Thanks for the suggestions. I think I may list some items on Craigslist.

I don't consider myself a keeper or collector. At least once a year, I purge my apartment of anything that we don't use or need. But, I have to confess I don't get rid of my kitchen items. I have a few things that I don't use or use rarely and I'm feeling guilt over parting with them. This is an interesting feeling that I equate to clothes hoarders but have never experienced myself. For the sake of true confession, the items are a blender, deep fryer, and food processor to start.

How do you part with your rarely used but taking up too much space kitchen equipment? Do you sell, donate, re-gift? Do you have a twinge of guilt?

Interesting thread...

Things I thought I didn't need but was wrong:
Santoku knife with cover - use it every day
Kitchen shears - I use it for everything, makes my prep work so quick
Rice cooker - I can't make rice to save my life
All in one steamer, fryer, slow cooker - Got this as a wedding present a decade ago and never used the deep fryer in the closet. This thing is perfect.
Tongs - I grew up using a turner but culinary school changed that habit.
Toaster oven - Also an every day item

Things I thought I needed but don't use:
Food processor
Blender
Deep fryer
Cast Iron skillets - too heavy and my husband doesn't clean them properly
Pizza stone

On the fence:
Immersion blender
Mini chopper
Cookie only Cookie sheet

Thanks. I'm hoping to find opinions of Cuisinart owners.

I've seen these threads, thanks. I haven't really found them to be helpful because people chime in about the difference between KA in the past and newer versions. Those discussions are what made me wonder if the KA is a good investment. I'm leaning towards the Cuisinart and waiting for it to go on sale.

Thanks Rasputina. I guess no other hounds own the Cuisinart...

I would never recommend Marco Polo's. Food is bland, service is horrible. Max and David's is good if you are looking for Kosher type offerings. Linda Jean's across from Jenkintown train station is a secret indulgence, casual spot. Everything is homemade and delicious. Definitely worth a try. Elcy's, Jasmine Asian Bistro, and Anne's Kitchen Table are also great niche spots. Drake Tavern is also pretty good for pub style food.

I've wanted a Kitchenaid mixer forever and finally decided to make the investment or ask for one as a graduation present. The Artisan is in my price range and I have experience with it. But I really want a mixer that can knead bread dough. I stumbled upon the Cuisinart SM55. It seems like it is perfect for my needs but is a pretty new offering. I've read all of the related chowhound boards but haven't gotten a really good sense of how the Cuisinart performs after the first year. Do you own one? Is it a worthy investment? My budget is $300 and I will have to give up my toaster or toaster oven to create counter space so I need a mixer that will be practical for my family. Thanks.

Thanks.

What can you tell me about the culinary history of Granada? What is the food scene like? What are the popular dishes in the region?

All of your suggestions sound great. I'm going to try it without the eggs. I'm interested in Erika L's idea of layering the cheese. Is there an even distribution of cheese with the layering technique? Does the top brown nicely?

I can't top with breadcrumbs, even though I prefer it that way, my family might boycott dinner.

I am cooking Thanksgiving dinner this year for my extended family. I love mac & cheese and make it often for my immediate family. The problem is that my extended family likes a baked casserole type mac & cheese but I usually mac a stovetop version because my husband and children prefer a loose mac & cheese. I would like to attempt to make a baked version but I don't know how! I usually start with a roux and add colby jack and cheddar cheeses. Simple and very cheesy. How do I turn it into a creamy baked version. Should I add eggs? Tempering in the eggs or will the roux/cheese mix bake well without drying out?

My experience with Whole Food's fish has been hit or miss. For the price I would like the quality to be consistent. The produce at Whole Food's is usually delicious but over my budget. I went to H-Mart on Monday and picked up a pomegranate. A lot of the other produce did not look good. I will check out Otholith. I'm hoping to find good purveyors that have reasonable prices.

Like many of you, I love to eat and want to feed my family good quality food. I haven't bought fish regularly in years because I am so disappointed in the quality of the fish that I have bought. I am also searching for fresh good quality produce. I would like to find purveyors in Northeast Philly or the Abington/Cheltenham area. Please help! Thanks.

Salmon, my dad made it every week. Sometimes I try to eat it since everyone I know loves it but one bite turns me off.

Dinty Moore beef stew in a can, same reason, dad wasn't too creative.

