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wayne may need a new mw
This is posted on my laptop, 2" from the door
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wayne may need a new mw
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wayne may need a new mw
On 3/14/2017 5:24 PM, wrote:
On Tue, 14 Mar 2017 17:05:55 -0400, wrote: This is posted on my laptop, 2" from the door Yes it was running, heating up a cup of coffee. I also ran my LAN monitor and my ping time did not change, on or off 2.4 gz mouse did not move the cursor, laptop inside with the door closed. A NE2 did not light. (ref the web page Richard linked) If it is leaking, it is not leaking much. I would still be curious what a real tester would show. I haven't had a science fair project lately. I may look into it a bit deeper. I guess the question is how much 2.4 gz is a danger since that is a LAN frequency and also what blue tooth and a number of other wireless devices use. I rigged up a wireless 2.4ghz camera in our previous house so my wife could monitor her horses in the barn. Knocked off all our wi-fi Internet service in the house. Bluetooth doesn't seem to bother anything but it's range is very limited. |
wayne may need a new mw
Mr. Luddite wrote:
On 3/14/2017 5:24 PM, wrote: On Tue, 14 Mar 2017 17:05:55 -0400, wrote: This is posted on my laptop, 2" from the door Yes it was running, heating up a cup of coffee. I also ran my LAN monitor and my ping time did not change, on or off 2.4 gz mouse did not move the cursor, laptop inside with the door closed. A NE2 did not light. (ref the web page Richard linked) If it is leaking, it is not leaking much. I would still be curious what a real tester would show. I haven't had a science fair project lately. I may look into it a bit deeper. I guess the question is how much 2.4 gz is a danger since that is a LAN frequency and also what blue tooth and a number of other wireless devices use. I rigged up a wireless 2.4ghz camera in our previous house so my wife could monitor her horses in the barn. Knocked off all our wi-fi Internet service in the house. Bluetooth doesn't seem to bother anything but it's range is very limited. We have a 2.4GHz wireless speaker in our ceiling fan that acts as the center channel for our surround sound. It also blocks the wi-fi on that band so we have to use the 5GHz channel when accessing Netflix, etc. |
wayne may need a new mw
On Wed, 15 Mar 2017 23:12:12 -0400 (EDT), justan wrote:
Wrote in message: On Wed, 15 Mar 2017 13:38:59 -0400 (EDT), justan wrote: Wrote in message: On Wed, 15 Mar 2017 08:15:56 -0400 (EDT), justan wrote: Wrote in message: On Tue, 14 Mar 2017 19:15:30 -0400 (EDT), justan wrote: Wrote in message: On Tue, 14 Mar 2017 17:05:55 -0400, wrote: This is posted on my laptop, 2" from the door Yes it was running, heating up a cup of coffee. I also ran my LAN monitor and my ping time did not change, on or off 2.4 gz mouse did not move the cursor, laptop inside with the door closed. A NE2 did not light. (ref the web page Richard linked) If it is leaking, it is not leaking much. I would still be curious what a real tester would show. I haven't had a science fair project lately. I may look into it a bit deeper. I guess the question is how much 2.4 gz is a danger since that is a LAN frequency and also what blue tooth and a number of other wireless devices use. How long did it take to heat a cup of watef? My big mug takes about 2 minutes (20 oz or so) It really depends on the delta I am looking for tho. I suppose I could go with a measured amount of water and a thermometer against the rating of the oven if that is what you are going for. I don't notice it slowing down but I never did any real precise measurements and the timer is far from a precision dial. That's one hot microwave. Did you get the klystron from a military surplus radar?. Like I said, what delta are we talking about when you say "heat up" 211 1/2 degrees F I seldom ever actually boil water in the microwave. If I am doing that I crank up the cook top that puts out a lot more power. If I really want to throw the BTUs at something I go for a propane burner in the country kitchen. (like my big fat fryer) Matter of preference, I guess.We have a tea kettle on our cooktop that hardly ever gets used. A recent houseguest used it. We use the u wave. In the camper we use an induction cooker and a convection microwave. Never use gas except for grilling We get a lot of use out of an electric fry pan also. Always try to use 'their' electricity rather than 'my' gas. |
