Ronco rotisserie spit slips out regularly?

[Amanda Ripanykhazova]

I have one of these rotisseries which I love. It is about 7-8 years old and the spit has started to slip out of the left rut after 15 seconds of use.

Nothing about the spit fitting together seems worn, nor does the ceramic end piece seem worn.

Ronco at first tried to pretend that I was using the spit upside down, then confessed that they have had to stop letting anyone technical who might have any knowledge of he product come to the phone any more.

Perhaps somewhat self-servingly they suggested I might buy a new spit (and see if it also slips out??)

Does anyone know what causes this problem please? Or is his unit just dead? (expansion of the VERY soft metal side pieces/wear to the ruts over time?)

They do now have a slightly appealing looking new supposedly space saving model which might be a bit more practical in my tiny kitchen but I am reluctant to buy something which the manufacturer says they don'l dare support using anyone with any technical knowledge!

[onglet]

Try this, save some money, get lifetime durability:

http://www.ebay.com/itm/George-Foreman-GR59A-Baby-George-Rotisserie-USED-WORKS-PERFECTLY-/322038218245?hash=item4afaf93e05:g:H9oAAOSwP~tW5KJP

Price:US $35.00

http://www.ebay.com/itm/George-Foreman-GR59A-Baby-George-Rotisserie-USED-WORKS-PERFECTLY-/252333131239?hash=item3ac03a05e7:g:yrsAAOSwdU1W9hog

Price:US $34.00

[Colonel Edmund J. Burke]

On 3/30/2016 9:35 AM, Amanda Ripanykhazova wrote:
> I have one of these rotisseries which I love. It is about 7-8 years old and the spit has started to slip out of the left rut after 15 seconds of use.
>
> Nothing about the spit fitting together seems worn, nor does the ceramic end piece seem worn.
>
> Ronco at first tried to pretend that I was using the spit upside down, then confessed that they have had to stop letting anyone technical who might have any knowledge of he product come to the phone any more.

This is just another reason to elect Trump. Trump will force Ronco to
manufacture its goods here at home.
STOP BUYING CHEAP CHINK GOODS THAT PUT AMERICANS OUTA WORK!
YAY FOR TRUMP!

[Amanda Ripanykhazova]

> Try this, save some money, get lifetime durability:
>
> http://www.ebay.com/itm/George-Foreman-GR59A-Baby-George-Rotisserie-USED-WORKS-PERFECTLY-/322038218245?hash=item4afaf93e05:g:H9oAAOSwP~tW5KJP
>
> Price:US $35.00
>
> http://www.ebay.com/itm/George-Foreman-GR59A-Baby-George-Rotisserie-USED-WORKS-PERFECTLY-/252333131239?hash=item3ac03a05e7:g:yrsAAOSwdU1W9hog
>
> Price:US $34.00

Price point OK but I only really cook 7-9 lb chickens (or sometimes roasts) and they wouldn't fit in the George Foreman one.

I appreciate the humour about Trump! a bit of levity never went ashtray, especially for those who can't focus on anything being discussed.

[onglet]

On 3/30/2016 12:24 PM, Amanda Ripanykhazova wrote:
>
>> Try this, save some money, get lifetime durability:
>>
>> http://www.ebay.com/itm/George-Foreman-GR59A-Baby-George-Rotisserie-USED-WORKS-PERFECTLY-/322038218245?hash=item4afaf93e05:g:H9oAAOSwP~tW5KJP
>>
>> Price:US $35.00
>>
>> http://www.ebay.com/itm/George-Foreman-GR59A-Baby-George-Rotisserie-USED-WORKS-PERFECTLY-/252333131239?hash=item3ac03a05e7:g:yrsAAOSwdU1W9hog
>>
>> Price:US $34.00
>
> Price point OK but I only really cook 7-9 lb chickens (or sometimes roasts) and they wouldn't fit in the George Foreman one.

Yes, the Baby Georhge tops out at 5 lbs. max, give or take.

But they madee a larger size too:

http://www.ebay.com/itm/Big-George-Foreman-1500-W-Rotisserie-Grill-Tested-And-Working-/301900960977?hash=item464ab314d1:g:M-YAAOSwZ1lWfC0J

Price:US $125.55

http://www.ebay.com/itm/George-Foreman-BIG-GEORGE-Extra-Large-Rotisserie-Accessories-GR80S-NIB-/191835227248?hash=item2caa454470:g:iFAAAOSwxcRW9YKu

Starting bid:US $149.99

Pricing is higher yes, but these things last forever.

> I appreciate the humour about Trump! a bit of levity never went ashtray, especially for those who can't focus on anything being discussed.

:-)

[Amanda Ripanykhazova]

> But they madee a larger size too:
>
> http://www.ebay.com/itm/Big-George-Foreman-1500-W-Rotisserie-Grill-Tested-And-Working-/301900960977?hash=item464ab314d1:g:M-YAAOSwZ1lWfC0J
>
> Price:US $125.55
>
> http://www.ebay.com/itm/George-Foreman-BIG-GEORGE-Extra-Large-Rotisserie-Accessories-GR80S-NIB-/191835227248?hash=item2caa454470:g:iFAAAOSwxcRW9YKu
>
> Starting bid:US $149.99
>
> Pricing is higher yes, but these things last forever.
>
> > I appreciate the humour about Trump! a bit of levity never went ashtray, especially for those who can't focus on anything being discussed.
>
> :-)

But it seems huge! Possibly bigger than m y whole kitchen? And you cant put anything on top of it at all.

I am more tempted by the storability factor of the foldaway Ronco if I can find one on craigslist, given that Ronco support is so iffy?

If every thinks my Ronco 5000 has died, has anyone tried one of these?

[onglet]

On 3/30/2016 2:54 PM, Amanda Ripanykhazova wrote:
>> But they madee a larger size too:
>>
>> http://www.ebay.com/itm/Big-George-Foreman-1500-W-Rotisserie-Grill-Tested-And-Working-/301900960977?hash=item464ab314d1:g:M-YAAOSwZ1lWfC0J
>>
>> Price:US $125.55
>>
>> http://www.ebay.com/itm/George-Foreman-BIG-GEORGE-Extra-Large-Rotisserie-Accessories-GR80S-NIB-/191835227248?hash=item2caa454470:g:iFAAAOSwxcRW9YKu
>>
>> Starting bid:US $149.99
>>
>> Pricing is higher yes, but these things last forever.
>>
>>> I appreciate the humour about Trump! a bit of levity never went ashtray, especially for those who can't focus on anything being discussed.
>>
>> :-)
>
> But it seems huge! Possibly bigger than m y whole kitchen?

I hope not.

> And you cant put anything on top of it at all.

No need to, it's a by-use appliance.

Pantry it away when done.

> I am more tempted by the storability factor of the foldaway Ronco if I can find one on craigslist, given that Ronco support is so iffy?

But they already disappointed you, so why not try something else, say:

http://www.amazon.com/NutriChef-Vertical-Countertop-Rotisserie-Rotating/dp/B00VHLXAR6/ref=sr_1_3?s=home-garden&ie=UTF8&qid=1459371813&sr=1-3&keywords=countertop+rotisserie+oven

Price: $97.99 & FREE Shipping.

or...

http://www.amazon.com/MaxiMatic-ERO-2008S-Cuisine-6-Slice-Rotisserie/dp/B00121XRFG/ref=sr_1_9?s=home-garden&ie=UTF8&qid=1459371882&sr=1-9&keywords=countertop+rotisserie+oven

Price: $69.99 & FREE Shipping

or...

http://www.amazon.com/TO4314SSD-Rotisserie-Toaster-Certified-Refurbished/dp/B013CP7YAS/ref=sr_1_20?s=home-garden&ie=UTF8&qid=1459371882&sr=1-20&keywords=countertop+rotisserie+oven

Price: $83.00 & FREE Shipping

> If every thinks my Ronco 5000 has died, has anyone tried one of these?

http://www.amazon.com/Wolfgang-Puck-Rotisserie-Pressure-Oven/dp/B00KIYWF2O/ref=sr_1_17?s=home-garden&ie=UTF8&qid=1459371882&sr=1-17&keywords=countertop+rotisserie+oven

Price: $337.89 & FREE Shipping

And at that price it better not break!

Or... go for broke:

http://www.amazon.com/Vollrath-40704-Electric-Countertop-Rotisserie/dp/B002JRQ8L2/ref=sr_1_40?s=home-garden&ie=UTF8&qid=1459372057&sr=1-40&keywords=countertop+rotisserie+oven

Price: $2,112.96 + $78.09 shipping

[cshenk]

Amanda Ripanykhazova wrote in rec.food.cooking:

Tiny kitchen? Look to a vertical unit. Lots less footspace and works
nicely.

Carol

--

[Amanda Ripanykhazova]

> Tiny kitchen? Look to a vertical unit. Lots less footspace and works
> nicely.
>
> Carol

Yes, I was wondering about people's experiences with vertical units. Do they cook evenly or would a 9 lb chicken just sink to the bottom? Could a vertical one even handle a 9lb chicken? And don't they heat up cabinets above them even more than horizontal ones?

[Amanda Ripanykhazova]

> Pantry it away when done.

I wish I had a pantry! LUXURY!!

> > I am more tempted by the storability factor of the foldaway Ronco if I can find one on craigslist, given that Ronco support is so iffy?
>
> But they already disappointed you, so why not try something else, say:

Yes, you hit the nail right on the thumb with that one! To hear the level of DUH when I tried asking what was wrong with their top level appliance was an experience which doesn't exactly endear me to their products.

The Wolfgang Puck looks interesting but possibly gigantic? I wonder if there is a comparison chart anywhere for their range of rotisserie ovens?

[onglet]

Well...the answers are out there:

http://www.amazon.com/NutriChef-Vertical-Countertop-Rotisserie-Rotating/dp/B00VHLXAR6/ref=sr_1_2?s=home-garden&ie=UTF8&qid=1459461720&sr=1-2&keywords=vertical+rotisserie+oven

Price: $97.99 & FREE Shipping

Product Dimensions 9.1 x 9.1 x 10.2 inches

Heat convects upward, whether in a vertical or horizontal rotisserie, so
the heat release is the same for either style.

The heat from this type of element (700 watts) will not be enough to
impact your overhead cabinetry.

The manual shows this is intended for a 5lb. bird, larger might require
removing the wings or tying them up.


This model goes even larger:

http://www.amazon.com/CuiZen-CUI-76278-Vertical-Rotisserie-Champagne/dp/B003VW2HDW/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1459461720&sr=1-1&keywords=vertical+rotisserie+oven

Price: $107.99 & FREE Shipping

1050 watts of power ensure the best cooking conditions for a variety of
foods

Product Dimensions 14.5 x 14.5 x 17 inches

Verified Purchase
Is a great product. Cook our 2.5 kg chicken to perfection. Crispy skin
and moist meat. Easy to use and clean up! Very well built and happy to
see the use of stainless steel and tempered glass instead of plastic,
like many similar priced rotisseries.


And finally:

http://www.amazon.com/Kalorik-DGR31031-Stainless-Steel-Rotisserie/dp/B003XPI178/ref=pd_sim_sbs_79_5?ie=UTF8&dpID=413AHpPrmHL&dpSrc=sims&preST=_AC_UL160_SR146%2C160_&refRID=1RS6T9TBMQ2E80PMWXFS

Price: $117.99 & FREE Shipping

Hold up to 10-pound chicken, poultry, turkey, roast beef, ham, lamb or
pork roast

DGR 31031 Features: -Roasts from inside out and outside in for juicy and
tender food. -Great for grilled ribs or cornish hen in less than 30
minutes. -Electronic controlled cycles cook food evenly inside and
without over browning. -Unlike traditional rotisseries which rotate food
in front of heating elements, this rotisserie rotates heat around and
through food. -Stainless construction.

Product Dimensions 15.4 x 16.1 x 16.5 inches

Our first "cook" was a chicken (slightly more than 5 lbs)and it went
quite well: the bird was first prepped by rubbing some oil completely
over the meat surface and then a spice mixture was applied over
that----this REALLY helped to brown and crisp the skin very nicely and
evenly; We started the cook with 30 mins. on "High" (with center coil
"On"); then 30 mins. on "Low" (center coil "On" for only about the first
10 mins., then center coil "Off").
When we determined at this point the bird was done, the unit was turned
the unit "off" and let the bird sit in the chamber (with lid on) for
another good half hour to "finish".

