I will relate my experience with my DW bought in 1996 and this current one purchased in 2006. For the previous one Electrasol tabs with jet dry cleaned just fine, but they created a lot of suds. If I opened the door there was at least 1/2 inch of suds on top of the water. I stopped using them and switched to Electrasol powder with chlorine bleach. The manual for my previous DW said not to use Gels or liquids so I never tried those in that machine. I don't care for the scent of Cascade powders so I've tried them but usually won't buy them due to the scents. Anyway the new machines allow you to use tabs or liquids because there are settings for different types of detergents. The machine will adapt its behavior to the settings. If you use a tablet with rinseAid built in it will not dispense rinse aid and it will also adjust the cycle for hard tablets. I have say that on the box of tabs containing Jet Dry it says that you may still need to use a separate rinse aid if your water is hard. I used the the tabs with jet dry which were purchased in 2007 and there were no suds, and use the new red ball tab also without suds. That said I don't think there are any more detergents sold in the USA that contain rinse Aid. The new formulation of Electrasol tabs does not contain jet dry rinse aid, at least not by reading the description on the box. I still have boxes of the old formula and have compared the composition of the tablet as described on the box. The old formula: white layer contains detergent blue layer contains presoakers the little white ball contains Jet Dry rinse agent. The new Red Ball formula: white layer contains detergent the blue layer contains Jet Dry rinse agent action the little red ball contains presoakers. the tab contains etch protector From this I don't think containing Jet dry and having Jet Dry rinse agent action is the same thing. Maybe I am being to critical but the box says "3n1 100% clean plus Jet-Dry shine" I also use Electrasol gel pacs and get very good results. These also have Jet Dry rinse agent action and enzymes in the gel. The only thing about pacs and most tablets is that you cannot control the dosage. I did a dissolve test using a water temp of 104F which is the temp of the short wash. I shook the solution in a bottle which may not be as vigorous as the action inside the DW. I found that: ElectraSol tabs would not dissolve in 104F. Cascade powder would not dissolve in 104F Miele tabs completely dissolved at 104F ElectraSol powder almost completely dissolved at 104F. The manual says not to use tabs with the short wash. So at least with this current model it has sittings for tabs so I guess Miele is saying you can use them. If anyone knows of a detergent that still contains rinse agent I would like to know. It seems that all detergents now contain some form of etch protector and not rinse aid..I wonder if there is something in these new formulations that increases the chances for etching, thus the protection has been included to help mitigate? One last thing. I have used Electrasol powder with chlorine bleach in this machine. I used it in the previous one. It works for normal soil, but it does not always clean stuck on baked on items as well as an enzyme detergent. A few weeks ago I tried Electrasol Gel - also with chlorine bleach. It left a white film covering everything in the DW - don't know why but I am not using it again. So for Gels Cascade Gel and, Electra Sol Gel pacs(no CB) work good in my water conditions. Electra Sol tabs the old and new formulations work well, Miele tabs work well, Cascade action Paks work well. Ecover left grit all over everything including the insides of the machine...NEVER AGAIN. Cascade powder works very well too I just don't like the scent I smell when I dispense it.

Blueiris: When I bake in pyrex, I spray with Pam. When it done I let it set a few minutes, then lay a piece of Alluminum Foil over it, put a cookie tin on top and flip it over. Usually the cake is up to the top of the Pyrex , so it won't drop. I let it set for awhile, then try to ease the Pryex off . You should be able to see if it is sticking or not. When I had the pizza place , I had a German Baker helping me. He was a Pastry Chef. One day he decided to Bake a Wedding Cake in the oven which was about 550 Deg. He opened a Brown Paper bag, laid it in the oven on top of some newspapers, Laid the cake ring on that and poured the batter into the ring. He put another news paper on top. He did this with 3 different size rings. The cakes baked perfectly. At first I thought he was loosing it. All he kept saying, Dunt Vurrying !!! Das Is Goot !!! Now ve getting a beer. He made a beautiful Wedding Cake with only a few tools and pieces of Looseleaf Paper. He is now a Head Pastry Chef in an Exclusive Hotel in Cherry Hill , NJ. Why am I telling you all this ????? LOU

