Shel_B

I used a Pur facet filter until we remodeled the kitchen and installed an under sink Everpure filter. I didn't have any problem with the Pur filter and we still use a Pur filter in the fridge. I drink a lot of water from the fridge dispenser and it has no off taste to me but maybe I'm just use to it. The idea of a fridge dispenser hadn't crossed my mind. Might be worth looking into. I had one years ago and wasn't satisfied with it, although I don't recall why. Many things have changed in my life, so maybe now it would be more acceptable. The only problem with a pitcher in the fridge that I can think of, is that the water's always cold.

I use just peanuts, sometimes salted but most often not. I made the sauce last night and screwed it up. I transposed the peanut butter/coconut milk ratio, then tried to save it by adding more coconut milk, but I didn't have enough, so I added some water ... oh well, things like this are a "learning experience."

Are there any good ones out there? Reviews for the Brita and Pur models I looked at were disappointing. I bought and installed a Pur today and, thus far, I'm not thrilled. I'm planning to replace it if I can find a better product.

Another vote in favor of TJ's Greek Yogurt, although that's not the only yogurt we buy. Toots likes TJ's goat milk yogurt, and I enjoy it as well with our morning fruit. Nancy's organic is another favorite of mine.It seems TJ's has changed their Greek yogurt. It now comes in a different container, and the yogurt seems more watery, less thick, and appears to "seep" more. I no longer buy it. However, their Organic Greek yogurt does not have those problems, and that's what I've been buying lately, as well as Straus Organic Greek yogurt. http://strausfamilycreamery.com/products/organic-dairy-products

In fact, the article provides a link to the KFC web page which describes the five varieties in detail. Thanks for the link!

Yeah, that type, but not necessarily that brand, of course.

I never saw or heard of Staub or Le Creuset ceramic lined cookware. I don't know what your mom loved. I'm talking about the green pans I see advertised on TV and in the Sunday supplements, the Calphalon ceramic lined pans, and other name brand pots and pans.

I've seen 'em advertised all over the place - seems like they're the hot new thing in cookware. But are they worthwhile? Do they have decent non-stick properties? Do the manufacturers make good products, or are they flimsy and short lived? Any brands that are good? Who's got some and what do you think of 'em?

Does peanut paste = peanut butter? I'd like to play with this tonight ... I suppose I can just try the peanut butter and see how it turns out.

I've tried that, but the pot lid doesn't settle in tightly. These little gizmos are really handy. If you don't have one, I'd highly recommend you get one. Although I know you don't really like buying new stuff... http://www.amazon.com/Amco-Collapsible-Steamer-Stainless-Steel/dp/B000Q4N2LO Hell, maybe I'll send you one. My strainers fit nicely into my 4-quart All-Clad, and the lid covers it very well. Of course, YMMV. I had, and may still have, one of those steamer thingys, but much prefer the strainer. Just works for me. Thanks for the offer, though. The strainer I use is a different brand, but quite similar, and quite a bit less expensive.

When I received it, I thought it was pretty hokey, but when there's 10-lbs of onions to chop or dice, it comes in pretty handy. I think it'll go into the dishwasher, although I don't recall if I ever did it. Just a word: sometimes the chopping isn't as nice and neat as when using a knife, but for my purposes, it was not an issue at all. My knife skills ain't that great anyway ..

The reviews look great. Think I might have to get one of these. My wife bought one. It is a PITA to get clean. I won't use it. I've not found it to be at all difficult to clean ... just some hot, soapy water and a good faucet stream, and Bob's your uncle.

See post above ... I'm not the one to offer suggestions, certainly not at this point in my pumpkin carving career.

I made a mess of it, but learned a bit. Maybe next year, should the situation arise, I'll do better.

http://www.target.com/p/as-seen-on-tv-vidalia-chop-wizard/-/A-10397839?ref=tgt_adv_XSG10001&AFID=Google_PLA_df&LNM=%7C10397839&CPNG=Kitchen&kpid=10397839&LID=PA&ci_src=17588969&ci_sku=10397839&gclid=CKTs66Pny7oCFceDQgod-l0AGQ Toots' daughter gave this to me, and I use it once a year, when Toots makes a HUGE amount of goulash for her extended family, and I'm the designated onion dicer / chopper. It sure saves my arthritic hands, and it's kind of fun to slam down the lid and dice those onions.

I use a strainer, such as this http://www.google.com/url?sa=i&source=images&cd=&cad=rja&docid=LJhMMnNwgVWTjM&tbnid=U043Zx2xvQXFnM:&ved=0CAgQjRwwAA&url=http%3A%2F%2Fwww.culinarykitchenware.com%2Fstainless-steel-strainer-double-mesh.html&ei=Eud3Up33OOrliALf5IDABg&psig=AFQjCNHcpVxfOd-rvsF2WKd49d6oh9_TAA&ust=1383676050973946 set over a pot of water or stock, and then place a lid over it.

Many sources recommend against using plastic in the microwave, citing that the chemicals in some plastic (even those deemed "microwave safe"), when heated in such a manner, can leach into the food. I'm not one to use plastic in my kitchen, so all my microwaving is done in various glass, Corning Ware, and similar containers. Often the containers are nice enough to serve with, especially in less-than-formal situations, like when Toots and I have dinner.

I just received the rice on Thursday last, so I've not tried it yet.

I'm familiar with Native Harvest. Based on what I found on their site, I didn't buy from them. Their price for a pound of wild rice is $12.50 + shipping, which is $5.95 for the cheapest, slowest way. I bought 2-lbs, hand harvested and hand parched, including shipping, for somewhat less than $20.00, received it in two days.

I seem to recall an Alton Brown episode some years ago in which he tested that. Maybe I, or someone else, can find it, but it's not handy right now. The result, IIRC, is that very little oil stays with the pasta - he measured the results somehow, so my "very little" comment means very little.

Adding oil is a waste of oil - and more so if you're using good olive or other high quality oils. I've experimented with different amounts of water, comparing taste, texture, cooking times, etc. Since I never make a whole pound of pasta, using less than the often recommended 4 - 6 quarts of water was fine. I found that, for one of my servings, about 3-oz dry spaghetti, 2-quarts of water is fine. I do salt the water, using about 1 Tbs or so for the two quarts, using Diamond Crystal salt. That's fine for me - others may like more or less salt, but definitely salt. You can't really go wrong using too much water, but too little can adversely effect the result. Just make sure the put is big enough for the amount of pasta and water so the pasta can move around while cooking. And, as mentioned above, it doesn't hurt to stir the pot a bit. Enjoy your pasta.

I needed some parchment paper, and found a product on the shelf that claimed to be environmentally friendlier than typical parchment paper, so I bought it. I later discovered that they have a whole range of environmentally friendly products, and I thought I'd post their web site info here ... if you care. www.ifyoucare.com

I certainly didn't know. Toots uses TJ's, so maybe I can "borrow a cup of flour." Thanks for the info. Based on the fine cooking article, ATK was right, should I want the chewier bread.

Haven't made it yet. I generally don't cook or experiment during the later part of the week as I'm too busy with other things, and weekends I'm usually not home, so we'll have to wait until next week + I have to shop for some flour and a few other ingredients. One thing ATK mentioned was using King Arthur flour - it has more of something (Gluten? Protein?) that they say adds to the texture of the naan. I suppose one could use a more common flour, but what the heck, KA is readily available.

Doesn't help me ... pics are useless.