On 9/21/2011 8:07 PM, Cheryl wrote:
> On 9/21/2011 7:29 PM, Jim Elbrecht wrote:

> Steam Clean Cycle
> This feature uses steam to loosen tough, baked-on foods in the oven. The
> user pours 1 cup of water onto the HiddenBake oven floor and selects the
> Steam Clean option on the control panel. After 30 minutes, the floor and
> door can be wiped off with a cloth or cleaning pad.
>
> It would be nice to not always have to clean it with a chemical, but I
> think I'll continue looking.

Oh, yeah, looking at the manual it goes on about using oven cleaner.
Self cleaning is not a feature I'd do without, it's a must. Just me,
but I'd say Next!

nancy

On Wed, 21 Sep 2011 19:25:39 -0500, Janet Wilder
> wrote:

> I want it to die. I want a new one. DH won't buy one unless this one breaks.

It sure sounds "broken" to me! Vee haff vaes uv moking diss hoppen.
Would he be better convinced if the condenser quit? A razor blade to
the seals could easily be an $800 fix and he'd never know it was
"induced". <insert maniacal laughter here>

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

On Wed, 21 Sep 2011 20:45:15 -0400, Nancy Young <email@replyto> wrote:

> Self cleaning is not a feature I'd do without, it's a must. Just me,
> but I'd say Next!

Me too! Not having at least one oven that self cleans is a real deal
breaker for me.

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

On 9/21/2011 2:25 PM, Janet Wilder wrote:
> On 9/21/2011 5:26 PM, sf wrote:
>> On Wed, 21 Sep 2011 15:25:10 -0500, Janet Wilder
>> > wrote:
>>
>>> The best dishwasher I've owned was a GE Potscrubber. The worst crap
>>> appliances are Frigidaire (made by Electrolux) I have them now. The
>>> stove and dishwasher don't give me trouble, but I absolutely hate my
>>> refrigerator and I pray that it dies so I can get a new one. It's built
>>> out garbage.
>>
>> What on earth does a refrigerator do to make you hate it so much?
>>
> The freezer and door shelves break. The ice maker switch freezes in the
> "crushed" position even though we never use crushed ice. It's a
> side-by-side (I didn't want it) and it's too deep for me to ever find
> anything. The freezer side is totally useless for anything other than
> the faulty ice maker. It holds less than the tiny freezer on my RV.
>
> I want it to die. I want a new one. DH won't buy one unless this one
> breaks.
>

You might be able to encase the freezer coils in a thick coating of ice
by leaving the freezer ajar overnight. Once that happens, the unit won't
be able to cool unless you unplug it for 12 hours or so to defrost the
coils. All you have to do is say "Honey, the refrigerator doesn't seem
to be working, can you check it out for me? It's been acting funny for
the last several months and now it's starting to smell awful."

I've got a Samsung unit and highly recommend you check one of those out.
Good luck!

On Wed, 21 Sep 2011 20:31:50 -0400, Jim Elbrecht >
wrote:

>On Wed, 21 Sep 2011 20:07:24 -0400, Cheryl >
>wrote:
>
>>On 9/21/2011 7:29 PM, Jim Elbrecht wrote:
>>> That steam cleaning thing got me to read the manual--
>>> http://products.geappliances.com/Mar...49-80591-1.pdf
>>>
>>> I'd be asking the salesman for his spin, but it looks like there is a
>>> depression in the bottom of the oven that you fill with water. I.e. -
>>> IMO 'steam clean' looks like pure gimmick. Maybe there is more to it
>>> than that.
>>
>>Thanks for that link. I also found this:
>>
>>Steam Clean Cycle
>>This feature uses steam to loosen tough, baked-on foods in the oven. The
>>user pours 1 cup of water onto the HiddenBake oven floor and selects the
>>Steam Clean option on the control panel. After 30 minutes, the floor and
>>door can be wiped off with a cloth or cleaning pad.
>>
>>It would be nice to not always have to clean it with a chemical, but I
>>think I'll continue looking.
>
>I'd pose to the salesman "How is this different than pouring some
>water in a pan and turning the oven on for a bit?"

