[Information first compiled, written, and posted in the Appliances Forum by Colin (GW Member Page: cpovey) on 1-9 June, 2004. Many thanks, Colin!] ****************************** A Short FAQ on commercial ranges in homes (residential kitchens): One of the biggest trends in appliances is the "professional" look, meaning appliances made out of stainless steel. This trend was largely the result of Viking Corporation making the first "pro-style" ranges, meaning a range that looks like a commercial range but is designed for home installation. Some people, including myself, have thought of going all out, and installing true "commercial" ranges in our homes, because they are less expensive and produce more heat than the "pro-style" range. However, there are issues with installing "commercial" ranges in homes. This FAQ will attempt to answer these issues. To keep confusion to a minimum, I will refer to "commercial" ranges as the ones made for use in restaurants, and will refer to ranges made for home use as "pro-style". True commercial ranges are made by companies like Garland, Vulcan, Wolf, DCS, Comstock-Castle, Royal, Montague, American Range, US Range, Jade, Imperial, Quest metal works, Southbend, Blodgett, and the like, while the "pro-style" ranges are the ones made for home use, by Viking, Wolf, Blue Star, DCS, Capital, Dacor, Heartland, Jade, GE Monogram, Thermador, Imperial, etc. Yes, some companies make both. -------------------- Here is a list of the advantages and disadvantages of these units in general. Pros of commercial ranges: Less costly than home ranges. Higher output burners (generally 25k BTUs on restaurant grade, while the "heavy duty" models come in around 35k BTUs). Ovens usually hold full sheet pans (see note 1). Very durable. Generally no electronic gimmicks to break. Cons of commercial ranges: Insurance and warranty issues: With many brands, the warranty is void in residential installations. Here is a quote from one manufacturer: "The use or installation of our products in Non-commercial Applications renders all warranties, express or implied, null and void." (the quote continues in this vein for nine additional paragraphs). Insurance issues: you may have problems with homeowners insurance, though probably not, if the range is installed exactly per specifications. Whatever you do, if the insurance company asks if you have commercial equipment installed, do NOT lie to them. Lying to them creates a "Material Misrepresentation" which will void your insurance and they can refuse ANY claim you make. Installation and service issues: In homes with natural gas, the gas supply line is generally insufficient in size for a commercial range. Having too small a gas supply line seems to void the warranty of every unit I looked at. Generally require 6 inch or more clearance from combustible surfaces, with some ranges requiring up to 12 inch clearance. This generally means lining cabinets, walls, backsplash, etc. with tile, which lowers the savings. It also means gaps between the range and the adjoining cabinets. Less insulation around the ovens, which may cause problems in a home, especially with small children. You may have problems getting service (some commercial service companies do not carry liability insurance covering their service personnel in homes). Most are more than 24 inches deep, meaning they stick out from regular cabinets. Since most are deeper than 24 inches, custom hoods are generally required, again reducing the savings. And with the heat these things can produce, you need a good hood. And commercial hoods tend to be noisy compared to residential hoods, and often require makeup air, reducing the savings still more. Most require multiple pilot lights (generally one per burner and one per oven) consuming a lot of fuel, and eliminating over a few years the rest of the up-front savings. A typical 36" commercial range has seven pilot lights running all the time, wasting a lot of gas and producing a lot of heat. A 48" range with double ovens has ten pilot lights! Cooking and other issues: They generally don't simmer home size amounts well (i.e. they make too much heat) without a separate "flame tamer". Pros generally make larger quantities of stuff than people do at home, so the larger "simmer setting" is not a problem. No broilers in commercial ranges. Pros use a device called a "salamander" which is a broiler that is mounted at eye level, generally above the range. The advantage of this is that the cook can watch the food while doing other things, and it frees up the oven. Note that cooking things like steaks, hamburgers, etc. is NEVER (in my professional experience) done in a salamander or broiler in a commercial kitchen. They don't get hot enough, and they don't put grill marks on the food. That's what the grill is for. Salamanders are sometimes called "cheese melters", which is more descriptive of their common function. No option for built-in grill or griddle on most units. Not the easiest to clean - Pro kitchens have a dishwashing crew of very hard working people who get paid to clean things, most homes don't. Not the prettiest to