C. sapidus

Four 25K BTU burners sounds nice - our 17-year old Bluestar cooktop just has two. We have had at least five burners going at once for holiday meals, but usually most are simmering over low heat. Yes, you want the range hood to be a bit wider than the range for good capture. Ours is 42", which provides 3" overlap on both sides. But keep in mind that the recommended hood installation height is about where your forehead is if you are around 6'-0" tall. Banged my head on the hood corners a few times before adapting. Will one of your high heat burners be front center? On our older model the 25K BTU burners are on the front left and back right corners, so the front left is what we use for high-heat searing and wok cooking. Remote blower should reduce noise, but keep in mind that a lot of hood noise comes from air turbulence in the filters and ductwork. Large ducts, short and straight duct runs, and gentle (if any) curves make a big difference. You should also ask your installers how they plan to isolate fan vibrations from the ductwork, if noise is a concern. When a fan is rated at 900 CFM, that refers to its performance with no resistance. In the real world, filters and turbulence in the ductwork will reduce the actual airflow significantly. As mentioned above, using larger ducts and short, straight runs reduces airflow loss. But the filter is probably where you lose the most airflow. Give some thought to filters location, too. You want the filter near the range for access/cleaning and to limit grease buildup in the ducts, even though that will increase noise a bit. 900 CFM should work great, assuming make-up air is not a problem. If your house is super-tight, you don't want your hood sucking air from the furnace exhaust and whatnot. In nice weather you can always open a window to provide make-up air. Our 17-year old Vent-A-Hood unit pulls 600 CFM, which is good except when hot wok oil releases capsaicin fumes from dried chiles. The 600 CFM is "equivalent" to a 900 CFM blower because the Vent-A-Hood uses centrifugal force rather than a filter to capture oil fumes.

Merguez sausage, sliced Napa cabbage, and "super-spicy" kimchee, flavored with gochujang and doenjang, then finished with feta cheese and over-easy eggs. Sometimes it is nice to start the day with a breakfast that makes your nose run. Yolk contained: Yolk running free:

As I am sure you know, nitrogen and protein correlate because amino acids contain nitrogen.

Shrimp, Merguez sausage, green beans, and roasted Poblano chile strips with onion, garlic, chicken stock, Worcestershire sauce, thyme, bay leaf, and Mexican oregano. Store-bought pumpernickel bread to go with.

Let: A = % fat for half-and-half B = % fat for the other milk C = desired % fat x = the proportion of half-and-half 1-x = the proportion of the other milk Ax + B(1-x) = C Ax + B - Bx = C Ax - Bx = C - B (A-B)x = C - B x = (C - B)/(A - B) Algebra is rusty but that should be correct. If not, just run to the store. 😆

Mellow out the two large jalapenos lol Also, chile Poblano rajas and sliced onions with herbs and cream is a Mexican thing, riffing on that

First meal home after a 2-week vacation and I wanted something . . . green. Fortunately Mrs. C had thoughtfully restocked groceries. Roasted Poblano chiles, green beans, and leftover half-smokes with sauteed onion, garlic, and sliced jalapenos. Seasoned with parsley, thyme, and Mexican oregano, finished with a splash of half-and-half, and topped with diced avocado. Hit the spot.

Welcome home meal for Mrs. 😄 Pollo en ajillo: Chicken thighs simmered with a sauce of pureed garlic (lots), pureed chile ancho, fried guajillo chile rings, and chicken stock. Arroz verde con rajas: Jasmine rice with pureed spinach, garlic, parsley, and onion. Topping was roasted chile Poblano strips sauteed with sliced onion and garlic, finished with half and half.

Wilted spinach, cilantro, and Thai basil pureed with half a jalapeno and a roasted chile Poblano and a splash of half-and-half. Sauteed sliced shallot, the other half of the jalapeno, and garlic, and then added the sauce, roasted chile Poblano strips, fried potato cubes, thyme, and Mexican oregano. Inspired by palak paneer, but with Mexican flavors. 😆 Topped with an over-not-so-easy egg and feta cheese

Hot-and-sour shrimp salad (Plah goong): Sauce was roasted chile paste, lime juice, sugar, fish sauce, and six (!) bird chiles. Poach shrimp until nearly done and mix with the sauce, sliced lemongrass, shallots, cilantro, and mint. Simple and wonderfully aromatic. Served with jasmine rice. Mrs. C returns tomorrow so this was the last of the "meals my wife would not enjoy" series. Benefit of hindsight: four bird chiles would have been plenty

Acelagas con papa y chorizo (chard with potatoes and chorizo): Saute cubed chorizo, then saute onion, garlic, and cubed potatoes in the rendered fat. Simmer with wilted chard and a puree of tomatoes and chipotle chiles. Platanos! (fried plantains): Happened to see black-ripe plantains while grocery shopping, so . . .

Fried rice made with leftover basil chicken, plus zucchini, onion, lemongrass, tomato, Thai basil, fried shallots, and an egg.

