weinoo

Oh,, I know you - you're all rakish and stuff!

I was looking for you!

That very well might be. You'll note the pepperoni on that pie is raw, only to get heated up when the slices are. I've ordered and eaten freshly made pies from OG Joe's, and they are not quite as crisp as the reheated ones. But you can see that the outer edge of the crust even before a reheat, the cornicione, is going to be a little crispier than the rest of the slice.

Methinks you thinks to the point of overthinking things (sometimes). It's almost a solution looking for a problem. I've never caught anything on fire, neither here nor when I was cooking on a line. (Admittedly, you're a lot taller than me). Anyway, the other 3 burners on my range are only 15K BTU's, so I refuse to self-immolate. Also, the broiler works great, and the temp is spot on and consistently even in the oven, which are, of course, just a couple of other considerations. And - it has red knobs and a matching hood.

Indeed!! And it's depth (the crust) might be even less. So, I was once again up at Union Square today, for another reason. And on 14th Street, there happens to be a branch of the seminal slice place, Joe's. (Sadly, as with many, if not most expansions, I never think the offshoots are as good as the original once was). However, in the interest of helping out on this thread, I had to get a slice. A few freshly made pies were sitting behind and under the glass counter (which is the reason for the shadow), waiting for the lunch rush...in NYC, that can start at 11 AM. My pie, with my slice removed... And... Thin, both a little crispy and a bissel chewy, if that's possible. And delicious, though not necessarily as wonderful as some of the slices I've had over the years at the OG Joe's, at 7 Carmine Street. (I would hope to think old Nathan stopped here). Here's a slice (okay, 2 slices) from the Carmine Street location...

While I agree with Paul on many things, I'm not necessarily in agreement with this: Nor: I think (or at least it appears as if I'm able to) if I turn down the flame, or use the small 9K BTU burner on back left, all these problems are solved. YMMV of course. I still do need to point out I'm cooking at home, 99.5% of the time for 2 people.

I haven't seen this posted here, but a big NYC food story a couple of weeks ago, and one which is quite sad... Anne Saxelby, Who Helped Redefine America’s Independent Cheese Industry, Dies at 40 I was probably one of her early admirers at the old Essex Market, and she never failed to take time explaining, offering tastes, and just in general being a real swell person. and this sucks.

I would NEVER blame it on you - but did that crust deflate?

I was surprised last night, when visiting one of my "good suppliers," that they now carry McConnel's! I'm just waiting for Straus Creamery stuff to show up. Of course, if I want to walk more than 3 minutes (like maybe 10 if I walk at my usual pace), then we're talking ice cream shops, from Morgenstern's, to Van Leeuwen, to my favorite, Il Laboratorio del Gelato.

Ok - so not that this looks like any "New York Cheese Pizza" I've ever consumed at any NYC Pizzeria (maybe Nathan was in Buffalo, NY or something?), my question is this, Mr. @Chris Hennes... Does the crust deflate after it comes out of the oven?

I don't know that I'm fully sold, with all the spinning, respinning, shafting, little bit of iciness, etc. etc. Last night our ice cream was very good. and... Hey, I'm lazy, what can I say?

I think that's a pretty nice range. Though I will disagree on buying any extended warranties. If you use a good credit card, that should double the manufacturer's warranty.

Quite often the case. I cooked for many years on a Crapmaster 3000. 24" wide. No hood. In NYC, you often make do. I feel that with the "high-end stuff" one can do more, consistently. And boil water a heck of a lot faster on 18K BTUs than on 9.

I think the lobbying in states such as KY and TN at least, precludes anyone else except the really big distillers from distilling.

However, here we were asked specifically about a range for under $1K. The issue with giving any advice is that (here, so far at least) there's not a preponderance of evidence for ranges at this price point, with the features the OP is asking for. Add to that this fact (and I'm just wild guessing here)...every single manufacturer of even high-end stuff will have a certain number of unhappy customers. Be it a car by Ferrari or a Mercedes or BMW; be it a dishwasher by Miele or Bosch or ASKO; be it a range by BlueStar or Wolf or AGA; the list goes on. So one person's dissatisfaction with a product they own, while certainly not to be discounted, is not necessarily the best way to make a decision. Instead, the OP should read reviews, ask on boards like this, talk to knowledgable salespeople, find out what repair frequencies look like, etc. etc. And after compiling that info, a more informed decision ought be easier to make.

