Devilled crab (2, 99 cents each)
steamed squash (I'm so happy I can buy it unbundled again!)
no dessert

Jill

"jmcquown" > wrote

> Devilled crab (2, 99 cents each)
> steamed squash (I'm so happy I can buy it unbundled again!)
> no dessert

Mmm!

Pulled pork on hamburger buns, no cole slaw.

nancy

kilikini wrote:
> jmcquown wrote:
>> Devilled crab (2, 99 cents each)
>> steamed squash (I'm so happy I can buy it unbundled again!)
>> no dessert
>>
> Sunday dinner tonight for me is simple. Linguine, buttered, tossed
> with squished roasted garlic, and plated with freshly grated romano
> cheese. I actually really like pasta this way.
>
Nothing wrong with pasta that way. Sometimes just egg noodles tossed with
butter, salt, pepper and poppy seeds. Since I don't worry myself to death
about carbs I'll have a slice of buttered toasted bread along with the
pasta, or cheese toast

Jill

kilikini wrote:
> jmcquown wrote:
>> Devilled crab (2, 99 cents each)
>> steamed squash (I'm so happy I can buy it unbundled again!)
>> no dessert
>>
>> Jill
>
> Sunday dinner tonight for me is simple. Linguine, buttered, tossed with
> squished roasted garlic, and plated with freshly grated romano cheese. I
> actually really like pasta this way. It's easy, it's quick, and whatever I
> don't finish, I can give to the pet rats. They *love* pasta and it's so fun
> to share with them. They each grab a noodle and run into their respective
> corners, just nibbling away. It's hysterical, actually. I wish more people
> understood rats, because they're really funny little creatures - when
> they're tame, mind you! I'm not talking wild sewer rats, here. LOL.
>
> Meanwhile, the hubby is having canned meat (Treet) & mustard sandwiches.
> Ugh! I think he's hit a new low. :~)
>
> kili
>
>
Brisket, vegetables (carrots, onions, celery) and gravy over mashed potatos.

Taking delivery of a beauteous new fridge this week and relocation of
the old one in the garage lead to an inventory and rearrangement of the
contents of the garage freezer. This resulted in a decision to run down
the stocks therein, so I'm looking forward to tiny grocery bills for a
few weeks as we make use of the large amounts of ground beef, ground
pork, chicken breasts, shrimp, and frozen leftovers of previous meals
(brisket, meat loaf, corned beef--yes, there is still more of that
left!--chicken tikka masala, and cheese-stuffed veal meatballs). Time to
search through the 'pending recipes' folder for new approaches to the
old staples!

Donna, in chilly NW NJ

On Sun 27 Apr 2008 02:58:01p, jmcquown told us...

> Devilled crab (2, 99 cents each)
> steamed squash (I'm so happy I can buy it unbundled again!)
> no dessert
>
> Jill
>
>

I love devilled crab!!!

I really didn't want to cook today, as we had tackled many tiring projects
this weekend.

Minimally, I grilled two 1/2 lb. freshly ground steakburgers, and with
those had some of my "famous" baked beans that I thawed and reheated, along
with a quickie coleslaw.

Butter pecan cookies from the freezer was dessert.

--
Wayne Boatwright
-------------------------------------------
Sunday, 04(IV)/27(XXVII)/08(MMVIII)
-------------------------------------------
Today is: Rogation Sunday
Countdown till Memorial Day
4wks 7hrs 55mins
-------------------------------------------
Hedonist for Hire -- No job too easy.
-------------------------------------------

kilikini wrote:

> Sunday dinner tonight for me is simple. Linguine, buttered, tossed with
> squished roasted garlic, and plated with freshly grated romano cheese. I
> actually really like pasta this way. It's easy, it's quick, and whatever I
> don't finish, I can give to the pet rats. They *love* pasta and it's so fun
> to share with them. They each grab a noodle and run into their respective
> corners, just nibbling away. It's hysterical, actually. I wish more people
> understood rats, because they're really funny little creatures - when
> they're tame, mind you! I'm not talking wild sewer rats, here. LOL.
>
> Meanwhile, the hubby is having canned meat (Treet) & mustard sandwiches.
> Ugh! I think he's hit a new low. :~)
>
> kili

Sounds like your hubby is easy to please. I cooked zucchini, sliced
onions, red bell peppers and garlic in a little chicken stock. When the
squash was getting tender, I thickened it with cornstarch. My husband
cooked a stir fry that was pretty tasty. He is such a good cook.

