On Fri, 24 Feb 2017 13:48:20 -0000, Janet > wrote:

>In article >,
says...
>>
>> On Thu, 23 Feb 2017 22:57:45 -0800 (PST), dsi1 >
>> wrote:
>>
>> >If anybody ever thought about it, they'd realize that a God awful amount of fuel is being wasted heating up the cook and the kitchen. They might even realize that heat transfer using a medium with a low specific heat capacity like air would be pretty slow. These folks might believe that it's faster to dry a shirt using a blow dryer rather than a hot iron.
>>
>> Why do chefs prefer gas?
>
> Because it's not affected by power cuts, stupid.

That's very far fetched, unless power cuts happen all the time in the
bird sanctuary where you live. Chefs prefer gas because they prefer to
cook on it.

(Notice how I didn't call you any names.)

On Fri, 24 Feb 2017 10:07:58 -0500, Dave Smith
> wrote:

>On 2017-02-24 9:50 AM, dsi1 wrote:
>> On Friday, February 24, 2017 at 1:19:50 AM UTC-10, Ed Pawlowski
>
>>>> If anybody ever thought about it, they'd realize that a God
>>>> awful amount of fuel is being wasted heating up the cook and the
>>>> kitchen.
>>>
>>> You are right in July and August, dead wrong in January and
>>> February.
>>
>> Can you be more specific or is this a guessing game?
>
>No guessing game. Ed lives in a climate similar to that of many North
>Americans and Europeans. We pay to heat our houses. The heat that
>radiated from ovens and stoves helps to heat the rest of the house. It
>is not being wasted. Around here, that would apply just about any time
>from October through to April.

Oh, come on. If you want to heat your house, you don't turn to your
overn or stove. Dsi1 is right that heating up the cook and the kitchen
is a waste. Same with a light bulb. it would be best if all its energy
went into creating light, not heat. Even in winter.

On Fri, 24 Feb 2017 13:46:41 -0500, Ed Pawlowski > wrote:

>On 2/24/2017 9:50 AM, dsi1 wrote:
>> On Friday, February 24, 2017 at 1:19:50 AM UTC-10, Ed Pawlowski wrote:
>>> On 2/24/2017 1:57 AM, dsi1 wrote:
>>>
>>>>
>>>> If anybody ever thought about it, they'd realize that a God awful
>>>> amount of fuel is being wasted heating up the cook and the kitchen.
>>>
>>> You are right in July and August, dead wrong in January and February.
>>
>> Can you be more specific or is this a guessing game?
>>
>
>What is to guess? In the winter we pay to heat our houses in many areas
>of the world. The heat generated by the gs range is not wasted, it is
>just needed heat added to the house. Same with leaving lights on. They
>generate a lot of heat that you don't want in the summer but welcome in
>the winter.

You must have really bad heating systems.

On Fri, 24 Feb 2017 14:08:50 -0500, Brooklyn1
> wrote:

>On Fri, 24 Feb 2017 18:38:43 +1100, Bruce >
>wrote:
>
>>On Thu, 23 Feb 2017 23:22:59 -0800 (PST), dsi1 >
>>wrote:
>>
>>>On Thursday, February 23, 2017 at 7:58:06 PM UTC-10, sf wrote:
>>>> On Tue, 21 Feb 2017 14:15:11 -0500, Brooklyn1
>>>> > wrote:
>>>>
>>>> > you've never been to a Chinese take out?
>>>>
>>>> Gas is cheap. That's why restaurants and every penny pincher you know
>>>> cooks with it.
>>>>
>>>>
>>>>
>>>> --
>>>> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
>>>
>>>Oh yeah, those pakes are really cheap alright. Last weekend I had the pleasure of talking to a veteran of the food service industry. He and I have the same rule of thumb: don't ever look inside the kitchen of a Chinese restaurant. You don't ever want to know what goes on in there.
>>
>>You'll know when you're riding the porcelain bus all day the next day.
>
>I've probably dined on more Chinese restaurant food than any ten
>posters here and have not ever become sickened by their food.

Then their kitchens weren't too bad. My only food poisoning happened
in a Greek restaurant (in Greece).

On 2/24/2017 1:48 PM, Brooklyn1 wrote:
> > wrote:
>> On 2/24/2017 8:48 AM, Janet wrote:
>>> lid says...
>>>> Why do chefs prefer gas?
>>> Because it's not affected by power cuts, stupid.
>> That's why we bought a dual-fuel cooker/stove.
>> The gas hob lets us cook, make tea/coffee, fill hot water bottles, etc.
>> during power outages.
>
> That's dumber than a rock... why not simply use gas all the time.
>
Did I say that I had a special stove to use only during outages?
(rereads post - nope, I didn't say that)

It's a dual-fuel stove. Gas burners, two electric ovens below. It's what
I use for cooking, every day.

It was purchased because we sometimes have power outages, it can take a
long time for repairs in a remote area like ours, and I want to be able
to cook even when I have no electricity.

We aren't on mains gas, so the cooktop is fed by a couple of tanks of
propane (with an automatic switch-over). Most new gas ovens won't work
without electricity, and they'd use up the gas more quickly, so we went
for gas on top, electric ovens on the bottom.

"S Viemeister" wrote in message ...

On 2/24/2017 1:48 PM, Brooklyn1 wrote:
> > wrote:
>> On 2/24/2017 8:48 AM, Janet wrote:
>>> lid says...
>>>> Why do chefs prefer gas?
>>> Because it's not affected by power cuts, stupid.
>> That's why we bought a dual-fuel cooker/stove.
>> The gas hob lets us cook, make tea/coffee, fill hot water bottles, etc.
>> during power outages.
>
> That's dumber than a rock... why not simply use gas all the time.
>
Did I say that I had a special stove to use only during outages?
(rereads post - nope, I didn't say that)

It's a dual-fuel stove. Gas burners, two electric ovens below. It's what
I use for cooking, every day.

