What's Cooking On The Six Burner Stove Top - Swampy's Kitchen Blog at Allrecipes.com - 247391

Swampy's Kitchen

What's Cooking on the Six Burner Stove Top 
Aug. 18, 2011 9:41 am 
Updated: Aug. 25, 2011 4:46 am
I have a six burner stove top in the center island of our kitchen. When we had the kitchen completely redone in the summer of 2008, it was one of the things that my wife & I both agreed on immediately. Four burners had never been enough because we always seemed to have more & more going on whenever we got into a cooking frenzy. It’s also kind of the way the blogs have been cooking in my head recently. So rather than subject my handful of obviously sleep deprived and in need of the literary equivalent of a warm glass of milk readers to 6 separate mundane blogs, I decided to let them all cook at once and then plate them all at once like a basket of disparate ingredients on CHOPPED.

Now if you were to look at my stove top you would see six black gas burners in two rows of three apiece. In my mind I number them one through six with the odd numbers on the bottom and the even numbers across the top.

I have a cast iron grill pan that lives atop burners 1 & 2. Burners 3 & 5 mainly get used for sautéing since they are burners closest to me. Burners 4 & 6 tend to get the longer cooking items like soups or stews though burner 6 always gets  the bacon on weekend mornings when I am making eggs (scrambled, fried or frittatta’d) on burner 5. Now that is neither here nor there and more likely to be considered filler than anything else so since it was quick & easy, I probably cooked up this segment of my blog on burner 5.

Over on the grill pan on burners 1 & 2 I have a tendency to grill the steaks over burner 1 and the chicken or fish on burner 2. Come to think of it, I actually grill the protein I plan on having myself on burner 1 because it is closer to me and I can keep just that much more control over it. It reminds me that the other day I grilled (outside not in) in honor of our 17th Wedding Anniversary, I found some great looking Filet Mignons and a couple of Olympic caliber Chilean Sea Bass Steaks/Chunks at our local grocery store. I combined those with a bouquet of red & yellow roses (red for her & yellow for me) and came out “Looking good . Thank you Mortimer”. (Trading Places – Google it) I grilled the filets with no seasoning other than the charcoal char from the coals and grilled the sea bass in a pineapple mango coconut tequila sauce I found at our not so local Whole Foods Market a while back. Football is back so I believe that TOUCHDOWN would be the proper vernacular to describe the end result.

The other special day this week that was cooking on burner 2 was my son’s sixth birthday. He wanted an Ironman Birthday and an Ironman Birthday Cake. Now this just happens to be the summer of Thor, Harry Potter, Green Lantern & Captain so Ironman was not exactly a popular theme for cakes. A quick consultation & brain storming session was called for where it was decided that we would make a cake in the classic Ironman colors of yellow & red. Easier said than done my friends. The yellow cake was easy but the red icing proved to be somewhat problematic. I am sure that someone in the comments below will have a ridiculously easy method for making red icing but in our last minute drive to get it done we discovered that white icing & red food dye make pink and that white icing & copious amounts (2 bottles) of red food dye make soup. Despite the runny icing, which we stuck in the fridge to harden, the cake was a success and the birthday dinner was a hit. Toys R Us shareholders can thank me later.

Up here on burner 3 I have the quandary & conundrum of what to watch on television during my workout every weekday morning at 3:45am. Despite the advent of cable and it’s hundreds of channel offerings, there still seems to be a dearth of decent programming available at that hour. I mean seriously, how many episodes of CHOPPED can I watch ? Though I will say that CHOPPED is just about perfect with it’s viewer friendly fast forward format. You can turn a 60 minute show into 42 minutes which fits perfectly into my hectic early morning schedule. It’s just that it gets repetitive. I can’t wait until the Fall Television season starts so I can start recording shows like Chuck, Big Bang Theory, Survivor, Top Chef, Castle and multiple others which will make the morning viewing a bit more palatable than movies I have never heard of on Encore and infomercials for products I will never use.  Sportscenter can only fill so much time when it’s only baseball season.

Back on burner 4 I usually keep my low slow cooking dishes like my Alligator Chili or Soup bubbling. In this case I am keeping the DIE-t bubbling on that back burner. It’s been just about four months since Dr. Killjoy sent me to my room without dessert and told me to lose 45 pounds. I have been eating clean, eating light and working my butt off and this past weekend I stepped on the scale and discovered that I had lost 46 pounds. I quietly patted myself on the back and started to plan out how I am going to stay at this weight. I feel better and I look better (I think). It’s an accomplishment but I also never should have let myself get to that extreme.

