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Good Baking or Cooking tips you've learned !
Here is something we can keep alive for awhile !!!
Put in Baking or Cooking tips, you have learned thru the years.
Whether you have happened on them, by accident, or learned some old goodies.
I'll start with a couple, until I can think of more.
1. When baking a Pizza, if one part of the Crust is cooking too fast,
Dampen it with a Pastry brush and water.
2. I had a Pastry Chef from Germany, help me make Dough and weigh it.
One day he came in with all his baking tools,to bake a Wedding Cake in the Pizza Oven.
He had forgotten his Pastry Bag. So he took loose leaf paper, made a long cone,
put a few pieces of Scotch Tape to hold it together and filled it with icing.
Then he rolled the open end tight and squeezed out the icing.
He made about 5 different color cones, cut different shapes on the tips.
He made Flowers, Leaves, Branches and all kinds of decorations. Amazing !!!
3. I've tried everything to clean my Brew Station Coffee Maker, sight window on the Carafe.
Polident Cleaners , Alka Seltzer, etc. the only thing that cleaned it a little was,
my wife took an SOS pad to the whole inside, including the Window.
It cleaned it enough to see the water level.
I'll give someone else a chance to put in something.
Make it good or you get the Wooden Spoon Treatment.
For easier opening of clams for clams on the half shell, put the in the freezer for about 10 minutes. This will relax them so you can insert the clam knife more easily. Smaller clams need less time than larger ones. If the juice has turned icy, just let them sit for a few minutes before serving.
I am not including the whole clam opening process here, but I will if you wish.
Man, I hope this was good. I see that no one else has risked the Wooden Spoon Treatment yet.
I always use baking soda to clean the carafe on my coffee maker. It leaves it sparkling clean...and I never have to worry about "soapy tasting" coffee. It is just abrasive enough to scrub off the coffee residue.
When adding milk or cream to tomatoes, such as when making homemade tomato soup, adding a pinch of baking soda to the tomatoes first, prevents the milk or cream from curdling.
When slicing an avocado, use your knife to score the flesh...then just squeeze the 1/2 and it will all come out...no spoon needed.
I may think of more later.........
Lou, you scared the thoughts right out of my head! The wooden spoon treatment!? I hope that's not like the way my mama used to use a wooden spoon!
Ok, now seriously.
1. Something that really helped me with my bread making (I use this tip for loaves of bread and bread sticks) instead of lighty flouring your work space, coat it with a thin coating of oil. Just a little bit rubbed on with a paper towel. This will keep the dough from sticking, and help keep your bread lighter since it will not absorb any extra flour. It also keeps decorative loaves (like braided challah or hoska) looking pretty with no flour streaks. By the way, 1 egg yolk mixed with 2 TBSPs of water will give your bread a beautiful brown, shiny, crust.
2. If you are using a packaged cake or brownie mix, yes I know it is sinful but sometimes there just isn't time, you can halve the amount of oil called for without effecting the texture or taste.
3. If you have lumps in your gravy, the imersion blender will smooth it right out.
And for the upcoming grilling season:
4. Coat your grill racks with a bit of oil before grilling (or spray with Pam) to keep delicate items like vegis from sticking, and to make clean-up a breeze!
Hope someone finds one of these tips helpful!
Lou, am I safe? Should I hide?
Hey Guys :
That's a good start.
Vicki: That's the only thing I didn't try ( Baking Soda ).
To clean the coffee Carafe. I'll do it tommorrow morning.
I have to try that too. It's time for Clams Casino !!!!!
Good tips ! You are no fun. I can't use the Wooden Spoon.
That was my Grandmothers treatment! Whenever we tried to sneak some of the cooking.
Sometimes it was the Wooden Broom Treatment.Then, you had to be fast.
When I make Challah, I save half of an egg and mix it with milk, to baste for color.
Once when a little tan and again when Darker. I like it a mahogany color.
I have to hit the sack. I'll dream up some more tips.
Clam tip #2: Simplify the clams casino. Just top each clam with a piece of bacon and broil them. That's all. They are delicious. They can't be improved on by complicated mixtures.
Clam tip #3: Line the pan with rock salt or crumpled foil (handy because it's always on hand) to keep the clams from tipping and spilling their juice.
One I've never read in any recipe, is to chill cookie batter before baking the cookies if you want to avoid the browned edges so frequently seen on home made cookies. Make the dough, shape the cookies, and chill them on the sheet for a while. This prevents the batter from spreading out too fast in the oven, resulting in that singed edge.
