After months trying to get any salesman to give me information on an
available Sears Elite stove, I finally managed to get enough information to
order one by phone from Customer Service on Friday and it was delivered
today, Tuesday.



I feel I have discussed this item ad infinitum, and I want to thank everyone
who has given me advice on this purchase.



The new stainless steel stove and vent hood makes the rest of my kitchen
look well worn, but once they are in place, I will be able to have the
counters and flooring done. The cabinets are staying even though they are a
bit beat-up. If I had to over-see the proper care of my kitchen cabinets, I
wouldn't have much of a life.



The other day as I was putting a dish from the dishwasher up into the
cabinet, I banged it on the counter along the way; DH and I looked at each
other and both remarked that that dish would no longer be in existence if
the counter were granite. Something to think about.



New stove:

http://tinyurl.com/ybdemr



Dee

Oh pshaw, on Tue 05 Dec 2006 11:07:05p, Dee Randall meant to say...

> After months trying to get any salesman to give me information on an
> available Sears Elite stove, I finally managed to get enough information
> to order one by phone from Customer Service on Friday and it was
> delivered today, Tuesday.
>
>
>
> I feel I have discussed this item ad infinitum, and I want to thank
> everyone who has given me advice on this purchase.
>
>
>
> The new stainless steel stove and vent hood makes the rest of my kitchen
> look well worn, but once they are in place, I will be able to have the
> counters and flooring done. The cabinets are staying even though they
> are a bit beat-up. If I had to over-see the proper care of my kitchen
> cabinets, I wouldn't have much of a life.
>
>
>
> The other day as I was putting a dish from the dishwasher up into the
> cabinet, I banged it on the counter along the way; DH and I looked at
> each other and both remarked that that dish would no longer be in
> existence if the counter were granite. Something to think about.
>
>
>
> New stove:
>
> http://tinyurl.com/ybdemr

That's a beauty, Dee!!! Congratulations! My personal choice would not be
for stainless steel, but that's just me. I know the majority would prefer
it. :-) Happy cooking/baking!!!

I just learned this afternoon that our new house will be available for
occupancy on the 15th. It will have all black appliances.

I agree with you about the granite. It's beautiful, as are many of the
other hard stones, but I would probably smash things on it. :-)

--
Wayne Boatwright
__________________________________________________

We'll use a signal I have tried and found
far-reaching and easy to yell. Waa-hoo! --Zane
Grey, The Last of the Plainsmen

>> New stove:
>>
>> http://tinyurl.com/ybdemr
>
> That's a beauty, Dee!!! Congratulations! My personal choice would not be
> for stainless steel, but that's just me. I know the majority would prefer
> it. :-) Happy cooking/baking!!!

Wayne, my personal choice WAS black. The longer I looked, the more I
starting thinking ss -- I've had black for soooo long. But, I've always
been known for wanting anything bright and shiny. I noticed lots of
fingerprints on it already, and I'm not one for 'spit and shine.'


> I agree with you about the granite. It's beautiful, as are many of the
> other hard stones, but I would probably smash things on it. :-)

I might change my mind again before I get around to it, who knows. On one
of the groups, someone mentioned that I should examine the claims of the
brand that I'm thinking about, as it might not live up to what I expect;
i.e., not needing a yearly finish for 10 years. Probably right -- who knows
where I'll be in 10 years ;->

> I just learned this afternoon that our new house will be available for
> occupancy on the 15th. It will have all black appliances.

I still have a black dishwasher, but I 'could' put a matching wood cabinet
front on it if I choose to do so. My refr has the wood cabinet front to it;
but I shall remain ecletic for the time being.

Wayne, I'm so glad you're getting into your house. No better Christmas
present. There should be some extra days off work to help you along with
it. Can you imagine that you'll be in your wonderful chosen home? I'm
always so excited when I'm moving into a new home. So happy for you.
Dee

Oh pshaw, on Wed 06 Dec 2006 07:34:24p, Dee Randall meant to say...

>>> New stove:
>>>
>>> http://tinyurl.com/ybdemr
>>
>> That's a beauty, Dee!!! Congratulations! My personal choice would not
>> be for stainless steel, but that's just me. I know the majority would
>> prefer it. :-) Happy cooking/baking!!!
>
> Wayne, my personal choice WAS black. The longer I looked, the more I
> starting thinking ss -- I've had black for soooo long. But, I've always
> been known for wanting anything bright and shiny. I noticed lots of
> fingerprints on it already, and I'm not one for 'spit and shine.'

Baubles, Bangles, and Beads :-)

The fingerprints would kill me. SS and I would not cohabit well together.
:-) I have to admit that it looks beautiful when shiny. Actually, the
doors on our new black fridge look like SS, but they are actually brushed
aluminum under a heavy layer of acrylic. No fingerprints!

