Blondie: I can't really smell it now, but that's because I'm in the middle of it. No doubt Paul the Nose will, as soon as he walks in the door!
(But of course he always forgives me once he tastes the result!)
If you can use it outside, so much the better. Just watch out the FDNY coming around (although most of them are pretty damn cute
). We had a neighbor in our building who called them when someone was venting a dryer out the window, and mistook the steam for smoke.
Peter: Part of the lack of combustion could also have been because my stove
is on its last legs and the burners don't work as they should. Then again, I've had less-than-complete combustion with larger amounts of chips other times, too. [And a personal note: PM me if you're interested in possibly bidding on an auction item for an event in Houston, via IACP's current silent auction. I don't have the info in front of me, but it looked neat! The $$ go to The Culinary Trust, which does things like restore ancient cookbooks and other culinary stuff.]
ETA: Paul didn't even realize I'd smoked anything.
I guess having all the fans running worked this time.
Edited by Suzanne F, 17 March 2012 - 02:13 PM.
the people who flock to dine at the restaurant on account of its reputation/stars are getting their money's worth because what they are after is a piece of the reputation/stars and nothing else. their money is not wasted. -- mongo jones, 11/5/2014
notorious stickler -- NY Times
deeply annoying and nitpicking -- Molly O'Neill, One Big Table