Results: as good as or better than our traditional rotating rotisserie,
only in much less time.

[onglet]

On 3/31/2016 3:42 PM, Amanda Ripanykhazova wrote:
>
>> Pantry it away when done.
>
> I wish I had a pantry! LUXURY!!

Garage...closet...etc?

>>> I am more tempted by the storability factor of the foldaway Ronco if I can find one on craigslist, given that Ronco support is so iffy?
>>
>> But they already disappointed you, so why not try something else, say:
>
> Yes, you hit the nail right on the thumb with that one! To hear the level of DUH when I tried asking what was wrong with their top level appliance was an experience which doesn't exactly endear me to their products.
>

No doubt!

> The Wolfgang Puck looks interesting but possibly gigantic? I wonder if there is a comparison chart anywhere for their range of rotisserie ovens?

You can do that manually on Amazon, or look at my other reply.

Also:

http://frommykitchen.net/rotisserie-reviews

http://www.bestcovery.com/best-rotisserie

[cshenk]

Amanda Ripanykhazova wrote in rec.food.cooking:

>

THe verticals cook as evenly as the horizontals.

Mine will not handle a chicken of that size but it was not meant to
either. I suspect at a 9lb chicken, you'd be looking for a commercial
unit.

Generally most regular small chickens for a rotisserie (or vertisserie
vertical units) are max of 5lbs (with 3.5-4lbs optimal for them) and
most chickens sold are about 3-4lbs I think. The bigger oven roasters
you speak of aren't optimal for this cooking type. If nothing else,
drip pan overload.

The chicken will sit over a frame in a verical that holds it out of the
fat trap pan and yes, it heats at the sides so will heat the bottom.
There are normally several attachments to fit over the pan and at least
one will have spikes where you can fit the chicken upside down so as to
somewhat stuff it is you want (not recommended, if you want a stuffed
chicken, use the oven). Mine has fish grilling racks, kabob type
scewers, and some other stuff.

The nice aspect of verticals besides less footspace, is they often have
a metal crock on top and you can cook a second dish in it.

Yes, you have to pull them out from under the cabinet when in use or
have at least 8 inches clearance. You need the same 8 inch with a
horizontal so the end result is you pull both types out a bit to use,
but this vertical ones stores back smaller.

Carol


--

[onglet]

On 3/31/2016 5:35 PM, cshenk wrote:
> Amanda Ripanykhazova wrote in rec.food.cooking:
>
>>
>>> Tiny kitchen? Look to a vertical unit. Lots less footspace and
>>> works nicely.
>>>
>>> Carol
>>
>>
>> Yes, I was wondering about people's experiences with vertical units.
>> Do they cook evenly or would a 9 lb chicken just sink to the bottom?
>> Could a vertical one even handle a 9lb chicken? And don't they heat
>> up cabinets above them even more than horizontal ones?
>
> THe verticals cook as evenly as the horizontals.

Not according to the reviews on Amazon.

The bottom of the chicken in many units stays undercooked.

> Mine will not handle a chicken of that size but it was not meant to
> either. I suspect at a 9lb chicken, you'd be looking for a commercial
> unit.

Nope - and I posted examples that will handle that.

> Generally most regular small chickens for a rotisserie (or vertisserie
> vertical units) are max of 5lbs (with 3.5-4lbs optimal for them) and
> most chickens sold are about 3-4lbs I think. The bigger oven roasters
> you speak of aren't optimal for this cooking type. If nothing else,
> drip pan overload.

Prove that.

> The chicken will sit over a frame in a verical that holds it out of the
> fat trap pan and yes, it heats at the sides so will heat the bottom.

No, that's not a given.

In fact unless there is an element at the bottom heat distribution will
be uneven due to convection - the tendency for hot air to rise.

> There are normally several attachments to fit over the pan and at least
> one will have spikes where you can fit the chicken upside down so as to
> somewhat stuff it is you want (not recommended, if you want a stuffed
> chicken, use the oven). Mine has fish grilling racks, kabob type
> scewers, and some other stuff.

Your model is?

> The nice aspect of verticals besides less footspace, is they often have
> a metal crock on top and you can cook a second dish in it.

I have not seen that in the units now on the market.

> Yes, you have to pull them out from under the cabinet when in use or
> have at least 8 inches clearance. You need the same 8 inch with a
> horizontal so the end result is you pull both types out a bit to use,
> but this vertical ones stores back smaller.
>
> Carol

They do, yes.

[cshenk]

onglet wrote in rec.food.cooking:

> On 3/31/2016 5:35 PM, cshenk wrote:
> > Amanda Ripanykhazova wrote in rec.food.cooking:
> >
> > >
> > > > Tiny kitchen? Look to a vertical unit. Lots less footspace and
> > > > works nicely.
> > > >
> >>> Carol
> > >
> > >
> > > Yes, I was wondering about people's experiences with vertical
> > > units. Do they cook evenly or would a 9 lb chicken just sink to
> > > the bottom? Could a vertical one even handle a 9lb chicken? And
> > > don't they heat up cabinets above them even more than horizontal
> > > ones?
> >
> > THe verticals cook as evenly as the horizontals.
>
> Not according to the reviews on Amazon.

Depends on version probably but generally, not an issue if the size of
the bird is as the machine is designed for.

> > Mine will not handle a chicken of that size but it was not meant to
> > either. I suspect at a 9lb chicken, you'd be looking for a
> > commercial unit.
>
> Nope - and I posted examples that will handle that.

Yes, they were far larger than her space provides and were near
commercial unit sized.

> > Generally most regular small chickens for a rotisserie (or
> > vertisserie vertical units) are max of 5lbs (with 3.5-4lbs optimal
> > for them) and most chickens sold are about 3-4lbs I think. The
> > bigger oven roasters you speak of aren't optimal for this cooking
> > type. If nothing else, drip pan overload.
>
> Prove that.

Experience. If you want a HUGE unit, sure you can do a larger poulty
but then, you probably WILL have a problem with the fatter (bottom)
portion not cooking as fast.

> > The chicken will sit over a frame in a verical that holds it out of
> > the fat trap pan and yes, it heats at the sides so will heat the
> > bottom.
>
> No, that's not a given.

True, there may be cheap ass units that set it direct in the tray. I'm
not suggesting getting one of those.

> In fact unless there is an element at the bottom heat distribution
> will be uneven due to convection - the tendency for hot air to rise.

Nope, works fine here.

> > There are normally several attachments to fit over the pan and at
> > least one will have spikes where you can fit the chicken upside
> > down so as to somewhat stuff it is you want (not recommended, if
> > you want a stuffed chicken, use the oven). Mine has fish grilling
> > racks, kabob type scewers, and some other stuff.
>
> Your model is?

No longer sold but here is a link to it:
http://www.dvo.com/OldFiles/rotisserie-oven.html

It's been a decade or so but here it is today:

http://tinypic.com/r/29m5cac/9

The door handle is actually fine, light was shining on it. She's seen a
few years use but still works like out of the box.

> > The nice aspect of verticals besides less footspace, is they often
> > have a metal crock on top and you can cook a second dish in it.
>
> I have not seen that in the units now on the market.

Sad but i suspect they are there. It's a natural addition.

>
> > Yes, you have to pull them out from under the cabinet when in use or
> > have at least 8 inches clearance. You need the same 8 inch with a
> > horizontal so the end result is you pull both types out a bit to
> > use, but this vertical ones stores back smaller.
> >
> > Carol
>
> They do, yes.

--

[onglet]

On 3/31/2016 6:06 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 3/31/2016 5:35 PM, cshenk wrote:
>>> Amanda Ripanykhazova wrote in rec.food.cooking:
>>>
>>>>
>>>>> Tiny kitchen? Look to a vertical unit. Lots less footspace and
>>>>> works nicely.
>>>>>
>>>>> Carol
>>>>
>>>>
>>>> Yes, I was wondering about people's experiences with vertical
>>>> units. Do they cook evenly or would a 9 lb chicken just sink to
>>>> the bottom? Could a vertical one even handle a 9lb chicken? And
>>>> don't they heat up cabinets above them even more than horizontal
>>>> ones?
>>>
>>> THe verticals cook as evenly as the horizontals.
>>
>> Not according to the reviews on Amazon.
>
> Depends on version probably but generally, not an issue if the size of
> the bird is as the machine is designed for.

The reviews I read on half a dozen models all had comments on uneven
cooking.

Heat rises, this is to be expected.

>>> Mine will not handle a chicken of that size but it was not meant to
>>> either. I suspect at a 9lb chicken, you'd be looking for a
>>> commercial unit.
>>
>> Nope - and I posted examples that will handle that.
>
> Yes, they were far larger than her space provides and were near
> commercial unit sized.

I don't have specific space deimnsions, nor do you.

>>> Generally most regular small chickens for a rotisserie (or
>>> vertisserie vertical units) are max of 5lbs (with 3.5-4lbs optimal
>>> for them) and most chickens sold are about 3-4lbs I think. The
>>> bigger oven roasters you speak of aren't optimal for this cooking
>>> type. If nothing else, drip pan overload.
>>
>> Prove that.
>
> Experience.

Nope.

With a factual citation, not anecdotes.

> If you want a HUGE unit, sure you can do a larger poulty
> but then, you probably WILL have a problem with the fatter (bottom)
> portion not cooking as fast.

None of the reviews I read flagged this.

>>> The chicken will sit over a frame in a verical that holds it out of
>>> the fat trap pan and yes, it heats at the sides so will heat the
>>> bottom.
>>
>> No, that's not a given.
>
> True, there may be cheap ass units that set it direct in the tray. I'm
> not suggesting getting one of those.

Cost was one of the poster's requirements.

>> In fact unless there is an element at the bottom heat distribution
>> will be uneven due to convection - the tendency for hot air to rise.
>
> Nope, works fine here.

You can not deny the laws of convection, sorry.

>>> There are normally several attachments to fit over the pan and at
>>> least one will have spikes where you can fit the chicken upside
>>> down so as to somewhat stuff it is you want (not recommended, if
>>> you want a stuffed chicken, use the oven). Mine has fish grilling
>>> racks, kabob type scewers, and some other stuff.
>>
>> Your model is?
>
> No longer sold but here is a link to it:
> http://www.dvo.com/OldFiles/rotisserie-oven.html

I like the design of that!

Why the newer models deleted the warming dish is likely a cost cutting
measure - a pity too.

> It's been a decade or so but here it is today:
>
> http://tinypic.com/r/29m5cac/9
>
> The door handle is actually fine, light was shining on it. She's seen a
> few years use but still works like out of the box.

Worn but working, no shame in that - looks like it's a regular go-to item.

>>> The nice aspect of verticals besides less footspace, is they often
>>> have a metal crock on top and you can cook a second dish in it.
>>
>> I have not seen that in the units now on the market.
>
> Sad but i suspect they are there. It's a natural addition.

I'm half a dozen in and no show.

If I had to buy again I'd likely go vertical for space, so if there's
one with warming dish I'd love to see it.

[Amanda Ripanykhazova]

Look guys, I am OP and I only really had one requirement, which was that it cook an 8-9lb chicken. An imponderable is that I buy most of my chickens in the United States, where most chickens are commercially produced and conform to a certain specification: The main characteristic is that thy have to grow to a specific size in a specific number of days, meaning they all tend to be the same strain and are uniformly tasteless. Possibly because they have been butchered so young.

The only way of getting any taste in the meat itself is to try to buy one which hasn't been butchered so young, so I really have no interest in any machine optimised for cooking a 4-5lb chicken. Yes, I do know that they can be moist, not dry, tasty if sufficient spicing or herbs are used but I like to start off from the base that the chicken has some minimal (remember, they are all likely the same strain) taste. I love the outcome with a Ronco rotisserie but now dont like Ronco. i kinda like WPuck but his commercials show him cooking a tiny chicken and it makes me wonder how his smaller (?) rotisseries would manage an 8-9lb chicken. Similarly with a vertical: I don't doubt they could do a fine job on a TYT chicken but wonder how they would manage an 8-9lb chicken and whether the footprint of one which could manage a larger chicken would be as small as is suggested?.

