Joe Blowe

You'd be surprised how good a meal at Spizzico or Autogrill can taste during a layover

Tell her she can use the ON/OFF switch for the convection fan...

No, but you might be the only one currently obsessing about it

Do you see it on the map?

Sorry 'bout that -- blew right past that part! However, if the gas company confirmed that your range is putting out excessive CO, they could've "red tagged" you right there on the spot. How is it you're still messing around with this thing? One statement from the gas company would be all that's needed to get the ball rolling with GE. You have a lemon on your hands, and with your repair history growing, it should be easy at this point to swap it out (even after an expired warranty).

Just to be clear, carbon monoxide and "gas smell" are two different things. You can't smell CO... [/pedant] Have you contacted your gas company? Most utilities offer a free check-up service, and will adjust burners, check for leaks, and so on (at least SoCal Gas does it all for free).

Here's a little trick -- get a showercap and put it over the smoke alarm while cooking something prone to smoking. Just remember to REMOVE THE SHOWERCAP when you're done! (Maybe fix a little string with hang tag to the cap so it's hard to ignore.) Also, when I lived in NYC and had a tiny little kitchen with no ventilation, I did the following: Close the bedroom doors, open up all of the windows, put a fan in the kitchen window blowing out (i.e. exhausting), and run a HEPA air cleaner during and after the whole process.

Everything appears to be plastic these days, but there are some stainless steel options out there...

Just stacking the dishes on lined shelves won't achieve anything. You need to prevent air from contacting the metal surface. Look into those storage caddies, or consider putting each plate (or as many plates you can fit) into some type of vacuum bag. Or, just don't worry about it and clean before using.

I'd say 5 bucks a gram is a good price for Spanish saffron... http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssaffron.html

I've seen this topic come up several times over at the GardenWeb appliance board, and the boosters seem to think they're the greatest things since sliced bread. The pragmatists (guess which camp I'm in) think they're a waste of money and space. Your preexisting appliances can duplicate almost any/every function a steam oven offers...

You didn't mention a preferred capacity. What about something like this?

Bread baked in a preheated cast iron pot will achieve the same thing.

As found here:http://www.cafarmersmarkets.com/showMarket?marketid=322

Did you try Google? http://www.google.com/search?q=arrowroot+in+spanish Hint: It's within the first 10 hits...

http://www.ckr.com/

Check your local paint supply store...

Why do you feel the need for "pronounced grill marks"? It's not adding to the flavor (just cosmetics), and you'll probably make a better steak with a non-ridged cast iron pan...

Do you have a working relationship with AB, or do you just stalk him?!

I live in Torrance, and I visit La Española about once or twice a month. I'm hooked on their imported jamon serrano, and my wife loves their domestic jamon. The store has been around since 1982, but I only discovered it about 10 years ago. (Ah, all those missed ham opportunities... ) As mentioned in the recent L.A. Times article, La Española is one of the first U.S. distributors of the ibérico ham. That's probably due to Jauna's, the owner, strong relationships with Spanish exporters. They are already wholesaling the ibérico, but as of two weeks ago it still was not available through their retail storefront. I assume it'll be for sale any day now, though. I'm not sure if I would make a special trip to their store just for ham, but if you plan ahead you could pre-order the paella (which is only sold on Saturdays), hit San Pedro for some cevapcici (my recommendation ), stop by Cookin' Stuff, Penzeys, an Indian grocery store or two, etc. ETA: Try this link instead -- http://laespanolameats.com -- you'll be able to see the rest of their site...

Reminds me of the ol' Coke chain email...

I presume you've already looked at the Amazon listing -- won't be available until October 2008.But, imported editions are being sold on ebay...

I do believe me and Octave are cut from the same cloth! Seven years ago, I bought a 7+ quart Le Creuset oval enameled cast iron oven on my honeymoon in Paris, and I think it's great! A year or so ago, I bought a 5 quart round enameled cast iron oven from Target for 30 bucks. It's also great! They perform virtually the same! The Target pot is starting to show some external wear from 60-some NNTK bread cycles, but the interior looks just the same. Based on my experience, I doubt I'll ever buy another piece of Le Creuset (or Staub) at retail (or on sale). If I score a piece at deep discount, fine. Otherwise, there are other (cheaper) options...

Exactly, and that is why the recipe is helpful for some living abroad.

http://www.tienda.com/reference/jamonslicing.html "Store your boneless jamón in the refrigerator, wrapped in plastic."