[CH] OT -- Cooking Thermometers

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Hi All --

Hope El Grande is treating everyone well.

My digital probe thermometer (the kind with the long
cord between the probe and the unit) recently died on
me and I am going to replace it.  Here's what I know:

In looking around, there doesn't seem to be a
consensus opinion about the best one to purchase,
although Polder is mentioned more often than others --
maybe because Alton Brown uses one.  Either way, it
seems that reliability can be a problem, even with the
more expensive models (i.e., they don't last very
long).  Lastly, I am intrigued by a new (Polder?)
model that features two probes on one cord -- one goes
inside the meat and the other measures ambient
temperature near the meat surface.  This would seem to
be good for cooking over live fire or for use in a
poorly calibrated oven.

OK, CH's -- any thoughts?  As always, thanks in
advance.

Matt

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