A couple of comments are in order here: First, I think my concept of a "pressure cooker" needs to be updated. I guess I was recalling the "pressure CANNER" that was my total experience with pressure pans of any sort, until I got a long handled pressure pan as a wedding present way back in 1958. And the TIMELY MANOR....what a great name for a house! You caught it yourself, MamaGoose, and then you tracked it down in that other naming thread. It is a truly inspired name. With hints of British humor, much like Fawlty Arms. It could be a TV series. Also, because of THIS THREAD, I cruised by the small appliances in my trip to the WalMart pharmacy yesterday. I saw the KitchenAid mixer, sitting there in all its glory. Everything else cost under a hundred bucks, but the KA cost $199.99 so they are still proud of it. Any thoughts I had of buying it must wait until I get the kitchen done. I sure did like the looks of the stainless bowl and the heavy duty blades. It is a design which has endured. I also looked at other small appliances. You know, they make so many different shapes in SLOW COOKERS....what I used to call the CROCK POT is actually a BRAND NAME, like saying I want a COKE when I want a SODA POP. I have a "slow cooker" now which can bake cornbread or otherwise act as a tiny lidded oven. It really can get confusing if what you want to do is take all day to cook something and avoid burning it. Some things should not multitask, they should stay the same!

Janet, thank you so much. I wasn't able to read the first web site, because of the color they used. It was too dark, but the second one was great. Is there something I did wrong, or is that web site just that dark? Thanks again, JOY

We received this wine aerator as a gift. https://m.wine.com/product/vinturi-wine-aerator/120451?warehouses=CA&cid=GoogleBase_CSE_120451_Beta&gclid=CjwKEAjwlq24BRDMjdK7g8mD6BASJABBl8n310IPzm54CwZGYb5jIVpe2Mj-rkHdl7ntD2MlAdvEXRoC3Pnw_wcB&mode=xfercomplete Sometimes I have guests do blind tastings - (1) a glass straight from the bottle, (2) a glass poured through the aerator. They prefer (2) about 2/3 of the time. 1/3 of the time they can't tell the difference - but those guests might not be able to tell a California wine from a French wine, so we won't give their opinions too much weight. No one, so far, has preferred (1). If you decant into a carafe then the aerator is unnecessary. I picked this laser-sighted infrared thermometer up on a whim, because I was in Home Depot and it was only $16. http://m.homedepot.com/p/PRO-SERIES-Non-Contact-Infrared-Thermometer-with-Laser-Sighting-12-1-Spot-THERMNC/204262824 Along with enabling all sorts of geeky investigations - have you ever wondered how much hotter your ceiling is than your floor? do cats have the same internal temperature as humans? when your spouse is "steaming mad", is she really? - it has certain cooking uses. Measuring the temperature of a pan. Or of spitting oil that is too scary hot to dip your probe thermometer in. This one is as cheap as they come, and no doubt there are advantages to the expensive models, but save your money and get the wine aerator too. Differences in the emissivity of surfaces limits the accuracy of infrared temperature measurement anyway.

We have a 6 qt Nuwave and love it. My favorite thing to make in it are steaks, believe it or not. They are like they are grilled on a gas grill (nothing as good as charcoal) and easy to have done to your perfect inside temp. As our grill season is very short here, I love being able to have steak the other 9 months out of the year without having to clean splatters all over the stove. My kids love fried ravioli and you can do homemade easily in the air fryer. Thaw frozen ravioli and bread with egg and breadcrumbs/parm and spritz with oil and cook in the AF until crispy. Wings are great in the AF too without the mess and babysitting of deep frying. I have a large Breville toaster oven with convection and a range with convection and the way an air fryer works is much different. The air speed is much greater which crisps things faster without over cooking. In fact, if you make burgers in one and toss on a slice of cheese without something on top to hold it down, the cheese will fly off the burger before it melts.