Tech expert Michelle Thatcher grew up surrounded by gadgets and sustained by Tex-Mex cuisine. Life in two major cities--first Chicago, then San Francisco--broadened her culinary horizons beyond meat and cheese, and she's since enjoyed nearly a decade of wining, dining, and cooking up and down the California coast. Though her gadget lust remains, the practicalities of her small kitchen dictate that single-function geegaws never stay around for long.
Here's one way to weather the economic downturn: Stop paying restaurant prices for wood-fired pizza and artisanal bread, and instead invest that money in a Kalamazoo Outdoor Artisan Pizza Oven.
Made of stainless steel for safe outdoor use, the Kalamazoo oven echoes the classic dome shape of Italian wood-fired ovens. The cooking surface is a crust-friendly professional composite baking stone, while the low, arched top reflects heat back at your food for even cooking. Using your choice of liquid propane or natural gas, the oven heats to temperatures ranging from 250 degrees to 800 degrees Fahrenheit; an integrated wood tray means you can still infuse your baked goods with wood-fired flavor.
Of course, you'd have to eat a lot of pizza and bread to justify the oven's $3,990 price. But while you're trying to rationalize this purchase--we're talking perfect Neapolitan-style pizza crust at home, people--I encourage you to consider that you're saving not only on the food but on babysitting, valet, and wine mark-ups as well. Just a thought.