jmolinari

Looks delicious. This is one soup i'd rather go out to get than make myself thought! i'll gladly follow your blog if there will be lots of viet recipes.

I'd describe my Bluestar similarly. jmolinari, why do find your Bluestar hard to clean? I find it easy. Grates and bowls (is that the right term for the piece that surrounds the burner?) lift out for sink scrubbing and can go in the dishwasher if needed. Granted, they weigh a ton, but they're simple to dis/assemble. There's a drip tray, since the burners are open, and they catch anything that falls. I keep it lined with aluminum foil, just roll up and toss if it gets messy. ← The cooktop has a lot of shiny stainless all over the cookign area. Burners and grates are cast iron, but all around is stainless. Cooktop. Not range or rangetop.

I would not go (again) with a cook top that has a stainless or light colored surface under the grates. Any kind of cooking will require that you remove the grates to clean after every meal. The surface eventually gets scratched and discolored. I'd go with one that has a black finish or better, a cast iron surface. If you haven't yet, check out these videos of the Blue Star brand. ← Agreed. I love my bluestar cooktop, but keeping it clean is a real pain.

If your aversion is salmonella, use pasteurized shell eggs. That's what i use for cookie dough and mayo.

This is my single favorite pasta sauce in the world. I look forward to it every summer.

It's probably Coco Rico soda

5 ingredient mint is rather yummy.

I have a Best by Broan with a 600cfm external blower. It uses a 10" duct, which is HUGE. It evacuates my 30" bluestar cooktop very well. I love it. It should be pretty close to your price range. Installation is the expensive part (ducting, enclosing the duct etc.)

I do what Tim said at home. Spray with oven cleaner and then cover with plastic wrap to not let it dry out. Overnight, and everything just wipes right off.

Interesting. They sure don't look like a normal porcelain cast iron! I guess the burners are the same way? thats good b/c i have grease splatters on the back burners. The cooktop is great, but boy is it hard to keep clean.

Not commercial. Just my bluestar cooktop.

Thanks, i dont think this oven has a self clean cycle, but that is a good idea.

Oven cleaner works wonders removing baked on grease on a stainless cooktops and enameled stuff. I'm wondering if there is any risk of permanent damage in using oven cleaner on cast iron cooking grates. anyone know?

Other than a humidifies and hygrostat, i don't know what to recommend. try the water/salt tray. It may work perfectly well. You'll just have to refill it with water every so often.

I've never used a salt water pan, but theoretically it shoudl work. Just note that the larger fridges will run dry, not humid like the wine fridges, as they have external coils, so the salt water try will have to add humidity.

prosciutto cotto is a pretty specific product in Italy. Sure, it just means "cooked ham", but it refers to a pretty exact item. I'm not sure the exact differences, but i would guess, that it's the cut used, the spices and cure, and the cooking. So basically it's totally different from US hams.

You likely wont need to add a humidifier, since those are not frost free fridges, the water is not condensed on external coils. All the humidity stays within the fridge. In fact, you're more likely to have to lower the humidity somehow, especially when you 1st put th emeat in.

i see no issue to having bottles in the curin g chamber

My favorite pasta is Archer Farms (Target premium brand). It's made in puglia, and mouthfeel and flavor is really awesome.

This is one of hte reasons i've moved to using ham steaks. They have little intramuscular fat, which makesthe fat ratio easier to work out, and they don't have nearly as much sinew/connective tissue that has to be carved out. Try them...they're so much easier to work with.

Its Not...Its flavoring Bud Edit to add there are no lactobacillus bacteria to change the sugars to lactic acid.. ← Technically there are some kind of bacteria as it is cultured buttermilk powder. Having said that, it is just a flavoring, not a true culture.

Less sugars for the acidophillus to ferment might, not the quantity of acidophillus.

I imagine this is true in season, whatever the season is for a given vegetable. I've seen that in New York City as well: in-season vegetables at the Greenmarket can be quite cheap. ← This is definitely NOT the case in Atlanta.

I would like to see the world fed on organic local food. It isn't going to happen. Ever. There just isn't enough, nor could enough be produced. Maybe the solution is just to kill 1/2 the world population, and send 1/2 of what's left back to farming. Yes. That seems like a logical appropriate solution.

You're right vice. 3+ weeks semes like a long time without an oven!