Chowhound Gone?!?
4 years ago
Featured Answer
Sort by:Oldest
Comments (39)
Related Discussions
PLEASE keep On Topic!!!!!
Comments (69)Without intending to resurrect a negative thread, for clarification, I'd like to comment on this as I just returned from vacation. My point wasn't to determine fault, but to recognize, as an onlooker who admittedly wasn't involved in the original thread, that I didn't read malicious intent in the original post. I didn't overlook the tone of it, or the directness, or what some people might view as harsh. I saw it as a post by someone obviously agitated, emotional, and outspoken regarding her viewpoint. That still doesn't make it malicious. That's not to downplay the emotions of those personally involved, I'm sure it is close to heart, but perhaps it would be beneficial to put emotions aside rather than add fuel to the fire. There is nothing that justifies hostile and demeaning responses, and itÂs quite obvious that some responses serve no other purpose than to antagonize an already agitated person, and some of those responses go far beyond anything Mindy communicated in her original post, and the continual cackling is not only juvenile, but I have a difficul time believing that some of you are adults. By all means, disagree, but ostracizing another member because you disagree with his or her viewpoint is repugnant....See MoreHacking a Wolf stove to increase BTUs??
Comments (15)The gas jet, sometimes called a "spud" or "orifice" sits between the valve and the feed tube that supplies the burner. Its job is to increase the speed of the gas flow right before it passes by the mixture "shutters" resulting in a venturi effect. At max open valve, the orifice serves to limit the gas flow to achieve optimum mixture and pressure at the burner ports. If the orifice is too big, the gas flow can blow itself out at the burner. All of this is a balance. Burner port angle, if mostly horizontal, will just shoot the flames out from under the skillet if you turn the burner up too high. If the burner ports are too few, or too small in diameter, then an overly large orifice will cause "jetting" at the burner and could result in poor mixture/inefficient burn, or even extinguishing of the flame. On my RCS, the burner was designed for double duty, either as a 22K burner, when paired, with a #47 drill size orifice, or as an 18K burner with a #48 drill size orifice. I did some experimenting and settled on a 46 gauge orifice, which yields me around 24K BTU/hr performance and still a decent blue flame and great performance with my cookware. It is important to note that the Bluestar burner configuration is like a commercial unit in that the gas ports in the burner arms are angled up toward the pan and not horizontally out away from the center. I get a nice pile of fire when I light up the big boy, it rocks a wok about as well as I could ask, and it will never heat a pan as fast as Gary's induction cooktop. So it is always good to keep things in perspective! As far as the griddle, grill burner performance, I simply cannot answer without seeing the range and examining the flame pattern. I do know you do not want to increase the spread of flame outside the design limits of the system without a careful evaluation of danger. Are there wires in the flame path? Gas piping? Plastic, insulation, frequent contact surfaces you will burn yourself on. The list is endless. I am comfortable engineering stuff around my house because I have a long history of doing that. All I would say is that if you are interested in hotrodding your range, do it carefully, in small steps, and make sure that what you are doing 1. Helps. 2. Won't burn your house down....See MoreAuthentic 'Tea Cakes' from 60s-70s recipe?
Comments (92)My mother would buy the square Tea Cake from Amy's Bakery in Montebello, CA since I can remember. They still sell them. You can see the image of it on their website. Take the 60 fwy, exit Wilcox or Garfield Ave. Go south to Beverly Blvd. and Amy's Bakery is on the NW corner of Wilcox & Beverly. Make sure to grab a number as soon as you enter. Once when I worked in Lancaster, CA a rep came in and dropped off a pink box of little pink & yellow tea cakes in our lounge. I knew exactly what they were but no one else did but the box did not have a bakery name on it. They went for the other box of pastries and needless to say by the time the day was over I had eaten the entire box! (good for me) :) Last time I bought a tea cake from Amy's (in the 80's) I ate the whole cake before we got it home. (with my bare hands) No, I don't do that kind of stuff! It surprised me too! Yes, these cakes are that good. The cake from Amy's Bakery is like a 9x9 and has the light brown colored glaze/frosting on it. In my opinion, it's the best....See MoreReport in the aftermath
Comments (28)You're absolutely right, Friedajune. The right way is the way your mother, may her memory be a blessing, made it! And the way my father does. We treasure every Pesach he's with us to make it. I found a kind of dark picture of the table, though not the food (that's the box for the books in the background). The tablecloths come with the tables and chairs so I get a different color every year. It's so warm and Springy this year, hence the pink: I did make the pastry cream and raspberry sauce, finally, and put together the douzaine de crêpes (is that the right way to say it? It's certainly not the mille crêpes I was originally aiming for). The top crêpe in the package turned into a frisbee, but the rest were just fine, but only 13. Given that they had some problems to start with. Judicious stacking and patching actually made for a fairly round cake, I used a bit of pastry cream to ice the sides to make it look better, then ringed the whole with raspberries and edible flowers. There may be unevenness, and some overbrowning, and it's more cheesecake high than cake high, but it tastes great, and the raspberry sauce is awesome. Using arrowroot starch was expensive because I didn't have enough and had to buy it in a little glass jar, rather than the pound bag. Sigh. It made for a divinely smooth custard, however, that was still strong enough not to ooze under the weight. I took it to a family dinner, and this is the remains on its way back in to the fridge....See More- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
4 years ago
4 years ago
4 years agolast modified: 4 years ago- 4 years ago
- 4 years ago
4 years ago- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 4 years ago
- 3 years ago
- 3 years ago
- 3 years ago
3 years ago- 3 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
- 2 years ago
WalnutCreek Zone 7b/8a