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April, 2013 |

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City-wide rummage days has 40 participants

The Sturgis Buccaneers are hoping Saturday’s city-wide rummage sale will net them some needed funds for new uniforms.

From 30 to 40 families will be contributing to the cause as the Youth Football program hosts a rummage sale along with 30 others in Sturgis for the annual event.

“We will have a little bit of everything,” said Wendi Eixenberger, one of the organizers of the Buccaneers fundraiser. “We’ve already got clothes, toys and household goods,” she said.

Proceeds go to help underwrite the youth football program which has both football players and cheerleaders as participants.

“Our goal for this weekend is $400. It will help get us started on our fundraising,” Eixenberger said.

The Buccaneers are members of the Black Hills Youth Football League and has members from first through seventh grade.

Also using the rummage days as a fundraiser is Kerri Huckins, whose daughter, Willow, will use the money to fund an educational trip to Europe this summer. She has asked friends or family to donate items they can sell at their sale.

“Donations so far have been fabulous,” Huckins said. “If you have stuff you don’t want, need or use, and just want someone to take it off your hands, let me know and I will come pick it up or we can make arrangements to meet up.”

The official hours for the rummage are 8 a.m. to 3 p.m., but some sale sites are opening earlier and staying open later.

The Sturgis Area Chamber of Commerce has been organizing the event.

“It’s a great way for the community to come together,” said Sturgis Chamber Director Lisa Weyer.

The event coincides with the annual city-wide cleanup which begins Monday, May 6 and continues through May 10.

And, the chamber has thrown in added incentive for those in town to also shop at local businesses.

For every $25 spent at a Sturgis merchant on May 4, the person can draw a key to try to open the Treasure Chest of Prizes. Just bring the receipts to the Sturgis Area Chamber of Commerce offi ce the week of May 6-10 from 8 a.m. to 4 p.m. for your chance to win gift certificates to Easyriders Saloon, tickets to the Wild West Days Rodeo, an oil change courtesy of Hersrud’s of Sturgis and a family season pass to Post 33 American Legion Baseball.

Here is a list of the rummage sites:

1. 2015 Park Ave.—ski equipment, kitchen appliances essenti als, toys clothes

2. * 2114 Lazelle St.—Sturgis Buccaneers Football Cheer—fundraiser bake sale

3. 1932 Cleveland St.—multi-family, camper, dresser, household, kids stuff

4. 1324 Main St. Sturgis Cigar Knife Co.—New Kitchen Accessories, Knives, Bags More

5. * 1123 Main St.—Relay for Life—household more

6. 931 1st St.—The Knuckle—multi-family

7. 1000 Main St. Hot Leathers—10% Off Everything In the Store!

8. 868 Main St—Veterans Club—large assortment

9. 345 E Main St—furniture, tv stands, card table, numerous other items

10. 1220 Cedar St.—Hillsview Highrise—multi-family

11. 1405 Pine St.—furniture, bedding, household, animal/bird cages

12. * 1319 Junction Ave.—Presbyterian Church—household clothing

13. 1382 Meade Ave—camping items, household

14. 1533 Pine St . (in the alley)—multi-family sale

15. 1716 Fulton St.—furniture household goods

16. 2407 Miller Dr.—multi-family sale

17. 2206 Pipestone Dr.—baby items, home décor, furniture

18. 2603 Cott ontail Dr.—furniture, Stampin’ Up, household

19. 1413 Whitetail Dr.—washer/dryer, baby swing, new meat cutt er

20. 752 Anna St.—Best Western Sturgis/Philtown—motel liquidati on furniture, sinks, tv’s, more

21. 67 Belair Circle—snow blowers, books, records, record players, clothes

22. 179 Old Stone Rd.—lots of baby items baby girl clothes

23. 2917 1st Ave. S.—baby children Items, clothes

24. 2001 Arizona—toys, children baby clothes, craft s much more

25. 3512 Ash St. (off Avalanche Rd.) – furniture, household items clothes

26. 1320 Pine View Dr—craft s, holidays, books, much misc.