>> I agree with you about the granite. It's beautiful, as are many of the
>> other hard stones, but I would probably smash things on it. :-)
>
> I might change my mind again before I get around to it, who knows. On
> one of the groups, someone mentioned that I should examine the claims of
> the brand that I'm thinking about, as it might not live up to what I
> expect; i.e., not needing a yearly finish for 10 years. Probably right
> -- who knows where I'll be in 10 years ;->

I remember that thread. Do they guarantee the 10 year finish? I did have
granite on a small island once. It was wonderful for working dough,
rolling pastry, and candymaking.

>> I just learned this afternoon that our new house will be available for
>> occupancy on the 15th. It will have all black appliances.
>
> I still have a black dishwasher, but I 'could' put a matching wood
> cabinet front on it if I choose to do so. My refr has the wood cabinet
> front to it; but I shall remain ecletic for the time being.

You could also easily put a stainless steel panel on it to tie in the
range.

> Wayne, I'm so glad you're getting into your house. No better Christmas
> present. There should be some extra days off work to help you along
> with it. Can you imagine that you'll be in your wonderful chosen home?
> I'm always so excited when I'm moving into a new home. So happy for
> you. Dee

Thank you, Dee. We're thrilled, honestly! We'll both be on vacation
beginning on the 16th through Christmas Day. That will make the move
easier and a lot more fun.

--
Wayne Boatwright
__________________________________________________

We'll use a signal I have tried and found
far-reaching and easy to yell. Waa-hoo! --Zane
Grey, The Last of the Plainsmen

On 7 Dec 2006 06:50:54 +0200, Wayne Boatwright <wayneboatwright_at_gmail.com>
wrote:

Yes, congratulations, Dee. It looks great.

>The fingerprints would kill me. SS and I would not cohabit well together.
>:-) I have to admit that it looks beautiful when shiny. Actually, the
>doors on our new black fridge look like SS, but they are actually brushed
>aluminum under a heavy layer of acrylic. No fingerprints!

The parts of our SS appliances that are handled are all brushed, and no
fingerprints yet. It's the black cooktop that takes a *ton* of work to keep
looking presentable.

>>> I agree with you about the granite. It's beautiful, as are many of the
>>> other hard stones, but I would probably smash things on it. :-)

We're at six months, and haven't broken anything yet (knock on PVC). Are
Silestone or Corian enough softer to matter when it comes to breaking things?

>.... I did have
>granite on a small island once. It was wonderful for working dough,
>rolling pastry, and candymaking.

I put in a 28" square granite-topped island, and my wife loves it for her
baking. Actually, being right in the middle of the work triangle, it's much,
much more useful for a variety of purposes than we ever imagined it would be.

Pix:
http://www.xhost.org/images/kitchen1.jpg (300KB)
http://www.xhost.org/images/kitchen2.jpg (1.3MB)
http://www.xhost.org/images/kitchen3.jpg (4MB)

>>> I just learned this afternoon that our new house will be available for
>>> occupancy on the 15th. It will have all black appliances.

I wouldn't have all black appliances unless I could afford a full-time maid to
polish them (and I'm a black freak!)

Dee and Wayne, we're all going to need more pictures here!

-- Larry

> I put in a 28" square granite-topped island, and my wife loves it for her
> baking. Actually, being right in the middle of the work triangle, it's
> much,
> much more useful for a variety of purposes than we ever imagined it would
> be.
>
> Pix:
> http://www.xhost.org/images/kitchen1.jpg (300KB)
> http://www.xhost.org/images/kitchen2.jpg (1.3MB)
> http://www.xhost.org/images/kitchen3.jpg (4MB)
>

>
> Dee and Wayne, we're all going to need more pictures here!
>
> -- Larry

Your kitchen is great! Gee, I have the same little basil in a glass of
water. Last bastion of summer.

I do love the granite work station. I really have thought about that. But
here's what I have done and though it's not as attractive, I love how it
works for me. I bought a ss table from Costco. It is long and probably too
narrow for really good baking without spilling flour all over the floor, but
I do use it for that, along with placing a marble slab on it. But I like
the fact that I can easily move it all over the room. It serves regularly
for getting food out of the refrigerator, and can be placed adjacent to any
of the counter tops that I am working on. I've seen butcher blocks with
roll-around wheels, but I like this semi-stationery action for myself. I
usually keep it cleared, so that when I bring anything into the room, it is
a stop-off for putting away.
I had used an amish-type table for this purpose previously, but it was a
little too wide for my kitchen.


The stainless steel table will not be as out-of-place as now I have the ss
stove, and Wayne suggested possibly a ss panel for the dish washer, which I
had never thought of. Now if I could only get rid of that trash compactor
and get a wine cooler in its place. That's another day -- and they'll
probably stop making wine coolers (32 bottles) to fit where the trash
compactor goes, when I'm ready, it already will be out of fashion and not
available.

