lindag

Wow! That's a real con for me although I do have a gas range. Warping just killed the deal. Thanks for letting us know.

I'm SO tempted by the #27. I have an aging All Clad 3 qt. non-stick saute pan that I will need to replace one day and AC no longer makes this model. Like rotuts, I really don't need another pan and will have to squeeze it in to store it, but I'm having a hard time resisting. Haven't pulled the trigger yet, but the thought keep circling around in my head.

I've never seen watermelon served as sticks, what a great idea!

Speaking of onions, I picked up my first Vidalia of the year yesterday. I couldn't wait to put a big slice onto my lunch time hamburger! Love, love, love onions and as much as I really like yellow and Spanish I like the mild sweet onions to eat raw.

If anyone is planning to replace their Cusinart, here's the one that is most recommended by Cooks Illustrated and is also the one that Ina Garten has continued to use for many years. it's the 14 cup DFP model. The unit I have is the more recent DLC-14 cup model that I've had for at least 12 years...it is just like new and I've never had a problem with it except when I dropped onto my tile floor and broke the stem, Cusinart fixed that and it's been just fine ever since. Also, my replacement blade came very, very quickly.

I, too, am interested in your salsa recipe.

I I noticed recently on one of her shows that Ina Garten appears to prefer the Pomi tomatoes as well.

Yes, it is frustrating. I was willing to do anything to get a proper hood but the range is on an inside wall in an inside room and there are bedrooms above. It might have been possible to run a duct to the outside but the joists ran in the wrong direction. Maybe in my next life. What I do now is cook/fry the stinky stuff out on the deck when the weather is mild.

My setup is the same. Tried every way to get a vent to the outside but no dice. it's the only thing about my kitchen that I don't like because it limits the way I cook due to the vapors and the smells.

dhdav, I'm curious about the venting over the range. Does it vent outside?

Currently I have a large bottle of Lunazul Blanco in my freezer. Margarita, here I come. Lunazul is a really good, moderately priced tequila.

Jo, you're right. I was actually thinking about my 3-cup Food Processor like this one. It's what I use to grind small amounts.

My state doesn't have the population or economy to support a recycling program. If you want to do it you must take it yourself to a recycling center, if you can find one; those that are there tend to come and go. It was much of a shock when I moved here, I was used to serious recycling requirements where I lived previously.

What do you do with leftovers? Occasionally I have a recipe and it calls for half a block of cream cheese, then the rest lingers in my fridge until I throw it out. Is there a better way? I know I could buy a 4 oz. package, but I always think I'll use it up. I'm interested to know if there's some way to store the leftovers; I haven't had much luck with freezing.

I chuckled when I saw that story in the news, it also occurred to me that no one would return their bottle. I didn't know it was only sold in Ontario though. Gin is just about my favorite liquor although I do like most everything (just not Scotch).

what I meant was that for a 3-cup blender there are lots of choices for much less money.

Seems terribly expensive for such a small unit (3 cups). $218.47 on Amazon.

I would not invest $300 in a mixer that small. You'd not be able to do much with it. Many years ago I got a 4.5 qt. KA as a gift and was disappointed that I couldn't make bread with it, because of it's size and because it didn't include a kneading hook. My current mixer that I've owned since the mid 70's is a 5 qt. lift model (Hobart). It's a good size for most everything. Yes, it has a sizable footprint but, to me, it's worth it. These days I don't use it much because I do my bread mixing in my Zojirushi bread machine which I love.

That's a problem for me too. Since I live alone but still like to cook a lot of the veg. and herbs I buy don't get used (I usually cook 3 to 4 times a week then eat leftovers or something from the freezer). I like the deliveries I get from Schwan's...everything is frozen and easy to prepare. Cod, salmon, brats, chicken patties, burgers, plus I like their veg., corn, Brussel sprouts, asparagus, green beans, etc. Everything I've tried is very, very good. They have a lot to choose from for breakfasts, snacks, desserts as well.

And those are the reasons I don't buy e cookbooks; I was sorely disappointed in the few that I did buy. They just don't work for me...maybe I'm too old a dog to change.

What a good idea! I will try that.

I'm having an issue with my CSO in that my toast is coming out with nicely done tops but the bottoms are toasted unevenly. I think it's because my crumb tray is discolored in spots and therefore doesn't reflect the heat properly. I had considered, when the oven was new, putting a silicone oven liner over the tray but figured its dark color would inhibit heating/toasting. Anyone else having this problem? And do you think the mfr. would replace the tray if I asked?

I ordered the one nonstick inner pot that was available at Amazon on 12/24...it will arrive on May 5(?) if I'm lucky. They did tell me it was not in stock but, wow, five months!!!!???

I am debating the same thing and I am also a singleton. I look at it as simply a way to try new meals and techniques. I'm quite curious. One thing I did notice when I was browsing the Blue Apron setup was that when I entered my old zipcode (which was in a much larger city) I found that the pricing was far less than it would be to the town where I live now.

I'll have a drink and NOT watch the derby. i'm a serious animal lover and happen to believe that horse racing is just another way to abuse animals for fun and profit. (just my own opinion, I don't hate you for enjoying it.)