or Connect
Styleforum › Forums › Culture › Fine Living, Home, Design & Auto › Stoves/Ranges
New Posts  All Forums:Forum Nav:

Stoves/Ranges - Page 8

post #106 of 153
i've got an early 1950s o'keefe and merritt, just like this one: http://t3.gstatic.com/images?q=tbn:a...G_0116_001.JPG 4 burners are 12,500 each. there's a griddle in the middle (roasting pan with water makes it a bain marie), the oven is small, but there's a really good separate broiler. and the thing is a tank. everbody who comes over wants one of their own. (OK, i give up, can somebody show me how to insert an image? it shows the url, but not the picture.)
post #107 of 153
your link is for an entire web page, it needs to be a picture only.
post #108 of 153
Manton, your blog is very interesting. I look forward to pouring myself a glass of wine and reading it in detail. What does everyone think about induction ranges?
post #109 of 153
Thread Starter 
Quote:
Originally Posted by Wallcloud View Post
Manton, your blog is very interesting. I look forward to pouring myself a glass of wine and reading it in detail.
Thanks. I feel bad for crapping out and not writing up the last four days of the class. Part of the reason was that three of those four were dedicated to pastries and desserts, and I did very badly.
post #110 of 153
Quote:
Originally Posted by Manton View Post
Thanks. I feel bad for crapping out and not writing up the last four days of the class. Part of the reason was that three of those four were dedicated to pastries and desserts, and I did very badly.

My wife has a passion for pastries and desserts. I do not share her passion.
post #111 of 153
Quote:
Originally Posted by Manton View Post
Thanks. I feel bad for crapping out and not writing up the last four days of the class. Part of the reason was that three of those four were dedicated to pastries and desserts, and I did very badly.

I am sorry if it was already asked: Which restaurant(s) in NYC would best represent this type of rustic (non haute couture) French cooking?
post #112 of 153
Thread Starter 
Quote:
Originally Posted by Pezzaturra View Post
I am sorry if it was already asked: Which restaurant(s) in NYC would best represent this type of rustic (non haute couture) French cooking?

I don't understand the question.
post #113 of 153
I don't cook or own a home, but after reading this thread I decided that I want an Aga. Oh, baby.
post #114 of 153
Quote:
Originally Posted by mafoofan View Post
I don't cook or own a home, but after reading this thread I decided that I want an Aga. Oh, baby.

HA! only if you live on the ground floor of a stone building with rising damp and temperatures that never get above 40 degrees in August. those babies are on ALL the time. they're beautiful, but totally impractical, like owning an austin-healy or something.
post #115 of 153
Quote:
Originally Posted by foodguy View Post
HA! only if you live on the ground floor of a stone building with rising damp and temperatures that never get above 40 degrees in August. those babies are on ALL the time. they're beautiful, but totally impractical, like owning an austin-healy or something.

We have friends that own an AGA, the main floor of their house is basically inhabitable in the summer.
post #116 of 153
Quote:
Originally Posted by Wallcloud View Post
What does everyone think about induction ranges?
To get the good ones, they're incredibly expensive, and probably not all that useful for a home cook. Sure, it'd be nice to have that exact temperature control, but for most people it's not a good ROI. Personally, if I had the money, I'd get a strong range like Edmorel has and then buy a really powerful single induction burner for around $2000.Remember, though, that although they're incredibly powerful and useful and exact, not all types of material can be used on them. Actually, to be honest, I'd forego the induction burner altogether and just get a couple of thermal circulators. I can't think of many instances in my personal cooking where I'd need to get something to an exactly perfect temperature unless it was through sous-vide or could be regulated by a circular.
post #117 of 153
Quote:
Originally Posted by Manton View Post
I really wish I had gotten open, not sealed, burners. The rationale was the sealed are supposed to be easier to clean, but I don't really believe that any more. The whole stove is a bitch to clean, actually, and the iron grates are the worst.

I have heard that sealed are easier to clean, and I hear your skepticism, but what is the advantage of open burners that you'd give up this theoretical trade-off?
post #118 of 153
Quote:
Originally Posted by Douglas View Post
I have heard that sealed are easier to clean, and I hear your skepticism, but what is the advantage of open burners that you'd give up this theoretical trade-off?

he mentioned it before, had to do with even heating I think. And I agree with him on the cleaning aspect of these things, my stove is a mothereffing bitch to keep clean. So much real estate, it's like washing a car everytime after you cook
post #119 of 153
Quote:
Originally Posted by edmorel View Post
he mentioned it before, had to do with even heating I think. And I agree with him on the cleaning aspect of these things, my stove is a mothereffing bitch to keep clean. So much real estate, it's like washing a car everytime after you cook

Ugh. I just had to clean my oven after some foil I was roasting garlic in sprung a leak and spilled garlic juice all over the place. I used Easy-Off and it's still far from gone. I might have to spring for the self-cleaning oven.

I think all stoves are a pain in the ass to clean. I have no experience with open burners, so I have zero point of reference. I'd imagine they look badass, anyways.

But god, that Blue Star is fugly fugly fugly.
post #120 of 153
Quote:
Originally Posted by edmorel View Post
he mentioned it before, had to do with even heating I think. And I agree with him on the cleaning aspect of these things, my stove is a mothereffing bitch to keep clean. So much real estate, it's like washing a car everytime after you cook
edit: Holy crap, almost 6,000 posts, I think this is my first double.
New Posts  All Forums:Forum Nav:
  Return Home
Styleforum › Forums › Culture › Fine Living, Home, Design & Auto › Stoves/Ranges