I took a little course put on by the Wolf distributor here ... it was very informational. They didn't recommend using straight convection for anything that has much of a side on the pan, because the side blocks the air circulation, which is how the food is being cooked, so the top will cook faster than the inside. But it's fine to use convection with cookie sheets and broiler pans, or at least try to use the lowest side available. Also, don't cover food if you're using convection. They recommended convection bake for pies, not straight convection. And, if you are using straight convection, flavors will not transfer (eg, it's okay to bake a tray of bacon-wrapped scallops on one rack and cookies on another). They also said to turn down heat 25 degrees and reduce time 20 to 25 percent with convection, which matches what I've heard elsewhere. Here is the percentage of oven element used for each mode (this is for Wolf) Bake stone = 40% broil, 60% stone Bake = 10% broil, 90% bake (the hidden element on bottom) Convection bake = 90% fan, 10% bake Broil = 100% broil Convection broil = 100% broil, 100% fans Roast = 25% broil, 75% bake Convection roast = 25% broil, 75% fans Convection = 100% fans

Teresa - thanks for posting this link. I'm taking a class called "Cuisines of the World" this semester. However, we're not just studying other countries, we're also focusing on several regional cuisines within America. I shared the link with a couple of my chef instructors too.

Your question is delving into a subject that is incredibly complicated. Most dog foods at the local grocery store are the equivalent of junk food for your dog. They have fillers in them, especially corn and wheat, that can cause all sorts of problems, both upper and lower GI, and a host of other things. Dogs were just not built to digest most grains well, especially corn. You would do well to Google the subject and educate yourself. Since you will probably get a ton of information about this here, here is my experience. I've had dogs for the past 17 years. Oldest (now in doggie heaven) had a corn allergy. Sores developed that just would not heal. I've now got three large mutts. Two of them have a wheat allergy, one of them took at least 6-7 years to develop, the other less than a year. It caused horrible diarrhea in both. One has had a history of UTI (thank you dog god, she's been fine since September). Dogs with allergies are on IVD venison and potato, the other one is on a high quality food with no fillers. I come in contact with lots of dogs daily. I know what they eat and I also see the probable results of what they eat. There is no question that a better quality food is going to help stave off numerous health problems, and perhaps extend the life of the dog. When my old doggie (Shepard/Lab)went, she was 14. Very old for this size dog, but she had three serious health issues. I attribute lots of positive results to better food, BUT, it ainÂt cheep. SG

I love a challenge...... You have probably already discovered this, but in the late 1800's and very early 1900's some sites have noted that NYC's Waldorf Astoria Hotel was known for it's wonderfully prepared Wild Canvasback duck. It appears that apricot was used in the recipes, along with cognac or brandy. I'd be inclined to contact the food doyen Martha Stewart through her Sirius radio program or perhaps on her website to see if her minions can come with anything for you.