Thanks for all the advice on the last recipe thread on how best to use my convection feature, gave me the impetus to to try it out this past week. That’s the basis for most of tonight’s recipe exchange. From the recipe blog:
After asking for and receiving some excellent advice on how to use my new convection oven, I decided to jump in and test it out. Roasting a chicken seemed like the most logical choice. If I ruined it, I could turn it into chicken salad. Sonoma Chicken Salad to be exact, found here.
This time of year, recipes seem superfluous – farm fresh corn, zucchini from my garden and sliced tomatoes need little embellishment. But I do have Tomato-Pasta Salad, here, that changes up the usual flavors.
For dessert, those plums needed to be used, so I went with a Plum Crumble (or as my cousin christened it, Plumble), recipe here. I used the convection feature, which helped the crisp brown evenly. Bonus Bixby inspecting the plums here.
I don’t have any recipes from JeffreyW this week, but that could because this guy is keeping him busy:
That’s the most adorable, Gabe, getting himself into a bit of trouble. I am looking forward to seeing how JeffreyW’s figs turn out, hopefully abundant enough for homemade fig newtons. But if not, just fresh off the tree. I love figs! Photos of his fig progression are here.
What’s on your menu this weekend as summer winds down? My grapes are starting to ripen, and of course I’m overrun with plums, so does anyone have some good plum or concord grape recipes they want to share? What else is cookin’ tonight?
Tonight’s featured recipe is pretty simple, since what I wanted was to test out how the convection oven treated my ingredients. I started with a local chicken, zucchini from my garden, potatoes from my dad’s garden and local corn.
I mixed together 2 tbsps of butter with dried, crushed rosemary and basil, along with crushed garlic and rubbed it under and over the skin of the chicken. I then rubbed more of the herbs and garlic inside the cavity.
I put the chicken and the sliced potatoes into the roasting pan. I roasted them at 425 degrees, until the breast meat registered at 165 degrees and the thighs at 170 degrees. The high temperature, combined with the convection created a crisp skin that quickly sealed in the juices. Total cooking time was one hour for a five pound bird.
I added the sliced zucchini about 15 minutes before the chicken was about to come out of the oven, so everything finished up nicely. The corn was microwaved for two minutes an ear (for a total of six minutes) with the husks on. If I had been more confident with my oven skills, I would have popped the ears into the oven just a bit before the zucchini and roasted them in the husks.
I am over the moon with what the convection feature can do – the potatoes were perfectly roasted, the chicken crisp and moist, the zucchini tender. The flavors were great and the herbs really permeated the meat.
That’s it for this week. I’m sitting here watching the welcome rainstorm drench my very thirsty yard, while contemplating my long list of things to do this weekend. Have a great weekend! – TaMara
Convection ovens are great for gas especially, as they allow the air to circulate more evenly. Still a good idea to watch them like a newborn though.
Still in the air coming into Denver.
@Yutsano: That could be a hairy landing. We have weather. Be safe.
man the mere idea of putting the oven on right now. no fuckin’ way.
I have one rule about wine: It should have a kangaroo, peguin or dolphin on the label. I can’t figure out wine without some kind of Garanimals-style tags.
@chopper: I actually waited for a very cool, rainy day to roast that chicken. Otherwise, no way in hades was I going near an oven.
@ThresherK: Well, that’s a really good Australian wine that has won several awards, but whatever. I don’t shrug off gift wine.
I finally used up my cranberries from last fall. First up, I pickled cranberries, Indian style, in spices and oil. I also made a hot and tangy cranberry-mango chutney.
I don’t know what I’ll do for dinner. It’s too hot to cook. I’m hungry but nothing much appeals in this heat.
OMG, Gabe is the cutest.
I’ve used the grill most of the summer. I’ve even baked on it. Just treat it like an ordinary oven.
This is one of the big advantages of electric ovens. They don’t need the same level of venting that gas ovens do, so they heat up the house much, much less. Electric ranges heat up the house less than gas, too. That’s been one of the big revelations for me since getting my induction range, my first electric range I’ve ever used to cook seriously. I can actually cook in the summer without having to worry about making the house intolerable.
David ?▶️Hillary/Harley Quinn 2016▶️? Koch
@TaMara (HFG): what are the pros and cons of cooking a bird with the pan open or with the pan closed with a lid?
Yummy. Looks and sounds delicious. A really good roasted chicken is heaven. We’re having baked potatoes, roasted carrots and pork ribs, all made on the new grill I got my John for Father’s Day. It was a little pricey for my taste at the time, but it really is a dream.
