gfweb

I wonder if the smoke clearing power would let it function in a lawyered-up condo? Or maybe put it on a balcony where what little smoke there is would be carried away. Who would know? A good test might be seeing if it set off an ion detecting smoke detector. Our (hideous) gas fireplace triggered one.

That's exactly it! It is a real technical problem if you are going to have both t he pasta and the fish properly cooked in one pot. Its hard enough that I could see it being an elimination challenge on Top Chef.

I've missed the lure of 1 pot cooking. I could see it if I was camping, I guess.

The local hippie natural food store has a knife truck come a few times a year. I'm told that they are OK.

Did the manufacturer have any thoughts?

that's a pretty high "keep warm"

WF is better online, where they have nice photos to look at

better than capybarra

a few minutes in the steam oven and they peel really nicely

These things are super-processed. I thought that that was bad.

Braised short rib, peppadew peppers and grits.

At $25 an issue I'd have a hard time rationalizing it. But I miss print. I still read the New Yorker weekly and Vanity Fair.

I use my Breville air fryer. It isn't magic but its good for tater tots and mozzarella sticks. Making french fries from raw potatoes is flawed, I still oil fry them, but you can make a passable version in the BSO.

Such a tough decision @jedovaty. Not your forever home, but living with a bad kitchen for 10 years is a trial. With a kitchen like that, the place wouldn't be the easiest to sell. But you probably wouldn't fully get back the $30K (give or take) it would take to fix it. Perhaps the best move is to re-do it now...have the joy of a new kitchen...and get the place in shape to eventually sell...or, if options change, just stay there.

My access was denied @gfron1

"melty cheese" I read as a property of the cheese ie meltable. "Melted cheese" refers to the state of being melted at the moment.

I believe Food Network/Marc Summers is responsible for ooey-gooey as rationalization for a food-gasm Why not call it melted cheese?

You need this, @rotuts

August Galliano ( more a kid friendly place)

happens to me all the time

I've read that US boxed soft cheeses are in containers t hat are glued as opposed to nailed/stapled as in Europe. If you pop a New World brie into the oven in its box, the glue melts and the cheese escapes. Anyone experience this?

the site is called "allrecipes"

Although most, if not all, sushi fish are , by law, frozen before consumption. Takes care of swordfish worms.

And some fine Long Island wine!

The amazon link makes it look pretty amazing. But would I smoke $1000 worth of meat in a lifetime? Hmmm. And I wonder if it would set off ionizing smoke detectors? GE Profile Smart Indoor Smoker (eG-friendly Amazon.com link)