For anyone who may have questioned the value of sliding racks in their range or wall oven, please watch the following video. I’ve shot the inside of a Viking VGCC5304BSS 30″ range which comes with 3 racks – 2 sliders and one conventional one.
Folks, you’ll never use your conventional oven rack again!
Here’s about 30%…and to think that industry folk thought we were nuts to stand behind Viking! We are proud contrarians and the bet is paying off. Great product, happy customers!
If you are shopping for Viking appliances and you live in the NY/NJ/CT area stop in to Curto’s new showroom and feel the Viking love. You will not see a bigger and more well-thought display anywhere.
Where the Appliance Dude at Curto’s in Westchester County NY welcomes the release of the new DCS ranges
Praise be to whomever…DCS has finally released a new version of their venerable indoor ranges. As a big DCS fan I have suffered for the past 4 years trying to sell a DCS product that (to me) suffered from an inherent design flaw – an ugly handle and toekick. Could a handle and toe kick really matter that much? In this case I resoundingly say YES, especially if you were thinking of piecing together an entire DCS suite – the large squared off handle looked atrocious on their refrigerator and dishwasher, so the end result was that we would simply sell the DCS range as a “onesie” piece in a kitchen with other appliance brands.
While I laud the DCS design team for trying to be different when they initially designed the squared-off handle instead of just offering another “me-too” pro range, I think it back-fired b/c the range became too polarizing to consumers.
So thankfully they listened to their dealer base and have decided to offer the same range but with a different handle, toe kick and different knobs (a bit shinier).
(newer handle on top)
This is a great move from DCS and one that will definitely push sales northward as the new handle looks fantastic on the ancillary appliances so you will see more fridges and dw’s sold to complete a DCS kitchen.
Yelp and their silly-ass review filter are just too funny.
It’s really strange how none of our recent positive reviews make it to the standard Yelp review page and are instead relegated to the “Not Recommended” page.
Conversely you can have reviews like the NYC reviewer from summer 2014 with no prior activity on Yelp, who wrote a 75% fictitious review and it sticks to our main Yelp review page.
Hey Yelp! So much for your review filter!
I hope this isn’t because Curto’s stopped advertising on Yelp back in 2011?
Anyway, I proudly offer you “Curto’s Reviews on Yelp That Yelp Doesn’t Want You to See”
New Blue Star RNB 30 Range – Love the Gem Color
I had mixed feelings about BlueStar. The doors in particular were driving me up a wall.
Then I posted a video, and it seems like BlueStar listened. Doors are in much better shape now.
And the GEM series colors are gorgeous.
Look for a Blue Star event at Curto’s in October. Details to follow….
Did Blue Star Range correct their door issues? Appliance Dude says “Hell Yes”
We’ve been selling Blue Star ranges for about 1.5 years now and while the burner performance is pretty astounding I’ve been pretty emphatic about my disappointment in build quality in relation to the doors. Well I cleared out my old display and just brought a bunch of new BlueStar ranges into the new Curto’s showroom in Westchester County NY and I can tell you that I am very pleased with the promised changes that BlueStar has made to the doors. Check out the vids for the proof…
There is a rather stark difference between the ranges. The older red one makes me think of the U2 record “Shake, Rattle and Hum”, while the newer Gem series BlueStar has a pretty tight and quiet seal. It’s not a Capital range but they are drawing closer.
Come visit us at 1966 Central Park Ave in Westchester, just minutes from NYC, NJ and CT. We have the largest BlueStar range display in the region and YES we do ship BlueStar ranges across the country for those who aren’t local to the showroom.
Where the Appliance Dude Reviews his Wolf OG36 Grill and how it handles two potentially problematic cuts of beef
Customers who are shopping for a high-end outdoor grill will ultimately ask me which one I own.
Answer: WOlf OG36.
Then I’m asked whether I like it.
