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besides price, I was thinking of making some without sugar, maybe stevia or something. thers not a lot of options in the non-sugar ice creams. so . . . thats part of my inspiration.

cool thanx.

thats cool. I don't think that would be easily accessible where I live. but oh well. I'll have to look at some ice cream recipes first then, see how costly it is or isn't.

okay, just saw them on amazon. thanx. its just hard finding one that correlates with a baking sheet. oh well.

okay, so not cost efficient - even if I bought it from craigslist?

okay, thanx so much. I appreciate it.

well, we don't have "cold stone creamery" near by. I live in AK. and with $5 or more or less for 1/2 quart of ice cream, I think I can easily save on ice cream especially as people in AK eat a lot of ice cream plus, I can make it taste however I want, I can make it healthier, etc. what kind...

I was just curious, would it be better to make ice cream in my ninja blender or to make it in a cuisinart ice creammaker?

thanx so much. just added that to my list. thanx.

won't the silicone melt? also, does it matter what metal its made from? aluminium or others?

yes, i use my rice cooker everyday, usually 2x a day. so yeah - to say I need a bigger rice cooker is an understatement. thanx for mentioning the japanese brand. am loooking forward to it. thanx

does anyone have an alternative to teflon bakeware, like cookie sheets and stuff like that. something sturdy and easy to care for. any ideas? I so need to replace my bakeware. thanx.

okay thanx. I was really asking because I have some pots that either are shedding "teflon" or burn too easy and I can't get it off. so thank you so much. this is just the advice I was looking for. thanx.

clay cookware is my preference for "certain type" of cooking, not all. thats is sort of why I was actually asking about ideas for pots and pans. for boiling pasta or veggies or frozen shrimp. that type of stuff. thats what this post was actually about. thank you. and if anyone here also has a...

no I do not. sahm, its in my intro. btw , real frittatas are supposed to be cooked partially on the stove and then baked in the oven. thats why clay or cast iron is a really good bet. do I benefit from a clay company - umm, since I have a clay flameware skillet - then yes, I guess I do...

I beg to differ. I do think a couple of high quality clay dishes are very practical. like frittata. its perfect in a cazuela. its perfect for dishes that require slow cooking. especially because food cooked in metal tastes different than food cooked in clay. whether its good or bad, thats the...

it depends on what type of clay. claycoyote.com has some good differentiation between the types. the kind that I got is flameware, and you can use it directly on the stove, go up to medium heat without worries, didn't crack, no prewater treatment at all. isn't needed for flameware. so far so...

thanx for the chart. I didn't see that before.

I believe you only need to do it once to fill in the cracks. soaking it in water, is just a one time thing, you shouldn't have to do it again.

okay, I just cook my rice cooker and then it goes to the "warm"setting. and I've never had a problem so far. Like I've said before, the problem is mostly that its too small.

for clay pots, a little education goes a long way. fine cracks can be filled up with milk treatment. there is a little pre-treatment, like soaking it in water before use it. and No, its not impractical at all. I have found sometimes when I'm cooking more than one thing at the same time, when I...

okay, thanx. I have a rice cooker, but its small. its seems like we go through quite a bit of rice so I was looking for something bigger.

its okay, I got it, chicken broth. thanx for the easy alternative.

okay, thanx a bunch

wow, bunche sof ideas. thanx and yes, I did actually think of white grape juice at first, lol. but I decided for opinions other than my own, lol thanx.