It was purchased because we sometimes have power outages, it can take a
long time for repairs in a remote area like ours, and I want to be able
to cook even when I have no electricity.

We aren't on mains gas, so the cooktop is fed by a couple of tanks of
propane (with an automatic switch-over). Most new gas ovens won't work
without electricity, and they'd use up the gas more quickly, so we went
for gas on top, electric ovens on the bottom.

===

Same as me, gas hob and 2 electric ovens ... but separate.



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

On 2/24/2017 2:47 PM, Bruce wrote:

>>
>> No guessing game. Ed lives in a climate similar to that of many North
>> Americans and Europeans. We pay to heat our houses. The heat that
>> radiated from ovens and stoves helps to heat the rest of the house. It
>> is not being wasted. Around here, that would apply just about any time
>>from October through to April.
>
> Oh, come on. If you want to heat your house, you don't turn to your
> overn or stove. Dsi1 is right that heating up the cook and the kitchen
> is a waste. Same with a light bulb. it would be best if all its energy
> went into creating light, not heat. Even in winter.
>

Heat is heat, no matter the source. Sure, some systems are more
efficient or more cost effective, but in the winter the heat from the
stove is not wasted, it just makes less work for the central heating system.

Back about a hundred+ years the kitchen stove often was the only heat
source in a house. My one grandmother had a coal fired stove. Family
members would out a brick on the stove to heat and then put it in the
bed for heat at night.

It may be wasted in the warmer weather, but when it is cold outside, any
heat is good. Your body puts out about 350 Btu/hour. Keeps you warm
under a blanket.

On 2/24/2017 2:47 PM, Bruce wrote:

>>>
>>
>> What is to guess? In the winter we pay to heat our houses in many areas
>> of the world. The heat generated by the gs range is not wasted, it is
>> just needed heat added to the house. Same with leaving lights on. They
>> generate a lot of heat that you don't want in the summer but welcome in
>> the winter.
>
> You must have really bad heating systems.
>

No, the house is well insulated. I heat the entire 4 bedroom house with
just a 100 watt lightbulb and residual from making tea for breakfast.

On Fri, 24 Feb 2017 16:38:06 -0500, Ed Pawlowski > wrote:

>On 2/24/2017 2:47 PM, Bruce wrote:
>
>> Oh, come on. If you want to heat your house, you don't turn to your
>> overn or stove. Dsi1 is right that heating up the cook and the kitchen
>> is a waste. Same with a light bulb. it would be best if all its energy
>> went into creating light, not heat. Even in winter.
>>
>
>Heat is heat, no matter the source. Sure, some systems are more
>efficient or more cost effective, but in the winter the heat from the
>stove is not wasted, it just makes less work for the central heating system.
>
>Back about a hundred+ years the kitchen stove often was the only heat
>source in a house.

That's only a side effect. If you want heat, you use a device that
specialises in creating heat. Not a device that does room heating as
an inefficient side effect.

It's like saying: "Turn on the light, it's cold!"

>My one grandmother had a coal fired stove. Family
>members would out a brick on the stove to heat and then put it in the
>bed for heat at night.

I hope things have changed in 100 years where you live. If you go
further back a wolf skin could help keep you warm. Not so relevant
anymore now

On Fri, 24 Feb 2017 16:40:51 -0500, Ed Pawlowski > wrote:

>On 2/24/2017 2:47 PM, Bruce wrote:
>
>>>>
>>>
>>> What is to guess? In the winter we pay to heat our houses in many areas
>>> of the world. The heat generated by the gs range is not wasted, it is
>>> just needed heat added to the house. Same with leaving lights on. They
>>> generate a lot of heat that you don't want in the summer but welcome in
>>> the winter.
>>
>> You must have really bad heating systems.
>>
>
>No, the house is well insulated. I heat the entire 4 bedroom house with
>just a 100 watt lightbulb and residual from making tea for breakfast.

lol

On Friday, February 24, 2017 at 8:16:41 AM UTC-10, Brooklyn1 wrote:
> Gary wrote:
> >Ophelia wrote:
> >> "dsi1" wrote:
> >> I learned to cook in an all gas kitchen. I have had some experience with
> >> these things.
> >
> >Just for the record (and also to argue in RFC style). Summers here in
> >southeast Virginia get way hot. I have the gas stove. I DO avoid the
> >oven often in summers, but I've never had a heat problem with the gas
> >burners. That's just a joke myth that burners will get the kitchen all
> >hot. lol!
>
> I do a LOT of gas cooking all summer and it has no effect whatsoever
> on my kitchen temperature... my gas grill is outdoors. LOL
> People living in the tropics do very little indoor cooking, maybe
> reheat a cup of tea in the nuker. If dsi1 truly lives in Hawaii
> regardless how cooking is done all she need do to keep her kitchen
> cool is open a window. Any real cooking in Hawaii is done outdoors in
> what I call tribal style (luau), several families prepare meals at one
> location, conserves resources; time, labor, fuel.

Your font of misinformation/half-truths/lies is seemingly miraculous and endless. I've never seen anything like it - it's awesome!