27. 2331 Pipestone Dr.—multi-family, baby items, XR50, trampoline, toys, books, more

28. 116 David Dr—a/c units (window), household items, clothes

29. 1924 Elk Rd.—loveseat, household items, clothes

30. 210 Tulsa Dr. (cul-de-sac S of elem. School) – brand name clothing, household

* Organization fundraiser

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Do You Know Nutrition: Fair Trade Certified important food designation

What does Fair Trade certified mean now that is listed on more and more product labels?

Fair Trade certified, which began in the mid 1980s, was developed to help consumers support products that are produced on farms that have been certified to provide fair wages, safe working conditions (in which forced child labor is prohibited), equal opportunity for advancement and that provide healthy working and living conditions for all employees.

Fair trade also means environmentally sustainable production and harvest practices with respect for cultural heritage.

Fair trade goes one step further and overlaps with standard for organic certification by prohibiting the use of harmful chemicals and pesticides that put the farmer’s health at risk by prohibiting conventional farming practices that also harm the environment.

Fair Trade USA is the leading third-party certifier of Fair Trade products in the United States. Current fair trade certified labels can be found on coffee, tea, herbs, cocoa, chocolate, fresh fruit, rice, sugar, flowers, honey and vanilla.

I have noticed that my nonstick skillet coating is peeling and flaking off so I am going to get rid of it. I have done a little bit of research on different coatings, and now I wonder if I even want to replace it with another one or use something different. What is the coating made of and can it be dangerous? Can you please shed some light on this subject for me?

While the nonstick pans seem to be a wonderful kitchen tool, research indicates that it may not be so good after all.

In 2006, the Environmental Protection Agency, asked eight American companies to work toward the elimination of perfluorooctanoic acid, a chemical used to bond nonstick coatings to the pan, by 2015.

The EPA labeled PFOAs as a likely carcinogen since PFOAs have been shown to cause cancer, low birth weights and suppressed immune systems in laboratory animals exposed to high levels of PFOAS.

Once food is cooked above certain temperatures hotter than the smoke point of oils, nonstick coatings will break down and release toxins.

I would recommend tossing the cookware if it is peeling or chipping and grab you a cast-iron skillet. The odds are those black specs in your scrambled eggs are not pepper.

Thought for the week: Eating healthy is not a battle – fighting cancer is.

Every second Monday of the month is a free nutrition class at Organic Emporium at 7 p.m. The next cooking class with Chef Molly Fowler will be at 5:30 p.m. May 8 at the Cooking Depot in Cuero. To make your reservation, call 361-275-2725.

Phylis B. Canion is a doctor of naturopathic medicine and is a certified nutritional consultant; email her at This column is for nutritional information only and is not intended to treat, diagnose or cure.

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More KitchenCool from KitchenAid

It’s the culinary equivalent of Apple Macintosh in its heyday. Its products are undeniably on-trend cool; are available in irresistible colours; do exceptionally clever things; and come from across the pond. It’s KitchenAid and its newest Artisan products are stunning.

I watched as the KitchenAid four-litre Artisan food processor chopped and sliced and grated. But not chopping and slicing and grating as I’m used to. Precision chopping and slicing and grating. Its clever ExactSlice system slices cucumber, say, at six widths from 1mm to 6mm. And it does this without having to turn the darned thing off and choose a different blade. A slide of a lever is all it takes. Oh to have had this when I was on the Cordon Bleu Certificate Course way back in 1977 and expected to produce paper-thin see-through cucumber slices, placed along the back of a poached salmon to simulate fishy scales.

Then there’s the dicing kit. I quite often dice in my kitchen – a couple, maybe four, banana shallots. Any more and the recipe becomes a chore. Sometimes a slice of finger slivers into the dice. And a lot of blood. Start again. Not with the clever KitchenAid dicing disc – and it’s even cleverer snap in and out cleaning tool that pushes the stuck bits through the dice holes saving hours of exasperated poking and jabbing. It made swift easy work of dicing kilos of potatoes to produce Jansson’s Temptation, a wonderfully creamy, decadent potato dish made by Liz Moore who was busy in the kitchen using all these new products to cook for we hungry writers. A professional cook in Northern Ireland, Liz’s culinary history takes in working with Michel Roux Senior. Perhaps that’s why Michel Roux Junior popped into the launch? 

