On Mon, 15 Jun 2009 15:25:42 +0000 (UTC),
(Steve Pope) wrote:

>blake murphy > wrote:
>
>>On Sun, 14 Jun 2009 13:35:13 -0500, Lou Decruss wrote:
>
>>> Between us we had well over 100 pieces of cookware. 3
>>> kids leaving the nest helped thin out the collection. I actually
>>> counted the cast pieces and there was over 40. We've moved around a
>>> few times and thinned out but there's still at least 75 pieces between
>>> our home and cottage.
>
>>holy jesus!
>
>That seems like a ton to me.
>
>Our count is: three Revereware pieces, four Le Creuset, two
>steel Calphalon's, two no-name enameled cast-iron, one
>regular cast-iron pan, and one extra-large spaghetti pot.
>So that's 12, not counting a few baking sheets.

I never thought of baking sheets but I've got over 12 pieces in my
garage for grill and smoker use.

Lou

On Mon, 15 Jun 2009 15:40:01 GMT, "brooklyn1"
> wrote:

>
>"Lou Decruss" > wrote in message
.. .
>> On Sun, 14 Jun 2009 14:43:32 -0600, wrote:
>>
>>>Chemiker > writes:
>>>
>>>
>>>> trolling. The boldness of his/her assertions (seasoned S/S?)
>>>
>>>I also don't believe SS can be seasoned.
>
>Just because yoose don't know how doesn't mean it isn't done...

Please get a competent news reader or learn how to use the POS you're
using. Although I agree with notbob I didn't say that.

>those who think all knowledge begins and ends with their own are the most ignorant.

Ironically you're the biggest victim of YOUR own ignorance. Any time
someone says something you're not familiar with you call them a liar.
You're a looser shemp. And not really all that bright. But I'll give
you -3 points for trying.

>Stainless steel cookware certainly can be seasoned, I've explained the
>process I think three times already. Stainless steel is seasoned the same
>as automobile engine bearing surfaces are seasoned to make them slippery.
>Btw, machined cast iron surfaces cannot be seasoned... anyone who buys cast
>iron cookware with a machined cooking surface is buying damaged goods, the
>reason for machining is because it was a faulty casting, machining removes
>the flaws but also renders the cookware virtually useless as cookware, makes
>a good door stop is all... once the glassine surface from the sand casting
>is peeled off it's just another piece of scrap iron.

Whenever I'm feeling a little insecure and struggling with self
confidence I just read one of your posts. I always feel much better
when I'm done reading.

Lou

On Mon 15 Jun 2009 07:07:16p, Lou Decruss told us...

> On Mon, 15 Jun 2009 15:40:01 GMT, "brooklyn1"
> > wrote:
>
>>
>>"Lou Decruss" > wrote in message
. ..
>>> On Sun, 14 Jun 2009 14:43:32 -0600, wrote:
>>>
>>>>Chemiker > writes:
>>>>
>>>>
>>>>> trolling. The boldness of his/her assertions (seasoned S/S?)
>>>>
>>>>I also don't believe SS can be seasoned.
>>
>>Just because yoose don't know how doesn't mean it isn't done...
>
> Please get a competent news reader or learn how to use the POS you're
> using. Although I agree with notbob I didn't say that.
>
>>those who think all knowledge begins and ends with their own are the
>>most ignorant.
>
> Ironically you're the biggest victim of YOUR own ignorance. Any time
> someone says something you're not familiar with you call them a liar.
> You're a looser shemp. And not really all that bright. But I'll give
> you -3 points for trying.
>
>>Stainless steel cookware certainly can be seasoned, I've explained the
>>process I think three times already. Stainless steel is seasoned the
>>same as automobile engine bearing surfaces are seasoned to make them
>>slippery. Btw, machined cast iron surfaces cannot be seasoned... anyone
>>who buys cast iron cookware with a machined cooking surface is buying
>>damaged goods, the reason for machining is because it was a faulty
>>casting, machining removes the flaws but also renders the cookware
>>virtually useless as cookware, makes a good door stop is all... once the
>>glassine surface from the sand casting is peeled off it's just another
>>piece of scrap iron.
>
> Whenever I'm feeling a little insecure and struggling with self
> confidence I just read one of your posts. I always feel much better
> when I'm done reading.
>
> Lou
>

Reading his posts would raise a gnat's self-esteem.

