Review by eShirl:
So easy I’m sorry I waited so long to try it! Living in a small apartment for several years, I’ve missed having an outdoor garden to grow my own vegetables. This is a great alternative for me. Just remember to run water through it twice a day. (My brother recommends 3/4 trayful of water with 1 tablespoon vinegar, followed by 3/4 trayful of plain water (don’t forget to empty the bottom water tray), to supress undesired things such as mold; this is working great and the seeds are sprouting fine.) For seeds I’m using “zesty sprouting mix” from NOW foods.

Review by Brooklyn:
For the (currently) best price, click on the right side: “7 used and new”, then scroll down to “Hirt’s Gardens”. Currently best price (15.99 Dollar) and free shipping with Amazon Prime.

This works very well for larger seeds and beans. It comes with a good size sample of Alfalfa seeds.

My tips: Alfalfa seeds are too small for this sprouter, they would not have the chance to dry out enough because they would stay soaked in the grooves (see photo) and would be more than likely to get moldy. Use a sprouting jar for alfalfa seeds instead. Since sprouts should get air and do not get too much in this (or any?) sprouter, I spread the trays out over night and in the daytime when I need the room, I stack them again, leaving the top tray exposed. This is probably not necessary, though. We eat a lot of sprouts and I stack 2 of these sprouters on top of each other.

If the water does not drain, I press the white siphon down firmer, and then it drains. When all the water has drained, I tilt the trays a little and let more water drain out.

I am happy that I bought it and use it all the time.

Review by T. D. Ely:
I have had a few full-size food processors in the past — both expensive and cheap models — and the main complaints I had with them were: bulkiness, noise, and cleanup time. Over time, I realized that I was doing fewer and fewer things with the processor, and then finally, it got put away for good.But lately, I found that I was chopping the same ingredients, in almost the same amounts, again and again.So, on a whim, really, I decided to give the Kitchenaid 3-cup chopper a try. I own a number of Kitchenaid large appliances, and have always been satisfied. This food chopper is no exception, as it exceeds my expectations for handling my chopping drudgery. Be it onions, garlic, emulsifying dressing, making bread crumbs, chopping nuts, whatever. This unit takes a very small amount of counter space, has a great look, stores its cord in the base, and its bowl and cover are dishwasher-safe.This appliance is a nice time-saver, and that, in my opinion, makes it a great item.

Review by S. Burch:
When I starting searching for a mini-chopper I was surprised by the huge rating difference between the Cuisinart DLC2 and the KitchenAid KFC3100, so I bought both and did a side-by-side comparison. The only explanation I can give for the ratings difference is that Cuisinart buyers must have higher expectations. For most operations they have nearly identical performance and for some operations the Cuisinart is the clear winner.

Onions: Many Cuisinart reviewers panned its performance here, claiming it made onion purée, but most KitchenAid reviewers praised its onion chopping ability. I found almost no difference between the two. Maybe its an issue with the instructions – for chopped onions you must use a few short pulses. A few more pulses and you get minced onion – more than this and both give you onion puree. I wouldn’t say either is great at chopping onions, but both are equally mediocre.

I also tested chopping nuts, and making breadcrumbs with similar results. Both performed about the same for a course chop, although the Cuisinart produced a more even chop on the nuts, but its when you want a really fine chop that the Cuisinart starts to shine. The first reason for this is the grind feature found only on the Cuisinart. This spins the blade in the opposite direction which allows the flat, back-side of the blade to impact the food. More importantly, it redistributes the food, so if you’ve got a couple of chunks that refuse to be chopped, a short pulse in the opposite direction helps it drop into the blade. For perfect, fine breadcrumbs I alternate between the normal chop mode for a few seconds, and grind for one second.

The other reason the Cuisinart gives a better fine chop is that it does a much better job of cycling the food through the blade. This is a real key when you’re working with softer foods like spreads, pâtés or purees. When I made a cream cheese spread in both choppers the Cuisinart did a far quicker and better job of pulling the ingredients down the center and into the blade. The KitchenAid kept larger chunks bobbing on top. If you’re making dips, spreads or baby food, the Cuisinart is the hands-down winner.

