Not happy about the way Cuisinart is handling the recall
9 years ago
last modified: 9 years ago
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- 9 years ago
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Best way to handle potbound roots?
Comments (2)DO NOT CUT THE ROOTS .. any more than necessary ... hosta store energy from July on .. so as to pop out of the ground in spring ... they come up on stored energy .. and if you cut off the stored energy .. well i am sure you see the issue ... i have had a lot of trouble with peat based potting soil .. in my pure sand ... ergo .. i would tend to recommend blasting it all off with the hose ... just about as hard a blast as you can do ... just short of blasting off the roots ... beat it on a tree if you want to get it all off ... HOWEVER .... when my garden was a good sandy loam .. with lots of loam/compost ... i would just shake them out of the pot.. and stick them in the ground ... period.. never had a problem ... the problem is that my sand wicks all the water out of the peat .. and i can never re-wet it in the ground ... but the BOTTOM LINE... as always is this.. THEY ARE HOSTA ... stick them in the ground.. water them .. and walk away .. NEVER over think your hosta. .. dig hole.. remove from pot.. insert in ground.. try to drown them .. and be happy .... good luck ken PS: i am sure in 3 days ... someone will ask me to repeat this.. lol ... forget about tape and all that .. they will be dormant in a month ... protect them from heave .. which is in another recent post.. who is supposed to link that.. so i dont have to type it all again .. bunny????...See MoreEmerilware vs Cuisinart stainless cookware - opinions please
Comments (2)I wouldn't buy either brand. Frankly, both Cusinart and Mr. Lagasse have recently allowed their names to be used on some very shoddy products, sad to say. Check out the consumer complaints about Emerilware here: http://www.consumeraffairs.com/homeowners/emeril.html I recently threw away a 10 inch Emerilware fry pan. The handle got hotter than blue-blazes, and was so narrow and slippery that, when I grabbed it with a hot pot holder, I couldn't keep it frmo turning and dumping the food. This never happens even with my heavy Lodge cast iron fry pan. Worse, the bottom of the pot is a flat sandwich of stainless with some heat conducting metal inside. There is a copper band to around the outside to make you think that the filler is copper, but it is actually aluminum. It's a fake--just like Emeril Lagasse (a successful restranteur and TV personality whose talents are more along the lines of Ron Popeil than of Jacques Pepin.) The layers of the sandwich are stuck together with some kind of solder. Inevitably, the become loose. Then one day the aluminum melts and comes squirting out: "Pleased to me you, I'm molten aluminum--may I burn your shoes?" This happens even if the pot is full of water at the time--the air gets between the layers and the heat can't get to the water. Surprise! Even before the pan melted down, it was a bad pan. The stainless is a bad alloy (chromium and nickle are expensive, ya'know) which discolors easily and is impossible to clean. Shame on Allclad for building this half-clad junk and shame on Emeril for selling it. If my name was on this cookware, I'd move to Bulgaria or try to buy back every peice that was ever sold. But Emeril Inc. is all about the bucks. I've owned a few cuisinart pans: some were good and some weren't. It depends on who made them for Cuisinart and when. Instead of buying a matched set of pans, all made of the same materials, why not buy the best type of pan for each cooking task? For example, frying and searing meats, you can't beat cast iron. I have a Lodge 10-inch fry pan that beats the hell out of any fancy stainless. The trick with cast iron is to season it first in a HOT oven: coat it with vegetabl oil then place in a 500 F oven for an hour (not 350 F which the manufacturers tell you for liability reasons). Even if it says it's pre-seasoned, season it. What type and size of pan you need depends on the task and how many people you cook for. An exception is a stock pot and roasting pan, which both must accomodate a whole turkey or large fish. here are some suggestions: Frying or searing meat: cast iron Frying or stir-frying vegetables: large, non-stick coated pan with reasonably thick, rounded bottom. Boiling, blanching, etc : cheap single-layer stainless--as long the handle is oven-proof doesn't fall off * One 4-qt pan with lid * Two 2-qt pans with lids * Two 1-qt pans with lids Braising: 12-inc Covered Roasting: oval roasting pan with cover: enamelware is fine unless you plan to use it a lot. (These days, many home cooks use disposable aluminum roasters, which work fine.) Open roasing: heavy gauge stainless roasing pan or disposable aluminum roaster Melting chocolate or heating milk: double boiler Pancakes and scrambled eggs: aluminum griddle with non-stick coating Omlettes and crepes: cast aluminum, flat-bottom pan with non-stick coating (I actually use cast iron, just to enjoy the looks on the faces of people accustomed to doing everything in non-stick pans). Depending on what you cook, you might want to add a pressure cooker, deep frier, or automatic rice maker. For non-stick pans, Silverstone or the newer triple-coated is better than