Back on burner 6 I mentioned that I usually have some bacon or sausage  cooking in the morning or some veggies sautéing at night. In this case I have a relatively new dish cooking away.  I am an Allrecipes All-Star Brand Ambassador (it’s a voluntary position) and unfortunately I’m not compensated for my work with Allrecipes.com. Products received from advertisers (haven’t been sent any yet) are only used for experienced-based reviews. That being said (hope the legal department is happy) it has also meant that I have been asked to try some new recipes and review them. Mostly the recipes have been faceless recipes so my fading camera skills have been put to use too. Only one recipe so far has been a keeper but it has opened my eyes to some different possibilities once I do land on a reality cooking show. It also means that occasionally I will be asked to shill for a contest and this month it is the Southern Menu Sweepstakes being run on the Allrecipes Fan Page on Facebook (http://www.facebook.com/#!/allrecipes?sk=app_151832731549483< ) – in this contest you could win passes to see the new movie “The Help” , you could win autographed copies of the book and the Southern Plate Cookbook or you could even win cooking classes from acclaimed southern chef, Christy Jordan. Not a bad deal for having to choose between which you like best – Southern Fried Chicken, Meat Pie, Southern Style Pork Chop or a Chicken Fried Steak. I can tell you which one I didn’t pick. Don’t see any reason to beat up a perfectly good piece of meat and then turn it into a pseudo-bird with white paste smeared on it.
So that’s what simmering & cooking on the six top burner right now. I am sure there are several other goodies in the warming drawer under the double oven that we could have gotten to like the outrageous breakfast dishes they have at The Kneadery in Ketchum, ID or the bacon wrapped scallops in a bourbon cream sauce that they have at the Portland Lobster Company in Portland, ME but those will have to wait for another blog at another time. Dp come back next time when we talk about what burned on the stove top because I didn’t pay enough attention to it while fiddling around with other stuff at the same time.

