On Fri, 22 Oct 2010 11:57:00 GMT, Wayne Boatwright
> wrote:

>On Fri 22 Oct 2010 03:28:30a, Pete C. told us...
>
>>
>> sf wrote:
>>>
>>> On Thu, 21 Oct 2010 16:56:56 -0500, "Pete C."
>>> > wrote:
>>>
>>> >
>>> > sf wrote:
>>> > >
>>> > > That's one kitchen concept I just do not understand. It's
>>> > > not okay to carry a pot of cold water to the stove, but it's
>>> > > okay to carry a pot of hot water back to the sink? <boggle>
>>> >
>>> > You miss the concept.
>>> >
>>> > Pot filler faucets originated in commercial kitchens where they
>>> > are used to fill a pot that will remain on the burner all day
>>> > and have portions of whatever scooped out all day. At the end
>>> > of the day, there is a lot less than a full pot remaining. At
>>> > that point the remains are either scooped out into a container
>>> > for the refrigerator (with date sticker) or disposed of.
>>>
>>> No. I didn't miss any concept. You did. We were talking about
>>> *home* kitchens, not commercial/restaurant kitchens.
>>
>> No, you definitely missed it. You fill the heavy pot on the stove,
>> make your soup/pasta/etc., serve the portions out of the pot on
>> the stove and when you are done you *do not* have a full pot to
>> remove from the stove.
>>
>
>Even so, if you're cooking pssta, you still have a significant amount
>of water left in the pot to dispose of. Soup or stew I can see.

In a home kitchen no one has pots the sizes used in commercial
kitchens, even my larger than normal pots aren't nearly the sizes used
in even small restaurants. Anyone can't handle a pot for cooking a
pound of pasta (even two pounds) shouldn't be cooking at all, because
those with compromised hand strength shouldn't be lifting a cup of hot
coffee. Anyway it's very easy to empty a large pot of soup/stew,
there's a simple kitchen gadget called a ladle. And anyone attempts
to cook pasta at home in say a 12-16 quart pot is a moron... my
regular pasta pot is 8 qts, it handles 2 pounds of pasta and I still
never fill it to the brim... when I need more than two pounds of pasta
I divide it between two or more pots... I'm strong like mule but I
ain't that stupid, I'm not going to attempt draining a 12-16 quart pot
of pasta, not into a colander in the sink, not with one of those
perforated inserts... that's too large an amount for anyone to handle
safely. In large commercial kitchens where pasta is cooked in 60, 80,
100+ quart pots there is a drain valve with a screen at the pot
bottom.

Omelet > wrote in newsmpomelet-B4B2C1.08455422102010
@news.giganews.com:


>
> Please post it. There are a lot of newbie cooks and lurkers that hang
> out here in the background, and education is never a bad thing.



Hopefully these might stick in some peoples' minds. Best to open the pics,
Save As into a folder on your computer, and then open the first pic with
something like Windows Picture and Fax Viewer, and once it's up just hit
the right arrow to move to the next pic.
Do it fast and it's like a movie :-)

It'd be a good 'learning tool' for young kids to see, as well.

The mix was..... 1/2" oil in the pan, heated till it started burning, then
about 1/2-1 cup of water put in. Before that, the fire was covered with
the lid for a short time, the lid was taken off and it ignited again. Then
it was covered with the fire blanket....... same scenario. If you use a
lid or fire blanket *LEAVE IT ON* and turn the stove off at the wall!!!


http://tinypic.com/m/dgs2o2/3


http://tinypic.com/m/dgs2o3/3


http://tinypic.com/m/dgs2o4/3


http://tinypic.com/m/dgs2o5/3


http://tinypic.com/m/dgs2o6/3


http://tinypic.com/m/dgs2sx/3


http://tinypic.com/m/dgs2sy/3


http://tinypic.com/m/dgs2t0/3


http://tinypic.com/m/dgs2t1/3


http://tinypic.com/m/dgs2t2/3


http://tinypic.com/m/dgs2up/3


http://tinypic.com/m/dgs2uq/3


http://tinypic.com/m/dgs2ur/3


--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !

In article >,
"Steve B" > wrote:

>
> In the interim since I asked this question, I have learned they are called
> pot fillers. They have a 18-24" reach typically, and start off at $150, and
> run up to $1500. At that cost for a gadget, we are reevaluating our need
> for one. I do believe we will spring for one in the $200 range just for
> esthetics, and once in while practical use.
>
> Steve


We are in the early process of designing our new kitchen. The person we
are working with said their problem with pot fillers is say you only use
it twice a month. In between uses the water just sits in the pipes
getting staler and staler. Use it to boil pasta anyway or lug the
partially full pot to the sink to dump it, re-fill. Doesn't save so
much.

marcella

"Wayne Boatwright" > wrote
>
> If you commonly use 15-20 qt. stock pots, I can see the merit in the
> pot filler. Otherwise, it's just a nice to have feature, and sure to
> impress guests. :-)

Or in my case, I will be boiling three to five gallons of beer wort.
Probably in a 7 gallon pot.