Becca

"jmcquown" > wrote in message
...
> Devilled crab (2, 99 cents each)
> steamed squash (I'm so happy I can buy it unbundled again!)
> no dessert
>
Grilled chicken and vegetable mixture
Strawberrt Ice Cream Parfait for dessert

Debbie

jmcquown wrote:
> Devilled crab (2, 99 cents each)
> steamed squash (I'm so happy I can buy it unbundled again!)
> no dessert
>

spinach and bacon stuffed mushrooms, topped with breadcrumbs and
grated Parmesan
pea soup with pea shoots and bacon
roasted turkey drumstick
corn on the cob

For the soup, I used leftover shelled peas I had steamed for dinner
yesterday and the remainder of a bunch of pea shoots I had bought at
the same time. The Saturday menu was grilled boneless pork sirloin
chops, topped with caramelized shallots and sauteed morels; steamed
peas with butter; and buttered egg noodles with pea shoots.

The peas and pea shoots were both wonderfully fresh. (I got them from
different vendors at the farmer's market.) The corn was also
surprisingly good for this early. I didn't ask where it came from.

pat

jmcquown wrote:
> Devilled crab (2, 99 cents each)
> steamed squash (I'm so happy I can buy it unbundled again!)
> no dessert
>
> Jill
>
>
This was an experiment. I usually do this in a dutch oven, but it would
have taken 3 hours instead of 1. I cut up a 7 bone chuck steak and
browned in the pressure cooker. I then added diced onions, garlic,
tomato, parsley, cilantro, S&P, ground ginger and paprika. After a few
minutes I add a bit of water - maybe a cup? Next time I will add more.
Cook on high pressure for about 30 minutes - next time just a bit
longer. When I opened the pot most of the water was gone, so I added
about a cup more and 8 small red potatoes cut in half and about a half
a bag of frozen green peas and a cup of spanish olives. Let it cook
with the lid on - but no pressure for about 20 minutes until the
potatoes were done. DH likes to eat it with bread - scooping it up
Moroccan style. I use a fork.
No dessert - much the DH's chagrin. I had made some peanut butter
chocolate chip squares but I gave them to my son - to take back to his
dorm. He was happy, the DH wasn't. ;-)


It was an experiment because I don't really like our pressure cooker. It
is very archaic looking - came from Morocco....it kinda scares me. But
the DH cooked a tongue in it a few days earlier and it worked really
well for him. So, I am slowly moving to the world of pressure cookers.

-Tracy

Tracy wrote on Mon, 28 Apr 2008 09:17:41 -0400:

T> jmcquown wrote:
??>> Devilled crab (2, 99 cents each)
??>> steamed squash (I'm so happy I can buy it unbundled
??>> again!) no dessert
??>>
??>> Jill
??>>
T> pressure for about 20 minutes until the potatoes were done.
T> DH likes to eat it with bread - scooping it up Moroccan
T> style. I use a fork. No dessert - much the DH's chagrin. I
T> had made some peanut butter chocolate chip squares but I
T

I am not criticizing techniques but how much bread is needed to
scoop up a whole meal? :-) I have never really learned to eat
with bread scoops or balls of rice, Indian style, but I think
I'd certainly eat a lot of carbohydrates that way.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.verizon.not

James Silverton wrote:

> T> pressure for about 20 minutes until the potatoes were done.
> T> DH likes to eat it with bread - scooping it up Moroccan
> T> style. I use a fork. No dessert - much the DH's chagrin. I
> T> had made some peanut butter chocolate chip squares but I
> T
>
> I am not criticizing techniques but how much bread is needed to scoop up
> a whole meal? :-) I have never really learned to eat with bread scoops
> or balls of rice, Indian style, but I think I'd certainly eat a lot of
> carbohydrates that way.
>
> James Silverton
>


He doesn't always use bread. But, when he does have bread, he uses
either a slice of whole grain, a smallish kaiser style roll, or crusty
dinner roll. If I had Moroccan bread in the house - which is only when
my SIL brings it by, he will use half of one. They are sort of like very
thick pita bread - but there is no pocket. He is very good at making a
slice last. If we were eating with other Moroccans - each person would
easily use at least one but maybe more than one Moroccan loaf - or each
person would use at least one grinder/sub sized roll - again, maybe even
more. The DH and I would joke about a friend of his who HAD to have lots
of bread with his food.