I can see the point of a cordless blender. No awkward untwirling of leads that have turned rigid. No repeated bending down to pick up spoons or ingredients – or stopping to mop up hot stock – swished off or over the worktop while trying to stretch the lead from the socket to the saucepan to give the soup a whizz. The KitchenAid Artisan cordless blender comes in two versions: just the blender or the blender with accessories including two blending arms, one short (20cm) and one longer (33cm). Both come with rechargeable batteries and charger. Shame to keep it in a drawer, it looks so good.

No one ever puts a kettle away, surely, and a kettle is a kettle, isn’t it? It boils water. Not if you are a tea-lover, it doesn’t. Everyone knows, but not everyone remembers, that it’s best to make coffee about 30 seconds after the kettle has boiled so as not to wreck its flavour. Tea, though – much more complex. English Breakfast and Earl Grey should both be made with water at 95°C. Green tea is best brewed at between 75°C and 80°C. White tea at 70°C. Easy with the KitchenAid Artisan kettle (surprisingly, it’s the first kettle KitchenAid has made). With an adjustable temperature control, from 50°C to 100°C, you’ll always make your preferred brew at the correct temperature. No need to worry about the temperature of the kettle itself, keeping hands and melty things clear – its dual wall means the kettle is cooler on the outside while keeping the water hotter inside. It’s quieter too – won’t drown out the radio or the ring of the timer telling you your eggs are perfectly boiled.

For eggs you need toast and what I really, really want is the KitchenAid Artisan toaster. I couldn’t get my hands off it. No one could. It’s compellingly tactile and I challenge you not to slide your hands over its domed top, over and over and over again. And then again. It could be a real time-waster at breakfast. Except that it also thinks for you. You know what it’s like. You put in a slice or two (or four), set your preferred done-ness (from seven settings) and dash off to shove things into your office bag or try again to rectify a bad hair day or grab your mobile from its charger. The toast pops up. And gets cold. No! An automatic sensor lowers the toast, keeping it warm till you’re ready with the butter. Extra wide slots for muffins, a sandwich rack for toasted sandwiches, a defrost function and a bagel setting which toasts the inside and warms the outside. Obviously.

The kettle is already available in John Lewis and Selfridges; the others will be in leading department stores and independent cook shops very soon. Your only decision is which colour to buy. Candy Apple (red) for me, please.

Prices: Artisan 4-litre food processor: RRP £389; Artisan cordless hand blender: RRP £139 (blender) and £199 (blender with accessories); Artisan 1.5 litre kettle: RRP £119; Artisan toaster: RRP £169 (two slice) and £269 (four slice). If you can’t stretch to one of these magical machines, treat yourself to a KitchenAid kitchen gadget. The can opener, with its especially smooth movement, is especially desirable.

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Do I really need a panini maker?

He had a cooking pot in one hand and its broken-off handle in the other. “Pam broke her pot yesterday, and I’m looking for a new handle for it,” he explained, a little frantically. “It’s her favorite pot; she uses it all the time.”

I pictured the scenario: Her kitchen is without doubt equipped with the best in cooking utensils: fine French copper saucepans, kettles and skillets and Dutch ovens, braziers and sauciers bearing brand names like Williams-Sonoma, Le Creuset, All-Clad, Calphalon. And what’s her favorite, the one she can’t do without? That’s it, the pot with the broken handle, a bit dented, a bit scorched and scratched, but well-seasoned, loved and used.

I’m that way about knives. My kitchen boasts fine cutlery, snooty-stuff from Zwilling J.A. Henckels and Wusthof and the like. I counted 33 strong in the kitchen knife department, yet I rarely use more than three of them. One is a rusty-looking butcher-type that we call Clyde’s knife, for it once belonged to my husband’s father-in-law and the others a paring knife with a missing tip and a slicer I bought years ago from a co-teacher’s son who was earning college money by peddling cutlery.

My mother’s tea pitcher falls into the category. Although she owned fine and lovely pitchers, silver ones, crystal and porcelain ones, she only used an old mud-colored earthenware jug-type, chipped in several places. I haven’t had a glass of tea since it went missing that measures up to my mother’s brew.

