|By Snuffaluff (Snuffaluff) on Monday, October 31, 2005 - 11:20 am: Edit|
yeah, that's right, I burnt some beans cause I went fishing! lol Ok, long story short, I have a 1ac. pond on my land and I stuck on a pot of beans, went fishing for an hour and when I came back to the house smoke was pouring out.
Accepting jokes and remarks...
Question is, will it be possible to salvage my pot? Stainless Steel. It's scorched... bad. I've put a brillo pad and elbow grease into it and it barely made a dent. Any other tips?
And I seemed surprised that 2qts of water evaporated out in less than an hour on a simmer?!?
|By Chefspike (Chefspike) on Monday, October 31, 2005 - 04:21 pm: Edit|
Let me say, right off the bat what some if not many said to themselves or out loud when they read your thread.
put some sugar water in it and "simmer" or boil the water.
1/3 sugar...2/3 water
then go fishing but only for 1/2 an hour.
you may need to repeat.
|By Snuffaluff (Snuffaluff) on Monday, October 31, 2005 - 05:01 pm: Edit|
lol... is there a rate at which water evaps? I'm the kinda guy that learns from mistakes, so this ain't gonna happen again(Lord willing!!)
I'll try the sugar water out tonight and letcha know how it comes out. The pot is scorched all the way up the sides though.
Could the lid have played into it? I had the lid on there about 1/2-3/4 the way, but not fully on. I think it saved the kitchen from burning down, but wonder if it played part in the fast evaporation?
|By Chefspike (Chefspike) on Monday, October 31, 2005 - 07:15 pm: Edit|
i don't know. maybe.
do you need a lid for beans, hillbilly?
maybe the fire was too high....ever think of that?
gas grows as it burns, did you know that?, it draws more from the sorce, which creats a bigger flame.
at least thats how it is on my stove.
maybe you should let your wife cook the beans from now on.
|By Chefspike (Chefspike) on Monday, October 31, 2005 - 07:42 pm: Edit|
Your com'in up on a Anniversary yes?
Dec. 22, 05
|By Chefgibz0 (Chefgibz0) on Tuesday, November 01, 2005 - 12:12 am: Edit|
How much did the pot cost??
|By Chefjoannam (Chefjoannam) on Tuesday, November 01, 2005 - 12:44 am: Edit|
how about using oven cleaner? (only if it's not a nonstick or a calphalon...)
if it's stainless steel, it will work great. I've rescued my share of pots & pans from imminent trashing by repeated alternating use of oven cleaner and a wad of copper scouring pad (applied with a liberal dose of elbow grease!)
|By Snuffaluff (Snuffaluff) on Tuesday, November 01, 2005 - 10:30 am: Edit|
spike, married june 26... not dec.
Also, I only wish I had gas stove. I'm stuck w/ electric But, no, I didn't know the flame grows.
gibz, the pot came in a set and I don't know how much it costs. IT's maker's mark, steel/copper/steel make sense?
Joanna, I'll have to try that out when Spikes sugar cure doesn't work. I also read that sticking a dryer sheet in there w/ some hot water for a bit will do the trick, then scrub w/ the dryer sheet.... interesting....
|By Chefgibz0 (Chefgibz0) on Tuesday, November 01, 2005 - 03:11 pm: Edit|
Yes.....makes sense.......Makers Mark I do believe is a Sam's Club Product........If your arm gets tired and your elbow runs out of grease.....chuck it!!
|By Snuffaluff (Snuffaluff) on Tuesday, November 01, 2005 - 04:17 pm: Edit|
lol... I have another pot too, but this one is much nicer. It heats very well and disperses it well too. That copper lining in the middle is great. But... ya gotta do whatcha gotta do...
|By Chefspike (Chefspike) on Tuesday, November 01, 2005 - 08:36 pm: Edit|
real nice, what do you mean when the sugar/water won't work.
then scrub it bi*ch........
maybe you'll get some arm on ya that will help your casting
dryer sheet, please.........
|By Chefferd (Chefferd) on Tuesday, November 01, 2005 - 10:24 pm: Edit|
Carbonoff, a product sold by EDon. It super strong and probably inhibits future generations but it works like a champ. Also Ecolab used to make Greasestrip, a product that takes you fingerprints off your hand but also carbon build up off pots. I have also used a sander attachment on an electric drill to remove carbon on saute pans.
|By Ilpro (Ilpro) on Wednesday, November 02, 2005 - 01:24 am: Edit|
Do what Spike said.
You can also put white wine or vinegar in it and let it set on the flat top where it just stays hot. Not even a simmer. The black crap will break free and float. Dont look for this to happen in two or three hours though. Longer!
|By Chefspike (Chefspike) on Wednesday, November 02, 2005 - 08:49 am: Edit|
I forgot about the vinegar. that worked great.
I remember that ecolab stuff too, had to use thick rubber gloves with it. ya can't use it on alum. tho.
|By Chefspike (Chefspike) on Wednesday, November 02, 2005 - 08:51 am: Edit|
Chefjoannam, so how was the jury thing?
|By Chefjoannam (Chefjoannam) on Wednesday, November 02, 2005 - 11:36 am: Edit|
1.5 days of jury selection
2.5 days of testimony
the charge was 6 counts of attempted murder (gang related) and I was in the criminal courthouse downtown.
The star witness was such a flake the prosecution had to drop the charges.
So it was a waste.
I can't believe the judge didn't permit a "financial hardship" excuse: I'm self employed as a lowly little cook, and my husband is unemployed. the judge didn't excuse anyone. I had to cancel that whole week's work, plus, the following week, (which is this week) but I've managed to re-schedule almost everyone. Gratefully, my clients were understanding about the whole situation ("better her than me!")
so, a miserable experience overall... but I did make friends with other jury members. we had a little formal luncheon in the Lot 17 parking structure. (I brought tables and chairs and ginger ale, which we sipped from plastic champagne glasses. I made pain bagnat and bought some gourmet potato chips, they brought other snacks and dessert. It was positively decadent.).
You gotta make the best out of what life presents you, you know?
|By Grwall (Grwall) on Friday, November 04, 2005 - 02:27 pm: Edit|
A couple of my guys burned h*ll out of a pot and poured straight Blast degreaser in the bottom to let it soak overnight.
The bottom of the pot was no thicker than tinfoil the next morning.
|By Chefspike (Chefspike) on Saturday, November 05, 2005 - 01:41 am: Edit|
I love that.
Hey Garry, ya ever go to any hockey up there?
Chefjoannam, Sorry it was so bad. What kind of work does your husband do ?
|By Jonesg (Jonesg) on Monday, November 14, 2005 - 05:19 pm: Edit|
Snuff, toss the pot or try a wire brush in an elec drill and grind it off.
Baked beans are cooked in the oven, very slowly overnite.
|By Chefspike (Chefspike) on Tuesday, November 15, 2005 - 12:48 am: Edit|
you figure he would know that being a Texan and all.
|By Snuffaluff (Snuffaluff) on Tuesday, November 15, 2005 - 11:51 am: Edit|
first off, I wasn't making 'baked beans' they were pintos on the stove top. Second, Spike, shoosh! I got the thing clean. I'm not telling how either cause I don't want someone's head to erupt since it's already as big as it can get. ;)
|By Chefspike (Chefspike) on Wednesday, November 16, 2005 - 12:28 am: Edit|
|By Snuffaluff (Snuffaluff) on Wednesday, November 16, 2005 - 11:33 am: Edit|
nope, you can't break me! lol
I used all of the above. ;)