Aloha Steve

Hi Andie, I get the difference between a travel and home unit. What I have not been able to understand from any of the websites offering Berky units: Is there a difference to the quality of filtering between using a 2 or 4 filter units? Is it just that a 4 unit does more volume or does 4 remove more particulates? The throughput or volume filtered is greater with additional filters. They all, even the Crown, work fine with just two if you are not in a hurry. It came with two but I added four more (it will take 8) to have a more rapid result because if we have interruption of the water supply, as I had in '94 when the well casing cracked, or infiltration of ground water into the well water, I need more volume for cooking, drinking and etc. An odd law went into effect a year ago that keeps the Berkey filters from being sold in California. It is interesting that the movers behind the bill were bottled water companies so this whole thing is political, as far as I am concerned. The only other state that doesn't allow them is Iowa, I think. I get around it by having mine shipped to Nevada and drive over to get them. I've written numerous letters and spoken to my state representatives but they profess to know nothing about it. In any event, note that these are "purifiers" and not just filters. That is a huge difference when one is dealing with possible contaminants in the water. I got one in my motorhome years ago because often when I traveled, I was suspicious of the water supplies in some campgrounds. Never got sick using the Berkey water. And it tastes very good. The new inline filter in my house seems to add a chemical taste that I don't like but I have to have it because it is the only one compatible with my tankless water heaters. Here is the Crown Berkey that lives in my pantry. That's a 14 cup Cuisinart beside it to give you an idea of the size. Thank you for clearing (purifying it up. As usual your information is very helpful and informative. I just have to decide between the travel size and the big size.

Hi Andie, I get the difference between a travel and home unit. What I have not been able to understand from any of the websites offering Berky units: Is there a difference to the quality of filtering between using a 2 or 4 filter units? Is it just that a 4 unit does more volume or does 4 remove more particulates?

We too Marlene after reading David's review of Tableau , we made a reservation for lunch on a Saturday. FYI, we also have Cut. The 28 day dry aged steak is delicious.

Can we throw some cheese in the car's gas tank if we run out? Care to elaborate for us uneducated how this is petroleum based food?

Lovely looking crumb. Keeping almost any bread, in any way past the fourth day usually does not work very well. What I do with two loafs is cut each loaf in half, if large and only you two are going enjoy, maybe even into 1/3s. Keep the 1/2 or 1/3 or what ever amount you'll eat in 3-4 days time and freeze the rest. Note that the frozen pieces will last about 30% less time, then the freshly baked piece. Someone here says something like refrigerate after the third day that what toast is.

I have subscribed to the weekly email Goop letter for about 18 months. When it come to food recipes, restaurant recommendations or her thoughts on anything eatable I've gotten maybe 10 bits of info that I've copied and pasted. She was a vegan but no longer as of late. She also does whole lot of self-help stuff which would not make a dent on my neuroses should I were to try the advice She also talks about other goods and services, probably is biased about some if they are her friends. With her wealth and that of her Rock Superstar husband, I don't think she is making any money off the endorsements If one has less than a minute to look thru the weekly email to see if there is anything that catches your eye, then subscribe. And I would be remiss not to mention she is a HOTTIE with brains.

If they don't appreciate it at work, please allow me to give you my address

Great photography and delicious looking goodies!

I have bought the smoked salmon and am ready to try it myself: Pasta with Smoked Salmon Ingredients: • 1/2 pound pasta, either penne or a strip variety such as linguine. • 1/4 to 1/3 pound thinly sliced smoked salmon, shredded • 1/2 a shallot, thinly sliced • 2 tablespoons unsalted butter • A sprinkling of good vodka, brandy, or whisky (which ever you prefer, about a tablespoon) • 1/2 cup whipping cream (unwhipped) • Salt & pepper to taste • 1 tablespoon minced parsley • Optional: several leaves finely shredded radicchio (arugola) -- stir them in with the salmon Preparation: Bring the pasta water to a boil and salt it; in the meantime prepare the other ingredients. Cooking the sauce will take 5-7 minutes, so check the cooking time of the pasta and begin the sauce about 8 minutes before the pasta will be ready. Start by sautéing the shallot in the butter until it wilts, then add the salmon and cook a minute or so more, stirring, until it lightens in color. Sprinkle in the liquor (vodka will add a crisper note, and brandy a slightly sweeter one), stir until it is evaporated, and stir in the cream. Heat through, check seasoning, and it’s ready; sprinkle the parsley over it at the very end, just before you use it to sauce the pasta.

