Quoting Ruth Haffly to Dave Drum <=-
They use rock salt or calcium chloride (dyed blue and w/a lower
freeze point than rock salt treatment) on the pavements.
NC uses just NaCl AFAIK, no color to it but white.
They use rock salt or calcium chloride (dyed blue and w/a lower
freeze point than rock salt treatment) on the pavements.
NC uses just NaCl AFAIK, no color to it but white.
NaCl melts ice down to -9 C but CaCl2 works down to -29 C. It doesn't matter if it's coloured or not; that's just a harmless dye that
doesn't really do anything.
Up here we use calcium chloride mixed with sand on airport runways
but straight up sand and gravel on roadways for salt-free improved
traction. So we don't have automobile rust problems. We had a 1973
pickup truck until 2001. It was on its second engine but had the
original paint job, sun faded but rust free, except for small spots
where it had been scratched or dented.
Ruth Haffly wrote to JIM WELLER <=-
NC uses just NaCl AFAIK, no color to it but white.
NaCl melts ice down to -9 C but CaCl2 works down to -29 C. It doesn't matter if it's coloured or not; that's just a harmless dye that
doesn't really do anything.
Just to let you know the difference so you use the proper one for the conditions.
Up here we use calcium chloride mixed with sand on airport runways
but straight up sand and gravel on roadways for salt-free improved
Sand sounds logical but gravel?
traction. So we don't have automobile rust problems. We had a 1973
pickup truck until 2001. It was on its second engine but had the
original paint job, sun faded but rust free, except for small spots
where it had been scratched or dented.
In states that use salt, it would have been rusted out before it
was very old.
On 10-20-21 05:15, Dave Drum <=-
spoke to Ruth Haffly about de-icing <=-
Unless undercoated and/or washed regularly. A thick,
abrasive-resistant, solution put on your vehicle’s undercarriage, protecting its most exposed areas from moisture, dirt, salt, and more. (Also making some repairs more difficult- it's a trade-off. UDD)
Ziebart is big in the undercoating biz.
Dale Shipp wrote to Dave Drum <=-
Unless undercoated and/or washed regularly. A thick,
abrasive-resistant, solution put on your vehicle's undercarriage, protecting its most exposed areas from moisture, dirt, salt, and more. (Also making some repairs more difficult- it's a trade-off. UDD)
Ziebart is big in the undercoating biz.
I can recall whenever one bought a new car, you were immediately
pointed to a shop that did undercoating and perhaps a different shop
that put on a protective coat on the paint job.
Neither of those things seems to be required anymore -- which must mean that the car manufacturers have gotten their act together.
Up here we use calcium chloride mixed with sand on airport runways
but straight up sand and gravel on roadways for salt-free improved
Sand sounds logical but gravel?
Pea gravel. Between large grains of sand and smallish rocks.
traction. So we don't have automobile rust problems. We had a 1973
pickup truck until 2001. It was on its second engine but had the
original paint job, sun faded but rust free, except for small spots
where it had been scratched or dented.
In states that use salt, it would have been rusted out before it
was very old.
Unless undercoated and/or washed regularly. A thick,
abrasive-resistant, solution put on your vehicle’s undercarriage, protecting its most
exposed areas from moisture, dirt, salt, and more. (Also making some repairs more difficult- it's a trade-off. UDD) Ziebart is big in the undercoating biz.
Title: Split Pea Soup w/Ham Hocks
Categories: Soups, Vegetables, Pork
Yield: 7 Servings
1 lb Green split peas
2 Smoked ham hocks
2 Ribs celery; fine chopped
1 md Yellow onion; fine chopped
1 md Carrot; fine chopped
2 tb Minor's or GFS chicken base
1 ts Garlic granules
1 ts Salt
1/2 ts Dried oregano
1/4 ts Ground black pepper
8 c Water; to 10 cups
1 California bay leaf
On 10-21-21 13:31, Denis Mosko <=-
spoke to Dale Shipp about Cabbage <=-
//Hello Dale, //
How to save (not cukkini) cabbage?
(white, not green).
On 10-21-21 06:14, Dave Drum <=-
spoke to Dale Shipp about de-icing <=-
Beg to doubt they "have gotten their act together". Bv)= But, they
seem to be getting better. "Clear coat" over the base paint is pretty standard these days. But when it starts to peel - after being rock
chip inflicted, or having scratches from whatever - the cars look like they have been afflicted with a teenager's extreme acne.
As to zucchini we never let it into our house.
