Kitchen stove engineer ?

Kitchen stove engineer ? (Full Version)

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Termyn8or -> Kitchen stove engineer ? (11/27/2010 12:01:29 PM)
Proud owner of a new (to me) stove. However it doesn't have an infrared broiler. The old stove I tried to save as long as possible but between wiring problems and expensive igniters it had to go. So I salvaged the element out of it figuring that I should be able to use it somehow. I thought about somehow building a housing so I could continue to have black and blue steaks. It dawned on me though, why not just cut a hole in the back of the new stove for a gas line ? It should take the heat and it's pretty much the perfect place for it, in the oven. However when I removed the components I found that the air mixer is (was actually) an integral part of the cabinet. Anybody got any ideas how to solve that ? My problem is I don't know just how big of an orifice it would need. I know it uses alot of gas, it got VERY hot. Somehow I have to figure out how to get the mixture right because I don't want the element carbolized or melted. All that shows is a fine stainless steel mesh, I imagine there is an array of jets inside it, or no ? I certainly don't want to take it apart. If I could get the spec on the BTU output could that be used to figure out the air inlet dimensions ? I don't think trial and error would work all that well because it takes a while to preheat. I could then go by the color, just don't take it beyond reddish yellow, which is how it used to glow once preheated. The problem doing it that way is the preheating process might be long enough to damage it. I don't see any way that it could be cleaned. What's needed here is some GOOD hillbilly engineering. And don't tell me I am playing with fire, at least I am not playing with firearms :-) T

Aylee -> RE: Kitchen stove engineer ? (11/27/2010 12:09:40 PM)
I am at a loss on why you need to do this for making a Black and Blue steak. Just practice a bit and it should be fine.

MasterG2kTR -> RE: Kitchen stove engineer ? (11/27/2010 12:25:41 PM)
make sure your homeowner (or renter) insurance will cover your "hillbilly engineered" house fire.

thornhappy -> RE: Kitchen stove engineer ? (11/27/2010 12:32:19 PM)
Jesus, Termy. Are you really so eager to die? Burns are no way to go.

DarkSteven -> RE: Kitchen stove engineer ? (11/27/2010 12:33:54 PM)
This sounds too extreme even for America's Funniest Home Videos.

DesFIP -> RE: Kitchen stove engineer ? (11/27/2010 1:28:37 PM)
Better make sure your home owners insurance will cover this. I doubt it will. Just buy a bunch of steaks and learn to use the new broiler. Inside of two weeks you should have it down pat and be heartily tired of steak every night.

Termyn8or -> RE: Kitchen stove engineer ? (11/27/2010 1:54:48 PM)
FR NO NO NO ! It's not hot enough. More BTUs I say, my kingdom for more BTUs ! You see on my planet, steak must be just right. Burnt to a crisp on the outside and still cold in the middle. The only other way to do it properly is with a charcoal grill. No foil, no cover. The coals are almost touching the meat, and it is a very hot grill. In the summer it's not a big problem, but it gets cold out there. If there is any fat it is on fire within half a minute. That's why I figure it's a good idea to use a metal enclosure. I know a bricklayer but I don't think I have enough room in the kitchen for yet another appliance. I've got all kinds of shit in there that I don't even know how to use, and that's after giving away alot of shit. Pish posh on the fire safety issue. I don't broil steaks when I am sleeping or away. If the insurance guy wants, I'll put a lockable valve on it, a reasonable precaution, much like the ignition in a car which requires a key. That I can do. I'll even use metal pipes for the gas. T

DesFIP -> RE: Kitchen stove engineer ? (11/27/2010 2:27:07 PM)
Why not just buy one then if you're this anal. And lots of us put on coats and gloves to grill.

Aylee -> RE: Kitchen stove engineer ? (11/27/2010 3:15:35 PM)
You could use a clothing iron. ETA: Or better yet, buy a torch! Steak brulee!

DamnPickyDomme -> RE: Kitchen stove engineer ? (11/27/2010 4:08:00 PM)
it might be too cold to stand outside and grill, but you could stand at the back door and watch, followed by quick darts outside to test or flip. the exercise will do you good, the outdoor grilling will cook your steak to your satisfaction, have your neighbors jealous and keep the insurance man happy.