wayne may need a new mw
On Wed, 15 Mar 2017 23:12:12 -0400 (EDT), justan wrote:
Wrote in message: On Wed, 15 Mar 2017 13:38:59 -0400 (EDT), justan wrote: Wrote in message: On Wed, 15 Mar 2017 08:15:56 -0400 (EDT), justan wrote: Wrote in message: On Tue, 14 Mar 2017 19:15:30 -0400 (EDT), justan wrote: Wrote in message: On Tue, 14 Mar 2017 17:05:55 -0400, wrote: This is posted on my laptop, 2" from the door Yes it was running, heating up a cup of coffee. I also ran my LAN monitor and my ping time did not change, on or off 2.4 gz mouse did not move the cursor, laptop inside with the door closed. A NE2 did not light. (ref the web page Richard linked) If it is leaking, it is not leaking much. I would still be curious what a real tester would show. I haven't had a science fair project lately. I may look into it a bit deeper. I guess the question is how much 2.4 gz is a danger since that is a LAN frequency and also what blue tooth and a number of other wireless devices use. How long did it take to heat a cup of watef? My big mug takes about 2 minutes (20 oz or so) It really depends on the delta I am looking for tho. I suppose I could go with a measured amount of water and a thermometer against the rating of the oven if that is what you are going for. I don't notice it slowing down but I never did any real precise measurements and the timer is far from a precision dial. That's one hot microwave. Did you get the klystron from a military surplus radar?. Like I said, what delta are we talking about when you say "heat up" 211 1/2 degrees F I seldom ever actually boil water in the microwave. If I am doing that I crank up the cook top that puts out a lot more power. If I really want to throw the BTUs at something I go for a propane burner in the country kitchen. (like my big fat fryer) Matter of preference, I guess.We have a tea kettle on our cooktop that hardly ever gets used. A recent houseguest used it. We use the u wave. In the camper we use an induction cooker and a convection microwave. Never use gas except for grilling We get a lot of use out of an electric fry pan also. Always try to use 'their' electricity rather than 'my' gas. |
wayne may need a new mw
On Thu, 16 Mar 2017 14:19:57 -0400, wrote:
On Wed, 15 Mar 2017 23:12:12 -0400 (EDT), justan wrote: Wrote in message: On Wed, 15 Mar 2017 13:38:59 -0400 (EDT), justan wrote: Wrote in message: On Wed, 15 Mar 2017 08:15:56 -0400 (EDT), justan wrote: Wrote in message: On Tue, 14 Mar 2017 19:15:30 -0400 (EDT), justan wrote: Wrote in message: On Tue, 14 Mar 2017 17:05:55 -0400, wrote: This is posted on my laptop, 2" from the door Yes it was running, heating up a cup of coffee. I also ran my LAN monitor and my ping time did not change, on or off 2.4 gz mouse did not move the cursor, laptop inside with the door closed. A NE2 did not light. (ref the web page Richard linked) If it is leaking, it is not leaking much. I would still be curious what a real tester would show. I haven't had a science fair project lately. I may look into it a bit deeper. I guess the question is how much 2.4 gz is a danger since that is a LAN frequency and also what blue tooth and a number of other wireless devices use. How long did it take to heat a cup of watef? My big mug takes about 2 minutes (20 oz or so) It really depends on the delta I am looking for tho. I suppose I could go with a measured amount of water and a thermometer against the rating of the oven if that is what you are going for. I don't notice it slowing down but I never did any real precise measurements and the timer is far from a precision dial. That's one hot microwave. Did you get the klystron from a military surplus radar?. Like I said, what delta are we talking about when you say "heat up" 211 1/2 degrees F I seldom ever actually boil water in the microwave. If I am doing that I crank up the cook top that puts out a lot more power. If I really want to throw the BTUs at something I go for a propane burner in