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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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Koyote conjured a new news server this week. I'm not sure it works. Does anybody see me? OBCooking: I discovered an incredibly convenient gas line behind the electric stove in the new house. Gas range, here we come! OBFood: We're getting a freezer so we can buy bulk beef. We already ordered a quarter steer. Grass-fed and organic. Yum. OBMoving: Yikes! How did I accumulate all this stuff. OBStorms: We've got a doozy bearing down on us tonight. Bye. modom |
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Michael Odom > wrote:
> Am I? > Koyote conjured a new news server this week. I'm not sure it works. > Does anybody see me? I do ... at least your newsgroup posting. > OBCooking: I discovered an incredibly convenient gas line behind the > electric stove in the new house. Gas range, here we come! Awesome! > OBFood: We're getting a freezer so we can buy bulk beef. We already > ordered a quarter steer. Grass-fed and organic. Yum. > OBMoving: Yikes! How did I accumulate all this stuff. > OBStorms: We've got a doozy bearing down on us tonight. So where're you living now? |
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"Michael Odom" > wrote in message ... > Am I? Hi Michael! Yes. > Koyote conjured a new news server this week. I'm not sure it works. > Does anybody see me? Well, I can hear you. > OBCooking: I discovered an incredibly convenient gas line behind the > electric stove in the new house. Gas range, here we come! Brilliant! The world is a brighter place now. I wish you joy of your new gas range! > OBFood: We're getting a freezer so we can buy bulk beef. We already > ordered a quarter steer. Grass-fed and organic. Yum. Yum indeed! I too prefer grass fed beef > OBMoving: Yikes! How did I accumulate all this stuff. Be careful when weeding things out. I always have, within a week or so, found that I needed that which I so rightously threw out. > OBStorms: We've got a doozy bearing down on us tonight. Batten ye hatches! > Bye. > modom Charlie |
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"Michael Odom" > wrote in message ... > Am I? > > Koyote conjured a new news server this week. I'm not sure it works. > Does anybody see me? > > OBCooking: I discovered an incredibly convenient gas line behind the > electric stove in the new house. Gas range, here we come! > > OBFood: We're getting a freezer so we can buy bulk beef. We already > ordered a quarter steer. Grass-fed and organic. Yum. > > OBMoving: Yikes! How did I accumulate all this stuff. > > OBStorms: We've got a doozy bearing down on us tonight. > > Bye. > modom You do be...gonna be in the 90's plus this week-end in SoCal... |
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"Michael Odom" > wrote in message
... > Am I? > > Koyote conjured a new news server this week. I'm not sure it works. > Does anybody see me? > > OBCooking: I discovered an incredibly convenient gas line behind the > electric stove in the new house. Gas range, here we come! > Have you used gas before and know that's what you want? Then fine. But if you are getting one just because of the supposed "superiority" of gas, take a look here before you decide: http://www.pgacon.com/KitchenMyths.htm Peter Aitken |
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On Fri, 30 Apr 2004 22:01:27 -0500, Michael Odom >
arranged random neurons, so they looked like this: >Am I? > >Koyote conjured a new news server this week. I'm not sure it works. >Does anybody see me? > >OBCooking: I discovered an incredibly convenient gas line behind the >electric stove in the new house. Gas range, here we come! One word: Thermador. The one with a gas cooktop and convection oven. Absolutely rocks. The cooktop burners are star shaped (great distribution of heat) and have a very slow and ultra-slow setting that turns itself on and off for all day cooking of soups, stews, etc. Dials are easy to read. (I made the mistake of buying a Dacor, the predecessor of the Thermador, and had to kneel to see the digital "dials.") > >OBFood: We're getting a freezer so we can buy bulk beef. We already >ordered a quarter steer. Grass-fed and organic. Yum. Dang. There definitely are some disadvantages to living near the beach in SoCal: no place to put a freezer. OTOH, we can walk to the beach and walk to the bar! > >OBMoving: Yikes! How did I accumulate all this stuff. I'm a former Air Force brat/corporate wife and have refined moving to an art. Although you didn't ask, this is a perfect time to get rid of stuff. Oddly, I recommend (if you can afford it) to move everything to the new place and make decisions about what to keep and what to toss at the new place. Invariably, if I get rid of stuff before a move, I find it's needed in the new space. And, although it's a massive pain in the butt, label boxes in detail. Writing "living room" or "Suzie's room" isn't going to tell you what a priority box is. "Suzie's bedding" gets unpacked before "Suzie's Barbie doll collection." "kitchen towels, hot pads, etc." is going to get unpacked before "breadmaker, mandoline, Christmas cookie cutters." > >OBStorms: We've got a doozy bearing down on us tonight. > I miss storms. SoCal has so few. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress', it would have been a very good dinner." Anonymous. To reply, remove replace "spaminator" with "cox" |
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On Sat, 01 May 2004 08:40:34 GMT, "hw" >
arranged random neurons, so they looked like this: >You do be...gonna be in the 90's plus this week-end in SoCal... > Not in this chunk of SoCal (south Orange County) - 78° was our high today (Sat.) and about 83° tomorrow. Where are you? Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress', it would have been a very good dinner." Anonymous. To reply, remove replace "spaminator" with "cox" |
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On Sat, 01 May 2004 16:09:04 GMT, "Peter Aitken"
> wrote: >"Michael Odom" > wrote in message .. . >> Am I? >> >> Koyote conjured a new news server this week. I'm not sure it works. >> Does anybody see me? >> >> OBCooking: I discovered an incredibly convenient gas line behind the >> electric stove in the new house. Gas range, here we come! >> > >Have you used gas before and know that's what you want? Then fine. But if >you are getting one just because of the supposed "superiority" of gas, take >a look here before you decide: http://www.pgacon.com/KitchenMyths.htm > >Peter Aitken > > Have I used gas before? Sir! You cut me to the quick! Why, I was cooking with gas back when we had to wait for the local mastodon to fart so we could get enough pressure for the broiler. I've been cooking with gas so long that Ken Burns wants to make a documentary about me. Mason Williams wrote "Classical Gas" about a pork chop I fried for him. Hell, the local gas company was first incorporated because they perceived a lucrative market in my cooking habits. Although there is no truth to the legend that I named it gas, I was present when the term was coined as an acronym for "Grill And Sautee." modom |
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On Sat, 01 May 2004 17:22:19 -0700, Terry Pulliam Burd
> wrote: > >One word: Thermador. The one with a gas cooktop and convection oven. >Absolutely rocks. The cooktop burners are star shaped (great >distribution of heat) and have a very slow and ultra-slow setting that >turns itself on and off for all day cooking of soups, stews, etc. >Dials are easy to read. (I made the mistake of buying a Dacor, the >predecessor of the Thermador, and had to kneel to see the digital >"dials.") They look great, but sticker shock doesn't quite convey the glacial numbness that enveloped me when I checked the prices online just now. >> >>OBFood: We're getting a freezer so we can buy bulk beef. We already >>ordered a quarter steer. Grass-fed and organic. Yum. > >Dang. There definitely are some disadvantages to living near the beach >in SoCal: no place to put a freezer. OTOH, we can walk to the beach >and walk to the bar! >> >>OBMoving: Yikes! How did I accumulate all this stuff. > >I'm a former Air Force brat/corporate wife and have refined moving to >an art. Although you didn't ask, this is a perfect time to get rid of >stuff. Oddly, I recommend (if you can afford it) to move everything to >the new place and make decisions about what to keep and what to toss >at the new place. Invariably, if I get rid of stuff before a move, I >find it's needed in the new space. And, although it's a massive pain >in the butt, label boxes in detail. Writing "living room" or "Suzie's >room" isn't going to tell you what a priority box is. "Suzie's >bedding" gets unpacked before "Suzie's Barbie doll collection." >"kitchen towels, hot pads, etc." is going to get unpacked before >"breadmaker, mandoline, Christmas cookie cutters." We're only moving about half a mile, so it's been a week of small loads twixt and tween, getting ready for the big haul on Tuesday. D hired Three-Bubbas-and-a-Truck, Inc. for the final Big Push. We might make some money if we sell tickets to the show. My grandmother used to say that three moves equal one burn. And inspite of your (and others') good advice, I must confess to having lightend our load of material posessions lately. >> >>OBStorms: We've got a doozy bearing down on us tonight. >> >I miss storms. SoCal has so few. > The storms passed, and it got cold enough for the heat to come on in the new place today. I couldn't figure out how to turn it off. Hope I didn't toss out the manual. modom |