the older single-coat Teflon. But any pan with a non-stick coating should be considered disposable, to be replaced when the coating wears off. I'd stay away from Calphalon or any aluminum pot that claims to be "hard anodized": such aluminum oxide coatings are very thin and easily scractched off, and cannot be restored. You rarely see Calphalon in commerical kitchens. Titanium is a great metal, but ridiculously expensive: I only use it for backpack trips. An expensive pan really only pays for itself when you are sauteing something that tends to burn, making thick sauces or custards, or doing some task that is probably better done in a double boiler. For things really requiring even heat, I'd buy a 10-inch, straight sided, flat-bottomed saute pan that either has real copper on the bottom or aluminum that is completely enclosed in stainless steel. Spend what you save on the other pots on this one. I've been very happy with cheap Culinary Essentials stainless that I bought ten years ago at Costco. They are stainless with an aluminum wafer completely surrounded by a stainless bottom. But if I had to do it over, I wouldn't buy a set of matched pans: I'd buy the best-of-kind for each task as recommended above. That's what I use today: my stainless fry pan gathers dust while I use the inexpensive cast iron one. Hope this info helps you make up your mind. Bill Here is a link that might be useful: ConsumerAffairs.com...See MoreThe best way to handle this?
Comments (23)justmetoo This was not her usual habit before he got on a new team. She was freinds with most of the parents outside of baseball and SS11 had played with that team since he was 4. They have 3 sets of bleachers and there is plenty of room to bring chairs. There was planty of room for her without sitting close to us. He has not heard about it but she is not the type to complain to him. She will complain to the kids who will in return add in a couple ugly comments to us. Thats just how she is. As for the purses I have 2 Coach, my SD's have at least 2 that we have bought and a Juicy bag each. They ususally bring it up that I shop all the time and Daddy buys be this or that after they have been told no that we will not buy them something. The way and words they have used makes me think its from BM. Myfam I dont normally have BM problems directly because I dont have any dealing with her. But she has put things in my Sk's mind that they have revealed. She has told SD14 that when she turned 14 that she did not have to come for weekend visits anymore, that she could decide that. This was when she was 13. SD said to DH that when she turns 14 she was not coming anymore. He had a meeting with BM over a few things and she told him that SD could make her own mind up at 14 and would not have to come anymore. We had already looked up the law in our state and they were wrong so he told them both to look it up. We never heard another word and she will be 15 in a month. They are not jealous of my belongings at all. They have the same if not more than I do. I buy them stuff all the time, they do not go without the cute trendy things they want. I do feel awkward that she is his mom and the other parents are taking to us, while she is over by herself, and SS sees this going on. The first game he had she did sit on the bleachers. We got there after her and we sat at the other end. That was before we knew anybody and she did not get up or anything. After that she has either sat away from the crowd or was not there due to scheduling confilct with SD. I am worried that her and the kids will take it like I am making her feel uncomfortable at SS games. And this is only becasue its a new team and she does not know them and has not made a point to sit in the crowd and get to know the parents. She is his Mom but they dont ask her things like, "what school does he go to"?, "what team did he come from"? stuff that they would ask a Mom. I felt weird answering those questions. My DH was off talking to another dad. I knew the answers so I told her. I taked to DH about this earlier today, he said the same thing about her hiding away, teh whole "hey look at me" thing. That I should not worry about it. I just dont want to affect SS and mine relationship. I love the little guy and enjoy watching him play. He is a great athlete already at a young age....See MoreQuestions about a cuisinart food processor
Comments (26)'Oh sorry, I should clarify that .... it wasn't 20 pounds all at once ' no problem, I figured that. I'd do the same - run a bunch of something thru, dump it in a container and re-load - lol! I ordered the ninja from qvc (4 easy pays). I figured if it didn't work out, at least my money isn't tied up. I'm thinking positive tho so don't pay s/h back. I also thought about the weight of the bowl/pitcher and plastic is good for me. also less likely to break if it slips out of my hands. It does have a huge pitcher that I thought would be good for making juice and sauce/ salsa. I'll probably use the smaller one most of the time. most of the others don't get over 500 w, the vitamix qvc had on this a.m. is 1380 watts and the ninja is 1100 I think. it should be here this week and I hope I have the time/feel up to spending time figuring it out and doing a test run with it!...See More- 9 years ago
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