That won't produce steam, it'll just add humidity, same as cooking
anything. If you want a blast of steam place an empty roasting pan on
the bottom shelf, crank up the temperature to 400ºF and quickly toss
into the hot pan a scoop of ice cubes (like eight), shut the door
quickly so you don't get scalded. This won't clean your oven but
it'll produce steam. That's a baker's trick for producing a crackling
crisp crust on bread when a steam oven is not available... helps to
make better bagels at home. Never ever toss water into a hot oven,
not unless you want to spend a long, long time living at a burn unit.

"sf" <> wrote in part>
> Vee haff vaes uv moking diss hoppen.
LOL. I honest to goodness did have a squalling woman come in my office
sobbing that she'd just been in divorce court and her husband would Not give
her a divorce.
I said: Vee haff vaes uv moking diss hoppen. Could be that inviting
Crazy Uncle Eddie to be a permanent house guest was the last straw but there
were other creative ideas suggested. We made it hoppen. Polly

On Wed, 21 Sep 2011 20:24:30 -0500, "Polly Esther"
> wrote:

>
> "sf" <> wrote in part>
> > Vee haff vaes uv moking diss hoppen.
> LOL. I honest to goodness did have a squalling woman come in my office
> sobbing that she'd just been in divorce court and her husband would Not give
> her a divorce.
> I said: Vee haff vaes uv moking diss hoppen. Could be that inviting
> Crazy Uncle Eddie to be a permanent house guest was the last straw but there
> were other creative ideas suggested. We made it hoppen. Polly
>
<laugh> I like the way you think, Polly!

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

Nancy Young wrote:

> Ditto. I use it so rarely I'd be happy to have the storage
> drawer back. I didn't want a warmer drawer, just so happens it
> came with the range I wanted.
>
> nancy

I just use my warming drawer as a storage drawer. I've never needed (or
remember) to use the warming drawer. I also dislike bending down that
far with food.

Nancy Young wrote:
> On 9/21/2011 10:43 AM, Polly Esther wrote:

>> Well, now. You really can use the warming drawer for storage; just be
>> sure what's stored in there will be okay if you accidentally turn it on.
>> I keep some rarely used cast iron in ours.
>
> Of course, however there's only about a third of the space
> the drawer had on my previous range, it's hardly worth putting
> anything in there.
>
> nancy
>

Really? Mine is the same size as a normal storage drawer.

On Wed, 21 Sep 2011 23:56:55 -0400, Goomba >
wrote:

> Nancy Young wrote:
>
> > Ditto. I use it so rarely I'd be happy to have the storage
> > drawer back. I didn't want a warmer drawer, just so happens it
> > came with the range I wanted.
> >
> > nancy
>
> I just use my warming drawer as a storage drawer. I've never needed (or
> remember) to use the warming drawer. I also dislike bending down that
> far with food.

Don't you ever warm plates?

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

Cheryl wrote:
> I finally settled on a dishwasher and had it installed today. I think
> it will work out fine. I really like the size of the flatware bin. It
> has removable covers but I can't see using them often unless the spray
> of the jets starts pushing lighter pieces out.
>
> http://tinyurl.com/3zjxh2w
>
> Now I have to settle on a new stove.

That has some nice features. Be sure to tell us how you like it.
--
Jean B.

On Sep 21, 11:15*pm, sf > wrote:
> On Wed, 21 Sep 2011 23:56:55 -0400, Goomba >
> wrote:
>
> > Nancy Young wrote:
>
> > > Ditto. *I use it so rarely I'd be happy to have the storage
> > > drawer back. *I didn't want a warmer drawer, just so happens it
> > > came with the range I wanted.
>
> > > nancy
>
> > I just use my warming drawer as a storage drawer. I've never needed (or
> > remember) to use the warming drawer. I also dislike bending down that
> > far with food.
>
> Don't you ever warm plates?
>
>
Several weeks ago I was looking at stoves, don't need one but always
like to look at the new models and gadgets. I thought the warming
drawer would be nice but then remembered I need all the storage space
I can squeeze out of my kitchen. After looking at this one stove that
had that feature I also realized I'd dislike bending down that far to
put something in or take something very heavy out of the oven.

I don't warm plates. Why would I want to?

"ItsJoanNotJoann" <>
I don't warm plates. Why would I want to?

