"Donna Rose" > wrote in message
k.net...
> In article <egEZc.111817$mD.105460@attbi_s02>,
> says...
> > Steve Calvin wrote:
> >
> > > You can dine on chicken for two at the Culinary Institute of America
for
> > > less than than. I wouldn't, but you could.
> >
> >
> > I attended the Culinary Institute in Hyde Park in 1984. It may have
> > changed, but back then, it was a great place to eat if you knew a
> > student or had a particular interest in what the school was doing. If
> > you were looking for an elegant dinner, it was the worst. None of the
> > students knew what they were doing, and why should they? They were all
> > on their first week on the job.
> >
> > --Lia
> >
> >
> How strange. I work at the California Culinary Academy in San Francisco,
> considered by many to be the one of the two best culinary schools in the
> country (CIA being the other). In our school, the students who work the
> restaurants open to the public are the seniors. In fact, it's the last
> (hands-on) class they have before they graduate. They do a fantastic job
> and the food is delicious. The value is phenomenal, since the prices are
> a fraction of what they are elsewhere in the city.
> --
> Donna
> A pessimist believes all women are bad. An optimist hopes they are.

Most culinary schools offer 18-24 month programs, right? The one I
graduated from was a two-year applied science degree program within a
university system. Our restaurant is well-known as considered a "good
value" and sold-out for every meal, but I would have to say few of the
"senior" students had more than 4 years experience as professional cooks.
Most of our meals were classic entrees with a slight tweak, so as not to be
too predictable. $80 for any meal other than one final banquet specifically
as a school "benefit, would be considered over-priced.. even for a rack or
filet and lobster. Yet, they must have increased the average cover by now.
It was $50 for every three-course meal, years ago.

On Thu, 02 Sep 2004 20:15:22 -0400, Steve Calvin
> wrote:

>Rodney Myrvaagnes wrote:
>
>>
>> It is a four-year degree college. I expect that seniors are
>> responsible for the public restaurant, although I haven't been there.
>> They don't have a dock on the Hudson where we could tie up. A grievous
>> oversight, IMHO.
>>
>> Rodney Myrvaagnes J36 Gjo/a
>>
>>
>
>True! But you could always tie up a Rogers Point and take a short
>taxi ride.

I am not at the boat, where the charts are. Where is Rogers Point, and
how do you arrange to tie up there? I would really like to try CIA
sometime.

Thanks




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

On Thu, 02 Sep 2004 20:15:22 -0400, Steve Calvin
> wrote:

>Rodney Myrvaagnes wrote:
>
>>
>> It is a four-year degree college. I expect that seniors are
>> responsible for the public restaurant, although I haven't been there.
>> They don't have a dock on the Hudson where we could tie up. A grievous
>> oversight, IMHO.
>>
>> Rodney Myrvaagnes J36 Gjo/a
>>
>>
>
>True! But you could always tie up a Rogers Point and take a short
>taxi ride.

I am not at the boat, where the charts are. Where is Rogers Point, and
how do you arrange to tie up there? I would really like to try CIA
sometime.

Thanks




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

On Fri, 03 Sep 2004 01:14:45 GMT, Mark Thorson >
wrote:

>Rodney Myrvaagnes wrote:
>
>> When the Editor retired, his young replacement would have a fit
>> whenever I went over $50. The older one had told me that I wasn't
>> expected to eat worse on the road than I do at home. I didn't have the
>> heart to tell him what that would cost if I took him literally.
>>
>> If I don't reply further on I am not trying to be rude. I will be away
>> on a sailboat for the next month and won't have access to the
>> internet.
>
>There ya go! Say Hi to Dubya for me!
>
>
I don't think Dubya knows how to sail, or could find the Gulf without
asking Daddy where it is.




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

On Fri, 03 Sep 2004 01:14:45 GMT, Mark Thorson >
wrote:

>Rodney Myrvaagnes wrote:
>
>> When the Editor retired, his young replacement would have a fit
>> whenever I went over $50. The older one had told me that I wasn't
>> expected to eat worse on the road than I do at home. I didn't have the
>> heart to tell him what that would cost if I took him literally.
>>
>> If I don't reply further on I am not trying to be rude. I will be away
>> on a sailboat for the next month and won't have access to the
>> internet.
>
>There ya go! Say Hi to Dubya for me!
>
>
I don't think Dubya knows how to sail, or could find the Gulf without
asking Daddy where it is.




