Cooking For Engineers®

Recently, I received a wireless thermometer from Thermoworks to try out. Their newest product is called Smoke and is specifically designed to help people barbecue and smoke food at home. Smoke has two parts - a base unit (which takes two of Thermoworks standardized Pro-Series probes) and a wireless receiver unit - which lets the user track the air temperature and the food temperature without going outside to the smoker.
Thermoworks is selling the Smoke at $99 and this would definitely welcome tool for anyone who likes to slow cook food outside.

These days when I reach for a spatula to turn food in a pan, I've been finding myself grabbing the GastroMax Slotted Turner more often than not. Tina bought this spatula for me after months (or maybe years) of listening to me complain about our various spatulas. After buying the GastroMax Turner, my complaining has stopped.

Currently, I prefer to keep the knives that I use in a knife block, but for knives that I don't use too often or don't fit in the block, I store them in a tray placed in a drawer. I like to protect the blades with knife covers. My two favorites? Forschner's Edge-Mag and LamsonSharp's Knife Safe.

With the convenience of supermarkets providing chicken parts, we don't often have to cut up a whole chicken. However, precut chicken parts are often not uniform in size and shape, contain bits of shattered bone, and usually more expensive than buying a whole chicken. If you haven't cut up a chicken carcass before, then it can be a bit challenging. This sectioning method produces an eight piece, ten piece, or twelve piece result.