I've been grill shopping too. I narrowed my choices down to Lynx, Fire Magic, Twine Eagles and Alfresco. I saw all of these grills at local dealers. I did not consider Kalamazoo because of the high price, but I did research it on the Internet. All these brands have the reputation of being very fine grills (which should be the case in this price range) so it comes down more to a matter of personal preference rather than quality, build or performance issues, IMHO. Here are my impressions of each brand: Lynx -- I was very impressed when I saw this grill in person; its design is streamlined and elegant and certainly would win first prize for sheer beauty. It also has a nice set of features -- lots of BTUs/sq in of grilling surface, a multiposition, 3-speed rotis, an interior halogen light for night grilling, a spring-actuated lid assist, a smoker box (no smoker burner though) and the cast-brass main burners you mentioned. The pricing is right in line for this class of gas grills. It wound up being my second choice. Twin Eagles -- the Lynx dealer also carried Twin Eagles so I saw them side by side. Very similar features as Lynx, but not quite as pretty, not quite as many BTUs, and not quite as expensive. Like the Lynx, it's American-made of 304 SS, and the fit and finish appeared excellant. That's true of all the four brands I saw, and, I'm sure, also of the Kalamazoo, except that it's in a category by itself in terms of build and materials, as you would expect for the price. Fire Magic -- this is a very old company with an excellant reputation for selling very high quality grills. However, for the price, I think you could do better. IMHO, Fire Magic is lacking innovation in both the appearance of the grill, which I would rank at the bottom of this group and especially that tall, tear-drop shaped lid, and also in the ommission of such a desirable feature as an interior light. They sell a clip-on, but who wants that? All that, combined with distinctly higher pricing than the others (except for Kalamazoo) means you really have to want the special features they do offer--such as the ability to do charcoal grilling in the main burner compartments--to choose this grill. Alfresco (even though you didn't ask) -- this wound up being my first choice. I ordered an 30" LX2 cart model (the LX2 is the higher-end of their two grill lines) with one infrared sear burner, which was shipped today. I saw the Alfresco at the same store as the Fire Magic and there was no question in my mind. Alfresco was the winner. Why? The pricing is similar to my second-choice Lynx, but Alfresco has one feature that really iced it for me. The rotis motor is built into the grill and you can leave the rotis rod right in place while you're grilling other things. In all the other grills I saw, you have to store the motor and rod when not in use. With these others, the motor, when in use, hangs outside the grill and the rod penetrates through openings in the lid. With Alfresco, the integrity of the lid is not compromised in this manner, and you don't have to trouble yourself with storage or with installing the components when you start rotissing. It also makes for a much sleeker appearance. The warming rack has four positions, one of which swings it completely out of the way when you're rotissing so that you also don't have to worry about removing the rack. Also, unlike the Lynx (and like the Fire Magic), the Alfresco has a dedicated smoke burner right below its smoke box, another feature that's important to me. Plus, the Alresco is almost as nice looking as the Lynx. Still, if money were no object, I'd be mighty tempted by a Kalamazoo. Judging by the pix on the Net, they're built like a tank and those "dragon burners" sound like they'd survive more than a season or two in Hell itself. Not that you'd be using it there.

Thanks for trying to help :) These recipes sound interesting, although alot more complicated than my mom's recipe. I just found two recipes that are very very close to what my mom made, actually it could be the very same recipe with a few tweaks or omissions. One calls for butter in the icing/lemon juice mixture, and I know my mom didn't make it with butter... hers was a glaze made of icing sugar and lemon juice So I figured I would share the recipe(s) I finally found (one is in french... which my mom was) and the other is in english. So what I'll do is mix both recipes together and write in the differences between the both.. FILLING: 1 can eagle brand milk 1/4 c. lemon juice (mom always prefered to use real lemons for her squares) (French Recipe calls for 1/2 c. lemon juice and I think that one's probably the one mom used... was very lemony) In a bowl combine both together (it will look runny at first but will thicken up) Graham squares in one layer at bottom of a casserole dish you'll have to cut some graham crackers to fit (french recipe says to put a layer of wax paper with 2 edges overlapping the casserole so you can pull it all out easily) Spread lemon mixture which should be thickened by now, on top of graham squares and then cover with another layer of graham crackers (French recipe does 2 OR 3 layers... mom always did 2 layers of graham, and english recipe calls for 2 layers) GLAZE: (only the english recipe iced the top and the french one put a last layer of graham crackers (I want glaze ty lol) ) English recipe calls for butter, but then they make more of a lemon icing instead of mom's glaze... soooo MOM's Glaze LOL! Put some Icing sugar in a bowl, add lemon juice until it becomes runny, yet thick enough to stick nicely and not disappear into the graham cracker layer. Cover Graham Cracker layer Cover and let sit overnight in fridge (French recipe says 6 hours before serving) I haven't tried this one, but it really sounds like mom's recipe. I will cross my fingers that I don't make it too runny again! I adjusted the recipe to fit what my mom did and added the differences for those here who prefer it the ways each of these recipe writers wrote it.

Yikes! I've been using ME on my white subway for 8 or 9 years now and I can't see any kind of change to the gloss. The small diamond tiles mixed with it are glass, and they haven't scratched either. Not that I scrub them all that much though. I go over them pretty fast so maybe that's why. I'll start using 409 instead, except the tile behind the sink gets hard water spots and ME gets it off. I also use ME on my white cabinets. I know, don't use them! But there is absolutely NOTHING else I can find to wash them with. Especially the cabs around the stove area. We have white beadboard down the hallway, and the light is usually off. One day while it was on I noticed a huge smudge that went about 2' x 4'. I was baffled as to what caused it, and I remember the ME was the only thing that took it off. Later I noticed our late dog, Boone dog, rubbing his side on the beadboard as he walked down the hallway! lol. What would you suggest for white cabinets that's really strong but won't hurt the paint? Being in the country we get a buildup and hot water/soap/vinegar, you name it, doesn't cut it. Also, BF doesn't do jack for my sinks. I use Soft scrub, and sometimes Clorox cleaner with bleach. That makes it super white and shiny again.

I didn't think I had any brand loyalties until I came to Glenda's post. I make a pea salad that my family loves, and it HAS to be made with the LeSeur brand English peas! No other brands taste right! If I can't get that brand, I don't make that salad. I use very few canned vegetables, prefer fresh or frozen. And I avoid store brands of canned and frozen, quality and flavor just seems inferior. I use Viva plain white, 'select a size' paper towels and Charmin mega rolls of toilet paper. Kraft mayo Thomas 'Everything' Bagels Johnsonville fresh brats Philadelphia Cream cheese (store brands have weird texture and no flavor) There's probably more, but my brain doesn't seem to be in full function mode today. We have two grocery stores here, Walmart and HEB. Both seem to be (not so) slowly eliminating name brands and replacing with their own store brands. Which I hate! ! ! Although I have noticed that both, and Walmart probably more so than HEB, are adding a wider variety of some things. Cooking oil, for example. They now offer coconut, avocado, walnut, sunflower, and a couple of others in addition to the 'regular' oils. And also more and more gluten free products, flours, and such. But I've wandered completely off topic, sorry. . . . . . . . Rusty