TaMara, it never would have occurred to me to make the potatoes in the pan with the chicken. Ditto the zucchini! I am going to try that combo this week. I wonder if I could shuck the corn and put it in the pan with the chicken, too?
Will get some fresh sweetcorn at the farmer’s market tomorrow. Yum.
I ditched 3 of my zucchini plants yesterday – I used to try to fight the squash beetles, but now as soon as the squash beetles move in I just yank the plants, wait a day and plant seeds for another round of zucchini plants. In the meantime, I can eat all the zucchini that’s piling up in my fridge.
P.S. Did you not use salt and pepper to season the chicken? Did you put any seasoning on the potatoes, or did they get all their flavor from the chicken?
@Mike J: Chicken roasted on the grill is to kill for, but man is it messy! The inside of the top of my new grill never recovered.
The Huntington Library (hey Bill) is crowd-sourcing the decoding of thousand of Civil War telegrams lost for more than a hundred years:
@David ?▶️Hillary/Harley Quinn 2016▶️? Koch: Crispy skin. And with the oven temp high, no need to worry about drying out the bird.
@WaterGirl: Roast the corn in the husks, tastes great. Takes about 15 minutes. I did rub with a bit of salt and pepper on the skin, but saved the most for table serve. The potatoes, fresh from the garden don’t need much, so I let them roast plain and then used pan drippings to season them at the table.
When I’ve roasted a whole chicken, i set it on potatoes, celery, and carrots. They all end up remarkably delicious.
I also like mixing rosemary (or tarragon) with softened butter and then spreading it under the skin. Also remarkably delicious.
Are you going to go to the Corn Roast in Loveland? Your comment reminded me of it, and I just checked and found out it’s this weekend.
@Roger Moore: I’m scheduled to go to Parade of Homes, so probably not, sounds delish, though.
@geg6: I’m saving up for a Traeger…speaking of pricey grills.
Wow. Trump really shit the bed in Michigan tonight. To African Americans “What do you have to lose? You’re living in poverty. Your schools are no good. You have no jobs.”
He really sees African Americans in 2 categories. 1. Thugs. 2. Taken advantage of by Dems. Cuz they’re stupid.
Even after Obama he can’t imagine anything else.
I have a little wine story to share.
Y’all remember that Jimmy and Rosalynn Carter were famously teetotalling in the White House. Southern Baptists, “devil’s brew,” all that.
Well, during some high-level visit to Atlanta back in the 1990s by either a Canadian Cabinet Minister or possibly the Ambassador, can’t remember, the dignitary brought a gift bottle of rare and costly Canadian ice wine to present to the Carters. Evidently they tried it and LOVED it. From then on, every time we had a Ministerial visit, we would suggest that ice wine would be an appropriate gift for President and Mrs. Carter. The last time we hosted a reception for them in Plains, we served ice wine (as well as regular wine and beer), and both Carters were overjoyed.
@Helen: Jeezus. He really can’t open his mouth without stepping on his dick, can he? Did he really take playdoh to Louisiana or was that some joke headline I passed by?
@Helen: Spot on! So insulting and stupid.
@SiubhanDuinne: You are planning on writing a memoir someday, right?
I heard a little snippet of that speech. He also said something about welcoming and working with all people of any colour, any religion….
Not sure how he squares that with “extreme vetting” and closing the borders to all Muslims.
Probably not. But I’m working on a weird kind of tripartite tribute to my father. Not sure if that counts.
@debbie: Hmm, tarragon. My favorite chicken dish (chicken in white wine) has basil and tarragon, maybe I’ll try that.
@Mary G: Surely the various Gooper committees should be looking into whither these documents passed thru Hillary’s server and violated some top secret rule or another. Never can be to careful about the careless handling of documents. Imagine the melt down if Hillary had used her e-mails to light candles on the dinner table. Off to the fainting couch!!!!!
Just FYI, “sealing in juices” doesn’t really happen (unless you use a pressure cooker perhaps). It’s just a balance of raising the temperature fast enough to avoid drying-out, but slow enough to be thorough and not set fire to the outermost parts. :-) There’s an important textural element to crispy skin, which requires getting it hot enough but not too hot, and you also want to kick off the Maillard reaction in both the skin and outermost meat, which again is a temperature-control issue.
