On 10/29/2016 11:44 PM, sf wrote:

> After Heaven only knows how many years, hubby has finally thrown in
> the towel and is leaving my butter on the counter where I put it! I
> still think that parmesan crust sounds delicious... but I'd rather do
> it with butter as the undercoat, instead of mayonnaise.
>
>

Reluctantly, I've been doing the same. Every refrigerator we had up to
this one had a butter compartment a few degrees warmer than the rest of
the fridge. Our new one does not. It keeps the butter too hard at 37
degrees. I'd like to see it firmer than room temperature, especially in
thw summer.

Refrigerators have become more sophisticated over the years and while I
can set the entire drawer at a different temp there seems to be lack of
butter compartments these days.

In article >, Ed Pawlowski
says...
>
> On 10/29/2016 11:44 PM, sf wrote:
>
> > After Heaven only knows how many years, hubby has finally thrown in
> > the towel and is leaving my butter on the counter where I put it! I
> > still think that parmesan crust sounds delicious... but I'd rather do
> > it with butter as the undercoat, instead of mayonnaise.
> >
> >
>
> Reluctantly, I've been doing the same. Every refrigerator we had up to
> this one had a butter compartment a few degrees warmer than the rest of
> the fridge. Our new one does not. It keeps the butter too hard at 37
> degrees. I'd like to see it firmer than room temperature, especially in
> thw summer.
>
> Refrigerators have become more sophisticated over the years and while I
> can set the entire drawer at a different temp there seems to be lack of
> butter compartments these days.

It's kind of nice to know that there are problems out there I hadn't
even thought of yet.

"cshenk" wrote in message
...

Sqwertz wrote in rec.food.cooking:

> On Fri, 28 Oct 2016 17:03:39 -0700 (PDT),
> wrote:
>
> > Me neither! The taste of olive oil on a yummy grilled cheese
> > sandwich is definitely a turn off. What's next? Splitting a
> > hot biscuit open and pouring olive on it? Ewwwwwww.
>
> Yeah, who ever heard of olive oil on BREAD! <gack>
>
> -sw

The Italians. It's used as a bread dip. Olive oil, balsalmic vinegar,
black pepper, romano or parmesan grated cheese (usual mix, I am sure
there are more).

-------------

In one of the better supermarkets here, they have a table with mound of
small bread pieces in a dish in the middle and dishes of various olive oil
and vinegar mixes to try. The first time you choose and buy a bottle and
thereafter you just take the bottle to be refilled. Their balsamics are
lovely.



--

--
http://www.helpforheroes.org.uk

"Bruce" wrote in message
T...

In article >, Ed Pawlowski
says...
>
> On 10/29/2016 11:44 PM, sf wrote:
>
> > After Heaven only knows how many years, hubby has finally thrown in
> > the towel and is leaving my butter on the counter where I put it! I
> > still think that parmesan crust sounds delicious... but I'd rather do
> > it with butter as the undercoat, instead of mayonnaise.
> >
> >
>
> Reluctantly, I've been doing the same. Every refrigerator we had up to
> this one had a butter compartment a few degrees warmer than the rest of
> the fridge. Our new one does not. It keeps the butter too hard at 37
> degrees. I'd like to see it firmer than room temperature, especially in
> thw summer.
>
> Refrigerators have become more sophisticated over the years and while I
> can set the entire drawer at a different temp there seems to be lack of
> butter compartments these days.

It's kind of nice to know that there are problems out there I hadn't
even thought of yet.

==================

lol I haven't seen one of those either. I am not saying we don't have them
but it is a long time between buying one fridge and the next)



--
http://www.helpforheroes.org.uk

In article >, Ophelia says...
>
> "Bruce" wrote in message
> T...
>
> In article >, Ed Pawlowski
> says...
> >
> > Reluctantly, I've been doing the same. Every refrigerator we had up
> > to
> > this one had a butter compartment a few degrees warmer than the rest of
> > the fridge. Our new one does not. It keeps the butter too hard at 37
> > degrees. I'd like to see it firmer than room temperature, especially in
> > thw summer.
> >
> > Refrigerators have become more sophisticated over the years and while I
> > can set the entire drawer at a different temp there seems to be lack of
> > butter compartments these days.
>
> It's kind of nice to know that there are problems out there I hadn't
> even thought of yet.
>
> ==================
>
> lol I haven't seen one of those either. I am not saying we don't have them
> but it is a long time between buying one fridge and the next)

Yes, hopefully

Between bum warmers, butter warmers and butter compartments, I'm
starting to think people are pampering themselves too much. They're
getting soft.

"Bruce" wrote in message
T...

In article >, Ophelia says...
>
> "Bruce" wrote in message
> T...
>
> In article >, Ed Pawlowski
> says...
> >
> > Reluctantly, I've been doing the same. Every refrigerator we had up
> > to
> > this one had a butter compartment a few degrees warmer than the rest of
> > the fridge. Our new one does not. It keeps the butter too hard at 37
> > degrees. I'd like to see it firmer than room temperature, especially in
> > thw summer.
> >
> > Refrigerators have become more sophisticated over the years and while I
> > can set the entire drawer at a different temp there seems to be lack of
> > butter compartments these days.
>
> It's kind of nice to know that there are problems out there I hadn't
> even thought of yet.
>
> ==================
>
> lol I haven't seen one of those either. I am not saying we don't have
> them
> but it is a long time between buying one fridge and the next)

Yes, hopefully

Between bum warmers, butter warmers and butter compartments, I'm
starting to think people are pampering themselves too much. They're
getting soft.

