In article > ,
Dave Smith > wrote:

> Sky wrote:
> >> Thanks! I have another one in the freezer and I think I'm going to
> >> do it that way.
> >
> > Yabut --- what's the stuffing?! Too many choices to choose, eh?!
> >
>
>
> Bread, onions, celery, herbs etc.
> Sometimes I add curry powder and chopped dried apricots.

Ooh I like the apricot idea, and I have some. Do you reconstitute them
with anything?
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On 3/21/2010 8:40 PM, sf wrote:
> On Sun, 21 Mar 2010 20:48:57 -0600, >
> wrote:
>
>> In >,
>> > wrote:
>>
>> How do you prepare your tenderloin? The one I have is whole but small.
>>
> The general over view is to cut it into chunks and brown. Season the
> way you normally would - for me, it's salt, pepper, garlic, thyme.

Just like I thought it would be - sf using the lazy **** method. Just
like it's internet travels.

On Sun, 21 Mar 2010 22:00:30 -0600, Omelet >
wrote:

>In article >,
> PLucas > wrote:
>
>> > Sounds Marvelous. :-) I'm still playing with that new convection oven
>>
>>
>> Benchtop, round thing???
>
>Hardly. Toaster oven (fairly large) with a convection option and motor.
>>
>> Pic??
>
>Eventually. <g> I've just not been in the mood. It's an Oster and I got
>it on closeout for $50.00 US.
>>

Remember, you can probably find it in Google Images!
http://tinyurl.com/yk8xmj5

--
I love cooking with wine.
Sometimes I even put it in the food.

On Mar 22, 5:36*am, sf > wrote:
> On Sun, 21 Mar 2010 22:00:30 -0600, Omelet >
> wrote:
>

We served this stuffed pork loin both as a lunch special and as a
catering entree. It is juicy and melting and delicious and the
stuffing keeps it moist and tender.

You can butterfly the pork loin yourself or have your butcher do it
for you. Pound it a bit with a meat mallet until it is a pretty
uniform thickness. Stuff it with the following mixture, roll it up
and tie it securely.

1 cup chopped pecans
1 cup dried cranberries
1 package dried plums (prunes)
1 bunch green onions

Chop the above ingredients coarsely and put in a mixing bowl.
Mix with 1/4 cup of molasses.
Spread mixture on the pork loin.
Roll and tie up the pork loin securely.

Roast in a 350 oven till the internal temperature reaches 140.

Remove roast to a platter and tent with foil while you make the sauce.

Deglaze the roasting pan with a little red wine and a bit of red wine
vinegar over a low burner. Add a bit of brown sugar and cook till
sauce is shiny, just a couple of minutes.

Serve sauce drizzled over slices of the pork.

http://www.hizzoners.com

On Mon, 22 Mar 2010 01:18:59 -0700, T > wrote:

>On 3/21/2010 8:40 PM, sf wrote:
>> On Sun, 21 Mar 2010 20:48:57 -0600, >
>> wrote:
>>
>>> In >,
>>> > wrote:
>>>
>>> How do you prepare your tenderloin? The one I have is whole but small.
>>>
>> The general over view is to cut it into chunks and brown. Season the
>> way you normally would - for me, it's salt, pepper, garlic, thyme.
>
>Just like I thought it would be - sf using the lazy **** method. Just
>like it's internet travels.

<shrug> Your constant morphing only shows how jealous you are, loser,
and your nasty comments are almost as interesting as your nonexistent
recipes. Since you're completely consumed by me, read it and weep
pal. I'm living the life and you're not.

--
I love cooking with wine.
Sometimes I even put it in the food.

Stu wrote:

>
>
> This is the one my son bought us (just because). It's black with a
> silver front, digital, convection. Normally we use it for grilled
> cheese, fish, toast, but I found a small cookbook in the box last week
> and thought I'd try something different. I did a small pork roast
> stuffed with (onion, bread crumbs, garlic, rosemary, thyme, and
> shitake mushrooms) in it Saturday. It turned out wonderful.
> http://hombasics.com/images/6058.jpeg
>
>
>

Phooey, that's just a photo of the oven. I thought you were giving us
the recipe.

gloria p

Omelet > wrote in newsmpomelet-D33606.21421121032010
@news-wc.giganews.com:

> In article >,
> PLucas > wrote:
>
>> http://www.thistasmania.com/popular/webcam.htm
>>
>> That's where I'm going to be moving too..... it looks damn good to me
:-)
>>
>> Bitta sunshine, bitta cloud, bitta breeze, bitta rain :-)
>>
>> --
>> Peter Lucas
>
> Bastid. <g>


Thank you ma'am ;-)


>
> When are you moving there?


