Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail
From: Ed P <esp@snet.n>
Newsgroups: rec.food.cooking
Subject: Re: Bored!
Date: Tue, 6 May 2025 09:27:07 -0400
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On 5/6/2025 5:19 AM, Cindy Hamilton wrote:
> On 2025-05-06, Leonard Blaisdell <leoblaisdell@sbcglobal.net> wrote:
>> On 2025-05-02, Jill McQuown <j_mcquown@comcast.net> wrote:
>>
>>> Thanks for the recipe, Leo!  I can't say I've ever had spare rib broth.
>>> (Does this somehow involve par boiling pork ribs?!)  I can find ham
>>> hocks but I've never looked for pigs feet, split or otherwise.
>>
>>
>> No, these are dry ribs, baked at 250F for three to four hours in a
>> lidded glass casserole. I always get "posole juice" from doing that.
>> Then I have to make posole or jam up the freezer with posole juice.
>>
>> By the way, I have a new fridge with a bottom freezer and French doors.
>> The outside is stainless steel. That design is all the rage now.
>> It SUCKS! I want my old fridge back!
> 
> What sucks about it?  I've had one for more than a decade and I
> like it.  The produce drawers are at waist level, which is very
> convenient.
> 

Some time back we had a side by side.  It was OK, but the freezer was 
restrictive in width. Never again.

Replaced it with a bottom freezer.  That is the best design.  French 
doors, easy access.  Mine also had a drawer that can be set for 
refrigeration or freezing.

When we moved here, got the same model since we really liked it.