I know crudite are supposed to be raw. But some dipping veggies can be enhanced, both in terms of color and flavor, by a quick blanch. The green of broccoli is more brilliant, the white of cauliflower gains a hint of opalescence, and a stick of yam becomes a lovely shade of orange with a boiling water bath...and, they lose the raw taste without being quite cooked.
Deep fry oil can be reused without the burned bits by putting it through a coffee filter. Get one of those plastic filter holders that sits on top of a mug, and strain the oil through it into a storage container...it takes a while, but it will drip through.
To really clean your BBQ grills, top the grids with a large sheet of foil, enough to cover end to end, anchor it down with rocks or bricks and run it on high for about 10 minutes. The heat stays under the foil and incinerates teh crud that is baked on. It will stink and smoke as it cleans. Allow it to cool a bit, remove the foil and brush it off. Then re-coat with oil. This works with both gas and charcoal grills.
I received this tip from the Weber Grill folks at the store.
To prevent fresh garlic from sticking to your knife while chopping it, coat the knife with a drop of oil.
To keep your celery crisp for weeks in the fridge, envelope it in foil. No open areas are allowed.
I should have noted. For the grill tip, the Pam (not actual Pam, I use Jewel store brand or Crisco spray) does work for me because I am a bit (very) obsessive about keeping my grill clean. I have a Weber with the porcelin enamel grates. I spray before using, take them out of the grill as soon as I'm done cooking, and wash with soapy water after they cool. They look like new with no stains or build up at all and my grill is over 7 years old. Don't do this with cast iron grates! Sorry, I just can't bring myself to do that scrape, burn of the crud thing that is always reccomended, it makes me squeemish!
Lou, you're right! I forgot to mention that for a really dark, shiny crust I use the mixture to wash the bread a second time half way through baking. My MIL used the broom treatment, my husband says she should have been on the Olympic javelin team.
This was great idea, I have never heard Dianas tip for spaghetti sauce, or Pkramers tip to wrap celery in foil before! I'll be trying both! Thanks Lou!
I love these tips! I always learn something. Here's one I believe Sol posted a few years ago that I use all the time. When I'm pureeing in my food processor, I place plastic wrap between the bowl and the lid so the lid stays clean and cuts down on cleanup. Works like a charm!
Use unwaxed, and flavourless dental floss to cut the dough for cinnamon rolls or to split a cake layer. I also use it to sew up stuffed chicken breasts, pork tenderloin etc. Once the meat is cooked the dental floss just slides right out with a gentle pull.
Here's a previous thread with more info.
Here is a link that might be useful: Cooking/Baking/Food Tips
A lot of good tips so far. I won't be able to answer all the Threads. I will be running.
I spelled your name wrong. It wasn't that time of the morning, to do things right.
Do I Qualify for the Wooden Spoon ???
Did you ever try a Cheesecloth to strain the Deep Fry Oil?
In a Strainer, when the Oil has cooled down a bit.
That will take out a lot of the larger bits, then run it thru the Coffee filter.
I have tried the Bacon way, It's Good! But there is an old traditional way too.
Blend fresh Garlic and Parsley. Add EVOO and mix. Add a little to each Clam.
I bake them in a cupcake tin, one shell under the other,
so it won't tip over.
Before Blenders, I was the Garlic, Parsley Musher.
That's when you could afford to buy a bushel of Clams, once in a while.
Sol: XXX
That's a good tip for the blender.
Ann T:
I remember reading your tips, once before. Works good !!!
You can even use it for cleaning teeth. LOL
But I can't do that. Gives me the Chillies. You know, like when someone kisses your neck.
I really don't know about that !!! Just joking.
Are you sure that works?
Have to leave , Be back Later. Good tips ! Keep them coming
If I missed someone, tell me about it. I won't answer but you can let me know.
I keep a plastic tub of 1/2 Crisco & 1/2 AP flour mixed together in my pantry. Then, it's ready to go whenever I need to grease a baking pan. Much faster & quicker than doing the grease & flour then shake out the excess routine. It's the only use of Crisco in my kitchen but it sure works great for this purpose.
I loved Joanne's tip about a thin coating of oil on your board when kneading bread. I know that works since I do it pizza dough. Just to add to that, I always use a Silpat when kneading bread dough to keep it from sticking, or having to add extra flour. It's also much easier to clean than the counter.
