Serious Eats - seriouseats.com

"that's why i pan in portajohns"

genius!

the food processor definately.

that's the one and only that i can think of for the moment.
with frying, i tend to just guess the temperature it's at based on how much bubbling it does when i throw something like some batter in. works pretty well for me.

My last meal would have to be with the one person that is most important to me on the beach ;). First course, Crab cakes(with some lobster in there just because) topped with a apple-mango chutney. Second Course, a very THICK steak of prime rib(no need to add anything else). And for dessert, Chocolate covered strawberries(i just love them)