Krups's oval screws
G. Paul Ziemba
finally gave up the ghost this morning. Having some experience
at appliance repair, I upended it to determine the best ingress.
Alas, the bottom is secured by two recessed screws with
oval heads - grr.
Googling resulted in a speculation that a GM carburetor tool would
work. Tried that, but alas, the GM tool matches a smaller oval. I
don't have a machine shop so can't fiddle around trying to make a
matching driver.
Anyone know a source for this tool?
--
G. Paul Ziemba paul+us...@w6yx.stanford.edu
FreeBSD unix:
8:41PM up 1 day, 17 mins, 6 users, load averages: 0.00, 0.00, 0.00
Steve Wertz
>
> The 11-year-old Krups coffee maker (model 137, to be precise)
> finally gave up the ghost this morning. Having some experience
> at appliance repair, I upended it to determine the best ingress.
> Alas, the bottom is secured by two recessed screws with
> oval heads - grr.
S'not hard at all.
-sw
Isaac Wingfield
Steve Wertz <swe...@texas.net> wrote:
Or, take the same Dremel, and cut a slot in the annoying screws...
Isaac
Steve Wertz
I was gonna say that, but they're recessed screws ;-) Still possible if
not recessed too far, though.
-sw
notbob
> The 11-year-old Krups coffee maker (model 137, to be precise)
> finally gave up the ghost this morning. Having some experience
> at appliance repair, I upended it to determine the best ingress.
> Alas, the bottom is secured by two recessed screws with
> oval heads - grr.
An oval head is the shape of the screw head, but there are different
screwdriver slot configurations for oval head screws. The three most
common are phillips slot, straight slot, and hex socket. There are
also some weird drivers like torx and anti-tamper hex, but the most
common 3 should be easy to find a driver for. Any hardware store
would have them. What type do you have? What does the driver slot
look like? An X shape? A straight slot? A small 6 sided hole?
nb
Cat
>An oval head is the shape of the screw head, but there are different
>screwdriver slot configurations for oval head screws. The three most
>common are phillips slot, straight slot, and hex socket. There are
>also some weird drivers like torx and anti-tamper hex, but the most
>common 3 should be easy to find a driver for. Any hardware store
>would have them. What type do you have? What does the driver slot
>look like? An X shape? A straight slot? A small 6 sided hole?
I was badly surprised to discover that far from being common (as they are in
Canada), Robertson (square) screws and screwdrivers are exceedingly rare,
and often used to provide "security". It made putting my furniture back
together quite a challenge, as the (very common, hah!) screwdrivers had been
packed... somewhere...
Speaking of food (which we weren't anymore), had an excellent meal at
Cafe Yulong.
Chicken in Soothing Lettuce Wraps (huge, much loved by those that had it, but
unfortunately had peanuts as a garnish)
Shanghai Sou Long Bow (dumplings, delicious - nicely steamy, with a tangy taste
of ginger)
Hunan Style Lamb (nicely hot, tender meat, great taste)
Spicy Dry Fried Chicken (light batter, not greasy, moist meat - nice)
The total for three people worked out to be about $40, including tip. They're
very new - the silverware doesn't have scratches ;> The staff/owners do seem
to know what they're doing - there was no issue with getting our order sorted
out, nor with timely arrival of food.
I'm quite looking forward to a return trip, to try their peking duck.
cheers!
--
==========================================================================
"A cat spends her life conflicted between a deep, passionate and profound
desire for fish and an equally deep, passionate and profound desire to
avoid getting wet. This is the defining metaphor of my life right now."
G. Paul Ziemba
> Alas, the bottom is secured by two recessed screws with
> oval heads - grr.
Steve Wertz <swe...@texas.net> wrote:
> Take a metal file or Dremmel and whittle one out of an old screwdriver.
> S'not hard at all.
Isaac Wingfield wrote:
> Or, take the same Dremel, and cut a slot in the annoying screws...
Steve Wertz <swe...@texas.net> writes:
>I was gonna say that, but they're recessed screws ;-) Still possible if
>not recessed too far, though.
The screws are recessed about an inch, so I can't get at the heads to
cut a slot, unfortunately. I'm not sure how I'd make a suitable tool
from an existing screwdriver - the problem is that the screw has NO slot.
Here's a representation of the head:
Top view:
....
. .
. ___ .
/ \
. | | .
. | | .
\___/
. .
. .
...
Side view:
+----+
+-+ +-+
+--+ +--+
| |
| |
| |
| |
\/
--
G. Paul Ziemba paul+us...@w6yx.stanford.edu
FreeBSD unix:
9:26AM up 1 day, 13:02, 7 users, load averages: 0.00, 0.00, 0.00
G. Paul Ziemba
>An oval head is the shape of the screw head, but there are different
>screwdriver slot configurations for oval head screws.