--
Wayne Boatwright
------------------------------------------------------------------------
They eat the dainty food of famous chefs with the same pleasure
with which they devour gross peasant dishes, mostly composed of
garlic and tomatoes, or fisherman's octopus and shrimps, fried in
heavily scented olive oil on a little deserted beach. ~Luigi Barzini

On Mon, 15 Jun 2009 19:39:21 -0500, Lou Decruss wrote:

> On Mon, 15 Jun 2009 15:17:18 GMT, blake murphy
> > wrote:
>
>>On Sun, 14 Jun 2009 13:35:13 -0500, Lou Decruss wrote:
>>
>>> Between us we had well over 100 pieces of cookware. 3
>>> kids leaving the nest helped thin out the collection. I actually
>>> counted the cast pieces and there was over 40. We've moved around a
>>> few times and thinned out but there's still at least 75 pieces between
>>> our home and cottage.
>>>
>>
>>holy jesus!
>
> As I read this and laughed Louise was walking in and asked why I was
> laughing. I told her why and she said: "did you tell them we've got a
> dozen fondue pots?"
>
> Collecting cooking stuff is a hobby/addiction for me but I only buy
> stuff when it's dirt cheap, and never new. The 75 piece figure was a
> VERY conservative estimate. I'm not affluent but I'm a great shopper
> and Louise is better than me.
>
> Our cottage community has a once a year garage sale. There's lots of
> seniors who don't want to cook anymore and cast iron is too heavy for
> them. I scored on a 10" cast skillet. It's not some Lodge piece of
> crap but the real deal and probably 50+ years old. I've got many but
> for a lone scoot I couldn't pass it up. I figured I'd get rid of a
> lodge and replace it with the older one but instead I gave it to my
> Chicago paramedic buddy I've talked about here before. I've given him
> quite a few pieces of cast before but nothing as sweet as this one.
>
> Sparing the boring details my dollar investment turned into a very
> appreciated gift and I've done it a few other times with odd things
> I've grabbed. I've got 15 nice knives on a shelf in the guest room
> waiting for someone striking out on their own and needs them.
>
> What goes around comes around.
>
> Lou

believe me, i'm just jealous. but i would have to be storing the stuff in
the living room or under the bed or something. the eleven or so pots i
have are mostly in the oven.

your pal,
blake

On Mon, 15 Jun 2009 15:40:01 GMT, brooklyn1 wrote:

> "Lou Decruss" > wrote in message
> ...
>> On Sun, 14 Jun 2009 14:43:32 -0600, wrote:
>>
>>>Chemiker > writes:
>>>
>>>
>>>> trolling. The boldness of his/her assertions (seasoned S/S?)
>>>
>>>I also don't believe SS can be seasoned.
>
> Just because yoose don't know how doesn't mean it isn't done... those who
> think all knowledge begins and ends with their own are the most ignorant.

too funny.

blake

On Mon, 15 Jun 2009 18:35:16 GMT, brooklyn1 wrote:

> "John Kane" > wrote in message
> ...
> On Jun 15, 11:58 am, George Shirley > wrote:
>> ChattyCathy wrote:
>>> brooklyn1 wrote:
>>
>>>> ... those
>>>> who think all knowledge begins and ends with their own are the most
>>>> ignorant.
>>
>>> Can't argue with that statement. BTW, did you find any cans of spinach
>>> when you went shopping in Canada?
>>
>> Has Popeye moved there?
>
> Nope but I found some . I think it was Del Monte whoever he is.
>
> John Kane Kingston ON Canada
>
> The stupidmarkets in Canada carry the same major brands as they do in the
> US. Del Monte products are sold worldwide... so is Libby's, S & W, White
> Rose, and many others... of course there's canned spinach on the market
> shelves in Canada, anyone claims not is choosing to lie out of
> convenience... most usenetters lie/exaggerate out of convenience.