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com

"Nancy2" > wrote

Just a note: If you have a commercial soft water system in your home,
make sure you don't have that soft water in the line to the pot
filler. You should always use regular cold water in a cooking pot.

N.

Right now, it comes off the RO system. What is the difference?

Steve

"Marcella Peek" > wrote in message
...
> In article >,
> "Steve B" > wrote:
>
>>
>> In the interim since I asked this question, I have learned they are
>> called
>> pot fillers. They have a 18-24" reach typically, and start off at $150,
>> and
>> run up to $1500. At that cost for a gadget, we are reevaluating our need
>> for one. I do believe we will spring for one in the $200 range just for
>> esthetics, and once in while practical use.
>>
>> Steve
>
>
> We are in the early process of designing our new kitchen. The person we
> are working with said their problem with pot fillers is say you only use
> it twice a month. In between uses the water just sits in the pipes
> getting staler and staler. Use it to boil pasta anyway or lug the
> partially full pot to the sink to dump it, re-fill. Doesn't save so
> much.
>
> marcella

As we speak, we are deciding whether or not to even have one. The walls are
ready for drywall, but still open, so now's the time to do it or not. They
are rather spendy, going up to over a thousand dollars. For something
that's going to be used once a month or less, I'm reevaluating. I could put
that money on a better range hood.

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com

On Fri, 22 Oct 2010 07:58:41 -0500, "Pete C." >
wrote:

>
>Dan Abel wrote:
>>
>> In article >,
>> sf > wrote:
>>
>> > That's one kitchen concept I just do not understand. It's not okay to
>> > carry a pot of cold water to the stove, but it's okay to carry a pot
>> > of hot water back to the sink? <boggle>
>>
>> My son got burned pretty badly this summer trying to dump a pot of
>> boiling pasta and water into a strainer. It was pasta for 130 people at
>> church camp, and there were two of them holding it. They saved the
>> pasta, but my son got burned on his arm, thigh and foot. He feels fine
>> now, but it still looks ugly.
>
>This is why they have pasta strainer baskets that you cook the pasta in
>and then just lift the strainer out of the cooking pot.

Bullshit... to lift that much pasta necessitates a crane.

On Fri, 22 Oct 2010 13:10:39 GMT, Wayne Boatwright
> wrote:

>On Fri 22 Oct 2010 05:58:41a, Pete C. told us...
>
>>
>> Dan Abel wrote:
>>>
>>> In article >, sf
>>> > wrote:
>>>
>>> > That's one kitchen concept I just do not understand. It's not
>>> > okay to carry a pot of cold water to the stove, but it's okay
>>> > to carry a pot of hot water back to the sink? <boggle>
>>>
>>> My son got burned pretty badly this summer trying to dump a pot
>>> of boiling pasta and water into a strainer. It was pasta for 130
>>> people at church camp, and there were two of them holding it.
>>> They saved the pasta, but my son got burned on his arm, thigh and
>>> foot. He feels fine now, but it still looks ugly.
>>
>> This is why they have pasta strainer baskets that you cook the
>> pasta in and then just lift the strainer out of the cooking pot.
>
>Well, there is that. However, I never cook such vast quatities of
>pasta that it can't be cooked in an 8 qt. pot, which I have no
>problem from sinkk to stove and back to sink again.
>
>If you commonly use 15-20 qt. stock pots, I can see the merit in the
>pot filler. Otherwise, it's just a nice to have feature, and sure to
>impress guests. :-)

Human's with functioning brains would cook that much pasta in multiple
smaller pots.

On Fri, 22 Oct 2010 06:26:06 -0700 (PDT), "Mr. Bill"
> wrote:

>On Oct 22, 9:17*am, Brooklyn1 <Gravesend1> wrote:
>> On Thu, 21 Oct 2010 23:11:36 -0400, "Ed Pawlowski"
>>
>
>> of others. *Besides, building codes, fire codes, and home insurance
>> policies would prevent a pot filler at the stove in a residential
>> kitchen. *
>
>Common item in Tennessee high end residential kitchens. Took this
>photo on Thursday at a NEW construction install
>
>http://picasaweb.google.com/lh/photo...eat=directlink

That doesn't prove it's legal... and there it is, a water spigot
directly over an electric stove... all that proves is that folks in
Tennesseee ain't that swift.