As soon as I can :-)

I have 18 months left on my current contract/deployment, so it will most
likely/definitely be after that, but that's not to say I can't go down
sooner and buy a house and have it ready for when we do move.



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

In article >,
sf > wrote:

> >Hardly. Toaster oven (fairly large) with a convection option and motor.
> >>
> >> Pic??
> >
> >Eventually. <g> I've just not been in the mood. It's an Oster and I got
> >it on closeout for $50.00 US.
> >>
>
> Remember, you can probably find it in Google Images!
> http://tinyurl.com/yk8xmj5

True, but that's cheating. <g>

It's this one I think:

http://tinyurl.com/yddcxme

What really sold me on it is that it had a removable crumb tray under
the bottom elements. Makes it easier to keep clean. I've lined my drip
tray with foil.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
PLucas > wrote:

> > Bastid. <g>
>
> Thank you ma'am ;-)
>
> > When are you moving there?
>
> As soon as I can :-)
>
> I have 18 months left on my current contract/deployment, so it will most
> likely/definitely be after that, but that's not to say I can't go down
> sooner and buy a house and have it ready for when we do move.
>
> Peter Lucas

I remember the pics that you posted of that place.
Utterly splendid! I'm envious... :-)
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Mon, 22 Mar 2010 18:46:55 -0600, Omelet >
wrote:

> My new convection oven currently lives on the stove top next to the hot
> plate. My stove is nothing but pan storage now and a heat safe
> countertop...

Goodness! If I didn't know better, I'd think you were Chinese. Not
being racist, just an observation based on personal experience.

--
Forget the health food. I need all the preservatives I can get.

On Mon, 22 Mar 2010 18:45:03 -0600, Omelet >
wrote:

> There are a lot of things that can be
> cooked in these faster and with less electricity than the full sized
> oven.

How do you know this?

--
Forget the health food. I need all the preservatives I can get.

In article >,
sf > wrote:

> On Mon, 22 Mar 2010 18:46:55 -0600, Omelet >
> wrote:
>
> > My new convection oven currently lives on the stove top next to the hot
> > plate. My stove is nothing but pan storage now and a heat safe
> > countertop...
>
> Goodness! If I didn't know better, I'd think you were Chinese. Not
> being racist, just an observation based on personal experience.

<grins> No offense...

My stove is dead. I cook only on and in plug-in appliances. It's
worked so well, I've not wanted to dedicate the money to repairing or
replacing the stove yet.

You saw my T-day series. I cooked all of that feast on hot plates, in
the microwave and in the table top roaster. :-)

I'm exited over the Convection oven. The one thing I did miss was true
baking. I can have that back now.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
sf > wrote:

> On Mon, 22 Mar 2010 18:45:03 -0600, Omelet >
> wrote:
>
> > There are a lot of things that can be
> > cooked in these faster and with less electricity than the full sized
> > oven.
>
> How do you know this?

I read the manual. <g> It claims to use 1/2 the electricity of a full
size regular oven.

It is smaller so the heat is more concentrated and the elements are
smaller, so it does make sense...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
Cheryl > wrote:

> On Mon 22 Mar 2010 02:44:41a, Omelet wrote in rec.food.cooking
> <news >
> > In article > ,
> > Dave Smith > wrote:
> >
> >> Sky wrote:
> >> >> Thanks! I have another one in the freezer and I think I'm
> >> >> going to do it that way.
> >> >
> >> > Yabut --- what's the stuffing?! Too many choices to choose,
> >> > eh?!
> >> >
> >>
> >>
> >> Bread, onions, celery, herbs etc.
> >> Sometimes I add curry powder and chopped dried apricots.
> >
> > Ooh I like the apricot idea, and I have some. Do you
> > reconstitute them with anything?
>
> I'm not a big fan of savory and sweet together. I think I'd do a
> fully savory stuffing with the onions, celery, herbs, and using up
> some getting-old bread in the freezer. I have lots of choices.

