Ok, this looks very interesting, but I already have the Cuisinart Electric Pressure Cooker. Can anyone come up with a solution to use my current pressure cooker as a smoker?

The Foothills Cuisine of Blackberry Farms is awaiting me at WS. My list would include Bouchon Bakery, but I have realized that no one thinks that I need more cookbooks, therefore, I never receive them as gifts--so thus must purchase them myself!

Ok, my husband is not seeing this....
A Country Cook's Kitchen, the Viennese Kitchen, Turkey, 200 Easy Homemade Cheese Recipes, Traditional Irish Cooking, Fish, Fish Without a Doubt, a southern junior league cookbook (old, but soooooo cool) and Bobby Flay Throwdown (WS sale).

The Good Cook cookbook club is having a great special again. Is anyone ordering, and what are you ordering? I can't decide, and would like some good recommendations.

Lorrie

I actually ended up purchasing the Cuisinart, and I love it! I have made many things in it, and have never been disappointed. I, at times, forget to defrost my meat for dinner (no, I'm not using the microwave), and I can take frozen meat and put it in the pressure cooker, and have dinner in about 1 hour (and it's good too!). I am very happy with my purchase.

I have been considering this lately, given the price of Philly. Has anyone made their own,and then used it to make cheesecake, etc? The store brands, for some reason, never seem to give the same results.

d5 refers to the number of layers. The new brushed has 5 layers, same as the d5 ss. The only difference is, as you say, look and price.

Thanks for the help. Both the electric and stovetop take up approx the same amount of space, either will be kept in the pantry until needed. I didn't realize that the cook top models took less time than the electric models. I liked the convenience of the electric PC, set it and let it go. How much watching does the cook top model need? Is the actual cooking comparable in both models, or does one cook better than the other?

I'm ready to purchase a pressure cooker. I've been looking at the Cuisinart electric pressure cooker, but I was talking to someone who loves their fagor stove top pressure cooker. What do you all think???

Submarine House in Dayton, Ohio, on Brown Street near UD. A dive that hasn't changed since the 60s, but a great cheesesteak!

I've looked at the boxes, but have not found anything definitive on the lids. The 5 ply has advantages over the 3 ply, more pricey than the 3 ply, still less than the brushed stainless. Of course, no one "needs" it, but I personally have many things in my kitchen I don't "need", it just makes cooking more fun!

I work at WS, the new line is nice, 5 ply instead of 3, better handles and the size of the pan in stamped on the bottom. We got to try out the new pans about a month ago, and the cooking was very even, heat retention was great. It is also optimized for induction ranges, the outer ss layer is magnetized. I have used both, and prefer the new d5 (I'm already planning my purchases!)

Jameson Brown Coffee Roasters in Pasadena. Coffee roasted on the premises, you can also order online, there is always the date it was roasted stamped. I believe Mike and Ann's restaurant in South Pas is now serving their coffee.

I always visit Jameson Brown Coffee Roasters when in LA. On the premises roasting, always great coffee.

thanks for the info--especially the graduation timing! My son graduates at 9am Sept 3, we'll get in line early!