On Tue, 23 Nov 2010 16:23:47 -0800, Dan Abel > wrote:
>
> In article >,
> sf > wrote:
>
> > On Tue, 23 Nov 2010 16:10:38 -0600, Janet Wilder
> > > wrote:
> >
> > > I do my whole chickens on the beer can thing on the covered gas grill.
> > > We like it that way so much better than in the oven and the house stays
> > > cooler.
> >
> > That's another thing I don't get. What's all that about using an oven
> > and heating up a room. My gas stove top does that, not my electric
> > oven.
>
> Hey! I just figured it out! The reason it doesn't cost you anything in
> electricity to use your electric oven, is that it doesn't produce any
> heat!

<snort> My oven also self cleans when I want it too and that doesn't
heat up the room either. I think the rest of them must cook with
their oven door wide open.

--

Never trust a dog to watch your food.

"Ron" > wrote in message
...
> The bottom burner of the stove ust suddenly burned out and chances of
> it getting fixed before Thanksgiving is about 50/50. Not very good
> odds, but as Mr. Spock would say, there are always possibilities
> (although he did admit that he could be wrong about that). We have a
> couple of nice ducks just waiting to be cooked Thursday. If the burner
> can't be replaced in time, does anyone know if the ducks can be
> successfully cooked under the broiler?
>
> Ron
>
>
If it's an electric stove, pull the stove out from the wall and then unplug
the bottom element. Take it to a hardware store, get a matching
replacement. They're easy enough to disconnect and connect. Then plug the
stove back in.

Jill

On 11/23/2010 6:31 PM, sf wrote:
> On Tue, 23 Nov 2010 16:23:47 -0800, Dan > wrote:
>>
>> In >,
>> > wrote:
>>
>>> On Tue, 23 Nov 2010 16:10:38 -0600, Janet Wilder
>>> > wrote:
>>>
>>>> I do my whole chickens on the beer can thing on the covered gas grill.
>>>> We like it that way so much better than in the oven and the house stays
>>>> cooler.
>>>
>>> That's another thing I don't get. What's all that about using an oven
>>> and heating up a room. My gas stove top does that, not my electric
>>> oven.
>>
>> Hey! I just figured it out! The reason it doesn't cost you anything in
>> electricity to use your electric oven, is that it doesn't produce any
>> heat!
>
> <snort> My oven also self cleans when I want it too and that doesn't
> heat up the room either. I think the rest of them must cook with
> their oven door wide open.
>
When I use the oven, heat comes out of the vents on top of the stove.
The range hood is a recirculator and does not vent outside. The heat
comes into the kitchen.

I did consider having an outside vented range hood installed, but the
house is concrete and it's a really, really big job and very expensive
so I will manage without it. I have an exhaust fan in the laundry room
next to the kitchen and I turn that on and it helps a lot.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

Sky wrote:
> On 11/22/2010 9:53 PM, Omelet wrote:
>> In article
>> >,
>> > wrote:
>>
>>> The bottom burner of the stove ust suddenly burned out and chances of
>>> it getting fixed before Thanksgiving is about 50/50. Not very good
>>> odds, but as Mr. Spock would say, there are always possibilities
>>> (although he did admit that he could be wrong about that). We have a
>>> couple of nice ducks just waiting to be cooked Thursday. If the burner
>>> can't be replaced in time, does anyone know if the ducks can be
>>> successfully cooked under the broiler?
>>
>> Seriously, go out and purchase a decent Toaster oven. You won't regret
>> it! Especially if you opt for the convection type.
>>
>> They are usually under $100.00.
>
> AMEN! Toaster ovens are worth their weight in foods and more! The use
> of a large range-oven to bake a single potato just doesn't make sense!
> But then, how many folks use common sense ??? <VBG!>
>
> Sky
>
Are there any today that actually last for a while? I still have
my portable turbo oven (Wayne, do you still have yours?), but even
that is rather big for most uses.

--
Jean B.

On 24 Nov 2010 04:22:06 GMT, Wayne Boatwright
> wrote:

> On Tue 23 Nov 2010 02:35:43p, sf told us...
>
> >
> > That insert is a very nice perk! Just looked at Google shopping.
> > I see a red Nesco - I like red. Don't know anything about Nesco,
> > but it seems pretty small... only 5 quarts.
> >
>
> Nesco is one of the oldest manufacturers of electric roasters. In
> pre slow cooker days, they were making an oval roaster, about 6 or 8
> qts. in size, which could be used as a slow cooker as well as higher
> temperatures. I think they've been around since at least the 1940s.


Thanks, I wondered when I saw that size if there was a connection... I
see there is.

--

Never trust a dog to watch your food.

On Tue, 23 Nov 2010 19:51:14 -0600, Janet Wilder
> wrote:

> When I use the oven, heat comes out of the vents on top of the stove.
> The range hood is a recirculator and does not vent outside. The heat
> comes into the kitchen.

