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These are/were sold under a number of different brands. I have one and am happy with the results I've obtained with it. I don't use it that often as that big bowl is a bear to wash because of its size and weight. Regarding the comment about putting the lid somewhere, my model has a frame with provisision for setting the hot lid vertically along side the unit. Scary at first to use as your afraid the whole thing will tip over but it doesn't. I tried it a few times with a cold lid just to get used to the placement etc. Personally I wouldn't reccomend it as there are better products out there, albeit for more money like the Breville Smart Oven and Cuisinart Steam Oven p

Have had a number of different toasters, Avanti, B& D infared etc. I even had one that was supposed to act like a commercial conveyer toaster. You put the bread in the top and turned it on, when it was done it didn't pop up, but rather it slid out the bottom onto a tray, neat idea but the problem was the toasting area was very shallow so your toast was only 1/2 toasted literally. I've used the Breville and aside from seeing what is happening with your toast (using a flashlight of course) I was not impressed. Hands down winner as mentioned by Rotuts above is the Cuisinart Steam Oven - produces good toastyness on the outside and a warm/cooked interior plus you don't need a flashlight do judge doneness P.S. At about $250 it does a lot more than toast. p

I had a 11 inch,Henckel, yellow handle bread knife (two man) - probably their commercial line, which I was very pleased with. I then purchased a 8 inch Mercer (no-name) for about 35 dollars with an off-set handle - I love it! The Henckel which probably cost 4 times as much sits forlornly in the knife block. Definitely go off-set!!! p

My thoughts have nothing to do with math. If your recipe calls for 2 eggs, then your egg cost is 16 cents times 2 regardless of whether you use the whole egg or not. If however you need only the yolk or white and cleverly have a valid use for the left over yolk/white, then you can make use of the figures graciously provided by Shalmanese. That being said, your egg cost overall won't go down as you would still have to add its cost to the second recipe in order to make use of the left over yolk/white. Sounds almost like metaphysics p

I love non-stick cookware, therefore I shy away from metal utensils. I've tried nylon/plastic/wood and what I like best is silicone. I have a silicone ladle that has a metal basket encapsulated in silicone - ridgity (sp)?, easy clean,non-stick and some degree of flexibility. As an aside, I suggest staying with metal or wood handles if you tend to leave your utensil in the pot while you are cooking - I've found that otherwise they may melt at the rim of the pot due to the heat of the pot,not the food (especially with gas!) p

TBH I'm not being a smartass nor being sarcastic, but I missed the point as well - could you elaborate? I watched The French Chef when I was younger (and reruns) when I was older. Always enjoyed and learned from the show,I think she was the original rockstar chef, her "OOPSIES" were priceless not as comedy, but as humanizing. I found watching her with Jacques saddening. I,m sure she wasn't doing it as a last claim to fame because in my mind she had never lost it. I realize we all get old (I'm a senior citizen) and lose some of our capabilities, but I'd prefer to remember how she made cuisine a household word. I also feel sorry for younger viewers whose sole exposure to Julia is that show. p