While I think that the "FAQ" as outlined by swanoir was presented tongue in cheek ('the humus'), many of the subsequent comments and/or links to threads that could/should be included in a FAQ were presented in a more serious tone. And maybe they do make sense as a foundation to a real LD forum FAQ. But I've also sensed something else in these comments that may contribute to the apparent lack of communication between new posters seeking advice and those that regularly frequent this forum and offer it. And that is that the long checklist provided by Miss R must be (or should be) answered in detail before posting. Well, of course not! But it is definitely something worth reviewing and giving some thought to. This checklist, or something very similar, is what most designers utilize when first meeting with a prospective client. It gives them a feeling for what the client wants to do with the property, how they intend to use it, what they hope to get out of it and how much effort (time/$$) are they are intending to put into it. Hopefully, reviewing an outline or checklist such as this could help to refine and focus some of those blank slate questions and even educate those new posters totally unfamiliar with the process the degree of complexity, the number of variables and exactly what is involved in the formulation of a landscape design. Even DIY landscape texts intended for the homeowner with no previous design or landscaping experience offer similar checklists to get one started thinking about the process. Obviously, this is overkill for those questions that are more issue-specific, but I think very appropriate for those that are much broader and far less focused.

All Ikea web sites worldwide have the same information. Prices are different. The FAVORIT Frying pan is both steel and aluminum, but the web site has a mistake: " Product description & measurements Main parts: Anodized aluminum, Coated with Teflon(R) Professional. Handle: Stainless steel " The mistake is in saying it is only aluminum. The pan alone. Elsewhere it says "Suitable for use on induction cooktop." The web site does not mention the steel in the base. I sent Ikea an email and got a response: ".... Please note that the FAVORIT frying pan is made with an aluminum core and a stainless steel base plate (in contact with the cook top). The stainless steel base reacts with the induction cook top and transmits the heat to the aluminum. ...." Maybe one day the Ikea web site will say the pan is part steel part aluminum. 2/ Some Favorit cookware comes in a set. The price spread is 70%. Dollars have been close to parity for more than 24 months. $170 . http://www.ikea.com/ca/en/catalog/products/20149533 $100 . http://www.ikea.com/us/en/catalog/products/20149533 E110 . http://www.ikea.com/fr/fr/catalog/products/20149533 3/ Some Ikea 365+ cookware comes in a set. The price spread is 50%. Dollars have been close to parity for more than 24 months. http://www.ikea.com/fr/fr/catalog/products/30101168 is in France. http://www.ikea.com/ca/fr/catalog/products/30101168 is in Canada. http://www.ikea.com/ca/en/catalog/products/30101168 also. http://www.ikea.com/us/en/catalog/products/30101168 is in USA 4/ I have a pot of Ikea 365+ on my induction cooktop, making chicken stock right now. 5/ I also have Tramontina, a Brazilian make. Excellent ergonomics. The handles can act as clasps, e.g. you can get the pot top to clasp the pot sides and hold itself perched in mid air instead of taking up counter space somewhere. 6/ I also have pricey All Clad. OK, ir's good. But it doesn't have great handles. 7/ Lower all temperatures when you cook with induction. It's simply too efficient. HTH

Ann is ann_t. You can go to her member page to send her an email requesting the book. She will then send you a link to download the dessert chapter. You can also ask for her earlier recipe book: THIBEAULTÂS TABLE. The desserts chapter is an expanded dessert chapter for the book. Here is a link that might be useful: Ann_t's member page

Adding things to burned stuff dilutes it slightly but you always wind up with something that's burned. It's like overseasoning, you don't unseason stuff although diluting that will help. You could get a bunch of super hot chili peppers, something along the line of Naga Viper pepper, Infinity Chili, Bhut Jolokia chili pepper, Trinidad Scorpion or Butch T pepper and add to it. With enough, you won't taste the burnt parts! :) Sorry for the loss. It happens. Have a glass of wine and let it go. BTW, don't be too sure about a crockpot. Many of them get so hot they'll burn stuff too if unattended. I've had enough battles with day-long chili "simmering" to know that, which is why I like the Nesco so much better, but anything applying heat can burn something. You need to tend things appropriately. Something like a roast is less sensitive to it of course, but a soup, stew, chili, sauce or something usually needs to be stirred. Hope your day is improving!