Re: Worth it, or Not?
Nancy2
> Here is a link to the L.A. Times food section story today by the
> estimable Russ Parsons and Amy Scattergood. They offer their opinion
> about two dozen kitchen items--food, gadgets, equipment--and judge
> whether they are "worth it" or "not worth it." I agreed with 11 of
> their 12 "worth it" choices, and I have only one of their 12 "not
> worth it" items. -aemhttp://tinyurl.com/3ouu4a
I scanned the article, but I wanted a list to compare - I didn't need
to read the rationale behind each choice. So I have no idea if I have
any "not worth it" items or not. Except for the crepe pan, white
truffles and heavy red wine, which I don't have.
N.
jmcquown
> Here is a link to the L.A. Times food section story today by the
> estimable Russ Parsons and Amy Scattergood. They offer their opinion
> about two dozen kitchen items--food, gadgets, equipment--and judge
> whether they are "worth it" or "not worth it." I agreed with 11 of
> their 12 "worth it" choices, and I have only one of their 12 "not
> worth it" items. -aem
> http://tinyurl.com/3ouu4a
Just my 2 cents:
Nope to the crepe pan. I've been successful in making crepes without ever
buying a special pan for them. Savoury crepes. I don't do dessert/sweet
crepes.
Yes to the pestle & mortar for grinding herbs & spices without worrying
about mechanisms getting clogged or breaking.
Yes to a good corkscrew. My wine may not be expensive but it's not a screw
top ;)
Maybe to an Instant Read Thermometer. Got along years without one so it
won't kill me if I don't have one now. I did buy one for doing pot roast.
Dried pasta isn't a gadget LOL
Small kitchen scale - used to have one. Don't really need one since I don't
bake stuff much so exact dry measures don't matter.
A large roasting pan, sure. Mine is black speckled granny ware, like my
mom's is, not a bright shiny thing. I don't worry about what it looks like
:)
Nope. I buy inexpensive red table wine, because I'm not a big fan of red.
I definitely don't buy salty red "cooking wine". And I don't use enough red
wine vinegar to worry about spending top dollar for it.
No to the mini food processor. A chef's knife is easier to clean than a
food processor and is just as effective.
Nope to the expensive non-stick skillet, too. I have a few cheap ones.
Doesn't matter if I scratch it with the wrong tool.
I've never bought truffles and don't care if I ever do.
I'm not a coffee fanatic. I used to belong to Gevalia coffee club and they
had some nice coffee. But I just don't drink that much coffee. Or tea. So
I don't care about coffee.
I have a cast iron dutch oven. It's nice. But I only use it a couple or
three times a year.
Hah. Vanilla beans are a standing joke at my house. A friend ave me a jar
containing 2 vanilla beans after we watched a cooking show in PBS and some
recipe called for one vanilla bean. I have never used a vanilla bean in
anything. Maybe because I don't do desserts.
Saffron: a friend brought me three packets of saffron threads back from
Hungary. I have yet to ever use them in anything but I'm not willing to
throw them out or give them away :)
I bought a microplane grater earlier this year. I nearly took my knuckle
off with it grating Parmesan cheese. Be careful with those things!
(Likewise, I won't be buying a mandolin. There's one in mom's pantry and it
looks like what my father nearly cut his thumb off with. LOL)
I don't have any flavoured or smoked salts nor do I have creme brulee
torches.
I've bought bacon wrapped *sirloin* fillets which were tasty and enhanced by
the bacon. Prime filet is a totally different story which doesn't require
bacon. But bacon wrapped sea scallops... oh yum! Sure, a few times over
the years.
Fondue is one of those every few years fads:) Yes, I have a fondue pot and
extra long handled forks. (I even have chafing dishes.) Do they get used
often? Nope. And the fondue pot didn't cost $50-$150, either.
Jill
Nancy Young
> Here is a link to the L.A. Times food section story today by the
> estimable Russ Parsons and Amy Scattergood. They offer their opinion
> about two dozen kitchen items--food, gadgets, equipment--and judge
> whether they are "worth it" or "not worth it." I agreed with 11 of
> their 12 "worth it" choices, and I have only one of their 12 "not
> worth it" items. -aem
> http://tinyurl.com/3ouu4a
I didn't really have strong agree/disagree reactions to most
of the items in the article. I was with him about the knives,
aside from a nice bread/tomato knife, give me a chef's knife.
Boning knife is nice if you do things that use it.
Creme brulee torch? Just use the blow torch! What
blow torch? Plenty of people don't have the room or the
inclination to have a blow torch, why not have the little one.
Filet mignon? I love it, and I can taste it just fine. I don't know
why people think it's flavorless but then, lots of people go
around saying vodka is flavorless too, and I don't get that
either.
Who eats toast anymore anyway? Me! raising hand. I like
my new toaster very much, too.
Dutch oven, we definitely agree, though why his is only 4 qts,
pretty small in my opinion. Nice roasting pan, agree. Pretty
much everything else, I could go either way or just don't care
about.
nancy
Pennyaline
> Here is a link to the L.A. Times food section story today by the
> estimable Russ Parsons and Amy Scattergood. They offer their opinion
> about two dozen kitchen items--food, gadgets, equipment--and judge
> whether they are "worth it" or "not worth it." I agreed with 11 of
> their 12 "worth it" choices, and I have only one of their 12 "not
> worth it" items. -aem
> http://tinyurl.com/3ouu4a
"Avoid lighter pans, which may be cheaper, but won't brown the meat
well, and nonstick pans, which may seem convenient, but don't caramelize
the pan juices."
Huh?? What kind of crap is that? I have two roasting pans. One is a
fairly heavy stainless steel, the other is enamelware. Meat *browns*
just fine no matter which one I use, because I *brown* meat in a skillet
on the stove top before it ever gets near a roasting pan! If they meant
the meat doesn't color up as nicely in a cheaper pan as a heavier one,
that's got more to do with the oven and the height of the sides of the
pan than what the pan is made of.
And nonstick pans will caramelize juices just as well as a pan with a
regular finish, because it's in the oven and the forces acting on the
juices are coming from somewhere other than the pan itself. Those juices
will dry out and burn, in fact, just like in a regular pan. The finish
ain't got nothing to do with it. Meat juices don't have to adhere to the
roasting pan to create a fond, they just have to remain in it without
scorching.
cybercat
"Pennyaline" <norweg...@deadparrot.com> wrote
> "Avoid lighter pans, which may be cheaper, but won't brown the meat well,
> and nonstick pans, which may seem convenient, but don't caramelize the pan
> juices."
>
> Huh?? What kind of crap is that? I have two roasting pans. One is a fairly
> heavy stainless steel, the other is enamelware. Meat *browns* just fine no
> matter which one I use, because I *brown* meat in a skillet on the stove
> top before it ever gets near a roasting pan!
Yep.
cshenk
> "Pennyaline" wrote
(from an opnion site, not Pennyaline)
Same here. I peeked at the site and some I agree with, some not. I didnt
agree with the small chopper for example, but that's because I had one (long
gone now) and used it often, left out on the counter. It was used for those
hard to chop sort of things like nuts, or used in batches if I needed larger
amounts. I've normally not had much counterspace so a bigger unit for me,
is not a good deal. Sure, most of the time it's a fast hand-chop but it
sure saves time if you need 3 cups of onions, to just let one whirl while
peeling the next one etc.
My neck problems affect my hands (today is not a great day) so I have
another reason to use a chopper at times. Charlotte had to cut the veggies
for dinner as my fingers and elbow were acting up. Cutting with a knife
wasnt wise today ;-) If I still had the old chopper, I could have used it.
Dinner was a simple one, but I needed help with a few parts (normally I do
not). Don cut the Mother Hubbard squash in 1/2 for me. Charlotte chopped
the chinese broccoli and sliced the bread. I made a sort of 'soup in the
squash' with some cream, minced sweet red onion, a bit of chicken stock, and
some nutmeg (powdered). The broccoli was steamed to 'still crunchy' with
just a hint of roasted sesame oil and a small squizzle of patis (we like
that, others may not). Made rice as usual for lunch so still had dinner's
portion warm in the rice maker. Tossed 3 frozen tiliapia fillets in a pan
with some butter, olive oil, onions and garlic and topped the rice with
that. Dessert was baked apples with honey and cinnimon.