Rodney Myrvaagnes J36 Gjo/a


Does one child rape really change Strom Thurmond's lifetime record?
For better or worse?

Sam D. wrote:

> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.
>

Heck for that kinda dough I'd expect the chicken to take me out to dinner
and a show and then make passionate love to me afterwards...

--
Best
Greg

Sam D. wrote:

> I just read a glowing review on another forum from a poster who had
> just dined at a highly regarded, upscale restaurant named Melisse. He
> raved over the roast chicken he and his companion were served there.
> Prepared for two, it was priced at $84. Several weeks ago an article
> on the roast chicken served at Melisse appeared in the the L.A. Times
> weekly food section. According to the published story, the restaurant
> uses Ronco's Showtime Rotisserie to roast the chickens.
>

Heck for that kinda dough I'd expect the chicken to take me out to dinner
and a show and then make passionate love to me afterwards...

--
Best
Greg

Rodney Myrvaagnes wrote:

>>
>>True! But you could always tie up a Rogers Point and take a short
>>taxi ride.
>
>
> I am not at the boat, where the charts are. Where is Rogers Point, and
> how do you arrange to tie up there? I would really like to try CIA
> sometime.
>
> Thanks
>
>
>
>
> Rodney Myrvaagnes J36 Gjo/a

Rodney,

It's slightly north of Poughkeepsie NY. I'm not a boater but a friend
of mine was so I'll find out some particulars from him on possible
tie-up places tomorrow when we go to sight in our rifles.

I'll let ya know what he has to say about public docking on the Hudson.


--
Steve

Love may be blind but marriage is a real eye-opener.

Rodney Myrvaagnes wrote:

>>
>>True! But you could always tie up a Rogers Point and take a short
>>taxi ride.
>
>
> I am not at the boat, where the charts are. Where is Rogers Point, and
> how do you arrange to tie up there? I would really like to try CIA
> sometime.
>
> Thanks
>
>
>
>
> Rodney Myrvaagnes J36 Gjo/a

Rodney,

It's slightly north of Poughkeepsie NY. I'm not a boater but a friend
of mine was so I'll find out some particulars from him on possible
tie-up places tomorrow when we go to sight in our rifles.

I'll let ya know what he has to say about public docking on the Hudson.


--
Steve

Love may be blind but marriage is a real eye-opener.

On Fri, 03 Sep 2004 02:20:18 GMT, alzelt
> wrote:

>
>
>Sam D. wrote:
>
>> "Dog3" <dognospam@adjfkdla;not> wrote in message
>> ...
>>
>>>This had to be off of the tasting menu. Is this the Melisse in CA?
>>
>> I know
>>
>>>there is a restaurant in the Venice area. They are pricey and
>>
>> considered 4
>>
>>>Star. I doubt the $84 was for a salad and a roasted chicken with a
>>
>> couple
>>
>>>of puny sides. OTOH, they cook in the French tradition, mostly.
>>
>> There may
>>
>>>have been several courses. Who knows <shrug>
>>
>>
>> The restaurant is Melisse in Santa Monica, CA where the chef is Josiah
>> Citrin. This meal was not part of the tasting menu. The $84 roast
>> chicken was ordered a la carte.
>>
>>
>
>One one seems to forget in this discussion is that someone ordered the
>$84 chicken because they can. That someone can make an $84 chicken
>themselves for far less is irrelevent. In fact, it is worth noting that
>most responding to this posting are completely incapable of owning a
>restaurant where someone would want to spend $84 on a chicken.
>
>Same goes for $100 hamburgers.

I don't know about burgers, but I'm sure we hit those dizzying heights
in Paris.. Dinner for two for 90 Euros is in the zone. Not only
because we could, but also because we felt had to in order to get a
decent meal. Same meal for better food because, I know my home turf,
would run me out about 70-80 bucks [$ CAD] at home.