We are trying to go easy on the carbs lately. This was unusual for us -
to add potatoes - that is.

-Tracy

DonnaH wrote:
>
> Taking delivery of a beauteous new fridge this week and relocation of
> the old one in the garage
>
> Donna, in chilly NW NJ

I hope your garage is heated or you will have big problems with that
fridge during northern NJ winter temps.

"jmcquown" > wrote in message
...
> Devilled crab (2, 99 cents each)
> steamed squash (I'm so happy I can buy it unbundled again!)
> no dessert
>
> Jill
>
>

Cube steak dredged in seasoned flour, browned and homemade gravy. mashed
potatoes, corn, salad. Tonight is beef stroganoff over noodles with a veg
yet to be determined.

-ginny

On Apr 27, 2:58*pm, "jmcquown" > wrote:
> Devilled crab (2, 99 cents each)
> steamed squash (I'm so happy I can buy it unbundled again!)
> no dessert
>
Shoulder lamb chops, marinated two hours in olive oil, lemon juice,
garlic and rosemary, then grilled to medium rare. Simple pilaf:
minced onion sweated in butter, rice and vermicelli broken in small
pieces stirred a while in the butter, homemade chicken stock.
Shanghai bok choy stir-fried with ginger slices.

For tonight, there's no meat or poultry in the house. We'll have
whatever looks good at the market, or I'm thinking Italian sausage
with green peppers, onions, garlic, tomatoes and tomato sauce over
small penne--TJs calls it pennette. -aem

Virginia Tadrzynski wrote:
> "jmcquown" > wrote in message
> ...
>> Devilled crab (2, 99 cents each)
>> steamed squash (I'm so happy I can buy it unbundled again!)
>> no dessert
>>
>> Jill
>>
>>
>
> Cube steak dredged in seasoned flour, browned and homemade gravy.
> mashed potatoes, corn, salad. Tonight is beef stroganoff over noodles
> with a veg yet to be determined.
>
> -ginny
>
Tonight I'm doing country fried steak with cream gravy. I knew I bought
that round steak for a reason! Mashed potatoes (I forgot to buy potatoes,
so back to the store I go). Fresh green beans, yum

Jill

"jmcquown" > wrote in message
...
> Devilled crab (2, 99 cents each)
> steamed squash (I'm so happy I can buy it unbundled again!)
> no dessert
>

Braised Short Ribs from a Wolfgang Puck recipe. Roasted potatoes w/rosemary,
tossed salad.

My first time making short ribs, and they were pretty successful. I really
need a good Dutch oven!

Amusing qualifier on the recipe was that prep time was listed as 15 minutes.

It did take only 15 minutes after trimming the short ribs, peeling and
slicing celery and carrots, soaking and slicing a leek, peeling and
splitting a bag of shallots and a head of garlic, and reducing a bottle of
wine in half.

Must be nice to have a sous-chef.

Jon

On Apr 28, 11:46 am, "Virginia Tadrzynski" > wrote:

> Cube steak dredged in seasoned flour, browned and homemade gravy. mashed
> potatoes, corn, salad. Tonight is beef stroganoff over noodles with a veg
> yet to be determined.

Sounds unhealthy!

wrote:
> On Apr 28, 11:46 am, "Virginia Tadrzynski" > wrote:
>
>> Cube steak dredged in seasoned flour, browned and homemade gravy.
>> mashed potatoes, corn, salad. Tonight is beef stroganoff over
>> noodles with a veg yet to be determined.
>
> Sounds unhealthy!
>
Sounds tasty! You're concerned about her health, why?

Sheldon wrote:
> DonnaH wrote:
>> Taking delivery of a beauteous new fridge this week and relocation of
>> the old one in the garage
>>
>> Donna, in chilly NW NJ
>
> I hope your garage is heated or you will have big problems with that
> fridge during northern NJ winter temps.
>

Really, expert? How would that be a problem in an unheated garage?

-dk

kilikini wrote:

> Meanwhile, the hubby is having canned meat (Treet) & mustard sandwiches.
> Ugh! *I think he's hit a new low. *:~)


I have to tell ya, as someone who indulges in the ocassional Spam
sandwich (on white bread with processed cheese slices and mustard and
ketchup and some pickle relish and iceberg lettuce), I find Treet
absolutely disgusting, along the lines of jellied dog food. I tried
it once last year (a Walgreen's buy!), but gads...that slimy
texture...!!!

I like Spam but Treet is simply a "no - go"...