[tert in seattle]

Amanda Ripanykhazova wrote:
> Look guys, I am OP and I only really had one requirement, which was that it cook an 8-9lb chicken. An imponderable is that I buy most of my chickens in the United States, where most chickens are commercially produced and conform to a certain specification: The main characteristic is that thy have to grow to a specific size in a specific number of days, meaning they all tend to be the same strain and are uniformly tasteless. Possibly because they have been butchered so young.
>
> The only way of getting any taste in the meat itself is to try to buy one which hasn't been butchered so young, so I really have no interest in any machine optimised for cooking a 4-5lb chicken. Yes, I do know that they can be moist, not dry, tasty if sufficient spicing or herbs are used but I like to start off from the base that the chicken has some minimal (remember, they are all likely the same strain) taste. I love the outcome with a Ronco rotisserie but now dont like Ronco. i kinda like WPuck but his commercials show him cooking a tiny chicken and it makes me wonder how his smaller (?) rotisseries would manage an 8-9lb chicken. Similarly with a vertical: I don't doubt they could do a fine job on a TYT chicken but wonder how they would manage an 8-9lb chicken and whether the footprint of one which could manage a larger chicken would be as small as is suggested?.

Have you googled "turkey rotisserie cooker"?

[Amanda Ripanykhazova]

> Have you googled "turkey rotisserie cooker"?

Interesting idea, as turkeys rarely come up in sizes smaller than 8lbs!

I suppose if I do it often enough eventually I should see a reasonable variety of whoever has paid google most to sell one to me this week/month. I never thought that was the best way of finding out which one was best, which is why I posted to a cooking ng.

[cshenk]

onglet wrote in rec.food.cooking:

> On 3/31/2016 6:06 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >
> > > On 3/31/2016 5:35 PM, cshenk wrote:
> > > > Amanda Ripanykhazova wrote in rec.food.cooking:
> > > >
> > > > >
> > > > > > Tiny kitchen? Look to a vertical unit. Lots less
> > > > > > footspace and works nicely.
> > > > > >
> >>>>> Carol
> > > > >
> > > > >
> > > > > Yes, I was wondering about people's experiences with vertical
> > > > > units. Do they cook evenly or would a 9 lb chicken just sink
> > > > > to the bottom? Could a vertical one even handle a 9lb
> > > > > chicken? And don't they heat up cabinets above them even more
> > > > > than horizontal ones?
> > > >
> > > > THe verticals cook as evenly as the horizontals.
> > >
> > > Not according to the reviews on Amazon.
> >
> > Depends on version probably but generally, not an issue if the size
> > of the bird is as the machine is designed for.
>
> The reviews I read on half a dozen models all had comments on uneven
> cooking.
>
> Heat rises, this is to be expected.
>

Logic says yes but these are not that tall, nor is it a top broiler
sort of deal like a horizontal unit. The heating units are on the side
and the heat is even. If you hate the units though, just do not get
one. Pretty simple solution right?

> > > > Mine will not handle a chicken of that size but it was not
> > > > meant to either. I suspect at a 9lb chicken, you'd be looking
> > > > for a commercial unit.
> > >
> > > Nope - and I posted examples that will handle that.
> >
> > Yes, they were far larger than her space provides and were near
> > commercial unit sized.
>
> I don't have specific space deimnsions, nor do you.

Her post was pretty clear. Tiny kitchen.

> > > > Generally most regular small chickens for a rotisserie (or
> > > > vertisserie vertical units) are max of 5lbs (with 3.5-4lbs
> > > > optimal for them) and most chickens sold are about 3-4lbs I
> > > > think. The bigger oven roasters you speak of aren't optimal
> > > > for this cooking type. If nothing else, drip pan overload.
> > >
> > > Prove that.
> >
> > Experience.
>
> Nope.
>
> With a factual citation, not anecdotes.

Believe what you want then. You seem all about reviews instead of
actual experience, and if so, get some actual experience with the units.

> > If you want a HUGE unit, sure you can do a larger poulty
> > but then, you probably WILL have a problem with the fatter (bottom)
> > portion not cooking as fast.
>
> None of the reviews I read flagged this.

Ok, make sense then. You say none of the larger units have this
problem but seem to feel the smaller ones do? Here's your experience
reply. Nope. Smaller units do not have that issue.

> > > In fact unless there is an element at the bottom heat distribution
> > > will be uneven due to convection - the tendency for hot air to
> > > rise.
> >
> > Nope, works fine here.
>
> You can not deny the laws of convection, sorry.

Do you even HAVE a verical unit? Why am I bothering to discuss this
with you? I showed you pictures of the real article and you still do
not get it.

> > >
> > > Your model is?
> >
> > No longer sold but here is a link to it:
> > http://www.dvo.com/OldFiles/rotisserie-oven.html
>
> I like the design of that!

Yes, and it works nicely.

>
> Why the newer models deleted the warming dish is likely a cost
> cutting measure - a pity too.
>
> > It's been a decade or so but here it is today:
> >
> > http://tinypic.com/r/29m5cac/9
> >
> > The door handle is actually fine, light was shining on it. She's
> > seen a few years use but still works like out of the box.
>
> Worn but working, no shame in that - looks like it's a regular go-to
> item.

Sure is. Been used about 3 times a month for over a decade now.

> > > > The nice aspect of verticals besides less footspace, is they
> > > > often have a metal crock on top and you can cook a second dish
> > > > in it.
> > >
> > > I have not seen that in the units now on the market.
> >
> > Sad but i suspect they are there. It's a natural addition.
>
> I'm half a dozen in and no show.
>
> If I had to buy again I'd likely go vertical for space, so if there's
> one with warming dish I'd love to see it.

Its a great addition to the unit. Olive oil, a bit of butter, cut
potatoes, mushrooms, and a few onions. Add spices (we used to use
lavendar off our bush but it finally died last year).

> > > > Yes, you have to pull them out from under the cabinet when in
> > > > use or have at least 8 inches clearance. You need the same 8
> > > > inch with a horizontal so the end result is you pull both types
> > > > out a bit to use, but this vertical ones stores back smaller.
> > > >
> >>> Carol
> > >
> > > They do, yes.

--

[cshenk]

Amanda Ripanykhazova wrote in rec.food.cooking:

Ok Amanda, you will not find one of a small footprint that also does an
oven roaster chicken. Your earlier post was about a small kitchen.

--

[onglet]

On 4/1/2016 11:42 AM, Amanda Ripanykhazova wrote:
> Look guys, I am OP and I only really had one requirement, which was that it cook an 8-9lb chicken. An imponderable is that I buy most of my chickens in the United States, where most chickens are commercially produced and conform to a certain specification: The main characteristic is that thy have to grow to a specific size in a specific number of days, meaning they all tend to be the same strain and are uniformly tasteless. Possibly because they have been butchered so young.
>
> The only way of getting any taste in the meat itself is to try to buy one which hasn't been butchered so young, so I really have no interest in any machine optimised for cooking a 4-5lb chicken. Yes, I do know that they can be moist, not dry, tasty if sufficient spicing or herbs are used but I like to start off from the base that the chicken has some minimal (remember, they are all likely the same strain) taste. I love the outcome with a Ronco rotisserie but now dont like Ronco. i kinda like WPuck but his commercials show him cooking a tiny chicken and it makes me wonder how his smaller (?) rotisseries would manage an 8-9lb chicken. Similarly with a vertical: I don't doubt they could do a fine job on a TYT chicken but wonder how they would manage an 8-9lb chicken and whether the footprint of one which could manage a larger chicken would be as small as is suggested?.
>

Well go back and read the last reply I posted with machines that Do
handle the larger size birds!

[onglet]

On 4/1/2016 2:46 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 3/31/2016 6:06 PM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>>>> On 3/31/2016 5:35 PM, cshenk wrote:
>>>>> Amanda Ripanykhazova wrote in rec.food.cooking:
>>>>>
>>>>>>
>>>>>>> Tiny kitchen? Look to a vertical unit. Lots less
>>>>>>> footspace and works nicely.
>>>>>>>
>>>>>>> Carol
>>>>>>
>>>>>>
>>>>>> Yes, I was wondering about people's experiences with vertical
>>>>>> units. Do they cook evenly or would a 9 lb chicken just sink
>>>>>> to the bottom? Could a vertical one even handle a 9lb
>>>>>> chicken? And don't they heat up cabinets above them even more
>>>>>> than horizontal ones?
>>>>>
>>>>> THe verticals cook as evenly as the horizontals.
>>>>
>>>> Not according to the reviews on Amazon.
>>>
>>> Depends on version probably but generally, not an issue if the size
>>> of the bird is as the machine is designed for.
>>
>> The reviews I read on half a dozen models all had comments on uneven
>> cooking.
>>
>> Heat rises, this is to be expected.
>>
>
> Logic says yes but these are not that tall, nor is it a top broiler
> sort of deal like a horizontal unit.

The George Foreman is side element.

> The heating units are on the side
> and the heat is even. If you hate the units though, just do not get
> one. Pretty simple solution right?

I never said I hated them!

>>>>> Mine will not handle a chicken of that size but it was not
>>>>> meant to either. I suspect at a 9lb chicken, you'd be looking
>>>>> for a commercial unit.
>>>>
>>>> Nope - and I posted examples that will handle that.
>>>
>>> Yes, they were far larger than her space provides and were near
>>> commercial unit sized.
>>
>> I don't have specific space deimnsions, nor do you.
>
> Her post was pretty clear. Tiny kitchen.

That's not a size in inches or feet.

>>>>> Generally most regular small chickens for a rotisserie (or
>>>>> vertisserie vertical units) are max of 5lbs (with 3.5-4lbs
>>>>> optimal for them) and most chickens sold are about 3-4lbs I
>>>>> think. The bigger oven roasters you speak of aren't optimal
>>>>> for this cooking type. If nothing else, drip pan overload.
>>>>
>>>> Prove that.
>>>
>>> Experience.
>>
>> Nope.
>>
>> With a factual citation, not anecdotes.
>
> Believe what you want then.

I'll stick with the bulk of real world reports.

> You seem all about reviews instead of
> actual experience, and if so, get some actual experience with the units.

What do you think a review is if not "actual experience"?

>>> If you want a HUGE unit, sure you can do a larger poulty
>>> but then, you probably WILL have a problem with the fatter (bottom)
>>> portion not cooking as fast.
>>
>> None of the reviews I read flagged this.
>
> Ok, make sense then. You say none of the larger units have this
> problem but seem to feel the smaller ones do?

I never said that, I simply said the reviews did not mention it.

> Here's your experience
> reply. Nope. Smaller units do not have that issue.

OK, maybe they don't. You'd think that was part of the engineering
calculations.

>>>> In fact unless there is an element at the bottom heat distribution
>>>> will be uneven due to convection - the tendency for hot air to
>>>> rise.
>>>
>>> Nope, works fine here.
>>
>> You can not deny the laws of convection, sorry.
>
> Do you even HAVE a verical unit?

Nope - horizontal.

> Why am I bothering to discuss this
> with you?

Because you enjoy argumentation.

> I showed you pictures of the real article and you still do
> not get it.

I get it hust fine.

Read for comprehension, I said I think yours is a better unit than
what's out there today.

>>>>
>>>> Your model is?
>>>
>>> No longer sold but here is a link to it:
>>> http://www.dvo.com/OldFiles/rotisserie-oven.html
>>
>> I like the design of that!
>
> Yes, and it works nicely.

See...

Just as I said above...

>> Why the newer models deleted the warming dish is likely a cost
>> cutting measure - a pity too.
>>
>>> It's been a decade or so but here it is today:
>>>
>>> http://tinypic.com/r/29m5cac/9
>>>
>>> The door handle is actually fine, light was shining on it. She's
>>> seen a few years use but still works like out of the box.
>>
>> Worn but working, no shame in that - looks like it's a regular go-to
>> item.
>
> Sure is. Been used about 3 times a month for over a decade now.

That's about the same frequency I use mine.

