Jump to content


participating member
  • Posts

  • Joined

  • Last visited

Everything posted by CentralMA

  1. Blame me. My wife is still giving me sh1t for this purchase.
  2. Well, I've got two. If you'd like you can have earrings. I imagine there's a way to private message me with your address they'll be sent on their way. I expect pictures, of course.
  3. Pans have arrived, just 14 days from shipping notification. The shipping box looks like it was kicked all the way here. Everything is intact, excellent shape. There was a rattle in the box, made me worried. But Darto included a couple of their keychain pans. Did a quick wash, then a soapy water boil on the stove. Hit all surfaces with Bartenders Friend, got all the gunk off. A quick seasoning top and bottom on both, on the range low heat. They're now in the oven at a moderate temp, I'll continue this for a few iterations.
  4. Confirmation email this morning 11:24AM stating the items have shipped. Let's see how long from Argentina to Massachusetts.
  5. Got an email from Darto yesterday, they say the goods should be shipping out next week.
  6. I believe I saw an announcement recently that BlueStar is coming out with a gas top / electric oven unit?
  7. Well, so far I'm quite pleased. The cooktop is better than I imagined. My wife is getting quite comfortable with the gas oven, excellent results so far. The banana bread has been the hit of the neighborhood kids. I've stated in earlier posts that it was a struggle to get my better half to acquiesce to a $5000 range. I pushed the purchase with her almost knowing when I signed.... Now I wish I had gone with the 36", lost 6" of cabinets and gained a griddle. My wife thinks the same. Ah well. And Trump paid for 1/2 of the range, now Biden is paying for the other half. Life is good. On other news, we've got a water main break in the front of the house. Full shutdown 8am - 4pm tomorrow. Just put buckets out in the front walk, filled them with water. Maybe 50 - 60 gallons. For the neighbors, and our own use. It's a real crappy neighborhood....
  8. Same scenario with my install. Not only foggy glass during the initial heat up, but I have a stainless wall piece behind the range, the left side of the venting seems to produce quite a bit of moisture. I'm betting the glass fog is due to a tighter, more energy efficient oven space.
  9. The byproducts of burning natural gas are CO2 and H2O, there will be humidity within the oven (one of the reasons my wife wasn't keen on going away from our electric oven). Do you have other local to your area possibilities that could "attack" your oven? Near the sea (salt air, a killer of outdoor grills), other excessively humid environment? Quick question: For the repair did the range need to moved, or was the fix able to be completed through the front of the oven? And I'm intrigued with your "homemade kitchen plumbing". Got any pics?
  10. EMichael, chromdome, thanks for the info. It was actually kind of what I expected when first seeing it. I've had that style jug in the past, blending most things was an endeavor. As it looks to be never used I may toss it up on Craigslist for a few more $$$ than what I paid. My wife will appreciate that, she gave me that look she always gives me and said "one more thing to clutter up the countertop?". I'm in the middle of a house cleanout, it's been in the family some 60+ years and has been the destination for other extended family goods looking for a place to retire for whatever reason. I've been finding paperwork going back to mid 1800s Galway/Tuam Ireland area and all types of other items from all the years since. Batched up all of the linens/blankets/towels etc to bring to Goodwill, unwanted furniture is going to ReStore Habitat for Humanity. Lots of items have gone on Craigslist, will start hitting eBay possibly with some of the more collectible items. So, did a drop at Goodwill today and saw that parking was readily available so what the hell.... I'm going to get that look again later today. 5"Wx2.5"H BIA Cordon Bleu France #12 sauce pan, no lid, hammered, tinned. Handle is magnetic, pan is not. $4.99. The tinning has a bit of pitting but nothing that will make it unusable. 6.25"W(top width, bottom measures 4")x1.5"H fry (?), Legion Utensils Scavullo, $4.99, pan is magnetic, handle is not. Excellent condition overall. Found this info on the web: The Legion CopperWare™ cookware features an extra-thick copper exterior. The cooking surface is hand-polished stainless steel that will not react with food. The inner core is cast iron not just at the bottom, but all the way up the sides. The long, stay-cool handles and non-corrosive rivets are made of gleaming stainless. To maintain its appearance, it is best not to put CopperWare™ in the dishwasher. Fun day. My wife was looking for a small sauce pan for melting butter etc, so I may be able to get this one past her. We'll see.
  11. Tuesdays are old guy discount day at Goodwill. Picked this up, under $10.00. Waring 2 speed, with pulse. Best thing is it seems to disappear on the countertop. Edit: This was going to be an addition to an outdoor bar, if I ever build the deck. I have other blenders, so.... This looks brand new, I could flip it (and help pay for the deck) if I could find out it's real value. Waring 60th Anniversary, Model 38BL47. I've been trying to find info on the model, year, etc. No luck on the Waring site itself, and after an hour of Google immersion no luck. Any ideas? Edit #2: What looks like a date code shows " 98 08 ", their blenders were introduced in the mid-late 30's, so maybe.
  12. If you will forgive me for bringing this topic possibly down to a lower state... It's common in the BBQing/Smoking communities to use bacon strips over other meats. Turkeys, meatloaf, even other pork products. I've always seen it as a "self basting" of fats and flavors to the end results. Does it go from exterior to interior? Probably not. That said, more than a few years ago I had a New Years Eve meal at the Stillwater in CT. Pork Bellies Confit was one of the courses. Oh my..... Oh my.... Mouth still waters.
  13. Only place I've found lard in a container is Walmart (gasp...). But it's wonderful stuff.
  14. Went out looking for pomegranates, everyone is saying they're out of season. Ah well.
