I like a lot of Pampered Chef tools but I am not fond of uni-taskers. I hope you are going to bring back the hamburger bun pan for the summer. And if there is a pan for making New England style hot dog buns...that would be awesome too. Since you are talking about a recipe of a local food that obviously has a loyal following...have you ever heard of "Michigans"? They are a specialty found only in Plattsburgh NY but there are one or two places in Burlington VT that sell them. The original was Clare and Carls on Rt 9 and Nitzies also on Rt 9 in Plattsburgh but they are no longer in business. Clare and Carls still is and they use car hops. the building is fun and funky. Anyhoo...a "Michigan" is a steamed hot dog in a steamed New England hot dog bun with a meat sauce. Have a "buried" dog means chopped onions under the dog. The meat sauce is the key. It's not typically spicey although some knock off's in town make them spicey. And no one really knows why they are called "Michigans". http://en.wikipedia.org/wiki/Michigan_hot_dog I have a recipe for the sauce that supposedly came from Carl of Clare and Carls...and that's all I can tell you, I've been sworn to secrecy! Comes awfully close. Anyway, if you've never tried them...be careful, they are addictive!! ;o] I would love an adjustable pie shield. You know, one shield to fit a 9 or 10 inch pie. On a side note: I made the turkey and dumplings.... O M G. Thanks KAF! Pam We will have both the New England hot dog pan and the hamburger pan-soon. I love the idea of local food-it is a treat to enjoy the local foods. An enrichment of our culinary experiences. I will have to check Burlington the next time I visit for a Michigan. Joan @bakershotline

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