On Fri, 22 Oct 2010 07:00:17 -0700 (PDT), Nancy2
> wrote:

>On Oct 21, 9:57*pm, "Steve B" > wrote:
>> "gloria.p" > wrote in message
>>
>> ...
>>
>>
>>
>>
>>
>> > Steve B wrote:
>> >> We're remodeling, and putting a water spray near the stove for filling up
>> >> large vessels, and other times when water is needed at the stove.
>>
>> >> Anyone know the proper terminology for these?
>>
>> >> Anyone have one? *Is it a snake type, or articulated?
>>
>> >> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>>
>> > I've seen those in high-end *model home open houses and that's where I
>> > suggest you start your investigation.
>>
>> > I'd also go to a nice plumbing supply store as well as ask your contractor
>> > if he has experience with them. *I have found they often know all the pros
>> > and cons of many optional items.
>>
>> > gloria p
>> > who had all new windows installed this week *:-)
>>
>> In the interim since I asked this question, I have learned they are called
>> pot fillers. *They have a 18-24" reach typically, and start off at $150, and
>> run up to $1500. *At that cost for a gadget, we are reevaluating our need
>> for one. *I do believe we will spring for one in the $200 range just for
>> esthetics, and once in while practical use.
>>
>> Steve
>>
>
>
>Uh, yeah, I think I said the proper term early on in this thread. ;-)
>
>Unless you already have the water line to the stove, you'll also have
>to pay for that.
>
>Just a note: If you have a commercial soft water system in your home,
>make sure you don't have that soft water in the line to the pot
>filler. You should always use regular cold water in a cooking pot.

Not true, there's is nothing detrimental about using softened water
for cooking, especially pasta.

Omelet wrote:
>>
>>> Steve wrote:
>>>
>>>> But they're great for putting out deep frying fires when your oil
>>>> gets up over 625F.
>>>>
>>>> Didn't you leave yet?
>>>

Gloria wrote:
>>> I hope you were being ironic. One of the first rules of kitchen
>>> fires is NEVER use water on oil/grease fires.
>>

Steve wrote:
>> Never believe what you read on the Internet.
>>
>> -sw

Om wrote:
> Not using water on grease fires pre-dates the internet by centuries
> babe.

He's kidding about his own remark. He knows better, Om.

On Fri, 22 Oct 2010 09:42:15 -0400, James Silverton wrote:

> Omelet wrote on Fri, 22 Oct 2010 07:47:23 -0500:
>
>> I personally have two ABC class fire extinguishers in the
>> house. One in the kitchen and one by the front door. There is
>> a third on in the truck.
>
> You do have a fire extinguisher handy to your kitchen, don't you? Having
> one can reduce your insurance premium.

Uhh, that's what she just said. You two both seem to ignore the
content of posts in your haste to be heard.

-sw

Steve B wrote:
>>
>> I have had two major shoulder surgeries. My sternum has been cut in half
>> and wired together again. I broke my back, and one of my lumbar vertebrae
>> is 1/2" shorter than factory original. I have degenerative bone disease in
>> my cervical vertebrae. My wrists are shot. I broke my thumb. And I DO
>> have arthritis. Carrying things for me is hard,

>> This is for a fancy look good gizmo on our new remodel. It may be
>> functional, or never used. But, for me, I do think I may use it at least
>> occasionally. And I want one, so I see no problem with it. I've had many
>> things that I thought I needed, and that I wanted, and never used them.
>> That's one of the perks of being a grown up.
>


Yes, making decisions like that is one of the perks of being grown up
as well as having the resources to carry it out.

You certainly sound like a good candidate for the gizmo and it might
even be tax deductible as an aid for a disability. As far as emptying
it if it's just water for pasta, no one has mentioned the ease of
dipping the water out repeatedly with a saucepan until the kettle is
light enough to carry. There are solutions for most problems even if
they take longer or require a bit more effort.

gloria p

Steve B wrote:
> "Wayne Boatwright" > wrote
>> If you commonly use 15-20 qt. stock pots, I can see the merit in the
>> pot filler. Otherwise, it's just a nice to have feature, and sure to
>> impress guests. :-)
>
> Or in my case, I will be boiling three to five gallons of beer wort.
> Probably in a 7 gallon pot.
>
> Steve
>


My son-in-law does that outdoors in a dedicated turkey fryer setup
(used only for his beer brewing.)

He says it's a lot quicker and more convenient than on the stove.

gloria p

On Fri, 22 Oct 2010 05:28:30 -0500, "Pete C." >
wrote:

> You fill the heavy pot on the stove, make
> your soup/pasta/etc., serve the portions out of the pot on the stove and
> when you are done you *do not* have a full pot to remove from the stove.

I still don't understand why it's okay to carry a pot full of water in
one direction, but not the other. We're talking about home kitchens
here.

--

Never trust a dog to watch your food.

On Fri, 22 Oct 2010 13:10:39 GMT, Wayne Boatwright
> wrote:

>
> Well, there is that. However, I never cook such vast quatities of
> pasta that it can't be cooked in an 8 qt. pot, which I have no
> problem from sinkk to stove and back to sink again.

and dump it in a strainer.
>
> If you commonly use 15-20 qt. stock pots, I can see the merit in the
> pot filler. Otherwise, it's just a nice to have feature, and sure to
> impress guests. :-)

Even the TV cooks on food network can manage without a pot filler at
the stove.

