A few years back my father actually ran over a newly planted cleveland pair tree. When I say topped it I mean he actually had totally topped it where all that was there was the main trunk just a few side branches that had began to grow. It looked horrible he trimmed it up to get it halfway decent looking. At a neighbors advice my dad left it. The neihbor has alot of trees and told my dad that about 20 years ago when they planted one of their trees that he had done the exact same thing. Well the tree the neighbor topped 20+ years ago is actually bigger and taller than the ones that he planted at the same time. The tree my dad topped a few years back has grown and now matches the other trees. You cant even tell that he did it. So with that said just give it time and it should recover nicely like it never happend. I still laugh when I visit and look at that tree.

I recorded, then stayed up late watching both shows last night. I was glad at the outcome, but I would have been glad with any of them winning. I had never heard of Hubert before this show, but have always liked both Chiarello and Bayless. I was a bit disappointed at Chiarello in the episode where the previous contestants from Top Chef came back to be sous chefs. But I wonder how much of the arrogance they showed him having was the editing. As for the finale, I loved the challenge they had to do. What a brilliant idea. I bet it was fun for the chefs to do, too. It's too early to tell about the new Top Chefs. I just hope they keep the bickering to a minimum. One of the things I loved about Top Chef Masters was there was little to no bickering, and everyone enjoyed each other's company. Sally

That happened to me once on another forum. Somebody not following directions that is. I gave a recipe for a dessert dish that had always gotten raves in the past---including from me of course. This lady decided to make it for a get-together with her in-laws, then complained that they didn't seem to be impressed. THen she went on to mention all the substitutions she had made, eiher due to not having a particular product and/or her own "creativity". I guess it didn't help that she clearly wasn't her in-laws' favorite DIL, as apparently they raved on & on about the other DIL's dessert contribution that day. So, in the end, it really wasn't MY recipe.

Opened burners, just in MY mind.. seem to allow more control. Sealed burners, again, all this is my opinion so take it with a grain of salt, were really designed for people that don't want to make a mess when they cook, period. They are not efficient and I think deter from the ability to create a good even heating distribution, which can keep you from being able to regulate a flame enough to do low simmers. Don't worry about a company like GE being sold. So much else to worry about.. it is GE.. as long as you have a good warranty, it'll get fixed if it has any issue. Ya know, the Bluestar comes to mind... that is a hell of a nice range. I think the I think the Culinary 36" goes for around 4k. Again.. remember, my opinion only.. and I do not work for Eurostoves etc.. but, if they sold it, I'd get it from them simply because they beat every price I could find AND.. when you have an issue, you can call them. The culinarian jumps it to like 7k.. so out of your price range, but I think they have a Precision series with open burners for like 5k. Since I have a Capital, I can tell you, dealing with them and with Trevor.. I always get someone on the line. I know there are folks that say they cannot get any help, but I had Captial people calling me and reassuring me for months before I ever got or bought mine. For you, it is about price and that is totally good. So, I would seriously look at the Bluestar and maybe the Capital Prescision. Call up Trevor at eurostoves and ask him about comparisons and see what sort of price you can get. BUT.. if the GE is what you like, that too is a solid choice and don't sweat the warranty / transfer of the company. I would, however, not "settle". If you do not like the burners, you will not like the way it cooks. Cooking is as much about FUN and loving what you have to work with as it is about the quality of the item you purchase. Cooking, to me, is something I look forward to. I know that if I had settled for something else, each time I cook I would, in a small way, remember it was not my first choice. Go with what you love. R