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@Smithy, I have a tea stash for just this purpose. If you're interested, et me know where I should post my response.

I've been thinking about buying a Big Green Egg for about 10 years, I guess, my usual decision-making time for non-essential extravagances. The BGE is expensive, and a) will I like cooking on it and b) will I use it after the initial period anyway? I have enough cameras and guitars sulking around the house to be wary of jumping in. Even the cheaper BGE alternatives are expensive. But then, from the middle of Lidl: £80! $106 for our friends across the water! OK, the grill diameter is only 10 inches, but it was too tempting to pass. I've had it about 2 months, and never had a bad meal from it, although I've still not mastered the temperature control. Tonight's meal was lamb. I deboned a leg and kept interference to a minimum. Garlic, olive oil, salt and pepper, rosemary. Wrapped in foil then 130C- 170C for 4 hours. Fell apart with a couple of spoons: Served with store-bought Lebanese flatbread and some salad. Salad dressing was honey, lemon juice, olive oil The family loved it. This ceramic grill is too small to cater by itself for a much larger gathering. There were 6 of us eating today and there was easily enough for 10 people. The joint was 1.6kg before boning, so pretty substantial. I have a kettle grill and of course an indoor oven, plus an air fryer. So I don't need a BGE. Will I get one? I know how this ends...

I finally remembered to take this over to the new house since I don't have cookware there yet. A few days ago I bought a package of the pork egg rolls at Aldi that I really like. (I hadn't taken this yet.) I nuked one for lunch while I was there and it was soggy and horrid. So, I brought "The Box" and I had one today that I heated in it. Put it on med/med hi, egg roll in, covered. I turned it several times. It wasn't quite as hot as I wanted it to be, but it was at least crispy and I had with some Aldi Thai Chili Dipping Sauce. Much better than the soggy mess the other day. Sorry, didn't think of taking pix since I was in a hurry. Just wanted to report that it worked just as desired.

May I move in please. I'll sleep in the garden and keep the raccoons away

It does make the footprint smaller taking up less counter space - and I think it has a much more modern look - especially with the touchscreen as opposed to buttons... although that's just one more thing that might not last that long. Also, looking at the competitive countertop ovens, they all look similar, with the controls on top rather than the side.

@Smithy Maybe you need to start traveling with some coffee packets. That's nuts!!

Thanks for asking that so I didn't have to. 😆

I’m wondering why they decided to put “everything” on top of the unit, as opposed to how the controls/electronics/whatever were on the. Side, in the 300? Does it make sense that to be directly above the heat source?

$5 for the lot.

Yes, as I understand it. The man at the shop was implying that Nuri might be the second-best line, but he couldn't tell the difference. I've only had one tin of Nuri, I think, but many of Pinhais. I think we're into very minor, if any, objective differences. I'd need to do a blind A-B comparison, and even I'm not that nuts!

Or this: https://www.walgreens.com/store/c/bleedstop-15g-powder-packs/ID=300407250-product

Would a bandage impregnated with a hydrocolloid help with this? https://www.walgreens.com/store/c/walgreens-hydrocolloid-gel-bandages-large/ID=300396760-product

One thing I have noticed it that the knobs can get quite hot.

That doesn't look too tasty

It seems like the everything vent. When I run on convection bake, I feel a slight warm breeze coming out then too.

Patrick Swayze said it best in that cinematic gem Roadhouse : Pain don't hurt. Are we going to match blood and injuries?

Did they stop the bleeding by meds put into you? Do you have to give up the blood thinner for x number of days? Are you OK more or less today? Inquiring minds on blood thinners for the first time and currently in "blood" troubles want to know

@rotuts See the vent between the top of the oven and the bottom of the cupboard? I can confirm that it's the steam vent.

@Margaret Pilgrim Hurts, doesn't it?

@Duvel Im with you , you bet. I lived in FR for two years , quite some time ago . my parents were teachers , and taught in FR. As in Spain. pleased you added that sort of deliciousness , well , its right there in front of you !

@weinoo I have not had the Zuni Cafe chicken in its restaurant . those that have had it here , have deeply enjoyed it. I thought about the Z.C. technique , and have read the Rx many times . the ' refrigerate 24 hrs ' +/- i sure , in their system , might be there. I will ell you this : I learn every day . some days , not so much , then others days , enough to notice , a bit more . drying the surface of something , over night , then ..... up to you was a bit '' Revelational '' to me: revelational === ' New Idea , ++ a glass of TJ's table wine du jour. I do have an feal oven now moght spoatcock someting . and just see

Me too. When I think ahead enough. Usually its only a few hours.

While in the Loire, I once had an aged crottin that I still dream about.

I can’t say that I’d drive that far to Trader Joe's but I drive a similar distance to Asian markets, as do my Asian friends. If you’ve got a decent cooler with frozen ice packs, then frozen foods should be OK. My friends always bring 2 coolers, one with ice packs for the frozen stuff and another one (or insulated bags) for refrigerated stuff that shouldn’t freeze. Finding the time? Unfortunately, I can’t help with that!

What happens when you travel on the day the whole of France gets school holidays ? We left the highway (and the traffic jams), stopped at a supermarket and got some baguette, cheeses* (Rocamadour, Bleu de Auvergne, Crottin lookalike), ham and a duck terrine. Plus some crisps with goat cheese and piment ‘d’Espelette (that we demolished while I moved the car in the shadow) … Some interesting rock formations were admired before heading back to the highway … * all local, so you may guess where we were …