Oh my goodness, yes. I warm plates, chill salad plates and frost glasses if
it is appropriate. I'm not one to go bananas with a silly splattering polka
dot sauce as a part of presentation but a warm plate makes many meals so
much nicer. Polly

"Polly Esther" wrote:
>
>"ItsJoanNotJoann" <>
>I don't warm plates. Why would I want to?
>
>Oh my goodness, yes. I warm plates, chill salad plates and frost glasses if
>it is appropriate. I'm not one to go bananas with a silly splattering polka
>dot sauce as a part of presentation but a warm plate makes many meals so
>much nicer. Polly

Where do you store your plates that they'd be cold, outdoors in the
snow? I store plates inside my house, ~72ºF, I can't think of any
foods that need or would benefit from a warmer plate... hot foods are
served hot and normal people eat before it cools... do you fill soup
bowls and plate omelets a half hour before serving, perhps you need
those heat lamps like greasy spoon eateries use. Folks used to warm
plates long ago, before central heating, when ones dinnerware was kept
in an unheated pantry off the kitchen. There's no reason to warm
plates unless one stores them where it's ice cold. Warming plates in
modern homes is no indication of classiness, it indicates
disingenousness/stupidity.

sf wrote:
> On Wed, 21 Sep 2011 23:56:55 -0400, Goomba >
> wrote:
>
>> Nancy Young wrote:
>>
>>> Ditto. I use it so rarely I'd be happy to have the storage
>>> drawer back. I didn't want a warmer drawer, just so happens it
>>> came with the range I wanted.
>>>
>>> nancy
>> I just use my warming drawer as a storage drawer. I've never needed (or
>> remember) to use the warming drawer. I also dislike bending down that
>> far with food.
>
> Don't you ever warm plates?
>
Sure, but I can do that in the oven itself easier. Usually using the
residual heat from whatever was just taken out of said oven.

On 9/21/2011 11:58 PM, Goomba wrote:
> Nancy Young wrote:
>> On 9/21/2011 10:43 AM, Polly Esther wrote:
>
>>> Well, now. You really can use the warming drawer for storage; just be
>>> sure what's stored in there will be okay if you accidentally turn it on.
>>> I keep some rarely used cast iron in ours.
>>
>> Of course, however there's only about a third of the space
>> the drawer had on my previous range, it's hardly worth putting
>> anything in there.

> Really? Mine is the same size as a normal storage drawer.

Looking at it now, it's not as bad as I remembered, you could
put more stuff in there than I thought. It's just not as large
as the one on my previous range. Having said that, I see it
works nicely as a crumb catcher like the one on a toaster. Now
you know when I clean the stove and the rest of the range, I
don't look in that drawer. Heh. Right now it only holds the
griddle that came with the stove.

nancy

On 9/21/2011 11:56 PM, Goomba wrote:
> Nancy Young wrote:
>
>> Ditto. I use it so rarely I'd be happy to have the storage
>> drawer back. I didn't want a warmer drawer, just so happens it
>> came with the range I wanted.

> I just use my warming drawer as a storage drawer. I've never needed (or
> remember) to use the warming drawer. I also dislike bending down that
> far with food.

Reminds me of the grill on older ranges, putting food under there
to cook didn't appeal to me. I love having the grill function in
the oven anymore.

nancy

Goomba wrote:
>Nancy Young wrote:
>
>> Ditto. I use it so rarely I'd be happy to have the storage
>> drawer back. I didn't want a warmer drawer, just so happens it
>> came with the range I wanted.
>
>I just use my warming drawer as a storage drawer. I've never needed (or
>remember) to use the warming drawer. I also dislike bending down that
>far.

I wouldn't want yoose gals to singe your nipples.

On Thu, 22 Sep 2011 02:30:32 -0700 (PDT), ItsJoanNotJoann
> wrote:

>I don't warm plates. Why would I want to?

To serve foods that cool off very quickly, so people have longer to enjoy them?

I warm the dinner plates routinely, unless the meal includes a cold component on
the same plate.

-- Larry

"Brooklyn1" <Gravesend1> wrote
>
> Where do you store your plates that they'd be cold, outdoors in the
> snow? I store plates inside my house, ~72ºF, I can't think of any
> foods that need or would benefit from a warmer plate... hot foods are
> served hot and normal people eat before it cools...



For the most part I agree, but there are times to do so.

