The Best Thermometer Quotes

I’m in a caregiver's relationship with my body, a perpetual internal gauging of wellness. My spine is Hogarth’s thermometer. I ascend and descend its rungs a hundred times a day, reading the mercury level. The same dis-ease speaks many languages. If you block one mouth, another will speak. The symptoms represent differently, and as I get older, my translation changes. The prescription changes. Must be vigilant. Must be my best nurse.

As I traveled, I noticed that in every country, whether I was watching home cooks or professional chefs, and whether they were cooking over live fire or on a camp stove, the best cooks looked at the food, not the heat source. I saw how good cooks obeyed sensory cues, rather than timers and thermometers. They listened to the changing sounds of a sizzling sausage, watched the way a simmer becomes a boil, felt how a slow-cooked pork shoulder tightens and then relaxes as hours pass, and tasted a noodle plucked from boiling water to determine whether it’s al dente. In order to cook instinctually, I needed to learn to recognize these signals. I needed to learn how food responds to the fourth element of good cooking: Heat.

Ian's eyes settled on him, his expression grim. He bypassed everything, coming to a stop in front of the nervous young male. “I want all of your medicines to relieve fever, including liquids and capsules. Plus, I want a thermometer, the best one you have, and make sure it's not rectal.” He narrowed his eyes at the wide-eyed clerk in front of him. “I don't do rectal, and I won't use anything that involves an ass.

It could snow We don’t take care. The end of November came without coldness, with haunting and limp rains, pretty much leaves still laying anywhere on the sidewalks. It comes a morning with another grey, compact, closed, air changes its texture. Under the pharmacy green cross the thermometer sticks, in red, two degrees. The number, a bit blurred thins down in the space. We didn’t expect it, but it grows, far inside us, the little sentence. It comes to the lips like a forgotten song: “It could snow …” We should not dare to mention it in loud voice, it is still so much autumn, all could finish in a stupid freezing sudden shower, in a fog of boredom. But the idea of a possible snow came back, it’s what matters. No downhill in a sledge-trash-bag, no snowman, no children shouting,no pictures of landscape metamorphosis. Largely best then all that, because the essential snow is inside the unformulated. Before. Something we didn’t know we knew. Before snow, before love, the same lack, the same dimmed grey which days’ triteness creates pretending to suffocate. We shall cross somebody: - This time it’s almost winter! - Yes we start to be crestfallen! Workers hang pieces of tinsel. We didn’t say too much. Especially do not frighten away the slight shade of the idea. The red thermometer went down, one degree. It could snow.

The air inside her room was thick with the scent of eucalyptus and lemon. He materialized near her dresser. His hand automatically turned her alarm clock to face the wall, then brushed across a tray filled with Vicks, cough syrup, aspirin, and a thermometer. He tenderly touched the lemon slices near an empty teacup. Could a simple illness have filled him with so much fear that he had risked coming to see her? A dim light from a purple Lava lamp cast an amber glow across the bed where Serena lay, the leopard-print sheets twisted in a knot beside her leg. Her long curly hair was half caught in a scrunchy that matched her flannel pajamas. The words Diamonds are a girl's best friend- they're sharper than knives curled around a dozen marching Marilyns in army fatigues on the blue fabric. Stanton had been with her when she bought the Sergeant Marilyn pajamas three months back.

She buys only the best couverture, from a fair trade supplier down near Marseille, and pays for it all in cash. A dozen blocks of each kind, to begin with, she says; but I already know from her eager response that a dozen blocks will not be enough. She used to make all her own stock, so she tells me, and though I'll admit I didn't quite believe it at first, the way she has thrown herself back into the business tells me that she was not exaggerating. The process is deft and peculiarly therapeutic to watch. First comes the melting and tempering of the raw couverture: the process that enables it to leave its crystalline state and take on the glossy, malleable form necessary to make the chocolate truffles. She does it all on a granite slab, spreading out the melted chocolate like silk and gathering it back toward her using a spatula. Then it goes back into the warm copper, the process to be repeated until she declares it done. She rarely uses the sugar thermometer. She has been making chocolates for so long, she tells me, that she can simply sense when the correct temperature has been reached. I believe her; certainly over the past three days I have been watching her, she has never produced a less than flawless batch. During that time I have learned to observe with a critical eye: to check for streaks in the finished product; for the unappealing pale bloom that denotes incorrectly tempered chocolate; for the high gloss and sharp snap that are the indicators of good-quality work.

 When you are injured, the vet is the human best equipped to patch you up. When you lack any specific injury, the vet will gladly provide one, by poking you with needles, sticking thermometers into wholly inappropriate places, and shoving a brightly lit funnel into your ear in order to read your innermost thoughts.

You can buy an inexpensive soil thermometer to help you gauge when to plant different edibles. Cool-season vegetables germinate well when the soil is at least 50 degrees F. Most will sprout when soil temperatures are 50 to 70 degrees F. Warm-season vegetables grow best when soil temperatures are at least 65 degrees F. You can plant these when soil temperatures are lower, but the plants won’t grow.