================

Or more money? ) I hope so anyway)


--
http://www.helpforheroes.org.uk

In article >, Ophelia says...
>
> "Bruce" wrote in message
> T...
>
> In article >, Ophelia says...
> >
> > "Bruce" wrote in message
> > T...
> >
> > In article >, Ed Pawlowski
> > says...
> > >
> > > Reluctantly, I've been doing the same. Every refrigerator we had up
> > > to
> > > this one had a butter compartment a few degrees warmer than the rest of
> > > the fridge. Our new one does not. It keeps the butter too hard at 37
> > > degrees. I'd like to see it firmer than room temperature, especially in
> > > thw summer.
> > >
> > > Refrigerators have become more sophisticated over the years and while I
> > > can set the entire drawer at a different temp there seems to be lack of
> > > butter compartments these days.
> >
> > It's kind of nice to know that there are problems out there I hadn't
> > even thought of yet.
> >
> > ==================
> >
> > lol I haven't seen one of those either. I am not saying we don't have
> > them
> > but it is a long time between buying one fridge and the next)
>
> Yes, hopefully
>
> Between bum warmers, butter warmers and butter compartments, I'm
> starting to think people are pampering themselves too much. They're
> getting soft.
>
> ================
>
> Or more money? ) I hope so anyway)

Maybe yes. So much money they don't know what to do with it. Soon
they'll buy wallets with a coin warmer compartment. So you don't get a
fright when you get a cold coin out of your wallet.

On 10/29/2016 10:39 AM, Dave Smith wrote:
> On 2016-10-29 9:34 AM, jmcquown wrote:
>> On 10/29/2016 4:36 AM, Je�us wrote:
>
>>>>> Nevertheless, it sounded dismissive of people who prefer olive oil.
>>>>> Very
>>>>> intolerant and hurtful.
>>>
>> (piggybacking here)
>>
>> Intolerant and hurtful? Hardly. I'm amazed how mere expressions of
>> personal likes and dislikes when it comes to making a grilled cheese
>> sandwich can translate into "intolerant". I doubt Dave took it that way
>> or felt he was being denigrated but if he did, I apologize.
>>
>> Jill <---still wouldn't use olive oil when making grilled cheese sands
>
> Don't worry about me. I am not as thin skinned as some around here who
> insist on their right to be offended. I like olive oil and I got into
> using it when I learned it was the way they did their grown up grilled
> cheese at the corner bakery.
>
Just a note and not at all intended to be derogatory (!): I've never had
a "grown up grilled cheese sandwich served at a corner bakery." Come to
think of it, I've never had a corner bakery.

Here's what it sounds like some folks are talking about:

http://cafedelites.com/2015/01/04/fo...rilled-cheese/

You'd have to subsitute olive oil for the cooking spray, of course. And
they do say it's kind of like eating pizza. Sorry, this is way too
complex. I really don't want a grilled cheese sandwich to be like
eating a pizza.

Jill

On 10/30/2016 5:12 AM, Ophelia wrote:
> "Bruce" wrote in message
> T...
>
> In article >, Ophelia says...
>>
>> "Bruce" wrote in message
>> T...
>>
>> In article >, Ed Pawlowski
>> says...
>> >
>> > Reluctantly, I've been doing the same. Every refrigerator we had up
>> > to this one had a butter compartment a few degrees warmer than the rest of
>> > the fridge. Our new one does not. It keeps the butter too hard at 37
>> > degrees. I'd like to see it firmer than room temperature,
>> especially in
>> > thw summer.
>> >
>> > Refrigerators have become more sophisticated over the years and while I
>> > can set the entire drawer at a different temp there seems to be lack of
>> > butter compartments these days.
>>
>> It's kind of nice to know that there are problems out there I hadn't
>> even thought of yet.
>>
>> ==================
>>
>> lol I haven't seen one of those either. I am not saying we don't have
>> them
>> but it is a long time between buying one fridge and the next)
>
> Yes, hopefully
>
> Between bumwarmers,
> butter warmers and butter compartments, I'm
> starting to think people are pampering themselves too much. They're
> getting soft.
>
> ================
>
> Or more money? ) I hope so anyway)
>
>
I doubt my great aunt was rolling in dough (pardon the pun), she did do
a lot of baking. I remember her cast iron wood stove. It had a built
in "bun warmer" just above the cooktop. There was also a 'well' for hot
water. I suppose it was considered being "pampered" in the early 1900's
to have such modern conveniences. Heh.

Butter warmers? Ca canny wi' the butter! (a little joke)

I just don't think all that technology is required for having butter.
I've frozen it, refrigerated it, used a butter bell with cold water.
And just left it sitting in a bowl (covered) on the counter.

