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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.

about 2 hours ago
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.

about 4 hours ago
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?

about 14 hours ago
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.

about 15 hours ago
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.

about 15 hours ago
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.

about 15 hours ago
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.

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

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

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

Yeah I think it was Jim who pointed out the inconsistency with the internationals. If I was looking in that price category I would take his advice and go with the Mercer's over the International's.

Aug 20, 2014
Tom34 in Cookware

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

I know the initial sticker shock can be overwhelming, but high quality knives will last practically forever in a non commercial environment with proper use & care. When you figure you will use them virtually every day for the rest of your life & spread the cost out accordingly the money spent is really a bargain.

As many have pointed out, stamped Dexters & Forschners dominate the commercial kitchen market. Great cutting performance, easy to maintain & very reasonable. The performance/cost curve is pretty hard to beat. I would take either in a heartbeat over a cheap thick forged blade that didn't take an edge well which is the camp the Internationals seem to fall into.

If you really like and appreciate high quality and craftsmanship then by all means the pricey German & Japanese knives are the way to go. Most of us end up in this camp sooner or later. If on a tight budget, a Dexter or Forschner chefs knife will do everything you want and make a great backup / travel knife if you decide to move up.

Aug 20, 2014
Tom34 in Cookware

Is there anything better than Boars Head cold cuts?

I have never had Quebec Vermont beef and don't think I have had Alberta beef. Seems Canadian folks on Chow really love their Alberta beef. From the pictures posted the marbling looks really good.

My dad & my father in law used to eat raw ground beef all the time. A butcher friend who grinds trimmings from hanging beef still does.

My favorite is strip steak cooked M/R over lump charcoal. We also like hot & cold roast beef sandwiches which is where the eye roasts come into play. The standard cold cut deli roast beef seems flavorless & is usually to well done. It also has a rainbow colored sheen when held up to the light.

Aug 20, 2014
Tom34 in General Topics

Is there anything better than Boars Head cold cuts?

Its funny how taste buds differ. I grew up eating a lot of chuck. Never liked the flavor of it as a kid and can't stand it today. I can pick it out in burger, roast beef & even hot roast beef sandwiches smothered in gravy. I don't even like gravy made from chuck drippings. Maybe somebody could sneak it past me in something like chili I don't know.

Aug 19, 2014
Tom34 in General Topics

Is there anything better than Boars Head cold cuts?

When cooked M/R & thin sliced, just about anything on sale will work.

I usually buy eye round roast for thin slicing. Not much fat waste or gristle, cooks very evenly when tied & the round shape makes for easy slicing.

Top round is also good & bottom round is a good budget piece of meat.

Aug 19, 2014
Tom34 in General Topics

Inviting Professional Voices to the Community

They were too busy deleting non politically correct comments from the diaper changing thread before they locked it down :-)

Aug 18, 2014
Tom34 in Site Talk

what to do with a pork butt CHOP ??

I am not familiar with the name "butt chops" but my guess is we are talking about the rib end cut chops. If thats the case, IMHO, these are the most marbled flavorful chops in the whole loin.

Aug 17, 2014
Tom34 in Home Cooking

Is Thremapen the only option?

Another old saying is if you can't afford to do it once, you most certainly can't afford to do it twice.

You bought an outstanding piece of cooking equipment that will last a lifetime with proper care. Enjoy!

Is Thremapen the only option?

Like other good pieces of cooking equipment that work well and last, the cost has to be spread out over a lifetime of use.

Mother kicked out of restaurant for changing baby's diaper at table.

The establishment was a walk up pizza place where the parking lot was right in front of the store. Absolutely no excuse why she couldn't go out to the car.

Mother kicked out of restaurant for changing baby's diaper at table.

If you see nothing wrong with changing a diaper at a table, and the diaper stunk the place out and ruined the appetite of other patrons, surely you would see nothing wrong with picking up their checks, right

Are Country style ribs the same as pork shoulder, or what are they?

Good video. A friend band saws a whole bone in Berkshire loin into double thick chops for me and I agree with the butcher in your video that the rib end chops while not pretty are by far the best of the bunch. I used to be able to get the rib end roasts for under a buck a pound.

Aug 17, 2014
Tom34 in General Topics