look at. Most do not have stainless sides. Since they are usually deeper than most cabinets, this may not look good. Few, if any, are available as "dual fuel" models, most are all gas or all electric. No self cleaning units. Pros of good quality "pro-style" residential ranges: Elimination of all the problems mentioned above. This means they have sufficient insulation for zero clearance installations, they simmer home sized amounts well, have no insurance issues, contain broilers, often have options for grills or griddles, many come in dual-fuel or gas ovens, many have self-cleaning ovens, are never deeper than 27 inches, etc. In other words, they are designed and engineered for residential use. Most have no pilot lights, resulting in lower operating costs, lower energy wastage, less pollution, and lower electric bills when running AC. Note that in a loss of power, most if not all will allow the burners to operate by using a match or lighter to light the burners, but may not allow the use of the oven. Some brands available in multiple colors, instead of just stainless steel. Cons of good quality "pro-style" residential ranges: More expensive than commercial ranges. Not as much heat as commercial ranges. Most "pro-style" home units run around 12-15k BTUs, with some going up to 18-20k BTUs. This is sufficient for most people at home. Note that the "normal" home gas ranges typically top out at 9-12k BTU burners. Ovens may not hold full-size sheet pans (though some will - check this carefully before purchase) (see note 1). Some have electronic widgets (timers, etc.) that can fail, causing repair problems down the road as the required electronic parts are discontinued because of changing technology. Notes: 1 - A full-sized sheet pan has interior dimensions of 18 by 26 inches. A full-sized layer cake with two layers will feed 80-90 people. Half-sheet pans (also called jelly roll pans) are 13 by 18 inches, and a two layer half-sheet cake will feed 40-45 people. The reason that these pan sizes are important is that many recipes are sized to fit these pans. -------------------- How to get more heat: A partial "work-around" to get more heat for less money is to get a commercial (i.e. Garland, U.S. Range, Vulcan, etc.) cooktop and residential ovens. Many of the problems with commercial equipment in a home are related to the ovens, not the cooktops. Buying a used one avoids the warranty problems. However, the too-hot simmer, the gas supply issues, and potential service problems still exist. Another and probably better option is to install a residential wok burner (DCS, Thermador, Viking and others make these) or a heavy duty induction burner (CookTek and others) along with a residential range. Both of these options provide roughly 30k BTUs, in an easily installed appliance. These units are also not that expensive. -------------------- With permission, I have also included here a posting from another site (an online newsgroup). This article is from Adam Finkelstein, a dedicated and resourceful person who has installed a "commercial" range in his home. I edited it some, for reasons of length, but I tried to keep all the essential elements intact. "I currently own and use a Comstock Castle Six burner 36" restaurant range in my remodeled kitchen. I opted for the commercial for financial and practical reasons. Since I cook seriously and use tools functionally, after researching commercial ranges and using them in friends' restaurants, I arranged to have a Castle stove made and order it through a restaurant supply house as per Castle's recommendation. I had them modify a front burner to run at 45K BTU for Wok cooking. The stove arrived and we had it installed per code with all clearances etc. I had the stove approved for use before I purchased it. However, I'm still having a problem with the final building inspection since the stove is not a "residential" stove--pure bull, but a hassle nonetheless. My GC is going to iron this out eventually. These stoves are HOT. No messing around. I can have a saucepan (1 quart) of water boiling in ~60 seconds. I can make Asian food almost as if I was using a wok jet. Cooking is much faster and more precise. But, there is no room for error. If I neglect anything for a few seconds, stuff is overdone. I have had to adjust all my recipes to compensate for the change in actual cooking time/done-ness. Points to Consider: I have burned myself several times getting used to this stove. Heat radiates up and around the utensil and reaching across to adjust food, one can get seared/scorched. Any utensils that have plastic or composite handles will not last very long on a commercial stove and you will need to use pot-holders or dish towels to manipulate utensils. The stove makes lots of amazingly rich smoke. If you want one of these stoves, you'll need a real hood. Mine is 42 inches and has a 600 CFM internal fan. My 600 CFM hood/fan removes 75% of the most nasty greasy smoke from searing meat or serious Wok use. I was hoping for 100%, but I had to compromise (because of the maximum size ducting I could install). You'll need either a natural gas