Stiri-fried chicken with basil (gai kaphrao): Stir-fry smashed garlic, then add ground chicken, sliced onion, sliced Chinese broccoli, and bird chiles. When chicken is nearly done add fish sauce, black soy sauce, and sugar and stir-fry until liquid is gone. Finish with Thai basil and a fried egg. Jasmine rice to go with. Quick table sauce of sliced bird chiles and garlic mixed with fish sauce, rice vinegar, and a little sugar. Edit: Trying to get my spicy food fix while Mrs. C is traveling. 🙂

I roasted garlic cloves, sauteed white onion, and split them evenly between the following: Shrimp and chorizo in a chipotle cream sauce with tomato paste and cumin Roasted chile Poblano rajas in an herbed cream sauce (thyme, Mexican oregano, bay leaf) In corn tortillas with crumbled feta cheese. Very satisfying. The funny thing is - my original intent was to make eggs. I supposed it is good to be flexible.

Tuna salad sandwich with "super spicy" kimchee, "sweet and spicy" pickles, minced white onion, and mayo, served on toasted and buttered potato bread. Truth in advertising! I was craving vegetables but kimchee was about the only option, and I love tuna salad for an infinitely variable quick meal. Probably more kimchee and pickles than tuna.

Sambal udang (stir-fried shrimp sambal): Sear shrimp and remove. Blend and stir-fry a paste of toasted shrimp paste, long red chiles, shallot, garlic, and macadamia nuts (sub for candlenuts). Add shrimp, heat through, and serve. Forgot to add palm sugar, oh well. Tumis sayur: Stir-fried frozen spinach with smashed garlic and long red chiles.

Tinga de calabacitas: Seared zucchini with roasted tomato, chipotle, and chorizo, plus roasted garlic, white onion, and Mexican oregano, garnished with feta cheese. I've said this before but I do love tinga. Rajas de chile Poblano: Roasted chile Poblano, sliced white onion, and garlic, glazed with a thyme, Mexican oregano, and bay leaf cream sauce. Another favorite. The two complemented nicely.

Chorizo, roasted chile Poblano, and dry-fried Shiitake mushrooms topped with an over-easy egg. Chiles, garlic, white onion, garam masala, and Mexican oregano in the mix, mellowed with a little coconut milk.

Seared zucchini, chorizo, and roasted chile Poblano rajas in a tomato and coconut cream sauce. Spices and whatnot included white onion, garlic, jalapenos, cumin seed, bay leaf, and Mexican oregano.

Baked halibut with curry sauce: The recipe described this as what happens when Brits ask Indian cooks to make a bland white sauce. Halibut turned out nicely, but the sauce was too salty (I had picked up some Jamaican curry powder that seems to be mostly salt and turmeric). 😞 Braised spinach with onion, ginger, garlic, cumin, coriander, garam masala, and Mrs. C's chicken stock.

Fried basmati rice with chorizo, dry-fried Shiitake mushrooms, roasted chile Poblano, and an egg. Shallot, garlic, cilantro leaves and stems, bird chiles, and fish sauce for flavor, plus a dollop of crushed tomato and coconut milk that needed using up. Spicy!

Chicken masala leftovers. As with many complex dishes, this was even better the next day.

A friend came over for dinner so we cooked a "special occasion" meal. Friend brought raspberries and whipped cream for dessert. Chicken in fried masala (Talae masala ka murgh): Fry onion, black cardamom, canela, cloves, bay leaves, ginger, garlic, almonds, cashews, peanuts, coriander seed, cumin seed, white poppy seed, and nutmeg, then puree with coconut milk. Brown skinless chicken thighs and them simmer with half of the paste and water. Add in the rest of the paste, simmer some more, and then finish with chopped cilantro. Quite decadent. Spicy green peas with onion and ginger (Muttar-pyaz masala): Saute ginger, serrano chile, cumin seed, and an onion, then mix in ground coriander, cumin, cayenne, turmeric, and frozen peas. Simmer until done, then finish with amchur (mango powder), lemon juice, and garam masala. Basmati rice with whole spices (Khadha masala chaval): Rinse and soak rice so the grains lengthen. Fry cumin seed, bay leaves, cinnamon stick, green and black cardamom pods, cloves, and black pepper, add the rice and soaking water, and finish with chopped cilantro.

Basmati pilaf with caramelized onions and broccolini: Soak baskmati rice to lengthen the grains. Saute sliced onions, green cardamom, cloves, and cinnamon stick in ghee with sugar and salt, then remove half of the onions for garnish. Steam rice with the sauteed spices and onion. When the rice is resting, saute black mustard and cumin seeds, then add the broccolini. Toss everything together and garnish with the fried onion. Keema matar: Chop onion, garlic, and ginger in a food processor and saute until browned. Add cayenne, cumin seed, coriander seed, and turmeric, then stir with tomato puree and yogurt. Add ground lamb, salt, and garam masala, then simmer with a cup of water for a half hour or so. Finish with peas, lemon juice, chopped serrano chile, cilantro, and some Thai basil we had laying around. One of my absolute favorite keemas.

Stir-fried shrimp and green beans with fermented black beans and a goodly amount of Thai basil. Also, garlic, ginger, long red chile, oyster sauce, fish sauce, and a cornstarch-thickened chicken stock sauce. Jasmine rice with chicken stock, ghee, and a bay leaf to go with. Dipping sauce of bird chiles, garlic, lime juice, sugar, and fish sauce to go with mine.