lutefisky

Thank you for the reply, andiesenji. I have poured through that thread and others on this and other sites, through books and magazines. slkinsey's extremely informative thread, and the resulting Q&A thread have been of the utmost help in educating me in the theoretical value of good cookware (it will be of practical value when I have it!). These questions I asked (along with others not yet asked) remain of value for me because of a lack of understanding, on my part, on what was explained, comments or explanations that I feel are contradictory, differ in opinion or provide little reasoning, and things that I believe have not been fully explained. I apologize if I am asking redundant or stupid questions. k

I've made one of these in the past, too. Though I used it to control an electric motor for sharpening, grinding etc. - worked great. But what a brilliant idea to use it with a crock pot. Gotta try it soon k

Hello everybody, I've been reading these posts for several months now - what a wealth of information (and diverse opinions!). I really appreciate the time that many of you spend here, sharing your knowledge, so relative newbies like me can learn from your collective experiences. Since switching to a gas hob (largest burner is ~16000 BTU), I've realized the utter uselessness of my cheap, college day, thin caliber, SS cookware. Burnt rings of food, at the bottom of my pots, suck. Excitingly, I can now afford to buy better cookware. I'm looking at purchasing: Paderno Grand Gourmet - 18qt stock pot and pasta strainer and sauce pans (2 or 3 of them) Falk Copper Sauciére - 4.5 qt. and the "Try-me" Sauciére - 1.5 qt. Based on my reading these seem to be great choices. (I own frequently used cast iron - a large skillet and a large Dutch oven) Knowing that some responses will include "that depends on the type of cooking you do", please answer the following questions as if you were buying for yourself or assuming that I am (or will become) a very good cook. With the large copper sauciére, is a true sauté pan (looking at a Sitram Profiserie 11", as per recommendations) necessary, and why? (Eight lbs of does copper seem a lot to shake.) Are there other, better, alternatives? Black steel? Fry pans.?.? Straight gauge is good. Is a Falk copper fry pan (11") going a bit overboard on price versus, say, an all-clad MC2 versus black steel fry pans? I could buy a lot of black steel for the price of one copper. For those who have tried these different options, is there a convincing reason to go copper? Any other suggestions? Thanks. k

You didn't know because it isn't true. Dominion is part of A&P, along with Food Basics and Ultramart. d. ← I remember when we used to have Dominion stores in Winnipeg, and I assumed they were a different company. But according to the website, the Dominions in Atlantic Canada are part of the company. This Wiki entry also lists it as part of the company: ← Wow, forgot about those. I remember the Dominion at Grant Park, sandwiched between the Gambles and Mikey D's....

In addition to buying locally, be a promoter. Form a group and talk to some farmers. Convince your local growers to go organic, and provide them with the consumers they need to make the change profitable to them. k

Hi. So, I was wondering...with the economic downturn, the price of copper near a 5 year low, and aluminum at a 7 year low, should I, perhaps wait a while before re-potting and re-panning my kitchen? I think a few (cheaper) copper pots would be an awesome addition. Does anyone believe that prices will generally drop across the board, or is higher end cookware mostly immune to such change? Thanks k

I personally prefer inorganic food....water, salt, iron. The next step beyond veganism .

....stir fry was new and exciting (but, in retrospect, not very good.....sorry mom )