LindaK

This is exactly what i'm worried about, although from much of what i've read it doesn't seem to be a very complicated piece of equipment, just a heavy-duty one. i mean, it appears to be a stove with no super electronically controlled whatnot and this and that. how hard can it really be to fix if it breaks? I finally located an appliance store reasonably close to home that carries Blue Star ranges. I've enlisted a chef friend to make the trek with me. It won't be for a few weeks yet but in addition to getting my hands on one, I'll be asking about all these service issues--and will report back.

Love to hear what you've found out about items 2 and 3. Has any one had experience with this manufacture? Repair history? Soup I've been doing a lot of research on Blue Star ranges, since I'm also anticipating a range purchase (hopefully) in the near future. There have been extensive, almost obsessive discussions of Blue Star ranges on the appliance discussion forums on Garden Web. The most recent thread can be found here and an archive of the past 2+ years' thread can be found here. Lots of discussions about the gas line as well as other installation issues. There seem to be more questions than answers about service, and it all seems to come down to the limited number of distributors for Blue Star products. The specs and user reviews of Blue Star ranges have put them on my short list, but I am wary of purchasing something so expensive sight unseen and what that would mean for service. I've asked at a couple of the better appliance retail stores near my home and both have said that the inherent service difficulties due to a lack of a regional distributor is the reason they don't carry Blue Star products, despite their belief that they are a good product and many customer requests for them.

I'd say you give Maureen Dowd some stiff competition!

I don't know about "superb" but I can think of some places. Jasper's Summer Shack. Jasper White's restaurant. The original and largest is in Cambridge, close to the Alewife T stop, if you're using public transportation. In Boston. there's a smaller outpost in Back Bay, off Boylston St. close to Mass. Ave. Legal Seafoods. A local chain but if that's what's handy, give it a try. They're scattered around the city. Food is reliably good for a chain, but can't remember their fried clams. Kingfish Hall. Part of the Todd English Empire. Located in Fanueil Hall so convenient for tourism. My memory is excellent fried clams, small portion, high price.

I thought I posted this idea yesterday but since I don't see it here, I'll try again (sorry if it's a repeat). I've been shameless about culling ideas from a bunch of architect friends and their own kitchens, and one of my favorites is a recessed shelf that one of them builds into the walls adjacent to his ranges, running the length of the countertop. About 6" above counter height, 6" depth, running up to the bottom of the cabinets. Its the perfect size for jars of utensiles, salts, bottles of olive oil, etc.--and the best part is that it keeps everything off the counter. It's on my short list of "must haves" for my own kitchen. It isn't big enough for the Kitchen Aid, but they are great to "organize" clutter.

A give-away every time: an English language menu posted in a window but no menu in the native language. In France at least, an over-priced prix fixe menu filled with non-threatening items they know will be understood by language-challenged tourists: salade mixte, quiche lorraine, steak frites, etc.

Do you really need that second sink? It eats up a lot of counter space. You said you were concerned with a lack of landing space near the fridge--that makes it worse, if I read the drawing correctly. I like you pantry idea. If you scratch the second sink and put in the 24" pantry (instead of the 36" cabinet) you gain the pantry and another foot of counter space. Also, the cost of running the plumbing will be expensive--I'm thinking of having my sink and DW in an island, and my architect pals all warn me about the cost, esp. the DW. If you leave the DW on the outside wall with the large (only?) sink, think about moving it down to the left so that you get the longer counter space near the stove instead of the at the end. You can put the DW on either side. And now that you've moved everything back from the porch doors, it doesn't look like the DW will be in the way if you put it at the end. And after all, how often is the DW door down?

I'm still hoping for some expert advice on poured concrete. There was a somewhat negative experience reported upthread (now trading concrete for granite) but it seemed that the problem could have been solved by a better concrete-poly formula. Try as I might, I can't warm to granite, I want something softer-looking (but that can perform) and even honed granite leaves me cold. I love the look of soapstone but don't want a dark colored countertop. Concrete looks great, but how does it really perform? What do I need to know when I shop around?

