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Post by kellyjo40 on Feb 26, 2016 1:42:20 GMT -5
Mach12, it would be really exciting to find a fix for this, as a new timer runs $90 + shipping. OUCH!
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Post by vaporvac on Feb 26, 2016 19:01:21 GMT -5
BTW, i wrote my last entry in response to your calibration issues on the other site. I was trying to copy from the pdf at the vintagechambers and thought Todd wouldn't appreciate my putting it on his site. However, after a half hour of fiddly around I just gave up and typed it. That's why it seems so random.
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Post by kellyjo40 on Mar 5, 2016 0:11:26 GMT -5
Base cabinets are going in the kitchen. Snag with the counters, but Patience is ready and calibrated. So excited.
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Post by nana on Mar 5, 2016 8:12:37 GMT -5
...and the countdown begins!!! I'm so happy for you. And looking forward to reading your posts as you discover all the great things she can do!
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Post by kellyjo40 on Mar 5, 2016 18:28:06 GMT -5
Nana: the baked beans with only 30 minutes of gas were amazing. Tense with a tiny bit of crunch. Perfection! I can't wait to get a real chance at cooking. Nervous about getting the top dirty, but I am sure I will get over that with time.
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Post by vaporvac on Mar 5, 2016 18:50:32 GMT -5
She's already breaking ground; the first one to bake beans CWTGTO in the oven! I don't have the standing pilot, so I'll just have to "make do" with the T-well.
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Post by kellyjo40 on Mar 5, 2016 20:49:20 GMT -5
She's already breaking ground; the first one to bake beans CWTGTO in the oven! I don't have the standing pilot, so I'll just have to "make do" with the T-well. Vaporvac, I think other bean bakers have gone before me. I saw something in one of the chambers cookbooks, I think. So-no breaking of ground here. I was ecstatic though to use 30 measly minutes of gas in place of the usual 8 hours. My husband is going to love how Patience sips gas.
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Post by nana on Mar 6, 2016 8:48:56 GMT -5
I am a much better housekeeper now that I have Marilyn. I don't go to bed unless her chrome is spic and span. I shamefully admit that I was not so conscientious with my old stove...
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Post by nana on Mar 6, 2016 8:52:47 GMT -5
Nana: the baked beans with only 30 minutes of gas were amazing. Tense with a tiny bit of crunch. Perfection! I can't wait to get a real chance at cooking. Nervous about getting the top dirty, but I am sure I will get over that with time. PS: If your beans are tense, try a nice massage. That should relax them!!
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Post by kellyjo40 on Mar 6, 2016 17:29:53 GMT -5
Nana: the baked beans with only 30 minutes of gas were amazing. Tense with a tiny bit of crunch. Perfection! I can't wait to get a real chance at cooking. Nervous about getting the top dirty, but I am sure I will get over that with time. PS: If your beans are tense, try a nice massage. That should relax them!! I didn't even realize spell-correct "corrected" my typing until I reread later. So I edited too late. But I will certainly consider massage on my next tense batch.
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Post by kellyjo40 on Apr 14, 2016 14:29:24 GMT -5
Countertops due for installation next Friday. So much for the week after arrival of the stone that they promised (does EVERYONE in construction underestimate how long a job will take?!? I was supposed to occupy this house in Thanksgiving of 2015.)
Patience is getting compliments from everyone who sees her. And an inquiry from a friend who previously wanted an AGA but found out they are constantly on and therefore guzzle (expensive) propane. Maybe I won't be the ONLY one in mainland Alaska with a Chambers soon.
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Post by kellyjo40 on Jun 7, 2016 17:47:33 GMT -5
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Post by mach12 on Jun 7, 2016 21:07:44 GMT -5
That has got to feel great! She really looks good - and so much nicer than some boring steel box that is wearing out while it's still in the crate.
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Post by kellyjo40 on Jun 8, 2016 1:44:43 GMT -5
It feels so good. Husband (and I) didn't believe I could do it. He thinks it is too beautiful to cook on now. Even my contractor was skeptical.
I can't wait to cook something fabulous. Once i get moved in I can tear into it with gusto. For now i am going to scope out cookbooks for my first recipe.
And all of this is thanks to the generous folks on here who gave parts, advice, and encouragement when i was SURE I couldn't do it. Hats off to y'all.
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Post by mach12 on Jun 8, 2016 10:06:40 GMT -5
Your project is really an inspiration! There've been several members who have posted about their kitchen projects and there's such a gold mine of info in them! I can't wait to have ours installed. I had one of my stoves set up in the garage until I needed the room for kitchen cabinets and just the cooking I did with it out there really got me hooked. I have a collection of several hundred cookbooks and was tinkering with how to convert one-pot and crockpot recipes to CWTGTO, especially in the T-well, and it's addictive.
I'm not sure when I'll get the kitchen done and it'll be late September before our BZ is finished (we're supposed to pick up the refinished panels from IPE the first week of September). There are so many other things that come up, especially this time of the year, and we're just working it all in as we go. Today is strawberry jam day. The day before that was the "our well isn't pumping" phone call from our daughter. Just a bad pressure switch but between diagnosing it, getting the parts, and fixing it that day was gone. Tomorrow and the next day are get everything finished and prepped to put up the bead board plank ceiling. I'd hoped that the Chambers would be in for canning season this year but it looks like one more canning season with the electric Kenmore.
Seeing your stove sitting in place is not only beautiful, it really helps us imagine ours getting to that point. I can only imagine how exciting it must be for you!