and the reason you lie is?

blake

Lou Decruss wrote:
> On Mon, 15 Jun 2009 15:17:18 GMT, blake murphy
> > wrote:
>
>> On Sun, 14 Jun 2009 13:35:13 -0500, Lou Decruss wrote:
>>
>>> Between us we had well over 100 pieces of cookware. 3
>>> kids leaving the nest helped thin out the collection. I actually
>>> counted the cast pieces and there was over 40. We've moved around a
>>> few times and thinned out but there's still at least 75 pieces between
>>> our home and cottage.
>>>
>> holy jesus!
>
> As I read this and laughed Louise was walking in and asked why I was
> laughing. I told her why and she said: "did you tell them we've got a
> dozen fondue pots?"
>
> Collecting cooking stuff is a hobby/addiction for me but I only buy
> stuff when it's dirt cheap, and never new. The 75 piece figure was a
> VERY conservative estimate. I'm not affluent but I'm a great shopper
> and Louise is better than me.
>
> Our cottage community has a once a year garage sale. There's lots of
> seniors who don't want to cook anymore and cast iron is too heavy for
> them. I scored on a 10" cast skillet. It's not some Lodge piece of
> crap but the real deal and probably 50+ years old. I've got many but
> for a lone scoot I couldn't pass it up. I figured I'd get rid of a
> lodge and replace it with the older one but instead I gave it to my
> Chicago paramedic buddy I've talked about here before. I've given him
> quite a few pieces of cast before but nothing as sweet as this one.
>
> Sparing the boring details my dollar investment turned into a very
> appreciated gift and I've done it a few other times with odd things
> I've grabbed. I've got 15 nice knives on a shelf in the guest room
> waiting for someone striking out on their own and needs them.
>
> What goes around comes around.
>
> Lou

Where on earth do you put all of this stuff (besides the knives)?
I ask because I get a few (very few) objects when I am out
indulging in my passion (cookbook). Most recently, I got an old
chafing dish (because it is like those in my numerous antique
chafing dish cookbooks) and an old toaster (because I had not seen
one with that particular configuration). Housing such things is a
problem!

--
Jean B.

On Wed, 17 Jun 2009 09:02:51 -0400, "Jean B." > wrote:

>Lou Decruss wrote:

>> As I read this and laughed Louise was walking in and asked why I was
>> laughing. I told her why and she said: "did you tell them we've got a
>> dozen fondue pots?"
>>
>> Collecting cooking stuff is a hobby/addiction for me but I only buy
>> stuff when it's dirt cheap, and never new. The 75 piece figure was a
>> VERY conservative estimate. I'm not affluent but I'm a great shopper
>> and Louise is better than me.
>>
>> Our cottage community has a once a year garage sale. There's lots of
>> seniors who don't want to cook anymore and cast iron is too heavy for
>> them. I scored on a 10" cast skillet. It's not some Lodge piece of
>> crap but the real deal and probably 50+ years old. I've got many but
>> for a lone scoot I couldn't pass it up. I figured I'd get rid of a
>> lodge and replace it with the older one but instead I gave it to my
>> Chicago paramedic buddy I've talked about here before. I've given him
>> quite a few pieces of cast before but nothing as sweet as this one.
>>
>> Sparing the boring details my dollar investment turned into a very
>> appreciated gift and I've done it a few other times with odd things
>> I've grabbed. I've got 15 nice knives on a shelf in the guest room
>> waiting for someone striking out on their own and needs them.
>>
>> What goes around comes around.
>>
>> Lou
>
>Where on earth do you put all of this stuff (besides the knives)?
> I ask because I get a few (very few) objects when I am out
>indulging in my passion (cookbook). Most recently, I got an old
>chafing dish (because it is like those in my numerous antique
>chafing dish cookbooks) and an old toaster (because I had not seen
>one with that particular configuration). Housing such things is a
>problem!

