Cuisinart CVR-1000 Vertical Countertop Rotisserie with Touchpad Controls
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The Best 5 Rotisseries 2011 | Rrotisserie Cooking Platinum Edition
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Bringing Back the Roto-Broil - Bitten Blog - NYTimes.com
Rachel Felder is a New York-based sort litt, self-described as “obsessed with everything old-fogyish, from Emilio Pucci dresses to vinyl Tim Buckley albums to FireKing dishware.” When she saw a citation to my mama using a rotisserie back in the ’50s and ’60s, she closely sent me an e-post saying she owned six. Here’s her Edda. –MB
Nothing succeeds like overkill debauchery, peculiarly when it comes to Roto-Broils.
I should separate. I have six of them, seven if you figure on the one my cousin Gladys has earmarked for me in her basement, roast beef schmutz and all.
What’s a Roto-Barbecue, you might ask? Only the terminal new-fashioned larder appliance of the 1950s. Dubbing itself “the thrilling scullery,” this snazzy chrome countertop thingamajig promised to further cooking everything from a strong breakfast to an baroque dinner reception roast. (For “in good health,” decipher “cholesterol-inducing and soprano-calorie.”)
The root tenet was that you could bake incarcerated the vehicle’s oven leg while using its “roof” as a hotplate or griddle simultaneously. The ordinary Roto-Barbecue also came with a couple of accessories — a counterpart for rotisserie cooking with a removable basket-like fastening — that look a bit like skinny tools from Frankenstein’s lab.
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