Here is the stove area previously. The box cabinet for the microwave has
been removed, and the corner appliance garage removed.
http://tinypic.com/47cw3rk.jpg

Now I did get a belly roll as I decided to take these pics on not really Day
0, but how it looks today. Here is the vent that was previously behind the
cabinets before the Jennair was installed and before the cabinets were
installed that DH is trying to rearrange cabinets to the 1/8" degree in
order to get the Allure III vent opening to line up to them.
http://tinypic.com/2u79ctk.jpg

Here awaiting next room is the dear stove:
http://tinypic.com/4dntq2s.jpg

And here are the old cabinets awaiting to take their different arrangement
on the wall. Oh, my!
http://tinypic.com/49lp2qs.jpg

On Thu, 7 Dec 2006 13:00:24 -0500, "Dee Randall" > wrote:

>Your kitchen is great! Gee, I have the same little basil in a glass of
>water. Last bastion of summer.

Thanks. My wife has one of those little portable greenhouses (shelves, roughly
six feet tall and two feet square, with a zip-up heavy plastic cover). It does
amazingly well in our townhouse back yard at keeping herbs going far into the
winter.


> I do love the granite work station. I really have thought about that. But
>here's what I have done and though it's not as attractive, I love how it
>works for me. I bought a ss table from Costco. It is long and probably too
>narrow for really good baking without spilling flour all over the floor, but
>I do use it for that, along with placing a marble slab on it. But I like
>the fact that I can easily move it all over the room. It serves regularly
>for getting food out of the refrigerator, and can be placed adjacent to any
>of the counter tops that I am working on. I've seen butcher blocks with
>roll-around wheels, but I like this semi-stationery action for myself.

Good to read that. I haven't settled yet on the mobility for our island -- it's
just a base cabinet with extra side paneling and the granite square on top. No
electricity, so it's free to slide about. Originally, I planned to put it on
casters, but so far, we haven't seen a need to move it. I may just place gliders
on the four corners so that it can be occasionally moved without scratching the
flooring.

>Now I did get a belly roll as I decided to take these pics on not really Day
>0, but how it looks today. Here is the vent that was previously behind the
>cabinets before the Jennair was installed and before the cabinets were
>installed that DH is trying to rearrange cabinets to the 1/8" degree in
>order to get the Allure III vent opening to line up to them.
>http://tinypic.com/2u79ctk.jpg

Ouch! That takes me back eight months to our construction period {shudder}. I'm
glad we didn't have the extra complication of already having tile on the wall --
that looks like it might be tricky.

>And here are the old cabinets awaiting to take their different arrangement
>on the wall. Oh, my! http://tinypic.com/49lp2qs.jpg

Doesn't look like you need any more kitchen doo-dads for Xmas!

-- Larry

In article >,
pltrgyst > wrote:

> http://www.xhost.org/images/kitchen3.jpg (4MB)
>

> -- Larry


What are the gizmos to the right of the ice cream maker facing the open
window?

Roland

"Joe Doe" > wrote in message
...
> In article >,
> pltrgyst > wrote:
>
>> http://www.xhost.org/images/kitchen3.jpg (4MB)
>>
>
>> -- Larry
>
>
> What are the gizmos to the right of the ice cream maker facing the open
> window?
>
> Roland

I'm looking at Larry's kitchen and I don't see an ice cream maker, but I'm
wondering if the round 'thingie' is a crepe maker. And I guess the long
'thingie' to the right of it is -- DH says it's a coffee grinder -- ??

If you are asking about mine, to the right of the ice cream maker is an
electric popcorn popper -- it is the best one made IMO - to the right of it
is the yellow funnel that goes into it for the popcorn to come out.

"pltrgyst" > wrote in message
...
> On Thu, 7 Dec 2006 13:00:24 -0500, "Dee Randall" >
> wrote:
>
>>Your kitchen is great! Gee, I have the same little basil in a glass of
>>water. Last bastion of summer.
>
> Thanks. My wife has one of those little portable greenhouses (shelves,
> roughly
> six feet tall and two feet square, with a zip-up heavy plastic cover). It
> does
> amazingly well in our townhouse back yard at keeping herbs going far into
> the
> winter.
>

Larry, when you have the time, let me know if there is a similar one to what
she has on-line. Next year I hope to have a 'very small garden back again.

> Doesn't look like you need any more kitchen doo-dads for Xmas!

One ALWAYS needs/can use more :-))
Dee

On Thu, 07 Dec 2006 12:44:12 -0600, Joe Doe > wrote:

>In article >,
> pltrgyst > wrote:
>
>> http://www.xhost.org/images/kitchen3.jpg (4MB)
>>
>
>What are the gizmos to the right of the ice cream maker facing the open
>window?

