Joe Blowe

Are you including used and auctioned items in your search? Ebay, Craigslist and local liquidation auctions should open up your options...

Serve it on its own. By itself. Solo. You may have some accompaniments, if you wish

See: http://www.pyrexware.com/index.asp?pageId=104

It's been more than five years since this post. Where are we now with VPN?Well, thanks to the magic of the Wayback Machine we see that in February 2003, there were only nine members in the U.S. that obtained the "Verace Pizza Napoletana" certification. As of July 2009, six years later, there appear to be over thirty U.S. members. Um, I'd say the numbers are increasing

As I mentioned above, Vollrath Tribute.

[FYI, the actual Sitram corporate website.] I'd thought of starting a thread about cookware to consider instead of All-Clad, but you beat me to it! However, in addition to Sitram, don't forget about Paderno, Vollrath and Lincoln: http://www.paderno.it//html/home.php?PHPSE...957a956〈=en http://www.vollrathco.com/catalog_browse.jsp?id=193 http://www.lincolnsmallwares.com/ProductMap1.cfm?id=1 I have pieces from Sitram, Paderno (Italian, not Canadian) and Lincoln, and it's all good. I buy individual pieces according to price and duty requirements -- not because something is on sale or promotion. I've saved a LOT of money that way; every single piece was cheaper than the equivalent All-Clad piece, and for all I know they perform exactly the same...

Sigh. I would engage you in a debate on this, but if you believe that PTFE (i.e. non-stick) cookware has no place in the the kitchen, then there would be no point. For every job, there is an optimal tool...

Well, damn, that was the first thing that popped into my head! I'll nominate superauto espresso machines -- I don't care what anyone says, you don't need a $3,000 machine to make a lattemochafrappewhip. (Built-in espresso machines from Miele and the like also qualify as stupid indulgences...)

That would be Carbon-Off by Discovery Products...

Agree with everything said so far. I use POURfect measuring spoons and a MyWeigh KD-7000 scale -- gots all my bases covered

Your grates (and the grates on my RNB30) are porcelain enamel on cast iron -- oven cleaner will not harm them.

Wasn't it already established that Antica is in Marina del Rey? -- http://chowhound.chow.com/topics/615393 -- Linking to an existing discussion might help us guide you better...

That's exactely what I am thinking, but the pot doesn't have a hole on the bottom to drain the water. Will it be a problem? ← Nothing a drill bit can't take care of...

Steve, I see you bought at least three different types of the TJ's pasta. Would you say that your impressions only reflect the "spaghetti" type, or do you foresee the remaining pastas tasting/performing the same? Honestly, I thought their penne was solid, but that's the only type I've tried so far...

Mexigaf: Check out my post in the following thread: http://forums.egullet.org/index.php?showto...dpost&p=1657187

Trader Joe's and Trader Giotto's (the organic line) pastas are both imported from Italy. I'm pretty sure that TJ's does not sell any non-Italian-manufactured pasta. I think it should be stressed again that Trader Joe's does not manufacture anything themselves -- they have buyers that scour the globe for great producers, put the screws to said producers to cough up a deal they can't refuse, repackage the product and sell it. For all we know at this point, TJ's pasta could be some highfalutin Italian brand that eGulleters have paid through the nose for...

Well, I dropped a dollar on the Trader Joe's Italian Penne Rigate ("Authentic Italian Pasta" ), and I gotta say that it ain't bad at all! I parboiled until just before al dente, and finished cooking it in a simple tomato sauce, and it seemed to turn out perfectly (good bite, not mushy, etc.) However, it's been a while since I've had decent pasta at home, as I've been working through the last of a Costco "special buy" . At this point, I can't quite recall what I liked about De Cecco or other premium grocery store brands, and I haven't had the stomach to order the Setaro from Buon Italia yet. If someone can put together a head-to-head, I think it would make a worthy addition to the eG Cook-Off series...

Or, you can just buy two separate oven thermometers from two different manufacturers and be done with it

So they can serve single, double or triple burgers without having to form additional patties upon request. Stack 'em up, send 'em out...

As you've heard, more than a few people have said DuraCeramic is garbage: DuraCeramic comments at GardenWeb.com I don't have any firsthand experience, but I'd stay away from it just based on what GWers have to say...

Take a look at restaurant-grade real bone china. My wife and I are leaning towards the Fortessa Andromeda for use at home -- when it's purchased in bulk, it's FAR cheaper than anything at Crate and Barrel, Macy's, or the like... http://www.fortessa.com/ http://devfortessa.silverw.com/pdf/Dinnerware%202008.pdf http://www.smithschina.com/Fortessa/Androm...By_Fortessa.htm http://www.hotelsmag.com/article/CA6484726.html http://www.fesmag.com/article/CA6600658.html http://www.fesmag.com/article/CA6507857.html http://www.frontofthehouse.com/ http://www.seltmann-usa.com/sw_usa/sw_de/sw/index.htm

Freezing wine was discussed a couple of years ago here [click]. Might be some additional info in there for y'all...

As per this, you're fine.

How does it compare? As in taste? You know the best way to find out how they compare... Two fresh bottles and your own tongue.

One word: Seeds. http://www.google.com/products?q=Capparis%20spinosa