On the practical side, both choppers were equally easy to clean. Both have small holes in the lid for pouring in liquids on the fly, but only The KitchenAid has a slot for dry or thick ingredients – if that’s important to you. Overall, I found the Cuisinart easier to use for several reasons. First, the Cuisinart blade drops on easily, while the KitchenAid blade is keyed and I found myself turning it several times before it dropped in. Second, the KitchenAid lid must be removed first before you can lift off the bowl, but on the Cuisinart, the bowl and lid can be detached as an assembly. Finally, the Cuisinart blade has a “handle” that extends to the top of the bowl like a popsicle stick allowing you to remove the blade without getting your fingers in the food.

After all my testing, I really can’t understand the large ratings difference between these two. Neither is perfect – you’ll never get a perfect, even, course chop with things like onions or chocolate, but they do come in handy. For many uses either one will give you pretty much the same results. Because of its advantage with softer foods and its ease of use, I recommend the Cuisinart.

Review by L. Bollinger:
I love handblenders. I have this one and its attachments, and I use it pretty regularly. I have two complaints: 1) the powercord is thick, cumbersome, and hard to keep out of one’s way. I had a cordless unit from a different manufacturer before, and I must say–the extra power here is nice, but I’m not 100% convinced the hassle of the cord is really worth that extra umph very often. 2) and here’s the kicker–there’s no actual “on” switch. You’ve got to hold it on the whole time. I really wanted to give one to my mom for Xmas, but she simply doesn’t have the hand-strength any longer to make use of this unit. It takes me two hands to keep it held “on,” and my hands cramp up when I’ve got something that I need to blend for a sustained amount of time. That said, this is a lovely unit (I adore the red color), and I get lots of use out of it. I just would have liked a chance to think about those two issues before I bought it (about a year ago), and certainly before I gave it for a gift.

Review by Laurie:
This among other KitchenAid products were a wedding gift. I absolutely LOVE this blender. It’s been great for making smoothies in the morning for breakfast and also as an ice grinder. It has 9 speeds which allow for any consistancy. I highly recommend this product.

Review by R D:
Unlike many of the reviewers, I’ve only had this mixer for about a year, and it’s this specific model, the 250W 4.5 quart mixer (the bottom of the Kitchenaid line). It was a real splurge at the time we purchased it, but it has turned out to be well worth it.Before the Kitchenaid, I didn’t do much baking. I tend towards more “manly” cooking techniques: the hotter the fire, the spicier the recipe, the better as far as I’m concerned. But this machine is as satisfying to use as any power tool in the garage — there is something about using the *right* tool for the job, and I’ve found no tasks that one might consider using a mixer for that the Kitchenaid doesn’t excel at. But it’s especially good for baking, and once you start using it, you’ll have your oven running a lot more than you used to.The big difference between this mixer and the standard “two beater” models you may be familiar with is that it uses a single mixing attachment that rotates in two motions- it not only spins on its own axis, it also is rotated around the edge of the bowl. This does an extremely effective job of mixing ingredients without need for the bowl rotating, since the mixing motion covers the entire bowl. For most mixing jobs, it also requires no scraping of the sides with the spatula. IE: when it’s mixing, you can ignore it and work on other stuff.The first attachment I’ll mention is the dough hook, which is a godsend for kneading. In the last day, I’ve made pizza dough, bagels, and whole wheat bread. Although this is the least powerful machine Kitchenaid makes, it kneads stiff dough (like the aforementioned bagels made with high-gluten flour) that would turn your mother’s mixmaster into a smoking, stinking heap of fried motor components. Machine kneading takes a *lot* of the effort and variability out of making bread… you never “knead in” too much flour to keep it from sticking to your hands, and the 20 minutes you normally spend working the dough turns into 10 minutes you can use to clean up the kitchen.The other two attachments are the paddle and the whisk. The paddle is the all-purpose “workhorse” beater, and works extremely well for creaming sugar and butter together, mixing cookie dough or cake batter, or any other general-purpose mixing job. With the orbital motion, it comes right up to the edge of the bowl, so it is effectively scraping as it goes. The whisk is great for egg whites and making whipped cream. I’m sure it’s good for something else, but that’s what I’ve used it for.As for capacity, the 4.5 quart model is suitable for pretty much any “normal” home recipes. It’s a “standard mixer”. It will easily knead enough dough at once for two loaves of bread, or mix a double-batch of cookies.As for downsides: this thing is HEAVY. You won’t be moving it once it’s in place. If you knead very stiff dough, the bowl sometimes will get tightened to the extent that it is very difficult to remove from the base. It’s OK if you remember to leave it a little loose beforehand, but I always forget and I end up wrestling with the machine to twist it out. The metal trim band on the mixer right above the bowl has come a little loose on my model- the machine got a bit hot after some heavy kneading, and I think some adhesive got soft. It’s held in place well by something else, but sometimes it will slip when I’m wiping the machine off. It’s purely cosmetic from what I can tell, and it’s the only thing that feels cheap in any way about this machine. Other than that, I honestly haven’t had a single complaint.In summary: this is an expensive mixer, but it is very well worth it. Even novice cooks will find it’s use enjoyable, and it will inspire you to explore new things that you probably didn’t do before because of the time and effort involved.

