marwin
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posted on December 15, 2000 05:26:08 PM new
[ edited by marwin on Dec 23, 2000 08:49 PM ]
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december3
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posted on December 15, 2000 05:35:02 PM new
Just remember most home accidents happen in the kitchen. I have cooked my share of them
That might be another thread. The worst thing you ever cooked.
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Shadowcat
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posted on December 15, 2000 07:30:10 PM new
Hmmm...if I ever waxed that rhapsodic about a kitchen stove, the tom would rush me to the ER for immediate medical attention.
Cooking sux.
December 3: I almost set the kitchen on fire not once, but twice...and I'm talking flames and smoke and firemen...
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busybiddy
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posted on December 15, 2000 07:36:28 PM new
Every time my smoke alarm goes off the kids yell, "Mom's cooking again!"
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kitsch1
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posted on December 15, 2000 07:46:06 PM new
I want one o them there piano cookin gadgets fer Christmas but I'm pretty sure I'm gettin what we like ta call foot warmers around here "socks"
Seriously, I have a stove that works well enough to make sure a turkey is good n dead. I'm working on Christmas but will have a nice roasted turkey dinner next day.
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VeryModern
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posted on December 15, 2000 07:48:31 PM new
I love a good pan.
Cooking in bad pans sux.
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sgtmike
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posted on December 15, 2000 08:20:39 PM new
Beanie-weenies over sterno is great.
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ubiedaman
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posted on December 15, 2000 09:21:36 PM new
Pianos SUCK (altho a piano style broiler works GREAT)...Try and flambe on a piano...no go, also,takes too long for the pan to heat to saute, and there is a poor "recovery time" (getting the pan back to temp after the product is added)...Can be good for sauces, but thats about it!
Give me a good flame anyday for ALMOST any job..if your range is electric, get rid of it....
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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victoria
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posted on December 15, 2000 10:21:21 PM new
We've been looking into one of those units with 6 burners a griddle and double oven. But for the money ($4,000), it makes almost as much sense to just get two ranges and put them side by side.
When it comes to kitchen implements, I own almost one of everything a person could want (or has heard of). Mostly from yard sales. Wedding/Christmas gifts straight to the yard sale.
I like cooking, but I'm a main meal maven, I don't really get into deserts.
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ubiedaman
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posted on December 15, 2000 10:27:06 PM new
Keep an eye open for Restaurant Auctions...You can sometimes come up with some GREAT deals on used equipment...6 burners are VERy common...they may (WILL) need some cleaning, and they will NOT match your kitchen decor, but they will last forever!!! We are using 40 yr. old stoves, and cooking like crazy!!!!
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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marwin
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posted on December 15, 2000 10:35:35 PM new
[ edited by marwin on Dec 23, 2000 08:50 PM ]
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Shadowcat
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posted on December 15, 2000 10:37:22 PM new
You need to get out more, Marwin.
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marwin
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posted on December 15, 2000 10:43:08 PM new
[ edited by marwin on Dec 23, 2000 08:50 PM ]
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ubiedaman
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posted on December 15, 2000 10:46:44 PM new
So Marwin how do you come by all this culinary wisdom?
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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marwin
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posted on December 15, 2000 10:51:46 PM new
[ edited by marwin on Dec 23, 2000 08:51 PM ]
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ubiedaman
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posted on December 15, 2000 10:54:27 PM new
and that means what?....What Culinary experience do you have in a PROFESSIONAL kitchen..or is this just stuff you have read online?
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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victoria
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posted on December 15, 2000 11:03:13 PM new
We've been looking online and at a couple of stores that sell commercial as well as residential units. You have to be VERY careful about taking professional equipment into a residence. A lot of insurance companies will NOT cover them, they have to be the units specially made for residential use. I don't know why, the company told us that. We called our insurance company and they said that its true.
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marwin
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posted on December 15, 2000 11:03:52 PM new
[ edited by marwin on Dec 23, 2000 08:51 PM ]
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marwin
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posted on December 15, 2000 11:11:40 PM new
[ edited by marwin on Dec 23, 2000 08:52 PM ]
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ubiedaman
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posted on December 15, 2000 11:16:38 PM new
piano Flat-tops have been used for AGES in older restaurants...as I stated before, they are GREAT for sauces...(read this to include boiling, simmering..etc.) but they SUCK for serious cooking!!!
victoria The reason for this is PROBABLY that most professional equipment requires a larger gas line to feed the stove, and that extinguishing and venting needs to be installed...
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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marwin
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posted on December 15, 2000 11:22:39 PM new
[ edited by marwin on Dec 23, 2000 08:52 PM ]
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ubiedaman
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posted on December 15, 2000 11:27:10 PM new
I "wood" challenge you to try and cook a gourmet meal from this range!! HOW do you control the heat other than moving the pots/pans around?..Is this easier than turning a gas knob? Do this in a professional setting! (you may wanna click on my ID and check "profession"
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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marwin
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posted on December 15, 2000 11:36:41 PM new
[ edited by marwin on Dec 23, 2000 08:53 PM ]
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ubiedaman
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posted on December 15, 2000 11:41:51 PM new
We MIGHT be on the same page here, finally....but ONLY if you agree that electric ranges SUCK, and that wood ranges are out of sight for most home cooks...LOL
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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marwin
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posted on December 15, 2000 11:44:59 PM new
[ edited by marwin on Dec 23, 2000 08:53 PM ]
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ubiedaman
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posted on December 15, 2000 11:47:15 PM new
PHEW!!! I feel better now!!! Thought it was goin to fisticuffs!!! 
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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marwin
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posted on December 15, 2000 11:54:32 PM new
[ edited by marwin on Dec 23, 2000 08:54 PM ]
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ubiedaman
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posted on December 16, 2000 12:02:02 AM new
Basically, I stand around and make all the other folks do the work!!!
Really, I am in charge of my brigade, I do all the ordering/acceptence of the stuff we bring in, look at the upcoming menus, and try to adjust them to achieve my best food cost %, write menus that I think will entertain my customers, yet meet the food cost %, hire, fire,a nd just get generally pissed off.
Keith
I assume full responsibility for my actions, except
the ones that are someone else's fault.
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xardon
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posted on December 16, 2000 04:58:35 AM new
Keith,
I've been in quite a few kitchens in large restaurants. I'd say you're downplaying your role. Based on what I've seen, the Executive Chef is a major deity on the cooking side of those swinging doors!
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gravid
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posted on December 16, 2000 06:54:47 AM new
Yes it is nice to have all the equipment to do everything easy. However some of the best meals I every had were over a wood fire camping and my uncle would bring along a massive cast iron grill about 3 foot long by a foot wide and use it very much like your piano. with a seperate small fire for the coffee pot and a big roll of aluminum foil for putting things in the fire and steaming.
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