Is that bacon I smell burning ?
Filet Mignon & Chilean Sea Bass Steaks
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Avocado Jalapeno Poppers
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The Kneadery in Ketchum, ID
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more Kneadery in Ketchum, ID
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and more Kneadery in ketchum, ID
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and one of their killer omelettes
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the staff has a warm & fuzzy feel to them
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Aug. 18, 2011 10:31 am
Congrats on the weight loss! Enjoyed the format you used for the blog! The comment about the pseudo-bird is a riot! Thanks for sharing!
Aug. 18, 2011 10:36 am
Thanks Lissa - now I have to come up with creative ways to "cheat" on my DIE-t.
Aug. 18, 2011 11:33 am
46lbs.?!?! WOW! That's a lot of sugar! (BTW, shared that analogy with a girlfriend who's lost a bunch & she really appreciated it). We're remodeling our kitchen right now & I'm excited about my new 6-burner too! Doubt it will stay as busy as yours, but here's hoping! Don't entirely agree with your feelings on CFS, but then, I don't like it with white gravy on it either :-) Great blog, as always! Thanks for sharing!
Aug. 18, 2011 11:34 am
Oh dear, only got to burner 3 . . . . . . . a bit attention deficit . . . . . . .
Aug. 18, 2011 12:06 pm
Hi Staci and thanks - I like to think of it as 9 bags of sugar. Try picking that up at the grocery store.
Aug. 18, 2011 12:07 pm
No worries Bernice. You read more of my blog than I did. Oh look ! Something shiny ! B-)
Aug. 18, 2011 12:30 pm
Great blog as usual... Red color paste (google "Wilton") - you can find it at Wal-Mart in the cake decorating aisle, which is not the aisle that cake mixes and sugar are on. It's an aisle near the sewing stuff and crafty stuff and DIY wedding stuff. I have found red frosting color in a powder form as well. I prefer the powder. When it comes to making red frosting, i think it's better to start in small amounts of frosting, add the color in and mix, repeat until you achieve the desired color, then add more frosting and coloring. Keep in mind that colors will intensify (after mixing) as they sit. Congrats on losing so much weight!!! I kinda wish once lost, you could "lock in" the right weight number like a home mortgage interest rate ;)
Aug. 18, 2011 1:52 pm
Thank you goodfood4ursoul - I never thought of powder. I should really pay more attention to those cake baking competition shows. And yes, I am going to lock it in before it becomes a jumbo adjustable balloon rate again.
Aug. 18, 2011 2:15 pm
WOW! And I thought I cooked a lot! Give yourself a pat on the back from me. Goodffod4ursoul is right about the red food color. You must share your recipes.
Aug. 18, 2011 3:29 pm
I can't resist saying that you are obviously "cooking on all burners" with your blog...very entertaining as usual. 46 pounds lost is a victory in any amount of time but you Doug have been steady and focused and very speedy in your achievements. Congrats to YOU! By the way....some of my favourite quotes from Trading Places can't be repeated here...but you've made me want to watch it again...and get a new stove. Cheers!
Aug. 18, 2011 4:30 pm
Good evening luv2cook - I think it is safe to say that we all cook a lot. Can't wait to try the powder.
Aug. 18, 2011 4:31 pm
Hi Ellie & thanks - Trading Places is indeed a very quotable movie. Now I have to find a happy maintanance plan that lets me crazy cook again.
Aug. 18, 2011 6:09 pm
I've a ? Why are you an All Recipes All Star Brand Ambassador? What is the advantage, to you?
Aug. 18, 2011 6:09 pm
Oh ps, dude, nice to see you lol, less of you that is, way to go!!!
Aug. 18, 2011 6:26 pm
I AM JEALOUS OF YOUR 6-BURNERs! And, a loss of 46 pounds is amazing! What would have happened if ALL of the pleasingly plump readers joined with you at the start, and also had their weight down by 46 pounds?! How many sacks of sugar would that be?? (I wish I had at least joined in for a 10 lb. bag or 2!!) Oh, yes, nice blog.
Aug. 19, 2011 4:42 am
Good morning Raedwulf and thanks - it's been a constant struggle. as for All Star program, I got asked by AR and so far it has given me some insights into the inner workings and in return we have been asked to help promote the sight through recipe reviews & photos, blogs, etal. the group has finally gone public over on Facebook.
Aug. 19, 2011 4:43 am
good morning Mamaw & thanks - every pound lost by every person reading is a step in the right direction. If I can be n inspiration for someone that's great (and I also need to talk to them about setting their goals a little higher). Have a great day
Aug. 19, 2011 4:55 am
like goodfood said above, the red Wilton paste colour - but in addition, they made a NO TASTE red paste colour. If you need a significant amount of red icing, definitely go red taste, because you still have put quite a bit in the white icing to get a nice red and the normal reds will taste bitter. If you wanted to mosey over to look at my photos posted here, I used "Christmas Red" paste colour for the Rolling Stones cake and had to use about half the jar of it to get that colour, and my mom and my brother both said the red tasted weird. I didn't think so, but maybe I just got used to it after taste-testing a lot of it! Congrats on the 46 pounds! I've still only lost 11 since last summer :( But to be fair I really haven't been trying as hard as you. No way on god's green earth am I getting up before 4 am to work out!! I would rather be fat, thanks
Aug. 19, 2011 5:38 am
good morning Alex - I will have to go check out those photos - thanks....and trust me, I am starting to think I would trade a few pounds back for a extra winks.
Aug. 19, 2011 5:57 am
yea there's no way I could do that I get 5-6 hours of sleep on a good night, havin to be up at 5:30 for work just doesn't add up with a workout and shower. I'd have to find the energy after work somehow
Aug. 19, 2011 5:59 am
Good morning zerostar - I can't do after work because i have the 2 hour commute and then maybe 90 minutes or so with the kids before they go to bed. They are only this age once you know.
Aug. 19, 2011 7:47 am
Luv the blog and luv "Trading Places" - Mortimer...
Aug. 19, 2011 8:06 am
In Philadelphia that watch is worth 50 bucks! Luv that movie!
Aug. 19, 2011 8:31 am
good morning swchef - not sure if I want Dan Akroyd's "Santa Salmon" recipe - thanks for stopping in
Aug. 19, 2011 8:32 am
good morning Dog Fish Head - it is one of those timeless under the radar classics that is just so quotable
Aug. 19, 2011 9:00 am
Changing the subject slightly but two other movies that are also very quotable are #1 Monty Python and the Holy Grail and #2 Zorro the Gay Blade!
Aug. 19, 2011 9:01 am
Thanks for the great blogging, Doug. Entertaining as always and put a smile on my face. I really envy your six burner set up, that is just so awesome. Cook on!
Aug. 19, 2011 9:17 am
Dog Fish Head - I think it is safe to say that there isn't a round of golf that I have played in the last 30 years where Caddyshack was not quoted at some point during the day. (usually by me)
Aug. 19, 2011 9:18 am
Hi Monica Joy - thanks and I am glad that I could make you smile. Six burners are pretty cool.
Aug. 19, 2011 9:47 am
Another fun blog, Doug. Congrats on the weight loss - I think you need a more impressive analogy - you have lost the equivalent of a small child! I have a serious case of stove envy going on here. At one point in my life I was feeding 5 kids, 2 parents and 2 grandparents using a traditional 4 burner stove with 1 oven. We kept talking about investing in a stove with the built in griddle between the 2 rows of burners but back then they were really expensive and we had kids to educate. It is so nice to know you make full use of it.