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Post by pooka on Jun 8, 2016 10:51:31 GMT -5
Hallelujah, there's light at the end of the tunnel. It's nice to see her finally ensconced on her throne, albeit not quite finished. It all looks beautiful. The dark soapstone with the classic white subway tile play off of one another for a great contrast to highlight, yet not compete with that lovely yellow gem at center stage. The pale cabinets & floor are a perfect neutral palette to not compete with the obvious star of this kitchen.
I'm living vicariously through you for that dream kitchen I shall never have. Your kitchen in shaping up to have the kind of timeless quality that we all should shoot for. Nothing too trendy or high style as to become tiresome over time. A look that could be fifty years ago, or fifty years from now. It would still be pleasing to the eye & touch.
We're all happy for you living the dream in the rugged wilderness of Alaska. I'm envious, but not in a bad way. I'm pleased that it pleases you & your once skeptical husband. It's nice that we've won him over.
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Post by kellyjo40 on Jun 9, 2016 17:17:23 GMT -5
pooka: we won over my plumber, contractor, husband, and home inspector. I PASSED MY INSPECTION!!!!!!! He checks for Carbon monoxide, and Patience did amazing. He loved the safety system too. And last night as we were moving in boxes I found my stash of Chambers pans. Now, what excuse can I use to cook in the house instead of the cabin.
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Post by nana on Jun 9, 2016 17:59:43 GMT -5
Who needs an excuse? How about "I've waited long enough and I ain't gonna wait no more!!"?
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Post by pooka on Jun 10, 2016 0:07:52 GMT -5
As they used to say, "Now You're Cook'in With Gas". A Chambers is a serious cooking machine. Professionals usually appreciate that. If you can impress them, it really means something. They're most likely unaccustomed to see anything as well engineered or well built as your stove. It's basic technology, but it's been well hone & refined over the decades. Plus they didn't skimp on materials or finishes. In short, they built the best stoves they knew how to, out of the best materials they could. They are beautiful, yet they are workhorses. They are meant to work, & keep working without fail every time indefinitely. But in the rare event something does go awry, it will be something that can be serviced easily by cleaning or adjusting it. There's very little to actually go wrong with them with out abuse. As I've said before, my little stove twenty year older than yours & is unrestored, yet it shows no signs of problems. It'll be cooking when I'm pushin' up daisys. It's funny, I've been contemplating who to donate my stove to when I am no more. I want to make sure it lives beyond me for use or display. Your stove may require a little settling into her new home, & for you to get to know one another, but I'm sure you'll be fast friends. You'll wonder how you ever did without one all your life. They are a wonder to behold. The boiler cooks steaks like a dream.
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Post by karitx on Jun 12, 2016 6:55:05 GMT -5
Ahhh, she looks beautiful in there!
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Post by kellyjo40 on Jun 13, 2016 23:50:34 GMT -5
Husband is working out of town, son is going away for a few days. I am going to get cabinet doors and drawers starting tomorrow (translate-kitchen will be together). First things to cook? Taking suggestions. Oh, and it is "hot" here this week (almost 80 degrees).
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Post by Chuckie on Jun 14, 2016 18:18:07 GMT -5
Husband is working out of town, son is going away for a few days. I am going to get cabinet doors and drawers starting tomorrow (translate-kitchen will be together). First things to cook? Taking suggestions. Oh, and it is "hot" here this week (almost 80 degrees).
That Italian Beef in the well is a GREAT dish!!! chamberscommune.proboards.com/thread/1634/thermowell-italian-beef-bucket-recipe BUT you need to start it like N-O-W for tomorrow's sup! Won't heat up house w/well on.
We did w/the refrigerator rolls recipe in the Idlehour, and added 3TBS of minced dried onions & 1 TBS onion powder to the dough. Make the size of hamburger buns, and before they rise the second time, have another coupla TBS of minced dried onions soaking in water, and press them into the top once you form buns. Slice 2/3's through after baking & serve w/the Italian beef--DELISH!!
Let us know what you wind up making!!
CHEERS! Chuckie
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Post by kellyjo40 on Jun 15, 2016 0:55:24 GMT -5
Oh, that sounds wonderful. Will try with venison. Kitchen did not get started today, because he finished master bedroom wardrobe and master bath cupboards. Tomorrow. But that is okay, gives me time to look up the recipe
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Post by kellyjo40 on Jun 19, 2016 1:53:02 GMT -5
Venison is not fatty. Should definitely have used more broth to make up for that. Ended up losing all the pickles veg and pepperocini to a boiled away broth, but the meat was tender and fell apart. Will up yhe broth next time. Loved the turn it on-turn it off and walk away of the twell!
Next?!?
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Post by nana on Jun 19, 2016 20:13:20 GMT -5
Try baked sweet potatoes just for the sheer pleasure of how easy it is!
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Post by kellyjo40 on Jun 19, 2016 23:34:38 GMT -5
Try baked sweet potatoes just for the sheer pleasure of how easy it is! In the thermowell?
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Post by nana on Jun 20, 2016 6:25:59 GMT -5
Yep! Do you have the Idle Hour cookbook and a thermobaker(or equivalent)? Look up Baked Potatoes in the Thermobaker section. I find with sweet potatoes the low end of the suggested times works for me. And if they are really huge, definitely turn the gas down halfway through, so the outside doesn't get too dark.
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Post by kellyjo40 on Jun 23, 2016 1:10:03 GMT -5
Thanks, Nana. Will do when I rustle up some sweet potatoes. Not much food in the house because i keep thinking we will move in at any moment, and I don't want to move over a bunch of food. So I keep buying a few meals worth at a time. Probably optimistic thinking on my part, though we did get some upper cabinet doors and "guts" put in today.
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