gfweb

Typically built new nowadays, stainless steel sides at least in part, neon sign is a plus. In house bakery that makes tons of cakes and pies and Greek stuff. Gigantic menu (how do they have all that back there?), big portions. Breakfast all day. Counter service and tables.

Not sure if Centerville is a real place, but the nearest place I'd call a real diner is near the Philly Airport. So 45 miles.... The nearest decent deli isn't much closer. But I can make corned beef and Swiss steak when I need it.

If you define diners as the sort that you see in Jersey (and I do) we have nothing like that near me. There's Friendly, some breakfast/lunch places, and family restaurants that call themselves diners but aren't. Delis are another thing we don't have. 😞

It masks the other smells

I thought that too. It sounds good anyway. I've used the fat off of strip steaks to fry stuff in eg potatoes. It was OK, nothing special. It wasn't aged fat though. Schmaltz is in general better to me.

https://www.snakeriverfarms.com/chefs-gold.html?sscid=a1k5_tzl4h Aged tenderloin beef fat. Ever use it?

An Autumn dinner.

Cooking dinner on the Blue Star

Does Garland even make home ranges? I think not. I looked at Yale's website and they do not sell Garland.

Bet that wouldn't happen if it were Champaign

She has spunk.

I only have soft. What does the hard one do?

Perhaps a used higher end one? There are a lot on Ebay. We bought our house with a Vulcan restaurant model in it. Huge beast but it was cheap apparently. Restaurant ranges aren't insulated much so you cannot put them next to wooden cabinets etc. I wouldn't recommend that.

My knob is stainless

I candy bacon by caramelizing sugar in the bacon fat. Great contrast in flavors

It'd make a great photo....

I was going to get red knobs for mine but it was something like $50 each.

Coffee cup residue. Worthy of Renoir.

I can find no mention of this on a google search. So you have a BS or a Viking?

You bring up an interesting issue...are they all cheap junk? Basically , yes. The big box retailers demand a low low price...which comes at a cost of quality. The brands compete on "features" that are actually pretty worthless and error prone. I wonder if a bottom level (ie no features) kind of range that a landlord would put in a college apartment would be more reliable than a 1K GE range with all the electronics.

Blue Star is most certainly not "formerly viking". It was formerly Blodgett...or bought their castings or something. Not Viking.

Blue Star makes lower priced high quality ranges. I love mine. Super reliable, minimal electronics, HOT burners. They are around $4500 though.

It isn't only you, Rotuts. As nice as it looks, the NY Square seems more like focaccia with a topping.

Take an alleve as prophylaxis

@alwaysdrawing Great crust... but 1 minute a side seems long (to one who has never done it). How much more did they cook past medium?