The crepe maker and coffee grinder (with a Boglin on top, if anyone's old -- and
wierd -- enough to remember those...)

L to R: old Kenwood toaster, bread machine, food processor, blender, ice cream
machine, crepe maker, coffee grinder. I had planned to have the microwave there
too, but reality reared its ugly head.

I did have the electrician install two duplex outlets at each end of that
granite counter, so there's enough juice to actually use the machines in place.

-- Larry

Oh pshaw, on Thu 07 Dec 2006 09:10:57a, pltrgyst meant to say...

> On 7 Dec 2006 06:50:54 +0200, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
> Yes, congratulations, Dee. It looks great.
>
>>The fingerprints would kill me. SS and I would not cohabit well
>>together.
>>:-) I have to admit that it looks beautiful when shiny. Actually, the
>>doors on our new black fridge look like SS, but they are actually
>>brushed aluminum under a heavy layer of acrylic. No fingerprints!
>
> The parts of our SS appliances that are handled are all brushed, and no
> fingerprints yet. It's the black cooktop that takes a *ton* of work to
> keep looking presentable.
>
>>>> I agree with you about the granite. It's beautiful, as are many of
>>>> the other hard stones, but I would probably smash things on it. :-)
>
> We're at six months, and haven't broken anything yet (knock on PVC). Are
> Silestone or Corian enough softer to matter when it comes to breaking
> things?

I've had Corian and never broke a thing on it. I don't know about
Silestone.

>>.... I did have
>>granite on a small island once. It was wonderful for working dough,
>>rolling pastry, and candymaking.
>
> I put in a 28" square granite-topped island, and my wife loves it for
> her baking. Actually, being right in the middle of the work triangle,
> it's much, much more useful for a variety of purposes than we ever
> imagined it would be.
>
> Pix:
> http://www.xhost.org/images/kitchen1.jpg (300KB)
> http://www.xhost.org/images/kitchen2.jpg (1.3MB)
> http://www.xhost.org/images/kitchen3.jpg (4MB)

Lovely kitchen! Nice layout and it looks very workable.

>>>> I just learned this afternoon that our new house will be available
>>>> for occupancy on the 15th. It will have all black appliances.
>
> I wouldn't have all black appliances unless I could afford a full-time
> maid to polish them (and I'm a black freak!)

I've had all black in two other houses. Cleaning was never a problem and
they always looked good.

> Dee and Wayne, we're all going to need more pictures here!

All in good time, Larry. We haven't even moved in yet. :-) Once things
are in place, I'll post some pix.

--
Wayne Boatwright
__________________________________________________

(...a short musical interlude...)

Oh pshaw, on Thu 07 Dec 2006 11:00:24a, Dee Randall meant to say...

> Your kitchen is great! Gee, I have the same little basil in a glass of
> water. Last bastion of summer.
>
> I do love the granite work station. I really have thought about that.
> But
> here's what I have done and though it's not as attractive, I love how it
> works for me. I bought a ss table from Costco. It is long and probably
> too narrow for really good baking without spilling flour all over the
> floor, but I do use it for that, along with placing a marble slab on it.
> But I like the fact that I can easily move it all over the room. It
> serves regularly for getting food out of the refrigerator, and can be
> placed adjacent to any of the counter tops that I am working on. I've
> seen butcher blocks with roll-around wheels, but I like this
> semi-stationery action for myself. I usually keep it cleared, so that
> when I bring anything into the room, it is a stop-off for putting away.
> I had used an amish-type table for this purpose previously, but it was a
> little too wide for my kitchen.

I don't have room for a moveable workstation, but the kitchen does have an
island with a sink in it. There are electric receptables at each end of
the island. Nothing fancy.

> The stainless steel table will not be as out-of-place as now I have the
> ss stove, and Wayne suggested possibly a ss panel for the dish washer,
> which I had never thought of. Now if I could only get rid of that trash
> compactor and get a wine cooler in its place. That's another day -- and
> they'll probably stop making wine coolers (32 bottles) to fit where the
> trash compactor goes, when I'm ready, it already will be out of fashion
> and not available.
>
> Here is the stove area previously. The box cabinet for the microwave
> has been removed, and the corner appliance garage removed.
> http://tinypic.com/47cw3rk.jpg
>
> Now I did get a belly roll as I decided to take these pics on not really
> Day 0, but how it looks today. Here is the vent that was previously
> behind the cabinets before the Jennair was installed and before the
> cabinets were installed that DH is trying to rearrange cabinets to the
> 1/8" degree in order to get the Allure III vent opening to line up to
> them. http://tinypic.com/2u79ctk.jpg

I've been through one kitchen remodel and that was enough. :-) I'm glad
that the new kitchen will be in place when we get there. :-)

> Here awaiting next room is the dear stove:
> http://tinypic.com/4dntq2s.jpg
>
> And here are the old cabinets awaiting to take their different
> arrangement on the wall. Oh, my!
> http://tinypic.com/49lp2qs.jpg

Are you planning on opening a restaurant supply company, Dee? <veg> I
have one such shelving unit that will go in the adjacent laundry
room/pantry. There are never enough shelves.

