Recommended Microwave

Its a combo microwave, convection oven, broiler with built in recipes.  For example, take a whole chicken, bath it in some spice rub, maybe stuff it with a cut up whole orange/lemon, put it in a glass tray, add water or beer and a splash of liquid smoke.  Set to cook a whole chicken and in 40 mins it comes out brown and juicy!  Not to mention smoky just like it was on the grill.

Smoker Presure Cooker Combination

Just got this. Works great.  You can cold or hot smoke then roll into steaming or presure cook.  I've done flour, tomatoes, corn, onions, garlic so far.  Will soon try salt.

And here is a good reason to get a pressure cooker:  http://youtu.be/LFSiUaBZxU8

Use liquid smoke. Tastes great.  It eliminates needing a BBQ.  Put a few drops into a Sous Vide bag, drop it into  temp controlled rice cooker, torch it and one has BBQ flavor with out the time or effort.

creamation

695 transport everything
take or mail
bury at sea

make wine vinegar

one part unpasteurized vinegar and two parts red wine to a large glass jar. For my batch of red wine vinegar, I mixed one cup Bragg Organic Raw Apple Cider Vinegar with two cups Cabernet-Shiraz red wine.

I covered the jar with a piece of cheesecloth and secured it with a rubber band to hold the cloth in place. The jar was left in a warm spot for several weeks and I stirred occasionally during that time.

Then I added enough red wine to the jar, so that it doubled in volume, re-covered with the cheesecloth and let sit for another 3 weeks. This yielded 4 cups of red wine vinegar.

http://westerngardeners.com/homemade-wine-vinegar-is-tasty-gift.html


http://www.sfgate.com/food/article/Chefs-make-their-own-vinegar-from-leftover-wine-3359873.php#page-2

make mustard

http://honest-food.net/2010/10/18/how-to-make-mustard/

http://glutenfreewithdee.com/blog/?p=915

Abalone

When I checked in 2012 there were only 2 Abalone farms in California.

The best, you can buy on-line here: http://www.giovannisfishmarket.com/pages/Abalone.aspx

Their abalone was recommended by Chefs' Nick of Nicks Next Door restaurant in Los Gatos, Ca and Chef Ryan Shelton formerly of TJ Chez, Baume and Bonny Doons' La Ciagre restaurant.  He is chefing a new restaurant in early 2013 called Palo Alto Grill which is on University. He has a great food blog:  Will Work for Food.