Melissa, a few thoughts: Have you thought of moving the refrigerator to the far end (near the door, across from the range) of the inner wall? That would address your concern about fridge-to-sink distance and Varmint's advice about getting it caught in a corner. You'd still have a long stretch of countertop along that wall. And, you'd be able to put that full-length pullout pantry cabinet where the fridge currently is, in that pesky corner. It would also let you use all tall upper cabinets all along that back wall instead of some tall/some short ones. Lots more storage space. re: your worries about having the dishwasher near the patio door--can't you put it on the other side of the sink? Just switch the dishwasher with one of those drawer stacks, you'll still have one next to the stove. Maybe I missed this, but how user friendly are you finding the Ikea planning software? I'm also considering their cabinets but haven't tried the software yet.

hmmm...not sure what to say. I'm no expert on Chinese food but I'm not quite as critical as you are of the local offerings. 2:3 of my visits to restaurants in Chinatown are with Chinese friends who do the ordering, I rarely see a menu. Perhaps that accounts for what seems to be a better experience. My own personal gripe is with Vietnamese restaurants. I discovered Vietnamese food in St. Louis, MO, of all places, and haven't found anything here that doesn't taste bland by comparison with the vibrant food (however simple) that I ate there.

Not at all, your thoughfulness is very helpful to those of us in a similar situation. I've been dragging my feet for months over the direction of my own kitchen redesign, despite having suggested drawings from a half-dozen different architect friends. In the end it's a very personal decision-making process (which admittedly would be easier if budget weren't an issue).

If Daddy-A is going to do a comparison chart (please oh please) can you include poured concrete?

What do you mean by a great restaurant? It sounds like you're looking for experimental, cutting edge, Michelin star potential. Not in Chinatown or anywhere in Boston. My Chinese friends rave about the Chinese food in Toronto, London, or Hong Kong but would also argue that there's some good stuff to be had here. I've had a few transcendent experiences--scallops w/ garlic on the half shell at Peach Farm could not be better. But the soup dumplings I had in NYC a month ago were no better than the soup dumplings I've had at Taiwan Cafe (both delicious--humble, but so what?). I'd agree with you that most are mediocre and even that most of the good ones deserve one star at best. My sense is that most have adapted their offerings for what they think Western palates like, the flavors can be very muted. And I wish some of them would do something about the decor too, even the decent ones can be very depressing. I wish I had time to check out some of the small places in Dorchester or East Boston. While I wouldn't expect fancy, I'd expect to find more vibrant flavors.

With filled pasta (meat or cheese), I am still enamored of the simplest recipe of all, butter with sage. I'd seen this simple "sauce" mentioned for years and only tried it after reading in Matt Kramer's cookbook "A Passion for Piemonte" that it is his wife's favorite sauce for his homemade pasta. It's not much of a recipe--melt good unsalted butter, add lots of fresh sage cut into chiffonade, cook over moderate heat until it just reaches the point where the butter starts to brown, add cooked pasta, toss to evenly coat, plate, top with a bit of grated parm. A friend added an inspired addition--a garnish of a fried whole sage leaf. You can do them well in advance, it makes for a great presentation and is DELICIOUS.

Sounds like an urban legend to me. The quick wash cycle on my dishwasher is 38 minutes, and the others much longer. I wouldn't want to eat corn cooked that long. Though I know the mayo is traditional, this sounds awfully rich. But I think I'll try the butter, lime, and chili powder version, that sounds tasty.

Adam, thanks so much for this blog. I've only been to Edinburg once, maybe 10 years ago. I don't remember the food especially, but I do remember buying a heavy wool pullover because the clothing I'd brought wasn't warm enough. And it was August. Now I live in Boston, and it's still the warmest garment I own. i'm fascinated by your home cooking. When I saw "Scotland" and "Australia" in your introductory post I didn't expect such a comfort level with spices such as fresh tumeric, gangal, sumac, etc. I certainly don't keep these items handy and would need to follow a recipe to be able to use them. How would you describe your style of cooking? Is this typical of contemporary Australian cooking? Any advice for a good but hopelessly Western cook for learning how to integrate ingredients like this into one's repetoire?

Are there preferred techniques according to the fat being used? My pie crusts (w/shortening) are always best made by hand but my tart doughs (w/butter) are always best in the processor.

Wow, this sounds amazing. Can you say more about how you make this, how you serve it? My egg cravings are generally simpler. I especially love a frittata or tortilla, and good eggs make all the difference.