Sounds like that deserves a twitter hashtag. #WhatWeHaveToLose
JeffreyW, Gabe is absolutely adorable. Me want! Tell me again… is he a springer spaniel? How big do they get?
Don’t tell Betty, but that chicken looks familiar……
That’s a very strange mixed metaphor you have going on there. ITYM he can’t open his mouth without inserting his foot.
I saw somebody else say that it’s a standard thing to send to those kinds of shelters because it’s a reliable play thing for bored kids.
My dream is to one day have a convection oven. When it’s hot, though, I like to stick a chicken in a deep foil pan on top of sliced potatoes, onions, and carrots, and cook it in a valley of banked coals. I put seasoned butter under the skin, and a mix of herbs and olive oil on top. Sometimes a quick brushing of oil and a sprinkling of kosher salt on top will do, too.
@schrodinger’s cat: Pickled cranberries? Recipe please.
@TaMara (HFG): Josh Barro says that it wasn’t in the prepared remarks. He add libbed it. Cuz PIVOT!
The outrage on FB over the naked Trump statues is hilarious! They’re insisting it’s racism.
@debbie: I felt it was an affront to the human race.
Judy Woodruff can bite me.
Why did I turn on the TV before Midsomer Murders actually starts?
“Obama hasn’t gone to Louisiana, he’s still on vacation . . . .”
And Mark ff-ing Shields, “I thought the President, somewhere between his 312th and 313th round of golf, should have said something . . .”
God, the reasonable-sounding one there was Jennifer Rubin. I had no idea what she looked like.
@debbie: RACISM??!! How do they figure?
All I can come up with is something related to dick size, and I’m not sure I want to remain in that place…
Never — ever — turn on the television before the signature theremin music begins.
It’s now engraved on my heart.
I use tarragon wherever I can, on eggs, chicken, sauces, etc. I was surprised to discover I like tarragon, considering how much I hate licorice and anise.
@Shana: Pickling spice mix or achar masala has cayenne, turmeric, fenugreek seeds, mustard seeds and hing (asafoetida)
1. Chopped the cranberries coarsely rubbed them with kosher salt.
2. Toasted the seeds and cayenne peppers.
3. Ground the toasted ingredients, mixed turmeric and hing in a cofffee grinder.
4. Poured it over the cranberries.
5. Heated about a cup of oil ( for a pound of cranberries) turned it off before it reached its smoking point. 6. Poured it over the cranberries after the oil came to room temperature.
7.Tossed the cranberries till they were all coated in oil.
Pickle is ready to eat in about 5 to 6 days.
If you are interested I can write up a recipe and post it up on my blog with exact measurements.
@gogol’s wife: We are through the looking glass.
@gogol’s wife: Bag of jowls is useless, even Jennifer Rubin was much better than him on Snooze Hour this evening.
I know! These guys are just such idiots. How do they get through their days without serious injury?
@debbie: I absolutely love licorice and anise. I had never noticed the connection with tarragon, though.
Man, that speech Trump gave today…I just…I just…can’t. PIVOT! Jeebus.
@gogol’s wife: I think the Jennifer has been kidnapped and replaced with an identical real person. I read her columns all the time now for the Trump/most Republicans takedowns. She only goes back to nuttiness in the Morning Bits now.
So I presume that you think an induction range compares favorably to gas?
I have been induction-curious since I had a ceramic cooktop in my previous apartment. (Back to a mediocre electric-coil range in the current place, alas.) I liked the ceramic range a lot: came up to temp quickly and held the heat really well. And of course it was very easy to clean.
I can’t remember the last place I lived that had a gas range.
@debbie: let tarragon steep in white wine vinegar 1day and use to make pickled peppers, onions, carrots, daikon etc etc.
Jeez, I just got back from dialysis, and for about the last 3 hours, CNN was running the chyron “BREAKING NEWS: Trump says to African-American’s “What do you have to lose?”” This was up for HOURS. They’d have the other blonde female Trump surrogate on to give her side. I came back a half hour later, same chyron, but this time with Jack Kingston. I’m sure when I tuned away, they bring in 5 more to argue with each other about it. WTF?
@Steeplejack: I’ve posted this before; I’ve always been unhappy w my electric range, until I noticed that’s what Julia Child used on The French Chef. Good enough for her, good enough for me, that’s for sure.
@Keith P.: consider it an improvement from 24/7 Hillary email!
Major Major Major Major
@p.a.: I scrolled to the bottom here to see the newest comments, and saw yours first, and since I didn’t know you were talking about the news, I assumed you were talking about fundraising.
