Re: AMAZING Vitamix Discovery!!!

[Guest guest]

Lea Ann,That's a great idea! Since the blades work differently it makes sense but I hear you on forehead slapping. iOn May 9, 2011, at 11:15 AM, Lea Ann Savage <lsavage@...> wrote:

I have NO IDEA why I haven't figured this out before now!!!The dry container is a better dry-chopper than the wet!I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very "minced".Yesterday while dry chopping some cooked turkey leg meat for "turkey salad" I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a "forehead-slapping-Duh-moment" for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will "pack things down (and leave unground) into the corners" was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I "chop"???I simply Could Not Wait to get into the kitchen and try out my "theory" that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I can only assume that it will work just as well. This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task!I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-)I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!!I'll report back with the results of the Salsa-made-in-the-dry-container experiment!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

I have been doing this for five years or more, but I still like the food processor better; not because of the chop but because the food processor is easier to empty. From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, May 09, 2011 12:16 PM Subject: AMAZING Vitamix Discovery!!! I have NO IDEA why I haven't figured this out before now!!! The dry container is a better dry-chopper than the wet! I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very " minced " . Yesterday while dry chopping some cooked turkey leg meat for " turkey salad " I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a " forehead-slapping-Duh-moment " for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will " pack things down (and leave unground) into the corners " was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I " chop " ??? I simply Could Not Wait to get into the kitchen and try out my " theory " that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I ! can only assume that it will work just as well. This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task! I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-) I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!! I'll report back with the results of the Salsa-made-in-the-dry-container experiment! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

"I have been doing this for five years or more"You are a genius! I wish I'd figured this out sooner! So simple, yet it escaped me!WOW - I want your kind of food processor. To empty mine, I have to twist the lid off, remove the blades, then scrape the contents out, then replace the blades, then try to get the lid back on (which is a puzzle every time because there is a locking device).To get stuff out of my Vitamix I simply could not live without my Vitamix spatulas. They are cheaply made, but are narrow and FIRM all of the way to the very edge and it is with the Vitamix spatula that I scrape food (and nut butters) out of my Vitamix. I use the tip of the spatula to scrape the bottom in a circular fashion (turning the blades as I go) which piles up whatever I made. Then I scoop up my little pile and pull it out of the container and into my serving (or storage) container.

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On May 9, 2011, at 2:03 PM, Ross Antisdel wrote:

I have been doing this for five years or more, but I still like the food processor better; not because of the chop but because the food processor is easier to empty. From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, May 09, 2011 12:16 PM Subject: AMAZING Vitamix Discovery!!! I have NO IDEA why I haven't figured this out before now!!! The dry container is a better dry-chopper than the wet! I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very "minced". Yesterday while dry chopping some cooked turkey leg meat for "turkey salad" I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a "forehead-slapping-Duh-moment" for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will "pack things down (and leave unground) into the corners" was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I "chop"??? I simply Could Not Wait to get into the kitchen and try out my "theory" that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I ! can only assume that it will work just as well. This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task! I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-) I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!! I'll report back with the results of the Salsa-made-in-the-dry-container experiment! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

As I suspected, the salsa came out BEAUTIFULLY! I made mango salsa and doubled the amount of mango that I normally use (wanted to make it sweeter without adding dates). It is so good that I almost ate the whole batch in one sitting!I'm 100% sold on promoting the dry container as the better way to "chop".Now I'm off to chop some cilantro, celery, and spinach for a salad…

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On May 9, 2011, at 12:15 PM, Lea Ann Savage wrote:

I have NO IDEA why I haven't figured this out before now!!!The dry container is a better dry-chopper than the wet!I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very "minced".Yesterday while dry chopping some cooked turkey leg meat for "turkey salad" I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a "forehead-slapping-Duh-moment" for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will "pack things down (and leave unground) into the corners" was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I "chop"???I simply Could Not Wait to get into the kitchen and try out my "theory" that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I can only assume that it will work just as well. This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task!I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-)I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!!I'll report back with the results of the Salsa-made-in-the-dry-container experiment!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

Lea Ann,

I really like this tip, but have a question, how will you chop

cilantro and spinach since they are so light. Of course, I know, you

could use your tamper, but cilantro?

I look forward to chopping walnuts, boiled eggs, apples and other

items I put in my Tuna Salad.

Thanks for all your tips and tricks,

Bro

On 5/9/2011 1:28 PM, Lea Ann Savage wrote:

 

As I suspected, the salsa came out BEAUTIFULLY!  I made

mango salsa and doubled the amount of mango that I

normally use (wanted to make it sweeter without adding

dates).  It is so good that I almost ate the whole batch

in one sitting!

I'm 100% sold on promoting the dry container as the

better way to "chop".

Now I'm off to chop some cilantro, celery, and spinach

for a salad…

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On May 9, 2011, at 12:15 PM, Lea Ann Savage wrote:

 

I have NO IDEA why I haven't figured this out

before now!!!

The dry container is a better

dry-chopper than the wet!

I use my Vitamix as a Food Processor DAILY.

 I am ALWAYS chopping veggies (and often hard

boiled eggs) to go in something or other (like

tuna, chicken, turkey, sardine, salmon etc.

salads) to make salsa, to chop the veggies and

scramble the eggs for omelets or quiches at the

same time, etc., and to chop spinach and greens

because I am weird and like my salads very

"minced".

Yesterday while dry chopping some cooked

turkey leg meat for "turkey salad" I noticed

that the meat was really packing down into the

corners.  It was an Aha, a Eureka, and a

"forehead-slapping-Duh-moment" for me because

FINALLY the OBVIOUS solution came into my

up-until-now rather thick head!  I think it was

when I made some powdered sugar as an experiment

a couple of days ago, that the fact that the wet

container will "pack things down (and leave

unground) into the corners" was once again

reinforced into my brain.  When thinking of dry

contents like flours I KNOW that this happens

with the wet container.  WHY did it take SO LONG

for me to extrapolate this over to the other

things that I "chop"???