Review by M. Baker:
A word of warning – the Kitchenaides made in the past 10 or so years have a less powerful and durable motor than the older ones. If you like making homemade bread (like I do) purchase a professional mixer to knead your dough (or do it by hand like I do now). Kitchenaides used on a regular basis to make homemade bread (especially using whole wheat flour) will destroy your motor. When you send the mixer in for repairs (under warranty) they will say you’ve been using it commercially and refuse to stand behind their warranty. If you tell them you use it to make bread they’ll tell you it’s not made for that (they can’t explain why they provide a dough hook though or neglect to provide any warnings against breadmaking in particular). I’ve always loved Kitchenaide appliances, my sisters is 15+ years old and going strong but my poor 4 year old mixer overheats and strains doing the same recipes. My next mixer will be a Magic Mill DLX Kitchen Machine, its twice as much, but will last like the old Kitchenaides do. I have to give 2 stars for the lousy warranty service and lack of honesty in their manuals.

Update: August 2004

Haven’t been using my KA for bread since (bought a breadmachine to mix my dough). Only using the KA for light use abut 4 times a month. Now it makes a grinding noise continuously while in use. Cookie doughs seems almost too hard for it too. My sisters is now over 20 years old and going strong (even with bread). I wish they made them like they used too……..

Review by Not my real name:
I bought this after reading a lot of reviews. My choice was based on a number of factors. I have owned a hand-crank, ice-and-salt ice cream maker in the past – it made great ice cream but was messy; I didn’t want yet another appliance that I had to find where to store; and I have owned and liked my KitchenAid stand mixer for a number of years.

This is basically a double-walled, sealed mixing bowl, with the space inside the walls filled with some liquid (presumably like the refreezable ice packs). It comes with plastic paddle. The basic steps are:

1 Freeze the bowl (I keep mine in the freezer)

2 Make and cool an ice cream custard, or a fruit mix for sorbet

3 Assemble the frozen bowl and the plastic paddle on the stand mixer

4 Switch the mixer on lowest speed, add the custard

5 Let the mixer stir the mix until it freezes (to a “soft serve” consistency)

6 Transfer the ice cream to a bowl with a lid, and freeze until firm

Here are my comments:

First, take a black marker and obliterate all the nutritional information about the recipes in the instruction book. We know that ice cream is full of fat and sugar — that’s why we like it! We don’t need reminding.

* Try a dry run to assemble the bowl and paddle. This is designed to fit many models of KitchenAid mixers, and it’s not obvious. You don’t want to be figuring this out when you are ready to make your first batch.

* Freeze the bowl for longer than the suggested 18 hours

* MAKE HALF QUANTITIES: the two-quart recipes fill the bowl, and I had a couple of overflows as the ice cream expands as it cools.

* Also, filling the bowl means that the ice cream takes longer to freeze. The first time I tried this, it didn’t freeze as the bowl had not been frozen long enough to handle the two quarts.

* Get a good recipe to use up the egg whites. I make meringue from the New York Times Cook book. I guess an omelet would be good too.

* There’s mistake in the instruction book. In one place it suggests adding the fruit, nuts etc half way through the freezing process, and in another place it suggests adding these ingredients at the end of the mixing cycle.

* Use enough mix (custard or fruit puree) to at least fill half of the bowl — this way the paddle will mix the entire batch.

* Remember that freezing enhances the sweet taste — so do not over sweeten the mix before you freeze, otherwise the ice cream or sorbet will be too sweet.

* If you’re making a fruit puree for sorbet, a blender makes a *MUCH* smoother puree than a food processor. I think this makes a difference in the texture of the final sorbet.

* After preparation, you need to cool the custard or puree in the fridge for a few hours. Use a jug that has a decent pouring lip: this will make it much easier to pour into the freezer bowl than if you just use a regular mixing bowl.

