I may be slow getting around to it, but am slow cooking with a favorite merlot wine. The house is a symphony of flavor on a rainy Vermont Saturday, and, for all you aficionados up late busting out your next piece, this HAS to be a great way to go. Also makes me think that using it for wok steaming ought to be a great solution as well. Sorry if this all seems like useless old news, but I feel like Chris Columbus bumping into Alton Brown & the Food Network, or something.
Several drawings in planning stages right now ... the next one to post will be a take-off on Boston's Big Dig project, after a little more becomes recognizable.