I simply Could Not Wait to get into the

kitchen and try out my "theory" that the dry

container would do a better job.  I still had

some un-chopped up Turkey in the fridge.  I

started with that (and even added a bit more

turkey than I normally would have, to ensure

that I would have so much that if it were a wet

container it would really get packed down into

the corners).  As I suspected, it chopped up

BEAUTIFULLY with NO packing down into the

corners!!!  I'm running to the store right now

to get ingredients for Salsa so I can see how it

does with liquids in the mix.  I can only assume

that it will work just as well. 

This will REVOLUTIONIZE the way that I use my

Vitamix machine (because I already use it like

crazy to chop things up) and now it will perform

Even Better for this task!

I did NOT post this to make sales, but if

anyone does end up wanting a new dry container

because now it seems more functional, you can

save $ on shipping (Free) and get the container

for $99 (as opposed to the $149 price listed on

the Vitamix website) if you call Kilbane

at Vitamix 800-848-2649 ext 2305

and give her my code: 08-0009-000399.

 You have to tell her that you know me, and

this price only works if your Vitamix machine

is new within the last year or so.  If it is

older than that, call anyway and see what

can do for you.  Again, I did NOT

post this to make sales - my commission on

extra containers isn't all that much- BUT

every little bit does add up ;-)

I REALLY, REALLY, REALLY Am

SO EXCITED about my new discovery!!!

I'll report back with the

results of the Salsa-made-in-the-dry-container

experiment!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

[Guest guest]

BTW, meant to ask. Do you think the bagged salads, that are usually

in too large pieces ( I usually chop them with my knife), could be

chopped this way?

I'll definitely try it out and post back here, but thought you, or

someone, might have an idea.

Bro

On 5/9/2011 2:05 PM, Bro & Billie wrote:

 

Lea Ann,

I really like this tip, but have a question, how will you

chop cilantro and spinach since they are so light. Of

course, I know, you could use your tamper, but cilantro?

I look forward to chopping walnuts, boiled eggs, apples

and other items I put in my Tuna Salad.

Thanks for all your tips and tricks,

Bro

On 5/9/2011 1:28 PM, Lea Ann Savage wrote:

 

As I suspected, the salsa came out BEAUTIFULLY!  I

made mango salsa and doubled the amount of mango that

I normally use (wanted to make it sweeter without

adding dates).  It is so good that I almost ate the

whole batch in one sitting!

I'm 100% sold on promoting the dry container as the

better way to "chop".

Now I'm off to chop some cilantro, celery, and

spinach for a salad…

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On May 9, 2011, at 12:15 PM, Lea Ann Savage

wrote:

 

I have NO IDEA why I haven't figured this

out before now!!!

The dry

container is a better dry-chopper than

the wet!

I use my Vitamix as a Food Processor

DAILY.  I am ALWAYS chopping veggies (and

often hard boiled eggs) to go in something

or other (like tuna, chicken, turkey,

sardine, salmon etc. salads) to make salsa,

to chop the veggies and scramble the eggs

for omelets or quiches at the same time,

etc., and to chop spinach and greens because

I am weird and like my salads very "minced".

Yesterday while dry chopping some cooked

turkey leg meat for "turkey salad" I noticed

that the meat was really packing down into

the corners.  It was an Aha, a Eureka, and a

"forehead-slapping-Duh-moment" for me

because FINALLY the OBVIOUS solution came

into my up-until-now rather thick head!  I

think it was when I made some powdered sugar

as an experiment a couple of days ago, that

the fact that the wet container will "pack

things down (and leave unground) into the

corners" was once again reinforced into my

brain.  When thinking of dry contents like

flours I KNOW that this happens with the wet

container.  WHY did it take SO LONG for me

to extrapolate this over to the other things

that I "chop"???

I simply Could Not Wait to get into the

kitchen and try out my "theory" that the dry

container would do a better job.  I still

had some un-chopped up Turkey in the fridge.

 I started with that (and even added a bit

more turkey than I normally would have, to

ensure that I would have so much that if it

were a wet container it would really get

packed down into the corners).  As I

suspected, it chopped up BEAUTIFULLY with NO

packing down into the corners!!!  I'm

running to the store right now to get

ingredients for Salsa so I can see how it

does with liquids in the mix.  I can only

assume that it will work just as well. 

This will REVOLUTIONIZE the way that I

use my Vitamix machine (because I already

use it like crazy to chop things up) and now

it will perform Even Better for this task!

I did NOT post this to make sales, but if

anyone does end up wanting a new dry

container because now it seems more

functional, you can save $ on shipping

(Free) and get the container for $99 (as

opposed to the $149 price listed on the

Vitamix website) if you call Kilbane

at Vitamix 800-848-2649 ext

2305 and give her my code: 08-0009-000399.  You have to tell

her that you know me, and this price only

works if your Vitamix machine is new

within the last year or so.  If it is

older than that, call anyway and see what

can do for you.  Again, I did NOT post this to make

sales - my commission on extra containers

isn't all that much- BUT every little bit

does add up ;-)

I REALLY, REALLY, REALLY

Am SO EXCITED about my new discovery!!!

I'll report back with the

results of the

Salsa-made-in-the-dry-container

experiment!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

[Guest guest]

Hi Bro,I don't know why, but a big hand full of spinach will chop up nicely if you use variable speed #1 and just let it run for a while. The leaves get sucked in and they chop up. However, it is a FINE dice and as I said, I am strange and like my salads this way, but it is nothing like a regular salad. I haven't tried other lettuces in it this way yet.Cilantro does not chop up well by itself and I still use kitchen scissors to cut the stems into little pieces before chopping it up with other ingredients. Celery chops very nicely for my purposes. It doesn't "look" pretty, but it is a nice, even texture and is perfect for my meat salads as no one can really see how pretty the cut is once blended in the salad anyway…Hope this helps…

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On May 9, 2011, at 3:11 PM, Bro & Billie wrote:

BTW, meant to ask. Do you think the bagged salads, that are usually

in too large pieces ( I usually chop them with my knife), could be

chopped this way?

