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Customer Review

957 of 965 people found the following review helpful
4.0 out of 5 stars Does this mixer set cut the mustard? Well, sort of, July 19, 2002
This review is from: KitchenAid FPPA Mixer Attachment Pack for Stand Mixers (Kitchen)
I have a KitchenAid and I must say, they are as good as their high reputation. I bought the mixer mainly to make bread, but what makes it even better are the accessories. These convert the stand mixer/dough maker into a vegetable processor, grinder and sausage maker. There is also a grain grinder that really works quite well. Here are the pros and cons of this set, as I see it:
You get a decent meat grinder with two blades, coarse and fine. This means you can make ground turkey with no additives, ground chicken without added fat, or fresh ground beef. You can also grind meat for sausage (about which, later.)
You get a slicer similar to those hand-turned cone types that make cole slaw or waffled carrot slices.
The sausage nozzle for filling the casings is not included. This is, in my opinion, really dumb. It's just a couple of pieces of molded plastic. For heaven's sake, include it.
The slicer is a bit clunky. If you don't put the bowl to catch the shreds just right, you get slaw all over. And sometimes it is hard to get the cone off the flanges of the connecting pin that fits into the mixer attachment point. But screwing it into the mixer and grabbing with a rubber mat usually works for me.
I prefer a mandoline, a food processor or even a big board and a really sharp chef's knife to the slicer, but it does save on counter space. So, this is a good thing to have as an addition to your KitchenAid if you do any kind of prep cooking, such as canning, salads, baby foods, venison processing, or sausages. It's very good quality plastic and metal, though the cone blade finish seems a bit crude to me. I can recommend it, with the reservations I mentioned.
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Showing 1-10 of 13 posts in this discussion
Initial post: Jun 15, 2009 12:50:28 PM PDT
Classic says:
Very good feedback.

Posted on May 25, 2011 9:12:42 PM PDT
Strontium90 says:
[Customers don't think this post adds to the discussion. Show post anyway. Show all unhelpful posts.]

In reply to an earlier post on May 26, 2011 2:32:32 AM PDT
Joanna D. says:
One explanation of the origins of "cut the mustard" is that it is a mistaken version of the military expression 'cut the muster'. This appears true however, it seems to be a mixup of "pass muster". The OED seems to think it is "mustard" as in "keen as mustard", "up to the mustard" so "cut the mustard" seems to be late nineteenth century slang of the same sort, as "cutting muster" , meaning when soldiers are called to duty, makes no sense at all.

Besides, mustard is a culinary term, and much funnier with a Kitchenaid review.

In reply to an earlier post on Jun 2, 2011 6:12:36 AM PDT
S. Kramer says:
You go, girl.

Posted on Aug 30, 2011 11:45:41 AM PDT
Thank you! Great feedback

Posted on Oct 14, 2011 2:45:07 PM PDT
A. Dodane says:
ON your note about detaching the cone, I actually just watched a demonstration video about the slicer. There is a little squre indent, if you put the shaft in that and turn, it pops right off, no hassle at all.

heres the video;

In reply to an earlier post on Oct 14, 2011 7:57:16 PM PDT
Joanna D. says:
It's not that bad . Some people complain though if they have arthritis in hands (me) and the turning was the hard part for me. Likewise, I open no pickle jars.

Posted on Nov 11, 2011 9:26:09 PM PST
Last edited by the author on Nov 11, 2011 9:31:09 PM PST
EnbeUU says:
I have had my stand mixer for over 25 years; the grinder feed mechanism is made from plastic surrounding metal components; the boundary between metal components and the plastic is its weak point; I've used epoxy cement to heal the plastic if it shows signs of wear or breakdown; I have seen these parts fashioned in all metal; if you use it for grinding meat frequently, I'd suggest looking for the all metal parts.
Two grinding sizes (I think) inserts provides either fine or large resulting ground meat; it's really the only way I know to control the quality of one's ground meat; what you grind is your resultant ground meat; tip: be sure and have a boning knife to cut your meat pieces from the bone.
It's tedious but it makes great hamburgers.

In reply to an earlier post on Mar 7, 2012 6:27:29 PM PST
Thanks for sharing. Really helped watching the video,

In reply to an earlier post on May 4, 2015 7:33:44 AM PDT
Chuck Warman says:
Joanna, I think you have too much free time on your hands. :-)
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