"jmcquown" wrote:
> Goomba38 wrote:
> > Sheldon wrote:
> >> Roast boneless pork loin, Italian green beans, baked potato...
>
> >> Five pounder:
> >>
>
> > The finished roast looks incredible, but this one with the well used,
> > old *meat thermometer is my favorite. I love it. I suspect this
> > thermometer has been an old well used friend?
>
> That's exactly the type of meat thermometer I have and I love it. *Mentioned
> it in the complaint/debate about the probe thermometers. *This type works
> perfectly well for me; I can't see spending upwards of $20 or even $30 on a
> meat thermometer.

Especially those silly electronic thingies, with wires that break and
batteries that need replacement, and from what I've read here they
can't be relied upon for accuracy. I have a Taylor bi-metalic dial
type meat thermometer too but nothing compares with the accurcy of the
liquid filled tube type.... ten years ago it was $10 at Lechters, long
ago got my money's worth, and it doesn't look like it's going to conk
out any time soon... it's pretty durable but like any glass tube
thermometer just don't drop it. I'm pretty sure Taylor still makes
this model.

Simply the best:
http://www.amazon.com/Taylor-Classic...652795&sr=8-12

Sheldon