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Our new refrigerator was delivered today. Following the instruction
manual, it is very restricted in use. The manual says not to stand on it! That changes party plans huh? The opening for the refrigerator is 35" so that greatly restricts what is available. We wanted a French door with ice and water dispensers so that narrowed the search to Samsung and LG. None of the US manufacturers had them less than 36" We chose the Samsung on the advice of the dealer. He gave it a slight edge for service. It will take a couple of weeks before I can say how much we really like it. I started loading it up but it may take a bit to find out where to put thing for most convenience. The only disappointment is lack of a place for the butter dish. Out first fridge in 1966 had a temperature controlled spot for it. In spite of all the controls, no butter spot. The interior is very bright with LED lighting. The doors are non-magnetic SS so nobody can hang all sorts of crap on them. More efficient than our old one, it will pay for itself with savings in electricity in about 20 years |
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Ed Pawlowski wrote:
> >Our new refrigerator was delivered today. Following the instruction >manual, it is very restricted in use. The manual says not to stand on >it! That changes party plans huh? A step ladder is handier anyway, and fridge shelves probably won't hold your weight. This is a good place to buy ladders, I have a thing for heavy duty wooden ladders, I have several: http://www.nationalladder.com/ >The opening for the refrigerator is 35" so that greatly restricts what >is available. We wanted a French door with ice and water dispensers so >that narrowed the search to Samsung and LG. None of the US >manufacturers had them less than 36" We chose the Samsung on the advice >of the dealer. He gave it a slight edge for service. Might have paid to have a carpenter modify your cabinets to give you a larger space. My kitchen is about 65 years old but the fridge space is 38", my GE fridge is 36". The extra 2" of space makes it easy to roll the fridge out for vacuuming. Instead of a larger fridge I bought a used second fridge for the basement, very handy, been using it twelve years now and it only cost $100. >It will take a couple of weeks before I can say how much we really like >it. I started loading it up but it may take a bit to find out where to >put things for most convenience. The only disappointment is lack of a >place for the butter dish. Our first fridge in 1966 had a temperature >controlled spot for it. In spite of all the controls, no butter spot. I've always used a glass butter dish and put it anywhere in the fridge, usually on a top shelf for easy accessibility... this fridge came with a plastic butter dish that fit in a compartment in the door but it wasn't convenient and plastic picks up odors, so it went in the trash. I prefer that the butter stays cold so it stays fresher longer as I don't use much for spreading on untoasted bread, more like never... toasted bread melts cold butter, but here most butter is used for baked potatoes and hot veggies, or for frying. For some sandwiches (sardine, lox, sliced hard egg) I don't want soft butter. >The interior is very bright with LED lighting. The doors are >non-magnetic SS so nobody can hang all sorts of crap on them. More >efficient than our old one, it will pay for itself with savings in >electricity in about 20 years I like LED lighting but I doubt it will save much energy with a fridge unless the light stays on with the door closed. lol I think instead of non magnetic SS doors I'd prefer glass doors on my next fridge so people can check what's inside without opening the door... drives me nuts when someone opens the fridge door and stares at everything for a full minute and then takes nothing, and they do this every 20 minutes like it's an addiction. Good luck with your new fridge. |
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On Wednesday, December 23, 2015 at 8:59:26 PM UTC-6, Ed Pawlowski wrote:
> The only disappointment is lack of a > place for the butter dish. Out first fridge in 1966 had a temperature > controlled spot for it. In spite of all the controls, no butter spot. > Who needs a "butter spot"? There should always be at least a half stick of butter kept at room temperature. It's not like butter goes rancid quickly, as it is mostly saturated fat. --Bryan |
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On Thursday, December 24, 2015 at 2:38:14 AM UTC-5, MisterDiddyWahDiddy wrote:
