Old Betty Crocker recipe for Corn Fritters 1/3 c corn meal 2/3 c AP flour 1/2 c milk 1 t baking powder 1 t salt 1 t vegetable oil 2 eggs 1 to 1 1/2 c fresh corn (drained if needed) 1 T sugar (optional for sweeter fritters) Mix all ingredients, Let sit for 5-10 min. inactive to rise. Drop by T full into deep fryer or 2-3 inches hot oil (375) in pot and fry for approx. 5 mins or until nicely browned. Remove from the oil and drain on screen or cake rack. If you like funnel cakes at the fair you can also sprinkle these with powdered sugar or drizzle with honey or syrup. In place of corn try diced cooked shrimp or ham, diced apples, diced pineapple, or diced bananas. Dave edited to add that if you sub beer for the milk it makes a great fish fry batter too. This post was edited by digdirt on Wed, Aug 27, 14 at 13:33

Well, KA will replace (or refund) if the appliance cannot be repaired--but it sounds like a fan motor is something that can be repaired, albeit with a replacement part. OP, I guess my real reason for posting is that having had three of these refrigerators come through my door within 6 months or so, coupled with the fact that this refrigerator is a new model for KA, makes my DH and I wonder if all the bugs weren't quite worked out before it went out on the market. As far as your OTR microwave fan coming on while you were cooking, I know that is a feature some regular range hoods have. Because I knew I wanted to "control" my vent hood, I rejected hoods with those automatic sensors.

Here are my last tips for this first week of November. The tips y'all have shared are just great. Thanks for contributing. This tip for storing berries is wonderful. When get home from the grocery store, immediately rinse blueberries, strawberries and raspberries in hot water, drain and put in a glass jar when dry. Instead of a 24 hour life they can go almost a week with their flavor, texture and appearance intact. They'll keep as long as a week; it's amazing, but they last. Harold McGee To keep grapes juicy, plump, and tasty for at least twice as long do the following: As soon as you get them home from the store remove them all from the stems, wash thoroughly, and seal in a plastic container. The grapes will last for several weeks without any loss of taste or texture. Silpat Cooking Mat -use it for forming dough on, instead of a floured counter or a bread board. As long as you handle the dough with oiled hands, no bench flour is necessary and clean-up is q & e. -pour that holiday peanut brittle on it and it doesn't stick. Great for making small rounds of peanut brittle. -line a jelly roll pan with a Silpat and bake meatballs or sausage balls on it. The grease wipes off and the meatballs don't stick. Take an ear of corn and stick it into the hole of a Bundt pan, then slice the corn off into the pan. Never put tomatoes in the same drawer with your other produce. It gives off a gas that makes produce ripen too fast. If you use non-stick frying pans, never use Pam type sprays on them. The propellent eats into the coatings and ruins them. Instead, add a drop of oil and use a brush to spread it around. Microwave sliced fresh mushrooms on paper towels just until they give up their water then squeeze them just a little. Then fry them in butter and they brown nicely and quickly without that moisture you always get in the frying pan. Whenever you need oat flour, you can make your own by blending oatmeal into a fine powder in your blender or food processor. It takes approximately 1-1/2 c. of oatmeal to make about 1-cup oat flour. After buttering the bread for grilled cheese sandwiches, press the buttered side into some grated parmigiano or pecorino before grilling. It totally adds to the texture and flavor. Crispy cheesy salty bread. If you want the yolks of your deviled eggs to be perfectly centered, stir the pot a few times in the first moments they are beginning to simmer. Purchase a whole bone-in rib roast when it goes on sale the day after Thanksgiving for an obscenely cheap price. Then it can be butchered into a Christmas rib roast, several steaks, have bones for beef stock, and scraps for grinding meat. Greens - The grit problem was brilliantly solved by the Mississippi Delta Chinese families. Put greens of any kind into a net bag like stockings are washed in and put it in the washing machine for a quick rinse in cold water and a spin. Works great.

Is this your first trip to Paris and or London? If you have three weeks, I would certainly plan to do more than Paris, especially if I had not been to Europe before and was not a frequent traveller ... you can do a lot comfortably in three weeks. Let me start off by saying though, I really would not go to Paris in April. My first trip as a "grown up" was April in Paris, and I just assumed it was a good time ago (isn't there a famous song?). The song is probably just because the guy needed two syllables. April in Paris is usually cold and rainy. I have been there a dozen times on business and 4 times for pleasure, and I much prefer June or September. I totally understand the spring break timing. I am confronted with that every year too ... it seems you either go skiiing, go to the beach, or you have to go somewhere off season. Drives me crazy. But I truly believe April is suboptimal, and I had to say that upfront. One of the best things about Paris is just strolling about, and it is much nicer if it is green and pleasant. If this is a once in a lifetime trip, I'd do it in June. One of my favorite places in the world is the Bagatelle, a small tulip garden in the Bois du Bologne. In April it will be barren. So will Giverny, a great day trip to Monet's home. Okay so I have said my piece on that and will desist! The Georges V on the right bank is steps from the Arc de Triomphe and Champs Elyssees. Over the years it had been flagged as a few different brands, but it is currently a Four Seasons. I tended to stay there on business, and while it is excellent, it is not my first choice for leisure. I don't really like the Champs Elysee ... it has large, modern stores on that section .. and I would much rather be based on the left bank for leisure. My fave is La Lutetia, but I just looked it up and it is closed for renovations. I also like the Hotel Montalambert and Relais Christine, both left bank. Do note that both cities are very pricey as I am sure you know. Moreover, unlike American brands, rooms are typically very very small and often cannot accommodate a third person. Lastly, try to be very specific about the actual room and get photos. Many hotels are in older buildings and the rooms are anything but cookie cutter. One person can have a fabulous charming room and the other a dump. But in my mind it feels much more Parisian to stay in an old building! So keep that in mind when looking into alternates. As far as an itinerary, I would try to take the full three weeks so as to maximize the bang for your buck on flying over there. BTW I just read about a new all business class airline into Paris that, for business class, is quite reasonable. If you don't want to spring for a flat bed seat, fly during the day, land at night, and get right on the local schedule. Avoid caffeine, drink lots of water, get sun and exercise and you won't have any jet lag. I would consider flying into London (frankly between Gatwick and LHR there are so many flights and carriers that you can usually get the best deals). I would consider excursions to Stonehenge and Bath. Then I'd take the Chunnel to Paris. No one needs to tell you what to see in Paris! Outside of Paris I'd consider train trips to Versailles of course, and maybe to Chartres to see the famous cathedral and have dinner. If you are going a full three weeks, I might throw in Belgium and do an open jaw, flying into one city and out of a different one. I like the Hop on Hop off buses, tacky though they are, because they give you a quick lay of the the land. I usually research the "36 hours in" or "three perfect days in" articles in advance, to get ideas about what Id like to do. These are from the NY Times and periodicals so more timely than guidebooks.