gfweb

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.

The definitive Rx is Georges Perrier's which uses shrimp mousse. It's here somewhere on eG.

You put mayo in crab cakes?

Cole slaw, potato salad, deviled eggs are spring/summer-ish dishes. I don't use spoonloads of mayo for other things. So maybe.

"Twang" instead of tang will put me off Dukes forever.

Yeah. I don't think that they actually sell many decent hoods. Most people/contractors just put in any old 200 CFM interior venting hood. Look at all the island ranges. How can you vent them effectively without a big expense? JennAir is junk.

I have no link. The hood is about 8 yrs old. Duct goes out the back and straight outside. FWIW, the more burners are going the faster it evacuates. The updraft from the burners works along with the hood.

We have a 6 burner BS in that configuration and it works nicely. The simmer burner could go lower, but a diffuser fixes that. We have that 400 cfm vent-a-hood...works great! Of course it vents directly through a wall so the "run" is about 2 feet. The longer the pipe, the more resistance to flow. Pipe diameter matters too as does turns in the pipe.

I use a smallish volume of water. Enough so the pasta can swim and swell but no more. A small volume concentrates the starch so that sauce addition is more effective and doesn't dilute it too much.

Apparently Ina Garten makes all her money off cookbooks and not TV. I would not have thought.

Up here, those white side slats would open up for air circulation to dry tobacco. The Amish are big growers

@Shelby Is that a tobacco barn in the background?

Try corned beef + sauerkraut + Swiss. That'll keep.

The reason that they have to scoop bagels is that a bagel is not designed to be a sandwich. Some chain, Pop-up Bagels, just arrived here. They refuse to slice a bagel...want you to tear it and dip in the schmear (which is no longer schmeared)...and won't sell fewer than three. Apparently the texture is bread-like. Apparently there are lines for this abuse.