You'll see another thread '25$ a week' eating where I describe (in a fair
amount of detail I think) how the costs go at my house. I dont really add up
costs all that much, but I can at need.
1$ tilapia
1$ squash
.50 veggies, other
.40 'condiments' (olive oil etc)
.75 apples and honey (seasonally cheap just now)
.10 rice?
I come up with 1.25$ per person for dinner. Most meals run kinda like that.
Notable is I spend more on veggies and fruits than on meats most of the
time.
My most used appliance? Rice maker. Least used? Oven (excluding stove
top).
Dave Smith
>
>
> Just my 2 cents:
>
> Nope to the crepe pan. I've been successful in making crepes without
> ever buying a special pan for them. Savoury crepes. I don't do
> dessert/sweet crepes.
>
I have an electric crepe pan that is a waste of space, but my regular
crepe pan has been used for other things. IMO it is worthwhile
> Yes to the pestle & mortar for grinding herbs & spices without worrying
> about mechanisms getting clogged or breaking.
I got one a few years ago and I use it at least once a week.
> Yes to a good corkscrew. My wine may not be expensive but it's not a
> screw top ;)
Now now.... some wineries are changing to screw tops because it is a
better way to cap their bottles.
> Small kitchen scale - used to have one. Don't really need one since I
> don't bake stuff much so exact dry measures don't matter.
I have never had one. I have had a few recipes that called for
ingredients by weight. I faked it.
> A large roasting pan, sure. Mine is black speckled granny ware, like my
> mom's is, not a bright shiny thing. I don't worry about what it looks
> like :)
They are handy once in a while when you do a large roast.
> No to the mini food processor. A chef's knife is easier to clean than a
> food processor and is just as effective.
Very true. I even weigh the pros and cons of a large FP. It needs to
involve a lot of chopping before I get that thing out and then clean it
if I can do it easier with a knife.
> Hah. Vanilla beans are a standing joke at my house. A friend ave me a
> jar containing 2 vanilla beans after we watched a cooking show in PBS
> and some recipe called for one vanilla bean. I have never used a
> vanilla bean in anything. Maybe because I don't do desserts.
If vanilla beans were cheaper I would use them a lot more often,
especially when making ice cream. Unfortunately it costs almost as much
for a vanilla bean as it does for the cream.
>
> I bought a microplane grater earlier this year. I nearly took my
> knuckle off with it grating Parmesan cheese. Be careful with those
> things! (Likewise, I won't be buying a mandolin. There's one in mom's
> pantry and it looks like what my father nearly cut his thumb off with.
> LOL)
LOL You need to be careful with those things. I got my knuckle on my
Microplane once. I think I learned not to do it again.
> I don't have any flavoured or smoked salts nor do I have creme brulee
> torches.
A regular hardware propane is a lot cheaper. You don't need a special
one for cooking.
> Fondue is one of those every few years fads:) Yes, I have a fondue
pot
> and extra long handled forks. (I even have chafing dishes.) Do they
> get used often? Nope. And the fondue pot didn't cost $50-$150, either.
Fondue pots were popular wedding and shower presents in the 70s and
often found garage sales in the 80s, often still in the box. I see they
are trying to make a comeback.
val189
little space. Good for when the power is off, too.
I didn't agree on the mini food processor. I've had one since the
early eighties and use it almost daily.
I didn't like the way the reviewers casually tossed off comments about
truffles and expensive coffee. Like money isn't tight in some
households?
I have lived this long without a big heavy roasting pan, a meat
thermometer, and I happen to still like TOAST. I didn't like the tone
of the whole article, the s--theads.
sf
wrote:
>Nope to the crepe pan. I've been successful in making crepes without ever
>buying a special pan for them. Savoury crepes. I don't do dessert/sweet
>crepes.
I actually did have a crepe pan, but found I was using my other pans
more for crepes so I gave it away. One less thing to have around.
Like you, I find many things on that list unnecessary - but I wont go
through it point by point.
--
I never worry about diets. The only carrots that interest me are the number of carats in a diamond.
Mae West
ra...@vt.edu
about 15 minutes at a store one day sticking my fingers
into toaster slots to find the widest opening I could.
(I'm sure it looked strange to anyone watching)
The one I bought was signigicantly wider than all the
others and handles bagels just fine. I also like toast.
Oh, and the authors need to know that a "blow torch" is
not what they are thinking of. What they probably meant
is a basic propane torch which you can find at any home
center plumbing aisle. They use $3 propane cylinders and
are just a screw-on attachment with a valve. Very cheap
but works great. A real blow torch requires aceteline and
oygen tanks and is much larger and more expensive. Those
are used for cutting through metal.
Bill Ranck
Blacksburg, Va.
Sheldon
>
> Yes to a good screw. �
No argument from me.
> Maybe to an Instant Read Thermometer. �
>�I did buy one for doing pot roast.
Why would anyone need a thermometer for pot roast... you do medium
rare pot roast?
jmcquown
> "jmcquown" wrote:
>>
>> Maybe to an Instant Read Thermometer. �
>> �I did buy one for doing pot roast.
>
> Why would anyone need a thermometer for pot roast... you do medium
> rare pot roast?
I should have said oven roasted beef. Stove top chuck roast, no. Standing
rib roast, sure, a thermometer comes in handy :) But I did manage for 30
years without having an instant read anything... just one of those old dial
thermometers. I think you have one.
Actually none of the things mentioned are essential although some are nice
to have. I still can't figure out when dried pasta became a "gadget". LOL
Jill
Sheldon
> aem wrote:
> > Here is a link to the L.A. Times food section story
Not true... any pan will brown meat exactly the same... heat browns
meat, not pans... in fact you don't need any stinkin' pan, just impale
yer meat on a stick and brown it directly over a fire.
> and nonstick pans, which may seem convenient,
> but don't caramelize the pan juices."
Pan juices don't caramelize unless they contain sugar, meat juices do
not caramelize.
> Huh?? What kind of crap is that?
>
> I have two roasting pans. One is a
> fairly heavy stainless steel, the other is enamelware. Meat *browns*
> just fine no matter which one I use, because I *brown* meat in a skillet
> on the stove top before it ever gets near a roasting pan!
That's just plain silly... if you initially place your roast into a
roasting pan and directly into a *hot* oven for fifteen minutes it'll
brown just fine, and much more evenly than from stove top browning and
with zero labor... then lower the temperature to medium and finish
roasting... why CRAP up a pan and your stovetop uneccessarly.
Christine Dabney
wrote:
>Pan juices don't caramelize unless they contain sugar, meat juices do
>not caramelize.
>
Uh... ever hear of the Maillard Reaction?
Christine
flitterbit
> On Wed, 8 Oct 2008 16:54:27 -0400, "jmcquown" <j_mc...@comcast.net>
> wrote:
>
>> Nope to the crepe pan. I've been successful in making crepes without ever
>> buying a special pan for them. Savoury crepes. I don't do dessert/sweet
>> crepes.
>
> I actually did have a crepe pan, but found I was using my other pans
> more for crepes so I gave it away. One less thing to have around.
>
> Like you, I find many things on that list unnecessary - but I wont go
> through it point by point.
>
>
>
used it in a while; if I didn't have one, I wouldn't rush out and get
one since I haven't made crepes in ages. The pan, one of those
electric, upside-down, nonstick ones, sits in its box in a cupboard that
isn't much use for regular stuff. It works just fine, so maybe it's
time to make crepes again :D
Saerah Gray
news:6l4l16F...@mid.individual.net:
> No to the mini food processor. A chef's knife is easier to clean than
> a food processor and is just as effective.
