First of all, Carlk is telling it straight, these peppers are canned at home and in regular oil, the cheapest vegetable oil you can find, using traditional home canning methods. He's not lying when he says that in old Italian neighborhoods, every house with "older" people has these peppers. Make a roast and a sandwich with these peppers and you'll know exactly why they all have them. Old Italian women seem to have, in my experience, a habit of never really showing how something is made, like it's their legacy, like, "those peppers Eva used to make unbelievable". I've been on the same quest to duplicate the Italian Frying Peppers my grandma used to have. I've searched for 20 years to come up with the recipe. Branco's peppers are sort of okay, but are basically crap compared to homemade one. Barnco's used to use good oil and now they got cheap, they use preservatives and they leave the seeds in, which most people don't like. They also get bad REALLY fast once opened. I've talked to many people, people have made attempts to make these things and nobody comes close. The peppers are cubanelle peppers and they are very mild, just like a green pepper. Many people who can't digest green peppers substitute cubanelles because the skin is easier to digest. One thing you notice right away with Italian frying peppers is that they have a little "bite", not spicy, but kind of hot. This is strange since it's a mild pepper. I've been told that nothing is added to make them hot. In most people's attempts, the peppers stay yellowish, with few red ones in each jar, but the oil looks orange. Almost too orange to have turned orange from so few red skinned peppers in the jar. Most people's attempts yield peppers that are too stiff, unlike the "family made" ones. Someone told me that if you freeze the peppers first and then thaw them when you can them, they will soften. I'll actually be glad to give anyone $100 that can give me a recipe that works and I'm not joking one bit. The old Italian women take their recipes and pratices to grave. My grandma used to make a thing called a falalone, I've yet to ever find anyone that even knows what I mean. I've posted a picture of one of the last 2 jars I have left. I've been told they'll stay good for 2 years or so. There's a link to the pic below. You can contact me at mike AT mjsawyer DOT net http://bit.ly/uhOrmY And having worked in Bellevue for 5 years and selling Internet to about half the population there, I'm kind of curious who CarlK is if he's from there??? And Branco's peppers are a far cry from homemade ones! I'd also like to know how they take a mild pepper and make them hot. The "mild" versions of Italian frying peppers even have bite. This is Branco's business listing on Yahoo - http://local.yahoo.com/info-33246360-branco-s-gourmet-italian-fremont I haven't made it through the entire Internet yet, but I've been using the following search phrase: +recipe +canned +"Italian frying peppers" -stuffed

Knowing this is an old thread, here's an update on how I do the cleaning on a teppan yaki surface. I have the effort down to about a 2 to 3 minute task and have been thinking that's really efficient, The way I see it that time is significantly less time that it takes to put a comparable pan through a DW cycle. See attached picture, I use a coffee cup filled with water and a few drops of dish washing liquid, a hard spatula, and several micro fiber cloths. Wait until the surface cools down and has a little heat left in it, so yes you have to time this unlike washing a pan in a DW. Use the spatula to sprinkle some water from the cup onto the warm surface. You don't need a lot of water, a fraction of what is in the the coffee mug. If the water boils then wait a few minutes because the surface is still too hot. Use the spatula to scrape the residue. Miele's instructions are to use a hard spatula and I found that to be true. This will never give a perfect clean in my experience. If you want that result follow the instructions to use stainless steel hob cleaner, Miele's works as does Weiman brand. I don't mind some of the discoloration on the surface, it's a sign of usage or a badge of honor. And I don't see commercial grills in restaurants or delis obsess over having shiny stainless steel. Use one micro fiber cloth to wipe up the water and residue. Use a clean micro fiber cloth, wet it, and wring out some fresh water onto the surface and wipe away the water with the food residue and dish washing liquid which you do not want in your cooked food. Use a third micro fiber cloth to wipe everything dry. At the end of a week of doing this I have a pile of micro fiber cloths to put through the laundry. I picked up a few ten packs of these micro fiber cloths and now they are very handy. All of the above respects the Miele cleaning instructions here.

Firstly........ Non-stick cookware is NOT made for cooking at high temperatures. If you cook at high temperatures, your non-stick will decay and age a lot faster than it normally would. Secondly....... There is a HUGE difference between Teflon COATING and BONDED Teflon. Teflon coating is SPRAYED ON to the metal and will chip, bubble, and peel off eventually, even with correct usage and care. BONDED Teflon is actually bonded to the metal, like what Calphalon and Analon does. Which is why it lasts "forever". I've had some Calphalon pans for almost 20 years now, and I've just recently had to replace one of the pans because the Teflon became too worn down, as this was my favorite pan to use. All of my other pans are still perfectly fine to use. Even the ones I've used at high temperatures. You NEVER want to get anything with SPRAYED on Teflon, you want to get BONDED Teflon, as it will last a long time. The sprayed on stuff can flake off in your food too, which is not something you want. As for Cooks Essentials, I got their double bread maker some years ago, and it's still being used today. I am shocked that I've never had any problems with it, it's been a very good piece of equipment. But recently, I used only one side to make a loaf of bread and I forgot to put the emtpy bread tin in the side not being used, and the heat melted and frosted the clear window on the top of the lid. I looked online and the only replacement parts I could find were the paddles, belts, and bread tins. There weren't any parts for the lids, or even replacement lids themselves. I've contacted QVC to see if they have a parts location for the appliances the don't sell anymore, but I have yet to hear back from them. Apparently QVC uses different third party manufacturers to make their different products. I would like to know who made their bread makers so I can contact them and find out if I can get a replacement window for my machine lid. Does anybody know who made their bread makers?

I fear the organization mavens on the boards will want to ban me completely for this confession, but I have everything out on my counters, which range from 30" to 36" deep, specifically to accommodate deep built-ins and appliances on the counters. Magimix, 27 year-old Dualit toaster, 30-year-old Kitchenaid mixer, food scale, small food processor, cutting boards, breadmaker (sometimes two), single portable induction plate, blender (in summertime). In the butler's pantry, electric kettle, coffee grinder, coffee press. Also cooking implements in two crocks. If these items aren't out, I do not use them, and they are there to be used. Right now, various canning-related devices are out, as well, because I made both pickle recipes I received here (YUMMM to the one that we've been able to taste, Loves2cookforsix) the other has a couple of weeks to go), and today we're making jam. At least ninety percent of the folks here would probably think it's too much clutter, but I like things at hand. I can lift to clean, but if I have to lift, carry elsewhere, put away, then do the reverse to use these things, I just won't. Especially, with various physical issues. My kitchen is for cooking. It was designed to be used, and I don't feel a need to cover up its function. DH has a deep fryer that has to live in the laundry room when not in use, but it's only for turkey when the weather is too bad for outdoor deep frying. Certain spices and oils are gathered on a tray so that they can be away from direct light and cooking heat, but readily accessible while food prep is going on. I had to move everything out when I resealed the granite and marble before Thanksgiving, but, within a week or two, it was all back out on the counters as each item was replaced in order to use. And then there's this--a bit outdated because it's a few years old, but you get the idea. (The bottle of Aleve isn't always out) ; This post was edited by kitchendetective on Sat, Mar 16, 13 at 8:57