Our dishes are in cabinets on the outside wall. In spite of the room
temperature of about 70 and decent insulation, they can cool a bit on really
cold days. Never measured the temperature, but they could be down to 60 to
65 degrees. Delicate foods, like a fried or poached egg benefit from the
plate being warmed a bit. The 1/4" thick ceramic plate has much more
thermal mass than a thin fried egg and it will suck the heat right out of
it.

In the winter. I'll stick the plates in the oven for a few minutes or just
move them over the open flame to take the chill away. Never bother at
dinner. I'd not pay extra for a warming drawer though.

or try my mother's direct approach, i went to her house one day and was very
concerned when my ride pulled into the drive way... the frig was just off
the porch, the dryer was in the sidewalk and the washer was on its side
almost in the ditch, can you say "had her fill", Lee
"dsi1" > wrote in message
...
> On 9/21/2011 2:25 PM, Janet Wilder wrote:
>> On 9/21/2011 5:26 PM, sf wrote:
>>> On Wed, 21 Sep 2011 15:25:10 -0500, Janet Wilder
>>> > wrote:
>>>
>>>> The best dishwasher I've owned was a GE Potscrubber. The worst crap
>>>> appliances are Frigidaire (made by Electrolux) I have them now. The
>>>> stove and dishwasher don't give me trouble, but I absolutely hate my
>>>> refrigerator and I pray that it dies so I can get a new one. It's built
>>>> out garbage.
>>>
>>> What on earth does a refrigerator do to make you hate it so much?
>>>
>> The freezer and door shelves break. The ice maker switch freezes in the
>> "crushed" position even though we never use crushed ice. It's a
>> side-by-side (I didn't want it) and it's too deep for me to ever find
>> anything. The freezer side is totally useless for anything other than
>> the faulty ice maker. It holds less than the tiny freezer on my RV.
>>
>> I want it to die. I want a new one. DH won't buy one unless this one
>> breaks.
>>
>
> You might be able to encase the freezer coils in a thick coating of ice by
> leaving the freezer ajar overnight. Once that happens, the unit won't be
> able to cool unless you unplug it for 12 hours or so to defrost the coils.
> All you have to do is say "Honey, the refrigerator doesn't seem to be
> working, can you check it out for me? It's been acting funny for the last
> several months and now it's starting to smell awful."
>
> I've got a Samsung unit and highly recommend you check one of those out.
> Good luck!
>
>

nothing like a pat of butter on the plate then softly warmed to place the
egg on, Lee
"Ed Pawlowski" > wrote in message
...
>
> "Brooklyn1" <Gravesend1> wrote
>>
>> Where do you store your plates that they'd be cold, outdoors in the
>> snow? I store plates inside my house, ~72ºF, I can't think of any
>> foods that need or would benefit from a warmer plate... hot foods are
>> served hot and normal people eat before it cools...
>
>
>
> For the most part I agree, but there are times to do so.
>
> Our dishes are in cabinets on the outside wall. In spite of the room
> temperature of about 70 and decent insulation, they can cool a bit on
> really cold days. Never measured the temperature, but they could be down
> to 60 to 65 degrees. Delicate foods, like a fried or poached egg benefit
> from the plate being warmed a bit. The 1/4" thick ceramic plate has much
> more thermal mass than a thin fried egg and it will suck the heat right
> out of it.
>
> In the winter. I'll stick the plates in the oven for a few minutes or just
> move them over the open flame to take the chill away. Never bother at
> dinner. I'd not pay extra for a warming drawer though.
>
>

On Thu, 22 Sep 2011 19:51:35 -0400, "Ed Pawlowski"
> wrote:

>
>"Brooklyn1" <Gravesend1> wrote
>>
>> Where do you store your plates that they'd be cold, outdoors in the
>> snow? I store plates inside my house, ~72ºF, I can't think of any
>> foods that need or would benefit from a warmer plate... hot foods are
>> served hot and normal people eat before it cools...
>
>
>
>For the most part I agree, but there are times to do so.
>
>Our dishes are in cabinets on the outside wall. In spite of the room
>temperature of about 70 and decent insulation, they can cool a bit on really
>cold days. Never measured the temperature, but they could be down to 60 to
>65 degrees. Delicate foods, like a fried or poached egg benefit from the
>plate being warmed a bit. The 1/4" thick ceramic plate has much more
>thermal mass than a thin fried egg and it will suck the heat right out of
>it.
>
>In the winter. I'll stick the plates in the oven for a few minutes or just
>move them over the open flame to take the chill away. Never bother at
>dinner. I'd not pay extra for a warming drawer though.