--

Never trust a dog to watch your food.

On Fri, 22 Oct 2010 08:02:43 -0500, "Pete C." >
wrote:

> How about adding a nice stylish stainless overhead hoist rail between
> the stove and the sink with a hoist and trolley so you can hoist the pot
> and roll it over to the sink?

How about having a sink next to the stove? I'd love to have a stove
and sink separated by a prep counter.

What happens when the "pot filler" starts to drip or otherwise springs
a leak? What about when it's accidentally turned on and nothing is
underneath it?

--

Never trust a dog to watch your food.

On Fri, 22 Oct 2010 09:17:31 -0400, Brooklyn1 <Gravesend1> wrote:

> This entire discussion has devolved into pure silliness. In a home
> kitchen it is quite simple to attach one of those coiling plant
> watering tubes, the darn things can reach some 50 feet if necessary
> and are very inexpensive. But one with a handicap that prevents
> handling certain kitchen chores simply wouldn't without the assistance
> of others.

It's called a "kitchen sink argument", bring up any small oddity that
wasn't part of the original discussion to win a point.

> Besides, building codes, fire codes, and home insurance
> policies would prevent a pot filler at the stove in a residential
> kitchen.

I see pot fillers in new home construction and high end kitchen
remodels include them too. http://tinyurl.com/235c3r5
<http://www.google.com/images?hl=en&source=imghp&biw=1138&bih=723&q=pot+f iller+faucet&gbv=2&aq=1&aqi=g4g-m1&aql=&oq=pot+filler&gs_rfai=>

> This Steve ******* is a lying bag of shit.

Steve isn't the "problem", it's Pete C.

Here's the OP again

On Oct 21, 1:12*pm, "Steve B" > wrote:
> We're remodeling, and putting a water spray near the stove for filling up
> large vessels, and other times when water is needed at the stove.
>
> Anyone know the proper terminology for these?
>
> Anyone have one? *Is it a snake type, or articulated?
>
> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?

--

Never trust a dog to watch your food.

It's alright. He's used to being wrong.

I always wanted something like that for homebrewing/wining.

On Fri, 22 Oct 2010 09:55:25 -0400, Brooklyn1 <Gravesend1> wrote:

> No one says they need a water fill
> at a residential stove unless they're a compound liar.

Sheldon, once again... he didn't say he *needed* one, he was looking
for positive or negative comments and is in the process of making up
his mind about it. Personally, I think it's a passing fad.

--

Never trust a dog to watch your food.

On Fri, 22 Oct 2010 12:50:20 -0700, sf > wrote:

>On Fri, 22 Oct 2010 08:02:43 -0500, "Pete C." >
>wrote:
>
>> How about adding a nice stylish stainless overhead hoist rail between
>> the stove and the sink with a hoist and trolley so you can hoist the pot
>> and roll it over to the sink?
>
>What happens when the "pot filler" starts to drip or otherwise springs
>a leak? What about when it's accidentally turned on and nothing is
>underneath it?

You must have been conversating with his old lady... his peepee has
been operating like that for years. LOL

Omelet > wrote in
news
> In article >,
> Aussie > wrote:
>
>> Hopefully these might stick in some peoples' minds. Best to open the
>> pics, Save As into a folder on your computer, and then open the first
>> pic with something like Windows Picture and Fax Viewer, and once it's
>> up just hit the right arrow to move to the next pic.
>> Do it fast and it's like a movie :-)
>>
>> It'd be a good 'learning tool' for young kids to see, as well.
>>
>> The mix was..... 1/2" oil in the pan, heated till it started burning,
>> then about 1/2-1 cup of water put in. Before that, the fire was
>> covered with the lid for a short time, the lid was taken off and it
>> ignited again. Then it was covered with the fire blanket....... same
>> scenario. If you use a lid or fire blanket *LEAVE IT ON* and turn the
>> stove off at the wall!!!
>>
>>
>> http://tinypic.com/m/dgs2o2/3
>
> Good gods! I knew that tossing water on a grease fire would spread it,
> but never knew it got that explosive!



Yeah, a *lot* of people are suprised when they see the demo.


Once people have seen it, heard the *WHOOOOOSH*, and felt the heat (even
standing outside the safety barrier), it tends to make them remember it
for a looooooooong time, and sales of fire blankets go up :-)


--
Peter Lucas
Hobart
Tasmania

If riding in an airplane is flying, then riding in a boat is swimming..If
you want to experience the element, get out of the vehicle !

sf wrote:
>
> On Fri, 22 Oct 2010 08:02:43 -0500, "Pete C." >
> wrote:
>
> > How about adding a nice stylish stainless overhead hoist rail between
> > the stove and the sink with a hoist and trolley so you can hoist the pot
> > and roll it over to the sink?
>
> How about having a sink next to the stove? I'd love to have a stove
> and sink separated by a prep counter.

