gulfporter

This at Alibaba. Indicates will ship to US if I buy minimum of 2. Though I did not actually try to order. https://www.alibaba.com/product-detail/Plug-and-play-3000W-Plasma-Electric_1601665689139.html?mark=google_shopping&seo=1

Other than induction, most electric stovetops heat (and cool) way too slowly. I see the difference between High and Low settings, but the Big Q is the actual temperature it's putting out at all settings and whether it quicky heats up (and down). Here is summary from AI. I looked for consumer reviews but found none. I highlighted the part of this AI content that makes me wonder about temperature control (speed of change to temperature). A new development in the Chinese market is an electric stovetop technology that produces an actual, safe electric open flame using plasma, offering the cooking experience of gas without the need for fuel. This is distinct from induction cooktops which might have a simulated, purely visual flame effect. Electric Flame Stovetops Shenzhen Damian Technology Co., Ltd. has developed and patented a unique "Electric Flame Technology" that generates a real, open flame solely through electricity, aiming to provide a gas-free cooking experience. Plug-and-play 3000w Plasma Electric Flame Stove - Safe & Efficient $285.00$570.00 Alibaba.com According to the manufacturer via Alibaba.com, this product does not require any additional fuel and uses high power (3000W) for quick heating, suitable for both household and commercial use. It features a glass surface, plug-and-play functionality, and multiple safety protections. Reviewers on the merchant site note its high power allows food to be cooked quickly, improving efficiency. Summary The primary innovation regarding an actual "electric flame" is the new plasma technology from Shenzhen Damian, while other major brands focus on advanced induction and ceramic technologies, sometimes with simulated flame effects. What are the challenges for Shenzhen Damian Technology's 'Electric Flame Technology' to be widely adopted in the Chinese market? While Shenzhen Damian Technology's plasma "Electric Flame" technology offers a novel alternative to gas, it faces several significant barriers to widespread adoption in the competitive Chinese market: Established Competition and Consumer Trust: The Chinese appliance market is dominated by global giants like Midea and Haier. Newcomers like Damian Technology face low brand recognition and a lack of consumer trust compared to these well-established household names. Infrastructure and Power Requirements: These units often require high power (e.g., 3000W) to operate effectively. In some regions of China, power shortages and infrastructure gaps remain a primary barrier for high-demand electric technology adoption. High Initial Cost: Emerging technologies typically have higher production costs due to specialized components and a lack of economies of scale. High initial investment is often cited as a top barrier for Chinese consumers switching to new energy-saving technologies. Regulatory and Certification Uncertainty: As a "relatively new" technology in China, plasma arc hobs may lack unified national standards and certifications, creating uncertainty for both manufacturers and cautious buyers. Aesthetic vs. Functional Preferences: While the plasma flame mimics the look of gas, some traditional cooking techniques (like the high-heat distribution needed for professional wok cooking) may still be perceived as superior on gas, leading to consumer hesitancy to fully abandon traditional setups.

Kudos to Australian sheep and Costco, where the lamb racks remain excellent and affordable. Grilled lamb rack; cauliflower mash topped with sauteed shiitakes; peas with bacon; cherry chipotle dipping sauce. The weather here (Tucson) has been warm but windy. High winds play havoc on my outdoor gas grill so it took a full 5 minutes longer than normal to grill.

Thought about that, but aren't most epoxies kind of toxic?? I use them for other household repairs, but in a lid over high temperature steam that condenses and falls into the pan, I am suspect of the food safety.

@Smithy I doubt a ruler would get an accurate measure. Maybe a micrometer?? I don't have a micrometer.

Amazon has a lot of little rubberish plugs. They seem to only come in packs of 100 or so, all in various sizes. I don't need that many! And no idea what size I might need. I hate the vent holes as often I don't want something vented; I want a strong seal for a hot steam.

I hate 'em. Been using broken toothpicks (see pic) to plug them. Actually works pretty well, but mi esposo is the family dishwasher and he complains he gets stabbed by them. I leave them in rather than replace every time I use a lid. Getting good tight fit takes awhile and I'd prefer not to go thru that every night or so. Any better solutions, short of tossing these lids in the trash and buying new ones without vent holes? Or maybe everyone else loves these vent holes??