That's probably what a shot at the Dead Rabbit will cost next year!! But surely we can do better than "shots!"

I certainly think all the features that they add come at a cost of quality. But I do think the basic, very few features range offered by many of the big brands will work just fine. There are two brands which I've seen a lot in my NYC apartment dwelling days...Premier and Avanti. They work.

I'd have a hard time telling you which is the best; I also would look at Whirlpool, Frigidaire, et al. Yale Appliances has a couple of locations in Massachusetts, and are pretty highly regarded in the appliance selling world. Why not give them a call and see what they have to say?

But I already have this...

At that price point, your best bet is probably something from the Amana, Maytag, GE lines. But it's hard to find any of them with zero electronics, though I love having zero electronics in my range.

Does this mean I can get rid of all my cocktail/spirits books? Well, maybe all except the ones signed by David! Due out November 4th. https://www.nytimes.com/2021/10/15/dining/drinks/the-oxford-companion-to-spirits-and-cocktails.html David Wondrich and Noah Rothbaum have been studying bars, booze and drinks for a combined 40 years. So they thought they knew their chosen area of expertise when they began putting together “The Oxford Companion to Spirits and Cocktails” nearly a decade ago. As it turns out, they did — and they didn’t. “Naïvely, going into it I thought, ‘We’ll do this two, three years,’” said Mr. Rothbaum, 43, associate editor on the mammoth project, which runs nearly 900 pages and includes more than 1,150 entries on everything from Lao-Lao, a Laotian rice spirit, to the Long Island Iced Tea. “We think we know the history of X. And then you find all these new things and you realize, no.” “It was an eye-opener every day,” said Mr. Wondrich, 60, editor in chief of the book, which will be released on Nov. 4.

In their continuing pursuit, yet another Times' writer writes about wok hei, and also some of her guilt for not being more Chinese? And maybe for not even using a wok... The Smoky Taste of Wok Hei, Without a Wok We have carbonara as often as we do dumplings, cereal for breakfast and P.B. and J. for lunch. In only a generation and a half, it feels as though our ties to our heritage are slipping. I was born in California to parents who had immigrated from Hong Kong and who fed us Cantonese food most nights. When I began cooking for myself, I started with the dishes I grew up eating. But then I had three kids in three years while juggling multiple jobs and struggling to build a career. The demands of real life dictated mealtime, and roasting ingredients on a sheet pan felt easier than stir-frying and steaming. Part of what kept me from reflexively cooking Chinese each night was the belief that I had to stick to the way it had been done, to be “authentic.” In short, to use a wok. And a recipe for that most classic of Chinese vegetables, Stir-Fried Brussels Sprouts: Brussels sprouts caramelize to a deep, delicious brown while retaining a fresh bite in minutes when cooked on the stovetop. In this adaptation of wok stir-frying, the sprouts quickly sear in a single layer in a skillet, then steam through with a splash of water to tenderize their tough cores. Crushed garlic cloves release their aroma into the hot oil, but are in chunks big enough to not burn and get bitter. A final sprinkle of sugar, soy sauce and red-pepper flakes give the sprouts a nice balance of sweet, salty and spicy. You can eat this with other stir-fries and steamed rice or alongside any main dish. Leftovers, reheated or cold, can be tossed into grain bowls and salads.

I would think Nathan would have enough lawyers to handle this themselves. A truly great place, and RIP, Nach Waxman.

Nice looking crust. It seems as if that's where the books, when all is said and done, will excel (the crusts, that is). Because if the Buffalo chicken pizza is any indication of what kind of recipes will be presented to get to thousands...yikes. (Also, and I know this is just only me, some of this stuff shouldn't be allowed to be called pizza).

There was an old man from Nantucket Who often ate oysters by the bucket... I'll wait for suggestions for the final 3 lines...