Try Chinese restaurant style - 50,000 BTU/hr wok burners *in* the sink
trough with pot filler faucets by each one for quick wok cleaning -
incredibly efficient.

On Oct 22, 10:19*am, "Steve B" > wrote:
> "Nancy2" > wrote
>
> Just a note: *If you have a commercial soft water system in your home,
> make sure you don't have that soft water in the line to the pot
> filler. *You should always use regular cold water in a cooking pot.
>
> N.
>
> Right now, it comes off the RO system. *What is the difference?
>
> Steve

There are chemicals in the softening agents that you don't want in
your cooking water, plus it tastes funny (to me, anyway). What's
"RO?" I've always been told not to use hot water in cooking, don't
know why. Maybe it's an outdated warning, for an old wives' tale.

N.

On Oct 22, 10:44*am, Brooklyn1 <Gravesend1> wrote:
> On Fri, 22 Oct 2010 07:00:17 -0700 (PDT), Nancy2
>
>
>
>
>
> > wrote:
> >On Oct 21, 9:57*pm, "Steve B" > wrote:
> >> "gloria.p" > wrote in message
>
> ...
>
> >> > Steve B wrote:
> >> >> We're remodeling, and putting a water spray near the stove for filling up
> >> >> large vessels, and other times when water is needed at the stove.
>
> >> >> Anyone know the proper terminology for these?
>
> >> >> Anyone have one? *Is it a snake type, or articulated?
>
> >> >> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>
> >> > I've seen those in high-end *model home open houses and that's where I
> >> > suggest you start your investigation.
>
> >> > I'd also go to a nice plumbing supply store as well as ask your contractor
> >> > if he has experience with them. *I have found they often know all the pros
> >> > and cons of many optional items.
>
> >> > gloria p
> >> > who had all new windows installed this week *:-)
>
> >> In the interim since I asked this question, I have learned they are called
> >> pot fillers. *They have a 18-24" reach typically, and start off at $150, and
> >> run up to $1500. *At that cost for a gadget, we are reevaluating our need
> >> for one. *I do believe we will spring for one in the $200 range just for
> >> esthetics, and once in while practical use.
>
> >> Steve
>
> >Uh, yeah, I think I said the proper term early on in this thread. ;-)
>
> >Unless you already have the water line to the stove, you'll also have
> >to pay for that.
>
> >Just a note: *If you have a commercial soft water system in your home,
> >make sure you don't have that soft water in the line to the pot
> >filler. *You should always use regular cold water in a cooking pot.
>
> Not true, there's is nothing detrimental about using softened water
> for cooking, especially pasta.- Hide quoted text -
>
> - Show quoted text -

Shel, I'm not gonna argue the point - it was advice from the softener
guy. Plus, I don't like the taste of soft water.
Pffffffhhhhhht.

N.

In article
>,
Nancy2 > wrote:


> Just a note: If you have a commercial soft water system in your home,
> make sure you don't have that soft water in the line to the pot
> filler. You should always use regular cold water in a cooking pot.

Hard water interferes with soap, so people put in water softeners. The
most common ones I've seen simply replace the "hard" minerals (usually
calcium and magnesium) with sodium. However, many people are on diets
where they have been told to reduce their sodium intake. Thus, using
softened water for drinking and cooking will increase sodium intake.
The harder the water coming into the house, the more sodium will be in
the softened water. If you periodically dump a huge bag of rock salt
into your water softener, that's what kind of water softener you have.

--
Dan Abel
Petaluma, California USA

On Oct 22, 3:10*pm, Nancy2 > wrote:
> On Oct 22, 10:44*am, Brooklyn1 <Gravesend1> wrote:
>
>
>
> > On Fri, 22 Oct 2010 07:00:17 -0700 (PDT), Nancy2
>
> > > wrote:
> > >On Oct 21, 9:57*pm, "Steve B" > wrote:
> > >> "gloria.p" > wrote in message
>
> > ...
>
> > >> > Steve B wrote:
> > >> >> We're remodeling, and putting a water spray near the stove for filling up
> > >> >> large vessels, and other times when water is needed at the stove.
>
> > >> >> Anyone know the proper terminology for these?
>
> > >> >> Anyone have one? *Is it a snake type, or articulated?
>
> > >> >> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>
> > >> > I've seen those in high-end *model home open houses and that's where I
> > >> > suggest you start your investigation.
>
> > >> > I'd also go to a nice plumbing supply store as well as ask your contractor
> > >> > if he has experience with them. *I have found they often know all the pros
> > >> > and cons of many optional items.
>
> > >> > gloria p
> > >> > who had all new windows installed this week *:-)
>
> > >> In the interim since I asked this question, I have learned they are called
> > >> pot fillers. *They have a 18-24" reach typically, and start off at $150, and
> > >> run up to $1500. *At that cost for a gadget, we are reevaluating our need
> > >> for one. *I do believe we will spring for one in the $200 range just for
> > >> esthetics, and once in while practical use.
>
> > >> Steve
>
> > >Uh, yeah, I think I said the proper term early on in this thread. ;-)
>
> > >Unless you already have the water line to the stove, you'll also have
> > >to pay for that.
>
> > >Just a note: *If you have a commercial soft water system in your home,
> > >make sure you don't have that soft water in the line to the pot
> > >filler. *You should always use regular cold water in a cooking pot.
>
> > Not true, there's is nothing detrimental about using softened water
> > for cooking, especially pasta.- Hide quoted text -
>
> > - Show quoted text -
>
> Shel, I'm not gonna argue the point - it was advice from the softener
> guy. *Plus, I don't like the taste of soft water.
> Pffffffhhhhhht.
>
> N.