On Friday, February 24, 2017 at 8:46:13 AM UTC-10, Brooklyn1 wrote:
> On Thu, 23 Feb 2017 22:57:45 -0800 (PST), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Thursday, February 23, 2017 at 7:56:56 PM UTC-10, sf wrote:
> >> On Mon, 20 Feb 2017 22:21:29 -0800 (PST), dsi1 <dsi1yahoo.com>
> >> wrote:
> >>
> >> > On Monday, February 20, 2017 at 5:24:41 PM UTC-10, sf wrote:
> >> > > On Mon, 20 Feb 2017 14:15:01 -0800 (PST), dsi1 <dsiyahoo.com>
> >> > > wrote:
> >> > >
> >> > > > The good thing about gas is that it can warm up a cold kitchen and it's cheap. That's about it.
> >> > >
> >> > > Agree!
> >> >
> >> > If I lived in the Pacific Northwest, a gas stove might be an attractive option. Beats the heck out of me why people think gas is faster than electric. The gas stoves that I've seen were just too wimpy for me.
> >>
> >> The see the flame, so it's fast. Their mother, grandmother and every
> >> other person they knew cooked with gas, so of courses it's best.
> >
> >If anybody ever thought about it, they'd realize that a God awful amount of fuel is
> >being wasted heating up the cook and the kitchen.
>
> Electric production is extremely wasteful of resources and a good
> percentage of electric is lost in its transmission, not to mention
> erecting and maintaining the grid... all those step up and step down
> transformers waste more energy than people on the grid use. Electric
> is efficient for lighting, even a lot more so with the advent of LEDs,
> but for cooking electric is extremely wasteful, there's tremendous
> waste before it gets to your electric meter, that's why electric bills
> are so high, the consumer pays for all that waste before they see
> their first watt, that's why there's a minimum bill even when you use
> nothing.
> Now if someone invents LED cooking and LED transportation then you've
> got something... imagine Light Emitting Diesel semis hauling freight
> and people.
> There's absolutely nothing resourceful about induction cooking, all it
> does is separate the pinheads from their pesos.

No doubt you believe that propane comes out of the ground naturally and there's no associated costs with processing, transportation, and storage. Your propane tank was guided into its present resting place by a trio of angels as a gift from God. You're able to burn gas with 100% efficiency while the rest of us schlubs have to settle with wasting almost half of it to heat up the room. Truly you are the superior one!

On Friday, February 24, 2017 at 8:46:42 AM UTC-10, Ed Pawlowski wrote:
> On 2/24/2017 9:50 AM, dsi1 wrote:
> > On Friday, February 24, 2017 at 1:19:50 AM UTC-10, Ed Pawlowski wrote:
> >> On 2/24/2017 1:57 AM, dsi1 wrote:
> >>
> >>>
> >>> If anybody ever thought about it, they'd realize that a God awful
> >>> amount of fuel is being wasted heating up the cook and the kitchen.
> >>
> >> You are right in July and August, dead wrong in January and February.
> >
> > Can you be more specific or is this a guessing game?
> >
>
> What is to guess? In the winter we pay to heat our houses in many areas
> of the world. The heat generated by the gs range is not wasted, it is
> just needed heat added to the house. Same with leaving lights on. They
> generate a lot of heat that you don't want in the summer but welcome in
> the winter.

Around here, one month is pretty much like the other. Sorry about that.

On 2017-02-24 2:47 PM, Bruce wrote:
> On Fri, 24 Feb 2017 10:07:58 -0500, Dave Smith
> > wrote:
>
>> On 2017-02-24 9:50 AM, dsi1 wrote:
>>> On Friday, February 24, 2017 at 1:19:50 AM UTC-10, Ed Pawlowski
>>
>>>>> If anybody ever thought about it, they'd realize that a God
>>>>> awful amount of fuel is being wasted heating up the cook and the
>>>>> kitchen.
>>>>
>>>> You are right in July and August, dead wrong in January and
>>>> February.
>>>
>>> Can you be more specific or is this a guessing game?
>>
>> No guessing game. Ed lives in a climate similar to that of many North
>> Americans and Europeans. We pay to heat our houses. The heat that
>> radiated from ovens and stoves helps to heat the rest of the house. It
>> is not being wasted. Around here, that would apply just about any time
>>from October through to April.
>
> Oh, come on. If you want to heat your house, you don't turn to your
> overn or stove. Dsi1 is right that heating up the cook and the kitchen
> is a waste. Same with a light bulb. it would be best if all its energy
> went into creating light, not heat. Even in winter.


Actually, I have turned on my oven and/or stove to heat up the house on
occasion, like the time we went out for a while on the coldest day of
the year and came home to find the kitchen door open. It was very cold
in the house and I wanted to warm up the house quickly. It was an
emergency.

I would not normally use the oven/stove to heat the house. I have an
electric oven and it is much more expensive than gas. However, the
issue was about the heat from the oven being wasted. It may be wasted in
the summer when some houses are air conditioned and the AC has to work
extra hard to remove the heat from the cooking. That is not the case in
the winter here. We are already using energy to heat our houses.
Whatever heat is radiated from the stove or oven is that much less to be
produced by the furnace.

On 2017-02-24 2:47 PM, Bruce wrote:
> On Fri, 24 Feb 2017 13:46:41 -0500, Ed Pawlowski > wrote:
>
>> On 2/24/2017 9:50 AM, dsi1 wrote:
>>> On Friday, February 24, 2017 at 1:19:50 AM UTC-10, Ed Pawlowski wrote:
>>>> On 2/24/2017 1:57 AM, dsi1 wrote:
>>>>
>>>>>
>>>>> If anybody ever thought about it, they'd realize that a God awful
>>>>> amount of fuel is being wasted heating up the cook and the kitchen.
>>>>
>>>> You are right in July and August, dead wrong in January and February.
>>>
>>> Can you be more specific or is this a guessing game?
>>>
>>
>> What is to guess? In the winter we pay to heat our houses in many areas
>> of the world. The heat generated by the gs range is not wasted, it is
>> just needed heat added to the house. Same with leaving lights on. They
>> generate a lot of heat that you don't want in the summer but welcome in
>> the winter.
>
> You must have really bad heating systems.
>

My heating system works fine. It works well enough that if I am cooking
a dinner and I am using the oven and one or more burners, and heat from
those sources is helping to warm up the ambient air, the temperature
rises and my thermostat goes into action, shutting off the furnace.

