lindag

IMO a 1.5 quart saucepan is really too small to do anything useful.

Speaking of the sponge-in-the-microwave: I've found that my sponges will develop and off odor, somewhat chemical-like. I m/w them for 60-seconds and they smell neutral again. I wonder if the smell is due to my well water although the water smells and tastes very good. Any ideas?

Cooks Illustrated rated the T-Fal 12.5 inch non stock fry pan number one, beating out All Clad and other pricier models. Price was $34.99.

I had white Caeserstone counters put into the kitchen remodel on my last home and never had any staining of any kind., and I didn't baby them either. Love the product.

I've used my Vitaquick PCs enough now that I can say that they work perfectly. I absolutely love the heft of these pans; there'll not be any warping with these. I have several Kuhn Rikon PCs as well and they simply do not compare with the Vitaquick. I wish I'd seen these before purchasing the K-Rs. My favorite has to be the Vitaquick 4.2 pressure pan that comes with an additional glass lid and a steamer basket. I use the basket a lot for cooking vegetables. I do my fresh green beans for just 3 minutes and they're perfection. I also do a lot of beets. One of my dogs is on the green bean diet and I cook her frozen green beans for just 30-seconds after the pan has come to pressure.

I have two of the Vitaquick cookers and both perform perfectly. The manuals were correct. Purchased thru Amazon.

Finally going to get some Fall-like weather here next week after months of very hot temps. I can't wait to make soup, bean and bacon as well as Polish potato and cabbage soup. I found a small smoked pork picnic at my grocer's yesterday, perfect for the bean with bacon.

After a week-long trip to a friend's cabin (where there's no electricity or running water) and where we existed on easy-to-prepare foods, I found I REALLY like spray cheese!!!! Yes! The Kraft stuff. The bacon and cheddar flavor served on Ritz crackers.

I frequent a local Papa Murphy's take-and-bake pizza place quite often. I tip $1 for my (usually $12 or so pizza) because: I always call ahead and order by phone, and my pizza is ALWAYS ready when I arrive, and it is always perfectly made, and the employees are very courteous and pleasant. Otherwise I don't usually tip for a take out order unless something was out of the ordinary.

Mostly the dishes that I love but do not make are those that are labor intensive. I'd rather go out for those than slave over a hot stove.

Have you checked Cooks Illustrated? They often test the different brands of pasta.

Thermopen here. Mine's at least six years old, works great, still the same battery.

Wow! That sounds delicious, I will definitely try your recipe.

One of my worst examples is from an Outback in Hawaii Kai. Our server had a tongue piercing and as a result could not be understood when she talked. Egad!

"... when my mom wanted to serve potato salad with something, first she made up a big batch of instant mashed potatoes... then to it added Mayo, chopped hardboiled eggs, onions, pickle relish, celery, dash of Durkee's (she was, after all, originally a southern gal, and southern gals don't do much without tossing in a dash of Durkee's)." I was much surprised to be able to find Durkee's sauce in a store here. I love potato salad and it sounded like an obvious addition. I love it! Even better, I tried some on my bratwurst sandwich and it was great!!!

All I can add is Gaaacckkkk!

I cook mine very briefly in the P-C with some chopped onion, chicken broth and chopped red pepper. Delicious.

I resent when they push the appetizers. I'm there by myself, for lunch. Really? You think I'm gonna want appetizers?

We've made many, many trips to the Islands over the years and, frankly, I'd skip the luau and just go for a really nice dinner somewhere.

What a shame because your kitchen is really quite beautiful. Too bad it doesn't work for you.

I've heard reports about many, many food processor bowls cracking. Therefore, I prefer to play it safe and wash by hand. BTW, I recently discovered the 'dish drying mat'. http://www.amazon.com/Ritz-Polka-Reversible-Microfiber-Drying/dp/B007NJUFKG/ref=sr_1_1?ie=UTF8&qid=1375019847&sr=8-1&keywords=ritz+dish+mat Works great next to the sink and d/w for hand washed items.

Neither have I ever understood PD's appeal, with that nasal voice and hideous drawl, she screams "I IS IGNORANT!!!

I tried broiling salmon filets in my BSO with poor results. It didn't seem to get hot enough to do the job. I've since gone back to using my big oven for that. Otherwise, it does everything else I've tried exceptionally well and I agree with the previous poster who said it was about the best money ever spent on a small appliance.

I agree. Even here, in a small college town, restaurants tend to be very loud. And I hate that. I want relaxation and conversation not chaos!

I have the 14-cup Cuisinart and wash the bowl & parts in the d/w occasionally. However, I never use the heated dry-cycle. I find it unnecessary and it's just too hard on my dishes, etc. I do think that the heat produced by dishwashers is extra hard on the plastic FP parts, so I often hand-wash the bowl especially since the 14-cupper is so big and takes up so much room.