Dumb question on how to clean glass on wood stove
17 years ago
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- 17 years ago
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Dumb Question : How do you eat hot peppers?
Comments (23)Here is the recipe from Rita Heikenfeld and you can google the recipe and video on the web. I don't have a canning machine and it was very user friendly:) You don't have to chill them unless you want to but they came out fabulous. Here it is: Pickled peppers I donÂt have to tell you that these are the best and easiest pickled peppers you'll ever eat. And if you grow peppers, you know how abundant they are this time of year. Now I usually don't add 2 cups sugar; I'll start out with half a cup, taste the brine, and go from there. If you have extremely hot peppers, though, the 2 cups of sugar is not too much. My sister, Christine, makes a version of these pickles and uses no sugar at all. Sterilizing Jars: Wash jars and lids, then place in big pan, covered with water. Bring to a boil and boil 15 minutes. Keep in hot water until you're ready to fill them. Meanwhile, make brine and prepare peppers: Brine: 6 cups clear vinegar, 5% acidity 2 cups water 1/2 to 2 cups sugar (see note above)* Place brine ingredients in non-reactive pan (that means either stainless, enameled or anodized aluminum, not the old fashioned aluminum pans). Bring to a boil. To Prepare Peppers: Wash. Leave whole with a slit down the center, or cut into slices as desired. I like to remove seeds if I slice them, but this is optional. Remember the membrane that the seeds are attached to is the hottest part of the pepper, and the seeds are the second hottest part. Place peppers in sterilized, hot jars, packing tightly. Pour boiling brine over, covering peppers. Add seasonings, such as garlic, bay leaf, slices of sweet bell, herbs, etc. as desired, or leave plain. Seal and let cool away from drafts. Store away from heat and light. No need to process these as the vinegar, if you use 5%, keeps bacteria out. That's all there is to this wonderful pickled pepper recipe. Making your own is so easy and much more crisp and tasty than the store-bought variety. Chill in refrigerator before serving Dusty...See Morehow to clean vintage satinato glass?
Comments (21)Well, shucks, moonshadow, I do enjoy the hunt :) And I'm learning a lot as I go along, too. At another Goodwill on the same day, I found a *gorgeous*, amazing, more and more incredible as you realize the kinds of mastery involved in it serigraph/embossing by Don Munz, an abstracted moonlit landscape. It's *nothing* like what he's doing now, in case you look at his current work. It's signed/numbered AND with all documentation on the back from when he sold it the first time through Fidelity Arts back in 1982. No way anyone can contest the provenance of this thing, which is why I paid $40 for it, rather than my usual cap of $20 :). I've found that other serigraphs by him from the same era are selling for $1200 each right now. It's framed nicely but I'm going to change out the acrylite to UV/non-glare. It's truly a masterwork of printmaking. I'll try to take a pic when I can. It's already up in our house in a prominent place of honor :)...See Morewood stove installation/chimney question
Comments (24)On the comparison between a car accident and a chimney fire: Though most people don't know the details of crash tests and safety ratings - and driving may be the most dangerous thing to do, they regularly do what they can to prevent being involved in an accident. They check their oil, tire pressure, have their brakes inspected, etc. Anti-lock brakes (now a standard, I believe) used to be a oft chosen safety option. The same can be said of many different industries in which a potential regular risk is involved. But my question is this: If you had a vehicle for which a passenger side air bag was not standard but would cost extra to have one installed; but you know that if you were in an accident that airbag may prevent your passenger from being injured, wouldn't you spend the extra money for the airbag? I would say the same for the liner. Though you have the chimney swept every year, that doesn't prevent creosote from building up in the meantime. Even an experience user, one who uses the hardest, driest wood available will still have creosote build up. I have seen chimney fires in between annual maintainance. So, if you knew that if you had a chimney fire, the liner may help prevent damage to the masonry chimney as well as to your home (and the fire may not even damage the liner), wouldn't you consider spending the extra money for that peace of mind? Now, I'm interested that the sweep you had out agreed that "all this BS about needing a liner and all is nothing but profiteering by the Sweep industry" because as a CSIA sweep he is supposed to be familiar with NFPA-211 code requirements which speak extensively of the having the appropriate liners for appliances that have specific manufacturer requirements. Addtionally, those of us who have given you advice on a chimney liner have nothing to gain from suggesting you get one. I can assure you that the local professionals you spoke with are not going to pay us for encouraging you to have one installed. These suggestions were given because of our professional experience, expertise, and knowledge. In this situation we do need to have a perspective relative to the risks you will be taking when using your stove. Will it be used everyday? How many hours per day? For how many months? Years? How often will it be inspected based on how often you use it? Many stoves used everyday require sweeps/inspections as often as every two months. One last note: last year in my area there was a family who had a woodstove vented into a masonry chimney - I do not know specific details as to the condition of the chimney; whether it had a liner, when and how often it was swept/inspected - and they had a chimney fire. The fire spread to the walls and the house caught on fire. Three children were trapped in the home and were killed. A rare story, yes, but not altogether unheard of. Is it worth the risk?...See MoreAsking Real Cooks-How to Clean Glass Window in Oven Door
Comments (31)To clean an oven: Warm the oven to 65C. Turn it off, then spray the interior with a heavy duty kitchen cleaning liquid. Leave for 15 minutes, and wipe over with damp cloths. OR While the oven is still warm after use and turned off, wipe over a paste of bicarbonate of soda and water. Leave overnight, then wipe clean with a stiff brush or scourer and very hot water. OR Wash with straight herbal vinegar. Pour extra vinegar over burned-on areas, shut the oven door and leave for 2 hours. Then wipe off and rinse with a cloth dipped frequently in warm water. For extra-dirty areas, sprinkle some bicarbonate of soda onto the vinegar and leave overnight before cleaning off. GLASS OVEN DOORS: Wring out a cloth in warm water, dip in bicarbonate of soda and wipe over glass. Allow to dry, then buff with a soft cloth. STAINLESS STEEL OVEN-SHELVES: Dissolve 1/2 cup laundry detergent or automatic dish washing detergent in a laundry tub of hot water. Leave the shelves to soak a few hours or overnight. Or you can use a product similar to the one we have in Australia called Napisan. It's original purpose was for soaking babies' cloth nappies (diapers), and as a laundry detergent booster, but I use it for many purposes. It's absolutely brilliant for cleaning greasy things. Tops of kitchen cupboards, clothes, burnt-on grease on saucepans, the filth that builds up under the fridge etc. I have a white kitchen sink (a nightmare!), and I use Napisan to soak stains off that, and I've used it on really grimy windows and frames, too. Excellent product, and it doesn't smell. I usually use a small nylon sponge-cum-scrubber with it. Doesn't scratch, but reduces the amount of elbow-grease needed. Since I've been ill, I've been unable to do my own cleaning, and have had to get in professional cleaners, government-supplied, who are restricted by Health and Safety rules and regulations from using many products. My particular lady has begun using Napisan on a regular basis for many of her chores after seeing how effective it is. Here is a link that might be useful: Napisan...See More- 17 years ago
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