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alwayshungry

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About alwayshungry

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  1. Hello, all. I am facing having to replace my 8-year-old GE range, and could use some feedback. My stove has been fine for 8 years, but was taking longer and longer to preheat, and even at the "beep" hadn't reached its desired temp. Now takes 40-45 minutes to come up to 425. Appliance repair guy that I think is quite good tells me I have to replace the mainboard and sensor, which will be $475, and could also be facing having to replace the membrane and igniter. I'm ticked off at GE, since I don't see 8 years as long enough for things of this nature to crap out. But my guy's advice was to consider replacing, not repairing, the range, given the amount of money I might have to spend on it. Without access to Consumer Reports, I'm not sure where the most authoritative information is on reliability of brands overall, and of specific models. I don't have big bucks to spend, but I I could go up to $1500/$2000 if I have to. My needs concentrate mostly inside the oven, as I run a small pie-baking business in addition to my regular (non-food) day job. So I need good space inside, reliability, very possibly a convection mode if I can afford it. I've got a 30-inch-wide space in my kitchen for a range, and I prefer gas, though I would be open to hearing your thoughts on electric or electric/gas combo models. Any thoughts or feedback about brands overall, or about specific models, and places to see them/learn about them, would be most welcome. Catherine
  2. Hello, all. I am facing having to replace my 8-year-old GE range, and could use some feedback. My stove has been fine for 8 years, but was taking longer and longer to preheat, and even at the "beep" hadn't reached its desired temp. Now takes 40-45 minutes to come up to 425. Appliance repair guy that I think is quite good tells me I have to replace the mainboard and sensor, which will be $475, and could also be facing having to replace the membrane and igniter. I'm ticked off at GE, since I don't see 8 years as long enough for things of this nature to crap out. But my guy's advice was to consider replacing, not repairing, the range, given the amount of money I might have to spend on it. Without access to Consumer Reports, I'm not sure where the most authoritative information is on reliability of brands overall, and of specific models. I don't have big bucks to spend, but I I could go up to $1500/$2000 if I have to. My needs concentrate mostly inside the oven, as I run a small pie-baking business in addition to my regular (non-food) day job. So I need good space inside, reliability, very possibly a convection mode if I can afford it. I've got a 30-inch-wide space in my kitchen for a range, and I prefer gas, though I would be open to hearing your thoughts on electric or electric/gas combo models. Any thoughts or feedback about brands overall, or about specific models, would be most welcome. Catherine
  3. Hey, all, At the risk of being self-serving, I'll go ahead and suggest this, because--who knows? It could serve you, too: I make pies to order, including coconut cream... www.curvymamapies.com Catherine
  4. Any tips on where to find leaf lard? Preferably from a local source.. Want to experiment with it in pie crusts.
  5. oops, sorry, forgot to mention that it's best to double all the ingredients if you are going to use the size pan the recipe recommends (11 x 7). Otherwise it comes out pretty damn skimpy. :-)
  6. Here is the recipe I used for the salted chocolate caramel bars: http://www.epicurious.com/recipes/food/views/Chocolate-Caramel-Slice-238232 -- catherine
  7. Hello! I am the newbie who made the salted chocolate caramel bars. I will post the recipe shortly! catherine
  8. Hi, Jim, For Chinese, give A&J in Rockville, on the Pike, a try! Catherine
  9. Hello, I am a longtime journalist who is seriously weighing a mid-career change into the pastry world. I would love to hear thoughts from those in the field about this question: How important is pastry school in building a career in the field, especially if you're starting at midlife? In other words, are programs like the one at L'Academie pretty much prerequisites to being able to find good opportunities in kitchens? Or is learning on the job an equally viable path? Thanks in advance for any thoughts you can offer. Catherine
  10. YES, i LOVE it. very creamy, heavy, rich. even the fruit flavors come across nicely.
  11. hi. yeah, guajillo is one of the few places i've had decent mexican since i've been here. also Cafe Tacuba in Germantown. and I do love Taqueria Nacionale down near Union Statton. I'll take your Oyamel recommendation to heart. thanks. :-) cg
  12. THANK YOU for this voice of sanity. I'm a transplanted L.A. girl, and have been yearning for great Mexican food and have only found it once or twice in the 13 years I've been in Washington. So it was with great joy and anticipation that I ventured over to El Tapatio #1 recently with a couple others, including another California transplant who adores Mexican. To say it was a disappointment would be an understatement. Steak tacos were overly salty. My chicken mole was far too sweet, and the refried beans that accompanied it were watery and bland. Our companion's enchiladas were completely forgettable. And the music from the jukebox was so ear splittingly loud that we couldn't talk to one another, and the eyes of 6-month-old baby with us doubled in size, looked terrified, and stayed that way til we mercifully rolled him outta there after an hour. And I'm not an old fogey who wants only soft dentist-office music. I love good feisty music. But this was out of control. Lousy food. Lousy experience. What a disappointment. cg
  13. i havent verified this myself, but recently we met up with friends for dinner who had told us we'd be eating at the Willard in celebration of their anniversary, since that was where they had their first date. When we met them at their house, they told us we would be eating elsewhere, because the Willard had closed... that they would be open now only for brunch and for special bookings. --c
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