>What type do you have?
Yep, it'd be easy if it had a standard slot :-)
The problem is that there is no slot at all - just an oval-shaped
raised area (I drew a diagram in another post to this thread)
--
G. Paul Ziemba paul+us...@w6yx.stanford.edu
FreeBSD unix:
9:31AM up 1 day, 13:07, 7 users, load averages: 0.06, 0.03, 0.01
ll
> the problem is that the screw has NO slot.
A "screw with no slot". Isn't that called a nail?
(Or rivet, brad, tack, ...)
gw...@iguana.reptiles.org (Cat) wrote;
> Speaking of food (which we weren't anymore),
> had an excellent meal at Cafe Yulong.
So where is this place?
I can't get either yp.yahoo or anywho to divulge
its location.
Robert Lauriston
Cat
>> Speaking of food (which we weren't anymore),
>> had an excellent meal at Cafe Yulong.
>
>So where is this place?
>I can't get either yp.yahoo or anywho to divulge its location.
Whoops! My bad ;>
They're in Mountain View, just off of Castro street, on the same side and
direction as Books/Printers Inc (I don't remember which is is these days).
They're the first restaurant on that side, almost opposite Dana St.
Roasting - and look remarkably like a sushi restaurant (which used to be
there) to the casual eye ;>
Todd Michel McComb
Cat <gw...@iguana.reptiles.org> wrote:
>>gw...@iguana.reptiles.org (Cat) wrote;
>>> Speaking of food (which we weren't anymore),
>>> had an excellent meal at Cafe Yulong.
>>So where is this place?
>side and direction as Books/Printers Inc (I don't remember which
>is is these days).
>
>They're the first restaurant on that side, almost opposite Dana
>St. Roasting - and look remarkably like a sushi restaurant (which
>used to be there) to the casual eye ;>
Inspired by this discussion, we decided to eat there tonight. As
I suspected, they are in the former home of Full House, a regular
stop for us. The place still looks like it was decorated to be a
Japanese restaurant. I asked about this, and about Full House, so
the owner came to talk to me. She said the Japanese restaurant was
open for one week, but was not happy with the place, and returned
it to the owners of Full House. Then she bought it.
She also told me that she thought they were better than Full House,
and cited one specific thing: Their dumplings are delicate like a
dumpling should be, not big and doughy. I certainly thought of
Meg. I also appreciated that the chest-thumping was accompanied
by a specific statement rather than something vague.
Indeed the dumplings were good, although I always liked Full House.
The decor is much more upscale now. It's all been repainted, with
new tables, etc. There was jazz music playing the whole time.
Service was extremely attentive, with multiple people constantly
asking us about things, and they served the dishes at a more leisurely
pace than the usual Chinese restaurant. The menu also included a
humorously pretentious statement to the effect that, while they
would prepare takeout food for us as carefully as they would dine-in
food, it probably wouldn't be as good by the time we got it home.
I don't mean this in a disparaging way, whereas I certainly mean
to disparage the corporate creation P.F. Chang's, but the style
here seemed to have similar inspiration. They brought a condiment
tray for us during the meal, but no, they did not mix any for us.
Along with the house fish dumplings, we had the winter melon soup,
the cold beef shank appetizer, the dry sauteed string beans, the
Hunan pork, the half smoked tea duck, and the noodle platter. All
items were really quite good. The dumplings came from a "dumpling"
section on the menu, although not as extensive as Full House's.
The winter melon soup featured a nice broth, and all of the dishes
were very carefully prepared. Cold beef, pork, and duck were all
particularly good for what they were, i.e. pretty ordinary dishes.
They also make their own noodles, and the noodles were good. My
wife wants to try picking up a noodle soup sometime.
As you might expect to this point, prices were not as low as Full
House. Servings were large, and we took home about a quarter of
the pork and a third of the beans. The total was $60 pre-tip (would
have been more like $40 at Full House). Still, it seems like there
is a place for this restaurant in Mountain View, and they seem eager
to please. I only wish they hadn't Americanized the Full House
menu to the extent that they have. Maybe I'll see if they want to
serve zwa bing....
Steve Wertz
>
> "G. Paul Ziemba" wrote:
> > the problem is that the screw has NO slot.
>
> A "screw with no slot". Isn't that called a nail?
> (Or rivet, brad, tack, ...)
More like a 'bolt'. An oval headed-bolt. Thats a little more difficult.
-sw
Meg Worley
Todd writes:
>Their dumplings are delicate like a dumpling should be, not
>big and doughy. I certainly thought of Meg.
