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Bernie??? I don't see your name!!!

I love chili crisp and put it on lots of things, my husband likes it too but swears he can smell it in the house for days after it is used.

Im late as usual posting. In response to Quebec. We are not Canadian, but have visited both cities at least 5 times. You really should do a short visit to Quebec. ALMOST like visiting France without the 7 hour flight. Not discounting Montreal as it's great too.

What a huge, eclectic menu!

Asparagus with crab, brown butter, and lemon p 166 from Six Seasons of Pasta I had some rock crab claws that I might ordinarily steam and serve with lemon and butter. This recipe captures those flavors nicely in a pasta dish with one of my favorite vegetables. Much tidier to pull out all the crabmeat in the kitchen than at the table, too!

I see a price of about $310 quoted in Costa Rican Colones. What price do you see?

This at Alibaba. Indicates will ship to US if I buy minimum of 2. Though I did not actually try to order. https://www.alibaba.com/product-detail/Plug-and-play-3000W-Plasma-Electric_1601665689139.html?mark=google_shopping&seo=1

Seems to me that it's more of a moron multiplier.

TikTok is a moron detector.

This is why we're doomed.

They've been serving crab/seafood boils like this for as long as I can remember. As a kid, we went to Baltimore, partially to have the steamed crabs, and they put newspaper on the table and dump the steamed crabs on top. No one was ever concerned about it being unhealthy since you're not actually eating (or even licking) the outside of the shells that contacts the paper. This has also been a common thing to do in a classic Louisiana crawfish boil.... Just dump them on the table and let everyone gather around and go to town! It's been like that since my grandfather was a kid and who knows how long before that! ETA: for something like spaghetti, hell no! That's just gross...

I could see it being a fun one-time thing to do with young kids, but I would do it on a picnic table outside - not in my house!

No, thank you! I get that lobster, shrimp and crab boils are served this way but it’s not my cup of tea. Many cuisines are traditionally eaten without utensils but in a very civilized way using bread, rice, etc to gather bites that can be politely popped in one’s mouth. Spaghetti? No way!

Yeah, I imagine it works like a bunch of arc welding tips creating arcs to the bottom of your pan. What happens when you lift the pan from the stove top? Too far away and you won't get arcing from the "burner" tips to the pan also, when not touching whatever the pan rests on (which I assume grounds the pan), the circuit is disconnected and the arc stops also.

The crab boil is a classic version of this, and Alinea has been doing a fine dining dessert version for several years I have not done either, nor do I concern myself with TikTok, but it could be fun.

The restaurant that I was talking about starting out putting the crab boil on newspapers until the Press jumped in. They were outraged about being served on filthy newspapers so the restaurant went to big squares of oil cloth printed like newspaper. Then the health department jumped in and tested the oil cloth. It turns out that they couldn't get that clean enough to meet Health standards and they went back to newspaper because it was more sanitary.

A foil covering for the table is probably cleaner than the restaurant plates!

Sure. It isn't even on the market yet.

It doesn't sound like it's feasible for a restaurant use. It may get there in the future but it's probably got a ways to go yet.

To me the whole idea is appalling. I'll never forget the first time (and only time) that I ever had a crab boil. It was in an upscale seafood restaurant. We were a party of four and decided to order the crab boil. We definitely didn't expect them to cover the table with newspapers and dump it all in the middle. I left feeling that I was wearing more than I had consumed. At least everything could be managed by hand, but spaghetti? Not on your life.

Welcome, @aliiaashan! What sort of different cuisines do you enjoy learning about, and what do you consider your "baseline" cuisine?

I've only had a once and it was a huge seafood selection. I was happy with that. Spaghetti? I don't think so.

Here's a different AI take. it mentions ozone. Electric flame cookers (also called plasma cookers) are innovative appliances that use electricity to generate a real, visible flame, similar to a traditional gas stove, but without burning any fuel. Here’s what you need to know: 🔬 Core Technology: Plasma They work on the principle of plasma arc technology. A high-voltage electric current ionizes the air between an electrode and the cookware, creating a superheated plasma arc—this is the visible "flame" you see, which can reach temperatures over 1200°C (2192°F). This technology originated from aerospace engineering for ignition systems. ⚙️ Key Features & How They Work · Electric "Flame": The flame is created purely from electricity and air, so it requires no combustible gas, butane, or propane. · Instant & Adjustable: Like a gas stove, it offers immediate heat when turned on and allows for precise, visual control of the flame's intensity. · Cookware Compatibility: It works best with conductive, flat-bottomed cookware (like stainless steel or cast iron). It may not function correctly with glass, ceramic, or non-magnetic pots. ⚖️ Pros and Cons Here’s a balanced view of its main advantages and current limitations: Pros Cons Safety Higher Initial Cost • No risk of gas leaks, carbon monoxide poisoning, or uncontrolled fuel fires. The flame exists only when the cookware is correctly placed, creating a circuit. • Significantly more expensive to purchase than standard induction or gas cooktops. Convenience Noise & Ozone • Portable; only needs a standard electrical outlet (no gas line required). Easy to install and move. • Can produce a faint buzzing sound and a slight electrical smell (ozone) during operation, which some users find noticeable. Efficiency Market Immaturity • High energy efficiency as almost all electricity is converted directly into heat directed at the pan. • Still a niche product. Limited brand options, and long-term reliability/service networks are not as established as for conventional stoves. Performance Cookware Limitations • Provides the instant visual feedback and rapid temperature control that many chefs prefer, similar to cooking with gas. • Requires specific cookware types; won’t work with non-conductive materials. 📈 Current Market Status Electric flame cookers represent a cutting-edge but still evolving niche in the kitchen appliance market. They are primarily marketed in regions with: · A strong preference for open-flame cooking. · Limited or expensive gas infrastructure. · Growing interest in innovative, safe, and electric-only kitchen solutions. They are best suited for tech enthusiasts, renters who can't install gas lines, or those in well-ventilated spaces seeking a unique combination of electric safety and gas-like cooking performance.

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