Ruth Haffly wrote to Dave Drum <=-
Up here we use calcium chloride mixed with sand on airport runways
but straight up sand and gravel on roadways for salt-free improved
Sand sounds logical but gravel?
Pea gravel. Between large grains of sand and smallish rocks.
I still wouldn't want a chunk to hit the windshield.
traction. So we don't have automobile rust problems. We had a 1973
pickup truck until 2001. It was on its second engine but had the
original paint job, sun faded but rust free, except for small spots
where it had been scratched or dented.
In states that use salt, it would have been rusted out before it
was very old.
Unless undercoated and/or washed regularly. A thick, abrasive-
resistant, solution put on your vehiclegCOs undercarriage, protecting
its most exposed areas from moisture, dirt, salt, and more. (Also
making some repairs more difficult- it's a trade-off. UDD)
Ziebart is big in the undercoating biz.
OK, I remember that name from my distant past. I don't know if my folks ever got it done to their cars but they traded every few years anyway
so it probably wasn't much of an issue. Starting in the mid 60s (after
Mom started working for the school), they bought new instead of newer vehicles.
Title: Split Pea Soup w/Ham Hocks
Categories: Soups, Vegetables, Pork
Yield: 7 Servings
1 lb Green split peas
2 Smoked ham hocks
2 Ribs celery; fine chopped
1 md Yellow onion; fine chopped
1 md Carrot; fine chopped
2 tb Minor's or GFS chicken base
1 ts Garlic granules
1 ts Salt
1/2 ts Dried oregano
1/4 ts Ground black pepper
8 c Water; to 10 cups
1 California bay leaf
I use home made chicken stock, not as many herbs & spices and more veggies. Usually it's a clean out the fridge of bits & pieces--onion, celery, potato, and carrot have all found their way into the soup. Sometimes I'll add a can of tomato sauce as part of the liquid. No
matter what, it doesn't last long around here.
Dale Shipp wrote to Dave Drum <=-
Beg to doubt they "have gotten their act together". Bv)= But, they
seem to be getting better. "Clear coat" over the base paint is pretty standard these days. But when it starts to peel - after being rock
chip inflicted, or having scratches from whatever - the cars look like they have been afflicted with a teenager's extreme acne.
The two cars we got rid of when we changed residents were 20 and 17
years old. Neither of them had any after market treatment. Both of
them had finish and undercarriage as good as new when we sold them
except for minor parking lot dents. No sign of rust or peeling paint.
This stew sounds good, and I would readily buy it in a restaurant. But
I cannot see myself ever making it (nor being able to get all of the ingredients).
MMMMM----- Recipe via Meal-Master (tm) v8.05
Title: Escudella De Pages (Country Stew)
Categories: Stew, Spanish, Pork
Yield: 6 servings
Quoting Ruth Haffly to Jim Weller <=-
Up here we use calcium chloride mixed with sand on airport runways
but straight up sand and gravel on roadways for salt-free improved
Sand sounds logical but gravel?
On 10-22-21 05:53, Dave Drum <=-
spoke to Dale Shipp about de-icing <=-
The two cars we got rid of when we changed residents were 20 and 17
years old. Neither of them had any after market treatment. Both of
them had finish and undercarriage as good as new when we sold them
except for minor parking lot dents. No sign of rust or peeling paint.
I know your place on Hesperus had a capacious garage - which you used.
So, your cars seldom sat out in the weather. And I'd be willing to bet
that they were washed often. Two factors in extending the life of
paint and undercart. As I told Married Ruth my BMW needed to have the
hood & bumper cover re-clear coated as the bumper cover was looking thoroughly disreputable and the "holidays" in the clear coat on the
hood were only going to get larger w/time.
This stew sounds good, and I would readily buy it in a restaurant. But
I cannot see myself ever making it (nor being able to get all of the ingredients).
The only thing I saw in there even approaching "exotic" is the
saffron. And that's easily obtainable at most real grocery stores.
What would you not be able to get. Just curious.
Dale Shipp wrote to Dave Drum <=-
The two cars we got rid of when we changed residents were 20 and 17
years old. Neither of them had any after market treatment. Both of
them had finish and undercarriage as good as new when we sold them
except for minor parking lot dents. No sign of rust or peeling paint.
I know your place on Hesperus had a capacious garage - which you used.