To cut down on the amount of oil needed for frying, I use my cast iron wok for making tortilla or potato chips.
Great thread Lou! There are some wonderful tips!
Joanne, you're right, I don't wash them. BBQ's Galore told me that cleaning them with a steel scraper and burning off the crud like Peppi says, gives them "seasoning"! LOL
Peppi- I've done the same tip over and over. It worked like a charm everytime with the cast iron grids. It does a good job on my new grill with stainless grates, but it was amazing on the cast iron!
Don't think we can use the Wooden Spoon yet,except maybe on
Kframe ???
Diana: Don't want that Apron. Everyone will know what I do.
My Pizzelles were getting a little harder after a few days,
I put a piece of Bananna in the container, Freshened them and added a Bananna aroma.
You can do this with A piece of Apple or other fruit, try it, with cookies.
You can freshen day or two old Bunns or Bread. Put them in a pot with a screen and Lid.
Add 2 tablespoons of water and Steam them. Like fresh baked !!!
Back Later !!! Again.
Lou, you reminded me, I take a paper sack, wet it real good, put the old rolls in it and throw it into the oven for a few minutes, turn the oven on also, 350-400, LOL. That freshens your rolls or French bread also.
Great tips, cooks. I like the Crisco/flour idee.
When preparing the pan for making chocolate cake, dust with cocoa instead of flour.
Make bread when you're angry! You can really give that dough a good punching down, and more energy (for longer) goes into the kneading.
If you have a lot of herbs and spices, store them in alphabetic order to make them easier to find.
Add a few drops of lemon juice, or a pinch of salt, or sugar to the egg white when whipping to speed up the process.
Add a dash of vinegar, or a pinch of cream of tartar, to increase the volume.
Add 2-3 drops of glycerine when beating to make the froth stiffer.
Lou, I'm too cheap to use cheesecloth...lol...I have a Chinese skimmer/strainer that removes most of the bigger bits as I fry, so only the sediment is left. I have two, one is SS and looks like a large, shallow soup ladle full of small holes. The other is a round, slightly concave piece of very fine mesh with a handle & frame. (Not the brass wide mesh ones) I've only seen these for sale in Asian stores.
That's a great tip about the piece of banana or other fruit!
Foil for celery? Hmm, I'll give it a try! Which reminds me of another thing I do that nobody ever told me about. When I buy lettuce or bunches of greens like turnip or mustard, I slice off a bit of the stem and soak them in a sink full of cool water for an hour or so before draining them well (upside down on the dish drainer). Then they are wrapped in a clean dishtowel or paper towels before I put them back in the plastic bag & into my veggie drawer. The soaking makes the leaves more crisp and they last longer, and the towel absorbs any moisture that didn't drain off, keeping the leaves from going slimy. I know that grocery stores are constantly misting down their vegetables nowadays, but that can only do so much as the stem end seals over very quickly...so even though the leaves might look fresh, they can still be a bit dehydrated.
This treatment also works for celery that has gone a bit soft...in case you don't wrap it in foil! :D
I make a dipping sauce for fresh strawberries out of brown sugar and sour cream stirred together. You can add just a splash of Balsamic vinegar for variety.
If you burn something in a pot, pour in straight ammonia and let it sit overnight. It will scrub out easily the next morning.
I'm back for a minute.
To keep Cheese from drying ( eg. Sharp Provolone, etc. )
Place a small piece of Cosmetic Sponge dampened with Vinegar in the container,
not touching the cheese !!!
A lot of these tips were given before, in different Posts
but maybe some were missed.
I have to stop clicking on Submit.
To thaw Frozen Bread from the freezer.
Place it ia a Dutch Oven or Waterless Cooker, on a rack.
Put in a few tablespoons of water.
Place in a Hot oven 350 deg. for about 15 Minutes.With a tight lid !!!
Take it out and place it on the oven shelf, if the outside is not Crisp.
I guess my Coffee Carafe was Stained a little more.
I tried the Baking Soda. It didn't come off to easily.
Even tried the White Tooth Paste.
So I used the Baking Soda, with the SOS Pad,( that didn't have hardly any soap )
It cleaned it Fast!
Next time, I'll try my,( 0000 Steel Wool ),
with the Baking Soda.
Baking soda cleans a stainless steel sink easily. rub it around the drain area to make it shine.
Trim the bunch of basil stems and keep them on the window sill in a glass of water. (I use one of my Belgian beer glasses.)
