Gas or Electric?
It was really, really close but gas hob with electric oven won by 18 votes.
Induction got 1 vote.
Electric trailed induction by a wide margin.
The reason I like best came from another expat living in France:
When the power goes out one can still eat – using the gas cook top (hob).
When you forget to fill the gas cannister on a holiday weekend you can still eat – using the electric oven.
Now that I know what kind, I can head off to the big stores with my tape measure and figure out which one.
My current oven is the largest oven I have had since moving across the pond.
For those of you who bake, imagine a standard American ‘cookie sheet’ (flat baking tray). Now imagine putting it into your oven. The ones I have are rectangular with a raised edge on one short end as a handle of sorts. In the U.S I put it in my oven straight on, handle end toward the oven door, plenty of room.
In Ireland and Andorra I had to take the oven racks out and slid the cooking sheet into the rack runners, sideways. I could just barely get the oven door closed.
In my current oven, it still needs to go in sideways, but there is an inch (almost) to spare all around.
In Ireland and Andorra I could bake a chicken – solo.
Here I can bake a small (10lb) turkey – solo.
In the U.S. I could bake a 22lb (10 kilo) turkey, with all the trimmings and maybe a pie or two.
You see why I shop with a tape measure: even 1 centimeter can be critical.
As to the cook top: In the U.S. a 10″ (25cm) skillet is standard equipment.
In Ireland 1 skillet took up almost the entire cook top. I cooked with one skillet and one small saucepan.
In Andorra, I could actually boil water for pasta and make the sauce at the same time – provided I didn’t also use the oven, ’cause that always blew a fuse…. I did have to have the pans partially off the cook top, but I could do it.
Here, I have what’s called an ‘American’ cook top – meaning it’s almost 30″ (75cm) wide. I can have two 10″ skillets completely on the cook top at the same time…. And two small saucepans, as well.
It’s been less than a week and mon mari is already tired of hearing my compare the virtues of various kitchen appliances.
Good thing I’m not excited….
Something we can all get excited about (or very, very afraid, depending on your point of view) is the return of the prolific green devil, aka: zucchini, courgette, green plague…
There was a time when I didn’t bother eating zucchini. Everyone that I knew used it up in bread, rarely as a vegetable, and did nothing but complain about how many they had.
I just assumed that they were tasteless and of little nutritional value.
Wrong on both counts.
They have a longer list of vitamins and minerals than most vegetables and contribute to a healthy cardio-vascular system.
The only problem I have with zucchini now is how to work in all the fantastic recipes during one, short, zucchini season!
Weekend Herb Blogging is back home with our fantastic founder Kalyn, at Kalyn’s Kitchen this week.
I know she likes zucchini….
Sautéed Courgette (Zucchini) with Balsamic Vinegar
Thinly slice zucchini (courgette). Heat oil in medium, nonstick skillet over medium heat. Add whole, peeled garlic cloves and cook until golden. Remove garlic and discard (or chop and add back at the end). Add zucchini slices and sauté over medium heat until tender, about 10 – 15 minutes, flipping and stirring occasionally. Add the vinegar and the herbs, and sauté 1 minute longer.
I hate complicated recipes.
Shortly after I moved to Andorra I saw a 25 lb turkey on sale for Christmas. I figured, in order to cook it, I would have to cut it all up in small pieces, then stuff it in the oven, without a pan or any racks, and slam the door shut fast. Not a pretty thought!
I’m going shopping… as soon as I find my tape measure….