"Goomba38" > wrote in message
...
> Julie Bove wrote:
>
>> Here's mine.
>>
>> I made that potato and onion casserole recipe by Chef Gordon Ramsey.
> <clipped>
>> So I wrapped it and proceeded to put it in the fridge. Only now it
>> didn't want to fit. I forced it. Tried to shut the door. Heard glass
>> breaking. Uh oh!
>>
>> Opened the door to see that the light fixture had flown off. The bulb
>> had broken and the live wires were coming in contact with the foil on the
>> pan.
>>
>> Managed to move the pan and stop the sparking. Until I attempted to take
>> the broken bulb out. I do have a tool for that but the instructions were
>> bad and I was doing it the wrong way. I then just broke it all the way
>> out, sparking as I went, then extracted the socket part.
>
> Oh my gosh. I've never heard of such a thing! Um... next time (like there
> will ever be a next time????) unplug the fridge before diggin' in to that
> fixture. What a potential nightmare!
> Glad to know it was a hit though. How long did you later bake it for to
> get it up to temp and finish browning? I'll have to look up this recipe,
> I've never used or seen one of GR's recipes. I've just started watching
> that Restaurant Nightmares show of his. He's a tough ******* but he seems
> to know his stuff.

I am hoping that Santa brings me a new fridge for Christmas! It has other
flaws too. Such as the shelves in the door flying out at will. Just for
fun one day, daughter and I went to Best Buy to see if we could knock the
shelves out of their fridges. We could on some. I don't want one of those!

I baked it the second time at 350 for about an hour. It was heated through
but didn't get brown on top. Only reason for that temp. was that my mom was
doing the turkey at that temp. We then turned up the heat to 425 and it
only took a few minutes longer for them to get nicely browned.

The recipe is here on the newsgroup somewhere. That's where I got it. But
I'll repost it here for you:

Absolutely delicious, a keeper.

http://19k30wife.livejournal.com/268950.html

2 lbs Yukon Gold potatoes, peeled and sliced thin
4 cups thinly sliced onion
1 tbsp fresh thyme
1 tsp fresh rosemary
3/4 tsp salt
3/4 tsp pepper
3 tbsp olive oil, divided plus more for brushing
3 large cloves garlic, chopped
1 1/4 cup reduced sodium chicken broth

In skillet, saute garlic in 2 tbsp olive oil. Add onions, sprinkle with
salt and pepper to taste,
and cook until tender, about 8 minutes. Add rosemary and thyme and cook for
2 minutes.
Brush 13x9x2 pan with olive oil. Layer 1/3 of potatoes. Sprinkle with 1/4
tsp salt and pepper.

Add half of onion mixture. Repeat and top with last 1/3 of potatoes. Pour
broth over the mixture.

Drizzle with 1 tbsp oil. Cover with foil and bake in oven preheated to 425
for 30 minutes.

Remove foil and bake until potatoes are tender and start to brown.