Aug. 19, 2011 10:12 am
Hi & Thanks BigShotsMom - my smallest child is 59 lbs and he feels a lot heavier. When we first moved into our house, we only had 3 working electric burners. I hated my kitchen. I have to admit, I am much happier now.
Aug. 19, 2011 10:20 am
Stove envy says it all. I ran out of burners a couple of days ago and *gasp* had to resort to steaming veg in the microwave. Great blog, I was wondering what happened to you. I look forward to the game day menus this fall!
Aug. 19, 2011 11:59 am
Hi Mangel - I was just on the road and had a severe case of writer's block. I almost recycled an old blog about writing about nothing just to post something. Working on a NFL/Food season preview blog now. I hope to post it before the Super Bowl is over.
Aug. 20, 2011 4:54 am
Great blog as usual, Doug! You had my attention at six-burner stove. You are a terrific choice for ambassador for AR. I am glad to hear that AR recognizes some of their more active and interesting members. Can't wait to hear about your football game day menus!
Aug. 20, 2011 7:04 am
Good morning & thank you Cookie Momster - I'm looking forward to my preseason football menu preview blog. I hope I can get someone to write it for me in time.
Aug. 20, 2011 7:16 am
As good as it sounds to have 6 available burners, sadly fact remains, you will have 6 pans to clean! I have noticed on the cooking shows, that Rachael Ray uses more pans than anyone else, her own line of course. But then again, she doesn't have to wash them herself! Cook on!!
Aug. 20, 2011 7:38 am
I also have six burners...as my hubby says, "the whole counter catches fire." What I don't have is two ovens so to compensate we remodeled our patio and put in a BBQ island complete with sink, hot and cold water, fridge and a side burner that's the size of my biggest burner on the Viking. Covergirl is right. Now I've got two kitchens to clean and twice the pots and pans...but oh what fun we have dirtying everything up. I'm already planning the Thanksgiving menu :-)
Aug. 20, 2011 10:38 am
The hot pepper sauce on your eggs always makes me smile. I cannot eat them without it. With your deluxe collection I am sure you have heard of this one but I just recently stumbled onto it and it is called Tennessee Sunshine. I am not sure what it is that is so different than the others but the flavor is really good.
Aug. 20, 2011 2:58 pm
You have to clean the pans covergirl ? I thought little elves did them in the night. I guess I should pay more attention. My wife feels the same way.
Aug. 20, 2011 2:58 pm
isn't it great when all SIX burners are going at once? i mean, that means there is going to be A LOT of food! more food = more happiness. good blog!
Aug. 20, 2011 3:00 pm
WOW KATSINTHEKITCHEN !!! That is a serious BBQ station. My 17 year old gas grill is hiding in shame.
Aug. 20, 2011 3:02 pm
Hi SNL - I have never had or seen Tennessee Sunshine but I will be looking for it on my next trip through the state. The hot sauce this time was Cholula. At home it is chipotle or habanero or both.
Aug. 20, 2011 3:03 pm
Thanks Cates - I suppose after almost 4 weeks at camp, a full stove top is right up your alley. I promise to light it up tomorrow.
Aug. 20, 2011 8:54 pm
Doug.. Still my hero! Great job on life!
Aug. 21, 2011 8:04 am
Hi Terry - you are far too kind - you definitely need a better hero B-)
Aug. 21, 2011 9:36 am
wowsers, 2 1/4 bags of family sized sugar are lost somewhere looking for a new body to land upon. Great job, Doug! You must feel great and the new found energy should keep you on track. Sounds like you have had some busy burner days.
Aug. 21, 2011 7:36 pm
You are an inspiration to tackle the entire "poundage" and just get it done! And definitely burner envy from here, too. Great blog as always!!
Aug. 22, 2011 4:37 am
Morning RNG - I have noticed a little more spring in my step but I still sound like snap, crackle & pop getting hit by a milk truck when I get out of bed in the morning
Aug. 22, 2011 4:39 am
good morning & thank you chris k - 23 years ago I had to tell myself I was allergic to alcohol - this time I told myself I was allergic to being fat. Neither has been easy and both have been worth it.
Aug. 22, 2011 5:48 am
Great blog as always! Congrats on the weight loss.I am on the same journey but musst say my passion for cooking has made it easy as I find new cooking techniques, recipes etc. It is a challenge to "think out of the box" where food is concerned when you are southerner born and bred! you might find Taylor Takes a Taste ((Taylor@Taylortakesataste.com) He does some neat things with photography,food and football season. Have a great day.
Aug. 22, 2011 6:04 am
Good morning & thanks silvergal - I love repruposing foods & recipes to make them fit for my new lifestyle - of course some old habits die hard or keep coming back to life like michael myers in the Halloween movies
Aug. 22, 2011 8:24 am
By the way, I wanted to congratulate you on your weight loss. I know the battle very well and have turned to the grill and grill pan for many of my main courses. I found that I could use olive oil cooking spray on my veggies and most fish (making sure that all sides get well-coated) and my favorite appetizer plate went from cheeses to grilled veggies. Toss in some fresh herbs and no one misses all the fat and calories. As for your grill, well, our 23-year old weber caught fire the first time we went to use it this year and that's what started the whole BBQ project. My husband suspects I did this on purpose. I'll never tell. ;-) Anyway, I love your blog and wish you the best on your healthy journey. Keep sharin'!
Aug. 22, 2011 8:44 am
good morning KATSINTHEKITCHEN and thanks - it's been an interesting trip down the scale - with just a little thought & planning, meals got healthier without losing flavor. I could kick myself for not doing it sooner.
Aug. 22, 2011 5:28 pm
I spend a whole lot of time thinking about food and menus and recipes. I'm really a food junkie (which is likely where the term "foodie" really comes from!) and I never tire of looking for healthier and tastier alternatives. I'm already thinking about Thanksgiving. Every year another traditional dish gets a new twist or a little make-over to make it healthier. I guess it all boils down to how much time and effort you have to devote to it but then we wouldn't be supporting members if we didn't have a love affair with all things cooking, would we? I am happiest when in my kitchen, unless of course I'm in a huge Whole Foods or better yet, a farmer's market :-)
Aug. 23, 2011 6:22 am
A healthier Thanksgiving. I am going to have trouble wrapping my head around that one this year but I am sure it can be done. As for Whole Foods, there isn't one near me so I have WF Envy now.
Aug. 23, 2011 12:35 pm
First of all, you should be very proud of that weight loss. That's a great achievement! Second, you made me lol with your comment about chicken fried steak! Now, being from Texas, I should be upset with you for that comment. It is a heart attack on a plate but it is tradition and it is GOOD stuff. Chicken fried steak, mashed potatoes, cream gravy and fried okra....now that's a perfect meal!
Aug. 24, 2011 4:47 am
Thanks TexasTrace. Now fried okra is a little more to my liking. You can keep the steak. B-)
Aug. 24, 2011 11:32 am
I have six burner envy Doug. I have always wanted one......but I have never had a large enough kitchen to accomodate it :( You should see the mini kitchen I cook in :) Thanks for the great blog Doug.
Aug. 25, 2011 4:46 am
Aloha maiugirl - I have had a few small kitchens in my day so when I had the chance to blow it out, I did. Now I wish I had 8 burners or a deep fryer.
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Doug Matthews