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>Ain't got one yet. After the gale of bills that came with our new
>house, I'll have to wait a month or so for the purchase. Meanwhile, >do you have any ideas on brands and models I might consider. GE Profile, nonpareil. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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On Sat, 01 May 2004 08:20:41 GMT, "Charles Gifford"
> wrote: > >"Michael Odom" > wrote in message .. . > >> OBCooking: I discovered an incredibly convenient gas line behind the >> electric stove in the new house. Gas range, here we come! > >Brilliant! The world is a brighter place now. I wish you joy of your new gas >range! Ain't got one yet. After the gale of bills that came with our new house, I'll have to wait a month or so for the purchase. Meanwhile, do you have any ideas on brands and models I might consider. Squeaks suggested Thermador, but I'm in the market for something less expensive. > >> OBFood: We're getting a freezer so we can buy bulk beef. We already >> ordered a quarter steer. Grass-fed and organic. Yum. > >Yum indeed! I too prefer grass fed beef > >> OBMoving: Yikes! How did I accumulate all this stuff. > >Be careful when weeding things out. I always have, within a week or so, >found that I needed that which I so rightously threw out. Too late. modom |
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"Terry Pulliam Burd" > wrote in message ... > On Sat, 01 May 2004 08:40:34 GMT, "hw" > > arranged random neurons, so they looked like this: > > > >You do be...gonna be in the 90's plus this week-end in SoCal... > > > Not in this chunk of SoCal (south Orange County) - 78° was our high > today (Sat.) and about 83° tomorrow. Where are you? Monrovia...San Gabriel Valley...btwn Duarte & Pasadena > > Terry "Squeaks" Pulliam Burd > AAC(F)BV66.0748.CA > > "If the soup had been as hot as the claret, if the claret > had been as old as the bird, and if the bird's breasts had > been as full as the waitress', it would have been a very > good dinner." Anonymous. > > To reply, remove replace "spaminator" with "cox" |
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On 02 May 2004 02:52:01 GMT, (PENMART01)
wrote: > >Ain't got one yet. After the gale of bills that came with our new > >house, I'll have to wait a month or so for the purchase. Meanwhile, > >do you have any ideas on brands and models I might consider. > > GE Profile, nonpareil. > Ditto. http://www.geappliances.com/shop/prdct/customstyle/ Practice safe eating - always use condiments |
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Peter Aitken > wrote:
>"Michael Odom" > wrote in message .. . >> Am I? >> >> Koyote conjured a new news server this week. I'm not sure it works. >> Does anybody see me? >> >> OBCooking: I discovered an incredibly convenient gas line behind the >> electric stove in the new house. Gas range, here we come! >> > >Have you used gas before and know that's what you want? Then fine. But if >you are getting one just because of the supposed "superiority" of gas, take >a look here before you decide: http://www.pgacon.com/KitchenMyths.htm Nice page. Where's the entry for "Farmed Salmon is inferior to Wild Salmon: False!"? --Blair "Needs one." |
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>>Have you used gas before and know that's what you want? Then fine. But if
>>you are getting one just because of the supposed "superiority" of gas, take >>a look here before you decide: http://www.pgacon.com/KitchenMyths.htm Response speed When you turn the heat up or down gas responds immediately. This is important for certain cooking tasks. Electric is definitely much slower responding than gas. You can compensate to some extent by moving the pan off and on the element, but it's not nearly as convenient as gas. Gas is the winner Simmering Many gas stoves, particularly high-end ones, have greatly improved simmering. For slow, even, worry-free simmering, however, electric is still the champ. Not true... gas can be infinitely adjusted to match any size pot, whereas electric burner controls are limited by one simmer setting. Gas is the winner. Boiling speed In comparison tests, gas stoves are almost always slower to boil a large pot of water than an electric stove with the same BTU rating. This is probably because a lot more