Happy birthday, Sara, I hope you aren't in the path of that storm front. It went north of us.
My wife is helping someone set up for a garage sale tomorrow (in our garage), so we had takeout
Yeah, I hear you on the carpentry issue. Our SubZero side-by-side refrigerator and freezer are both 22 years old now, and the newer ones are about 11 inches taller, so we'd lose the cabinet space above them. So we keep repairing them. Fortunately, SubZero still makes parts for them. The guy who repaired the freezer last time it broke said SubZero actually has a few of this model sitting in a warehouse. They're something like 10-15 years old but have never been out of the crate.
If our DCS dual-fuel 48" range had to be replaced, we probably wouldn't have trouble getting a new unit in the space, but we'd probably have to take the island out to have space to get the old one out and a new one in. The DCS weighs about 700 pounds, too!
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.
