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I too took the Zuni Chicken Challenge and here were my results.
http://madisonandmayberry.typepad.com/madison_mayberry/2007/09/the-zuni-chicke.html
Ed -- I had issues with the wording of the recipe. Some parts were confusing and all in all, it makes the process sound much more complicated than it really is. And I too set off my fire alarm. But no worries -- I fed my roommate the chicken to combat the annoyance that was the fire alarm, and he was happy.

The ribs at Fat matt's in Atlanta! Their sweet tea is perfect too.

Eggs, in some shape or form

aged balsamic vinegar that's so sweet yet tart. i could eat it on most anything.

I have never understood why Siam 2 opened up so close to the original Siam. But now I guess I'll have to give Siam 2 a try after such a statement from Ong.

I'll use my George Foreman for fajita chicken, but that's basically it. I wouldn't put red meat on it, definitely not hot enough and you miss that smoky flavor and charring! I'm in a similar situation, and have been grilled food-free so far this summer :( except for occasional visits to the parents'. Maybe I'll have to invest in one of those grill pans, except I have a stupid electric stove, will it work okay?

So, essentially, if you're into the *flavor* of grilling, e.g., kiawe, mesquite, charcoal, versus form, you're SOL w/o an outdoor grill or hibachi. :(

I have to second the comment by txvoodoo. These "bulky, awkward knobs and handles, pandering to kitchen neophytes" are in fact fairly well-designed tools which are a great relief to people with reduced grip, dexterity or manual strength.

alynn-- OXO also has a Good Grips Cherry Pitter that, just like it sounds, pits cherries so you don't have to! Hm, isn't that what mouths are for..? http://www.oxo.com/xxoxo_ibeCCtpOXOPrdDtl.jsp?section=10039&item=51786&minisite=10024&respid=53057
Either way, pretty spiffy.

Thanks for the comments and tips, all! I'll have to try the angel-food pan trick - despite my newfound love of the Stripper.

Sabrina, as for the freezing, all that I do is put the corn into a zip-top bag, seal it most of the way, and suck as much air as I can out at the corner, seal it up, and toss it in the freezer (sucking out the air not only makes it take up less space but helps prevent ice build-up around the kernels). It won't keep forever, but it's still pretty good after a few months.

As for how I use it, it's great for adding to quesadilla/burrito fillings, salsas, pasta and rice dishes, flans - whatever. One of my go-to dishes involving fresh corn is as follows: sautee up some bacon chunks 'til crispy, drain them and set them aside; in a little of the rendered bacon fat, sautee some onions or shallots until translucent, then add some corn and cook until the corn turns bright yellow and the onions begin to caramelize; add some pasta and a little of its cooking water then a good dollop of ricotta cheese, salt and pepper to taste, maybe some fresh herbs (thyme, savory and tarragon are all particular favorites) and/or a hit of lemon zest; cook and stir briefly until the sauce clings to the pasta, toss the bacon back in, and serve. It takes about 15 minutes from start to finish, and it's so good!