lindag

If price isn't the main consideration, http://www.williams-sonoma.com/products/usa-pan-goldtouch-nonstick-loaf-pan/?pkey=e%7Cgold%2Btouch%2Bloaf%2Bpan%7C4%7Cbest%7C0%7C1%7C24%7C%7C1&cm_src=PRODUCTSEARCH||NoFacet-_-NoFacet-_-NoMerchRules-_- this is the pan to buy! I have numerous bread pans of all sizes and absolutely nothing can compare to the Gold Touch pans. Never have to grease them and they come out looking brand new. No scrubbing, ever! I'll never buy any other brand again.

Not a sink stopper but I had to mention it because I've found it to be so handy. http://www.amazon.com/Danco-10051-Disposal-Genie-Black/dp/B002VHS19M/ref=sr_1_11?s=home-garden&ie=UTF8&qid=1382447579&sr=1-11&keywords=silicone+sink+stopper I've been inclined on occasion to have spoons/tools go into the disposer undetected. This item is just the thing.

Thanks, Jaymes, the glaze sounds really good. I'll be sure to try it next time.

Personally it wouldn't bother me in the least if a restaurant had no dessert menu. I never, ever order dessert. I'm just not a 'sweets' person most of the time.

I "although the Test kitchen did show the SVS a while back, they have chosen not to make anything on their show ( yet )" I'm not at all surprised at that. After all, what meager percentage of their viewers actually own and use a SV system? I do agree, however, that it would make an interesting segment; but then I am a foodie after all.

Broasted chicken seems to be a regional item here in the US. At least it is in WI, which is really the only place I've seen it .

I'm surprised you didn't throw up on the spot!

I don't care what anyone else says, Padma is bloody gorgeous; I'd go drinking with her. And I'm not into girls.

Today is Meatloaf. I like Cooks Illustrated glazed meatloaf recipe. Next weekend it's gonna be Upper Peninsula Pasties!!!

I have two of the Polder's and I like them a lot EXCEPT that they are unbelievably LOUD. I'm thinking I need to get the Chef's Quad Time.

I disagree, I thought he just came off as a dick.

When I've made this cake with fresh pineapple I've always cooked the pineapple in a skillet with butter and brown sugar for up to 20 minutes before assembling the cake. Did you not cook the fruit first?

Jo, Did you use the fast-release method? Mine come out perfectly, but I'm open to trying less time. (I'm assuming you were cooking fresh green beans and not frozen - they cook differently.) As to steel cut oats: Cooks Illustrated did a test a while back and Bob's Red Mill was way out in front. It's what I use. Actually I have detested oatmeal my entire life but I continue to try to force myself to like it just because it's so darned good for you. I use Bob's and cook it in my Zo rice cooker. I can actually say that I'm beginning to learn to like oatmeal (but I still have a way to go - it's a texture thing.)

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.