> On Wednesday, December 23, 2015 at 8:59:26 PM UTC-6, Ed Pawlowski wrote: > > The only disappointment is lack of a > > place for the butter dish. Out first fridge in 1966 had a temperature > > controlled spot for it. In spite of all the controls, no butter spot. > > > > Who needs a "butter spot"? There should always be at least a half stick > of butter kept at room temperature. It's not like butter goes rancid > quickly, as it is mostly saturated fat. I prefer to keep butter in the fridge for two reasons: 1. It limits my use of it. Since I'd just do stupid stuff like make toast and butter it, cold butter keeps me out of trouble. 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day, in my oatmeal. At that rate, it would take me at least 12 days to go through half a stick, and it wouldn't be nearly so easy to portion. Cindy Hamilton |
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Cindy Hamilton wrote:
> > I prefer to keep butter in the fridge for two reasons: > > 1. It limits my use of it. Since I'd just do stupid stuff like make toast > and butter it, cold butter keeps me out of trouble. lol That really does work too. I've been tempted to make toast for a snack and declined once I realize the butter is in the fridge. ![]() > > 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day, > in my oatmeal. At that rate, it would take me at least 12 days to go through > half a stick, and it wouldn't be nearly so easy to portion. When I make oatmeal, usually for an evening snack, here's what I use: - 1/2 cup dry oats plus one cup water and a bit more - one TBS butter and approx. one TBS brown sugar (more of each of those is always tempting) - sometimes I'll add some raisins |
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On Wednesday, December 23, 2015 at 10:51:43 PM UTC-6, Brooklyn1 wrote:
.... > I like LED lighting but I doubt it will save much energy with a fridge > unless the light stays on with the door closed. lol I think instead > of non magnetic SS doors I'd prefer glass doors on my next fridge so > people can check what's inside without opening the door... drives me > nuts when someone opens the fridge door and stares at everything for a > full minute and then takes nothing, and they do this every 20 minutes > like it's an addiction. .... The energy use of a refrigerator is not majorily from the light inside, it's from the refrigeration compressor, the functional part of the refrigerator! In fact the majority of electricity energy used in a home is to move heat from one place to another. Refrigerators move heat from inside the refrigerator to outside the refrigeratpr, then your A/C unit moves that same heat from inside your home to outside you home. All at the cost of higher electricity bills!! Something my physics professor stressed to us. John Kuthe... |
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Sqwertz wrote:
> kiss it goodbye. **** you straight to eternal HELL you damned woman-stalker!!!!! ---------------------------------------------------------------------------------- ost > Wed, 25 Nov 2015 21:18:00 -0600 MicroPlanet-Gravity/3.0.4 She should call the cops. I've already publicly admitted it is me so a conviction should be a piece of cake and then forging would stop. So what's stopping her? I think she suffers from Bovism - she just loves the attention and drama and screw the rest of the group. -sw ----------------------------------------------------------------------------------- And before that the subhuman virus stalked poor Omelet right of the net! ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- > The facebook group is much more pleasant. Only because you cower there in mortal fear of being booted by the admins. You're _done_ here virus, I mean really done. |
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On Wed, 23 Dec 2015 22:54:30 -0600, Sqwertz >
wrote: > >It has a butter compartment/door, but it is not temperature >controlled. But the deli drawer has it's own separate cooler and >controls. > > >Also the arm sensor that swings down periodically and detects when the >internal ice bucket is full does not automatically retract when you >open the freezer. So if you open the freezer while the arm is >touching down, kiss it goodbye. An obvious design flaw. > >-sw Design has been changed for this model. Ice maker is up top with nothing visible. It is actually off to the side of the refrigerated compartment. I think some have an ice maker below though. |
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On Wed, 23 Dec 2015 23:38:03 -0800 (PST), MisterDiddyWahDiddy
> wrote: >On Wednesday, December 23, 2015 at 8:59:26 PM UTC-6, Ed Pawlowski wrote: >> The only disappointment is lack of a >> place for the butter dish. Out first fridge in 1966 had a temperature >> controlled spot for it. In spite of all the controls, no butter spot. >> > >Who needs a "butter spot"? There should always be at least a half stick >of butter kept at room temperature. It's not like butter goes rancid >quickly, as it is mostly saturated fat. > >--Bryan My wife like it that way, I like it firmer though, not rock hard. If it is take out for 10 minutes it is usually enough though. |