Jill

"jmcquown" wrote in message ...

On 10/30/2016 5:12 AM, Ophelia wrote:
> "Bruce" wrote in message
> T...
>
> In article >, Ophelia says...
>>
>> "Bruce" wrote in message
>> T...
>>
>> In article >, Ed Pawlowski
>> says...
>> >
>> > Reluctantly, I've been doing the same. Every refrigerator we had up
>> > to this one had a butter compartment a few degrees warmer than the rest
>> > of
>> > the fridge. Our new one does not. It keeps the butter too hard at 37
>> > degrees. I'd like to see it firmer than room temperature,
>> especially in
>> > thw summer.
>> >
>> > Refrigerators have become more sophisticated over the years and while I
>> > can set the entire drawer at a different temp there seems to be lack of
>> > butter compartments these days.
>>
>> It's kind of nice to know that there are problems out there I hadn't
>> even thought of yet.
>>
>> ==================
>>
>> lol I haven't seen one of those either. I am not saying we don't have
>> them
>> but it is a long time between buying one fridge and the next)
>
> Yes, hopefully
>
> Between bumwarmers,
> butter warmers and butter compartments, I'm
> starting to think people are pampering themselves too much. They're
> getting soft.
>
> ================
>
> Or more money? ) I hope so anyway)
>
>
I doubt my great aunt was rolling in dough (pardon the pun), she did do
a lot of baking. I remember her cast iron wood stove. It had a built
in "bun warmer" just above the cooktop. There was also a 'well' for hot
water. I suppose it was considered being "pampered" in the early 1900's
to have such modern conveniences. Heh.

Butter warmers? Ca canny wi' the butter! (a little joke)

Aye ah ken it fine <g>

I just don't think all that technology is required for having butter.
I've frozen it, refrigerated it, used a butter bell with cold water.
And just left it sitting in a bowl (covered) on the counter.

Jill

Yes, to all that!

--
http://www.helpforheroes.org.uk

On Sunday, October 30, 2016 at 5:51:30 AM UTC-4, Bruce wrote:
> In article >, Ophelia says...
> >
> > "Bruce" wrote in message
> > T...
> >
> > In article >, Ophelia says...
> > >
> > > "Bruce" wrote in message
> > > T...
> > >
> > > In article >, Ed Pawlowski
> > > says...
> > > >
> > > > Reluctantly, I've been doing the same. Every refrigerator we had up
> > > > to
> > > > this one had a butter compartment a few degrees warmer than the rest of
> > > > the fridge. Our new one does not. It keeps the butter too hard at 37
> > > > degrees. I'd like to see it firmer than room temperature, especially in
> > > > thw summer.
> > > >
> > > > Refrigerators have become more sophisticated over the years and while I
> > > > can set the entire drawer at a different temp there seems to be lack of
> > > > butter compartments these days.
> > >
> > > It's kind of nice to know that there are problems out there I hadn't
> > > even thought of yet.
> > >
> > > ==================
> > >
> > > lol I haven't seen one of those either. I am not saying we don't have
> > > them
> > > but it is a long time between buying one fridge and the next)
> >
> > Yes, hopefully
> >
> > Between bum warmers, butter warmers and butter compartments, I'm
> > starting to think people are pampering themselves too much. They're
> > getting soft.
> >
> > ================
> >
> > Or more money? ) I hope so anyway)
>
> Maybe yes. So much money they don't know what to do with it. Soon
> they'll buy wallets with a coin warmer compartment. So you don't get a
> fright when you get a cold coin out of your wallet.

Coins. How quaint. I have a few in my office for when the urge to
visit the snack machine overwhelms my conscience, but otherwise they
get dumped in a jar. Occasionally we take the contents of the jar
to a Coinstar machine, and typically get an Amazon credit for the
value of the coins.

<https://www.coinstar.com/>

Cindy Hamilton

One of my banks has a self-serve coin sorting machine in the lobby. No
charge, but you have to have an account there. So handy! And it works
every time with no problems.

N.

Ed Pawlowski wrote:
>
> Every refrigerator we had up to
> this one had a butter compartment a few degrees warmer than the rest of
> the fridge. Our new one does not. It keeps the butter too hard at 37
> degrees. I'd like to see it firmer than room temperature, especially in
> thw summer.

I remember your old description of "the perfect" butter temp and
it was the same as my preference.

Basically, soft enough to spread without tearing soft bread but
firm enough to gob it on a bit like on a soft dinner roll.

That temp is somewhere around 65F, give or take a few degrees.
My house temp is usually 60-65 during the winter.

Funny too. 65F feels fine to me during the winter but I'd
freeze to death at 65F during the summer. heheh
75F inside is very comfortable to me during the VERY hot months.

I usually keep my butter in the fridge but I'll take it out
at least for 1/2 hour or so before I'll need it.
On work days, I take it out when I get home.

On Sunday, October 30, 2016 at 8:15:39 AM UTC-4, Nancy2 wrote:
> One of my banks has a self-serve coin sorting machine in the lobby. No
> charge, but you have to have an account there. So handy! And it works
> every time with no problems.

