Joe Blowe

a) One liter of water weighs one kilogram, so one ml of water weighs one gram. b) If you must use measuring spoons and cups, consider switching to Pourfect. c) Better yet, toss the spoons and cups and get yourself a scale

Zippo Lighter Fluid.

Here's another link to add to the fun! http://www.sardinesociety.com/ Also, I recommend the Roland Sardines in Olive Oil, which I became aware of through rworange's tireless research. If you time it right, you can get 30% off AND another 15% off using 'Subscribe & Save'. Bought 30 cans a couple of months ago for $1.19 per can! Pasta con sarde is my current addiction

I lost interest when they gave John and Dottie the boot

Correction: They were illegal in NYC. http://www.google.com/search?q=garbage+disposer+new+york+city+legal Whether building management allows you to install one in your kitchen is an entirely different matter. I stand by my original statement and continue to use mesh strainers.

Perhaps you're thinking of Gourmet Magazine? NYT - Condé Nast to Close Gourmet, Cookie and Modern Bride (login req.) As far as I know, Bon Appetit (under Conde Nast) never announced mass layoffs or ceased publication...

THOSE BASTARDS!! I went to Nijiya (Van Ness & 182nd) the day after the article appeared, and paid $1.70/ea! Gots to gouge while the gouging is good, I suppose... Anyway, yes they're very good, but not $3/ea good. Like a very sweet and perfect orange at the height of ripeness. I'll buy 'em again but, like you, I've got too much citrus in the backyard right now to be paying for fruit

How are ya gonna plate that?

Thanks for the input, Scott. I did some research last night, and slowly came to grips with conductivity and mass , and also read a few of your posts over at pizzamaking.com. Pulling an 18" pie out of a home oven would be very impressive indeed! My oven measures 20.5" front to back, but with the convection fan cover in the way, I think the maximum depth I could achieve is 18". Still, nothing to be ashamed at! Apologies, Mitch, for hijacking the thread... ETA: I just called BlueStar to get an official weight rating for the shelves... 100 pounds, w00t!

Some points I've picked up on over the years: 1) Large-scale egg producers in North America are required to wash/sterilize their eggs before packaging and sale. That removes the natural protective coating of the egg, thus the 'need' for refrigeration. Also, we've all heard stories about how your typical grocery store egg can be a few months old by the time it's consumed, and then there's the horror stories about unsold eggs being returned to the producer to be repackaged with new expiration dates 2) In general, refrigerators in North America are huge, and refrigerators around the rest of the world are small in comparison. I keep a lot of things in the fridge that don't require refrigeration (condiments, chips, crackers, nuts, etc.) simply because the space is there, so why not use it. (If you like appliance shopping while traveling overseas as much as I do , be sure to check out the 'American' fridge section in your favorite department store!) 3) 'Americans' (that would be me) tend to shop "in bulk", so when I buy a flat of eggs, they tend to stick around for a few weeks at a time. When trolling markets overseas, I've noted that eggs are easily bought in 6-packs (not so easy in the U.S.). If you shop often, then why refrigerate them? 4) What do we know about irradiation of eggs outside of the U.S.? 5) If you want to keep your eggs on the counter, find a local chicken farmer or grow your own chickens! (That would be my ideal...)

Scott, I like that table! I've been mulling over this steel plate issue for a while now (trying to avoid building an oven in the backyard!), and now I think I'll go ahead and buy a 16" x 16" piece of .5" plate for my BlueStar (which I only mention because the racks can handle quite a bit of weight). As you pointed out above, "some conductivity is good, but a lot is counterproductive." Would that rule out .75" steel plate? And, do you have any recs on sizing: Should it cover a certain amount of rack area, or just enough to make pizza on? 16x16 seems perfect to me...

You're right... you don't want to think about the price! I just used the Online Metal Store link provided by Scott, and checked the price for aluminum plate. You're looking at close to five to TEN TIMES the cost of steel. If you could find some scrap, now you're talkin'...

Three right off the top of my head: Herdez Salsa Ranchera -- You will not find a finer canned ready-to-eat salsa! Kirkland water-packed albacore -- Costco really does manage to wring the best possible product out of the big guys. La Valle or Strianese DOP San Marzano tomatoes (tie) -- Grab either one, you can't go wrong.

A little Googling around revealed the main article and the recipe for the white pie: https://www.cooksillustrated.com/recipes/article.asp?docid=26962 https://www.cooksillustrated.com/recipes/detail.asp?docid=26949 Get it while it's hot!

I've been meaning to set one up for quite a few years now, and still mean to do it one day! It's just gathering the materials, putting it together, testing, etc... A hacked SodaStream looks more appealing as time goes by.

I don't want to steer the discussion away from your original choice of grill, but you should know that the "top steakhouses" generally use upright broilers instead of grills. http://www.southbendnc.com/sectionalbroiler.shtml http://www.google.com/search?hl=&q=upright+broiler#q=upright+broiler&hl=en&safe=off&sa=N&biw=1008&bih=524&tbs=shop:1,p_ord:pd&fp=f7b7534eefc7013d If you have the cash, then it might be worth taking a look at those. If not, I still don't think you can go wrong with an infrared grill -- I have a small consumer-grade unit, and have no regrets... http://egullet.org/p1365999

Beat me to the punch! http://www.amazon.com/s/ref=nb_sb_noss?url=search-alias%3Daps&field-keywords=induction+cooktop

ZOMG EPIC TOPIC FAIL!!1! (sorry, couldn't resist ) http://www.wmboundsltd.com/ (search 'espresso') In this case, 'espresso' refers to the color of the salt and pepper grinders. Yes, it could've been worded better...

Thanks, but I'll stick to weighing out 453 grams on my digital scale

I use the porridge setting on my Zoji, and it's the only way I'd consider making steel cut oats anymore! 1 cup steel cut oats 3 cups water Up to 1/2 cup of dried fruit (raisins, cranberries, etc.) if desired I like to thin out the oats with milk after cooking, so that's why I like to use three cups of water. Some people like using four cups...

I knew I heard about that somewhere before: http://en.wikipedia.org/wiki/Tea_oil "Japanese tea seed [camellia] oil is used for setting the hair of sumo wrestlers and for tempura. Camellia oil is also used as rust protection for a variety of woodworking hand tools, such as axes."

Vollrath bought Lincoln last year (see http://www.bizjournals.com/milwaukee/stories/2009/12/21/daily30.html), and the Centurion line of cookware has been manufactured by Paderno for both Vollrath and Lincoln for years now. I've been using a Paderno 7.4 qt. rondeau for a while now, and think it's one of the best pieces of cookware I've ever purchased. It's built like a tank, it browns items with ease, cleans up nicely, and looks great. You can not go wrong buying a 'Centurion' or Paderno pot...

Andie, the Kamado your friend bought is made by the very same company referenced at the Kamado Fraud Forum. Again, I've never dealt with the company, but based on the many posts there and elsewhere I'd probably pass on a Kamado Co. cooker (unless I found one sitting by the side of the road ;-).

Just to be clear, there are two companies making ceramic cookers that use 'Kamado' in their name: 1) The highly respected Komodo Kamado 2) And, the much maligned (most say deservedly so) Kamado Company I have not dealt with either company, but everything I've read about Komodo Kamado has been glowing, while Kamado Co. gets slammed regularly...