Hey, I may be a little doughier than I ought to be, but I'm
still a delicate flower, I'll have you know. And I *told* you
not to call me dumpling in public!
ObFood: Pasta puttanesca, using homegrown tomatoes. Hard to
go wrong with that.
Rage away,
meg
--
Meg Worley _._ m...@steam.stanford.edu _._ Comparatively Literate
Todd Michel McComb
Oops.
>Pasta puttanesca, using homegrown tomatoes. Hard to go wrong with
>that.
We don't put tomatoes in puttanesca....
Todd Michel McComb
Meg Worley <m...@steam.Stanford.EDU> wrote:
>Really? You just use olives, capers, and anchovies? I'm sure
>that's good, but I've never heard of a puttanesca without tomato
>by-products.
My mind slipped a bit when you mentioned fresh tomatoes. We do use
sun-dried tomatoes. A web search, however, suggests that juicy
tomatoes are quite standard, which surprises me: We learned to
love the dish in restaurants which likewise didn't use much liquid
in the dish. We serve it as a very "dry" dish.
Meg Worley
I obbed:
>>Pasta puttanesca, using homegrown tomatoes. Hard to go wrong with
>>that.
Todd writes:
>We don't put tomatoes in puttanesca....
Really? You just use olives, capers, and anchovies? I'm
sure that's good, but I've never heard of a puttanesca without
tomato by-products.
Rage away,
notbob
> raised area (I drew a diagram in another post to this thread)
Oops! ...I'm sorry. I didn't scroll down far enough on your other post. I
know what kind of screw you are talking about now (nice drawing ;). I don't
know the name of that type drive (I will find out), but they are commonly
found on cars. Go down and check out a couple of automotive parts
stores. They should have that type screwdriver.
nb
Meg Worley
I wrote:
>>Really? You just use olives, capers, and anchovies? I'm sure
>>that's good, but I've never heard of a puttanesca without tomato
>>by-products.
Todd writes:
>My mind slipped a bit when you mentioned fresh tomatoes. We do use
>sun-dried tomatoes. A web search, however, suggests that juicy
>tomatoes are quite standard, which surprises me: We learned to
>love the dish in restaurants which likewise didn't use much liquid
>in the dish. We serve it as a very "dry" dish.
I make it drier (and better) than restaurants do, but I start
with juicy tomatoes. I just cook them till they're no longer
juicy.
Michael Sierchio
> ObFood: Pasta puttanesca, using homegrown tomatoes. Hard to
> go wrong with that.
I still remember Tex Thomas and the Danglin' Wranglers at
the Broken Spoke, in Austin, singing:
Home grown tomatoes, ripenin' on the vine,
Home grown tomatoes, [I'll] letcha have some o' mine.
There's only two things that money can't buy,
And that's true love and home grown tomatoes...
Yip Yap
yesterday.
Shrimp a la Yulong was deep fried and then
covered with a light sauce. The sauce was
good and very light but the shrimp was too
soggy. Maybe I got this on a bad day.
Vinnegar chicken was a lightly fried chicken
covered with a very light and tasty sauce.
I'd go back just to try this one again.
Mountain View can sure use some good Chinese
food.
My co-workers also like these places:
Hangen, MV. Tends to use a
little too much oil for my taste.
Szechuan Garden, MV. I used to like
this but haven't tried it lately.
Fresh Taste, PA. Probably the
best around. Much lighter than
the heavy-handed Hangen style of
cooking.
House of Yurong, Cupertino. Not
related to Cafe Yulong from what
I can tell. ;-)
-- Yip
Todd Michel McComb
I like a couple of the dishes there, but generally, I don't like them
too much.
>Szechuan Garden, MV. I used to like this but haven't tried it
>lately.
Everything there seems mediocre to me.
As noted, we do frequent Fu Lam Mum for Cantonese food. I also
pick up porridge at Kirin late sometimes.
Steve Fenwick
mcc...@medieval.org (Todd Michel McComb) wrote:
> >Szechuan Garden, MV. I used to like this but haven't tried it
> >lately.
>
> Everything there seems mediocre to me.
SG used to be a good lunch place and a fair-to-middlin' dinner place. I
haven't been for lunch in many bizbees, but dinner, if you want certain
items, can be okay. Items we like are Orange Beef, Sesame Chicken, Dry
Sauteed String Beans, and Combination Fried Rice. Probably none of it's
authentic, and certainly not haute cuisine, but it's the equivalent of
Chinese comfort food for us.
Steve
--
Steve Fenwick Anti-spammed address: steve (at) stevefenwick (dot) com