With "few exceptions", most of us here in the forum, recommend against "Appliance Packages" (All appliances by the same manufacturer). Why?----No one manufacturer excells at every kitchen appliance, and in many cases they are just "Rebadged units", (Made by another manufacturer) and fancy label put on and perhaps a cosmetic change or two and a BIG Increase in price. Couple Examples: (1) Miele Great Dishwashers and Speed Oven but a number of post related to temp problems with their recent ovens some similar post of their older ovens too. They do not make their own Fridges (Yet) alto there are those that claim the company that makes the Miele Fridges is under "Miele Supervision"---I would have to see that for myself. (2) Electrolux, except for a post (Here and there), Elux ovens are well thought of both performance and reliability wise. Their Fridges were frought with problems earlier, and reading current reviews it is a "Crapshoot" to even buy one now---(about 50-50 as far as Good vs Bad reviews). (3) SZ - Wolf. Many ppl like the SZ fridges alto there are negative reviews too. My big problem here is they use the Whirlpool variable speed compressor (Embraco) as do most manufactures now, and some say the interiors (On some Models) are not as up to date,(Fully Adjustable Shelves) (Led Lighting etc etc) as other fridges costing less. So "I" have a bit of a problem justifying their prices for fridges. Many like the open"Flame Thrower" (22k-23k)burners which Wolf doesn't offer. As far as Wolf Ovens go, one has to search very hard to find "Negative Reviews" on Wolf Ovens. I hope this gives you a bit of a perspective on how "many" of us here on GW relate to "Appliance Packages". Others here, feel free to correct me if you think I missed a point, or I was a "bit off" on any of my above comments. Good luck with your "Pending Choices" HTH's!!!!! Gary

I have cooked on all three and the TEK IR is the only gas grill that cooks as well as charcoal. It's advantages over charcoal are that it is quick to set up, easy to clean up and does an excellent job of creating the charcoal taste. As many here know, the flavor is created by the smoke from the fat striking the hot surface be it charcoal or something else. The higher the IR energy (from gas or charcoal) and the less the flame, the more smoke generated rather than being turned into additional flame. The TEK creates a great deal of smoke because the IR glass sits between the flame and the dripping grease. On older style IR burners there is still an open flame to ignite the grease drippings reducing the amount of smoke to add flavor. With charcoal, once the embers are glowing red, it is emitting a lot of IR and much less to no flame and hence produces a lot of smoke and flavor. I have owned the FireMagic and I would not purchase another. The burners are cast SS but they still do rust over time and the flavor grills wear out too. They are very hard to clean and the heat was not anywhere near as good as the advertisements. If you are the type that never clean a grill and don't mind a gritty looking grill it may not matter. I am the type that wants it to look clean and inviting each time and the self cleaning feature along with the dishwasher removal panels makes the TEK a breeze to clean and keep looking nice. For me that was worth a lot. The more conventional grills like the Firemagic, even with their ceramic infrared burner are not even a close match.

Today's mail brought the Frontgate catalog, which featured their professional grill. It looks capable and seems nicely priced at $2,299. I wish I could see one locally, as there's no way I'd make such a major purchase sight unseen. Is anyone here familiar with this grill? Does anyone know who makes it? I wouldn't be surprised to learn that it's another product of the Lynx factory. Unmatched Construction:  Non-corrosive 304 stainless steel will endure for seasons  Painted 38" ceramic brick firebox  Distinctive granite work surface is highly scratch-resistant  Double-walled hood construction guards against heat discoloration  Heavy-duty locking casters provide safe and secure mobility  10-year warranty on primary burners Peerless Performance:  107,000 total BTUs  Four 13,000 BTU cast stainless steel primary burners  Two 12,000 BTU side burners  18,000 BTU infrared searing burner  13,000 BTU infrared rear burner with included rotisserie kit Premium Features:  Push-and-turn electronic igniters for effortless grill lighting  Convection-style cooking vents for enhanced heat distribution  Stainless steel warming shelf removes for easy cleaning  Spacious utility drawers store your cooking utensils  Full-width stainless steel drip pan for easy grease management  Commercial-quality stainless steel grill grates  Under-hood interior lights keep you cooking after dark  Included all-weather vinyl cover guards grill from the elements Here is a link that might be useful: Frontgate Professional Grill

Here are my last tips for this first week of November. The tips y'all have shared are just great. Thanks for contributing. This tip for storing berries is wonderful. When get home from the grocery store, immediately rinse blueberries, strawberries and raspberries in hot water, drain and put in a glass jar when dry. Instead of a 24 hour life they can go almost a week with their flavor, texture and appearance intact. They'll keep as long as a week; it's amazing, but they last. Harold McGee To keep grapes juicy, plump, and tasty for at least twice as long do the following: As soon as you get them home from the store remove them all from the stems, wash thoroughly, and seal in a plastic container. The grapes will last for several weeks without any loss of taste or texture. Silpat Cooking Mat -use it for forming dough on, instead of a floured counter or a bread board. As long as you handle the dough with oiled hands, no bench flour is necessary and clean-up is q & e. -pour that holiday peanut brittle on it and it doesn't stick. Great for making small rounds of peanut brittle. -line a jelly roll pan with a Silpat and bake meatballs or sausage balls on it. The grease wipes off and the meatballs don't stick. Take an ear of corn and stick it into the hole of a Bundt pan, then slice the corn off into the pan. Never put tomatoes in the same drawer with your other produce. It gives off a gas that makes produce ripen too fast. If you use non-stick frying pans, never use Pam type sprays on them. The propellent eats into the coatings and ruins them. Instead, add a drop of oil and use a brush to spread it around. Microwave sliced fresh mushrooms on paper towels just until they give up their water then squeeze them just a little. Then fry them in butter and they brown nicely and quickly without that moisture you always get in the frying pan. Whenever you need oat flour, you can make your own by blending oatmeal into a fine powder in your blender or food processor. It takes approximately 1-1/2 c. of oatmeal to make about 1-cup oat flour. After buttering the bread for grilled cheese sandwiches, press the buttered side into some grated parmigiano or pecorino before grilling. It totally adds to the texture and flavor. Crispy cheesy salty bread. If you want the yolks of your deviled eggs to be perfectly centered, stir the pot a few times in the first moments they are beginning to simmer. Purchase a whole bone-in rib roast when it goes on sale the day after Thanksgiving for an obscenely cheap price. Then it can be butchered into a Christmas rib roast, several steaks, have bones for beef stock, and scraps for grinding meat. Greens - The grit problem was brilliantly solved by the Mississippi Delta Chinese families. Put greens of any kind into a net bag like stockings are washed in and put it in the washing machine for a quick rinse in cold water and a spin. Works great.