Luckily I've got lots of storage space and the collection is in two
kitchens. It would be hard otherwise. Each kitchen has a large
pantry. The living room has a wet bar with 12 feet of base cabinets.
The room you enter the house from the garage is the size of a bedroom.
I put a free-standing closet in there and fondue pots and the nicer
serving pieces are in there. Stuff that doesn't get used all the
time. The real closet in that room has stuff like hotel pan sized
chafing dishes and big things that I put back in the boxes when I'l
done. There's stuff on shelves in both basements and the outdoor
stuff is neatly stored in the garage. Surprisingly I usually know
where stuff is. I try to put things back in place because when Louise
does it I can't find stuff and I do most of the cooking. She's gone
for a week and one of hopeful goals is to do a bit of organizing.
I've got 2 months of projects to do in 7 days so we'll see how far I
get. <g>

Lou

Lou Decruss wrote:
> On Wed, 17 Jun 2009 09:02:51 -0400, "Jean B." > wrote:
>
>> Lou Decruss wrote:
>
>>> As I read this and laughed Louise was walking in and asked why I was
>>> laughing. I told her why and she said: "did you tell them we've got a
>>> dozen fondue pots?"
>>>
>>> Collecting cooking stuff is a hobby/addiction for me but I only buy
>>> stuff when it's dirt cheap, and never new. The 75 piece figure was a
>>> VERY conservative estimate. I'm not affluent but I'm a great shopper
>>> and Louise is better than me.
>>>
>>> Our cottage community has a once a year garage sale. There's lots of
>>> seniors who don't want to cook anymore and cast iron is too heavy for
>>> them. I scored on a 10" cast skillet. It's not some Lodge piece of
>>> crap but the real deal and probably 50+ years old. I've got many but
>>> for a lone scoot I couldn't pass it up. I figured I'd get rid of a
>>> lodge and replace it with the older one but instead I gave it to my
>>> Chicago paramedic buddy I've talked about here before. I've given him
>>> quite a few pieces of cast before but nothing as sweet as this one.
>>>
>>> Sparing the boring details my dollar investment turned into a very
>>> appreciated gift and I've done it a few other times with odd things
>>> I've grabbed. I've got 15 nice knives on a shelf in the guest room
>>> waiting for someone striking out on their own and needs them.
>>>
>>> What goes around comes around.
>>>
>>> Lou
>> Where on earth do you put all of this stuff (besides the knives)?
>> I ask because I get a few (very few) objects when I am out
>> indulging in my passion (cookbook). Most recently, I got an old
>> chafing dish (because it is like those in my numerous antique
>> chafing dish cookbooks) and an old toaster (because I had not seen
>> one with that particular configuration). Housing such things is a
>> problem!
>
> Luckily I've got lots of storage space and the collection is in two
> kitchens. It would be hard otherwise. Each kitchen has a large
> pantry. The living room has a wet bar with 12 feet of base cabinets.
> The room you enter the house from the garage is the size of a bedroom.
> I put a free-standing closet in there and fondue pots and the nicer
> serving pieces are in there. Stuff that doesn't get used all the
> time. The real closet in that room has stuff like hotel pan sized
> chafing dishes and big things that I put back in the boxes when I'l
> done. There's stuff on shelves in both basements and the outdoor
> stuff is neatly stored in the garage. Surprisingly I usually know
> where stuff is. I try to put things back in place because when Louise
> does it I can't find stuff and I do most of the cooking. She's gone
> for a week and one of hopeful goals is to do a bit of organizing.
> I've got 2 months of projects to do in 7 days so we'll see how far I
> get. <g>
>
> Lou

Lucky you with all that space and two kitchens! Some of the
places I have looked at have a pantry. I really do need more
space for cooking-related items and my books and booklets.
Speaking of which, I am about to set off to acquire some more.

--
Jean B.