--
Wayne Boatwright
__________________________________________________

(...a short musical interlude...)

Oh pshaw, on Thu 07 Dec 2006 06:07:25p, Dee Randall meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Thu 07 Dec 2006 11:00:24a, Dee Randall meant to say...
>>
>>
>> I don't have room for a moveable workstation, but the kitchen does have
>> an island with a sink in it. There are electric receptables at each
>> end of the island. Nothing fancy.
>
> Now that's what I really could use - some receptacles AT the
> 'workstation.' Right now -- 8pm. windchill 13º outside -- I am churning
> some ginger ice cream. I always have to hook up a cord (at a very
> convenient spot, but still on the floor -- not a good thing for
> grannies who might fall on them.)

Oh, Dee, I *love* ginger ice cream! The first time I ever tasted it was at
a Howard Johnson's restaurant back in the 1950s. It was delicious, but was
apparently not popular, as they didn't have it very long.

How do you make yours?

>> I've been through one kitchen remodel and that was enough. :-) I'm
>> glad that the new kitchen will be in place when we get there. :-)
>
> Well, maybe next decade you'll have a remodel. Our kitchen was in
> excellent shape when we got here in 1993, having been remodeled in 1988,
> and I think they ate out most of the time; at least I've heard the
> family eats out every day. They had 5 kids, too.

You luckmed out!

>> Are you planning on opening a restaurant supply company, Dee? <veg>
>> I have one such shelving unit that will go in the adjacent laundry
>> room/pantry. There are never enough shelves.
>>
> Oh, Wayne, the shelves you see in the picture in the neighboring room to
> the kitchen is only the half-of-it. The other half is in a whole room
> in the daylight-basement part of the house, with complete shelving on
> two sides to ceiling and a refrigerator and a newly purchased 7' freezer
> (still only 1/8 full). You are right, there are never enough shelves.
> And to think: that loads of stuff went to Salvation Army. Kitchen
> 'stuff' is one of my weaknesses- not clothes and makeup and hair-do's
> like some ladies. P.S. What is "<veg>?

<veg> = very evil grin

Kitchen "stuff" is my wekaness, too. I don't have as much as you do, but
it grows on a regular basis. I actually pared down a lot when we no longer
had houses with basements. (Maybe that was a good thing.) :-)

--
Wayne Boatwright
__________________________________________________

(...a short musical interlude...)

On Thu, 7 Dec 2006 15:37:28 -0500, "Dee Randall" > wrote:

>Larry, when you have the time, let me know if there is a similar one to what
>she has on-line. Next year I hope to have a very small garden back again.

There is -- from Smith & Hawken, where Nancy bought ours -- and it's on sale at
half-price right now: http://tinyurl.com/ygsdhd.

They also have a much larger model.

-- Larry

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Thu 07 Dec 2006 11:00:24a, Dee Randall meant to say...
>
>
> I don't have room for a moveable workstation, but the kitchen does have an
> island with a sink in it. There are electric receptables at each end of
> the island. Nothing fancy.

Now that's what I really could use - some receptacles AT the 'workstation.'
Right now -- 8pm. windchill 13º outside -- I am churning some ginger ice
cream. I always have to hook up a cord (at a very convenient spot, but
still on the floor -- not a good thing for grannies who might fall on
them.)

> I've been through one kitchen remodel and that was enough. :-) I'm glad
> that the new kitchen will be in place when we get there. :-)

Well, maybe next decade you'll have a remodel. Our kitchen was in excellent
shape when we got here in 1993, having been remodeled in 1988, and I think
they ate out most of the time; at least I've heard the family eats out every
day. They had 5 kids, too.

>
> Are you planning on opening a restaurant supply company, Dee? <veg> I
> have one such shelving unit that will go in the adjacent laundry
> room/pantry. There are never enough shelves.
>
> --
> Wayne Boatwright
>
Oh, Wayne, the shelves you see in the picture in the neighboring room to the
kitchen is only the half-of-it. The other half is in a whole room in the
daylight-basement part of the house, with complete shelving on two sides to
ceiling and a refrigerator and a newly purchased 7' freezer (still only 1/8
full). You are right, there are never enough shelves. And to think: that
loads of stuff went to Salvation Army. Kitchen 'stuff' is one of my
weaknesses- not clothes and makeup and hair-do's like some ladies.
P.S. What is "<veg>?

