Just when I think the horse manure cannot possibly get any deeper, along comes a ridiculously expensive stove “inspired” by a famous chef. Who dutifully parrots the bull dung that restaurant ranges are what set $40 entrees apart from home-cooked fish and steaks. If that were the case, every meal out would be Michelin-level. Anyone stupid enough to think the BTUs make a difference should stick to Stouffer’s. And I can only assume the company marketing this big-ass stove must have been turned down by the real culos.