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Hi! I'm sorry you didn't like your hummus! I love the stuff, but, since I'm lebanese, I kinda grew up on it. If it helps, here's my recipe. The amount of tahini in yours definitely seems off. And, make sure that you rinse off the chickpeas. Otherwise, your hummus can have a bit of an off...

Hi! I love my Wusthof 7-inch Grand Prix Santoku! The Forschner Victorinox Fibrox Santoku is also a great knife for a good price. But, like others have said, the feel of the knife is really important and for that reason, it's a good idea to see and hold and handle knives in person before...

No, I haven't heard of a site where you can enter recipes, but the USDA has a site where you can enter ingredients and get the nutritional values. They even offer a free download of the software for PC's and PDA's for using offline. But, I don't think the software is available yet for Vista, so...

I love my appliances - my food processor, my stand mixer and my Foodsaver. I'm not sure what I'd do without electricity!

Hi! Whole wheat flour is flour milled from all three parts of the wheat kernel, but white flour is milled from the center part of the kernel only and that's where the gluten-producing proteins reside. So, whole wheat flour is more nutritious but also grainier and heavier and baked goods...

Buttered orzo! Yum!

Hi All, Total argeement about the Polder type probes. Every Thanksgiving I used to buy two new ones (I do two turkeys at Thanksgiving), hoping for a better performance, but I was always dissapointed. Last year, I bought two of Thermowork's smokehouse thermocouples like Robt mentioned above...

Really? I have that cookbook, but I can't say that I've ever made anything from it. What are some of your favorite recipes from the Silver Palate, if you don't mind me asking?

I also have the original Thermapen by Thermoworks. It's hands-down the best thermometer I've ever used. Love it!

I'm a cookbook reader too! I buy cookbooks pretty often and I have a lot of them. I'm just starting on 'Bakewise'...

Hi! I have both LTD and stainless pieces from AC. I like the Stainless best because it's easier to care for. Good Luck!

Rick, I think you'll really enjoy Cook's Illustrated! Happy Birthday!

I like Cook's Illustrated. Rather than subscribing to the physical magazine, I have a membership to their site.

Thanks for the link! Looks like a fun site!

Sounds tasty!

This sounds yummy! Thanks for the recipe! My guess is that it would be okay to use beef broth instead of the water/beef base combo?

Hi! I've never made a turdunken. But, I've read that you have to be careful when making one because it can be difficult to thoroughly cook the inner meats. Has anyone else heard about food safety concerns relative to turdunken?

Great job! You've inspired me to give tortillas a try myself. Thanks!

I tossed my canisters a couple of years ago. Like you, I could never get them to keep a seal. I got the same response from Foodsaver as you - buy new ones. I decided not to and just use the bags.

Thanks so much for all the information! Sounds perfect. I think I have something else to add to my Christmas list! Thanks again!

So, you don't have any trouble with the automatic features not working, like mentioned in the review? I'm asking because my Foodsaver is pretty old and I've been thinking it might be time to upgrade. So, you're happy with your vertical model?

The new vertical model looks pretty cool, but it got a couple of pretty bad reviews on Amazon.com. Check it out: Amazon.com: Customer Reviews: Food saver V3440 Vacuum Sealer

DramaQueen, Thanks for the tip. I do like you - I tend to get on a roll andseal a bunch at a time. I'll try your suggestion and give it a rest in the middle and see if that helps. Thanks again!

I've had a foodsaver for years and I generally love it. But, has anyone had trouble with bags made from the rolls losing the vacuum seal? A lot of times when I make bags from the rolls, I notice that the bag gets air in it after a week or so in the freezer.

Hi! The amount of sugar in your cranberry sauce can greatly effect how much it gels. Cranberries are packed full of pectin, but pectin needs both sugar and acid to gel. This is why cranberry sauces made with artificial sweeteners don't gel too well. So, the proportion of sugar, water and...