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How cold was it?



 
 
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  #1  
Old January 17th, 2004, 05:13 PM
emkay
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Posts: n/a
Default How cold was it?


We've had quite the cold snap in New England over the past few days.

Our pantry is a long narrow room behind the kitchen. It's unheated, but
usually picks up enough residual heat from the rest of the house to be cool
but not cold -- just right for food storage. I walked into the pantry this
morning and noticed a very strong sweet smell, and found that two bottles
of DaVinci syrup had frozen and burst. There were white chocolate and
raspberry icicles hanging from the shelves. What a mess! We also lost our
last jar of the Mount Olive sugar-free relish -- and that stuff is hard to
find!

Luckily there were dozens of jars and bottles of other stuff (including
probaly 10 more DaVinci syrups) that hadn't frozen yet; we moved them into
the kitchen.

Brrrrrrr.

Em
  #2  
Old January 17th, 2004, 06:33 PM
Preesi
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Posts: n/a
Default How cold was it?

emkay wrote:
Our pantry is a long narrow room behind the kitchen. It's unheated,
but usually picks up enough residual heat from the rest of the house
to be cool but not cold -- just right for food storage. I walked
into the pantry this morning and noticed a very strong sweet smell,
and found that two bottles of DaVinci syrup had frozen and burst.
There were white chocolate and raspberry icicles hanging from the
shelves. What a mess! We also lost our last jar of the Mount Olive
sugar-free relish -- and that stuff is hard to find!



http://www.blackanddeckerappliances....=APP%20BDUH100

"Frost Watch" automatically turns the unit on if the temperature drops below
40°F (4°C) to protect against freezing pipes or frost damage "


  #3  
Old January 17th, 2004, 06:47 PM
Jean B.
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Posts: n/a
Default How cold was it?

emkay wrote:

We've had quite the cold snap in New England over the past few days.

Our pantry is a long narrow room behind the kitchen. It's unheated, but
usually picks up enough residual heat from the rest of the house to be cool
but not cold -- just right for food storage. I walked into the pantry this
morning and noticed a very strong sweet smell, and found that two bottles
of DaVinci syrup had frozen and burst. There were white chocolate and
raspberry icicles hanging from the shelves. What a mess! We also lost our
last jar of the Mount Olive sugar-free relish -- and that stuff is hard to
find!

Luckily there were dozens of jars and bottles of other stuff (including
probaly 10 more DaVinci syrups) that hadn't frozen yet; we moved them into
the kitchen.

Brrrrrrr.

Em


Yikes! I haven't investigated thoroughly here but did note I
needed to open some very cold cabinets that had bottles in them.
Glad you didn't lose your entire DaVinci stash.
--
Jean B.
  #4  
Old January 17th, 2004, 06:47 PM
jcd
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Posts: n/a
Default How cold was it?

FYI - I was looking at the DaVinci website, and they are not mailing out
glass bottles of syrup right now because of the cold. Only those in
plastic.....

JD

"emkay" wrote in message
...

We've had quite the cold snap in New England over the past few days.

Our pantry is a long narrow room behind the kitchen. It's unheated, but
usually picks up enough residual heat from the rest of the house to be

cool
but not cold -- just right for food storage. I walked into the pantry

this
morning and noticed a very strong sweet smell, and found that two bottles
of DaVinci syrup had frozen and burst. There were white chocolate and
raspberry icicles hanging from the shelves. What a mess! We also lost

our
last jar of the Mount Olive sugar-free relish -- and that stuff is hard to
find!

Luckily there were dozens of jars and bottles of other stuff (including
probaly 10 more DaVinci syrups) that hadn't frozen yet; we moved them into
the kitchen.

Brrrrrrr.

Em



  #5  
Old January 17th, 2004, 07:28 PM
emkay
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Posts: n/a
Default How cold was it?

On Sat, 17 Jan 2004 12:33:57 -0500, "Preesi" wrote:

emkay wrote:
Our pantry is a long narrow room behind the kitchen. It's unheated,
but usually picks up enough residual heat from the rest of the house
to be cool but not cold -- just right for food storage. I walked
into the pantry this morning and noticed a very strong sweet smell,
and found that two bottles of DaVinci syrup had frozen and burst.
There were white chocolate and raspberry icicles hanging from the
shelves. What a mess! We also lost our last jar of the Mount Olive
sugar-free relish -- and that stuff is hard to find!



http://www.blackanddeckerappliances....=APP%20BDUH100

"Frost Watch" automatically turns the unit on if the temperature drops below
40°F (4°C) to protect against freezing pipes or frost damage "


*Now* you tell me! :-)
I'll have to scout around and see if there are any electrical outlets back
there. Thanks, this looks like a good idea.

Em
  #6  
Old January 17th, 2004, 07:34 PM
emkay
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Posts: n/a
Default How cold was it?

