notbob wrote on 15 Mar 2006 in rec.food.cooking

> On 2006-03-15, OmManiPadmeOmelet > wrote:
>
> > muriatic acid. I double glove for that and wear a gas mask.
>
> Does the gas mask do the job? Many gas masks and resperators have
> filters for specific gases/particulates. You many want to check for
> that particular gas.
>
> > water comes from underground limestone caves.
>
> I hadn't thought of muriatic acid. That would probably be perfect for
> the ring from Hell that's getting the upper hand in my toilet.
>
> nb

I use that comercial product CLR... (it dissolves lime etc) it cleans the
ring outa toilet and the grout on the tile wall...You just need gloves...no
need to use real dangerous stuff.

--
-Alan

On 2006-03-16, OmManiPadmeOmelet > wrote:

> Just BE CAREFUL!

> Muriatic is strong Hydrochloric acid...

Yeah, I know.

It's used extensively in the swimming pool biz. Pool deck builders
use it to remove grout and cement and such from tiles and clean pool
plaster. Between the gunite dust and acid fumes, I'm lucky to have
survived my youth.

nb

On 2006-03-16, Mr Libido Incognito > wrote:

> I use that comercial product CLR... (it dissolves lime etc) it cleans the
> ring outa toilet and the grout on the tile wall...You just need gloves...no
> need to use real dangerous stuff.

My toilet ring laughs at CLR!

nb

D.Currie wrote:
>
> I was just thinking about some of the things that I use regularly that I
> thought at first were stupid, useless, or gimmicky, but now I'd have a hard
> time living without.
>


Hot Diggety Dogger

Bought this at a thrift store. Haven't used it and don't plan to, but
it's cool as a kitchen decoration.

It's a toaster, with two slots for opened buns and a hole that holds two
hot dogs.

One side of the box is in French: "Le Grille 'Hot Dog' Le Plus
Sensationnel Au Monde"


I've an electric steamer I've used only once, a George Forman-style
grill that is way to much trouble to clean, and several juicers that
were gifts and remain unused.

On the other hand, I use the crock pot constantly in the winter, love
the wand blender and when veg are fresh, keep the dehydrator running
full time.

bulka

"" wrote:
>
> On Tue, 14 Mar 2006 13:30:17 -0700, "D.Currie" >
> wrote:
>
> >I was just thinking about some of the things that I use regularly that I
> >thought at first were stupid, useless, or gimmicky, but now I'd have a hard
> >time living without.
> >Donna
>
> A friend gifted me with a 1q (?) mini crock-pot.
> At first I thought "garage sale".
>
> But after a few experiments, I get;
> perfect barley, perfect brown rice, perfect beans...
> No boil-overs, no pot-watching.
>
> How did I ever live without it ?
>
> <rj>

Is this the type with the ceramic insert? I use a slow cooker that
separates the metal pan from a base. How do you modify recipes to make
rice in your crockpot? Thanks....Sharon

In article >,
notbob > wrote:

> On 2006-03-16, OmManiPadmeOmelet > wrote:
>
> > Just BE CAREFUL!
>
> > Muriatic is strong Hydrochloric acid...
>
> Yeah, I know.
>
> It's used extensively in the swimming pool biz. Pool deck builders
> use it to remove grout and cement and such from tiles and clean pool
> plaster. Between the gunite dust and acid fumes, I'm lucky to have
> survived my youth.
>
> nb

Heh, I understand.
Yes, Muriatic is sold cheapest by the gallon at swimming pool supply
stores. Mom and I bought a couple of cases of it when we were cleaning
quartz crystals we dug up at the crystal mines in Hot Springs Arkansas.