Trim the cilantro stems, put them in a glass of water, cover with a plastic bag and keep in the frig.
Rice stuck on bottom of pot? Add lukewarm to cold water to release (soak 15 minutes). Use lukewarm to cold water for all starches and proteins and hot water for tomato sauce and grease.
Never add salt to cold water - it will cause pitting on stainless steel pots (ask me how I know).
To clean a coffee pot you can put salt and ice in the pot. Swirl it around and the coffee stains come off.
Bbq sauce ain't bbq sauce without a shot of Jim Beam.
There is a filter paper made for straining oil.
Food grills best if you watch it while drinking a beer. Best way to burn food on the grill is to run in the house and check up on the CF.
Something about hard brown sugar makes me hold my breath waiting for Jessy to comment...
: )
I love using my melon baller to seed pears. It make a nice half-round where the seeds were - great for filling with spiced cream cheese. It's also nice for removing bruised spots from fruit when making fruit salad.
I've found if I preheat a frying pan (not the non-stick kind) before spraying with PAM, there is even less sticking. Really works.
Lot of good tips !!!
You are the closest!!! so I'll comment on your's.
I use the Mellon and Ice Cream Scoop to measure meatballs and pack them.
They have a trigger realease. I pick up some meatball mix and press it in,
with my palm and large thumb muscle. Measure all the meatballs and then roll them.
Bake them until light brown or about 15 minutes, whichever comes first.
I make about 40 and freeze them. Saves time when making sauce.
When heating up leftover waffles, pancakes, or stale bread, spray with water to dampen and put in a low oven (about 200 to 250°) until warm.
When grilling fish (especially swordfish), keep a domed lid over the fish to keep it from drying out. This generally isn't necessary for salmon, which is the only fish I grill on the barbeque. Swordfish I will only grill on a cast iron grill with a lid, and sometimes I add a bit of water (or a mushroom) to add liquid.
Lars :
I always do that when I take the Waffles from the freezer.
Then I put them in the Toaster Oven. If I made them overdone a little,
when I baked them. I'll dampen them again.
I don't cook fish on the Barbecue but I have to give it a go.
Karen :
I forgot to mention. You should preheat the frying pan when you use oil ,too.
Vicki : I did that ! Had some 0000 Steel Wool and used that instead of a cloth.
It worked a lot better. I guess my Carafe was Stained a little heavier,
because I could never find anything to clean it totally.
Used a tooth brush and Baking Soda to get around the hard spots on the bottom.
If you have a recipe that calls for a smidgeon of mustard (dijon or spicy brown or American, whatever), don't reach for the bottle of mustard. Instead reach into your spice cabinet for MUSTARD SEEDS! YUM.
Just learned this today. If you fry about 2 tsp of mustard seeds in oil on low heat until they start popping (about a minute), and then put your onions in the skillet or whatever other ingredients you are sauteing BOY HOWDY! , is this an incredible aromatic experience and it enhances the taste by a million percent. Give it a try (I might be exagerating a little but not much.)
No more bottled mustard for me, as an ingredient in my cooking anyway. I had to buy the mustard seeds at Whole Foods in their bulk spice section. We don't have a Trader J and the grocery store I frequent most didn't have it.
Actually, heating most spices in oil a few minutes will intensify the flavor. I always do this with a mixture of cumin, fresh ground black pepper, marjoram, and salt. I add this to the onion and celery for the last couple minutes that I saute them before adding them to my yellow split pea soup (I actually use butter for the saute). Delicious!
I use my small icecream scoop to make drop cookies or mini muffins, I use the regular size icecream scoop to make muffins, cup cakes, waffles, or pancakes. It also makes pretty scoops of mashed potatoes or salads (taffy apple, broccoli, coleslaw...). The only thing I don't use the icecream scoops for is icecream! But I do believe they work for that too.
Lou: when posting to a fast moving thread like this one or TGIF, I open two windows with both threads and start typing in one of them, hitting 'refresh' on the other one to see if there are any updates while I am typing. Or, I open the thread in one window, and Word in another, then cut/paste, still refreshing the thread window when I'm ready to post. That way I can spell check too!
Michael/Lyra I WAS going to comment on Lou's pizzelles getting soft. But then I would get the spoon for sure. Especially if he puts a banana in with them. To prevent food from burning on a grill, do it with a (remember working together at Sherry's?)
Here's a few things I've learned
When making deviled eggs, just for a little better presentation, put the yoke mixture in a ziploc bag and cut the tip (to make a pastry bag) and squeeze it into the egg so then you can make a nice swirl.
