You know dinner's ready when ...
Nancy Young
my house tonight. I tried a different recipe for mac n cheese and
darn, I knew there was too much for the pan but I filled it up
anyway. It overflowed and now there's a fine mess!
The best part was when the stuff on the bottom of the oven
went on fire.
nancy
PickyJaz
a fine lady friend, foisted off the last two hams on me to roast and
bring back in for the next day's T-Day feed. I was not prepared with
big enough roasting pans, so stopped off at the grocer for aluminums.
Heh! It did not occur to me that the so called pans might leak, and
after my own full night of baking was done, I popped the hams in for a
low temp four hour bake while I slept. Smoke alarm went off just as
did my sleep alarm. The hams were quite okay, though. One seventy-
dollar stove cleaning later, I was not so okay, but the Marines
enjoyed hearing the story!
...Picky
Nancy Young
Argh. Those pans seem useful in a pinch. Thanks for nothing.
I'm glad the Marines got a laugh out of it. Too bad they didn't come
over and clean your oven. (laugh)
nancy
gloria.p
Ugh.
That's why we bought a gas grill for steaks. When we used the
broiler, no matter how high we set the exhaust fan, the house
would fill with smoke.
gloria p
Omelet
"Nancy Young" <rjyn...@comcast.net> wrote:
Oops. ;-)
If I think something is going to boil over, I place a foil covered
cookie sheet under it!
--
Peace! Om
"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein
Web Albums: <http://picasaweb.google.com/OMPOmelet>
recfood...@yahoogroups.com
Subscribe: recfoodrecip...@yahoogroups.com
Nancy Young
> Nancy Young wrote:
>> ... the smoke detector goes off. Well, that's the way it is in
>> my house tonight. I tried a different recipe for mac n cheese and
>> darn, I knew there was too much for the pan but I filled it up
>> anyway. It overflowed and now there's a fine mess!
>>
>> The best part was when the stuff on the bottom of the oven
>> went on fire.
> Ugh.
>
> That's why we bought a gas grill for steaks. When we used the
> broiler, no matter how high we set the exhaust fan, the house
> would fill with smoke.
I really hate that, too. And I have a crappy circulating fan, on top
of it. Useless.
nancy
Wayne Boatwright
Not to mention the grease vapor that settles on everything and leaves an
oily film. Ugh!
I don't even fry foods indoors. I either use the side burners on the gas
grill, or a good electric skillet.
--
~~ If there's a nit to pick, some nitwit will pick it. ~~
~~ A mind is a terrible thing to lose. ~~
**********************************************************
Wayne Boatwright
PeterL
@newsfe26.ams2:
I usually always cook steaks outside. I've done it inside a couple of
times, and the same thing. The bottom section of the house is filled with
smoke, and smells like a BBQ for a day or so.
And my rangehood fan couldn't suck the skin off a custard!!
--
Peter Lucas
Brisbane
Australia
If we are not meant to eat animals,
why are they made of meat?
King's Crown
"Nancy Young" <rjyn...@comcast.net> wrote in message
news:ismJm.29400$tF5....@newsfe25.ams2...
I have an overly sensitive smoke detector. It goes off with pretty much any
oven cooking. I jokingly say each time, "Dinner's ready!" I keep meaning
to replace it, but the years go by.
A few days ago about 6am I awake to some loud annoying sound that I think is
the house alarm. While I'm squinting at the alarm panel from bed my
daughter jogs in and says, " Breakfast's ready." First time it's ever gone
off in the morning. I really need to raise that chore to the top of my
list.
Lynne
Nancy Young
> "Nancy Young" <rjyn...@comcast.net> wrote in message
> news:ismJm.29400$tF5....@newsfe25.ams2...
>> ... the smoke detector goes off. Well, that's the way it is in
>> my house tonight. I tried a different recipe for mac n cheese and
>> darn, I knew there was too much for the pan but I filled it up
>> anyway. It overflowed and now there's a fine mess!
>>
>> The best part was when the stuff on the bottom of the oven
>> went on fire.
>> nancy
>
> I have an overly sensitive smoke detector. It goes off with pretty
> much any oven cooking. I jokingly say each time, "Dinner's ready!"
> I keep meaning to replace it, but the years go by.
(laugh) That's funny.
> A few days ago about 6am I awake to some loud annoying sound that I
> think is the house alarm. While I'm squinting at the alarm panel
> from bed my daughter jogs in and says, " Breakfast's ready." First
> time it's ever gone off in the morning. I really need to raise that
> chore to the top of my list.
Maybe it needs to be moved? I know they are supposed to be
replaced every few years, maybe you just need a new one, like
you said.
nancy
Nancy Young
> "Nancy Young" <rjyn...@comcast.net> news:ismJm.29400$tF5.3794
> @newsfe25.ams2: in rec.food.cooking
>
> The house smells like it's burning down ;)
(laugh) That was even worse! The stink. Burning mac n cheese.
