gfweb
-
Posts
11,733 -
Joined
-
Last visited
Content Type
Profiles
Forums
Store
Help Articles
Posts posted by gfweb
-
-
We are redoing the kitchen and are agonizing over what to buy. The big problem is deciding between a gas oven and an electric one.
Consumer Reports says no difference between the two, but they have been wrong before.
Any difference in time to reach temp? Evenness of heating?
Other issues I haven't thought of?
So what does the eG expert panel say?
-
I have had problems with my 30" BlueStar range. (1) I could not get the simmer burner to simmer, turned out I needed a new handle, the one I had was defective. (2) The hinge on the oven door kept sticking and had to be wrestled open. I had just moved into a new house, with many defects that needed fixing, and by the time I got to the door, my warranty was over (bought the range in January, it was not installed until late March). The appliance serviceman reported that forcing the door open pulled the door lining out of whack, and I needed a new lining as well as hinges. I called Pritzer-Painter, who were curt and unhelpful; call the distributor, I was told. The distributor ordered one, which was not in stock; they had to construct a lining with attached hinges. Four months and $260 later, plus $90 for the serviceman, I have an oven door that works. Two defects adds up to poor quality-control. (3) I'd also prefer it if the oven heated up to 550, rather than 500 (as did my unlamented previous Amana range), so that it did not take forever to heat a baking stone for artisan bread. I like my BlueStar a lot, it's a serious cooking machine, but David Rosengarten's rave review does not compensate for imperfect quality control and downright poor customer relations.
Holy moly!! I was looking online just now because I have the EXACT same problem with the oven door on my 30" Blue Star. Ours, too, is obviously out of whack from us yanking on the door to get it open. The sticking hinge got progressively worse and worse, and then last night we were unable to open it all all until it cooled down. Because we had food in there, we did yank it open but not super, super hard. Now I see that the metal on the side of the door is warped. I am really, really depressed to read your post. Thanksgiving is less than two weeks away. I need my oven. I am going to be super mad at Pritzer-Painter if I can't get it fixed by then.
This door problem is an on-going issue. When we first had it installed, the local distrubuter incorrectly attached the door, and both cabinet fronts on either side of the oven melted a little. Arrgh!!
Any resolution to all this? I'm about to buy one myself and am getting nervous reading about your problems. Was it the distributor or Bluestar tah screwed up?
-
No to Bayless.
Add Flay (for some reason I like the guy) and Ramsay in some form
-
StudioKitchen www.studiokitchen.typepad.com
Ms Glaze http://msglaze.typepad.com/paris/2007/11/h...o-talk-lik.html
-
Emeril Live got very old a few years ago, but I worry what sort of abomination FN will put in its place. Prime Time with Sandra Lee? High School Cafeteria Challenge? 24/7 with Rachel Ray?
-
All I know is that Paula Deen and Cat Cora are teaming up against Robert Irvine and what's-his-name on ICA. What on earth is going on at the Food Network???
That. Was. An. Abomination.
I couldn't agree more. I literally sat there last night, dumbstruck, as to how it could possibly get any worse. Was it me or did the judges seem WAY TOO lenient when it came to the judging of the dishes? Tyler's Buche de Noel was a complete disaster and the thought of combining processed cheese food with chocolate had me gagging.
it was a merde noel
-
dare i ask... what are the complete chopstick rules?
-
Like Kristin has confirmed, this is simply personal preference. Another thing I want to say is that while there are strict dos and don'ts about the handling of chopsticks in Japan, there really are no strict sushi etiquette and manners in the Western sense and that you should be careful when asking questions to native Japanese because not all Japanese are the same. Some are snobs, some want to impress you by saying impressive things, some want to tease you and say stupid things, and others are lenient like me.
dare i ask... what are the complete chopstick rules?
-
I learned to mix the two in Japan, so I was surprised to see that it is frowned upon.
-
Absolutely right, Alice Waters seems to be FOS.
-
No question that over-seasoning anything is gross, whether it be ketchup, wasabi or plain old salt.
My OP was prompted by a piece in which Bourdain said that it was swinish to mix wasabi with the soy. News to me. I typically mix just a bit into the soy and apply it lightly to certain sushi and rolls.
-
Is it terribly gauche to mix one's wasabe paste into the soy? If so what is the correct way to do it?
