GwennP

Thanks scubadoo - I got the professional - longer than the gastro. I have a question, though. The instructions say never to use the chop/grind disc without the hand guard. What hand guard - any idea? Thanks!

I know this is an old thread, but I am currently considering an immersion blender and am deciding between the Bamix - although I'm not sure which model, and the Breville. It is for home use. Anyone have any recommendations? Thanks!

Hi have a Technivorm Moccamaster and, though the coffee is great, I am tired of the lever in the brew basket slipping and not allowing water to pass through to the carafe, leaving me an inch of coffee and a brew basket full of grounds and water to bail out. I got a new basket too, and within 4 months started having the same problem. So, I am researching a new coffee maker - but I am spoiled. Does anyone have any experience with the Wilfa Precision Coffee Maker? It is made in Norway and I'm seeing good things. It's being sold now in the US only through Williams Sonoma. Or, if there is another coffee maker I should consider, I'd love to hear it.

Just happened to pass this on tv and watched for a couple of minutes. They have got to be kidding!

I'm so glad someone finally said that!! It is so distracting! Ditto Grayson or Bev to win.

I was confused after the Willy Wonka episode. It seemed to me that only half the chefs made a dessert and they were the only ones up for elimination. Did the creative team make anything to be judged on?

"Chipotles just sit in the can with a sheet of plastic wrap rubber-banded over the top. They seem to last forever that way in the fridge. For jalapenos, the first batch I bought was in a glass jar. Now I just save the jar and the brine and add to it from cans that I buy."

Milk in the plastic bottles with the little handles. There is always a crud/plastic build up around the opening that gets in your coffee/glass if you forget to wipe it each time.

I just read they closed the NY and LA locations of Soul Daddy -

My husband and I went to Charlie Trotters (from NYC) to celebrate my 50th a few years back. The service was good, not condescending at all. The waiter even brought over an olive oil tasting for our bread when he learned my husband is allergic to dairy. That being said - we were so disappointed in the food. I can't remember anything we had. And it cost a fortune!! But, the night before we had eaten at Ambria and that was fantastic - and we had lunch at Spiagia that day, so at least we got some great food on our trip to Chicago!

I totally agree. He makes my skin crawl. And it gets worse every time I see him.

It may be Irish supermarket butter, but I like it better than the Danish Lurpak I was addicted to!

I agree with you. I think the Top Chef All Stars contestanrs did a much better job at restaurant wars - and there were no labels left in their food - which did not get mentioned at critics table. Chef Tio was on Next Iron Chef - but so was Tracy de Jardins - she was in season one.

So right. Don't forget Anne Burrell though.