They are coated with Iron oxide initially. The acid soaks take it off
perfectly and we were using 5 gallon buckets (outdoors of course!) so
needed a lot of it.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

In article >,
notbob > wrote:

> On 2006-03-16, Mr Libido Incognito > wrote:
>
> > I use that comercial product CLR... (it dissolves lime etc) it cleans the
> > ring outa toilet and the grout on the tile wall...You just need gloves...no
> > need to use real dangerous stuff.
>
> My toilet ring laughs at CLR!
>
> nb

So do mine...... ;-)

You can use a hand sprayer for the acid, but it's not good for very
long. The acid leaks out a bit and corrodes the spring. But, they are
cheap.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article >,
> "D.Currie" > wrote:
>
>> "OmManiPadmeOmelet" > wrote in message
>> ...
>>
>> >
>> >>
>> >> Gloves are another thing. Rubber gloves, latex gloves; whatever. I
>> >> don't
>> >> think food is "icky" and I never saw the sense in using rubber gloves
>> >> for
>> >> washing dishes or handling food, but lately I've been battling a
>> >> little
>> >> rash
>> >> on my hands, and I've taken to wearing gloves when I'm working in the
>> >> kitchen. Seems to be helping while I narrow down the exact cause.
>> >> Using
>> >> gloves while handling dough is kind of weird, so I just bought some
>> >> fabric
>> >> "dough gloves" which I never would have bought otherwise. They work. I
>> >> don't
>> >> know if I'll continue using them forever, but for now, they're a
>> >> keeper.
>> >
>> > I _hate_ mixing ground meat with my hands but it's really the only way.
>> > Latex gloves that I purchase by the box are a godsend for that chore,
>> > and indespensible when working with hot peppers. ;-)
>>
>> Last time I ordered goves, I bought a box each of latex, vinyl, and
>> nitrile.
>> I've got to say that I'm leaning toward the nitrile ones. they're a
>> little
>> more expensive, but I've found that I can take them off and put them on
>> again pretty easily.
>>
>> And now that I've gotten used to using them, I'm finding all sorts of
>> additional benefits. Like if you've got that little cut and you're
>> peeling
>> tomatoes or squeezing lemons, you aren't putting acid in the wound. And
>> you
>> don't have to worry about handling peppers or getting that opnion or
>> garlic
>> smell out of your hands.
>
> Mmm, that's not a bad idea.
> I've been cooking with a LOT more fresh garlic lately now that I've
> found those monster cloves and My Thanh for $1.49 per lb. I've been
> needing it for it's antibiotic properties. Just been peeling it
> carefully, then pressing it.
>
> A lot of people are developing allergies to latex, so nitrile is not a
> bad idea.

My understanding with latex allergies is that they develop over time with a
lot of exposure, so people who've worn them for years will suddenly develop
problems.

The nitrile ones are nice, and I got them with textured fingers, so the grip
is good.


>
>>
>>
>> >>
>> >> Electric meat slicer. Yeah, who needs a meat slicer if you have a
>> >> sharp
>> >> knife? This isn't something I use every day, but when I have a beef
>> >> roast
>> >> and I want thin slices for sandwiches or Italian beef this thing is
>> >> great.
>> >> Or for nice even slices of anything. Bread, cheese....Yes, I still
>> >> slice
>> >> things by hand a lot of the time, especially when it's small
>> >> quantities,
>> >> but
>> >> this is a nice thing to have on hand when I need it.
>> >
>> > After a very, very serious cut to my fingers, I now use a cheese board
>> > for slicing cheese. It's just a wire and gives you ultimate "thin"
>> > control. I use a knife for everything else. Electric slicers are still
>> > not something I use.
>>
>> I'd never use this thing without the guard, but it's great when I'm doing
>> quanities of something. One or two sandwiches, I'd slice by hand. But I
>> just
>> sliced most of a beef roast into thin, even slices, and it was a breeze.
>
> We have a large box mandolin somewhere with 3 blades. Mom used to to
> make 'kraut. I probably have a small one somewhere but for quantities,
> I have one of those rotary thingies that I posted awhile back with 5
> barrels, one of which is a fine slicer. :-)
>
>>
>> >
>> > My very sharp cleaver can slice meat paper thin with care.
>>
>> I can do thin slices with a knife, but then I have to be neat and careful
>> and it takes a lot more time. The slicer really speeds things up a lot.
>
> I ran across an ancient meat slicer and it's out in "excess stuff"
> storage on the sun porch but I know where it is. If I buy hams anymore,
> I have them sliced before I leave the store.
>
> This one is not electric, it's crank, but oh man does that thing have
> some memories!!!! It's as old as I am.

I had an old rickety one that probably cost $25 new, and it was a bear to
clean. Crud got everywhere. I decided I wanted a new one for Christmas, so I
got a good one. It's not something that I'll use every day, but every time I
use it, I happy that I have it.