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On 2015-12-24, Ed Pawlowski > wrote:
> My wife like it that way, I like it firmer though, not rock hard. Turn down the house thermostat. ![]() nb |
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MisterDiddyWahDiddy wrote:
> There should always be at least a half stick > of butter kept at room temperature. Not round here, it goes quickly. |
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On Thursday, December 24, 2015 at 10:19:05 AM UTC-6, Cindy Hamilton wrote:
> On Thursday, December 24, 2015 at 10:57:10 AM UTC-5, Janet wrote: > > In article >, says... > > > > > > Cindy Hamilton wrote: > > > > > > > > I prefer to keep butter in the fridge for two reasons: > > > > > > > > 1. It limits my use of it. Since I'd just do stupid stuff like make toast > > > > and butter it, cold butter keeps me out of trouble. > > > > > > lol That really does work too. I've been tempted to make toast for a > > > snack and declined once I realize the butter is in the fridge. ![]() > > > > > > > > > > > 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day, > > > > in my oatmeal. At that rate, it would take me at least 12 days to go through > > > > half a stick, and it wouldn't be nearly so easy to portion. > > > > > > When I make oatmeal, usually for an evening snack, here's what I use: > > > > > > - 1/2 cup dry oats plus one cup water and a bit more > > > - one TBS butter and approx. one TBS brown sugar > > > (more of each of those is always tempting) > > > - sometimes I'll add some raisins > > > > That choking gurgle noise you can all hear, is coming from Scotland. > > Well, keep choking and gurgling. Here's how I make my breakfast oatmeal > > Heaping 1/3 cup of quick (1-minute) rolled oats > 1 cup water > I can't imagine using water instead of milk. I mean, my god, isn't oatmeal Spartan enough already? > > A little salt > A handful of raisins > > Microwave for 2.5 minutes > > Add 1 tsp butter and 1-2 tsp brown sugar > > Eat with a glass of milk on the side. > Whole milk? > > Cindy Hamilton --Bryan |
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Ed Pawlowski wrote:
> >I like it firmer though, not rock hard. If > it is take out for 10 minutes it is usually enough though. Probably like me. When I butter fresh bread, I like it to spread ok without tearing but I also like it to leave a chunk or two where I want it to. Eating bread and butter is nice when you occasionally bite into a thicker chunk of butter. ![]() |
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On Thu, 24 Dec 2015 08:14:33 -0500 (EST), Cheryl
> wrote: > >Your fridge sounds just like my GE right down to the doors not swinging shut but mine never have. If ANY fridge door doesn't swing shut it's because the leveling legs are not properly adjusted... not a design flaw. |
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Gary wrote:
>Cindy Hamilton wrote: >> >> I prefer to keep butter in the fridge for two reasons: >> >> 1. It limits my use of it. Since I'd just do stupid stuff like make toast >> and butter it, cold butter keeps me out of trouble. > >lol That really does work too. I've been tempted to make toast for a >snack and declined once I realize the butter is in the fridge. ![]() How difficult is it to slice a few thin pats and lay them out on the hot toast, by the time you lay pats on the second piece of toast the butter is practically melted to a liquid on the first piece of toast. I slice the thin pats of butter with a paring knife and lay them on the plate before I even start the toaster... gotta do stuff in the proper order unless you're dyslexic... kinda dumb to start the toast before getting th ebutter prepped... I can jsut see you all discombobulated staring into space not knowing what to do because you put on your shoes before your socks. LOL |
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Brooklyn1 wrote:
> > Gary wrote: > >Cindy Hamilton wrote: > >> > >> I prefer to keep butter in the fridge for two reasons: > >> > >> 1. It limits my use of it. Since I'd just do stupid stuff like make toast > >> and butter it, cold butter keeps me out of trouble. > > > >lol That really does work too. I've been tempted to make toast for a > >snack and declined once I realize the butter is in the fridge. ![]() > > How difficult is it to slice a few thin pats and lay them out on the > hot toast, by the time you lay pats on the second piece of toast the > butter is practically melted to a liquid on the first piece of toast. Sheldon, you dummy. It's not hard at all to do what you say. The main thing is that in the middle of the night, it's easier to go back to bed and skip the calories. That's all. ![]() |
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Cindy Hamilton wrote:
> > On Thursday, December 24, 2015 at 10:57:10 AM UTC-5, Janet wrote: > > In article >, says... > > > > > > Cindy Hamilton wrote: > > > > > > > > I prefer to keep butter in the fridge for two reasons: > > > > > > > > 1. It limits my use of it. Since I'd just do stupid stuff like make toast > > > > and butter it, cold butter keeps me out of trouble. > > > > > > lol That really does work too. I've been tempted to make toast for a > > > snack and declined once I realize the butter is in the fridge. ![]() > > > > > > > > > > > 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) per day, > > > > in my oatmeal. At that rate, it would take me at least 12 days to go through > > > > half a stick, and it wouldn't be nearly so easy to portion. > > > > > > When I make oatmeal, usually for an evening snack, here's what I use: > > > > > > - 1/2 cup dry oats plus one cup water and a bit more > > > - one TBS butter and approx. one TBS brown sugar > > > (more of each of those is always tempting) > > > - sometimes I'll add some raisins > > > > That choking gurgle noise you can all hear, is coming from Scotland. > > Well, keep choking and gurgling. Here's how I make my breakfast oatmeal > > Heaping 1/3 cup of quick (1-minute) rolled oats > 1 cup water > A little salt > A handful of raisins > > Microwave for 2.5 minutes > > Add 1 tsp butter and 1-2 tsp brown sugar > > Eat with a glass of milk on the side. Sounds about the same as my method. No need for Janet UK to critisize. We all have our own tastes. Someday I plan to try apple pieces vs raisins. It's all good. ![]() |
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Sqwertz wrote:
> It's not a levelling problem. **** you straight to eternal HELL you damned woman-stalker!!!!! ---------------------------------------------------------------------------------- ost > Wed, 25 Nov 2015 21:18:00 -0600 MicroPlanet-Gravity/3.0.4 She should call the cops. I've already publicly admitted it is me so a conviction should be a piece of cake and then forging would stop. So what's stopping her? I think she suffers from Bovism - she just loves the attention and drama and screw the rest of the group. -sw ----------------------------------------------------------------------------------- And before that the subhuman virus stalked poor Omelet right of the net! ----------------------------------------------------------------------------------- ost > 3/18/2011 3:49 PM Microsoft Internet News 4.70.1162 readnews.com - News for Geeks and ISPs fa35d278.newsreader.readnews.com Sorry I don't fit either of your Ideal Psycho Pal Profiles. -sw --------------------------------------------------------------------------------------- I'd prefer you use a sniper rifle on me from a few hundred yards away. There you go - a reason for you to buy yet another gun and ammo. ---------------------------------------------------------------------------------------- > The facebook group is much more pleasant. Only because you cower there in mortal fear of being booted by the admins. You're _done_ here virus, I mean really done. |
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On Thursday, December 24, 2015 at 12:19:23 PM UTC-5, MisterDiddyWahDiddy wrote:
> On Thursday, December 24, 2015 at 10:19:05 AM UTC-6, Cindy Hamilton wrote: > >1 cup water > > > I can't imagine using water instead of milk. I mean, my god, isn't oatmeal > Spartan enough already? I don't care for the taste of hot milk, except in coffee and cocoa. > > A little salt > > A handful of raisins > > > > Microwave for 2.5 minutes > > > > Add 1 tsp butter and 1-2 tsp brown sugar > > > > Eat with a glass of milk on the side. > > > Whole milk? 2% Cindy Hamilton |
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On Thursday, December 24, 2015 at 12:49:39 PM UTC-5, Brooklyn1 wrote:
> Gary wrote: > >Cindy Hamilton wrote: > >> > >> I prefer to keep butter in the fridge for two reasons: > >> > >> 1. It limits my use of it. Since I'd just do stupid stuff like make toast > >> and butter it, cold butter keeps me out of trouble. > > > >lol That really does work too. I've been tempted to make toast for a > >snack and declined once I realize the butter is in the fridge. ![]() > > How difficult is it to slice a few thin pats and lay them out on the > hot toast, by the time you lay pats on the second piece of toast the > butter is practically melted to a liquid on the first piece of toast. Sufficiently difficult to keep me from having buttered toast when I know I shouldn't. Less carb, more veggies has enabled me to lose 60 pounds. Cindy Hamilton |
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Cindy Hamilton wrote:
> On Thursday, December 24, 2015 at 12:49:39 PM UTC-5, Brooklyn1 wrote: >> Gary wrote: >>> Cindy Hamilton wrote: >>>> >>>> I prefer to keep butter in the fridge for two reasons: >>>> >>>> 1. It limits my use of it. Since I'd just do stupid stuff like make toast >>>> and butter it, cold butter keeps me out of trouble. >>> >>> lol That really does work too. I've been tempted to make toast for a >>> snack and declined once I realize the butter is in the fridge. ![]() >> >> How difficult is it to slice a few thin pats and lay them out on the >> hot toast, by the time you lay pats on the second piece of toast the >> butter is practically melted to a liquid on the first piece of toast. > > Sufficiently difficult to keep me from having buttered toast when > I know I shouldn't. Less carb, more veggies has enabled me to > lose 60 pounds. > > > Cindy Hamilton > Vigorous housecleaning might pare another 10 or so off... |
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On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote:
> Sounds about the same as my method. No need for Janet UK to critisize. She can criticize all she wants. Scotland doesn't own the patent on oats. Shoot, I don't even like "old fashioned" rolled oats. For me the sweet spot is the 1-minute kind. Instant is chopped up too much for me. > We all have our own tastes. Someday I plan to try apple pieces vs > raisins. It's all good. ![]() I've been thinking about trying Craisins for variety. Cindy Hamilton |
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On 12/23/2015 11:51 PM, Brooklyn1 wrote:
> Ed Pawlowski wrote: >> > >> The opening for the refrigerator is 35" so that greatly restricts what >> is available. We wanted a French door with ice and water dispensers so >> that narrowed the search to Samsung and LG. None of the US >> manufacturers had them less than 36" We chose the Samsung on the advice >> of the dealer. He gave it a slight edge for service. > > Might have paid to have a carpenter modify your cabinets to give you a > larger space. Oh no, not that trap. I know how to make the space but it would take four weeks and cost $30,000+. Once you start some things they don't stop until it is a complete remodel. That may happen, but not yet. I did have to cut down the cabinet above the fridge. It is useless anyway and the new units are a few inches taller. |
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On 12/24/2015 12:36 PM, Gary wrote:
> Ed Pawlowski wrote: >> >> I like it firmer though, not rock hard. If >> it is take out for 10 minutes it is usually enough though. > > Probably like me. When I butter fresh bread, I like it to spread ok > without tearing but I also like it to leave a chunk or two where I > want it to. Eating bread and butter is nice when you occasionally > bite into a thicker chunk of butter. ![]() > YES ! |
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On 2015-12-24 2:13 PM, Cindy Hamilton wrote:
> On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote: > > She can criticize all she wants. Scotland doesn't own the patent on oats. > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet > spot is the 1-minute kind. Instant is chopped up too much for me. Say it isn't so. Old fashioned (large flake) rolled oats rule. I never really understood the craze for steel cut because I don't think it tastes any better than large flake. Quick cooking oats have no flavour, and the instant stuff is like paste. > >> We all have our own tastes. Someday I plan to try apple pieces vs >> raisins. It's all good. ![]() > I have always liked it best with a little dark brown sugar. |
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Dave Smith wrote:
> > I have always liked it best with a little dark brown sugar. I've always used light brown sugar but they were out one day so I bought dark brown sugar. I've never had it before but I'll be using it soon. Doesn't that just contain more molasses? Anyway, kind of nice that they were out of the light brown. I've always wanted to try the dark brown anyway. |
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On 2015-12-24, Dave Smith > wrote:
> I never > really understood the craze for steel cut.... Agree. Damn things are harder than undercooked brown rice. A total waste of $$. I now eat organic rolled oats w/ brn sugar and raisins. Yum! nb |
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On Thursday, December 24, 2015 at 1:56:30 PM UTC-6, notbob wrote:
> On 2015-12-24, Dave Smith > wrote: > > > I never > > really understood the craze for steel cut.... > > Agree. > > Damn things are harder than undercooked brown rice. A total waste of > $$. I now eat organic rolled oats w/ brn sugar and raisins. Yum! > > nb Maybe someone should start marketing Titanium Cut Oats! Hi tech, and nutritious!! (Yeah, right!) John Kuthe... |
