(because you stuck to the point).
Ya know, Boar, if and when you finally finish your book, after I get through editing it it's only going to be a third as long.
Mirepoix just for cooking should be too coarse for an FP to handle well;
Don't know as I can agree with this. If you turn the thing on and let 'er rip, yes, you're correct. Unless you're making mirepoix soup. But if you really learn what the pulse button is all about you can make perfect mirepoix for cooking. One trick is to remember that there are three ingredients there, each of which should be chopped separately.
mirepoix that will be incorporated in a finished dish should cut in in fairly regular shapes and sizes.
Well, yes and no. In a restaurant, for sure. In the home kitchen, however, those of us who strive for perfect cuts do so to please ourselves. Family and friends mostly won't notice; and certainly won't care. So there's a danger of getting obsessive about it. I'm happy when I can convince the average home cook that knives need to be sharp. Getting them to make a perfect quarter-inch dice is above my pay grade.
I've quoted Mitchell Davis on this before, but it bears repealing: "I recall another recipes that had you strain a soup twice through a chinois...This sort of excess use of equipment and refinement is a hallmark of chef recipes...When we eat at home, the soup can be a little lumpy."
But it's not the best tool for almost any process you care to name.
I sort of agree with this. Call it 80%.
Our first food processor (actually, part of an Oster Kitchen Center) was a gift, and for years I wouldn't use the food processor part at all. Thought the whole FP thing was a wonderful, but unnecessary, marketing job on the part of the Cuisinart folks. As noted, Friend Wife would use it to chop a single onion. Gimme a break. But I've since learned the times and places a food processor makes sense (should say, have been learning, because I'm always discovering new ways).
Is a food processor indispensible? Not hardly. But it makes so many tasks quicker and more efficient that I'd hate to be without one.
When it comes to cutting, a sharp knife and the skills to use it are every good cook's food-processor of first resort.
Now that's something I can agree with 110%.