I think it would be more sensable to find a warmer storage place in
your house for those few breakfast plates than to bother with
warming... perhaps move all those items from your kitchen that you
haven't used in twenty+ years to make room for service for four
breakfast dishes. I can probably move half of what's in my kitchen
into the trash and never miss it... right off the bat I know I have at
least twenty mugs that I've never used, there they are taking up more
room than would be needed for a service for four dish set. I bet if
you tossed into the trash everything in your kitchen that you've never
used you'd need to spend an entire day rearranging to balanece
everything so your kitchen doesn't list 30º. I'll bet more than half
the items in your kitchen need to be hauled to a thrift shop... I have
three junk drawers in my kitchen chock full of things I've never used
and never will... over the years things just find a home in the junk
drawers and never leave, doohickeys I can't remember where they came
from that I somehow think if I thew them away the very next day I'd
need them. You eat breakfast most every day, I don't believe you
can't find a warmer spot to store a couple of plates for eggs. I've
been using the same coffee mug for more than twenty years, it hangs
from a cup hook in in a cabinet over my stove. It never goes in the
dishwasher, I wash it by hand at the same time I wash the coffee pot
by hand each morning and hang it back where it lives. If I ate eggs
often for breakfast (I don't eat breakfast) I'd keep my breakfast egg
dish in that cabinet over my stove right by my coffee mug. For me
fried eggs are a dinner meal, I eat fried eggs from a cheap uncoated
paper plate because it sucks up extra fat calories. Paper plates are
never cold. I see nothing negative about eating from paper plates,
only the snobs would turn up their phoney noses. Eating at someone
elses house I would much prefer they served me in cheap disposable
paper plates, at least I'd know they're clean.

"Brooklyn1" <Gravesend1> wrote
> I think it would be more sensable to find a warmer storage place in
> your house for those few breakfast plates than to bother with
> warming... perhaps move all those items from your kitchen that you
> haven't used in twenty+ years to make room for service for four
> breakfast dishes.


But then I'd probably need a divorce lawyer. I'd clean out a lot of unused
stuff if it was just me.

On 9/22/2011 11:28 PM, Ed Pawlowski wrote:
>
> "Brooklyn1" <Gravesend1> wrote
>> I think it would be more sensable to find a warmer storage place in
>> your house for those few breakfast plates than to bother with
>> warming... perhaps move all those items from your kitchen that you
>> haven't used in twenty+ years to make room for service for four
>> breakfast dishes.
>
>
> But then I'd probably need a divorce lawyer. I'd clean out a lot of
> unused stuff if it was just me.

LOL

On Sep 22, 7:33*pm, "Storrmmee" > wrote:
>
> nothing like a pat of butter on the plate then softly warmed to place the
> egg on.
>
>
Huh????????

On Sep 22, 7:34*am, "Polly Esther" > wrote:
> "ItsJoanNotJoann" <>
> I don't warm plates. *Why would I want to?
>
> Oh my goodness, yes. *I warm plates, chill salad plates and frost glasses if
> it is appropriate. *I'm not one to go bananas with a silly splattering polka
> dot sauce as a part of presentation but a warm plate makes many meals so
> much nicer. *Polly

>
>
Still don't see the purpose. Nicer? How? Why not just buy a few
heating pads and get double use from them. One to keep the plates
warm as you know a 'warmed' plate cools off rather quickly, and it can
also be used as a placemat.

You really think a 'warmed' plate adds to the taste of the meal? If
these plates had some sort of magical ability to stay warm for 30
minutes or more I'd say go for it, but it's just a useless step for me
as is chilling plates and glasses.

Joan wrote:

>> nothing like a pat of butter on the plate then softly warmed to place the
>> egg on.
>
> Huh????????

She means that eggs on a warm plate (especially with melting butter
underneath them) are more pleasant to eat than eggs on a cold plate.

Seems like a reasonable assertion to me. The same thing could be said of
many foods which are less pleasant when congealed: steak, roasted chicken,
lamb chops, and pizza, for example. Warming the plate lengthens the window
of time in which the food may be enjoyed.

