lindag

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!

I got one of these battery-operated pepper mills to keep next to the range. http://www.amazon.com/gp/product/B002O17BZU/ref=oh_details_o00_s00_i00

I've been using my Technivorm every day for more than two years now. I just de-scale it regularly. Best coffee I've ever made at home.

Thanks so much for posting the recipe. I used to love this soup as a child as well. Haven't seen it in many years. One comment though; I don't care much for barley because of its weird (to me) texture. What would be a good substitute?

I was widowed a couple of years back so now I cook for one 100% of the time. I learned to cook things that I like and halve and quarter the recipes. And I learned to like leftovers. While I love to cook it does free up that time that I can use to do something else that I enjoy. I can cook one pork chop, or one steak, or one piece of salmon or other fish. Sometimes the leftovers are better than they were the first time - that may not work for you but it sure does work for me.

Thanks for the info, I didn't know that's how it works.

Tillamook makes a garlic cheedar cheese that's great for snacking. Cut into small squares on Ritz crackers, then microwaved to melt slightly. Makes a good snack or a light lunch.