So, your cars seldom sat out in the weather. And I'd be willing to bet
True that could have been a factor, one that we no longer have.
that they were washed often. Two factors in extending the life of
About the only time they got washed was when they went to our mechanic
for servicing -- which might have been six months to a year apart.
paint and undercart. As I told Married Ruth my BMW needed to have the
hood & bumper cover re-clear coated as the bumper cover was looking thoroughly disreputable and the "holidays" in the clear coat on the
hood were only going to get larger w/time.
This stew sounds good, and I would readily buy it in a restaurant. But
I cannot see myself ever making it (nor being able to get all of the ingredients).
The only thing I saw in there even approaching "exotic" is the
saffron. And that's easily obtainable at most real grocery stores.
What would you not be able to get. Just curious.
I would not call them exotic, but I cannot recall seeing veal bones or even veal in our grocery stores. You are fortunate enough to have a personal butcher who could stock or obtain them. When we had large freezer capacity, we always had a leftover ham bone there -- usually to
be used later on in split pea soup or other sort of bean soup. Not,
not so likely. Saffron we have in our current pantry -- but have had
one container for decades. If we went to the nearby Asian market I
would expect to find salt pork, but not so likely at my local Giant.
Sand sounds logical but gravel?
Pea gravel. Between large grains of sand and smallish rocks.
I still wouldn't want a chunk to hit the windshield.
It's startling when you hear that "WHACK". They don't all break or
chip the glass, though. Still, too much if it can leave tiny pits. I
bought
a "rust-free" Arizona car one time that was, if fact, rust free. But
the windscreen needed replacing as it had been sandblasted and when
the light was from certain angles it was hard/nearly impossible to see
of. My current BMW was used to travel to the Chicago area often -
where they use sand on slick roads. I had to replace the windscreen
and have
the clear coat on bumper cover and hood re-done at the body & fender.
pickup truck until 2001. It was on its second engine but had the
original paint job, sun faded but rust free, except for small spots
where it had been scratched or dented.
In states that use salt, it would have been rusted out before it
was very old.
Unless undercoated and/or washed regularly. A thick, abrasive-
resistant, solution put on your vehiclegCOs undercarriage, protecting
its most exposed areas from moisture, dirt, salt, and more. (Also
making some repairs more difficult- it's a trade-off. UDD)
Ziebart is big in the undercoating biz.
OK, I remember that name from my distant past. I don't know if my folks ever got it done to their cars but they traded every few years anyway
so it probably wasn't much of an issue. Starting in the mid 60s (after
Mom started working for the school), they bought new instead of newer vehicles.
So the problems got passed along before your parental units had to
deal with them. Bv)=
Title: Split Pea Soup w/Ham Hocks
Categories: Soups, Vegetables, Pork
Yield: 7 Servings
I use home made chicken stock, not as many herbs & spices and more veggies. Usually it's a clean out the fridge of bits & pieces--onion, celery, potato, and carrot have all found their way into the soup. Sometimes I'll add a can of tomato sauce as part of the liquid. No
matter what, it doesn't last long around here.
If I have stock to hand I'll use that in place of the soup base and
the water. But I make stock a lot less often than I cook stuff that
I'd use it in. So the chicken base is a good trade off.
This is my go-to recipe for stock. Pay particular attention to the
last 'graph of the directions.
When the stock is cold, remove the layer of fat that
has formed on the surface. You will have about 2-1/2
quarts of stock. It is a great aid and comfort to
always have on hand good home-made beef, chicken or
veal stock, but you have to be realistic. You must
gauge your stock-making by the space you have to keep
it in. Two or three days is about as long as you
should keep stock in the refrigerator; if you keep it
longer you should remove it and boil it up again
before using. If you want to keep it for much longer
periods of time, freeze it. You can safely keep stock
frozen for up to three months.
Ruth Haffly wrote to Dave Drum <=-
Sand sounds logical but gravel?
Pea gravel. Between large grains of sand and smallish rocks.
I still wouldn't want a chunk to hit the windshield.
It's startling when you hear that "WHACK". They don't all break or
chip the glass, though. Still, too much if it can leave tiny pits. I
Yes, we got a good sized "ding" in the windshield on our trip out west this year. Also probably added some minor ones but the big one was
quite the "what just hit the window & where?" reaction. It's up near
the top so we've not done anything about it yet.
bought
a "rust-free" Arizona car one time that was, if fact, rust free. But
the windscreen needed replacing as it had been sandblasted and when
the light was from certain angles it was hard/nearly impossible to see
Quite understandable; our truck's windshield was that way when we
bought it. One of the first things we did with it when we got it back
to NC was to get it replaced. It's almost to the point where it
wouldn't hurt to have another new one put in.