Bob

"ItsJoanNotJoann" > wrote
>
> You really think a 'warmed' plate adds to the taste of the meal? If
> these plates had some sort of magical ability to stay warm for 30
> minutes or more I'd say go for it, but it's just a useless step for me
> as is chilling plates and glasses.

Depends on the food. Mashed potatoes are dense and retain heat. Putting
them on a room temperature plate makes no difference and the heat loss may
even make them edible faster if they are very hot.

OTOH, delicate sauces and delicate foods will lose something on a cool
plate. Eggs, pancakes, and the like are better when kept warm on a warm
plate. They don't have to stay warm for 30 minutes, they just don't have to
suck the heat out of the food when initially plated. If you've never tried
it, you can't say it makes no difference on those foods.

reading issue? place a pat of butter on the plate, place plate in warmer or
switch off oven where you just removed the breakfast bread, poach the eggs
nd place on plate, Lees
"ItsJoanNotJoann" > wrote in message
...
On Sep 22, 7:33 pm, "Storrmmee" > wrote:
>
> nothing like a pat of butter on the plate then softly warmed to place the
> egg on.
>
>
Huh????????

exactly, didn't think it was a complex sentence at all, Lee
"Bob Terwilliger" > wrote in message
b.com...
> Joan wrote:
>
>>> nothing like a pat of butter on the plate then softly warmed to place
>>> the egg on.
>>
>> Huh????????
>
> She means that eggs on a warm plate (especially with melting butter
> underneath them) are more pleasant to eat than eggs on a cold plate.
>
> Seems like a reasonable assertion to me. The same thing could be said of
> many foods which are less pleasant when congealed: steak, roasted chicken,
> lamb chops, and pizza, for example. Warming the plate lengthens the window
> of time in which the food may be enjoyed.
>
> Bob
>

it enhances some meals as does chilling with some meals, i guess its a
matter of taste/what you are used to, when you are warming a plate in this
manner one assumes the food will be consumed in a timely fashion or the
point is lost... nothing nastier than eating food cold that should be warm,
Lee
"ItsJoanNotJoann" > wrote in message
...
On Sep 22, 7:34 am, "Polly Esther" > wrote:
> "ItsJoanNotJoann" <>
> I don't warm plates. Why would I want to?
>
> Oh my goodness, yes. I warm plates, chill salad plates and frost glasses
> if
> it is appropriate. I'm not one to go bananas with a silly splattering
> polka
> dot sauce as a part of presentation but a warm plate makes many meals so
> much nicer. Polly

>
>
Still don't see the purpose. Nicer? How? Why not just buy a few
heating pads and get double use from them. One to keep the plates
warm as you know a 'warmed' plate cools off rather quickly, and it can
also be used as a placemat.

You really think a 'warmed' plate adds to the taste of the meal? If
these plates had some sort of magical ability to stay warm for 30
minutes or more I'd say go for it, but it's just a useless step for me
as is chilling plates and glasses.

On Fri, 23 Sep 2011 05:50:15 -0400, "Ed Pawlowski"
> wrote:

>
>"ItsJoanNotJoann" > wrote
>>
>> You really think a 'warmed' plate adds to the taste of the meal? If
>> these plates had some sort of magical ability to stay warm for 30
>> minutes or more I'd say go for it, but it's just a useless step for me
>> as is chilling plates and glasses.
>
>Depends on the food. Mashed potatoes are dense and retain heat. Putting
>them on a room temperature plate makes no difference and the heat loss may
>even make them edible faster if they are very hot.
>
>OTOH, delicate sauces and delicate foods will lose something on a cool
>plate. Eggs, pancakes, and the like are better when kept warm on a warm
>plate. They don't have to stay warm for 30 minutes, they just don't have to
>suck the heat out of the food when initially plated. If you've never tried
>it, you can't say it makes no difference on those foods.

Paper plates don't suck the heat out of food, only sucks out the
excess fat, try it with eggs, sausage, bacon, especially fried
spuds... if one is trying to cut down on fat paper plates is the
easiest most painless way. I prefer to fry my eggs in real butter,
not that WD 40 spray so many use. Cheapo uncoated paper plates cost
less than a penny each, are more sanitary than regular plates, and no
washing... every fast food joint serves food in disposables so I see
nothing tacky about eating the same sorts of foods at home from
disposables. A lot of the family chain restaurants are starting to
use those disposable dishes made from corn, they save mucho dinero by
not having to launder dinnerware, and save a ton on breakage... and
they are sanitary. They look like fine china too. Corn plates are
also biodegradeable, far better for the environment than styrofoam.
There are also eating utensils made from corn.