The commercials are funny. 20 years ago they had three different boxed dinners. I ate at lest twice a week the ranch fried chicken breast dinner; IIRC was two pieces of chicken, fries or onion rings and a salad. Last week I had a meeting at one, ordered the Western Egg bowl....it was without a doubt in the top 10 worst fast food dishes I ever eaten.

Yes, please..........

It's summer but I seem to be cooking heavy food. Made Lamb Shanks Osso Buco style. It was a simple recipe, long cooking time, besides a little over a hour of prep and cooking with me at the stove. It tasted nice for my first ever effort at making any kind of Osso Buco shanks.

If you ever find yourself being able to order California Roll Crunch, I give you a money back guarantee you'll love it. As far as I know its the newest addition to any sushi menu. Its cooked crab meat, avocado, mayo and spices, wrapped up in rice, then coated with breading and fried. Of course depending on the chef will be how good it is......however its not your typical sushi. And the one of three types (no raw fish) myself and my born and raised in HI BH will eat.

All I can think is that somehow you didn't get very good fry bread, although I have never gotten bad fry bread yet. It is scrumptious. Delicious. A wickedly enjoyable snack. Eaten by thousands. Constantly. Oh well... Well, then, the next time I have a opportunity to I will give another example a try. If its that good its worth trying again. Thanks !

When up around Sedona way a couple of weeks ago, there was a stand off the highway selling Native American sterling silver jewelry and fry bread. The gentlemen fried the batter to make the bread while we watched. My wife and I wanted a snack we had a couple of bites. It was OK, I would not go out of my way to buy it again.

In between 4 layers of noodles: small meatballs and sweet Italian sausage, one of ricotta, parmesan, romano & spices, one layer of sauce after 15 minutes covered top with mozzarella, returned to cook 1/2 hour. It tastes as good as it looks

They came out looking well. Have not eaten as a whole yet still too hot, but all the parts tasted nice during assembly. Smells good too.

I think she means you cannot use more than one coupon per visit.

United was showing episodes as shorts for inflight entertainment. I agree with all the above. It was really gross and at the same time a little fascinating in that shock your senses sought of way. He seems like a nice enough guy and I guess for $$$, he will act foolish, eat anything and a lot of it now and worry about his body when he is older.......like my age

Was going to make a omelet for breakfast but going to heat up left over pasta and crack a egg or two, cook over easy and put on, with left over garlic bread. Kiss me darling !

Yesterday made 6 quarts of tomato sauce starting from canned Italian plumb tomatoes, no pre-made ingredients except contributions from a cow, chicken and pig Today I'll make two pans of lasagna, will freeze most and have over next 3 months. Last night for dinner made linguini with bay shrimp. Sauce made simply with, EVOO, butter, garlic removed when browned. Then added parsley, basil S&P. Tossed the shrimp in till pink. Removed shrimp, added a little heavy cream, cooked down, added all to cooked pasta, tossed with a cup of grated three cheese blend. Made garlic bread from a store bought baguette. I was baking a lot of bread for a while but I seem to be taking a break for now.

Robuchon was OK. NOTHING made me go wow. Desserts were a big disappointment bordering on yucky. Alex: I had the tasting menu, plus tasted two more dishes that Ginger had. Every single bite was very good and I went wow more than 50% of the 16 or so different tastes I put in my mouth. Exception: one of the petit fores, which was made from berries into a wrap around rice cream. It was well completely without taste. Not horrible tasting just not any flavor. I asked the wait person what exactly is this, he told me, I said to him what I just wrote and he said well, its something we can serve for Vegan Vegetarians...nuff said.........LOL Speaking of the wait staff, professional, courteous and helpful. We order what we like, if we can sit in a restaurant we better be able to order at lest 95% of the menu without worrying, however we don't drink wine or cocktails and don't like to fill up with carbonated beverages, ergo no big drink bills and some places let you know they disapprove of that. NOT HERE. Totally one of the best meals I can remember eating.

If you go thru Germany, when on the Autoban, just can go as fast as your car can go. That might sway your decision as to route.

[Moderator note: This topic became too large for our servers to handle, so we've divided it up; the discussion began here: Dining in Las Vegas: Part 1] Heading to Lost Wages the middle of the week.Already have reservations at Joel Robuchon at the Mansion and Alex. Yippee !!!!!!!For the day in the middle we will just wing it

Care to share the recipe ?