Path: news.eternal-september.org!eternal-september.org!.POSTED!not-for-mail From: Ed P Newsgroups: rec.food.cooking Subject: Re: Bored! Date: Tue, 6 May 2025 09:27:07 -0400 Organization: A noiseless patient Spider Lines: 30 Message-ID: References: MIME-Version: 1.0 Content-Type: text/plain; charset=UTF-8; format=flowed Content-Transfer-Encoding: 7bit Injection-Date: Tue, 06 May 2025 15:27:07 +0200 (CEST) Injection-Info: dont-email.me; posting-host="fe4f83f59a7cb7d022235638cffc8c1c"; logging-data="3175697"; mail-complaints-to="abuse@eternal-september.org"; posting-account="U2FsdGVkX1+X7vTAx/p9rhEqcVZYMS2Pwy4YpKOiLNU=" User-Agent: Mozilla Thunderbird Cancel-Lock: sha1:YbxoO7/dD8bvzvg6YaSWUXzHE24= Content-Language: en-US In-Reply-To: On 5/6/2025 5:19 AM, Cindy Hamilton wrote: > On 2025-05-06, Leonard Blaisdell wrote: >> On 2025-05-02, Jill McQuown 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.