On Sep 23, 9:10*am, Brooklyn1 <Gravesend1> wrote:
> On Fri, 23 Sep 2011 05:50:15 -0400, "Ed Pawlowski"
>
>
>
>
>
> > wrote:
>
> >"ItsJoanNotJoann" > wrote
>
> >> You really think a 'warmed' plate adds to the taste of the meal? *If
> >> these plates had some sort of magical ability to stay warm for 30
> >> minutes or more I'd say go for it, but it's just a useless step for me
> >> as is chilling plates and glasses.
>
> >Depends on the food. Mashed potatoes are dense and retain heat. *Putting
> >them on a room temperature plate makes no difference and the heat loss may
> >even make them edible faster if they are very hot.
>
> >OTOH, delicate sauces and delicate foods will lose something on a cool
> >plate. *Eggs, pancakes, *and the like are better when kept warm on a warm
> >plate. *They don't have to stay warm for 30 minutes, they just don't have to
> >suck the heat out of the food when initially plated. * If you've never tried
> >it, you can't say it makes no difference on those foods.
>
> Paper plates don't suck the heat out of food, only sucks out the
> excess fat, try it with eggs, sausage, bacon, especially fried
> spuds... if one is trying to cut down on fat paper plates is the
> easiest most painless way. *I prefer to fry my eggs in real butter,
> not that WD 40 spray so many use. *Cheapo uncoated paper plates cost
> less than a penny each, are more sanitary than regular plates, and no
> washing... every fast food joint serves food in disposables so I see
> nothing tacky about eating the same sorts of foods at home from
> disposables. *A lot of the family chain restaurants are starting to
> use those disposable dishes made from corn, they save mucho dinero by
> not having to launder dinnerware, and save a ton on breakage... and
> they are sanitary. *They look like fine china too. *Corn plates are
> also biodegradeable, far better for the environment than styrofoam.
> There are also eating utensils made from corn.

There is no way paper or plasic or what ever plates look like fine
china!!

On Thu, 22 Sep 2011 23:24:44 -0700 (PDT), ItsJoanNotJoann
> wrote:

>You really think a 'warmed' plate adds to the taste of the meal? If
>these plates had some sort of magical ability to stay warm for 30
>minutes or more I'd say go for it....

I use 13x7 inch heavy rectangular white serving platters as my day-to-day dinner
plates. I generally heat them to ~225 deg F, and they are still noticeably warm
after 30 minutes.

-- Larry

and for my part using a fast food place as the standard for what is
acceptable is mind boggling... if i wanted to eat off paper i would be there
dong it, in my home, i won't disrespect the fine cooking the dh does with
throw away items... fine for a sand. or a picnic, but when he goes to the
trouble to make a fine lasagna, open a nice blttle of chianti and serve
asparagus with a nice sauce, the last thing i want is some stupid juice
sucking plate to taint the food, Lees
"rosie" > wrote in message
...
On Sep 23, 9:10 am, Brooklyn1 <Gravesend1> wrote:
> On Fri, 23 Sep 2011 05:50:15 -0400, "Ed Pawlowski"
>
>
>
>
>
> > wrote:
>
> >"ItsJoanNotJoann" > wrote
>
> >> You really think a 'warmed' plate adds to the taste of the meal? If
> >> these plates had some sort of magical ability to stay warm for 30
> >> minutes or more I'd say go for it, but it's just a useless step for me
> >> as is chilling plates and glasses.
>
> >Depends on the food. Mashed potatoes are dense and retain heat. Putting
> >them on a room temperature plate makes no difference and the heat loss
> >may
> >even make them edible faster if they are very hot.
>
> >OTOH, delicate sauces and delicate foods will lose something on a cool
> >plate. Eggs, pancakes, and the like are better when kept warm on a warm
> >plate. They don't have to stay warm for 30 minutes, they just don't have
> >to
> >suck the heat out of the food when initially plated. If you've never
> >tried
> >it, you can't say it makes no difference on those foods.
>
> Paper plates don't suck the heat out of food, only sucks out the
> excess fat, try it with eggs, sausage, bacon, especially fried
> spuds... if one is trying to cut down on fat paper plates is the
> easiest most painless way. I prefer to fry my eggs in real butter,
> not that WD 40 spray so many use. Cheapo uncoated paper plates cost
> less than a penny each, are more sanitary than regular plates, and no
> washing... every fast food joint serves food in disposables so I see
> nothing tacky about eating the same sorts of foods at home from
> disposables. A lot of the family chain restaurants are starting to
> use those disposable dishes made from corn, they save mucho dinero by
> not having to launder dinnerware, and save a ton on breakage... and
> they are sanitary. They look like fine china too. Corn plates are
> also biodegradeable, far better for the environment than styrofoam.
> There are also eating utensils made from corn.