I'm at the grocery store every week. I go inside the bank maybe
once a year. Anyway, they don't have a coin sorting machine.

Cindy Hamilton

Ophelia wrote in rec.food.cooking:

> "cshenk" wrote in message
> ...
>
> Sqwertz wrote in rec.food.cooking:
>
> > On Fri, 28 Oct 2016 17:03:39 -0700 (PDT),
> > wrote:
> >
> >> Me neither! The taste of olive oil on a yummy grilled cheese
> >> sandwich is definitely a turn off. What's next? Splitting a
> >> hot biscuit open and pouring olive on it? Ewwwwwww.
> >
> > Yeah, who ever heard of olive oil on BREAD! <gack>
> >
> > -sw
>
> The Italians. It's used as a bread dip. Olive oil, balsalmic
> vinegar, black pepper, romano or parmesan grated cheese (usual mix, I
> am sure there are more).
>
> -------------
>
> In one of the better supermarkets here, they have a table with mound
> of small bread pieces in a dish in the middle and dishes of various
> olive oil and vinegar mixes to try. The first time you choose and
> buy a bottle and thereafter you just take the bottle to be refilled.
> Their balsamics are lovely.

I like that idea!

--

On 2016-10-30 9:18 AM, Gary wrote:

> 30 years ago, I had many containers of pennies accumulated over many
> years. I had large jars, and many gallon buckets full. I finally got rid
> of all of them at once. My bank had a coin scale at the time. It weighed
> pennies rather than count them. I made a few trips into the bank with
> this embarrassing amount. I couldn't carry them all in at once.

They did away with pennies here a few years ago. When paying with cash
prices get rounded off to the nearest 5. No one seems to miss them. You
can't buy anything for a penny.

Cindy Hamilton wrote:
>
> Coins. How quaint.

LOL!

> I have a few in my office for when the urge to
> visit the snack machine overwhelms my conscience, but otherwise they
> get dumped in a jar.

I have 4 jars of coins on the edge of my kitchen counter - 1,5,10 and
25. The quarters I use for laundry. The others just accumulate until I
finally roll them or take them to a counter. The dimes and nickels, I
usually roll but the pennies end up in some counter eventually.

30 years ago, I had many containers of pennies accumulated over many
years. I had large jars, and many gallon buckets full. I finally got rid
of all of them at once. My bank had a coin scale at the time. It weighed
pennies rather than count them. I made a few trips into the bank with
this embarrassing amount. I couldn't carry them all in at once.

They weighed it all and deposited approx. $280 to my account. geez.

On 10/30/2016 4:22 AM, Ophelia wrote:

>>
>> Refrigerators have become more sophisticated over the years and while I
>> can set the entire drawer at a different temp there seems to be lack of
>> butter compartments these days.
>
> It's kind of nice to know that there are problems out there I hadn't
> even thought of yet.
>
> ==================
>
> lol I haven't seen one of those either. I am not saying we don't have
> them but it is a long time between buying one fridge and the next)
>
>
>

They do tend to last a long time. This is only our fourth in 50 years.
First two were top freezer. Next was a side by side. Liked the fridge
section, but the freezer section was good for the ice maker, little
else. (we have a separate freezer). Latest is a French door with a
drawer. Best layout of all.

We have only 34" to fit the fridge so that limits choices. Only brands
that fit with all the features we wanted was Samsung and LG. We went
with Samsung.

On 10/30/2016 4:33 AM, Bruce wrote:
> In article >, Ophelia says...
>>
>> "Bruce" wrote in message
>> T...
>>
>> In article >, Ed Pawlowski
>> says...
>>>
>>> Reluctantly, I've been doing the same. Every refrigerator we had up
>>> to
>>> this one had a butter compartment a few degrees warmer than the rest of
>>> the fridge. Our new one does not. It keeps the butter too hard at 37
>>> degrees. I'd like to see it firmer than room temperature, especially in
>>> thw summer.
>>>
>>> Refrigerators have become more sophisticated over the years and while I
>>> can set the entire drawer at a different temp there seems to be lack of
>>> butter compartments these days.
>>
>> It's kind of nice to know that there are problems out there I hadn't
>> even thought of yet.
>>
>> ==================
>>
>> lol I haven't seen one of those either. I am not saying we don't have them
>> but it is a long time between buying one fridge and the next)
>
> Yes, hopefully
>
> Between bum warmers, butter warmers and butter compartments, I'm
> starting to think people are pampering themselves too much. They're
> getting soft.
>

Don't forget the ice maker. Could not live without it.

Nancy2 wrote:
>
> One of my banks has a self-serve coin sorting machine in the lobby. No
> charge, but you have to have an account there. So handy! And it works
> every time with no problems.

Sadly, my bank got rid of theirs years ago but maybe I should check now.
Perhaps they have one again. I always do the drive-thru so I have no
idea now what's in the lobby.

One grocery store here used to have one but I haven't been there in
years. That's probably gone now too.

