http://www.chow.com/boards/41 Tue, 24 Nov 2009 20:02:17 GMT Keep track of the lastest threads on Chowhound http://www.chow.com/topics/669574#5210009 There are maximum cooking times to avoid eating mush. These times vary by protein. For example, spare ribs are reputed to be fine at 48 hours. But salmon would be a disgusting mush at 10. Obviously, meats that call for long cooking times with other methods are the same that call for long cooking times with sous vide. And vice versa. There are also upper limits for safe handling if cooking below 130 F, as I mentioned above. Unfortunately I don't have a lot o personal experience with especially long cooking times - i'm a home cook with a makeshift setup and long cooking times (12+ hours) aren't practical for me. Anyone with more experience with longer cook times is welcome to chime in. Thu, 26 Nov 2009 21:35:51 GMT http://www.chow.com/topics/669574#5210009 http://www.chow.com/topics/456578#5209967 Hi there Francisco. Please let me know whether you were sent any information on your old Simac. I have just acquired what looks like a very old model about the size of a small microwave and very heavy. If you have any information for me, please reply to my mail with details about where to find directions/manual etc. Thanks and would be very, very appreciated. Thu, 26 Nov 2009 20:46:17 GMT http://www.chow.com/topics/456578#5209967 http://www.chow.com/topics/669807#5209886 Sorry, I was referring to the cleaning of equipment such as fryers, griddles, charbroilers, etc. And, of course, the fact that no restaurant I've come across cleans their pots and pans with s.s. scrubbers and baking soda! Thu, 26 Nov 2009 19:29:06 GMT http://www.chow.com/topics/669807#5209886 http://www.chow.com/topics/582041#5209588 I have the Hamilton Beach 3-in-1 (2/4/6 Qt) slow cooker. Its great. I love it. I probably have not used it to its full extent but I absolutely love it. One of my most favorite dishes (that I prepare) is done within the slow cooker. I have had a few slow cooker recipe failures but it was because the recipe itself was not for a slow cooker and it accumulated too much excess liquid. Simple trial and error. I have never thought about making stocks in it but I have to assume its probably VERY EASY and VERY TASTY!!! Long live in the SLOW-COOKER!!!!!!!!! Thu, 26 Nov 2009 16:02:49 GMT http://www.chow.com/topics/582041#5209588 http://www.chow.com/topics/669913#5209582 Wustof and Henckels December 2009 Warehouse Sale Dates?!? Hi, I suspect that the Henckels warehouse sale (Westchester, NY) has passed but does anyone know when the Wusthof sale is? Will it be in the new Norwalk, CT location? Any info appreciated. Best, V Thu, 26 Nov 2009 15:57:55 GMT http://www.chow.com/topics/669913#5209582 http://www.chow.com/topics/669896#5209374 Just found this. http://www.foodsaver.com/Product.aspx?id=c&cid=87&pid=6703&promo=W9FEAAA&utm_campaign=W9FEAAA&utm_so urce=FS+G3Offer&refID=CJ&CJ_ID=1225267 When you enter this item into the shopping cart, it shows up as $91.00 with shipping. Thu, 26 Nov 2009 12:00:06 GMT http://www.chow.com/topics/669896#5209374 http://www.chow.com/topics/669286#5209207 LOL, I make my own sausage and historically could easily have eaten 5 pounds at a time. Time has tempered my excessive nature. Well, actually that is a lie! The oven method has worked well. now have 2 well blackened and slick skillets. I'm doing the other 2 on the stovetop, out of curiosity. I've completed the 1st coat. Now cooling awaiting the second coat. It seems to be going OK. What have you done for the outside surface if anything? Cheers Thu, 26 Nov 2009 06:16:20 GMT http://www.chow.com/topics/669286#5209207 http://www.chow.com/topics/332449#5209161 I know that some of em were definitely going for $1,600. I thought I read someone on knife forums talking about custom Kramers for a good deal more than that. It's tough to say his current asking price since he isn't taking orders at all right now and doesn't have any prices listed that I could find Not that I could afford him even if he was taking orders. Looking forward to those pics. Thu, 26 Nov 2009 05:23:43 GMT http://www.chow.com/topics/332449#5209161 http://www.chow.com/topics/669878#5209159 Does such a device exist? Wine thiefs are commonly used to take barrel samples of aging wines via a wine barrel's bung in order to assess it's development over time. What I'm picturing is a device for a similar purpose but for already bottled wines that might be in one's own wine collection. As the Holidays approach it makes me want to sample some of the "bigger wines" that I've laid down, wondering if this is the year to finally open them (or if I've waited too long!). I'm picturing a