I was rolling with the comment from you, EG, about the women's club that you and Sinfonian will be honorary members of! hahahaha I think it'd be hard for me to go with that one, too, if I were male. Although, I think it's wonderful how our women are so macho and all. hahahahaha It's good to know that the bunnies like yours can be social ones and how long that they usually live, too. I am getting more and more interested in getting one. I think, if at all possible, I'll get a baby one that we can expose to lots of cuddling and love right away. I agree with Medo, that bunny poo is gonna be great for the garden! I'll have two kinds of poo if I play my cards right. I'm hoping for bunny and worm poo. I think that'll be enough for my garden. I was all upset earlier thinking my Kentucky Wonder green beans were dying or something. They've had leaves that curled up black on the ends just since I moved them here, but today they perked right back up and are looking great. I guess they just had shock from being moved back here from my mom's house. My lettuce got a bunch of rain, and they're still babies, of course. They're all stumped over and matted into the soil now. Poor things just look terrible. The rain has stopped so hopefully they will spring right back up. They just look so weak and sad right now. I hope they will be okay. It sure is amazing how much I have to learn with gardening being that I've never had the opportunity to take part in it much at all. It's like I know nothing. I have no idea what any plant will look like or anything. It's just blowing me away to see how beautiful each plant is, etc. My squash are by far the biggest and healthiest looking plants out of everything so far. Maybe the "accident" cantaloupes could make a close second, though. I wish I knew what these squash tasted like that I planted. LOL It was so late in the season when I got seeds, that all I could get at first were green hubbard, buttercup (not butternut), and acorn squash. Just recently I found zucchini, so I went ahead and tried planting a couple of those but they aren't up yet. ~Angela

To start with, this is enough off topic that you might not get as wide a range of answers and attention as you would if you posted a new thread with this question. Please understand that I am not telling you to go away; I'm only telling you that a new thread might get your clearer and better informed answers to your specific questions. Okay, that having been said, it seems to me that maybe you need to have oven temperature control and cycling explained so that we can rule out or rule in the possibility that the microprocessors have been toasted by the self-cleaning cycle. First thing is this: oven preheat signals are lies, pure and simple. They only measure the air temperature in the oven but what you need for even and proper baking is to fully preheat the cavity (oven walls, celing, floor, etc.) That takes longer than the "preheat." In most ovens (including those in GE Profile ranges) "fast preheating" is advertising hype and bragging rights, not reality. Here's how an oven works, electric ovens in particular. (I say all of this from having owned and used a GE Profiile DF range for a decade and something. If you already know this, then just take this as putting us all on the same page for discussion.) You turn the oven on and set the temperature dial/touchpad to say, 350F. With an electric oven, and some gas ovens, both the top (broiler) and bottom (baking) elements come on. (And, with some newer convection ovens, the rear "convection" element also may come on.) The air temperature climbs and the walls etc. also start to heat up. When the air temp hits 350F, the sensor says the oven is preheated. Except that it is not. Most of baking is actually done with ehat radiating from the walls fof the oven cavity, not the air termperature. (Mhyrvold's Modernist Cusine website and book explain this in great technical detail if you want the geeky details.) What actually happens is that the bottom and top burners continue running until the actual air temp climbs a lot. In your case, it apparently climbs another 50F. Then (hopefully) it shuts off. Trouble is, if you put your baked goods into the oven when the preheat signal goes off, the top burner is still hot and likely is still operating. At this point, you might as well put your pie, your roast, your whatever under the broiler. The top will burn. OTOH, if you wait a few more minutes after the air temp hits the programmed max and the burners shut off. The air temp starts to fall, Your oven cavity's walls are picking up heat and catching up with the air temp but are not there yet. Another four or five minutes -- maybe ten with some ovens -- and the air temp falls to 325F or even 300F. One or more burners come on again. And, once again, the temp goes above your set point. It might go 50F above or it might go a bit less this time. My vintage 2000 GE Profile DF would go 50F above and then drop 50 below, then go 40 above, then cool to 40 below, then go 30F above and below. As best I could tell, the top element was used only in the initial run up but your newer stove may do this a bit differently. It would cycle maybe 25F above and below using only the bottom and convection heating elements, After about 30 minutes, it would reach a sort of equlibrium and the temperature would average around the set-point. Basically, most ovens take 20 to 30 minutes to actually stabliize at a baking temprerature. Now, if your oven is now running 50F above the set point, but not otherwise failing to work, it is possible that the observed symptom would have been the result of damage caused by the self-cleaning cycle but not probable. My experience is that when something goes wrong from overheating during or as a result of a self-cleaning cycle, the failure is typically catstrophic. Such as, the oven stops working altogether. To me, a more likely and simpler culprit is that the oven calibration has drifted. Is the oven running consistently 50F over the set point after a 20 to 30 preheat? If the oven is consistently too hot (after giving it at least half an hour to properly preheat), then I would look at the use and care guide in the section on adjusting the oven termperature settings. Hope this helps get your started o sorting out the problem. This post was edited by JWVideo on Mon, Feb 10, 14 at 13:12

