roguequilter

i don't under stand the getting injured either. mine won't even turn on unless bowl is locked in place and the shove chute too small to stick my hand down ..fortunately mine is older model also, we bought it at costco years ago. it came w all the different blades also. i use it for making pestos, chopping walnuts for baking and bread crumb toppings, i pureé garlic w olive oil to freeze so that i always have "fresh" garlic to add to whatever i am cooking. my cuisinart food processer is very important tool for me. i found a mini one at thrift shop few years ago & love it for small batches just for the two of us.

zennia

I thought I needed one but the only thing I do with it is slice potatoes for scalloped potatoes and cabbage to make cole slaw.

Prism99

Thanks for the tip! Would be a great timesaver for me. Found these directions online and will have to try it:
To prepare, peel cloves. Make a puree with oil in a food processor (1 part garlic to 2 parts oil). Pack in suitable containers, seal, label and store in freezer. Puree will stay soft enough to scoop out as needed for sautéing.

gale

I like that garlic/olive oil idea. I love using fresh garlic but sometimes I'm not in the mood to peel and put it through the garlic press (then clean the garlic press-not fun). I'm going to try this (using my small food processor since I don't think I'd make enough for the big one to even reach. lol)

roguequilter

you're welcome ...i used to grow a lot of garlic. we ate a lot, family members wanted a lot, but i still had more. i started doing it like this to preserve what wasn't set aside to plant. there wasn't any "web" then. i do peel the cloves, but i don't measure anything. just fill the bowl, top on & drizzle olive oil till it looks right. i use clean empty herb jars. i don't make a very thin pureé ..more garlic than olive oil and it doesn't stay soft when frozen. i like lots of garlic when i cook. so small jar thawed for use doesn't go bad before used up.

gale

The sites I looked at said that if it thaws you have to use it immediately. Do you store this stuff in your fridge? I guess there's a big botulism concern with garlic in olive oil.

Geri B

I have a kitchen aid thing that has a base on which you can attach a blender, mixing or kneading beaters, or a grinder, shredder, cutter..depending on blade used, also a noodle, pasta maker or sausage stuffer........and I have used all parts sucessfully...more when we were a family, but now kids gone, I am widowed, so creative scratch food prep is very limited....I still make my own bread crumbs from dried bread...and do use slicer for batch cooking, and beaters for cookie baking...the rest of the attachments are packed away in the pantry. But, it was the best investment we made......

patski

I have the large & small Ninja, use the small one daily, the large one is lonely for use

roguequilter

yes, stored in fridge. frozen in small quantity so easy to use up fast. that's why i use the little glass jars that storebought spices come in. i am not an expert, but i think any fresh vegie stored w/o the high heat/pressure of processing can be a source of botulism. over the many years that i have been putting up garden produce i only got sick once. when i first got the bright idea to save some of my sweet corn many years ago i got really bad stomach issues. one of the docs in the ER i was working in laughed when i told him what i had eaten the night before & told me what i had done to myself ...i bought a pressure cooker after that.

roguequilter

i had a similar appliance i had acquired before i got married. used it a lot! then after mariage & child used it even more. looked for something equivelent when i wore it out, kitchenaid was way out of my budget. i miss my old multipurpose machine!