I use matzah meal, I've never made them with flour. I use the food processor these days. I seem to lose too much of my knuckle when I grate them by hand. I make a ton and then freeze them and bake them, but their the best right from the frying pan! Potato Latkes 6 medium Idaho potatoes 2 medium yellow onions 2 large eggs 1/4 cup matzoh meal, or 3 tablespoons all-purpose, unbleached flour 1 teaspoon salt 1/4 teaspoon pepper Chicken fat, or vegetable oil, for frying Applesauce Sour cream Peel potatoes and place in cold water. Using a box grater, grate potatoes and onions into large bowl. Transfer potato-and-onion mixture to a colander set over a bowl, and squeeze out excess moisture. Return mixture to bowl. In separate bowl, combine eggs, matzo meal or flour, and salt and pepper, to taste. Combine all ingredients, adding more matzo meal if mixture is too wet. In large skillet, heat 1/2-inch oil (or chicken fat) over medium-high heat. Drop tablespoon or serving spoon-size portions of mixture into hot oil, and press down with spoon to flatten. Fry until brown and crispy on edges; turn until golden brown on each side, cooking 3 minutes per side. Remove to paper towels to drain. Serve with applesauce or sour cream.

Jillius, I can recommend a dishwasher safe cookie sheet and jelly roll pan but you won't like the price. I have the Gold ones which are no longer made but will come up on ebay for about 6x what I paid for them 10years ago. My Gold Jelly roll pans did not have the handles of the newer aluminum finish. They are great pans. You can thank me later once you recover from the shock :-) I second the recommendation for Demeyere. I have a mix of Demeyere and All Clad. I prefer the Demeyere everytime. Mine is the Demeyere Sirocco which they no longer make. For storage, I use all glass containers. My favorites are the Glasslock. Lots of options on the manufacturer website for containers include round bowls, containers with handles, etc. Costco carries Glasslock and for the sets, it is a great value. I have spent enough of your money for today:-) Tomorrow, we can discuss Chopping Boards and Knives!!!! Good luck!

Yes, I have one. I have a glass one, two aluminum ones and two cast iron ones. I always use a cast iron pan that is divided into wedges when I make them though. I have a favorite recipe and I just copied it and went to post it and lost the whole darn thing. Don't have time to type it over but will do it later. I was raised in a house where we had home made biscuits or corn bread every night, and corn bread was no great treat to me, although since I have grown up (and old), I realize how very good my mother's cornbread was compared to most I have eaten since. The recipe I have though...is so good that it is worth the extra ingredients and care to make it. It is called Quintessential Corn Sticks. I will post it later.

I've had electric stoves for well over 50 years. Sixteen years ago I remodeled the kitchen with double built-in ovens and covered elements. I never had one problem with the exposed elements of the past. Never had to replace an element. Any food dripping would just burn off. It was easy to lift the element to clean under and it was also possible to place aluminum foil flat under the element to catch any spills. Never had to clean the oven bottom! Unfortunately, covered elements eliminated that option as the under mounted coils are extremely close to the porcelain bottom, heating that surface to much higher temperatures than with the exposed elements. Foil on covered element bottoms fuse/melt to the floor with normal baking temperatures. I only used the self-cleaning cycle once on the ovens. Worked ok with no blue porcelain chipping but decided possibly frying the electronics wasn't worth it especially since I have to remove and manually clean all the rolling racks anyway. Final negative - longer preheat times, almost double unless I preheat with convection. To sum up my opinion on this matter, the only advantage to the covered elements is that it's a bit of a simpler oven bottom look.