line or propane--propane burns less hot than NG but is still okay--what I have. You'll also have to wrangle with the company to have a 120 Gallon (400 lb) tank installed. We go through an 80 gallon load in two months: 40 gallons a month. This has been fairly steady, more in the Winter when we bake more. The line needs to be to code with shut-offs and disconnects. Not a huge deal but more details to manage in a remodel. Lastly, after being approved by house insurance and the local building code, you'll possibly run into some cretin-like inspector who will arbitrarily decide that your stove isn't allowed. But, if you have installed to code and specs you should be able to work this one out. I wouldn't want anything else after using this stove. Someone else posted awhile back that after owning and driving a high-performance sports car, why drive a sedan: this is true. If you want to save money and cook like you work in a restaurant (weird desires huh) get a commercial stove. If you have any doubt about high heat, necessity for serious ventilation, detailed gas line installation, and potential skirmishes from building code enforcers, do not consider a commercial stove. If you can deal with those factors and you want to use an amazing tool to make excellent food, then by all means, install a restaurant stove." Notes From Colin Povey (FAQ author) on the commercial range installation by Adam Finkelstein: Like most commercial ranges, this range is deeper than "pro-style" or normal ranges that are 24 to 27 inches deep. This range (per the web site) is 30.5 inches deep. Coupled with the offset requirement, the front of the range must sit 32.5 inches from the wall. Standard base cabinets are 24 inches deep. One way of looking at it is that this commercial range is 8.5 inches deeper than most cabinets, the width of a standard piece of (US) letter or legal paper, or approximately the width of a piece of A4 paper. The range sits on 6 inch tall aluminum legs or optional casters, with no front "toe kick" cover. Toe kick covers are not allowed on commercial equipment, because they make it hard to clean behind. You can get this range with griddles or grills. However, it would seem that the grill (charbroiler) is very hard to install in a home, since the literature says that: "Charbroilers are approved for use in non-combustible locations only." This means all surfaces around the grill must be non-combustible, meaning you cannot have wall cabinets real near this range, and you must have a non-combustible backsplash. The literature on the range also says that "All controls are tested and confirmed in good working order. Calibration and adjustments are the responsibility of the installer." -------------------- I hope this FAQ helps with your decision on getting a "pro-style" or "commercial" range. Colin Povey Clearwater, FL, USA With many thanks to Adam Finkelstein ****************************** [added to Appliances FAQ: 11 June 2004] [last edited: 28 June 2004]

Cookalong #45---------CHILI!! Posted by wizardnm (My Page) on Mon, Apr 9, 12 at 12:34 Arley has picked CHILI as the next Cookalong. What is your favorite? We are looking for recipes for chili that are the main part of the meal. Beans or no beans? Tomatoes or not? Beef or other meats, or a mix of beef and pork? Is the meat ground or in little chunks? White or red? Just a faint hint of cumin, or enough cumin to knock your socks off? What do you like to serve with your chili? Please post only tried and true recipes and be sure to add your comments. If you have a picture, that would be great. This Cookalong will run through Sunday, April 22. Nancy Here is a link that might be useful: Cookalong #44 --------LAMB Follow-Up Postings: o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by arley (My Page) on Mon, Apr 9, 12 at 13:00 I'm definitely in the no-beans-or-tomatoes school, and I like a tremendous amount of cumin. The following recipe is the ultimate in that school of thought; I've made it several times and enjoyed it every time. It's by a Texas writer named Sam Pendergrast. Nothing but chilies, beef, cumin and garlic. If you dislike cumin, don't bother making this 'bowl o' red'. I once made this using beef shin meat. It took hours for it to get tender, but the flavor was fantastic. I'm reproducing it exactly as Sam wrote it, but I've included my own notes at the end. SAM PENDERGRAST'S ORIGINAL ZEN CHILI 1 pound fatty bacon (see notes--you don't have to use this) 2 pounds coarse beef, extra large grind 1/2 cup whole cominos (cumin seed--yes, one-half cup!) 1/2 cup pure ground New Mexican red chile Water 1 teaspoon cayenne Salt, pepper, and garlic powder to taste Methods/steps Render grease from the bacon; eat a bacon sandwich while the chili cooks. (Good chili takes time.) Saute the ground beef in bacon grease over medium heat. Add the cominos and then begin adding the red chile until what you are cooking smells like chili. (This is the critical point. If you add all the spices at once, there is no leeway for personal tastes.) Let the mixture cook a bit between additions and don't feel compelled to use all of