We don’t really need all the fancy tools with which we equip our kitchens. After all, folks got along fine without them for eons. The first cooking gadget was probably a stick, used for poking up bugs and roots and beating squirrels and bunnies over the head. When the Stone Age arrived, Mogdo realized that the sharp edge of a broken hunk of flint made a fine cutter for hacking off a woolly mammoth leg.

Mrs. Mogdo cooked up her herbs and leaves and bark in an animal bladder filled with water into which she dropped stones heated red-hot over the fire. Then somebody, a Steve Jobs sort of Stone Age man, thought of putting a sharp edge to a rock and gouging out a hollow. Voila — the first cooking pot.

Shucks, they didn’t even have forks until about the 17th century, and then only the rich people owned them. A couple of centuries later clever doodle-arounders came up with such handy little items as apple corers, cherry pitters, the egg separator and the rolling pin. Ah, but milady had it easy in the kitchen with all the new-fangled gadgets.

Then came electricity, and you know the rest of the story.

But we all have our favorite utensils, the darlings of our kitchens. Mine are my vegetable peeler, which is always getting thrown out with the carrot scrapings and has to be replaced on a regular basis, my box grater as I eschew pre-grated cheese with its cellulose additives and my nut-cracker, without which my bottles and jars would go sadly unopened.

Here’s the latest in gadgetry that I don’t need:

1. A talking measuring cup. I can hear it now: “Hey, dummy, you think that’s 3/4 of a cup of flour? Come on, woman, what don’t you understand about level?” I don’t need anything sassy in my kitchen.

2. A recipe tablet. Worldwide chefs at my fingertips, ready to give me step-by-step directions as to ingredients, methods and techniques. What, and get rid of my beloved “Joy of Cooking” and “Silver Palate”? Never.

3. A refrigerator that texts me when I’m low on milk, butter and eggs. I can see it now; I’m driving along the highway when my fridge bleeps me: “Hi, Honey, don’t forget to stop by store and pick up a quart of milk.” Duck, everybody, here comes a flying cellphone.

4. A pancake batter dispenser. Shoot, haven’t they ever heard of a spoon?

5. A French fry cutter. That’s darned near un-American. What do they want to do, put Mac’s out of business.? Besides, with Ore-Ida only a grocery store away, who makes their own French fries, anyhow?

6. A Kure-Kure Nabe (round-round pot). The latest in Japanese potdom, it has a mechanism that starts stirring as soon as your liquid comes to a boil. Good for us dum-dums who say to ourselves, “I’ll go check the stew as soon as this show’s over.”

I’m sure your kitchen, too, is overrun with clever and time-saving gadgets that you rarely ever use. Nut choppers and hot-doggers, pie-crimpers, garlic presses, zesters, pasta machines, panini makers and hamburger patty molds clutter up our cupboards and drawers, when a couple of good sharp knives, a sauce pot or two and a black iron skillet would do the trick.

I hope my friend gets her pot fixed, though. And, come to think of it, that countertop recipe tablet chef thing doesn’t sound too bad, after all.

Page H. Onorato is a retired teacher.

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SAR 247.5 billion in new housing projects to be undertaken across KSA within …

Apr 30 2013

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Boom in housing construction creates broad prospects for local suppliers as ‘Saudi Kitchen and Bathroom’ and ‘Saudi Pool and Spa 2013’ open in Jeddah
Jeddah / 30 April 2013: The ‘Saudi Kitchen Bathroom Expo’ and ‘Saudi Pool Spa Expo’ have been inaugurated on Tuesday, April 30, 2013 at the Jeddah Center for Forums and Events in Jeddah, Kingdom of Saudi Arabia. Held under the patronage of Eng. Zaki Farsi, Chairman of Zaki Farsi Engineering Consultant Group, the exhibitions will discuss the impact of the construction sector on the increasing demand for kitchen and bathroom products as well as pool and spa materials. These concurrent trade events, which run until May 2nd, will also provide an opportunity for Saudi suppliers to showcase their products to a much broader market base and empower them to compete with international brands.

“We are confident of achieving our strategic goals for the ‘Saudi Kitchen and Bathroom Expo’ and the ‘Saudi Pool and Spa Expo’ this year. We will continue to focus on providing a dedicated platform for local manufacturers of kitchen and bathroom products and pool and spa equipments to grow and expand their business,” said Haya Sunaidi, Chairman of Reed Sunaidi Exhibitions, during the opening of the exhibitions.