I don't like baking and roasting in the oven during the hot days of
summer because that eat from the oven heats up the house too much and
makes it uncomfortable. I can use the AC to cool it off. That means I am
paying for and using energy to great the heat for cooking and then
paying again for energy to cool it off. It's a different story in the
winter when the heat that escapes from the oven warms up the house and
takes some of the load off the furnace. It is not wasted.

On 2017-02-24 2:53 PM, Bruce wrote:
> On Fri, 24 Feb 2017 14:08:50 -0500, Brooklyn1

>> I've probably dined on more Chinese restaurant food than any ten
>> posters here and have not ever become sickened by their food.
>
> Then their kitchens weren't too bad. My only food poisoning happened
> in a Greek restaurant (in Greece).
>

My bad bout of food poisoning came from a meal in the the restaurant in
the department store where I was working at the time.

On Friday, February 24, 2017 at 9:06:55 AM UTC-10, Brooklyn1 wrote:
> On Thu, 23 Feb 2017 23:22:59 -0800 (PST), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Thursday, February 23, 2017 at 7:58:06 PM UTC-10, sf wrote:
> >> On Tue, 21 Feb 2017 14:15:11 -0500, Brooklyn1
> >> > wrote:
> >>
> >> > you've never been to a Chinese take out?
> >>
> >> Gas is cheap. That's why restaurants and every penny pincher you know
> >> cooks with it.
> >>
> >>
> >>
> >> --
> >> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> >
> >Oh yeah, those pakes are really cheap alright. Last weekend I had the pleasure of talking to a veteran of the food service industry. He and I have the same rule of thumb: don't ever look inside the kitchen of a Chinese restaurant. You don't ever want to know what goes on in there.
>
>
> Huh, Chinese take outs are all open kitchens... you're just full of
> ethnic bashing myths.

We don't do ethnic bashing. Yoose guys just never got what it is about that diversity thing. Yoose people think everybody is supposed to be the same. We believe that everybody is different and we embrace that reality. Poking fun at other races is quite acceptable on this rock. What is not socially acceptable is believing that you're better than anyone else. You're batting all zeros today. Better luck next time pal!

https://www.youtube.com/watch?v=lEazFUrOr7s

On Friday, February 24, 2017 at 9:08:58 AM UTC-10, Brooklyn1 wrote:
> On Fri, 24 Feb 2017 18:38:43 +1100, Bruce >
> wrote:
>
> >On Thu, 23 Feb 2017 23:22:59 -0800 (PST), dsi1 <dsi100ahoo.com>
> >wrote:
> >
> >>On Thursday, February 23, 2017 at 7:58:06 PM UTC-10, sf wrote:
> >>> On Tue, 21 Feb 2017 14:15:11 -0500, Brooklyn1
> >>> > wrote:
> >>>
> >>> > you've never been to a Chinese take out?
> >>>
> >>> Gas is cheap. That's why restaurants and every penny pincher you know
> >>> cooks with it.
> >>>
> >>>
> >>>
> >>> --
> >>> Avoid cutting yourself when slicing vegetables by getting someone else to hold them.
> >>
> >>Oh yeah, those pakes are really cheap alright. Last weekend I had the pleasure of talking to a veteran of the food service industry. He and I have the same rule of thumb: don't ever look inside the kitchen of a Chinese restaurant. You don't ever want to know what goes on in there.
> >
> >You'll know when you're riding the porcelain bus all day the next day.
>
> I've probably dined on more Chinese restaurant food than any ten
> posters here and have not ever become sickened by their food.

Funny, you don't seem to know shit about Chinese restaurants.

On Fri, 24 Feb 2017 17:49:46 -0500, Dave Smith
> wrote:

>Actually, I have turned on my oven and/or stove to heat up the house on
>occasion, like the time we went out for a while on the coldest day of
>the year and came home to find the kitchen door open. It was very cold
>in the house and I wanted to warm up the house quickly. It was an
>emergency.

Exactly, an emergency. Not a reason to get yourself a gas oven.

>I would not normally use the oven/stove to heat the house. I have an
>electric oven and it is much more expensive than gas. However, the
>issue was about the heat from the oven being wasted. It may be wasted in
>the summer when some houses are air conditioned and the AC has to work
>extra hard to remove the heat from the cooking. That is not the case in
>the winter here. We are already using energy to heat our houses.
>Whatever heat is radiated from the stove or oven is that much less to be
>produced by the furnace.

But that inefficient heat from a device whose core business isn't to
warm your house, is no more than a welcome side effect in winter. Not
a reason to choose gas over electric.

I'd choose the oven/stove/hub that I prefer to cook with and the
heating device that I prefer for heating the house. Any crossover
benefits are incidental.

On 2017-02-24 6:34 PM, Bruce wrote:

>> I would not normally use the oven/stove to heat the house. I have an
>> electric oven and it is much more expensive than gas. However, the
>> issue was about the heat from the oven being wasted. It may be wasted in
>> the summer when some houses are air conditioned and the AC has to work
>> extra hard to remove the heat from the cooking. That is not the case in
>> the winter here. We are already using energy to heat our houses.
>> Whatever heat is radiated from the stove or oven is that much less to be
>> produced by the furnace.
>
> But that inefficient heat from a device whose core business isn't to
> warm your house, is no more than a welcome side effect in winter. Not
> a reason to choose gas over electric.

I don't recall ever saying that it was.
>
> I'd choose the oven/stove/hub that I prefer to cook with and the
> heating device that I prefer for heating the house. Any crossover
> benefits are incidental.

Once again... it is about whether or not the heat is wasted. Around
here, it is not wasted in the winter.

