I'd like to add some initials to my monogram

OK kids, disclosure time. I came to Louisville with a brand loyalty to Sub-zero and Wolf that I considered to be set in stone. When discussions turned to the world of professional ranges, that discussion began and ended with Wolf so far as I was concerned. No one else out there had the chops. I'd always thought of Wolf's competitors as Johnny come latelys who were in it for the pose (Viking) or for the cash (everybody else).

Wolf had an authenticity to it I thought. Viking would do anything to get a sale, whether it was slapping their logo on a Chinese-made toaster or painting a pro range pink just because someone wanted it that way. Wolf on the other hand, made pro ranges the way they always had. They were clunky and heavy and expensive and they worked. They worked and they attracted a clientele I like to work with. People loyal to Wolf know to ask for it by name because they're savvy and sophisticated. People loyal to Viking saw an ad on HGTV and developed a loyalty because they weren't sophisticated and didn't know better. (Sorry if I'm stepping on toes, but it's true confession time.) Wolf people read The New Yorker. Viking people watch Fox News. And of course, I saw myself as a Wolf person (even if I can't afford one).

The rest of the brands showed up on my radar when I didn't have a budget for a Wolf. Had you asked me yesterday if I believed all the stuff I believed about Wolf because it was honestly born of my experience, I would have said yes, undoubtedly.

Ask me that same question now and you'll get the sheepish admission that I've been spewing back Wolf's marketing messages for the last ten years of my life. Man! I've always thought that I'm too smart to fall for that kind of stuff. Too smart by half! But alas, I was introduced to the GE Monogram Professional Range this afternoon and the experience has left me questioning everything else I "know" to be true.

Seriously, I came up here expecting to learn about induction cooking (and I did, but that's another topic entirely). I knew that GE Monogram had a new Pro 48, but I expected it to be an also ran at best. I couldn't have been more wrong. Let me say this as bluntly as I can: The GE Monogram 48" Professional Range is superior to the Wolf 48.

That thunderous CRACK you just heard was the sound of my paradigm shifting. The crunching sound you now hear is me eating a heaping plate of crow.

When you look over the appliance's specifications, it's obvious that the GE is larger and more powerful. But I got to spend some time with one today. I cooked on it at lunch and then again at dinner tonight. The hands-on experience of the thing is what sold me, as impressive as the specs are. It works like the fine instrument that it is. The controls are intuitive and easy to find. The burners fire up to full heat instantly and more importantly, they can hold a simmer. The ovens are huge and the racks have full-extension guides on them. We baked naans (that's an Indian flatbread) for lunch today and all I could see in my mind's eye was how fantastic my baguette recipe would be coming out of an oven like that. Wow.

GE spent six years developing this new Professional Line from scratch. It comes as a 30" a 36" and then the 48". The photo at the beginning of this post shows off a feature I never thought to ask for in a pro range. Let me show that shot again.

They are real caterer's trays in that oven. Those trays are generally 26" x 18" and unique to the world of pro-style ranges, they fit in a GE Monogram. No other supposedly professional-style range on the market can handle one. Not Viking, not Dacor, not Jade and not my formerly beloved Wolf. None of those brands has an oven cavity wide or deep enough to accommodate a basic to the point of omnipresence, professional baking sheet. Amazing.

GE spent a lot of time and a lot of money developing this range, and they seem to have thrown out just about every scrap of conventional wisdom there was about this category. Integrating cutting boards, putting handles on griddle covers, using the self-cleaning oven to clean not only the oven, but the oven racks, the grill cover and the burner covers too. They thought of everything and I am impressed.

The list of improvements and features goes on and on. So go to the website and check it out. GE Monogram's changed and improved in ways I wouldn't have guessed a couple of days ago. Anyone who's read anything I've written on this or any other topic knows I'm not a man who changes his mind very easily. I love finding new things, but once I have a loyalty it's set in stone. Until today that is. Good job GE, you made me a believer.

Dateline Louisville

Well I made it in one piece. My gracious hosts from GE have put me up in the 21C Hotel in downtown Louisville and I am impressed mightily.

my room

This is a fantastic neighborhood, and this hotel is one of the most interesting places I've ever stayed. It's a hotel that's also an art museum, and it's chock full of real, good, compelling, contemporary art. This is the real deal, not some schlock grabbed up by a hotel to seem artsy. This places is curated and it's obvious.

the lobby

Even my room has original art in it. Bravo Louisville! And bravo 21C. I'll take some photos and write more about this place tomorrow after I've had a better chance to explore it. But for now, this day's done. I was just informed at dinner that my day starts tomorrow morning at 7:45 with breakfast at GE. Oy! Don't get me wrong, I like to be up pretty early, but up and ambulatory are two completely different things.

