Category: kitchen

Posted in kitchen, Life

A great appliance repair experience

Posted on by William Douthwaite
Photo by Erik Mclean on Unsplash

I wrote about our new double-oven a few weeks ago. Worked great and we got a great deal. However, after a few weeks, I noticed that the “hot surface” light stayed on all the time. All the burners worked and both ovens worked, but that light never blinked off.

I turned off the breaker, waited a few minutes and flipped it back on. The light was still on. I got online to see what the fix was. There’s got to be a YouTube video describing an easy fix. But I didn’t find one.

I opened up to the troubleshooting part of the oven manual. The solution? Turn the power off and on. If that doesn’t work, you need a service call.

I’d only had the oven for a few weeks, so the repair would be covered by warranty. I got online to find out who to call. Well, this is 2025, so you don’t actually call anyone. You go to a website, input your information, and make an appointment with a nearby repair company. It was pretty easy to schedule them for the day after tomorrow.

I was really happy when the repair guy called in the first few minutes of the four-hour appointment window and said, “I’ll be there in a few minutes.” The only thing I had to do was shut the dogs in a bedroom. My appointment confirmation email specifically said, “If you don’t have your pets secured before the technician arrives, he’s leaving.”

It took all of five minutes for the technician to open up the top of the oven and say, “I don’t know which burner is the problem. I’m going to order a whole new set. They’ll be delivered, and then I’ll come back to install them.” We agreed on the next appointment time, and he was out of there. If new burners didn’t solve the problem, he’d replace the wiring harness. If that didn’t work, I’d get a whole new oven.

One week later, a huge box arrived with all new burners for the oven. A week after that, he called to say he was on his way. One by one he replaced all five burners on the range top. After replacing each, he flipped the power back on. Four times in a row he said, “Nope. Not that one. It’ll probably be the last one.”

Sure enough it was. He popped in burner number five, turned the power back on, and announced, “There we go.” He tested all the burners, packed up his tools, and had me sign a receipt. Problem solved. He assured me, “I’ve never had to come back after replacing the burners.”

Overall, not a bad service experience.

Posted in cooking, kitchen

Gettin’ zesty with it

Posted on by William Douthwaite

Right after we went and picked ten pounds of blueberries, I made scones with a recipe that called for orange zest. Not knowing any better I shouted, “Hey, do we have any orange zest?”

Of course not. You zest an orange, or a lemon, or a lime, to get the zest, little pieces of the rind, for flavoring in cooking. Okay, so how do I obtain some zest? Duh. With a zester. “Honey, where’s our zester?”

After rummaging around in the kitchen, I found this trusty and rusty old four-sided grater that might work. I don’t even remember using this before. The smallest and the largest sides didn’t seem right, so I tried second largest one. It kind of worked, but quickly got jammed up with rind. What about the next-largest one? Those pieces of rind were a little large, so I had to chop them up finer with a knife.

Time to level up. This looked like a good zester. Amazon choice. Pretty cheap too.

But not cheaply made. Sturdy, curved, stainless, and easy to clean, this ought to do the trick. Before I received it, the seller sent along instructions and tips. Lightly oil the grater. Be sure to wash the fruit. Only zest the colored part of the rind, avoid the white.

Worked like a charm.

I wondered who came up with the idea of using citrus rind in this way? Here’s what I learned:

According to SPICEography, people began incorporating lemon zest in recipes around the 15th century, but the word “zest” didn’t become a part of cooking vocabulary until the 17th century. French culture popularized lemon zest as a key ingredient for sweetening and flavoring pastries. Today, lemon zest is a commonly used, highly versatile ingredient that is used in both sweet and savory dishes. (Read More: https://www.mashed.com/893002/the-untold-truth-of-lemon-zest/)

More and more of my cooking, especially E2M recipes and seasonings, use lemon and lime zest. Now I’m zesting with the best!