Marlene

The brown stuff will not affect cooking. I put my all clad in the dishwasher all the time

We are about to set off on another week of RVing. Normally, I take the ribs already marinating but I don't want to do that this time. Can I make up the marinade and keep it in the fridge for a few days?

Not to be confused with steel wool, which you should NOT use, or you will destroy the smooth and shiny finish of your pan. Correct. I use a stainless steel liquid cleaner and a paper towel.

I also have an All Clad stainless steel roaster and get the brown splatters. Most of them come off when I wash it (I put it to soak immediately after removing a roast), and anything that doesn't come off with washing usually comes off with a little stainless steel cleaner

I made the trip to the LCBO today to aquire some Noilly Prat. Of course, then I had to try it with the Pearl vodka for a martini as I had not had a chance before to pair this vermouth with Pearl. What can I say? I'm in heaven. I may even throw out my bottle of Martini Rossi. Crisp, clear, some citrus notes, but way way better than the Rossi in my opinion.

I like Noilly Prat when I can get it. However, in the maze that is the LCBO in Ontario, it seems that I can only ever find Martini & Rossi, so that's what I use most of the time. Edited to add: Upon a search, it appears the LCBO may in fact be stocking Noilly Prat now. I shall have to drop by one today and see!

They are. DVO Cookin Software I get emails from them still every month and I can update my software with them online on a regular basis.

I am not a fan of Grey Goose, and never have been. I still encourage you to try the Pearl. Just don't mix it with Cranberry. It is perfect straight from the freezer or with some vermouth for a marvelous martini

I confess, I've never blanched. I know, I know. I wouldn't know how to begin. Tonight's dinner is roast pork and roasted potatoes with green and yellow beans. I usually just steam them, and toss them with a butter, lemon, garlic and toasted sesame seed mixture.

I wouldn't spend the money on Pearl if you're going to mix it with cranberry. Sky is a good mixer vodka and is a reasonable price.

Marlene, Do you know at which LCBO your husband found it? I would like to try Pearl, but I can't find it listed anywhere. I obviously missed this question. Hubby found it at the LCBO in Oakville. All of them here seem to have it.

For entertaining, I actually love to do Crown Roast Pork. But usually, my go to choice is centre cut boneless.

Gee, we're having Roast Pork for dinner tonight. When we grill our Roasts, we usually spit roast them using medium low heat. For your size roast, spit roasting should take about an hour. If you want to use the indirect heat grilling method, I'm at a complete loss When I do them in the oven, (as in tonight's offering), I usually convection roast for about 30 minutes a lb at 300.

That's why I don't bother with coupons anymore. I'd religiously save every coupon and then forget them everytime I went to the grocery store. By the time I remembered them, usually they were expired.

I'm bad. I only make lists now to ensure I don't forget what I actually need, like milk and bread. (with old age comes memory lapses. You know, the "why the hell am I in this room anyway?" syndrome. ) Otherwise, I tend to wander the aisles and put things up as I go. Then I'll build a meal around what I bough I will mae a list I guess if I'm wanting to make a particular dish. Of course it usually helps if I check if I have the stuff already. Mostly I assume I do, and then when I go to make the dish, I find I have to dash out to the store to get an ingredient I was sure I had.

There is no doubt that performance ranges greatly from cooktop to cooktop. Before I ended up with the Thermador, I did a lot of research into the different kinds. Miele is the only cooktop I know of that makes their cooktop with a ridge around it to contain spills etc. The cooktop only kind I mean. I never did consider a range with cooktop, since my ovens are separate. I honestly never use mine as another counter top. It never occured to me. Possibly because of it's location, it just doesn't lend itself to countertop use. Not only do you need a new set of cleaning tools, but you may need a new set of pots and pans. The pots and pans used on a ceramic cooktop must be flat bottomed and many of the older ones are not. I found this out the hard way. , although it was a great excuse to get new pots. The cleaning is just something you get used to. I hated it at first, but now it's just second nature to let the surface cool down, and then get out the cleaner and wipe it up. I always scrape up sticky bits right away though. All it all, mine works for me

Sept 23rd, 24th or 25th are looking pretty good in my calendar right now

I'd think about making a special trip to NY just for this

I do like mine a lot. I have a 36 in cooktop with a bridge burner which gives me 6 and half burners to work with at any given time. The bridge burner is great because I can put a whole roasting pan across the burners to make gravy and reductions etc. The dancing pot thing facinates me though. I'm going to have to experiment and see if that happens with mine Where's Dave the Cook? We need a scientific experiment here.

No, I use a special cleaner as well. It's a pain because you have to use a special cleaner and not a scrubber or soap and water to clean it with. Also, I have a little razor scraper that I have to use to scrape any "bits" off before I can actually clean it with the cleaner, which also takes some elbow grease. It does look great in the kitchen though

The old WW plan (before points) allowed me to do this easily. I find I can still do it on the points plan, by "saving" some points for the weekend or a night out. Then I just don't worry about it. One night off plan will not make you a failure. It's a little bit about mindset too. If you do set aside a night, then you aren't of the mind set that you have to "deny" yourself anything.

I have a Thermador Ceramic Cooktop. A couple of the safety features I like on it are: If a pan is removed from the burner, a beep sounds, and if the pan is not replaced with a few minutes, the burner shuts itself off. Also, the burner indicator has an H on it until the burner cools down. I have dropped a few things on my cooktop and haven't had it break yet, although I don't make a habit of it And I've never heard of the dancing water pot either . My pots have boiled over a couple of times, (usually when boiling pasta or potatoes, but the pot has never danced away. They are however, a pain to clean. I would have prefered gas, but I had a problem with getting the gas line into the kitchen. I generally like it although it did take some getting used to.

I use DVO's Cookin software and I like it. No complaints with it.

Aw shucks. I use just a dab of anchovy paste because neither my hubby nor I are particularly fond of anchovies. I always make garlic croutons the day before, but I bake them in the oven a la Cabingirl's Garlic Crouton Recipe. I always make enough so that I have extra to snack on by themselves. I also find that I get the best results using a hand mixer or a stick blender rather than a food processor or a regular blender. Hand mixer is the best. I'm glad you liked it!

I have been a Lifetime member of WW since 1998, (lost 70 lbs) and I have never used their prepared foods. I have found these two cookbooks crazy plates and Looney Spoons, both by the same authors to be great resources.