lindag

I'm continuously amazed at just how expensive faucets have become. However, at least the better ones now seem to have lifetime guarantees. I discovered this when I had issues both with my Moen soap dispenser and with my Blanco kitchen faucet. In both cases the replacement parts were sent free of charge, no questions asked. I was impressed.

I'm eager to see your new sink since we had discussed that previously here. And I can only hope you don't experience any of the remodel horrors that some of us have endured.

How funny! I think I have the very same little manual tucked away in a bookshelf. I, too, found those recipes useful and have kept it all this time while most other manuals have long ago been tossed.

No. Six PCs, only one is an IP.

I keep thinking I really need another Ipot (the 3 qt. model) but I'm trying to resist since I already own several (6) PCs.

Yes. This is West.

I think you underestimate your skills, those little pies look amazing.

My nearby grocery store is having a big sale on Hellman's mayo. I have never seen Hellman's this side of the Mississippi! It's always Best Foods. What's up? Anyone know?

From what I've learned about you on this forum There's no way I would question your skills! the mug was only a suggestion. BTW, I had the same RadarRange bought in the mid 70s.

You need one of these. Coffee doesn't taste very good re-heated. the chickens I get no longer have the innards in bags, they're jut stuffed inside loose. you get lots of use out of your m/w!!!

I have actually managed to cut myself (and created a major bone bruise) on my knuckle while wearing a no-cut glove. I now am even more careful when cutting hard veg like sweet potato, rutabaga and beet.

I just watched the video for this recipe: Pressure cooker beef and broccoli. Looks so easy and delicious. I'm going to dig out that flank steak hidden in the freezer and try it tomorrow!

Yes, a lime press is essential for any vacation. Cocktail time!!!

So I'm intrigued with the Thermomix. What do you use it for mostly?

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!