dwsmith1000's Profile

No brainer ... induction ... it's just one of those things in the US that very few people know about, but it's quite common OUS.

We didn't want to mess with natural or propane on our new house project, so we committed to electric. Fortunately, we had experience with induction (quite common in Europe), so we went with that.

Amazing control, faster than gas (I know, hard to believe, but true), safer, more efficient. It's not cheap, so look around for outlet deals (e.g. searsoutlet.com), and be patient if you can. Turns out a lot of people end up buying induction, and return it, because they don't know what they bought.

The only bummer was that I had to give up my copper pans - but my mother isn't complaining about that. Cast iron is nice to work with.

Definitely after dessert ... Call me formal, but if u need coffee to cut the sweetness or richness of a dessert, then u need to work on making your dessert (gasp) lighter. Besides having dessert then coffee/tea then a little digestif just makes the evening stretch out longer, which should always be encouraged where we tend to eat thanksgiving dinner (our most celebrated annual meal) a 10 minute affair.

I've also found serving coffee/tea as its own 'course' allows u and your guests to try new something new that they normally wouldn't (like a new tea or a different way of making coffee beside drip).

There are obvious benefits to each, so why don't you try to take the best of both with a hybrid design? For example, a galley kitchen with a big pass through window on one side, with a simple island on the other side of the wall. You would be able to hide the dirty dishes on one side, while finishing off food and entertaining on the other.

I know if sounds expensive with essentially two kitchens, but depending on how you implement it, you might actually be surprised at its affordability. Especially when you consider the 'back' kitchen does not need to be finished with expensive cabinetry - think a utilitarian pantry with a sink and dishwasher. And the 'front' kitchen needs less expensive cabinetry since a lot of the storage is already in the back.

Finally some more Staub products coming to the US !!! It spanks the other cast iron manufacturers in my opinion - just make a pot of soup with their dimpled cast iron pots and you'll never go back. Much less a Sunday roast chicken.

I have the cast iron plates - use them less than I thought I would; but their handled individual chafing dishes are amazing - can't make a crisp without one now.

Warning: They are pricey, but totally worth it - so save up if you need to. There's always the option of going to their outlet store in Turckheim, France - but that could be just silly.