>>>>> The nice aspect of verticals besides less footspace, is they
>>>>> often have a metal crock on top and you can cook a second dish
>>>>> in it.
>>>>
>>>> I have not seen that in the units now on the market.
>>>
>>> Sad but i suspect they are there. It's a natural addition.
>>
>> I'm half a dozen in and no show.
>>
>> If I had to buy again I'd likely go vertical for space, so if there's
>> one with warming dish I'd love to see it.
>
> Its a great addition to the unit. Olive oil, a bit of butter, cut
> potatoes, mushrooms, and a few onions. Add spices (we used to use
> lavendar off our bush but it finally died last year).

Well you have a keeper.

[onglet]

The other option is a rotisserie on a gas grill - works nicely.

[Amanda Ripanykhazova]

> The other option is a rotisserie on a gas grill - works nicely.

That would be amazing if anyone actually made a rotisserie which goes inside my oven and turned the meat directly under the flame!! Lots of the higher end manufacturers seem to incorporate this into the cooker AT DESIGN STAGE, which doesn't seem all that difficult or new (we actually had one in a Moffat Con-Rad which we bought in 1959!!!) but no one seems to make one now. Yes, I have been avidly watching Shark Tank for signs of this.

MEANWHILE I am back to Square one. I have a Ronco 5000 series which cant o larger roasts because the metal in the side on which the spit sits is so soft that it wears out and when you call Ronco to ask about this, they know so much about this problem that they tell their call centre staff to act dumb when anyone reports it.

Does anyone have any experience with what model to move on to now? Footprint no larger than the Ronco, CAN handle 9lb chickens?

And yes, I do still know that I can do a search and find out who has paid google recently to sell their rotisseries. But it seems to be telling me that the better companies AREN'T paying google this week or at all. On my Mac, the WP units never seem to come up and no reviews of things like the model 26L (with dimensions) ever seem to come up in google.

[Amanda Ripanykhazova]

CORRECTION:

Here is a review of the Wolfgang Puck, which may explain why they only show rotisserie'ing a Tender, Young & Tasteless chicken!

It wasn't just me, my wife tried it too; she's the brains of the family anyway.Photographed the mess to send to the Wolfgang people, showing the runoff.Maybe a lemon?Problems ran on for weeks of trying to get it working right.But problems persisted.When I listed my complaints Amazon refunded m'money immediately.

"The Problems:The rotisserie could not turn the weight of chicken promised.The unit itself, remarkably and messily leaked onto the counter top; both for rotisserie'd birds under five pounds and for the roasting/baking functions.It smoked a lot too.Scary.Smelly,too.

These disappointments happened in December/January,so specifics are foggy;smoky?Probably the only viable version for home rotisseries are built-in models.(But that's a guess,they're all 'way-more expensive.

We bought an inexpensive Elite Rotisserie unit from Amazon- Elite Professional Jumbo Toaster Oven Broiler - 23LThe rotisserie unit doesn't work (again,using weights under the minimum called for),but it roasts/bakes,etc;so we gave up and forsook rotisserie action.Roast/baked chicken and pizza. M'wife's biggest complaint:the cooking splatters gunk up the interior and necessary cleaning removes their so-called protective covering."

Solution: Keep scouring thrift shops for Roncos and change every few months until some non-made-in-China unit comes onto the market?

[onglet]

My suggestion was a rotisserie unit for a typical gas BBQ grill, not
your home oven.

They cost about $50 at Lowes or Home Depot.

[cshenk]

onglet wrote in rec.food.cooking:

> On 4/1/2016 2:46 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >
> > > On 3/31/2016 6:06 PM, cshenk wrote:
> > > > onglet wrote in rec.food.cooking:
> > > >
> > > > > On 3/31/2016 5:35 PM, cshenk wrote:
> > > > > > Amanda Ripanykhazova wrote in rec.food.cooking:
> > > > > >
> > > > > > >
> > > > > > > > Tiny kitchen? Look to a vertical unit. Lots less
> > > > > > > > footspace and works nicely.
> > > > > > > >
> >>>>>>> Carol

> > > I don't have specific space deimnsions, nor do you.
> >
> > Her post was pretty clear. Tiny kitchen.
>
> That's not a size in inches or feet.

No but her initial post had that as part of it. Now, she's changed
pattern (not unusual for here) and it seems the main thing is she wants
a big unit. Some silly thing about bigger chickens tasting better.

What she might actually mean is she wants a more aged chicken, aka
'stewing hen'.

> > > > > > Generally most regular small chickens for a rotisserie (or
> > > > > > vertisserie vertical units) are max of 5lbs (with 3.5-4lbs
> > > > > > optimal for them) and most chickens sold are about 3-4lbs I
> > > > > > think. The bigger oven roasters you speak of aren't optimal
> > > > > > for this cooking type. If nothing else, drip pan overload.
> > > > >
> > > > > Prove that.
> > > >
> > > > Experience.
> > >
> > > Nope.
> > >
> > > With a factual citation, not anecdotes.
> >
> > Believe what you want then.
>
> I'll stick with the bulk of real world reports.

Feel free! I'll stick with actual use of them.

> > You seem all about reviews instead of
> > actual experience, and if so, get some actual experience with the
> > units.
>
> What do you think a review is if not "actual experience"?

I just read a series of reviews on Amazon. They lambasted a bread
machine for poor paddle design. Problem is, they were referring to a
different unit and one that had dual paddles, yet putting the review on
a single paddle unit and a company that doesnt *make* dual paddle units.

> > Do you even HAVE a verical unit?
>
> Nope - horizontal.
>
> > Why am I bothering to discuss this
> > with you?
>
> Because you enjoy argumentation.

No actually I do not. I enjoy talking about cooking.

> > > > No longer sold but here is a link to it:
> > > > http://www.dvo.com/OldFiles/rotisserie-oven.html
> > >
> > > I like the design of that!
> >
> > Yes, and it works nicely.
>
> See...
>
> Just as I said above...
>
> > > Why the newer models deleted the warming dish is likely a cost
> > > cutting measure - a pity too.
> > >
> > > > It's been a decade or so but here it is today:
> > > >
> > > > http://tinypic.com/r/29m5cac/9
> > > >

> > > Worn but working, no shame in that - looks like it's a regular
> > > go-to item.
> >
> > Sure is. Been used about 3 times a month for over a decade now.
>
> That's about the same frequency I use mine.
>
> > > > > > The nice aspect of verticals besides less footspace, is they
> > > > > > often have a metal crock on top and you can cook a second
> > > > > > dish in it.
> > > > >
> > > > > I have not seen that in the units now on the market.
> > > >
> > > > Sad but i suspect they are there. It's a natural addition.
> > >
> > > I'm half a dozen in and no show.
> > >
> > > If I had to buy again I'd likely go vertical for space, so if
> > > there's one with warming dish I'd love to see it.
> >
> > Its a great addition to the unit. Olive oil, a bit of butter, cut
> > potatoes, mushrooms, and a few onions. Add spices (we used to use
> > lavendar off our bush but it finally died last year).
>
> Well you have a keeper.

About to clean it up a little after I finish my messages, then do some
trout in there.

--

[onglet]

On 4/2/2016 11:13 AM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/1/2016 2:46 PM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>>>> On 3/31/2016 6:06 PM, cshenk wrote:
>>>>> onglet wrote in rec.food.cooking:
>>>>>
>>>>>> On 3/31/2016 5:35 PM, cshenk wrote:
>>>>>>> Amanda Ripanykhazova wrote in rec.food.cooking:
>>>>>>>
>>>>>>>>
>>>>>>>>> Tiny kitchen? Look to a vertical unit. Lots less
>>>>>>>>> footspace and works nicely.
>>>>>>>>>
>>>>>>>>> Carol
>
>>>> I don't have specific space deimnsions, nor do you.
>>>
>>> Her post was pretty clear. Tiny kitchen.
>>
>> That's not a size in inches or feet.
>
>
> No but her initial post had that as part of it.

No it did not- stop making stuff up.

No dimensions were cited at all.

> Now, she's changed
> pattern (not unusual for here) and it seems the main thing is she wants
> a big unit. Some silly thing about bigger chickens tasting better.

Well they are a bit gameier, so if she likes that, so be it.

> What she might actually mean is she wants a more aged chicken, aka
> 'stewing hen'.

Agreed.

>>>>>>> Generally most regular small chickens for a rotisserie (or
>>>>>>> vertisserie vertical units) are max of 5lbs (with 3.5-4lbs
>>>>>>> optimal for them) and most chickens sold are about 3-4lbs I
>>>>>>> think. The bigger oven roasters you speak of aren't optimal
>>>>>>> for this cooking type. If nothing else, drip pan overload.
>>>>>>
>>>>>> Prove that.
>>>>>
>>>>> Experience.
>>>>
>>>> Nope.
>>>>
>>>> With a factual citation, not anecdotes.
>>>
>>> Believe what you want then.
>>
>> I'll stick with the bulk of real world reports.
>
> Feel free! I'll stick with actual use of them.

ALL of them

Or just YOUR unit, which is no loner in production.

>>> You seem all about reviews instead of
>>> actual experience, and if so, get some actual experience with the
>>> units.
>>
>> What do you think a review is if not "actual experience"?
>
> I just read a series of reviews on Amazon.

You also just updated your own!

> They lambasted a bread
> machine for poor paddle design. Problem is, they were referring to a
> different unit and one that had dual paddles, yet putting the review on
> a single paddle unit and a company that doesnt *make* dual paddle units.

Non sequitur, totally.

>>> Do you even HAVE a verical unit?
>>
>> Nope - horizontal.
>>
>>> Why am I bothering to discuss this
>>> with you?
>>
>> Because you enjoy argumentation.
>
> No actually I do not. I enjoy talking about cooking.

You enjoy both, don't be disingenuous.

Mmmm...trout are very tasty!

Enjoy.

[Brooklyn1]

I have a rotisserie for my Weber, it works fine, but I'll caution
everyone anytime you're using a rotisserie never walk away from it
while it's cooking... as a piece of meat is cooking it can go out of
ballance, stop rotating and go up in flames, I learned the hard way.
Many gas grill rotisseries use a battery driven motor, those have very
little power. The Weber rotisserie motor plugs in to AC but still
hasn't much power and it also has a slip clutch to protect the motor
so if it goes out of balance the meat stops rotating and begins to
burn ... I walked away to talk to someone and lost a bone-in loin of
pork, I was away for about 15 minutes and it incinerated... that was
some ten years ago, I haven't used the rotisserie since. Also be sure
your grill is not on a wooden deck or within 15' of any combustible
material. A fellow I worked with lived in a high ranch and had his
grill on a second story deck... he went across the street to check out
a neighbor's new car. All of a sudden the fire engines came
screaming, his house was totally engulfed, his two small children who
were in an upstairs bedroom were burned to a crisp. My Weber is on
the ground about 20' from my house and I never leave it unattended...
in fact I rarely use it anymore, I only light it when I have company
and that's not often anymore either.

[onglet]

On 4/2/2016 12:28 PM, Brooklyn1 wrote:
> On Sat, 2 Apr 2016 10:29:31 -0600, onglet <h...@s.ey> wrote:
>
>> On 4/2/2016 7:14 AM, Amanda Ripanykhazova wrote:
>>>> The other option is a rotisserie on a gas grill - works nicely.
>>>
>>> That would be amazing if anyone actually made a rotisserie which goes inside my oven and turned the meat directly under the flame!! Lots of the higher end manufacturers seem to incorporate this into the cooker AT DESIGN STAGE, which doesn't seem all that difficult or new (we actually had one in a Moffat Con-Rad which we bought in 1959!!!) but no one seems to make one now. Yes, I have been avidly watching Shark Tank for signs of this.
>>>
>>> MEANWHILE I am back to Square one. I have a Ronco 5000 series which cant o larger roasts because the metal in the side on which the spit sits is so soft that it wears out and when you call Ronco to ask about this, they know so much about this problem that they tell their call centre staff to act dumb when anyone reports it.
>>>
>>> Does anyone have any experience with what model to move on to now? Footprint no larger than the Ronco, CAN handle 9lb chickens?
>>>
>>> And yes, I do still know that I can do a search and find out who has paid google recently to sell their rotisseries. But it seems to be telling me that the better companies AREN'T paying google this week or at all. On my Mac, the WP units never seem to come up and no reviews of things like the model 26L (with dimensions) ever seem to come up in google.
>>>
>>
>> My suggestion was a rotisserie unit for a typical gas BBQ grill, not
>> your home oven.
>>
>> They cost about $50 at Lowes or Home Depot.
>
> I have a rotisserie for my Weber, it works fine, but I'll caution
> everyone anytime you're using a rotisserie never walk away from it
> while it's cooking... as a piece of meat is cooking it can go out of
> ballance, stop rotating and go up in flames, I learned the hard way.