I'll definitely try it out and post back here, but thought you, or

someone, might have an idea.

Bro

On 5/9/2011 2:05 PM, Bro & Billie wrote:

Lea Ann,

I really like this tip, but have a question, how will you

chop cilantro and spinach since they are so light. Of

course, I know, you could use your tamper, but cilantro?

I look forward to chopping walnuts, boiled eggs, apples

and other items I put in my Tuna Salad.

Thanks for all your tips and tricks,

Bro

On 5/9/2011 1:28 PM, Lea Ann Savage wrote:

As I suspected, the salsa came out BEAUTIFULLY! I

made mango salsa and doubled the amount of mango that

I normally use (wanted to make it sweeter without

adding dates). It is so good that I almost ate the

whole batch in one sitting!

I'm 100% sold on promoting the dry container as the

better way to "chop".

Now I'm off to chop some cilantro, celery, and

spinach for a salad…

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On May 9, 2011, at 12:15 PM, Lea Ann Savage

wrote:

I have NO IDEA why I haven't figured this

out before now!!!

The dry

container is a better dry-chopper than

the wet!

I use my Vitamix as a Food Processor

DAILY. I am ALWAYS chopping veggies (and

often hard boiled eggs) to go in something

or other (like tuna, chicken, turkey,

sardine, salmon etc. salads) to make salsa,

to chop the veggies and scramble the eggs

for omelets or quiches at the same time,

etc., and to chop spinach and greens because

I am weird and like my salads very "minced".

Yesterday while dry chopping some cooked

turkey leg meat for "turkey salad" I noticed

that the meat was really packing down into

the corners. It was an Aha, a Eureka, and a

"forehead-slapping-Duh-moment" for me

because FINALLY the OBVIOUS solution came

into my up-until-now rather thick head! I

think it was when I made some powdered sugar

as an experiment a couple of days ago, that

the fact that the wet container will "pack

things down (and leave unground) into the

corners" was once again reinforced into my

brain. When thinking of dry contents like

flours I KNOW that this happens with the wet

container. WHY did it take SO LONG for me

to extrapolate this over to the other things

that I "chop"???

I simply Could Not Wait to get into the

kitchen and try out my "theory" that the dry

container would do a better job. I still

had some un-chopped up Turkey in the fridge.

I started with that (and even added a bit

more turkey than I normally would have, to

ensure that I would have so much that if it

were a wet container it would really get

packed down into the corners). As I

suspected, it chopped up BEAUTIFULLY with NO

packing down into the corners!!! I'm

running to the store right now to get

ingredients for Salsa so I can see how it

does with liquids in the mix. I can only

assume that it will work just as well.

This will REVOLUTIONIZE the way that I

use my Vitamix machine (because I already

use it like crazy to chop things up) and now

it will perform Even Better for this task!

I did NOT post this to make sales, but if

anyone does end up wanting a new dry

container because now it seems more

functional, you can save $ on shipping

(Free) and get the container for $99 (as

opposed to the $149 price listed on the

Vitamix website) if you call Kilbane

at Vitamix 800-848-2649 ext

2305 and give her my code: 08-0009-000399. You have to tell

her that you know me, and this price only

works if your Vitamix machine is new

within the last year or so. If it is

older than that, call anyway and see what

can do for you. Again, I did NOT post this to make

sales - my commission on extra containers

isn't all that much- BUT every little bit

does add up ;-)

I REALLY, REALLY, REALLY

Am SO EXCITED about my new discovery!!!

I'll report back with the

results of the

Salsa-made-in-the-dry-container

experiment!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

[Guest guest]

Hi Bro,I don't know why, but a big hand full of spinach will chop up nicely if you use variable speed #1 and just let it run for a while. The leaves get sucked in and they chop up. However, it is a FINE dice and as I said, I am strange and like my salads this way, but it is nothing like a regular salad. I haven't tried other lettuces in it this way yet.Cilantro does not chop up well by itself and I still use kitchen scissors to cut the stems into little pieces before chopping it up with other ingredients. Celery chops very nicely for my purposes. It doesn't "look" pretty, but it is a nice, even texture and is perfect for my meat salads as no one can really see how pretty the cut is once blended in the salad anyway…Hope this helps…

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On May 9, 2011, at 3:11 PM, Bro & Billie wrote:

BTW, meant to ask. Do you think the bagged salads, that are usually

in too large pieces ( I usually chop them with my knife), could be

chopped this way?

I'll definitely try it out and post back here, but thought you, or

someone, might have an idea.

Bro

On 5/9/2011 2:05 PM, Bro & Billie wrote:

Lea Ann,

I really like this tip, but have a question, how will you

chop cilantro and spinach since they are so light. Of

course, I know, you could use your tamper, but cilantro?

I look forward to chopping walnuts, boiled eggs, apples

and other items I put in my Tuna Salad.

Thanks for all your tips and tricks,

Bro

On 5/9/2011 1:28 PM, Lea Ann Savage wrote:

As I suspected, the salsa came out BEAUTIFULLY! I

made mango salsa and doubled the amount of mango that

I normally use (wanted to make it sweeter without

adding dates). It is so good that I almost ate the

whole batch in one sitting!

I'm 100% sold on promoting the dry container as the

better way to "chop".

Now I'm off to chop some cilantro, celery, and

spinach for a salad…

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On May 9, 2011, at 12:15 PM, Lea Ann Savage

wrote:

I have NO IDEA why I haven't figured this

out before now!!!

The dry

container is a better dry-chopper than

the wet!