On 10/30/2016 9:16 AM, Dave Smith wrote:
> On 2016-10-30 9:18 AM, Gary wrote:
>
>> 30 years ago, I had many containers of pennies accumulated over many
>> years. I had large jars, and many gallon buckets full. I finally got rid
>> of all of them at once. My bank had a coin scale at the time. It weighed
>> pennies rather than count them. I made a few trips into the bank with
>> this embarrassing amount. I couldn't carry them all in at once.
>
> They did away with pennies here a few years ago. When paying with cash
> prices get rounded off to the nearest 5. No one seems to miss them. You
> can't buy anything for a penny.
>

I wish they would do that here. Many places have a tray of pennies that
you can take from if needed or add to if you don't want them. Rounding
makes economic sense.

"Ed Pawlowski" wrote in message
...

On 10/30/2016 4:22 AM, Ophelia wrote:

>>
>> Refrigerators have become more sophisticated over the years and while I
>> can set the entire drawer at a different temp there seems to be lack of
>> butter compartments these days.
>
> It's kind of nice to know that there are problems out there I hadn't
> even thought of yet.
>
> ==================
>
> lol I haven't seen one of those either. I am not saying we don't have
> them but it is a long time between buying one fridge and the next)
>
>
>

They do tend to last a long time. This is only our fourth in 50 years.
First two were top freezer. Next was a side by side. Liked the fridge
section, but the freezer section was good for the ice maker, little
else. (we have a separate freezer). Latest is a French door with a
drawer. Best layout of all.

We have only 34" to fit the fridge so that limits choices. Only brands
that fit with all the features we wanted was Samsung and LG. We went
with Samsung.

===============

Well you seem to have managed to get a pretty good one, even with those
limitations

I have a big chest freezer and a large (larder) fridge (no freezer in it).
I have a small upright freezer under the counter in the kitchen. Looks like
a cupboard but when you open the door it is a freezer iyswim)



--
http://www.helpforheroes.org.uk

"Ed Pawlowski" wrote in message
...

On 10/30/2016 4:33 AM, Bruce wrote:
> In article >, Ophelia says...
>>
>> "Bruce" wrote in message
>> T...
>>
>> In article >, Ed Pawlowski
>> says...
>>>
>>> Reluctantly, I've been doing the same. Every refrigerator we had up
>>> to
>>> this one had a butter compartment a few degrees warmer than the rest of
>>> the fridge. Our new one does not. It keeps the butter too hard at 37
>>> degrees. I'd like to see it firmer than room temperature, especially in
>>> thw summer.
>>>
>>> Refrigerators have become more sophisticated over the years and while I
>>> can set the entire drawer at a different temp there seems to be lack of
>>> butter compartments these days.
>>
>> It's kind of nice to know that there are problems out there I hadn't
>> even thought of yet.
>>
>> ==================
>>
>> lol I haven't seen one of those either. I am not saying we don't have
>> them
>> but it is a long time between buying one fridge and the next)
>
> Yes, hopefully
>
> Between bum warmers, butter warmers and butter compartments, I'm
> starting to think people are pampering themselves too much. They're
> getting soft.
>

Don't forget the ice maker. Could not live without it.

============

Does that offset the bum warmer??



--
http://www.helpforheroes.org.uk

On 10/29/2016 8:13 AM, Cindy Hamilton wrote:
> On Friday, October 28, 2016 at 1:57:59 PM UTC-4, Tweetie Bird wrote:
>> And, I'm a she.
>
> Thanks. I'll try to remember, but probably will forget. I'm a
> traditionalist in my English usage; I often use "he" when
> speaking in general or when the gender is unknown.
>
> Cindy Hamilton
>
That's OK, I forget a lot of things - call it a senior moment in
training, or a blonde moment.

TB

--- news://freenews.netfront.net/ - complaints: ---

On 10/30/2016 9:18 AM, Gary wrote:

> 30 years ago, I had many containers of pennies accumulated over many
> years. I had large jars, and many gallon buckets full. I finally got rid
> of all of them at once. My bank had a coin scale at the time. It weighed
> pennies rather than count them. I made a few trips into the bank with
> this embarrassing amount. I couldn't carry them all in at once.
>
> They weighed it all and deposited approx. $280 to my account. geez.

That's a lot of pennies! Anyone else remember the Treasury paying a
premium for people to turn in their hoarded pennies? I'm thinking
late 70s.

nancy

On Sun, 30 Oct 2016 09:39:36 -0400, Ed Pawlowski > wrote:

>On 10/30/2016 4:22 AM, Ophelia wrote:
>
>>>
>>> Refrigerators have become more sophisticated over the years and while I
>>> can set the entire drawer at a different temp there seems to be lack of
>>> butter compartments these days.
>>
>> It's kind of nice to know that there are problems out there I hadn't
>> even thought of yet.
>>
>> ==================
>>
>> lol I haven't seen one of those either. I am not saying we don't have
>> them but it is a long time between buying one fridge and the next)
>>
>>
>>
>
>They do tend to last a long time. This is only our fourth in 50 years.
>First two were top freezer. Next was a side by side. Liked the fridge
>section, but the freezer section was good for the ice maker, little
>else. (we have a separate freezer). Latest is a French door with a
>drawer. Best layout of all.
>
>We have only 34" to fit the fridge so that limits choices. Only brands
>that fit with all the features we wanted was Samsung and LG. We went
>with Samsung.