>
I love my mini food processor. I bought it the day after Thanksgiving
last year, and it's great for making sauces. I use the plastic bowl as a
storage container, too, so I actually have fewer, less bulky things to
clean (the blade and wiping down the appliance, as opposed to a chopping
board (I only have large ones, so they are a PITA to wash if I have
dishes in the sink already) and my knife. I can't puree with a knife :)
--
Saerah
"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL
Dan Abel
I certainly agree that a standard propane torch that you can buy at any
hardware store is the torch of choice for cooking. It burns cleanly and
without odor, and produces plenty of heat. However, my childhood memory
of blow torches is that they used gasoline (not the kind that you put in
a car, the kind that was used for camp stoves, camp lanterns and the old
cigarette lighters). It smells and will make your food smell also if
used directly. It is *not* used for cutting through metal, and I don't
believe it is all that hot. It is called a "blow" torch because it
makes a sound like a jet taking off when lit. What you described is an
oxy/acetylene torch. It gets very hot, and when you heat iron or steel
very hot and then turn the oxygen way up, the oxygen cuts right through
metal, by burning it. There's also an acetylene torch, which has no
oxygen tank and just uses air. It doesn't get as hot, and won't burn
through iron or steel, but it is still hotter than propane. I have one
that I used for jewelry making many decades ago.
--
Dan Abel
Petaluma, California USA
da...@sonic.net
Saerah Gray
news:48ed1692$0$30505$9a6e...@news.newshosting.com:
> jmcquown wrote:
>>
>>
>> Just my 2 cents:
>>
>> Nope to the crepe pan. I've been successful in making crepes without
>> ever buying a special pan for them. Savoury crepes. I don't do
>> dessert/sweet crepes.
>>
>
> I have an electric crepe pan that is a waste of space, but my regular
> crepe pan has been used for other things. IMO it is worthwhile
>
>
>> Yes to the pestle & mortar for grinding herbs & spices without
>> worrying about mechanisms getting clogged or breaking.
>
> I got one a few years ago and I use it at least once a week.
>
I have a small one, and while I mainly use it to grind whole spices, it
is cheaper and easier to clean than a spice grinder.
>
>> Yes to a good corkscrew. My wine may not be expensive but it's not a
>> screw top ;)
>
> Now now.... some wineries are changing to screw tops because it is a
> better way to cap their bottles.
>
I have a cheap-ish one, (the kind with the arms you use to pull up the
cork), but I go through maybe a bottle of wine every two months, so it's
not really that important to me.
>
>> Small kitchen scale - used to have one. Don't really need one since
>> I don't bake stuff much so exact dry measures don't matter.
>
> I have never had one. I have had a few recipes that called for
> ingredients by weight. I faked it.
>
This will be one of my next kitchen purchases.
>
>
>> A large roasting pan, sure. Mine is black speckled granny ware, like
>> my mom's is, not a bright shiny thing. I don't worry about what it
>> looks like :)
>
> They are handy once in a while when you do a large roast.
>
I have a big turkey roaster, but it was a hand-me-down from my ex-
mother-in-law, who was replacing all her "wolfgang puck" stainless with
nonstick, because she thought the stainless was crap because things
stuck to it. I have not used it yet. (and I've had it for 3 years)
>
>> No to the mini food processor. A chef's knife is easier to clean
>> than a food processor and is just as effective.
>
> Very true. I even weigh the pros and cons of a large FP. It needs to
> involve a lot of chopping before I get that thing out and then clean
> it if I can do it easier with a knife.
>
I have one; it's good for making sauces. I only cook for two or three,
though, so it suits my needs and it small enough to not be a pain to
clean.
>> Hah. Vanilla beans are a standing joke at my house. A friend ave me
>> a jar containing 2 vanilla beans after we watched a cooking show in
>> PBS and some recipe called for one vanilla bean. I have never used a
>> vanilla bean in anything. Maybe because I don't do desserts.
>
> If vanilla beans were cheaper I would use them a lot more often,
> especially when making ice cream. Unfortunately it costs almost as
> much for a vanilla bean as it does for the cream.
>
>
>>
>> I bought a microplane grater earlier this year. I nearly took my
>> knuckle off with it grating Parmesan cheese. Be careful with those
>> things! (Likewise, I won't be buying a mandolin. There's one in
>> mom's pantry and it looks like what my father nearly cut his thumb
>> off with. LOL)
>
> LOL You need to be careful with those things. I got my knuckle on my
> Microplane once. I think I learned not to do it again.
>
>
Microplanes are awesome for citrus zest. Mine is worth the price just
for the few times a year I make key lime pie.
>
<snip>
notbob
> estimable Russ Parsons and Amy Scattergood. They offer their opinion
> about two dozen kitchen items--
I definitely don't agree with the "estimable". What the eff are you
supposed to use to make toast with, the blowtorch? These twits apparently
have never actually bought a "good" non-stick skillet. I bought one 15 yrs
ago and its still in use with all the non-stick coating intact. And screw
these morons on zinfandel! I'll drink a huge zin because I LIKE IT!, not
becuase of some pretentious pairing nonesense. Pay big bucks for premium
coffee and vanilla beans but saffron is a "wacky ingredient"? What do they
use in a paella, food coloring? The rest is equally absurd. Stupid fluff
article of useless crap.
nb
ra...@vt.edu
> In article <gcl37l$fvh$3...@solaris.cc.vt.edu>, ra...@vt.edu wrote:
> > Oh, and the authors need to know that a "blow torch" is
> > not what they are thinking of. What they probably meant
> > is a basic propane torch which you can find at any home
> > center plumbing aisle. They use $3 propane cylinders and
> I certainly agree that a standard propane torch that you can buy at any
> hardware store is the torch of choice for cooking. It burns cleanly and
> without odor, and produces plenty of heat. However, my childhood memory
> of blow torches is that they used gasoline (not the kind that you put in
> a car, the kind that was used for camp stoves, camp lanterns and the old
> cigarette lighters). It smells and will make your food smell also if
> used directly. It is *not* used for cutting through metal, and I don't
> believe it is all that hot. It is called a "blow" torch because it
> makes a sound like a jet taking off when lit. What you described is an
> oxy/acetylene torch. It gets very hot, and when you heat iron or steel
> very hot and then turn the oxygen way up, the oxygen cuts right through
> metal, by burning it. There's also an acetylene torch, which has no
> oxygen tank and just uses air. It doesn't get as hot, and won't burn
> through iron or steel, but it is still hotter than propane. I have one
> that I used for jewelry making many decades ago.
I'm not familiar with the white gas powered torch you are talking about,
and always heard the oxy/acetylene torches with the trigger for blowing
extra oxygen called blow torches. An oxy/acetylene torch without that
trigger/lever was just an oxy/acetylene torch. Probably just regional
or industry differences in use of the term.
Anyway, whichever one of those is a "true" blowtorch it sure isn't something
you'd used for food prep, and the cheap little propane torch is what they meant.
Bill Ranck
Blacksburg, Va.
James Silverton
I am ancient enough to remember the old noisy "blow torches" and even
the ones that ran on kerosene and were a pain to get going. However,
"blow torch" these days seems to mean a propane torch even if it is
pretty quiet :-)
--
James Silverton
Potomac, Maryland
Email, with obvious alterations: not.jim.silverton.at.verizon.not
cybercat
"James Silverton" <not.jim....@verizon.not> wrote
> I am ancient enough to remember the old noisy "blow torches" and even the
> ones that ran on kerosene and were a pain to get going. However, "blow
> torch" these days seems to mean a propane torch even if it is pretty quiet
> :-)
>
Blinky the Shark
> I certainly agree that a standard propane torch that you can buy at any
> hardware store is the torch of choice for cooking. It burns cleanly and
> without odor, and produces plenty of heat. However, my childhood memory
> of blow torches is that they used gasoline (not the kind that you put in
> a car, the kind that was used for camp stoves, camp lanterns and the old
> cigarette lighters).
Gasoline-fired cigarette lighters?
