Save your money. I have two electric slow cookers but the setup I use most is my homemade one that was inspired by the latest high-dollar slow cookers. I use a round cast iron casserole (with lid) on top of an electric skillet. I brown the meat in the casserole on top of the stove first then just move the casserole to the electric skillet for long, slow cooking at a bare simmer. I'm using a Zojirushi electric skillet because I had it but any inexpensive skillet or grill that your casserole fits into/onto should work fine. I wondered if there would be any difference because there is no side heat but if that affects anything I can't detect it. Also, the casserole doesn't cover the whole skillet surface so I'm sure some heat is lost but again, that doesn't seem to affect anything and may even make it easier to get the heat down to a bare simmer. You do have to fiddle a little to determine the skillet setting that produces a suitable simmer but that's easy and a one-time thing - just mark the spot. BTW, if your electric skillet has sides and you can turn the heat down low enough, it's a great place to poach fish. If not, try it in an oval iron casserole on an electric skillet or grill. Once you've poached wild-caught salmon you won't want to fry/bake/broil it again, especially since it's nearly impossible to overcook and dry out the fish. If you like to experiment, try variations on the standard court-bullion as your poaching liquid.

We got the KA (7qt?) slow cooker last winter (was a godsend during our kitchen reno--I could make some home-cooked meals!!!). Had originally purchased at L&T with a 20% coupon in the SS finish (BB&B only carried it in the Cinnamon color), but within a day or two of purchase, another store that offers coupons, ironically in the same shopping ctr., had it for the same price, and not only could I use a coupon, they were offering a $30 store gift card (for future use) with the purchase of that item. Needless to say, I made the swap! With that kind of bargain available (and the KA cooker is supposed to be a good one) I just couldn't justify spending the much higher price for the A-C (although I did like the one with the stove-top usable insert). The one downside to the KA; the silicone/rubber gasket around the lid (ostensibly to prevent spills during transport, or steam escape?) tends to pick up cooking odors which seem impossible to remove. I tried soaking in bleach, can't remember if I tried vinegar yet, but will try again. Otherwise, it worked well for us.

I use a knife or whatever's handy to fish the bread out of the toaster. My mom probably taught me to do otherwise, but I got to thinking logically (something she rarely did) and realized that it's not likely to get electrocuted by sticking a knife in the toaster. Otherwise, why would they make the toaster compartments deeper than the bread? I mean, come on, they do it on purpose so we have to be tempted to stick a knife into the blasted thing. The only time I've had trouble with a crock pot lid breaking was my fault. I dropped it and it shattered. Unfortunately, I can't blame that one on the company, as much as I'd like to. Sally

From Opkikid, one of my T&T favorites when I have to serve meat eaters. Slow Cooker Shredded Beef Tacos 1 1/2 pounds boneless beef chuck, cut into 3/4-inch cubes 3/4 cup bottled chunky medium-hot salsa 2 tablespoons chopped garlic 1 tablespoon (packed) dark brown sugar 1 tablespoon soy sauce 1/4 cup chopped fresh cilantro (optional) 1 tablespoon fresh lime juice (optional) Combine the salsa, brown sugar and soy sauce and pour over the meat in the slow cooker insert. Cover and cook for 8 hours on LOW or 5 to 6 hours on HIGH, or until the meat is fork-tender. Shred the meat with two forks and stir in cilantro and lime juice if using. Set out taco shells (I like small soft corn tortillas) and all the fixings. Can brown the meat before putting in the slow cooker. Supposedly improves taste but not necessary in this highly seasoned dish IMHO. I've done it both ways.