pedie

We are leaving on Thursday for a week's stay in Williamsburg, VA. We plan to explore the general area with side trips to Kitty Hawk, NC and Monticello, VA. We travel light with only carry-on luggage so we cannot indulge in "fine dining." We are looking for restaurants with authentic cuisine. We are happy with "mom and pop" but appreciate good food. The meal and the bottle of wine is our evening entertainment so we want to savor! Any suggestions?

Another licorice lover checking in... I like the Panda licorce carried at my local Trader Joe's. It is soft, chewy and very flavorful. The box says it is manufactured by OY Panda AB in Finland from all natural ingredients! It also references the fact that "throughout history, the licorice root has been used for relaxing the body and reducing stress." I knew there was reason why I liked it. Also, I remember as a child, going to an Italian restaurant that had a big bowl of after-dinner mints that were licorice flavored. I have never been able to find them since but they were wonderful.

I am going to expose my ignorance here...can someone please define and explain "Basting spikes?"

Thanks to the help of poster, Kerry, I am going to try to show you an image of my GE Profile Dual Fuel Range. You will note that it is a slide-in style that fits snuggly in the cabinetry. This also allowed me to have a little shelf above the stove for my salt and oil. The microwave above it is also GE Profile, as is the refrigerator to the right. The only problem with my configuration is there is a bit of a walk from the sink to the stove. But that is the price I paid to have all the counter workspace on the right of the stove. Here is the image:

We decided on the GE Profile. It is a slide in model that gives a cleaner look with the cabinets. It is just 30 inches wide and has four burners sitting on a black ceramic top. Overall, I am pleased with the range. The burners work perfectly. The oven is self-cleaning, which I really appreciate. We considered KitchenAid and Dacor. However, budget was a factor for us. Of those in our price range, we opted for GE after talking with the appliance dealer. We also wanted to keep the same line for the refrigerator and dishwasher. If I had a magic wand I would make the range 36 inches. It is hard to fit a large saute pan and my pasta pot on the range at the same time! I thought the black ceramic top might be a pain to clean but it actually cleans quite easily. The grates are continuous but seem to mar from the bottoms of the pans. Maybe that is just the nature of the beast, but I am disappointed in that. However, my main issue is the range as a cooking tool and for that purpose, it is performing wonderfully. If I knew how to post a picture, I would. Maybe I will figure it out.

This is my first post to egullet, so please be patient if I err! I have enjoyed browsing the list and find myself fixated on the cooking forum. I am newly retired and have time to indulge my passion for cooking. I have just completed a remodel of my kitchen and I have counterspace to die for. My issue: I am the happy owner of a new GE dual fuel range with an electric oven with convection oven capability. I have never used a convection oven and before I dive in, would like to ask those with experience, "Are there any tips or suggestions you wish someone had told you before you tried it." Thanks in advance for any replies.