The Old Folks Home

Wiper blades do not go over two years here because the sun crumbles them
They don't last here either, figure new blades once a year. At least if you want them to actually cleanly clear the glass.

BTW "winter wipers" is a bit of an old term. USED to be that the framework that held the rubber was a bunch of articulated parts. Work fine in the summer, get glommed up and frozen with ice in the winter, no flex. "winter wipers" were the same thing but as noted, had a rubber "boot" that covered all the articulating parts. Lots of blades now, especially higher end ones, are a single piece of plastic (I guess??) that flexes. Work summer and winter. LOTS more expensive than just replacing the rubber in the OEM articulated ones though so I find it best to still use the OEMs in the late spring, summer and fall. Keep the "winter blades" for 2 or 3 years.

Apparently the girl scouts also sell nuts. My friends kid is a nut girl scout. I got some cashews and some chocolate turtle things that are really not bad but only 8 in a carton (and they're the size of a quarter).
She does not sell cookies.

I am sending bf out tomorrow in hunt of local cookie peddling girl scouts. Failure is not an option.
Apparently some councils do sell other than cookies. And since you live in Maine, you have the GOOD GS bakery! Hope you have a successful hunt.

I began trying to lift the bottom plate, to see the element. Um, what the heck? There IS NO bottom element. There is a top element, and it broils too, but no bottom element.
My Bosch wall oven is also convection and has an element only on the top. New to me as well. But having had to replace a bottom element that burned through, I ASSUME from food dropping on it too often, I'm glad to not have one. And yes WAY easier to clean the bottom of the oven. Can't trust the "up to temp" beep though. It is a bald face liar. I have an oven thermometer in there and when the oven "beeps" the thermometer is always about 50°F lower. Wait a few more minutes (while the oven continues to heat!) and they read the same.

BTW, I was listening to Milk Street Radio a few weeks back and someone called with a question regarding baking pies. The suggestion was to put the pie on the lowest rack position. I emailed and asked if that was only for ovens with bottom elements. Nope, all ovens, the heat will reflect off the bottom and cook the bottom of the pie crust better.

Anyone else having problems with liking posts? I have to hit like 2 or 3 times! DISLIKE!
Things are slow sometimes, I figured it was my computer but maybe not? I've clicked "like", nothing seemed to happen so I did it again. Then if I watched closely I would sometimes see it go to "unlike" and back to "like". Must be the first one worked and I "unliked" with the second click.
 
bruce, thanks for the pie cooking tip. I knew to put them towards the bottom in the old oven, and the crust would cook better, but had already wondered about pies, and things like that in the new one. I had already started wondering about that.
 
Good-morning-smile-happy.jpg
 
Now I am curious @ronott1 do not cover ? I have used foil as a covering do not think I used any others
If you are covering with foil or using a dutch oven with a lid, convection will not work as well as regular baking. There needs to be air flow over the food.

I suppose you could use regular baking while the lid is on and the go to convection baking when you take the lid off to crisp the food. Lots of lasagna recipes do that
 
Anyone else having problems with liking posts? I have to hit like 2 or 3 times! DISLIKE!
There was a thread about that?

I notice a hesitation and I have to be over the link to get the thumb to change. When I have problems it is user error for me.

I seem to have more problems using chrome. Chrome does not seem to be completely BYC compliant. Fire Fox works better and I do not know about Edge.
 

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