--
Best
Greg

> wrote in message
...
> On Apr 28, 11:46 am, "Virginia Tadrzynski" > wrote:
>
>> Cube steak dredged in seasoned flour, browned and homemade gravy. mashed
>> potatoes, corn, salad. Tonight is beef stroganoff over noodles with a veg
>> yet to be determined.
>
> Sounds unhealthy!

To you, maybe. To me it sounds delicious.

Felice

Gregory Morrow wrote:
> kilikini wrote:
>
>> Meanwhile, the hubby is having canned meat (Treet) & mustard sandwiches.
>> Ugh! I think he's hit a new low. :~)
>
>
> I have to tell ya, as someone who indulges in the ocassional Spam
> sandwich (on white bread with processed cheese slices and mustard and
> ketchup and some pickle relish and iceberg lettuce), I find Treet
> absolutely disgusting, along the lines of jellied dog food. I tried
> it once last year (a Walgreen's buy!), but gads...that slimy
> texture...!!!
>
> I like Spam but Treet is simply a "no - go"...
>
>
> --
> Best
> Greg

With all due respect, that sandwich sounds trashtastic! No ketchup on
mine, though.

Becca

On Mon, 28 Apr 2008 15:32:04 -0700 (PDT), wrote:

>On Apr 28, 11:46 am, "Virginia Tadrzynski" > wrote:
>
>> Cube steak dredged in seasoned flour, browned and homemade gravy. mashed
>> potatoes, corn, salad. Tonight is beef stroganoff over noodles with a veg
>> yet to be determined.
>
>Sounds unhealthy!

Oh good grief get over yourself. We all have to die sometime. I'd
rather die happy.

--
See return address to reply by email
remove the smile first

On Mon, 28 Apr 2008 09:16:31 -0700 (PDT), aem >
wrote:

>small penne--TJs calls it pennette

I love those little things. They make a good macaroni & cheese too.

--
See return address to reply by email
remove the smile first

On Mon, 28 Apr 2008 13:29:25 -0400, "Zeppo" >
wrote:

>My first time making short ribs, and they were pretty successful. I really
>need a good Dutch oven!

If you did well the first time with what you have, all you need is
more *experience* to make it better. Keep up the good work!


--
See return address to reply by email
remove the smile first

On Mon, 28 Apr 2008 19:12:27 -0400, DK >
wrote:

>Sheldon wrote:
>> DonnaH wrote:
>>> Taking delivery of a beauteous new fridge this week and relocation of
>>> the old one in the garage
>>>
>>> Donna, in chilly NW NJ
>>
>> I hope your garage is heated or you will have big problems with that
>> fridge during northern NJ winter temps.
>>
>
>Really, expert? How would that be a problem in an unheated garage?
>
Maybe the refrigerator needs to heat up not to be a big freezer?


--
See return address to reply by email
remove the smile first

"DK" > wrote

> Sheldon wrote:
>> DonnaH wrote:
>>> Taking delivery of a beauteous new fridge this week and relocation of
>>> the old one in the garage
>>>
>>> Donna, in chilly NW NJ
>>
>> I hope your garage is heated or you will have big problems with that
>> fridge during northern NJ winter temps.

> Really, expert? How would that be a problem in an unheated garage?

The compressor does not like freezing temperatures. You can look
that up.

nancy

"sf" <.> wrote

> On Mon, 28 Apr 2008 13:29:25 -0400, "Zeppo" >
> wrote:
>
>>My first time making short ribs, and they were pretty successful. I really
>>need a good Dutch oven!
>
> If you did well the first time with what you have, all you need is
> more *experience* to make it better. Keep up the good work!

A nice dutch oven is a worthy investment if someone wants one.

nancy

On Tue 29 Apr 2008 04:51:45a, Nancy Young told us...

>
> "DK" > wrote
>
>> Sheldon wrote:
>>> DonnaH wrote:
>>>> Taking delivery of a beauteous new fridge this week and relocation of
>>>> the old one in the garage
>>>>
>>>> Donna, in chilly NW NJ
>>>
>>> I hope your garage is heated or you will have big problems with that
>>> fridge during northern NJ winter temps.
>
>> Really, expert? How would that be a problem in an unheated garage?
>
> The compressor does not like freezing temperatures. You can look
> that up.
>
> nancy

I've always heard that, but we kept an upright frost-free freezer in an
unheated garage in NE OH and never had a problem. Maybe it's different
with freezers vs. refrigerators, but they both use compressors.


