ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Kitchen Aid - Husbands beware!

Misc.

Wow, I would say that Kitchen Aid is "well positioned in the American market." I'm on the K-A bandwagon too but have never even seen the Bosch. Maybe it's as good and we just don't know it!

My favorite attachment is the meat grinder - have been making my own ground meats for years just because I like to control the texture and fat proportion MY way. Today we have increasing problems with e. coli in pre-packaged ground meats as the volume of processed food stretches our capacity to deliver it safely. So now I have another reason to be glad I'm in the "grind my own" habit. I can't even guess at the pounds - tons? - of meat and poultry my trusty K-A has ground over the years! And not a tummy ache from the lot.

I don't think I'll trade in my hubby when it comes time to buy a new K-A, but I wouldn't be without... (hubby OR a Kitchen Aid) ;-)



MsgID: 112260
Shared by: Char/ca
In reply to: I love my Kitchen Aid!
Board: Cooking with Appliances at Recipelink.com
  • Read Replies (9)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Kitchen Aid or Bosch???
  grace/Alberta
2 Grace
  Nadine
3 KItchen aid
  Csally
4 Kitchen Aid Mixer
  Narie/Il
5 Kitchenaid
  Sally in GA
6 I love my Kitchen Aid!
  Elaine C.
7 Kitchen Aid - Husbands beware!
  Char/ca
8 Elaine C. ---
  Kathleen, MA
9 About e. coli
  Char/ca
10 I know I'm late, but,..
  SweetBeans MacFru
ADVERTISEMENT
Random Recipes
  • Beef Brasato (oven-braised short ribs)
  • CARABBA'S BEEF BRASATO 1 1/2 tbsp. butter 9 oz. yellow onion, finely chopped 6 oz. carrots, finely chopped 5 oz. celery, finely chopped 3/4 oz. garlic, finely chopped zested of 1/2 lemon 1/2 cup vegetable oil 5 bonele...
  • Lemon-Marinated Chuck Steak (broiled or grilled)
  • LEMON-MARINATED CHUCK STEAK 1 (1 1/2 to 1 3/4 pound) beef chuck steak, cut 1-inch thick FOR THE MARINADE: 1 tsp finely shredded lemon peel 1/3 cup lemon juice 1/4 cup cooking oil 1/4 cup chopped onion 1 Tbsp sugar 1...
  • Parmesan Dinner Rolls (Betty Baker, 1960's)
  • PARMESAN DINNER ROLLS 1 pkg dry yeast 1/4 cup warm water 1/2 cup milk 1/4 cup sugar 1 tsp salt 2 Tbsp shortening 3 cups sifted all-purpose flour (about) 1 egg Melted butter (for brushing) 1/4 cup grated Parmesan chees...
ADVERTISEMENT
  • Italian Fried Artichokes
  • ITALIAN FRIED ARTICHOKES Juice of 1 lemon 2 bay leaves 1 teaspoon sea salt, or to taste Handful of peppercorns 3 large artichokes, about 1 pound each Grapeseed or canola oil for deep frying Bring 3 quarts water...
  • Granny's Chicken Fried Steak
  • GRANNY'S CHICKEN FRIED STEAK The only method I have ever used to make Sunday special chicken fried steak is to copy my Granny precisely while she worked; me, sitting outta the way on her bright yellow kitchen chair wi...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Kitchen Aid - Husbands beware!
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!