wine thief that can extract a small tasting sample from an aging bottle of wine in a way that does not harm the remaining wine by exposing it to fresh air. What I'm imagining is something akin to a syringe that's thin enough to allow the cork to reseal behind it. If we can inject air into a bottle to remove its cork, than we must already be halfway there. Any leads on such a device? Thu, 26 Nov 2009 05:22:47 GMT http://www.chow.com/topics/669878#5209159 http://www.chow.com/topics/638141#5209055 Now, does anyone know where to get good-quality healthy syrups locally? My wife and I love Root-Beer specifically. Sodamistic sells syrups, but I think they're just the regular high-sugar ones. Thu, 26 Nov 2009 04:16:57 GMT http://www.chow.com/topics/638141#5209055 http://www.chow.com/topics/669706#5208899 Yep, overly cautious. People, including myself, routinely put ramekins of creme brulee very close to the broiler or using a propane torch to caramelize the sugar, and that's after chilling in the refrigerator or an ice bath. That will produce much more of a thermal shock than melting cheese over a ramekin filled with hot soup. Thu, 26 Nov 2009 02:47:41 GMT http://www.chow.com/topics/669706#5208899 http://www.chow.com/topics/669793#5208872 It seems there are two versions of the Bron mandoline. The original model, which I have, does a great job for everything except julienne cuts. It has a lever on the side that raises and lowers built in julienne blades that are not very sharp. The vegetables do not cut cleanly and get hung up in the blades. The harder the veggie, the worse job it does and the more difficult it is to clean. It does a pretty good job on potatoes, but makes a big mess out of carrots Does great waffle cut, though. http://www.etundra.com/Stainless_Steel_Mandoline_Set-P5564.html This one has inserts for julienne cuts and it looks like they might do a better job. http://www.amazon.com/Bron-Original-Stainless-Mandolin-Slicer/dp/B0001BMZ38 Otherwise the Bron is an excellent machine. I like the very safe box type feeder and dishwasher safe, stainless steel construction. And unlike nearly all V-slicers and some mandolines you are not limited to 3 or 4 pre-determined slice thicknesses . Thu, 26 Nov 2009 02:34:29 GMT http://www.chow.com/topics/669793#5208872 http://www.chow.com/topics/668536#5208846 Tuesday Morning has the Capresso MT500 for 99.99 + shipping. That's the lowest I've seen. http://shop.tuesdaymorning.com/dsp_productDetail.asp?ssid=1&pid=5369 Thu, 26 Nov 2009 02:19:29 GMT http://www.chow.com/topics/668536#5208846 http://www.chow.com/topics/469551#5208785 try soaking in oxiclean Thu, 26 Nov 2009 01:45:11 GMT http://www.chow.com/topics/469551#5208785 http://www.chow.com/topics/461190#5208780 Homegoods has the giant skillet and two sizes of dutch ovens. Mainly in dijon, but some orange and a few in blue. The ones I saw looked perfect. Prices similar to Tuesday Morning. Homegoods is related to TJ Max, so perhaps they have some in stock too. Thu, 26 Nov 2009 01:43:19 GMT http://www.chow.com/topics/461190#5208780 http://www.chow.com/topics/654829#5208767 Julia Child used Descoware which was enamel Enamel is a lovely surface and depending on the brand can be lovely It will never be teflon but its so much better than the health consequences of convient no stick Chantal has a lovely thick enamel and I like both versions (EOS and CF) of pans I have the party pan which I got on sale Basically it is a large fry pan with short rounded handles the same size as a fry pan I have both enamel over steel and over copper fusion All you see is the enamel and it is beautiful and functional Let the pan heat briefly and it can handle eggs and clean up is easy It is not teflon and will never be but it is easy and I do not have to spend 15-30 min cleaning like my LC Ihave not tried the Staub line for fry pans but I have some cast iron cocottes in 2 qt and they are very very easy to clean just like the Chantal with enamel on the inside and out The Staub are less familiar but have an awesome product and I know I will buy more and my husband has aske dme to buy a Staub fry pan for him Both ( Chantal and Staub) have heavier enamel coatings IMHO than the LC . There is a place in our kitchens for all these quality enamel brands since they are made for different types of cooking Descoware had some type of grey German enamel glass like coating Some was made in Belgium and some in Germany ( but I may be mistaken) I read that LC bought them out years ago I think people have had doing enamel for cookware well years It is not new Thu, 26 Nov 2009 01:35:54 GMT http://www.chow.com/topics/654829#5208767 http://www.chow.com/topics/669592#5208708 Currently