Media News Blast
EXCLUSIVE PRODUCT REVIEWS
Media News Blast
EXCLUSIVE PRODUCT REVIEWS

Kari Gran Skin Care

MAGNA READY
So Attractive
Review by Michael Yannon, Editor
After playing guitar for decades, I developed osteoarthritis, especially in my left hand. Now, when I’m not pretending to be a rock star, I make my living as a mild-mannered suit salesman. This means lots of buttons to button and on cold days, a painful reminder of my worsening ailment. I often wonder how those with more serious forms of the disease manage. A company named Magna-Ready has come up with a simple (as in, why didn’t I think of that) solution that not only makes sense, it feels like the future.
My brick and
navy checked flannel shirt came folded but contained no pins and unfolded
easily. Soft, well crafted and stylish, buttons run the length for a very
traditional look, concealing the magnets which actually do the work. Opens
easy, fastens even easier - the first time I tried it on, as I pulled the shirt
closed, it fastened by itself, making me
feel a bit like George Jetson. Very cool.
Founder and CEO Maura Horton developed her patented design after watching her husband, who suffers from Parkinson’s Disease, struggle to independently fasten his shirts. The idea took hold, and rightly so, as it’s easy to imagine how many might benefit from this simple yet innovative design. Clearly, seniors are also part of Magna-Ready’s target audience though I can see them expanding to include most demographics because the idea makes too much sense not to catch on. Of the friends, family and coworkers with whom I’ve shared this product, all loved the idea and applauded the reason for its development but all overwhelmingly agreed they would love this sort of simplistic functionality in their own apparel. I believe this young company is just a few contemporary styles away from achieving this.
We recommend this innovative product which epitomizes the marriage of form and function. Again, well designed and crafted, soft and comfortable (100% cotton which feels like wool), seamless magnetic-infused technology, super easy to open (but doesn’t fly open in the wind) and looks great. A long overdue idea whose time has come for anyone who finds it difficult to button their shirt or if you’re simply interested in making your life a little easier. For more information, please visit: www.magnaready.com.