--
Blinky
Killing all posts from Google Groups
The Usenet Improvement Project: http://improve-usenet.org
Need a new news feed? http://blinkynet.net/comp/newfeed.html
Dave Smith
You are thinking of an oxy-acetylene torch. They use a mixture of gases
from two different tanke.... oxygen and acetylene. You light the
acetylene first, which produces a yellow, smoky flame, and then turn on
the oxygen to get a cleaner, hotter flame. They are not used just for
cutting metal. They are also used for brazing metal, a type of welding
where the parent metal is heated up and a rod is melted to fuse it
together.
A blow torch is something entirely different. It is a device which burns
naptha is a manner similar to a Coleman lantern. There is a tank that
can be pumped up to pressurize the fuel and atomize it to burn hotter
and cleaner. Once they got heated up a bit the fuel was further
vaporized by passing through heated coils. They were used for plumping
and, in the days before soldering guns and electric soldering irons they
were used to heat up soldering irons, which were heavy blocks of metal.
They were very dangerous things to use and were replaced by propane
torches more than 40 years ago.
Dave Smith
> Dan Abel wrote:
>
>> I certainly agree that a standard propane torch that you can buy at any
>> hardware store is the torch of choice for cooking. It burns cleanly and
>> without odor, and produces plenty of heat. However, my childhood memory
>> of blow torches is that they used gasoline (not the kind that you put in
>> a car, the kind that was used for camp stoves, camp lanterns and the old
>> cigarette lighters).
>
> Gasoline-fired cigarette lighters?
>
>
Lighter fluid for Sippo lighters is naptha gas.
Kswck
"aem" <aem_...@yahoo.com> wrote in message
news:894a349e-40e8-486f...@d10g2000pra.googlegroups.com...
> Here is a link to the L.A. Times food section story today by the
> estimable Russ Parsons and Amy Scattergood. They offer their opinion
> whether they are "worth it" or "not worth it." I agreed with 11 of
> their 12 "worth it" choices, and I have only one of their 12 "not
> worth it" items. -aem
> http://tinyurl.com/3ouu4a
>
Easy enough to answer this:
Yes:
Mortar & Pestle
Corkscrew
Instant read thermometer-also used on the grill
Pasta-not a gadget though
Scale
Roaster
Mini Food Processor-mostly used for grinding home grown dried herbs.
Expensive knives-cuz I like my Henckels
Dutch oven
Vanilla beans-only because I bought them for a specific dish that I never
made. They are probably fossilized by now.
Saffron-the cheap stuff
Microplane
Toaster
Flavored salts-as a gift
Non-stick skillet-less than $20, use one per year.
Nope:
Crepe pan-don't make em
Expensive red wine vinegar-waste of money for my needs
Big red wines-also a waste of money
Truffles-see above
Coffee-hate it
Larousse Gastronomique
Torch
Filet-only good fresh, not thawed
Fondue pot-just silly, why bother?
Denise in NH
Hah. Vanilla beans are a standing joke at my house. A friend ave me a
jar containing 2 vanilla beans after we watched a cooking show in PBS
and some recipe called for one vanilla bean. I have never used a vanilla
bean in anything. Maybe because I don't do desserts.
Put a cut open vanilla bean in a pint of vodka and place in a cool dark
place for a few months to make your own really great tasting vanilla
extract. It makes great Christmas presents too.
Denise
Pennyaline
Mebbe you should have read the rest of my post, Shel.
Blinky the Shark
I keep lighter fluid on hand, for removing label adhesive, even though I
don't smoke any more. I've never heard of gasoline-fueld cigarette
lighters, but I suppose it's not impossible that it was done in 1905 or
something.
Blinky the Shark
Which reminds me of vanilla Bacardi. It's not to make extract; it's to
make wonderfully tasty rum.
Toronto
> On Thu, 9 Oct 2008 08:26:55 -0700 (PDT), Sheldon <PENMAR...@aol.com>
> wrote:
>
> >Pan juices don't caramelize unless they contain sugar, meat juices do
> >not caramelize.
>
> Uh... ever hear of the Maillard Reaction?
>
> Christine
It's not _quite_ the same thing. To quote Wikipedia, "Caramelization
is an entirely different process from Maillard browning, though the
results of the two processes are sometimes similar to the naked eye
(and tastebuds). Caramelization may sometimes cause browning in the
same foods in which the Maillard reaction occurs, but the two
processes are distinct." It goes on to say there's a third sort of
reaction that red meat undergoes, and it does not require any sugars
to be present.
(picky picky picky.)
But I personally find it easier to brown meat and to deglaze in a
shiny metal pan. I have a nice teflon roaster and a really nice
stainless one too: the stainless is actually easier to clean, so the
teflon one get used a lot less.
sf
wrote:
>I have a crepe pan that I bought some time during the 70s, but haven't
>used it in a while; if I didn't have one, I wouldn't rush out and get
>one since I haven't made crepes in ages. The pan, one of those
>electric, upside-down, nonstick ones, sits in its box in a cupboard that
>isn't much use for regular stuff. It works just fine, so maybe it's
>time to make crepes again :D
Ah, yes! I have one of those in an upper cabinet that I didn't use
beyond the initial crepe craze. After that, I used my other pans.
All of them work for crepes.
Dan Abel
> Dan Abel <da...@sonic.net> wrote:
> > In article <gcl37l$fvh$3...@solaris.cc.vt.edu>, ra...@vt.edu wrote:
> I'm not familiar with the white gas powered torch you are talking about,
Here's a picture, and instructions on how not to light them. That's
right, how *not* to light them. The author went on and on about don't
ever, under any conditions, actually light one, unless you have some
kind of death wish. I think my uncle had one of these, and I saw and
heard it in action. As my uncle died the summer before last at the age
of 93, these just aren't something in use anymore:
ObPropaneTorch: I bought one of these for a non-cooking project some
years ago. I decided to take it in the kitchen to play with. I got
some small plates, peeled some bananas, and cut them in half lengthwise.
I put two or three halves on each plate. I found some sugar in the
kitchen. It was called turbinado style washed raw cane sugar, described
as a light golden color with a slight taste of molasses. I put it on my
oatmeal this morning. It is in small crunchy flakes. I put some on the
bananas and applied the torch until it melted and looked pretty. I
poured half and half on the plate in a thin layer. We all took a plate.
I thought it was good, especially since I don't like bananas.
Dan Abel
Blinky the Shark <no....@box.invalid> wrote:
> Dan Abel wrote:
>
> > I certainly agree that a standard propane torch that you can buy at any
> > hardware store is the torch of choice for cooking. It burns cleanly and
> > without odor, and produces plenty of heat. However, my childhood memory
> > of blow torches is that they used gasoline (not the kind that you put in
> > a car, the kind that was used for camp stoves, camp lanterns and the old
> > cigarette lighters).
>
> Gasoline-fired cigarette lighters?
My father quit smoking in the 60's, when the Surgeon General of the US
first declared that tobacco smoking was actually a real health hazard.
He always used those metal lighters that were refillable and had
replaceable flints. He saved the lighter fluid containers, bought a
gallon of white gas camp stove fuel, and refilled the lighter fluid
containers with it. He said it was the same stuff, but much cheaper by
the gallon.
Dan Abel
Dave Smith <adavid...@sympatico.ca> wrote:
This cite says that camp stove fuel, white gas and naphtha are all the
same, although the chemical composition varies. The chemical
composition doesn't vary between the three of them, but varies for each
of them. They are produced by distillation, which is done by specific
gravity and not chemical composition.
Blinky the Shark
He was wrong.
Got anything authoritative?
Blinky the Shark
> Dan Abel wrote:
>
>> In article <pan.2008.10.09....@thurston.blinkynet.net>,
>> Blinky the Shark <no....@box.invalid> wrote:
>>
>>> Dan Abel wrote:
>>>
>>> > I certainly agree that a standard propane torch that you can buy at any
>>> > hardware store is the torch of choice for cooking. It burns cleanly and
>>> > without odor, and produces plenty of heat. However, my childhood memory
>>> > of blow torches is that they used gasoline (not the kind that you put in
>>> > a car, the kind that was used for camp stoves, camp lanterns and the old
>>> > cigarette lighters).
