, it was SO hot that I could not touch the top of the motor at all!
I finished the cake with my Kitchenaid hand mixer, which is I think the last time I used that thing too!
 
CountryGuy (Gary)

I believe your formulas are incorrect because:

you said Volts = Watts / Amps I said Volts = W x A
you said Watts = Amps x Volts I said Watts = Volts/Amps
Algebraically, when you have V = W x A in order to solve for
W you have to isolate W which means both
sides have to be divided by A. Therefore,
I /A =W

Can a licensed electrician verify these formulas for us? Toggleswitch is on the same page as I am CountryGuy becuase he also said that volts = watts x amps.
 
Pastry Chef puts in two cents:

Folks, I've used many KitchenAids and a couple of the Hobart "Whipped Cream Makers" (as they were dubbed by dealers). In the old days, restaurants that wanted to obey the letter of the law, shelled out 2000.00 for the Hobart 5 quart mixer because it was NSF approved, whereas the KitchenAids weren't, so Hobart could command such a premium. As anyone who has used one will attest, you ONLY need that kind of power for kneading dough and Hobart's dirty little secret is that none of their ratings even on their gear-driven models for yeast dough capacity are true. I've had this problem with 20 quart and 30 quart Hobarts.
Any good planetary governor-controlled mixer should handle the creams, meringues, batters, mashed potatoes, etc. for a good long time although I still think nothing beats the vintage Hobart-made KitchenAid mixers, except maybe a vintage Kenwood.
If you're going to be kneading a lot of yeast doughs you should be looking at an Electrolux dough mixer with the spiral hook. It's designed like the huge spiral mixers that artisan bakeries use exclusively for yeast doughs.

What Hobart is doing here is very smart: they're cashing in on the hoards of stupid Bush-rich bitches who want to outfit their kitchens with the ultimate pieces of equipment so they can prove to their friends that they are truly superior people. See: Viking Stoves.
 
I have to add:

They just bought me a new 6-quart KitchenAid stand mixer at work and I have to say, even though it's not Hobart made, I quite like it. I like the bigger bowl and I especially appreciate the "slow" start-up; it has spared me many messes. Let's see how long it lasts although I've observed that the motor has a self-cooling fan that keeps the housing from overheating during a 15-minute high-speed Italian meringue cool-down.
 
Well, I went out this morning and found the juicer attachment at Sur la Table for the same price as at Target. I'm generally pleased with how it works and the job of juicing a lot of oranges goes faster than with my manual juicer. The strainer does clog quickly but it takes all of a couple of seconds to pop it out and dump it in the same garbage receptacle you're using for the rinds. I find the KA is much more thourough about using all of the orange to get as much juice as possible extracted frome each one. This may be why the strainer clogs so quickly. I should be getting a technique down as I process more oranges.
 

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