I use my Vitamix as a Food Processor

DAILY. I am ALWAYS chopping veggies (and

often hard boiled eggs) to go in something

or other (like tuna, chicken, turkey,

sardine, salmon etc. salads) to make salsa,

to chop the veggies and scramble the eggs

for omelets or quiches at the same time,

etc., and to chop spinach and greens because

I am weird and like my salads very "minced".

Yesterday while dry chopping some cooked

turkey leg meat for "turkey salad" I noticed

that the meat was really packing down into

the corners. It was an Aha, a Eureka, and a

"forehead-slapping-Duh-moment" for me

because FINALLY the OBVIOUS solution came

into my up-until-now rather thick head! I

think it was when I made some powdered sugar

as an experiment a couple of days ago, that

the fact that the wet container will "pack

things down (and leave unground) into the

corners" was once again reinforced into my

brain. When thinking of dry contents like

flours I KNOW that this happens with the wet

container. WHY did it take SO LONG for me

to extrapolate this over to the other things

that I "chop"???

I simply Could Not Wait to get into the

kitchen and try out my "theory" that the dry

container would do a better job. I still

had some un-chopped up Turkey in the fridge.

I started with that (and even added a bit

more turkey than I normally would have, to

ensure that I would have so much that if it

were a wet container it would really get

packed down into the corners). As I

suspected, it chopped up BEAUTIFULLY with NO

packing down into the corners!!! I'm

running to the store right now to get

ingredients for Salsa so I can see how it

does with liquids in the mix. I can only

assume that it will work just as well.

This will REVOLUTIONIZE the way that I

use my Vitamix machine (because I already

use it like crazy to chop things up) and now

it will perform Even Better for this task!

I did NOT post this to make sales, but if

anyone does end up wanting a new dry

container because now it seems more

functional, you can save $ on shipping

(Free) and get the container for $99 (as

opposed to the $149 price listed on the

Vitamix website) if you call Kilbane

at Vitamix 800-848-2649 ext

2305 and give her my code: 08-0009-000399. You have to tell

her that you know me, and this price only

works if your Vitamix machine is new

within the last year or so. If it is

older than that, call anyway and see what

can do for you. Again, I did NOT post this to make

sales - my commission on extra containers

isn't all that much- BUT every little bit

does add up ;-)

I REALLY, REALLY, REALLY

Am SO EXCITED about my new discovery!!!

I'll report back with the

results of the

Salsa-made-in-the-dry-container

experiment!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

[Guest guest]

Don't forget to dump the bulk of each ingredient into your serving (or storage) bowl before chopping the next ingredients. This isn't really necessary as long as you have less than say 2 cups in the container, but for what ever reason, I prefer to chop my celery (then dump), my hard boiled egg (then dump) then my meat (and dump again :-). Lately instead of adding mayonaise or other oils I've been chopping then adding olives ( Naturals from a can) instead. Works out awesome for me and tastes great!If I'm chopping apple and walnuts I usually combine those - you can combine anything that doesn't increase the volume to the point that it isn't chopping well due to over loading of the container. I am so excited about the discovery of dry chopping in a dry container because it seems that I can chop more volume without stuff getting packed into the corners!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On May 9, 2011, at 3:05 PM, Bro & Billie wrote:

Lea Ann,

I really like this tip, but have a question, how will you chop

cilantro and spinach since they are so light. Of course, I know, you

could use your tamper, but cilantro?

I look forward to chopping walnuts, boiled eggs, apples and other

items I put in my Tuna Salad.

Thanks for all your tips and tricks,

Bro

On 5/9/2011 1:28 PM, Lea Ann Savage wrote:

As I suspected, the salsa came out BEAUTIFULLY! I made

mango salsa and doubled the amount of mango that I

normally use (wanted to make it sweeter without adding

dates). It is so good that I almost ate the whole batch

in one sitting!

I'm 100% sold on promoting the dry container as the

better way to "chop".

Now I'm off to chop some cilantro, celery, and spinach

for a salad…

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

On May 9, 2011, at 12:15 PM, Lea Ann Savage wrote:

I have NO IDEA why I haven't figured this out

before now!!!

The dry container is a better

dry-chopper than the wet!

I use my Vitamix as a Food Processor DAILY.

I am ALWAYS chopping veggies (and often hard

boiled eggs) to go in something or other (like

tuna, chicken, turkey, sardine, salmon etc.

salads) to make salsa, to chop the veggies and

scramble the eggs for omelets or quiches at the

same time, etc., and to chop spinach and greens

because I am weird and like my salads very

"minced".

Yesterday while dry chopping some cooked

turkey leg meat for "turkey salad" I noticed

that the meat was really packing down into the

corners. It was an Aha, a Eureka, and a

"forehead-slapping-Duh-moment" for me because

FINALLY the OBVIOUS solution came into my

up-until-now rather thick head! I think it was

when I made some powdered sugar as an experiment

a couple of days ago, that the fact that the wet

container will "pack things down (and leave

unground) into the corners" was once again

reinforced into my brain. When thinking of dry

contents like flours I KNOW that this happens

with the wet container. WHY did it take SO LONG

for me to extrapolate this over to the other

things that I "chop"???

I simply Could Not Wait to get into the

kitchen and try out my "theory" that the dry

container would do a better job. I still had

some un-chopped up Turkey in the fridge. I

started with that (and even added a bit more

turkey than I normally would have, to ensure

that I would have so much that if it were a wet

container it would really get packed down into

the corners). As I suspected, it chopped up

BEAUTIFULLY with NO packing down into the

corners!!! I'm running to the store right now

to get ingredients for Salsa so I can see how it

does with liquids in the mix. I can only assume

that it will work just as well.

This will REVOLUTIONIZE the way that I use my

Vitamix machine (because I already use it like

crazy to chop things up) and now it will perform

Even Better for this task!