>>>
>>> Gasoline-fired cigarette lighters?
>>
>> My father quit smoking in the 60's, when the Surgeon General of the US
>> first declared that tobacco smoking was actually a real health hazard.
>> He always used those metal lighters that were refillable and had
>> replaceable flints. He saved the lighter fluid containers, bought a
>> gallon of white gas camp stove fuel, and refilled the lighter fluid
>> containers with it. He said it was the same stuff, but much cheaper by
>> the gallon.
Survivor of the Great Depression, right?
> He was wrong.
>
> Got anything authoritative?
Cancel. I managed to loose sight of the fact that you'd changed your
claim for lighter fluid being gasoline (it's not, as your revised claim
indicates) to lighter fluid being or being close to "white gas".
Blinky the Shark
> Blinky the Shark wrote:
>
>> Dan Abel wrote:
>>
>>> In article <pan.2008.10.09....@thurston.blinkynet.net>,
>>> Blinky the Shark <no....@box.invalid> wrote:
>>>
>>>> Dan Abel wrote:
>>>>
>>>> > I certainly agree that a standard propane torch that you can buy at any
>>>> > hardware store is the torch of choice for cooking. It burns cleanly and
>>>> > without odor, and produces plenty of heat. However, my childhood memory
>>>> > of blow torches is that they used gasoline (not the kind that you put in
>>>> > a car, the kind that was used for camp stoves, camp lanterns and the old
>>>> > cigarette lighters).
>>>>
>>>> Gasoline-fired cigarette lighters?
>>>
>>> My father quit smoking in the 60's, when the Surgeon General of the US
>>> first declared that tobacco smoking was actually a real health hazard.
>>> He always used those metal lighters that were refillable and had
>>> replaceable flints. He saved the lighter fluid containers, bought a
>>> gallon of white gas camp stove fuel, and refilled the lighter fluid
>>> containers with it. He said it was the same stuff, but much cheaper by
>>> the gallon.
>
> Survivor of the Great Depression, right?
>
>> He was wrong.
>>
>> Got anything authoritative?
>
> Cancel. I managed to loose sight of the fact that you'd changed your
ARRRRGGGGGGGGGGGHHHHHHH! I typoed "loose". ARRRRRRRRRGGGGGGGGGGHHHH!!!
blake murphy
> "jmcquown" <j_mc...@comcast.net> fnord
> news:6l4l16F...@mid.individual.net:
>
>> No to the mini food processor. A chef's knife is easier to clean than
>> a food processor and is just as effective.
>>
>
> I love my mini food processor. I bought it the day after Thanksgiving
> last year, and it's great for making sauces. I use the plastic bowl as a
> storage container, too, so I actually have fewer, less bulky things to
> clean (the blade and wiping down the appliance, as opposed to a chopping
> board (I only have large ones, so they are a PITA to wash if I have
> dishes in the sink already) and my knife. I can't puree with a knife :)
i was thinking the same thing. processor for puréeing or maybe pulverizing
spices (though i use a coffee grinder for that), not chopping.
your pal,
blake
blake murphy
maybe he's afraid he won't be able to stay on your good side.
your pal,
blake
blake murphy
> Dan Abel wrote:
>
>> I certainly agree that a standard propane torch that you can buy at any
>> hardware store is the torch of choice for cooking. It burns cleanly and
>> without odor, and produces plenty of heat. However, my childhood memory
>> of blow torches is that they used gasoline (not the kind that you put in
>> a car, the kind that was used for camp stoves, camp lanterns and the old
>> cigarette lighters).
>
> Gasoline-fired cigarette lighters?
for when you *really* want to quit smoking.
your pal,
blake
blake murphy
>
> ObPropaneTorch: I bought one of these for a non-cooking project some
> years ago. I decided to take it in the kitchen to play with. I got
> some small plates, peeled some bananas, and cut them in half lengthwise.
> I put two or three halves on each plate. I found some sugar in the
> kitchen. It was called turbinado style washed raw cane sugar, described
> as a light golden color with a slight taste of molasses. I put it on my
> oatmeal this morning. It is in small crunchy flakes. I put some on the
> bananas and applied the torch until it melted and looked pretty. I
> poured half and half on the plate in a thin layer. We all took a plate.
> I thought it was good, especially since I don't like bananas.
i'm thinking of getting one of these for kitchen play. run you around
twenty bucks at the hardware store?
your pal,
blake
blake murphy
> Dave Smith wrote:
>
>> Blinky the Shark wrote:
>>> Dan Abel wrote:
>>>
>>>> I certainly agree that a standard propane torch that you can buy at any
>>>> hardware store is the torch of choice for cooking. It burns cleanly and
>>>> without odor, and produces plenty of heat. However, my childhood memory
>>>> of blow torches is that they used gasoline (not the kind that you put in
>>>> a car, the kind that was used for camp stoves, camp lanterns and the old
>>>> cigarette lighters).
>>>
>>> Gasoline-fired cigarette lighters?
>>
>> Lighter fluid for Sippo lighters is naptha gas.
>
> I keep lighter fluid on hand, for removing label adhesive, even though I
> don't smoke any more. I've never heard of gasoline-fueld cigarette
> lighters, but I suppose it's not impossible that it was done in 1905 or
> something.
i like goo gone for that, especially for d.c. removing gunk from c.d.
cases. wouldn't lighter fluid eat up any plastic?
your pal,
blake
blake murphy
> Blinky the Shark wrote:
>
>>
>>> He was wrong.
>>>
>>> Got anything authoritative?
>>
>> Cancel. I managed to loose sight of the fact that you'd changed your
>
> ARRRRGGGGGGGGGGGHHHHHHH! I typoed "loose". ARRRRRRRRRGGGGGGGGGGHHHH!!!
>
just claim you'd been drinking.
your pal,
blake
cybercat
"blake murphy" <blakepm...@verizon.net> wrote in message
news:1axepnkiuuakt$.12lq40yar2q4n$.dlg@40tude.net...
Pfft. Like I *need* a blow torch to do serious damage.
Sheldon
> Sheldon wrote:
> > "jmcquown" wrote:
>
> >> Maybe to an Instant Read Thermometer.
> >> I did buy one for doing pot roast.
>
> > Why would anyone need a thermometer for pot roast... you do medium
> > rare pot roast?
>
> I should have said oven roasted beef. �
That's more like it.
> Stove top chuck roast, no. �Standing
> rib roast, sure, a thermometer comes in handy :) �But I did manage for 30
> years without having an instant read anything... just one of those old dial
> thermometers. �I think you have one.
I've got I think four meat thermometers... very handy for oven
roasts... I have extras because I sometimes insert two in one roast
(when it's a large roast like a big loin of pork I'll stick a
thermometer at each end), and occasionally I'll do two roasts at once,
I might do a roast beef and a meat loaf in the same oven... yes I use
a meat thermometer for my huge meat loaves.
I have a couple of instant read thermometers too, very handy for
baking... and sometimes I need to know the temperature of a pot of
water below boiling... very often for soups, I don't like to boil
soups... even with pot roasts I like the liquid at about 185F. I
rarely make a pot roast that's not actually a soup with a big hunk of
meat. I detest pot roast where the meat falls apart, I want it butter
tender but still be able to make nice clean slices. A good trick is
to check carefully and often with a fork and remove from heat before
it falls apart, Then place the entire pot, meat and all, in the
fridge to chill and firm up over night (soups/stews taste better the
next day anyway), then slice the meat when it's cold and firm and then
gently lay the slices back into the pot for reheating. I happen to
enjoy cold pot roast sandwhiches. Beef barley 'shroom pot roast is
one of my favorites.
Giusi
>>
>>> No to the mini food processor.
I can't puree with a knife :)
>
> i was thinking the same thing. processor for puréeing or maybe
> pulverizing
> spices (though i use a coffee grinder for that), not chopping.
