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ISO: fourunder about London Broil

You hold beef for 12 hours at 100-120 degrees F? And you're a commercial caterer? OMG. Where's the Dept of Health? FOOD BORNE ILLNESS!!!

Aug 30, 2013
joe_the_cook in Home Cooking

Soy Milk vs. Rice Milk vs. Almond Milk vs. Skim Milk vs. ???

My thoughts exactly.

Jun 13, 2013
joe_the_cook in General Topics

Soy Milk vs. Rice Milk vs. Almond Milk vs. Skim Milk vs. ???

Cereal is only highly processed if you buy Sugar Pops or Tony The Tiger type crap that is geared to kids and stupid adults.
And your recommendation of whole raw cow's milk is scary.
I woudn't go near it.

Jun 13, 2013
joe_the_cook in General Topics

I need a new range. (DCS, Viking, or Wolf)

"The circuit for the micro wave is just a GFI plug, so hopefully that will work for the larger vent."

NO. It will not. As mentioned before, you need a dedicated circuit preferably at 20 amps. These hood have big motors. The gfi circuit is probably part of the existing kitchen circuit. It already has a large load on it. Do yourself a favor and call an electrician to check it out. I know what I'm talking about. I was in the biz for 35 years.

Oct 06, 2009
joe_the_cook in Cookware

All Clad

I've been reading up on Tramontina. Apparently they started in Italy and then relocated to Brazil some years ago. You're correct. The WM products are out-sourced to China.

Sep 30, 2009
joe_the_cook in Cookware

All Clad

Hmmmmm.............Now I'm thinking a trip to Wal-Mart's return desk is in my immediate future. Thanks for the info!

Sep 30, 2009
joe_the_cook in Cookware

I need a new range. (DCS, Viking, or Wolf)

OK. I can open the link now. Thanks Paulustrious.

cocheese: I was afraid that you might have the microwave/ vent fan.
Unless the existing microwave electrical circuit is currently dedicated only to the microwave/ fan, you are going to have to install a new electrical circuit to the new vent hood. You also have to install the properly sized vent out through the roof. Don't even consider using the existing vent unless it's relatively new and at least the minimum size required by the range . Ventilation is often overlooked by people. Big mistake.
Don't forget that you also need a gas line to the prospective range.

Joe

Sep 30, 2009
joe_the_cook in Cookware

I need a new range. (DCS, Viking, or Wolf)

Cocheese,
I clicked the link you provided, but it seems dead. But here's what I know.
I also had to wait for my GE all in one oven-range-microwave to break. Actually I waited long past that. I was able to sometimes get it going by kicking it or forcefully yanking the control knobs back and forth. But that's another story.
I remodeled my kitchen about four years ago. Having read obsessively about ranges and ovens and visiting every display within 50 miles I finally decided on a 36 in" all gas six burner Viking Range in cobalt blue and a seperate built in stainless steel Viking electric wall oven. So I have two ovens now. Here's some advise.
Get the dual fuel range with self cleaning. The all gas models are less costly (mine was a difference of about $1400). I thought all gas would be better just because I really like gas stove tops. It's not. I use my electric wall oven 99.99% of the time. I should note that the wall oven IS self cleaning. This makes a huge difference in pre heating time. The reason being that the non- self cleaning gas oven does not have much insulation. I guess the geniuses at Viking figured "why bother insulating it. It's not self cleaning". Also the door is nowhere near as tight fitting as the self cleaning wall oven. Again, they thought it wasn't necessary. .......Now remember that my gas range is 36 inches. The oven is huge. But still, the 30 incher that you are thinking about would have similar problems. Get the dual fuel self cleaning model.
Although my Viking range is beautiful, and I use the gas stove top several times per day, the oven has become a very expensive storage cabinet for my cookware. It takes forever to pre-heat and when it does the room temperature goes up considerably due to the lack of insulation. And I live in a very hot climate.

