SteveCleve

I love it as well. I started using one about a year ago. You might want to consider getting the gold filter that Sweet Maria's sells to replace the standard 3 piece contraption that comes with Bodum's presses. I don't know if the gold filter makes the coffee taste any better, but it sure is a lot more convenient.

I brine poultry. 1 cup pickling salt and 2 cups sugar per gallon of cold water. Brine about 1 hour per lb. Rinse well. Because I use pickling salt (dissolves easily), I don't boil my brine. I am curious if others add anything else to their brine. I have found that herbs add no discernible flavor. If someone has a different experience, I'd love to hear about it.

This is great and very helpful. Do you mind addressing specifically the different options for heating the sides of various kinds of pans to aid in removal? Thank you very much.

I'm new. I'm sure I'm about to get voted off the island - BUT...Trader's Joe's Pound Plus chocolate bars are great (and a great value). 17.6 ounces for under $4.00 I'm almost positive they are made for TJ by Callebaut. The milk chocolate (along with the bittersweet and 70%) is delicious.

I had a 7-quart Lodge dutch oven that I liked and used a lot. Then I got a 7-quart Le Creuset on sale from SLT for $120. I love my Le Creuset and almost never use my Lodge anymore. There's something compelling about the ease of clean-up with the enameled coating. I love my 10" Lodge fry pans, but the dutch oven was a pain to clean. If you can find the Le Ceuset at a good price (it'll help if you don't care about color), I think it's worth it.