You didn't indicate anything about temperature. If the temperature was the same, then it won't produce a different result. I would guess you probably didn't have the temperature the same as a result of the new grill (and being aware of its operation). Nothing to do with the hood - and everything to do with the fact that it is an entirely different appliance that you're learning to cook with.

I feel sorry for you folks out in LA, that was one of the most annoying news clips I have ever seen! All the information got overshadowed by the smart alecky not funny "banter." But the article was interesting. And I want to know what is WRONG with soups and stews. Soups and stews fed the world for most of human history! I made some wicked good pea soup last weekend in my Crock Pot. I am not crazy at how hot it cooks though, even on low, but mine is a cheapy Rival, I think I paid 35 bucks so I shouldn't complain. I was interested in the different models, like the idea of inserts that can go from stove top to slow cooker to oven, (and to fridge in my life, and sometimes if I have to go away for a few days, to the freezer). I really want to try bread pudding and hot cereal in mine someday. But being single and watching my calories and carbs, I just don't eat enough of that stuff. I make one carb thing and it lasts me two weeks. I have a backlog of carb dishes I want to try that is two years long I think. Plus I only cook on weekends. Last night I got home at 10 PM and had been gone since 10 AM. That's too long even for a crockpot!

Agmss - This is a good beginner smoothie and the first one I started with I found it on a recipe runner. 1/2 cup unsweetened almond milk (or milk of choice) 1/4 cup plain non fat Greek yogurt 2 cups fresh baby spinach 1/2 cup fresh or frozen strawberries 1 frozen banana, broken into chunks 1/2 T. honey 1/4 t. vanilla extract 1/2 cup of ice Then my new current favorite smoothie that my SIL introduced me to. I don't have a recipe so I just kind of wing it but its - 1/2 frozen banana approx 1/2 cup of unsweetened almond milk 1/4 of an avocado two good size handfuls of spinach a tsp of peanut butter cinnamon approx 1/4 tsp and sweetener of choice honey, stevia, a date, sugar, whatever you like to use best. Adjust sweetener amount to your own taste. I usually just give a good size squeeze of the honey and its enough especially with the banana. You can also adjust the amount of liquid if you like a thinner or thicker smoothie. Just always add the liquid first in the blender than the rest of the ingredients. I generally like to eat my greens too but I have to say as a quick breakfast I can drink on my way to work I really enjoy them. I sometimes make them as a sweet treat at night too.

I have posted this a few times in the past; it's perfect for no-fuss really good food. And it's convenient for a casual dinner because you do all the work seven hours before serving and you don't do anything at all to the dish for seven hours--so you have the freedom to do other stuff when the guests arrive. I love lamb nice and pink, medium rare-ish, but that ain't the way a lot of the world approaches lamb. Many cultures want it well done and juicy; before you throw up your hands and say 'no way', consider this recipe. There is a French bistro dish called "Gigot de sept heures"--yes, that's "Seven hour leg of lamb". I first ran across this in Anthony Bourdain's "Les Halles Cookbook". The first time I fixed it there were two teenagers in my house who claimed they didn't like lamb. Suffice it to say there were no leftovers. Bourdain makes the comment that when it's done, you should be able to cut it with a spoon. Like all common recipes, there are variations: but it's basically a braise in a heavy casserole dish. I used a deep cast iron Dutch oven with a tight fitting lid, and it worked great. Season the lamb with slivers of garlic, sear it, add liquid and vegetables, cover the pot, put it in a slow oven and DON'T PEEK for seven hours. Omigod, is it good--and easy!! This is a perfect dish for a day when you have a lot of laundry or housework to do. You gotta be in the house anyway, so may as well have a no-stress supper cooking while you're doing other work. You put it in the oven after brunch, then do whatever you need to do, and after seven hours you have some juicy and scrumptious lamb. A half hour before serving, cook up some noodles or something to catch the juices. Here's Bourdain's version. The only liberties I take with it is to brown the meat prior to putting in the other goodies, and since I have a very tight fitting casserole I don't bother with the flour seal. You can also use a little more wine if you want. The garlic cooks down so its not overpowering; do use at least the amount it calls for. GIGOT DE SEPT HEURES 1 leg of lamb, about 6# 4 garlic cloves, sliced, plus 20 whole garlic cloves 1/4 cup olive oil salt & pepper 2 small onions, thinly sliced 4 carrots, peeled 1 bouquet garni 1 cup dry white wine 1 cup flour, 1 cup water Preheat oven to 300 F. Make many small incisions in lamb, place slivers of garlic in each incision. Rub lamb well with olive oil, season with salt & pepper. (At this point I would brown the lamb on all sidesbut thats not necessary.) Place it in Dutch oven and add onions, carrots, bouquet garni, garlic, wine. Put lid on Dutch oven. Combine flour and water, make a 'caulk' and use it to seal the lid to the dutch oven. Place it in the 300 degree oven and cook for 7 hours. Yes, 7 hours. NO PEEKING--leave it alone. Remove the Dutch oven and break the seal. You don't have to eat the cooked flour paste. That's it. About a half hour to an hour of prep, then you leave it the heck alone for 7 hours. It's nearly foolproof. Serve it with whatever else you want, and a medium bodied red wine goes quite well with this (say, a nice Zinfandel) but a dry white (such as the remainder of the bottle you opened to get the cup of wine in the recipe) is fine as well if that's your preference. Bon appetit!