A great videos on Induction Cooking
with Alton Brown

http://bit.ly/n1GGi

Gary Hayman

On Feb 28, 4:47*am, zydecogary > wrote:
> A great videos on Induction Cooking
> with Alton Brown
>
> http://bit.ly/n1GGi
>
> Gary Hayman

If the above shortcut link didn't work for you -- try the
following and expand to full screen

http://gei.portals.streamos.com/cc/c...p?emcid=994&em
pid=4691&packageid=0000

"zydecogary" > wrote in message
...
On Feb 28, 4:47 am, zydecogary > wrote:
> A great videos on Induction Cooking
> with Alton Brown
>
> http://bit.ly/n1GGi
>
> Gary Hayman

If the above shortcut link didn't work for you -- try the
following and expand to full screen

http://gei.portals.streamos.com/cc/c...p?emcid=994&em
pid=4691&packageid=0000


Maybe if GE does a bigger advertising campaign, induction will be more
prevalent.

Alton Brown gives good advice. I don't know how he has time to do all of
these things he do, he's such a clown.

I bought his angled knives a few weeks ago and some of them have his logo
(his face with a shock of hair) and I've read that some don't particularly
care for his logo being on the blade. They may be 'collectors items' in a
few years, who knows.

One can always buy something a little cheaper here and there. DH called to
my attention at a Chef's Supply in CT, that AB's angled Shen 6" chef's knife
alone was $140 (the set at Cutlery & More was $299, including the steel).
This made the purchase sweeter to him. He made the decision 'for me' to buy
the knives. He has used them quite a bit, but the sharp point on the end
was/is a bit troublesome yet, but he is getting used to it.

They are sooo sharp. Today I had 12 mangos to peel and dice for chutney.
He did the paring and dicing, and I note that he used a different knife,
probably/maybe avoiding the sharp point.

Dee Dee