yeah, anything is possible but the question it what the rate of its prbability to occure. The Clostridium botulinum and its spores HAVE TO be present in the ingredient in the first place to germinate/multiply under certain conditions, IF it has no been destroyed. Unlike many bad bacterium that exist in the air , Clostridium botulinum, is generally soil born and may exist in some see food and animals intestint. Final Word: Botulisim is a fact and deadly too but the occurance of foodborne botulism is very rare. According to FDA and CDC , in average 24 case reported per year in USA. Out which 2 deaths resulted. In the final analysis, one should organize his priorities in the order of their importance. For me botulism is not even in my list. It POSSIBLE that one day I might die of it but it is more likely that I might win the lotto or get striked with a lightening. Seysonn

Jimster, now you've stepped over the line. Remember, I'm Native American, but the other part is Irish. Let's have a bit of respect for my humble potato! Potatoes are not the cause of obesity, it's the stuff you put on them, the gravy, the sour cream, the butter. An average potato has 45% of the daily value for vitamin C, 620 mg potassium, comparable to bananas, spinach and broccoli, trace amounts of thiamin, riboflavin, folate, magnesium, phosphorous, iron and zinc and all for only 110 calories and no fat. And potatoes with the skin on are an excellent source of fiber. In fact, with 2 grams of fiber per serving, a potato equals or exceeds that of many "whole" grain products-whole grain bread, whole wheat pasta and many cereals. Can you tell I love potatoes? (grin) Elery's potato soup is much like Teresa's, with no milk or cream. The potato soup I grew up with was made with items easily grown or produced on the farm, which would be an onion, sauteed in butter, potatoes simmered in a little broth and then mashed and milk added until it was "soup". Salt and pepper to taste. I do agree that our main source of salt is processed food items like canned soup, frozen dinners and specialty meats. Cooking from scratch makes it much easier to control our sodium intake. My Dad was one of those people who salted everything and no amount of salt was too much. I seldom eat processed foods and never salt things like fruit and I always cook potatoes and pasta without salting the water, it used to drive my ex-MIL crazy so I kept doing it. Now I've been on blood pressure meds for several months. Salt doesn't seem to make a difference up or down in my blood pressure and I sure didn't develop high blood pressure because of my salt intake! Annie

Okay this is how I fixed it.... I cooked the linguini, put olive oil on it Put in on the plate with strips of chicken over it. Put green chiles (chopped) on top Then salsa black beans and Montery Jack cheese (grated) over the top It was a hit at our house... I'm going to have to copy and print and save it in my cook book...because we want it again. patti

tiffeslan, the Gagg is still working out fine for us. Occasionally (not frequently) I hear a buzz but adjusting the placement of the cookware seems to solve the issue. We enjoy the ability to place pots/pans anywhere on the surface and have the size detected. Sliding those pots and pans around so easily probably contributes to scratching, however. We also like and frequently use the cooking timer that each cooking position offers. The timer has been very useful, particularly since certain people in the house have a tendency to put something on to cook and then wander off. ;) The specs on the Gagg indicate that it allows for cookware “as small as 3 inches…” I can confirm, having had someone inadvertently “cook” their metal travel mug. Oops! I’ve had one visitor tell me she was uncomfortable using induction after “always having a gas range.” I’ve not had a gas cooktop so can’t weigh in. Although we are not gourmet cooks (the first use of our beautiful Gagg was for a can of Spaghetti-O’s lol), we would definitely choose induction again. We love our Gagg and would most likely repurchase if in the market for a new cooktop. Hope this helps! I’m happy to answer any questions you might have.