cleaning antique brass with vinegar & salt... bad idea ??
remodel-mama
13 years ago
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sombreuil_mongrel
13 years agodilettante_gw
13 years agoRelated Discussions
hint of the day feb 28 salt (long)
Comments (7)My grandmother used salt in another way. She was the dutiful wife of a sweet minister who, without consulting her, purchased and planted many various fruit trees in their back yard. Two were in the way of the wash line, or maybe the story was they were berry trees and the birds would stain the wash. Anyhow, she wanted them gone but did not have the heart to point out to her sweet husband the bad planning. So every time she went into the back yard, she put several handfuls of salt into her apron pocket and liberally sprinkeled the root zone of these two trees with salt. Before long, they died of some unexplainable blight, and grandma had her wash line to her liking....See Morewhat to do with balsamic vinegar
Comments (28)With butter as a reduction, with pork, scallops, etc... Here are two T&T (except I used pork, not lamb) Lamb Chops with Balsamic Reduction By: PGRAYMENDOZA "This recipe for lamb chops is a favorite in my house. It is an easy and quick recipe for two people (we eat two chops each). Rosemary and thyme give it great flavor. If you double the recipe, remember that the sauce will take longer to reduce." Ingredients 3/4 teaspoon dried rosemary 1/4 teaspoon dried basil 1/2 teaspoon dried thyme salt and pepper to taste 4 lamb chops (3/4 inch thick) 1 tablespoon olive oil 1/4 cup minced shallots 1/3 cup aged balsamic vinegar 3/4 cup chicken broth 1 tablespoon butter Directions In a small bowl or cup, mix together the rosemary, basil, thyme, salt and pepper. Rub this mixture onto the lamb chops on both sides. Place them on a plate, cover and set aside for 15 minutes to absorb the flavors. Heat olive oil in a large skillet over medium-high heat. Place lamb chops in the skillet, and cook for about 3 1/2 minutes per side for medium rare, or continue to cook to your desired doneness. Remove from the skillet, and keep warm on a serving platter. Add shallots to the skillet, and cook for a few minutes, just until browned. Stir in vinegar, scraping any bits of lamb from the bottom of the skillet, then stir in the chicken broth. Continue to cook and stir over medium-high heat for about 5 minutes, until the sauce has reduced by half. If you don't, the sauce will be runny and not good. Remove from heat, and stir in the butter. Pour over the lamb chops, and serve. ++++++++++++++++++++++++++++++++++++++++++ Balsamic-glazed scallops Total time: 10 minutes Servings: 4 16 sea scallops (about 1 1/2 pounds) Sea salt and freshly ground white pepper to taste 1/4 cup top-quality aged balsamic vinegar 1 teaspoon very sharp Dijon mustard 1/2 teaspoon tamari or soy sauce Dash cayenne 4 tablespoons unsalted butter 1 tablespoon chopped chervil 1. Rinse the scallops and remove any white membrane. Pat dry and season well with salt and pepper. Set aside. 2. In small bowl, whisk the vinegar, mustard, tamari and cayenne. Set aside. 3. Heat the butter in a large skillet over medium-high heat. Carefully lay the scallops into the sizzling butter and cook until crusty brown on the first side, about 1 to 2 minutes. Turn each scallop over. 4. Immediately pour the vinegar mixture over the scallops. Cook them 2 to 3 minutes, until just cooked through. Spoon the remaining glaze around the scallops and sprinkle with the chervil. Serve immediately. Each serving: 262 calories; 29 grams protein; 7 grams carbohydrates; 0 fiber; 13 grams fat; 7 grams saturated fat; 86 mg. cholesterol; 353 mg. sodium....See MoreHow do you clean your salt chlorinator?
Comments (9)Generally all electrodes require cleaning periodically (self cleaning or not) We have always reccomended that cells be cleaned with a solution no stronger than 10 parts of water to 1 part of Muriatic or Hydrochloric acid. Never use a cell cleaner that contains Phosphates or phosphoric acid as even trace amounts are great for growing algae. An alternative that can be used is neat vinegar. (don't dilute) It is a weak organic acid that generally will get the job done (slowly in terms of days) If you are short of time instead of using normal temperature tap water, hot water can be used, bear in mind that using hot water will make the reaction faster and more reactive. The other option is to manually clean the electrodes. Over the last 40 years of all the methods I have used my personal favourite is to use a water blaster. BUT the electrodes break down and wear over time. I would not use a water blaster on a cell that is 14 years old as the titanium will be brittle but most brands of electrodes don't last more than 5 years old so it should not be a problem. There are only a few that can get a cell life greater than 6 - 8 years and cleaning cells regularly will help cell life. Chlorinator electrodes are typically made of a Titanium base with a coating of Ruthenium Iridium Platinum (group metals) painted on and baked. The calcium gets under the coating and grows. For a non self clean cell you have one titanium and one coated electrode the coating over time wears off and electrodes last anywhere from two years to some that will last up to about 18 years (the longest I have seen) For a self cleaning type electrode there are two technologies the more common one found in all brands except one use a dual set of coated electrodes. Calcium gets under and on the coating on the one that is polarized negative and when the polarity is reversed the calcium (which is drawn to that polarity) is thrown off taking a small amount of the coating with it. Electrodes wear as a result of three things, As hydrogen is a by product it soaks into the electrodes over time making it brittle the other thing is when the calcium flakes off during a reverse polarity it takes part of the coating off as well. The last part is that electrode voltage will also destroy electrodes. This is one of the most critical things to electrode life. Hope this helps Andrew...See MoreHow to clean up brass lamp?
Comments (10)I think that it is probably the acid vinegar and the salt in the ketchup that cleaned the brass. You may try using a combination of salt and lemon juice or vinegar. Use a soft cloth, not steel wool, if it will do the trick. I have an old brass lamp that I began cleaning with Brasso. I had to put it aside and I never finished cleaning it, but will try the salt and acid method next. I have used the salt and acid before with varying results, depending on the degree of cleaning needed. The solid brass is so heavy! Funny, I was just thinking of getting it out and finishing the job when I read your post....See Moredickross
13 years agobettym_gonzalez_yahoo_co_uk
13 years agobrickeyee
13 years agoBrandi
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6 years agoBrandi
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6 years ago
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