I don't have the splatter thing I guess. I just have 2 huge dark baking pans with sides. They are coated with the PC. They slide under the rack on the special glides so you can move them to whatever rack you want or use them on top of the rack as a baking sheet....that is what I usually do. I use them when I make huge batches of granola etc. Try the de greaser and the green scrubbie. Also ...and the Miele people would probably have a fit but this is what I did when I had stuff in the oven that wouldn't come off. I used a plastic picnic knife. You know disposable and I scraped back and forth with it after the degreaser had soaked on it. Also make a compress with VERY hot water and a thick rag. Leave it and the degreaser alone for a while and then use the plastic fork ,it all comes off. Believe me it works and the PC is not damaged. GOOD LUCK !! c

Sushipup-- I am no better or worse at present and continue to search for the cause of my discomfort--severe burning pain in any muscle used even for light work. I am now in the allergy testing phase and the doctor suspects metformin, a diabetes medication. I follower the gluten free diet faithfully because I wanted to either confirm or deny the diagnosis. When I found the GF chicken in BJ's I was thrilled because the diet is so restrictive and also because I am the pickiest eater in the world and hate most of the allowed foods on the diet. I immediately emailed my local celiac disease club of my find and I hope it helped the members to find an easy source of a quick and tasty meat. Nancy

Gina posted this in the Cooking Forum, it's made easy because of the rotisserie chicken; someone said they froze this minus the cream and peas, and it was great, they added the last 2ingredients at warm up time. Butter Chicken (Indian Chicken in Tomato Cream Sauce) Recipe courtesy Carla Fitzgerald Williams, Rotisserie Chickens to the Rescue!, Hyperion Books, 2003 ---- Gina Spice Blend: 1 tablespoon garam masala seasoning 1 1/2 teaspoons ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon cayenne Sauce: 3 tablespoons butter 1 large onion, chopped (about 1 cup) 2 teaspoons minced garlic 1 tablespoon tomato paste 1 (15-ounce) can tomato sauce 1 (14 1/2-ounce) can diced tomatoes in juice 1 skinless rotisserie chicken, boned out and pulled into 1 1/2 by 1/2-inch chunks 1 (10-ounce) box frozen peas, placed in a colander and run under hot water to thaw 1/3 cup heavy whipping cream Hot basmati rice, for serving Pita bread, warmed according to package directions, for serving To make the spice blend: Stir the ingredients together in a small bowl and set aside. To make the sauce: Melt the butter in a 12-inch nonstick skillet over medium heat. Add the onion and cook, stirring frequently, until the pieces just begin to turn gold, about 5 minutes. Add the garlic, tomato paste and spice blend, and cook for 1 minute, stirring constantly to prevent burning. The spices will be fragrant. Add the tomato sauce and diced tomatoes and stir will. Add the chicken pieces, spoon the sauce over the top and bring to a simmer. Turn the heat to low and cook, uncovered, until the chicken is warmed through and the sauce is flavorful, about 10 minutes. Stir frequently. Add the peas and cream to the sauce in the pan, stir well and heat through. Do not boil. Serve with rice and warmed pita bread. Serves 4

I can't even watch a lot of regular cooking shows anymore. Almost all women cooks have their hair falling over their shoulders and almost into the food.. We were taught in high school cooking classes to use a net or at least tie it back.