KatyLied -> RE: Kitchen stove engineer ? (11/27/2010 4:18:40 PM)
quote: This sounds too extreme even for America's Funniest Home Videos. Yet it may be in the running (hopefully not) for the annual Darwin awards.

servantforuse -> RE: Kitchen stove engineer ? (11/27/2010 5:20:02 PM)
You should cook your steaks on the grill outside. It's the only way to do it right. Don't worry about the weather. I cook outside most of the winter.

thornhappy -> RE: Kitchen stove engineer ? (11/27/2010 5:23:55 PM)
I like the torch idea. Extra points if you use the whopper ones for laying down builder's felt on a roof!

flcouple2009 -> RE: Kitchen stove engineer ? (11/27/2010 5:49:51 PM)
Can you get this up on a web cam so we can all watch?

Termyn8or -> RE: Kitchen stove engineer ? (11/27/2010 10:40:37 PM)
Webcam ? YES ! Got a laptop with a webcam. Now to figure out how to work the damn thing. T

tazzygirl -> RE: Kitchen stove engineer ? (11/28/2010 1:02:47 AM)
quote: ORIGINAL: KatyLied quote: This sounds too extreme even for America's Funniest Home Videos. Yet it may be in the running (hopefully not) for the annual Darwin awards. The new Tim "The Tool Man" Taylor!

thornhappy -> RE: Kitchen stove engineer ? (11/28/2010 8:30:09 AM)
Ar Ar Ar!!!

DarkSteven -> RE: Kitchen stove engineer ? (11/28/2010 8:35:11 AM)
Talk Like a Pirate Day?

DamnPickyDomme -> RE: Kitchen stove engineer ? (11/28/2010 8:35:06 PM)
tim the toolman taylor from home improvement the tv show used to say "ar, ar, ar!" when he was discussing "manly" remodeling ideas. usually they ended in disaster, b ut he was good for a chuckle.

Hippiekinkster -> RE: Kitchen stove engineer ? (11/28/2010 9:35:39 PM)
Here's a thought, Term. You might think about not eating that horrid wet-aged factory "beef" and put some really nice artesanal cheeses and breads on your table instead. I'd MUCH rather have a platter of really killer cheeses, some fresh-baked rip-it-apart breads, a selection of olives, a tomato/basil/parmagiano salad with Villa Manadori Artesanal Balsamico (I have really expensive tastes) than that "Angus" garbage that has no flavor at all. I dunno about East Coast, but when I used to fly out to San Jose to hang around w/ my wife, who was helping take one of those dotcoms public (she had an apartment in Sunnyvale), I used to by the dry-aged cuts from Schaubs in Palo Alto http://articles.sfgate.com/2003-02-05/food/17477092_1_butcher-shop-hot-plate-meat which are so unbelievably delicious. I remember a dinner I did for Bob & Laura, and me and my ex Jennie. Dry-aged Prime Rib-eyes and a Tri-tip Fresh (bought from a farmer off the truck on the corner of CA 1 and La Honda Rd ( La Honda should ring a bell of you've ever read "The Electric Kool-Aid Acid Test) English Peas and Morel shrooms ($29 a pound at the time) Steamed artichokes (bought from same farmer) Brandywine tomatoes w/ basil, balsamico, parmigiano, and kalamata olives Peruvian purple potatoes roasted with rosemary A few good wines, like Ridge Mote Bello 94, Clos L'Eglise (sp?) 96 (almost all merlot, IIRC; very close to Chateau Petrus geographically),Louis Jadot Beaune Close de Ursules (side note: the best WHITE WINE I have ever had was a 96 Chassagne-Montrachet Les Chenovettes. I'd have to look up the vintner (don't remember offhand), but the grape was, obviously, chardonnay. There are several runners-up, including a Condrieu from Guigal (Rhone), a Quarts du Chaume Chenin Blanc (an unbelievable dessert-type wine; can age for over 100 years), a Rauenthauer Wolfen Rheingau Riesling Auslese (bought from the vintner), and a couple others (don't want to bore y'all) Don't remember what I did for dessert. I seem to recall a Ridge Zinfandel Essence, a Tobin James late harvest Zin (we had driven down to Paso Robles to do some exploring), and an Andrew Quady Zin Port. I used to have a higher tolerance back then. Also said and did a lot of amazingly stupid shit whilst on alcohol. Like most people. There is simply no comparison between factory-grocery crap and a dry-aged Prime Rib aged from prime-grade grass-fed beef.

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