On Sat, 25 Feb 2017 10:34:59 +1100, Bruce >
wrote:

>On Fri, 24 Feb 2017 17:49:46 -0500, Dave Smith
> wrote:
>
>>Actually, I have turned on my oven and/or stove to heat up the house on
>>occasion, like the time we went out for a while on the coldest day of
>>the year and came home to find the kitchen door open. It was very cold
>>in the house and I wanted to warm up the house quickly. It was an
>>emergency.
>
>Exactly, an emergency. Not a reason to get yourself a gas oven.
>
>>I would not normally use the oven/stove to heat the house. I have an
>>electric oven and it is much more expensive than gas. However, the
>>issue was about the heat from the oven being wasted. It may be wasted in
>>the summer when some houses are air conditioned and the AC has to work
>>extra hard to remove the heat from the cooking. That is not the case in
>>the winter here. We are already using energy to heat our houses.
>>Whatever heat is radiated from the stove or oven is that much less to be
>>produced by the furnace.
>
>But that inefficient heat from a device whose core business isn't to
>warm your house, is no more than a welcome side effect in winter. Not
>a reason to choose gas over electric.
>
>I'd choose the oven/stove/hub that I prefer to cook with and the
>heating device that I prefer for heating the house. Any crossover
>benefits are incidental.

Using a cook stove to heat ones house is inefficient and deadly
dangerous, it will produce enough carbon monoxice to make sure no one
wakes up come morning. There exist ventless gas heaters that are safe
to use for heating, they need no electric, no chimney, and are 99%
efficicent. I have two of them, they work very well. My propane
company installed them for free. Well worth having if there's a power
outage in winter, will prevent your pipes from freezing. These
heaters are inexpensive, you can buy ventless heaters on Amazon but I
strongly recommend having them professionally installed.
https://www.amazon.com/s/ref=nb_sb_n...ess+gas+heater

On Fri, 24 Feb 2017 19:20:13 -0500, Dave Smith
> wrote:

>On 2017-02-24 6:34 PM, Bruce wrote:
>
>>> I would not normally use the oven/stove to heat the house. I have an
>>> electric oven and it is much more expensive than gas. However, the
>>> issue was about the heat from the oven being wasted. It may be wasted in
>>> the summer when some houses are air conditioned and the AC has to work
>>> extra hard to remove the heat from the cooking. That is not the case in
>>> the winter here. We are already using energy to heat our houses.
>>> Whatever heat is radiated from the stove or oven is that much less to be
>>> produced by the furnace.
>>
>> But that inefficient heat from a device whose core business isn't to
>> warm your house, is no more than a welcome side effect in winter. Not
>> a reason to choose gas over electric.
>
>I don't recall ever saying that it was.

I dont recall saying that you said it was.

>Once again... it is about whether or not the heat is wasted. Around
>here, it is not wasted in the winter.

If I buy an apple for $100, that's not wasted money because I get the
apple?

On 2/24/2017 8:01 PM, Bruce wrote:

> If I buy an apple for $100, that's not wasted money because I get the
> apple?
>

If it is a really good apple and you are willing to pay that price, then
no. Look at the price of wine. Or vodka. You can buy a bottle of
Absolut Crystal for $1000 or you can buy Crystal Palace.

On Fri, 24 Feb 2017 20:36:21 -0500, Ed Pawlowski > wrote:

>On 2/24/2017 8:01 PM, Bruce wrote:
>
>> If I buy an apple for $100, that's not wasted money because I get the
>> apple?
>>
>
>If it is a really good apple and you are willing to pay that price, then
>no. Look at the price of wine. Or vodka. You can buy a bottle of
>Absolut Crystal for $1000 or you can buy Crystal Palace.

Crystal Palace costs me $15.99 for a 1.75 liter bottle and by the case
I get a 10% discount. With a mixer I challenge anyone to determine
any difference from a $1,000 vodka. Actually Crystal Palace is a
premium vodka from the Bartons Liquer Corp... they sell the exact same
vodka in fancily labeled glass bottles for more than twice the price.

On Fri, 24 Feb 2017 20:36:21 -0500, Ed Pawlowski > wrote:

>On 2/24/2017 8:01 PM, Bruce wrote:
>
>> If I buy an apple for $100, that's not wasted money because I get the
>> apple?
>>
>
>If it is a really good apple and you are willing to pay that price, then
>no. Look at the price of wine. Or vodka. You can buy a bottle of
>Absolut Crystal for $1000 or you can buy Crystal Palace.

Yes, but in this case it was a run-of-the-mill apple, nothing special
about it.

On Fri, 24 Feb 2017 21:25:19 -0500, Brooklyn1
> wrote:

>On Fri, 24 Feb 2017 20:36:21 -0500, Ed Pawlowski > wrote:
>
>>On 2/24/2017 8:01 PM, Bruce wrote:
>>
>>> If I buy an apple for $100, that's not wasted money because I get the
>>> apple?
>>>
>>
>>If it is a really good apple and you are willing to pay that price, then
>>no. Look at the price of wine. Or vodka. You can buy a bottle of
>>Absolut Crystal for $1000 or you can buy Crystal Palace.
>
>Crystal Palace costs me $15.99 for a 1.75 liter bottle and by the case
>I get a 10% discount.

That's cheap as chips, mate.

