lindag

I wanted to add that I buy my parchment, pre-cut to sheet pan size, from King Arthur Flour. It comes in big rolls and lasts forever. And, they frequently offer it with free shipping.

Agreed. Cleaning the silpats can be a giant PITA. For that reason I mostly use parchment these days.

OMG yes! With her nasal voice and grotesque cackle she'd empty the set. All that while she's groping all the men.

I just would like a 'no children' section. I've had my share of times with little rats at adjoining tables, or on airlplanes or grocery stores...you name it. And I'm not talking a little whining either, I'm talking about full-on tantrums with screaming and throwing and running. Can't stand the little buggers.

Well, it just so happens that I prefer my beer ice cold. Maybe to someone else it tastes better warmer but that doesn't affect me whatsoever. Also, I keep some Stella Artois in my garage fridge for when my good neighbor drops in. That's his favorite beer and I like to have it on hand. (He occasionally helps me out and plows out my driveway in winter.)

I have three cloth towels in the kitchen, two microfiber and one cotton. One m/f hangs on the oven door and is for counter tops, appliances wipe-offs and the like, one m/f hangs on the dw handle and is for hands. The cotton towel is folded and lies on top of the Foodsaver and is for dishes (it gets hung up to dry, then folded). Paper towels are used for food and anything particularly messy.

You can probably discount my opinion immediately because my beer of choice is currently Miller 64...simply because of the low calorie count. I can drink my beer and not feel guilty. It comes in bottles only now. Last summer it was available for a while (here, anyway) in cans as well. I keep a beer glass in my freezer. If I am drinking a can of beer, I'll pour it into my icy glass. Otherwise I drink it from the bottle. If I'm eating out at lunchtime, I'll order a Corona. Occasionally I'll pick up a six pack of Pyramid Hefeweizen. Love that.

Rachel Ray has some burger books. Oh, wait. You said "good".

I expect that the KR braiser was deselected due to its whopping pricetag of $480! I own several KRs and each one is a thing of beauty and performs exactly as it should. One caveat though is the bottom disc. Since it doesn't cover the entire bottom, I occasionally get just a bit of scorching around the sides. The Fissler calls to me for just that reason, the disc covers all of the bottom of the pot.

I'm sure that she's not, but everything about her demeanor screams AIRHEAD!

I enjoyed it. but then I like bad boy Bourdain. I can always count on him to entertain and offend.

My PBS station is broadcasting the season opener of CI this coming Saturday (the 26th).

quote: "Read the description on the page below the photo of the cooker, it only reaches 11.6 psi." Ah, yes. That would explain the discounted price. Thanks for pointing that out.

Actually, this year's winner is the Fissler. My ref is to a different model but it is siginicantly less expensive than the Vitaquick. http://www.cooksillustrated.com/equipment/results.asp?docid=41600

I just stumbled upon this http://www.cutleryandmore.com/miu/stainless-steel-pressure-cooker-p125809. It isn't the model that CI recommends but how bad could it be for $60??? It's worth a look.

CI season 13 begins this month. I can't wait, I love their shows!

Cooks Illustrated will have a new pressure cooker cookbook coming out in March. http://www.amazon.com/Pressure-Perfection-Editors-Americas-Kitchen/dp/1936493411/ref=sr_1_1?s=books&ie=UTF8&qid=1358257888&sr=1-1&keywords=pressure+cooker+perfection

I know its been mentioned here before, but Rachel Ray and Guy Fieri and those wannabes? Just shoot me now!

Unfortunately, John seems to be one of those people who need to pump themselves up by finding fault with other people and other things. He comes off as a real ass.

Fascinating!!!

I have had bad experiences with tilapia I've cooked at home. Tasted MOLDY!!! I've eaten it in restaurants where it was exceptionally good. I've been told that the modly taste comes from the way the fish are fed...bottom feeders. I've also been told that this taste individual, somewhat like cilantro where some people discern an awful taste from it. I absolutly love fish and I want to be able to prepare it myself and like it.

"I got three, yes THREE Shun knives from my husband. I'm in heaven. I pray that I don't cut a finger off." Yep, those suckers are amazingly sharp. I have cut myself several times. But I do love the sharpness of Japanese angle blades. I'll never go back to the German brands. Besides the Shuns are SO gorgeous!

Also a big fan of the Bamix. Have had mine for at least 7 years now and it's just like new. One thing it doesn't have is a removable shaft like some do...Kitchen Aid comes to mind. I would like to be able to remove the shaft and put it in the d/w.

I just purchased this one http://www.amazon.com/William-Bounds-Shooter-Gravity-Battery/dp/B002O17BZU/ref=sr_1_23?ie=UTF8&qid=1357047905&sr=8-23&keywords=william+bounds+pepper+mill Love it for next to the stove as I can use it with one hand. Totally battery-operated, it despenses when its tilted. Perfect!

I want Stefan to win as well, but I always go for the nice guy. Josie can't be booted soon enough to suit me, she's such an ill-mannered yutz!