gfweb

I completely understand the fear. I have a little too.

Holy cow! I could never use that many tomatoes and one radish would be a year's consumption for us I figure to plant one or two Celebrity tomatoes and a Sweet 100. Basil, parsley, dill, rosemary and thyme.

Mozzarella is pretty indispensable too

Mt.Rushmore is a mountain in the US carved with the images 4 famous American presidents, who, for the sake of argument were great ones. If there was a Mt Rushmore of cheeses, what would you have on yours? I'd probably have cheddar, chevre, gruyere and parmigiano reggiano .

Those dishes will get cold in seconds

You've automated the egg-cracking and cooking, but not the loading of the eggs or the cleaning. Is time actually saved? What happens when there is a bit of shell in the eggs? As much as I respect the effort you put in...and I'm awed by it...I don't see a market for this thing.

positive reviews are often faked

Given that the public is still pretty clueless re induction, perhaps a more focused market...eg safe deep frying, would be an angle for you. I like the "safe for elderly" spin somebody suggested upthread as well

What am I thinking of? There was some crazy-priced induction thing that several bought for less off ebay.

Wasn't paragon about $2000?

Cooking writers need new stuff to write about all the time. It doesn't have to be a good idea. If one wanted a leave-it-alone browning method it would require standardization experiments with one's broiler/oven. Why bother unless you made chili every day? Shall I give my opinion of sheet pan meals?

Aqua? Not for me. Stainless or black, please

Regarding color...the big appliance makers don't do color until a product has been available for a long time. They probably know a thing or two.

Price is almost too good to be true! Color is important if its on the counter. Stainless or black fits anywhere. Orange is terrible for me. Even red would be better. I wouldn't buy orange. I love the real knobs (as opposed to WiFi control) A magnetic stirrer might be interesting.

I wonder what restaurants do.