the red chile. Add water in small batches to avoid sticking, and more later for a soupier chili. Slowly add the cayenne powder until smoke curls your eyelashes. Palefaces may find that the red chile alone has enough heat. Simmer the mixture until the cook can't resist ladling a bowlful for sampling. Skim the excess fat for dietetic chili, or mix the grease with a small amount of cornmeal for a thicker chili. Finish with salt, pepper, and garlic powder to individual taste, paprika to darken. Continue simmering until served; continue re-heating until gone. (As with wine, time enobles good chili and exposes bad.) The result should be something like old time Texas cafe chili: a rich, red, heavily cominesque concoction with enough liquid to welcome crackers, some chewy chunks of meat thoroughly permeated by the distinctive spices, and an aroma calculated to lure strangers to the kitchen door. Variation: For cook-off contest chili, drink bad tequila two days before starting the chili; burn mixture frequently; sprinkle occasionally with sand and blood; serve cold to a dozen other drunks and call them "judges"; and keep telling yourself you're having a great time. Arley's notes: of course, you don't really need to cook a pound of bacon; just brown the meat in oil or lard. I generally prefer small chunks of beef rather than ground; it's impossible to find coarse 'chili grind' where I live. Also, if you go to a Mexican grocery, you'll find a variety of chili peppers in cellophane bags. A 3 ounce bag of New Mexico chiles is just about right for this dish, once you cut off the stems, open up the pods and shake out the seeds, and run the pods through a blender, you get about 1/2 cup. The idea is that you need to establish a strong chile flavor without much heat with lots of mild chiles (New Mexico chiles, a variety of Anaheim, are fairly mild) and then adjust hotness to your taste with a hotter pepper like cayenne or ground pequin chiles, which are even hotter than cayenne. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Mon, Apr 9, 12 at 13:39 I love chili with or without beans. I want mine topped with cheese and homemade salsa and served with warm homemade tortillas. I use this recipe as a guideline and adjust the peppers to what I have on hand. Home Cookin Chapter: Recipes From Thibeault's Table Chili - Tex- Mex Seven Pepper Chili =================================== ================== 3 lbs. lean stew meat-beef, , ground coarse or in 1/2-inch cubes 1 lb. pork loin, ground coarse or cubed 2 tbsp. pure lard or shortening 3 large yellow onions, chopped fine 2 stalks of celery chopped 2 tsp. cumin seeds 1 tsp. ground cumin 7 cloves garlic 1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc.. 1 tsp. Tabasco sauce 2 tsp. salt 5 jalapenos, fresh, seeded 3 cans tomatoes, 1 can beer (Mexican if you have it) L-oz. square unsweetened chocolate (Or Mexican chocolate) 2 cups Beef Broth Dried Pinto, black beans or kidney beans Or canned. . . Brown meat in fat until no longer pink. Add onions and and celery and cook until clear. Combine in food processor or blender the cumin, garlic, and all of the different chilies., Tabasco, salt, jalapenos, and I can of tomatoes. Blend and set aside to steep. Add this mixture to the meat along with the two cans of tomatoes, the beer, broth and chocolate. Turn fire down real low and simmer least 2 hours. If using dried beans add them now. Stir occasionally to keep it from sticking. If the meat you have used is lean, you will probably have no fat to skim off, but if there is fat floating on the top, skim. Once the chili has cooled, you can remove any congealed fat. This keeps well and freezes well. TEx-Mex Cookbook o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by paprikash (My Page) on Mon, Apr 9, 12 at 13:45 DH and I have been tweaking our chili for many years resulting in the following: * Exported from MasterCook * Chili Recipe By : Andrea Categories : Beef & Pork Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound ground round 1 pound ground pork 1 15 1/2 oz dark red kidney beans 2 28 oz. diced tomatoes 1 28 oz. tomato sauce 1/2 green pepper, diced 1/2 red pepper, diced 3 medium or 1 really large onion, diced 3 cloves minced garlic 2 stalks of celery 1/2 teaspoon cumin 1/2 teaspoon chili powder seasoning salt/Montreal seasoning -- to taste salt -- to taste freshly ground pepper -- to taste 3 tablespoons vegetable oil or olive oil or combination Cook the onions, peppers and celery in oil slowly until soft. Salt and pepper a little; also, a little seasoning salt. Add the minced garlic and cook for a few minutes longer. When wilted, add ground pork and beef and brown slowly. Add a little salt, pepper, and seasoning salt. Cover and cook for about 10 minutes until the meat is no longer pink. Do this in a large frying pan and, when it's done, transfer by slotted spoon to a Dutch oven. Leave most of the oil and fat from the meat out but allow whatever fat is transferred by slotted spoon to the Dutch oven. Add the three cans of tomato sauce/whole tomatoes. Use about 1/2 cup of water to rinse the cans out. Add salt, pepper, seasoning salt, cumin and chili power and allow to simmer real slowly for about an hour. Drain the kidney beans a little and add to the chili. Warm through for about 15 minutes and serve with Ritz crackers. If the chili is too thick I will add an 8 ounce can of tomato sauce or a little water. - - - - - - - - - - - - - - - - - - NOTES : I also add a small chunk of chipotle in adobe sauce which I usually have in the freezer to add some zip. We always have Ritz crackers with our chili but Frito corn chips are a nice change once in a while. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by jasdip (My Page) on Mon, Apr 9, 12 at 18:44 I don't like chili for the most part because I don't like the beans. However, DH found a Texas chili that he makes for me, and it's delicious. It's the only one I like. Very spicy, and dark, with cumin. And not a bean in sight. I love it over steamed rice, to temper the heat. Texas Chili 2 lb beef round, cut into 1/2" cubes (we use hamburger) 1 cup chopped onions 2 garlic cloves, minced 2 tbsp vegetable oil 1 1/2 tsp salt 1 tbsp sugar 1 1/2 tsp black pepper 1 1/2 tsp oregano 1 tbsp cumin 5 tbsp chili powder 1 1/2 tsp red jalapeno powder (we use jalapeno peppers) 15-oz can tomato sauce 1 tbsp cornmeal In a large skillet or dutch oven, saute the onions and garlic in the oil until soft. Add the beef and cook until browned. Add the salt, sugar, pepper, oregano, cumin, chili powder, jalapeno, tomato sauce and 1 1/2 cups water. Stir well. Bring to a boil; reduce heat and cook at a simmer, partially covered, for 1 hour 10 minutes. Remove from heat. To thicken chili, add cornmeal and stir well to combine. Return to low heat and cook, stirring occasionally, 5 minutes. Serve with beans, rice or bread on the side; all useful for muffling the heat. A tbsp of sour cream is also good. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by shambo (My Page) on Tue, Apr 10, 12 at 0:53 Chili must be on the brain today! For some reason, we broke into one of the frozen quarts of Tommy's* chili that my cousin sent me a couple of months ago. I made nachos using unsalted tortilla chips, a small handful of grated cheddar, and chopped green onions. We only do this once every 3-4 months -- it's very rich and has too much salt. But it sure hit the spot today. Probably won't want to make any homemade chili for a while. *Tom was my uncle, and now my cousins run the restaurants. Here is a link that might be useful: Original Tommy's - Southern CA o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by ruthanna (My Page) on Wed, Apr 11, 12 at 9:47 I don't often make chili or have any outstanding recipes for it except for this hot dog condiment. CHILI SIZE 1 lb. chuck steak, GROUND VERY FINE 1 medium onion, diced fine 1 clove garlic, minced fine 1 (8 oz.) can tomato sauce 1/2 cup water 1 Tbs. wine vinegar 1 Tbs. chili powder 1 tsp. dry mustard 1/2 tsp. ground cumin 1/4 tsp. ground coriander 1 tsp. salt 1 tsp. freshly ground pepper 1/2 bay leaf, crumbled fine 3 to 6 oz. tomato juice In large skillet, cook beef, onion and garlic over medium heat until beef is browned. Add all other ingredients except tomato juice. Simmer over low heat at least one hour, periodically stirring and tasting. Adjust seasonings to taste. Add enough tomato juice to keep it sloppy. Tastes even better when refrigerated and reheated. Source: Square Meals by Jane and Michael Stern o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by triciae (My Page) on Wed, Apr 11, 12 at 10:37 We love chili but I don't have my recipe written down & I don't feel well enough anymore to type it all in a thread. It's similar to Ann T.'s except for the meat portion. I use short ribs rubbed with ground dried chilis, usually anchos & pasillas because they're always in the house, garlic, salt/pepper & slow braised in beer. When done, I remove the meat from the bones & add it to the beans. While the meat is braising, I cook the beans/sauce also using my homemade spice mix that includes dried chilis, cumin, Mexican oregano, garlic, cinnamon, & Mexican chocolate. I use either pinto or kidney beans. While we love black beans, not for this particular useage. We also top with salsa cruda & queso fresco. Love, love, love chili. We eat it several times a month fall through winter accompanied by either tortillas or cornbread. /tricia o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Wed, Apr 11, 12 at 10:53 I always want beans in my chili, tomatoes are optional. I like chunks of meat although minced is also acceptable, only because I don't care much for the consistency of ground meat. I really like this version posted by RiverRat, who I miss a lot, but I still think it needs beans or rice. Beef Chili with Ancho, Mole, and Cumin 8 servings. Chili: 1 tablespoon cumin seeds 4 bacon slices, chopped 1 4-pound boneless chuck roast, trimmed, cut into 1/2 to 3/4 inch cubes 1 large onion, chopped (about 2 cups) 4 (or more) large garlic cloves, chopped 3 1/2 cups (or more) beef broth, divided 1/4 cup pure ancho chili powder 1/4 cup Texas-style chili powder blend (such as Gebhardt) 1 tablespoon mole paste 2 teaspoons (or more) salt 2 teaspoons apple cider vinegar 1 1/2 teaspoons dried oregano, crumbled 1 to 2 tablespoons masa (corn tortilla mix) 1/4 teaspoon cayenne pepper (optional) Garnishes: Warm, freshly cooked or drained canned black beans Chopped white, red, and/or green onions Grated cheddar cheese, Monterey Jack cheese, or queso fresco Sliced fresh or pickled jalapeno chiles Sour cream Tortilla chips or oyster crackers Toast cumin seeds in heavy small skillet over medium heat until fragrant, stirring often, 4 to 5 minutes. Cool; grind finely in spice mill or in mortar with pestle. Saute bacon in large pot over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to large bowl. Sprinkle beef with salt and pepper. Working in 4 batches, saute beef in drippings in pot until browned, about 5 minutes per batch. Transfer beef and most drippings to bowl with bacon. Add onion and garlic to pot. Saute until onion begins to brown, about 5 minutes. Add 1/2 cup broth to pot. Bring to a boil, scraping up browned bits. Return beef, bacon, and any accumulated juices to pot. Mix in ancho chili powder, Texas-style chili powder, mole paste, 2 teaspoons salt, vinegar, oregano, and cumin seeds. Add 3 cups broth; bring to a boil. Reduce heat to very low and simmer gently uncovered until beef is very tender, stirring occasionally and adding more broth by 1/2 cupfuls if chili is dry, about 2 1/2 hours or more. Mix in masa by teaspoonfuls to thicken chili or add more broth by 1/4 cupfuls to thin. Season chili with salt, pepper, and cayenne, if desired. (Can be made 3 days ahead. Cool 1 hour. Chill uncovered until cold, then cover and keep chilled. Rewarm over low heat.) Set out garnishes as desired. Ladle chili into bowls and serve. Bon Appetit, February 2009 Annie o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by chase (My Page) on Wed, Apr 11, 12 at 11:15 I don't have a recipe but we do love Chili so I'll give some of these a try. Mind you Chili is like Spaghetti sauce, meatloaf and stuffing my family doesn't like me to change it up much. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by bob_cville (My Page) on Wed, Apr 11, 12 at 12:06 Last year I posted here about how I entered a Brazilian Black Bean Stew (Feijoada) in a Chili, Wings and Ribs cookoff hosted by a local club, and ended up winning second place. About a month ago the second annual cookoff was held and this year I was determined to make a more chili-like chili and hoped to win first place. There are a lot of ingredients and a lot of steps because I was trying to end up with a rich layering of flavors. The chili ended up being some of the best chili I've ever eaten, however it still only managed to garner a second place ribbon. :-( Award Winning Chili 3 lbs Sirloin Tips 1 lb Smoked Sausage (chopped) 1/2 lb thick-sliced Bacon (chopped) 3 large Yellow Onions (chopped) 3 Tbsp Cumin 1 1/2 Tbsp Chili Powder 1 1/2 Tbsp Ancho Chili Powder 2 Tbsp Diced Pickled Jalapeno Peppers 1 Serrano Pepper (seeded and chopped fine) 1 Tbsp Crushed Garlic 1 tsp Black Pepper 3 10 oz cans Rotel Diced Tomato w/ peppers (drained) 1 small can Tomato Paste 1 Tbsp Adobo Sauce 4 Chipotle peppers (seeded and chopped) 3 15 oz Bush's Chili Beans 2 15 oz cans Black Beans (drained) 1 15 oz can Small Red beans (drained) 2 12 oz bottles Dark Beer (porter or stout) 1.5 oz Lindt Dark Chocolate w/ Chili Cut sirloin tips into ~ 1 inch cubes, spread on baking sheet and place in freezer for about 10 minutes. Place in batches in food processor and pulse several times until meat is coarsely ground. Next in large pan brown meat over high heat in smallish batches, deglazing pan with the beer between each batch, keeping seared meat and the deglazing liquid in a glass bowl for later. Next cook bacon and smoked sausage until lightly browned, and remove that meat to another bowl. Then add the onions to the bacon grease and cook over medium heat until onion is softened and translucent. Add chili powders, cumin, serrano pepper, and garlic stir in well for a few minutes, then add tomato paste, pickled jalapenos, black pepper, chipotle peppers and adobo sauce, stir and cook for a few more minutes. Next add the diced tomatoes, all of the beans and the two bowls of cooked meat, and any remaining beer, heat to simmering and reduce heat to low and simmer for about 1 hour until the meat is tender. Remove from heat, stir in chocolate, refrigerate overnight. Reheat the next day to a low simmer, and serve with shredded cheddar on the side. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by annie1992 (My Page) on Thu, Apr 12, 12 at 15:06 Bob, I have faith in you, next year it'll be first place! Annie o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Sun, Apr 22, 12 at 16:32 Did everyone forget about this? Maybe there aren't as many chili eaters here on the cooking forum as we thought. I'll pull out a name tomorrow so we can get a new subject started. Nancy o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Sun, Apr 22, 12 at 16:49 I have this on the list of things to make but just haven't gotten around to it. Here's my contribution, Cincinnati chili--not typical chili but delicious. I make it like chili-mac. I make the chili and then mix it with broken spaghetti and cheddar cheeese, then put in a casserole and bake until cheese melts. Cinncinati style chili Recipe was on Foodnetwork.com, courtesy of Gourmet Magazine 2 TBLSP vegetable oil (I use EVOO) 2 med. onions, chopped 5 cloves minced garlic 2 lbs. ground beef chuck (I only use 1 lb. of fake meat crumbles and a can of dark red kidney beans, or red beans) 4 TBLSP commercial chili powder (getting the right kind makes a huge difference here. I buy the organic kind, has no salt, so I can control the salt level) 1 TBLSP sweet paprika 1 tsp. ground cumin 1/2 tsp. allspice 1/4 tsp. cinnamon 1/4 tsp. ground cloves 1/4 tsp. ground corriander Salt and fresh ground black pepper 1 bay leaf 1 TBLSP red wine vinegar 1 TBLSP molasses 1 cup tomato sauce 1 1/2 cups water or veg. broth Additions: spaghetti, cooked and drained, kidney beans, grated cheddar, chopped onions and oyster crackers. (I leave out the onions and oyster crackers) In a large heavy pot heat oil over moderate heat and cook the onions and garlic until softened. Add the ground beef, stirring until beef is no longer pink. Drain off excess fat and discard. Add the spices, stirring to combine, cook for 1 minute. Add the bay leaf, wine and molasses and tomato sauce and water. Bring to a boil (or throw in the crockpot). Reduce heat and simmer chii for 1.5 hours, adding additional water if necessary (or put in the crockpot for 3 hours on high or 4-5 on low). Discard bay leaf and adjust salt and pepper. Since I like it with kidney beans I put them in to simmer with the seasonings. Serve over cooked spaghetti with traditional topppings. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by ann_t (My Page) on Sun, Apr 22, 12 at 17:03 Here are two more options. Nice alternative to the more traditional chili. I love this Chili served over cheese stuffed homemade flour tortillas. But it can also be served in a bowl topped with all the garnishes. Pork Chile Verde ================ 1 to 2 tablespoons oil 1 cup coarsely chopped onions 1 to 2 pounds lean pork cut into 1/2 inch cubes 1 to 2 tablespoons flour 1/2 teaspoon ground cumin 2 cloves of garlic 2 cans roasted chili peppers 1 can/bottle of Tomatillos chicken broth cilantro Heat oil in heavy pot. Toss pork with flour, and brown. When all the meat has been browned, add the onions and garlic and saute for a few minutes. Add the cumin, the chili peppers, and the tomatillo sauce. Add some chicken broth. Simmer until meat is tender. Sprinkle with cilantro. Serve with flour or corn tortillas and sides of beans, guacamole, salsa, cheese,etc.. The Dove's Nest White Chili ========================== Source: Lorijean Source: Lori at All That Splatters 2 tablespoons olive oil 1 medium onion, chopped 3 cloves of garlic, minced 2-1/2 cups tomato, chopped or 2 cans (10 ounces each) of tomatoes with green chilies, undrained 6 fresh tomatillos, chopped 1 medium jalapeno, seeded, minced 2 cups chicken stock 1 7-ounce can green chilies, chopped 2 cups chopped cooked chicken 1/4 teaspoon dried oregano 1/4 teaspoon ground cumin 1/4 cup (heaping) chopped cilantro 2 19-ounce cans cannellini or Great Northern bean, undrained 1 tablespoon fresh lime juice salt & pepper to taste sour cream shredded Monterrey Jack or Cheddar cheese Fried tortilla strips (optional) Heat the olive oil in a large stockpot over medium-high heat. Add the onion. Saute for 3 to 5 minutes or until softened. Add the garlic. Cook for 1 to 2 minutes longer; do not brown. Add the tomatoes, tomatillos and jalapeno. Cook until the tomatillos are tender, stirring occasionally. Add the chicken stock, green chilies, chicken, oregano, cumin, cilantro, beans and lime juice. Cook until heated through, stirring frequently. Season with salt and pepper to taste. Ladle the chili into serving bowls. Serve garnished with a dollop of sour cream, shredded cheese and fried tortilla strips (if using). Yields 8 to 10 servings o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by jude31 (My Page) on Sun, Apr 22, 12 at 18:01 Nancy, maybe it's because we've had warmer weather and we're not thinking about "cold weather" dishes so much. I have posted my recipe before, don't know whether anyone tried it or not, but our family likes it. Nana's Chili 2-3 strips bacon, diced 3 cloves garlic, minced Saute' until bacon is lightly browned. Add: 1 C. diced onion, saute' until tender and add 1 lb ground chuck, continue to cook until beef is browned. Add 1 1/2 T, chili powder, 1 teas. cumin, 1 teas. crushed red pepper flakes, 1/2 teas. paprika and 1/4 teas. oregano * Note: If you like it really hot,(we do), add a pod of dried hot pepper at this point. Simmer 6 to 8 minutes. Add 1 can pinto beans 1 can pork & beans 1 can crushed tomatoes 1 to 2 cans water Simmer 20 to 30 minutes, or longer. Add salt to taste Just because a recipe has an ingredient you don't use doesn't make it a bad one. I've never had chili with chocolate but I'd be willing to try it. jude o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by moosemac (My Page) on Mon, Apr 