On 2/24/2017 9:25 PM, Brooklyn1 wrote:
> On Fri, 24 Feb 2017 20:36:21 -0500, Ed Pawlowski > wrote:
>
>> On 2/24/2017 8:01 PM, Bruce wrote:
>>
>>> If I buy an apple for $100, that's not wasted money because I get the
>>> apple?
>>>
>>
>> If it is a really good apple and you are willing to pay that price, then
>> no. Look at the price of wine. Or vodka. You can buy a bottle of
>> Absolut Crystal for $1000 or you can buy Crystal Palace.
>
> Crystal Palace costs me $15.99 for a 1.75 liter bottle and by the case
> I get a 10% discount. With a mixer I challenge anyone to determine
> any difference from a $1,000 vodka. Actually Crystal Palace is a
> premium vodka from the Bartons Liquer Corp... they sell the exact same
> vodka in fancily labeled glass bottles for more than twice the price.
>

Mixed, extreme opposite reviews.
http://vodka.russianlife.com/reviews...sing/?Vodka=70

"Ophelia" > wrote in message
...
> "S Viemeister" wrote in message ...
> On 2/24/2017 1:48 PM, Brooklyn1 wrote:
>> > wrote:
>>> On 2/24/2017 8:48 AM, Janet wrote:
>>>> lid says...
>>>>> Why do chefs prefer gas?
>>>> Because it's not affected by power cuts, stupid.
>>> That's why we bought a dual-fuel cooker/stove.
>>> The gas hob lets us cook, make tea/coffee, fill hot water bottles, etc.
>>> during power outages.
>>
>> That's dumber than a rock... why not simply use gas all the time.
>>
> Did I say that I had a special stove to use only during outages?
> (rereads post - nope, I didn't say that)
>
> It's a dual-fuel stove. Gas burners, two electric ovens below. It's what I
> use for cooking, every day.
>
> It was purchased because we sometimes have power outages, it can take a
> long time for repairs in a remote area like ours, and I want to be able to
> cook even when I have no electricity.
>
> We aren't on mains gas, so the cooktop is fed by a couple of tanks of
> propane (with an automatic switch-over). Most new gas ovens won't work
> without electricity, and they'd use up the gas more quickly, so we went
> for gas on top, electric ovens on the bottom.
>
> ===
>
> Same as me, gas hob and 2 electric ovens ... but separate.


Me too, gas stovetop and electric wall oven.

Cheri

"dsi1" wrote in message
...

On Friday, February 24, 2017 at 9:06:55 AM UTC-10, Brooklyn1 wrote:
> On Thu, 23 Feb 2017 23:22:59 -0800 (PST), dsi1 <dsi10yahoo.com>
> wrote:
>
> >On Thursday, February 23, 2017 at 7:58:06 PM UTC-10, sf wrote:
> >> On Tue, 21 Feb 2017 14:15:11 -0500, Brooklyn1
> >> > wrote:
> >>
> >> > you've never been to a Chinese take out?
> >>
> >> Gas is cheap. That's why restaurants and every penny pincher you know
> >> cooks with it.
> >>
> >>
> >>
> >> --
> >> Avoid cutting yourself when slicing vegetables by getting someone else
> >> to hold them.
> >
> >Oh yeah, those pakes are really cheap alright. Last weekend I had the
> >pleasure of talking to a veteran of the food service industry. He and I
> >have the same rule of thumb: don't ever look inside the kitchen of a
> >Chinese restaurant. You don't ever want to know what goes on in there.
>
>
> Huh, Chinese take outs are all open kitchens... you're just full of
> ethnic bashing myths.

We don't do ethnic bashing. Yoose guys just never got what it is about that
diversity thing. Yoose people think everybody is supposed to be the same. We
believe that everybody is different and we embrace that reality. Poking fun
at other races is quite acceptable on this rock. What is not socially
acceptable is believing that you're better than anyone else. You're batting
all zeros today. Better luck next time pal!

https://www.youtube.com/watch?v=lEazFUrOr7s

===

lol

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

"Cheri" wrote in message news
"Ophelia" > wrote in message
...
> "S Viemeister" wrote in message ...
> On 2/24/2017 1:48 PM, Brooklyn1 wrote:
>> > wrote:
>>> On 2/24/2017 8:48 AM, Janet wrote:
>>>> lid says...
>>>>> Why do chefs prefer gas?
>>>> Because it's not affected by power cuts, stupid.
>>> That's why we bought a dual-fuel cooker/stove.
>>> The gas hob lets us cook, make tea/coffee, fill hot water bottles, etc.
>>> during power outages.
>>
>> That's dumber than a rock... why not simply use gas all the time.
>>
> Did I say that I had a special stove to use only during outages?
> (rereads post - nope, I didn't say that)
>
> It's a dual-fuel stove. Gas burners, two electric ovens below. It's what I
> use for cooking, every day.
>
> It was purchased because we sometimes have power outages, it can take a
> long time for repairs in a remote area like ours, and I want to be able to
> cook even when I have no electricity.
>
> We aren't on mains gas, so the cooktop is fed by a couple of tanks of
> propane (with an automatic switch-over). Most new gas ovens won't work
> without electricity, and they'd use up the gas more quickly, so we went
> for gas on top, electric ovens on the bottom.
>
> ===
>
> Same as me, gas hob and 2 electric ovens ... but separate.


Me too, gas stovetop and electric wall oven.

Cheri

====

Exactly the same)



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

Ed Pawlowski wrote:
>Brooklyn1 wrote:
>>Ed Pawlowski > wrote:
>>>Bruce wrote:
>>>
>>>> If I buy an apple for $100, that's not wasted money because I get the
>>>> apple?

At $100 it had better be a Snow White.

>>> If it is a really good apple and you are willing to pay that price, then
>>> no. Look at the price of wine. Or vodka. You can buy a bottle of
>>> Absolut Crystal for $1000 or you can buy Crystal Palace.
>>
>> Crystal Palace costs me $15.99 for a 1.75 liter bottle and by the case
>> I get a 10% discount. With a mixer I challenge anyone to determine
>> any difference from a $1,000 vodka. Actually Crystal Palace is a
>> premium vodka from the Bartons Liquer Corp... they sell the exact same
>> vodka in fancily labeled glass bottles for more than twice the price.
>
>Mixed, extreme opposite reviews.
>http://vodka.russianlife.com/reviews...sing/?Vodka=70

Simply proves that TIAD is alive and well. Too many taste/judge by
price... if it costs a lot it must be good and if it costs little it
must be bad... I find that rule absolutely false... especially of
restaurants in the high rent district

Crystal Palace is very nice, 3 ozs in a tall 22 oz glass with a wedge
of lemon filled with ice cubes then topped with Sprite and the magic
ingredient, a Tbls of maraschino cherry syrup. I've tried Crystal
Palace straight shots too, no different from the high priced vodka,
only straight vodka is not an enjoyable drink to me.

