• Leslie Meredith
  • Monday, September 7, 2009
  • 0 Comments

Sub-Zero and Wolf Now on Facebook

Visit Favorite Products on Facebook
Company websites are great for standard information, but what you'll see on them usually has a very long shelf life. If you're interested in the latest news and the personality behind the products you like, turn to Facebook. The big brands like Coke launched their fan pages about a year ago, and more and more companies are following suit with pages offering instant communication with customers.

hhgregg recently launched the "h.h. Sales Guide" Page on Facebook with contests, sales news and commentary from hh, the new animated icon. He spends most of his time traveling between the hhgregg stores, but makes guest appearances at Fine Lines as well.

It's easy to track down a brand you like. Type in the company name in the search box in the upper right of your profile page. And yes, for those of you unfamiliar with Facebook, you'll have to join to see the pages. The process is simple, requiring only basic information. Once you're set up, take the time to find your favorites and become a fan. The company's updates will appear on your main page or wall. When you see something interesting, you can comment, like or share with your friends. Companies are using Facebook to announce deals, introduce new products and share behind-the-scenes stories.

I recently ran across the Sub-Zero and Wolf page, two of the manufacturers featured at Fine Lines. A scan of the page produced some frivolous tidbits. Did you know:

"Sub-Zero and Wolf has Iron Man 2 insider scoop: Tony Stark (Robert Downey Jr.) has a Sub-Zero PRO 48 and Wolf Dual Fuel Range. Coming next summer, we'll finally see Tony's kitchen. We'll try to post exclusive pics, when they become available."


"Even NASA has a Sub-Zero
Source: news.yahoo.com
With Discovery's flight, NASA hopes to begin shifting the focus of the space station from assembly to research. Aboard Discovery are two refrigerator-sized racks for fluid physics and materials science experiments and a sub-zero freezer to store science samples."
 
"Oprah has a Wolf Range (and loves it!)
Source: www.youtube.com
Oprah and her guest talk about their cooking appliances and they both love their Wolf range."

Sub-Zero and Wolf Kitchen of the Week for fan opinions on FacebookThe Sub-Zero and Wolf Page is also a place for consumers to give their feedback, good and bad. A recent kitchen of the week did not fare so well on the page:
Sub-Zero and Wolf say, "Fun and colorful design."
Fan says, "When I want clown food, I go to McDonalds."

And that's the beauty of these pages, instead of seeing just the company's viewpoint, real people offer their opinions. So weigh in and get up to the minute news on your favorites.
Yes, I'm now a fan.

  • Leslie Meredith
  • Thursday, July 9, 2009
  • 0 Comments

Wolf Range Takes Gourmet Outside

Wolf ranges are a mainstay of the gourmet kitchen at Fine Lines and now discriminating cooks can bring Wolf to their outdoor kitchen as well with Wolf gas grills. Available in 30", 36" and 42", the grills are available built-in or as a free standing cart. Wolf will extend the line next year to include side burners, burner modules, sear modules and warming drawers.
 
There's no more reliable way to grill steaks than on a Wolf grill. For best results, Wolf offers this tip on searing steaks:

"Resist the urge to turn your steaks over repeatedly, as this deprives them of the chance to properly sear. You should only turn your steaks once during the cooking process."


Discipline yourself with this grilled steak recipe from Bon Appetit:




Grilled Steak with Blue Cheese and Chiles

    * 1 1/2 tablespoons olive oil
    * 3 teaspoons minced fresh parsley, divided
    * 2 garlic cloves, minced
    * 6 1-inch-thick beef tenderloin steaks (about 6 ounces each)


    * 2 ounces cream cheese, room temperature
    * 1/4 cup finely crumbled blue cheese (about 1 ounce)
    * 2 tablespoons finely chopped seeded red or green jalapeño chiles
    * 1 shallot, finely chopped
    * 3/4 teaspoon white wine vinegar

Preparation

Combine olive oil, 2 teaspoons parsley, and garlic in 8x8x2-inch glass dish. Sprinkle steaks with salt and pepper. Add steaks to dish and turn to coat. Marinate steaks 30 minutes or cover and chill up to 1 day.

Mix cream cheese, blue cheese, chiles, shallot, vinegar, and remaining 1 teaspoon parsley in medium bowl. Season blue cheese topping to taste with salt and pepper.

Preheat the grill. Place steaks on grill rack (some marinade should still cling to meat). Cook 5 minutes. Turn steaks over. Divide blue cheese topping among steaks. Grill until topping softens and steaks are medium-rare, about 5 minutes longer. Remember: Turn steaks ONE time only.

Visit a Fine Lines store to learn about all of the possibilities for an outdoor gourmet kitchen.
 

  • Leslie Meredith
  • Thursday, July 2, 2009
  • 0 Comments

Cool Off this Weekend with Peaches, Ice Cream and Sub-Zero

Sub-Zero Kitchen Perfect for EntertainingGourmet kitchens are made for entertaining. With restaurant quality ranges from Wolf and Sub-Zero refrigerator/freezers and wine storage, cooking for a hungry holiday crowd may not be effortless, but it will be a pleasure.

Fourth of July is the perfect opportunity to put your Fine Lines kitchen to work. Make it easy with do-ahead dishes, plenty of items tagged for the grill and an elegant ice cream dessert. With temperatures soaring, you know you can rely on your Sub-Zero to keep everything chilled until serving time.

Try this Southern classic from Dailey's in downtown Atlanta, a delicious ice cream pie featuring fresh peaches.

Peach and Ice Cream Pie
Hands on time: 30 minutes 
Total time: 4 hours 
Serves: 8

Peach and Ice Cream PieIngredients:
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
4 cups (about 4 whole) peeled and sliced peaches, divided
45 vanilla wafers, divided
1/4 cup ( 1/2 stick) butter, melted
1 1/2 quarts vanilla ice cream
1 cup heavy whipping cream

Instructions:
In a medium saucepan, combine 1/2 cup granulated sugar, cinnamon and vanilla extract. Chop 2 cups of the peaches into small pieces and stir them into the sugar mixture (reserve remaining 2 cups peaches for the peach sauce, below). Cook the mixture over medium heat about 5 minutes, until the sugar is dissolved and the mixture is bubbly but the peaches are still crisp. Remove from heat and cool completely, about 1 hour.

To prepare the crust: In the bowl of a food processor, combine 35 of the vanilla wafers and 2 tablespoons granulated sugar and process until fine. Add the melted butter and process until well-combined. Press the mixture into the bottom and up the sides of a 9-inch pie pan. Freeze the crust about 30 minutes.

Allow the vanilla ice cream to sit at room temperature until slightly softened, about 15 minutes. Coarsely crush the remaining 10 vanilla wafers. Place the ice cream in a large bowl and carefully stir in the cooled peach mixture and the coarsely crushed wafers until the ice cream is just swirled in a marble pattern. Pour the filling into the crust, mounding in the center and smoothing the surface, and freeze until hard, at least 3 hours.

To prepare the peach sauce: In a food processor or blender, combine the remaining 2 cups peaches with 1/4 cup sugar. Puree and store in the refrigerator. To prepare the sweetened whipping cream, beat the cream with the remaining 2 tablespoons sugar until soft peaks form. Store in the refrigerator.

To serve, drizzle each dessert plate with peach sauce. Place a slice of pie on top of the sauce, then top the pie with whipped cream.

Fine Lines is pleased to offer luxury kitchen appliances. Get out of the heat this weekend and visit our showrooms.