weinoo

If WE ever get out of lockdown, we're visiting Milano! To your point about sushi places, plenty of the shall we say lower quality sushi places here, also tend to be owned and operated by Chinese chefs.

What does this guy know? https://www.facebook.com/ChefJacquesPepin/videos/657888034885834/

I'll never forget this meal, in Rome, at a Chinese restaurant. Santa Maria dei Monti Offerta Hot and Sour Soup

Some people don't love sous vide. Some people love their Anovas; others their CSOs. Some have grills; others simple kitchens. But I'm gonna take a stab here, and make a guess, that not a single one of us has ever cooked a chicken like this. Also, if you need your eyes examined in Idaho Falls, ID - pick another doctor, cause this one ain't that smart.

So you mean, this isn't the right way...

Mushroom/chorizo paella, made with vegetable stock; experimenting in a smaller, enameled paella pan, rather than the classic one I usually use. There is generally too much leftover from that pan, and this one made for a nice soccarat, while using less rice (and there are still leftovers!). The color of the vegetable stock really turns the paella a different shade than when using more classic chicken or seafood stock.

The King Arthur (original book version) banana bread, as opposed to my standard from Nick Malgieri's How to Bake (eG-friendly Amazon.com link) banana bread. CSO baked, with addition of walnuts and a few raisins. The King Arthur bread is a much bigger, moister loaf (has yogurt in it, and oil as opposed to butter) - I can't say I like it more.

One of my first jobs out of college, in San Jose, I worked for a woman who hailed from Taiwan. She taught me about the simmering of pork ribs in plain water technique, to make a dish similar to the one you picture. Also in her dish were dried bamboo shoots, which were amazing to me.

Oh god. None of this is happening..

Penne. Condoms. Hmmmmmmmmm.

Also, let me put it another way. Some people look at cooking as a chore - they hate it, and only do it because they'd starve otherwise. Other people love being in the kitchen, and spend a lot of time in there - maybe they want stuff to make them happy when they're cooking. Perhaps that Blue Star/Wolf/Thermador fulfills that need - can you put a price on that?

I'll let you know if that happens to me - with my dishwasher or range or range hood. It hasn't yet - going on 3 years, and my last d/w of same brand was 12 years with never a problem, so... As far as cars, well - let's face it - someone may drive that BMW like an asshole, or someone may drive that BMW like a church lady - who knows? Driving in NYC/Chicago is very different than driving in say, Sacramento. Different roads, different winter weather. Hard to do comparisons like that. But yes, repairs on the BMW/Bezn/Audi line tend to be costlier than on Hondas and Mazdas. Everything in cars (and appliances) isn't necessarily about the cost of ownership - some stuff is way more psychological to people.

The Gentile runs around $7.50 here. I like this brand - also runs in that $7 range. Same as my current favorite, Faella. When I can get Setaro, it's quite a bit cheaper (of course, it's from Naples!)... LUMACHINE 1.1 LBS. Pastificio Setaro $4.95

That's a nice brand from Eataly (where I haven't shopped in a while). But Eataly is even more expensive, for certain products, than other places I shop. They do have a great selection though.

Right - and you're pretty much paying mostly for labor when you bring someone in to make a fix, though I'm sure whatever parts are needed are marked up extensively. And if the problem first requires a diagnosis, then a repair after the correct parts are procured, expect to pay labor twice. I noticed a little crack in one of my refrigerator door gaskets - rather than bring in a repair person to do the job, I ordered the gasket from an authorized parts dealer - it was like $150. The only problem is that it's still sitting in my closet, cause I'm afraid if I try to replace the gasket, I'll never get the new one onto the door.

Let's face it, @paulraphael, any repair person, coming to any apartment in NYC to fix an appliance, from a Crapmaster 3000 range to a 60" State of The Art Aga, is gonna charge a lot of dough. Unless your appliance is still in warranty. That's just the way of the world here, as you know. I had a problem with my fridge (a mid-range Kitchen Aid) once...still under warranty - cost me $0. But labor rates are crazy. A plumber charges $175 to walk in the door. Service on my car if needed will be $200/hour. Etc.

Evidence, please. Otherwise, it's hearsay. One of the reasons (my guess is) they have a high cost of ownership is because they cost a lot to own.

Wasn't bad for the husband either!

Great looking stuff, @ambra! Crab cake. Tomato Provençal (a la Jacques). Duck fat roasted potatoes.

I have no idea what you're writing about vis-a-vis calamities. But I am glad @JoNorvelleWalker has found the toast of her dreams.

Yes - I used the Yale blog when making decisions as well. And as happens with any consumer product, one person can end up with a lemon, glued together on a Friday afternoon by someone who can't wait for that after-work beer and a snort, while someone else gets that bright-eyed, bushy-tailed perfect Monday morning job...the best product of the week. (Or is that reversed? I never liked Mondays.) I once walked into our "quality-control area," back when I was a Silicon Valley hack - there was the person responsible for QC, cigarette dangling from his mouth, ashes falling into an open computer chassis. And it wasn't even Friday!

Or figure that 10 years, of what I'm guessing is fairly consistent use, is a good lifespan for a consumer product. And send it off to the recycler.

See, when you make a statement like this, it ought be backed up by some evidence. An article, even maybe. Otherwise, it sorta sounds like someone screaming "widespread fraud." You might be interested in this article: https://blog.yaleappliance.com/are-wolf-professional-ranges-worth-it Or this one: https://blog.yaleappliance.com/bid/98653/most-reliable-freestanding-gas-ranges-reviews-ratings One more: https://www.nytimes.com/wirecutter/reviews/best-high-end-ranges/

I'm jealous enough of the 6 burner!

So - pretty reliable?! I will also say, that in terms of the oven in my Wolf, I have 2 oven thermometers in there - the thing is exactly on point.