Text 17286, 67 rader
Skriven 2008-12-04 02:33:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE SACERDOTE
Ärende: ovens & such 307
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 -=> Dave Sacerdote said to Dave Drum <=-

 DS> When we started assembling the parts for our kitchen remodel, we were
 DS> intending a propane cooktop and double wall ovens.  We've changed our
 DS> minds, though, since we got such a fantastic deal on the new range.
 DS> We're going to build the counter space around the range instead of 
 DS> around a cooktop and keep the the propane oven with it - AND put in
 DS> the double wall oven as well.  Can't have too many ovens.

For sure, I've got to watch this as it evolves.

 DS> Only problem is that the ovens - made by Jenn-Air - are white, and
 DS> the stove and fridge are black/stainless steel.  So we may well be 
 DS> ordering a new facia from Jenn-Air to make the ovens match.

Doesn't sound like the worst problem in the world. You could
always rethink your kitchen scheme in terms of, say, telephone
black and white white (Flanders and Swann again) or perhaps
borrow one of those sets of rose-colored glasses from down under.

 -=> Dave Sacerdote said to Glen Jamieson <=-

 DS> When the meat reaches the sensitivity range of this so=called
 DS> "pop-up timer," the sheath expands enough to loosen its grip on
 DS> the peg, and the peg "pops up" to indicate that the meat has
 DS> reached the desired doneness.
 GJ> How fascinating!  Is the device resettable after cooling?  
 DS> They're intended to be tossed after a single use, but yes, once
 DS> the probe has cooled, the peg can be pushed back into the sheath
 DS> and it will stay until the probe heats up again.  
 DS> Unless there's something I'm missing about thermal fatigue or
 DS> something, I don't see why they couldn't be washed and reused.

I had imagined that thermal fatigue was the cheapest (and thus
the most likely) mechanism for producing such temperature probes
(not really thermometers) - have the popper upper held down by
a spring that either itself or whose anchor melted around 175F.
A one-time use product. Of course I've never bothered to open
one of the things up or tried to push the doohickey back in
after use - though most turkeys and many chickens have these
devices (making one pay poultry prices for paltry plastic), I
tend to pluck them out and toss them unused into the trash.

Chicken Or Pork Adobo
cat: Filipino, Hawaiian, main
servings: 4 to 6

3 lb chicken thighs or pork butt
1/2 c vinegar
1/4 c soy sauce
3 garlic, crushed
1/4 ts salt
1/4 ts peppercorns, crushed
1 bay leaf

If using pork, cut pork into 1 1/2" pieces. In a large sauce
pot, combine all ingredients.Cover and let stand for 1 to 3
hours. Bring to a boil; lower heat and simmer for 30 min (45
min for pork).Uncover and simmer 15 more min or until liquid
evaporates and meat is lightly browned. Makes 6 servings.

from the Hawaii Electric Company
www.hei.com/heco/ekitchen/

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