I did NOT post this to make sales, but if

anyone does end up wanting a new dry container

because now it seems more functional, you can

save $ on shipping (Free) and get the container

for $99 (as opposed to the $149 price listed on

the Vitamix website) if you call Kilbane

at Vitamix 800-848-2649 ext 2305

and give her my code: 08-0009-000399.

You have to tell her that you know me, and

this price only works if your Vitamix machine

is new within the last year or so. If it is

older than that, call anyway and see what

can do for you. Again, I did NOT

post this to make sales - my commission on

extra containers isn't all that much- BUT

every little bit does add up ;-)

I REALLY, REALLY, REALLY Am

SO EXCITED about my new discovery!!!

I'll report back with the

results of the Salsa-made-in-the-dry-container

experiment!

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

[Guest guest]

I DO want a dry container, but waaaa can't get it yet.

(can I whine a little?)

k

-- AMAZING Vitamix Discovery!!!

I have NO IDEA why I haven't figured this out before now!!!

The dry container is a better dry-chopper than the wet!

I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very "minced".

Yesterday while dry chopping some cooked turkey leg meat for "turkey salad" I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a "forehead-slapping-Duh-moment" for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will "pack things down (and leave unground) into the corners" was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I "chop"???

I simply Could Not Wait to get into the kitchen and try out my "theory" that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I can only assume that it will work just as well.

This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task!

I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-)

I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!!

I'll report back with the results of the Salsa-made-in-the-dry-container experiment!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

Whining in this instance is 100% OK!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On May 9, 2011, at 4:08 PM, K wrote:

I DO want a dry container, but waaaa can't get it yet.

<ATT000~1.GIF> (can I whine a little?)

k

-- AMAZING Vitamix Discovery!!!

I have NO IDEA why I haven't figured this out before now!!!

The dry container is a better dry-chopper than the wet!

I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very "minced".

Yesterday while dry chopping some cooked turkey leg meat for "turkey salad" I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a "forehead-slapping-Duh-moment" for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will "pack things down (and leave unground) into the corners" was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I "chop"???

I simply Could Not Wait to get into the kitchen and try out my "theory" that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I can only assume that it will work just as well.

This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task!

I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-)

I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!!

I'll report back with the results of the Salsa-made-in-the-dry-container experiment!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

Sound like you have a kitchen aide food processor had it for many years then switched to cusinart , press button lid pops off , remove container blades stay in unless you want to remove them one turn of the spatula and its empty. More parts to wash than the vitamix. My vitamix acts a little funny a variable speeds 1-3 till it settles down Rusty From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, May 09, 2011 2:19 PM Subject: Re: AMAZING Vitamix Discovery!!! " I have been doing this for five years or more " You are a genius! I wish I'd figured this out sooner! So simple, yet it escaped me! WOW - I want your kind of food processor. To empty mine, I have to twist the lid off, remove the blades, then scrape the contents out, then replace the blades, then try to get the lid back on (which is a puzzle every time because there is a locking device). To get stuff out of my Vitamix I simply could not live without my Vitamix spatulas. They are cheaply made, but are narrow and FIRM all of the way to the very edge and it is with the Vitamix spatula that I scrape food (and nut butters) out of my Vitamix. I use the tip of the spatula to scrape the bottom in a circular fashion (turning the blades as I go) which piles up whatever I made. Then I scoop up my little pile and pull it out of the container and into my serving (or storage) container. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On May 9, 2011, at 2:03 PM, Ross Antisdel wrote: I have been doing this for five years or more, but I still like the food processor better; not because of the chop but because the food processor is easier to empty. From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, May 09, 2011 12:16 PM Subject: AMAZING Vitamix Discovery!!! I have NO IDEA why I haven't figured this out before now!!! The dry container is a better dry-chopper than the wet! I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very " minced " . Yesterday while dry chopping some cooked tur! key leg meat for " turkey salad " I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a " forehead-slapping-Duh-moment " for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will " pack things down (and leave unground) into the corners " was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I " chop " ??? I simply Could Not Wait to get into the kitchen and try out my " theory " that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I ! can only assume that it will work just as well. This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task! I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call B! renda Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-) I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!! I'll report back with the results of the Salsa-made-in-the-dry-container experiment! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

My vitaimix is at least ten years old so warranty is gone so I will wait until it stops then think about parting with it. My wife is a bit worried though as in the keitchen I have at least two of everything maybe because I’m ambidextrous . I do favor my left J From: [mailto: ] On Behalf Of Lea Ann SavageSent: Friday, May 13, 2011 4:30 PM Subject: Re: AMAZING Vitamix Discovery!!! Hey Rusty, If you can part with your Vitamix for a couple of weeks (hopefully less) I'd send it in for adjusting (assuming it's still under warranty). The variable speed control got wonky on my first VM and I had it fixed. Free Shipping both ways… Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On May 13, 2011, at 4:26 PM, Ross Antisdel wrote: Sound like you have a kitchen aide food processor had it for many years then switched to cusinart , press button lid pops off , remove container blades stay in unless you want to remove them one turn of the spatula and its empty. More parts to wash than the vitamix. My vitamix acts a little funny a variable speeds 1-3 till it settles down Rusty From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, May 09, 2011 2:19 PM Subject: Re: AMAZING Vitamix Discovery!!! " I have been doing this for five years or more " You are a genius! I wish I'd figured this out sooner! So simple, yet it escaped me! WOW - I want your kind of food processor. To empty mine, I have to twist the lid off, remove the blades, then scrape the contents out, then replace the blades, then try to get the lid back on (which is a puzzle every time because there is a locking device). To get stuff out of my Vitamix I simply could not live without my Vitamix spatulas. They are cheaply made, but are narrow and FIRM all of the way to the very edge and it is with the Vitamix spatula that I scrape food (and nut butters) out of my Vitamix. I use the tip of the spatula to scrape the bottom in a circular fashion (turning the blades as I go) which piles up whatever I made. Then I scoop up my little pile and pull it out of the container and into my serving (or storage) container. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On May 9, 2011, at 2:03 PM, Ross Antisdel wrote: I have been doing this for five years or more, but I still like the food processor better; not because of the chop but because the food processor is easier to empty. From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, May 09, 2011 12:16 PM Subject: AMAZING Vitamix Discovery!!! I have NO IDEA why I haven't figured this out before now!!! The dry container is a better dry-chopper than the wet! I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very " minced " . Yesterday while dry chopping some cooked tur! key leg meat for " turkey salad " I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a " forehead-slapping-Duh-moment " for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will " pack things down (and leave unground) into the corners " was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I " chop " ??? I simply Could Not Wait to get into the kitchen and try out my " theory " that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I ! can only assume that it will work just as well. This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task! I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call B! renda Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-) I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!! I'll report back with the results of the Salsa-made-in-the-dry-container experiment! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