Harry

On Fri, 03 Sep 2004 02:20:18 GMT, alzelt
> wrote:

>
>
>Sam D. wrote:
>
>> "Dog3" <dognospam@adjfkdla;not> wrote in message
>> ...
>>
>>>This had to be off of the tasting menu. Is this the Melisse in CA?
>>
>> I know
>>
>>>there is a restaurant in the Venice area. They are pricey and
>>
>> considered 4
>>
>>>Star. I doubt the $84 was for a salad and a roasted chicken with a
>>
>> couple
>>
>>>of puny sides. OTOH, they cook in the French tradition, mostly.
>>
>> There may
>>
>>>have been several courses. Who knows <shrug>
>>
>>
>> The restaurant is Melisse in Santa Monica, CA where the chef is Josiah
>> Citrin. This meal was not part of the tasting menu. The $84 roast
>> chicken was ordered a la carte.
>>
>>
>
>One one seems to forget in this discussion is that someone ordered the
>$84 chicken because they can. That someone can make an $84 chicken
>themselves for far less is irrelevent. In fact, it is worth noting that
>most responding to this posting are completely incapable of owning a
>restaurant where someone would want to spend $84 on a chicken.
>
>Same goes for $100 hamburgers.

I don't know about burgers, but I'm sure we hit those dizzying heights
in Paris.. Dinner for two for 90 Euros is in the zone. Not only
because we could, but also because we felt had to in order to get a
decent meal. Same meal for better food because, I know my home turf,
would run me out about 70-80 bucks [$ CAD] at home.

Harry

On Fri, 03 Sep 2004 02:20:18 GMT, alzelt
> wrote:

>
>
>Sam D. wrote:
>
>> "Dog3" <dognospam@adjfkdla;not> wrote in message
>> ...
>>
>>>This had to be off of the tasting menu. Is this the Melisse in CA?
>>
>> I know
>>
>>>there is a restaurant in the Venice area. They are pricey and
>>
>> considered 4
>>
>>>Star. I doubt the $84 was for a salad and a roasted chicken with a
>>
>> couple
>>
>>>of puny sides. OTOH, they cook in the French tradition, mostly.
>>
>> There may
>>
>>>have been several courses. Who knows <shrug>
>>
>>
>> The restaurant is Melisse in Santa Monica, CA where the chef is Josiah
>> Citrin. This meal was not part of the tasting menu. The $84 roast
>> chicken was ordered a la carte.
>>
>>
>
>One one seems to forget in this discussion is that someone ordered the
>$84 chicken because they can. That someone can make an $84 chicken
>themselves for far less is irrelevent. In fact, it is worth noting that
>most responding to this posting are completely incapable of owning a
>restaurant where someone would want to spend $84 on a chicken.
>
>Same goes for $100 hamburgers.

I don't know about burgers, but I'm sure we hit those dizzying heights
in Paris.. Dinner for two for 90 Euros is in the zone. Not only
because we could, but also because we felt had to in order to get a
decent meal. Same meal for better food because, I know my home turf,
would run me out about 70-80 bucks [$ CAD] at home.

Harry

Harry Demidavicius wrote:

> I don't know about burgers, but I'm sure we hit those dizzying heights
> in Paris.. Dinner for two for 90 Euros is in the zone. Not only
> because we could, but also because we felt had to in order to get a
> decent meal. Same meal for better food because, I know my home turf,
> would run me out about 70-80 bucks [$ CAD] at home.

I always expect to pay more for food when I go to resort/whatever
kind of places. That's life. But for two drinks and two huge
platters of food, I didn't think 50 bucks was out of control.
I sure could not have served that at home for less. Even including
the tip.

But, I guess my point was, roasted chicken is not something I would
think to order out. To me it's home food. Just had oven fried
drumsticks for dinner. Came out great. Another thing I wouldn't
order? Meatloaf. Or meatballs. I'm just funny like that.

$84 for a roasted chicken? Uh, I'll take the chateaubriand for two,
thanks.

nancy

Harry Demidavicius wrote:

> I don't know about burgers, but I'm sure we hit those dizzying heights
> in Paris.. Dinner for two for 90 Euros is in the zone. Not only
> because we could, but also because we felt had to in order to get a
> decent meal. Same meal for better food because, I know my home turf,
> would run me out about 70-80 bucks [$ CAD] at home.