heat escapes with gas. Electric wins only under ideal theoretical conditions, that the pot bottom makes good contact with the element. Gas could care less regarding pot configuration. Gas almost always wins. Use with a wok Woks are designed for cooking over an open flame, and the fast response speed of a traditional thin steel wok will be compromised when used on an electric element. If you have an electric stove you can do a perfectly good stir fry by placing a flat-bottomed wok directly on the element, but a round bottomed wok over a gas burner is better. gas wins Escaping heat It's unavoidable - a gas burner produces a lot of hot air that has no choice but to flow up and around your pan and into the kitchen. This means that less heat gets into your food, the pan's handles may get very hot, and the room heats up more. With electric and a pan that is not too small for the element, more heat goes into the food and less into the handles and the room. With a pot properly sized for the burner heat loss minimal with gas... even with a properly sized pot unless there is excelent contact with the electric element much heat is lost. Gas wins. In addition, gas ovens vent more heat than electric ovens. This is utter nonsense, gas and electric ovens both vent the same. Choice of pans Electric stoves, particularly the flat top models, require the use of pans with reasonably flat bottoms. The bottom does not have to be perfectly flat - which is essentially impossible anyway - but if the pan is too far off flat the efficiency of heat transfer will be lowered. Plus, pans with a convex (bowed out) can be unstable on a flat top stove, rocking or spinning while in use. In contrast you can use pretty much any pan on a gas stove regardless of how flat the bottom is. This supports the previous contentions that gas loses more heat, it does not. Gas wins. Cleaning While the old-style coil electric burners are not all that easy to clean, they are still easier than gas because you do not have to worry about gunk getting into the burners. Needless to say, the new flattop electric ranges are a breeze to clean. electric Modern gas burners are sealed, making them as easy if not easier to clean than modern electric burners... gas berner parts can even go into the dishwasher, not so with electric elements. Gas wins. Btw, gas is also substantially less expensive to operate In each and every respect, GAS WINS! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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On Sun, 02 May 2004 07:53:22 GMT, "hw" >
arranged random neurons, so they looked like this: > >"Terry Pulliam Burd" > wrote in message .. . >> On Sat, 01 May 2004 08:40:34 GMT, "hw" > >> arranged random neurons, so they looked like this: >> >> >> >You do be...gonna be in the 90's plus this week-end in SoCal... >> > >> Not in this chunk of SoCal (south Orange County) - 78° was our high >> today (Sat.) and about 83° tomorrow. Where are you? > >Monrovia...San Gabriel Valley...btwn Duarte & Pasadena San Clemente, near the beach. Still, it was a HELL of a lot hotter than predicted. More tomorrow. Cooling off mid-week. Terry "Squeaks" Pulliam Burd AAC(F)BV66.0748.CA "If the soup had been as hot as the claret, if the claret had been as old as the bird, and if the bird's breasts had been as full as the waitress', it would have been a very good dinner." Anonymous. To reply, remove replace "spaminator" with "cox" |
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"PENMART01" > wrote in message ... > >Ain't got one yet. After the gale of bills that came with our new > >house, I'll have to wait a month or so for the purchase. Meanwhile, > >do you have any ideas on brands and models I might consider. > > GE Profile, nonpareil. I agree. For even less money I've heard very good things about Tappan gas ranges as well. Charlie |
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"Charles Gifford" > wrote in
ink.net: > > "PENMART01" > wrote in message > ... >> >Ain't got one yet. After the gale of bills that came with our new >> >house, I'll have to wait a month or so for the purchase. Meanwhile, >> >do you have any ideas on brands and models I might consider. >> >> GE Profile, nonpareil. > > I agree. For even less money I've heard very good things about Tappan gas > ranges as well. > > Charlie > > > If you want bills try an induction cook top...same fast response as gas but more efficent engery use...after ticket shock. But you need cookware that a magnet will stick to. -- Once during Prohibition I was forced to live for days on nothing but food and water. -------- FIELDS, W. C. |
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