>
> your pal,
> blake
The mortar and pestle do that. A food mill purees. We cooked elegantly
when there weren't all these electric things, you know. I am not giving
mine up, but if I have to give up electricity for Lent I can.
Robert Klute
wrote:
How about buying HIM a propane torch for Christmas? Be sure to get one
with an auto-igniter.
Gregory Morrow
Blinky the Shark wrote:
> Dave Smith wrote:
>
> > Blinky the Shark wrote:
> >> Dan Abel wrote:
> >>
> >>> I certainly agree that a standard propane torch that you can buy at
any
> >>> hardware store is the torch of choice for cooking. It burns cleanly
and
> >>> without odor, and produces plenty of heat. However, my childhood
memory
> >>> of blow torches is that they used gasoline (not the kind that you put
in
> >>> a car, the kind that was used for camp stoves, camp lanterns and the
old
> >>> cigarette lighters).
> >>
> >> Gasoline-fired cigarette lighters?
> >
> > Lighter fluid for Sippo lighters is naptha gas.
>
> I keep lighter fluid on hand, for removing label adhesive, even though I
> don't smoke any more. I've never heard of gasoline-fueld cigarette
> lighters, but I suppose it's not impossible that it was done in 1905 or
> something.
Back in the mid - 50's some models of cars (Chysler was one IIRC) offered
"instant heat" gasoline car heaters - some models were located *under* the
driver's seat...I've always wondered "Were these crash - tested...???".
"...POOF...!!!..."
Of course padded dashes were only offered as an *option* in those days,
too...
:-)
--
Best
Greg
Blinky the Shark
I test it. Hasn't yet. Been doing this for decades.
I think Goo Gone is oil, like (naturally) the WD-40 version of glue
remover. I prefer not to replace the glue that needs to be removed with
oil that needs to be removed. To me, that's kind of like breaking even.
Blinky the Shark
<blink>
I was drinking! Yeah, that's the ticket!
Dave Smith
>
>>>>> cigarette lighters).
>>>> Gasoline-fired cigarette lighters?
>>> Lighter fluid for Sippo lighters is naptha gas.
>> I keep lighter fluid on hand, for removing label adhesive, even though I
>> don't smoke any more. I've never heard of gasoline-fueld cigarette
>> lighters, but I suppose it's not impossible that it was done in 1905 or
>> something.
>
>
> Back in the mid - 50's some models of cars (Chysler was one IIRC) offered
> "instant heat" gasoline car heaters - some models were located *under* the
> driver's seat...I've always wondered "Were these crash - tested...???".
Volkswagen had an optional gasoline burning heater. They were supplied
by Eberspacher. The father of a friend of mine was the Canadian sales
manager for the company. They worked pretty good, and anyone who drove a
VW in those days will remember than they did not have electric fans for
the heater or defroster.
Blinky the Shark
Didn't VW have gasoline heaters in their Beetles? Some of them, anyway?
> "...POOF...!!!..."
>
> Of course padded dashes were only offered as an *option* in those days,
> too...
Does anyone make padded dashes any more?
Sheldon
>
> Back in the mid - 50's.
> Of course padded dashes were only offered as an *option* in those days.
>
> :-)
Didn't need any padded dashes... back
in the '50s padded bras were the default.
Those pointy bumpers could poke an eye out! hehe
Saerah Gray
@mid.individual.net:
Well, I only have a small mortar and pestle, and my food mill is this
old aluminum thing that rusts out no matter how carefully I dry it (also
a pain to wash).
At least I can puree if I need to, though, if the electricity goes out
;)
--
Saerah
"Welcome to Usenet, Biatch! Adapt or haul ass!"
- some hillbilly from FL
Wayne Boatwright
Saerah, if your food mill is aluminum, it wouldn't rust.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Friday, 10(X)/10(X)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 3dys 4hrs 29mins
*******************************************
Dragon, a lizard with indigestion....
*******************************************
Dan Abel
Dave Smith <adavid...@sympatico.ca> wrote:
It was a real pain, especially since it got down to -30F sometimes in
the winter. There was not only no fan, but there was no hot radiator
fluid either, since they didn't have a radiator. It was an air-cooled
engine, and it was as far back as you could go and still have the engine
be in the car. The hot air had to travel all the way from the back to
the front, with no fan. In addition, the engine was very slow to warm
up, especially going downhill, which is the way to my dad's work (also
my high school). Sometimes my dad would deliberately drive the wrong
way, because that was uphill and the engine would warm up more quickly.
Dan Abel
Well, he *did* survive it. However, he was only 13, so I doubt it made
a big impression, especially since he lived in a town of 500 in Kansas,
and his father had a very secure job with the railroad.
> > He was wrong.
> >
> > Got anything authoritative?
>
> Cancel. I managed to loose sight of the fact that you'd changed your
> claim for lighter fluid being gasoline (it's not, as your revised claim
> indicates) to lighter fluid being or being close to "white gas".
I think it's a terminology thing. There are three basic states of
matter in the universe: solid, liquid and gas. We normally use the
state that the substance is in at STP (Standard Temperature and
Pressure), which is roughly room temperature and one atmosphere.
Gasoline is not a gas, people are just too lazy to pronounce three
syllables and so shorten the name to "gas". If you do a Google search,
white gas is sometimes called white gasoline. I clearly stated in the
first paragraph above that the "gas" that is put in cigarette lighters
is not the kind of "gas" that you put in cars. Neither one is a gas
anyway, they are both liquids. That's probably more than most people
here wanted to know about chemistry. I took a lot of chem in college,
met my wife 40 years ago in a chem lab, and she was a chem major.
I clearly provided a cite yesterday that white gas(oline), lighter fluid
and naphtha are all the same.
You must have removed the URL from my post.
:-)
Well, maybe my fingers just slipped.
:-)
OK, I admit it, I forgot to paste the damn URL into my post. So sue me.
:-)
ObFood: My wife worked 7 years as a food chemist.
Gregory Morrow
Sheldon wrote:
Yup..."Dagmars" on Cadillacs...lessee if some of these young' uns here know
what *that* means...
;-)
--
Best
Greg aka "Broadway Open House"
Saerah Gray
news:Xns9B33C6BD0EED4wa...@69.16.185.247:
> On Fri 10 Oct 2008 07:30:06p, Saerah Gray told us...
>
>> "Giusi" <decob...@yahoo.com> fnord news:6l9hv7Fb78e5U2
>> @mid.individual.net:
>>
>>> "blake murphy" >
>>>>>
>>>>>> No to the mini food processor.
>>>
>>> I can't puree with a knife :)
>>>>
>>>> i was thinking the same thing. processor for puréeing or maybe
>>>> pulverizing
>>>> spices (though i use a coffee grinder for that), not chopping.
>>>>
>>>> your pal,
>>>> blake
>>>
>>> The mortar and pestle do that. A food mill purees. We cooked
>> elegantly
>>> when there weren't all these electric things, you know. I am not
>> giving
>>> mine up, but if I have to give up electricity for Lent I can.
>>>
>>>
>>>
>>
>> Well, I only have a small mortar and pestle, and my food mill is this
>> old aluminum thing that rusts out no matter how carefully I dry it
>> (also a pain to wash).
>>
>> At least I can puree if I need to, though, if the electricity goes
>> out ;)
>>
>
> Saerah, if your food mill is aluminum, it wouldn't rust.
>
Yeah, I was thinking that after I posted. I don't know what it is made
out of, other than that it is clearly not stainless steel. From
googling, it seems to be from the 30's or 40's.
Sheldon
>
> I don't know what it is made out of, other than that
> it is clearly not stainless steel. From googling, it
> seems to be from the 30's or 40's.
That old yours is likely a Foley food mill... tinned carbon steel...
they work much better than the new stainless steel models but they
will rust (which is why they're no longer made), take care of yours,
dry well and wipe with vegetable oil after each use.