I much prefer having a 2nd refrigerator freezer in the basement, I see
no point in a fancy schmancy model having features I'll never use. I
paid $100 for a used 2nd unit more than 13 years ago, still works
perfectly... the extra fridge and freezer space comes in handy and I
don't worry about one unit dying, I'll just transfer perishables to
the other until I can replace/repair. The unit in the kitchen is the
GE Profile I brought when I moved here, must be 20 years old now and
never needed any repairs... It's a very nice unit but I purposely
bought it with no ice maker, I don't use so much ice that ice trays
don't surfice and I fill them with RO water... when I need more ice
for company I can afford a 5# bag of Krystal Klear for $2... it's
nicer ice than any home freezer unit produces. Ice makers take up too
much freezer space and unless the bin is dumped and cleaned every
three days that ice smells awful as it picks up food smells. I can
still add an icemaker to my fridge but would run near $200, and take
up about 25% of my freezer space and be an electo-mechanical device
that can die or be problematic. If I used enough ice where I required
an ice maker I'd buy a separate counter top ice maker, very adequate
for party time, probably costs less than adding an in freezer ice
maker to a fridge at time of purchase, and no food odors... can also
put it away when not needed and brought outdoors for cookouts... makes
two sizes of cubes so don't need crushed ice:
https://www.amazon.com/Lbs-Counter-T...rtop+ice+maker

On Sunday, October 30, 2016 at 11:26:36 AM UTC-4, Nancy Young wrote:
> On 10/30/2016 9:18 AM, Gary wrote:
>
> > 30 years ago, I had many containers of pennies accumulated over many
> > years. I had large jars, and many gallon buckets full. I finally got rid
> > of all of them at once. My bank had a coin scale at the time. It weighed
> > pennies rather than count them. I made a few trips into the bank with
> > this embarrassing amount. I couldn't carry them all in at once.
> >
> > They weighed it all and deposited approx. $280 to my account. geez.
>
> That's a lot of pennies! Anyone else remember the Treasury paying a
> premium for people to turn in their hoarded pennies? I'm thinking
> late 70s.

In 1982 they switched from brass to copper-plated zinc. It's possible
that the Treasury tried to get people to cough up their brass pennies
before they had to resort to zinc.

Cindy Hamilton

Gary wrote in rec.food.cooking:

> Nancy2 wrote:
> >
> > One of my banks has a self-serve coin sorting machine in the lobby.
> > No charge, but you have to have an account there. So handy! And
> > it works every time with no problems.
>
> Sadly, my bank got rid of theirs years ago but maybe I should check
> now. Perhaps they have one again. I always do the drive-thru so I
> have no idea now what's in the lobby.
>
> One grocery store here used to have one but I haven't been there in
> years. That's probably gone now too.

Navy Federal has one but it was down last trip. Don wanted to turn in
a few gallon jugs a bit ago and had to withdraw cash instead.

--

Ed Pawlowski wrote:
>
> We have only 34" to fit the fridge so that limits choices. Only brands
> that fit with all the features we wanted was Samsung and LG. We went
> with Samsung.

My cheap and small fridge (with top freezer) is small
(28" wide and 60" tall...or 62" from floor)
I got this brand new about 25 years ago and it's still
working fine. It's a Whirlpool.

It's just a very basic fridge and freezer. Self defrosting but
no icemaker. I'm the ice maker with 2 trays. :-D

Just like back in the 1960's, I was the tv remote for my dad.

Gary wrote:
>
>I usually keep my butter in the fridge but I'll take it out
>at least for 1/2 hour or so before I'll need it.
>On work days, I take it out when I get home.

I don't spread enough butter to worry about it; most butter is dropped
in a pan for cooking, on hot veggies, and the few times I spread
butter it's on toast, hot toast warms butter very adequately for
spreading... while the bread is toasting I slice a bunch of thin
pats... they soften about instantly for spreading. I can't remember
ever spreading butter on smushy packaged white bread, I only buy
crusty bread/rolls. The only cheapo packaged bread I buy when on sale
is for treating winter critters.

Ed Pawlowski wrote in rec.food.cooking:

> On 10/30/2016 4:33 AM, Bruce wrote:
> > In article >, Ophelia says...
> > >
> > > "Bruce" wrote in message
> > > T...
> > >
> > > In article >, Ed
> > > Pawlowski says...
> > > >
> > > > Reluctantly, I've been doing the same. Every refrigerator we
> > > > had up to
> > > > this one had a butter compartment a few degrees warmer than the
> > > > rest of the fridge. Our new one does not. It keeps the butter
> > > > too hard at 37 degrees. I'd like to see it firmer than room
> > > > temperature, especially in thw summer.
> > > >
> > > > Refrigerators have become more sophisticated over the years and
> > > > while I can set the entire drawer at a different temp there
> > > > seems to be lack of butter compartments these days.
> > >
> > > It's kind of nice to know that there are problems out there I
> > > hadn't even thought of yet.
> > >
> > > ==================
> > >
> > > lol I haven't seen one of those either. I am not saying we don't
> > > have them but it is a long time between buying one fridge and the
> > > next)
> >
> > Yes, hopefully
> >
> > Between bum warmers, butter warmers and butter compartments, I'm
> > starting to think people are pampering themselves too much. They're
> > getting soft.
> >
>
> Don't forget the ice maker. Could not live without it.