I'm a right-favoring ambi. I consider myself really lucky to be able to use both so well.

Re: AMAZING Vitamix Discovery!!!

"I have been doing this for five years or more"

You are a genius! I wish I'd figured this out sooner! So simple, yet it escaped me!

WOW - I want your kind of food processor. To empty mine, I have to twist the lid off, remove the blades, then scrape the contents out, then replace the blades, then try to get the lid back on (which is a puzzle every time because there is a locking device).

To get stuff out of my Vitamix I simply could not live without my Vitamix spatulas. They are cheaply made, but are narrow and FIRM all of the way to the very edge and it is with the Vitamix spatula that I scrape food (and nut butters) out of my Vitamix. I use the tip of the spatula to scrape the bottom in a circular fashion (turning the blades as I go) which piles up whatever I made. Then I scoop up my little pile and pull it out of the container and into my serving (or storage) container

[Guest guest]

If mine were out of warranty I'd do the same thing. Except, I "think" that $150 gets it all tuned up with a new 3-year warranty. That is something to think about - but not positive on the 3-year part, or the price for that matter. Let me rephrase… calling customer service and asking what it would cost to refurbish with a new warranty would be something to consider :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On May 14, 2011, at 1:27 PM, Ross Antisdel wrote:

My vitaimix is at least ten years old so warranty is gone so I will wait until it stops then think about parting with it. My wife is a bit worried though as in the keitchen I have at least two of everything maybe because I’m ambidextrous . I do favor my left J From: [mailto: ] On Behalf Of Lea Ann SavageSent: Friday, May 13, 2011 4:30 PM Subject: Re: AMAZING Vitamix Discovery!!! Hey Rusty, If you can part with your Vitamix for a couple of weeks (hopefully less) I'd send it in for adjusting (assuming it's still under warranty). The variable speed control got wonky on my first VM and I had it fixed. Free Shipping both ways… Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On May 13, 2011, at 4:26 PM, Ross Antisdel wrote: Sound like you have a kitchen aide food processor had it for many years then switched to cusinart , press button lid pops off , remove container blades stay in unless you want to remove them one turn of the spatula and its empty. More parts to wash than the vitamix. My vitamix acts a little funny a variable speeds 1-3 till it settles down Rusty From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, May 09, 2011 2:19 PM Subject: Re: AMAZING Vitamix Discovery!!! "I have been doing this for five years or more"You are a genius! I wish I'd figured this out sooner! So simple, yet it escaped me! WOW - I want your kind of food processor. To empty mine, I have to twist the lid off, remove the blades, then scrape the contents out, then replace the blades, then try to get the lid back on (which is a puzzle every time because there is a locking device). To get stuff out of my Vitamix I simply could not live without my Vitamix spatulas. They are cheaply made, but are narrow and FIRM all of the way to the very edge and it is with the Vitamix spatula that I scrape food (and nut butters) out of my Vitamix. I use the tip of the spatula to scrape the bottom in a circular fashion (turning the blades as I go) which piles up whatever I made. Then I scoop up my little pile and pull it out of the container and into my serving (or storage) container. Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))>< On May 9, 2011, at 2:03 PM, Ross Antisdel wrote: I have been doing this for five years or more, but I still like the food processor better; not because of the chop but because the food processor is easier to empty. From: [mailto: ] On Behalf Of Lea Ann SavageSent: Monday, May 09, 2011 12:16 PM Subject: AMAZING Vitamix Discovery!!! I have NO IDEA why I haven't figured this out before now!!! The dry container is a better dry-chopper than the wet! I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very "minced". Yesterday while dry chopping some cooked tur! key leg meat for "turkey salad" I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a "forehead-slapping-Duh-moment" for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will "pack things down (and leave unground) into the corners" was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I "chop"??? I simply Could Not Wait to get into the kitchen and try out my "theory" that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I ! can only assume that it will work just as well. This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task! I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call B! renda Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-) I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!! I'll report back with the results of the Salsa-made-in-the-dry-container experiment! Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

Wish I'd known this when my 5000 broke back in 2004. :-(MarthaFrom: Lea Ann Savage <lsavage@...> Sent: Saturday, May 14, 2011 4:00 PMSubject: Re: AMAZING Vitamix Discovery!!!

If mine were out of warranty I'd do the same thing. Except, I "think" that $150 gets it all tuned up with a new 3-year warranty. That is something to think about - but not positive on the 3-year part, or the price for that matter. Let me rephrase… calling customer service and asking what it would cost to refurbish with a new warranty would be something to consider :-)

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

[Guest guest]

Are you sure it was a 5000? I bought mine back in 2004 which means that it's the last year on my 7-year warranty. If your warranty expired in 2004, it would mean that you bought yours in 1997; I thought that was the 4500 era (bear in mind that I could be wrong here).

Re: AMAZING Vitamix Discovery!!!