On 2017-02-25 9:23 AM, Brooklyn1 wrote:
> Ed Pawlowski wrote:
>
> Crystal Palace is very nice, 3 ozs in a tall 22 oz glass with a wedge
> of lemon filled with ice cubes then topped with Sprite and the magic
> ingredient, a Tbls of maraschino cherry syrup. I've tried Crystal
> Palace straight shots too, no different from the high priced vodka,
> only straight vodka is not an enjoyable drink to me.


Vodka should be kept in the freezer and the best was to drink it is to
pour a small ice cold shot and knock it back.

On Saturday, February 25, 2017 at 10:38:33 AM UTC-5, Dave Smith wrote:
> On 2017-02-25 9:23 AM, Brooklyn1 wrote:
> > Ed Pawlowski wrote:
> >
> > Crystal Palace is very nice, 3 ozs in a tall 22 oz glass with a wedge
> > of lemon filled with ice cubes then topped with Sprite and the magic
> > ingredient, a Tbls of maraschino cherry syrup. I've tried Crystal
> > Palace straight shots too, no different from the high priced vodka,
> > only straight vodka is not an enjoyable drink to me.
>
>
> Vodka should be kept in the freezer and the best was to drink it is to
> pour a small ice cold shot and knock it back.

I'll have to take your word for it. Sheldon's way is too sweet. Your
way is too strong. I'll add Rose's lime juice and a bunch of club
soda.

Cindy Hamilton

On Sat, 25 Feb 2017 07:44:38 -0800 (PST), Cindy Hamilton
> wrote:

>On Saturday, February 25, 2017 at 10:38:33 AM UTC-5, Dave Smith wrote:
>> On 2017-02-25 9:23 AM, Brooklyn1 wrote:
>> > Ed Pawlowski wrote:
>> >
>> > Crystal Palace is very nice, 3 ozs in a tall 22 oz glass with a wedge
>> > of lemon filled with ice cubes then topped with Sprite and the magic
>> > ingredient, a Tbls of maraschino cherry syrup. I've tried Crystal
>> > Palace straight shots too, no different from the high priced vodka,
>> > only straight vodka is not an enjoyable drink to me.
>>
>>
>> Vodka should be kept in the freezer and the best was to drink it is to
>> pour a small ice cold shot and knock it back.
>
>I'll have to take your word for it. Sheldon's way is too sweet. Your
>way is too strong. I'll add Rose's lime juice and a bunch of club
>soda.
>
>Cindy Hamilton

My way isn't sweet at all, in fact it's quite sour/tart... and I use
diet Sprite... the Tbls of syrup is for color, omit it if you want.

"Brooklyn1" > wrote in message
...
> On Sat, 25 Feb 2017 07:44:38 -0800 (PST), Cindy Hamilton
> > wrote:
>
>>On Saturday, February 25, 2017 at 10:38:33 AM UTC-5, Dave Smith wrote:
>>> On 2017-02-25 9:23 AM, Brooklyn1 wrote:
>>> > Ed Pawlowski wrote:
>>> >
>>> > Crystal Palace is very nice, 3 ozs in a tall 22 oz glass with a wedge
>>> > of lemon filled with ice cubes then topped with Sprite and the magic
>>> > ingredient, a Tbls of maraschino cherry syrup. I've tried Crystal
>>> > Palace straight shots too, no different from the high priced vodka,
>>> > only straight vodka is not an enjoyable drink to me.
>>>
>>>
>>> Vodka should be kept in the freezer and the best was to drink it is to
>>> pour a small ice cold shot and knock it back.
>>
>>I'll have to take your word for it. Sheldon's way is too sweet. Your
>>way is too strong. I'll add Rose's lime juice and a bunch of club
>>soda.
>>
>>Cindy Hamilton
>
> My way isn't sweet at all, in fact it's quite sour/tart... and I use
> diet Sprite... the Tbls of syrup is for color, omit it if you want.



The only vodka I like straight is Finlandia, no burn, even Grey Goose has a
bit of a burn for me.

Cheri

On Saturday, February 25, 2017 at 1:05:30 AM UTC-10, Ophelia wrote:
> "dsi1" wrote in message
> ...
>
> On Friday, February 24, 2017 at 9:06:55 AM UTC-10, Brooklyn1 wrote:
> > On Thu, 23 Feb 2017 23:22:59 -0800 (PST), dsi1 <dsi10yahoo.com>
> > wrote:
> >
> > >On Thursday, February 23, 2017 at 7:58:06 PM UTC-10, sf wrote:
> > >> On Tue, 21 Feb 2017 14:15:11 -0500, Brooklyn1
> > >> > wrote:
> > >>
> > >> > you've never been to a Chinese take out?
> > >>
> > >> Gas is cheap. That's why restaurants and every penny pincher you know
> > >> cooks with it.
> > >>
> > >>
> > >>
> > >> --
> > >> Avoid cutting yourself when slicing vegetables by getting someone else
> > >> to hold them.
> > >
> > >Oh yeah, those pakes are really cheap alright. Last weekend I had the
> > >pleasure of talking to a veteran of the food service industry. He and I
> > >have the same rule of thumb: don't ever look inside the kitchen of a
> > >Chinese restaurant. You don't ever want to know what goes on in there.
> >
> >
> > Huh, Chinese take outs are all open kitchens... you're just full of
> > ethnic bashing myths.
>
> We don't do ethnic bashing. Yoose guys just never got what it is about that
> diversity thing. Yoose people think everybody is supposed to be the same. We
> believe that everybody is different and we embrace that reality. Poking fun
> at other races is quite acceptable on this rock. What is not socially
> acceptable is believing that you're better than anyone else. You're batting
> all zeros today. Better luck next time pal!
>
> https://www.youtube.com/watch?v=lEazFUrOr7s
>
> ===
>
> lol
>
> --
> http://www.helpforheroes.org.uk

The Swedes are strange strange people too.

