Grilled Tomato Sauce From Steven Raichlen Like soup, tomato sauce is one of the dishes you're least likely to think of grilling. But there is a powerful reason to try this sauce. Beyond the mere novelty factor, grilling imparts a gutsy smoke flavor to the sauce and heightens the natural sweetness of the vegetables. Don't take just my word for it. For thousands of years, Mexicans have grilled tomatoes, onions and peppers to make rich-tasting salsas. I have adapted the technique to make an exceptionally flavorful tomato sauce. Serve the sauce over grilled polenta, with any simple grilled fish, or with just about any cooked pasta. Makes about 3 1/2 cups. 5 lucious, ripe red tomatoes 2 - 2 1/4 pounds total, cut in half crosswise, and stem ends removed 1 medium size white onion, peeled and cut into quarters 1 rib celery 4 cloves garlic, peeled and skewered on a wooden toothpick or small bamboo skewer 3 Tbs. extra virgin olive oil 1 tsp. oregano 1/2 tsp. hot pepper flakes 1 bay leaf 6 fresh basil leaves coarse salt (Kosher or Sea salt) freshly ground black pepper 1/4 to 3/4 cup chicken stock, vegetable stock or water Cook the tomatoes, onions, celery and garlic in greased and preheated grill (George Foreman grill) until nicely browned. You may need to cook the vegetables in more than one batch. Transfer the grilled vegetables and let cool. Finely chop the onions, celery and garlic by hand or in a food processor. If using a food processor, run machine in spurts. Heat olive oil in large non-reactive sauce pan over medium heat. Add the chopped onion, celery and garlic, oregano, hot pepper flakes and bay leaf and cook until lightly browned, about 5 minutes. Coarsely puree tomatoes and juices with the basil in a food processor. Add the tomato mixture to the sauce pan, with the vegetables. Bring to a simmer over medium heat, then let sauce simmer gently until thick and richly flavored 8-10 minutes. Season with salt and black pepper to taste. The sauce should be thick but pourable. If it is too thick, add a little stock or water. Remove and discard the bay leaf. The sauce can be refrigerated, covered up to 4 days. Or frozen for up to 2 months. Let the sauce come to room temperature then reheat it in a non-reactive sauce pan over medium heat, stirring often.

I hadn't seen this thread when it appeared in Oct. I actually find it kinda odd. The OP has never posted again. Maybe it was indeed spam? Either way, I have really found the original Range Hood FAQ very helpful, and have emailed the link to friends cause it's such a good summary. I don't think the OP has added anything helpful to the hood FAQ, and his additions might confuse someone new to the Appliances Forum, or someone struggling with hood choices (the hardest choice for me in my kitchen!). As others have pointed out, it's odd he chose a 36" hood for a 48" range. Odd that he doesn't mention Wolf hoods in his discussion of high-end hoods, even though that's the range brand he chose. Why does he say baffles are not standard in high-end hoods - that's incorrect. And indeed, despite his contention, the greater component of noise in a hood is the airflow. You can have two identical hoods in two homes - the home with the problematic ductwork (i.e. more bends, longer, or narrower) will be noisier despite the identical motors. I think the Futuro hoods are a good brand, judging by what others have enthusiastically written on the Gardenweb about them. But I hope that people looking for helpful info on hoods in general will look at the original Hood FAQ rather than the OP's additions.

live_wire -- that was a consummate post -- thank you. And thanks, Kas, for the reminder about gas by-products. And the potentially lethal danger from backdrafts. Perhaps we should all check upon installation of a new high-powered ventilation system, that our pilots in water heaters (including instant, I believe) and stoves don't go out (regardless of local codes). Why is there so much acrimony about this subject (too much "venting" surrounding the issue -- we need a hood for the tone of these posts!)? Why is this seemingly so emotional? I'm guessing whenever we tacitly reference our childhood (or parents) our dander just goes up (as in - 'my mother lived in a house for 427 years with no MUA and lived to tell the tale...'). I cannot tell you how many times I have rued that gunk on the walls, ceilings, cabinets and said -- outloud no less with nary an explanation, ever -- "I wonder why there's all this gunk here -- where does it come from, what causes it??" I never made the connection with the volatiles from my cooking, or even the smells -- yummy though many of them may be. Much less with any potential danger. Heck, I even like the smell of paint and garages in some sense, but we've all learned by now to associate those with danger and we've come (many of us) to try to avoid them. There's a never-ending set of calculations we all make trading off risks in our lives every day ("should I cross that street or will I be hit by a bus"? Some of us actually stay in bed to avoid that particular risk, or so I understand; but we understand this is pathological). Risk assessment is tricky, involving facts and emotion and complicated assessments. But it's not helped by acrimony. Thanks, all, for thoughtful thinking on the dilemma. fori, I hope your eyes are ok! ;) (I've wondered many, many times what's a good emoticon for rolling eyes! (@@) perhaps? Buehl? (or one of you computer-uber-literates?)

I'm surprised that no one has mentioned fragrance lamps. These are smaller glass lamps that you fill with fragrance oils, light for 5 minutes and then blow out the flame. The oil will burn and take odors out of your home and leave a pleasant scent. The Lampe Berger system includes the catalyst (burner) and the catalyst medium (home fragrances). According to Lampe Berger, the catalytic combustion is a flameless combustion, which takes place because of the action of a catalyst. Odor-causing molecules in the room are attraced to the heat developed by the catalysis. The heat then breaks down these molecules through oxidation and prevents them from recombining. A Berger lamp is different from other types of air fresheners in that a Berger lamp actually eliminates the odor, instead of just masking it. Also, a Berger lamp actively cleans the air, also something normal air fresheners donâÂÂt do. You may be curious where Berger lamps originate from. Berger lamps were invented by Maurice Berger in the early twentieth century. Berger lamps were considered a disinfecting home appliance. Through a unique process of high temperature catalytic combustion, Berger lamps eliminates and destroys the molecules behind unpleasant odors such as cigarette smoke and cooking while pleasantly perfuming the air and destroying bacteria. You do have to follow a certain protocol when burning these or you'll burn up your wick. The top cap can get hot, so I always keep mine on a high shelf. The brands of lamps are numerous as are the oils. I buy mine at the link below, the off brand lamps work fine. I find all of the oils very strong so I mix them half and half in the lamp with 91% rubbing alcohol (available at Walmart). Do NOT use anything except the 91%. I burn mine only about twice a week or when I have company. Here is a link that might be useful: Courtney's Candles