Ok. But I've found that the sweet, if you use the right stuff, is subtle
and not overwhelming. It's why I like to use a small amount of sliced
apple in turkey dressing/stuffing.

It adds a richness rather than a contrast. Depends on what you want.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

Omelet > wrote in newsmpomelet-0736F7.21083422032010
@news-wc.giganews.com:

> In article >,
> sf > wrote:
>
>> On Mon, 22 Mar 2010 18:45:03 -0600, Omelet >
>> wrote:
>>
>> > There are a lot of things that can be
>> > cooked in these faster and with less electricity than the full sized
>> > oven.
>>
>> How do you know this?
>
> I read the manual. <g> It claims to use 1/2 the electricity of a full
> size regular oven.
>
> It is smaller so the heat is more concentrated and the elements are
> smaller, so it does make sense...



Just like my bench top convection oven.



--
Peter Lucas
Brisbane
Australia

All that is necessary for the triumph of evil is that good men do nothing.

Edmund Burke.

Omelet wrote:
> In article > ,
> Dave Smith > wrote:
>
>> Sky wrote:
>>>> Thanks! I have another one in the freezer and I think I'm going to
>>>> do it that way.
>>> Yabut --- what's the stuffing?! Too many choices to choose, eh?!
>>>
>>
>> Bread, onions, celery, herbs etc.
>> Sometimes I add curry powder and chopped dried apricots.
>
> Ooh I like the apricot idea, and I have some. Do you reconstitute them
> with anything?

No. I don't reconstitute them. I just chop them up and throw them in
with the sauteed veggies and use a mild curry powder, not paste.

I have also use apricot with medallions of pork tenderloin, frying the
medallions and then making a cream sauce with curry powder and chopped
dried apricots.

In article >,
Dave Smith > wrote:

> Omelet wrote:
> > In article > ,
> > Dave Smith > wrote:
> >
> >> Sky wrote:
> >>>> Thanks! I have another one in the freezer and I think I'm going to
> >>>> do it that way.
> >>> Yabut --- what's the stuffing?! Too many choices to choose, eh?!
> >>>
> >>
> >> Bread, onions, celery, herbs etc.
> >> Sometimes I add curry powder and chopped dried apricots.
> >
> > Ooh I like the apricot idea, and I have some. Do you reconstitute them
> > with anything?
>
> No. I don't reconstitute them. I just chop them up and throw them in
> with the sauteed veggies and use a mild curry powder, not paste.
>
> I have also use apricot with medallions of pork tenderloin, frying the
> medallions and then making a cream sauce with curry powder and chopped
> dried apricots.

Sounds tasty, thanks!
I also have a few cans of Apricots that might work with that.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

On Sun, 21 Mar 2010 12:09:07 -0400, jmcquown wrote:

> "ChattyCathy" > wrote in message
> ...
>> Bob Terwilliger wrote:
>>>
>>>
>>> Okay, tell the truth: Of the food-related things posted here, how many
>>> do you find culinarily useful? Ten percent? Five? Even LESS?
>>
>> I dunno, maybe 10 percent... When I first got here it was much higher -
>> but nowadays I do get tired of seeing the same topics coming up over
>> and over (and over) again. However, to a lot of newbies the topics that
>> I personally find boring/old hat are probably quite useful/interesting.
>> --
>> Cheers
>> Chatty Cathy
>
> It was merely a comment. People *do* ask me about the leftovers I've
> brought to work. They have for years. Meanwhile they walk in with bags of
> fast food (which I consider crap) and look over my shoulder at what I
> cooked. I find no reason to slam me for commenting on it. Yet you did. I
> posted a recipe. It was very tasty. And yes, I have some very good
> leftovers. You got a problem with me? Keep it out of rfc. email me
> instead. You and Ginny both. Let's take it outside.
>
> Jill

girl fight tonight!!!