When I make pork chops, I put a bakers rack on top of a pan of tin foil and put the pork chops on top so it gets crispy on both sides. I've also done that for steak and it's worked well.
I learned from the show Good Eats that you can substitute honey for white sugar. I can't remember the ratio but you use less honey than sugar called for since honey is sweeter. Then you are using a more natural sugar that is easier for your body to break down.
I try and stay away from the microwave for everything, I defrost my meats in cold water. I'll put it in a sink of cold water, or just let the cold water run over it and in about 20 minutes its thawed. I learned that from working at a restaurant.
Hope any of these helped...being a newbie they are probably already known... :-D
Lyra: You are right about Jessy.
Just gave some good tips. The only problem is she didn't know that I couldn't read,
And! I didn't know she couldn't Spell. No wonder she Posts things that you can take 2 ways.
Seriously: ( are you kidding !!!) I usually type it in Word Processor,if it is long.
And then Paste it in the Thread. You think I would learn, after doing it so many times.
Wrong choice of Words.( Jessy ) :0) O Solo Mio !!!!!
I'm having trouble with my computer. I think the new mouse is knocking things off.
I try to get it in before it dissapears. Man she is going to have a Marathon.
That's it I quit for now. I'll be back with another tip.
When I think of the right wording.
I'm not making any comments at all about Lou's pizelles, with which I have personal experience, LOL.
Hard brown sugar that I need in a hurry? Goes into the microwave (although I never use the microwave to thaw meat, it ruins good beef IMO). I also put honey that has "gone to sugar" in the microwave and melt it, that works great.
As for the grilling, I agree, do it with a friend. Better yet, let the friend do the grilling, mine is always burned before it's done.
That said, I agree with Lars. Salmon on the grill is delicious, especially with some of Jessica's lime chipotle glaze.
about the brown sugar: I have a question. My brown sugar is rock hard, but it's in a ceramic canister. Obviously the canister isn't as ait tight as I thought it was. What do I do? Open the canister and put the whole thing in a plastic bag with a slice of bread? I can't even scrape off any significant amount with a spoon, it's so hard. The scrapings turn white, too. Weird.
mandogirl, if you have time to wait, just toss a chunk of bread in on top of the sugar, put the lid back on and check on it tomorrow or the next day to see if it softens.
they also have little stone "sugar bears" and such, you put them in your sugar container to keep the brown sugar soft.
I did it again !!! >I wanted to welcome you to the forum.
I liked the Develed Egg in the bag thing.You can do that for Decorating Cakes too !
Cut different shapes on the tip.
In the previous Thread , I told how my Pastry Chef used loose leaf paper, to do this.
I don't think we had Zip Loc bags then. That's why I'm a plastic bag Nut now.
Liked the Pork Chop tip also.
If you burn food in a pan, sprinkle a little dishwasher detergent over it, fill with warm water and soak overnight. Scrub out the next day. Amazing!
Love the tip about plastic wrap over the FP!!
And the Crisco/flour combo for greasing pans!!
I'll be trying these and more.
My mom had a wooden spoon too Lou! And a wooden yardstick, but that wasn't as bad...it always broke!
Jessy :
That was an underhanded thing to do to Annie.
Do we have to Innitiate " Babycakes85 " - - - ? I'll just ask her one question.
Babycakes85 :
Why is that your handle ? - - - Leave it be Jessy !
Are you trying to get me in trouble,( Personal Experience )
What did I do ??? When ???
And I stopped smoking! I could of had a Cigarette.
Don't even mention your Panty Hose, filled with Rock Salt. !!!!!
Good idea for a thread, Lou!
Tip #1 I use shower caps in the kitchen. The bouffant style covers my largest mixing bowl; no need to cut several lengths of plastic wrap trying to cover all the holes. They are perfect for covering a bowl of bread dough rising, too. They are not air tight and you can pull one off, punch down the dough and put the cap back on the bowl again.
Tip #2 I haven't bought cheese cloth since sometime in 2006 when I ordered 60 yards from 'The Rag Lady.' It comes in various sizes and thread counts. Mine is 36 inches wide on a continuous bolt and I just cut off what I need. I've also given some to friends.
Here is a link that might be useful: The Rag Lady
Back to Tips :
I thought there would be more coming in tonight.
I'll put in one more, now. Have some in my brain's Computer.
