finnfann

Thanks again for all the input. I ended up getting the Williams Sonoma model and plan to try it out this weekend -- I'll let you know how it goes. I will say this much, while there is no camel like in my mother's Mirro, it did come with some other fun shapes like an angel and a fish (not seasonal, but still fun).

Thanks for all the great input. I can't believe I forgot about the Cook's Illustrated ratings. I will find that issue and review. Of course, I'm not sure that I agree with their comments on the twist action plunger, as I said, that's what I'm used to. I know that my sister likes her Wilton. Any concerns about the plastic disks they make these days? Thanks! Karen

It isn't Christmas in my family without Spritz cookies. For the past several years, I have left the Spritz cookie making to my mother, as the cookie press I bought a few years ago was a piece of garbage. Unlike my mother's, which has a knob that you turn to release the dough, the one I bought had a handle that clicked down "releasing just the right amount of dough" -- except that it never released enough on one click, and 2 clicks was too much dough. Everything I am finding in my web searching seems to have this clicking handle thing, and it makes me nervous. Does anyone have any suggestions for a good quality, not bank breaking cookie press? And does it make sense to spend a few extra dollars for one that includes cake decorating accessories? I'm not sure that a cookie press would give me the right kind of control that I want for that purpose, and I think I'm better off with just a pastry bag when I want to do some decorating. Crate and Barrel has one: http://www.crateandbarrel.com/family.aspx?...01&SearchPage=1 --but am I paying for fancy packaging? Williams Sonoma has one, which comes with decorating tips: http://ww1.williams-sonoma.com/cat/pip.cfm...70859&cmsrc=sch Chef's Catalog has two: http://www.chefscatalog.com/catalog/search...=cookie%2bpress -- one of which is electric, which just seems wrong, and the other looks a bit like the one that gave me trouble a few years ago. and Wilton makes one that is available at various places such as Linens 'n' Things: http://www.lnt.com/product/index.jsp?productId=1359156 Thanks for your help! Karen

Yes, my beloved tea pot is cast iron. I suppose that a new cast iron pot would have the same flavor issues that my de-seasoned pot has, but it's hard to remember what this one was like before. I've been making extra strong pots every day and letting it sit. I think I'm on my way to reseasoning!

I don't know about the actual coffee, but I always understood from my mother that the main reason she went to the Chock Full O' Nuts coffee shops in the 50's and 60's was for the whole wheat donuts.

Great! Thanks -- I know what I'm doing this weekend!

I love my son's baby sitter, really I do. She works really hard with him, stimulates him to no end and has him keeping up with kids twice his age. She does great things for us too; she does the laundry, she tidies up, and when she's run out of things to do during his nap, she creates new projects for herself. Yesterday, she scrubbed my tea pot. My beloved tea pot that I've been seasoning for 5 years. 5 years. I didn't know if I would notice a difference, or if the value of seasoning was all in my head, but suddenly my $2 an ounce Ceylon tastes like it cost $2 an ounce. All of the depth of flavor is gone. So, I'm wondering, does anyone has any tips for speeding the reseasoning process? Help. Please.

I must say, my husband and I eat there pretty much every weekend. The food is always great, the service excellent and the people are just wonderful. But it is a "neighborhood" joint for us as we live just a few blocks away. This weekend, I had the macaroni and cheese starter, followed by the burger -- great comfort food; just what I needed. My husband had a salad (I don't remember which one, but they are all good) and the ravioli, which was delicious. This place couldn't have opened at a better time for us. We are always in search of good food, and find our dining options a bit more limited now that we have a baby. We love being able to get a quick bite at a reasonable price, somewhere that our son won't be causing a scene. I know he can't wait to try that mac & cheese -- soon baby, soon.

Most of my food dislikes are texture based, and I've worked hard to get past a lot of them, but a few remain: Beans -- I hate beans in any way shape or form (but otherwise love Mexican food) Coffee Olives Bananas (just the smell makes me gag) Eggs - scrambled, fried, omelet - you name it, I can't eat it. Shellfish Liver