CWirick: I know it's been a while, but just curious if you got your Ancona rangehood sorted? We're considering the 900cfm option, too; like you, because of the good price. Which one did you get? Here is a link that might be useful: Costco's Ancona rangehoods

I had the disappearing page issue last night, until I rebooted my computer. Firefox has been slow and wonky lately, so I thought that might be the problem. Also, several times lately, I get 'something went wrong/refresh and try again' when trying to post, but I've found that the message does post, it just takes a while to show up.

I grew up in a small Southern chicken farming town so I made the healthy chicken choice back in the 70's. I did skim a couple articles just curious about 'woody' having never heard of it. Seems to still be a problem but many factory worker final packagers have developed a fell for the firm 'woodiness' and toss those aside for grinding into sausages and the nugget market. ..."Broiler chickens have been bred to strengthen the genetic markers for large breast meat, and this is thought to be a factor in the development of woody breast in recent years. One indication of this is the Athens Canadian Random Bred, a broiler chicken that has been maintained since the 1950s for research purposes. Lesions indicative of woody breast are found in this heritage breed, but not to the extent of the typical modern broiler chicken. According to Glisson, selecting genes for growth and yield has caused breeders to inadvertently select for woody breast, too." article here I do agree with this... “Whether organics are worth the price difference depends on whether you think it’s important to have food raised with fewer pesticides and no antibiotics. I do,” says Marion Nestle, a U.S. food expert and professor in the Department of Nutrition, Food Studies, and Public Health at New York University. “Taste is also personal. I think organic chicken tastes better. It should. They have to be cared for more carefully to survive not being treated with antibiotics.” article here

I have a 6 burner dual fuel Wolf gas range. I find the burners very hot - I can’t even turn it up below low heat, or I burn everything from pancakes to grilled cheese. This is my second Wolf gas range and I didn’t experience this issue with my old one. Has anyone else experienced this problem?