Samhill

YES!!! I like to extend your timeframe, though, usually takes me an hour, I like the crust, and I rinse the potatos off first, too.

Asymetrical? Flat on one side, beveled on the other? Get the stone, just remember you have to sharpen the flat side held flat on the stone. You'll be fine. You may want to consider a hard white arkansas stone, instead, less messy, but hard to find, now.

Microwave.

Wow, just caught this looking up my pressure cooker for that other thread. I'm tempted. http://www.amazon.com/exec/obidos/tg/detai...lance&s=kitchen

Well, heres mine, I'm very happy with it, that one with the guages is the kind that explodes *shiver*, freaks me out. http://www.amazon.com/exec/obidos/tg/detai...itchen&n=507846 I've had it for 5 years, very nice, I paid 130 bucks at the kitchen store, 90 bucks ain't bad.

Progresso, overall, Imo. Progresso minestrone, campbells vegetarian vegetable are good, though they both need hot sauce, and a clove of garlic. (I'm not a vegetarian, but I don't like eating canned chicken, ick.)

Sara Moulton, the call in format gives me the same feeling as when I'm cooking. And Padma, oh, my Padma.... Alton! That show where the Iron chefs were in the suburban home tops my list as an all time great episode. Food 911 was pretty cool, too. Mario irritates me, "Yeah dude, nice facts, but I ain't in ANY region of italy!"

First, sorry to bump he thread, but I just registered. First I love my mom's large oval LC, and I'd get one in a hot second if I could afford it, however there are some pretty decent knockoffs I've seen available at marshalls/Tjmaxx for about half the cost of LC. However, value for money, I have a Wagner like this I inherited from my grandmother, makes a great pot roast, the deep skillet makes an excellent wok substitute. Maybe it's just me, but I've never braised anything acidic?? https://secure.lodgemfg.com/storefront/prod...?idProduct=2778

Rosemary potato pizza, in order. Crust, olive oil, crushed garlic, frozen hash brown potatos, dried rosemary, ricotta, mozzarella. Bake. That's the basic version. Never had it with Fontina, my favorite cheese, sounds good!