den's Profile

my favorite is this fun, graphic and retro bathing beauties shower curtain?

http://www.utilitieshome.com/store.php?crn=92

I love cake stands and have quite a few. So when i do cupcakes i serve them on various size cakestands stacked. I find and endless use for cakestands from cakes to aqppetiers to bread to cupcakes to centerpieces of fruit or veggies. Find them on ebay, collect them new and old. A cupcake stand seems cheesy to me.

Anything RSVP tends to work well. My experience in this product category is with the Cuisipro model which works perfectly.

My pot stays on my stove all the time and I use it constantly to cook pasta, blanch vegetables and make sauce. For a GREAT one pot meal try the Jamie Chicken in Milk found through this site..delicious. Also there are many in expensive one pot cookbooks like :

http://www.amazon.com/Glorious-One-Pot-Meals-Revolutionary-Dutch-Oven/dp/076793010X/ref=pd_bbs_sr_1?ie=UTF8&s=books&qid=1239366295&sr=8-1

There are plenty non-PFOA options now for non-stick like Swiss Diamond, Scan Pan, and everyone now has a Green option like Cuisinart, Chantal and so many more. I think you will see Teflon emerge with a non PFOA option soon. it may even become the standard. I still use my All Clad non-stick sometimes but less and less as Swiss Diamond has become my favorite non-stick pan...expensive but built to last.

I use my microplane which you mention. So why do you need another implement? If it is for the storage component, then get the Microplane Grate and Shake for ten bucks. Microplane does it well for me!

my favorite recipe is for butternut squash and sausage risotto...a great combo...and if you have a pressure cooker it is a fool proof way to make risotto perfectly in a quarter of the time.

what about Preserve http://www.recycline.com/ These plates, cups and utensils are all made from #5 recycled plastics...they used left over yogurt containers to make tableware that is not only non-toxic but dishwasher safe and recyclable....so they recycle product into recyclable product...kinda cool

I am going to disagree with the ALL CLAD overrated comment..I LOVE it.... but what I will say is that if you have a Skillet and a Saute pan already, I do not see the need for the French skillet.

I do like using them and find depending on the batter a little spray will do the trick...seems like the thicker batters don't need it. One thing to check is the thickness and quality of the silicone. When you bend the liner in half if you see white, it is not 100% silicone but has filler. Some manufacturers also cut costs with thinner products.

I think the benefit of silicone cups for me is not instead of liners but instead of pans all togther. One less pan with a faster cook time and quicker cool down.