I have had the same unfortunate experience.

One must be meticulous in attaching the set screws and making sure thy
do not bind on the lid of the grill.

> Many gas grill rotisseries use a battery driven motor, those have very
> little power.

I have never seen a battery driven one, nor would I use it.

> The Weber rotisserie motor plugs in to AC but still
> hasn't much power and it also has a slip clutch to protect the motor
> so if it goes out of balance the meat stops rotating and begins to
> burn ... I walked away to talk to someone and lost a bone-in loin of
> pork, I was away for about 15 minutes and it incinerated... that was
> some ten years ago, I haven't used the rotisserie since.

Wow, you give up easily.

> Also be sure
> your grill is not on a wooden deck or within 15' of any combustible
> material. A fellow I worked with lived in a high ranch and had his
> grill on a second story deck... he went across the street to check out
> a neighbor's new car. All of a sudden the fire engines came
> screaming, his house was totally engulfed, his two small children who
> were in an upstairs bedroom were burned to a crisp.

That is tragic.

This is why most condo and apartment buildings limit grills on decks to
electric only.

> My Weber is on
> the ground about 20' from my house and I never leave it unattended...
> in fact I rarely use it anymore, I only light it when I have company
> and that's not often anymore either.

You're missing out then, big time.

[cshenk]

Amanda Ripanykhazova wrote in rec.food.cooking:

Ok, lets try what I think comes close?

To keep the size down yet work, I suspect a vertical unit will be the
best option. With a vertical, at least if it fits, the weight being a
bit over isn't much of an issue. You may want to have some butchers
string and tie the wings down (or consider removing the wings for
something else). Depending on the bird, might want to do same with the
drumsticks but it's up to you.

Key issue is check carefully. There are versions 'called' a vertical
rotisserie that do not rotate. I've tripped over 2 in just 5-6 minutes
of looking. Those seem to have all sorts of issues and aren't what you
are looking for.

Second issue is you will be pushing the limits somewhat so the fat pan
may be an issue. As in, over filling which can be dangerous.

I've done 8lb chickens before in mine commonly and I'm sure some bigger
ones. The only problem (other than tying the wings down) was over
filling the drip pan.
- For about $1.50 you can get a turkey baster then check it every 30
minutes or so and siphon off as needed.

http://www.amazon.com/CuiZen-CUI-76278-Vertical-Rotisserie-Champagne/dp/
B003VW2HDW/

This one rates to the weight you want and several list 7lb birds with
no problems. It's taller than the Ronco models (which all I saw were
horizontal) but less wide. It should still fit under the upper
cabinets on a standard counter. Pull it out when in use then tuck back
would be my guess.

Now here's a unit below that is out of stock but key reason for listing
is to read the first review. They are former users of the same type
you had before.

http://www.amazon.com/Cuisinart-CVR-1000-Vertical-Countertop-Rotisserie/
dp/B001RNG422/ref=pd_sbs_79_8?ie=UTF8&dpID=41Er5hdut0L&dpSrc=sims&preST=
_AC_UL160_SR145%2C160_&refRID=0BC4VJ467NP2HHWDR522

Hopefully that helps explain what is very different in a vertical unit.


Honorable mention to this one for others who want a smaller unit (it is
too small for your needs but Jill or Ophelia might find it just right
for them if they see this)

http://www.amazon.com/NutriChef-Vertical-Countertop-Rotisserie-Rotating/
dp/B00VHLXAR6

Sadly just like Onglet, I see no modern units with the accessory top
crock that mine has. There was one with a glass lid that had me
hopeful but it doesnt spin and is simply a counter top oven in effect.

BTW for now, this might be useful. Not a rotisserie but may fit a need.

http://www.amazon.com/Fox-Run-Non-Stick-Vertical-Poultry/dp/B000I1X4RC/r
ef=pd_sim_79_2?ie=UTF8&dpID=41xBDzAHoWL&dpSrc=sims&preST=_AC_UL160_SR112
%2C160_&refRID=1QYWWW26GVXD1P74CGD9

[cshenk]

onglet wrote in rec.food.cooking:

> On 4/2/2016 11:13 AM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >

> > Now, she's changed
> > pattern (not unusual for here) and it seems the main thing is she
> > wants a big unit. Some silly thing about bigger chickens tasting
> > better.
>
> Well they are a bit gameier, so if she likes that, so be it.

True, that or she wants a darker meat sort. Nothing wrong with that
but it changes the recommendations.

> > What she might actually mean is she wants a more aged chicken, aka
> > 'stewing hen'.
>
> Agreed.

I go for those too but for soups and stews.

> > > What do you think a review is if not "actual experience"?
> >
> > I just read a series of reviews on Amazon.
>
> You also just updated your own!
>
> > They lambasted a bread
> > machine for poor paddle design. Problem is, they were referring to
> > a different unit and one that had dual paddles, yet putting the

> > review on a single paddle unit and a company that doesnt make dual

> > paddle units.
>
> Non sequitur, totally.

Yes, their reviews were a non sequitur. Thats why I say you have to be
careful with reviews. Generally, read the ones with a 1 with a grain
of salt.

> > > > Why am I bothering to discuss this
> > > > with you?
> > >
> > > Because you enjoy argumentation.
> >
> > No actually I do not. I enjoy talking about cooking.
>
> You enjoy both, don't be disingenuous.

Seriously, I am not the sort who thrives on arguments. It's a big
group and quite a few of us are actually nice folks into cooking.

> > > > > > No longer sold but here is a link to it:
> > > > > > http://www.dvo.com/OldFiles/rotisserie-oven.html
> > > > >

> > > > > > > > The nice aspect of verticals besides less footspace, is
> > > > > > > > they often have a metal crock on top and you can cook a
> > > > > > > > second dish in it.
> > > > > > >
> > > > > > > I have not seen that in the units now on the market.
> > > > > >
> > > > > > Sad but i suspect they are there. It's a natural addition.
> > > > >
> > > > > I'm half a dozen in and no show.
> > > > >
> > > > > If I had to buy again I'd likely go vertical for space, so if
> > > > > there's one with warming dish I'd love to see it.
> > > >
> > > > Its a great addition to the unit. Olive oil, a bit of butter,
> > > > cut potatoes, mushrooms, and a few onions. Add spices (we used
> > > > to use lavendar off our bush but it finally died last year).
> > >
> > > Well you have a keeper.

Yes and I didnt find a single one with the top crock either.

> >
> > About to clean it up a little after I finish my messages, then do
> > some trout in there.
>
> Mmmm...trout are very tasty!
>
> Enjoy.

They came out great. Sorry, no pictures. They got eaten too fast ;-)

I used the 4 spike inner holder which has a basket that fits together
with kebab thingies to hold the food in place.

Recipe as follows:

I made a thin slurry of egg and fine ground corn meal with a little bit
of leftover mashed potato. Then added salt and pepper. Score the skin
fairly well then dip and let dry a bit. Dip and let dry again then
load in the basket. Timing will depend on size of fish but these went
at 400F for 20 minutes. I poured 1/4 cup of dashi in the bottom drip
pan and brought it all to temprature before adding the inner holder
with the fish to it.

--

[onglet]

That's one I already pasted a link to, now once again we need to go to
the unsatisfied reviews:

1.0 out of 5 starsI love the way it looks cooking but its not worth ...
Tried and tried to cook my chicken .Top half be done bottom half be undone.

2.0 out of 5 starsPoor design after you think about it
Poor design after you think about it. Heat rises. So the bottom of your
chicken will be nearly raw while the top over cooks.

1.0 out of 5 starsOne Star
sent it back= bottom of the chicken was raw-didn't brown..

[onglet]

On 4/2/2016 4:27 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/2/2016 11:13 AM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>>> Now, she's changed
>>> pattern (not unusual for here) and it seems the main thing is she
>>> wants a big unit. Some silly thing about bigger chickens tasting
>>> better.
>>
>> Well they are a bit gameier, so if she likes that, so be it.
>
> True, that or she wants a darker meat sort. Nothing wrong with that
> but it changes the recommendations.

It surely does.

>>> What she might actually mean is she wants a more aged chicken, aka
>>> 'stewing hen'.
>>
>> Agreed.
>
> I go for those too but for soups and stews.

Same here, the stronger flavor works in its favor due to dilution.

>>>> What do you think a review is if not "actual experience"?
>>>
>>> I just read a series of reviews on Amazon.
>>
>> You also just updated your own!
>>
>>> They lambasted a bread
>>> machine for poor paddle design. Problem is, they were referring to
>>> a different unit and one that had dual paddles, yet putting the
>>> review on a single paddle unit and a company that doesnt make dual
>>> paddle units.
>>
>> Non sequitur, totally.
>
> Yes, their reviews were a non sequitur.

Ah no, your example was.

> Thats why I say you have to be
> careful with reviews. Generally, read the ones with a 1 with a grain
> of salt.

And if there are several?

It's called a pattern.

>>>>> Why am I bothering to discuss this
>>>>> with you?
>>>>
>>>> Because you enjoy argumentation.
>>>
>>> No actually I do not. I enjoy talking about cooking.
>>
>> You enjoy both, don't be disingenuous.
>
> Seriously, I am not the sort who thrives on arguments. It's a big
> group and quite a few of us are actually nice folks into cooking.

A larger percentage are just common bullies who feed off Julie like
psychic vampires.

>>>>>>> No longer sold but here is a link to it:
>>>>>>> http://www.dvo.com/OldFiles/rotisserie-oven.html
>>>>>>
>>>>>>>>> The nice aspect of verticals besides less footspace, is
>>>>>>>>> they often have a metal crock on top and you can cook a
>>>>>>>>> second dish in it.
>>>>>>>>
>>>>>>>> I have not seen that in the units now on the market.
>>>>>>>
>>>>>>> Sad but i suspect they are there. It's a natural addition.
>>>>>>
>>>>>> I'm half a dozen in and no show.
>>>>>>
>>>>>> If I had to buy again I'd likely go vertical for space, so if
>>>>>> there's one with warming dish I'd love to see it.
>>>>>
>>>>> Its a great addition to the unit. Olive oil, a bit of butter,
>>>>> cut potatoes, mushrooms, and a few onions. Add spices (we used
>>>>> to use lavendar off our bush but it finally died last year).
>>>>
>>>> Well you have a keeper.
>
> Yes and I didnt find a single one with the top crock either.

Yeah, cost cutting rules.

>>>
>>> About to clean it up a little after I finish my messages, then do
>>> some trout in there.
>>
>> Mmmm...trout are very tasty!
>>
>> Enjoy.
>
> They came out great. Sorry, no pictures. They got eaten too fast ;-)

Lol.

> I used the 4 spike inner holder which has a basket that fits together
> with kebab thingies to hold the food in place.
>
> Recipe as follows:
>
> I made a thin slurry of egg and fine ground corn meal with a little bit
> of leftover mashed potato. Then added salt and pepper. Score the skin
> fairly well then dip and let dry a bit. Dip and let dry again then
> load in the basket. Timing will depend on size of fish but these went
> at 400F for 20 minutes. I poured 1/4 cup of dashi in the bottom drip
> pan and brought it all to temprature before adding the inner holder
> with the fish to it.

I presume the batter held up well and there was no problem with it
flaking off.

Sounds darned good, and much healthier than pan frying in oil too.

[cshenk]

onglet wrote in rec.food.cooking:

Of COURSE heat rises! Did you really believe that you get a raw bottom
half of the chicken?

If your reason for joining here is to bait people, then you can join
the herd that bait Julie etc. I'm not part of that.



--

[onglet]

Thank you!

> Did you really believe that you get a raw bottom
> half of the chicken?

Raw, no.

Under-browned, likely.

> If your reason for joining here is to bait people, then you can join
> the herd that bait Julie etc. I'm not part of that.

Stop projecting.

I posted more links, suggestions and analysis on the subject in the
first few replies than you have to date.

