Okay, WHY do you hate/love a trend?
palimpsest
10 years ago
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Diane Smith at Walter E. Smithe Furniture
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pllog- why do bakers hate GE ovens?
Comments (43)Here's your picture of the Thermador 36 inch with mirror finish. It is more silver than you see in most pictures, The gold tone is definitely Lacking. $3600 at Pacific Sales. You can buy 2 of the new 36" Elux for that ($1800 for the black trim or $1900 for the SS trim) I was hoping they had the new model Elux there, but they didn't, only a brochure, I would try to see one before you make a final decision just go to Elux's site to get the number of their newest model. Trimless, you will probably hafe to go with the Miele, which also has real timers, which even the new Elux , does not! Anyway Here's the Pic of the Thermador, (Sorry they did not have a GE There....See MorePanko - Do You Love It or Hate It!!!!!!!!!!!!
Comments (73)I can't help but wonder (given my past experience) if panko crumbs are different according to brand? When I was using it with shrimp it added a wonderful crunch but was so light in texture. It also looked very different - ultra thin, flat, and larger than regular bread crumbs. That which I find now is like thick cracker crumbs, small in size like cracker crumbs, heavy and adding only a cracker crumb crunch - not something I enjoy except on a broccoli casserole as others have mentioned. For the longest time I kept my panko crumb container to try to find it again - but eventually tossed it when I couldn't. I don't think I could make them myself and mimic the lightness....See Moreso...why do you hate, loathe, abhor your wolf, blue star or la co
Comments (4)zenfoodist - I hear you...I was a mess about my stove, but honestly I think you are looking at well loved products and short of any really ugly feedback about repairs or service on the stoves, I think you will be in good shape (that is without knowing what your priorities are :) I had decided upfront that I didn't want to spend $5 K on my stove (I have a pretty bad tile and stone addiction that I had to feed and it would really be overkill where I live :) and had read about the stoves that were not as standard issue (electronic controls on the back), but were better priced than the Wolf and Viking. I checked out the American Range, the Capitol and the Bluestar, all in one (long) night. After all that research and obsessing I realized they were all good products with their pros and cons and picked the one I thought I would be the most comfortable with. I wanted something simple that I could just turn on and get flame (but also a convection oven :) I got the 30" RCS - I didn't want to pay the extra $ for the additional BTU for the Nova burner (all my past cooking experience had been on standard issue gas stoves so the RCS power burner blew that out of the water.) ebean is right - it is a 'box of fire' and I know people say that a good cook can use any stove, but I really do prefer cooking on this to my previous low end stoves. I cook, alot, and bake no complaints about the results. I am trying to adjust to the "woosh" - power I am not used to but getting there. Honestly as I try to remember the difference between the three products I can't other than the open versus sealed burners (but I think Capitol was coming out with an open burner.) I really have enjoyed the open burner. For me it is easier to keep clean - or maybe the cast iron looks fine when it is not perfect versus stainless. The best is it just doesn't give me a minute of thought - it just works. But that is only my experience and I have only been using it for 3 months. If you love the wolf or the la c (pretty french thing :) get it, but if you don't love them save yourself a few dollars and go with the blue star. Unless you live in a upscale neighborhood and people expect a wolf. I live in an area that is slowly gentrifying and nobody even knows what the blue star is (and I don't care :) Good luck....See MoreWhy do my tomatoes hate me this year?
Comments (42)Update on the Update Update.... I am beginning to see that it may be "Damping Off", Now that I have seen pictures, yes, it looks exactly like it does in the pictures. One reason for it suddenly happening is that I may have chosen two seeds that are, in fact, prone to disease. Coincidence? Maybe... The Rutger's tomato is both a strong plant and is not susceptible as noted from Burpee. The presence of moss on most of them, including on the soil of the Rutgers, may have changed the pressure of the Hydrogen but even Burpee representative says that it doesn't look that bad but maybe it doesn't take much. Meanwhile, I have an ICU triage section where I have a few premies under special care. However, damping off, even if they survive will probably be weak and stinted plants. Still, I want to see it through if nor nothing else than the study of it. After all my inquiry these last few weeks, I am surprised is that no one mentioned Damping Off here, on another forum, from two agriculture centers and a garden center. Now, I am going to bet that a lot of people will mention that they have seen it and, as many guys claim, I can honestly say "It has never happened to me before...." (:...See Moreeclecticcottage
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