Luckily the stuff was tasty anyway! It would have been worse
if dinner was ruined.
The apple crumble I had for dessert made me feel better.
nancy
Nancy Young
> "Nancy Young" <rjyn...@comcast.net> wrote:
>> The best part was when the stuff on the bottom of the oven
>> went on fire.
> Oops. ;-)
>
> If I think something is going to boil over, I place a foil covered
> cookie sheet under it!
That's the pathetic part. As I was putting it in the oven I was
thinking, you should put something under that. Then the lazy
angel said Nah, it'll be okay.
nancy
Andy
> LOL... kind of like, "You know dinner is ready when"...
>
> The house smells like it's burning down ;)
>
> Michael
Michael,
Funny in another sense, a great meal's aroma that fills the house for a
couple days is equally alarming, albeit more welcome! ;)
Best,
Andy
Andy
> That's the pathetic part. As I was putting it in the oven I was
> thinking, you should put something under that. Then the lazy
> angel said Nah, it'll be okay.
>
> nancy
nancy,
You obviously don't have a kitchen angel! http://alturl.com/mtsk "Kitchen
Kate"
Best,
Andy
Nancy Young
> "Nancy Young" wrote
>
>> That's the pathetic part. As I was putting it in the oven I was
>> thinking, you should put something under that. Then the lazy
>> angel said Nah, it'll be okay.
> You obviously don't have a kitchen angel! http://alturl.com/mtsk
> "Kitchen Kate"
That's exactly what I need. A third party angel to break the tie.
nancy
sf
Oh, darn. I hope it's a self cleaning oven!
--
I love cooking with wine.
Sometimes I even put it in the food.
sf
wrote:
>One seventy-dollar stove cleaning later
Holy cow! What did you do, buy gold scouring pads?
sf
<rjyn...@comcast.net> wrote:
>I really hate that, too. And I have a crappy circulating fan, on top
>of it. Useless.
I guess that's why there was a fan in the ceiling in front of the
double ovens (wall) when we bought this house. We don't oven broil
meat, so that was never an issue for us.
sf
<waynebo...@arizona.usa.com> wrote:
>Not to mention the grease vapor that settles on everything and leaves an
>oily film. Ugh!
>
>I don't even fry foods indoors. I either use the side burners on the gas
>grill, or a good electric skillet.
Good move. No matter how careful you are, that stuff can build up
anyway.
Nancy Young
> On Sat, 7 Nov 2009 17:23:40 -0500, "Nancy Young"
> <rjyn...@comcast.net> wrote:
>
>> ... the smoke detector goes off. Well, that's the way it is in
>> my house tonight. I tried a different recipe for mac n cheese and
>> darn, I knew there was too much for the pan but I filled it up
>> anyway. It overflowed and now there's a fine mess!
>>
>> The best part was when the stuff on the bottom of the oven
>> went on fire.
>>
> Oh, darn. I hope it's a self cleaning oven!
You know it! Self cleaning is the only way to go for me.
It's cooking away as we speak.
nancy
blake murphy
mac 'n' cheese flamb�. very continental.
your pal,
blake
Andy
@newsfe14.ams2:
Very Big Grin!!!
Andy
Omelet
"Nancy Young" <rjyn...@comcast.net> wrote:
<lol> Been there, done that, paid for it every time!
Andy
Andy
Sky
I'm not sure which is worse -- flood damage or fire/smoke damage????
Knock on wood, I've never dealt with the latter. I think fire from any
source would more frightening than any 'flood' due to a broken water
pipe or appliance connected to the water supply. It's always a good
idea to keep a couple or few fire extinguishers in the home; in the
kitchen, the utility/laundry room, garage, and perhaps the master
bedroom, too. Ditto about keeping a fire extinguisher in the
car/vehicle, also.
Sky
P.S. Did everyone recently check their smoke detectors when the clocks
were changed back to Standard Time (if applicable)??
--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice!!
Omelet
blake murphy <blakepm...@verizon.net> wrote:
<laughs> You're mean Blake! :-)
Cindy Fuller
We had to get rid of the toaster oven in our office suite at work. The
heat from the damn thing kept setting off the smoke alarms. Since I
work in a medical center, this is more than a little problematic.
Cindy
--
C.J. Fuller
Delete the obvious to email me
Arri London
Nancy Young wrote:
>
> ... the smoke detector goes off. Well, that's the way it is in
> my house tonight. I tried a different recipe for mac n cheese and
> darn, I knew there was too much for the pan but I filled it up
> anyway. It overflowed and now there's a fine mess!
>
> The best part was when the stuff on the bottom of the oven
> went on fire.
>
> nancy
LOL! Had to explain to a student in our university housing that the
smoke alarm *was not* to be used as a timer for his cooking efforts. He
never made the connection that the alarm only ever went off when he was
fixing his dinner!
Our smoke detector is located well away from the kitchen so it isn't an
issue.
sf
wrote:
>Our smoke detector is located well away from the kitchen so it isn't an
>issue.