"pltrgyst" > wrote in message
...
> On Thu, 07 Dec 2006 12:44:12 -0600, Joe Doe > wrote:
>
>>In article >,
>> pltrgyst > wrote:
>>
>>> http://www.xhost.org/images/kitchen3.jpg (4MB)
>>>
>>
>>What are the gizmos to the right of the ice cream maker facing the open
>>window?
>
> The crepe maker and coffee grinder (with a Boglin on top, if anyone's
> old -- and
> wierd -- enough to remember those...)
>
> L to R: old Kenwood toaster, bread machine, food processor, blender, ice
> cream
> machine, crepe maker, coffee grinder. I had planned to have the microwave
> there
> too, but reality reared its ugly head.
>
> I did have the electrician install two duplex outlets at each end of that
> granite counter, so there's enough juice to actually use the machines in
> place.
>
> -- Larry

Thanks for mentioning this, Larry. Even though we had installed a new
electric panel for the house this June, to update, and so we could have
more electric for our two new heatpumps with one propane furnaces, we found
it annoyining that in the kitchen the circuit breaker still trips when the
toaster and electric teapot is on at the same time. I'm always
belling-aching about this.

I just now asked DH AGAIN why we don't have enough 'juice' for these,
since we had that work done. He then said, 'We do have two un-used breakers
that we could bring in more outlets to the kitchen." That's what we'll do.
Thanks, Larry.

PS, I'm old and possibly weird -- and I've never heard the word "Boglin."
;-)
PPS, Does the crepe maker make other mid-eastern breads -- or have you ever
tried that -- you know, the kind you see on travelogues where the locals are
firing up and selling on the streets?


Dee

>> Dee and Wayne, we're all going to need more pictures here!
>
> All in good time, Larry. We haven't even moved in yet. :-) Once things
> are in place, I'll post some pix.
>
> --
> Wayne Boatwright

You're excused from 'moving pictures,' Wayne. It's not a pretty site :-))
But I'll surely be interested in seeing not only your kitchen, but any other
pics of your new abode.
Dee

"pltrgyst" > wrote in message
...
> On Thu, 7 Dec 2006 15:37:28 -0500, "Dee Randall" >
> wrote:
>
>>Larry, when you have the time, let me know if there is a similar one to
>>what
>>she has on-line. Next year I hope to have a very small garden back again.
>
> There is -- from Smith & Hawken, where Nancy bought ours -- and it's on
> sale at
> half-price right now: http://tinyurl.com/ygsdhd.
> -- Larry

Yes, this is just just perfect for a spot I have and -- half-price is NICE!
Even the shipping was VERY reasonable. I just finished ordering it.
Thanks, thanks, thanks.
Dee

Oh pshaw, on Thu 07 Dec 2006 08:13:44p, Dee Randall meant to say...