LOL! Dont have one. I have 3 mini-ice cube trays at work though.

--

On 10/30/2016 11:32 AM, Cindy Hamilton wrote:
> On Sunday, October 30, 2016 at 11:26:36 AM UTC-4, Nancy Young wrote:

>> That's a lot of pennies! Anyone else remember the Treasury paying a
>> premium for people to turn in their hoarded pennies? I'm thinking
>> late 70s.
>
> In 1982 they switched from brass to copper-plated zinc. It's possible
> that the Treasury tried to get people to cough up their brass pennies
> before they had to resort to zinc.

That is most probably the case. It was too expensive to make
pennies and people across the nation had jars of them sitting
around.

nancy

Dave Smith wrote:
>
> On 2016-10-30 9:18 AM, Gary wrote:
>
> > 30 years ago, I had many containers of pennies accumulated over many
> > years. I had large jars, and many gallon buckets full. I finally got rid
> > of all of them at once. My bank had a coin scale at the time. It weighed
> > pennies rather than count them. I made a few trips into the bank with
> > this embarrassing amount. I couldn't carry them all in at once.
>
> They did away with pennies here a few years ago. When paying with cash
> prices get rounded off to the nearest 5. No one seems to miss them. You
> can't buy anything for a penny.

Makes sense to me. I wish they would do that here. With today's prices
pennies are fairly worthless to mess with.

That said though, remember, "A penny saved is a penny earned." LOL

cshenk wrote:
>
> Ophelia wrote:
> > In one of the better supermarkets here, they have a table with mound
> > of small bread pieces in a dish in the middle and dishes of various
> > olive oil and vinegar mixes to try. The first time you choose and
> > buy a bottle and thereafter you just take the bottle to be refilled.
> > Their balsamics are lovely.
>
> I like that idea!

Carole, there used to be an olive oil shop at Hilltop East. Don't know
if it's still there. They did that. You could go in and sample them all
before you bought. They probably had small bits of crusty bread to try.

Here...I just did a quick search -
http://www.savortheolive.com/

Ed Pawlowski wrote in rec.food.cooking:

> On 10/30/2016 4:22 AM, Ophelia wrote:
>
> > >
> > > Refrigerators have become more sophisticated over the years and
> > > while I can set the entire drawer at a different temp there seems
> > > to be lack of butter compartments these days.
> >
> > It's kind of nice to know that there are problems out there I hadn't
> > even thought of yet.
> >
> > ==================
> >
> > lol I haven't seen one of those either. I am not saying we don't
> > have them but it is a long time between buying one fridge and the
> > next)
> >
> >
> >
>
> They do tend to last a long time. This is only our fourth in 50
> years. First two were top freezer. Next was a side by side. Liked
> the fridge section, but the freezer section was good for the ice
> maker, little else. (we have a separate freezer). Latest is a
> French door with a drawer. Best layout of all.
>
> We have only 34" to fit the fridge so that limits choices. Only
> brands that fit with all the features we wanted was Samsung and LG.
> We went with Samsung.

My limiter is height. 64 inches pretty much but can be wide as it
wants to be.

My current one is my first 'new' one, gotten about 1997. Before that,
military had us apartment living (supplied as part of the apartment).
It doesnt look real fancy and does need a new door seal (still seals
but the double seal is gone).



--

On 10/30/2016 11:48 AM, Nancy Young wrote:
> On 10/30/2016 11:32 AM, Cindy Hamilton wrote:
>> On Sunday, October 30, 2016 at 11:26:36 AM UTC-4, Nancy Young wrote:
>
>>> That's a lot of pennies! Anyone else remember the Treasury paying a
>>> premium for people to turn in their hoarded pennies? I'm thinking
>>> late 70s.
>>
>> In 1982 they switched from brass to copper-plated zinc. It's possible
>> that the Treasury tried to get people to cough up their brass pennies
>> before they had to resort to zinc.
>
> That is most probably the case. It was too expensive to make
> pennies and people across the nation had jars of them sitting
> around.
>
> nancy
>
I still have a bunch of pennies. My mother used to say "get out the
coin jar" and we'd sit and roll coins while watching TV. Mostly
pennies. I'm too lazy to bother now. The bank and local stores don't
have separating/counting machines. Oh well. They still spend if need be.

Jill

On Sun, 30 Oct 2016 11:46:17 -0400, Brooklyn1
> wrote:

> Gary wrote:
> >
> >I usually keep my butter in the fridge but I'll take it out
> >at least for 1/2 hour or so before I'll need it.
> >On work days, I take it out when I get home.
>
> I don't spread enough butter to worry about it; most butter is dropped
> in a pan for cooking, on hot veggies, and the few times I spread
> butter it's on toast, hot toast warms butter very adequately for
> spreading... while the bread is toasting I slice a bunch of thin
> pats... they soften about instantly for spreading. I can't remember
> ever spreading butter on smushy packaged white bread, I only buy
> crusty bread/rolls. The only cheapo packaged bread I buy when on sale
> is for treating winter critters.

