gfweb

@daveb I have the Cabella's model you show upthread. Works great, but I'm having trouble with the bags. The cabella's bags are sturdy but they get very creased in spots which results in seal failures. What bags do you use?

Those pilotless burners will pay for the stove pretty quickly. The old one had 8 pilots running (we shut off three that werent used); that's $50 to $80/month depending on whose estimates you use and the price of propane. They kept the kitchen warm. Pretty amazing the heating power of 8 lights. Its noticeably cooler now. Downside is I can't dry pots over a pilot anymore. So far the Blue Star stove really impresses me. No electronics to fry. As far as I can tell the only electric is the convection fan and oven light.Very sturdy. Everything fits tightly and well. Knobs turn with a little resistance (in a good way). Seems way better built than the big name ones like Viking or Wolf.

Perhaps line the jar with plastic wrap and just yank the thing out

Half the cabinets are in and so is the stove. Finally there's fire in the kitchen again. Big oven. Takes a full sheet pan and could cook a small flock of chickens. Nice hot burners that simmer well too.

Why not a disposable vessel like a plastic cup?

Hey homie! Small world. I don't know why they are called zeps. Its more than one store too. Multiple places in Norristown and a bit eastward on Ridge Pike toward Conshy. http://www.seriouseats.com/2012/01/zep-from-eves-lunch-in-norristown-pa-pennsylvania.html

Katsuji is an entertaining prick. He tried to play Tesar and it came back to bite him. I'll miss him.

Norristown, small city in SE PA calls them Zeps (as in Zeppelins). Fairly sparse on the meat as I recall.

Pickled italian hot and sweet peppers...all the time. Roasted red peppers ....perhaps on an artsy fartsy, cheffy hoagie. Green peppers would be new to me too.

Rxs look tasty. A problem with the Baldwin book is that the recipes are not outstanding and the photos are so-so. At the time it was great if only for the time/temp tables alone. I still use the tables but there's so much online that I don't really need it.

sysco http://www.grubstreet.com/2007/01/in_his_cookbook_bouchon_thomas.html

Thomas Keller uses frozen fries at Bouchon

I'll eat it and like it. But it could be so much better without celery and green pepper. Amazing it is so tasty starting out with a handicap like that .

Red peppers are OK w me. Green peppers diced fine in a stir fry or with sausage and peppers are OK. Otherwise....

I believe your HMO will give you gym credit for a rum gargle.

Me too

Drench them in sauce and cheese and you won't know the difference.

A Pats themed meal? Let's see.... Underinflated souffle?

That is a worry. A mat like @TicTac has may be in order.

@TicTac LOL. Our designer hated the brick we had and wanted wood or tile. And so did we (although it was a split decision). After 25 years or so trying to keep the grout/mortar clean I was ready for a new floor.

@Shelby The guys did a great job with vacuums in the kitchen. There's a bit of a film on the rest of the house...

New floor is down. Hickory. Hard as a rock. (And slick as ice if you are an Airedale who's used to a grippy brick surface.) Cabinets and appliances this week (God willing). Countertops a week later. (which is like forever).

Any pro chefs want to comment on why induction doesn't seem to be the choice in commercial kitchens?

With my kitchen gone I've been pretty much doing this challenge. Two dishes to enter..seared frozen scallops over frozen corn and frozen diced and fried Spanish chorizo in a cream sauce.....CSO steamed fz salmon with a tomato onion white wine reduction. Tasted better than it sounds

My sense of tomato soup is rustic. attempts to deconstruct it or refine it are interesting but lose it's essence.