[Jeßus]

On Sat, 02 Apr 2016 17:44:48 -0500, "cshenk" <csh...@cox.net> wrote:

>
>If your reason for joining here is to bait people, then you can join
>the herd that bait Julie etc. I'm not part of that.

FFS... don't you realise who it is??

[Dave Smith]

On 2016-04-02 6:44 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:

>

> If your reason for joining here is to bait people, then you can join
> the herd that bait Julie etc. I'm not part of that.

Who baits Julie? Think of baiting as sitting in a boat, putting a worm
on a hook and dropping it into the water and hoping for a bite. With
Julie it is more like putting the boat in the water to go fish and she
jumps into the boat

[lucreti...@fl.it]

I refrained from posting that, so glad you did. Last time round she
lectured me about how she knew exactly how to deal with the troll blah
blah blah.

[onglet]

Don't you have some rabbits to kill?

[lucreti...@fl.it]

On Sat, 2 Apr 2016 17:45:58 -0600, onglet <h...@s.ey> wrote:

Be great if he shot you!

[onglet]

On 4/2/2016 5:43 PM, Dave Smith wrote:
> On 2016-04-02 6:44 PM, cshenk wrote:
>> onglet wrote in rec.food.cooking:
>
>>
>> If your reason for joining here is to bait people, then you can join
>> the herd that bait Julie etc. I'm not part of that.
>
>
>
> Who baits Julie?

You, Lucrezia, the rabbit killer, Roy, Sqwerty, Jill, etc. etc. etc....

> Think of baiting as sitting in a boat, putting a worm
> on a hook and dropping it into the water and hoping for a bite.

Think of it as bullying then, abuse, constant negativity, that work for you?

> With Julie it is more like putting the boat in the water to go fish and she
> jumps into the boat

Make as many excuses as you need to for your bullying, but you know I'm
right.

[Jeßus]

Yep. I don't understand Carol when it comes to her strange ideas on
how Usenet works, killfiling and her apparent inability to recognise
OBVIOUS serial trolls. Then... on top of all that, there are those who
'bait' Julie and she's right on top of those it seems? WTF??

[Amanda Ripanykhazova]

Thanks for that although I havent come across the CuiZen CUI-76278 reviews who had had the Ronco

I always kinda assume that if there are 100 good reviews and one which criticises something which no one else had noticed, then that person simply wasn't using whateveritis correctly.

eg, I dont believe that so many people can cook chickens properly on a device, yet when one person uses the exact same device, the breast undercooks. That tends to say more about the person writing the review than the item being reviewed.

[cshenk]

onglet wrote in rec.food.cooking:

> On 4/2/2016 4:27 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >

> > Seriously, I am not the sort who thrives on arguments. It's a big
> > group and quite a few of us are actually nice folks into cooking.
>
> A larger percentage are just common bullies who feed off Julie like
> psychic vampires.

Well I am not one of those. I like Julie. I don't always match minds
with her, but she's a nice person.

> > > > About to clean it up a little after I finish my messages, then
> > > > do some trout in there.
> > >
> > > Mmmm...trout are very tasty!
> > >
> > > Enjoy.
> >
> > They came out great. Sorry, no pictures. They got eaten too fast
> > ;-)
>
> Lol.
>
> > I used the 4 spike inner holder which has a basket that fits
> > together with kebab thingies to hold the food in place.
> >
> > Recipe as follows:
> >
> > I made a thin slurry of egg and fine ground corn meal with a little
> > bit of leftover mashed potato. Then added salt and pepper. Score
> > the skin fairly well then dip and let dry a bit. Dip and let dry
> > again then load in the basket. Timing will depend on size of fish
> > but these went at 400F for 20 minutes. I poured 1/4 cup of dashi
> > in the bottom drip pan and brought it all to temprature before
> > adding the inner holder with the fish to it.
>
> I presume the batter held up well and there was no problem with it
> flaking off.

Some came off on the grate, but we nibbled it off ;-)

>
> Sounds darned good, and much healthier than pan frying in oil too.

Very much healthier.

Now I am into our normal routine of cooking up lunches and other things
for through the work week.

Some of the venison sausage is baking in small balls to be used in a
sort of Pho like soup. Some is in long thin tube shapes to be
surrounded by fresh dough and baked.

It's a sort of combination family bit where when we do that (every
weekend) we all make some parts.

This weekend, Don pulled the duck carcass bones out plus a chicken
carcass of bones and started what will be about 1.5 gallons of broth.

Charlotte prepped a bunch of veggies (peelings to the broth) and I was
pretty lazy having only mixed the sausage and cleaned up the grinder.
Oh, ok, I made the trout. I also started what is essentially a pizza
dough for wrapping around the now baking sausage tubes.

The broth will be ready tomorrow and we will assemble a sort of Pho
like set of containers with lots of greens and udon and add baked
sausage balls.



--

[cshenk]

Je_us wrote in rec.food.cooking:

No, I do not. The trend of posts is however in between interesting and
completely baiting behavior.

--

[Amanda Ripanykhazova]

Uh-Oh, Just came across an official review of the CuiZen CUI-76278 which makes specific reference to it being able to manage a 5lb chicken???

[cshenk]

Amanda Ripanykhazova wrote in rec.food.cooking:

> Thanks for that although I havent come across the CuiZen CUI-76278
> reviews who had had the Ronco

That was a different link (and a different machine). Here is that
link:

"Now here's a unit below that is out of stock but key reason for listing
is to read the first review. They are former users of the same type
you had before.

http://www.amazon.com/Cuisinart-CVR-1000-Vertical-Countertop-Rotisserie/
dp/B001RNG422/ref=pd_sbs_79_8?ie=UTF8&dpID=41Er5hdut0L&dpSrc=sims&preST=
_AC_UL160_SR145%2C160_&refRID=0BC4VJ467NP2HHWDR522

The CuIzen model seems to best fit what you are looking for that I can
find. The Cuisinart model first review speaks well to swapping from
horizontal to vertical. It's also a better model I think but because
it was out of stock, I didnt spend long trying to see if it would fit
the chicken size you want (other than roughly it's the same size).

> I always kinda assume that if there are 100 good reviews and one
> which criticises something which no one else had noticed, then that
> person simply wasn't using whateveritis correctly.

Correct. Some people look only at the negative reviews and while they
can be important, you get a lot of silly ones.

> eg, I dont believe that so many people can cook chickens properly on
> a device, yet when one person uses the exact same device, the breast
> undercooks. That tends to say more about the person writing the
> review than the item being reviewed.

Correct. I made a sample post of a different type of device to show
this. It's a single paddle bread machine with a bunch of 1 star
reviews on how the dual paddle doesnt work right. I do not know if
Amazon mixed machines or what, but it's a single paddle machine so you
can ignore all those idiots on that breadmachine review set.

You can also ignore any vertical rotisserie posts that the bottom of
the chicken is raw. There may be an issue with an off the grid top
heating sort but the normal ones have side heating units and the lifter
makes it all happen at the same time.

Do horizontal units work better? Maybe but they are problematic to
load and balance with larger chickens that you want, yet still not take
over the whole kitchen area. It seems, they are more limited in weight
and problems due to the horizonal bar, than vertical units from what I
read today?







--

[cshenk]

onglet wrote in rec.food.cooking:

If you dislike it, then you may want to review your messages to me.

end trans


--

[Brooklyn1]

onglet wrote:
>Brooklyn1 wrote:

Not really missing out... I've spent many years grilling outdoors for
company. But these days I don't have much company and I'm not about
to light the grill just for a couple of burgers/steaks, I'm just as
pleased with pan frying. For half the year it's much too cold
outdoors and it's not much fun shoveling several feet of snow just for
ten minutes of grilling. Here it is April and it rained today, and
hailed too, it's cold out there. Once summer arrives I'll probably
have company a couple three times, then I will grill... I actually
like lighting the grill more for veggies from my garden rather than
for meat. And I've been busy with other things this spring. Had a
new LED lighting fixture installed on my barn two days ago. I have a
275 gallon fuel tank on order from Home Depot for diesel, and the pump
arrived from Amazon today. I have many more important jobs coming up
than grilling... yesterday I cooked an 8 qt pot full of beef stew...
dinner for two days and the rest for the freezer. Truth is I more
enjoy pan frying then grilling... I do grilling for company because
city folks don't have grills so for them it's a novelty, they
especially enjoy fresh picked grilled veggies too because they don't
have gardens either. I send them home with lots of veggies and they
arrive with lots of wonderful ethnic NYC foods I can't buy here. I
love my new barn light:
http://www.superiorlighting.com/68_Watt_LED_Dusk_to_Dawn_Roadway_Light_with_Photo_p/7101caal068.htm

[cshenk]

Amanda Ripanykhazova wrote in rec.food.cooking:

> Uh-Oh, Just came across an official review of the CuiZen CUI-76278
> which makes specific reference to it being able to manage a 5lb
> chicken???

Read further. Verticals are not based on load bearing weight of a bar
that fails.



--

[Bruce]

You're so dumb I don't even understand how you've been able to stay
alive this long.

--
Bruce

[Bruce]

On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" <csh...@cox.net> wrote:

>onglet wrote in rec.food.cooking:

>> A larger percentage are just common bullies who feed off Julie like
>> psychic vampires.
>
>Well I am not one of those. I like Julie. I don't always match minds
>with her, but she's a nice person.

Even though the comment you're replying to is sensible and correct,
don't you find it remarkable that it comes from the Boner Troll, as in
look who's talking?

--
Bruce

[Jeßus]

On Sat, 02 Apr 2016 20:46:39 -0300, lucreti...@fl.it wrote:


>Be great if he shot you!

I'd love to confront him IRL, that would be hilarious :)

[Jeßus]

No offence, but it's painfully obvious to nearly everyone else that
it's casa boner. Most can pick his nyms without even downloading the
body of the message.

[cshenk]

Bruce wrote in rec.food.cooking:

Put up your evidence or shut up. There is no header relation and the
only way you could be sure of that is is YOU are the Casa Boner.



--

[Jeßus]

Carol, you're embarrassing yourself. Let it go. You're really bad at
this stuff. BTW, there is plenty of evidence in the headers and 99.9%
of the regulars here can pick him instantly.

[Bruce]

On Sat, 02 Apr 2016 21:14:00 -0500, "cshenk" <csh...@cox.net> wrote:

Are you really that unobservant? Let me give you a tip: when a new
name shows up here and immediately posts everybody's ears off - partly
on topic, partly extremely nasty - chances are that's... guess who?

--
Bruce

[Cheri]

"Bruce" <Br...@Bruce.invalid> wrote in message
news:shs0gb9nqrlt1b431...@4ax.com...

> On Sat, 2 Apr 2016 19:43:21 -0400, Dave Smith

>>Who baits Julie? Think of baiting as sitting in a boat, putting a worm
>>on a hook and dropping it into the water and hoping for a bite. With
>>Julie it is more like putting the boat in the water to go fish and she
>>jumps into the boat
>
> You're so dumb I don't even understand how you've been able to stay
> alive this long.
>
> --
> Bruce

Probably his cowardly behavior keeps him alive, hides behind his computer
doing his bullying through others, not much chance of getting hurt that way.

Cheri

[Bruce]

On Sat, 2 Apr 2016 22:50:16 -0700, "Cheri" <che...@newsguy.com>
wrote:

Yes, a real keyboard hero. After he puts his victim in a killfile
first.

--
Bruce

[Ophelia]

"Bruce" <Br...@Bruce.invalid> wrote in message

news:nfc1gb1a7b3gsfaft...@4ax.com...

<g> he isn't alone in that either LOL

--
http://www.helpforheroes.org.uk/shop/

[Ophelia]

"Cheri" <che...@newsguy.com> wrote in message
news:ndqb3...@news6.newsguy.com...

His arrogance is what makes me laugh. He really thinks his hateful posts
are clever, although I have to say, he is not alone with that.


