devonck's Profile

I'd be a little hesitant to purchase a white dutch oven, but perhaps I expose my cookware to more extreme conditions than the average person. That said, cleaning the inside of a dutch oven is enough of a task on its own.

I imagine it depends on what type of pasta you're making. I've made both denser country-style egg noodles as well as spaghetti and linguine using my KitchenAid. I run the dough through a press a couple of times before cutting it, which may help in getting the extra air out as suggested above.

Undermounted basins are definitely easier to clean. Just make sure to have it installed by someone you trust, as a bad installation job will lead to leaking and or the basin separating from your countertop.

Malcolm Gladwell (the author of Blink, Outliers, etc.) wrote a great article for the New Yorker on why Heinz has been so successful because of its distinct taste:

http://www.gladwell.com/2004/2004_09_06_a_ketchup.html

They have good, strong flavor, but as VeryKerry mentioned, a tougher, fibrous texture. They're great in salads with other greens where their texture can be masked, but personally I wouldn't substitute them for chives when being used as a garnish by themselves.

Growing up in Indiana, these grew all over our back lawn in large quantities, despite my father's best efforts, which always made cutting the grass an unusually tearful chore for me.