Bad burn with my new electric

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Post #147,652

3/22/04 9:41:36 PM

Bad burn with my new electric

That cooktop gets a lot hotter than the old one, and than any gas I've cooked over. And it got there fast, too. I'm sure I'll get used to it, but I put the frying pan on to heat while I prepped the chicken. Dropped some butter in while I dredged in flour, then had the butter explode onto my hand when I laid the first piece in. Holy crap but that smarts.

===

Implicitly condoning stupidity since 2001.

Post #147,695

by Andrew Grygus

Picture of Andrew Grygus

3/23/04 12:57:35 AM

New electrics can be dangerous.

A friend of mine, Connie, got a new Roper range. Within days, she decided to make her Sweedish cookies. To make these, you have a pot of hot oil and dip an iron pattern (looks a lot like a branding iron) in the batter, then plunge it into the hot oil.

So, she turned her back on it for a couple minutes (which she'd done many times with the old stove). FOOOOOOOOOOOOOOMMMMMMMMMMPPPPPPPPHHH!!!! The flames were so hot she couldn't get to the brand new industrial size fire extinguisher that had just been installed.

This was back in "ethnic decore" days, so the kitchen ceiling was hung with baskets, which caught fire and ushered the flames into the dining room where there was plenty more flamability.

The parrot (a nasty critter) got fried right off, and soon the dining room was well engulfed in flames. The patio doors shattered, exposing the huge new gas grill Stew had just installed. A plug melted out of the 5-gallon gas tank, and it just happened to be pointed into the dining room. WOOOOOOOOOOOOOOOOOOSH!!!!!!

With a plume of flaming propane tourching through to the living room, the wood floors soon were burned through, dropping flaming embers down into the basement where Connie's pottery shop storage was piled with cans of paints and solvents. WOOOOOOOOSH!!!! yet again.

The guys from the fire department complained bitterly that usually nearly all the damage is from water, but this time they just couldn't find anything to damage.

Interestingly, the most intact parts of the house were a far back corner bedroom and . . . . the kitchen. The reason the kitchen survived was because it was the only place with a low drywall ceiling and drywall walls (on two sides). The rest of the place was open plan with high beamed ceilings.

I still have a couple of splashes of aluminum that poured down on the driveway when the sliding glass doors (on the far side from the patio doors) melted. They're quite nice, I should frame and title them.

Monday morning Stew called the architect who was planning an addition and told him there would be some substantial modifications to the plan. The new house featured massive copper water piping and sprinkler heads over the kitchen.

For years after, anytime anyone complained about their house, we'd offer that "Connie can come down and make cookies".

[link|http://www.aaxnet.com|AAx]

Drawing the Battle Lines - (Andrew Grygus) - (72) - March 20, 2004, 01:42:44 PM EST

Vegi-moderate - (Andrew Grygus) - March 20, 2004, 01:47:08 PM EST

Carno-Moderate - (Yendor) - March 20, 2004, 01:52:17 PM EST

British - (pwhysall) - (6) - March 20, 2004, 01:56:01 PM EST

Yes, but . . . - (Andrew Grygus) - (4) - March 20, 2004, 02:26:09 PM EST

Stereotype, AFAICT - (pwhysall) - (3) - March 20, 2004, 02:30:02 PM EST

A few years ago Natural History magazine . . - (Andrew Grygus) - (2) - March 20, 2004, 02:45:00 PM EST

I imagine that cuisine in Detroit is not dissimilar - (pwhysall) - March 20, 2004, 02:53:07 PM EST

Re: A few years ago Natural History magazine . . - (deSitter) - March 20, 2004, 08:21:07 PM EST

remember a breakfast in Landridnod Wells, Wales - (boxley) - March 20, 2004, 04:55:54 PM EST

Carnivore unless count potatoes as vegies -NT - (ChrisR) - March 20, 2004, 02:29:44 PM EST

Too Little Time Carno-Vegi-Industrial-Moderate - (Another Scott) - March 20, 2004, 04:21:39 PM EST

Some nits - (admin) - (6) - March 20, 2004, 06:20:46 PM EST

Vegans etc. - (Andrew Grygus) - (5) - March 20, 2004, 07:19:02 PM EST

Welp, since I used to be a non-ethical Vegan... - (admin) - March 20, 2004, 07:22:58 PM EST

macrobiotics, is that like a Hari Krishna dinner? - (boxley) - (3) - March 20, 2004, 07:49:32 PM EST

Don't know about other areas . . - (Andrew Grygus) - (2) - March 20, 2004, 08:28:25 PM EST

Right: fungi decidedly not satwic ;-) - (Ashton) - (1) - March 22, 2004, 05:57:31 AM EST

It makes perfect sense . . . - (Andrew Grygus) - March 22, 2004, 08:45:21 PM EST

Carno-Moderate to Carnivore - (lincoln) - March 20, 2004, 06:22:17 PM EST

Most of the above - (Meerkat) - (3) - March 20, 2004, 06:33:25 PM EST

Australian Wine. - (Andrew Grygus) - March 20, 2004, 07:29:31 PM EST

Well Australian Wines are far better than Most US wines - (boxley) - March 20, 2004, 07:53:33 PM EST

I'm with you. - (FuManChu) - March 21, 2004, 01:21:35 AM EST

will only eat vegetarian meat - (boxley) - March 20, 2004, 07:05:26 PM EST

Re: Drawing the Battle Lines - (deSitter) - (1) - March 20, 2004, 08:09:46 PM EST

