Cooking For Engineers®

Recently, I received a wireless thermometer from Thermoworks to try out. Their newest product is called Smoke and is specifically designed to help people barbecue and smoke food at home. Smoke has two parts - a base unit (which takes two of Thermoworks standardized Pro-Series probes) and a wireless receiver unit - which lets the user track the air temperature and the food temperature without going outside to the smoker.
Thermoworks is selling the Smoke at $99 and this would definitely welcome tool for anyone who likes to slow cook food outside.

These days when I reach for a spatula to turn food in a pan, I've been finding myself grabbing the GastroMax Slotted Turner more often than not. Tina bought this spatula for me after months (or maybe years) of listening to me complain about our various spatulas. After buying the GastroMax Turner, my complaining has stopped.

Here in Austin, I'm finding myself craving fresh squeezed juices and homemade lemonade whenever I do yard work (which is every week). (I think the heat has something to do with it.) I went out looking for a good citrus juicer, but instead ended up with this disappointing Metrokane Mighty OJ.

These days we get recipes from all over the world -- through the internet, satellite television, pen pals, family, and other global sources of culinary goodness. Unfortunately, we're not all using the same system to depict oven temperatures. Here are cheat sheets to help decipher your recipes into your units of preference.