Recoil Rob

I have been watching lots of Youtubes about ovens and the last thing I'm interested in is the pre-programmed cooking cycles that new ovens seem to have. I want a rangetop and oven where I can set the temperature to what my recipe calls for and it goes to that temperature and stays there. All the other stuff, starting my oven from my phone, smart ovens, Wifi enabled is, in my opinion, nonsense and things to break down the line. I work in an industry where 30 years ago I need a wrench to fix a shower, now I need a laptop and router to program it. Some smart stuff is OK but not on my stove and oven. Simpler the better. When it no longer becomes economically feasible to make circuit boards for appliances that are 10+ years old, they'll stop. So yeah, less bells and whistles is fine with me. Go on when I turn it on, hold the correct temerature, and go off when I turn it off. Steam and convection would be nice.

Just the kind of info I'm looking for, thank you.

Thanks gfweb, how long have they been installed? Any issues? And Blue Stars 6 burner with the optional grill/broiler inserts is a nice option blue_Dolphin, yours is a cook top with dials on top? I like your idea about the wall stack too... I like Blue Stars combo oven with French doors on top but apparently they are not convection or steam capable.

I'm hoping to finally get the kitchen I've always wanted which is going to include a gas powered 6 burner rangetop (or 4 burners and an infrared grill) and double wall convection ovens (possible one w/steam) I've been looking at Wolf's 6 burner and 4 + infra red grill, I decided to look for reviews and the most recent ones I can find on here are around 6 years old. Anything else I should be looking at from other makers? In the past there were complaints about the infrared grills failing (if you want to grill, go outside), still the case? I am a bread baker, is a steam oven worth it? Willing to sit back and listen to all recommendations. thanks, Rob

Had the truffle/parm fries last week in Westport, CT. I felt like I needed a shower afterwards.

Thinking of a Christmas roast, has anyone sampled their dry aged recently? I'm near the original store in Norwalk. thanks, Rob

I was.

Selective breeding is not artificially fattened. We'll have to disagree but thanks for your input.

Like I said, free range, organic.

I agree, probably a simplified process. How long would you actively poach a 5lb chicken and how long would you let it rest in liquid?

No rotisserie setup. To me rotisserie is a cross between grill and roast. I spatchcock for the grill and truss for the roast. I'm leaning towards the Canton white, may experiment a little....

Well, you should know. Here 's the one I read, something about the ice water firming up the skin. And another..... This says OK to cook day before.

Hmmm. The recipe I just read says to cool chicken completely in a ice water bath. Is it served cold or at room temperature? Can it be made a day before?

Organic, free range from the farm next door. They do about 3 kills a year and we stock up, this one's been thawing in the fridge for 2 days. About 5-6 lbs. I done spatchcocked on the grill with many different rubs/marinades/herbs, most recently with shio koji, all wonderful. I've roasted with salt at high heat in the oven ala Keller, again, a splendid meal. We've butchered into pieces and fried, stewed, sheetpanned, cacciatori'd, oven baked with fruits, eastern spices, western spices, some better than others. I have smoked chicken, seems a waste of time that would be better spent with a brisket. Anything I've missed for a summer meal?

Thank you Dave.

Thank you Baron.

Hopefully straightforward. I wish to make a gamebird terrine for the holidays, being a hunter I have pheasant, duck and grouse in the freezer. Since game is not as popular here in the US as in the UK most of the interesting recipes I am finding through Google are coming from the UK. They all list as a primary ingredient roughly 500-600g of sausage meat or sausagemeat. Here in the US sausage meat is uncased, spiced, ground pork, such as Italian sausage or breakfast sausage. But I am thinking the Brits use the term to mean un-spiced ground pork with fat, as this is an essential ingredient for most terrines and pates. Am I correct, is UK sausage meat plain ground pork shoulder or pork with fat put through a meat grinder, unspiced? thanks, Rob

Sorry, meant a 10" Springform, area 78.54, three 6" area is 84.81.

I'd like to try this recipe from Saveur for Hazelnut Sbrisolona. It calls for three 6" Springform pans but I really don't feel like shelling out $35 - $45 for three 6" pans that I may only use once.. The total area of three 6" Springforms is roughly the same as one 9" Springform, other than aesthetics do you foresee any problems doing this?

Making a pork belly/loin porchetta this weekend, the style where the belly is wrapped around the loin. If i brine the belly will it hinder the skin from cripsing up? tq

A search turned up a thread from 2002.....more timely opinions needed. I'll be in Milwaukee one Saturday night in November, where should we go for a good meal showcasing the local foods? Will be in Madison the next night, any recommendations there?

Now I get mine at an Asian market for 1/4 the price of Eataly....

Late to the party..... Venison, dried cherry and pistachio from CHARCUTERIE by Polecyn. The small medallion at the top is Shenandoah Valley whitetail deer, the main forcemeat is Maine moose. Last of the Christmas leftovers but I made two, one's in the freezer. I have a lot of moose...mous vide steaks for dinner tonight.

Perhaps, but is the Benriner a better designed and made machine or just more convenient?

I received a Bron 20638 Pro model about 20 years ago, it came with the 303000 safety guard. I have never taken it from the box, still wrapped like new. I always enjoyed knife work so never felt a need to go to it. That has changed recently and I see all the recommendations for new Japanese mandolines, Benriner, Kyocera, the Swiss Borner, etc. and I wonder if they are better or just cheaper? If better I can sell my Bron setup and buy a newer style with cash left over. However, if the Bron is still the best it just might be time to take it out of the box and use it. Opinions?