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While I'm a little late to the party, I have both the KA stuffer and one of the vertical piston types. The KA leaves me cursing everytime because it is too hard to control how fast the stuffing goes into the tubes. The vertical piston stuffer is worth every penny. Very easy to use. Sam

Clearly the best suggestion. I can't believe this didn't illicit a whole string of lewd comments--you guys must be slipping. I thought it was pretty funny.

Made Thomas Keller's Mac and Cheese (Bouchon)--mostly. I was higly skeptical that it would enough better than my regualr to justify the extra work. Maybe not, but wow was it good. Grilled Salmon and a romain, Marcona almonds, cranberry salad. Served with Ridge Zin--nothing goes better with Mac and Cheese. First contribution to Dinner! thread. That was fun. Sam

I made pizza 2 days ago with the crust recipe from Bread Baker's Apprentice. I used AP four plus the added oil. The crust crisped up very well on my pizza stone. The dough was a bit sticky and hard to work with, but the end result was one of the best pizza crusts I've ever had from a home oven--if I may be so modest. Sam

This has gone around the net for awhile, but haven't seen it posted in this thread. Discussion of really regrettable food isn't complete without some 1970's Weight Watchers recipe cards Sam