[Martha Wrap - foil and parchment in one]

I don't understand why you'd want actual foil and pachment stuck together, but releasable foil has been around a while. I've wanted to experiment with it for pizza making. I generally cheat with my high-hydration pizza doughs, and roll out the dough on parchment so it can slide easily into the oven. But parchment insulates a bit and reduces the char. It also incinerates. Releasable foil sounds like just the thing.

The Reynolds product is amazing...nothing sticks to it! Let us know if it works for pizza!

[Blend Tec on sale]

Mine just came today (no email notification, no tracking #). Like someone else mentioned, mine appears to be new! Can't wait to start playing with this- smoothies, peanut butter, sun butter, fondues. Very excited. Oh, mine is white which may determine when it arrives due to popularity.

My red one arrived Tuesday, as I was picking up the phone to call Blendtec (ditto to no e-mail or tracking). Ditto to appearing to be new; date stamp of 3/11. I made the Gordon Ramsay broccoli soup first; it didn't even need a full cycle to make it ethereally smooth.

[Martha Wrap - foil and parchment in one]

Has anyone USED this product?

Unless both layers are thinner than normal, it sounds clumsy and difficult to use.

And, Oliver, I'm with you in the Martha NON-Fan Club. One would think civilization did not exist P.M. (pre-Martha)

[Why home-oven technology has failed to keep pace]

To get back to the topic of ovens, this is all compounded by the fact that the oven is the least-used cooking apparatus in the American kitchen. Many of the things one cooks in the oven are the foods that are often considered the most mysterious and challenging to cook well: baked goods, roasts, etc. (casseroles having fallen out of favor, at least in the demographic likely to have an expensive stove).

The unused oven is a fact.

I know several appliance repairpersons who have told me that their busiest time of year begins with panic phone calls a few days before Thanksgiving -- when the owners realize their ovens do not work!

["America's Next Great Restaurant"]

Dipping sauces for grilled cheese sandwiches, Bobby? The investors must have side bets going - which restauratestants will bend to folly and adopt really dumb ideas from the investors.

Not to mention putting Spice Coast's food ON the lovely Indian bread....

[Seeking Fruit Leather Recipes + Advice]

I found two 'floor model' appliances on clearance yesterday - a breadmaker (Oster 9050) and a dehydrator Nesco/American Harvest FD-75PR). After all discounting, they both joined my household for under $35 total.

It's not the season here to be drying excess produce, so I thought my first project could be fruit leather/roll-ups. Do you have any favorite recipes and/or advice to share?

[Different Fats in Bread]

Most yeast breads contain little (perhaps an ounce or so) amounts of fat per loaf, so I don't see them affecting the crust. Flavor is a different matter; I like walnut oil for the loaves I bake that include nuts.

This WOULD be a good question for the Baking Hotline @ King Arthur Flour: call 802.649.3717

[Price to install a gas range]

Well, I am in pricey NYC. The duly licensed plumber did install a new flexhose. Good luck!

[Price to install a gas range]

I bought my Bosch range several years ago from a 'real' appliance store (best price and service, by far). Their reco'd plumber charged me about $70 plus a small amount for parts.

[Stuff That's Just Not Worth Making at Home]

For the people with bread making woes, why not make a smaller loaf?

That is precisely what I was going to suggest.

And, IF the OP meant bakery bread - as opposed to supermarket/factory (with lots of chemical additives) bread, why would the bakery bread be less likely to get moldy than home-baked bread?

[Burners same or different: your preference]

No question here -- different!

[Blend Tec on sale]

I chose the red, to harmonize with my various Empire Red Kitchen Aid toys.

[TV Shows That Take (Took) Place In Bars and/or Restaurants]

Does The Gem Saloon from Deadwood count???

Al Swearengen conducted all manner of business from there.

And, if the Gem counts, there's the Bada Bing of The Sopranos' realm.

[Blend Tec on sale]

Sigh. eGullet has taught me about several kitchen tools, which I may not truly need but desire nonetheless.

THEN, someone finds a great price on these items -- first Thermapens, now this. Thanks -- I guess!

[eG Foodblog: Pierogi (2011) - Rollin' the bon temps on the Left Co]

A few comments on your Ranch 99 pix:

Banana buds (blossoms) are used in Vietnamese salads. I haven't tried one yet, but understand they are quite tart.

In the snack area, look for the "Ding Dong" snack mixes from the Philippines -- even my very particular CAT loves them!

"Want Want" crackers are quite tasty; as with most Asian sweets, they are lightly sweet.

Black vinegar is very tasty, and I like Shaohsing rather than sherry for most uses.

We have a variety of Asian markets here, some small and some quite mega. I just visited the brand-new H Mart in Edison (NJ) -- huge and quite elegant, with granite and other stonework. Unfortunately, there was also a large sign at the front door prohibiting photos.

[eG Foodblog: Pierogi (2011) - Rollin' the bon temps on the Left Co]

Great minds DO think alike; here on the opposite coast, I made chicken-parsley-cheese sausages with red grapes this week. I opted for olive oil, though.

I'm really enjoying your slice of California and all the photos!

[Dinner for 40 menu & logistics help]

Looking at the proposed menu from the vegetarian viewpoint, the "eggy/cheesy vegetarian thing" and/or quiche would NOT go well with the creme brulée dessert -- too similar in taste/texture/ingredients. As suggested above, a tofu dish, or tempeh, or rice with beans or lentils would be welcome.

[American type soft nougat]

Darienne, your link is not working.

[Your best cheap dish]

Mujadarrah - that heavenly trio of rice, lentils, and caramelized onions

Here's one recipe!

[2011 IACP Award Nominees]

Today the IACP, (International Association of Culinary Professionals), announced their 2011 Award Nominees. Dorie Greenspan's "Around my French Table," is a finalist in the Food Photography and Styling category. The full list of award finalists can be found here.

Dorie's "Around My French Table: More Than 300 Recipes From My Home To Yours" is ALSO a finalist in the General category!

[TV Shows That Take (Took) Place In Bars and/or Restaurants]

Founding Fathers on Bones.

And The Royal Diner on the same show.

[Visiting Minnesota; Twin Cities and Tofte/Grand Marais]

Is the public transportation in the Twin Cities good enough to get to most of these Twin Cities locations, from the area around the University of Minnesota campus?

MelissaH

There is a fairly extensive bus system; also some light rail. Here's their transit website: Click Me!

[Home baking v Commercial Baking]

A Cadco might fit your requirements.

[Measuring cups]

Also some "Dual, magnetic measuring spoons"

Being a rabid enthusiastic collector, I have ordered these.

What can I say? I'm hopeless.

I *was* a little surprised NOT to see these spoons in your collection photos. It's a great concept (double-ended spoons that stay nested due to magnets) and they are a joy to use.

[The Water Bottle Topic]

Am I being a crazy fool not to wash this water bottle every day, or can I continue to wipe it off now and then and avoid certain death?

Here's a quote from an article on reusable bottles: ARTICLE HERE. "Reusable water bottles are better ecologically, but when the water sits overly long, it becomes the perfect environment for bacteria, mold, or algae."

Bottles do need to be emptied completely and cleaned regularly. The article gives cleaning options including hydrogen peroxide, bleach, baking soda, and white vinegar.