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![]() "Cindy Hamilton" > wrote in message ... > On Thursday, December 24, 2015 at 10:57:10 AM UTC-5, Janet wrote: >> In article >, says... >> > >> > Cindy Hamilton wrote: >> > > >> > > I prefer to keep butter in the fridge for two reasons: >> > > >> > > 1. It limits my use of it. Since I'd just do stupid stuff like make >> > > toast >> > > and butter it, cold butter keeps me out of trouble. >> > >> > lol That really does work too. I've been tempted to make toast for a >> > snack and declined once I realize the butter is in the fridge. ![]() >> > >> > > >> > > 2. I use about 1 teaspoon (or less, I just slice off a thin shaving) >> > > per day, >> > > in my oatmeal. At that rate, it would take me at least 12 days to go >> > > through >> > > half a stick, and it wouldn't be nearly so easy to portion. >> > >> > When I make oatmeal, usually for an evening snack, here's what I use: >> > >> > - 1/2 cup dry oats plus one cup water and a bit more >> > - one TBS butter and approx. one TBS brown sugar >> > (more of each of those is always tempting) >> > - sometimes I'll add some raisins >> >> That choking gurgle noise you can all hear, is coming from Scotland. > > Well, keep choking and gurgling. Here's how I make my breakfast oatmeal > > Heaping 1/3 cup of quick (1-minute) rolled oats > 1 cup water > A little salt > A handful of raisins > > Microwave for 2.5 minutes > > Add 1 tsp butter and 1-2 tsp brown sugar > > Eat with a glass of milk on the side. Sounds good. I might try it ![]() just salt, but I don't actually know any Scots who do that now ![]() http://www.helpforheroes.org.uk/shop/ |
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![]() "Cindy Hamilton" > wrote in message ... > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote: > >> Sounds about the same as my method. No need for Janet UK to critisize. > > She can criticize all she wants. Scotland doesn't own the patent on oats. > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet > spot is the 1-minute kind. Instant is chopped up too much for me. > >> We all have our own tastes. Someday I plan to try apple pieces vs >> raisins. It's all good. ![]() > > I've been thinking about trying Craisins for variety. ![]() -- http://www.helpforheroes.org.uk/shop/ |
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On 25/12/2015 05:15 Gary wrote:
> Cindy Hamilton wrote: >> >> On Thursday, December 24, 2015 at 10:57:10 AM UTC-5, Janet wrote: >> > That choking gurgle noise you can all hear, is coming from Scotland. >> >> Well, keep choking and gurgling. Here's how I make my breakfast oatmeal >> >> Heaping 1/3 cup of quick (1-minute) rolled oats >> 1 cup water >> A little salt >> A handful of raisins >> >> Microwave for 2.5 minutes >> >> Add 1 tsp butter and 1-2 tsp brown sugar >> >> Eat with a glass of milk on the side. > > Sounds about the same as my method. No need for Janet UK to critisize. > We all have our own tastes. Someday I plan to try apple pieces vs > raisins. It's all good. ![]() Oats are one of the healthiest things you can eat. Don't you at least add bacon bits? -- Bruce |
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On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote:
> "Cindy Hamilton" > wrote in message > ... > > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote: > > > >> Sounds about the same as my method. No need for Janet UK to critisize. > > > > She can criticize all she wants. Scotland doesn't own the patent on oats. > > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet > > spot is the 1-minute kind. Instant is chopped up too much for me. > > > >> We all have our own tastes. Someday I plan to try apple pieces vs > >> raisins. It's all good. ![]() > > > > I've been thinking about trying Craisins for variety. > > ![]() > > -- > http://www.helpforheroes.org.uk/shop/ I have done that. It's a good idea. These guys do that too. They also add apple chunks and raisins - it makes the ordinary, extraordinary. http://www.grubgrade.com/reviews/fir...rom-mcdonalds/ |
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![]() "Gary" > wrote in message ... > Ed Pawlowski wrote: >> >>I like it firmer though, not rock hard. If >> it is take out for 10 minutes it is usually enough though. > > Probably like me. When I butter fresh bread, I like it to spread ok > without tearing but I also like it to leave a chunk or two where I > want it to. Eating bread and butter is nice when you occasionally > bite into a thicker chunk of butter. ![]() I like a nice little chunk of good cold butter, no bread needed. :-) Cheri |
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![]() "dsi1" > wrote in message ... > On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote: >> "Cindy Hamilton" > wrote in message >> ... >> > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote: >> > >> >> Sounds about the same as my method. No need for Janet UK to critisize. >> > >> > She can criticize all she wants. Scotland doesn't own the patent on >> > oats. >> > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet >> > spot is the 1-minute kind. Instant is chopped up too much for me. >> > >> >> We all have our own tastes. Someday I plan to try apple pieces vs >> >> raisins. It's all good. ![]() >> > >> > I've been thinking about trying Craisins for variety. >> >> ![]() >> >> -- >> http://www.helpforheroes.org.uk/shop/ > > I have done that. It's a good idea. > > These guys do that too. They also add apple chunks and raisins - it makes > the ordinary, extraordinary. > > http://www.grubgrade.com/reviews/fir...rom-mcdonalds/ Himself loves oatmeal and he also love maple syrup. Hmm that has given me ideas ![]() -- http://www.helpforheroes.org.uk/shop/ |