The ramen like spicy noodles that come in a styrofoam carton. I used to eat them as a kid with seaweed mixed in. I bought a cup from a bodega once, by the time I reached my date's house I was no good. Yes, my date. Imagine that experience.

Thanks junescook!

I've had a hard time finding good fish in my local area. My sister suggested that I purchase the frozen fillets from BJ's. Have you purchased and tried these items? What do you think of the quality. etc.?

Do these wings get crispy? The recipe looks good and I'm wondering if I can adapt it to the slow cooker.

I'm about to purchase the 365 slow cooker cookbook but I've noticed that the author makes a lot of the recipes using a 4 qt crockpot. Her website gives instructions on how to use make the 6 quart into a 4quart but the instructions were too complicated for me to figure out. Has anybody done this and can help me figure out how to do it?

My husband has taken to seasoning his rice using household spices. I make plain white rice to mix in dog food. Will the aroma/flavor of the spices stay in the pot? I read another thread mentioning that this may be a problem.

Thanks Alan for getting us back to the subject. I would like a rice cooker because I am not often home in the evenings. My husband is, but he is supervising homework and children. Also, he prefers rice over pasta and I could eat pasta everyday. I can't rationalize having several pots going at one time for one dinner.

Is there anything specific that I should be looking for in a rice cooker? Lining, timers, etc? What is the most important thing to know about these appliances? Thanks.

I'm considering purchasing an inexpensive rice cooker so my husband can have rice with meats that I cook in the slow cooker. I know absolutely nothing about it except that it will cook rice! Ideally I am looking for an appliance that will feed a family of 4 as a side dish. Where should I start? What do I need to know before purchasing?

I have the contigo travel mug and it is wonderful. I bought it from Target. I start my morning with a mug of hot tea that I usually don't finish until 11. Then I fill it with ice cold water throughout the day. It continually keeps my beverages at the desired temperature. It is stainless steel, vacuum sealed. The best part is that it is leak proof. I got tired of spilling tea on my pants in the morning. Now I don't leave home without it.

I've also heard good things about the flylady travel thermos:

http://www.flylady.net/pages/flyshop_...

Sorry for sounding like an advertisement but I really love my contigo mug!

As a follow up to a nostalgic thread about our childhood favorites I would love to find out what you pack as a parent. My child is supremely picky and would rather eat a bagel from the lunchline than the balance meal the school serves. We have some standby lunches that I throw together when necessary but I would like to start the upcoming school year off with enjoyable homemade lunches. Any sides that help me to avoid the fruit snack aisle would be great too.

Hey everyone! Sorry that I've haven't replied to your posts. Thanks so much for all of your ideas. Me and hubby will definitely be trying them.

Unfortunately, I didn't get the job, after working a full shift they never called me back (or paid me for that shift). This has happened to a couple other people that I know also.

What are your crockpot favorites? I've read tons of cookbooks, websites, etc. and I've only found a few recipes that my family will eat on a regular basis. Italian sausage simmered in tomato sauce and pot roast are the two winners so far. I feel like I missing the mark and not getting the most use out of my slow cooker.

Starting in the fall we have a lot of activities and late nights, I would love to come home to some really good meals. I have a great butcher so I'm sure he can provide me with any cuts you suggest.

I love Jamaican oxtails and would like to make them at home but all the recipes I've found call for a pressure cooker. Any tried and true recipes are appreciated.

Do you think this would work in a crock pot?

Willow Creek Orchards is great. They have fun activities for kids on Saturdays and pick-your-own flowers in addition to fruits and veggies.

There is another orchard off of Stenton Ave. heading towards Flourtown but the name escapes me.

Here is a list of pick-your-own places:

http://www.pickyourown.org/PAeast.htm

Does anyone have a good recipe for pulled pork? I tried it a couple of times but it was dry and tasteless. I'm not a vinegar fan so I prefer not to have a vinegar based sauce. Thanks.

I've been slowly learning about wines for the past few years. Today I interviewed for a position in a restaurant that requires (unbeknownst to me) an extensive wine knowledge. I was honest in saying that I don't know much about wine. The manager is willing to give me a chance as I have other applicable experience.

Can you help me? What are the most important things that I should know about wine (and beer)? What can I learn quickly that will impress the restaurant staff?

Any tips are greatly appreciated.