Here are a few lovely comments people have written on AskJo for you to enjoy!
- I just want to thank and congratulate Kitchen Aid and Jo Richardson for putting on demonstrations at the Royal Melbourne Show this year. Jo has a flair for imparting information to the not-so-confident cooks and making them feel like they can do it too and also develop a love for the Kitchen Aid products. I learnt so much from Jo as she made the sessions very informative and educational in a very fun way and she also imparted an enthusiasm and love for the Kitchen Aid products. – Marietta
- Thank you so much for giving me the chance to cook with such an amazing chef at the Chocolate Rush festival! It was a great experience and I learnt so much in such a short amount of time. Also, I believe an extra special thank you is in order for Sasha, my new apple-green KitchenAid Artisan Mixer. She looks great in my green kitchen! – Melissa & Sasha
- I am still in shock at winning my beautiful KitchenAid Mixer at this year’s Royal Melbourne Show. I am absolutely thrilled and cannot believe I have won something that I was planning to have by this Christmas. Thank you to all at Kitchen Aid for the opportunity to be involved in your anniversary celebrations. I have decided to call my precious machine “Apples”, because it’s colour is Candy Apple Red and that great saying “she’ll be apples”. – Love to you all: Honor and Apples
- I met and spoke to you at the Royal Melbourne Show. Thank you for your time. I was so inspired after talking to you and watching your demonstration, that all I wanted to do was go home and create something fabulous. Your passion for KitchenAid and cooking in general is deeply from the heart and extremely contagious. – Leanne
Hi Jo
i recently purchases a copper mixing bowl – would this be suitable to use for making butter (i have read where you can make butter with a good food processor/mixer)
many thanks
Joanne
By: Joanne Bingham on March 4, 2010
at 4:59 pm
Hi Jo
I just have new Kitchenaid Mixer an problem is I can’t remove mixing bowl from machine.
Help me please.
Many thanks. Halina
By: halina on April 16, 2010
at 12:43 pm
hello halina,
oh goodness – how frustrating for you. i think you have a SKM 150 model. this is the model with the head that ’tilts’ up?
on this model sometimes the bowl can lock in quite firmly. this often happens after heavy mixing of foods like pasta, dough etc. or purhaps a strong hand has locked it on? it is just like a tap being tuned too tightly and you can’t turn it on!
stand in front of the mixer with it facing you. ssing a tea towel or dry cloth grip the handle and firmly push it to the RIGHT. repeat this a couple of times….you can also knock the handle lightly with a heavy item – something like the end of a rolling pin. it should only take a couple of firm knocks to release.
the bowl is designed to ‘lock in’ so the mixer can turn effectively. this locking difficulty has happened to me only once or twice and my firm KNOCK to the right has released it.
If you are still having difficulty please call 1800 990 990 and customer service will assit you….
good uck!
jo
By: jo richardson on April 16, 2010
at 1:33 pm
Hi Jo,
I have a customer who purchased a ravioli attachment from us, and recently asked you about her problem and her response from you was to contact someone else, she was not very impressed with the reply. Her problem is that when she fills the ravioli attachment up the fillings come out from the sides, could you please advise me what she is doing incorrectly ??
Thanks I now await you urgent reply
Julie
House in Griffith
By: julie santalucia on May 20, 2010
at 12:52 pm
Hi Julie,
Yes i remember the query. I am sorry your customer was not happy. At the time i did not have the experience i felt was required to answert her queries, therefor i directed onto Customer Sevice.
However, here are my recommended tips for the raviloi attachment:
1. keep filling evenly spread and minimal. if there is too much filling YES it will come out the sides.
2. work slowly and calmly… this technique is a slow methodical method, that works with even pressure and low speed. ( I liken it to spun sugar or chocolate work, initially it was harder to manage).
3. the fresh pasta must be not over worked and too stretchy – this also causes the dough to move all over the place and not fill evenly
i hope this helps your customer.
kind regards
Jo
By: jo richardson on May 20, 2010
at 4:23 pm