the country kitchen. (like my big fat fryer) Matter of preference, I guess.We have a tea kettle on our cooktop that hardly ever gets used. A recent houseguest used it. We use the u wave. In the camper we use an induction cooker and a convection microwave. Never use gas except for grilling I use the microwave a lot but I do not do a lot of actual "cooking" in it. Usually we just heat up leftovers, thaw things out or something like preheating a potato before I put it in the oven. I end up cooking outside on the grill as much or more than I cook in the house and the oven is outside. When I am deep frying or cooking fish it is always outside. Keeps from smelling up the house, particularly if I am "blackening" it. (actually just a sear, "blacken" is a figure of speech). I also grill a lot of stuff. More racist stuff. Do you have a preference for seasonings when you do 'blackened'? I like Prudhomme's pretty well, but have never tried another. When I do it, I use a cast iron skillet on a gas flame, letting it get 'white hot'. Can't do it inside though. The oven and water heater being outside may just be a Florida thing but when your A/C bill is 100x your heat bill, it makes sense. My A/C is 3 years old and I am not sure the heat strips in the air handler have ever been on. We have a 1.4kw toaster strip in the electric fireplace that gets used a few times a year, usually first thing in the morning when my wife is getting ready for work. Then it is off the rest of the day. |
wayne may need a new mw
On Thu, 16 Mar 2017 14:50:11 -0400, Poco Deplorevole
wrote: On Thu, 16 Mar 2017 14:19:57 -0400, wrote: I use the microwave a lot but I do not do a lot of actual "cooking" in it. Usually we just heat up leftovers, thaw things out or something like preheating a potato before I put it in the oven. I end up cooking outside on the grill as much or more than I cook in the house and the oven is outside. When I am deep frying or cooking fish it is always outside. Keeps from smelling up the house, particularly if I am "blackening" it. (actually just a sear, "blacken" is a figure of speech). I also grill a lot of stuff. More racist stuff. Do you have a preference for seasonings when you do 'blackened'? I like Prudhomme's pretty well, but have never tried another. When I do it, I use a cast iron skillet on a gas flame, letting it get 'white hot'. Can't do it inside though. I do a version of Emeril's cajun rub, less salt and no cayenne with a dash of Old Bay (you can't get the Maryland out of the boy) I don't have a cast iron skillet, I just use a big slab of steel plate I have had for decades. It does the same thing and is less porous than cast so it does not need traditional seasoning. Sometimes I just do it in a regular aluminum pan if I am not going for that hard crusty sear. It depends a lot on the fish I have. Dolphin (Mahi for the PC) just goes directly on the grill with the pressure on the burners up around 15 PSI and on high. That is something that you cook fast and hot. It comes out crunchy on the outside and juicy in the middle. |
wayne may need a new mw
wrote:
On Thu, 16 Mar 2017 14:50:11 -0400, Poco Deplorevole wrote: On Thu, 16 Mar 2017 14:19:57 -0400, wrote: I use the microwave a lot but I do not do a lot of actual "cooking" in it. Usually we just heat up leftovers, thaw things out or something like preheating a potato before I put it in the oven. I end up cooking outside on the grill as much or more than I cook in the house and the oven is outside. When I am deep frying or cooking fish it is always outside. Keeps from smelling up the house, particularly if I am "blackening" it. (actually just a sear, "blacken" is a figure of speech). I also grill a lot of stuff. More racist stuff. Do you have a preference for seasonings when you do 'blackened'? I like Prudhomme's pretty well, but have never tried another. When I do it, I use a cast iron skillet on a gas flame, letting it get 'white hot'. Can't do it inside though. I do a version of Emeril's cajun rub, less salt and no cayenne with a dash of Old Bay (you can't get the Maryland out of the boy) I don't have a cast iron skillet, I just use a big slab of steel plate I have had for decades. It does the same thing and is less porous than cast so it does not need traditional seasoning. Sometimes I just do it in a regular aluminum pan if I am not going for that hard crusty sear. It depends a lot on the fish I have. Dolphin (Mahi for the PC) just goes directly on the grill with the pressure on the burners up around 15 PSI and on high. That is something that you cook fast and hot. It comes out crunchy on the outside and juicy in the middle. Had Mahi last night. Cut in cubes and coated in ginger, quick fried in garlic olive oil, with some garlic-chile oil and some green onions shaken over. Quick, tasty. |