I always expect to pay more for food when I go to resort/whatever
kind of places. That's life. But for two drinks and two huge
platters of food, I didn't think 50 bucks was out of control.
I sure could not have served that at home for less. Even including
the tip.

But, I guess my point was, roasted chicken is not something I would
think to order out. To me it's home food. Just had oven fried
drumsticks for dinner. Came out great. Another thing I wouldn't
order? Meatloaf. Or meatballs. I'm just funny like that.

$84 for a roasted chicken? Uh, I'll take the chateaubriand for two,
thanks.

nancy

Nancy Young wrote:

> But, I guess my point was, roasted chicken is not something I would
> think to order out. To me it's home food. Just had oven fried
> drumsticks for dinner. Came out great. Another thing I wouldn't
> order? Meatloaf. Or meatballs. I'm just funny like that.

It doesn't bother me to imagine ordering a roast chicken for
two at a really nice place assuming it was really an
excellent chicken. But I'm with you 100% on the meatballs
and meatloaf thing.
I just can't do Italian food out. It just isn't real to me
and I know I could do it so much better at home.
Goomba

Nancy Young wrote:

> But, I guess my point was, roasted chicken is not something I would
> think to order out. To me it's home food. Just had oven fried
> drumsticks for dinner. Came out great. Another thing I wouldn't
> order? Meatloaf. Or meatballs. I'm just funny like that.

It doesn't bother me to imagine ordering a roast chicken for
two at a really nice place assuming it was really an
excellent chicken. But I'm with you 100% on the meatballs
and meatloaf thing.
I just can't do Italian food out. It just isn't real to me
and I know I could do it so much better at home.
Goomba

Nancy Young wrote:

> But, I guess my point was, roasted chicken is not something I would
> think to order out. To me it's home food. Just had oven fried
> drumsticks for dinner. Came out great. Another thing I wouldn't
> order? Meatloaf. Or meatballs. I'm just funny like that.

It doesn't bother me to imagine ordering a roast chicken for
two at a really nice place assuming it was really an
excellent chicken. But I'm with you 100% on the meatballs
and meatloaf thing.
I just can't do Italian food out. It just isn't real to me
and I know I could do it so much better at home.
Goomba

On Thu, 2 Sep 2004 02:55:48 -0400, " BOB"
> wrote:

> >> no real biggie because after a while one
> >> becomes pretty proficient at balancing the load...
> >
> > That's too much fuss. Why don't they just put in a stronger
> > motor?
> >
> $$$.$$?

Oh come on... how much could a little improvement cost? IMO:
They've found some real suckers who are willing to do that
balancing act and not complain about it.


sf
Practice safe eating - always use condiments

On Thu, 2 Sep 2004 02:55:48 -0400, " BOB"
> wrote:

> >> no real biggie because after a while one
> >> becomes pretty proficient at balancing the load...
> >
> > That's too much fuss. Why don't they just put in a stronger
> > motor?
> >
> $$$.$$?

Oh come on... how much could a little improvement cost? IMO:
They've found some real suckers who are willing to do that
balancing act and not complain about it.


sf
Practice safe eating - always use condiments

Richard Periut > wrote in message >...
> I just bought a new grill from Costco (paid 800 bucks for it,) and it
> came with a rotisserie. The instructions are as 1/2 assed as they can be.
>
> There is a back burner for the rotisserie, but it doesn't explain if you
> should have the side burners juxtaposed to the food, on.
>
> Also, it came with a weight device which again, I can only assume that
> it's to slow down the turnover rate of the rotisserie.
>
> I would appreciate any info you may have on making a nice chicken using
> the grill, and how to use the various parts I mentioned.
>
> Also, I purchased their gas conversion kit. Any cons to this?

I'm looking at that same grill. I'm waiting a little bit, as I'm
hoping the price will be reduced at the end of summer. The weight is a
counter-weight, in case the meat is speared off-center. That way, the
weight will make the total weight even so the motor won't have to work
as hard, and it won't have to pull the meat when it plops over, if one
side is heavier that the other. At least, I think this is what that
weight is for.

As for the $84 chicken dinner... the cost went up because the chef was
at the table, doing a show and carving and stuff, I think.

