MatthewB

Rachel, The Redi-Check is Maverick. The wires are rated to approximately 500 degrees F. (I think 471 to be precise.) FWIW, I would *not* recommend using one of these when doing high-heat grilling. Just use a "regular" digital meat thermometer. (Though you might want to use a "grilling" one with a long handle.)

Tammy, Thanks for the great report! We're heading up to Charlevoix for a weekend in August. Plan is to eat at both Tapawingo & the Rowe. I'll report. Cheers.

tommy, you're not thinking clearly today. Your lordship is in no danger of losing any titles.

tommy, you're doing an awful lot of defining today.

You're still listening to those rumors? You mean the ones about the prisoner and the thong? If you can get Uma to wear an eGullet thong for two days, I'll wear it to the Heartland paella cookout.

There ya go.

Welcome, by350. Have you read this thread?

One of you should wear the thong, snap a pic of you wearing said thong, then send both pic & unwashed thong. Geez, guys, be nice to Sam. And, no, I'm not volunteering.

Gosh, I can't believe everything I read? Unless there are footnotes & stuff? Thanks for bursting my bubble.

You're still listening to those rumors?

Don't go shy on us now. That switching tactic won't work with me.

I've never had that experience. But please, fresco, do tell!

Ummm, you've been hanging around professional women, fresco?

I'm not a "macho" griller. But I don't understand how this is unsanitary. :confused:

Huh?

It's going great, as I said the thighs/legs are salted. The fat is rendered and I'm eating duck cracklings. I'm going to smoke the boobs for dinner. I'm going to add my schmaltz to the fat tomorrow to make the confit (thanks for the google/chowhound help ). Maybe I'll save the confit for the paella party. Good luck with it & keep reporting. (Mmmmmm, cracklings!) As far as the Googling, I figured you might be busy & didn't have time.

You & tommy need to have a talk.

Jim, Looks interesting! But I'm interested in why you like this method better than grilling? Please do tell.

How's the confit coming along, Dean?

Good info, thanks. I'll do some research & then ask further questions.

What's the estimated finishing date?

I'm pretty well set on stockpots & fry pans. (Le Creuset & Lodge, respectively.) I was thinking about one saute pan & two or three sauce pots, at least for a start. I'm not really into big sets, etc. I'd rather purchase what I'll use. Thoughts?

Anyone here refer to Better Than Store-Bought for making things at home that are usually purchased?

Hmmmm. I asked about the Calphalon as I've been planning to purchase some Falk pans when I felt like giving up the money. But after reading this thread, I'm doubting that I would get much advantage from the Falk with home cooking. What to do, what to do?

Lewis Lapham provides his take on the ban in the July 2003 issue of Harper's.