* There is very little space between the edge of the bowl and the paddle — this can mean a mess when you fill the bowl. It **really** needs a pouring spout designed to fit

* Getting the semi-frozen desert out of the bowl can be messy – there is no handle on the bowl and it has smooth, slippery sides.

* Use a container for the final freezing that has a little air space after you fill with the semi-frozen ice cream — this allows for additional expansion of the desert, and prevents the need to squash the final product into the bowl.

* I’ve used recipes from The New York Times Cookbook and Fine cooking magazine — all delicious, better than store bought, and slightly different than the regular recipes for vanilla, cookies and cream, etc.

* Use the freshest eggs you can find — not the ones that have been sitting in the fridge door for a month

Update February 2008

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Thanks very much to all the kind comments that folks have left. For those of you who haven’t read the comments on this review: it’s worthwhile taking a few minutes to do so as some of the commenters have additional suggestions and ideas.

Update December 2009

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A couple of the recent comments have asked whether the inside of the bowl is aluminum or non-stick. It *appears* to be metallic, but with plastics these days, it’s anybody’s guess. It is light gray so could be aluminum, but I’d wager that it is some sort of alloy. It is definitely NOT the type of non-stick found in Teflon-type frying pans.

BTW – I’ve had this for nearly four years and am still loving it. Long term durability seems to be good.

Review by Michael Trotman:
I think my wife is trying to murder me with this KitchenAid Ice Cream Maker Attachment! She bought this for me for Christmas along with the Ben and Jerry’s Ice Cream Recipe book knowing full well that I would become obsessed with trying all of the recipes. I’m on the third batch (Cherry Garcia, Coffee Chip, Chocolate Chocolate Chip) and I can already feel my heart slowing down. I can hardly make it to the mailbox without becoming winded. Luckily I realized her dastardly plot before having an ice cream overdose induced myocardial infarction. She almost got away with it as nobody would have suspected her. The paramedics would have just thought I was another fat pig who overdosed on ice cream.

This is so easy to use you may also find yourself overstocked with fresh quarts of the best ice cream you ever tasted. Follow the recipes in Ben and Jerry’s book and carefully follow the directions that come with the churn and you’ll make great ice cream every time. As the other reviewers have mentioned, it is essential to allow the ice cream to “ripen” before serving. This is not a requirement that is unique to this churn by the way. This is necessary with other churns as well. So be patient, plan ahead, get creative, and enjoy.

Review by Michael I. Gorchov:
This unit is similar to the one I have (old style 06000), so I have included my review here as well.

I bought one at Walmart last year. I use it pretty often, but mostly for making popcorn. Turn temp to 350, put a couple-three tablespoons of peanut oil in the bottom, and then when the oil heats up throw in 1/3 to 1/2 cup of popcorn. Put the cover on and keep the pot moving while the corn pops. When the corn has just about stopped popping, turn the heat off and pour the popcorn into a bowl. Butter, salt and eat. YUM!

I’ve deep-fried scallops in it, steamed vegetables, cooked rice, made soup and even baked potatoes. The thing works great! I wasn’t going to write a review until I saw Alton Brown talk some trash about it on Good Eats. I got pretty defensive about my humble Presto cooker! He was doing a silly episode about “man food” like corn dogs and thin, square hamburgers. Well, when Mr. Brown was explaining how to fry the corn dogs he said (while holding a Presto mutlti-cooker) that a pot with an heating element on the outside of the bottom wasn’t a good idea because first the element had to heat the pot and then it had to heat up the oil. Too slow. After that he displayed three home-use rectangular fryers with immersion type heating elements. He said they were also better because they each had cooking baskets and break-away magnetic cords. He picked the one with the digital controls, while implying that this was somehow better than the manual rotary temp control.

I don’t know if A. B. gets paid for product placement on his show, but I really thought he was being disingenuous regarding the Presto “pot.” First of all, about the heating element on the bottom of the Presto cooker: During the frying demonstration, Mr. Brown had some text placed over the screen that said that if you didn’t have a special electric fryer, that a pot on the stove-top would work fine. Isn’t that interesting? What the heck is a pot on the stove, but just a heating element on the outside of a pot that heats up the pot and then the oil inside? That’s exactly what he was criticizing the Presto kettle about. What gives? Secondly, the Presto cooker DOES TOO have a magnetic break-away electric cord to keep the unit from tipping when the cord is yanked by accident. Also, the Presto cooker DOES TOO come with a frying-steaming basket, which Brown implied it didn’t have. Nya, nya, nya! See, I can be just as immature as Alton Brown!