==
Our water here is very hard with lots of iron. Cooking potatoes in
hard water resulted in blackened potatoes and a horrible frothy yucky
scum on the water. I now use softened water to cook with and what a
difference. Coffee is great also and guests remark on how good it is.
I drink softened water and it is so nice to not gag as I did from the
old untreated water.

I also have an iron remover which works well. Before its installation
one couldn't even see the bottom of a filled tub. Now the water is
crystal clear and my skin doesn't itch after bathing.
==

Nancy2 wrote:

> There are chemicals in the softening agents that you don't want in
> your cooking water, plus it tastes funny (to me, anyway). What's
> "RO?" I've always been told not to use hot water in cooking, don't
> know why. Maybe it's an outdated warning, for an old wives' tale.
>
> N.

RO= reverse osmosis

On Fri, 22 Oct 2010 14:10:30 -0700 (PDT), Nancy2
> wrote:

>On Oct 22, 10:44*am, Brooklyn1 <Gravesend1> wrote:
>> On Fri, 22 Oct 2010 07:00:17 -0700 (PDT), Nancy2
>>
>>
>>
>>
>>
>> > wrote:
>> >On Oct 21, 9:57*pm, "Steve B" > wrote:
>> >> "gloria.p" > wrote in message
>>
>> ...
>>
>> >> > Steve B wrote:
>> >> >> We're remodeling, and putting a water spray near the stove for filling up
>> >> >> large vessels, and other times when water is needed at the stove.
>>
>> >> >> Anyone know the proper terminology for these?
>>
>> >> >> Anyone have one? *Is it a snake type, or articulated?
>>
>> >> >> Like them? *Hate them? *Caveats? *Tips? *Brand names suggestions?
>>
>> >> > I've seen those in high-end *model home open houses and that's where I
>> >> > suggest you start your investigation.
>>
>> >> > I'd also go to a nice plumbing supply store as well as ask your contractor
>> >> > if he has experience with them. *I have found they often know all the pros
>> >> > and cons of many optional items.
>>
>> >> > gloria p
>> >> > who had all new windows installed this week *:-)
>>
>> >> In the interim since I asked this question, I have learned they are called
>> >> pot fillers. *They have a 18-24" reach typically, and start off at $150, and
>> >> run up to $1500. *At that cost for a gadget, we are reevaluating our need
>> >> for one. *I do believe we will spring for one in the $200 range just for
>> >> esthetics, and once in while practical use.
>>
>> >> Steve
>>
>> >Uh, yeah, I think I said the proper term early on in this thread. ;-)
>>
>> >Unless you already have the water line to the stove, you'll also have
>> >to pay for that.
>>
>> >Just a note: *If you have a commercial soft water system in your home,
>> >make sure you don't have that soft water in the line to the pot
>> >filler. *You should always use regular cold water in a cooking pot.
>>
>> Not true, there's is nothing detrimental about using softened water
>> for cooking, especially pasta.
>
>Shel, I'm not gonna argue the point - it was advice from the softener
>guy. Plus, I don't like the taste of soft water.
>Pffffffhhhhhht.

Then your softener guy hasn't a clue... and if your softened water
tastes funny then your softener is not properly adjusted and/or it's
worn out and needs replacement. Your water can also be contaminated
with various impurities that can cause it to smell/taste bad so it may
need more rehab than just softening. Bottom line is that if you're
drinking bottled water then your water conditioning guy is ripping you
off.