>
>>
>> >
>> >>
>> >> On the other hand, I've gone though so many cheese grating devices in
>> >> my
>> >> time...this must be my major impulse-buy weakness. I was cleaning out
>> >> kitchen gadgets a while back, and I got rid of quite a few grating
>> >> devices
>> >> that just didn't do the job. I had rotary graters and box graters, and
>> >> all
>> >> sorts of stupid gadgets. For big jobs, my kitchenaid has a grater
>> >> device
>> >> which does a good job, but I went through a lot of hand graters before
>> >> I
>> >> figured out what I liked for the small jobs.
>> >
>> > <lol> I have a nice tower grater that works for various things, I
>> > mostly
>> > use it for fresh ginger. I have a rotary grater for carrots etc. If I
>> > need grated cheese, I buy it PRE-GRATED! It's the same price as block
>> > cheese so why not? It freezes well and I mostly use it for cooking so
>> > texture is not an issue.
>>
>> There's a cheese import warehouse in town and they've got a huge variety
>> of
>> interesting cheeses. The only way to buy is in chunks. No slices, no
>> pre-grated.
>
> Bummer!

Yeah, especially when I go there and bust the budget on cheese. They've got
some interesting choices. And they've got a table where they sell older
cheeses at a discount. Let's see...aged cheese that's getting older...

And they've always got samples of a few cheeses, which is nice. You see it
in the package and it's no big deal, but you taste it...mmmmmm.... I bought
some goat cheese gouda last week that was really tasty. This week I found a
smoked cheddar that's quite fun.

>
>>
>>
>> >
>> >>
>> >> So...what things to you have that you found out were really wonderful
>> >> and/or
>> >> terrible?
>> >
>> > I used to hate garlic presses until I found the right one. :-)
>> > Now I swear by it.
>> >
>>
>> I've never found one that I like. I usually just bash and chop by hand.
>> So,
>> which one works for you?
>>
>> Donna
>
> It's a cylinder type. Looks like an itty bitty potato ricer.
> I have to go to work here in a minute, but I'll take a post a picture.
> :-) It really is the gods!
>

Good deal. Every time I buy one, I use it once and hate it.

Donna

On Thu, 16 Mar 2006 08:41:15 -0500, biig > wrote:

>
>
>"" wrote:
>>
>> On Tue, 14 Mar 2006 13:30:17 -0700, "D.Currie" >
>> wrote:
>>
>> >I was just thinking about some of the things that I use regularly that I
>> >thought at first were stupid, useless, or gimmicky, but now I'd have a hard
>> >time living without.
>> >Donna
>>
>> A friend gifted me with a 1q (?) mini crock-pot.
>> At first I thought "garage sale".
>>
>> But after a few experiments, I get;
>> perfect barley, perfect brown rice, perfect beans...
>> No boil-overs, no pot-watching.
>>
>> How did I ever live without it ?
>>
>> <rj>
>
> Is this the type with the ceramic insert? I use a slow cooker that
>separates the metal pan from a base. How do you modify recipes to make
>rice in your crockpot? Thanks....Sharon

Yup... it's a RIVAL.
No dials, no On-Of Just plug it in.

I start with cold water and the grain.

For brown rice; 1c rice, 2+ c water
For barley 1/4 c barley, 1 c water
Takes about 3 hours..... but I'm in no hurrry.

As Ron Popeil would say; "Set it and forget it"

<rj>

"" wrote:
>
> On Thu, 16 Mar 2006 08:41:15 -0500, biig > wrote:
>
> >
> >
> >"" wrote:
> >>
> >> On Tue, 14 Mar 2006 13:30:17 -0700, "D.Currie" >
> >> wrote:
> >>
> >> >I was just thinking about some of the things that I use regularly that I
> >> >thought at first were stupid, useless, or gimmicky, but now I'd have a hard
> >> >time living without.
> >> >Donna
> >>
> >> A friend gifted me with a 1q (?) mini crock-pot.
> >> At first I thought "garage sale".
> >>
> >> But after a few experiments, I get;
> >> perfect barley, perfect brown rice, perfect beans...
> >> No boil-overs, no pot-watching.
> >>
> >> How did I ever live without it ?
> >>
> >> <rj>
> >
> > Is this the type with the ceramic insert? I use a slow cooker that
> >separates the metal pan from a base. How do you modify recipes to make
> >rice in your crockpot? Thanks....Sharon
>
> Yup... it's a RIVAL.
> No dials, no On-Of Just plug it in.
>
> I start with cold water and the grain.
>
> For brown rice; 1c rice, 2+ c water
> For barley 1/4 c barley, 1 c water
> Takes about 3 hours..... but I'm in no hurrry.
>
> As Ron Popeil would say; "Set it and forget it"
>
> <rj>
Thanks....that will work for me too.....Sharon