This is the kind of rhetoric that makes other people not want to
participate in any thread where you appear.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.

On 10/30/2016 11:44 AM, Gary wrote:

> My cheap and small fridge (with top freezer) is small
> (28" wide and 60" tall...or 62" from floor)
> I got this brand new about 25 years ago and it's still
> working fine. It's a Whirlpool.
>
> It's just a very basic fridge and freezer. Self defrosting but
> no icemaker. I'm the ice maker with 2 trays. :-D
>
> Just like back in the 1960's, I was the tv remote for my dad.
>

Our first two had no icemaker, but with two teenagers, I got tired of
finding one cube left in the tray. Automation was wonderful.

Our first was 14 cu. ft. , then 20, 22, now 25.

Getting back to butter, our first fridge in 1966 was a Frigidaire, part
of General Motors back then. The butter compartment had a thermostat so
you could set the temperature.

On 10/30/2016 12:08 PM, cshenk wrote:
> Ed Pawlowski wrote in rec.food.cooking:
>
>> On 10/30/2016 4:22 AM, Ophelia wrote:
>>
>>>>
>>>> Refrigerators have become more sophisticated over the years and
>>>> while I can set the entire drawer at a different temp there seems
>>>> to be lack of butter compartments these days.
>>>
>>> It's kind of nice to know that there are problems out there I hadn't
>>> even thought of yet.
>>>
>>> ==================
>>>
>>> lol I haven't seen one of those either. I am not saying we don't
>>> have them but it is a long time between buying one fridge and the
>>> next)
>>>
>>>
>>>
>>
>> They do tend to last a long time. This is only our fourth in 50
>> years. First two were top freezer. Next was a side by side. Liked
>> the fridge section, but the freezer section was good for the ice
>> maker, little else. (we have a separate freezer). Latest is a
>> French door with a drawer. Best layout of all.
>>
>> We have only 34" to fit the fridge so that limits choices. Only
>> brands that fit with all the features we wanted was Samsung and LG.
>> We went with Samsung.
>
> My limiter is height. 64 inches pretty much but can be wide as it
> wants to be.
>

I had to cut the cabinet above it to fit at 68" Useless unreachable
anyway.

"Brooklyn1" wrote in message
...

On Sun, 30 Oct 2016 09:39:36 -0400, Ed Pawlowski > wrote:

>On 10/30/2016 4:22 AM, Ophelia wrote:
>
>>>
>>> Refrigerators have become more sophisticated over the years and while I
>>> can set the entire drawer at a different temp there seems to be lack of
>>> butter compartments these days.
>>
>> It's kind of nice to know that there are problems out there I hadn't
>> even thought of yet.
>>
>> ==================
>>
>> lol I haven't seen one of those either. I am not saying we don't have
>> them but it is a long time between buying one fridge and the next)
>>
>>
>>
>
>They do tend to last a long time. This is only our fourth in 50 years.
>First two were top freezer. Next was a side by side. Liked the fridge
>section, but the freezer section was good for the ice maker, little
>else. (we have a separate freezer). Latest is a French door with a
>drawer. Best layout of all.
>
>We have only 34" to fit the fridge so that limits choices. Only brands
>that fit with all the features we wanted was Samsung and LG. We went
>with Samsung.

I much prefer having a 2nd refrigerator freezer in the basement, I see
no point in a fancy schmancy model having features I'll never use. I
paid $100 for a used 2nd unit more than 13 years ago, still works
perfectly... the extra fridge and freezer space comes in handy and I
don't worry about one unit dying, I'll just transfer perishables to
the other until I can replace/repair. The unit in the kitchen is the
GE Profile I brought when I moved here, must be 20 years old now and
never needed any repairs... It's a very nice unit but I purposely
bought it with no ice maker, I don't use so much ice that ice trays
don't surfice and I fill them with RO water... when I need more ice
for company I can afford a 5# bag of Krystal Klear for $2... it's
nicer ice than any home freezer unit produces. Ice makers take up too
much freezer space and unless the bin is dumped and cleaned every
three days that ice smells awful as it picks up food smells. I can
still add an icemaker to my fridge but would run near $200, and take
up about 25% of my freezer space and be an electo-mechanical device
that can die or be problematic. If I used enough ice where I required
an ice maker I'd buy a separate counter top ice maker, very adequate
for party time, probably costs less than adding an in freezer ice
maker to a fridge at time of purchase, and no food odors... can also
put it away when not needed and brought outdoors for cookouts... makes
two sizes of cubes so don't need crushed ice:
https://www.amazon.com/Lbs-Counter-T...rtop+ice+maker

==========

I have never had an ice maker in my fridges. I don't use a lot so I think
my ice trays are enough for us.

--
http://www.helpforheroes.org.uk