I made an Alluminum Peel, that was a little too smooth.
So I used a cup shaped wire brush, for an electric drill.
It had a 1/4 inch shaft.
I put it in a Drill Press and made a swirl design, all over the peel.
This took the smoothness off the peel, enough that Dough or Bread wouldn't slide off easily.
And it added a decorative design.
Why, Lou, your Pizelle's were perfect, but I'll bet all the ladies say that.
As for my pantyhose, there's still a pair up on the roof. The salt has all melted anyway and no one has bothered to climb up there and get them down. I figure the spring rains will wash 'em out into the driveway, one more thing for the neighbors to discuss.
Lou- rest easy. I still have no idea WHY Annie's pantyhose were up on the roof in the first place.
If you have more fresh tomatoes that you can use & don't want to can them you can freeze them whole. As they start to thaw the skin peels off easily & they're perfect for sauce, especially in the middle of the winter.
Don't worry Lou, you can redeem yourself by figuring out a way to peel those frozen tomatoes without your fingers going numb.
My mother used to buy tomatoes at the farm stand by the bushel, just so she could freeze them. It's a nice way to get a little bit of summer in the middle of winter. Of course peeling them was always my job.
To make it easier to cut bars into equal sizes, and to get those first few out of the pan, I cut a long piece of parchment of the same width as my pan but 8 to 10 inches longer. When the bars are cooled enough to be stable, I lift the parchment sling out of the pan and place it on the counter or a cutting board to trim and cut into bars.
a teaspoon of lemon juice will brighten the taste of any oatmeal cookie-muffin-cake-bar-pancake recipe you may have. There is absolutely no lemon taste, just a real brightening of the recipe's own taste. Carmellia
You peel those frozen tomatoes by running some warm (not too hot) water in the sink. Shake some toms out of the bag into the water. In about 15-30 seconds, you can slip the skins right off. Toss the peeled tomato into a pan or something to finish thawing. The warm water loosens the skin AND keeps your hands warm. Don't do too many at once or the tomato gets mushy.
I'll risk the wooden spoon treatment ... but only if said spoon was carved by Luigi.
Here are some more baking tips.
For an impromptu flour duster, cut out a circle of fine, bridal netting (tulle) add flour, sugar, cocoa, whatever. Gather it up and tie it. For an extra fine dusting of confectioner's sugar, use the toe of a -new :-Ã- pantyhose, twisted or tied up the same as the tulle.
Incidentally, you could also use a canning jar, replacing the lid with a piece of bridal netting (tulle).
If you don't have ceramic pie weights when blind baking a pie crust, and want to use beans, stay away from raw kidney beans, as they're poisonous.
Dock the crust, protect it with aluminum foil and use other beans, rice or metal chain beads as weights.
I always have a huge stack of parchment paper triangles for use in decorating, to avoid dirtying up vinyl pastry bags.
These are really great tips, on cleaning the coffee carafe I found if I put oxyclean and boiling water to fill the carafe stir to dissolve oxyclean and let set I didn't have to exert any energy except to scrub a little with a dish scrubber. Also you do have to rinse it out thoroughly and then wash well with soap & water before using. But my coffee carafe looked like new. It also worked for the coffee strainer & carafe lid.
WoW !!!I'll start with,
Sol: and work my way up.
Sure you can't make do, with used Panty Hose?
Annie has some lying around LOL
Can you use Kids Marbles, for the Pie Crust?
Splain, how to do, with the Parchment Paper( decorating )
I was going to try what Deanna said, or Blanch them a minute, then tell you.
But she beat me to it.
Speaking of" to it's " if you know of a Procrastinator,who won't clean up after cooking.
Take a small bottle put 2 drops of Perfume inside and put the cap on.
Label it " 100 Round To It's " , "Invisible but you can smell them " use when needed!!!
Give these to a friend too. Good birthday gifts.
If a person has " Strong Breath " from eating Garlic,etc.
Don't say " You have Bad Breath " . That's very impolite.
Have small bottles of Mouthwash handy and give them one.
You don't have to say anything!!!
If they ate Kimchi, just throw them out of the house, that's what we did in Korea.
Be Back later, for a catch up.
I'm back to see who I missed:
Good tip for Oatmeal,Cookie, Muffin Bakers.
I'm going to try your's too. They should really have a cleaner,
from the makers that you could use.
I don't even remember getting any instructions on Cleaning.
- - - - - - - - - - -
Strange , the simple things you don't think to do.
