Best Residential Stove in 2020
Kitchen Sink Installation
The Book of Non-electric Lighting: The Classic Guide to the Safe Use of Candles, Fuel Lamps, Lanterns, Gaslights & Fire-View Stoves
- Author and expert Tim Matson describes in detail how to select, assemble, install, and safely use and maintain all types of non-electric light sources
- 9"× 6", 104 pp.
How Your House Works: A Visual Guide to Understanding and Maintaining Your Home (RSMeans)
House Cleaning - 5 Hours, Eco-Friendly Products
- Dusting, mopping, and vaccuuming all rooms
- Trash removal to your outdoor cans
- Kitchen counters, floor, and stove cleaning
- Bathroom vanity, tub, and toilet cleaning
- Pro will provide vacuum and other equipment, unless requested otherwise
Fire Places: A Practical Design Guide to Fireplaces and Stoves
Renovation 5th Edition: Completely Revised and Updated
Deep Cleaning - 1500-2250 sq ft + Inside Oven and Fridge
- Clean bathroom vanity, tub, mirrors, toilet, shower tracks, hand wipe bathroom baseboards, and exterior of bathroom cabinets
- Clean kitchen counters, sink, table, stove top, interior and exterior of microwave, exterior of fridge, oven (range hood and drip pans), and hand wipe exterior of kitchen cabinets
- Dusting of blinds, window sills, and light fixtures (within arms reach)
- Mopping, vacuuming all rooms, washing of interior windows and sliding glass door (within arms reach)
- Interior trash cans emptied and brought to outside trash can
- Pro will provide cleaning supplies
VIKING RANGE (RESIDENTIAL) PB040001 IGNITOR
- Original Ignitor comes with box as pictured
- Original Viking part - NOT A REPLACEMENT
- Single Ignitor
TURKU TU90WD-OD - Residential 9KW Wet & Dry 240V Sauna Heater Stove External CON5 Digital Controller
- FOR TRADITIONAL SAUNAS ONLY- IS NOT COMPATIBLE WITH INFRARED SAUNAS STRUCTURE! /POWER - 9KW / RECOMMENDED SAUNA ROOM VOLUME – 250-450 Cu.Ft. / SAUNA TYPE – WET or DRY
- HEATER BODY STRUCTURE - FIRMER / SAUNA HEATER DIMENSIONS (inch) - 22½-16-10½ / CONTROLLER DIMENSIONS (inch) 10-9-3
- CONTROLLER TYPE - EXTERNAL DIGITAL / OPERATING TIME- 60 MIN. / RANGE OF SET TEMPERATURE - 104-194F / HIGH GRADE TEFLON COATED HEATING ELEMENTS/OVERHEATING PROTECTION SYSTEM
- POWER - 9KW / VOLTAGE - 240V / CURRENT – 37.5 Amp / PHASE – SINGLE / WIRE – 8 AWG / CIRCUIT BREAKER – 45 Amp
- CE AND ISO9001:2008 CERTIFICATED PRODUCT.
StoveTop FireStop Microhood Black - Automatic Fire Suppressor
Mardi Gras Stovetop Clam Boil
If you live in a state like Illinois you obviously can't do an outdoor clam bake during Mardi Gras so we have to have do our clams up on the stove top. Here is my recipe for a stovetop Clam Boil that is just perfect for Mardi Gras.
This year along with my Cheater Jambalaya (see below) I plan on making a big pot of my Mardi Gras Stove top Clam Boil. What says Mardi Gras better than seafood right? A clam boil is very simple to do, you just need a big pot that you toss everything in to. You don't even have to do a lot of chopping or prep work.
Mardi Gras Stove Top Clam Boil
1 Boxed container of Chicken broth (I used Swanson's but any brand will do or homemade is great too)
18 cups of water
3 cups of clam juice
4 onions peeled and quartered
4 celery stocks tops removed and cut in half
6 garlic cloves peeled (press just a little to release juice)
1 lemons quartered
2 tablespoons sea salt
2 tablespoons soul seasoning (it is a mixed spice found in most spice areas if you can't find it use Old Bay)
1 teaspoon pepper (fresh ground if possible)
8 ears of frozen corn cut in half (if they are big cut in thirds)
10 Red potatoes skin on cut in half
2 pounds of sausage (Andouille is preferred but bratwurst will work great too) cut in to large bite sized pieces
4 pounds steamer clams
Melted margarine to serve over top of the Clam boil - You determine the amount
If you have a stock pot with a strainer insert you might want to use that for this recipe. If you don't no big deal you will just have to strain after everything is done cooking. What ever soup pot you use should be large.
Pour the chicken broth, water, and clam juice in to the pot. Carefully place all the other ingredients except for the clams and the sausage in to the pot. Bring the ingredients to a boil and then reduce to a simmer then add in the sausage.
When the potatoes are just about done meaning that a fork goes in but not extremely easily add the prepared (see below) clams. Clams must be prepared and cleaned first if you don't know how to do this see below. At this point you will raise the heat back up and cover the pan. After 6 minutes see if the clams have opened if not wait another minute or two but no longer than 8 minutes. Remove from heat. Discard any clams that did not open up.
Drain out the liquid and serve with the melted margarine, add a nice loaf of crusty french bread for an added touch.
Cleaning and Preparing Clams
I like to use an old very clean toothbrush when I do this. While running cold water over them thoroughly scrub each clam with the toothbrush. Then fill a big bowl or pot with cold water and swish the clams around in the water. You are trying to get out any sand or anything else that might have gotten in there. Carefully pour that water out and fill it back up with more cold water and do it again. I like to do it 4 or 5 times just to be sure.
Note: This recipe is my own creation although it was inspired by a traditional recipe, but there are touches in here that are completely my own. Any resemblance to any other recipe is purely coincidental.
Mardi Gras Recipes From Past Years
Mardi Gras Recipes: Cajun Style Meals, Snacks, Drinks and More (Hot to make Beignets)