Joe Blowe

My point is that it's all a bit subjective, isn't it? Until there is some rigorously scientific double-blind-taste-test-death-match between IH and Fuzzy (do you have a link to the Japanese taste test?), it's all just a matter of opinion. You like the results from your IH, and I like the results from my Fuzzy (I do use the "Harder" menu option (and sometimes "Softer") on my cooker). But, for the record, if and when I have the chance to sample rice from an IH cooker and if it's noticeably better, I'll buy one in a heartbeat. Good rice is good rice, price be damned...

Ah, thank you for the elaboration. I do cook rice frequently in a "fuzzy" rice cooker, and I would love for somebody to actually explain how the actual results differ between fuzzy and IH. Unfortunately, the more I search around and read consumer testimonials, the more I think some people just got sucked into the hype...

Why? Please elaborate.

Damn skippy. It was a bit of a hit at the time (I think I paid 45 or 50 bucks for it, and cash was tight back then), but when I think of all the cutting boards I have not had to buy over the years...

The L.A. Times has an article today on Identità Golose: http://www.latimes.com/features/food/la-fo...-headlines-food

We've had a Zojirushi "fuzzy" for a few years now, and I honestly don't think you can do much better than this one. Maybe people are getting better results with the induction models, but at this level of rice cookery the differences are somewhat insignificant, IMO. And regarding the higher end models offering the "GABA Brown" cooking option, please take those health claims with a grain of Okinawan salt! As far as I know, the claims have never been supported by any scientific research... Hiroyuki, I'm still trying to wrap my head around the idea of a $950 rice cooker!

Click here to see my previous comments on Sani-Tuff boards -- it's got my vote, and I'm sticking to it.

Ah, but you didn't ask that initially -- the answer to that question is, of course, no! You are paying for the pretty Wolf nameplate... Just like you're paying for those pretty red knobs

http://bridgekitchenware.com/results.cfm?Criteria=tamis Google. Just got to know how to work it

scuba, Have you thought about retrofitting a remote exhaust fan? I think Fantech makes a rooftop unit that will allow you to remove the "guts" from your Viking hood, and upgrade the CFMs in the process. I have no idea how much it would cost, though...

[i'm assuming this topic will be merged, but...] Three resources for you: David Scantland in the Daily Gullet - Maximum Suck (Q&A at the bottom) Range Hoods & Vents (merged topics) ThatHomeSite's FAQ - Overview of Vent Hoods Short answer: with a minimal duct run, no grill (sounds like you're going for all burners), and a "conservative" cooking style, a 600 CFM hood might do the trick. But, if you're into high-temp searing or woking, you may want to look at 42" hoods with more CFMs.

While waiting for recommendations on specific brands, might I suggest skimming this NYT article here, and browsing through the ensuing eGullet discussion...

For those who are interested, links to the Annual Buying Guides are below: 2007 Buying Guide for Supermarket Ingredients 2006 Buying Guide for Supermarket Ingredients 2005 Buying Guide for Supermarket Ingredients And if you're not interested,

What? You don't believe that it's harvested by Okinawans with little tin foil hats that focus the moonbeams through their hands? Ned: Have you tried Mitsuwa yet? They might have it at a not-too-insane price...

Looks like a good place to stick this: Mark Bittman - The Boring Old Broiler Turns Out to Be a Superstar And, FWIW, add me to the sear-on-stovetop-finish-in-oven camp...

And harvested by Himalanians.

Thanks for bumping this up, because it just reminded me that Ikea is blowing out Romertopfs (made in Mexico, distributed by Reco) at 10 bucks a pop. They're labeled as the Fanby Clay Baker, Item Nr. 501-195-77, and measures approx. 9" by 12.5" at the opening of the base unit. FWIW.

pssst, Stretch-Tite...

forever_young, Looks like you bought plain ol' microfiber cloths -- they're widely available at warehouse clubs (Costco, etc.), auto parts stores, home stores (Bed, Bath & Beyond, etc.), and so on. They're great, but don't get sucked into the hype that one brand is better than the other. Buy the cheapest ones you can find for general cleaning, and use the better quality ones for final detail work and polishing.

Perhaps it would've been better if served with a nice Chianti?

Funny you should bring this up -- the local TJ Maxx's/HomeGoods stores have been FLOODED with Laguiole cutlery. It's made in France, but it looks like shite. Not the stuff I remember seeing long ago. Didn't stop me from picking up a sweet little pocket knife for 5 bucks, though...

Which handily explains the success of In-N-Out -- to this day they only serve only three types of burgers, in addition to fries and drinks. That's it. No chicken sandwiches, turkey wraps, salads, etc. Another local example I can refer to is the Japanese ramen chain, Santouka. They serve just a few variations of shoyu, shio, and miso ramen. But those are the only soup flavors they serve. And people stand in line for 30 minutes at time just to get a bowl. So, in my mind, the magic number is three

I always save the root end for last -- keeps it all together

A couple of weeks ago I scored a Sitram Profiserie 9" saucier at HomeGoods for 15 BUCKS!!! Price aside, I really do like it -- good weight (not too heavy), comfortable handle, cleans up nicely, I can go on and on....

Perhaps I should clarify/expand upon my little blurb: Behaviorally speaking, I agree that experimentation (at a restaurant, in bed, whatever) is what makes our lives worth living. So I don't necessarily disagree with with everyone's take on the original post. However, speaking as a dyed-in-the-wool "economist" from an early age (I guess that's why it was my major), I am always seeking to maximize utility at any given chance. (This does conflict with being "food-obsessed" from time to time (not to any great extent), and causes my wife great distress most other times! I'm not talking about being cheap, or even frugal, I'm talking about getting the best bang for the buck on any given meal and not feeling ripped off or duped as a consumer.) Now looking back at my first post, I automatically assumed that I've found myself in a restaurant and I have no reliable background information on the establishment and/or chef. So, if I were to find myself in such a situation (which would be damn near impossible with the omnipresent Internet), I would resort to meat. It satisfies me almost everytime. I know that it's harder to get "ripped off" when going with meat (markup wise), that my odds of getting the best bang for the buck are high (c.p.) and that I might regret going with the shmeh shmeh with frou frou reduction. Of course all this is moot because, as I've already alluded to, I almost never find myself in a restaurant these days without knowing every picayune detail about the place.