RW (Winston) Contribution:
When we first received our dual burner TruInduction cooktop, our reaction was: "Hmmm, this takes a lot of counter space, is this really smart?" This concern was amplified when we read that we couldn't use both burners simultaneously at full power.
It turns out this 'full power' limitation is not much of a limitation unless you're trying to boil two pots of water at the same time, quickly. The cooktop has "heat" and "temperature" modes. You can set both sides to whatever temperature you desire and both can operate simultaneously. Each receives its share of the available power - - we assume that it 'arrives' at the selected temperature(s) more slowly when both burners are operative. But we mostly use the cooktop in its 'heat mode' which is selectable from 1 through 10 unless both burners are operative. Then the sum of the two burners can't exceed ten, thus, for even-cooking on a griddle (one of the points of this post), each burner would be set to 5. Believe us, that's plenty high - - often we have to dial it down from there. We often set one-side low to keep food warm while the other is set higher to cook.
But our initial 'overkill' concern was utterly allayed by the accidental acquisition of this wondrous Cuisinart griddle:
This 'induction capable' griddle nearly covers both burners, has ample 'edges' that adequately 'restrain' the contents, doesn't need cleaning (its non-stick surface is best cleaned with a paper towel), and conducts the heat throughout. It has become our 'go to' cookware.
Conclusion: Get a dually and buy that Cuisinart griddle.
VJ (VerJean) Contribution
Onions, of course.
Sliced apples with brown sugar and banana bread
"Who voluntarily eats brussel sprouts," Winston interjects rhetorically while answering, "they were so good!"
The official cookbook recipe is:
1 ½ pounds Brussels sprouts, trimmed and cut in half through the core
4 ounces pancetta, 1/4 inch diced
1/4 cup good olive oil
Kosher salt and freshly ground black pepper
1 tablespoon syrupy balsamic vinegar (w/brown sugar-see recipe)
Balsamic Syrup. 1/3 cup balsamic vinegar. 1 Tbsp Brown sugar.
Combine the vinegar and sugar in a small skillet and boil over medium-high heat, stirring occasionally with a wood spatula, for 3 to 4 minutes, or until glossy bubbles cover the surface.
Preheat the oven to 400 degrees. Place the Brussels sprouts on a sheet pan,
including some of the loose leaves, which get crispy when they're roasted.
Add the pancetta, olive oil, 1 ½ teaspoons salt, and ½ teaspoon pepper,
toss with your hands, and spread out in a single layer. Roast the Brussels
sprouts for 20 to 30 minutes, until they're tender and nicely browned and the
pancetta is cooked. Toss once during roasting. Remove from the oven,
drizzle immediately with the balsamic vinegar, and toss again. Taste for
seasonings, and serve hot."
Of course we have no oven so our cooktop version was:
Used recipe for Oven Roasted Brussels Sprouts
1 bag Brussels Sprouts (Sam’s club) - trimmed & halved
4 oz pancetta - chopped
Balsamic syrup - Used 1/3 cup balsamic & a couple Tbsp. brown sugar - heated til bubbly & thickening. Caution or it could get too thick.
Toss all in a large bowl. Add salt & pepper to taste (I didn’t use any)
Put on griddle at 400 degrees, stirring occasionally til browned and crispy, pancetta cooked.
Then I piled up and covered with a large pan lid - to further soften them.