Thanks so much for that information! I understand now. My ovens must
be vented outside - in that case. I hear the fan working (sounds just
like when convect is on), but no heat is released into the kitchen
from them.

I think people need to wake up and blame their cheap venting, not
their oven, for heating up their kitchens.

--

Never trust a dog to watch your food.

On Tue, 23 Nov 2010 20:58:53 -0800, sf > wrote:

>On Tue, 23 Nov 2010 19:51:14 -0600, Janet Wilder
> wrote:
>
>> When I use the oven, heat comes out of the vents on top of the stove.
>> The range hood is a recirculator and does not vent outside. The heat
>> comes into the kitchen.
>
>Thanks so much for that information! I understand now. My ovens must
>be vented outside - in that case. I hear the fan working (sounds just
>like when convect is on), but no heat is released into the kitchen
>from them.
>
>I think people need to wake up and blame their cheap venting, not
>their oven, for heating up their kitchens.

In my part of the world [the eastern middle of NY] that heat from the
oven [and the accompanying odors] are quite welcome 10 months out of
the year.

I rarely fire up the oven from mid-July to the end of august- not
because it heats up the kitchen, but because I prefer using the BBQ,
bayou burner, or stovetop for those hot days.

It makes sense that stoves would be vented outside in a hot climate--
but doesn't that eliminate most of the good smells that come from the
oven?

Jim

On Wed, 24 Nov 2010 07:44:17 -0500, Jim Elbrecht >
wrote:
>
> It makes sense that stoves would be vented outside in a hot climate--
> but doesn't that eliminate most of the good smells that come from the
> oven?

You're asking the wrong person. I think I get lots of good smells
from the oven, but since it's not vented indoors...

--

Never trust a dog to watch your food.

On Wed, 24 Nov 2010 21:55:32 -0800 (PST), Ron >
wrote:

> No, the best thing to have-- and dammit, I only had found them once
> here-- is duck sausage. Those are the most delicious things I have

Is that a specialty butcher item?


--

Never trust a dog to watch your food.

On 25 Nov 2010 06:50:47 GMT, Wayne Boatwright
> wrote:

> On Wed 24 Nov 2010 11:33:18p, sf told us...
>
> > On Wed, 24 Nov 2010 21:55:32 -0800 (PST), Ron
> >
> > wrote:
> >
> >> No, the best thing to have-- and dammit, I only had found them
> once
> >> here-- is duck sausage. Those are the most delicious things I have
> >
> > Is that a specialty butcher item?
> >
> >
>
> It would be here in Phoenix. There is a German sausage company here
> where all products are made by hand. They make two duch sausages,
> one spicier than the other. The milk one is more herbal in flavor.
> They sell to the public, but the major part of their business is
> selling to high end restaurants, and one local high end specialty
> market chain.
>
> I've only seen duck sausage at the sausage company's store and at the
> specialty market.

Thanks, Wayne!

--

Never trust a dog to watch your food.

On Nov 23, 1:14*pm, Wayne Boatwright >
wrote:
> On Mon 22 Nov 2010 08:53:53p, Omelet told us...
>
>
>
>
>
> > In article
> > >,
> > *Ron > wrote:
>
> >> The bottom burner of the stove ust suddenly burned out and
> >> chances of it getting fixed before Thanksgiving is about 50/50.
> >> Not very good odds, but as Mr. Spock would say, there are always
> >> possibilities (although he did admit that he could be wrong about
> >> that). *We have a couple of nice ducks just waiting to be cooked
> >> Thursday. If the burner can't be replaced in time, does anyone
> >> know if the ducks can be successfully cooked under the broiler?
>
> >> Ron
>
> > Seriously, go out and purchase a decent Toaster oven. *You won't
> > regret it! Especially if you opt for the convection type.
>
> > They are usually under $100.00.
>
> While I applaud the use of toaster ovens and use mine almost daily, I
> rather doubt there's one big enough for a pair ducks to roast
> successfully. *At least not toaster ovens of average size.


Fortunately I found a local place not too tmuch further than a half
hour away (by bus) that had a replacement element for the stove.
Fifteen minute repair time and the stove was ready to rock & roll for
Thanksgiving dinner. Yay! ;-)

Ron

On Wed, 24 Nov 2010 21:55:32 -0800 (PST), Ron wrote:

> No, the best thing to have-- and dammit, I only had found them once
> here-- is duck sausage. Those are the most delicious things I have
> ever tasted!

Chicken fat is 85% as good, but it's not really available in
quantities for sausage-making.

A ChUck(tm) would be an ideal bird for meat and fat. Isn't anybody
working on crossing chicken with a duck for culinary sake?

You heard it here first, Tyson (and Marty).

-sw

On Wed, 24 Nov 2010 22:33:18 -0800, sf wrote:

> Is that a specialty butcher item?

For you, everything is s specialty item. You don't get around
much.

-sw