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Pot-de-Feu portable grill

The Pot-de-Feu grill is eco-friendly and foodie-friendly - that's what we like to see in our various cooking gadgets/equipment whenever possible. The grills, weighing in at only 6.5-lbs and 7x12-in., are hand-crafted from used up 20-lb propane tanks and each one features a unique flame design. All exterior surfaces of the heavy steel are painted with black, high heat paint, while the insides are unpainted. Charcoal is the best material for grilling with a Pot-de-Feu and a cooking grate is included with each one. Smallish foods like kebabs, grilled fruits for dessert or simply meals for a small group of people are the best things to cook on these and, if you set a paving stone or other protective material under the grill, it can be set on a tabletop. Be careful, though: the grill itself gets very hot during cooking!

Check out a picture of the grill in action after the jump.

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Filed under: Food Gadgets, Methods

Keg theft on the rise in the UK

The theft of beer kegs from pubs and breweries is on the rise in the UK, according to a recent story in The Publican. Apparently beer isn't what the thieves are after, however. High prices of aluminum and steel are to blame, with kegs being worth around £50 (approximately $90). One brewery actually reported a theft of 100 kegs in 13 minutes one night. Some thieves are even posing as beer distributors collecting empties. Local police are urging pub owners to keep their kegs in more secure locations for now.

Filed under: Business, Drink Recipes, Chefs & Restaurants, Restaurants

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Alternatives to nonstick cookware

enamel cookwareLike so many other people, I've been using my nonstick frying pans for many years now, in addition to my other pots and pans. With cancer concerns relating to the toxic perfluorochemicals coming to light, it's time for some new cookware. After all, the EPA is only "phasing out" these chemicals to avoid shutting down very large portions of very large companies. PFOA has been shown to cause cancer and, like mercury and lead, build up in the body over time, so there is no reason to continue our exposure to it. 

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Filed under: Lists, Methods

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