biig > writes:

>> But after a few experiments, I get;
>> perfect barley, perfect brown rice, perfect beans...
>> No boil-overs, no pot-watching.
>>
>> How did I ever live without it ?

> Is this the type with the ceramic insert? I use a slow cooker that
>separates the metal pan from a base.

That's the kind I've got. I guess a slow cooker has the ceramic
insert and a crockpot doesn't, otherwise I don't know the difference
between the two.
Mom got a GE brand slow cooker years ago and I was so impressed I went
and got the same one. $15 at K-Mart, and it's great. The other night I
made orange pork chops in it, and even though I don't like pork I
enjoyed the chops. It's definitely worth it.
I've never made rice in the cooker and probably won't. My veggie
steamer does rice, but it's easier to just boil on a stove top.

Stacia

"Glitter Ninja" > wrote in message
...
> biig > writes:
>
>>> But after a few experiments, I get;
>>> perfect barley, perfect brown rice, perfect beans...
>>> No boil-overs, no pot-watching.
>>>
>>> How did I ever live without it ?
>
>> Is this the type with the ceramic insert? I use a slow cooker that
>>separates the metal pan from a base.
>
> That's the kind I've got. I guess a slow cooker has the ceramic
> insert and a crockpot doesn't, otherwise I don't know the difference
> between the two.
> Mom got a GE brand slow cooker years ago and I was so impressed I went
> and got the same one. $15 at K-Mart, and it's great. The other night I
> made orange pork chops in it, and even though I don't like pork I
> enjoyed the chops. It's definitely worth it.
> I've never made rice in the cooker and probably won't. My veggie
> steamer does rice, but it's easier to just boil on a stove top.
>
> Stacia
>Crockpot is a brand name. Slow cooker is generic, I believe.

Glitter Ninja wrote:
>
> biig > writes:
>
> >> But after a few experiments, I get;
> >> perfect barley, perfect brown rice, perfect beans...
> >> No boil-overs, no pot-watching.
> >>
> >> How did I ever live without it ?
>
> > Is this the type with the ceramic insert? I use a slow cooker that
> >separates the metal pan from a base.
>
> That's the kind I've got. I guess a slow cooker has the ceramic
> insert and a crockpot doesn't, otherwise I don't know the difference
> between the two.
> Mom got a GE brand slow cooker years ago and I was so impressed I went
> and got the same one. $15 at K-Mart, and it's great. The other night I
> made orange pork chops in it, and even though I don't like pork I
> enjoyed the chops. It's definitely worth it.
> I've never made rice in the cooker and probably won't. My veggie
> steamer does rice, but it's easier to just boil on a stove top.
>
> Stacia

A crockpot is the one with the ceramic insert. My slow cooker is
an rectangular metal, non stick pot that sits on a base. .....Sharon

On Tue, 14 Mar 2006 13:30:17 -0700, "D.Currie"
> wrote:

>I was just thinking about some of the things that I use regularly that I
>thought at first were stupid, useless, or gimmicky, but now I'd have a hard
>time living without.
>
>Prime example is my microwave.

Our chopping scissors things.

Pressure-cooker.

Stick blender.

serene

On 14 Mar 2006 13:16:52 -0800, wrote:

>> So...what things to you have that you found out were
>> really wonderful and/or terrible?
>
>Since I'm tagged as the cook among my friends -- though I only do it
>because otherwise I'd *starve* -- I get cooking paraphernalia as gifts.
> I never wanted a microplaner, but I'm reasonably glad I got one,
>though I've only used it like four times for nutmeg.
>
>On the other hand, I've got this weird little thing and I'm not even
>sure what it's for. It's like a very small handheld grinder: turning
>a crank turns a little spiky wheel that forces *something* down into
>some little parallel blades and then out.
>
>But what?

