-=> Quoting Dave Drum to Bill Swisher <=-

 DD> Once upon a time I had a Jenn Aire "convertible" which allowed the two
 DD> burners in the center to be swapped for a deep fryer, an indoor grill,
 DD> or a smooth top griddle.

 They are wonderful appliances.
 
 DD> I picked it up at an auction for an opening
 DD> bid of $25 when everyone else sat on their hands.
        
That is absolutely amazing.

 DD> saved myself $5000 or so.

There are other manufactures out there who make similar cooktops
including the downdraft vwent feature for indoor grilling for $1500
or less. But I've seen 45 year old Jenn Aires that still work fine.
I can't say that about the other wantabes.

Two articles on cheese that people here might find interesting:

https://www.seriouseats.com/what-is-swiss-gruyere-cheese

(I am content with President's Choice Canadian Emmenthaler which is
less than half the price of genuine Gruyere.)

https://www.seriouseats.com/cheese-101-washed-rind

(I really like this style of cheese including Epoisses, Limburger,
and Canadian Oka.)

--MM

Mashed Potato Casserole with Oka Cheese

1.5 l Yukon gold potatoes, peeled and cubed
60 ml butter
125 ml milk
125 ml sour cream
750 ml grated Oka cheese
6 slices bacon, cooked and crumbled
60 ml chopped fresh chives
Salt and pepper

In a large pot of salted water, cook the potatoes until tender.
Drain. With the rack in the middle position, preheat the oven to
200 C. Butter a 2 litres capacity baking dish. With a potato masher,
crush the potatoes with the butter. With an electric mixer, puree
the potatoes with the milk and sour cream. Stir in 250 ml of the
cheese, the bacon and chives. Season with salt and pepper. Spread
into the baking dish. Sprinkle with the remaining cheese. Bake for
about 40 minutes or until the crust is golden brown.

Cafe Ricardo, Saint-Lambert, Laval, Quebec

https://ricardocuisine.com

---


Cheers

Jim


... Egg rolls are basically deep fried cole slaw

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