If mine were out of warranty I'd do the same thing. Except, I "think" that $150 gets it all tuned up with a new 3-year warranty. That is something to think about - but not positive on the 3-year part, or the price for that matter. Let me rephrase… calling customer service and asking what it would cost to refurbish with a new warranty would be something to consider :-)

Blessings,

Lea Ann Savage

Satellite Beach, FL

(321) 773-7088 (home)

(321-961-9219 (cell)

www.VitamixLady.com

www..com

<))><

[Guest guest]

Yes, I'm sure it was a 5000. Don't know for sure when my late husband purchased it. He had it before we got married in 2002. MarthaFrom: <kareningotham@...>Are you sure it was a 5000? I bought mine back in 2004 which means that it's the last year on my 7-year warranty. If your warranty expired in 2004, it would mean that you bought yours in 1997; I thought that was the 4500 era (bear in mind that I could be wrong here).

From: Martha <mnatural22@...>

Wish I'd known this when my 5000 broke back in 2004. :-(

Martha

From: Lea Ann Savage <lsavage@...>

If mine were out of warranty I'd do the same thing. Except, I "think" that $150 gets it all tuned up with a new 3-year warranty. That is something to think about - but not positive on the 3-year part, or the price for that matter. Let me rephrase… calling customer service and asking what it would cost to refurbish with a new warranty would be something to consider :-)

[Guest guest]

I went looking for the Vitamix timeline but it seems to stop in the '80s for some reason (I got my 4000 in '88).

Re: AMAZING Vitamix Discovery!!!

Yes, I'm sure it was a 5000. Don't know for sure when my late husband purchased it. He had it before we got married in 2002.

Martha

From: <kareningotham@...>

Are you sure it was a 5000? I bought mine back in 2004 which means that it's the last year on my 7-year warranty. If your warranty expired in 2004, it would mean that you bought yours in 1997; I thought that was the 4500 era (bear in mind that I could be wrong here).

From: Martha <mnatural22@...>

Wish I'd known this when my 5000 broke back in 2004. :-(

Martha

From: Lea Ann Savage <lsavage@...>

If mine were out of warranty I'd do the same thing. Except, I "think" that $150 gets it all tuned up with a new 3-year warranty. That is something to think about - but not positive on the 3-year part, or the price for that matter. Let me rephrase… calling customer service and asking what it would cost to refurbish with a new warranty would be something to consider :-)

[Guest guest]

I went looking for the Vitamix timeline but it seems to stop in the '80s for some reason (I got my 4000 in '88).

Re: AMAZING Vitamix Discovery!!!

Yes, I'm sure it was a 5000. Don't know for sure when my late husband purchased it. He had it before we got married in 2002.

Martha

From: <kareningotham@...>

Are you sure it was a 5000? I bought mine back in 2004 which means that it's the last year on my 7-year warranty. If your warranty expired in 2004, it would mean that you bought yours in 1997; I thought that was the 4500 era (bear in mind that I could be wrong here).

From: Martha <mnatural22@...>

Wish I'd known this when my 5000 broke back in 2004. :-(

Martha

From: Lea Ann Savage <lsavage@...>

If mine were out of warranty I'd do the same thing. Except, I "think" that $150 gets it all tuned up with a new 3-year warranty. That is something to think about - but not positive on the 3-year part, or the price for that matter. Let me rephrase… calling customer service and asking what it would cost to refurbish with a new warranty would be something to consider :-)

[Guest guest]

I also bought mine in1997 it is a Super5000 and I love it.

Marie

From: mnatural22@...

Yes, I'm sure it was a 5000. Don't know for sure when my late husband purchased it. He had it before we got married in 2002.

Martha

From: <kareningotham@...>

Are you sure it was a 5000? I bought mine back in 2004 which means that it's the last year on my 7-year warranty. If your warranty expired in 2004, it would mean that you bought yours in 1997; I thought that was the 4500 era (bear in mind that I could be wrong here).

From: Martha <mnatural22@...>

Wish I'd known this when my 5000 broke back in 2004. :-(

Martha

From: Lea Ann Savage <lsavage@...>

If mine were out of warranty I'd do the same thing. Except, I "think" that $150 gets it all tuned up with a new 3-year warranty. That is something to think about - but not positive on the 3-year part, or the price for that matter. Let me rephrase… calling customer service and asking what it would cost to refurbish with a new warranty would be something to consider :-)

[Guest guest]

Lea Ann,

You posted this in May.

Do you think we can still get the dry container for the $99/free shipping price?

Regards,

>

> I have NO IDEA why I haven't figured this out before now!!!

>

> The dry container is a better dry-chopper than the wet!

>

> I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and

often hard boiled eggs) to go in something or other (like tuna, chicken, turkey,

sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the

eggs for omelets or quiches at the same time, etc., and to chop spinach and

greens because I am weird and like my salads very " minced " .

>

> Yesterday while dry chopping some cooked turkey leg meat for " turkey salad " I

noticed that the meat was really packing down into the corners. It was an Aha,

a Eureka, and a " forehead-slapping-Duh-moment " for me because FINALLY the

OBVIOUS solution came into my up-until-now rather thick head! I think it was

when I made some powdered sugar as an experiment a couple of days ago, that the

fact that the wet container will " pack things down (and leave unground) into the

corners " was once again reinforced into my brain. When thinking of dry contents

like flours I KNOW that this happens with the wet container. WHY did it take SO

LONG for me to extrapolate this over to the other things that I " chop " ???

>

> I simply Could Not Wait to get into the kitchen and try out my " theory " that

the dry container would do a better job. I still had some un-chopped up Turkey

in the fridge. I started with that (and even added a bit more turkey than I

normally would have, to ensure that I would have so much that if it were a wet

container it would really get packed down into the corners). As I suspected, it

chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to

the store right now to get ingredients for Salsa so I can see how it does with

liquids in the mix. I can only assume that it will work just as well.

