Big Chill Refrigerators

Big Chill Refrigerators – Sliding Freezer Doors

refrigerators

(Refrigerator (horse)) 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.
(refrigerator) white goods in which food can be stored at low temperatures
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.
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

big chill

The Big Chill is an annual festival of alternative, dance and chill-out music and comedy, held in the grounds of Eastnor Castle during early August.
The Big Chill is a 1983 soundtrack album of Motown classics featured in the film The Big Chill. The first ten of its fourteen tracks are to be heard in the film, and the remainder of the film’s songs (aside from the Rolling Stones’ “You Can’t Always Get What You Want”) was released in 1984 on ””.
The Big Chill is a 1983 American dramedy film directed by Lawrence Kasdan, starring Tom Berenger, Glenn Close, Jeff Goldblum, William Hurt, Kevin Kline, Mary Kay Place, Meg Tilly, and JoBeth Williams.

Crab cakes

1. Steam two racks of crab, hoping you will end up with about a pound of meat. Make and eat yakisoba for dinner, then shell the crab. Do not eat it, but instead put it in the refrigerator for the next day.

2. Combine the following in a medium bowl:
1T chopped chives or green onions
1.5T mayo
1/2t grated lemon zest
1T lemon juice
1/4t ground pepper
1 egg

3. Add 1/3c panko and 1lb of chopped fresh crab meat, then toss to coat. Cover and chill in the refrigerator for 30 minutes.

4. Make the remoulade (or tartar sauce) by whisking the following in a small bowl:
1/4c mayonnaise
1T chopped shallot
1.5T chopped capers
2t mustard
1t lemon juice
salt and pepper to taste

5. Who chops capers?

6. No, really?

7. After a half hour, fill a 1/3c measuring cup with the crab mixture. Invert it onto a dry cutting board and flatten gently into a 3/4inch patty. Do this with the rest of the crab stuff. You will end up with 5 patties despite the recipe claiming this makes 8.

8. Ponder how it really did look like a full pound of crab meat, but then maybe not. And maybe 1/3c is bigger in Alaska like everything else.

9. Fry each cake in a bit of oil over medium-high heat until golden brown on both sides.

10. Serve hot and drizzle some of the remulade over the cakes. Wonder if it’s worth all of the extra work when you could have just eaten the meat directly from the crab legs. But it’s still damn good.

The Big Chill

Collage by Sally Edelstein
The Military Industrial Complex in Post war america in a collage of appropriated images from vintage advertising and illustrations 40’s and 50s