>
> "Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
> 28.19...
>> Oh pshaw, on Thu 07 Dec 2006 06:07:25p, Dee Randall meant to say...
>> Oh, Dee, I *love* ginger ice cream! The first time I ever tasted it
>> was at a Howard Johnson's restaurant back in the 1950s. It was
>> delicious, but was apparently not popular, as they didn't have it very
>> long.
>>
>> How do you make yours?
>
> More than you need to know, but here it is from Word, not a program:
> Ginger ice cream recipe
>
> 4 CUPS RECIPE:
>
>
>
> 2 cups whole milk
>
> 2 cups heavy cream
>
> 1/2 cup chopped fresh ginger
>
> 8 egg yolks
>
> 1/2 cup sugar
>
> ***
>
>
>
> This is what I used for a 3 cup Cuisinart electric ice cream maker:
>
> 2 cups cream
>
> plus
>
> 1 cup milk (it was probably skim- to- whole milk) it came from a gallon
> (raw milk) jar AFTER 2 cups of cream had been skimmed off, but still had
> some cream left in the jar.
>
>
>
> About 1/3 cup chopped fresh ginger - I chopped it myself - next time
> possibly do it in the fp. I started using a microplane grater, so I
> finished cutting it by chopping it fine, and making almost 1/3 cup.
> There was plenty of taste of ginger when I put it in the freezer.
>
>
>
> I used 6 egg yolks
>
>
>
> I used a slight 2/3 cup of sugar because that is what I've been using
> for my ice cream, but for 3 cups, I think ½ cup sugar would have been
> plenty as it only called for 1/2 cup for the 4-cup recipe.. I think the
> recipe above for 4 cups of milk with ½ cup sugar probably is "right-on."
>
> I didn't add any vanilla.
>
>
>
> Chill bowl in freezer first for setting into a pan of ice to bring
> temperature down (30 minutes) after making custard.
>
>
>
> The last two times I have started using a pan set over water (double
> boiler) not touching the water - much better than direct stove-top.
>
>
>
> Bring the milk, cream and ginger to 185º. Let it rest for 20 minutes.
> Strain out ginger. Bring to simmer again (185º). 185 is my decision.
>
>
>
> Then I've followed Alton Brown's instructions (with my own notations -
> and some notations might have come from you:-) for all of my custard
> ice creams.
>
>
>
>
>
> In a medium mixing bowl whisk the egg yolks until they are light and
> creamy and light in color. Slowly add the sugar and whisk vigorously to
> combine. When completely beaten/combined, it will fall off the whisk
> into a long ribbon.
>
>
>
> Temper (put small amounts of) the 185º (185 is my decision) cream
> mixture into the eggs-and- sugar mixture by gradually adding small
> amounts of cream, until about a third of the cream has been added.
>
> JUST MIX - DON'T BEAT. Then add the remainder of the cream into the
> egg-and-sugar mixture,
>
> Then return the entire mixture to the double-boiler top pan.
>
>
>
> Continue to cook on LOW heat, stirring frequently, until the mixture
> thickens slightly and coats the back of a spoon and reaches 170º. (170
> is my decision.) Then do the Nappe test (thinly coating the back of a
> spoon, then running your finger down the middle, and the streak of
> mixture should not close.
>
>
>
> Pour the mixture into the chilled metal bowl in a pan of ice and allow
> to sit at room temperature for 30 minutes. Stir in the vanilla or any
> other extract at this point.
>
>
>
> Place the mixture into an uncovered sealable container and put in the
> refrigerator. (I've been putting mine in the colder refrigerator 24
> hours to insure that it is very cold for churning.
>
>
>
> Pour into an ice cream maker and process according to the manufacturer's
> directions. This should take approximately 25 to 35 minutes. My
> Cuisinart usually takes 22 minutes. Then I put it in the freezer that
> has the higher setting so as to not get too hard.
>
>
>
> If I have left out a step of the instructions here by shear oversight,
> please point it out - or if you have any tips, always appreciated.
>
>
>
> John couldn't wait, he had a bowl and liked it. I was satisfied licking
> the swizzle in the churn bowl. It certainly would be perfect after an
> Asian food meal..
>
>
>
> I did almost identical to the above with green tea for 'Green Tea Ice
> Cream' a couple of weeks ago. I had some organic green tea bags (from
> Costco), and emptied 1 or two (can't remember which) into the mixture.
> 'Twas excellent. But I think with both of these recipes, the balance of
> ginger or tea to the cream is important to one's own palate and would
> have to be adjusted.

Dee, thank you for your always so completely detailed recipe/process. I
will definitely make this once I hae everything unpacked. My Il Gelataio
makes 1-1/2 quarts, so the full recipe would work for me.

I will make it according to your recipe, but I will probably make it again
add some finely diced candied ginger root for a little texture and
momentary heat when chewing it.

--
Wayne Boatwright
__________________________________________________

(...a short musical interlude...)

"Wayne Boatwright" <wayneboatwright_at_gmail.com> wrote in message
28.19...
> Oh pshaw, on Thu 07 Dec 2006 06:07:25p, Dee Randall meant to say...
> Oh, Dee, I *love* ginger ice cream! The first time I ever tasted it was
> at
> a Howard Johnson's restaurant back in the 1950s. It was delicious, but
> was
> apparently not popular, as they didn't have it very long.
>
> How do you make yours?

More than you need to know, but here it is from Word, not a program:
Ginger ice cream recipe

4 CUPS RECIPE:



2 cups whole milk

2 cups heavy cream

1/2 cup chopped fresh ginger

8 egg yolks

1/2 cup sugar

***



This is what I used for a 3 cup Cuisinart electric ice cream maker:

2 cups cream

plus

1 cup milk (it was probably skim- to- whole milk) it came from a gallon (raw
milk) jar AFTER 2 cups of cream had been skimmed off, but still had some
cream left in the jar.



About 1/3 cup chopped fresh ginger - I chopped it myself - next time
possibly do it in the fp. I started using a microplane grater, so I
finished cutting it by chopping it fine, and making almost 1/3 cup. There
was plenty of taste of ginger when I put it in the freezer.



I used 6 egg yolks



I used a slight 2/3 cup of sugar because that is what I've been using for my
ice cream, but for 3 cups, I think ½ cup sugar would have been plenty as it
only called for 1/2 cup for the 4-cup recipe.. I think the recipe above for
4 cups of milk with ½ cup sugar probably is "right-on."

I didn't add any vanilla.



Chill bowl in freezer first for setting into a pan of ice to bring
temperature down (30 minutes) after making custard.



The last two times I have started using a pan set over water (double boiler)
not touching the water - much better than direct stove-top.



Bring the milk, cream and ginger to 185º. Let it rest for 20 minutes.
Strain out ginger. Bring to simmer again (185º). 185 is my decision.



Then I've followed Alton Brown's instructions (with my own notations - and
some notations might have come from you:-) for all of my custard ice
creams.





