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Tom34's Profile

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I got a small wiener........... :-(

Or how it fits in the bun :-)

44 minutes ago
Tom34 in New Jersey

What kind of restaurant has the highest profit margins?

I am not in any way defending McDonalds but exactly what evidence did they suppress? Early on in life I placed a hot cup of coffee between my legs for convenience sake and my genitals quickly informed me through my nervous system that my decision was not a wise one and I moved the cup.

about 12 hours ago
Tom34 in Not About Food

Continued Feedback on Moderation Changes, and More Guidance for Bloggers

Yeah, I guess like most things in life time will tell :-)

about 12 hours ago
Tom34 in Site Talk

Feedback on recent CHOW feature stories

I didn't see the Ferguson one. The fact is every day Cops start their tour with the possibility of having to make life and death decisions in a split second that most people would agonize over for days or even weeks. I find it amazing that under such circumstances 95% of the time their decisions are both legally & morally sound. I can think of many ways to bring that % even closer to 100%, but it does not involve the actions of the police and certainly not where people eat.

about 13 hours ago
Tom34 in Site Talk

Continued Feedback on Moderation Changes, and More Guidance for Bloggers

Your right Cathy, those of us who have a few years under our belts :-( and have been on Chow for a while know who has specialized experience with certain products & know exactly who to reach out to for good info. Hopefully the water will not be too muddy for newcomers. Time will tell.

about 13 hours ago
Tom34 in Site Talk

Continued Feedback on Moderation Changes, and More Guidance for Bloggers

Yeah Jr it was the shrink wrap machine.

Your right........good, bad or indifferent, there is no substitute for due diligence and at the end of the day the only person one can truly hold accountable is the reflection in the mirror.

I just hope we don't get to the point where advertising revenue influences moderators with their delete buttons.

about 13 hours ago
Tom34 in Site Talk
1

Continued Feedback on Moderation Changes, and More Guidance for Bloggers

Hey Jr,

One of my issues is that to date when I am researching a new future cooking product, I come to Chow and get very sound advice from professional chefs, some very serious experienced home cooks & most importantly folks who service such products. None have a vested interest in which product I buy and most seem willing to lay out both the pro's & con's of the products they have used or repaired.

Recently I saw a drop shipper who knows little to nothing about the inner workings of a product he sells pushing it on Chow. I know the inner working of that particular brand he was pimping and stepped forward and called it what it was, a POS. But what if I missed his post, how many people would have taken his word and thrown a 100 bucks out the window.

I don't know, maybe I am being unrealistic. I just think Chow had a pretty high integrity level and I am afraid the new policy will have a negative influence on that. But then who the hell am I?

about 14 hours ago
Tom34 in Site Talk
1

Green Egg

I wouldn't cook while I was asleep with a WSM either, especially in the winter.

A long 18 hour overnight Boston Butt cook on a BGE, no worries mate. Start at 9pm Friday night, never even give it a look or add fuel, remove 3 pm Saturday afternoon, let rest, pull and eat Saturday eve. Life is good!

about 15 hours ago
Tom34 in Ontario (inc. Toronto)

Big Green Egg? Is it worth it?

Only 4 of us so I only smoke 2 racks at a time. I cut the full racks in half and they stand up perfectly in the rib rack. 2 of my cheap wire rib racks sitting next to each other would easily fit and keep 4 or 5 full racks of ribs standing on edge with no problem. Add a place setter and you could add even more.

I think my wire rib racks were about $6 or $7 at HomeDepot but they may not have them anymore. I know they are avail on the net. They can be bent for thicker beef ribs and also fit into the dishwasher.

Inverted "V" racks are much more expensive & good for roasts but a full rack of ribs standing on edge tend to flop over in them.

about 16 hours ago
Tom34 in BBQ, Smoking, & Grilling

Green Egg

"BGE's seem to be a lifestyle prop/trophy 'que among owners I know."

(Tom34) I have used mine several times a week for over 10 years. One of the most versatile products I have ever owned, absolutely. A trophy or lifestyle prop, heavens no.

"If you're mobile/nomadic and can't handle the size/weigh"

(Tom34) If someone bought one for these reasons they have far more money than brains.

"Weber's does the job just fine"

(Tom34) Weber's absolutely do a fine job for certain things under certain circumstances and at a pretty good price. However, with the BGE, I fill the firebox with lump, light, load food, stabilize temps, go to bed, next morning gauge reads 225. Thats not happening with a non insulated sheet metal WSM during the winter where I live which means 4 to 5 months of no long smokes. That alone is worth the $$$ to me.

