Here goes. These are the tips and ideas that DIDN'T come with the set of pastry rings (LOL). 1. Put down a sheet of plastic wrap. I purchased a box of EXTRA WIDE Reynolds Plastic Wrap (50% wider than regular plastic wrap) just for this purpose. If you don't have, or can't find, the Extra Wide Plastic Wrap, just use two lengths of regular plastic wrap and overlap the pieces to form one large sheet - larger than the size of the ring you are using. 2. Place the "puck" of pastry on the center of the plastic wrap and cover with another sheet (or 2 overlaping sheets) of plastic wrap. 3. Place the plastic ring over the top of all the sheets of plastic. The pastry is now sandwiched between the plastic wrap. This keeps your plastic ring clean. 4. Use a LONG, non-tapering, rolling pin (see link below) for easy use and best results, but a regular pin will work. Roll out the dough until the ring is filled. Once you roll the pastry so it is touching the ring on two opposite sides, it should stabalize the ring enough to let your finish without any problems. If the plastic wrap bunches or gets caught in the dough, just lift up the plastic wrap off the top of the dough, smooth it out, top with the ring again and continue rolling. Run the palm of your hand over the entire crust when you are done rolling it to make sure it's level all around. Benefits of this method... It's amazing really, but it seems you can't over-work the pastry. You don't add any bench flour, so that doesn't contribute gluten, and you won't get a tough finished product. That dreaded clean-up is a snap. More hints: a. Still in the plastic wrap, transfer the rolled out pastry to a cookie sheet (a really thin sheet without any lip or edges works best) and chill for 20 minutes to firm it up after rolling it out. b. After chilling, leave the pastry on the cookie sheet and CAREFULLY peel off the top sheet/s of plastic wrap. Center the pie plate on the pastry. c. Flip the cookie sheet and pie plate. Remove the cookie sheet. d. Press the pastry into the pie pan while the plastic wrap is still on the pastry. This is very beneficial because it will prevent you from stretching the pastry, which leads to it shrinking during baking. When satisfied with it's positioning, remove the plastic wrap. If the plastic wrap is sticking to the pastry, stick the pan/pastry back in the refrigerator, it's gotten to warm. e. If you have a really warm kitchen or very warm hands, an old tip is to dip your hands in ice water and dry them to cool them off, while forming the dough in the pan to keep your hands cool. You can also chill the pie pan before using it. f. When you are satisfied with the fit, remove the plastic wrap and flute the edge. Lay the plastic wrap back on the pastry and refrigerate it until ready to fill. If it's a double crust pie, roll out both crusts, leave one flat in the refrigerator. Fit the bottom one into the pie pan, leaving the plastic wrap intact and leave it in the refrigerator until ready to fill. Remove the plastic wrap and fill. Top with the second well-chilled crust (you have removed one side of the plastic wrap - flip it on the pie and then remove the second sheet of plastic wrap. Okay, this sounds rather complex, but it's not really, and you get a perfect crust every time. A friend who uses these always takes the blue ribbons at the fair every time she enters a pie. They are especially great when you have to make a LOT of pies - for the simple fact you don't have to mess with bench flour everywhere. You may get frustrated when you first use this method - your plastic wrap may bunch, or your ring will move slightly, but hang in there, it all works out and you WILL have a perfectly round crust. I used to hate to roll out pastry because of all the mess, but I LOVE using this method. -Grainlady Here is a link that might be useful: Vic Firth Bakery Rolling Pin

Seems as good a place as any to post a few Thank You's for the help and inspiration for my Christmas dinners: Ann - The tourtiere was a huge hit Christmas Eve. Being as I had a leftover pie, my parents suggested I serve it again Christmas Day! (I didn't.) Sharon (Chase) - Somehow I managed to save one of your jars of Chili Sauce for the tourtiere. Five adults, one pie, almost a pint of sauce gone. 'Nuff said? Everyone on Linda's (doucanoe) Prime Rib thread - For giving me the courage to try this for the first time on Christmas Day. I used Cook's Illustrated's low roast method and was extremely pleased with the consistent doneness throughout. CI's Yorkshire Pudding was fabulous also. Alexa - For posting Paula Deen's mushroom recipe. Another huge hit. My father asked to take home the leftovers. Such a compliment is unheard of from him. Also, for posting the jus and your other last minute details and words of encouragement. Ruthanna - The deviled bones were, um, fun? Definitely not for polite company. Please pass the dental floss! Definitely worth the mess. I have no pictures of any of this, but I couldn't have been more pleased with the Christmas meals I served and it seems like everyone agreed. Thanks everyone!!!

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

These pinwheels have a spinach/artichoke filling. Squeezing the spinach in a potato ricer is the best method I know to get the liquid out. Spinach and Artichoke Pinwheels 1 (10-ounce) package frozen chopped spinach, thawed 1 (14-ounce) can artichoke hearts, drained and chopped 1/2 cup mayonnaise 1/2 cup grated Parmesan cheese 1 teaspoon onion powder 1 teaspoon garlic powder 1/2 teaspoon pepper 1 (17.3-ounce) package frozen puff pastry Drain spinach well and stir together with artichoke hearts, mayo, Parmesan, onion powder, garlic powder and pepper. Thaw puff pastry at room temperature 30 minutes, or thaw overnight in fridge . Unfold pastry, and place on a lightly floured surface. Spread one-half spinach mixture evenly over pastry sheet, leaving a 1/2-inch border. Roll up pastry, jellyroll fashion, pressing to seal seam; wrap in plastic wrap or foil. Repeat procedure with remaining pastry and spinach mixture. Freeze 30 minutes; cut into 1/2-inch-thick slices. (Rolls may be frozen up to 3 months.) Bake at 400 for about 20 minutes or until golden brown.