  15. Well, I did it. It's my birthday in a week and a half, we had a wonderful day yesterday, and it's a nice pan. Ordered the Paella n.15 also (another $20, shipping stays the same so why not).
  16. This year, during a full kitchen remodel (small kitchen, I demo'd and installed all new goods) I treated myself to a BlueStar range. I didn't expect the difference in my cast and carbon pans going from an electric coil stovetop to a high output gas unit. The seasoning has gotten much better, just from use, even on pans I've owned for 40 years, and cast pans I've inherited through the family from the late 1800s. For paella I use the "standard" thin carbon steel pans. I've never worried about losing seasoning on thise pans, they get abused as I always do paella over a live fire using a 22" Weber kettle. I keep heavy tomato product cooks far away from my cast and carbon, instead using porcelain coated cast. If a Darto pan warped, under typical use, I'd contact Darto direct. I've heard they're pretty good for customer service. For your Dartos that are showing a bit of rust, get some veg oil or mineral oil on them quick, Don't bother cleaning them until you plan on using them next, then do a heavy scrub and suffer through the first few cooks while the seasoning is starting to develop. A few sacrificial potatoes and oil will get a good start. I'm still on the fence about this purchase. I fear my wife will certify me as unfit for everyday life, adding another pan to the already overstocked arsenal.
  17. I never thought about pomegranate juicing with something like this, I'm more likely to squeeze lemons and limes for cocktail purposes. But homemade grenadine is nice to have, I'll give it a try and report back. We have a "used fruit store" nearby, where ugly and not quite overripe produce goes to die. Prices are very good and as long as you use the purchases quickly it works out. I've seen pomegranates there recently, I'll stop back there.
  18. Time to bump this thread. Quick stop to the local Goodwill this morning (I know, living dangerously) provided these: A quite stout lemon / lime / orange juicer, pretty heavy for it's size, looks well made. Needs a couple of missing rubber feet replaced. Plan on using it outside on the soon to be built deck off the back of the house. And a Bialetti Mucca Express 2 cup Latte / Cappuccino maker. Have never used one, seen one before. Looks like it was never used. Might be fun to play with, see how it produces. If I determine I don't like it I know people who would, and I'll pass it on. Due to my old age (Tuesdays are old people discount day) the two items were under $12.00.
  19. Here's the link to Darto detailing the presale... https://www.dartointernational.com/pre-sale " The wanted mistake / Pre-sale Thicker than usual, same price as always We are happy to announce that from January 18 to 24 we’ll offer our traditional saute pan n.27 with 4mm thickness, instead of 3mm, at the same price (60 USD). This design was born by accident some time ago and we never did it again until now. As we know that many of you could enjoy its benefits we decided to launch this presale worldwide again. Be aware! Although it’s great preserving heat, it’s also heavier (2.8 kgs / 6.1 lbs). As we don't use to manufacture this special design, it will only be able during this week, not later. " There's more info on the page. Looks like it won't ship until the end of April. I'm considering it, knowing my wife will never use this due to it's weight. Finally, a pan of my very own!!!!
  20. Cast iron oyster grilling pan https://www.outsetinc.com/products/oyster-grill-pan
  21. Late 70s I was working local restaurants, ended up working nights in a cocktail type place and through those contacts worked lunches in a little soup/salad/crepe place. Very popular with the "ladies that lunched" at the time. No more than a 40 seater place, we'd usually turn the tables twice each lunch. Limited staff, usually no more than 4 (including the owner), so we did it all. My primary job getting in the door was making crepes....depending on the expected days service it could be anywhere from 60 to 200. I got to be damned good at crepes. I'd use that the type of pan weinoo shows in his post, next size up (maybe a 10"base?) and I'd use them upside down. Super easy to get the first side done, then an easy flip to get the 2nd side, slide it to the holding area, wave the pan a few times to cool it slightly, back down for another. Would usually have 3 or 4 pans going at a time. Quick work, then on to other tasks. Then open the doors and wait on tables. Then kitchen cleanup and dishes. Good times. But thinking now about it, over that summer I probably made 5,000 to 6,000 crepes, maybe more. Damn.
  22. That's exactly what it appears to be. Think of this pan not as crepe manufacturing but as crepe assembly and presentation. This past year I acquired a table side service set, It has the Paul Revere embossed pan, looks like it was never used. The alcohol stove has shows signs of use. No maker marks on the stove unit. Pretty much solid copper, but probably "restaurant grade", for the trade. Still fun though. And no, I've not used it as yet. Maybe this summer.
  23. A little late to the party here...but: I always see a few CI grilling pans of various makes at the thrift stores / resale stores I frequent. Usually well under $10, any most times never used. Recent finds in CI have also been the Weber CI skillet that works with the kettle grill, accessory grate, and a lovely big oyster CI pan. Again, both never used, and the oyster pan still had the label on it.
  24. Take a look at the "Minion Method": https://www.virtualweberbullet.com/firing-up-weber-bullet-2/ I'll use a full load in the ring, with a small can opened up both ends in the center. Fill the can with 3 - 6 lit briquets, pull the can out leaving the lit briquets in the center of all the other charcoal. Assemble the WSM and watch the temps for a spell, adjusting the air flow as needed. Never let it get too hot. Once it's stable walk away. Many times I will not utilize water in the pan either, but will use a pizza stone wrapped in foil over the empty pan. No difference with or without water in the quality of the cooking, but it does use less fuel.
  • Create New...