unavailable. Thu, 26 Nov 2009 01:02:32 GMT http://www.chow.com/topics/669592#5208708 http://www.chow.com/topics/669495#5208696 my china cap makes the best mashed potatoes. http://www.foodservicedirect.com/index.cfm/S/156/CLID/809/N/5370/Carlisle-China-Cap-Strainers.htm Thu, 26 Nov 2009 00:56:17 GMT http://www.chow.com/topics/669495#5208696 http://www.chow.com/topics/669731#5208613 You will have difficulty sliding out baskets and shelves for cleaning. I have to open my door a good 135 degrees in order to get the baskets out. I am assuming that when you say that the wall extends 9 inches past the fridge, that the wall is deeper than the fridge. If the fridge extends out beyond the wall, you will have enough clearance. Personally, if I had to do it all over again, I would have bought a French door fridge five years ago. At the time, I couldn't find any with water and ice dispensers, which we use constantly, so I didn't get one. What I really like about them is that you can open both doors, even if the left can only open partially, and store large items like catering trays in them. If you really don't want to go French door, my suggestion is to see if you can put the whole unit on a set of large silicone sliders, or perhaps the unit comes with it. When cleaning it out, you may just be able to pull the whole unit forward. Considering how infrequently most people clean out their freezer, it won't happen more than a couple of times a year, plus you'll have incentive to actually clean behind and under it, since the fridge will already be pulled out. Thu, 26 Nov 2009 00:04:36 GMT http://www.chow.com/topics/669731#5208613 http://www.chow.com/topics/406004#5208519 I bought this Grand Cafe Smoker from Costco a long time ago and cooked with it a couple of times, did not like it and pushed it to the back of my garage thinking I was messing it up. I have been working with it for a couple of days now - plan on smoking a turkey on T-Day. The easiest way to increase the smoke is to pull out the smoke tray support - held in place by four screws - use your bench grinder to cut off the bottom triangular piece of metal and turn it around and put it on the floor of the smoker. There is a lip on the front of the smoker which causes the rack to tilt down towards the back - but it smokes like crazy now... Wed, 25 Nov 2009 22:58:56 GMT http://www.chow.com/topics/406004#5208519 http://www.chow.com/topics/565914#5208508 Do not buy a KichenAid Steam Assist oven! I bought the range with Steam Assist Oven (even after seeing the bad blogs) and after a long wait to get it and an even longer wait to fix it, I finally sent it back for a full refund. The Steam assist function, broiler and the convection oven worked fine but the Bake function would not come up to temperature which also means that the Proof and Self-Clean never work. It got progessively worse as you tried higher temperatues. At 350 it registered under 250 and at 450 it registed slightly over 250. After a 3-week wait to get replacement parts, the bake sensor was changed and also the appliance manager board - it still did not work and actually was now worse. The range, at first, was great but then all of a sudden each burner gave the "clicking" sound (like ignation) but very loudly and would not stop no matter what temperature you had it on. I did not think this was safe and the store didn't consider this an emergency although it could have been leaking gas. At that point I had had enough and made them take it back. We talked to KitchenAid and they were less than useful. What a shame - this range sounded so perfect and I have always had great experiences with my other KitchenAid products - I own two 6 quart Professional mixers and their double Waffle maker and have given mixers as gifts. I am amazes that they could send the unit out of the factory and obviously had never tested it. Wed, 25 Nov 2009 22:54:38 GMT http://www.chow.com/topics/565914#5208508 http://www.chow.com/topics/669824#5208495 Never mind! As it turns out, I had put the disc in upside down. Disaster averted! Wed, 25 Nov 2009 22:47:15 GMT http://www.chow.com/topics/669824#5208495 http://www.chow.com/topics/669682#5208407 so turn it 45 degrees ;) Wed, 25 Nov 2009 22:13:15 GMT http://www.chow.com/topics/669682#5208407 http://www.chow.com/topics/667720#5208264 So you're implying one device does all! :) Wed, 25 Nov 2009 21:12:21 GMT http://www.chow.com/topics/667720#5208264 http://www.chow.com/topics/516390#5208179 I use my cast iron skillet and griddle for everything that goes in a frying pan. I do not own another skillet/frying pan. I cook meats, veggies, veggie meats (ie that weird but yummy vegetarian stuff), pancakes, eggs, tortillas, cornbread, sauces (makes a great pan for meat sauce for spaghetti), etc. There isn't much you can't do with it. And if you keep it seasoned, you don't have problems with sticking. Or at least, I don't. I make pancakes in it all the time and there is nothing better in my opinion. Eggs don't stick (you need to use oil, but not a ton). It's my favorite piece of cookware! :) Actually, tonight I'm roasting my turkey in it! Wed, 25 Nov 2009 20:40:20 GMT http://www.chow.com/topics/516390#5208179 http://www.chow.com/topics/301127#5207836 4 things make a huge difference: Etsy has several types of tawashis made by hand with nylon tule which will not scratch but helps with the occasional tough residual food that soaking did not remove-use infrequently Oxiclean makes it just look clean as new baking soda paste left on I use the special enamel cleaner I do love my LC but I can see how the heavier enamel on my Chantal is effortless to clean and after 20 years looks brand new without effort Wed, 25 Nov 2009 18:36:21 GMT http://www.chow.com/topics/301127#5207836 http://www.chow.com/topics/647705#5207800 I have the La Caja China and it is very well built. They use very good quality materials, and it is well crafted and goes together quite easily. The lining is a nice aluminum. It's purpose is to reflect the heat back to the pig inside the box, and works perfectly. I only use it 1-3 times a year, but it is always a show stopper! Wed, 25 Nov 2009 18:24:13 GMT http://www.chow.com/topics/647705#5207800 http://www.chow.com/topics/660247#5207755 That's exactly what I want to weigh down my sauerkraut. Wed, 25 Nov 2009 18:09:16 GMT http://www.chow.com/topics/660247#5207755 http://www.chow.com/topics/668713#5207670 That's what I always use too & it works beautifully. Wed, 25 Nov 2009 17:42:42 GMT http://www.chow.com/topics/668713#5207670 http://www.chow.com/topics/669694#5207590 Yes, but there are two catches (at least how it was described to me in NYC's Herald Square): 1) You have to make the purchase on a credit card (doesn't have to be a Macy's card), and 2) You have to come back to the store after Dec. 1 to pick up your purchases. You can't walk out with it and still get the reduction. Unless you need the item in question badly for Thanksgiving dinner, it's still well worth it. Herald Square sold a good amount of LeCreuset this week as part of the sale... the boxes are stacking up in the holding area! Wed, 25 Nov 2009 17:10:14 GMT http://www.chow.com/topics/669694#5207590 http://www.chow.com/topics/669719#5207248 hi everyone- i thought a chili mill (as opposed to a pepper grinder) with whole red chilis would be a nice hostess gift for holiday parties this year. I know peugeot makes one but i was hoping to spend a bit less. Any suggestions? could I just get a clear spice grinder and fill it up myself? thanks! Wed, 25 Nov 2009 14:54:12 GMT http://www.chow.com/topics/669719#5207248 http://www.chow.com/topics/669668#5206563 Take care of it like any wood spoon. In fact, it is easier to take care of an olive spoon than others. Good luck. Wed, 25 Nov 2009 03:25:39 GMT http://www.chow.com/topics/669668#5206563 http://www.chow.com/topics/289363#5206553 I bought some inexpensive Laguiole knives on e-Bay a few months ago, and they came with a certificate of authencity too. I know these are not the same knives as the most expensive, but they have the bee, and the manufacturer has a license to use the Laguiole name. They are even made in France in the same region as the original. So, the COA is NOT a guarantee that you are getting a "genuine" item if your definition of a genuine item is the most expensive Laguiole. This is similar to the Sabatier situation, in that the name is licensed by numerous manufacturers whose history predates modern patent and licensing laws. I would try the more expensive ones in person, and if you can't , see if there is a good return policy if they are less wonderful than the ones you saw in France. BTW -- they are wonderful, but even at these prices, I would NEVER put them in the dishwasher. It will ruin the handles and can actually cause small rust spots if you leave them in a damp environment to drip dry, just like other "stainless" cutlery. Wed, 25 Nov 2009 03:19:34 GMT http://www.chow.com/topics/289363#5206553 http://www.chow.com/topics/641781#5206440 I just checked my ramekins. Some of them are from Crate & Barrel and are marked "Porcelain, Made in Vietnam." Others are CorningWare and are marked "Stoneware, Made in China." I haven't noticed any difference in performance between those labeled Stoneware and those labeled Porcelain. They're both very durable. I use them for Creme Brulee and, for food prep, for storage, for ice cream, for serving