What do I do now? (Boo hoo)

On Tue, 26 Apr 2011 07:55:12 -0500, "Nunya Bidnits"
wrote:


Flat screen TVs are actually quite huge, with plenty of flat area on
top... I have a 32" flat screen Sony in my bedroom, takes two strong
men to lift it. There's a huge difference between flat screen TVs and
flat panel TVs. Flat screen TVs can easily accomodate 4-5 loaves on
top... flat panel TV tops can barely accomodate two breadsticks
 
Re: bb13099d-eac1-4a5a-859c-ca0e94d55e48@z37g2000vbl.googlegroups.com

Jerry Avins wrote:


Does the oven have the usual light inside? Just turn it on. If it's not warm
enough, it's probably a 25 watt appliance bulb. Replace it with a 40 watt.

I don't know if appliance bulbs are part of the ban on incandescents. I
guess that depends on whether they make heat and cold resistant CFLs. But if
you think they are going to be banned, try it out, and if it works, stock
up.

MartyB
 
"Julie Bove" wrote in message
news:[email protected]...


I still have my glass tube 27 inch JVC TV. The cats use it as a perch to
stare out the window. And I think the picture quality is better than tghe
flat screens.

Paul - bring on the TV gods of war, I know
 
On Tue, 26 Apr 2011 13:17:06 -0700, "Paul M. Cook"
wrote:


HD plus 1080P make better picture quality. What I love is these new
TVs take up less space and I can hang them on the wall if I want.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Tue, 26 Apr 2011 08:12:00 -0500, "Polly Esther"
wrote:


The old hi-low method. That's when baking the bread, not proofing? I
need to try it sometime. Thanks.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Tue, 26 Apr 2011 07:24:45 -0700, "Julie Bove"
wrote:


I don't either.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
"Jerry Avins" wrote in message
news:610e1056-a8e6-4699-8b59-9a271dcde88f@v36g2000prm.googlegroups.com...


Oh fer cryin' out loud. Put a large pan of hot water under the loaves of
bread and let them rise in the oven. It's worked for generations. I'm not
even a "baker" but my grandmother's taught me that much. What on earth your
dryer has to do with this is beyond me.

Jill
 
On Apr 25, 9:32?pm, Dan Abel wrote:

In other ovens, a pie crust would brown more quickly on the side with
the light if I left it on than opposite it.

Jerry
--
Engineering is the art of making what you want from things you can get.
 
On Tue, 26 Apr 2011 14:30:54 -0700, "Julie Bove"
wrote:


I'd say the only thing that wouldn't turn out okay even if the oven
was off would be a cake.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Apr 25, 6:14?pm, "Nunya Bidnits" wrote:

I can ameloriate the problem but not solve it. The loven is rather
large, well vented, and ther present 40W bulb doesn't even make a
difference in the way a pie browns.

Jerry
--
Engineering is the art of making what you want from things you can
get.
 
On Tue, 26 Apr 2011 07:51:34 -0700 (PDT), spamtrap1888
wrote:


Why do you make so much at once?

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Tue, 26 Apr 2011 08:00:40 -0700 (PDT), Jerry Avins
wrote:


I tried it twice and although it was technically baked through, it was
too "heavy". It was easy enough to make, but not good to eat - so I
gave up on the concept.

--
I love cooking with wine.
Sometimes I even put it in the food.
 
On Apr 25, 10:07?pm, "Julie Bove" wrote:

They aren't that new anymore. I was pricing a 32" a few months ago,
and several models were in the $300 range. They are much cheaper than
they were a few years ago.
 
Back
Top