lindag

Anna, Do you use the accompanying pusher or a cut-proof glove with your mandoline? I mostly use my glove as it's more maneuverable than the big pusher.

I watched a review some time ago of mandolins on America's Test Kitchen. The results of which were (as I remember) was that the v-blade slicers were infinitely better at cutting cleanly than the straight edge types. I have a v-slicer that I got a few years ago and I like it a lot. And I also just got an electric mandoline dicer, slicer, shredder. Just haven't tried it out yet.

Try Penzey's, I don't find it hot at all.

Darienne, I read lots of the reviews and most were very positive as far as the performance; the only negatives seemed to be that people had trouble with putting the blade sets together. In looking at the manual, there's a very good color-coded chart that identifies how to put the color-coded blades together. For me, I really don't think there will be any question.

I'm such a sucker for kitchen gadgets and small appliances! First the BSO, then the IP, then the CSO. Now it's this. I do so much chopping and dicing this time of year as I get really inspired by the colder weather to make soups, casseroles and stews and braises. I watched the demo and knew I had lost control. It arrived yesterday and this weekend I'll try it with everything I can find to chop up! Interested?

Does anyone have a good method for ridding the IP of lingering food odors? I made my Swiss Steak recipe and despite scrubbing carefully, the odors linger on. I store it with the lid upside down on top but when I get close I can still smell the meat and veg.

Thank you. Apparently I need to get more familiar with my pot....maybe start with the manual?

Shelby, Mine just showed 'ON', the showed 'HOT'. I couldn't see how to make it hotter, and I did try the '+' button.

Last night I was making this recipe in my IP. I struggled to sear the meat pieces since the IP just would not get hot enough. Next time I'll sear on the stove then move to the IP. Is it just me? or am I missing something?

This actually happened to me just a couple days ago. I routinely boil up about a half cup water every morning to use for my dogs' dehydrated food. I use the same Pyrex 16 oz. measuring cup (that's been around for years and years, so it is not super smooth on the inside anymore). Water blew out of the cup and onto the turntable, however, it did not blow the door open. Odd that it should happen after this many years of doing the same thing.

I was easily able to register for the new blade for my DLC2014! like someone else here mentioned, with 8 million recalls, I just wonder how long it will actually take to get my replacement.

My current favorite (and I have many different brands) is Dirty Dick's Hot Sauce. Tried it side-by-side with a bunch of others and it was the clear favorite.

Thanks for the info and the links, i'm off to check my blade to see if it has the rivets and is on the list of models.

A small bakery in a nearby town makes a bread that's quite similar to the No Knead loaves I make only their loaves are larger and flavored with Parmesan and Onion. They're truly wonderful. I keep wondering if I could make the same but I'm unsure just how much onion and cheese to add to the doughs. Any thoughts?

I'm always on the lookout for very simple, easy to prepare drinks made from ordinary ingredients (no chance of finding those odd liqueurs around these parts). So when I found this recipe I was glad to have found it, it's very good!!!

Urk! TMI

First snow here with freezing temps. Last night was perfect for the Sausage Potato Kale soup. Love how quick and easy it is to prepare. Just the soup with a ciabatta roll.

My favorite kind of squash is Hubbard. Every once in a while I score a nice big pre-cut chunk. Seems like it is the most flavorful of all. The darker the flesh color seems to indicate the deeper flavor.

I keep see promos for something like 'worst chefs, celebrity edition'. Haven't actually seen it but it sounds like it'd be a real contender for worst show ever. Imagine these wanna be 'celebrities' mugging and trying so hard to be worst. Arghhh!

Actually, believe it or not, there is no recycling in our state. Too large with a too small population = prohibitively expensive.

I just discovered an oddity about my CSO when I refilled its tank. When I pressed on the lower right metal corner (below the tank), it makes a chirping sound. You may want to test yours just out of curiosity.

I've been obsessed this year with Sausage, Potato and Kale Soup. A perfect example of the parts that are greater than the whole (or maybe that's backwards!!)

Yesterday I made bean soup in my crockpot. Found a ham hock in my freezer along with a couple andouille sausages, added the navy beans, carrot, lots of chopped onion and garlic, S&P, 2 bay leaves, some dried thyme, a tiny bit of fennel fronds (because I'd tossed out the celery which doesn't keep from one use to the next). and one small red potato, chopped up. Cooked it all day and it was fantastic with a lovely ciabatta roll I got from Schwan's.

It was nice to see the big price drop on Friday on Amazon. Too bad I paid almost twice as much for mine.