small quantities for stuff, for anything you can think. I put them in the microwave, oven, fridge, and freezer, even outside to chill. They've been rattled around in bags taking them to grandma's house. No problems. They were both pretty cheap as I recall. Wed, 25 Nov 2009 02:21:07 GMT http://www.chow.com/topics/641781#5206440 http://www.chow.com/topics/380065#5205725 The only thing that should match in life are your socks. Tue, 24 Nov 2009 21:20:57 GMT http://www.chow.com/topics/380065#5205725 http://www.chow.com/topics/408395#5205697 Goodness. I hadn't though of using measuring spoon as ballers, cookie dough portioners, ice-cream scoops etc. Thanks for the idea. Now I can justify the $20 set I am looking at. Tue, 24 Nov 2009 21:13:23 GMT http://www.chow.com/topics/408395#5205697 http://www.chow.com/topics/669347#5205641 Smachnoho, that loos to be an excellent price for what I have no doubt is an excellent piece of cookware. But whether or not you buy it for yourself, you should join in another current thread here in the Cookware section headed "Induction-capable SS: All-Clad vs. Demeyere vs. others " where the OP said that she/he is specifically looking for an induction-capable wok and no one (yet) has chimed in with a suggestion. It looks as if you have a solution right there. Tue, 24 Nov 2009 20:56:44 GMT http://www.chow.com/topics/669347#5205641 http://www.chow.com/topics/669545#5205237 I was browsing in Marshalls and stumbled across an ECI round dutch oven about 8" x 4". The lid, however, was flat and could be used as a grill pan. The pot and lid had "made in france" on it, embossed into the enamel as LC is, and the bottom of the pot had a "24" on it as well. However, I couldn't find a manufacturer's mark. The pot itself was a light interior, but the inside of the lid was a black grill. Has anyone seen anything like this anywhere? Tue, 24 Nov 2009 18:46:59 GMT http://www.chow.com/topics/669545#5205237 http://www.chow.com/topics/340501#5205189 You have one more than me. My espresso cups double up as egg cups. And they have a convenient handle for carrying them, something most egg cups are missing. Tue, 24 Nov 2009 18:16:36 GMT http://www.chow.com/topics/340501#5205189 http://www.chow.com/topics/649600#5205180 We also need to differentiate between a 'stain' and 'paint'. I can paint a glass window which is almost totally impervious to most foodstuffs. So it depends on what you mean by stain. If it it surface staining many things can be broken down with an oxidising agent... chlorine (bleaches plus assorted cleaners), acids, hydrogen peroxide. I would ensure that the work surface was compatible with these products. An aside: Whenever you buy a work surface (especially natural stone) keep a piece for testing. Ask for it when you buy it or have it fabricated. Tue, 24 Nov 2009 18:11:57 GMT http://www.chow.com/topics/649600#5205180 http://www.chow.com/topics/345109#5204589 Sounds like you got one of the very attractive Fontignac (made by Staub) casseroles that BB&B recently started carrying. I was really tempted, but couldn't justify the purchase; have plenty of enameled cast iron already, and no room for more. About 10 years ago I bought a couple of similar Staub casseroles, but with black matte interiors, at HomeGoods. They do just as good a job as my Le Creuset pieces, and have held up very well. Enjoy! Tue, 24 Nov 2009 12:51:10 GMT http://www.chow.com/topics/345109#5204589 http://www.chow.com/topics/577116#5204488 One of the differences is the accessories but in addition the 300 blender is 300 Watts versus the 100 blender's 100 Watts. Tue, 24 Nov 2009 10:35:14 GMT http://www.chow.com/topics/577116#5204488 http://www.chow.com/topics/421187#5204474 I have used Chantal for 20+ yrs and the German thick enamel is far superior to the Le Creuset and is a snap to clean =no effort at all When my husband forgot and would use metal utensils a little baking soda paste would have it out in less than an hour and now with Oxiclean life is effortless My pans still look as good as 20 years ago and gleam I have several Le Creuset and I do have some of the copper fusion The prime issues is chosing the surface which touches your food After much reading I chose enamel and it is like glass thick and smooth I have been cooking on the copper fusion for a while and got more pieces during their once a year sale here in Houston It is SUCH a sale it would be worth coming to town to attend I got a set of the enamel on steel for both daughters for Christmas as either Chantal EOS or CF will last a lifetime and has a lifetime guarantee and they can actually enjoy their family time as opposed to spend sooooo long cleaning LC The copper fusion is a dream to cook upon