Dave Smith
> In article <48ef8658$0$30506$9a6e...@news.newshosting.com>,
>
>> Volkswagen had an optional gasoline burning heater. They were supplied
>> by Eberspacher. The father of a friend of mine was the Canadian sales
>> manager for the company. They worked pretty good, and anyone who drove a
>> VW in those days will remember than they did not have electric fans for
>> the heater or defroster.
>
> It was a real pain, especially since it got down to -30F sometimes in
> the winter. There was not only no fan, but there was no hot radiator
> fluid either, since they didn't have a radiator. It was an air-cooled
> engine, and it was as far back as you could go and still have the engine
> be in the car. The hot air had to travel all the way from the back to
> the front, with no fan. In addition, the engine was very slow to warm
> up, especially going downhill, which is the way to my dad's work (also
> my high school). Sometimes my dad would deliberately drive the wrong
> way, because that was uphill and the engine would warm up more quickly.
>
It was a Catch 22 situation. You could not see well enough to drive
because the windows fogged up... or iced up, and you couldn't get them
defrosted because you needed to be driving to get the air flow to clear
them.
When I first met my wife she had a Carmen Ghia, which was a nice looking
car but plagued with problems. The heater controls tended to seize up so
you had too much heat int he summer or not enough in the winter. It
didn't handle very well. It went from control to out of control with no
warning at all. You'd be tearing along and all of a sudden it would
slide out from under you. My little Datsun 1100 was faster and handled
better.
Wayne Boatwright
Many of them are tinned steel (not SS), so as the tin wears the steel
underneath it will rust. I have several different implements like that.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 15hrs 27mins
*******************************************
I don't need a disclaimer. I OWN the
company.
George Shirley
remembering to cold adjust the valves every 4000 miles. It was just
easier for me to have a spare engine on the workbench, do a valve job,
and when the other engine had the problem, replace it, about a 20-minute
job IIRC.
Good little car for the south, not much cold to worry about. Drove it to
Maryland from Texas when our daughter was about 6 months old, that would
be about June 1962. Got good mileage, stayed up with everything but the
big trucks (ran 70 mph most of the time) and was great fun. Got rid of
it in 1966 for a big boat Pontiac Bonneville Gran Vista, BIG DIFFERENCE
in comfort and mileage but gasoline was cheap back then. Don't miss it
now, wife drives a Hyundai Accent, fully equipped, gets good mileage,
runs good, good warranty. Sort of the Beetle of this age.
Wayne Boatwright
My first of four Volkswagens was a '67 Super Beetle Convertible. It was a
soft buttery yellow color with white top and interior. It had the optional
gasoline burning heater, as well as the optional air conditioner (made in
Mexico). Mine did have electric fans for the heater and defroster. Both
did a good job of heating/cooling. The only problem with the air
conditioner was when you were going up a very steep incline, like the
Pennsylvania hills or up a mountainside, you had to turn the a/c off
because of compressor load on the engine.
The remaining 3 VWs were also Super Beetle Convertibles, all similarly
equipped. BTY, the bodies of the convertibles were made by Ghia in Ital,
not by VW in Germany. They had a much better fit and finish.
I do remember much earlier models, however, that didn't even have a gas
guage. They had two gas tanks, a main tank and a reserve tank. When the
engine started to sputter for lack of gas, you pulled a lever that opened
the reserve tank. That was your signal to go fill up the tanks. :-)
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 15hrs 17mins
*******************************************
'Tolerance is the virtue of the man
without convictions' - Chesterton
Blinky the Shark
> My first of four Volkswagens was a '67 Super Beetle Convertible. It was a
> soft buttery yellow color with white top and interior. It had the optional
> gasoline burning heater, as well as the optional air conditioner (made in
> Mexico).
I think the last factory making original Beetles was in Mexico.
Wayne Boatwright
> Wayne Boatwright wrote:
>
>> My first of four Volkswagens was a '67 Super Beetle Convertible. It
>> was a soft buttery yellow color with white top and interior. It had
>> the optional gasoline burning heater, as well as the optional air
>> conditioner (made in Mexico).
>
> I think the last factory making original Beetles was in Mexico.
>
>
You're correct.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 11hrs 46mins
*******************************************
Better to have thirty minutes of
wonderful than a lifetime of nothing
Blinky the Shark
> On Sat 11 Oct 2008 12:06:36p, Blinky the Shark told us...
>
>> Wayne Boatwright wrote:
>>
>>> My first of four Volkswagens was a '67 Super Beetle Convertible. It
>>> was a soft buttery yellow color with white top and interior. It had
>>> the optional gasoline burning heater, as well as the optional air
>>> conditioner (made in Mexico).
>>
>> I think the last factory making original Beetles was in Mexico.
>
> You're correct.
My 2003 Ford Focus was made in Mexico.
Wayne Boatwright
> Wayne Boatwright wrote:
>
>> On Sat 11 Oct 2008 12:06:36p, Blinky the Shark told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> My first of four Volkswagens was a '67 Super Beetle Convertible. It
>>>> was a soft buttery yellow color with white top and interior. It had
>>>> the optional gasoline burning heater, as well as the optional air
>>>> conditioner (made in Mexico).
>>>
>>> I think the last factory making original Beetles was in Mexico.
>>
>> You're correct.
>
> My 2003 Ford Focus was made in Mexico.
>
>
We have two 2007 Ford Focus', but I don't have a clue where they were made.
We've had them for about 16 months and have been very pleased with them.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 11hrs 31mins
*******************************************
Deal with the Devil if the Devil has a
constituency -- and don't complain
Blinky the Shark
> On Sat 11 Oct 2008 12:24:03p, Blinky the Shark told us...
>
>> Wayne Boatwright wrote:
>>
>>> On Sat 11 Oct 2008 12:06:36p, Blinky the Shark told us...
>>>
>>>> Wayne Boatwright wrote:
>>>>
>>>>> My first of four Volkswagens was a '67 Super Beetle Convertible. It
>>>>> was a soft buttery yellow color with white top and interior. It had
>>>>> the optional gasoline burning heater, as well as the optional air
>>>>> conditioner (made in Mexico).
>>>>
>>>> I think the last factory making original Beetles was in Mexico.
>>>
>>> You're correct.
>>
>> My 2003 Ford Focus was made in Mexico.
>>
>>
>
> We have two 2007 Ford Focus', but I don't have a clue where they were made.
> We've had them for about 16 months and have been very pleased with them.
North American Focuses seem to be assembled in Michigan or Mexico. Based
on my 2.3-liter engine, mine's from the Hermosillo, Sonora, Mexico plant.
I dunno how to tell about your Focuses.
I'm very happy with my '03. It was my concession to becoming an old fart;
I retired my Brit sports car that was getting hard to find parts for for a
four-door sedan with some creature comforts like air conditioning (which
I'd lacked for my 22 years with that car, here in Sunny Southern
California). And some cargo capacity. :)
Transition Day: http://blinkynet.net/stuff/triumph_ford_sm.jpg
ObFood: "gummi octopus" http://blinkynet.net/stuff/octopus9.jpg
Wayne Boatwright
> Wayne Boatwright wrote:
>
>> On Sat 11 Oct 2008 12:24:03p, Blinky the Shark told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> On Sat 11 Oct 2008 12:06:36p, Blinky the Shark told us...
>>>>
>>>>> Wayne Boatwright wrote:
>>>>>
>>>>>> My first of four Volkswagens was a '67 Super Beetle Convertible.
>>>>>> It was a soft buttery yellow color with white top and interior. It
>>>>>> had the optional gasoline burning heater, as well as the optional
>>>>>> air conditioner (made in Mexico).
>>>>>
>>>>> I think the last factory making original Beetles was in Mexico.
>>>>
>>>> You're correct.
>>>
>>> My 2003 Ford Focus was made in Mexico.
>>>
>>>
>>
>> We have two 2007 Ford Focus', but I don't have a clue where they were
>> made. We've had them for about 16 months and have been very pleased
>> with them.
>
> North American Focuses seem to be assembled in Michigan or Mexico.