<http://www.pcplanets.com/video-299321-Julie-Brown-Girl-Fight-Tonight.shtml#>

your pal,
blake

On Sun, 21 Mar 2010 21:36:27 +0200, ChattyCathy wrote:

> Omelet wrote:
>
>>
>> I do have to wonder why everyone has been in such a bitchy mood
>> lately. I've seen a lot more meanness on the list lately than normal.
>> But, come to think of it, I seem to recall this happening every year
>> about this time. Everybody gets sick to death of winter, gets cabin
>> fever and gets short tempered.
>
> So I guess my excuse (speaking as an antipodal poster) must be thus: as
> autumn approaches, my temper is getting shorter and shorter...
>>
>> Lighten up people! Spring will be here soon enough, then we'll all be
>> bitching about the summer heat and the AC bills! <g>
>
> Speek fer yerself, pleeze <mutter, mutter, mumble, grumble>

another hemisphere heard from.

your pal,
blake

On Sun, 21 Mar 2010 22:01:27 GMT, PLucas wrote:

> Omelet > wrote in
> news >
>> In article >,
>> blake murphy > wrote:
>>
>>> On Sun, 21 Mar 2010 14:03:36 GMT, PLucas wrote:
>>> >
>>> > To tell you the truth Om, I've never seen the bitch behave any other
>>> > way.
>>> >
>>> > She, amd quite a few others on here just like her, show their *real*
>>> > mental age/deficiency with their spiteful little backstabbing
>>> > posts.... because more often than not, the person they are bitching
>>> > about has them killfiled.
>>> >
>>> > Talk about blowing hot air for nothing!!!! LOL!!!
>>> >
>>> > Here's a hint Tadpoleski.........
>>> >
>>> > If you don't like someone, killfile them, or ignore them when they
>>> > morph and change ID's. To continually bitch, whine, **** and moan
>>> > *really* shows the world what a complete mental ****tard you are.
>>>
>>> thank you, peter, for your tips on conducting civil discourse on
>>> usenet.
>>>
>>> blake
>
> That ****weak creep would have to be the last person on earth to have any
> right to talk about 'civil discourse'.

that's exactly the kind of tip we all treasure.

blake

On Tue, 23 Mar 2010 08:35:35 -0600, Omelet >
wrote:

>In article >,
> Dave Smith > wrote:
>
>> Omelet wrote:
>> > In article > ,
>> > Dave Smith > wrote:
>> >
>> >> Sky wrote:
>> >>>> Thanks! I have another one in the freezer and I think I'm going to
>> >>>> do it that way.
>> >>> Yabut --- what's the stuffing?! Too many choices to choose, eh?!
>> >>>
>> >>
>> >> Bread, onions, celery, herbs etc.
>> >> Sometimes I add curry powder and chopped dried apricots.
>> >
>> > Ooh I like the apricot idea, and I have some. Do you reconstitute them
>> > with anything?
>>
>> No. I don't reconstitute them. I just chop them up and throw them in
>> with the sauteed veggies and use a mild curry powder, not paste.
>>
>> I have also use apricot with medallions of pork tenderloin, frying the
>> medallions and then making a cream sauce with curry powder and chopped
>> dried apricots.
>
>Sounds tasty, thanks!
>I also have a few cans of Apricots that might work with that.

Any dried fruit works with pork; raisins, apples, peaches, pears,
prunes.... I'm doing pork chops right now with tomatoes, braised...
gonna go with dried pasta, penne rigate.

Omelet wrote:
> In article >,
> Dave Smith > wrote:
>
>> Omelet wrote:

>> I have also use apricot with medallions of pork tenderloin, frying the
>> medallions and then making a cream sauce with curry powder and chopped
>> dried apricots.
>
> Sounds tasty, thanks!
> I also have a few cans of Apricots that might work with that.

It's worth a shot. Personally, I think that the dried apricots would be
better because they have some texture and concentrated flavour. Besides,
they are probably cheaper.


As a side note... I love apricots. My brother in law despised them. I
could never figure that out. I think they are delicious.