When the stock is cold, remove the layer of fat that
has formed on the surface. You will have about 2-1/2
quarts of stock. It is a great aid and comfort to
always have on hand good home-made beef, chicken or
veal stock, but you have to be realistic. You must
gauge your stock-making by the space you have to keep
it in. Two or three days is about as long as you
should keep stock in the refrigerator; if you keep it
longer you should remove it and boil it up again
before using. If you want to keep it for much longer
periods of time, freeze it. You can safely keep stock
frozen for up to three months.
I keep the layer of fat on; it adds to the flavor. Usually I'll pour it into pint/quart jars and pop them in the fridge. When I need some, I'll nuke it to a boil before using. I've also frozen it--for longer than 3 months with no ill effects, bringing to a boil before use.
Up here we use calcium chloride mixed with sand on airport runways
but straight up sand and gravel on roadways for salt-free improved
Sand sounds logical but gravel?
Screened fine gravel or crushed stone, 2 to 4 mm in size works
better than sand.
Chinese style ox tails:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Caramelised Braised Oxtail
Categories: Beef, Chinese
Yield: 4 servings
400 g Beef oxtail; 4 md chunks
6 l Water; cold
1 c Xhao hsing wine
3 Onions- spring; 1/2ved
6 Ginger shards
6 Garlic cloves; crushed
1 l Vegetable oil
2 tb Peanut oil
3 tb Sugar- palm; crumbled
2 1/2 tb Fish sauce
1/3 c Stock- chicken
2 tb Lemon juice
1/2 Cucumbers- Lebanese sl long
3 Cilantro roots; chop rough
It's startling when you hear that "WHACK". They don't all break or
chip the glass, though. Still, too much if it can leave tiny pits. I
Yes, we got a good sized "ding" in the windshield on our trip out west this year. Also probably added some minor ones but the big one was
quite the "what just hit the window & where?" reaction. It's up near
the top so we've not done anything about it yet.
If there is a chip - there are several national auto-glass companies
that repair those so that they do not cause a crack-line to radiate
out from the chip site. It's not expensive. I used a local company the last time I needed that service and they whacked me U$35. Which is
cheaper
than a new windscreen. Bv)=
bought
a "rust-free" Arizona car one time that was, if fact, rust free. But
the windscreen needed replacing as it had been sandblasted and when
the light was from certain angles it was hard/nearly impossible to see
Quite understandable; our truck's windshield was that way when we
bought it. One of the first things we did with it when we got it back
to NC was to get it replaced. It's almost to the point where it
wouldn't hurt to have another new one put in.
Shop around for the best price. Most of the auto glass shops here will come to you to do a windscreen replacement - which is *much* more to
my liking than driving to their shop and hanging out for a few hours.
8<----- CHOP ----->B
When the stock is cold, remove the layer of fat that
has formed on the surface. You will have about 2-1/2
quarts of stock. It is a great aid and comfort to
always have on hand good home-made beef, chicken or
veal stock, but you have to be realistic. You must
gauge your stock-making by the space you have to keep
it in. Two or three days is about as long as you
should keep stock in the refrigerator; if you keep it
longer you should remove it and boil it up again
before using. If you want to keep it for much longer
periods of time, freeze it. You can safely keep stock
frozen for up to three months.
I keep the layer of fat on; it adds to the flavor. Usually I'll pour it into pint/quart jars and pop them in the fridge. When I need some, I'll nuke it to a boil before using. I've also frozen it--for longer than 3 months with no ill effects, bringing to a boil before use.
And I use it for "schmaltz" and cook potatoes and other things in it.
I'm not of Jewish descent but I seem to use a lot of their cooking tips/tricks.
Ruth Haffly wrote to Dave Drum <=-
out from the chip site. It's not expensive. I used a local company the last time I needed that service and they whacked me U$35. Which is
cheaper than a new windscreen. Bv)=
The one Steve used charged, IIRC, $50., not worth filing an insurance claim on.
out from the chip site. It's not expensive. I used a local company the last time I needed that service and they whacked me U$35. Which is
cheaper than a new windscreen. Bv)=
The one Steve used charged, IIRC, $50., not worth filing an insurance claim on.
That should fall under the "comprehensive" section of your
full-coverage policy and have no deductible or cause a rise in rates.
My last one I
called the agent, he asked if I had a shop in mind. He approved of my selection and told me to have them bill my insurance company in care
of his agency .... meaning, I suppose, that he earned his commission
on my policies by handling the paperwork.
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