Awright, I admit it: I -am- a foodie.

[Astreja]

Oh, technical question.  Our vintage gas stove is not working.  Do you happen to know if a cake can be made in a convection oven?  (I realize this question might be felt as a sacrilege and apologize ahead of time for my unworthy ignorance.)

It probably could be done -- I've made this in a gas oven and in four or five different electric ovens over the years, a couple of which had a convection feature.  As long as it's big enough for a 8x8 or 9x9 pan with room for airflow, and can keep a fairly steady 325°F for 35-45 minutes, it should work.

[Shell B]

I've been using a flat grater with large holes, but I was looking at the Microplane grater/zester with evil intent just a few minutes ago.  Something about a re-purposed carpentry tool really appeals to My sense of humour.

Those are pretty cool. Still, I prefer a good zester. They really grab hold of the peel, no matter the skin. I used them on limes every day, which are usually quite smooth.

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It's actually not recommended to use a convection oven for cakes, so I would try a trial run before doing the main deal, if you're going to be serving it. You might also benefit from lowering the temperature. Good luck.

[AceBoogie]

I'm a foodie I'm always trying new restaurants and cooking new dishes. Food is one of the greatest parts of life

[Longhorn]

I hate food. I hate making it. I hate eating it. I hate how it feels in my stomach. It's a pain in the ass to keep doing it all the time and nothing ever tastes good anymore. Maybe except white chocolate...

[Astreja]

I hate food. I hate making it. I hate eating it. I hate how it feels in my stomach. It's a pain in the ass to keep doing it all the time and nothing ever tastes good anymore. Maybe except white chocolate...

I guess that would make you an anti-foodie, then.  A good-quality white chocolate, though -- The only reason I rarely buy it is that it disappears so fast.