FABULOUS BROWNIES 1/2 cup butter, softened 1 cup sugar 4 eggs 1 cup flour 16 oz can chocolate syrup 1 tsp vanilla 1/2 cup chopped nuts, optional Frosting 1 1/2 cups sugar 6 TBL butter 6 TBL milk 1 cup chocolate morsels Cream butter & sugar. Add eggs, 1 at a time, mixing after each addition. Add flour, chocolate syrup, vanilla & nuts. Pour into a greased & floured jellyroll pan & bake in a preheated 350° oven for 15-20 minutes. (Watch closely) To prepare frosting, place sugar, butter & milk in a medium saucepan. Bring to a slow boil; boil 30 seconds. Add chocolate morsels & stir until chocolate melts. Remove from heat & pour immediately over brownies. (Frosting will seem watery but will set.)~~Food for Thought SNOW WHITE CHOCOLATE ROLL 6 TBL cake flour (not self-rising) 6 TBL unsweetened cocoa powder 1/2 tsp baking powder 1/4 tsp salt 3/4 cup granulated sugar 4 egg whites, stiffly beaten 4 egg yolks, beaten until thick 1 tsp vanilla Sifted confectioners' sugar Filling: 1 cup heavy cream, whipped 3 1/2 oz can coconut flakes (not necessary if you don't like) 1/2 tsp almond extract Preheat oven to 400°. Grease a 15x10x1" jelly roll pan & line with waxed paper. Sift the flour, cocoa, baking powder & salt together 3 times. Beat the sugar gradually into the egg whites. Beat in the egg yolks & vanilla. Fold in the flour gradually. Spoon evenly into the prepared pan & bake 13-15 minutes. Meanwhile, mix together the filling ingredients. After baking, immediately turn the cake out onto a cloth covered with sifted confectioners' sugar. Peel off the paper & quickly remove the crisp edges of the cake with a sharp knife. Let cake cool a short time then spread with the filling & roll immediately, beginning at a narrow side. Wrap in cloth & place in the refrigerator until serving time.~~Cotton Country Cooking

Thanks for the picture, Maddielee. It looks like what I actually have is not the correct insert, it's the top of a Tupperware grater (who knew that could happen?). It looks like this one, with a rounded handle, the piece on the top. http://www.ebay.com/itm/Vintage-Tupperware-Jadeite-3-Piece-Shreader-Veggie-Celery-Keeper-Crisper-/112431578967?hash=item1a2d71bf57:g:MhoAAOSw2gxYwDxF Even without the insert, though, an entire stalk of celery won't fit inside and still leave room for the lid to close, so maybe Olychick is right, celery is bigger, maybe. Rusty, I have that GE refrigerator that I mostly like, french doors and a bottom freezer. However, anything in the bottom of the crisper drawers freeze. I've tried putting in blocks of styrofoam, those padded plastic pieces of bubble wrap, even folded towels, but everything in the crisper drawer freezes. Maybe because the crisper drawers sit right on top of the freezer? I don't know. Anyway, I'm going to try that celery keeper and see if that helps. The lettuce always has to go on a shelf to avoid freezing, because Elery doesn't like it frozen and soggy, go figure. (grin) If celery or carrots freeze, I can still toss them into the pan to make my mirepoix or whatever but frozen iceburg lettuce is only fit for chicken food. Shirl, Amanda has a set of four pink Pyrex nesting bowls that were my Grandmother's, so I'm thinking Ashley is probably going to lay claim to this set! I have a cabinet full of pyrex casserole dishes and I use them all the time, love the things. The Princess is always excited to try new kitchen stuff, especially if she gets to eat the results! Annie