After running all over southern California...okay, all over Orange
County, I have now looked at just about everything that's available in
a French door, stainless (or stainless-like) refrigerators. I
discounted units with through-the-door water and ice dispensers,
mainly b/c my experience with them has not been positive and they take
up way, way too much refrigerator door space. I also had a very
subjective door-closing "test," as I found most of the Whirlpool
umbrella units had one or both doors that didn't close well. This
would start out as a minor irritant and segue into a major irritation,
I suspect. I also wanted a refrigerator that was "Energy Star
compliant." Taking all this into consideration plus shelf and drawer
design, we settled on a Samsung:

http://www.number1direct.com/product.jhtm?id=81749

Bill found the unit I liked online and they offer free shipping and no
sales tax (in this part of SoCal, sales tax is a whopping 8%). We're
paying an extra $90 to have it brought into the house, uncrated and
installed, so what we saved on the sales tax got pretty much eaten up
by the delivery, but most of the stores I visited charge $75 - 125 to
deliver, uncrarte and install. Also, the cheapest price I found for
this same unit was at The Great Indoors and was $1,449. Some of the
reviews on this refrigerator complained that it was noisy when making
ice, so we'll see if that's a problem. Can't insulate yourself against
every vagary, but I did the best I could. And I thank everyone who
contributed to the original thread. Many comments were very helpful.

I am going to be thrilled to send my current refrigerator to the Happy
Cooking Grounds! Damned thing even has rust forming around the
through-the-door ice dispenser, which hasn't worked in 2 years. Just
drips from errant ice cubes that fall into the spout from the freezer.

Terry "Squeaks" Pulliam Burd

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"If the soup had been as warm as the wine,
if the wine had been as old as the turkey,
and if the turkey had had a breast like the maid,
it would have been a swell dinner." Duncan Hines