Garlic, I think, if it's what I'm picturing.

serene

On Tue, 14 Mar 2006 17:08:10 -0500, Goomba38 >
wrote:

>Jeneen Sommers wrote:
>
>> Is it a nutmeg grinder? I love mine, though I never thought I'd use it.
>>
>> Jeneen
>
>I LOVE my nutmeg grater! It has a nice little cubbie spot on top to
>store the clove of nutmeg in too. I bought it in Germany many years ago
>at a Christmas Markt. Just using it brings me nice memories.

Same here, except for the Germany part. People at our Christmas party
loved grating nutmeg onto their eggnog.

serene

"serene" > wrote in message
...
> On 14 Mar 2006 13:16:52 -0800, wrote:
>
>>> So...what things to you have that you found out were
>>> really wonderful and/or terrible?
>>
>>Since I'm tagged as the cook among my friends -- though I only
>>do it
>>because otherwise I'd *starve* -- I get cooking paraphernalia
>>as gifts.
>> I never wanted a microplaner, but I'm reasonably glad I got
>> one,
>>though I've only used it like four times for nutmeg.
>>
>>On the other hand, I've got this weird little thing and I'm not
>>even
>>sure what it's for. It's like a very small handheld grinder:
>>turning
>>a crank turns a little spiky wheel that forces *something* down
>>into
>>some little parallel blades and then out.
>>
>>But what?
>
> Garlic, I think, if it's what I'm picturing.
>
> serene

Sounds more like one of those herb cutters.

Audrey

serene wrote:

> On Tue, 14 Mar 2006 13:30:17 -0700, "D.Currie"
> > wrote:
>
>
>>I was just thinking about some of the things that I use regularly that I
>>thought at first were stupid, useless, or gimmicky, but now I'd have a hard
>>time living without.
>>
>>Prime example is my microwave.
>
>
> Our chopping scissors things.
>
> Pressure-cooker.
>
> Stick blender.
>
> serene

pod coffee maker - I thought it wouldn't get used much yet we use it daily.

serene wrote:

>On Tue, 14 Mar 2006 13:30:17 -0700, "D.Currie"
> wrote:
>
>
>
>>I was just thinking about some of the things that I use regularly that I
>>thought at first were stupid, useless, or gimmicky, but now I'd have a hard
>>time living without.
>>
>>Prime example is my microwave.
>>
>>
>
>Our chopping scissors things.
>
>Pressure-cooker.
>
>Stick blender.
>
>serene
>
>
A pressure cooker isn't a gadget!

I've just remembered my German cherry pipper. Does two at a time and can
also be used for olives.

Chrisitine

In article >,
"D.Currie" > wrote:

> "OmManiPadmeOmelet" > wrote in message
> ...
>
> >
snip, snip> >
> > I _hate_ mixing ground meat with my hands but it's really the only way.
> > Latex gloves that I purchase by the box are a godsend for that chore,
> > and indespensible when working with hot peppers. ;-)
>
> Last time I ordered goves, I bought a box each of latex, vinyl, and nitrile.
> I've got to say that I'm leaning toward the nitrile ones. they're a little
> more expensive, but I've found that I can take them off and put them on
> again pretty easily.
>
Lots of snipping

When I was a lab life, I switched from latex to nitrile gloves. The QC
on disposable latex gloves is spotty. In addition, they will
spontaneously degrade over time. (One of my schticks as the blood-borne
pathogens officer for my dept was pulling on a hole-ridden latex glove
and saying, "I sure hope these guys don't make condoms.") Nitrile is
more puncture resistant and hypoallergenic. They are more expensive,
but nor if you're throwing out a bunch of latex gloves from a box.

OB Food: In honor of St. Patrick's Day, we went to an Italian
restaurant last night. SO ordered chicken with mushrooms, sundried
tomatoes and roasted red peppers over polenta. I ordered penne with
sausage. Others in our posse ordered potato gnocchi, which they
declared excellent.

Cindy

--
C.J. Fuller

Delete the obvious to email me