Why pay for sheet metal and cheap burners when you can learn, compare, and get a quality grill in the same price range? For Gas Grills 101 check out "How to Choose", "Major Differences", and "What to Look for" at www.picksinc.com/GasGrills/home.htm For Gas Grills 201 check out the "GrillTalk Message Board" at www.picksinc.com/Grilltalk.htm Don't spend $500 or $1000 for a grill that is poorly constructed, made of sheet metal, and has cheap burners!

Just saw this--randomly checking back to the Lacanche threads. I have a Cluny with one gas oven and have posted about the venting in the past. (Since 2004...) I had crackle tile on my backsplash, and after one use of the gas oven those many years ago, I realized I had made a mistake, because I don't have a spacer, and the condensation has discolored the tile considerably. It is only a problem on that section of tile that is immediately behind the vent, but someday I probably should replace the backsplash. You don't want to change the direction of the vent so the steam comes forward--it is really hot and I don't see how you could stand at the stove and cook at the same time you were using the oven.

jsmith: Salivate, salivate, salivate! That dessert pizza looks yummy! modthyrth: The Nutella pizza does sound wonderful. I'd read about a version with marshmallows, but not mascarpone. (Salivating again!) We're doing pizza tomorrow, weather permitting, so I'll have to try that as we DO have all the ingredients on hand. Can't wait to try it. About the lemon drop pizza, it's a direct steal from the Forno Bravo website. A company called the Pizza Gypsy made it for the first FB Expo last spring. Here's a link to the recipe, as well as a discussion about tweaks to the recipe. We've decided that we like it best when we cut off the rind before slicing the lemons. We tried taking off all but the barest minimum of the rind and pith, but that still left the lemon slices with a tough edge. Your idea of blanching might work well. If you try it, please let me know the result. Whatever approach you take, it's very, very tasty. BTW, we blithely ignore the "spread a thin layer of mascarpone," instruction and spread a thick layer!

Lucy- See, the siren song of your pizzas, so delicious that they even lured Lou in to take a peek :-). I must have spaced & completely missed your suggestion about baking the pizza on the stone with the cast iron pan above. I wish that I had noticed it! I'll try it that way this weekend (my guys looooove pizza- I swear that's why my husband married me, the fact that I made pizza & the whole Italian Christmas eve fish frenzy). I was a woman posessed and made pizza this weekend while test driving recipes for the boozy bake off. Using Julia's french bread recipe for the crust was insipired and produced a much crispier crust than I had ever achieved before. This dough could also be worked much thinner than my usual pizza dough. I'll be using this dough method from now on unless I'm in a super hurry for pizza. While my pizzas were nowhere near as gorgeous as yours the pizza under the stone (baked on the cast iron pan) was far superior to the one baked over the stone (but not directly on the stone, what a dope I am!). I will begin the quest for a second stone...and a peel! Do we even have a restaurant supply place in our neck of the woods anymore? The one in Port Chester is still there, I think, but the huge one in Elmsford is gone & the one in Peekskill seems to have mainly commercial ranges and giant mixers. I love to mix provolone in with the mozzarella but my son claims it's "too spicy" (he's 3, whatcha gonna do?) Oh Lou, I crave one of those outdoor brick ovens! My father used to build them (him being a bricklayer) but he passed when I was a little girl. He'd be very amused to see his little girl pining for one of those old ovens that he used to make. I swear, I'm gonna have to build it myself one of these days. BTW- I got my baking stone on the clearance shelf at Kohls for 3$ a few years ago. It can't hurt to keep an eye on the dept store clearance, especially after the holidays. I would definitely be interested in the wirtual pizza party, as well as the cupcakes. throw in cocktails and, well, you're playing my song :-). Nina