Serious Eats - seriouseats.com

I find the comment about resale value odd. I actually passed on purchasing a home a couple weeks ago in part because it had an electric range. The home is in an area with no natural gas, so I could run a LPG line to it easily enough, but for other, additional reasons, I decided to build instead. I will definitely be having an PG tank and line installed so I can have a gas range - I could never go back to electric. I plan to have a small wall built around it on 2 sides so it won't be visible from the street, and I'll plant flowering shrubs around that.

I don't understand why propane would be considered any riskier than NG. It is a much more stable fuel, and there is a limited amount of it on your property, whereas NG is piped in and once it ignites, there's an almost infinite supply to keep burning.

I grew up outside of East Liverpool Ohio, I never realized that pizza was made any other way until I moved to college. Bruno's pizza was a friday staple growing up, so much that now when I go home to visit my parents, my mother always picks up a tray. The best part if Ohio River Valley Pizza, is that it tastes just as good the next day out of the fridge! Home pizza in St. Clairsville is VERY good as well. I live in Columbus now, and the pizza just doesn't get to that level, but there is a DiCarlo's off of 256 in Pickerington, although I have not had it.

If anybody passes through Athens Ohio, Goodfella's pizza is a must. They sell by the slice, and it is close to Ohio Valley style, but they use a much thicker sauce. It was perfect after a night uptown at the bars.

Ohio pizza is the best....They actually have some really good pizza places there...The problem that i have is....i'm not there anymore =(....I'm in San antonio,Tx and there is one good pizza place [[Pizzabella]].They have the jumbo thin crust pizza...Its good but nothing like Canton Ohio's Papa Bears Pizza Oven , Wacos Pizza, East of Chicago,Napolians,So many different styles of pizza. And they don't have it in the south =(....

@machineman: One last thing. From the way you worded your inquiry, I was pretty sure you had only natural gas in the past. Not propane. Please accept my apology for that oversight.

I'm going with ccbweb. I have a new flat top electric and have no problem--plus it is so much easier to clean than any gas one I've had the displeasure to cook on.
I've cooked on both an older gas range and a new Viking and both were nightmares to keep clean.

@machineman: I sure do wish you had a natural gas utility line running to your property. Your decision would be easy, no? Think about Lorenzo's comment carefully. Resale value matters and not all buyers center their attention on the stove's heat source. Insurance rates matter and it's quite risky to store such a large amount of combustible stuff on your property. And how are you going to hide that bulky eyesore of tank? Aesthetics matter.

Whatever you decide, I hope you are happy and excited about building your new home.

I would think that the gas stove would be a selling point despit the rest of the house being electric. Let's not forget the fact that due to the economy, celebrity chef culture, food network, ecological concerns, and a host of other reasons, people are cooking real food at home much more often than in years past, making a gas stove that much more attractive.

Yep. Sailordave is right. But you might think twice after you see what your home owners insurance rate looks like when you list on your application that you've got a propane tank on your property.

Just a thought. All the best to you!

I applaud your attempt at rating the fast food chain wings. Very interesting article.
I've still never been to popeyes - mainly because the only one I know is across the street from Nathans in Coney Island.. and you know where my allegiance lies...

I disagree with @Machine. This was a worthwhile post because it addressed what sometimes may be the only wing options in certain markets. For people who travel for business, there are many places where chain restaurants are pretty much the only option for people other than locals "in the know". The local giveaway weekly in fact does its annual food awards on this basis, e.g. "favorite pizza - chain", "favorite pizza - non-chain" and so on.

I would love to see follow up posts with the same comparison involving more upscale chain wing options, e.g. Buffalo Wild Wings, WingZone, Buffalo Wings & Rings and so on, as well as posts with the same comparison of local establishments in a number of markets. As a former Buffalonian married to a man whose favorite food in the world is wings, I volunteer to take a group around in my local area to do the testing!

I have tasted wings from all of these chains and I am surprised that Dominoes got recognition for anything positive what-so-ever. I do agree with the KFC comments but, Dominoes wings are slimey,fatty,bland and are not even of decent size. This opinion is not from one try or one specific store neither. I would like to know what cities they tried these wings at because, sad to say it quality is not equal throughout the chains.

I think that when dealing with franchise chains, the quality of the product depends on said franchise. Upon reading this article a couple of days ago, I thought, hey, let me revisit the KFC wing. All this wing talk had given me some pretty severe cravings.

They were terrible. A wing has to have some crispness. These were just sorta gummy and gross, but I feel sure it's my local KFC. I'd stopped going there a couple of years ago, when everything tasted as though it had been marinated way too long and got that weird slimy consistency in the meat that belongs only in some kind of weird canned food "product."

With Popeye's, I do think they make be best franchise wing. Actually, I think they make the best franchise chicken, period. Though, yeah, they're not so much with the spicy anymore, which is disappointing. They have a good flavor and the breading (at least at MY Popeye's) is nice and crisp.