gfweb

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.

The Steam Fairy brought me a CSB the other day. It seems very happy atop the BSO. Lots of fooling around to follow. Onion quarters cooked at 350 F "super steam" for 5, 10, 15 and 20 minutes. 5 min was just cooked, 10' softer with a little texture still, 15' sweeter and soft, 20' too soft. Not much browning. Higher temp needed? I tried to brown onions at the same setting. Was slower than stovetop and took a lot of stirring. Brussels sprouts at 350 F, super steam at 10, 15 and 20 min. 10 was al dente, 15' just right and nicely browned, 20' mushy

I think the definition of fast food burger needs refinement. Five guys is a take out place, but its far from fast...no drive thru etc. For me, a fast food burger must be fast...ie drive through speed. Five Guys and Red Robin and shake shack...not fast enough.

Trader Joes?

@alamoi how many pounds of potatoes does patch yield?

I've used the equilibrium method and done well with it. Is there any nitrate in your cure?

Ribs, blackened onion potato salad and corn

@scubadoo97 looks perfect!

I make an interesting version (using yukon golds of course) with blackened diced onions. Get 'em good and dark, just short of burnt, and mix in to diced potatoes with mayo , s/p, and a splash of jalapeno cider vinegar. Best if it rests an hour or two. Goes well with meats

So name names. Which are simple and solid?

As far as I can see the problem lies with WalMart, Target, HH Gregg et al. They insist on rock bottom prices and the manufacturers cut every corner that they can to get into those stores. The result is crap appliances. Miele and Wolf cost a ton, but they aren't POSs. Probably worth the price differential.

I'm similarly not impressed with the scallops. Either have no sear at all (not my choice) or sear it nicely.

My fan is quiet

How was it all?

Beautiful, Baron. Can you give some details on the eggs' preparation?

Broccoli rabe and its allies are great sauteed in butter with garlic... and three red pepper flakes... and perhaps finished with a little lemon and salt.

True enough. Kale chips and kale sauteed for ages... like greens...is OK

not as broccolini?