AlaMoi

a human being puts out more methane per day than the few molecules that leak past gas cook top off valves. the "study" was done by a California group - they outlaw virtually everything. just consider the billions of dollar companies now must spend to label things "California Proposition xyz says this will kill you"

we have advanced to the point that fake newspaper is printed for fish&chips....

(edit to add.. this method is bacon from raw - not pre-baked/cooked in the oven....) I wrap two strips of bacon per "slot" in aluminum foil. ensure the whole package is wrapped tight - the foil prevents (rapid) desiccation of the bacon.... at best, open & remove as many strips as needed about 30 minutes prior to cooking. this gives the two strip units time to thaw so you can separate the strips. if you get stuck in the 'still froze' situation, give (two) strips 30 seconds at high to thaw, then separate and continue.... ...the microwave . . . for years I refused to do / believe - but it works just fine, as follows: m/w safe plate, two paper towels on the bottom single layer of bacon strips cover with single layer paper towel (prevents messy spatter) m/w on high one minute per strip (starting point . . ) NOTE! all microwaves are slightly different so you must adjust the 'one minute' guidance to the power of your m/w and also the degree of 'crisp' you prefer. for decades I was a fry-in-the-(cast iron) pan type. I've been converted . . . actually less greasy since the paper towels soak it up during the m/w. I've done 2, 3 and 4 strips on a 'two paper towel base' - for more qty of strips you'll need bigger plate and more paper towels to soak up the grease.

particularly ugly potato hollow heart:

pick an onion, any onion . . .

I'm lucking if there's _one_ non-rotting onion in a bag from our local Giant. a 20 year on-going situation. anymore I only buy single onions from Giant, where I can examine them thoroughly. across the road is Weis - which has a seriously superior produce section.... just don't buy meat or fish there.....

we had a 1984 Quantum wagon - name used only(?) in USA - morphed to Passat. diesel - it did 150,000 miles - good car sold it, later saw it cruising down the road 8 years later (with the same Herz fuer Kinder window sticker...)

does "that damn thing!" count?

not sure what you find acceptable "authority" - here's some info https://www.finecooking.com/article/marinades-add-flavor-but-dont-always-tenderize

by volume or by weight depends on which continent you're cooking on. which is precisely why I specified "by volume" anyone who cannot find a site to convert 1 tablespoon of butter to x grams... they're likely to have other issues. in metric countries, few people will even know what 2 tablespoons of flour weighs.... few European cooks own "official" devices of cups, or tablespoons or teaspoons. the words exist, but not necessarily the "conventional" definitions. btw, one of the biggest food fights is: how much does one cup of flour weigh? "... the whole thing ..." yup. that's called experience. starting with 2T or 3T or 4T fat . . . requires knowing how that amount works out for the intended dish. people who blindly follow recipes or blindly follow clock directions rather frequently have """issues"""

it's a 'how's the weather been?" thing. see https://www.canr.msu.edu/news/hollow_heart_in_potatoes not only Russets:

it's an Unter Bayern thang . . .

liverwurst and onion sandwich is my std fare. if you're familiar with the German "Wurst Salat" dish, I've seen it used, cut into chunks. never tried to heat/fry it - no help there ....

methinks the only 'rule' is fat:flour = 1:1 - by volume in my case 2T butter + 2 T AP flour the amount of liquid is _hugely_ dependent on the end sauce use and what-all-else may be going into the sauce. I use milk (1% to full), light cream, heavy cream, splash of wine as appropriate. the cream is always 'in addition' to the starter glug of milk. always use a whisk for the initial liquid adds, spoons/spatulas just don't do the job. example making a souffle - 3T ea, cook out the raw flour taste, add minced onion/shallot they will exude water - the fat/flour mixture tends to seize up I add cold milk and incorporate with a whisk to a 'base volume. add cheese to melt - well, various cheeses make for different consistencies as they melt . . . add milk/cream as needed.... fold mixture into beaten egg whites. plus how your flour hydrates also makes a difference. using a recipe of x this y that z liquid is really not a good approach - you have to adjust 'on the fly' tonight I'm fixing clam&shrimp in a white sauce over linguini. after the first batch of milk goes in, I add the juice from the canned clams. as that equalizes I add a jar of clam juice. after that milk - cream for company... - to the 'near finished' consistency. diced shrimp (from frozen, some water comes with them..) - cook to almost-pink add drained clams to heat thru, 2-3 minutes tops. final consistency adjust with milk/cream/wine - serve.

these are U8 wild caught dry pack scallops - shipped fresh on ice. MaineLobsterNow.com superb stuff! good communications - tell them the arrival date and they ship to meet (overnight $$)

first cut is the "position" in the whole roast https://www.recipetips.com/glossary-term/t--34529/rib-roast-beef.asp aka little end, opposite of "big end" (doh...) and kin to the ever popular "center cut"

if "they" don't create something different, the marketing department would be SOL in the "new and better" department.

a primary identifier of Sicilian 'style' is a thick puffy crust - AP flour would be quite suitable for that. the square/rectangular shape is the second identifier, but that shape is not exclusive to Sicily. the island of Sicily itself has (at least) two major versions, and then there is the non-Italian New York Sicilian style. the toppings - especially the type of cheese - are the major distinguishing ingredients. just saying . . . from personal traveling/eating experiences....

this is a combination oven bottom / microwave on top - so it needs to not interfere with the upper door... the wedge idea would be perfect except for the interference. I have a couple rare earth magnets - they do have issues with being "too strong" for some purposes. the plan is to drill a hole not all the way thru and when I've got the thickness to pull power right, glue them in place. the other consideration to using magnets . . . tossing the gadget in the junk drawer produces one solid mass of stuck together junk....

there are seriously good advantages to "old school" . . .

"really good" salamanders are gas-fired with IR heating elements/surfaces. all the rest are poor-to-pseudo-acceptable substitutes. pretty much any countertop toaster can melt cheese coats over toast . . . heck, I do that with a microwave. pan-fry/toast the bread to pretty, 10-15 seconds in the M/W to melt the (interior) cheese = mega-kitchen hero.... well, per DW's opinion, but,,,, then again, she is a bit fussy.

the wall oven is a PITA broiler only because of the need to keep the top broiler elements on-and-glowing by a partially open door and a defeated 'door closed' switch. shortly I will be constructing a wood paddle with embedded magnet and 'heat protective wrap' to make that effort a mere 'use insert' I will probably make various "open door distances" to accommodate the differences of fish-pizza-steaks-chops. I have to say, adding a counter-top [anything] is also a pretty big issue. something like the vebledlem I would have to "sell" as a basement- dweller-hauled-out-for-special-use thing. my wall oven will do 550'F - pizza and Flamekuechen isn't an issue. the major 'failure' issue with novices is not allowing sufficient pre-heat time, imho.... recently did Berkshire pork chops at a broil - stunning stuff - so I'm thinking it's time to craft a duck soup solution to the wall oven quirks. btw, rewiring the door switch is one solution - just jumper / short it out - with modern idiot software, other solutions not really viable....

it's listed at 2000 watts - which is technically doable in a modern kitchen as most codes now require 20 amp circuits to the kitchen. there's also something funny about 'it's 220v they put a 110v plug on' - the physics of that don't work.... as I've delved into various reviews, it sorta' looks like the wall oven remains the best option . . . PITA and all...

.... busy researching . . . thanks all for the input!