>

> This will REVOLUTIONIZE the way that I use my Vitamix machine (because I

already use it like crazy to chop things up) and now it will perform Even Better

for this task!

>

> I did NOT post this to make sales, but if anyone does end up wanting a new dry

container because now it seems more functional, you can save $ on shipping

(Free) and get the container for $99 (as opposed to the $149 price listed on the

Vitamix website) if you call Kilbane at Vitamix 800-848-2649 ext 2305 and

give her my code: 08-0009-000399. You have to tell her that you know me, and

this price only works if your Vitamix machine is new within the last year or so.

If it is older than that, call anyway and see what can do for you.

Again, I did NOT post this to make sales - my commission on extra containers

isn't all that much- BUT every little bit does add up ;-)

>

> I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!!

>

> I'll report back with the results of the Salsa-made-in-the-dry-container

experiment!

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.VitamixLady.com

> www..com

> <))><

>

[Guest guest]

Hello ,All containers are always $99 through me! :-)Just email me off list and I'll tell you how to order from me…

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Oct 30, 2011, at 4:39 PM, wrote:

Lea Ann,

You posted this in May.

Do you think we can still get the dry container for the $99/free shipping price?

Regards,

>

> I have NO IDEA why I haven't figured this out before now!!!

>

> The dry container is a better dry-chopper than the wet!

>

> I use my Vitamix as a Food Processor DAILY. I am ALWAYS chopping veggies (and often hard boiled eggs) to go in something or other (like tuna, chicken, turkey, sardine, salmon etc. salads) to make salsa, to chop the veggies and scramble the eggs for omelets or quiches at the same time, etc., and to chop spinach and greens because I am weird and like my salads very "minced".

>

> Yesterday while dry chopping some cooked turkey leg meat for "turkey salad" I noticed that the meat was really packing down into the corners. It was an Aha, a Eureka, and a "forehead-slapping-Duh-moment" for me because FINALLY the OBVIOUS solution came into my up-until-now rather thick head! I think it was when I made some powdered sugar as an experiment a couple of days ago, that the fact that the wet container will "pack things down (and leave unground) into the corners" was once again reinforced into my brain. When thinking of dry contents like flours I KNOW that this happens with the wet container. WHY did it take SO LONG for me to extrapolate this over to the other things that I "chop"???

>

> I simply Could Not Wait to get into the kitchen and try out my "theory" that the dry container would do a better job. I still had some un-chopped up Turkey in the fridge. I started with that (and even added a bit more turkey than I normally would have, to ensure that I would have so much that if it were a wet container it would really get packed down into the corners). As I suspected, it chopped up BEAUTIFULLY with NO packing down into the corners!!! I'm running to the store right now to get ingredients for Salsa so I can see how it does with liquids in the mix. I can only assume that it will work just as well.

>

> This will REVOLUTIONIZE the way that I use my Vitamix machine (because I already use it like crazy to chop things up) and now it will perform Even Better for this task!

>

> I did NOT post this to make sales, but if anyone does end up wanting a new dry container because now it seems more functional, you can save $ on shipping (Free) and get the container for $99 (as opposed to the $149 price listed on the Vitamix website) if you call Kilbane at Vitamix 800-848-2649 ext 2305 and give her my code: 08-0009-000399. You have to tell her that you know me, and this price only works if your Vitamix machine is new within the last year or so. If it is older than that, call anyway and see what can do for you. Again, I did NOT post this to make sales - my commission on extra containers isn't all that much- BUT every little bit does add up ;-)

>

> I REALLY, REALLY, REALLY Am SO EXCITED about my new discovery!!!

>

> I'll report back with the results of the Salsa-made-in-the-dry-container experiment!

>

> Blessings,

> Lea Ann Savage

> Satellite Beach, FL

> (321) 773-7088 (home)

> (321-961-9219 (cell)

> www.VitamixLady.com

> www..com

> <))><

>

[Guest guest]

Lea Ann,

I'm not sure where I was when you posted your original " find " about using the

dry container for chopping but I gave it a try with green peppers yesterday and

I am very happy to say that the results were wonderful. One more use for the VM

and this time with the seldom used container...the one I had previously just

used for grains and such. I am curious since you said you would report back how

you did making salsa in the dry container...did it work?

On another note I attempted my first " cracking of a coconut and I made almost a

quart of milk in the VM...the WET container, of course... Now that i have that

milk in a mason jar in the refrigerator I'm going to try coconut mango pineapple

strawberry ice cream tomorrow...can't wait.

Connie

PS do you think Healthy Happy Human has nut bags? Or should i order from amazon?

[Guest guest]

Hi Connie,Great to hear from you!Salsa worked wonderfully in the dry container - it is really superior for food processing because it "blows things up and away from the corners", and doesn't "suck things down towards the bottom".I bet that HHH has nut milk bags, but I prefer the nylon bags (bigger and easier to see through) from the EBay seller listed in the links section of our Group. They are more affordable too. I bought one with my first order, then bought 10 with my second order!

Blessings,Lea Ann SavageSatellite Beach, FL(321) 773-7088 (home)(321-961-9219 (cell)))><'>www.VitamixLady.comwww..com<))><

On Nov 6, 2011, at 7:44 PM, Cee wrote:

Lea Ann,

I'm not sure where I was when you posted your original "find" about using the dry container for chopping but I gave it a try with green peppers yesterday and I am very happy to say that the results were wonderful. One more use for the VM and this time with the seldom used container...the one I had previously just used for grains and such. I am curious since you said you would report back how you did making salsa in the dry container...did it work?

On another note I attempted my first "cracking of a coconut and I made almost a quart of milk in the VM...the WET container, of course... Now that i have that milk in a mason jar in the refrigerator I'm going to try coconut mango pineapple strawberry ice cream tomorrow...can't wait.

Connie

PS do you think Healthy Happy Human has nut bags? Or should i order from amazon?