JimH

I've been thinking about this...what if the difference is due not because of a sensor but because of the ingredients in the bread? I wonder if that could cause the difference in toasting (where is that eGullet Food Science board when you need it? ). Could a higher sugar content in the hazelnut wheat bread be to blame for it toasting more than the double-fiber bread which may have less sugar in it? I'll have to go back to the grocery store and compare the ingredient labels to see if there's that much of a difference. What else could cause one bread to toast perfectly and the other to almost burn using the same heat setting? ← I would think that you would be able to taste the higher sugar content if that was the case, perhaps it's the type of wheat flour? I'm grasping at straws here.

I could swear my parents had a toaster oven just like that. Andie, I knew you would come through on keeping up the chrome. Well, I'm not Mr. Clean but I do get frustrated when cleaning it. I'm not a perfectionist but it gets smudged if I look at it wrong while cleaning it. That's interesting, I would think that the toast settings were governed by a timer. I'll have to look inside my toaster to see if there is a probe or sensor.

Toliver, I have the same toaster and I like everything about it but the finish. The chrome finish shows every fingerprint.

I've been to Bisbee, Nogales & Douglas. If you make it that far South don't forget to make a stop in Tombstone.

I love the "are you lost?" looks I get.

It wouldn't hurt to do a test run. Pulled pork freezes and re-heats well.

I guess I should clarify myself. I'm not suggesting that peaches or artichokes as a filling would make it a taco but the variety of tacos here is broad and varied by the origin of the vendor. Stewed meats (beef, pork, goat, chicken, lamb), grilled meats (beef, pork, chicken, fish), beans. Tortillas are to Mexico as bread is to the U.S. If you did not have access to fish, beef, pork, chicken, goat or lamb but you did have venison would you not call venison in a tortilla a taco? Last time in Mexico we killed a really big rattlesnake, something like 12' long and as thick as my forearm. The local guide skinned it and his family ate it, wrapped in a tortilla it would be considered a taco. If we are talking what you can find in a taqueria in a city like Houston, yes a "taco" falls into a certain number of catagories just as a "sandwich" will fall into a certain number of catagories. Long story short I believe it's how you eat the tortilla, not the filling, that defines what it's called. That same tortilla can be used to make an enchilada. If I'm getting into a BBQ argument, then tell me and I'll quit.

They look great, now I want ribs. If it's the WSM you are talking about, then I've done 3 overnight sessions without any issues. Once you have the temerature stabilized, a full ring of charcoal & wood chuncks will keep it chugging away till morning. My longest smoke was 18 hours and it could have held 250*f for another 4 hours at least. The WSM produces very tasty pork butts.

These would be unusual if your friend does not live down here. http://www.cajungrocer.com/food-fresh-foods-c-1_15.html http://www.southsidemarket.com/OnlineStore.htm

No such thing as a "purist" when it comes to tacos. The taco is just a vehicle to convey food to the mouth, it can be filled with anything that's available. Your beans sound great and are close to what we call refrieds or frijoles refritos.

Iif you have an Air Liquide branch near you they can tell you who they supply. Edited because the link did not work, just Google Air Liquide Edited a second time for stupidity.

Enchiladas made with leftovers. Leftover roast chicken & potato rolled up in corn tortillas with canned echilalda sauce and cheese poured over top.

If I were you, considering what you paid for the range and the size of your community, I'd contact the dealer directly and try to get them to make things right. Word of mouth advertising cuts both ways. ETA: If that doesn't work, Google the name/number of the CEO of GE's kitchen appliance arm. Call and ask for him/her, you will usually be connected to an executive office "assistant" who will help you get the attention you need. You will be suprised how much they can accomplish. I use this as a last resort when the usual customer service people either cannot or will not help.

Michael, it's a good thing that I waited till now to click on this thread because I don't think I would have made it through the day after seeing your fish taco. Dinner time! I did break down and buy a crock pot so I think lengua is on the menu this weekend, Sam's sells them two to a cryovac.

All I can say is that fried chicken without the skin is just plain wrong, it would be like beer without carbonation.

Pez, saltwater taffy, lemon drops, good n plenty. When I was young and we lived in Philly you could get Italian Ice and it came with a little wooden spoon (more like a paddle). I hated the texture of the spoon on my tongue. The little wax bottles with juice in them was really cool as were the wax lips/vampire fangs. As I seem to recall they became much less popular with parents when some kids started choking on them. Tootsie pops, red hots, raisinets

Does your apartment have a porch? If it does you could use a propane burner/camp stove and cook it outside.

Thanks dockhl, that's what I'll do.

I found a Cream of Portabello mushroom soup here. I think I can knock this out tonight, just need the heavy cream & sherry. It should keep until Sunday evening or later in the frig, right?

You mean saute them with onions & garlic, then cool & freeze?

I didn't throw them out and they looked and smelled OK last night. Unfortunately my plans have changed yet again so I won't have a chance to grill them this weekend. I'm leaning towards mushroom soup at this point. There are days I'd like to move to another state and live under an assumed name.

Hmmmm. That's a challange in itself, maybe I'll just deepsix them.

I was going to grill them on the my kettle. I usually rub them with olive oil, crushed garlic, salt & pepper. I thought I'd experiment different flavors but I ran out of time. ETA: They are in a paper bag with no sign of sliminess or ammonia odor. Thanks guys!

Thanks! If I open the package and they are still good, will a marinade stop arrest any decomposition? I need to stretch them one more day. Edited: for an unexpressed thought.

I was overly ambitious last weekend and bought a package of four Portobello mushroom caps. They are still in the package in the frig, how long will they keep? How can I tell if they have gone over? Will they smell funny or just get up and walk out?