Bickering will not solve anything. I never thought that CC was so controversial. Maybe it shows that as Americans we have come to not trust anybody so everyone goes by their own opinion. Well in this case it won't work. We have to act now as later is too late. You've heard of the tipping point? It is the point when the weight on one end suddenly becomes heavier than the other and swoosh down the other end goes. All of a sudden. Not only that but to get the board or whatever to go back requires a much greater effort than the tiny change in weight that shifted it in the first place. Such it is with CC. To fix the imbalance in atmospheric CO2 will require the same much greater effort to reverse the affects of excess and furthermore it will take time. Meanwhile the adverse affects are accelerating. Adding to the time and, I hate to say it as I will be accused of being an alarmist, to the disasters. The other end of this dilemma is that we as individuals can only do so much to help. Minor changes. It is only the government that can edict the major changes. Such as putting mileage standards on new cars. Such as resurrecting our trasportation system. Such as putting our money instead of into weapons, for example, into things that will help with the environment. Above all we need a government that will lead instead of impede. I'm not trying to beat anybody on the hear, well maybe I am, but for once put aside your personal bias and trust somebody. I am not an expert in this field but if the accredited scientists in this field say that we are headed for disaster, I think we should believe them. If nothing more do as oldroser said, for the time being act as if was true and wait and see. Be pragmatic, at least.

OK, there's been so much discussion about canning salsa in quarts that I gave up and called my friend, the Extension Director. She tells me that they "used" to tell people to go ahead and can salsa in quarts, now they tell people not to. She doesn't know when they stopped suggesting canning in quarts, but that it was a definite change in the rules. She thinks it happened about the same time they stopped giving directions for canning rutabaga (a quality issue, not a safety issue, incidentally). So, according to the experts, DON'T CAN THE SALSA IN QUARTS. It's never been an issue for me, because I've never canned it in quarts, I can barely use up a pint before it spoils, but other people (maybe with big families?) apparently can use a quart of the stuff before it gets moldy. Anyway, in the interest of safety and consistency, I'm going to say right now that I no longer suggest anyone can salsa in quarts. It's a food that doesn't get reheated/boiled for the suggested time, and so it contains a bit more inherent risk. Annie

Hello Everyone I was surprised that the telling of my story would end in the yanking of the thread. But, I was pretty glued to the thread there for a couple of days. I am glad to find that there is a follow-up thread. So, updates. I have not heard from Capital to tell me they are sending the new wok cover yet. I will post as soon as I do. Until this is taken care of, my issues are not resolved. I bought some wenol metal polish paste on the internet after reading how to remedy scorch marks on a gardenweb thread. All the burners have scorched the wok cover sides and the two back burners have scorched the back of the stove also. I tried to use it, but thought it was just too toxic after reading the directions and using a small bit on the stove. I would really like to clean the marks, but a green scrubby sponge scratches the stainless steel and so does bon ami. Capital sent me some scrubbies and told me to clean going in the direction of the metal grain. I guess the new scratches you make somewhat match the grain of the metal? Any suggestions of how to remove the scorches with a somewhat natural cleaner? Also, for the record, we bought this stove new. It was NOT a floor model or demo that we know of. I bought it from The Plumbery in Auburn, CA and it was shipped to us from somewhere in LA. I bought it because of the gardenweb info and also based on an appliance news website that rated it very highly based on seeing it at a convention. I cannot remember the name of that website, sorry. The self-cleaning and wok feature sold me. I did make porcini lamb chops this last weekend with the convection and was happy with how they turned out. And, I do love the wok burner. The roller racks are nice in the oven, but have gotten stuck or off-track about 50% of the time I use them. When they work, they really move beautifully. I have photos I just took of the wok cover, but I cannot figure out how to attach them below. Oh well, I will try later. The wok cover is actually bending away from the 4 burner sides. The wok cover is essentially not straight angles, but curves inward beside the burners. This is in addition to the wok cover warping when the burners are on. Something new to share. I will be really happy with a newly designed cover. If anyone knows a good non-toxic way to clean a stainless steel stove without excessive scratching, please tell!

Seems to be coming quite common. That happened with a thread started by Errant yesterday. It disappeared for everyone else, but she could still see it in the list. I'm not seeing the photo ones from earlier now either. If there's a problem with something posted it would be nice to get at least an email instead of *poof* gone since we're looking for clarification. - assuming Houzz pulled it.