On 2017-02-25 10:44 AM, Cindy Hamilton wrote:

>> Vodka should be kept in the freezer and the best was to drink it is to
>> pour a small ice cold shot and knock it back.
>
> I'll have to take your word for it. Sheldon's way is too sweet. Your
> way is too strong. I'll add Rose's lime juice and a bunch of club
> soda.

Sorry, but I like liquor and I usually drink it straight. Vodka and
scnapps are not sipping liquors. They are meant to be knocked back in a
shot. I don't drink to get drunk so I don't hide the alcohol in
something that covers up the flavour or that cool warmth as it goes down.

There are some exceptions. While a nice gin is good straight, it mixes
very nicely with tonic. Rum is good in a Mojito, and a real Margarita
is a treat.

On Sat, 25 Feb 2017 17:21:47 -0500, Dave Smith
> wrote:

>On 2017-02-25 10:44 AM, Cindy Hamilton wrote:
>
>>> Vodka should be kept in the freezer and the best was to drink it is to
>>> pour a small ice cold shot and knock it back.
>>
>> I'll have to take your word for it. Sheldon's way is too sweet. Your
>> way is too strong. I'll add Rose's lime juice and a bunch of club
>> soda.
>
>Sorry, but I like liquor and I usually drink it straight. Vodka and
>scnapps are not sipping liquors. They are meant to be knocked back in a
>shot. I don't drink to get drunk so I don't hide the alcohol in
>something that covers up the flavour or that cool warmth as it goes down.

So you like liquor straight.

>There are some exceptions. While a nice gin is good straight, it mixes
>very nicely with tonic. Rum is good in a Mojito, and a real Margarita
>is a treat.

So you like liquor mixed.

You're a complicated man.

Brooklyn1 wrote in rec.food.cooking:

> Gary wrote:
> > Ophelia wrote:
> >> "dsi1" wrote:
> >> I learned to cook in an all gas kitchen. I have had some
> experience with >> these things.
> >
> > Just for the record (and also to argue in RFC style). Summers here
> > in southeast Virginia get way hot. I have the gas stove. I DO avoid
> > the oven often in summers, but I've never had a heat problem with
> > the gas burners. That's just a joke myth that burners will get the
> > kitchen all hot. lol!
>
> I do a LOT of gas cooking all summer and it has no effect whatsoever
> on my kitchen temperature... my gas grill is outdoors. LOL
> People living in the tropics do very little indoor cooking, maybe
> reheat a cup of tea in the nuker. If dsi1 truly lives in Hawaii
> regardless how cooking is done all she need do to keep her kitchen
> cool is open a window. Any real cooking in Hawaii is done outdoors in
> what I call tribal style (luau), several families prepare meals at one
> location, conserves resources; time, labor, fuel.

Umm, Sheldon, stick to what you know and Hawaii isnt it.

--

dsi1 wrote in rec.food.cooking:

> On Thursday, February 23, 2017 at 5:04:33 PM UTC-10, cshenk wrote:
> > dsi1 wrote in rec.food.cooking:
> >
> > > On Monday, February 20, 2017 at 9:59:46 AM UTC-10, cshenk wrote:
> > > > Sysyphus.Sister wrote in rec.food.cooking:
> > > >
> > > > > Any input from users? I plan to change over and will have to
> > > > > buy new cookware.
> > > > >
> > > > > TIA!
> > > > >
> > > > > Sysyphus' Sister
> > > >
> > > > My only experience was long ago when they were new and it was a
> > > > very bad change from even an electric range. I vastly prefer
> > > > gas ranges.
> > > >
> > > > Is there a reson why you want to change over? They do not work
> > > > very well for a real cook.
> > > >
> > > > Carol
> > > >
> > > > --
> > >
> > > I can pretty much cook anything anywhere with whatever is
> > > available. I'm flexible, creative, resourceful, and have some
> > > imagination. These things are more important than what kind of
> > > range one has. That said, I would be sad to have to use a gas
> > > stove because I don't have all godamn day to wait for the pan to
> > > come up to speed. Of all the options, gas is the slowest in heat
> > > transfer to the food. The good thing about gas is that it can
> > > warm up a cold kitchen and it's cheap. That's about it.
> >
> > I'd say you have little experinece with gas ranges there.
> >
> > --
>
> I learned to cook in an all gas kitchen. I have had some experience
> with these things. It was quite uncomfortable in our home when I was
> cooking. I can still feel that stifling heat when I visit. When I
> moved out, I was very happy with the electric range we had. That
> sucker was powerful! The elements got red hot.
>
> My guess is that people believe that gas works faster than electric
> because they can feel the heat on the face and body. In the tropics,
> this is wasteful and an unwanted effect of cooking with gas. Any
> perception of speed is an illusion.
>
> With an induction range, the experience is a lot cooler and pleasant.
> That lack of wasted heat is remarkable. It would be silly for people
> to take advice about induction ranges from people that have never had
> one. I have about 10 years of cooking with gas and 6 cooking with
> induction under my belt. How many years experience do you have? Do
> you know something, anything, about gas that I don't? Spit it out if
> you do. Otherwise merely saying that something is "good" or "bad"
> without being specific just doesn't cut it. It's lame.

Don't wax so lyrical DS1, I have 20 years electric and 20 gas. Of the
2, there is no real difference in heating the room in summer when
cooking. I actually live in a hotter climate than you as you have very
little variation in temps and would melt at my 105-110F levels frequent
in summer.

--