A friend told me that one time , when I gave him a simple tip on cooking Onions.
I mentioned this in another Post but it may have been missed by some.
He owned a Steak Shop in Clifton Hgts., Pa. and cooked a pile of Onions on the Grille.
When they were almost done, he put them in a SS pan, off the Grille.Took a lot of time!
When someone came in for a Steak w. Onions, he scooped some out and on the grille,
to finish cooking them.
I told him to try steaming the Onions in a very large pot w. a Lid and a little water.
Then put them in the refrigerator and take some out as you need them.
He said " why didn't I think of that 40 years ago "
I'll be back later with another tip ! Getting tired of telling stories,
I'm sure I can come up with some actual cooking tips but the coffee carafe cleaning tips caught my eye. Put some ice cubes in the carafe/glass pot and sprinkle some salt over them (kosher or regular) and swirl around in the pot for a little while. Then rinse and wipe out with a soapy sponge if desired. Pot comes out much cleaner than with soap and water alone.
My BIL learned that trick when he worked at BK (Burger King) years ago.
cat mom:
Someone else mentioned Ice and salt, must be Ok. There are other Carafe tips too.
Another tip :
To touch up your Scissors use a Knife Sharpening Steel.
Like you are trying to cut it in half and slide the scissors back as you do it.
Do this a few times, keeping pressure on the scissors edge.
The Scissors have to be Square with the Steel.
When paperhanging. I did this with a piece of hard steel, like the back of a hacksaw blade.
I'll have to put in another tip for the day. Guess everyone is busy ?
When using your wood cutting board, cut with the grain of the wood, if you can.
Especially with Serrated Knives. If you cut across the Grain, it will make deeper cuts.
I have more tips but if we are done with this thread, I won't post anymore.
That way you can go on to Greater Glory and fulfull your Dreams.
Now all stand while I sing our National Anthem !!!
I remembered one this morning when I cleaned my sink. To clean a garbage disposal, put a handful of ice cubes down it, drizzle some dish soap on top of the ice, and turn it on at the same time you turn on the water. The ice will scrub at the blades & corners.
Then, put lemon, orange or grapefruit slices (or just the peels, if citrus is pricey in your area) down, top them with a drizzle of dish soap, and turn it on while pouring boiling water in. This will take care of any grease that is clinging and leave it smelling nice and clean.
Lou, I'm standing here with you. The singing may commence, even though I have no other good tips.
Well, I do send cookies in old Pringle's type potato chip cans, I make them just about the size of the can and then stack the cookies inside, they arrive (mostly) unbroken.
Here you go Luigi. A sloppy pictorial I put together a few minutes ago, with my hand model, Thumper.
Cake Decorating 101.
Most decorators staple the PPC closed. I have little patience for that, instead I fold it back several times, as in image #4.
Btw, whenever I have to fill a large (polyester or canvas) bag, I'll use a tall glass or beer mug and fold the top down over the glass to form a cuff which leaves both hands free and the cuff also helps support the bag while filling it.
Cleaning Garbage Disposal. That is a good one. I have to email it, to my daughter.
Annie ;
I knew you would come up with something. I think we should tell them about the P - - - - H - - E.
Use a small mesh onion sack !
That would be a good tip, to stop water from leaking into your Cooking area.
I've already used two of these tips already - the plastic wrap over the top of the FP and using oil when kneading sticky bread dough. I omitted oil from the bread dough recipe (It was an impromptu recipe anyway), and so the only oil added was what I kneaded in. I was making sourdough rye bread, and it came out great. For the FP trick, I was making bean dip, and I always dread cleaning the top of the FP afterwards - mainly because it is so bulky. I put the bowl and blade in the DW. Thanks for those suggestions!!
I used to put lemon rinds in the garbage disposal, but now I put as little solid food in there as possible, after having my drain pipe clog and back up. The sewer department will thank you if you minimize solids in the drains - at least mine did, but then my best friend works for the department of water and sewer.
Here's another tip that most of you already know: Save the water from boiled potatoes and use it in bread dough.
I'm wondering why people don't use the plastic lid that comes with the Kitchenaid mixer bowl instead of a shower cap. It doesn't protect the top of the mixer, but it does protect the bowl very neatly. I guess I'm lucky that I don't have a coffee maker to clean! I do keep coffee filters on hand and use them sometimes for straining oil or for cleaning glass or windows. They have less lint than paper towels.