wayne may need a new mw
Bill wrote:
wrote: On Thu, 16 Mar 2017 14:50:11 -0400, Poco Deplorevole wrote: On Thu, 16 Mar 2017 14:19:57 -0400, wrote: I use the microwave a lot but I do not do a lot of actual "cooking" in it. Usually we just heat up leftovers, thaw things out or something like preheating a potato before I put it in the oven. I end up cooking outside on the grill as much or more than I cook in the house and the oven is outside. When I am deep frying or cooking fish it is always outside. Keeps from smelling up the house, particularly if I am "blackening" it. (actually just a sear, "blacken" is a figure of speech). I also grill a lot of stuff. More racist stuff. Do you have a preference for seasonings when you do 'blackened'? I like Prudhomme's pretty well, but have never tried another. When I do it, I use a cast iron skillet on a gas flame, letting it get 'white hot'. Can't do it inside though. I do a version of Emeril's cajun rub, less salt and no cayenne with a dash of Old Bay (you can't get the Maryland out of the boy) I don't have a cast iron skillet, I just use a big slab of steel plate I have had for decades. It does the same thing and is less porous than cast so it does not need traditional seasoning. Sometimes I just do it in a regular aluminum pan if I am not going for that hard crusty sear. It depends a lot on the fish I have. Dolphin (Mahi for the PC) just goes directly on the grill with the pressure on the burners up around 15 PSI and on high. That is something that you cook fast and hot. It comes out crunchy on the outside and juicy in the middle. Had Mahi last night. Cut in cubes and coated in ginger, quick fried in garlic olive oil, with some garlic-chile oil and some green onions shaken over. Quick, tasty. Was just in Walmart. 0.7 cf 700 watts MW. $22. |
wayne may need a new mw
On Thu, 16 Mar 2017 22:55:29 -0000 (UTC), Bill wrote:
wrote: On Thu, 16 Mar 2017 14:50:11 -0400, Poco Deplorevole wrote: On Thu, 16 Mar 2017 14:19:57 -0400, wrote: I use the microwave a lot but I do not do a lot of actual "cooking" in it. Usually we just heat up leftovers, thaw things out or something like preheating a potato before I put it in the oven. I end up cooking outside on the grill as much or more than I cook in the house and the oven is outside. When I am deep frying or cooking fish it is always outside. Keeps from smelling up the house, particularly if I am "blackening" it. (actually just a sear, "blacken" is a figure of speech). I also grill a lot of stuff. More racist stuff. Do you have a preference for seasonings when you do 'blackened'? I like Prudhomme's pretty well, but have never tried another. When I do it, I use a cast iron skillet on a gas flame, letting it get 'white hot'. Can't do it inside though. I do a version of Emeril's cajun rub, less salt and no cayenne with a dash of Old Bay (you can't get the Maryland out of the boy) I don't have a cast iron skillet, I just use a big slab of steel plate I have had for decades. It does the same thing and is less porous than cast so it does not need traditional seasoning. Sometimes I just do it in a regular aluminum pan if I am not going for that hard crusty sear. It depends a lot on the fish I have. Dolphin (Mahi for the PC) just goes directly on the grill with the pressure on the burners up around 15 PSI and on high. That is something that you cook fast and hot. It comes out crunchy on the outside and juicy in the middle. Had Mahi last night. Cut in cubes and coated in ginger, quick fried in garlic olive oil, with some garlic-chile oil and some green onions shaken over. Quick, tasty. Sounds good. |
wayne may need a new mw
Was just in Walmart. 0.7 cf 700 watts MW. $22.
