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Norm Matthews

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About Norm Matthews

  • Birthday 07/15/1944

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  • Location
    Kansas City , Kansas

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  1. Dinner 2017 (Part 6)

    I tried a recipe from Fine Cooking called Pork Chops Milanese but changed enough things so it may not be Italian after I got through with it. In any case we both thought it was a keeper and worth doing again.
  2. @rotutsThe appliance store where I got it, delivered and installed it. It took two guys and about 45 minutes and involved, in my case, shutting off the electricity, converting direct wiring to a double 110 outlet and installing it in the cabinet over the microwave. Mine didn't require any venting installation. PS. If you look up a microwave you are interested in, some sites list the installation manual so you can see what is involved in the one you like.
  3. Dinner 2017 (Part 6)

    Supper is a couple hours off yet but have been getting ready by cutting up a 3 pound roast and doing a test run of Dwaeji-Galbi but with pork shoulder instead of pork ribs. We will have it with rice, kimchi, seaweed and lettuce leaves. We decided to use the cast iron griddle because some of the pieces were too small for the charcoal grate. Over half went in the freezer for another time. PS Just added the Galbi on the dinner table.
  4. My brother-in-law is a contractor. I will ask him about what it will take to move it up.
  5. I just can't cook __________!

    Two things I cooked once; really didn't like and never tried again was borscht and tongue. I don't know if it was me or the food but I was never interested in trying to learn to make them turn out to my liking.
  6. Dinner 2017 (Part 6)

    I cooked a couple of Spencer steaks indoors on a cast iron griddle. They set off the smoke alarm but turned out good. I put a potato in the microwave, pressed the 'potato' button and was surprised at how fast it went. The tomato will be one of the last from the garden this year. .
  7. Microwave was installed today. It is a little big... or too low... but not so much I can't get used to it, I hope.
  8. Dinner 2017 (Part 6)

    I always forget to compromise on pizza.
  9. Dinner 2017 (Part 6)

    I am still playing with my new oven. Thursday, they are coming to replace my vent with a matching OTR microwave. I made two pizzas with my sourdough bread dough as the base. I added Italian sausage, mushrooms, onions, pepperoni, black olives and an assortment of leftover cheeses. Charlie always complain that I put too many toppings on my pizzas. One of these days I'll remember and simplify. I try to add what he likes and then add what I want.
  10. Dinner 2017 (Part 6)

    In the Chili post earlier this week, I think, @lindag mentioned some Worcestershire sauce made in Kentucky and aged in whiskey barrels. I ordered some as well as from the same company, some soy sauce and Kentuckyaki sauce. I marinated some chicken wings in the teriyaki sauce with some honey and brown sugar added and baked them in the new oven. Earlier I made some sourdough. We had the wings with rice. I didn't make any vegetables.
  11. I saw some new Coke bottle openers that had the cap catcher attachment recently. I plan to get one to go below mine which is an old one.
  12. @rotuts Here is the exact model GE® 30" Free-Standing Gas Double Oven Convection Range JGB860EEJES the window in both ovens are the same but the insides are different.
  13. I was idly reading this topic a while ago and found that many people thought Blue Star was a great range. I looked on the internet and found a dealer selling them about 3/4 mile from here. I went to look at it and another place as well. The upshot of what they said was that it was built for COOKING. It was a restaurant stove built to be acceptable to domestic building codes. Basically it was a tank. It reminded me of the Garland I had in the restaurant I had all those years ago. I also saw some more modest stoves and decided I'd actually prefer a nice pick-up truck instead of a tank. They told me that GE was doing some really good things with ranges and a double oven appealed to me. What cinched it was to learn that new technology had drastically brought down the cost of installing a new gas line in my house. My glass top stove that was not all that old was acting up. The smooth glass top always needed cleaning and the mess was always cooked on. I spent more time cleaning it than cooking with it. The left front burner would not turn down sometimes. I never knew when I'd turn back a few minutes later and find it was cooking at top heat even though I'd turned it down. The other front burner would not heat up very fast. I'd go back after a while thinking it was time to flip whatever was in the pan only to find it had not started cooking yet. I ordered the stove I wanted and it was installed today. It has a double oven with steam clean option and convection in the lower one. The center griddle is replaceable with either a reversible cast iron one or a regular grate. My first food to cook on it is a hamburger with the buns being toasted on the griddle. Tomorrow I'll bake some bread in the upper oven. edit PS In a few months I think I will have the range hood replaced with a matching over the range microwave.
  14. Chili

    I have bookmarked the page to order some too.
  15. Chili

    I think it's aged in used bourbon barrels rather than actually having bourbon in it. Bourbon must be aged in new charred oak barrels. After they have been used once, they are sold for other uses. Scotland uses them for aging Scotch, for one example. The charred wood will be saturated with bourbon smell and flavor when used for the first few times with the Worcestershire sauce though.