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    refrigerator
  • 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.
  • white goods in which food can be stored at low temperatures
  • 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).
  • 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
    parts
  • (of two things) Move away from each other
  • Cause to divide or move apart, leaving a central space
  • the local environment; "he hasn't been seen around these parts in years"
  • Divide to leave a central space
  • (part) separate: go one's own way; move apart; "The friends separated after the party"
  • (part) something determined in relation to something that includes it; "he wanted to feel a part of something bigger than himself"; "I read a portion of the manuscript"; "the smaller component is hard to reach"; "the animal constituent of plankton"
    store
  • keep or lay aside for future use; "store grain for the winter"; "The bear stores fat for the period of hibernation when he doesn't eat"
  • shop: a mercantile establishment for the retail sale of goods or services; "he bought it at a shop on Cape Cod"
  • A quantity or supply of something kept for use as needed
  • a supply of something available for future use; "he brought back a large store of Cuban cigars"
  • A retail establishment selling items to the public
  • Store-bought
refrigerator parts store - Celcon Push-to-Connect
Celcon Push-to-Connect Tube Fitting, Acetal Copolymer, Straight Coupler, 5/16" Tube OD
Celcon Push-to-Connect Tube Fitting, Acetal Copolymer, Straight Coupler, 5/16" Tube OD
These innovative Push to Connect O.D. fittings are easy to install. Simply push the tubing into the fitting and installation is complete. These fittings are made for semi-rigid tubingand hard wall tubing. Connections are leak proof and have no flow restrictions. Fittings have a working pressure up to 150 psi and a full vacuum rating. The body is made of Celcon Acetal Copolymer. O-rings are made from and F.D.A. sanctioned formulation of Nitrile Rubber. Each fitting comes with collet covers to prevent accidental disconnection.

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Homemade “Pop Tarts”
Homemade “Pop Tarts”
The latest experimental baking project: “Pop-Tarts”. I made two varieties, these filled with homemade strawberry-rhubarb jam, and another with a chocolate crust filled with Nutella (and attempting to mimic store-bought strawberry and chocolate Pop-Tarts, at least visually.) I don't think I've gotten a crust that I'm happy with yet. Regular Pop-Tart crust is like dry pie crust, and I didn't want to go that route, but I figured that the crust needed to be a bit stronger than pie crust typically is. This time around, I tried an egg, but that doesn't appear to be the right answer, as the crust was too firm instead (albeit still tastier than stock Pop-Tart crust). I think that part of the problem was that I figured the extra fat in the egg would compensate for the extra liquid in the egg, but given the gluten that formed in the resulting dough, I think I figured wrong. The recipe below is as I prepped things last night; next time I'll probably drop the egg but add a little extra liquid and some vegetable shortening to keep a 3 part flour : 2 part fat : 1 part liquid ratio. The amounts here make about 6 pastries per recipe. After setting up a bunch of shots in the kitchen this morning (and then eating the subject matter), I realized I didn't really get any good shots of the Nutella variety, but I'll include the recipe here for completeness’ sake, along with the recipe for the strawberry-rhubarb jam. I shot these indoors despite a lot of good light outside, because my original thought was to get a few of them with the toaster in the background, and my mirror-finish toaster would not exactly work well outside. I ended up not liking any of the compositions in the shots I set up that way, unfortunately. Ingredients Strawberry-Rhubarb Jam 14 oz. rhubarb, diced 1 lb. 6 oz. strawberries, hulled and diced 1 lb. 4 oz. sugar juice and zest of 1/2 lemon 3 tbl. balsamic vinegar pinch salt few grinds of black pepper Pop-Tart Crust 8 oz. all-purpose flour 1/8 tsp. salt 1 tbl. sugar 4 oz. cold butter, cut into cubes 1 egg 1 oz. ice water 1 oz. chilled vodka Chocolate Pop-Tart Crust 7.5 oz. all-purpose flour 0.5 oz. dutch-process cocoa powder 1/8 tsp. salt 2 tbl. sugar 4 oz. cold butter, cut into cubes 1 egg 2 oz. chilled Frangelico liqueur Pop-Tart Frosting 1 c. confectioner's sugar milk Chocolate Pop-Tart Frosting 1 c. confectioner's sugar 1 tbl. dutch-process cocoa powder Frangelico Directions To make the jam Combine all of the ingredients in a large pot and allow to sit until a good amount of juice comes out of the berries and soaks the sugar. Mash the berries with a potato masher. Cook over medium-high heat, stirring frequently, until the mixture gels when a small amount is placed on a cold plate (mixture will be measure 220°F on a thermometer). Portion into containers and allow to cool, makes about 3 cups. To make the Pop-Tart Crust Combine the dry ingredients in a food processor and pulse to combine. Add the cubes of butter, and give 10-12 one second pulses, to cut the butter in. You should have pieces of butter about the size of small peas. Sprinkle the liquid ingredients over the mixture, and pulse just a few times to distribute. Pour onto plastic wrap, form into a small disc, and refrigerate at least one hour. To make the Pop-Tarts Preheat your oven to 325°F. Roll out your dough very thin (I used some 2mm rolling pin spacers, and even that ended up baking a little thick). Cut into 3"x4.5" rectangles. Spread about 1-2 tbl. of the filling out in the middle of a rectangle, leaving the outer 1/3" or thereabouts clear. Brush an egg wash or some water on the outer border, lay on another rectangle of dough, and press the edges to seal (I used a straightedge to do the pressing). Puncture the top several times with a skewer, and transfer to a parchment- or Silpat-lined baking sheet. Store completed tarts in the refrigerator as you work. Bake for 25 minutes, until the dough is cooked through and set up but not really browned much on the top. Remove to a cooling rack. To frost the Pop-Tarts Add just enough liquid to the sugar (and optional cocoa) to make a thick glaze (work just a tiny bit at a time; it doesn't take much liquid at all do do this, usually less than a tablespoon). Spread the glaze out over the cooled pastries. If you like, decorate with some colored sugar (I used raw sugar on the chocolate version), since that's similar to what Kellogg's does. Or not. My only observation on the frosting is that this glaze is pretty obviously not what's on an actual Pop-Tart. I actually had some stuck-on residue catch fire in my toaster (wee little fire, but still, use caution.) I have a slotted toaster whose "baskets" close in on the pastry, which results in residue like this. Toaster ovens and slot toasters that don't do this will probably be fine, but pay attention if you do toast these.
