gfweb

Dukes confesses twang on their lid so they must put it in there. I consider it more a warning than a selling point and I'm grateful for the transparency.

Dukes has twang. I hate twang.

Then there's the whole issue of "flavors building overnight". The only test of this that I know of is tasting in the morning and noting improvement. But I've routinely sampled dinner leftovers 30 min after dinner when I'm cleaning up. Flavors are better t hen too. I suspect that our tastes get dulled during a meal and everything tastes better after our taste buds "reset" in a short while. So I propose that sitting overnight is pointless as far as taste development.

I have done SV short ribs. I like the old school braise. SV is perfectly nice but not what I think of when I hear braised short ribs. I like the veg and the sauce that results from a braise. Re GF vs GF...I imagine all were grain finished but I don't know

I use a pyrex dish and add a cup of red wine, 1 tbsp tomato paste, two tbsp soy, an onion in wedges and a carrot sliced (don't omit the carrot, it matters). Th liquid should come halfway up the meat. Add water as needed. Cover with foil and bake at 250 or 300 for 3 hours. Although I use lots of SV, the product is different than the braised beef and I like braised here.

CS is pretty indestructable. What's the grossness? Just color or crustification? I've done similar and just re-seasoned after scrubbing off the crusts with steel wool.

Looks like what we'd call a NY strip steak. Lovely

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.

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.