Another thing to think about:
Any one of the ranges you mentioned are going to require a professional style range hood for ventilation. The little toy fan that you probably have above your Kenmore is not going to cut it. Make sure that you get good information and installation for that. All those btu's have to go somewhere. I made a mistake with mine. Although I did a lot of research and paid $1300 on sale for my 600 cfm all stainless 42" Vent-A-Hood (and I installed it myself) it really doesn't exhaust all the heat and smoke especially when I'm frying. I should have put in at least a 900 cfm vent. To put this all in perspective most vent hoods that are installed above old Kenmore type electric ranges are typically about 100 cfm.
Do your homework on this.
Good luck with your project. If you need more help let me know. I am well versed on kitchen remodeling and appliances. Mine should be paid off in another 100 years. LOL.
Joe

Sep 30, 2009
joe_the_cook in Cookware

All Clad

I'm going through the trauma of just buying a 12 in" all-ply clad Tramontina skillet and a 16 qt. Tramontina stock pot. (the latter not being fully clad but it has a fully clad base disk. All the stainless is 18/10 grade. I spent $39 for the skillet and $43 for the stock pot. Grand total of $82+tax at Wal-Hell.
So why am I feeling traumatized you ask? Well for one thing I COULD HAVE spent a little under $500 for a similar All-Clad combo. And the other reason is that , although painfully, I did spent money at Wall-Hell. I'm feeling guilty. I've been reading up on the comparison of these two lines for three days and for the life of me I can't find a reason NOT to use the Tramontina. It is almost identical in feel and look. It is made in China however and it will probably be revealed later that there are arsenic crystals in the metal composition, or it was made by slave labor 8 year olds.
I haven't used it yet. I'm still hoping someone can steer me straight so I can return it and buy the All-Clad. In the meantime I'm just looking at it. And it looks good!

Sep 30, 2009
joe_the_cook in Cookware

Do You Own a VENT A HOOD Exhaust Hood Over Your Stove??

This is an old post but I thought I'd reply to hopefully help someone avoid the problems that I have due to buying a Vent-A-Hood.
First: Although this "Magic Lung" nonsense looks great on paper, it doesn't work.
They tell you that: "The Magic Lung® housing snaps apart for easy cleaning in the dishwasher or with warm, soapy water. Moreover, the Magic Lung® is the only ventilation system that collects the grease in the easily cleaned housing rather than in hard-to-reach areas behind a mesh or baffle filter".
And go on to say: " The Magic Lung® blower system is designed so that if the motor is running properly, the system will liquefy grease in the sealed blower housing and create a pressure barrier, lowering the risk of an attic or wall fire".
Well I've had a 42 inch dual blower Vent-A-Hood over my 36 inch Viking Range for two years now. Here's what REALLY happens:
The grease that collects (along with the dust because there is no filter) in the housing does NOT just remain in the housing. It gets everywhere. Both blowers get completely covered with grease and dirt. The grease also is blown up the vent causing the vent to become filthy too. This thing takes HOURS to clean. I should know. I started cleaning mine at 4PM today and I'm not finished yet and it's 7:30. I took a break to write this.
As far as their statement that "the system will liquefy grease in the sealed blower housing and create a pressure barrier,".....this is laughable. Sealed blower housing? There are two flimsy plastic flaps that create about as much of a seal as a piece of scotch tape on a fire hose.
As far as the claim that it's quiet: It's not. True, if you only have it on low speed it is fairly quiet. But unless you are only simmering something on one burner, low speed is not going to do much. High speed is loud.
Another problem is their customer support. It's non-existent.
I had installation and technical questions when I bought mine and it took weeks to get an answer from them.
Also after mine was installed I had to call them again because it was vibrating. They sent out a service tech who told that the housing was not sealing against the hood. The fix? I have to buy and install weather stripping everytime I clean it.
I should mention that I am a mechanic and very technically capable. I'd hate to think how the average person would deal with this.
Well that's my Vent-A-Hood review.
I have to go back and continue cleaning it for another hour.

My advice is this: Due some research and buy something else. And don't do what I did and rely on the hype that the manufacturers and sales people push. Check out installed units and talk to people who use it.

Joe

May 15, 2007
joe_the_cook in Cookware

Quick lunch review: Fez - Phoenix

Fez was listed in today's AZ Republic The Phoenix Republic section of restaurant inspections. 6 major violations. That's not good.

May 12, 2007
joe_the_cook in Southwest

PHX: Prime Chinese Restaurant

That's funny. I am in the Camelback/ Central area daily for many years and I've never seen or heard of this restaurant.

May 12, 2007
joe_the_cook in Southwest

Zoë's Kitchen (PHX) - short rant

well if the mayor likes it, no wonder it's mediocre!

May 11, 2007
joe_the_cook in Southwest