ElsieD

Kerry, it stalled for 5 hours? That seems like an awfully long time. Sure does look good. I wish I had known a week ago it was going to be this warm here today. I would have cured some pork belly and smoked it today. But alas........

Yeah, after all, the Maytag man has lots of time. Having had 2 Maytag/Jenn-Aire stoves, (one lasted 15 years, the other 9)and (still have) a Maytag fridge, I can tell you that the Maytag man was a busy little beaver around our place. In fact, he could pay us a visit right now to fix the ice maker in the fridge but I'm just hoping that this fridge will suddenly stop working. Having just purchased an induction range, my husband won't let me buy a new fridge, but if I could, I would do that in a heart beat. Sorry, off topic.

Tupac, what a beautiful picture you painted with your words!

I detest cleaning the fridge and chopping onions.

Thanks for the info, Doodad and Calipoutine. I'm in Canada so I'm not sure about The Spice House but we have lots of brew=your=own places around so I will check there first.

Where does one buy grains of paradise?

Whew!!!

That is amazing work. "We won't be expectred to create this tyoe of masterpiece in May, will we" she asked with trepidation?

I don't know anything about the Bunn but we have the Technivorm and love it. We have the thermal carafe and it keeps the coffee hot. We had gone through a few coffeemakers before this one and none performed as well as this one does.

I'm looking forward to "Keys to Good Cooking: A guide to Making the Best of Food and Recipes" by Harold McGee. Not sure if that qualifies as a cookbook, though.

Thank you Indyrob, I do appreciate your taking the time to respond, but the question is really directed to those who have an induction range and what their experience is. Induction ranges are new in Canada and therefore experience is limited so it is difficult to find an honest answer (from salesmen) to the question I posed. I know there must be egulleters out there who have them and surely not all of them spent what would be many $$$ to upgrade their electrical systems just to be able to use an induction range. Anyone???? PS any electrical work will be done by qualified electricians.

Hi all: We are thinking of buying an induction range, but we have some concerns about the power requirements. The unit is rated at 50 amps and our house's total electrical service is 100 amps. Will this cause a problem? Some stores say yes, some say no. For those of you with an induction range, what is your experience? It is unlikely that I would ever be running all four burners and both ovens at maximum at the same time. Most likely, the max might be two burners and one oven. The model I am looking at is Electrolux, the slide-in model. Thanks in advance for sharing your experience with this. Elsie

For starters, something that does NOT have Gordon Ramsey or Ted Allen in it. I'd love to have a BBQ show; I know Raichlin has one but unfortunately, he puts me to sleep.

Someone just posted a similar question re: what he should buy for his brand new Weber. I realize the egg is different (I have both) but you will get some answers to some of the tools you should get. I tried to find the post but could not. Specific to the egg, I would get an electric starter and the place setter so you can cook indirect. I also got the BBQ Guru which regulates the temperature but that is a pricey add-on. The BBQ Guru is available on-line. Hope this helps. Edited to add: I would also get the contraption for beer can chicken but get the non-stick type, otherwise it will be a bugger to clean.

I love the smell of bacon cooking because evrything tastes better with bacon and while coffee brewing isn't "cooking" I love the smell of that as well. It just makes me want to have a cup and I'm not even much of a coffee drinker (DH is the coffee drinker).

Darienne, if you put stock into what Cook's Illustrated has to say, they recommend the KA KFP 750 12 cup FP. For a smaller one, they recommend the KA Chef's Chopper. My big FP is a Cuisinart, circa 1980, but I also have the small KA FP. It is the one that sits on my kitchen counter and I use it a lot.

I have blown eggs out like that, and it really does work. Hard to believe, but true.

Did you know they are a protected species in Europe?

Sharon, what kind of slicer do you have? I make the bacon from the same book but I'm not happy with the way my slicer slices. Folks do go nuts over that bacon, don't they?

Hi Kerry - I would like to attend, so if you are starting a list, please put my name on it. I just went through the posts on the 2010 one and was very impressed. I took a chocolate course at Algonquin College (Ottawa) a few years back and have made a few since then, but fall squarely in the novice category with maybe a small + sign beside it. However, I believe beginners like us are welcome too? What happened to all the goodies that were made?

I am reading this book and am finding it spectacularly boring. Hopefully it will get better, but it's got a loooooooooooooong way to go.

I am Dutch and one thing you will have to try are the Dutch pancakes. They are the size of dinner plates and very good. They are nothing like what we in North America call pancakes. They have restaurants there called "Pannekoek Huisen" and that is the only thing they specialize in. Note my spelling is approximate as my Dutch is no longer that good. If you decide to try this, you will have no problems finding such a place.

About how much will this cost?

Wish I could help. What time is lunch?

Smell the peaches you are buying - they should have a very pronounced "peachy" smell. If this is absent or very faint, the fruit will not be ripe. And, don't believe the vendor who says - let them sit on the counter for a few days to ripen - they don't ripen, they just get soft and mealy. Yuck.