gfweb

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?

I don't know about Ms. Beal, but I always use the name J.N. Walker for such things

Magazines are dying because of the internet. The foolish fix at many has been to mimic web formatting and style, which of course is playing to the enemy's strength, and ceding your own which is depth and insight. Look at the food magazines...a pot luck of photos, fonts and sidebars and minimal written content. Consider The New Yorker, which hasn't changed much over the ~40 years I've been reading it...other than the death/inactivity of several great contributors ( eg Updyke, McPhee, Buford) it hasn't changed much other than adding a crossword puzzle. It appears to be succeeding. Hmmm.

Fried chicken sandwich with pickled onion mayo

Over the past few months recipes have popped up on Bon Appetit and Food and Wine that talk of adding a "glug" of something. Hideous little thing that quickly/instantly has become irritating. Worse than a cliche because it really says nothing and sounds/reads stupid.

I'd imagine that home distilling wouldn't affect tax dollars much. Too much work for most...aging in charred oak etc is even more work. It'd be kept in little bottles and served to one's friends (who'd be too nice to say its harsh).

what's your budget and planned use?

Which would be the bigger blow to her reputation...a spot of plagiarism or admission that she writes none of her content? Kind of a Hobson's choice.

I see it as a subset of Sicilian. But it could be a shallow deep dish too.

Its OK. Better than another episode of fat guys doing BBQ. Entertaining enough.