Any brand suggestions for a stick blender? The pot I had in mind is a Staub, it was on sale and sold out this morning! I wonder about other brands of iron pots for slow cooking--any suggestions? Is it worth spending the money for the Staub? Rachel Ray and Emeril brands have put out iron pots that are a lot cheaper. Thank you, Dogitnice

I'm not KatieC, but here's her recipe!! Delicious! I love to can in pints and just grab one to take to work. I can microwave it right in the jar and drink it! Roasted Tomato Garlic Soup Recipe By :Katie C 12 tomatoes -- *see Note 2 carrots -- cut in 1" pieces 1 large onion -- quartered 2 whole heads garlic -- peeled (or more, to taste) olive oil 2 cups chicken broth -- (or 3) 1/2 cup chopped fresh basil -- (or 1 Tbsp. dried) cream -- to taste DO NOT CAN WITH CREAM. Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. Add cream to taste. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft. *Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. That said, I do keep a couple of Cream of Mushroom and Chicken on hand for recipes that I make infrequently for when "I don't want to cook". Yes, I've opened a can of tuna, can of soup and boiled noodles. Of course I always have to toss in some frozen peas, chopped celery, maybe olives or roasted red pepper. My White Chicken Enchiladas use a Cream of soup and they just aren't "THE RECIPE" without it. I probably use a total of 4-5 cans a year. Whatever. It's not any worse the hitting the drive through at a burger joint! I probably do that once a year! I say "to each his own". The only thing I don't like about prepared/packaged stuff in general is that the supply of basic ingredient selections at the grocery seem to be dwindling (pure space issue, I'm sure). Produce areas are smaller, meat counters, fresh seafoods and basic dairy products have fewer feet of space. :-( Just one more reason I'm always looking for a more direct source! Deanna

Many teaspoons of vinegar later, including one that went down the wrong pipe (bad timing as I've got a strained back and coughing hurts, LOL)... my palate votes for 50/50 balasmic and cider. I preferred the cider mix over the white wine mix. One thing though is that the sherry vinegar (at least mine) has more of a bite than any other vinegar I have, I'm guessing because it's 8% acidic versus about 5% most of my others. Play around and taste it; I'm sure brand makes a significant difference.

I agree, just about any potato holds up better in long-simmering dishes like soups and stews than russets. A slight aside...when I want to thicken a soup, or am needing to hurry a soup where the potatoes are meant to fall apart, as Linda said, I often grate (finely) a potato into the soup and then add the diced potatoes as well. This way, you get the potato pieces, but still have the thickening. I do this with many 'cream of' soups as well, to cut down the amount of roux I must use (and thus, the calorie/fat content) since I really do like my 'cream of' soups to have a thick texture. I still like to use a roux for the flavor, but I can use less this way. Another aside...on the same sort of topic, but different, :D If you have access to chayote squash, it does far better in soups and stewed dishes than zucchini. A similar flavor, but it holds together much better. You do have to peel it though, and it's best to wear gloves as the raw sap can be a problem to skin...not poisonous, but sticky and I think it almost could be used as an exfoliant. Likewise, diced broccoli stems hold together under long simmering than the florets. Use that part of the stem close to the florets without peeling, and the really thick, lower stem can be peeled and diced. This way you get the nice broccoli flavor without as much of that smelly, smushy, overcooked broccoli problem.