----- Even though it's a glorified sandwich warmer- When I get my Marquis finished this year I'll have one on it. |
wayne may need a new mw
On Fri, 17 Mar 2017 07:35:42 -0700 (PDT), Tim
wrote: Even though it's a glorified sandwich warmer- When I get my Marquis finished this year I'll have one on it. Isn't that pretty much what any microwave is? I remember when I bought mine they were sold by what size turkey you could cook in one. I assume some people actually tried it ... once. It gets things hot but it is not "cooking" in any real sense. Corn may be the only thing it really does a good job on and even then it takes some prep. |
wayne may need a new mw
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wayne may need a new mw
On Fri, 17 Mar 2017 12:17:52 -0400, "Mr. Luddite"
wrote: On 3/17/2017 12:13 PM, wrote: On Fri, 17 Mar 2017 07:35:42 -0700 (PDT), Tim wrote: Even though it's a glorified sandwich warmer- When I get my Marquis finished this year I'll have one on it. Isn't that pretty much what any microwave is? I remember when I bought mine they were sold by what size turkey you could cook in one. I assume some people actually tried it ... once. It gets things hot but it is not "cooking" in any real sense. Corn may be the only thing it really does a good job on and even then it takes some prep. My father-in-law loved flounder. He'd fish all summer catching them, cleaning and then freezing them. Then, every day during the winter he'd take one from the freezer, pop it in the microwave to (as he used to say, "Nuke" it) for a couple of minutes and eat it. I am not a great fan of flounder but I have to admit it was pretty good coming from the microwave. Never been much of a flounder guy myself. Seems mushy. Maybe the microwave toughens it up but don't you get hot spots with other places still cold? That has always been my gripe with microwaves, even when they use pulsed power, a fan and a turn table. |
wayne may need a new mw
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wayne may need a new mw
11:13 On Fri, 17 Mar 2017 07:35:42 -0700 (PDT), Tim wrote: Even though it's a glorified sandwich warmer- When I get my Marquis finished this year I'll have one on it. Isn't that pretty much what any microwave is? I remember when I bought mine they were sold by what size turkey you could cook in one. I assume some people actually tried it ... once. It gets things hot but it is not "cooking" in any real sense. Corn may be the only thing it really does a good job on and even then it takes some prep. .... Sure thing. I'm wanting something small and low powered that I don't need more than a 2000w inverter to fire it. I gave up on the 12v refrigerator though. Ice and coolers are cheap enough... |
wayne may need a new mw
On 3/17/2017 12:35 PM, wrote:
On Fri, 17 Mar 2017 12:17:52 -0400, "Mr. Luddite" wrote: On 3/17/2017 12:13 PM, wrote: On Fri, 17 Mar 2017 07:35:42 -0700 (PDT), Tim wrote: Even though it's a glorified sandwich warmer- When I get my Marquis finished this year I'll have one on it. Isn't that pretty much what any microwave is? I remember when I bought mine they were sold by what size turkey you could cook in one. I assume some people actually tried it ... once. It gets things hot but it is not "cooking" in any real sense. Corn may be the only thing it really does a good job on and even then it takes some prep. My father-in-law loved flounder. He'd fish all summer catching them, cleaning and then freezing them. Then, every day during the winter he'd take one from the freezer, pop it in the microwave to (as he used to say, "Nuke" it) for a couple of minutes and eat it. I am not a great fan of flounder but I have to admit it was pretty good coming from the microwave. Never been much of a flounder guy myself. Seems mushy. Maybe the microwave toughens it up but don't you get hot spots with other places still cold? That has always been my gripe with microwaves, even when they use pulsed power, a fan and a turn table. I don't remember them as being mushy. He left them wrapped in the freezer wrap when cooking and it only took about a minute and a half to cook. No cold spots. I just don't like all the pins in flounder. |
wayne may need a new mw
On Fri, 17 Mar 2017 12:47:55 -0400,
wrote: On Fri, 17 Mar 2017 12:35:40 -0400, wrote: Never been much of a flounder guy myself. Seems mushy. Maybe the microwave toughens it up but don't you get hot spots with other places still cold? That has always been my gripe with microwaves, even when they use pulsed power, a fan and a turn table. === If you're getting cold spots you need to use a lower power level for a longer time. It's also a good idea to defrost it first. I understand that but, at a certain point, the microwave is slower than just using the stove and gives an inferior result. |
