lindag

I have the same knife, it's great. Recently I acquired this one. For it's price of $10.74 it was a real bargain, super sharp and it can go in the d/w.

there are a lot of induction owners in this forum, maybe they will comment.

Sometimes cheapest isn't the best idea. (I get it though, it's the OP's choice)

I went from a GE dual fuel gas range to a GE Cafe Induction slide-in range. I absolutely love it and would never go back. Now I'm just a home cook so I don't need super duper hot burners. What I didn't like about the gas range was: 1. Open flame. 2. Indoor pollution 3. Excessive heat it produced. 4. Difficulty in cleaning the cooktop. My induction burners boil water faster than anything I've ever seen. Burners are plenty hot and it is a dream to keep clean. Here's the one I got. Granted, it was a little pricey but there are induction models more in keeping with your price range.

Would you consider something other than gas?

It's super easy to make.

@ElsieD I may have posted about this recipe before but it's so darned good and so easy. I make it in my Zo bread machine and just toss all the ingredients in and bake (no need to roll the dough and spread the filling). I hope you can try it. Sourdough Cinnamon Bread.

I have this set. I particularly like the golf balls...dh was a lover of golf.

Just found these..

As far as I can tell, no. Just the two different sets with pump. The pump is usb connected. Really good sealing and you can use the vacuum bags as well. Like these.

I have this set. I use them primarily for produce. They work great, better than the others I've tried.

This fall I've been obsessing over winter squashes. Kabocha, spaghetti, butternut, Danish and buttercup. All so good. I love the deeper flavor and color of Hubbard the best but have not been able to find any so far...even at my Hutterite farmers' market. Hoping it's just too early.

Made this last night. Haven't cut into it yet but the aroma while baking was amazing. I'll be having a slice for breakfast in a few hours. (Woke up at 4AM and couldn't go back to sleep.)

@KennethT Thanks for mentioning Wild Fork. The meats look very good and I just placed my order: smoked salmon, pork chops, empanadas, chuck roast and bacon.

Thanks! I need to try this.

I made Ina Garten's Wild Mushroom Soup on Wednesday for dinner. It was outstanding! No picture because (a) Ina's photo is perfect and (b) I'm a lousy photographer. The aroma of the simmering soup was perfume in the house.

The story around here is that there may not be any turkeys for Thanksgiving this year.

I cook beets all the time and I think for best results in keeping the color you should bake them in the oven or they will bleed. wrap in foil and bake for an hour or so depending on size and age. I think they test better that way too.

This one of the reasons I gave up my CSO and went back to my old KA toaster. The problems got worse as the oven aged. The underside of the toast was very light and striped. I like my toasted goods fairly dark and it just couldn't do it even partially even.

I hadn't been seeing posts from you in a while; I'm glad you're still in touch.

I own the induction model, I replaced the previous Zo I had with it because my hubby loved steel cut oats and the induction model could make that. both are wonderful. I gifted my first one to a dear friend. Unless you want to make porridge you can't go wrong with the one on the right, both make flawless rice every time. Idiot proof! Additionally, my induction model seems to have been discontinued now but I paid $283 severa years ago. The other one is actually less now than what I paid. Be aware though that they all have a pretty large footprint.

Our little (Hutterite) farmers' market is winding down now. Not much left. I did buy some garlic and some canned corn and a lovely buttercup squash. I'll miss all those beautiful vegetables they had.

(said by someone who despises peas)

Odd. The liquor stores hereabouts are all well-stocked.