weinoo

I don't worry about calcium in NYC water. As for real world, I could see it keeping roasted items nice and moist. And anything that might need to be done in a bain-marie...

Williams Sonoma has a pretty excellent return policy, no? And - $80 cheaper w/free shipping.

FWIW, full review from cnet.com.

Wonder if they'll match Williams Sonoma's price. That set from Chicago Metallic looks pretty cool, actually.

Doesn't steam generally help with clean-up?

Does anyone really base their thought process about buying a product bases on any single review?

What with all the talk about toaster ovens, it got me thinking. About bread, that is. And toast. What is the best bread for toast? Is it home made? White? Wheat? Rye? Please, tell us your experiences. And - thanks.

Refrigerate it? Use some flour?

I know, I know - everyone who has one raves about the Breville. Owners are convinced it's the best thing since, well, sliced bread. But what about this Cuisinart? The price is gentle, it gets good reviews - including this rave in Food & Wine. Anyone have one? Thoughts?

I've quintupled it without a problem, so I'd say go ahead. Do let us know what you find out!

That's very interesting. Are they battery operated? If so, what type of batteries?

The hand-soap dispenser I've used in my kitchen for years has finally bought the farm . Admittedly, it had been clogging for years - but now it's a total nightmare to even get it to squirt the tiniest bit of soap out. What's the best soap dispenser out there? And - it has to be refillable, otherwise what's the point? Thanks in advance.

The Ginsu bread knife. Under $9.

I like Uncle Ben's. Try Safeway.

I got Pizza: Seasonal Recipes from Rome's Legendary Pizzarium [Hardcover], by Gabrielle Bonci. Obviously a singular subject book (well, there's more in there), but a must-have for any pizza aficionado.

I take it back...braise away.

What's the oven?

I always thought that pot roasting or braising was not indicated for lean cuts like eye of round. No fat, no collagen, no good.

Yes, if it's where the broiler is. If it's a storage drawer, than I guess you can store stuff in it.

I've always used cheesecloth to "strain product." Works especially well in a rounded, or bowl strainer. And - it's washable and reusable.

I've been saying that for years...though sometimes even WF surprises with their sales. Also, for an NYC shopper, they're one of the few outlets for things like King Arthur flours, Ortiz Spanish products (anchovies, tuna, etc.) and other high-end stuff I like to throw in my basket. And big surprise - the WF where I shop has an amazing beer selection, good charcuterie, nice breads from a lot of different bakers, roasts coffee in house...I imagine the new Brooklyn store is all this and more.

The Whole Foods stores that I've driven to and parked in their lots do not charge for parking, or if they are in a shared lot, they validate the parking ticket for up to 90 minutes (the stores I'm referring to are in DC).

There are enough (6 or 7, with more to come) including one I walk to.

I'll pay the extra for Bell & Evans air-chilled birds. I only buy scallops at the green market.

Anyone who thinks whole foods is more expensive, in general, than any other shopping in NYC, just doesn't shop here in NYC, and isn't taking into account what it costs in time and dollars to go to 5 different stores to save $1/lb. on things. As I'm sure I've stated numerous times in various threads, there are plenty of things at WF (e.g. dairy products) which are cheaper than anywhere else.