It's Pizza Night!

Grilled head-on, shell-on jumbo shrimp served with pasta with charred tomatoes and charred scallions.

I take it you've never been to Key West. That was first place we encountered chickens at restaurants.

Our last night in Kailua HI (Oahu) we returned to Roy Yamaguchi's newer eatery, Goen Dining and Bar. We liked the atmosphere, food and service, a younger hipper crowd with decent live (but mellow) Hawaiian music. We shared 4 items; Ahi Tataki, Roasted Eggplant (why can't ALL eggplant be cooked to silk in every restaurant?); Hamachi roll. And for dessert, a Basque cheesecake. Free table treat was a well-spiced bowl of cold edamame. The free entertainment was a rooster who would not stop bolting in from the sidewalk. The staff said that they let chickens/roosters walk thru their place, as do all HI eateries where the fowl show up, however this rooster was simply a bundle of chaos. He insisted on roosting on a service area, which the staff had to clear and disinfect and leave empty the rest of the evening, as well as the large table and chairs across from us. The staff (in good humor) had to go thru this drill literally every 5 minutes for the entire hour we were there. All they could do to try to discourage it was spray it with water, which did not in any way deter it. While he was an interesting dining companion his table manners were abhorant.....it was if he was raised in a barn.

Grilled pork tenderloin. Also threw a few leftover cheezy pinwheels (from puff pastry) on the grill.

That looks like a great salad....what's in it?

I bought jumbo shell-on, head-on shrimp at Costco. Simple lemon/garlic short marinade, grilled on gas grill 3 minutes a side. Reserved marinade doubled as finishing sauce. Served with cheesy pinwheels I made with puff pastry, jack cheese, cream cheese, green onions and Spanish pimentón. Entire meal eaten sans utensils. Messy but tasty!

Bourbon Barrel Aged Zinfandel. One of best I've tried here in Tucson

Shiitake and scallion pancake. A tad disappointing compared to what we get at Asian restaurants. But my dipping sauce perked it up.

Sorry for the pixelated pic! Shiitake pasta. EZ PZ used Udon pre-cooked noodles. Fresh basil and shaved parm to top.

Caneles. A few too many cul-blancs (white asses), but overall satisfied.

Blueberry Pie. Again. But the Peruvian berries I'm getting here in Tucson are quite nice and juicy!

Chilly weather calls for Chili. Chicken chili with cannellini beans, Rotel tomatoes, canned diced chilies. Topped with sour cream, scallions and cilantro. I bought an avocado but mi esposo ruled it was not ripe enough. He put it in a paper bag in the fridge and says it'll be ripe before we run out of leftover chili 🥑

I mentioned the dry pan method because we have a glass top electric stove here in AZ. When in MX I throw the tortillas directly on my gas burners a quick off and on. On the duck, brand is Maple Leaf Farms. I found it a tad tough the first few times I seared it (medium to med-high heat, 12 minutes). After research and trial/error, I now sear at low for 20 minutes, starting in a cold pan. I don't touch them during that time, other than to tilt the pan to spoon off (and reserve) the duck fat. Yesterday's result was the most tender with crispiest skin. I turn them over at the 20 minute mark for 3 or 4 minutes. Then I rest for another 7 minutes. It's not fast, but happy with outcome.

Last night I seared 2 duck breasts; one we made into a 'proper' dinner meal (see post in Dinner 2026). I saved the smaller 1 for today's lunch. fyi, I buy these at the Tucson grocery chain, Frys Foods; they come frozen 2 to a pack with no separation between them. Impossible to separate the breasts unless you thaw the entire pack. Lunch was the duck, fresh corn off the cob (surprisingly sweet for January), chopped green onions and cilantro. I quickly browned the flour tortillas in a hot and dry non-stick pan, immediately wrapping in foil to keep them soft. To assemble I slathered the open tortilla with hoisin sauce (and a few dots of siracha) before adding the fillings and rolling them up. We both agreed we liked this meal better than dinner last night.

Seared duck breasts. Dandelion greens sauteed in duck fat with white beans and shaved parm. Cherry chipotle dipping sauce.