On Fri, 06 Oct 2006 12:31:35 -0400, Chris McGonnell
> wrote:

>I, for one, am in lurve with Ina Garten, the Barefoot Contessa. She
>actually looks as though she eats the food she cooks....

Yes, she's Vlad's favourite, along with Nigella Lawson.

-=D=-

--
"I'm still here, you *******s!"
---Papillon

http://www.yougotta.com/DARLA/

--

On 6-Oct-2006, "JoeSpareBedroom" > wrote:

> "Nonnymus" > wrote in message
> news:iWyVg.3615$gM1.2371@fed1read12...
> > Again, check out the Jenn-Air electric grilling insert for their stoves
> > and cook tops. It seems to be exactly what you are requesting.
>
> He lives in an apartment, and it doesn't sound like he owns it.

Lots of good comments in this thread. I won't argue with any of it.
I'll just add a few comments from my own experience.

1. I have a 1650W Farberware portable tabletop grill. It won't grill
a steak worth a damn. Does a nice rotisserie chicken though.

2. I have both single and double burner CI grill pans. Either will get
hot enough on my Jenn-Air Air (Maytag) gas stovetop. I use the single
burner pan sporadically to grill a single steak. I worry about the
heat trapped under the pan and reflected back onto the porcelein
of the cooktop. My porcelein CI grates are aleady bubbled from
excessive heat. I consequently keep the pan hot no longer then
necessary to get my steak (single) done. I wouldn't think of using
it long enough to grill six steaks in two or more batches. I won't
use the double burner grill at searing temp at all. I do use it
sporadically to grill vegetables.

3. My range broiler will sear and finish a 2" steak in about 4 mins
per side. Searing is more then adequate, but I don't equate the
broiler effect with a charcoal grill. Broiler traps fat on the surface
resulting in a totally different product. I do broil steaks sometimes.

4. Most residential ranges do not have a 12,000 BTU burner as
does mine. I have one such and the other three peak out visually
at about 2/3rds of that. (My manual doesn't tell except for the high
output burner.)

5. In any case grilling and broiling at steak seaing temperature
produces some serious air pollution products including airborne fat
particles which fall out and coat everything in the area. My vented
rangehood gets most of it, but certainly not all. Another reason to
limit indoor gilling to a bare minimum.

6. I have a large (18"W X 12"H X 10"D) convection toaster
oven with broil, bake and rotisserie features. It runs off a 110VAC
wall outlet and as such won't reach searing temperature. Otherwise,
all functions work very well. It's by Ultrex and has a shitty timer
control. Probably why they sold online at ridiculously low prices.

7. Finally, on the subject of CO or CO2 byproducts in the house.
I sincerely doubt that ten minutes of grilling on an IR grill will
cause hazardous levels of either to accumulate in the house.
Like any other fossil fueled heating device, I wouldn't leave it
lit for long periods without lots of ventilation.

That's my 2¢ worth.

--
Brick(Youth is wasted on young people)

wrote:
> Thanks in advance for any advice! I want to cook meat directly over
> flames, but indoors, in an apartment, no less!

Would you consider cooking meat directly under flames? If so, I've got
an idea.

On Sat, 07 Oct 2006 01:52:56 GMT, Darla Vladschyk wrote:

>On Fri, 06 Oct 2006 12:31:35 -0400, Chris McGonnell
> wrote:
>
>>I, for one, am in lurve with Ina Garten, the Barefoot Contessa. She
>>actually looks as though she eats the food she cooks....
>
>Yes, she's Vlad's favourite, along with Nigella Lawson.

Dear Auntie Darla:

Is it wrong to watch the Food Channel while eating dinner?

C.M.

--
Chris McG.
Harming humanity since 1951.
"My dog ate my gratitude journal." -- Paula



--
Posted via a free Usenet account from http://www.teranews.com

> Get a cast-iron grill pan, preheat it well, and start
> the steak from room temperature.
> > After a few steaks you'll have adjusted the times
> and temperatures to your liking.> > -Blair

this is the most direct answer for a simple question
;-)

In alt.food.barbecue wrote:

> Doesn't anyone make a simple gas grill that sits on the table
> or counter top and can be used indoors? Okay, so I need ventilation:
> I'll leave the window open and have a fan blowing.

Forget gas. Just spread out some tin foil on the dining room table, dump
a chimney's worth of charcoal and woodchunks on top of that, and start
grilling.


--
A nation of sheep will beget a government of wolves.
--Edward R. Murrow

> wrote in message
...
> In alt.food.barbecue wrote:
>
>> Doesn't anyone make a simple gas grill that sits on the table
>> or counter top and can be used indoors? Okay, so I need ventilation:
>> I'll leave the window open and have a fan blowing.
>
> Forget gas. Just spread out some tin foil on the dining room table, dump
> a chimney's worth of charcoal and woodchunks on top of that, and start
> grilling.