This is interesting...usually I'm reading non-coast folks bemoaning their lack of excellent products, but this time it looks like you're well ahead of Boston anyway...I've never heard of SC and have never seen their products in my local markets. Bell & Evans is the best I've found thus far but will definitely keep a look-out. Thanks.

yes, finally, tomato season has arrived in northern climates! When field tomatoes arrive in my local farmers market--only in the past two weeks--it's hard not to buy too many and so I end up eating them almost every day. I've never had enough to cook with, there are so many other ways to enjoy them, the simpler the better. current favorites: - simplest: squeeze of fresh lemon juice, S&P, evoo - more substantial: cut in chunks, tossed with blanched and cooled green beans, crumbled feta, fresh basil, evoo, lemon juice, ground pepper this year's favorite heirloom: green zebras. last years: brandywines. Yours??

I'm glad someone mentioned the Dekalb Farmers Market. I haven't been for a few years, but back when I used to visit Altlanta regularly, going to the DFM was always a treat--I remember a great produce section and a decent wine shop as the highlights, and I always came away with some fun condiments. Live fish, too, if I remember correctly. And it's huge. I'd trade my local Trader Joe's for it any day.

A few that I monitor: C'est moi qui l'ai fait! A blog, in French. If you read French, a good place for an idea of what a French food enthusiast w/ children cooks at home, always with recipes. En vacances at the moment but there are lots of archives. Chocolate & Zucchini The daily cooking and eating diaries of a French woman, but in English. Recipes and discussion forums. Blog Appetit In French, a variation of an eGullet cook-off. Periodically a seasonal ingredient (or two) is proposed, and readers submit recipes featuring those ingredients. Currently. "Moules et Oignons." I'm looking forward to checking out the other sites mentioned here.

Peach Farm is fabulous, the food is addictive. but be prepared for a total lack of ambiance. I'll try to touch base with a Chinese friend of mine who eats there regularly. How adventurous is your family? Chinese friends adore their duck feet though I admit that their delicacy is lost on me. My friend could probably recommend some interesting off-menu items if you are interested. I go with him often, and can vouch for their soft shell crab and the scallops. The scallops in particular I would rank as one of the best seafood dishes I've ever had. They are seasonal but if they are available, don't miss them! We usually get them broiled on the half shell (so fresh, some will have the roe attached) with garlic. One version comes topped with rice vermicelli. so good. The eel is excellent, any of the whole fish recipes are great. One of the biggest crowd-pleasers there is the fried salted squid. It would wipe Italian fried calamari off the map if it could be replicated.

Stuff 'em! Cut in half, hollow out the interior with a spoon, fill them with stuffing, bake. Ideas: - chopped mushrooms, onions, garlic, half the squash insides, some bread crumbs. - leftover meat, finely chopped, with any/all of the above. Fresh herbs (parlsey, basil, tarragon, ect) are a must. Also, I always need to add a small amount of water to the baking pan, and cover tightly with foil for 2/3 the cooking time--otherwise the zucchini doesn't fully cook. Take off the foil towards the end so you get a nice crust on top. Sprinkle with cheese here if you want it. Don't forget ratatouille!

Cocktail parties are fun, but nibble food (aside from putting nuts or chips in a bowl) can take some prep time. Some things to consider: - what time slot do you have in mind? If it's anytime around dinner, I've found that many people will show up assuming that they can graze and make a dinner out of the nibbles. Wendy's friends must eat a lot less than mine, I always plan on 6-10 pieces per person. - think about pure finger food vs. something that needs a plate. Not sure how many people you will invite but plates, silverware, and wine glasses can be an issue. - cold v. hot foods. do you want everything done ahead of time? then items that can be served cold or at room temp are the way to go. Hot foods may need to be finished at the last minute or need the aforementioned plates/silverware. Some favorite items: -skewers of any sort. meat, shrimp, veggie etc. easy to eat without plates, cook ahead and serve at room temperature. low prep time. depending on what you make, some dipping sauce on the side is nice. - rolled anything. from greek grape leaves to vietnamese spring rolls, these are also great for parties. You can do them ahead of time and room temp is fine. Downside: they take some prep time but they have a high "wow" factor. - pasta or grain salad of some sort. Lately I've been doing things with the large-grain Israeli couscous and leftover grilled veggies, fresh herbs. easy to make ahead of time and somewhat filling for those who want something substantive. downside: require plates and forks. - it's hard to go wrong with a platter of charcuterie or Italian cured meats. - ditto crostini of various sort. make your toppings and toast your bread ahead of time, let folks serve themselves. There are also some appetizer threads around various eGullet forums if you do a search, or maybe other readers here can post a link. Marlene puts me to shame here, as well as reminding me that I always forget about the dessert. I'd never miss it, but if your friends are like mine, have at least one sweet item around. have fun and good luck!