Because SO MANY EMAILS
@p.a.: I just went to MSNBC, and Jack Fucking Kingston is on THERE talking over the host about how good Trump’s speech was Fuck Jack Kingston in the fucking face. If I go bingewatch Sopranos on Amazon, I’m worried that douche will show up THERE to bore the shit out of Tony’s crew (and me)
@schrodinger’s cat: Thanks. That would be great.
at least we got his sorry ass out of congress.
@Steeplejack: Induction ranges have only one significant drawback. How significant it is, depends on your style. Their big (or tiny) limitation is that they can only induce heat in the right kinds of metals (ferromagnetics), and usually only flat-bottomed pans (e.g., generally no woks). See the wikipedia article, which is actually pretty good.
I always go for gas cooktops and electric (convection) ovens: I have done two big kitchen remodels, in two different houses, and stuck with this setup both times.
This. And I don’t require induction but a double oven is mandatory.
@gogol’s wife: Midsomer Murders reruns?
@Steeplejack: I have an induction range (and right now, and induction hot plate). The GE model. It was great until it just stopped working (I haven’t gotten around to taking it out for service). They tend to buzz and also have fans running to cool them, but they’ll boil water crazy-fast. It does throw off cooking times…I still haven’t gotten rice right, since the pre-boil is so much shorter.
And yeah, the ferro thing can be a pain, but I already had high-end cookware, so it wasn’t much of a problem (gave away some Cuisinart pans, but everything else is all-clad, le creuset, and cast iron.)
Can you use cast iron on them? If not, it would be absolutely worthless to me. My cast iron cookware are some of my most prized possessions.
Question: Roku 3 or Roku 2? Is 3 that much better? Any input is appreciated.
@Keith P.: It’s once again a dumb white person’s idea of what a smart black person would find appealing.
The only reason I see to go back to gas is if you want to use a shape of pan, like a traditional wok, that doesn’t work with induction. Other than that, I see no reason to go back. Induction gives me more power, more control, and more precision than I ever got with gas, and without turning my kitchen into an oven.
@gwangung: I’m still trying to wrap my head around a candidate coming out with a) “Vote for me to lead the country…what do you have to lose?” and b) him saying “What do you have to lose? You have nothing right now!” That had to have been off the top of his head, because who would write that shit down?
Oh, yeah. I mainline them.
the chicken looks delicious.
Absolutely. If a magnet will stick to it, it will work with induction. My 12″ cast iron skillet lives on my induction range; I literally don’t have a place reserved in a cabinet if I need to put it away.
So, this seems like the proper forum to share a “How the blog has impacted me IRL” anecdote…
a thread or two back there was some discussion of blackcurrant cordial, which led me and my brewmaster buddy to go out scouting the back 40 to see if we could find any currant bushes. There’s only one we know of that seems like it might be blackcurrant – the reds seem to be more prevalent, and the white, or wax currant, is the most common in the neighborhood up here.
Anyhoo, we found a handful of red currants that we’ll probably try the alcoholic version with…
I’ve also been kicking around the idea of a mead flavored with pinyon resin – kind of like a Greek retsina. So we scouted some pinyon trees close by and collected some of the resin. Have no idea how the retsina makers collect the pine resin they use – tap it? Cut a branch and bag the end? Off the cones? Oh, well…have three pounds of a nice neutral tasting honey (clover) and I think we’ll start tinkering with it…
I think when the time is right, Obama will bait Trump into the birther conversation again, or at least put him on the spot about it. It’s the only piece of unfinished business, and it will unravel Trump back to the very beginning of his political attempt.
Though when I think about it, most of his mistakes have been unforced, just stupid things he says on the stump or in interviews. When he’s scripted on the stump that decreases chances for him to say stupid things, which I think is what his campaign is hoping for.
They just started rerunning Doc Martin from the very beginning. He’s so funny.
OT, but I said I’d give an update on my sojourn in the ER. Gallstones. I’ll have to have my gallbladder out, but probably not tonight.
Thanks to everyone who sent their good wishes.
Iowa Old Lady
@greennotGreen: Well that’s better than a pulmonary embolism.
Not fun, but at least it’s not something vital!
the Conster, la Citoyenne
A high school friend of mine is a twin. His twin committed suicide several years ago, leaving my friend in the darkest dark. He has since then become the executive director of the Samaritans here in Massachusetts, and has put his life back together to resemble normalcy, with his beautiful family sustaining him – twin sons and a daughter. He just posted that one of his twin sons died today. I don’t know any of the details, but am sick that it might have been a suicide, or accidentally self inflicted with drugs. He just graduated from college last year. There is no better way than any other way to lose a child, but somehow I think that suicide might be just too much for him to bear. How on earth does one make sense of any of that?
