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I know right. It's like @sugarbutch has it out for us because we like Tex Mex and Whataburger.I feel personally attacked.
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I know right. It's like @sugarbutch has it out for us because we like Tex Mex and Whataburger.I feel personally attacked.
True, but I'm struggling to make the connection to the subject at hand.truth is you can be poor pretty much anywhere
I love Tex-Mex. Truly, it is one of the few things that I miss about Texas. There used to be a place here which came pretty close to Tex-Mex in the Marina of all places. It's a Honda service center now.I know right. It's like @sugarbutch has it out for us because we like Tex Mex and Whataburger.
Wait - when did gas stoves get canceled? I will never go without a gas range, ever. I live in NC so I’m probably safeI'm late to the gas stoves discussion, but a neighbor recently said he used an air quality monitor to check his kitchen while his stove and oven were running, a Bluestar, and the quality was fine. He thought the problem was more in lower end products that are likely to have have leaks and/or don't burn the gas well. Anyone know if that's true?
Wait - when did gas stoves get canceled? I will never go without a gas range, ever. I live in NC so I’m probably safe
Even Carl, Viking’s founder, who says gas cooking “is something that is very dear to me,” views induction as the superior technology. “Die-hard gas cooks would be surprised,” he says. “They might not want to admit it.” He attributes the slow sales of Viking’s induction cooktops, which were introduced in 2005, to aesthetics. “A big piece of blank glass—that’s kind of boring,” he says, “as opposed to the glamorous, serious-looking cast-iron grates, and those burners and all the knobs going on.”
Specialists in Asian cuisine have expressed concern about achieving the ineffable wok hei—“that complex charred aroma that fleetingly cloaks the piping-hot stir-fries,” as defined by the Michelin Guide. But induction hobs built especially for woks, featuring concave cooking surfaces, are in widespread use in parts of Asia and increasingly available in the US. As for the anxiety over whether induction cooktops can produce enough heat to create a good sear, the truth is that despite their industrial aesthetic, home gas ranges offer only a fraction of the power of their commercial counterparts. Induction actually produces twice as much heat as the typical gas burner, more than enough to caramelize that wagyu black tomahawk rib‑eye to perfection. After safety, perhaps the most compelling benefit to busy parents everywhere: Induction boils water in about half the time of gas.
The restaurant’s executive chef, Christophe De Lellis, says his adoption of induction cooking has been “life-changing.” In addition to being faster and easier to control, De Lellis says, induction has vastly improved working conditions for his staff.
Terrace (party) level of the new place mostly complete. Changing the light bulbs will be ... an adventure. Going to build a bar down the end where the scaffold is, dining/card table and seating in the middle of the room and a media group oriented to the other end wall. It's a bit echoey empty but hoping that drapes, rugs and furniture will tame the acoustics somewhat.
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Porcelain I think. It's below the street grade so water resistance is a concern.Is that laminate flooring???
Why do you have a ballroom in your house