After using a small try it size fry pan I bought one for each daughter and a large skillet for our house It cleans up in minutes It is not like cleaning teflon and we should not ever compare cleaning enamel to that 5-10 sec clean up that teflon has The price of teflon/silicone is our health so the little bit of effort to use a healthier surface is well worth it I bought my pieces on line and at the sale The red is SO beautiful My EOS set at home is pure gleaming white which looks so nice against my black cook top I have gas which I prefer for it discrete settings PLUS when we have power outages due to hurricanes I can still cook :) IF I were to start again, I would be getting a set of the red copper fusion for the home but I am content with my lovely Chantal I did not get my girls a set in copper since everyone needs to anticipate something and they can work toward it Our neighborhood has many owners of Le Creuset and they grew up watching the scrubbing moment My eldest daughter had her choice of the two and chose Chantal The CF are hefty quick to heat for pasta and veggies I love my 2 pans and if you wait one min then even eggs do not give you grief My husband says it is a new skill to learn t o cook on them and his eggs stick a bit but he was shocked at how easy clean up was I use a scrubbie that I bought in bulk on ETSY made of tulle and I also use the enamel cleaner They are a dream and well worth the price Copper is not just decor GO to the web site and read about it before making a judgement without information I can see the difference in the metals that I have I have an expensive set of stainless and this fused copper alloy which is hidden under the enamel on the inside reacts instantly far faster than aluminum steel or iron There is a time and place for slow heat and a time when you want dinner on the table or breakfast NOW This hefty thick German enamel is far thicker than Le Creusets and is slick like glass on their products making cooking and cleaning a pleasure I will be able to lift these when I am old as well :) Tue, 24 Nov 2009 10:03:52 GMT http://www.chow.com/topics/421187#5204474 http://www.chow.com/topics/556781#5204385 theleftbob, I see this is your first post- welcome! Where do you find and how do you handle ~190+f hot water in a darkened theater? EDIT: Bleh, just saw that theleftbob's first and last post is from almost a year ago. I'm still curious though;) Tue, 24 Nov 2009 07:04:03 GMT http://www.chow.com/topics/556781#5204385 http://www.chow.com/topics/650398#5204085 Online, from this site: http://www.vacnbags.com/ They put their own label on the machine, but it's the same as the Sinbo. I bought from them because I could order the machine and bags at the same time and save a few bucks on shipping changes. butcherpacker.com sells bags in smaller quantities if you don't want to buy 250 at a time. Tue, 24 Nov 2009 03:29:49 GMT http://www.chow.com/topics/650398#5204085 http://www.chow.com/topics/668922#5204028 elazul: "Can you give me any insight into how forgiving they are to mistakes like overheating or boiling dry? I assume that since I'm a cooking beginner I'll screw up a few times and I don't want to destroy something...." Seriously, if that is your concern, please give a long hard look at Kuhn-Rikon Duromatic. If you run an Abrams tank over a Duromatic pot, you worry about damage to the tank's treads. If you ran a mere Patton tank over the Kuhn-Rikon, the Patton would be toast. Tue, 24 Nov 2009 03:04:15 GMT http://www.chow.com/topics/668922#5204028 http://www.chow.com/topics/668251#5203876 ha, I see your point. Tue, 24 Nov 2009 01:55:23 GMT http://www.chow.com/topics/668251#5203876 http://www.chow.com/topics/598607#5203354 To get the blue haze off my SS I use a little Soft Scrub and it takes it away. Mon, 23 Nov 2009 22:27:33 GMT http://www.chow.com/topics/598607#5203354 http://www.chow.com/topics/668686#5202685 The Gaggia Espresso machine that I bought had a 1 year warranty. The warranty Owners Record card that came with the machine had an address and toll-free number on it. I had a problem with my machine and they were very helpful when I telephone them. I was instructed to take the machine to a nearby authorized repair dealer and it was repaired without cost. Hope they are still representing Gaggia. Importika 596 Fishers Station Dr. Victor, NY 14564 1-888-389-4123 Mon, 23 Nov 2009 19:11:27 GMT http://www.chow.com/topics/668686#5202685 http://www.chow.com/topics/652345#5202607 I sure would like to hear from some folks who have used this guy http://www.lowes.com/lowes/lkn?action=productDetail&productId=87832-58355-20010109&lpage=none Mon, 23 Nov 2009 18:45:40 GMT http://www.chow.com/topics/652345#5202607