An ironing question...
7 years ago
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- 7 years agolast modified: 7 years ago
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Replacing cast iron tub questions
Comments (0)I've finally convinced my husband to rid the bathroom in our new house of the blue tub and floor and the wall tile that has been reglazed from pink to white but I've been having second thoughts about the tub. The wall tile is dingy and now the finish is peeling in places. It just looks awful. Honestly the tub is in decent condition, but it's blue. I can't stand the color and we're only going to rip all this stuff out once, so I need to decide - do I replace it or would it be totally crazy to reglaze it? I *think* it has already been reglazed once from pink to blue. If so, the finish has lasted since 1985 and looks totally fine. I just can't imagine that they replaced the tub at that time and reglazed the existing tile so it would seem as though the tub was also reglazed. I hate the mysteries that come with buying a house like this! Anyway, we are doing this remodel on a budget, but with the goal of increasing the value of our house. I want a decent tub that's going to be used for bathing kids and for everyday showers at least until we get the master bath done (possibly 6 months or so). It will be the only tub in the house, so a deeper tub would be nice. I don't think we can really afford a deeper cast iron tub, but will we disappointed with a less expensive acrylic tub? What should we look for and how much do we reasonably need to spend. Installation is diy with a licensed plumber in our family who is helping us. To give you an idea of where we are headed and why I think the blue tub has to go, the vanity, mirror and wall cabinet will be white (Lowes Chesapeake that I found for less than 1/2 price on clearance) with a stock HD beige granite vanity with the already attached undermount sink. Floor tile will be neutral as will the tile on the tub surround. We will replace the tile on the walls outside the tub surround with white beadboard. New toilet will be white....See MoreHot Water/Cast Iron Baseboards Question
Comments (2)You didnt mention what temp your boiler operates at but at 180 degrees, most CI B/B puts out between 560-590 BTU's per ft. With 6', thats around 3,480. With 360 sq ft of area and again guessing 3 walls with outside exposure, you perhaps are short 12'. This equates to around an additional 7,000 BTU's, once again guessing because I figure you have not seen the coldest days of winters yet. As you can tell, much more construction, heating system, and particulars are needed to give exact advise, but you get the point. If no more wall space is available to add CI Baseboard, you might consider adding a hydronic kickspace heater under a kitchen base cabinet....See MoreFlat Iron Steak Questions
Comments (36)I'm not sure I can answer the sloppy joe kind of gal question. There are as many different flavors to it as there are to burgers. I've always loved them. My mother would sometimes make me sloppy joe instead of the burgers she was making for the family, just to be nice. I haven't figured out how to replicate her recipe and she doesn't even remember doing it. I know that the dregs of the ketchup bottle and wine to get it out with were involved... Re satisfaction, I like 'em, so find them satisfying. Maybe figure out why you're unsatisfied? First off, are you eating enough? Sloppy joe started as a way to extend meat, because you can fill the bun with less and not have it seem so meager. It's hard to pile high. I often make them open face on thick homemade whole grain bread, meant to eat with a knife and fork and a good third of a pound per. Or I'll use One Buns, which are sliced flat buns, same diameter, but thin, so both pieces together are worth one slice of bread, and make portions of two per person, with a more usual amount of filling. If it's not the portion of meat, is it the flavor/seasoning/meatiness? Or not getting enough of a chew on to stimulate your alimentary system? (If the last, maybe serve with crunchy raw vegetables?) I also had a hard time figuring it out and tried a bunch of recipes before finding something that suited me enough to use it as a starting point. It calls for a lot of sauce. Basically, a cup of condiments (ketchup, mustard, barbecue sauce (the kind that's good on french fries, not the kind that has to caramelize on the meat), etc.). Pick your poison. That's to more or less 1.25 lb. of meat. Now that I have it down, I don't use nearly that much, and I just squirt. In this, however, is my liking for hamburgers with ketchup and yellow mustard on them, so ketchup and mustard sloppy joes is fine with me. You could use soy sauce and wasabi, though obviously in different proportion. I've used adobo and Mexican pepper sauce. Whatever you use, just make sure to make it strong. I guess that's the most important thing. With loose ground beef, especially (since Amazon, I can't get the good ground bison I prefer), you need to up the flavor to match the exposure of surfaces. If you're using something strong, add water or stock or beer or wine to make enough volume of sauce (back to that one cup thing). Remember that half the joy of sloppy joes is the sauce soaking into the bread (and the misery when it's too greasy is the sauce soaking through the bread and making a gross mess). It also requires courage with the salt for the same reason, and basic generosity with all seasonings and flavorings. So, this is what I do: I start with very lean meat. Greasy sloppy joes are icky where on a grilled burger you might want that fat basting it. I used to have to drain the meat on paper towels. With less than 10% fat, I don't have to. My other "secret" is dried vegetables. I've made sloppy joes with proper chopped onions, peppers, etc., but they have to be sautéed and dried out enough not to screw up the sauce. With not draining the meat, I have the bit of fat and water it sheds, which rehydrates the dried veg. Sloppy joes are for not actually bothering to cook something, IMHO. That meat could be meatballs, or meat loaf, or pirouski, or whatever. Sloppy joes are throw it in a pan and turn it into a sandwich, without even stopping to form it into a burger. I use a generous handful each of It's Delish dehydrated chopped onions, mixed vegetable, and parsley, and sometimes some dried chopped jalapeños from Penzey's. Other times, I'll use some spicy barbecue sauce. Brown the meat, add S&P and the dried veg. Add generous squirts of ketchup and mustard. Adjust flavoring. Toast or steam bread/bun, or if really really lazy, make sandwich and zap for half a minute to steam the bun with the steam from the filling. If not feeling lazy, add sliced tomato, pickle chips, or whatever moves you. Mixed baby lettuces are particularly good with hotdogs and sloppy joes but they must be at least room temperature. Lightly steamed just until barely softened is better, but not a lazy thing to do. So...do you think now that you just don't like 'em?...See MoreIroned sheets question
Comments (10)I recall reading once (maybe apocryphal) that Jacqueline Kennedy had her sheets changed daily. I've always thought that would be the epitome of living a deliriously decadent life: sliding into a bed made with freshly washed and ironed sheets every night-that someone else does for me! In the world in which I actually live...I iron my top sheet and pillowcases and it's not a terribly big chore, usually haul out my ironing board and do em while watching something on tv. But I understand not having the time or wanting to devote the time to doing that...good luck finding a source for your Jackie O moment in bed ;)...See More- 7 years ago
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