Norm Matthews

@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.

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.

My brother-in-law is a contractor. I will ask him about what it will take to move it up.

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.

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. .

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.

I always forget to compromise on pizza.

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.

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.

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.

@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.

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.

I have bookmarked the page to order some too.

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.

There was a steak in the freezer that was too big for either one of us so I grilled and split it. I still could not eat all of mine. The thought of it sitting there defrosting made us hungry and so we ate early. We had it with grilled corn, salad and mashed Yukon gold potatoes.

The recipe is at the blog at the bottom. The kids started for me to keep track of what I cook. I kept forgetting stuff that they would ask me questions about later on. The recipe is at the link at the bottom of this post (normmatthews.blogspot)

Needs a bottle of beer instead of water and a tablespoon of cocoa powder added.

My son loves the Mexican chicken he gets at a food truck so I thought I'd try a version of it at home. I used the Weber grill and a Rick Bayless recipe for road side chicken. It was a lot like what we get but lacking a goodly dose of Tabasco that they put on it here.

Before I started making the chili, I was thinking I'd serve beans on the side but by the time I started cooking, I was so frazzled I forgot about beans. At first I went to Whole Foods because I thought they'd have some ingredients that HyVee didn't.. like whole spices and pure chili powder-not a blend. They only had one of those and chuck steak was $9. a pound. No thanks. I went to HyVee to get the rest of the stuff then across the street to get one bottle of beer. The liquor store was locked and the inside was empty. I went to another liquor store and got a bottle of beer. When I got home, I dropped the beer and it broke in the driveway. I spent the next ten minutes cleaning up all the broken glass and decided to make the chili without beer but when I started reading the recipe again, I realized I forgot to get any Ro-Tel. I decided to go to the Mexican grocery just down the street and pick up another bottle of beer on the way home. The Mexican store didn't have Ro-Tel tomatoes and no one even knew what i was talking about when I asked so I went to Hen House to get the tomatoes and picked up some tortillas while I was there and got another bottle of beer on the way home. So I started making the chili about two hours later than i had planned. Glad my son liked it. I think I need to do some tweaking with it next time.... and double check my list before I leave the house. PS Hen House didn't have any RoTel on the Mexican aisle. It was with the rest of the tomatoes so maybe it isn't a Mexican food item after all.

It was a change. I cut it smaller than the recipe said to but if I make it again, I'll chop it even smaller. I am tempted to add some beans too. (ducking) It was very spicy and I cut back on the heat at that. I wanted to try a different recipe because the last time I made my recipe, I felt it was not as good as I used to think it was.

i tried a Texas style chili for dinner. (No beans, chunky beef and spicy)

Clear matte latex based paint should be OK. Like Pastrygirl says, it should not be a problem with a napkin ring.

Charlie got it for me at Christmas time. It is the 8qt. size. As near as I can tell it is the Duo 8 qt, not any of the more advanced ones. I don't think they had any of the other fancier ones when I got mine. I told Charlie I was thinking about getting one and he told me I was NOT allowed to get anything for myself between Thanksgiving and New Years. If I had got one myself, I probably would have got a 6 qt. one but I am glad he got the bigger one. I doubt I would have been interested in one that did more than the plain manual one does either. It cooks pot roasts in less than an hour when it takes all day on the stove top, oven or slow cooker.

Our dinner was a pork shoulder stew with green chilis, onions, apples and lime juice. I took a picture of it without the broth because I thought it would look better that way. We added the broth before we ate it. Second picture is the leftovers with the broth. Apples float. Pork doesn't.

I don't know it the Texas Toast has sugar in it. It is a commercial brand. I'll try some home made Sourdough bread tomorrow. I do put sugar in it to the amount of about 1Tb for a 2 loaf yield. Thats about .001 ounce per slice.