Won't that be hard to clean up after cooking?

On Fri, 13 Oct 2006 14:13:33 GMT, "JoeSpareBedroom"
> wrote:

>> Forget gas. Just spread out some tin foil on the dining room table, dump
>> a chimney's worth of charcoal and woodchunks on top of that, and start
>> grilling.
>
>Won't that be hard to clean up after cooking?

No sweat -- the fire department will handle that for you.

-- Larry

"pltrgyst" > wrote in message
...
> On Fri, 13 Oct 2006 14:13:33 GMT, "JoeSpareBedroom"
> > wrote:
>
>>> Forget gas. Just spread out some tin foil on the dining room table,
>>> dump
>>> a chimney's worth of charcoal and woodchunks on top of that, and start
>>> grilling.
>>
>>Won't that be hard to clean up after cooking?
>
> No sweat -- the fire department will handle that for you.
>
> -- Larry

Funny story:

About 15 years ago, I was reading in bed. The windows were open. It's about
1:00 AM and I smelled smoke, but couldn't identify what kind (something I'm
usually good at). I stepped outside and was unable to see the houses on
either side of mine because of the smoke. Called the fire department, and
then started running around looking for flames. The fire department found
the source before I did. On the next street over behind my house and over a
couple of houses, they found a grill containing 3 whole chickens, the whole
thing up in flames from the dripping fat. Adjacent to the grill was its
owner, passed out in his lounger with a bunch of empty beer bottles on the
ground.

Chicken ceases to smell like chicken when it reaches a certain stage of
blackness. :-)

"Muddle" > wrote in message
et...
>
> "JoeSpareBedroom" > wrote in message
> ...
>> "Glenn" > wrote in message
>> om...
>> > Cooking indoors with gas or fire (except with a fireplace) is extremely
>> > dangerous and can kill you. On gas stoves they recommend that you use
>> > an
>> > exhaust fan.
>>
>> Regular gas stoves? That's some recommendation, since the so-called
> "exhaust
>> fan" in most homes does nothing but hoist the air right back into the
> room.
>>
>>
> For an exhaust fan to work properly you have to crack open a window. It's
> that simple.

DH says we must always crack a window to replace the air that is rushing
out; otherwise the air replacement will come through cracks in the walls,
outlets, etc. I'd rather have outdoor air coming in than through cracks,
perhaps making larger cracks, etc.

Frankly I don't like all that cold air gushing into the house, which the
furnace has to heat, but I guess it's better than having moist air flowing
up the cabinets.

Installing Allure III - finally -- tomorrow, I hope.
Dee

Dee

> wrote in message
...
> In alt.food.barbecue wrote:
>
>> Doesn't anyone make a simple gas grill that sits on the table
>> or counter top and can be used indoors? Okay, so I need ventilation:
>> I'll leave the window open and have a fan blowing.
>
> Forget gas. Just spread out some tin foil on the dining room table, dump
> a chimney's worth of charcoal and woodchunks on top of that, and start
> grilling.
>

I've been wondering what size of table and composition of the table top
would accommodate an indoor gas grill.

Oh pshaw, on Mon 27 Nov 2006 10:11:53p, Dee Randall meant to say...

>
> "Muddle" > wrote in message
> et...
>>
>> "JoeSpareBedroom" > wrote in message
>> ...
>>> "Glenn" > wrote in message
>>> om...
>>> > Cooking indoors with gas or fire (except with a fireplace) is
extremely
>>> > dangerous and can kill you. On gas stoves they recommend that you use
>>> > an exhaust fan.
>>>
>>> Regular gas stoves? That's some recommendation, since the so-called
>>> "exhaust fan" in most homes does nothing but hoist the air right back
>>> into the room.
>>>
>>>
>> For an exhaust fan to work properly you have to crack open a window.
It's
>> that simple.
>
> DH says we must always crack a window to replace the air that is rushing
> out; otherwise the air replacement will come through cracks in the walls,
> outlets, etc. I'd rather have outdoor air coming in than through cracks,
> perhaps making larger cracks, etc.
>
> Frankly I don't like all that cold air gushing into the house, which the
> furnace has to heat, but I guess it's better than having moist air
flowing
> up the cabinets.
>
> Installing Allure III - finally -- tomorrow, I hope.
> Dee
>
> Dee

Nice hood, Dee!


--
Wayne Boatwright
__________________________________________________

Sorry -- I was just a mean fetus.