On Sat, 17 Jan 2004 12:47:06 -0500, "Jean B." wrote:

Yikes! I haven't investigated thoroughly here but did note I
needed to open some very cold cabinets that had bottles in them.
Glad you didn't lose your entire DaVinci stash.


Far from it :-)
We only keep unopened bottles back there, so they tend to be just backups
of flavors that we already have open bottles of. The open ones are kept in
a kitchen cabinet -- I just peeked, and there are 25 of them in there. (I
really like this stuff.)

I was also keeping several bottles at work, to flavor my hot chocolate,
when coworkers asked what brand of whiskey I was spiking my cocoa with :-).
So I switched to tiny little plastic squirt bottles instead.

Em
  #7  
Old January 17th, 2004, 07:41 PM
PJx
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Posts: n/a
Default How cold was it?

On Sat, 17 Jan 2004 13:34:10 -0500, emkay
wrote:

On Sat, 17 Jan 2004 12:47:06 -0500, "Jean B." wrote:

Yikes! I haven't investigated thoroughly here but did note I
needed to open some very cold cabinets that had bottles in them.
Glad you didn't lose your entire DaVinci stash.


Far from it :-)
We only keep unopened bottles back there, so they tend to be just backups
of flavors that we already have open bottles of. The open ones are kept in
a kitchen cabinet -- I just peeked, and there are 25 of them in there. (I
really like this stuff.)

I was also keeping several bottles at work, to flavor my hot chocolate,
when coworkers asked what brand of whiskey I was spiking my cocoa with :-).
So I switched to tiny little plastic squirt bottles instead.

Em


I've bought a plastic bottle of Atkins maple SF syrup. Used it once
on a piece of low carb bread to make french toast with splenda. The
toast was good, but the syrup was like water. I want a thick syrup so
what do you recommend?
PJ



  #8  
Old January 17th, 2004, 07:59 PM
Jean B.
external usenet poster
 
Posts: n/a
Default How cold was it?

PJx wrote:

On Sat, 17 Jan 2004 13:34:10 -0500, emkay
wrote:

On Sat, 17 Jan 2004 12:47:06 -0500, "Jean B." wrote:

Yikes! I haven't investigated thoroughly here but did note I
needed to open some very cold cabinets that had bottles in them.
Glad you didn't lose your entire DaVinci stash.


Far from it :-)
We only keep unopened bottles back there, so they tend to be just backups
of flavors that we already have open bottles of. The open ones are kept in
a kitchen cabinet -- I just peeked, and there are 25 of them in there. (I
really like this stuff.)

I was also keeping several bottles at work, to flavor my hot chocolate,
when coworkers asked what brand of whiskey I was spiking my cocoa with :-).
So I switched to tiny little plastic squirt bottles instead.

Em


I've bought a plastic bottle of Atkins maple SF syrup. Used it once
on a piece of low carb bread to make french toast with splenda. The
toast was good, but the syrup was like water. I want a thick syrup so
what do you recommend?
PJ


Me? I can't really compare, since I have only tried one brand:
Cozy Cottage (sugar-free, of course). It is pretty good, given
the fact that it isn't maple syrup. And it wasn't watery.
--
Jean B.
  #9  
Old January 17th, 2004, 08:08 PM
emkay
external usenet poster
 
Posts: n/a
Default How cold was it?

On Sat, 17 Jan 2004 12:41:10 -0600, PJx wrote:


I've bought a plastic bottle of Atkins maple SF syrup. Used it once
on a piece of low carb bread to make french toast with splenda. The
toast was good, but the syrup was like water. I want a thick syrup so
what do you recommend?
PJ


For pancakes, I like the Maple Grove Farms "Vermont Sugar Free" or "Cozy
Cottage". But they are also pretty thin (I like thin syrup.)

Maybe the DaVinci or Keto pancake syrups are thicker? I've never tried
them.

Em
  #10  
Old January 17th, 2004, 10:00 PM
Anglea Woollcombe
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Posts: n/a
Default How cold was it?

we have had cold snap here to. everywhere we go the windows are frozen with
ice, where i work and here at home. it's been like -14 but -34 to 44- with
the wind chill. we had a little break from it today but thats cause were
supposed to get snow. but it's going back into the - 20's by the beginning
of this week.

angie
"emkay" wrote in message
...

We've had quite the cold snap in New England over the past few days.

Our pantry is a long narrow room behind the kitchen. It's unheated, but
usually picks up enough residual heat from the rest of the house to be

cool
but not cold -- just right for food storage. I walked into the pantry

this
morning and noticed a very strong sweet smell, and found that two bottles
of DaVinci syrup had frozen and burst. There were white chocolate and
raspberry icicles hanging from the shelves. What a mess! We also lost

our
last jar of the Mount Olive sugar-free relish -- and that stuff is hard to
find!

Luckily there were dozens of jars and bottles of other stuff (including
probaly 10 more DaVinci syrups) that hadn't frozen yet; we moved them into
the kitchen.

Brrrrrrr.

Em



 




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