The Medallion Grill is a private labeled product made by CFM Harris, They are a division of Vermont Castings. The grill has some great features and is essentially using the same components as the VC-75, only without a back burner.They also have there own tech support line so you don't have to call Home Depot if you have any problems or questions.

I have one cast iron kettle that I use as a deep fryer, trsinc. I use shortening in that one (Crisco, that is) and it works out just fine. It keeps through many uses before needing to be replaced. For non-deep frying the way Bumblebeez does, I've usually used peanut oil. Lately I've been using the Palm Oil shortening for those applications. But long term that can get expensive (cost me almost 7 bucks for a 24-oz tub). Once I use up what I have I will most likely not replace it. I'm surprised you can't find peanut oil. It's one of the commonest. Most supermarkets carry it. Is there a Walmart or Kroger near you? I know you can get it there. Barring that, however, you can use corn oil (the #1 oil sold in America). Until Canola started making inroads, corn oil was the most likely vegetable oil on grocery shelves. If you're eliminating the use of Canola, do not buy any of the ones that say "mixed oils" or "blended vegetable oils" or something like that without first reading the label. Most of those blends are Canola and something.

Grape Seed Oil - NOT Rapeseed Oil, that is the root of Canola Oil. Grape seed oil is extracted from grape seeds and has a relatively high smoke point, approximately 420 °F (216 °C), so it can be safely used to cook at high temperatures. Grape seed oil can be used for stir-fries, sautéing and fondue. In addition to its high smoking point, grape seed oil has other positive attributes in relation to cooking. It has a clean, light taste that has been described as 'nutty'. Because of its 'neutral' taste, grape seed oil is often used as an ingredient in salad dressings or as a base for infusing or flavoring with garlic, rosemary, or other herbs or spices. It is also used as an ingredient in homemade mayonnaise. One is able to use less grape seed oil for precisely the same reasons that the cosmetics industry likes it, the emollient and film-forming virtues. The metabolic energy density of grape seed oil is comparable to that of other oils, about 120 kcal per tablespoon (34 kJ/ml). However, the fact that less oil is needed for cooking may be useful when observing a low-fat diet. One should remember, though, that when using proper frying techniques (using enough oil, not overcrowding the pan, having the oil at the correct temperature), very little oil is absorbed. And, since it is gaining popularity, it is now possible to buy varietal oils. Like "Reisling" Grapeseed oil for example. I have been using it for twenty years and like it much more than other oils. Canola never made it in my book.

I know you've already had your special date, but wanted to share this recipe for Bolognese Sauce, published in O Magazine, February 2007 - "Learn to make this sauce, and find a man worth cooking it for, in that order. Make a meal that will leave him hungry, not for sex, but for you! This sauce will smell better than anything youÂve ever smelled before. Make it only once a year, and keep him hungry! Great for special occasions and wonderful in the fall when itÂs cool. This sauce takes a lot of time  it should simmer for four to five hours  but it does not require much skill or effort. Once the vegetables are chopped, all thatÂs left to do is add ingredients and stir. This gives you plenty of time to shower, tidy up your home, and do whatever else you need to do to prepare for your dinner guest. Ingredients: 1 medium onion 1 large or 2 small carrots 2  3 stalks celery 1 ounce pancetta, very finely chopped 1 lb ground beef (not lean) 1 tsp salt ¼ tsp freshly ground pepper Pinch allspice 1 cup whole milk 1 cup dry white wine 1 (15 oz) can diced tomatoes w/ juice 1 lb pasta, such as rigatoni Parmigiano-Reggiano cheese, for grating Finely chop onion, carrot, and celery. In a heavy-bottomed saucepan or Dutch oven over low heat, cook pancetta until all fat is rendered and pancetta is just beginning to brown. Add chopped vegetables; raise heat to medium, and cook, stirring frequently, until onion is translucent and soft. Add ground beef, breaking it up with a spoon, ¼ tsp (to start) salt, plus pepper and allspice. Cook until meat is brown. Add milk. When it begins to simmer, reduce heat to low and cook at a gentle simmer, stirring occasionally until milk has mostly boiled away, about 30 minutes. Add white wine and cook as with milk, until it has mostly boiled away. Add tomatoes and juice; bring to a simmer. Cover pot, reduce heat to low, and allow sauce to cook very gently at barest simmer, 2.5 to 3 hours. Season to taste with remaining salt. Just before sauce is done, bring a pot of water to boil, salt it generously and boil pasta according to package directions. Drain, mix with a third of sauce, the serve with remaining sauce on top with lots of grated Parmigiano cheese. Makes 4 cups sauce."