alwayshungry

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

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

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

Any tips on where to find leaf lard? Preferably from a local source..

Want to experiment with it in pie crusts.

Here is the recipe I used for the salted chocolate caramel bars: http://www.epicurious.com/recipes/food/views/Chocolate-Caramel-Slice-238232

-- catherine

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. :-)

Thank you everyone so much! It was so nice to put faces with people I hadn't met in person yet. Matthew (my husband), Adam (my brother) and I ate so much good food. There was nothing I ate or drank that wasn't just lovely. Particular favorites for me were the brisket, haggis, cucumber-avocado salad, the ventworm and the fresh spring rolls. And of course the pig. And the unhopped beer, I don't really like beer, but I liked this. But really bite after bite was so good. Thank you everyone.

Can I ask the person who brought the brie and other two hard cheeses (I believe one was jarlsberg) what the other hard cheeses was?

Please please post your recipes as I really loved so much of what was made!

Oh and I really loved the salty chocolate bars. If whoever made those hasn't posted the recipe can you please?

I made the trifle and posted the recipe.

Here is the recipe I used for the salted chocolate caramel bars: http://www.epicurious.com/recipes/food/views/Chocolate-Caramel-Slice-238232

-- catherine

Thank you everyone so much! It was so nice to put faces with people I hadn't met in person yet. Matthew (my husband), Adam (my brother) and I ate so much good food. There was nothing I ate or drank that wasn't just lovely. Particular favorites for me were the brisket, haggis, cucumber-avocado salad, the ventworm and the fresh spring rolls. And of course the pig. And the unhopped beer, I don't really like beer, but I liked this. But really bite after bite was so good. Thank you everyone.

Can I ask the person who brought the brie and other two hard cheeses (I believe one was jarlsberg) what the other hard cheeses was?

Please please post your recipes as I really loved so much of what was made!

Oh and I really loved the salty chocolate bars. If whoever made those hasn't posted the recipe can you please?

I made the trifle and posted the recipe.

Hello! I am the newbie who made the salted chocolate caramel bars. I will post the recipe shortly!

catherine

Having said that, I am still forlornly looking for good Chinese in the Bethesda area

Hi, Jim,

For Chinese, give A&J in Rockville, on the Pike, a try!

Catherine

Hi! I will come and bring a pie!

thanks!!

First, go stage and see if you like it. Call a place and offer to hang around for a bit unpaid and see if you're into the environment and such, and see if it's something that you're interested in doing.

Second, it all depends. Going to culinary school can open doors, but it does so at a high price. If you find a good chef that's willing to take you on and take you under their wing, it can be as good. Ferran Adria, Thomas Keller and Heston Blumenthal never went to culinary school.

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

Has anyone tried the gelato at

Lilit Cafe?

YES, i LOVE it. very creamy, heavy, rich. even the fruit flavors come across nicely.

word. save up and go to Oyamel. Guajillo, though wildly inconsistent, can be good if you order carefully: chicken is almost always overcooked, but their molé is decent.

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

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

I hate to begin the New Year on a sour note, but I had an awful lunch today at the Riverdale El Tapatio. There's no need to order chilaquiles with El Tapatio's hangover-killing portion of Huevos Rancheros ($7.99), which was so large that the two hard eggs could have been removed from the dish without changing its basic character. Filled with crispy tortillas, thick salsa, and long strips of onion and green pepper, the best thing about this sodium-ridden monster might be the lardy beans. A Quesadilla de Queso ($3.00, on the menu for $2.50) weighed at least a pound, and could have been great had it not been for the abundant queso blanco which was completely ammoniated - to the point where I still cannot get the smell of it off me - and rendered the dish inedible. The entire quesadilla, except for the first few nibbles, was thrown out, along with [insert New Year's guilt here] a beachball-sized handful of carryout plastic and styrofoam.

Breaking my resolutions so you don't have to break yours,

Rocks.

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

Ok, call me lowbrow. Call me uninformed. I think the gelato at Lilit is to die for.

Maybe it's just a case of what Bette Midler used to say: "I have my standards. They may be low, but they're mine."

I find the gelato wonderfully rich and creamy, the vanilla very deep in flavor, and even the fruit flavors coming across really well.

for what it's worth....

--c

Hi,

I'm Catherine and I'm making my first post. I've been lurking on this blog for some months now, enjoying all the restaurant talk and getting hungry (again) thinking of all the good eateries I've yet to visit.

I'm a journalist by trade, but my happiest times have to do with food and loved ones, and I nurture a little dream of running a bakery/cafe one day.

Looking forward to lots more postings about fabulous food!

--c