My SIL and BIL had one of those open plan 2 story houses where the
family room, kitchen and living room had a two story ceiling open to
the second floor. The smoke alarm was on the second floor right where
the two conjoined (no wall - open plan). Every time she created smoke
in the kitchen, my BIL had to get on a chair to disconnect the smoke
alarm. It was a crappy vent, but this was back in the years before
makers of home kitchen ventilation systems got smart.
It became a family ritual... she laughed about it. He gritted his
teeth.
Terry Pulliam Burd
fired up random neurons and synapses to opine:
>That's why we bought a gas grill for steaks. When we used the
>broiler, no matter how high we set the exhaust fan, the house
>would fill with smoke.
Ask me about the time I made blackened redfish for the first time...
Terry "Squeaks" Pulliam Burd
--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."
- Duncan Hines
To reply, replace "meatloaf" with "cox"
Wayne Boatwright
> On Sat, 07 Nov 2009 16:46:19 -0700, "gloria.p" <gpue...@comcast.net>
> fired up random neurons and synapses to opine:
>
>>That's why we bought a gas grill for steaks. When we used the
>>broiler, no matter how high we set the exhaust fan, the house would
>>fill with smoke.
>
> Ask me about the time I made blackened redfish for the first time...
>
> Terry "Squeaks" Pulliam Burd
I bet that made "blackened kitchen" as well! Luckily, somneone told me to
make this outside before the first time I tried it. :-)
Nancy2
> PickyJaz wrote:
> > On Nov 7, 2:23 pm, "Nancy Young" <rjynly...@comcast.net> wrote:
> >> ... the smoke detector goes off. Well, that's the way it is in
> >> my house tonight. I tried a different recipe for mac n cheese and
> >> darn, I knew there was too much for the pan but I filled it up
> >> anyway. It overflowed and now there's a fine mess!
>
> >> The best part was when the stuff on the bottom of the oven
> >> went on fire.
> > a fine lady friend, foisted off the last two hams on me to roast and
> > bring back in for the next day's T-Day feed. I was not prepared with
> > big enough roasting pans, so stopped off at the grocer for aluminums.
> > Heh! It did not occur to me that the so called pans might leak, and
> > after my own full night of baking was done, I popped the hams in for a
> > low temp four hour bake while I slept. Smoke alarm went off just as
> > did my sleep alarm. The hams were quite okay, though. One seventy-
> > dollar stove cleaning later, I was not so okay, but the Marines
> > enjoyed hearing the story!
>
> Argh. Those pans seem useful in a pinch. Thanks for nothing.
>
> I'm glad the Marines got a laugh out of it. Too bad they didn't come
> over and clean your oven. (laugh)
>
> nancy- Hide quoted text -
>
> - Show quoted text -
If I'm doing something heavy in those pans, I use two together. Can't
hurt. You can easily check for potential leaks by holding them up to
a bright light.
N.
Gregory Morrow
Fill 'em up with some water to see if they leak, you wanna wash 'em before
using them anyways...
--
Best
Greg
Dora
You have to be careful with those disposable pans. It's not just the
leaking but the fact that they soften and collapse on you. Put them
on something stable.
bulka
shower. That's why don't bathe now.
On the other hand, my favorite kitchen fires were roasting coffee
beans. Things look good, then you open the door, air rushes in, and
WHOOSH! No eyebrows. And a couple of years later I did it again.
Darn near set the floor on fire that time. I'm an idiot and now I buy
coffee in a can.
Bulka
Terry Pulliam Burd
<waynebo...@arizona.usa.com> fired up random neurons and synapses
to opine:
>I bet that made "blackened kitchen" as well! Luckily, somneone told me to
>make this outside before the first time I tried it. :-)
I got the recipe out of a Paul Prudhomme cookbook and the bastard
didn't warn me about the smoke explosion - and God forbid I should use
extra brain cells to figure it out when reading the recipe. Let's see
here: lotsa butter, redfish plastered with a half dozen or so spices,
smokin' hot cast iron skillet...
Wayne Boatwright
> On Wed, 11 Nov 2009 04:20:05 GMT, Wayne Boatwright
> <waynebo...@arizona.usa.com> fired up random neurons and synapses
> to opine:
>
>>I bet that made "blackened kitchen" as well! Luckily, somneone told me
to
>>make this outside before the first time I tried it. :-)
>
> I got the recipe out of a Paul Prudhomme cookbook and the bastard
> didn't warn me about the smoke explosion - and God forbid I should use
> extra brain cells to figure it out when reading the recipe. Let's see
> here: lotsa butter, redfish plastered with a half dozen or so spices,
> smokin' hot cast iron skillet...
>
> Terry "Squeaks" Pulliam Burd
When the "blackened" trend was in full swing, there was a lakeside
restaurant about 50 miles west of Cleveland that specialized in blackened
dishes of all kinds including appetizers, entrees, etc. I often wondered
what their kitchen looked like, in spite of commercial ventilation.