The grill (at least the one I own) has a dual personality. On one hand it’s an extremely well-built savage (manufactured by the lovely and talented uber gas engineer Dante Cantal) that when handled the right way will do the job and then some – produces a great sear on the sear station side, uses thick-ass stainless grates, etc. Build quality is not an issue.
However from a performance standpoint I have issues. Main problem is that of sustained flareups which happen way too often for a grill at this price point. If you are grilling food with a marinade or with heavy fat content…what did the Human Torch used to say???…FLAME ON!
I’ve converted numerous hamburgers into hockey pucks and ruined other meals due to my inability to handle the grills and it’s flamethrowing ways.
This past weekend the dichotomy of this grill reared it’s head in full force and prompted me to write this post.
I bought a rib eye and skirt steak at DeCicco’s in Pelham (very nice butcher, great quality, decent prices).
Nikki marinated the skirt steak in:
The rib eye was my piece so I proceeded to lather it in Jake’s Beef Rub which is a coffee-based rub that has completely set itself apart from all other rubs tha I’ve used (Montreal rub? Cmon man!)
As you may or may not know, the rib eye is one of the fattier cuts of beef so I went into this grilling session knowing I needed to be really attentive at the grill or I was facing the potential of Mt Vesuvius awakening in my backyard. I was on complete flare up alert and was poised to deal with it. As for the skirt steak I needed to be cautious as well b/c if that cut is overcooked in the slightest it will taste and chew like a bicycle tire.
Results: Skirt Steak
Skirt steak behaved rather nicely. 4 mins on each side to cook it to medium as Nikki prefers her steak. Yes, I had some infernal moments when I first placed the skirt steak on the grill but after shifting the steak to another spot it calmed down and I didn’t experience any other flares.
Nikki told me it was the best skirt steak she has ever tasted and we have eaten at some fantastic restaurants in/around the NYC metro area where they do skirts steaks fine. Major props to the Appliance Dude and my boy Jamie Purviance for precise instructions on how to grill a skirt steak.
This is where it got interesting. Check out the video. Shit got hot. Flames were abounding. The fat was flaring up and no matter where I moved that rib eye, flames would follow. I closed the lid to try and extinguish the flames and then when I smoke pouring out of the back of the grill hood I quickly threw it open and was greeted with this:
Whether it was the rain or divine intervention from Jamie Purviance and Steve Raichlen (who desperately needs a haircut. Steve, the disco hippie thing is not working for you) , I took that rib eye off the direct heat side grill at the 8 min mark, moved it over to non-direct heat source so as to cook the inside a bit more, then…came out with one of the best steaks I have tasted.
Look at the results – fantastic caramelization/crusting on top. Remember, searing is not about locking in juices (right Raichlen!?)
That crust has so many flavor compounds built into it from the rub and searing process…I’m salivating just thinking about it.
I was very happy with my performance and I gave the Wolf OG36 a nod and a wink for being a partner in the process.
Yes it’s been a love/hate relationship but it played a role in these steaks coming out so good and for that I’m going to be a little compassionate and will give it some more time before I bring another pro grill in for demos.
Where the Appliance Dude reviews his prediction on the Viking RVGR3305BSS range and owns up to his wrong call
When the prices on the Viking 3 series ranges were raised (significantly) earlier this year I shuddered and predicted a quick and ugly death for this line. You want consumers to soak up a $1000 increase that would take this product to nearly $4500?
What chew talkin’ ’bout Willis?!!!
Well one thing about the Appliance Dude is that I’m all about honesty and when the dude is wrong, he calls it.
So let me clear – I couldn’t have been more wrong about the Viking 3 series demise!
Not only has it held its own with a higher price point, it’s selling more than before!!!
Watch the vid!
PART 1 of a MULTI PART SERIES
It’s official, I have developed a crush on Bertazzoni ranges.
La Bella Figura!
That’t the Italian concept of looking good.
Actually in any element of design.