Karen

sf > wrote in message >. ..
> That's too much fuss. Why don't they just put in a stronger
> motor?

Think of it as like a transmission in the car. It enhances
performances and longevity of the machine.

Karen

sf > wrote in message >. ..
> That's too much fuss. Why don't they just put in a stronger
> motor?

Think of it as like a transmission in the car. It enhances
performances and longevity of the machine.

Karen

sf > wrote in message >. ..
> On Thu, 2 Sep 2004 02:55:48 -0400, " BOB"
> Oh come on... how much could a little improvement cost? IMO:
> They've found some real suckers who are willing to do that
> balancing act and not complain about it.

What design feature are you talking about? Bigger motors burn out, too.

Karen

sf > wrote in message >. ..
> On Thu, 2 Sep 2004 02:55:48 -0400, " BOB"
> Oh come on... how much could a little improvement cost? IMO:
> They've found some real suckers who are willing to do that
> balancing act and not complain about it.

What design feature are you talking about? Bigger motors burn out, too.

Karen

Karen O'Mara wrote:

> Richard Periut > wrote in message >...
>
>>I just bought a new grill from Costco (paid 800 bucks for it,) and it
>>came with a rotisserie. The instructions are as 1/2 assed as they can be.
>>
>>There is a back burner for the rotisserie, but it doesn't explain if you
>>should have the side burners juxtaposed to the food, on.
>>
>>Also, it came with a weight device which again, I can only assume that
>>it's to slow down the turnover rate of the rotisserie.
>>
>>I would appreciate any info you may have on making a nice chicken using
>>the grill, and how to use the various parts I mentioned.
>>
>>Also, I purchased their gas conversion kit. Any cons to this?
>
>
> I'm looking at that same grill. I'm waiting a little bit, as I'm
> hoping the price will be reduced at the end of summer. The weight is a
> counter-weight, in case the meat is speared off-center. That way, the
> weight will make the total weight even so the motor won't have to work
> as hard, and it won't have to pull the meat when it plops over, if one
> side is heavier that the other. At least, I think this is what that
> weight is for.
>
> As for the $84 chicken dinner... the cost went up because the chef was
> at the table, doing a show and carving and stuff, I think.
>
> Karen

It does chicken in a superb way. Never thought the difference was so
huge. The skin is crackling heaven, and the bird remains uniformly
browned and juicy.

I've done it twice and it's addictive : )

In a mortar and pestle I add 3 or 4 large cloves of garlic. Add the zest
of two limes. Add some lime juice, throw the limes cut in 1/2 into the
cavity of the bird. Add some ground black pepper, rosemary, oregano,
thyme (about a tab each.) Smash the whole thing and add some olive oil.
I stuff the birds skin with this, truss, and cook.

The weight does get a getting used to; but it's just a matter of knowing
what part of the bird seems to be heavier at any particular point in
time, and moving the weight once or twice during the process.

I also bought the gas conversion kit. But the labor is going to be $$,
cause they are going to have to break down the concrete to place the
pipes in, and avoid them from freezing in the Winter. At least that's
what a handyman neighbor told me.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

Karen O'Mara wrote:

> Richard Periut > wrote in message >...
>
>>I just bought a new grill from Costco (paid 800 bucks for it,) and it
>>came with a rotisserie. The instructions are as 1/2 assed as they can be.
>>
>>There is a back burner for the rotisserie, but it doesn't explain if you
>>should have the side burners juxtaposed to the food, on.
>>
>>Also, it came with a weight device which again, I can only assume that
>>it's to slow down the turnover rate of the rotisserie.
>>
>>I would appreciate any info you may have on making a nice chicken using
>>the grill, and how to use the various parts I mentioned.
>>
>>Also, I purchased their gas conversion kit. Any cons to this?
>
>
> I'm looking at that same grill. I'm waiting a little bit, as I'm
> hoping the price will be reduced at the end of summer. The weight is a
> counter-weight, in case the meat is speared off-center. That way, the
> weight will make the total weight even so the motor won't have to work
> as hard, and it won't have to pull the meat when it plops over, if one
> side is heavier that the other. At least, I think this is what that
> weight is for.
>
> As for the $84 chicken dinner... the cost went up because the chef was
> at the table, doing a show and carving and stuff, I think.
>
> Karen

It does chicken in a superb way. Never thought the difference was so
huge. The skin is crackling heaven, and the bird remains uniformly
browned and juicy.

