Cookaholics Bulletin Board

Both DLC-7 Pros bought in 1977 are still working perfectly. Never had problems closing it to start or any other problems. After I gave mine to DD and got a DLC 2014, I had a hard time closing it, until I gave up and read the directions. After that, have never had any.

PLEASE don't rub it in. That's the unit I had and got rid of prior to my move to Colorado. What was I thinking?!

Amy

Okay, just out of curiosity, why not buy a used DLC-7 on eBay? Worried about the condition? Can they still be repaired? I see them going for 70 bucks up to 130 or so bucks. Plus slicing disk, chopping blades, bowls, bottoms, you name it. If the DLC-7 is the ancient work horse, why not try it again?

I loved my DLC-7 (as I said, I wish I never sold it), but the Magimix offers more in terms of utility. Plus, the Magimix is purty.

Amy

I never knock going up in quality and utility. Good for you Amy! But now I'm staring at the used DLC-7 and wondering if that is a better bet for shipping over to the Philippines. We will use it for some chopping but also for doughs and emulsifying meat, the latter which is hard work. I really am envious of your Magimix and when we come back to the States in 2014 I will haunt Craigslist for one.

I need to get a decent working food grinder and food processor over here. My brother-in-law is learning to be a meat processor down in Manila. He has an employer sending him to the training and then he works part of the week in the meat section of a larger supermarket. He let me know I need to start grinding my own meat. I mentioned the superior Australian ground beef that shows up occasionally and he said, "No, grind your own. They grind that stuff too and add old meat that is too old to sell along with bone dust to the ground beef. You want to grind your own here!" I know bone dust is considered a no-no except for animal food. So that surprised me quite a bit.

If their ground meats are not good, I hate to think about what is in their hotdogs. Shades of Upton Sinclair and The Jungle.

Even living in the states I grind all of my own meat...veal, beef, pork.

Where are you going to land when you come back, i.e. where are you going to live?

Amy

Sorry Amy, not trying to be obnoxious. I like the machine you are getting. It is like a Cuisinart on steroids (my original was made by Robot Coupe France too) unlike the newer models. I think you are getting a great price with all the disk and attachment included as well, and it is pretty. Let me know how you like the egg whip attachment.

Alina,

You're not being at all obnoxious...I'm just feeling stupid for selling a great machine in my quest to move "light."

Amy

Amy, the location is still up in the air. We may end up in Washington State near my sister who is getting a bit older now. Or we may go to Nevada since we have mutual friends there and my wife will have a couple of Filipina shopping buddies that used to live here. The major factor will be finding a good employer for her when we return to the USA. She wants develop her professional credentials and gain more experience in Special Education, so we will look for job that has some mentoring aspects to it. She will finish her masters degree here next year provided they accept her thesis. She will also get some more post graduate early childhood courses under her belt while we prepare to transition back to the USA. Ideally, she wants to work as a teachers assistant for a year or so to get used to the American educational practices and then get her teaching certificate for whatever state we are in.

We expect to spend 4 or 5 years back in the States, though that is really up to her. I love it here in the Philippines but I want her to have all the professional opportunities she can and the ability to work where ever she wants down the road.

A secondary consideration are short courses in cooking. She loves to learn pastry and culinary stuff. And I want to work on cheese making, smoking meats and sausages, plus my on-going love affair with pizza. So somewhere with culinary schools that give short courses will be on our list too.

I love to teach. You're always welcome here!

Amy