"Omelet" > wrote in message
news
> In article >,
> "Dora" > wrote:
>
>> Omelet wrote:
>> >>
>> >>> Steve wrote:
>> >>>
>> >>>> But they're great for putting out deep frying fires when your oil
>> >>>> gets up over 625F.
>> >>>>
>> >>>> Didn't you leave yet?
>> >>>
>>
>> Gloria wrote:
>> >>> I hope you were being ironic. One of the first rules of kitchen
>> >>> fires is NEVER use water on oil/grease fires.
>> >>
>>
>> Steve wrote:
>> >> Never believe what you read on the Internet.
>> >>
>> >> -sw
>>
>> Om wrote:
>> > Not using water on grease fires pre-dates the internet by centuries
>> > babe.
>>
>> He's kidding about his own remark. He knows better, Om.
>
> I certainly hope so!
> --
> Peace! Om

Actually, sw wrote:

>> >>>> But they're great for putting out deep frying fires when your oil
>> >>>> gets up over 625F.
>> >>>>
>> >>>> Didn't you leave yet?

But, by reposting and re re posting and re re re posting, it somehow got
accredited to me.

As a former Associate Safety Professional, I know the ABC's of fires, and
know that water is the worst thing one can put on a petroleum product based
fire.

I am dumb sometimes, but I'm not totally stupid.

Steve

"gloria.p" > wrote

>
> My son-in-law does that outdoors in a dedicated turkey fryer setup
> (used only for his beer brewing.)
>
> He says it's a lot quicker and more convenient than on the stove.
>
> gloria p

I have a large Camp Chef that I believe I will use outside as well, or out
in the shop. It has a humongous cooking burner in it, and I'm sure it would
do better than any kitchen burner, save some of the really high end units.

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com

A locally available model is $300, and a special order. With issues such as
leaking, and expensive repair parts, we have decided to upgrade the range
hood, or buy some new cookware.

Thanks for your input. Some of it helped steer me away from one, but the
last was simply price versus benefits. It would have gone on granite with
the valve body behind, which would make it a booger to service.

Steve

Heart surgery pending?
Read up and prepare.
Learn how to care for a friend.
http://cabgbypasssurgery.com

On 10/21/2010 10:12 AM, Steve B wrote:
> We're remodeling, and putting a water spray near the stove for filling up
> large vessels, and other times when water is needed at the stove.
>
> Anyone know the proper terminology for these?
>
> Anyone have one? Is it a snake type, or articulated?
>
> Like them? Hate them? Caveats? Tips? Brand names suggestions?

When I'm feeling lazy and there's nobody around, I'll just grab the
spray head off my sink faucet and use that to fill pots on the stove. As
I seem to be getting older and lazier with every passing day, I may soon
be doing this all the time.

I wouldn't do this practice with a sink that has a separate dedicated
spray head. The water in the line may have been sitting for a while and
have some nasty crap in it. Like most folks, I'm trying to cut down on
eating nasty crap. :-)



>
> Steve
>
> Heart surgery pending?

Oh God - no!

> Read up and prepare.
> Learn how to care for a friend.
> http://cabgbypasssurgery.com
>
>
>

In article >,
Dan Abel > wrote:
>In article >,
> sf > wrote:
>
>
>> That's one kitchen concept I just do not understand. It's not okay to
>> carry a pot of cold water to the stove, but it's okay to carry a pot
>> of hot water back to the sink? <boggle>

ISTR that the Fatted Calf has a drain in their floor near their setup or
some means for draining the pot without hauling it.

I sure wish for something like that when I am boiling water for pasta or
potatoes for 130+. It takes a long time to fill up the pots, and a long
time even on our commercial range to make 'em boil. If I am in charge of
the kitchen and Le Menu contains pasta/mashed taters, I go in hours before
the volunteers come in, fill the damn pots and cover, and turn on the
burners.

>My son got burned pretty badly this summer trying to dump a pot of
>boiling pasta and water into a strainer. It was pasta for 130 people at
>church camp, and there were two of them holding it. They saved the
>pasta, but my son got burned on his arm, thigh and foot. He feels fine
>now, but it still looks ugly.

I am so sorry that happened. But I gotta ask: one pot? How farking big
was it? (Another reason for using several pots, I guess.)

(I did do beans a couple of months ago - 14# dry weight. But I scooped
them out with a smaller strainer before having someone empty the water
with me running safety interference.)

Charlotte

--

dsi1 wrote:
>
>When I'm feeling lazy and there's nobody around, I'll just grab the
>spray head off my sink faucet and use that to fill pots on the stove.

I just measured; my sink sprayer reaches four feet but my stove is
seven feet away... you must be one of those with a four inch fuse who
tells everyone you're hung with seven inches.

On Fri, 22 Oct 2010 20:36:55 -0500, Omelet >
wrote:

>In article >,
> "Steve B" > wrote:
>
>> A locally available model is $300, and a special order. With issues such as
>> leaking, and expensive repair parts, we have decided to upgrade the range
>> hood, or buy some new cookware.
>
>Do yourself a huge favor and vent your stove hood out the roof! That is
>in MY plans for the kitchen remodel. I kept the part for doing it when
>I installed a new stove hood a few years ago, but it's still vented to
>the inside. I hate hate hate it and seriously want it vented to the
>outside!