In a medium mixing bowl whisk the egg yolks until they are light and creamy
and light in color. Slowly add the sugar and whisk vigorously to combine.
When completely beaten/combined, it will fall off the whisk into a long
ribbon.



Temper (put small amounts of) the 185º (185 is my decision) cream mixture
into the eggs-and- sugar mixture by gradually adding small amounts of cream,
until about a third of the cream has been added.

JUST MIX - DON'T BEAT. Then add the remainder of the cream into the
egg-and-sugar mixture,

Then return the entire mixture to the double-boiler top pan.



Continue to cook on LOW heat, stirring frequently, until the mixture
thickens slightly and coats the back of a spoon and reaches 170º. (170 is
my decision.) Then do the Nappe test (thinly coating the back of a spoon,
then running your finger down the middle, and the streak of mixture should
not close.



Pour the mixture into the chilled metal bowl in a pan of ice and allow to
sit at room temperature for 30 minutes. Stir in the vanilla or any other
extract at this point.



Place the mixture into an uncovered sealable container and put in the
refrigerator. (I've been putting mine in the colder refrigerator 24 hours to
insure that it is very cold for churning.



Pour into an ice cream maker and process according to the manufacturer's
directions. This should take approximately 25 to 35 minutes. My Cuisinart
usually takes 22 minutes. Then I put it in the freezer that has the higher
setting so as to not get too hard.



If I have left out a step of the instructions here by shear oversight,
please point it out - or if you have any tips, always appreciated.



John couldn't wait, he had a bowl and liked it. I was satisfied licking the
swizzle in the churn bowl. It certainly would be perfect after an Asian
food meal..



I did almost identical to the above with green tea for 'Green Tea Ice Cream'
a couple of weeks ago. I had some organic green tea bags (from Costco), and
emptied 1 or two (can't remember which) into the mixture. 'Twas excellent.
But I think with both of these recipes, the balance of ginger or tea to the
cream is important to one's own palate and would have to be adjusted.



Dee

On Thu, 7 Dec 2006 20:33:12 -0500, "Dee Randall" > wrote:

>I just now asked DH AGAIN why we don't have enough 'juice' for these,
>since we had that work done. He then said, 'We do have two un-used breakers
>that we could bring in more outlets to the kitchen." That's what we'll do.
>Thanks, Larry.

You're welcome.

>PS, I'm old and possibly weird -- and I've never heard the word "Boglin."
>;-)

They're sort of gargoyle-ish rubber hand puppets that had their Xmas season of
fame around 1987 or so. People used to leave them in their cars, staring out the
side windows, to occasionally interesting effect... 8

>PPS, Does the crepe maker make other mid-eastern breads -- or have you ever
>tried that -- you know, the kind you see on travelogues where the locals are
>firing up and selling on the streets?

It goes up to 475 deg. F, so you can use it for just about anything that doesn't
accumulate too much grease on the surface, since there's no runoff groove or
trough. Thus hamburgers are right out, but any kind of dough or batter is fine.
It even makes a great round warming surface for the party buffet.

We get a surprising amount of use out of it besides crepes, which we're addicted
to. Too many trips to Paris, I guess... 8

-- Larry

My Il Gelataio
> makes 1-1/2 quarts, so the full recipe would work for me.
>
> I will make it according to your recipe, but I will probably make it again
> add some finely diced candied ginger root for a little texture and
> momentary heat when chewing it.
>
> --
> Wayne Boatwright\

I like that idea - diced candied ginger -- I'm going to try that.
I, too, like the heat of ginger root. Sometimes I will get in a mood and
eat ginger slices until my mouth is on fire! :-))

Dee

>>PPS, Does the crepe maker make other mid-eastern breads -- or have you
>>ever
>>tried that -- you know, the kind you see on travelogues where the locals
>>are
>>firing up and selling on the streets?
>
> It goes up to 475 deg. F, so you can use it for just about anything that
> doesn't
> accumulate too much grease on the surface, since there's no runoff groove
> or
> trough. Thus hamburgers are right out, but any kind of dough or batter is
> fine.
> It even makes a great round warming surface for the party buffet.

I bought an electric tortilla maker' which has a round plate, top and
bottom. It stuck everytime I tried to make tortillas. I've quit trying to
make tortillas, but I've used the tortilla maker for nothing but to heat
ready-made tortillas and gorditas -- otherwise it would've been a total
waste -- As I recall it has no actual degree temperatures on it and indeed
is small in diameter, too small to be of any real use, but yours looks quite
large in diameter and looks very nice and useful for a warming surface.
>
> We get a surprising amount of use out of it besides crepes, which we're
> addicted
> to. Too many trips to Paris, I guess... 8
>
> -- Larry

There could never be too many trips to Paris, for whatever reason.
Dee