You see it in their cars. Their plates of pasta. Their shoes. Their hairstyles. Their scooters.
I lived in Italia for awhile and you can see “bella figura” steeped in every aspect of their culture (actually one could argue that they need to start focusing less on $*@*@ looking good and more on innovation and pumping up a shit economy, but this isn’t the forum for that folks!)
When I look at the Bertazzoni line of appliances, I see bella figura everywhere.
As we finished the first phase of construction of our new showroom and I scanned all of our displays, I felt that the nicest looking one was the Bertazzoni display…bella figura!
The cool thing about their line if ranges is that they have come a long way from being just beautiful pieces of art from the other side, and now, are baked (no pun intended) with some cool features which make them stand out against their direct Italian competitors from Verona and Fisher Paykel (I know they are a New Zealand company but the range design originated in Italia).
First check out the resin coated Bertazzoni knobs on their range. They allow you to separately control the outer and inner rings. Precision! Control! Now you’ll never burn the middle of that chicken cutlet b/c the oil pooled on the outer surface of your pan! I know Verona and Fisher Paykel don’t offer this and I don’t believe any other range manufacturers do it (but I will check that).
And can I get some love for the Bertazzoni “Thermanater”? This is a fictitious name that we have given this safety device which Bertazzoni has built into all of their ranges. What it does is detect gas pressure in relation to temperature – if it detects a gas build up YET the temperature of the burner and igniter isn’t increasing, it will shut the igniter down so you aren’t exposed to a gas leak. I believe it gives 60 seconds to continue trying to ignite and then it shuts down.
Some folks may think this is overkill. As a father with three small children in my home, I like this. Alot.
Who says summer is over?
Decided to grill a strip steak on my Wolf OG36 grill and document the results for your viewing pleasure.
First step: went to visit the moody butcher “Mini” in Bronxville who gets an “F” for personality but an “A” in quality meats.
What looked good today…skirt steaks in a teriyaki marinade, lamb kebobs, rack of lamb, chicken/parsely/cheese burgers, pork chops..a vegetarian’s nightmare!
Instead of defaulting to the standard skirt steak (which in his marinade turns my Wolf OG36 grill into a flamethrower) I purchased an absolutely succulent looking strip steak which was marinated in olive oil and pepper.
Took it home, shook a little coffee rub onto both sides and then took it over to the Wolf OG36 which has already been preheating for 10 mins. Actually, to that point let me reveal my standard grill prep which I use every time and was taught to me by the zen grill masters Steve Reichlen and Jamie Purviance:
NB – grates have already been scraped clean from prior usage
1- grill turned on to HIGH – let it ride for 10-15 mins until you hit 600 degrees or so
2 – when grill is at temp paint grates with canola oil (do NOT use olive oil which has a lower burn threshold)
3 – place meat on grill
4 – Sear meat on DIRECT HIGH HEAT for 2 mins, moving clockwise halfway through to create cross hatch marks. Flip and repeat. Note these were at least 1.5″ steaks so I used a slightly longer cooking time.
5 – Move steak to INDIRECT HEAT side (I had this side set to LO) and let the steak cook for another 3-4 mins on each side before removing for MEDIUM RARE.
My goal was to create a substantial crust b/c there is nothing like the contrast of a caramelized outer crust and a subcutaneous tender, juicy middle.
So I used the dry coffee rub on both sides and went about searing.
Some experts will tell you to mist the steaks with vegetable oil spray which helps the rub cling better. Whatever.
When I took the steak off the grill and I let it sit for about 7 mins which allows the muscle fibers to relax (heat makes them contract) and this will actually draw juice that may been expelled back in.
End result – a damn good steak, and I’m happy to report that the
Wolf OG36 didn’t turn into a flamethrower due to flare-ups which has afflicted this grill since I’ve owned it. CHeck out the vid, there’s only a slight spark of fire (which usually turns into an inferno) which quickly subsides.