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@paulraphael Thank you so much for explaining this in a way that even I can understand.

It's a curious technology, but would seem to have a problem. It's combining a fundamental weakness of electric (constrained input power) with a fundamental weakness of gas (inefficient power delivery to the pan). 3000 watts is equal to about 10,000 BTU/hr of power—if the electronics are 100% efficient, which they can't be. We know that flames at this power level are anemic. High quality home ranges put out 150% to over 200% of this. Restaurant ranges over 300%. With induction, 3000 watts is serviceable, because the total efficiency, including transfer of heat to the pan is about 90%— vs. 40% to 45% for gas. This means it's roughly equivalent to 20,000 BTU/hr—a respectable power level. The input power constraint comes from the wiring in your house, and the expense (or possibility) of upgrading it. Look at it this way: for a 4 burner range with electric oven, using 3000 watt burners and a 4500 watt oven, you need a circuit that can deliver 16,500 watts. Here are the limits of different wiring schemes: Dedicated 120v 20 amp: 2000 watts 240v 50 amp: 12,000 watts (this is about the most you can have without upgrading your house wiring) 3-Phase 208v 44–60 amp: 14,000 to 20,000 watts (if it's possible to get this where you live, you'll pay the cost of a major renovation just to get it hooked up). I mention the last one because this is what you need for a truly burly commercial induction range—a level of power you could also get with any 3/4" gas pipe. With the equivalent from electric flames, you'd have the expense of this high-wattage wiring, and then you'd be throwing half that capacity away.

I like enoki mushrooms in soups, particularly coconut chicken soup.

Wow - that has me salivating! Will definitely save this for Dungeness season. My husband and a buddy regularly set traps for Dungeness and often come home with their limit. I may be biased but I think it is the best tastting crab.

I searched and couldn't find such a topic. We have recently subscribed to OddBox - which is similar to Misfits so occaisonally I get things unfamiliar to me but I love the challenge. Last box, I got "Seafood Mushrooms." They look like enoki mushrooms on steroids - they are about 8" tall. Google tells me that some people say they taste like shrimp or lobster and that's fine with me. I was planning to add them to a stir fry tonight. Have you ever had them and/or how were they cooked? If there is a more suitable topic within to post this, please advise me.

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.