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On Thu, 24 Dec 2015 13:58:56 -0800 (PST), dsi1 >
wrote: >On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote: >> "Cindy Hamilton" > wrote in message >> ... >> > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote: >> > >> >> Sounds about the same as my method. No need for Janet UK to critisize. >> > >> > She can criticize all she wants. Scotland doesn't own the patent on oats. >> > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet >> > spot is the 1-minute kind. Instant is chopped up too much for me. >> > >> >> We all have our own tastes. Someday I plan to try apple pieces vs >> >> raisins. It's all good. ![]() >> > >> > I've been thinking about trying Craisins for variety. >> >> ![]() >> >> -- >> http://www.helpforheroes.org.uk/shop/ > >I have done that. It's a good idea. > >These guys do that too. They also add apple chunks and raisins - it makes the ordinary, extraordinary. > >http://www.grubgrade.com/reviews/fir...rom-mcdonalds/ oatmeal cooked with diced apple and topped with brown sugar is the best. ![]() Janet US |
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On Fri, 25 Dec 2015 11:22:22 -0000, "Ophelia" >
wrote: > > >"dsi1" > wrote in message ... >> On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote: >>> "Cindy Hamilton" > wrote in message >>> ... >>> > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote: >>> > >>> >> Sounds about the same as my method. No need for Janet UK to critisize. >>> > >>> > She can criticize all she wants. Scotland doesn't own the patent on >>> > oats. >>> > Shoot, I don't even like "old fashioned" rolled oats. For me the sweet >>> > spot is the 1-minute kind. Instant is chopped up too much for me. >>> > >>> >> We all have our own tastes. Someday I plan to try apple pieces vs >>> >> raisins. It's all good. ![]() >>> > >>> > I've been thinking about trying Craisins for variety. >>> >>> ![]() >>> >>> -- >>> http://www.helpforheroes.org.uk/shop/ >> >> I have done that. It's a good idea. >> >> These guys do that too. They also add apple chunks and raisins - it makes >> the ordinary, extraordinary. >> >> http://www.grubgrade.com/reviews/fir...rom-mcdonalds/ > >Himself loves oatmeal and he also love maple syrup. Hmm that has given me >ideas ![]() I like oatmeal with honey, also with orange marmalade. If raisins are becoming tiresome switch to currants, or chopped dates... craisins are okay but have little food value, they're mostly added sugar. Occasionally I've enjoyed oatmeal with chocolate chip morsels, it's too good to do often. |
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![]() "Brooklyn1" > wrote in message ... > On Fri, 25 Dec 2015 11:22:22 -0000, "Ophelia" > > wrote: > >> >> >>"dsi1" > wrote in message ... >>> On Thursday, December 24, 2015 at 11:24:32 AM UTC-10, Ophelia wrote: >>>> "Cindy Hamilton" > wrote in message >>>> ... >>>> > On Thursday, December 24, 2015 at 1:16:39 PM UTC-5, Gary wrote: >>>> > >>>> >> Sounds about the same as my method. No need for Janet UK to >>>> >> critisize. >>>> > >>>> > She can criticize all she wants. Scotland doesn't own the patent on >>>> > oats. >>>> > Shoot, I don't even like "old fashioned" rolled oats. For me the >>>> > sweet >>>> > spot is the 1-minute kind. Instant is chopped up too much for me. >>>> > >>>> >> We all have our own tastes. Someday I plan to try apple pieces vs >>>> >> raisins. It's all good. ![]() >>>> > >>>> > I've been thinking about trying Craisins for variety. >>>> >>>> ![]() >>>> >>>> -- >>>> http://www.helpforheroes.org.uk/shop/ >>> >>> I have done that. It's a good idea. >>> >>> These guys do that too. They also add apple chunks and raisins - it >>> makes >>> the ordinary, extraordinary. >>> >>> http://www.grubgrade.com/reviews/fir...rom-mcdonalds/ >> >>Himself loves oatmeal and he also love maple syrup. Hmm that has given me >>ideas ![]() > > I like oatmeal with honey, also with orange marmalade. If raisins are > becoming tiresome switch to currants, or chopped dates... craisins are > okay but have little food value, they're mostly added sugar. > Occasionally I've enjoyed oatmeal with chocolate chip morsels, it's > too good to do often. I reckon I will try the maple syrup first before I try all that stuff <g> -- http://www.helpforheroes.org.uk/shop/ |
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