Oh "carp"....something else to lust after!!

I am thinking that the following may help with what it is not: Human http://courses.washington.edu/chordate/453photos/skeleton_photos/human_vert.jpg Dolphin http://courses.washington.edu/chordate/453photos/skeleton_photos/dolphin_vertebrae.jpg Horse http://courses.washington.edu/chordate/453photos/skeleton_photos/lumbar_vert_anterior.jpg Here is a link that might be useful: Biology 453 Amniote Skeleton Photos

jasdip, there's an on line free website called lunapic.com where you can upload a photo, edit it and then save it. If you have powerpoint or apple's version keynote, you can import the pic and then add a shape like a circle or arrow and then upload again. I found the first one, and think I see the 2nd one...

It is different. I have commented on exposed oven burners before. For me I have noticed the difference in pies and quiches not getting as brown on the bottom because you do not get the radiant heat. Many people use PYREX clear pie dishes because it allows more radiant heat to pass through and better browning. I think the older pyroceram corningware browns a little better but for a different reason so it might be a work around. I have one recipe for an upside down apple pie that I made countless times that does not work in my electric oven(Electrolux) I have now. I think the exposed elements are in the least expensive ovens and there are a few in under glass in more expensive ovens. I think they do that to have a cleaner look. It is marketed to be easier to clean. In reality, it holds the heat so the bottom is exposed to much higher heat and you cannot use a liner or it will melt. I think the high heat really bakes stuff on at least with the three brands I have used. I don't trust using the self clean although it would probably be ok with Miele. My Wolf range has the enamel all flaked off over the bottom especially where the element is. It takes longer to preheat. It will also take more to repair unless the bottom lifts out. Will they go back? I have seen all kinds of things manufacturers do just to have "technology" or to be perceived as innovative or unique. They don't seem to ever think "That didn't work out too well." and go back. People put up with a lot in some of the new appliances. I love my Electrolux oven except for pies. I love convection, slow and fast and being able to direct heat. I did have the Dacor range and wall oven years ago with the element under glass for several months but it had so many issues they bought them back. I do think about buying a smaller portable oven with an open element just for pies.