What's with all the bells and whistles???
boobooo
17 years ago
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fordtech
17 years agoRelated Discussions
Tuesday music.. bells and whistles
Comments (2)pidge, The company that made this one has two DVDs out. I couldn't stand it so I ordered them. We sit entranced. the most amazing thing about seeing them on a bigger monitor is that you can see all the tiny detail. Marvelous!! I don't know whether it all computer animation or if they really built some of the instruments. Watch the shadows of movements. Here is a link that might be useful: fun music...See Moregood all-purpose green bell pepper
Comments (2)I live in the Piedmont and don't have any experience with the Ace Green pepper, but we have experimented with several types over the years and find Giant Marconi and Camelot work best for us. Camelot is more of your traditional shaped pepper. Marconi is long and pointed. If left alone, it will turn brown to red. Both are sweet and productive. We typically plant at least 4 of each and freeze diced ones for use in the winter (do not blanch!!). The California Wonder you find most everywhere did not do as well for us....See MoreBells and Whistles in Bathroom
Comments (15)I went yesterday alone to the plumbing showroom, I was overwhelmed, all these people in there with their designers and I thought geez am I making a mistake trusting only my decisions. Looked at the Toto toiliet, was really just getting feet wet because going with contractor today. I just got the proposal from contractor, we are adding sq feet to master along with bath, none of the whistles were in the price, I pick all my towel bars, toilet, lights, everything....so it that the norm? I guess could be good or bad....puts the budget on my shoulders for sure. This could add another $$$ for sure, I would suspect that the flooring and cabinet the biggies......See MoreOvens: Which Bells and Whistles are Important to you?
Comments (4)Convection - and what I have in my new icon works so much better than what I had in the old whirlpool. Glide racks - I can fill the pie right to the top with runny filling and not have it slop out as I'm pushing the pie in. I use to put the pie in partially filled, and then ladle the rest of the filling - had to be very careful not to burn myself on the sides of the oven. I still have to be a bit careful as there is one point that the racks settle back but it's way better. Low temp settings. Mine can go as low as 80 degrees (proofing cycle) the only thing I don't like is the mid range (100-175) is only available with the dehydrating cycle and that runs the convection fans. I incubate yogurt at 125 and don't need the fan running for that as the containers are covered. I'd like a faster preheat than I have, but at least this one tells me exactly what temp it is. My old stove had a timer and beeped after so many minutes regaurdles if it was up to temp or not. It seemed like a faster preheat but it actually took longer - just was way harder to tell what the inside temp actually was. Self Cleaning - I guess this is nice, though I rarely use it. Now that I'm not spilling pie filling all over the place maybe the oven will stay cleaner (though I made a big mess with an overfilled apple pie that juiced way up). I don't know about steam - didn't read much about it until after I bought my ovens. DH tells me to stop reading about other appliances. My Elux is well sealed and a pan of boiling water keeps it quite steamy inside. Multi phase cooking. I can set the oven to cook at 425 for 15 minutes (to set pie crusts) and then lower itself to 375 to finish. My oven has a lot of features I've not messed with yet - who knows what else I'll find I love having. Cathy...See MoreRichard and Behjat Ligon
8 years agopoppy214
8 years agogeorgect
8 years agoJeannie Cochell
8 years ago
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