Ooni Koda Product Review w/ Man Crate's Pizza Grilling Crate
Review by Michael Yannon, Editor
It’s been said a watched pot won’t boil. Those physics aren’t at play here because
watching the Ooni Koda bake a pizza is like watching a time-lapse film. As a matter of
fact, watching it bake is almost a must considering how quickly this powerful little
oven cranks out the pies. The company touts an amazing 60 second average cook time
but our times were even better. And its portability makes it ideal for many outdoor
activities.
Okay, a couple of things to keep in mind. First, since shipping flammable liquids
is not wise (and illegal), you’ll need a propane tank. Secondly, the Ooni Koda is
designed for outdoor use only (so don’t be cranking it up in your studio apartment).
Finally, use an oven mitt or glove whenever you insert or remove pizzas (learned this
the hard way).
Assembly, if you could call it that, is extending the units three legs, inserting the
cooking stone and attaching the propane tank. Ooni is also kind enough to include a
pizza paddle (a.k.a. pizza peel). After opening the propane valve, turn the start knob
counterclockwise and with a soft click, the Ooni roars to life. You’ll want to allow at
least 15 minutes for the oven to heat up, allowing the stone insert to reach its max
temperature, ensuring a crispy pizza crust.
For test purposes, we
tried a variety of
pizzas, including
frozen, take and bake
and those of our own
creation and here’s
what we learned:
Papa Murphy’s
smallest pizza is 12”.
The largest the Ooni
Koda accommodates
is 10”. Also, the
conventional ovensafe cardboard - their pizzas come on for baking - was toast within seconds of hitting
the 1000 degree inferno. Learn from my mistakes, people. And although we trimmed
their pizzas and made them work, Papa Murphy’s is not an ideal choice for the Koda.
However, they do sell ready made pizza dough.
It’s best to completely thaw frozen pizzas. We tried two brands of frozen and
while both took longer they still browned much quicker than a conventional oven.
They were also cold in the center. And remember, if you do thaw, do it in the fridge.
Raw dough is hard to handle at room temp.
The pizzas we made ourselves netted the best results!
We achieved the best results with pizzas we made ourselves, keeping the pies
small (about 8”) and the crust thin, but running the gamut on toppings and sauces.
Regardless of design, each mini pizza was done within a minute, browned evenly with
a crispy crust and nicely charred toppings. We also made quesadillas and toasted grill
cheese sandwiches with excellent results. The Ooni is reminiscent of top broilers, like
the Salamander, used in professional kitchens. It browns that fast.
The Koda‘s small size and portability make it ideal for just about any outdoor
gathering. I believe it will find a prominent place in most outdoor kitchens or in any
situation where a propane grill is already present. Tailgating comes to mind. It may not
be practical for the rough-it campers but glampers may consider it a must-have.
Earlier I mentioned something about a 1000-degree inferno. Well, I exaggerated a
bit, it only reaches a max temp of 932 (500C). Hotter by far than most grills, so at the
very least the same common sense rules apply; respect the fact that burns are possible,
keep the kiddies at a safe distance, protect yourself.
For its convenience, portability and cooking power, we highly recommend the
Ooni Koda. The good folks at Ooni are starting a pizza revolution, offering several
different options including its original wood pellet oven, The Ooni 3, and the Ooni
Pro, which uses gas or pellets for fuel. Check them out at www.ooni.com.
Review by Michael Yannon, Editor
It’s been said a watched pot won’t boil. Those physics aren’t at play here because watching the Ooni Koda bake a pizza is like watching a time-lapse film. As a matter of fact, watching it bake is almost a must considering how quickly this powerful little oven cranks out the pies. The company touts an amazing 60 second average cook time but our times were even better. And its portability makes it ideal for many outdoor activities.
Okay, a couple of things to keep in mind. First, since shipping flammable liquids is not wise (and illegal), you’ll need a propane tank. Secondly, the Ooni Koda is designed for outdoor use only (so don’t be cranking it up in your studio apartment). Finally, use an oven mitt or glove whenever you insert or remove pizzas (learned this the hard way).
Assembly, if you could call it that, is extending the units three legs, inserting the cooking stone and attaching the propane tank. Ooni is also kind enough to include a pizza paddle (a.k.a. pizza peel). After opening the propane valve, turn the start knob counterclockwise and with a soft click, the Ooni roars to life. You’ll want to allow at least 15 minutes for the oven to heat up, allowing the stone insert to reach its max temperature, ensuring a crispy pizza crust.
For test purposes, we tried a variety of pizzas, including frozen, take and bake and those of our own creation and here’s what we learned: Papa Murphy’s smallest pizza is 12”. The largest the Ooni Koda accommodates is 10”. Also, the conventional ovensafe cardboard - their pizzas come on for baking - was toast within seconds of hitting the 1000 degree inferno. Learn from my mistakes, people. And although we trimmed their pizzas and made them work, Papa Murphy’s is not an ideal choice for the Koda. However, they do sell ready made pizza dough.
It’s best to completely thaw frozen pizzas. We tried two brands of frozen and while both took longer they still browned much quicker than a conventional oven. They were also cold in the center. And remember, if you do thaw, do it in the fridge. Raw dough is hard to handle at room temp. The pizzas we made ourselves netted the best results!
We achieved the best results with pizzas we made ourselves, keeping the pies small (about 8”) and the crust thin, but running the gamut on toppings and sauces. Regardless of design, each mini pizza was done within a minute, browned evenly with a crispy crust and nicely charred toppings. We also made quesadillas and toasted grill cheese sandwiches with excellent results. The Ooni is reminiscent of top broilers, like the Salamander, used in professional kitchens. It browns that fast.
The Koda‘s small size and portability make it ideal for just about any outdoor gathering. I believe it will find a prominent place in most outdoor kitchens or in any situation where a propane grill is already present. Tailgating comes to mind. It may not be practical for the rough-it campers but glampers may consider it a must-have.
Earlier I mentioned something about a 1000-degree inferno. Well, I exaggerated a bit, it only reaches a max temp of 932 (500C). Hotter by far than most grills, so at the very least the same common sense rules apply; respect the fact that burns are possible, keep the kiddies at a safe distance, protect yourself. For its convenience, portability and cooking power, we highly recommend the Ooni Koda. The good folks at Ooni are starting a pizza revolution, offering several different options including its original wood pellet oven, The Ooni 3, and the Ooni Pro, which uses gas or pellets for fuel. Check them out at www.ooni.com.




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