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English Muffin rings would probably work for this, too.
In an oven that old, the top element may not come on at all except when in broiler mode, you may have to get down on your hands and knees to check on that through the window.
Maverick makes an oven thermometer that is designed to measure average temperature, it hangs below the rack rather than goes in your meat. I've used both it and a digital meat probe thermometer at the same time to observe differences in what they measure.
Having multiple digital thermometers (I have at least 4 of them) seems expensive, but consider the cost of a ruined crown roast!
I'd be inclined to suspect a bad thermostat or a bad dial. Older electric ovens get 'dead spots' on the dials. (The digital controls are more likely to just fail completely.)
We had tacos tonight.
I doubt we can help you conquer the new oven. A professional chef I know told me that when he moves to a new kitchen one of the things he does is take a few loaves of sliced bread and toast them in the oven at different heights and settings, to get an idea of
how the oven works and where it has hot spots (they all do, even the best convection ovens.)Aside from the coconut (my wife won't eat coconut), I agree the breakfast cookies sound interesting. Can you post the recipe?
We had tuna salad sandwiches tonight.
Honey is running about $6 a pound at Sams Club. I haven't checked the local farmers markets lately, they've always seemed to be quite a bit higher.
After your comment about 1% milk on last week's weight question, I thought you'd get this one right for sure. :sigh:
On a cold evening we had oatmeal for supper, instead of syrup or brown sugar we put in some strawberry jam to sweeten it.
I hope we miss the snow, western Nebraska is getting a lot of it, and parts of Denver got 10 or more inches!
We brought the bedding plants into the garage, I'm sure they appreciate the relative warmth.
I had a BLT, my wife had scrambled eggs and bacon.
Personally, I like a vinegary taste to cole slaw.
The guidelines have been lowered over the years, they were once at 175, and chicken is pretty hammered at that temperature, turkey breast is nearly inedible at 175.
We had a beef stir fry with pea pods, mushrooms, bean sprouts and water chestnuts.
When I was cutting the meat up (sirloin), I was going "This is the biceps femoris and this is the gluteus medius, so this must be the 'mouse muscle'".
Most kids dunk the cinnamon roll in the chili. It's not generally heavily frosted, though, and often kind of light on cinnamon, too. I used to think this was just a "Nebraska" thing, but I've seen references to it from other parts of the country, too.
I'm hoping the 3 batches of Cardinal Preserves we made yesterday (my wife did most of the work, with me filling in as needed) will last us a year. It freezes well and is so sugary it lasts several months in the refrigerator.
The TJ's product is essentially a milk chocolate made with the Ruby cacao bean. I don't know if Barry Callebaut plans to release a higher cacao level semi-sweet product for commercial use (eg, through restaurant and bakery supply houses) or whether there will be high percentage ruby cacao retail products like we see with dark chocolate. I wonder how long it will take the FDA to allow calling it 'chocolate'?
The bag I bought was interesting, my wife wasn't impressed with it, but I thought it had some interesting notes to it. But I don't see it as something I'm likely to buy very often, as I generally don't use milk chocolate chips in baking, either.
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