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I had planned on grilling these steaks for dinner last night, but neither of us felt like a big dinner. Moe had a steak for breakfast. Grill steak, butter basted local farm fresh eggs, fried potatoes and mushrooms and toasted homemade bread.

@Smithy sorry for not being clear . I used the AirFryer. just needed a bit higher temp than the recommended 350 F , and longer than 20 min from frozen Ill probably try the second Puck tonight, and see.

Thanks, that Best model seems ideal but unfortunately no longer made in 42", just 36-48-60. That also brings up a point, that hood is listed as an outdoor hood, can be set up for indoors?

Looks like what we'd call a NY strip steak. Lovely

In the dinner post where you described this, you commented that it needed more time to cook and that it wasn't as crisp as you'd have liked. I encourage you to try the air fryer, or else convection mode. I don't have an air fryer, but I found that cooking it in my CSO on convection (425F, 30 - 40 minutes, flip after about 20 minutes) did the trick. I like your overall presentation, by the way. Much more elegant than mine. 😀

Pasta setup: Linguini (250 g) in about 2.5 L water. Sauce components are olive oil, butter, onion, garlic, white wine, clam juice and clams (canned from Basque country). Linguini with clam sauce. Added lemon zest, parsley and a splash of lemon juice. Note how much sauce the Setaro pasta absorbed, along with over 1/2 cup of starchy pasta water. Brussels sprouts with bacon alongside.

How about this one, @rotuts? Chris French's Eastern Shore Crab Cakes

I only ever do Thai style crab cakes. Mayo? Get out of here!

The ones I do are only crab, home made mayo & parsley

But they aren’t really crab cakes, with half of them by weight being shrimp. They could just as easily be called shrimp cakes. i think you’ve only had bad and/or faux Maryland crab cakes if that’s your take on them. I use very little “ filler” and prefer to call it a binder (saltines or panko). 2 T of mayo. no veg except parsley, and a proper amount of Old Bay, which isn’t too much.

I'm not convinced any of their products besides ranges are particularly good. I didn't mention brands because my research is from a couple of years ago, and isn't compete. I found this problem difficult enough that I've been kicking it down the road. I'll revisit when I'm ready to actually rebuild the whole kitchen. Here are my old notes, all for a 42" wide hood, which is probably adequate for a 36" range: Prestige Pro-Line “High Capacity” 42” PLHC42300 - 42"W x 30"D x 18"H Largest containment area I've found in domestic hoods 1200CFM / 10” duct Lights at top of crown instead of front light bar May be mounted up to 42” above cooking surface Best WPD38I42SB 42” 13000CFM 27” Deep—seems ideal Internal blower INCLUDED 3” extension available to increase capture area Proline 42” PLFW 832.42 2000 cfm 25.5” deep Internal single or dual blower (1000/2000) The very best hoods are made by CaptiveAire and Accurex. These are commercial products, so it may be hard or impossible to find someone who will install it for you (but not as hard as with something dangerous like a commercial range). They also specialize in larger sizes, so finding something that fits your design can be harder. CaptivAire https://www.captiveaire.com/catalog/list.asp?cattypeid=64 Accurex https://www.captiveaire.com/catalog/list.asp?cattypeid=64 I haven't yet investigated the option I mentioned in the earlier post (getting a bare insert that fits into custom cabinetry). I assumed this would be too expensive, but now know a carpenter to ask about this.

Having spent most of my adult British life in England, I have no idea what ' English muffins' are. Nor English peas or cucumbers.

Now, see the new and improved version !!!!

This is the new and improved version of sambal kacang - Indonesian peanut sauce. It could also be called sambal pecel - pecel is a vegetable dish consisting of bland, boiled leafy vegetables served with this type of peanut sauce, similar to the more famous gado gado, but without the tempeh, tofu, etc. This is a traditional version, meaning that it's quite labor intensive and is made from all whole ingredients. Makes.... a LOT - multiple portions! This recipe is for the base, which you would thin with boiling water to the consistency you want. The reason for this is that the base is very dry and will last a long time - a couple of weeks at room temp or several months in the refrigerator. When you want some, just take a few spoonfuls and thin with boiling water until you have the quantity and consistency you're looking for. Ingredients: 200g raw peanuts (deskinned) 60g red chillies - mostly keriting (medium spicy) and a few rawit (very spicy) 125g shallots (about 8 small shallots or 3-4 Western shallots) - skin and ends removed 20g garlic (peeled, end removed, halved and germ removed if exists) 4-8 kaffir lime leaves, destemmed (size dependent) 11.4g roasted shrimp paste - 3 sachets ABC brand (3.8g each) 1C (approx.) peanut oil 60g palm sugar, grated or chopped finely 1T salt (plus more to taste) 1t MSG 1t seedless tamarind paste Instructions: 1) cook the whole chillies in a pan of boiling water until soft - about 5 minutes, drain 2) heat the oil in a wok over medium/low heat and fry the shallots until softened and slightly brown 3) remove/drain the shallots, repeat with the garlic 4) remove/drain the garlic and fry the lime leaves for a minute or so, then remove/drain 5) fry the peanuts in the oil, stirring constantly, until just less than golden brown, then remove/drain 6) In a food processor, roughly chop the chillies/shallots/garlic/lime leaves/shrimp paste, remove and set aside 7) Roughly chop the fried peanuts 8 ) Move the chilli/shallot, etc mixture to an Indonesian mortar (cobek), add the tamarind, salt, MSG and palm sugar then grind until smooth as possible 9) Add the peanuts to the mixture and continue to grind - the paste will become very stiff and dry as it cools To check seasoning, add a little bit of boiling water to a teaspoon or so of ground mixture and mix until you have the desired consistency

s BS makes hoods. Presumably would fit their range. https://www.bluestarcooking.com/ventilation/?prod_wallhoods_types=wall

Like cheesesteaks labelled Philly, I stay away from crabcakes named Maryland. Too much filler, mayo and veg and way too too much Old Bay for me. Perrier's crabcakes aren't all that much work.