Asian Style Hummus Dip with Green Broth
Asian Style Hummus Dip with Green Broth
Ingredients and Preparation for Part B Photo: Hummus Asian Style Ingredients: Enough for 3 days 2 level cups of sprouted raw Chickpeas ? cup of white sesame seeds ? cup of loose chopped fresh herbs of Mint and Sweet Basil 8 cloves of fresh garlic cloves ( I Love my Garlic) You can start with 4 and work your way up to 8 if you like. 4 tablespoons of Extra Virgin Olive Oil from amber glass. A pinch of Sea Salt and Black Pepper ? cup of fresh Lime or Lemon Juice One level teaspoon of Thai Red Chili Powder or On stand by a shaker of Thai Red Chili Powder or More Olive Oil on stand by Hummus Asian Style Method: You have 2 choices here, you can blend your Chickpeas Raw or you can elect to steam them for 2 to 4 minutes the choice is yours.Either way you will have a great tasting Hummus. Add your white sesame seeds to a dry glass blender or milling machine and blend dry. Place the milled white sesame seed granules at the bottom of the blender and pour your 4 tablespoons of Olive Oil on top. Add your crushed garlic cloves with a pinch of sea salt and black pepper. Add your ? cup of fresh herbs of Mint and Sweet Basil Pour in ? cup of your fresh squeezed Lime or Lemon Juice Add your Level teaspoon of Red Thai Chili Powder With the lid closed securely turn on the blender to high speed until you see a smooth consistency then turn of , and do a taste test with follow up adjustments if need be. If all is well, then slowly add your sprouted Chickpeas with a wooden spoon (A Metal Spoon can dull your Blenders Blades) a little at a time and blending in between. In the end we want to see a paste like consistency , and if you need to thin the Hummus out a bit then you can just add more Olive Oil. Taste again and make any necessary adjustments with your ingredients at hand and your ready. Spoon your delicious Hummus into a serving bowl. In the Photo I dribbled some Olive Oil over top, sprinkled some Thai Chili powder ,and placed 3 plump brazil nuts with a garnish of fresh sweet Basil herb. Any of your favorite nuts and fresh herbs will do as well. Of course your left over hummus can be stored in a large glass mason jar in the back of your refrigerator where it is the coldest spot for any food storage. Your Hummus should keep for 3 days no problem. Hummus Asian Style Veggie Sticks used for Dipping Ingredients: One fresh Carrot, White Chinese Radish,and 2 sticks of young Broccoli with leaves intact and Celery with leaves intake d. Nutritional Tip: All leaves of Root Vegetables like Carrots, Turnips, Beets, to just name a few are all edible and extremely high in Chlorophyl ,the green pigment in all plants that will provide good taste and supreme nutrition. All Leaves of the Cruciferous Vegetables (The Mustard Family)should also be eaten as well for the same reason.All edible flowers will add color to your food presentations and nutrition also. Hummus Asian Style Veggie Sticks for Dipping Method Plug in your Tea Kettle All the vegetables should be cleaned , rinsed, and cut to finger size. Take out a large bowl , place all your vegetables inside and pour hot water from your Tea Kettle until your vegetables are submerged. (Blanching) Next place a dry plate under your bowl of Hummus. Pour the green blanched water into another bowl with a few leaves for your soup broth and add some Nori Seaweed pieces and a few dry Chinese red Plums (Jujubes they add sweetness) A dash of fermented Soya Sauce for added taste, and you have a savory delicious Asian soup. Next pour and spread some fermented Soya Sauce around the large plate that has your bowl of Hummus in the middle. You can add a bit of Wasabi or Mustard to the sauce as well. Place the ends of your veggie dipping sticks in to the sauce in a circle pattern around your bowl of Hummus. A separate bowl of mixed dry Garlic and Red Onion for dropping into your Hummus and Soup with your fingers is fun as well. As you dip your veggie stick into the Hummus the combined mixture of fermented Soya Sauce gives a very savory and pleasant taste, like a marriage between Mediterranean and Asia. I hope that you enjoy this favorable and fun nutritious recipe that takes less than 15 minutes to make? "May I inspire the Gourmet in You " Barry Gourmet & Raw

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