In the world of premium, flame broils there are basically two roads that the makers appear to seek after. We have the do everything models and the particular objective models. Do everything flame broils concentrate on presenting to you a wide range of highlights for a better than average taste of close everything a barbecue can do while alternate concentrate on things like infrared barbecuing, warm maintenance or self-cleaning. This Weber Summit show is a do everything flame broil that matches premium stainless steel with different cooking alternatives, great power, and a cost around $1899 on the lower end for premium barbecues. Weber Summit 7170001 S-470 Stainless-Steel 580-Square-Inch 48,800-BTU Liquid-Propane Gas Grill With a ton of experience in grill design Weber brings to market this heavy duty premium grill. Here we have four main burners pumping 48,800 BTU’s of cooking power over propane gas. It doesn’t stop there though the highlight of this model is all of its grilling utility. Features 580-square-inch 48,800-BTU gas grill with stainless-steel cooking grates and Flavorizer bars Front-mounted controls; 4 stainless-steel burners; Snap-Jet individual burner ignition system Side burner, Sear Station burner, smoker burner, and rear-mounted infrared rotisserie burner Enclosed cart; built-in thermometer; requires a 20-pound LP tank (sold separately); LED fuel gauge - LP models only Measures 30 inches long by 66 inches wide by 57 inches high; 5-year limited warranty SABER SS 500 Premium Stainless Steel 3 Burner Gas Grill Silver is a valuable mineral and also an extravagant color as the natural color of stainless steel why would you not want to go all out. With that in mind, we have this Saber SS 500 premium gas grill. This grill features a completely stainless steel build housing three infrared burners for precise temperature contro Features Constructed with commercial grade 304 stainless steel for lasting durability Uses a patented infrared cooking system for even temperature, no flare-ups and 30% less propane consumption Dual tube side burner is ideal for greater versatility of using woks, skillets and pots, as well as boiling and frying side dishes and sauces 2 internal halogen lights so you can grill at any time of day Napoleon Grills PRO500RSIBPSS-2 Prestige Pro Series Gas Grills Propane The grilling extends beyond your basic setup with a heavy duty rear infrared rotisserie burner and a side infrared burner for searing purposes so whether you want a succulent roast of a hibachi style feast, burgers and hot dogs are just the beginning. Features 80, 000 BTU's Six burners 900 in total cooking area Premium stainless Steel construction

Coach Beckner of Boise State explains the power of body language through the “thermostat” effect of the game changer: “When playmakers walk into a gym, they are thermometers. They take the temperature of the environment (competitiveness level, talent level, energy/emotion) and they adjust to it. They conform to the temperature. The game changer is a thermostat. He walks in the gym and sets the temperature. If the competitiveness level, talent level, or energy/emotion isn't where he likes it…he sets it. He demands, insists, and fights to have the gym and environment the way he wants them” (Phil Beckner, pers. comm.).

When I was a girl I loved fevers and flus and the muzzy feeling of a head cold, all these states carrying with them the special accoutrements of illness, the thermometer with its lovely line of red mercury, the coolness of ice chips pressed to a sweaty forehead, and best of all, a distant mother coming to your bedside with tea.

Helen extended the thermometer to West. “Under your tongue, please,” she said gravely. He complied with a long-suffering expression. “Dear,” Kathleen asked Helen, “will you speak to Mrs. Church about dinner? With three invalids in the house, I think it’s best if we dine informally tonight.” “Two invalids,” West mumbled indignantly around the thermometer. “I’m perfectly well.” “Yes, of course,” Helen replied to Kathleen. “And I’ll make up a tray for Dr. Weeks. He may be occupied for a while with Lord Trenear and Mr. Winterborne, and he’s certainly earned his supper.” “Good idea,” Kathleen said. “Don’t forget to include a dish of lemon syllabub. As I recall, Dr. Weeks has a sweet tooth.” “By all means,” West said around the thermometer, “let’s talk about food in front of a starving man.” Before leaving, Helen paused to nudge his chin upward, closing his mouth. “No talking.

Dear,” Kathleen asked Helen, “will you speak to Mrs. Church about dinner? With three invalids in the house, I think it’s best if we dine informally tonight.” “Two invalids,” West mumbled indignantly around the thermometer. “I’m perfectly well.

Almost overnight discounters reversed the venerable retailing practice of offering customers precisely what they wanted. Rather, discounters offered customers what was available at the lowest possible price and positioned these goods in such a way—both physically and psychologically—as to convince customers they were getting the very best deal. The focus switched from the object to the deal: If the deal was good, the object under consideration became less critical to the transaction. Nearly half a century earlier, Frank W. Woolworth had set the stage for this parlor trick when he scoured the globe for almost anything cheap: hair ribbons, buttons, and poorly made wood-backed thermometers. Fifty years later the country had changed dramatically.