Refrigerator running constantly : French door black refrigerator
Refrigerator Running Constantly
- white goods in which food can be stored at low temperatures
- An appliance or compartment that is artificially kept cool and used to store food and drink. Modern refrigerators generally make use of the cooling effect produced when a volatile liquid is forced to evaporate in a sealed system in which it can be condensed back to liquid outside the refrigerator
- Refrigerator was an Appendix Quarter horse racehorse who won the Champions of Champions race three times. He was a 1988 bay gelding sired by Rare Jet and out of Native Parr. Rare Jet was a grandson of Easy Jet and also a double descendant of both Depth Charge (TB) and Three Bars (TB).
- A refrigerator is a cooling apparatus. The common household appliance (often called a "fridge" for short) comprises a thermally insulated compartment and a heat pump—chemical or mechanical means—to transfer heat from it to the external environment (i.e.
- Continuously over a period of time; always
- without variation or change, in every case; "constantly kind and gracious"; "he always arrives on time"
- without interruption; "the world is constantly changing"
- (constant) a quantity that does not vary
- An act of running a race
- run: the act of running; traveling on foot at a fast pace; "he broke into a run"; "his daily run keeps him fit"
- The sport of racing on foot
- running(a): (of fluids) moving or issuing in a stream; "as mountain stream with freely running water"; "hovels without running water"
- run: (American football) a play in which a player attempts to carry the ball through or past the opposing team; "the defensive line braced to stop the run"; "the coach put great emphasis on running"
- The action or movement of a runner
Nogha (Persian Pistachio nougat)
Persian Pistachio Nougat Ingredients
Ingredients:
2 cups granulated sugar
1 cup light corn syrup
1/2 cup honey
1/4 teaspoon salt
1/4 cup water
2 eggs
1 1/2 teaspoon rose water
1 cup toasted pistachios
Crack two eggs over a bowl, and separate the whites from the yolks by pouring the contents of the egg from one shell into another.
Keep the egg whites. Place egg whites in a large bowl of a stand mixer, and whisk until they hold stiff peaks.
Combine the sugar, corn syrup, honey, salt, and water in a large saucepan over medium-high heat. Stir until the sugar is dissolved, and continue to cook until mixture reaches hard-ball stage (250 degrees).
When sugar syrup has reached 250 degrees, remove it from heat and slowly pour approximately one quarter of the mixture into the stiff egg whites, with the mixer running constantly.
Continue to beat the egg whites until the mixture holds its shape.
Return the saucepan with the remaining sugar syrup to the stove, and continue to cook over medium-high heat until the mixture reaches 300 degrees (hard-crack stage).
With the mixer running, pour the remaining sugar syrup slowly into the egg mixture and continue beating until mixture is thick and stiff.
Add the rose water, and mix it together. Then fold in the nuts and stir until they're combined.
Oil the bottom and sides of a baking pan. Spoon the nougat into the prepared pan, and press it smoothly and evenly.
Keep it in refrigerator until the nougat is set. Take it out of the mold and cut it into squares. Pistachio nougat is a lovely accompaniment to tea or coffee.
POD-060324
My friend, Christine, visited my place for the first time a few weeks ago and commented on how pathetic my refrigerator was.
I wasn't sure what she meant. I had the necessities and I always thought that I ate reasonably well (sometimes too well for a rock climber constantly battling gravity).
I had Evelyne and Alan over for dinner tonight so I prepared a rosemary and pepper-encrusted steak. After dinner, I reached into the refrigerator to look for a refreshing way to end the meal. There was nothing but some old bread (the mold just barely being faught off by the cold), a dessicated lime, and margarita mix (not much use without the lime).
So, my conclusion was that I was eating fine...even well...but just barely. It would only take a snow storm to strand me for a day and I would run out of edible delights. I was living with no dining buffer, right on the edge!
Then again, everything, even eating, is more rewarding when there is an element of danger. Perhaps the danger would be having to eat the lime.
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