I don’t know if the rectangular fryers are really better, but I’m sure they cost a lot more. My Presto cooker was .85 at Walmart. I keep it in a lower cabinet – it doesn’t take up much space there. I pull it out when I need it. It’s inexpensive, easy to use, and simple. When we go to Maine in August, I’m allowed to take only one of my counter-top appliances. So, I just take the Presto cooker with me. Normally, I cook steel cut oats in a small bowl, sitting in water, in a slow cooker (a bain marie – sort of – found the idea here [link deleted]) I can do the same thing with the Presto cooker. And I have a pot with me on vacation that I can do so much more with.

One last thing. With my slow cooker I use a plug-in timer called a Rival Smart-Part. But it’s not rated to control the wattage of the Presto multi-cooker. I found a heavy-duty programmable digital timer that I use to turn the Presto cooker off and on automatically. This device really allows me to use the Presto cooker like a slow cooker, without over-cooking stews and such when I am out of the house all day. The Presto multi-cooker is a terrific appliance! Buy one now, and don’t believe everything you see on TV!

Flash Update! Here is another reason to buy a Presto multi-cooker: I’m making a beef stew with red wine tonight. What a mess browning the stew beef! I have a 3 quart Wagner cast-iron chicken fryer, and this is what I used to brown the beef chuck cubes. These days the meat hasn’t been aged much, and so it is very difficult to brown properly. I managed to do it in batches, but the stove-top got pretty messy by the time I was done. I put the browned meat, vegetables, and garlic into the Presto cooker ( I made sure to deglaze the chicken fryer with wine and include all the tasty bits) and continued to cook the stew. And then I could proceed to clean up the stove-top while the beef stew simmered away in a different part of the kitchen. I am very pleased not to have to clean up all that oil splatter after dinner!

Review by Foyus:
I’ve had mine sine either 1997 or 1998. Thereabout. Right now as I write, I’m frying some fish and the result has always been as it was when I first bought it. I’m looking for a replacement basket because someone, whom I let use my deep fryer for a party, lost my basket. That was 11 years ago. I’ve been frying without the basket since then and it’s the same result. Now I want to get a new basket, not a new fryer. For as long it works, I will continue to use it. So expect me back in 15 years.

Review by Gilbert Cross:
As juicers go, this one is a winner. You’d be hard “pressed” to find a better model. I’m a little confused by the other reviewers comment about low juice yield, as you’ll definitely get a lot more juice than if you use a hand press model. You’ll also walk away without completely sticky fingers, which is always nice.

As long as you’re using plump and juicy fruit, you’ll get great juice from this model. I also like that it’s Metrokane, as I’ve yet to be disappointed by one of their products (and I’ve had the opportunity to use a few).

Review by C. D. Waage:
I liked the look of this item and bought it to squeeze oranges and pomegranates. I used it two times — on the second time the lower part that holds the orange bent. It is still usable but you should use your weak arm to press juice with this. It’s not built for a full squeeze.

Review by A. Boston:
Watch Video Here: http://www.amazon.com/review/R1JXCYOSD4HLJ4 This is my first video review, so here goes nothing! A couple of notes: I repeatedly said Ninja Master Pro, it’s Ninja Master Prep. I love it!! Something I did wrong in my video review that I just learned. When making ice based drinks, do the ice on it’s own first, then add your other ingredients. It makes the ice more like snow then baby ice chunks. As far as gadgets, this might intrique a non-cook into cooking.

So far, I’ve made hummus, chicken salad, cheese dip, ice cream, italian breadcrumbs and a few various drinks. I hate processed breadcrumbs in the little cardboard cartons. I tossed those and now we make our own breadcrumbs in about 1 minute. So really no extra effort and it tastes so much better, plus I know exactly whats in it(herbs, bread, garlic, cheese)with no added chemicals or preservatives.

For those people who rely on a food processor as their main go-to item when cooking, this might not be your thing. But for people like me, who tend to chop by hand while cooking for two and pull it out about twice a year, it’s perfect. I also am not a huge blender user, though this will get me to try new things, since it’s got 400 watts of power and seems like it can make just about anything. Lastly, dishwasher safe is a huge plus as well.

On those two sites amazon and the ninja official site specifically, I’ve seen it for sale with the ninja pod unit, a blender accessory and a 2 cup processor accessory. Some other places(wholesale clubs and a few tv shopping networks) have it with 2 more added accessories, for the same price(or less!). It’s definitely worth poking around and finding the one that comes with 4 accessories total.

