Sorry ment to post on food page - so this is the 2nd post! What time does the swap last to? Depending on time I can bring what ever is needed food wise. I have a test in Bowie at 10 am unitl ? so I am hoping to get there by noonish ! I saw a post about What time does the swap last to? Depending on time I can bring what ever is needed food wise. I have a test in Bowie at 10 am unitl ? so I am hoping to get there by noonish ! I saw a post about Ice, mustard and catsup, pickle relish etc is that covered yet? Ingrid

That was helpful. Thank you. Trying to decide between the Thermador 48" range and the GE Monogram 48" range. Looked at the Wolf, but out of our price point (you've got to draw the line somewhere!) I read that the star burners on the Therm got a bit 'overzealous' and it was hard to control or heat a smaller pot? Have you had the Therm before? Would you find this, about the burners, to be true? How about the griddle? Happy with it?

Cat Mom, I really liked the display too. The chef did about 3 minutes on SubZero and almost nothing on the gas ranges, but everything was there for fondling, measuring, getting the feel of size/looks. HPX, I'm with you on the ovens. They were really great. Plllog, I'm still figuring out the other attendees too! There were maybe 20 of us and I spoke in some depth to six people (I got nosy and was all "so when do you break ground on your renovation? What are you in the market for? Did anything you saw here tonight change your mind?") So sweeping generalizations from small sample size follow. The crowd skewed older - mid-50s and up, with four of us I'd peg for younger than that. I wouldn't recognize a designer outfit if it smacked me in the head, but based on the jewelry, handbags and plastic surgery I saw, this was an upper-middle-income-plus crowd. Of the six I spoke with, three people (one couple, one woman) were buying appliances for their second homes. One couple was proudly buying an entire Wolf/SZ suite of appliances, everything from microwave to outdoor grill, and the guy got a little testy when I asked what other brands he was looking at, as in "what else has this kind of name recognition?" And many of the participants treated this as a cooking class. Besides the from-scratch-cookies amazement and the salmon thing, they were quizzing the chef on the best pans to buy and how many minutes per pound to cook a Thanksgiving turkey. I got the impression that most people were looking at their purchases as status first, cooking capability a distant second. The ovens would be nice for the caterer to use, but the interest level dropped off significantly as the chef went into detail on the differences between bake, roast and convection bake. These were casual cooks at best.

I make this recipe often. The rivels and the diced hard boiled eggs in this to make it a very different chicken soup. Amish Chicken Corn Soup Prep Time: 30 minutes Cook Time: 2 hours Ingredients: * Soup: * 1 (4- to 5-pound) chicken, cut into 8 pieces * 2-1/2 to 3 quarts water, or as needed * 1 large onion * 8 to 10 black peppercorns * 2 teaspoons salt, or to taste * 8 to 10 threads of saffron, or 1/4 teaspoon crushed saffron (optional) * 10 ears of corn, or 4 cups frozen corn kernels * 3 celery stalks, diced with leaves * 6 ounces wide egg noodles, packaged egg barley, or Rivels (see below) * Freshly ground white pepper * 2/3 cup finely chopped fresh parsley * 2 hard-cooked eggs, chopped * . * Rivels: * 1/2 teaspoon salt * Pinch of ground white pepper * 1 large egg, beaten * 3/4 to 1 cup all-purpose flour, as needed Preparation: To Make Soup: Place chicken5 in soup pot with enough water to cover. Bring to a boil, reduce heat, and skim foam as it rises to the surface. When it has subsided, add onion, peppercorns6, salt, and saffron7. Simmer gently but steadily, partly covered, for about 1-1/2 hours or until tender. Remove chicken. Trim and discard bones and skin, and onion. Let soup cool, then skim fat from surface. Tear meat into spoonable pieces and return to soup. Cut kernels from 4 ears of corn, then grate kernels from remaining 6 ears, catching all milk and pulp on foil or waxed paper. If using frozen kernels, puree half in a food processor or blender, adding a little soup if liquid is needed. Add whole kernels and grated or pureed corn to soup8 along with celery and noodles9, egg barley, or rivels. Simmer gently until corn and noodles or rivels are cooked. Add salt and white pepper to taste. Stir in parsley and serve, garnishing each portion with chopped hard-cooked egg10. This soup freezes well, but do that before adding the noodles, barley, or dumplings. Prepare those when reheating soup. To prevent scorching during reheating, place the pot over an asbestos mat or on other insulating plate. To Make Rivels: Stir salt and pepper into egg and add 2/3 cup flour and beat. Keep adding and beating in flour until mixture is crumbly but a bit sticky. Rub between hands or pinch off pea-size pieces and drop them into simmering soup. Cover loosely and let cook for about 15 minutes or until rivels solidify. To make the rivels ahead of time, cook them in lightly salted boiling water or some extra soup stock and then drain and reserve them to be reheated in the soup just before it is served. Yield: 8 to 10 first-course servings; 4 to 6 main-course servings Recipe Source: The Whole World Loves Chicken Soup11 by Mimi Sheraton (Warner Books)