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cudarunner 
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04-08-2021, 07:39 PM #1Senior Member
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Easter dinner week continues but is nearing its end.
I did not feel well this morning so I used a sick day to take the day off.
My wife made some Ham stew and biscuits!
As she opened the oven door it fell open and jammed, The biscuits weren't done.....
I stayed home hoping not to have to fix other peoples problems!
After 1/2 hour of thinking and hammering I got it closed.
It is not fixed but my solution is to use a vinegar jug to keep it from opening to far for the time being.
This stove is from the 1940"s so I am sure parts are not available but I want to keep it going.
For now the door closes and I am going to have a late lunch!
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04-09-2021, 12:45 AM #2'with that said'
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Sale at ThermoWorks--
https://www.thermoworks.com/?trk_msg...2021-IRGUNS-csOur house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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04-09-2021, 01:13 AM #3Senior Member
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Do what you can to rescue that stove. You’ll never find one like it.
David
“Shared sorrow is lessened, shared joy is increased”
― Spider Robinson, Callahan's Crosstime Saloon
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04-09-2021, 01:27 AM #4'with that said'
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Tim's very resourceful and I'm sure he'll be able to save it.
Originally Posted by DZEC
Over 20 years ago when I was working to bring my great grandfather's homestead house back to livable I'd gotten it cleaned out to where I could spend nights but didn't have a stove so I went looking and found a '70's stove with a warming oven for $15 and when I went to buy it I asked the lady why she was selling it as it was in like new shape (hell the oven was showroom clean) and she said that she and her husband had recently purchased the home and she wanted the kitchen appliances to be period correct for when the home was built and she invited me in to see her 'NEW' Kitchen.
I'll be go to hell but even the sink was an old porcelain '40's. The stove and the two refrigerators looked brand new.
She said that all of the appliances and the sink had been professionally refurbished------must me nice to have that kind of money.
Our house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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04-09-2021, 01:11 PM #5Senior Member
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Tim is wiley that stove will working soon.
I smoked my last cheese until fall, it is getting too hot to smoke cheese. I switched to my external smoke generator it runs cooler than having the smoke tube burning in the smoker. The black smoker soaks up the sun it hits a hundred degrees just setting in the sun. I started this batch before sun up to keep things cool.
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04-12-2021, 11:26 PM #6Senior Member
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Originally Posted by 32t
Easter dinner week continues but is nearing its end.
I did not feel well this morning so I used a sick day to take the day off.
My wife made some Ham stew and biscuits!
As she opened the oven door it fell open and jammed, The biscuits weren't done.....
I stayed home hoping not to have to fix other peoples problems!
After 1/2 hour of thinking and hammering I got it closed.
It is not fixed but my solution is to use a vinegar jug to keep it from opening to far for the time being.
This stove is from the 1940"s so I am sure parts are not available but I want to keep it going.
For now the door closes and I am going to have a late lunch!
We found a copy of a 1948 or so cook book by this manufacturer and decided to copy the recipe by the letter.
I tried for medium and got well done.
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04-12-2021, 11:36 PM #7'with that said'
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Where was your new ThermoPen?? Originally Posted by 32t
Our house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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04-12-2021, 11:47 PM #8Senior Member
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Originally Posted by cudarunner
Where was your new ThermoPen??
Good point!
But then again to what temp did they cook it to then?
Without good refrigeration etc. it is better to overcook.
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04-13-2021, 12:11 AM #9'with that said'
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I have a cookbook published in 1887 and for oven temps it might call for a hot oven, moderate oven or a slack oven. Also things like a tea cup of this or a handful of that. Originally Posted by 32t
Good point!
But then again to what temp did they cook it to then?
Without good refrigeration etc. it is better to overcook.
My dad's oldest sister gave it to me and when I asked her about the oven temps she said that if you could put your hand in an oven for only a couple of seconds then it was a 'Hot Oven', I forget the other times for determining a slack or moderate oven.
Here's an example from the book, including the puctuation. It's how to make a Deep Red Coloring;
Take twenty grains of cochineal and fifteen grains of cream of tartar finely powdered; add to them a piece of alum the size of a cherry stone, and boil them with a gill of soft water, in an earthen vessel, slowly, for half an hour. Then strain it through muslin, and keep it tightly corked in a philal. If alcohol is added, it will keep any length of time.Our house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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04-14-2021, 04:21 AM #10'with that said'
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I was doing some online research to see if using a bit of Monosodium glutamate in the chicken luncheon meat was advisable to help bring out the flavor and I stumbled upon this.
Cooks began adding saltpeter (potassium nitrate) — one of the first chemical preservatives — during the Middle Ages. Saltpeter kept sausages from spoiling while also retaining the fresh pink color inside. One common historical source for saltpeter was soaked, filtered bat guano.
I really wish I hadn't have read that
When I first got a computer my computer guru buddy told me that anyone could be an expert online and to always question what I read so I went looking.
https://www.tshaonline.org/handbook/...-new-braunfels
Oh my! As Madeline Kahn said in the movie Blazing Saddles--Oh it's twyoo, it's twyooOur house is as Neil left it- an Aladdins cave of 'stuff'.
Kim X
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