I've done it twice and it's addictive : )

In a mortar and pestle I add 3 or 4 large cloves of garlic. Add the zest
of two limes. Add some lime juice, throw the limes cut in 1/2 into the
cavity of the bird. Add some ground black pepper, rosemary, oregano,
thyme (about a tab each.) Smash the whole thing and add some olive oil.
I stuff the birds skin with this, truss, and cook.

The weight does get a getting used to; but it's just a matter of knowing
what part of the bird seems to be heavier at any particular point in
time, and moving the weight once or twice during the process.

I also bought the gas conversion kit. But the labor is going to be $$,
cause they are going to have to break down the concrete to place the
pipes in, and avoid them from freezing in the Winter. At least that's
what a handyman neighbor told me.

Rich

--
"Dum Spiro, Spero."

As long as I breath, I hope.

Cicero

>sf > wrote>
>That's too much fuss. Why don't they just put in a stronger
>motor?

Essentially *price*... the typical weekend griller agonizes enough about the
cost of grills, commercial rotisseries would leave em with coronarys.
Commercial rotisseries use powerful gear driven motors, motor alone costing
perhaps $100 and up, ie. http://www.bodine-electric.com... and to accentuate
torque the spit is chain driven via sprocket arrangement, exactly like a
bicycle (some with replaceable sprokets for changing rpm)... would easily make
the rotisserie attachment cost as much as the entire grill, and still for large
roasts the spit needs to be counter-balanced.... those teensy fryers you see
spinning at the deli don't really need counter-balancing, not on your home
style rotisserie either, but when one slaps on say a suckling pig then they had
better counter-balance. Stab say a 6-7lb roaster then counter-balancing is
manditory... the pressure on the motor increases exponentially with the
increase in diameter of the 'moment'. If I made it sound like a big deal, it
isn't really (the counter-balance gizmo from Weber is a cinch, once you learn
to adjust it *before* lighting the grill (place the loaded spit in the grooves
but don't push it into the motor hole so it can rotate freely, then remove, set
aside, and light the grill, 99 times out of a 100 further adjustments will not
be necessary, and even if needed during cooking it's a simple matter to fine
tune by shutting the unit down for a minute. With a modicum of practice most
anyone can do the counter-balance thingie without incident. The typical home
grill rotisserie attachment costs about $50, most can afford that, especiallly
weighed against how often one will actually use the thing... most not very
often. I grill a lot, and during all seasons, even in a blizzard, but I use
the rotisserie only about six-eight times a year. But no matter, I still do
not recommend leaving any rotisserie unattended. In fact I do not recommend
leaving any grill unattended, especially not a gas grill. Whew, typing all
this was far more effort for me than counter-balancing a chicken.

What I'd really like to see is a home washer where one doesn't need to
rearrange the wash (counter-balance) to keep it from dancing across the floor.
I don't leave my washer unattended either. Perhaps the front loaders don't
dance, but I think they cost a heck of a lot more, certainly more than my two
washloads/wk would justify.

M-W

moment of inertia
Date: 1830
: a measure of the resistance of a body to angular acceleration about a given
axis that is equal to the sum of the products of each element of mass in the
body and the square of the element's distance from the axis
---
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>sf > wrote>
>That's too much fuss. Why don't they just put in a stronger
>motor?

