On Wed, 04 Jan 2017 14:08:02 -0700, U.S. Janet B. >
wrote:

>On Thu, 05 Jan 2017 04:45:01 +1100, Jeßus > wrote:
>
>>On Wed, 04 Jan 2017 10:11:43 -0700, U.S. Janet B. >
>>wrote:
>>
>>>On Wed, 04 Jan 2017 18:49:26 +1100, Bruce >
>>>wrote:
>>>
>>>>On Wed, 04 Jan 2017 18:45:45 +1100, Jeßus > wrote:
>>>>
>>>>>On Tue, 3 Jan 2017 12:53:29 -0800 (PST), dsi1 >
>>>>>wrote:
>>>>>
>>>>>>On Tuesday, January 3, 2017 at 7:06:39 AM UTC-10, sf wrote:
>>>>>>> From Jacques Pepin
>>>>>>> http://www.pbs.org/newshour/bb/jacqu...d-to-disaster/
>>>>>>>
>>>>>>>
>>>>>>> --
>>>>>>> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>>>>>>
>>>>>>What is surprising is that recipes are giving temperature measurements for meats. You have to probe your foods with a thermometer. This seems kind of lame for a steak or a chop.
>>>>>
>>>>>I have one of those thermometers and it's completely unreliable, it
>>>>>might say the beef or pork is done... only to find it it's way too
>>>>>rare. When I use my own judgment it always turns out just right.
>>>>>So screw the thermometers, I say. Anyone who needs one to cook a steak
>>>>>or chop should just give up cooking.
>>>>
>>>>Or buy a thermometer that works.
>>>
>>>Most thermometers give instructions for checking and re-setting for
>>>accuracy.
>>
>>Just to be clear, this is the type of thermometer I have:
>>http://www.theperfectsteak.com.au/pr...ter-60mm-dial/
>>I should throw the thing out as I gave up using it long ago.
>
>no adjustment nut just under the dial body?

Unfortunately not, Janet. Thanks anyway for the suggestion.
The big question is why I still have it and not thrown it out?