The General Housing Authority in Saudi Arabia has earlier announced that it will be investing SAR 247.5 billion in new housing projects across KSA within the next 12 months, while up to two million residential units are required to be built by 2014 even as the government continues to address the growing housing requirements of its increasing population. The new wave of housing investments is accordingly driving the demand for kitchen accessories, pool spa equipment, and sanitary ware as well as general bathroom materials, which are all common fixtures in new housing facilities across KSA.

“There is an increasing demand for kitchen accessories and equipment, as well as bathroom materials, fittings and accessories, and pool and spa equipment. The construction boom being witnessed across the Kingdom is driving this demand. Over the next five years alone, it is estimated that almost 10,000 swimming pools will be built each year. It is clear that market conditions will remain vibrant for the long-term, creating a huge window of opportunity for local suppliers as well as foreign brands,” said Sunaidi.

Hisham Daoud, Business Development Manager of Nolte Home Studio-Saudi Arabia, said: “The Saudi market is the fastest growing kitchen furniture market in the Middle East. Having captured a 5 per cent share of the local market since Nolte was launched in Riyadh in 2010, KSA will play a pivotal role in our long-term growth plans. We are now looking to intensify our expansion drive particularly in KSA’s western province and we are confident that our participation in the Expo will allow us to reach more potential customers and create greater brand awareness.”

“KSA is one of the most attractive markets in the region, having demonstrated an unprecedented growth rate over the past two years, especially in light of the Kingdom’s construction boom. We are seeking to capitalize on such lucrative market prospects to sustain our regional growth plans,” said Ahmed A. Samra, International Marketing Manager of Royal Ceramics.

“The exhibitions provide an exclusive platform to explore the latest products and value-added services for building contractors, architects, interior designers, specifiers, building consultants, hoteliers, facilities managers, import-export professionals and real estate agents among others. We have received an overwhelming response from both exhibitors and trade visitors, making this year an exciting breakthrough for these launch exhibitions,” concluded Sunaidi.


For more information, please contact:
Orient Planet PR Marketing Communications
P.O. Box: 40207, Jeddah 21499
Kingdom of Saudi Arabia
Phone: 00966 2 257 2300
Fax: 00966 2 257 2300 – Ext. 102

Orient Planet PR Marketing Communications
P.O. Box: 500266, Dubai, UAE
Phone: +971 4 456 2888
Fax: +971 4 454 9528

© Press Release 2013

© Copyright Zawya. All Rights Reserved.

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As God is my witness, I’ll never scour again – Star Phoenix

It is proverbial wisdom that we often fail to value what we have until it is lost to us. This in spite of repeated reminders, often in easy-to-remember musical form:

“You don’t miss your water ’til your well runs dry,” warned Otis Redding.

“You don’t know what you’ve got ’til it’s gone,” was how Joni Mitchell put it.

“I threw it all away,” lamented Bob Dylan.

There aren’t as many songs about it, for some reason, but the reverse of this sentiment also can be true. Sometimes we don’t realize how crummy something is until we get rid of it.

Such was the case at our place when we replaced our frying pan. This was an old aluminum frying pan that, as far as my wife and I can remember, we have had forever. The bottom might have been flat once, but after years of hard service, it was as battered and dented as if we’d been hitting fun-gos with it. As a result of these irregularities, the pan did not sit squarely on the burner. This led to hot spots where the pan’s wonky bottom actually was in contact with the heating element and cold spots where it was slightly elevated. Unless you constantly moved the bacon around the pan, it came out burned black at one end and almost raw at the other.

The pan’s non-stick lining mostly had worn off, causing fried foods to molecularly bond to the exposed patches of bare, searing-hot metal. It never, ever came clean in the dishwasher, although we often put it in there in the hope that one day it might. Then we’d go to work on it with the scouring pad.

Is there any chore in the kitchen as wretched as scouring? I say there is not. That’s why I am proud to be a member of the World Anti-Scouring Association. As its name implies, the association is committed to reduce and, perhaps one day eliminate scouring in all its forms. Of course, we’re not there yet. Sometimes, sadly, there is no alternative to scouring, such as every time we use that old frying pan.