-
It's a fun topic: now that we have enough data, annoyances can now be categorized
* overused/misused (organic, molten)
* abbreviations/diminutives (veggies, yummo)
* invented words (gravylious, foodie)
* hyperbole (authentic, world's best)
* pretentious/obscure (unctuous)
Flavor profile I found delightful until I heard it 15 times every single top chef show.
And I am fond of "food porn" when used accurately.
http://www.amazon.com/gp/product/193363318...id=W2BSNZ9TV7JN
I would eliminate all menu adjectives that are not descriptive of a cooking technique i.e. braised, broiled, sauteed are all OK, but sinful, decadent, gooey are not.
"Flavor profile" is the worst. It implies a knowledge that doesn't exist; as though there is a flavor analysis instrument that generates a print-out of the tastes in a dish. It is pretentious and BS-y. I suspect that the refined nonsense of wine tasting is seeping into food writing
The wine argot has long been over the top in terms of BS. In rebellion, I have taken to describing wines in terms of zoo animals. No more "notes of tobacco and granite with an asphalt finish" for me. Now I say "an elephant of a wine" (lots of trunk, big body but only a short tail); or "a giraffe" (big neck, spindly legs and spotty) or "skunky".
-
Exactly right. Lets get real about the judging issues. This is entertainment, not the supreme court. It isn;t even Judge Judy.
So what if Ruhlman is friends with the guy!
-
Well, then I'm doubly happy that we chose Moroleone instead.
Other good ones in the area...
Brandywine Prime, in the old Chadds Ford Inn building, is a nice mix of steaks & seafood. Nice wine list.
The Farm House, in Avondale, is generally good too.
-
*bump*
? How about Buckley's Tavern? Is it still any good? M
It is open, but not very good anymore.
-
So sad. I was just talking with a friend who brought him up in conversation over the weekend.
So many fine brunches were had at his place on the River road up in Upper Black Eddy. Has anybody bought that building and done anything with it yet? It had been for sale for years.
I had many a meal at his Chestnut Hill Hotel place in the old days. What a nice guy and what a good cook. It is a shame that his old TV stuff isn't available on youtube. At least I can't find it.
-
Take a $10-20 deposit when you take their credit card number, and, if they show, apply that deposit amount to their final tab.
How about if your doctor did this? Would you go back?
-
My only problem with open table is that one local place requires a phone call-back to confirm, thus making use of Open Table pointless.
I've talked with them about this, strongly suggesting that an email response would be as good for them and preferable to patrons. But no, they "want a personal contact".
What a PITA, if the place wasn't so great I'd blow them off.
-
Open Table is fantastic. Use it all the time. In fact I tend to only go to places that are on Open Table (with notable exceptions of course)!
No screwing around with a busy phone or being put on hold (I will hang up after 30 sec).
I can see what's available before the place is open...or during the lunch rush.
I cannot see why every place isn't using it unless they are booked 100% of the time.
Is the cost so high that an extra table a night wouldn't pay for it?
-
In Kitchen Nightmares, ....that Gordon Ramsay show where he goes into restaurants on the brink...they show one dump of a restaurant, lousy service, filthy kitchen, that prominently displays Zagat plaques.
My experience with the ratings is that every place gets a high rating whether or not it is any good. If they'd rate Ruby Tuesday it'd get a high rating too. People self-select based on their taste or lack of it, and go to places that they like...and then rate them for Zagat. Why participate in a sham?
-
Ah, Grasshopper, it is you with your snide attitude that is an embarassment.
I couldn't find the menu or phone number either... after a good deal of clicking around too.
I'd say that the site has a problem.
-
Wow, great web site. It doesn't provide a menu, phone number, or address. Brilliant!
Is that dumb or what!
No surprise there. Better have Gordon call him.
-
Besh will win.
I don't think he should, but he's the most "telegenic" and knowing the TV biz- that might do it for him.
He's an All American pretty boy.
I wouldn't call him a pretty boy exactly, but I agree with your point. Looking at his competition, he seems to be a cut above in several ways. I almost wonder if he isn't already picked to be the NIC.
Not that I'd suggest that the judges are bought, but rather that by picking the contestants FN could make his win the most probable. A couple contestants are a little short on experience...a couple seem to have a limited palette... Besh might well be the most experienced and well-rounded.
Fun Toys and Gifts for Cooks?
in Kitchen Consumer
Posted
If he has a KitchenAid stand mixer, those attachments for sausage and pasta are perfect.