It's better to vent the fan through the wall, will cost less in
materials and labor plus it will be much more accessable for
servicing/cleaning.... and anytime you can avoid putting a hole in
your roof that's a good thing.

On Sat, 23 Oct 2010 01:15:46 +0000 (UTC),
(Charlotte L. Blackmer) wrote:

>In article >,
>Dan Abel > wrote:
>>In article >,
>> sf > wrote:
>>
>>
>>> That's one kitchen concept I just do not understand. It's not okay to
>>> carry a pot of cold water to the stove, but it's okay to carry a pot
>>> of hot water back to the sink? <boggle>
>
>ISTR that the Fatted Calf has a drain in their floor near their setup or
>some means for draining the pot without hauling it.
>
>I sure wish for something like that when I am boiling water for pasta or
>potatoes for 130+. It takes a long time to fill up the pots, and a long
>time even on our commercial range to make 'em boil. If I am in charge of
>the kitchen and Le Menu contains pasta/mashed taters, I go in hours before
>the volunteers come in, fill the damn pots and cover, and turn on the
>burners.

An experienced cook would heat a few smaller pots rather than one huge
pot... and they'd fill the pots the night before.

On 10/22/2010 3:27 PM, Brooklyn1 wrote:
> dsi1 wrote:
>>
>> When I'm feeling lazy and there's nobody around, I'll just grab the
>> spray head off my sink faucet and use that to fill pots on the stove.
>
> I just measured; my sink sprayer reaches four feet but my stove is
> seven feet away... you must be one of those with a four inch fuse who
> tells everyone you're hung with seven inches.

I can always count on you to bring up the length of dicks into the
conversation - creepy! As far as I know, my faucet hose is of average
length - sorry to get you all worked up.

I did a kitchen remodel in which the faucet and sink was replaced. I'm
betting the new hose is of standard length also. My apologies! :-) My
guess is that they design these hoses to be at least 4 to 6 inches off
the standard cabinet floor when mounted at standard height. My new sink
however, is an offset design that's about 4 inches away from the stove
which may seriously affect pot-filling performance. That's the breaks. I
haven't tried cooking in the new kitchen because I'm living with my wife
in a rented apt with my mother-in-law. That's the breaks.

As far as my dick goes - it's kinda small. Cut me a break please - I'm
Asian!

P.S. You know those skanky ladies that accost you all the time in the
meat department? They're hookers - you idiot! :-)

On 10/22/2010 3:35 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On 10/21/2010 10:12 AM, Steve B wrote:
>>> We're remodeling, and putting a water spray near the stove for filling up
>>> large vessels, and other times when water is needed at the stove.
>>>
>>> Anyone know the proper terminology for these?
>>>
>>> Anyone have one? Is it a snake type, or articulated?
>>>
>>> Like them? Hate them? Caveats? Tips? Brand names suggestions?
>>
>> When I'm feeling lazy and there's nobody around, I'll just grab the
>> spray head off my sink faucet and use that to fill pots on the stove. As
>> I seem to be getting older and lazier with every passing day, I may soon
>> be doing this all the time.
>
> I don't have one of those but have used one at work. I kinda like them
> and am considering installing one. I suppose I could install one with a
> 6 ft. hose.
>
> That would reach my stove.<g>
>
> My kitchen is small.

The place I'm renting temporally* with my wife has the stove some
distance away. I've slid the pot towards the sink and onto the counter
and used the spray head. You might say that I'm too lazy to get a
container, fill it, shuffle 2 feet towards the stove and dump it in.
That's pretty lame. OTOH, I tend toward dangerous behavior sometimes
like carry a baking pan out of the oven balanced on the side of a knife
or carry pans of boiling pans of stuff in unsafe ways. I've been doing
this a lot cause I just hate the silicone oven mitts that I got for
Xmas. Mostly I win although sooner or later, the odds will always get you.

* I've been saying "temporally" going on 3 years now!

On Fri, 22 Oct 2010 21:45:09 -0400, Brooklyn1 <Gravesend1> wrote:

> On Fri, 22 Oct 2010 20:36:55 -0500, Omelet >
> wrote:
>
> >In article >,
> > "Steve B" > wrote:
> >
> >> A locally available model is $300, and a special order. With issues such as
> >> leaking, and expensive repair parts, we have decided to upgrade the range
> >> hood, or buy some new cookware.
> >
> >Do yourself a huge favor and vent your stove hood out the roof! That is
> >in MY plans for the kitchen remodel. I kept the part for doing it when
> >I installed a new stove hood a few years ago, but it's still vented to
> >the inside. I hate hate hate it and seriously want it vented to the
> >outside!
>
>
> It's better to vent the fan through the wall, will cost less in
> materials and labor plus it will be much more accessable for
> servicing/cleaning.... and anytime you can avoid putting a hole in
> your roof that's a good thing.

What does he do if his stove is on an interior wall?

--

Never trust a dog to watch your food.