ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Warming drawers

Misc.

Do you think that "warming lights" and a shelf are enough for keeping food warm for 20-30min? (That's part of some Thermador hoods). Dealers tell me that "chefs" love them and use them all the time.

I am trying to decide on the range & ovens. Can't find reliable info on Wolf, other than the lady who wrote the latest book on kitchens is all for it. (Can't remember her name, "Kitchen redo's, remodeling, r...something")Also, Julia Child has a Thermador range, but then...

It seems that dealers will give you info and push whatever they know or get the most commission on.

Does anyone really love the infrared broiler and is it that much more superior than a broiler in an electric oven?



MsgID: 04241
Shared by: igk
In reply to: me too jan!
Board: Quantity Cooking at Recipelink.com
  • Read Replies (2)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 Thermador Users-What do you think?
  Jan in Chicago
2 me too jan!
  jerry porter
3 Warming drawers
  igk
ADVERTISEMENT
Random Recipes
  • Sauteed Crab Fingers (not Pappadeaux's)
  • SAUTEED CRAB FINGERS Crab fingers--the claw with the bottom jaw removed and the shell peeled from the meat--are the most economical form of blue crabmeat. They make a wonderful appetizer that can be prepared a number of...
  • Pumpkin-Date Loaf with Cream Cheese Swirl
  • PUMPKIN-DATE LOAF WITH CREAM CHEESE SWIRL Dates and pumpkin are a natural combination, and the pumpkin keeps the sweetness of the dates in check. Pumpkin pie spice is a blend of cinnamon, allspice, nutmeg, ginger, m...
  • Hash Muffin Squares (using corn muffin mix)
  • HASH MUFFIN SQUARES 1 can corned beef hash 1/2 cup finely chopped onion 1 egg, beaten 1 (8 1/2 oz.) package corn muffin mix 1/2 teaspoon salt 3 Tablespoons grated Parmesan cheese Mix hash, onion and egg; set aside....
  • Indian Spiced Chicken (serves 2)
  • INDIAN SPICED CHICKEN 3/4 pound boneless skinless chicken breasts 1 cup nonfat yogurt, drained 1/4 cup loosely packed fresh mint leaves 1 (1/2-inch) piece fresh ginger, peeled and chopped 1 teaspoon ground coriander ...
ADVERTISEMENT
  • Fancy Cranberry Relish
  • FANCY CRANBERRY RELISH 2 c. fresh whole cranberries, 1/2 lb. 1 c. chopped dried apricots 1 c. chopped pitted prunes 1 c. toasted walnuts or pecans 2 tsp. grated orange rind 2 c. water 1 to 2 c. sugar Place water and...
  • Domino's Hot Wing Sauce - The answer!
  • I was a manager at Domino's for a couple years. They use Frank's Red Hot Sauce. Nothing else. We get big gallon jugs of it, put it in squirt bottles and apply liberally. It is not a buffalo-style sauce (no added butter/f...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Warming drawers
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!