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B. Sprouts slaw...Sliced on a mandoline...blanched in salted boiling water...sauteed quickly in a little butter so a few slices blacken...finally tossed in about 1/8 cup water with a tsp (or two) of O marmalade and a few cc sriracha. You can undershoot on the marmalade and add more as needed. Shouldn't be watery. Kind of a kim chi/sauerkraut equivalent

The ketchup-on-a-hot-dog gene. ETA I see great minds have thought alike

Pork and fennel sausages grilled. Brussels sprout slaw (cooked) with a little sriracha and a little orange marmalade. Mashed potatoes.

BSO for bigger chickens, potatoes au gratin, cornbread, finishing steaks. CSB for seafood, roast veg and ....I'm still exploring what else. I find the two complimentary. Love both

Shrimp at 300F steam/bake 8 minutes. Perfect

Red cover is critical, I think.

The thought that things sitting in oil will get greasy makes sense superficially. Some thoughts re potatoes and oil... Cold oil isn't more greasy than hot oil. Unlike a breaded piece of meat, the surface of a potato is watery, which repels oil. Moreover the surface is solid rather than filled with pockets where oil can absorb. So it makes sense that the steingarten/robouchon potatoes are no more greasy than a McDs fry.

Damnit. eGullet made me buy something again. At least tuna is cheap (ish)

As @btbyrd said...you could get a mixer and a sous vide thingy for less than that. I can't imagine that the Kenmore would give the temp control of a SV circulator.

Dont see why not.

The depths to which humans will sink...total depravity.

Home Depot has mag stirrers?

LOL Dr. Oz not withstanding, there's barely any human data about "superfoods" and most if not all is negative as far as I know.

@DianaB Completely agree. My post wasn't in response to yours. It was to one upthread

Bulbs and fuses need two contacts. So its hard to see them being that. Weird.

@rotuts I just made a meatloaf using my standard recipe. V. tasty but a bit loose. How much panade do you use per lb of meat?

That was a killer for me too. 1/4 sheet pan seems the smallest useful size and part of what made the BSO a great thing. But I'm finding that most stuff I can make in the CSO and I don't miss the extra inch or so. Wondering about a roast chicken though. Time to experiment

A crap phrase spawned on food TV. Uggh.

So, @MelissaH, 6 years out from the renovation...have you any advice before we jump in and start tearing stuff out of our kitchen?

Looks like a youngish hand....Takes a little doing to get hooked like that.

Independence Day dinner. Ribs, slaw, potato salad, corn, beer.

My putative contractor says that his Asian clients really want good hot stoves and good ventilation, implying that resale might be hurt if that were missing. Dunno if that is really true.

Re hood power. In our area code says if >400 cfm in the hood there must be a make-up air vent installed so that the hood doesn't suck heater or fireplace exhaust into the house. I've seen this happen in a previous house that was tight. http://www.todayshomeowner.com/how-to-calculate-kitchen-range-hood-fan-size/ Code doesn't seem to care if the house gets smoky so no mandated cfm/btu ratio. Hoods sales guys give rules of thumb like 15K btu needs 100 cfm, and then calculates the cfm based on all burners going full blast at once...an unlikely scenario. Our kitchen designer says this is nonsense and that makes sense to me, 390 cfm is a lot of air. I don't know how to think about induction tops and cfm. On the one hand theres less heat to vent, on the other there's less heat to carry smoke upward and the hood will have to suck harder

Ribs, slaw, pot salad, corn

LOL. I am math-phobic and worthless at it but ended up with a couple doctorates in science anyway. Don't let trigonometry stop you from going where you want to go. Not that a good life can't come from the food industry, but don't let frigonometry determine the course of your life.