1. You can save a maximum of 50 clippings. Once you reach the max, you may no longer clip or email a post.
2. If there are pictures in a post and the poster removes them from his/her photo account, you will also lose the pictures.
3. If the thread "goes missing" (as used to happen as soon as it dropped off page 67 pre-2008), you will not be able to retrieve the entire thread. If you attempt to retrieve the thread, you will get a "Missing File" message. Note that your clipped post will remain, you just can no longer access the entire thread.

Note that if you bookmark a thread and one of the posters on that thread removes their pictures you will lose them this way as well.

The only way to guarantee permanently saving a post + pictures is to actually save the post to your local machine. There are two ways & both are easy to do:

• Save the thread as an html file(s) to your local machine


• Firefox:
  
  1. File --> Save Page As...
  2. You will be prompted to save the file
• Internet Explorer:
  
  1. File --> Save As...
  2. You will be prompted to save the file
• Save the thread to an MS Word or other type file to your local machine
  1. Copy the thread in its entirety
     
     • Select all: Ctrl-A (or Edit --> Select All)
     • Copy: Ctrl-C (or Edit --> Copy)
  
  
  2. Open an MS Word or other document & Paste what you just copied into the document: Ctrl-V
  
  
  3. Save the file (usually: File --> Save As...)

HTH!

The government and often the people who sell you the turkeys will tell you to cook it till a meat thermometer reads 180 degrees. They're not confident you will place the thermometer correctly and they don't want to get sued. I can practically guarantee if you do this it will be over cooked. And those pop-up thermometers - by the time it pops up the turkey is generally overcooked as well. Your best bet is to place your thermometer all the way in to the pelvic crease of the thigh, but still inside the thigh close to the bone (not hanging out in the cavity). Ideal placement is where the tip of the thermometer is right at the inside of the joint where the thigh bone connects to the body - that is the part that gets done last. Take it out at 165 degrees (170 if you're feeling borderline paranoid, 180 if full paranoid) and cover it loosely with foil and let it rest 15 - 20 minutes so it can carry over cook slightly and so the juices can reabsorb back into the meat. Voila! you're on your way to a happy turkey day.

Can anyone explain the differences between normal convection and true convection? I am a mechanical engineer by profession and fairly knowledgeable of basic heat transfer mechanisms and don't understand the differences. I am not a chef but is there any advantages of one over the other such as browning faster due to the higher power?

http://www.zesco.com/products.cfm?subCatID=2352&PGroupID=050217AZ02#

(the link is from a reseller not the mfgr--But I highly recommend the videos).

After my friend explains to me how it works, and the price I start laughing. Something about starting at 30K, and having a ched come to my house for 2 days to program it. Then I see the price is 1/3 of what it was a couple of years ago, so I start thinking about it. It gives me everything I wanted from the Miele wall oven, the Gagg wall oven and the Gagg steam oven. Plus it holds more, and cleans more easily and will take up less room than 3 pieces.

I show it to my wife, she laughs, then starts watching the video and laughs some more. Then at the end of the 3 videos I get "I want that."

So I go trying to find out if it can go in a residential kitchen. Seems like it can with some minor modifications. I go for a live demo on Thursday.

Any chefs out there with any experience with this thing.

Taking all opinions, even the sarcastic ones.