Bowlsareus

Electric vs Stove top kettle I will admit that I use an electric kettle that has served me very well. It is a GE model 169040 that I purchased from Walmart of all places. What I like about it is that it really does bring the water to a boil and hold it there before automatically shutting off. It sits on a base so no need to drag the cord around. I find that these are not as easy to clean inside thoroughly. The idea that electric kettles are not built to last does bother me as they are not environmentally friendly - yet I still have one. :-( As for the stove top kettle I much prefer this kind but there are draw backs. The automatic shut off is one but if you have a whistle feature you will at least be alerted. Depending on whether you have a gas or electric stove it may or may not be an advantage when the power goes out. I find that this kind is generally easier to clean as it is fully submersible. Having kids around is perhaps a concern if you are going to be turning on the stove, vs plugging in a kettle that can be placed out of reach. Bottom line, it's a personal preference.

I certainly agree with CDH in suggesting you at least look into your basement for wine storage. Putting a thermometer down there year round would be logical and I would go one step further to check on the humidity level year round since that is also an important factor. Having said that we have had no issues with storing our wine in the basement. Of course where you live is very relevant. Keep in mind Wine has been stored in cellars for centuries. Enjoy a glass for me. How can having a wrong humidity ruin a bottle of wine?The cork will dry up when humidity is too low. Oxygen will attack the wine via the dry cracks in the cork, this will cause accelerated aging and potential oxidation. If storage condition is too wet, label could be damaged and molds could form on the cork. Humidity in the range of 60-75% (ideally 70%) is recommended for proper wine storage.

Hi Chris How about checking around to see if any friends or relatives are heading to the US for a vacation and they can bring you back a bottle or two? I often do this for friends when they need items that can only be found in the US or are simply cheaper there. If you have a US mailing address close to the border (Emerson) you can have it sent there are just drive down to pick it up. I do this with a number of items as I live close to the BC/Washington state border. Best wishes.

I can feel your desire to resurrect this pan, good for you. I'm afraid that the most accurate answer is elbow grease so only you can judge what that is worth to you. I liked the idea of keeping it for those nasty times when you need to put something under a dripping item in the oven. Best wishes

This has been a very interesting thread to follow. I have not freeze tried and think that I may look into further. I would, however, like to add that starting with the very best ingredients is always the wisest decision.

You have some great suggestions here and like many I use the inexpensive lifter referred to in #2 post which works absolutely fine, I have never had an issue and I have been using mine for 20 years. I too like to buy quality items but in this case it's a simple tool that does the job. If you find something exceptional let us know.

Oh, I didn't think to share my location. I am on the beautiful west coast just north of Washington state in Vancouver, British Columbia, Canada. There is so much to explore on this forum and I'm glad to be a member. Feel free to ask away as raising 5 children has given me quite an smorgasbord of information to share in all areas of life.

What a great idea. I've frozen a lot of things but never garlic. I'm going to give it a try. Thanks for the tip. I do really like my garlic peeler though. It's the one the is a rubber tube, you put the clove in and roll it back and forth on the counter and voila - out comes the peeled garlic . Brilliant! No need to touch them. This is especially great when I'm making dill pickles. Another product that I just love is the garlic plate. It is a small hand made pottery plate with raised ridges in the centre. You simply run the clove back and forth over the rough surface and it becomes very very fine - perfect for garlic butter/bread in particular but for anything really. What's not to love about garlic!

No particular culinary training but I love to be in the kitchen. Also love to travel and find a good deal on wine. It is also very important to me to build relationships based on trust. I look forward to getting to know many of you and sharing tips and stories from around the kitchen. Family recipes are always the best. I have many interests some of which include skiing, hiking, canoeing, kayaking, wineries, visiting local out of the way eateries where everything is made with family love. And, of course, spending time with our grandchildren.