He actually said that? I mean, I know it’s Donnie Rotten and all, so why do I act all surprised, but still…damn.
@Roger Moore: I’ve read that elec ovens brown
bettermore consistently than gas, as h2o is a by-product of combustion.
@the Conster, la Citoyenne: Oh, that is terrible.
@Roger Moore: Enameled cast iron also works. I read something about some early ones having issues with the couplers not “seeing” through the enamel, but I haven’t had any problems using mine on either induction cooktop.
@Roger Moore: and keeps muscles well-toned!
My electric range does okay. I was thinking in terms of “dream kitchen” upgrade.
@the Conster, la Citoyenne: I have absolutely no idea. How awful.
Iowa Old Lady
@the Conster, la Citoyenne: Sometimes I don’t know how people go on.
@WaterGirl: Gabe is a Brittany, he should get to about 45 lbs or so.
@the Conster, la Citoyenne: You don’t. It doesn’t make any sense. All you can do is try to be there for him and hope it doesn’t break him, or the other son. One of my friends lost a sixteen-year-old son in a motorcycle accident in the 80s and she has never been the same since.
@the Conster, la Citoyenne:
Oh my gods, that is horrifying and heartbreaking. My soul aches for your friend.
I want a gas stove, I hate electric cooktops. Boo hiss
Somewhat off the food topic:
I just found out that Langston Hughes’ Harlem home is in danger of being sold, with a likely future of becoming demolished and a coffee shop erected in its place. There are some local writers and others who are trying to buy it and turn it into a cultural center, so I wanted to give that effort some wider circulation (h/t Joy Reid’s twitter). Here’s a CNN writeup, and here’s my favorite (at least so far) Hughes poem.
US women 4×100 gold!
@eclare: @Iowa Old Lady: crap. only thing I can conceive is that you focus on the family left to you and how much you need each other.
@the Conster, la Citoyenne:
There is no sense, but it’s no less horrible.
@the Conster, la Citoyenne:
Oh god that is horrible. Heartbreaking.
@the Conster, la Citoyenne: I am so sorry. All I can tell you is that my beautiful nephew Alex was murdered (shot to death) 5 years ago, My sister was told she could never have children and it was anguishing for her. Then one day she was pregnant. And we had Alex. At 19 years old he was gone and I thought for sure so was she. But she has pulled it together better than I ever thought she could. Certainly better than I could have ever. I would have been swimming at the bottom of a vodka bottle. But she has moved on. So will your friend. Good Grace to that family.
An update on the attempt to turn Langston Hughes’ home into a cultural and arts center, they’re getting closer to being able to rent it for 6 months to stave off buyers while they try to raise the rest. Here’s their fundraising page.
it’s 95 degrees in my house so no oven of any kind.
Bolt! Too good.
@the Conster, la Citoyenne: I’m so sorry, that’s terrible. Best wishes to your friend and family (and to you). I have nothing helpful, really. We can always hope to hold on to the gift that our loved ones were to our lives, more than the loss – but that feels more feasible to do after time has passed.
Wifey had rhen & said it was a pain worse than childbirth so I know that must be pretty bad. OTOH, a person can do just fine without their gall bladder so it could have been much worse.
@Baud: I am in love with him
If Bolt and Phelps had a kid, he would dominate land and sea.
@Baud: He would make history in more ways than that.
@p.a.: Actually, Julia had a six-burner Garland gas range at home in Cambridge, which is now in the Smithsonian.
Men’s relay DQ’d.
@the Conster, la Citoyenne: Dear God. That’s… I don’t have anything to compare it to. Devastating is a weak word.
Damn…that’s a 3-peat for Bolt.
Congrats Jamaica…watch out for that Japanese team…
I may be in the minority, but I do think this really is Bolt’s last Olympics.
He wants to go out on top. He’s won all his races, but if you look at them in comparison to previous, they have not been his “fastest” times.
Also the Usain Bolt of old, would never have had some of the “close” races like he had in this one, where he had to use the final surge like he has done in all the races this season.
@raven: I see that…why?
I saw something on FB that Bolt has told anyone who wants to use him or his image to sell their product, they need to do it in Jamaica so his fellow countrymen can get work. I like that.