In article >,
blake murphy > wrote:

> On Sun, 21 Mar 2010 21:36:27 +0200, ChattyCathy wrote:
>
> > Omelet wrote:
> >
> >>
> >> I do have to wonder why everyone has been in such a bitchy mood
> >> lately. I've seen a lot more meanness on the list lately than normal.
> >> But, come to think of it, I seem to recall this happening every year
> >> about this time. Everybody gets sick to death of winter, gets cabin
> >> fever and gets short tempered.
> >
> > So I guess my excuse (speaking as an antipodal poster) must be thus: as
> > autumn approaches, my temper is getting shorter and shorter...
> >>
> >> Lighten up people! Spring will be here soon enough, then we'll all be
> >> bitching about the summer heat and the AC bills! <g>
> >
> > Speek fer yerself, pleeze <mutter, mutter, mumble, grumble>
>
> another hemisphere heard from.
>
> your pal,
> blake

I tend to forget that this is an international list. <g> But, most of
the bitchiness has been coming from the Northern posters!
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>

"Remember that not getting what you want is sometimes a wonderful stroke of luck." --Dalai Lama

In article >,
brooklyn1 > wrote:

> On Tue, 23 Mar 2010 08:35:35 -0600, Omelet >
> wrote:
>
> >In article >,
> > Dave Smith > wrote:
> >
> >> Omelet wrote:
> >> > In article > ,
> >> > Dave Smith > wrote:
> >> >
> >> >> Sky wrote:
> >> >>>> Thanks! I have another one in the freezer and I think I'm going to
> >> >>>> do it that way.
> >> >>> Yabut --- what's the stuffing?! Too many choices to choose, eh?!
> >> >>>
> >> >>
> >> >> Bread, onions, celery, herbs etc.
> >> >> Sometimes I add curry powder and chopped dried apricots.
> >> >
> >> > Ooh I like the apricot idea, and I have some. Do you reconstitute them
> >> > with anything?
> >>
> >> No. I don't reconstitute them. I just chop them up and throw them in
> >> with the sauteed veggies and use a mild curry powder, not paste.
> >>
> >> I have also use apricot with medallions of pork tenderloin, frying the
> >> medallions and then making a cream sauce with curry powder and chopped
> >> dried apricots.
> >
> >Sounds tasty, thanks!
> >I also have a few cans of Apricots that might work with that.
>
> Any dried fruit works with pork; raisins, apples, peaches, pears,
> prunes.... I'm doing pork chops right now with tomatoes, braised...
> gonna go with dried pasta, penne rigate.

IMO apples work well with just about any meat except beef.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

In article > ,
Dave Smith > wrote:

> Omelet wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> Omelet wrote:
>
> >> I have also use apricot with medallions of pork tenderloin, frying the
> >> medallions and then making a cream sauce with curry powder and chopped
> >> dried apricots.
> >
> > Sounds tasty, thanks!
> > I also have a few cans of Apricots that might work with that.
>
> It's worth a shot. Personally, I think that the dried apricots would be
> better because they have some texture and concentrated flavour. Besides,
> they are probably cheaper.
>
>
> As a side note... I love apricots. My brother in law despised them. I
> could never figure that out. I think they are delicious.

I also have both on hand, but dried apricots (even reconstituted) are
harder to chew and daddums has bad teeth.
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
"We're all adults here, except for those of us who aren't." --Blake Murphy

thanks for sharing the recipe...

On Wed, 24 Mar 2010 04:51:54 -0400, sweetblood
> wrote:

>
> 'blake murphy[_2_ Wrote:
> > ;1454183']On Sun, 21 Mar 2010 14:03:36 GMT, PLucas wrote:-
> >
> > To tell you the truth Om, I've never seen the bitch behave any other
> > way.
> >
> > She, amd quite a few others on here just like her, show their *real*
> > mental age/deficiency with their spiteful little backstabbing posts....
> >
> > because more often than not, the person they are bitching about has
> > them
> > killfiled.
> >
> > Talk about blowing hot air for nothing!!!! LOL!!!
> >
> > Here's a hint Tadpoleski.........
> >
> > If you don't like someone, killfile them, or ignore them when they
> > morph
> > and change ID's. To continually bitch, whine, **** and moan *really*
> > shows
> > the world what a complete mental ****tard you are.-
> >
> > thank you, peter, for your tips on conducting civil discourse on
> > usenet.
> >
> > blake
>
>
> thanks for sharing the recipe...

