I know V. Miller tends to be a little pricey, but I am sold on this gimmick. Once it is up and running I will definitely make a late night stop to get something from it.
If not cooking outdoors, I am cooking on the stovetop with my 14" carbon steel wok, 12" CI skillet, or in the oven with my two Lodge CI pizza pans, or two dutch ovens. I've also got a nifty Lodge carbon steel grill pan that rocks for veggies outdoors.
And not surprising, it is bogged down in red tape. What the HECK does the average county health department official understand about a schematic, and what use is that to them? I think at most, they could insist on taking some temperature measurements while it is sitting there in the hot afternoon sun, to ensure that it maintains safe refrigeration temperatures sitting outside like that. Instead they are going to bog this small business down in red tape awaiting approval, and they could easily come back with a "no".
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