23, 12 at 8:49 I've posted this before but here's a throwback to my college days...many, many years and beers ago. :-) New England Pantry Chili 1 1/2 lb. ground beef 1 14 1/2 oz. can Del Monte Stewed Tomato, crushed 1 pkg. Good Seasons Italian Dressing Mix 1 6 oz. can tomato paste 1 16 oz. can Baked Kidney Beans with pork. 1 tablespoon ground cumin 1 tablespoon Chili powder 1/2 cup beer Tabasco sauce to taste. In a large pot, scramble ground beef. Drain off fat. Add remaining ingredients and simmer 1 hour. Serve with tortilla chips. Tip - Scramble ground beef, drain and freeze it for an even quicker prep time Note: The Del Monte stewed tomatoes contain green peppers, onions and celery hence the reason for using them. o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 23, 12 at 12:59 A BIG Thank You to all who shared their recipes for chili. I just drew a name............ ****************AnnT********************* Would you please pick our next subject? I'll set the new thread up as soon as you let me know. Nancy o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by wizardnm (My Page) on Mon, Apr 23, 12 at 16:54 AnnT has picked Poultry for our next Cookalong. Here is a link that might be useful: Cookalong #46-----POULTRY o RE: Cookalong #45---------CHILI!! clip this post email this post what is this? see most clipped and recent clippings Posted by lpinkmountain (My Page) on Thu, May 3, 12 at 7:53 This is how far behind I am . . . finally made my dish for the Chili Cookalong! Cincinnati chili in the pot, including the beans. I used Roman beans because BF doesn't do kidney beans. Said it once but I'll say it again--using good chili powder is critical! Here it is "5 Ways" with beans, onions, spaghetti, cheddar cheese melted in, and topped with crumpled corn chips. I just can't do the wheat starch overload of using oyster crackers!

Personally, I find that extra oven space is more important than extra burners. It took a while to learn this skill, but I now use my ovens much more frequently and it saves a lot of work. I rarely if ever run out of burners, and we only have four of them. I do use all three ovens for big meals, though. So, that's my answer for whether you need a six burner range. As for the griddle, I'm torn. I sometimes cook in a kitchen that has an overlay griddle. It's really fun to use, but cleanup is a little more work. Also, a 12" griddle is really small and doesn't do as much as you need. On the other hand, we have GrillGrates™ for our outdoor gas BBQ, and let me tell you, it's amazing. Best money I have spent in a while. They flip over and become a giant flat top, and that's so nice to work on. Also, cleanup is much easier than for an indoor kitchen. I know I didn't really answer your question. But maybe this is some food for thought on what you can do to optimize your kitchen for your needs.

Joe -- the pulsing you are seeing is pretty much endemic to lower-priced portable induction cookers (PICs). The other name for what Kaseki called "duty cycle" is "pulse width modulation" (PWM). Microwave ovens use the same technique, switching power on and off at higher or lower frequency to simulate higher and lower power settings. The idea is that the heat averages out , although the average between the state of boiling and still water may not be the same as water at a more steady heat level. Having more power settings and/or settings targeted to temperature doesn't necessarily address the PWM frequency unless there is some kind of in-pan temperature probe. Induction units with in-pan probes are becoming available but still seem to be very expensive. PICs can be built with high-frequency switching where the on-off switching happens so many times per second --- as Weed describes --- that the pulsing is rarely perceptible even with thin pans. Trouble is, the high frequency switching components are comparatively expensive. Using heavier pans (like the LeCrueset you mentioned) will help somewhat on better quality PICs and hobs but, as you are seeing, does not solve the pulsing problem when using the less expensive PICs like the one you apparently have. If you were in the US, I would point you to the Century Life blogs site (link to their article on PICs). I don't know anything about the T-Fal you asked about but suspect that it is made either by Fagor or one of the Chinese factories to which many PIC brands sub-contract their production. Most, if not all of those, have the crude PWM electronics. The Century Life site recommends the Vollrath Mirage PICs for units that do not exhibit the boil-still-boil-still pattern. These are commercial units and, over here, the Vollrath units have been priced at about half-way between the lower-end PICS and what is usually charged here for the commercial-grade Cookteks that Kaseki and Weed have. Don't know if that will hold true in the UK but I believe that the Mirage units are available in the UK., at least from food service companies. You might try following up on that and seeing if searching on "Vollrath Mirage Induction" turns up some similar units from other brands which might be more favorably priced.