"Collapsing a deck"

(Tom34) If a 150 lb large BGE would cause your deck to collapse you have far more serious issues in your near future than the cost of a BGE.

about 18 hours ago
Tom34 in Ontario (inc. Toronto)

Green Egg

I honestly don't know how BGE's ended up in the big box stores. Maybe it was the age old common problem of a new company executive with a Harvard MBA who understood numbers but not the nature of the product itself. Maybe the loyal dealers who stocked the products, parts and offered service balked at servicing products sold at big box discounts. What ever the case was, BGE immediately made public warranty issues and sales at the big box were short lived.

about 18 hours ago
Tom34 in Ontario (inc. Toronto)

Big Green Egg? Is it worth it?

I have had a LG BGE for 10 years. Love it. With a cheap wire rib rack I can easily do 2 racks of spare ribs. Pork shoulders & butts no problem. Same with a good size turkey. With a raised plate setter the space doubles.

For fuel I use exclusively lump charcoal (Royal Oak mostly). Sometimes I add a few big chunks of wood for flavor but usually just use straight lump which really lets the flavor of the meat come through.

Another great feature of the ceramic cookers is Year round smoking even in the dead of winter which is when most sheet metal smokers go into hibernation. They are also extremely fuel efficient & once the temp stabilizes its pretty much set it and forget it & there is no need to maintain a source of moisture.

Outstanding searing capabilities for steaks and such....1000 degrees very achievable.....then kill off the air, flames drop & finish oven style.

Heavy & expensive & not for everyone but the overwhelming majority of folks who own them love them.

Green Egg

There is no question they are not cheap. The same could be said for most high end gas grills that deliver even heat & last up to 20 plus years.

I agree that the WSM is an outstanding product. From a operational performance standpoint, lot of value for the buck and affordable to most folks. Looking strictly at its components, lot of $$$ for inexpensive painted sheet metal.

The heat retention of the ceramics is a big plus in terms of fuel usage, moisture retention & low maintenance cook especially during the northern winters which avg 4 to 6 months of the year. Big bucks up front though, no question about it.

Aug 30, 2014
Tom34 in Ontario (inc. Toronto)

Continued Feedback on Moderation Changes, and More Guidance for Bloggers

Does anyone own a vacuum sealer?
AUG 05, 2014 by EaterBen in Cookware

The company was Doug Care Equipment. I believe the owner's name is Doug. He is a drop shipper who knows little if anything about the product he sells & does not offer any repair service.

Aug 30, 2014
Tom34 in Site Talk

Continued Feedback on Moderation Changes, and More Guidance for Bloggers

One thing you could always count on with Chow was an honest opinion from a pretty well rounded group when it came to kitchen products.

Since the rule change, an internet dealer of vacuum sealers, who has never taken one apart let alone repaired one, chimed in with a link to his site toting the virtues of a particular brand of sealer.

I was given the exact sealer for free and took it apart to see what was in it. Cheap Chinese POS all the way. I called him on it and hopefully Hounds saw my reply.

Question is how much junk will sneak through?

Aug 29, 2014
Tom34 in Site Talk

Green Egg

I doubt there is much difference in performance between the brands. BGE's warranty in 2nd to none and so is dealer service.

Try the after market Nomex gasket. Much more tolerant of high heat.

Aug 29, 2014
Tom34 in Ontario (inc. Toronto)

Green Egg

To the best of my understanding, ceramic cookers, regardless of the manufacture, were initially designed for low slow smoking & 350 roasting which caused few if any problems.

As it turns out, they also excel at searing at frightening temps but were probably not engineered to do so. As it turns out, BGE has made many changes to accommodate high temp searing and other new comers have followed suite.

BGE has the best warranty of the bunch but LOCAL dealer support is critical is there is a warranty claim.

Aug 29, 2014
Tom34 in Ontario (inc. Toronto)

Green Egg

My "guess" would be BGE Co moves their product through a distribution company and wires got crossed.

One of the problems with big box stores is they don't want to deal with parts. They tend to have enough clout with manufactures & distributors where they just hand the customer a new one and debit their suppliers account.

My guess is that BGE Co is not set up for this type of merchandising. Its a relatively expensive product to make and enormously expensive fragile product to ship.

Aug 29, 2014
Tom34 in Ontario (inc. Toronto)

Green Egg

Under any circumstance I would want at least a 50% discount for any brand non warrantied ceramic cooker. Replacement parts are expensive as is the shipping if you don't have a local dealer who is willing to bring them in with a regular BGE shipment.

225 degree long smokes & 350 degree roasting in virtually any climate will likely yield few problems & I would be seriously tempted at 50% off.

If 800 - 1000 degree steak searing is going to occur I would not consider a used cooker.

Most of the issues have been cracked fireboxes. My understanding is the fireboxes have been re-engineered with a stress cut in them to allow for rapid expansion & contraction. I have a new one ordered (warranty) and will be testing it this winter.