I'm about where you are - (ben_tilly) - March 21, 2004, 04:28:08 AM EST

Carno-Moderate r'Us. - (a6l6e6x) - (3) - March 20, 2004, 08:08:04 PM EST

dang fine iced tea it is :-) -NT - (boxley) - March 20, 2004, 08:15:03 PM EST

Re: Carno-Moderate r'Us. - (deSitter) - March 20, 2004, 08:16:37 PM EST

Year-round, but instant -NT - (drewk) - March 22, 2004, 09:37:26 PM EST

Once Macrobiotic, now Industrial - (tjsinclair) - (11) - March 20, 2004, 10:45:06 PM EST

Is there a potential market for industrial macrobiotic food? - (boxley) - (10) - March 20, 2004, 11:22:29 PM EST

Not quite miso soup, but . . - (Andrew Grygus) - (1) - March 21, 2004, 12:14:29 AM EST

seen a lot of viet stores local but no Korean - (boxley) - March 21, 2004, 10:48:33 AM EST

Possibly - (tjsinclair) - (7) - March 21, 2004, 01:39:46 PM EST

Well, there are very good reasons . . - (Andrew Grygus) - (6) - March 21, 2004, 02:02:05 PM EST

I prefer using gas myself - (tjsinclair) - (3) - March 21, 2004, 03:08:22 PM EST

Ditto. - (Another Scott) - (2) - March 21, 2004, 03:17:07 PM EST

Those buttons are all in a horizontal row? - (FuManChu) - (1) - March 21, 2004, 06:08:48 PM EST

Yup. You volunteering? ;-) -NT - (Another Scott) - March 21, 2004, 06:19:26 PM EST

Bad burn with my new electric - (drewk) - (1) - March 22, 2004, 09:41:36 PM EST

New electrics can be dangerous. - (Andrew Grygus) - March 23, 2004, 12:57:35 AM EST

Battle lines and labels... - (hnick) - (2) - March 21, 2004, 08:46:06 AM EST

? I'm sure the labels are tongue-in-cheek. - (Another Scott) - March 21, 2004, 08:51:33 AM EST

A sense of humor goes well with food . . - (Andrew Grygus) - March 21, 2004, 10:28:32 AM EST

Omnivore and proud. I guess that make me Carno-Moderate - (Silverlock) - (3) - March 21, 2004, 10:53:01 AM EST

Ditto. I like to call it "well-balanced" ;-) - (bepatient) - March 21, 2004, 12:47:47 PM EST

Nothing that moves and no insects. - (pwhysall) - (1) - March 21, 2004, 03:05:08 PM EST

you mean no whole insects - (boxley) - March 21, 2004, 04:01:22 PM EST

Smack in the middle... - (CRConrad) - (17) - March 21, 2004, 05:42:26 PM EST

whats a traditional Finnish Breakfast consist of? - (boxley) - (15) - March 21, 2004, 05:46:28 PM EST

Porridge / sandwiches / cereals in sour milk + lots o'coffee -NT - (CRConrad) - (14) - March 21, 2004, 05:53:12 PM EST

sour milk as in buttermilk? how is it soured? -NT - (boxley) - (13) - March 21, 2004, 06:40:35 PM EST

Bacteria cultures; dunno what, exactly. What's "buttermilk"? -NT - (CRConrad) - (10) - March 21, 2004, 06:53:16 PM EST

Buttermilk . . - (Andrew Grygus) - (8) - March 21, 2004, 06:56:03 PM EST

No, milk doesn't have to be soured to make butter. - (CRConrad) - (1) - March 21, 2004, 07:10:17 PM EST

Buttermilk was invented in the days of the hand churn. - (Andrew Grygus) - March 21, 2004, 07:18:53 PM EST

why do they call it "sweet cream butter" :-) - (boxley) - (4) - March 21, 2004, 07:20:22 PM EST

Perhaps a little souring would have eased your churning? - (Andrew Grygus) - (3) - March 21, 2004, 07:25:37 PM EST

more like deadly taste like sh*t -NT - (boxley) - (2) - March 21, 2004, 07:45:56 PM EST

Note that the sourness is not oil soluable . . - (Andrew Grygus) - (1) - March 21, 2004, 07:57:16 PM EST

we had the old crock churn and the paddle with handle - (boxley) - March 21, 2004, 08:23:37 PM EST

AFAIK Southern mostly - (deSitter) - March 21, 2004, 08:18:23 PM EST

buttermik is the liquid thats left after making butter, - (boxley) - March 21, 2004, 06:58:06 PM EST

Probably mostly creme fraiche, which you can't get . . - (Andrew Grygus) - (1) - March 21, 2004, 06:53:48 PM EST

Nope. With *cereal*?!? "Corn flakes and Creme Fraiche"??? - (CRConrad) - March 21, 2004, 07:03:18 PM EST

Same place on the scale for me -NT - (drewk) - March 22, 2004, 09:43:00 PM EST

Not sure where I fall. - (inthane-chan) - (1) - March 21, 2004, 05:56:56 PM EST

Do you burn a lot of incense? - (boxley) - March 21, 2004, 06:37:36 PM EST

ALL barring the "Vegan" - (folkert) - (2) - March 21, 2004, 11:00:18 PM EST

yabbut is mountain dew a vegetable :-) -NT - (boxley) - (1) - March 21, 2004, 11:29:11 PM EST

That was never 5 minutes... Oh wait. - (folkert) - March 22, 2004, 06:37:45 PM EST

Divide by zero
229 ms