On the official website of the SANAP Antarctic Research Expedition it explains that due to the logistical challenges of operating in a sub-zero environment for extended periods of time, “only the strongest engines will do.” That’s why we were so happy to hear from Tyrell Sassen, a member of the 10-man “over-winter” team currently at SANAP—they arrived last January and will remain through February of 2011.
Tyrell wrote, “I bought one of your [TW62B] Oven Thermometer/Timers last year and brought it with me to Antarctica. We use it constantly for many roasts, baking bread and making yoghurt. It has been incredibly useful in a place where all ones food needs to be made from scratch. The rest of my team has been so impressed that they recently ordered 12 oven timers yesterday during your private sale for when they get back to South Africa.
“I just wanted to say thank you for a great product and let you know that it is greatly valued here at the ends of the earth.”
We were hungry for more detail about exactly what type of grub you hanker for after a day out on the ice. Tyrell wrote back:
“In terms of our favourite dishes, we tend to eat a lot of warm stews, curries and hearty soups – mostly things we can make with frozen and dry ingredients. A barbecue in the helicopter hanger is also a great favourite.”
A huge thanks to Tyrell for shouting out from so far away. If the TW362B can handle BBQ dinner in the helicopter hanger of an Antarctic Expedition, it can handle your Thanksgiving Turkey!
Where have YOU used your Thermapen or other ThermoWorks thermometers? Let us know in the comments below…
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