Aug 27, 2014
Tom34 in Ontario (inc. Toronto)

Does anyone own a vacuum sealer?

I had a Sinbo Doug. Absolute cheap Chinese made POS. The thin little heating wire and thimble sized transformer couldn't melt a good quality bag with a coating of animal fat on it to save its life.

If your going to take advantage of Chow's new rules allowing advertising at least advertise a product worthy of serious kitchen use. While your at it, tell everyone how much experience you have repairing vacuum sealers. Oh, thats right, you don't have any.

Aug 26, 2014
Tom34 in Cookware
1

Inviting Professional Voices to the Community

I find it insulting that Sully thinks we are too stupid to see it for what it is. Then Sully goes on a deleting spree when hounds call it what it is. This site is quickly becoming a joke.

Aug 26, 2014
Tom34 in Site Talk
1

Inviting Professional Voices to the Community

Yeah, remove any back and forth that is not flattering to Chow. KMA.

Aug 25, 2014
Tom34 in Site Talk
1

Green Egg

I bought a LG BGE about 10 yrs ago from a dealer and do a lot of 1000 degree steak searing, even in the dead of New Jersey winters. Quite a shock to the ceramics to go from below freezing to 1000 degrees in a very short period of time. I have had several warranty claims (cracked fireboxes) and the service was impeccable.

Most places in Canada get colder than NJ in the winter and many get colder than us neighbors to the south care to even contemplate. The beauty of the ceramic cookers is they are so well insulated that they can be used year round no matter how low the temp dips but I would think being on a good warranty footing would be especially important in the average Canadian climate.

SIZE: Seems most folks are good with the large. Consensus is that the XL is too big and burns too much charcoal for the "avg" cook and it is considerably more expensive. If handy, money can also be saved by building your own BGE table (common lumber yard deck materials) because you don't need a nest or folding wing tables. Many plans and great pictures on the net.

Green Egg

I remember several years ago one of the club store was selling BGE's on line at a significant discount and the BGE Co quickly countered that the BGE Co would only honor warranties when their products were purchased from an authorized BGE dealer.

I too have never seen them discounted from an authorized dealer.

Aug 24, 2014
Tom34 in Ontario (inc. Toronto)

Green Egg

"All you can do is try on price and offer cash. They're over-priced and don't exactly fly out the door."

I can't speak to the wholesale network in Canada but I was just speaking to one of the oldest BGE dealers in New Jersey and he said sales in the US are up significantly and there is a currently a shortage and if a dealer doesn't have them in stock there is a pretty long wait. He said there is even a longer wait for warranty parts.

He also said he has looked at the other brands over the years but BGE has the best warranty and their service to dealers is 2nd to none. He is hopeful that over the winter BGE can replenish their inventory.

Aug 23, 2014
Tom34 in Ontario (inc. Toronto)

All Natural (non-petroleum-based) Way to Protect Cutting Boards?

Crude oil is naturally occurring as well. Some of the products derived from it are safe when used as topical treatments and some can be ingested. Some will kill with skin contact alone and many such as gasoline can be fatal when ingested. Mineral oil on a cutting board just seems to be a benign matter.

Aug 22, 2014
Tom34 in Cookware

J.A Henckels Forged Knife Set at Costco, Good Value?

All those Classics for $20.00....WOW....How much $$ to shop for me :-)

I agree though with a block full of knives. In addition to Chefs & paring, I have a cheap Dexter Filet Knife for fish (used to buy them by the doz) , serrated for bread products, boning used mostly for whole chickens, 6" sandwich my wife uses for everything, and a 10" slicer I use for carving roasts and a few other knives to boot. I don't think they are all necessary to start off with but in the long run nice & practical to have.

Aug 22, 2014
Tom34 in Cookware

All Natural (non-petroleum-based) Way to Protect Cutting Boards?

As many have stated, food grade mineral oil has been rubbed on the body & poured down the throat for decades with no reported ill effects. I just can't see the phobia associated with the limited transfer from a cutting board.

Aug 21, 2014
Tom34 in Cookware

J.A Henckels Forged Knife Set at Costco, Good Value?

See my thing Chem is there is nothing worse than a dull "thick" forged knife with a 20 plus degree angle. Even worse is one that is hard to clean up the edge.

I love the Tojiro's many of you recommended, but I also have the Edge Pro to sharpen them, and razor sharp they are. On the other hand with the Dexters / Forschners, while they don't hold an edge as long as the Tojiro's, they are thinner than the Henckels International and very easy to clean up the edge.

Aug 21, 2014
Tom34 in Cookware

Does anyone own a vacuum sealer?

Overnight solid freeze is what I do with liquids. Works great.

Aug 20, 2014
Tom34 in Cookware