lindag

Around here (and maybe where you are), many people dip their pizza in Ranch dressing! I'd never heard of that before and thought 'why would anyone want their pizza to taste like ranch dressing instead of pizza!'?

My interpretation of that question is 'most used'. In that case, mine would be the fridge/freezer...so obvious. Next would be the microwave because I actually use it for something every single day. Coffee maker, every single day as well. CSO, nearly every day. Range. Knives (Japanese edges only), though they're not really appliances.

That's such a perfect description!!! I often get frustrated when trying to find something that I eventually give up and go to the store! I know it's in there somewhere but cannot find it.

Me too...I'm still picking away at mine but it's very slow going. When it cools down I plan to make more of an effort even if it means throwing out a lot of stuff.

This is the model I have https://pleasanthillgrain.com/bamix-mono-immersion-blender-stick-hand?_vsrefdom=gpshop&gclid=EAIaIQobChMIgcjF6MiE1gIVibbACh1kewb0EAQYBiABEgL9b_D_BwE One thing that I found very useful is the wall mount...I hung mine in the pantry and it takes up little space.

I totally agree with Anna, I love my Bamix, it's well-built and powerful and essential in my kitchen. especially for soups and dressings. It would be nice to detach the bottom so it could go in the d/w but, again, it's not too big a deal. It's possible the detachability would affect the overall strength of the blender. Mine came with three tips...one for chopping, one for whipping and one for blending. I use the first two but mostly just the chopping blade. You may want to take a look at the Kitchen Aid model, it does have the detachable bottom and was top rated by CI though now it's been surpassed by a Braun. I don't believe they included Bamix in their tests.

I have never seen that particular Johnsonville product anywhere around here. I'd definitely buy some if I could find them.

I had no idea that soured cream could be used for anything! I guess that's why you're a chef and I'm not. l

Inexcusable these days for a place like that to have bad coffee...

Unlike you, I am not an intuitive cook; I nearly always work from a recipe unless it's a dish I've made often enough that I can remember it (which becomes more difficult with time!) However my Red Beans and rice recipe sounds very much like yours without the pork stock; it's a recipe I've used many times and is fast and easy in the PC.

OMG!!!! I am SO envious!

My dear friend and former nexrdoor neighbor made all kinds of wine and loved to give me tastings while I was out doing yard work. After a small glass or three I'd end up having to go inside for a nap.

Tonight's dinner will be Cajun red beans and rice in my Kuhn Rikon pressure cooker; small quantity so I'll skip the IP this time. It feels like a good day for something substantial and spicy despite the relentless hot weather and smoke.

Me too. It has really changed my kitchen...it is so efficient to use my little oven when it heats so fast. About the only time I turn on my range oven is when I have a big pizza or a large casserole dish or Dutch oven that won't fit the CSO.

Lunch today was a bowl of simple and easy slow cooker cheesy potato soup along with half a toasted ciabatta roll.

Frozen / 12 Pieces (1.25-1.5 lb avg each) $199.99 This is exactly what it says. I calculated 12 pieces at 1.25 lb. (appx) each piece, would arrive at about 15 pounds. That comes to a bit more than $13. per lb. Still, I'd bite if the quantity was smaller just so I could try them out. IIRC, Ina used six oxtails in for her soup....that's at East Hampton prices!

I don't understand why they don't sell in smaller quantities. I could justify a few pounds but appx. 15 pounds is more than I want or have room to store.

I was shopping around online looking for white truffle butter and went to the D'artagnan website. I found Oxtails! but look at the price!!! Never mind.

I prefer the inexpensive poly boards because they seem to be very easy on my knives. The only con is that the high temps of the d/w seem to cause a slight warp to one side which means they will spin on the convex side...so I mark the 'good' side with a sharpie so I know which is the side to use. I do like that they can go into the d/w, so I know they're always clean.

I remember my Mom making coffee in a stove top percolator (I think it was a Revere Ware), she often got involved in preparing something else and the pot would boil over on the stove.

Maybe I could return my recalled percolator to Nordstrom. (assuming you saw the piece on TV about the guy who returned his snow tires there and got a refund.)

I wasn't aware of the recall. mine IS the older version (though I had to fish it out of the pantry to be sure. I kinda doubt they'd replace mine nearly 50 years later. I'll be handling it much more carefully in the future.

Really!!! I still have mine! Got it in 1968 as a wedding present. I've kept it all these years although the only time I use it is around the holidays when I make percolator punch with it. (the one shown here is not mine, but looks just like it.)

Reading though this thread made me think back to the set of Pyrex bowls in Mom's kitchen in the 50s. Her signature dessert was made-from-scratch banana pudding put together in that big 'ol yellow bowl!

I also have a serious issue with kitchen scissors...I have a pair in nearly every kitchen drawer because I use them for so many things these days. Everything you buy seems to be hermetically sealed and has to be slashed open with a box cutter or shears. Besides, I have a penchant for kitchen tools of all kinds and have accumulated quite a few over the years.