In a town with lots of old houses people know who you are not by your last name but by which old house you live in. Setting mouse traps, wrapping windows in plastic and digging out draft stoppers are part of the "normal fall routine". Quilts, wool blankets and curtain rods of various sizes and shapes and condition have been hung over least used hallways,doors,windows. Down comforters are on all the beds not because they are fashionable but because they are required to keep the chill out at night. The idea of a heated toilet seat now makes sense to you. You gladly share your bed with the cats and dogs you have. That extra body heat comes in handy on those cold nights. The phrase "making do" takes on a whole new meaning when you are going thru a major project and either the bathroom is shut down or the kitchen. Hopefully not both at the same time. You know more about the house's history and PO's than you do your own family tree. You treasure every little tidbit of information you find on the house. Be it a pic, a mention in a book or just someone you know who knows someone who played in the house when they were a kid.

So, from Pedro's graphs, it appears that the steam oven has a wobble of about 3-4 degrees, which is about what I'd expect from the discussion. Plenty good for making dinner, but not precise enough for when that's the difference between different levels of doneness. I think this is where the immersion circulator is revolutionary and wipes out a lot of the assumptions in the existing texts. Given the assumption that they really are as accurate as they're supposed to be (I tested once with my instant read, because I was using a big roasting pan and wasn't sure about the large volume, and it was fine, but that was nowhere near a scientific test), and have had tremendous results, but haven't had a fail to investigate. When looking at the old style commercial circulators with tanks and commercial or the original high end only CSOs, many thousands of dollars for either, for a specialty piece of equipment, it's a debate worth having. With an inexpensive immersion circulator and a $10 pot or bucket or cooler, easily gotten for free, as well, it just throws those arguments out. The immersion circulator can be classed with the torch, infrared thermometer, and grill press, as a kitchen gadget that's slightly pricey for a limited use item, but is just another tool in the kitchen. It's the price of sous vide grade vacuum bag rolls that's the kicker, nowadays, when a circulator costs about the same as any other countertop oven. I reuse the water for the washing up. :) Well, that paragraph is a mess. What I meant was that a lot of the discussions are from before the immersion circulator (and from a professional perspective) and I think it really changes things, especially for home cooks who already have a vacuum sealer. I didn't find what you were referring to in Cooking Issues, but it was very interesting. I did find the discussion of the pickling in vacuum interesting, but I don't know enough to know if the vacuum chamber is necessary or just what they had? Perhaps it builds a truer vacuum, and the pickler was talking about the pressure and pressure release boiling, so maybe that is different with a chamber than just sucking out the air. If so, that would be a reason for the small vacuum drawers, as well. I've been looking at sous vide turkey breasts. I did the roulades last year, and they were great. I found a lot of recommendations for on the bone, but they still remove the ribs. I don't want to fiddle around with that, though I could probably get the butcher to do it. Some of those drawers don't look like they'd hold a whole turkey breast on the bone, though I'm pretty sure it would fit in my bag material. Chanop, many thanks, again, for the great discussion and for providing so many interesting sources of input. It's a real treat!