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daves

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  1. On more thing: IMO make sure that you have a full variable control on the exhaust fan speed (and not 2 or 3 speed buttons), and then get as much exhaust/MUA cfm as you can budget. With the variable control and a big fan, you can always turn down the fan to what you need, but you can't go higher than your installed fan. When I looked into sizing the cfm, most guides were based on total BTUs of the cooktop. That might be useful to exhaust the heat/CO2, but those measurements don't cut it if you're blackening something.
  2. dcarch is right: check with local code first, because it will be inspected. Unfortunately, that doesn't mean it'll work -- it'll just pass inspection! Make up air is a real thing. If an exhaust fan wants to pull 1200 cfm out of the house, there better be 1200 cfm coming back in. In older construction, that'll be satisfied by leaks throughout the house. In better construction, especially in the snow zone, houses are more airtight and the exhaust fan will lower air pressure and won't move nearly that much air. Instead of lowering air pressure in the house, it might pull air into the house
  3. I think you're on the right track with a few things: external blower and the larger-than-cooking-surface size of the hood. Some notes to think about: In general, a remote/external blower will be quieter than an in-hood blower, but don't underestimate the noise created by 1000+ cfm moving through those baffles. If you really want to minimize noise, consider the construction of the ductwork including caulking the junctions/joins/whatever they're called. I can't tell if you need 1200+ cfm without knowing the total BTUs of the cooking surface. Most homes installing high BTU cooking surfac
  4. We just got back from a couple of weeks in Wailea. The pickings are slim, and we alternated between hotel restaurants (Spago and Nick's were the stand-outs) and local-ish restaurants. Here's what we found on the local side: We did Da Kitchen in Kihei after a morning on Big Beach, but it would have been a better idea to drive across the island to the one in Kahului. It is still a plate lunch, but the food in Kahului always seems so much better. Hotel concierge couldn't come up with a better Kihei/Wailea plate lunch place (except for L&L). We did think about some of the lunch trucks as w
  5. In keeping with trying to keep it simple, I ended up with a 1000 count box of 8x12 boilable 3 mil bags, and they've been ok for all applications so far. I'm about to make some pastrami, so we'll see if the cut of brisket will fit...
  6. Thanks Chris. I placed my order this morning. Hoping to have it by end-of-week. Now to start planning a vacuum-enabled Thanksgiving
  7. I've gotten spousal go-ahead to get a vacuum chamber, and I want to act before she comes to her senses Due to comments on eGullet and space, I've decided on a VP112, so that part of the decision is covered. I'd also like to order a bunch of bags at the same time, and I'm hoping to tap into your experience on the most useful sizes. After doing SV for over a year, I find that I'm usually doing single or double portions per bag. I'd also like to get into infusions/compression/etc that just isn't possible with a food saver. I'm hoping that oversizing bags doesn't matter in a chamber and that
  8. Not something that I would use on a knife nick, but for far more serious cuts we have QuikClot on hand. I first got this into my first aid kit in my mountain biking pack. it is a beanbag-like container of clotting compound that will apparently stop arterial bleeding. I have it in case of a compound fracture from a bad spill etc.
  9. Almost a year ago, I read jmolinari's post with lots of interest. We were in the middle of a backyard remodel that would provide space for an outdoor kitchen, and I was dreaming of a wood fired oven. Today, I'm still dreaming of the WFO, but I'm enjoying some neapolitan pizzas: building a little black egg finally bubbled to the top of my to-do list. This thread started the quest, and I soon found myself at pizzamaking.com reading up on LBE variations. I used a 22" weber along with the rest of the usual suspects, completing the project in a couple of weekends. The result: this is a keeper.
  10. Nourishment and health are basic needs, and I think a lot of the motivation comes from wanting to provide them. Usually, if we’re free to cook at times like this, then the health needs are taken care of as well as they can be. But I think there is another effect going on here. When my wife was recovering from childbirth, her parents were here to help out, and I felt able to let loose in the kitchen. I was preparing more elaborate-than-normal meals for all, and in retrospect it was as least as soothing for me as it was for my wife. For me, it gave me a sense of control back as we were throw
  11. While looking for our slabs for our kitchen, we looked at about a dozen different types of soapstone. Most were scratchable with my thumbnail, which I thought too soft for putting up with 2 growing kids. Luckily for us, the one we eventually picked was considerably harder and had a lot of interesting veins running through it. But I think there is a constant with soapstone: if you use your kitchen and especially if you have kids, it will develop a patina. The stone vendor we bought from showed us some amazing repair they are able to do if there is anything major (like a big chip out of a cor
  12. We love our soapstone. Soapstone ranges from fairly hard to fairly soft. Depending on the hardness, you might end up with surface scratches from pulling an unglazed pottery bowl across it, or you might chip it/put a small dent it in from dropping metal or glass onto it. You'll end up with some patina from constant use, but when we got it, we expected that in our well-used kitchen. Cleaning: depending on what was on the counter top, we'll used everything from a wet cloth to a soapy sponge to a clorox wipe. This stuff was used for lab counters and is really inert. Acids/bases will not harm
  13. I think it simply comes down to focus. Most people have a single focus, either pastry or coffee, and they work hard enough to get that right. As you note, there are some places that get both right, but those are far fewer simply because there are far fewer owners who can do justice to both by having 2 foci. There is also little-to-no transferrable skills between baker/barista, so that makes it more mutually exclusive. You can also expand this out to restaurants in general. I rarely find a restaurant that knows espresso/coffee. There's a great northern Italian place in my neck of the woods
  14. Another copy located across the lake from Seattle... I'm an amateur, and my wife is a pro.
  15. And last night I made the modernist mac & cheese as a side for a Sunday comfort-food dinner: southwest meatloaf, mac & cheese, and sous-vide carrots (with my new SVP kitchen-toy). The mac & cheese was great. Wife's first comment was "you can really taste real cheese". My 7YO daughter, who is going through a contrarian phase, said "maybe too cheesy!" although she was scraping her plate to get the rest of the cheese sauce. I think this went over well, and the kids are deciding on the next project.
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