There is no way paper or plasic or what ever plates look like fine
china!!

On Fri, 23 Sep 2011 10:10:27 -0400, Brooklyn1 wrote:

> Paper plates don't suck the heat out of food, only sucks out the
> excess fat, try it with eggs, sausage, bacon, especially fried
> spuds... if one is trying to cut down on fat paper plates is the
> easiest most painless way. I prefer to fry my eggs in real butter,
> not that WD 40 spray so many use. Cheapo uncoated paper plates cost
> less than a penny each, are more sanitary than regular plates, and no
> washing... every fast food joint serves food in disposables so I see
> nothing tacky about eating the same sorts of foods at home from
> disposables.

eat at sheldon's! it's no worse than macdonald's!

>They look like fine china too.

and the owner is blind!

blake

On Fri, 23 Sep 2011 07:34:12 -0700 (PDT), rosie wrote:

> On Sep 23, 9:10*am, Brooklyn1 <Gravesend1> wrote:
>> On Fri, 23 Sep 2011 05:50:15 -0400, "Ed Pawlowski"
>>
>>
>>
>>
>>
>> > wrote:
>>
>>>"ItsJoanNotJoann" > wrote
>>
>>>> You really think a 'warmed' plate adds to the taste of the meal? *If
>>>> these plates had some sort of magical ability to stay warm for 30
>>>> minutes or more I'd say go for it, but it's just a useless step for me
>>>> as is chilling plates and glasses.
>>
>>>Depends on the food. Mashed potatoes are dense and retain heat. *Putting
>>>them on a room temperature plate makes no difference and the heat loss may
>>>even make them edible faster if they are very hot.
>>
>>>OTOH, delicate sauces and delicate foods will lose something on a cool
>>>plate. *Eggs, pancakes, *and the like are better when kept warm on a warm
>>>plate. *They don't have to stay warm for 30 minutes, they just don't have to
>>>suck the heat out of the food when initially plated. * If you've never tried
>>>it, you can't say it makes no difference on those foods.
>>
>> Paper plates don't suck the heat out of food, only sucks out the
>> excess fat, try it with eggs, sausage, bacon, especially fried
>> spuds... if one is trying to cut down on fat paper plates is the
>> easiest most painless way. *I prefer to fry my eggs in real butter,
>> not that WD 40 spray so many use. *Cheapo uncoated paper plates cost
>> less than a penny each, are more sanitary than regular plates, and no
>> washing... every fast food joint serves food in disposables so I see
>> nothing tacky about eating the same sorts of foods at home from
>> disposables. *A lot of the family chain restaurants are starting to
>> use those disposable dishes made from corn, they save mucho dinero by
>> not having to launder dinnerware, and save a ton on breakage... and
>> they are sanitary. *They look like fine china too. *Corn plates are
>> also biodegradeable, far better for the environment than styrofoam.
>> There are also eating utensils made from corn.
>
> There is no way paper or plasic or what ever plates look like fine
> china!!

it does if you drink enough crystal palace.

your pal,
blake

On Thu, 22 Sep 2011 23:24:44 -0700 (PDT), ItsJoanNotJoann
> wrote:

> You really think a 'warmed' plate adds to the taste of the meal?

I guess you don't have many company meals.

--
All you need is love. But a little chocolate now and then doesn't hurt.

On Fri, 23 Sep 2011 13:19:04 -0400, blake murphy
> wrote:

> it does if you drink enough crystal palace.

He even posts pictures of perfectly good food sitting on paper
plates... a tell tale sign of an unmarried male.

--
All you need is love. But a little chocolate now and then doesn't hurt.