This post settles the question in my mind wondering if there's a
moderator in foodbanter that filters out nonfood posts. Foodbanter
doesn't skim, it just steals all rec.food.cooking content.

--
Forget the health food. I need all the preservatives I can get.

On Wed, 24 Mar 2010 08:54:45 -0700, sf wrote:

> On Wed, 24 Mar 2010 04:51:54 -0400, sweetblood
> > wrote:
>
>>
>> 'blake murphy[_2_ Wrote:
>>> ;1454183']On Sun, 21 Mar 2010 14:03:36 GMT, PLucas wrote:-
>>>
>>> To tell you the truth Om, I've never seen the bitch behave any other
>>> way.
>>>
>>> She, amd quite a few others on here just like her, show their *real*
>>> mental age/deficiency with their spiteful little backstabbing posts....
>>>
>>> because more often than not, the person they are bitching about has
>>> them
>>> killfiled.
>>>
>>> Talk about blowing hot air for nothing!!!! LOL!!!
>>>
>>> Here's a hint Tadpoleski.........
>>>
>>> If you don't like someone, killfile them, or ignore them when they
>>> morph
>>> and change ID's. To continually bitch, whine, **** and moan *really*
>>> shows
>>> the world what a complete mental ****tard you are.-
>>>
>>> thank you, peter, for your tips on conducting civil discourse on
>>> usenet.
>>>
>>> blake
>>
>> thanks for sharing the recipe...
>
> This post settles the question in my mind wondering if there's a
> moderator in foodbanter that filters out nonfood posts. Foodbanter
> doesn't skim, it just steals all rec.food.cooking content.

screening would require someone to do some actual work.

your pal,
blake

sf wrote:

> Since you're completely consumed by me, read it and weep pal. I'm living
> the life and you're not.
>
> --
> I love cooking with wine.
> Sometimes I even put it in the food.

I think you need a new sig: "Sent from my Wireless BlackBerry as I drive
over bicyclists in my Mercedes on my way to a Sterilize-The-Homeless
fundraiser. I'm LIVING THE LIFE!"

Bob

Christine wrote:

> Okay folks, I am looking at convection ovens now... I want something
> in which I can cook a whole chicken. I have looked at several models,
> of which the Cuisinart is one, Hamilton Beach is another, and the
> Breville is yet another. The Cuisinart doesn;t look big enough to
> roast a whole chicken or in which to bake a whole pizza. The other
> two do..and at least one has a rotisserie.
>
> How big are yours? Will they roast a whole chicken?

My Sharp convection oven is large enough to roast a whole chicken. It's
still going strong after 23 years, too.

Bob

On Fri, 26 Mar 2010 00:16:25 -0700, "Bob Terwilliger"
> wrote:

>Christine wrote:
>
>> Okay folks, I am looking at convection ovens now... I want something
>> in which I can cook a whole chicken. I have looked at several models,
>> of which the Cuisinart is one, Hamilton Beach is another, and the
>> Breville is yet another. The Cuisinart doesn;t look big enough to
>> roast a whole chicken or in which to bake a whole pizza. The other
>> two do..and at least one has a rotisserie.
>>
>> How big are yours? Will they roast a whole chicken?
>
>My Sharp convection oven is large enough to roast a whole chicken. It's
>still going strong after 23 years, too.
>

Mine's a Toastmaster, working great for about ten years and counting.
Also broils and slow cooks. It's fine for a chicken, but a pizza would
have to be small (oven is 10" deep).

Barry in Indy

On Thu, 25 Mar 2010 20:30:39 -0700, "Bob Terwilliger"
> wrote:

> sf wrote:
>
> > Since you're completely consumed by me, read it and weep pal. I'm living
> > the life and you're not.
> >
> > --
> > I love cooking with wine.
> > Sometimes I even put it in the food.
>
> I think you need a new sig: "Sent from my Wireless BlackBerry as I drive
> over bicyclists in my Mercedes on my way to a Sterilize-The-Homeless
> fundraiser. I'm LIVING THE LIFE!"
>
My phone isn't smart enough to do all of that.


--
Forget the health food. I need all the preservatives I can get.