Again, if you have a name that would help.

The most important elements are the aperture dimensions the and capture volume. The aperture dimensions are the width and depth of the actual opening of the hood (if there's a light bar or something, this doesn't count.). The capture volume is this multiplied by the depth. The Aperture dimensions need to be larger than the active area of the range top. Ideally, you'd calculate a line from the edge of the range that tilts out 10° from vertical (both to the side and to the front of the range). So the higher the hood, the larger it should be. You will almost never see them specified large enough. The capture volume is also critical; it creates a buffer where plumes of smoke and grease can be trapped before the fans are able to suck them away. No hood blower is powerful enough to keep up with big plumes of smoke and atomized grease without an adequate buffer. The good news is that if you have ample capture volume, you can get away with less air flow. Next time you visit a restaurant kitchen, take a look at the design of the hood. In most cases it will be large, and have 12" to 18" height. That height is mostly taken up by empty space; it's all about the capture volume. These big dimensions let the hood be mounted very high (so even your tallest, most ridiculous chef hat won't bump into it. You can even have the Pope come over and cook for you). And the hood will probably be quiet. Commercial kitchens can be loud places, but the hoods usually just sound like a whisper. Because with that design, they don't need massive airflow. You do need to consider air flow, but not in the way the salespeople tell you. The flow rate number that matters much more than CFM is the linear speed of the air, measured in feet-per-second. You want the air to be moving upward at a fast enough rate to influence the path of the grease and smoke. And you need the air to be moving over the louvers in the vent at a high enough speed to function properly. If the air is moving too slowly, the grease and the air don't get separated by the louvers, and the grease goes up the vent, coating the sides of everything and increasing the risk of fire. Cleaning out a long greasy 10" duct is a horrible job. If the air moves over the louvers at a high enough speed, the louvers change the direction of the air quickly enough, and the grease particles get centrifuged out in to the grease collection area, which is only slightly miserable to clean (it's designed to be cleaned; most louvers can also go in the dishwasher). There are formulas for calculating necessary linear air speed based on your dimensions.

TJ's chile rellenos for dinner here : https://forums.egullet.org/topic/167297-dinner-2025/page/85/#comment-2460979

Tj's Fz chile rellenos : standard base of chopped fresh spinach , quite a bit . EVOO ( for mouth feel ) perimeter of Campari tomatoes . CT's get a dusting of Penzey's Pico NS seasoning . added toasted chopped pecans the Af's the CR : package says 15 - 20 min 350 . it was wrong 22 min got close , but next time , 375 for 15 , then 5 - 8 400 F Its Saturday , that means PBS cooking shows . VH adds a dollop of sourcream to things . I have none. so a dollop of yogurt. eats like this . I thought this would be good. turned out better than good. the yogurt was a quite nice addition . a few more pecans next time ( there are two CR's in each box , accompanied w an awful ' tomato [sic] ' sauce. the CR needs to be crispier and hotter . next time. if its under cooked , it can end up being a little greasy oily. quite nice . thank you , VH for the sour cream ' idea ' .

Dinner was porterhouse steak with chips/fries and salad. 2nd photo shows the steak was cooked medium rare. Was all good

Inspired by @gulfporter's recent post and my weekly fish share delivery of fresh halibut, I made this blackened halibut sandwich with Creole mayo and a cabbage& snap pea slaw

@Smithy, you had me at Poached Pears and Proscuitto Salad, the first food item on the list. But, I agree, that Florentine Eggs Benedict was absolutely tops . . . and that's without even tasting it!

the second episode aired today in my area : Pasta https://www.scetv.org/watch/kitchen-curious fantastic show Ill be making the last bow tie casserole dish soon . I would have liked a bit more description on the crab dish , at that restaurant. then again , I am a big fan of VH. her dishes are a bit unusual , but in a most tasty way . bon appetite , for sure.

i'm not usually much of a breakfast eater, but a friend offered to buy me breakfast this morning because I was driving us to a late morning event. So off we went to At Sara's Table at Chester Creek Cafe in Duluth, MN. For a full perusal of their offerings I recommend visiting their website. The main thing to know is that they focus on good food, locally grown where possible, organically grown (ditto), prepared to order. A sign near the entrance notes that "Good food takes time to prepare". That said, I think our plates were delivered about 15 minutes after we ordered. Here's a small selection of shots from their menus...and I do mean "small" selection because there's a lot to peruse. You can always skip down if you don't want to read them. "Peanut butter mocha" below brought me up short, but hey -- I didn't have to try it! Here is the section from which I ordered: I ordered the Florentine Eggs Benedict, and I'm glad I did. Normally those things called English Muffins make me flinch -- I don't like their flavor or texture -- but these had been grilled and crisped in such a way that they supported the stacked food and absorbed the sauces when cut and dredged through the sauces and egg yolk. This is how it arrived at the table: Look at the beautiful shape of those poached eggs! And I missed the fact when I ordered that the greens were both spinach and basil in a pesto form. The first bite informed me. It was inspired, I tell you. The sauce photo isn't quite as crisp as the as-plated photo, but I want you to see how it all blended together for dredging. My friend ordered eggs over easy and one of the locally-produced sausages, but I forgot to take a picture of his plate. We both had their house coffee (mocha java) without extras. The place has books all over ("available for adoption for a small fee!") and a relaxed vibe, though customers aren't encouraged to linger when the line is as long as it was today. I don't go out to eat often these days, but I think I'll have to make a point of visiting Sara's more often than once every 5 years.