Essentially *price*... the typical weekend griller agonizes enough about the
cost of grills, commercial rotisseries would leave em with coronarys.
Commercial rotisseries use powerful gear driven motors, motor alone costing
perhaps $100 and up, ie. http://www.bodine-electric.com... and to accentuate
torque the spit is chain driven via sprocket arrangement, exactly like a
bicycle (some with replaceable sprokets for changing rpm)... would easily make
the rotisserie attachment cost as much as the entire grill, and still for large
roasts the spit needs to be counter-balanced.... those teensy fryers you see
spinning at the deli don't really need counter-balancing, not on your home
style rotisserie either, but when one slaps on say a suckling pig then they had
better counter-balance. Stab say a 6-7lb roaster then counter-balancing is
manditory... the pressure on the motor increases exponentially with the
increase in diameter of the 'moment'. If I made it sound like a big deal, it
isn't really (the counter-balance gizmo from Weber is a cinch, once you learn
to adjust it *before* lighting the grill (place the loaded spit in the grooves
but don't push it into the motor hole so it can rotate freely, then remove, set
aside, and light the grill, 99 times out of a 100 further adjustments will not
be necessary, and even if needed during cooking it's a simple matter to fine
tune by shutting the unit down for a minute. With a modicum of practice most
anyone can do the counter-balance thingie without incident. The typical home
grill rotisserie attachment costs about $50, most can afford that, especiallly
weighed against how often one will actually use the thing... most not very
often. I grill a lot, and during all seasons, even in a blizzard, but I use
the rotisserie only about six-eight times a year. But no matter, I still do
not recommend leaving any rotisserie unattended. In fact I do not recommend
leaving any grill unattended, especially not a gas grill. Whew, typing all
this was far more effort for me than counter-balancing a chicken.

What I'd really like to see is a home washer where one doesn't need to
rearrange the wash (counter-balance) to keep it from dancing across the floor.
I don't leave my washer unattended either. Perhaps the front loaders don't
dance, but I think they cost a heck of a lot more, certainly more than my two
washloads/wk would justify.

M-W

moment of inertia
Date: 1830
: a measure of the resistance of a body to angular acceleration about a given
axis that is equal to the sum of the products of each element of mass in the
body and the square of the element's distance from the axis
---
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Karen O'Mara)
>
>sf > wrote:
>> Oh come on... how much could a little improvement cost? IMO:
>> They've found some real suckers who are willing to do that
>> balancing act and not complain about it.
>
>What design feature are you talking about? Bigger motors burn out, too.

But not nearly as easily as the typical home rotisserie motor... the real
reason is cost (see my other post). There's also another reason grill
manufacturers don't supply expensive industrial motors, they know that the
typical outdoor griller is not going to use a rotisserie all that often, one
major reason being the cost of fuel... with how fuel prices are these days
especially, it would cost more in propane to rotisserie a chicken for 1 1/2
hours than the price of the chicken... which is why I almost always
rotissiserie 2 chickens.... even cold the next day a rotisseried chicken is
tastier and juicier than chicken roasted any other way, so ever so often I
splurge on gas and spin my meat, and because I have a 500 gallon propane tank I
don't worry about running out of gas part way through cooking.

Hey, it's not that difficult to align a chicken... how many times did yoose
hafta change positions... think of tuning the counterbalance as tantamount to
shoving a pillow under your ass... bet yoose don't let a little fall-out stop
ya... and even when his motor fags out you still have fresh batterys in your
nightstand... thank goodness for the Energizer Bunny! hehe

Ahahahahahahahahaha. . . .


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

>(Karen O'Mara)
>
>sf > wrote:
>> Oh come on... how much could a little improvement cost? IMO:
>> They've found some real suckers who are willing to do that
>> balancing act and not complain about it.
>
>What design feature are you talking about? Bigger motors burn out, too.

But not nearly as easily as the typical home rotisserie motor... the real
reason is cost (see my other post). There's also another reason grill
manufacturers don't supply expensive industrial motors, they know that the
typical outdoor griller is not going to use a rotisserie all that often, one
major reason being the cost of fuel... with how fuel prices are these days
especially, it would cost more in propane to rotisserie a chicken for 1 1/2
hours than the price of the chicken... which is why I almost always
rotissiserie 2 chickens.... even cold the next day a rotisseried chicken is
tastier and juicier than chicken roasted any other way, so ever so often I
splurge on gas and spin my meat, and because I have a 500 gallon propane tank I
don't worry about running out of gas part way through cooking.

Hey, it's not that difficult to align a chicken... how many times did yoose
hafta change positions... think of tuning the counterbalance as tantamount to
shoving a pillow under your ass... bet yoose don't let a little fall-out stop
ya... and even when his motor fags out you still have fresh batterys in your
nightstand... thank goodness for the Energizer Bunny! hehe

Ahahahahahahahahaha. . . .


---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````