wayne may need a new mw
On Fri, 17 Mar 2017 09:52:38 -0700 (PDT), Tim
wrote: 11:13 On Fri, 17 Mar 2017 07:35:42 -0700 (PDT), Tim wrote: Even though it's a glorified sandwich warmer- When I get my Marquis finished this year I'll have one on it. Isn't that pretty much what any microwave is? I remember when I bought mine they were sold by what size turkey you could cook in one. I assume some people actually tried it ... once. It gets things hot but it is not "cooking" in any real sense. Corn may be the only thing it really does a good job on and even then it takes some prep. ... Sure thing. I'm wanting something small and low powered that I don't need more than a 2000w inverter to fire it. I gave up on the 12v refrigerator though. Ice and coolers are cheap enough... You have to be careful and figure out if that 700w is input or output. The radiated power may only be half of what the oven draws and they have a pretty big "inrush" spike. A regular breaker has a trip curve that will let it take 250% for a fraction of a second but you do not get that luxury with an inverter. |
wayne may need a new mw
On Fri, 17 Mar 2017 12:55:54 -0400, "Mr. Luddite"
wrote: I don't remember them as being mushy. He left them wrapped in the freezer wrap when cooking and it only took about a minute and a half to cook. No cold spots. I just don't like all the pins in flounder. I guess the only flounder I have had in 4 decades came from the grocery store. It is not that popular here. Most flounder recipes seem to involve baking in a bath of butter and herbs. I like fish I can cook on the grill or griddle. That seems to preserve some of the health benefits. I can honestly say I never tried the microwave but I might give it a shot. You can always give it a dose of tartar sauce or ketchup ;-) |
wayne may need a new mw
12:03
On Fri, 17 Mar 2017 09:52:38 -0700 (PDT), Tim - show quoted text - You have to be careful and figure out if that 700w is input or output. The radiated power may only be half of what the oven draws and they have a pretty big "inrush" spike. A regular breaker has a trip curve that will let it take 250% for a fraction of a second but you do not get that luxury with an inverter. ..... That's why I look at the. Ack to see the draw rate. My mom and dad had an ancient nuke-ro-wave that when you turned it on the kitchen light would dim slightly. Lol! |
wayne may need a new mw
1:42 PMme
12:03 On Fri, 17 Mar 2017 09:52:38 -0700 (PDT), Tim - show quoted text - You have to be careful and figure out if that 700w is input or output. The radiated power may only be half of what the oven draws and they have a pretty big "inrush" spike. A regular breaker has a trip curve that will let it take 250% for a fraction of a second but you do not get that luxury with an inverter. ..... That's why I look at the. Ack to see the draw rate. My mom and dad had an ancient nuke-ro-wave that when you turned it on the kitchen light would dim slightly. Lol! ..... I meant "the back". Anyhow that's another thing about ultra cheap appliances. It doesn't cost much to experiment. If it works it works. If it doesn't, do different or abandon the idea. |
wayne may need a new mw
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wayne may need a new mw
3:28 PMPoco Deplorevole
- show quoted text - I cooked a turkey in a microwave, in 1976. Our first microwave. Our first turkey cooked in a microwave. Our last turkey cooked in a microwave. ..... Cooking a whole turkey in a microwave? I can't see much profit in that. But I'll ask how it turned out anyway? |
wayne may need a new mw
On Fri, 17 Mar 2017 14:57:57 -0700 (PDT), Tim
wrote: 3:28 PMPoco Deplorevole - show quoted text - I cooked a turkey in a microwave, in 1976. Our first microwave. Our first turkey cooked in a microwave. Our last turkey cooked in a microwave. .... Cooking a whole turkey in a microwave? I can't see much profit in that. But I'll ask how it turned out anyway? We tried a roasting hen and it got hot enough to kill the germs but you couldn't really call it "cooked". |
wayne may need a new mw
On Fri, 17 Mar 2017 14:57:57 -0700 (PDT), Tim wrote:
3:28 PMPoco Deplorevole - show quoted text - I cooked a turkey in a microwave, in 1976. Our first microwave. Our first turkey cooked in a microwave. Our last turkey cooked in a microwave. .... Cooking a whole turkey in a microwave? I can't see much profit in that. But I'll ask how it turned out anyway? Well, it came out very dry with some parts well overcooked and some well undercooked. Not good at all, which is why it was the last one. Hey, it was something new to try. I remember we had to turn the bird and zap it four times - breast up, back up and each side up. Pain in the butt. Live and learn. |
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