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Fervet olla, vivit amicitia.

"While the pot boils, friendship endures."

Discussion Forum


Started by Idaho Spud. Last reply by Daniel Wachenheim Aug 12. 18 Replies

Vegan isn't most sustainable diet

Started by Ruth Anthony-Gardner. Last reply by Daniel Wachenheim Aug 5. 1 Reply

The amazing incredible awesome fantastic potato.

Started by Daniel Wachenheim. Last reply by Qiana-Maieev Jun 19. 13 Replies

Eskimo Meat Argument Settled, I-nu-it Was Wrong

Started by Joan Denoo. Last reply by Daniel Wachenheim Jun 12. 1 Reply

Parmesan that's cheddar- and mozzarella-laced wood pulp

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 5 Replies

Live longer, don't eat bacon and sausage

Started by Ruth Anthony-Gardner. Last reply by Dale (ForestWind) May 18. 6 Replies

Comment Wall


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Comment by sk8eycat on October 21, 2014 at 12:27pm

Bertold, I absolutely NEVER drink coffee...I hates it.  I do drink about 3 cups of weakish black (Tetley) tea a day, the rest of the time I drink filtered H2O or cranberry juice.  Once or twice a year, I'll have a glass of wine, and in the hottest days of summer, a root beer float.

What has caused my gout attacks in the past has always been some kind of high protein meat...shrimp, salmon, rumaki, rare steak, and turkey.  Everything good.  I mostly live on chicken, and an occasional cheezburger....with broccoli or some such on the side.

It gets boring after a while, but I also have mild diabetes, and can't fill up on bread or cookies.  I've lost about 40 lbs in the last 3 years...weight I needed to lose....but I look awful; acres of loose, wrinkled skin.  Getting old REALLY sux.

I never wanted to live this long.

Comment by Michael Penn on October 21, 2014 at 12:24pm

Daniel, your old Chambers stove pictures are classic. Out of business today, the stoves would cost too much to produce. The only thing close to them are the restaurant/industrial variety and they cost thousands of dollars. The Chambers stoves were still around when I was a repairman, they had little go wrong with them, they weighed a ton, and the ovens were lined with firebrick. (You could not see the bricks of course.) People that bought these stoves expected them to go 50 or 60 years, and Chambers claimed they would. Just too expensive to make today.

Comment by Idaho Spud on October 21, 2014 at 12:15pm

One of these days I want to try making my own pumpkin pies.  Store bought have very little flavor.  They just don't add enough spices for my old taster.  Fresh ingredients would make a difference also.

Comment by Idaho Spud on October 21, 2014 at 12:11pm

Daniel, my mother used a coal-fired range for the first 15 years of my life.  Newspaper went in first, then kindling from the trees my dad harvested and cut into kindling, then coal on top.

That neat old range spent quite a few years just stored in the basement of our new house which came with an electric range.

I don't know who has it now.  I think It's one of my brothers.

Ah, nostalgia! 

Comment by Daniel Wachenheim on October 21, 2014 at 12:08pm

Deidre, it would be great to hear how you do that.  I have roasted pumpkin and squash for pies, always seems to take longer than the instructions state.  Butternut squash makes a great "pumpkin pie". 


Starting a topic might be a good approach, so it is easily searchable.


I wonder if there is a pie crust roller, like an old laundry ringer?  I procrastinate making crusts because of the effort, but I don't like store crust.  I make oil crust and roll between sheets of wax paper.  very flaky.

Comment by Idaho Spud on October 21, 2014 at 12:05pm

Michael, some people are lucky, but that knock-you-down gas smell is funny!

From what I've read, natural gas is not as dangerous a propane because natural gas has a very small range of concentrations where it will burn.  Too little or too much and it will not burn.  That's probably why we don't hear of more houses going sky high.

Comment by Deidre on October 21, 2014 at 11:51am
Does anyone here make homemade pumpkin pies? I do. If you are interested in how to roast the pumpkin I'll post a recipe. :)

Hope you guys are doing well.
Comment by Daniel Wachenheim on October 21, 2014 at 11:49am

Spud, I envy you a little, getting an old gas stove and plumbing it in.  Very nostalgic, and I would enjoy doing something like that.


This photo is from the Chambers Stove website - is very much like the stove my parents had for their entire marriage, more than 60 years.  When my grandfather died, they also took his, and hooked it up in the basement for an extra.


They were very proud of that stove.

When we rebuilt our kitchen, we changed from electric to gas stove. I like it better, easier to control and seems, somehow, more responsive. Now with a different place to restore, I want a gas stove but we are not on city gas. So that might mean a gas tank. I don't know how that will work.

I hope you find a regulator. Maybe somewhere on craigslist or ebay?
Comment by Idaho Spud on October 21, 2014 at 11:47am

I don't want to see my house (or myself) blown to smithereens, so I don't go away and leave this old range running.  I hang around and check things periodically.  If I ever see a flame go out or smell just a hint of gas, I've got a main-line shut-off valve on the wall where It's easy to get to.  In fact, after I finish cooking and turn the range off, I also turn the wall valve off.

Comment by Michael Penn on October 21, 2014 at 11:44am

Gas ovens either cycle off and on OR the flame at the oven burner goes high to very low in keeping temperature. this feature will be built into the type of safety valve that you have and I don't think you can change it. Either way the temperature can vary by 20 degrees.


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