--
http://www.helpforheroes.org.uk/shop/

[Bruce]

On Sun, 3 Apr 2016 10:46:16 +0100, "Ophelia" <OphEl...@gmail.com>

wrote:

>"Bruce" <Br...@Bruce.invalid> wrote in message
>news:nfc1gb1a7b3gsfaft...@4ax.com...
>> On Sat, 2 Apr 2016 22:50:16 -0700, "Cheri" <che...@newsguy.com>
>> wrote:
>>
>>>
>>>"Bruce" <Br...@Bruce.invalid> wrote in message
>>>news:shs0gb9nqrlt1b431...@4ax.com...
>>>> On Sat, 2 Apr 2016 19:43:21 -0400, Dave Smith
>>>
>>>>>Who baits Julie? Think of baiting as sitting in a boat, putting a worm
>>>>>on a hook and dropping it into the water and hoping for a bite. With
>>>>>Julie it is more like putting the boat in the water to go fish and she
>>>>>jumps into the boat
>>>>
>>>> You're so dumb I don't even understand how you've been able to stay
>>>> alive this long.
>>>>
>>>> --
>>>> Bruce
>>>
>>>Probably his cowardly behavior keeps him alive, hides behind his computer
>>>doing his bullying through others, not much chance of getting hurt that
>>>way.
>>
>> Yes, a real keyboard hero. After he puts his victim in a killfile
>> first.
>
><g> he isn't alone in that either LOL

I know :)

--
Bruce

[Gary]

What I find kind of interesting/funny is that Dave gets picked on
constantly for picking on Julie. Yet, Dave gets picked on constantly
here too. What's the difference? ;)

[Ophelia]

"Gary" <g.ma...@att.net> wrote in message news:570119D7...@att.net...

You mean when he picks on us for responding to Julie? Think about it!!

--
http://www.helpforheroes.org.uk/shop/

[Cheri]

"Gary" wrote in message news:570119D7...@att.net...

Because Julie is not the one saying hateful things about him through others,
he's the one doing that on a daily basis, and honestly if posters were attacking
Dave relentlessly the way he and some others attack Julie for NOTHING more than
posting in a newsgroup, I would speak out for him too.

Cheri

[Ophelia]

"Cheri" <Che...@newsguy.com> wrote in message
news:ndr88...@news7.newsguy.com...

Yes!

--
http://www.helpforheroes.org.uk/shop/

[onglet]

On 4/2/2016 5:45 PM, lucreti...@fl.it wrote:
> On Sun, 03 Apr 2016 09:32:13 +1000, Jeßus <j...@j.invalid> wrote:
>

>> On Sat, 02 Apr 2016 17:44:48 -0500, "cshenk" <csh...@cox.net> wrote:
>>
>>>
>>> If your reason for joining here is to bait people, then you can join
>>> the herd that bait Julie etc. I'm not part of that.
>>
>> FFS... don't you realise who it is??
>

> I refrained from posting that, so glad you did. Last time round she
> lectured me about how she knew exactly how to deal with the troll blah
> blah blah.
>

Sputter and fume, you flinty old shrew!

[onglet]

On 4/2/2016 5:46 PM, lucreti...@fl.it wrote:
> On Sat, 2 Apr 2016 17:45:58 -0600, onglet <h...@s.ey> wrote:

>
>> On 4/2/2016 5:32 PM, Je?us wrote:
>>> On Sat, 02 Apr 2016 17:44:48 -0500, "cshenk" <csh...@cox.net> wrote:
>>>
>>>>
>>>> If your reason for joining here is to bait people, then you can join
>>>> the herd that bait Julie etc. I'm not part of that.
>>>
>>> FFS... don't you realise who it is??
>>>
>>

>> Don't you have some rabbits to kill?

>
> Be great if he shot you!
>

Way to go shrew, let your inner demon come out to play!

[onglet]

On 4/2/2016 5:50 PM, Je�us wrote:
> On Sat, 02 Apr 2016 20:45:24 -0300, lucreti...@fl.it wrote:

>
>> On Sun, 03 Apr 2016 09:32:13 +1000, Jeßus <j...@j.invalid> wrote:
>>
>>> On Sat, 02 Apr 2016 17:44:48 -0500, "cshenk" <csh...@cox.net> wrote:
>>>
>>>>
>>>> If your reason for joining here is to bait people, then you can join
>>>> the herd that bait Julie etc. I'm not part of that.
>>>
>>> FFS... don't you realise who it is??
>>

>> I refrained from posting that, so glad you did. Last time round she
>> lectured me about how she knew exactly how to deal with the troll blah
>> blah blah.
>
>

> Yep. I don't understand Carol when it comes to her strange ideas on
> how Usenet works, killfiling and her apparent inability to recognise
> OBVIOUS serial trolls. Then... on top of all that, there are those who
> 'bait' Julie and she's right on top of those it seems? WTF??

I think you gave an advanced case of tularemia.

[onglet]

On 4/2/2016 6:02 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>

>> On 4/2/2016 4:27 PM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>

>>> Seriously, I am not the sort who thrives on arguments. It's a big
>>> group and quite a few of us are actually nice folks into cooking.

>>
>> A larger percentage are just common bullies who feed off Julie like
>> psychic vampires.
>
> Well I am not one of those. I like Julie. I don't always match minds
> with her, but she's a nice person.

Yes she is, and no the comment was not pointed at you.

>>>>> About to clean it up a little after I finish my messages, then
>>>>> do some trout in there.
>>>>
>>>> Mmmm...trout are very tasty!
>>>>
>>>> Enjoy.
>>>
>>> They came out great. Sorry, no pictures. They got eaten too fast
>>> ;-)
>>
>> Lol.
>>
>>> I used the 4 spike inner holder which has a basket that fits
>>> together with kebab thingies to hold the food in place.
>>>
>>> Recipe as follows:
>>>
>>> I made a thin slurry of egg and fine ground corn meal with a little
>>> bit of leftover mashed potato. Then added salt and pepper. Score
>>> the skin fairly well then dip and let dry a bit. Dip and let dry
>>> again then load in the basket. Timing will depend on size of fish
>>> but these went at 400F for 20 minutes. I poured 1/4 cup of dashi
>>> in the bottom drip pan and brought it all to temprature before
>>> adding the inner holder with the fish to it.
>>
>> I presume the batter held up well and there was no problem with it
>> flaking off.
>
> Some came off on the grate, but we nibbled it off ;-)
>>
>> Sounds darned good, and much healthier than pan frying in oil too.
>
> Very much healthier.
>
> Now I am into our normal routine of cooking up lunches and other things
> for through the work week.
>
> Some of the venison sausage is baking in small balls to be used in a
> sort of Pho like soup. Some is in long thin tube shapes to be
> surrounded by fresh dough and baked.
>
> It's a sort of combination family bit where when we do that (every
> weekend) we all make some parts.
>
> This weekend, Don pulled the duck carcass bones out plus a chicken
> carcass of bones and started what will be about 1.5 gallons of broth.

Good stuff, would make a fine gravy starter to.

> Charlotte prepped a bunch of veggies (peelings to the broth) and I was
> pretty lazy having only mixed the sausage and cleaned up the grinder.
> Oh, ok, I made the trout. I also started what is essentially a pizza
> dough for wrapping around the now baking sausage tubes.
>
> The broth will be ready tomorrow and we will assemble a sort of Pho
> like set of containers with lots of greens and udon and add baked
> sausage balls.

Now that is good eating!

[onglet]

On 4/2/2016 6:20 PM, Amanda Ripanykhazova wrote:
> Uh-Oh, Just came across an official review of the CuiZen CUI-76278 which makes specific reference to it being able to manage a 5lb chicken???
>

It seems to be able to handle bigger as well.

[onglet]

On 4/2/2016 6:41 PM, cshenk wrote:
> Do horizontal units work better? Maybe but they are problematic to
> load and balance with larger chickens that you want, yet still not take
> over the whole kitchen area. It seems, they are more limited in weight
> and problems due to the horizonal bar, than vertical units from what I
> read today?

Those are fair and newer observations. Indeed a vertical unit should
balance better.

[onglet]

On 4/2/2016 6:43 PM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/2/2016 5:43 PM, Dave Smith wrote:
>>> On 2016-04-02 6:44 PM, cshenk wrote:
>>>> onglet wrote in rec.food.cooking:
>>>
>>>>
>>>> If your reason for joining here is to bait people, then you can
>>>> join the herd that bait Julie etc. I'm not part of that.
>>>
>>>
>>>
>>> Who baits Julie?
>>
>> You, Lucrezia, the rabbit killer, Roy, Sqwerty, Jill, etc. etc.
>> etc....
>>
>>> Think of baiting as sitting in a boat, putting a worm
>>> on a hook and dropping it into the water and hoping for a bite.
>>
>> Think of it as bullying then, abuse, constant negativity, that work
>> for you?
>>
>>> With Julie it is more like putting the boat in the water to go
>>> fish and she jumps into the boat
>>
>> Make as many excuses as you need to for your bullying, but you know
>> I'm right.
>
> If you dislike it, then you may want to review your messages to me.
>
> end trans
>
>

The review is complete.

Now it's time to eat!

[onglet]

But how will you turn out those perfect pork ribs you posted here?

Those alone DEMAND time on the grill.

> And I've been busy with other things this spring. Had a
> new LED lighting fixture installed on my barn two days ago. I have a
> 275 gallon fuel tank on order from Home Depot for diesel, and the pump
> arrived from Amazon today. I have many more important jobs coming up
> than grilling... yesterday I cooked an 8 qt pot full of beef stew...
> dinner for two days and the rest for the freezer. Truth is I more
> enjoy pan frying then grilling... I do grilling for company because
> city folks don't have grills so for them it's a novelty, they
> especially enjoy fresh picked grilled veggies too because they don't
> have gardens either. I send them home with lots of veggies and they
> arrive with lots of wonderful ethnic NYC foods I can't buy here. I
> love my new barn light:
> http://www.superiorlighting.com/68_Watt_LED_Dusk_to_Dawn_Roadway_Light_with_Photo_p/7101caal068.htm
>

Light pollution is uncool.

That thing needs a motion sensor on it.

[onglet]

Point.

But the bar does not fail generally, the gear drive might.

[onglet]

In Canuckistan they reward stupidity with gubmint pensions.

[onglet]

This from our own nancy boy?

It is to laugh.

[onglet]

I'm pleased to oblige, when will you be coming to see my fist?

[onglet]

Simmer and bubble, rabbit killer!

[cshenk]

Je_us wrote in rec.food.cooking:

REgardless of what you say is there (and yet fail to show what it is
you are keying on as asked), I will talk to whomever I want here. When
he was polite, he was interesting then he got rude and I've stopped
replyting due to that, not some missive on who I should or should not
talk to ok?



--

[carnal asada]

On 4/2/2016 8:14 PM, cshenk wrote:

>> don't you find it remarkable that it comes from the Boner Troll, as in
>> look who's talking?
>
> Put up your evidence or shut up. There is no header relation and the
> only way you could be sure of that is is YOU are the Casa Boner.
>
>
>

Roger that!

[carnal asada]

On 4/2/2016 8:33 PM, Je�us wrote:

>> Put up your evidence or shut up. There is no header relation and the
>> only way you could be sure of that is is YOU are the Casa Boner.
>

> Carol, you're embarrassing yourself. Let it go. You're really bad at
> this stuff. BTW, there is plenty of evidence in the headers and 99.9%
> of the regulars here can pick him instantly.
>

BOOOO!

[carnal asada]

On 4/2/2016 9:59 PM, Bruce wrote:
> On Sat, 02 Apr 2016 21:14:00 -0500, "cshenk" <csh...@cox.net> wrote:
>
>> Bruce wrote in rec.food.cooking:
>>
>>> On Sat, 02 Apr 2016 19:02:46 -0500, "cshenk" <csh...@cox.net> wrote:
>>>
>>>> onglet wrote in rec.food.cooking:
>>>
>>>>> A larger percentage are just common bullies who feed off Julie like
>>>>> psychic vampires.
>>>>
>>>> Well I am not one of those. I like Julie. I don't always match
>>>> minds with her, but she's a nice person.
>>>
>>> Even though the comment you're replying to is sensible and correct,

>>> don't you find it remarkable that it comes from the Boner Troll, as in
>>> look who's talking?
>>

>> Put up your evidence or shut up. There is no header relation and the
>> only way you could be sure of that is is YOU are the Casa Boner.
>

> Are you really that unobservant? Let me give you a tip: when a new
> name shows up here and immediately posts everybody's ears off - partly
> on topic, partly extremely nasty - chances are that's... guess who?
>

Bwucie?