Be kind to the ninja pod. Always use it in bursts and don’t hold it down. I’ve heard of other ninja owners stripping the gears by holding it down trying to use it like a traditional blender. It’s not meant to be used that way.

ICE CREAM:

No lie, I just made ice cream in about 2 minutes. I am shocked and amazed. I used 1/2 and 1/2, white chocolate pudding mix(for flavor) and frozen strawberries with a few semi-sweet chocolate chips thrown in, which it totally shredded and integrated into it. If you have a sweet tooth, add a little powdered sugar. Seriously, it’s like bought ice cream, but better. A-mazing.

Review by Nicola S. Pioppi:
I purchased this item at Bed Bath and Beyond instead of the Cuisinart blender I had intended to buy. This blender is less expensive, but the next time I am in the market for a blender or a food processor I think I would pick a different item. This seems to be one step up from those terrible Magic Bullets.

PRO: It comes with two different containers, one for “blending” and one for “processing”. You can blend two different things without needing to clean the pitcher in between.

CON: there isn’t much difference between the food processor part and the blender part, other than in size.

PRO: The blades detach for safe cleaning.

CON: The blades themselves are difficult to clean, and I have found that the plastic part stains easily.

PRO: The motor part is light and and the whole thing stores easily. I keep the blades in a shallow drawer with my cookie cutters, the pitchers and lids with my tupperware, and the motor attachments lives inside my large stock pot.

CON: The motor is not very powerful. It blends things well enough if there is plenty of liquid, but even after several blends our smoothies end up with large ice chunks. You also are not supposed to run the motor for more than two minutes straight, but even after about thirty seconds the motor is very warm.

Review by W. Ciaccia:
I didn’t like this timer too much because when placed on the ‘fridge with the magnet, it is not sturdy. For example, you press the number one and the whole thing falls because the magnet is only in the very center. Since the magnet sticks out about 1/2″, the whole device moves when any side number is pushed. Also, there is no auto-shut off for the frighteningly loud beeper. So, it will beep and beep and beep.

Review by Heidi Pritchett:
I picked up this timer because our two previous timers were not very reliable. My husband torched a cheese pizza because one of them never chimed telling him that his time was up. The West Bend 40005X had some great Customer Reviews, so I thought I’d give it a try. And it’s great! I love how you just type in the time and click “start”. It’s so easy. And the buzzer is loud enough, so that I can hear it from another room.

Review by Canthespam:
Check out this video for some great recipes and ideas.

http://kitchen-dining.hsn.com/cuisinart-mini-prep-plus-4-cup-food-processor_p-5421978_xp.aspx#$

I have a larger Cuisinart that sits on the shelf for months at a time and a 2 cup Black and Decker mini processor, which is just way too small, but I used it for years anyway. I had seen this model on a lot of TV cooking shows, but had no idea what size or brand it was. Now I am recognizing my model in use almost everyday.

I recently came across this 4 cup Cuisinart, quite by accident, and I absolutely love it. I have used it more in the last few weeks that I used the 2 cup in 6 months. It makes excellent bread crumbs, fresh and dried, and just the right amount of salsa or tapenade in seconds. Yes, it does pulverize onions, but I watch it very closely and since they are an ingredient, not served by themselves, they work out fine.

Four cups is a good size and it has a lot of power. It’s easy to use and clean.

*** In response to the review where the motor died after only a few uses … this happened to me the third or fourth time that I used it – it just stopped working. Fortunately my husband was standing there and while I was having a fit, he simply pushed the long plastic thing into the base to make the connection. I hadn’t pushed it in all the way. No problem after that and I now make sure it is inserted properly.

Review by MKonis:
I was 21 years old, wandering the William Sonoma store, holding my gift certificate from Dad. I was totally lost. With little knowledge or direction I stumbled upon this little food processor. Honestly, I think I bought it because I thought it was “cute”. But I’m so glad I did! Now 6 years later this little baby still earns the honor of being a “counter-top” appliance. The Mini-prep has a sharp blade for quick and even chopping. It’s perfect for small batches of pesto or hummos. I use it to grate onion, carrot and cheese and to make a quick smoothie for one. It’s small and easy to clean, which I absolutely love. It gets far more use than my big guy and after 6 years it works as well as the day I bought it. A great buy!