--
Wayne Boatwright
-------------------------------------------
Tuesday, 04(IV)/29(XXIX)/08(MMVIII)
-------------------------------------------
Countdown till Memorial Day
3wks 5dys 18hrs 50mins
-------------------------------------------
All syllogisms have three parts,
therefore this is not a syllogism.
-------------------------------------------

"Wayne Boatwright" > wrote

> On Tue 29 Apr 2008 04:51:45a, Nancy Young told us...
>
>>
>> "DK" > wrote
>>
>>> Sheldon wrote:
>>>> DonnaH wrote:
>>>>> Taking delivery of a beauteous new fridge this week and relocation of
>>>>> the old one in the garage
>>>>>
>>>>> Donna, in chilly NW NJ
>>>>
>>>> I hope your garage is heated or you will have big problems with that
>>>> fridge during northern NJ winter temps.
>>
>>> Really, expert? How would that be a problem in an unheated garage?
>>
>> The compressor does not like freezing temperatures. You can look
>> that up.

> I've always heard that, but we kept an upright frost-free freezer in an
> unheated garage in NE OH and never had a problem. Maybe it's different
> with freezers vs. refrigerators, but they both use compressors.

I've also seen enough stories where people wonder why their food
isn't frozen in the refrigerator they kept in an unheated area. Who
knows what the variables are.

nancy

> On Tue 29 Apr 2008 04:51:45a, Nancy Young told us...

>> The compressor does not like freezing temperatures. You can look
>> that up.

> I've always heard that, but we kept an upright frost-free freezer in an
> unheated garage in NE OH and never had a problem. Maybe it's different
> with freezers vs. refrigerators, but they both use compressors.

As a followup, my newish refrigerator instructions say Do not install
the refrigerator in a location where the temperature will fall below 55F.
FWIW

nancy

Wayne Boatwright wrote:
> On Tue 29 Apr 2008 04:51:45a, Nancy Young told us...
>
>>
>> "DK" > wrote
>>
>>> Sheldon wrote:
>>>> DonnaH wrote:
>>>>> Taking delivery of a beauteous new fridge this week and
>>>>> relocation of the old one in the garage
>>>>>
>>>>> Donna, in chilly NW NJ
>>>>
>>>> I hope your garage is heated or you will have big problems with
>>>> that fridge during northern NJ winter temps.
>>
>>> Really, expert? How would that be a problem in an unheated garage?
>>
>> The compressor does not like freezing temperatures. You can look
>> that up.
>>
>> nancy
>
> I've always heard that, but we kept an upright frost-free freezer in
> an unheated garage in NE OH and never had a problem. Maybe it's
> different with freezers vs. refrigerators, but they both use
> compressors.

Who has a heated garage?!

Jill

"Nancy Young" wrote:
> "sf" wrote
> > "Zeppo" wrote:
>
> >>My first time making short ribs, and they were pretty successful. I really
> >>need a good Dutch oven!
>
> > If you did well the first time with what you have, all you need is
> > more *experience* to make it better. �Keep up the good work!
>
> A nice dutch oven is a worthy investment if someone wants one.

Yeah, but... fancy schmancy cookware does not a good cook make...
braised meat needs no special pot. If one can cook their braised ribs
wont turn out any better in a $30 pot or a $230 pot... if one can't
cook they can choose from any cookware the planet has to offer and
they'll still cook just as poorly. The only advantage to pricey stew
pots is aesthetics/appearance.

And how do I know what I wrote is all true, because a "dutch oven"
type pot is the wrong cookware for short ribs, so anyone who would
choose that can't cook well enough that how much their pot costs won't
make any difference. For short ribs one wants to choose a braiser.

I guess folks like to toss around the term Dutch oven, like it
actually has meaning anymore, NOT!

"Sheldon" > wrote

"Nancy Young" wrote:

>> A nice dutch oven is a worthy investment if someone wants one.

>Yeah, but... fancy schmancy cookware does not a good cook make...

I didn't say that. A nice dutch oven is a nice thing to have. I'm
sorry I waited so long to buy mine.

nancy

DK wrote:
> Sheldon wrote:
>> DonnaH wrote:
>>> Taking delivery of a beauteous new fridge this week and relocation
>>> of the old one in the garage
>>>
>>> Donna, in chilly NW NJ
>>
>> I hope your garage is heated or you will have big problems with that
>> fridge during northern NJ winter temps.
>>
>
> Really, expert? How would that be a problem in an unheated garage?