Home Town
Princeton, New Jersey, USA
Living In
Mendham, New Jersey, USA

Member Since
Mar. 2000

Cooking Level

Cooking Interests
Baking, Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Mexican, Southern, Healthy, Kids, Quick & Easy

Gardening, Reading Books, Music, Charity Work

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About Me
My mother decided early on that her sons would never have to rely on someone to feed them so we all learned to cook at an early age. I really started to branch out when I moved out west to Denver, SF & Dallas. Combine that with extended business travel to Louisiana & my growing love of spices and you get a real mix of flavors.
My favorite things to cook
Love to make cajun food with my favorites being crawfish pie, alligator stew & alligator chili - I go nuts on Super Bowl Sunday
My favorite family cooking traditions
We didn't have a lot of traditions per se but you could count on pancakes or waffles on sundays - dad making scrambled eggs twice a year on christmas morning & mother's day - veal parmagiana on christmas eve, Thanksgiving with Grandma Matthews and any menu of your choice on your birthday. We weren't a spicy family so I learned a lot of good strong basics in the kitchen from Mom that I have carried over into my cooking today.
My cooking triumphs
I love to experiment with variations of dishes I try around the country. My biggest success is here on allrecipes where I had 2 recipes published in the same cookbook - Southwestern Turkey Soup & Curried Carrot Soup. I think my corn muffins are a great starting point and my alligator chili has become a much requested Super Bowl favorite.
My cooking tragedies
There have been a few times in the past where I tossed everything and took everyone to a restaurant instead. I'm not too proud to say my cooking is awful when it really is.
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