This looks yummy, and couldn’t be more simple:
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In the spirit of @kentkb’s expansion of this topic to include drinks, I offer the perfectly balanced Friday night cat’s-in-surgery-and-our-best-and-most-charming-model-developer-resigned cocktail: the enormous onion Gibson. Importantly the onion to gin ratio is roughly 1:1.
On a completely unrelated note, if you love C++, python and love public and active transport as much as you love maths and are happy having meetings in the SE Australia time zone, these are on me. 
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Thank you and Cheers!
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Our gas range is failing. I was thinking of going to induction range top and saw this:
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I am in love, and envious beyond description. OMG.
Having said that, I’ll mention that I currently do use induction (in the States, so I don’t know that such a ‘noble’ cooktop would even be on offer) and cannot recommend it highly enough.
Everything cooks so much more evenly. And I’m no longer using my electric kettle to boil water for cooking stuff like pasta, because the cooktop does it just as quickly. Plus, you can put your accoutrements anywhere you want because it’s a flat surface that only gets hot in precise locations under very specific conditions: cooking utensils, the plate or bowl you’re going to serve it in, even still-hot pans you’ve just pulled from the oven and the oven mitts you used can all coexist quite happily on the glass surface.
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I was so pleased to find out my wonderful collection of cast iron and steel pans should work on induction.
I will get a stand alone portable unit to try.
Many of my ‘everyday’ pans will not work.
And I must confess I am a little nervous about going totally electric living here in earthquake country where we could loose power. I guess my backup plan is cooking on our gas grill. 2 tanks of gas will last weeks.
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Does the K-pop band come with the range?
I want one either way.
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Crikey, that would get me to want one, and I’m die-hard on gas cooktops.
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You want a range? Or a K-pop band?
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That chicken looks amazing!
Drool.
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That’s very similar in concept to a French Top.
Where the range top is a plate, or series of rings that the burner hits. It will be hottest in the center, and there is an even temperature gradient moving outward. You control temp by moving pans around.
They don’t do high heat well, but they’re prized for evenness and low heat/simmering.
A big induction field like that would solve the high heat issue.
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Thanks! I dreamt about chicken from my childhood. With a Korean twist. Adding gochujang ( sometimes Sriracha) to bottled BBQ sauce. Do not sauce until a few minutes before removing from grill.
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I have ground turkey that I want to turn into sausage… what do you lot recommend adding to it, spice wise? I’m gonna go for biscuits and gravy for dinner, but have not turkey sausage on hand…
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Oooh—I did my best to copy the turkey sausage gravy from the hot bar at my co-op grocery, so I wrote down their list of ingredients. Here’s what’s in theirs:
Turkey, milk, cream, onion, eggs, panko, butter, wheat flour, garlic, sea salt, fennel seed, sage, black pepper, paprika, red pepper flakes, nutmeg.
One thing I found was that it needed a lot more salt than I felt I should be putting in!
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You need at least 1% of the weight of the meat in salt and 10% water for it to bind up properly. So if it’s a regular 1 pound package about a 1/2 tbsp of salt, and 3 tbsp of water.
Flavorings are sage, black pepper, onion powder, and nutmeg. Classic American breakfast or country sausage is mostly flavored with sage so use more of that than you think you need. Red pepper if you like it spicy.
With chicken and turkey you also usually need to add fat, or things will get dry and crumbly. You usually shoot for about 20% fat. If you’re trying to keep it low fat you can mix in a smaller amount of butter or oil. At least a couple table spoons.
Some bread crumbs or something can help replace a bit of the fat and help the butter or oil get in there.
Mix it aggressively. I toss my sausage in a stand mixer. Keep going till it gets sticky, and everything lightens a bit.
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Glad you’re talking about gas tanks rather than a gas line, as that would be even worse than electricity in an earthquake!
Have you looked into getting a generator? I’ve lived so many places with iffy electrical supply/bad winter storms and they are crucial.
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Is long as it will run my refrigerator I would be happy. I know I can get gas/diesel powered generator, but I really don’t have anywhere to put it. No driveway or garage. I guess solar or battery power would have to do. I like the Testla battery wall idea, but the cost.
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If dinner leaves you with leftover spaghetti, for breakfast throw it in a pan a beat as many eggs as servings into the pan. Cheese, green onions etc. are optional.
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That sounds good! I’ll see what I have in my pantry…
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