The thing is that we didn’t realize how bad this frying pan was until the other weekend, when, on a whim, we got a new one. It was on sale at Sears for half price. We still paid about $50 for it, which seems like quite a bit until you calculate the amortization over 25 years of bacon.

The brand is Ricardo, named for a celebrity chef in Quebec, who is famous enough there to have just one name, and now his own line of cookware. Ricardo previously worked as a broadcaster, including a stint with the CBC in Regina, but cooking became his passion after the CBC laid him off for budgetary reasons. Out of this lemon, he made lemon roulade.

I cannot endorse Ricardo’s recipes, but his frying pan is magnificent. It’s made from gleaming stainless steel with a thick bottom that sits solidly on the burner. The heat is even, with no hot and cold spots where frying bacon can burn or languish, respectively. The pan’s unblemished non-stick lining is amazing. It almost cleans itself. Ricardo now has waiting for him a place in the Anti-Scouring Hall of Fame.

For me, the new frying pan is a revelation. I didn’t know frying could be like this. I’m even frying salad now, just so I can use the pan again. After telling friends and family all about it, I now am randomly calling strangers. I just hate to think of anyone missing out on delicious fried foods because they would rather not scour their nasty old frying pans.

Joni Mitchell was right about not knowing what you’ve got ”’til it’s gone.” Sometimes, however, you don’t know until something is gone just how hard it sucked.

Email Les MacPherson, or not, at: lmacpherson@

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Review: Is a KitchenAid Immersion Blender Better Than Kitchenaid KSB560

New York, NY — (SBWIRE) — 04/30/2013 — KitchenAid has been one of the most popular blender brands ever since it came into existence. Their product lines vary in range, as do the types of products as well. KitchenAid immersion blender is a speed hand blender that has been appreciated by users and cooks looking for a fast hand blender, whereas KitchenAid ksb560 blender is on the bulkier side but also more durable and powerful.

KitchenAid KSB560 blender has been found to do an excellent quality of work when mixing, chopping, making tomato and corn purees, and also stirring. A reviewer also reported good results with crushing ice and other similar tasks that hand blenders like kitchenaid immersion blender cannot do. Reviewers recommend this blender for people that prefer countertop blenders and prefer neat and organised way of blending. Despite the effectiveness and power, users have commented it is relatively more lightweight than other blenders of its kind.

KitchenAid KSB560 Blender 33% off:

KitchenAid Immersion Hand Blender 11% off:

Kitchenaid immersion blender, however, is appreciated for its speed of tasks such as whisking and chopping. Variable speeds are available with it and the immersion blender comes with various attachments, as with any other quality hand blender. The attachments’ applications included range from mixing dry soup, turning cream cheese into a cheesy dip, blending yoghurt, curd, blueberries, etc. Special attachments are further included for things like chopping nuts, whisking attachment and more.

The primary difference between KitchenAid KSB560 and KitchenAid Immersion Blender, as per consumer reports, is that KSB560 is very sturdy and more powerful. It is also the choice of most professional and sophisticated cooks. All the processes that it’s capable of doing are known to work smoothly and easily.

An added benefit of KSB560 has been found to be its grip is very comfortable and its cleaning is also considered efficient. A reviewer Christy White says, “Cleaning the KitchenAid KSB560 is so easy because there’s no assembly issues. All it takes is washing the pitcher a little bit, filling with warm water and detergent powder, and then switch it on for a couple of seconds. Once it’s dried, it’s as clean as new. Most other blenders I’ve tested are not this easy to clean and some residues get stuck if you use the blender too much. I’ve found that’s not the case with KitchenAid blenders, which is probably because of the quality of material they use for constructing their blenders and smoothie makers.”

The quality of soup made from a kitchenaid immersion blender has been found to be superior to that made from KSB560. Immersion blenders are also easy for blending potatoes, making different kinds of sauces and purees. The pros and cons of KSB560 and immersion blender from KitchenAid differ and the best choice for an individual depends entirely on their preferences and requirements.

About TrustedExpertsReviews is a review portal where product reviews are published for the consumers, and by the consumers. With an aim to uncover truths of commercial products in market, TER is a growing venture with new ‘trusted experts’ writing special reports, like The Best Juicer, on different kinds of products every week.

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