Ready or not Kentucky, here I come

I am on my way to Louisville, Kentucky this morning. Louisville is the headquarters of GE Monogram appliances and they asked me to be their guest for the next three days. So while I'm in Louisville I'll be experiencing the GE Monogram Experience in the GE Monogram Experience Center.

So over the next couple of days, I'll be live-blogging the happenings in Louisville and I'll also be simulcasting (simul-blogging?) on Twitter. You can follow me there @saintpetepaul.

I'll check in later, and in the mean time have a great day.

Donnez-nous aujourd'hui notre pain de chaque jour

Gee, who studied French in a Catholic high school? Thank you Soeur Assumpta, after nearly 30 years I can still recite the Notre Père cold. Anyhow, since everybody in the US is at the beach, the stragglers and non-US-ians who read me are going to get a bonus from my kitchen today.

I fancy myself to be a baker of some competence and I have been on a bread making kick lately. To that end, I've been playing around with a baguette recipe that I am now declaring fully tweaked and a consistent producer of some really good bread.

I'm convinced that bread baking is easy, but few kitchen projects offer such a rich return on investment. Bread baking is a contact sport which is what led me to it originally. It's also easy to fit into a schedule. Most bread recipes require short bursts of activity spread out over the better part of a day so it's easy to work around. In addition to those benefits, there is no food so satisfying to prepare. To me anyway. Flour, water and a friendly mold work with a baker to produce a food that's still the bedrock of most diets the world over. Human beings have been baking bread since the Stone Age and I mean that literally. Baking bread in 2009 isn't a very different process from how someone in 9,500 BC would have done it.

Well, that's not entirely true. The recipe I've been playing around with is for a baguette, an archetypal French loaf that's only been around since the mid-1800s. And without further ado, here goes.

1 teaspoon active dry yeast

1 teaspoon sugar

1 ½ cups warm water (105°--115° F)

4 to 4 ½ cups bread flour

2 ½ teaspoons salt

olive oil

In a large bowl, take ½ cup of warm water, 1 cup of flour and a pinch of the yeast and mix together. Cover and let sit overnight at room temperature. The next day, add a cup of water to your starter and mix. Dry mix 3 cups of flour, sugar, salt and yeast and then fold into the larger bowl. Mix thoroughly with a wooden spoon.

Take the remaining ½ cup of flour and use it to lightly flour your hands and a kneading surface. Turn the dough in the bowl onto the surface and knead thoroughly for 10 minutes until smooth and elastic. Rinse and dry the bread bowl. Lightly oil the bowl and transfer the dough back into it. Turn the dough to oil it top and bottom. Cover the bowl and let the dough rise at room temperature until it doubles in size (1 ½ to 2 hours).

Preheat oven to 400° F.

Take a cast iron skillet and fill it ¾ full with water. Set in the lower rack of the oven.

Punch down the dough, turn it out onto the floured surface and form it into a long, slender loaf around 3" in diameter. Lightly grease a baking sheet and set loaf onto it. Let rise for ½ hour at room temperature.

Make 3 or 4 diagonal slashes across the the top of the loaf. Lightly brush the top with olive oil. Bake on the center rack for ½ hour or until the crust is golden. Remove from oven and cool on a rack.

This is a simple recipe and it yields a loaf of surprising complexity and texture. Though the resulting loaf is fatter than a true baguette, its size makes it perfect for sandwiches. I like it still warm from the oven with good oil and a pinch of salt. When it's toasted and slathered in apricot jam on day two it will make you never want to buy bread in a bakery again.

I need a brave volunteer

Fabric on Demand, whom I wrote about on Friday, has offered to print up a sample for me to show how their process works. All I need is an idea and they will turn it into a fabric pattern. Pretty cool and it's an offer I can't wait to take advantage of.

So before I come up with something on my own, I thought I'd throw this out there to all of you. Anybody want to see something of theirs turned into a fabric pattern?

All I need is a .jpg, .tiff, .bmp, .jpeg, .tif, .png, .psd file of eight megabytes or less and I'll take care of the rest. You can draw something by hand and scan it, you can draw something in Illustrator or another drawing program or you can manipulate a photograph. It doesn't matter beyond the fact that it will end up as a pattern, so think of a small illustration that can be repeated in a pattern.

Here's a sample of some finished fabric Fabric on Demand sent me this afternoon. This design started off as a single image of a peacock feather and will end up a dress for somebody. It's pretty cool all around.

If I can't find a brave volunteer by Wednesday, I'll bang something out myself. There seems to be a lot of interest in this process, so I thought I'd put it out there. Thanks!