I think it is because if the temp falls too low, it can damage the
compressor

"Nancy Young" > wrote in news:xMqdnXlmufP-
:

>
> "DK" > wrote
>
>> Sheldon wrote:
>>> DonnaH wrote:
>>>> Taking delivery of a beauteous new fridge this week and relocation
of
>>>> the old one in the garage
>>>>
>>>> Donna, in chilly NW NJ
>>>
>>> I hope your garage is heated or you will have big problems with that
>>> fridge during northern NJ winter temps.
>
>> Really, expert? How would that be a problem in an unheated garage?
>
> The compressor does not like freezing temperatures. You can look
> that up.
>
> nancy
>
>
>

Ya see a refridgerator is a big heat pump. It takes the heat out of it's
inside and transfers it to the outside. But to do this properly it
requires temperatures at least in the high 30's F on the outside. I seen
Mr wizard explain it once when I was a lad.

--

The house of the burning beet-Alan

A man in line at the bank kept falling over...when he got to a teller he
asked for his balance.

On Mon, 28 Apr 2008 19:12:27 -0400, DK >
wrote:

>Sheldon wrote:
>> DonnaH wrote:
>>> Taking delivery of a beauteous new fridge this week and relocation of
>>> the old one in the garage
>>>
>>> Donna, in chilly NW NJ
>>
>> I hope your garage is heated or you will have big problems with that
>> fridge during northern NJ winter temps.
>>
>
>Really, expert? How would that be a problem in an unheated garage?

IIRC, the gas goes through an expansion valve at high pressure. It
boils as it passes through the valve. It vaporizes and drops to -27F.
The compressor sucks it up and returns it to the cycle. If the air
temp is too cold it can't properly complete the cycle.

Lou

Lou Decruss wrote:
> On Mon, 28 Apr 2008 19:12:27 -0400, DK >
> wrote:
>
>> Sheldon wrote:
>>> DonnaH wrote:
>>>> Taking delivery of a beauteous new fridge this week and relocation of
>>>> the old one in the garage
>>>>
>>>> Donna, in chilly NW NJ
>>> I hope your garage is heated or you will have big problems with that
>>> fridge during northern NJ winter temps.
>>>
>> Really, expert? How would that be a problem in an unheated garage?
>
> IIRC, the gas goes through an expansion valve at high pressure. It
> boils as it passes through the valve. It vaporizes and drops to -27F.
> The compressor sucks it up and returns it to the cycle. If the air
> temp is too cold it can't properly complete the cycle.
>
> Lou
I've read around on the 'net and expect that perhaps we'll forgo using
the freezer part of the fridge during the winter, but as we do have a
free-standing freezer in the garage as well (trust that's ok, Sheldon?
) don't expect any problems.

Donna, in chilly NJ again where there's a frost advisory tonight!

sf wrote:
> On Mon, 28 Apr 2008 19:12:27 -0400, DK >
> wrote:
>
>> Sheldon wrote:
>>> DonnaH wrote:
>>>> Taking delivery of a beauteous new fridge this week and relocation of
>>>> the old one in the garage
>>>>
>>>> Donna, in chilly NW NJ
>>> I hope your garage is heated or you will have big problems with that
>>> fridge during northern NJ winter temps.
>>>
>> Really, expert? How would that be a problem in an unheated garage?
>>
> Maybe the refrigerator needs to heat up not to be a big freezer?
>
>

Nope. They are well insulated and, having lived in the north for many
years, I don't know of anyone who ever had a problem and garage
refrigerators are rather common. Unless the garage is detached the
temperature just never gets cold enough long enough.

-dk

Nancy Young wrote:
> "DK" > wrote
>
>> Sheldon wrote:
>>> DonnaH wrote:
>>>> Taking delivery of a beauteous new fridge this week and relocation of
>>>> the old one in the garage
>>>>
>>>> Donna, in chilly NW NJ
>>> I hope your garage is heated or you will have big problems with that
>>> fridge during northern NJ winter temps.
>
>> Really, expert? How would that be a problem in an unheated garage?
>
> The compressor does not like freezing temperatures. You can look
> that up.
>
> nancy
>
>

No need. I've had them in the garage and know at least a dozen other
who still do.

If you buy a refrigerator in the winter, the compressor will see colder
temperatures in the truck from the factory to the store. When they are
plugged in and inside a garage, they create a fair amount of heat.

-dk