@raven: which team?
@lamh36: Looks like the baton pass was not in the zone.
@amk: 4×100, they had Bronze
@schrodinger’s cat: Wow. And pickled with hot oil — that’s a technique I’m unfamiliar with. Would be fun for Thanksgiving (need to practice, esp as I’m a tumeric fiend). Is there a basic core recipe and then variations? thanks.
@greennotGreen: Much better than a pulmonary embolism! – though assuredly very painful. So far as I know, the gall bladder (bile) helps you digest fats, so you may need to change your diet after its removal.
Dang. Rain is really coming down tonight. Thunder and lightning starting to get closer. And I keep thinking I hear something crying out there – like a coyote – but I’ve never coyotes yipping in the rain before. Most mysterious.
the Conster, la Citoyenne
Thanks everyone – not really asking for answers, just don’t understand why this lovely, kind, loving family man has such difficult heavy karma. There’s no way to help him carry this burden. It’s impossible to grok.
@raven: I saw it…damn…that tough.
And they didn’t know…until they were approaching the media stand…they were celebrating Bronze…smh
I tell ya what, I feel bad for them mostly cause they were coming to media stand to talk about there Bronze medal. Instead, the media folks told em they were disqualified.
Personally, it woulda been nice for the media folks to give them a moment…but of course not.
Shit, I’d be damn if I was gonna give an interview right after learning I was disqualified..smh
The U.S. team.
does this really mean anything since this was likely Lochte’s last Olympics?
BREAKING: Ryan Lochte will be suspended by USA Swimming and U.S. Olympic committee – CNN
No convection oven. Roast chicken really changed for me when i discovered butterflying/spatchcocking. It really is very little work to cut the backbone out. Did it with a knife to start, then bought poultry shears (best purchase – be sure to get ones that split apart for washing.) It lies flat on a rimmed baking sheet I bought at a restaurant supply store years ago, surrounded with root veggies if I have on hand. Cooks at 450 and is done in 40 minutes. I like the idea of adding the zucchini with 15 minutes to go. I really do like roasted vegetables, opened up new worlds for me.
I got this recipe from Pam Anderson’s How to Cook Without a Book, which gives “guidelines” for lots of basic recipes – soups, stir fries, rice pilafs, sauted meats with pan sauce, pasta with greens, etc.
And there ya go…
One last, Lightning Bolt
We got a new gas stove a few weeks ago. A Samsung slide-in, so the controls are in the front. That made sense to me… Why would I want to reach across a hot stove to turn on the oven, use a timer, etc.
It also plays to my geekiness – wifi enabled so I can get notifications like if a timer goes off.
It’s also got this feature where I can insert a metal piece and basically have 2 ovens that can run at different temperatures. So far we mostly use that feature for cooking something in half the space so I figure it should save on fuel costs
Does an induction cooktop use more/less/same same amount of electricity as a conventional electric?
@scav: Core recipe uses something tart like lemon or green unripe mangoes. Cranberries fit the bill because they are so tart. Cranberry pickle is a brilliant shade of red. I made my own spice mix this time.
@schrodinger’s cat: Lemon?! now I’m really interested. (and thinking limes too). I found something similar on the web from South India — achar. Just see something called thokku too. That’s the basic idea?
@scav: Achar is actually the Hindi word for pickle. I have no idea what south Indians call it.
@jenn: Donated. Thanks for the pointer.
@schrodinger’s cat: There seems to be a similarity in technique, so experimentation should be a go. One I’m staring at now has a little ginger, which would be a handy echo for the tradionally inclined around the thankgiving table.
the Conster, la Citoyenne
Just that the entitled douchebro will lose the endorsements he was probably counting on to cruise through life, and will forever be known as the stain on an otherwise awesome Olympics.
@the Conster, la Citoyenne:
Guess swimmers are more entitled than lacrosse players. Who knew?
@Baud: or she would dominate land and sea
Unless things have changed since last checked, only difference worth mentioning between the 2 and the 3 is that the 3 includes a headphone jack incorporated into the remote control.
If being able to use headphones is important to you, then that’s the way to go; other than that the 2 will get you the same features at lesser cost than the 3.
Given the complexion of the audience, he wasn’t talking to African Americans so much about them. Yeppers, that’s a tried & true vote winner.
You might consider trying one out by getting a countertop model, most of which sell for $100 or less. I bought one at an auction last year and they’re limited in terms of space but plenty big enough for a roast chicken. .