> Based on my 2.3-liter engine, mine's from the Hermosillo, Sonora, Mexico
> plant. I dunno how to tell about your Focuses.
I checked our paperwork including the window stickers which I saved. Ours
were made in Michigan. One is "Kiwi Green", the other is burgundy, but I
don't remember the actual color name.
> I'm very happy with my '03. It was my concession to becoming an old
> fart; I retired my Brit sports car that was getting hard to find parts
> for for a four-door sedan with some creature comforts like air
> conditioning (which I'd lacked for my 22 years with that car, here in
> Sunny Southern California). And some cargo capacity. :)
22 years is a very long time with any car.
I couldn't live without the a/c here in the AZ desert. When the a/c went
out on my previous Toyota Camry, I thought I'd die of heatstroke.
Yes, it's nice to have the 4 doors and the trunk space. Sometimes I
actually wish I had a small pickup truck for hauling around things that
won't fit in the car. Luckily, our next door neighbor does have a nice
pickup, and has offered many times to loan it for picking up things.
> Transition Day: http://blinkynet.net/stuff/triumph_ford_sm.jpg
I like the Triumph, andof course the Focus.
> ObFood: "gummi octopus" http://blinkynet.net/stuff/octopus9.jpg
I can't stand octopus of any ilk. I think they're creepy. :-)
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 10hrs 36mins
*******************************************
You will find that the State is the
kind of organization which, while it
Blinky the Shark
The best pickup - or SUV - is the one your friend has. :)
>> Transition Day: http://blinkynet.net/stuff/triumph_ford_sm.jpg
>
> I like the Triumph, andof course the Focus.
>
>> ObFood: "gummi octopus" http://blinkynet.net/stuff/octopus9.jpg
>
> I can't stand octopus of any ilk. I think they're creepy. :-)
A nearby Chinese/Japanese buffet just closed, but it had teeny whole
octopuses with bodies that probably averaged about 3/4" (18mm) long. They
were nicely bite sized, counting their tenticles. Bland though; wish
they'd been prepared differently.
Saerah Gray
3b2b96...@75g2000hso.googlegroups.com:
Yes, it is a Foley. It says so on the inside. Made in Minneapolis :)
I didn't know what it was made out of; thanks!
Wayne Boatwright
> Sheldon <PENM...@aol.com> fnord news:f7d8f004-bf87-41a9-8a50-
> 3b2b96...@75g2000hso.googlegroups.com:
>
>> Saerah Gray wrote:
>>>
>>> I don't know what it is made out of, other than that
>>> it is clearly not stainless steel. From googling, it
>>> seems to be from the 30's or 40's.
>>
>> That old yours is likely a Foley food mill... tinned carbon steel...
>> they work much better than the new stainless steel models but they
>> will rust (which is why they're no longer made), take care of yours,
>> dry well and wipe with vegetable oil after each use.
>>
>>
>
> Yes, it is a Foley. It says so on the inside. Made in Minneapolis :)
>
> I didn't know what it was made out of; thanks!
>
Usually after washing a tinned steel pan or utensil, I hand dry them, then
put them in a 200 degree oven for 10-15 minutes to insure they're as dry as
possible.
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Saturday, 10(X)/11(XI)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
4wks 2dys 3hrs
*******************************************
I may rise, but I refuse to shine.
*******************************************
blake murphy
> Wayne Boatwright wrote:
>
>> On Sat 11 Oct 2008 12:06:36p, Blinky the Shark told us...
>>
>>> Wayne Boatwright wrote:
>>>
>>>> My first of four Volkswagens was a '67 Super Beetle Convertible. It
>>>> was a soft buttery yellow color with white top and interior. It had
>>>> the optional gasoline burning heater, as well as the optional air
>>>> conditioner (made in Mexico).
>>>
>>> I think the last factory making original Beetles was in Mexico.
>>
>> You're correct.
>
> My 2003 Ford Focus was made in Mexico.
by god, they are taking over!
your *amigo*,
blake
blake murphy
> Wayne Boatwright wrote:
>
>> We have two 2007 Ford Focus', but I don't have a clue where they were made.
>> We've had them for about 16 months and have been very pleased with them.
>
> North American Focuses seem to be assembled in Michigan or Mexico. Based
> on my 2.3-liter engine, mine's from the Hermosillo, Sonora, Mexico plant.
> I dunno how to tell about your Focuses.
>
> I'm very happy with my '03. It was my concession to becoming an old fart;
> I retired my Brit sports car that was getting hard to find parts for for a
> four-door sedan with some creature comforts like air conditioning (which
> I'd lacked for my 22 years with that car, here in Sunny Southern
> California). And some cargo capacity. :)
>
> Transition Day: http://blinkynet.net/stuff/triumph_ford_sm.jpg
>
they're both nice-lookin'.
your pal,
blake
Dan Abel
Wayne Boatwright <waynebo...@geemail.com> wrote:
> My first of four Volkswagens
> I do remember much earlier models, however, that didn't even have a gas
> guage. They had two gas tanks, a main tank and a reserve tank. When the
> engine started to sputter for lack of gas, you pulled a lever that opened
> the reserve tank. That was your signal to go fill up the tanks. :-)
We had a 1959. It had no gas gauge. However, they didn't have two
tanks. There was just one, but it had two fuel lines coming out of it,
one higher than the other. When there was no more gas going to the high
one, the engine started to sputter, then, as you say, there was a little
foot lever that switched to the lower fuel line, which gave some more
miles.
Woe to the driver who failed to switch the lever back up when filling up
the tank! It usually only happened a couple of times. The engine would
start to sputter and dad would reach done to switch the lever down. It
was already down! A few more sputters and it was time to walk to the
gas station, because that tank was dead empty.
The later models had gas gauges. They worked nothing like the ones in
US cars. For a US car, when the needle hits the big "E", it's time to
start looking for a gas station. With the VW bug, when the lever hits
the big "E", it's time to start walking to the gas station. "E" really
means empty. There was a big red zone to the right of the "E". That
was the time to start looking for a gas station, because that was your
"reserve" supply.
Wayne Boatwright
> In article <Xns9B345A350D74Fwa...@69.16.185.247>,
> Wayne Boatwright <waynebo...@geemail.com> wrote:
>
>
>> My first of four Volkswagens
>
>> I do remember much earlier models, however, that didn't even have a gas
>> guage. They had two gas tanks, a main tank and a reserve tank. When
>> the engine started to sputter for lack of gas, you pulled a lever that
>> opened the reserve tank. That was your signal to go fill up the tanks.
>> :-)
>
> We had a 1959. It had no gas gauge. However, they didn't have two
> tanks. There was just one, but it had two fuel lines coming out of it,
> one higher than the other. When there was no more gas going to the high
> one, the engine started to sputter, then, as you say, there was a little
> foot lever that switched to the lower fuel line, which gave some more
> miles.
Thanks, Dan. I remember someone telling me about the "reserve" and I must
have assumed they meant reserve tank, not dual fuel lines. I do remember
them saying that one the reserve was engaged, there was very little time to
get gas.
> Woe to the driver who failed to switch the lever back up when filling up
> the tank! It usually only happened a couple of times. The engine would
> start to sputter and dad would reach done to switch the lever down. It
> was already down! A few more sputters and it was time to walk to the
> gas station, because that tank was dead empty.
>
> The later models had gas gauges. They worked nothing like the ones in
> US cars. For a US car, when the needle hits the big "E", it's time to
> start looking for a gas station. With the VW bug, when the lever hits
> the big "E", it's time to start walking to the gas station. "E" really
> means empty. There was a big red zone to the right of the "E". That
> was the time to start looking for a gas station, because that was your
> "reserve" supply.
That I remember clearly, since I had four of them. I only made the mistake
once of letter the needle reach the "E". :-)
--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
*******************************************
Date: Tuesday, 10(X)/14(XIV)/08(MMVIII)
*******************************************
Countdown till Veteran's Day
3wks 6dys 2hrs 51mins
*******************************************
A pedestrian hit me and went under my car.
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