[RiversideLen]

I made a hamburger and kale.

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Oh heck, I posted this in the wrong thread.

[RiversideLen]

Skeptic, I have 3 although only two are in service. My original is a white bowl lift "Heavy Duty" model that I bought as a close out at Carson's more than 20 years ago. It still works but I boxed it up and put it in on a basement shelf. My second one is a blue "Professional 5 Plus" that I bought from Chef's Catalog about 11-12 years ago. It's been a work horse and will continue to be so, my only complaint is that it is loud and is a little difficult with the small batch kneading. My Little Red Apple (I like that name!) will of course be a supplement to the larger one, possibly taking the place of the hand mixer in some applications.

The pizza was good!

Joan, thanks. I really do like the color.

This is my first tilt head, I have to remember to lock down the head when using it.

[RiversideLen]

I made a pizza for lunch, about 100 grams of dough (slightly larger than what I use to make my sandwich buns), I stretched it out in an 8 inch lightly oiled non stick skillet and then lightly browned the bottom of the crust. Removed it and placed it on my toaster oven pan, and put the topping on (toppings were a few pepperoni slices, a sliced up hot dog and Mexican style cheese, an eclectic combination). Baked it in the toaster oven until the cheese was melted and the proper color, it took about 15 minutes starting in a cold oven. Fairly easy and didn't have to preheat the big oven.

Dinner will be a burger and a side of broccoli.

[RiversideLen]

That's very frustrating, Skeptic. Sometimes you get good installers and sometimes not so good. I agree with BA, you need to get them back and make it right.

[RiversideLen]

Thanks, everyone.

It arrived late this morning and I immediately washed the bowl and attachments and then set out to make an extra small batch of pizza dough. I used 180 grams of flour (about 6.4 ounces). The total weight of the dough after kneading was 320 grams. It did a good job overall although I had to scrape down the sides of the bowl a few times early on. I'm going to make three lunch time pizzas out of it, each pizza using 107 grams of dough, which is just a little larger than one of my sandwich buns.

I love the color and it's cute. It's a lot more quiet than my Professional 5 Plus. I'm glad I bought it even though it's a little pricey.

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[RiversideLen]

I made a hamburger, had it with mashed tater and broccoli and carrot.

[RiversideLen]

I made burger/sandwich buns today.

[RiversideLen]

I made pizza crust on Saturday, enough for two pies. I made one on Saturday, I made the second one today. Had it with a side of broccoli.

[RiversideLen]

Happy Birthday, Mike!

[RiversideLen]

I had a leftover stuffed pepper and a large salad.

[RiversideLen]

You've probably done this already, Mike, but I've always enjoyed sauteed zucchini in pasta sauce. Sauteed zucchini in an omelet is good too. Also goes good on pizza.

[RiversideLen]

I made pizza and salad. The pizza had a little pepperoni, a few Greek olives and sliced stuffed pepper. The meat mixture for the pepper is ground beef and Italian sausage, came out pretty good.

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[RiversideLen]

I'm glad you're safe, Joan.

I made stuffed peppers today. I had one with pasta and a salad.

[RiversideLen]

I had a leftover stuffed pepper with rotini pasta.

[RiversideLen]

It's going to be a hamburger and a large salad.

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