[carnal asada]

On 4/3/2016 12:02 AM, Bruce wrote:

>>> You're so dumb I don't even understand how you've been able to stay
>>> alive this long.
>>>
>>> --
>>> Bruce
>>
>> Probably his cowardly behavior keeps him alive, hides behind his computer
>> doing his bullying through others, not much chance of getting hurt that way.
>
> Yes, a real keyboard hero. After he puts his victim in a killfile
> first.
>

It's the Canuckian way!

[onglet]

Decades bullying truckers made him that way.

This is only a continuation venue.

[onglet]

Well...he started it.

Duh.

[onglet]

+1!

[cshenk]

onglet wrote in rec.food.cooking:

> On 4/2/2016 6:02 PM, cshenk wrote:
> > onglet wrote in rec.food.cooking:
> >

> > Now I am into our normal routine of cooking up lunches and other
> > things for through the work week.
> >
> > Some of the venison sausage is baking in small balls to be used in a
> > sort of Pho like soup. Some is in long thin tube shapes to be
> > surrounded by fresh dough and baked.
> >
> > It's a sort of combination family bit where when we do that (every
> > weekend) we all make some parts.
> >
> > This weekend, Don pulled the duck carcass bones out plus a chicken
> > carcass of bones and started what will be about 1.5 gallons of
> > broth.
>
> Good stuff, would make a fine gravy starter to.

It would but this set is dedicated to stock needs. The stuff in the
store is pretty much water with artifical coloring best as I can tell.

This one may be a mixed batch from chicken and duck but it gelled very
well.

> > Charlotte prepped a bunch of veggies (peelings to the broth) and I
> > was pretty lazy having only mixed the sausage and cleaned up the
> > grinder. Oh, ok, I made the trout. I also started what is
> > essentially a pizza dough for wrapping around the now baking
> > sausage tubes.
> >
> > The broth will be ready tomorrow and we will assemble a sort of Pho
> > like set of containers with lots of greens and udon and add baked
> > sausage balls.
>
> Now that is good eating!

Yup, she just had her first bowl of what is a pretty close match to
Pho. She added dried chives, miso, and some of the cut up mustard
greens to this one. She's got 5 servings in the freezer (sans udon
which she makes separate then adds).

The pizza dough got wrapped around the already cooked venison sausage
shapes and baked for 15 minutes at 400F (just right since the meat
inside was still fairly hot when I rolled them). Kinda like
pigs-in-a-blanket but more flavor. I liked the effect of the venison
mix being less fatty yet still enough in the blend to make for a good
meat roll baking. With full on pork, it tends to be a soggy mess.

Right now I am making simple white egg bread in the ABM and on the
stove, what USA would call lamb curry and a more sensible people would
call mutton curry. You will see some pictures here and there on it.

Lamb (really mutton shoulder, bone in) curry

6 cups water
12 fairly heaping TB Mortons brown gravy mix
2 TB (roughly) Rogan Josh
1/4 TS (roughly) smoked chipotle (have a grinder of it)
1.5lbs mutton (USA dark red shoulder lamb with bone in)

I can tell by feel when it's done but since this is a lazy weekend dish
here, I never really paid that much attention. This time the
lamb/mutton went into the gravy frozen so should take a little under 2
hours.

Once the lamb/mutton fat infuses the gravy, it is to die for awesomely
good! The meat will be fork tender cuttable as well.

--

[cshenk]

onglet wrote in rec.food.cooking:

> On 4/1/2016 11:42 AM, Amanda Ripanykhazova wrote:
> > Look guys, I am OP and I only really had one requirement, which was
> > that it cook an 8-9lb chicken. An imponderable is that I buy most
> > of my chickens in the United States, where most chickens are
> > commercially produced and conform to a certain specification: The
> > main characteristic is that thy have to grow to a specific size in
> > a specific number of days, meaning they all tend to be the same
> > strain and are uniformly tasteless. Possibly because they have
> > been butchered so young.
> >
> > The only way of getting any taste in the meat itself is to try to
> > buy one which hasn't been butchered so young, so I really have no
> > interest in any machine optimised for cooking a 4-5lb chicken.
> > Yes, I do know that they can be moist, not dry, tasty if sufficient
> > spicing or herbs are used but I like to start off from the base
> > that the chicken has some minimal (remember, they are all likely
> > the same strain) taste. I love the outcome with a Ronco rotisserie
> > but now dont like Ronco. i kinda like WPuck but his commercials
> > show him cooking a tiny chicken and it makes me wonder how his
> > smaller (?) rotisseries would manage an 8-9lb chicken. Similarly
> > with a vertical: I don't doubt they could do a fine job on a TYT
> > chicken but wonder how they would manage an 8-9lb chicken and
> > whether the footprint of one which could manage a larger chicken
> > would be as small as is suggested?.
> >
>
> Well go back and read the last reply I posted with machines that Do
> handle the larger size birds!
>
>
> http://www.amazon.com/Kalorik-DGR31031-Stainless-Steel-Rotisserie/dp/B
> 003XPI178/ref=pd_sim_sbs_79_5?ie=UTF8&dpID=413AHpPrmHL&dpSrc=sims&preS
> T=_AC_UL160_SR146%2C160_&refRID=1RS6T9TBMQ2E80PMWXFS
>
> Price: $117.99 & FREE Shipping
>
> Hold up to 10-pound chicken, poultry, turkey, roast beef, ham, lamb
> or pork roast

BTW, the Kalorik specifically does not spin. It's basically the same
as using a stand in the regular oven. I would not get that if I was
asking for a rotisserie.



--

[onglet]

On 4/3/2016 11:47 AM, cshenk wrote:
> onglet wrote in rec.food.cooking:
>
>> On 4/2/2016 6:02 PM, cshenk wrote:
>>> onglet wrote in rec.food.cooking:
>>>
>
>>> Now I am into our normal routine of cooking up lunches and other
>>> things for through the work week.
>>>
>>> Some of the venison sausage is baking in small balls to be used in a
>>> sort of Pho like soup. Some is in long thin tube shapes to be
>>> surrounded by fresh dough and baked.
>>>
>>> It's a sort of combination family bit where when we do that (every
>>> weekend) we all make some parts.
>>>
>>> This weekend, Don pulled the duck carcass bones out plus a chicken
>>> carcass of bones and started what will be about 1.5 gallons of
>>> broth.
>>
>> Good stuff, would make a fine gravy starter to.
>
> It would but this set is dedicated to stock needs. The stuff in the
> store is pretty much water with artifical coloring best as I can tell.

ATK has rated the Swanson "stock" product highly, it is easily better
than Kitchen basics.

> This one may be a mixed batch from chicken and duck but it gelled very
> well.

No doubt.

>>> Charlotte prepped a bunch of veggies (peelings to the broth) and I
>>> was pretty lazy having only mixed the sausage and cleaned up the
>>> grinder. Oh, ok, I made the trout. I also started what is
>>> essentially a pizza dough for wrapping around the now baking
>>> sausage tubes.
>>>
>>> The broth will be ready tomorrow and we will assemble a sort of Pho
>>> like set of containers with lots of greens and udon and add baked
>>> sausage balls.
>>
>> Now that is good eating!
>
> Yup, she just had her first bowl of what is a pretty close match to
> Pho. She added dried chives, miso, and some of the cut up mustard
> greens to this one. She's got 5 servings in the freezer (sans udon
> which she makes separate then adds).
>
> The pizza dough got wrapped around the already cooked venison sausage
> shapes and baked for 15 minutes at 400F (just right since the meat
> inside was still fairly hot when I rolled them). Kinda like
> pigs-in-a-blanket but more flavor. I liked the effect of the venison
> mix being less fatty yet still enough in the blend to make for a good
> meat roll baking. With full on pork, it tends to be a soggy mess.
>
> Right now I am making simple white egg bread in the ABM and on the
> stove, what USA would call lamb curry and a more sensible people would
> call mutton curry. You will see some pictures here and there on it.

Awesome!

TNX

> Lamb (really mutton shoulder, bone in) curry
>
> 6 cups water
> 12 fairly heaping TB Mortons brown gravy mix
> 2 TB (roughly) Rogan Josh
> 1/4 TS (roughly) smoked chipotle (have a grinder of it)
> 1.5lbs mutton (USA dark red shoulder lamb with bone in)
>
> I can tell by feel when it's done but since this is a lazy weekend dish
> here, I never really paid that much attention. This time the
> lamb/mutton went into the gravy frozen so should take a little under 2
> hours.
>
> Once the lamb/mutton fat infuses the gravy, it is to die for awesomely
> good! The meat will be fork tender cuttable as well.

I do hope you'll post a pic of that as well.

Your family darned sure is talented in the kitchen.

[onglet]

Ditto that!

[Cheri]

> On 4/3/2016 11:47 AM, cshenk wrote:

>> Right now I am making simple white egg bread in the ABM and on the
>> stove, what USA would call lamb curry and a more sensible people would
>> call mutton curry. You will see some pictures here and there on it.

That all sounds good.

Cheri

[Dave Smith]

On 2016-04-03 9:25 AM, Gary wrote:

>>> Probably his cowardly behavior keeps him alive, hides behind his computer
>>> doing his bullying through others, not much chance of getting hurt that
>>> way.
>>
>> His arrogance is what makes me laugh. He really thinks his hateful posts
>> are clever, although I have to say, he is not alone with that.
>
> What I find kind of interesting/funny is that Dave gets picked on
> constantly for picking on Julie. Yet, Dave gets picked on constantly
> here too. What's the difference? ;)
>

Don't expect logic and consistency from the sisterhood of stupidity.
Julie has here little cadre of simpletons who object to people poking
fun at her persistent stupidity, her willful ignorance and her constant
lying, but then they feel a need to defend her because they know she
is too stupid to do it herself.

And... stop thinking of it has bullying. Julie isn't suffering from it.
On the contrary, it feeds her narcissistic need for attention. It's like
wrestling with a pig. After a while you realize that the pig enjoys it.

[Jeßus]

Just remember you said that.

[onglet]

On 4/3/2016 1:07 PM, Dave Smith wrote:
> On 2016-04-03 9:25 AM, Gary wrote:
>
>>>> Probably his cowardly behavior keeps him alive, hides behind his
>>>> computer
>>>> doing his bullying through others, not much chance of getting hurt that
>>>> way.
>>>
>>> His arrogance is what makes me laugh. He really thinks his hateful
>>> posts
>>> are clever, although I have to say, he is not alone with that.
>>
>> What I find kind of interesting/funny is that Dave gets picked on
>> constantly for picking on Julie. Yet, Dave gets picked on constantly
>> here too. What's the difference? ;)
>>
>
>
> Don't expect logic and consistency from the sisterhood of stupidity.

Well ya big dumy, there YOU go again!

> Julie has here little cadre of simpletons who object to people poking
> fun at her persistent stupidity, her willful ignorance and her constant
> lying, but then they feel a need to defend her because they know she
> is too stupid to do it herself.

She's actually done so many times, and to you specifically, you bully.

> And... stop thinking of it has bullying.

No.

And FUCK YOU!

> Julie isn't suffering from it.

Yeah?

How the heck would YOU know?

Clairvoyant are you?

> On the contrary, it feeds her narcissistic need for attention. It's like
> wrestling with a pig. After a while you realize that the pig enjoys it.

So why do you keep it up, pig wrestling appeals to you?

Or is it just common bully preference...

[onglet]

Don't you have some rabbits to kill?

[cshenk]

Heres the basics

http://i1134.photobucket.com/albums/m617/cshenk/cooking/DSCF3026.jpg

Then the rice

http://i1134.photobucket.com/albums/m617/cshenk/cooking/DSCF3025.jpg

The leftover sauce/curry

http://i1134.photobucket.com/albums/m617/cshenk/cooking/DSCF3028.jpg

Leftovers plated for lunch

http://i1134.photobucket.com/albums/m617/cshenk/cooking/DSCF3027_1.jpg

The color is off as the veggies are vibrant green but the rest is our
lunch (me and Charlotte)

--

[Cheri]

"Dave Smith" <adavid...@sympatico.ca> wrote in message
news:pRdMy.2513$lI2....@fx35.iad...

And you can't stop yourself from replying to all things Julie, which makes
you look like the complete asshole you are on a daily basis, but the really
sad part is, you don't even recognize your own sick obsession, clod.

Cheri