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To be clear, this post is not to blow smoke up anyone's nether region, but a completely honest account of my visit to Stella. I'll also give you the summary now, because I feel like writing a little bit tonight. Stella is now the best meal/dining experience I've ever or my wife has ever had in our lives. If you are within a 3000 mile radius of North Lake Tahoe, you should go. Those outside of that distance, you should also go.

Hey guys.  I am finally moving and in the process of getting my new range/oven.  I will be in a rural area so my choices for fuel (heat) is either electric or propane.  I am not thrilled about electric but feel I may not have a choice.  Does anyone have any experience with using propane?  Pro's and Con's?  I am looking at  Montague, Viking etc.  Any thoughts and ideas would be appreciated.  This is a big step and an expensive one so the choice process is critical.  Any ideas would be welcome.

Hi All, I have a question I hope someone could help me with.  I am working on a recipe for Braised beef Short Ribs from Chef Keller's cookbook Ad Hoc at Home. In the recipe it is stated that one is to trim the sinew from the boneless ribs, but to leave the layer of fat and silverskin on the meat.  I just wanted to see what people thought about the statement that the silver skin should be left on. I usually trim off the silverskin from my meats when i cook them, but as this is the first time I'm trying boneless short ribs, I wasn't sure it there is a good reason to leave it on.

Hey there,
From What I know a velouté is a white roux with stock? 
I have Found a recipe for a sorrel velouté, (http://www.britishlarder.co.uk/oyster-beignets-with-a-sorrel-veloute/#axzz1yl8pyjBd)
Is this just a Modern Velouté using the Cream whipper to lighten the texture? 
 
would this velouté be possible to make using a classical base, aka a roux? (or any other vegtable based velouté for that matter.)