Along with drinking a beer (or some other alcohol), while cooking, remember to play music while you cook - the food comes out tastier. I like dance beats -- dance, drink, stir, dance, drink, stir - hey, you get a little workout and get mellow at the same time.
Glad you liked the tips. I have a Coffee Maker but don't Deep Fry anymore.
( did you ever get your allergy test)???
Did you see the Thread on the " Round To It's ". I'll send you a bottle
I want to Cook with you !!! I need a workout, like that
But what do you add, to make a Home Made, taste like a Boxed Cake Mix ??? LOL
Did it again, Didn't hit Refresh ! and missed your Thread.
Nice Photo Tute! That's better that the loose leaf paper,
my German friend used.
But then ,that's all we had on hand. I think it's something like ,
Flying by the seat of your pants, or Wingin it.
Did you cut different shapes , on the tip ?
Speaking of Tips, I have one for you.
Have someone saw a lengthwise slot in an 8 in.long Dowel, using a Tablesaw
but only a little longer than the top of your folded cone.
Then drill a hole on the other end and insert a smaller Dowel, making a " T " Handle.
After you fill the cone, swish out the air and slide you new handle on the cone.
Start turning the handle, to squeeze out your icing or whatever.
Have a Spring Clamp handy, to stop it from unraveling.
This is an original I just thought up for you. Didn't see it anywhere.
Hope you appreciate this, Sol. It's very hard for me to think.
Remember what I told you about Flattery !
Good morning everyone:
I have to leave soon ,so I'll put in my tip for the day.
Thought this Post would break a Posting Record !!!!!
But I guess there are too many here who need tips.
Hoping they would recriprocate, with some of their own.
Maybe everyone is busy. I appreciate all the good tips that did come in.
Here is mine for the day !
I don't have room in my freezers, to store Garbage.
I wouldn't do that anyway. So I save small plastic bags, that are used but clean.
I use them for Coffee Grounds and Garbage, etc. and tie them tight.
Put them in the " Trash bin. "Sometimes I double bag The Garbaaagee.
My Trash Bin can ( Garbage in NY )is in a very small Island cabinet.
The thrash container rolls in and out from inside a cabinet.
They collect our trash once a week but I can't put it out,
ahead of time,because of the Bears.
I put Ammonia in the trash cans, that go out to the Curb for Pickup.
This helps to deter the Bears but when they are hungry, seems like nothing works.
Except a broom across the head. Worked for my Grandmother!
Talk to everyone Later
Wasn't here all day. Thought I'd peep in and ckeck out all the new tips.
Surprise !!!!! Nothing to check out.
So, I'll put in another one. For those who have a Vegetable Garden.
And have a problem with Deer and Rabbits eating your vegetables and Flowers.
I simmer Garlic and Red Pepper, in about a Quart of water.
Let it cool and beat in some Powdereed Eggs. Don't make it too thick.
Strain this thru a cloth and put it into a Spray or Squirt bottle. Try this on your plants.
Test it on one to see if it works. It has to be done every few days.
I sprayed it on a small pile of corn. The Deer wouldn't go near it. Ate the other corn!
See you again when this Post goes South.
Lou, most of my tips have been used already, so I'm going to say this and run really fast away from the reach of that spoon!
There is a product called Caffiza (I think that's the spelling) that will get coffee out of just about anything. I used it on all out equipment (and my bar towels...and shirts...and...and...) I have no clue what's in the stuff, but it works. And a little goes a long way, so don't be shocked at the price. (I think it's $4 for three envelopes or $16 for a big canister.)
Speaking of coffee, dump the used grounds around your tomato plants (or roses). They love it. Not sure how the deer will feel about it, but I do know ants hate coffee.
I'm kinda late to the party, but there are some great tips here.
I can only add a couple that I don't think I've seen (but I really need to sit down and read through each post carefully so I don't miss anything).
I always use an electric knife to slice bread. It doesn't seem to moosh it or crack the crust that way. My knife is about 30 years old and that's all it gets used for anymore. Also, a serrated plastic knife works really well to cut brownies and other bar cookies, without moosing them. (I guess I have a thing about mooshing baked goods.) Ann T. already posted the dental floss/cinnamon roll connection; another way to avoid mooshing!
In the winter when my kitchen's cold I plan ahead to run the dishwasher while I've got bread raising. Sit your dough bowl on the counter over the D/W. The counter warms just enough to give the yeast a boost. Sometimes, I'll even open the D/W door for a second every once in a while & give the rising dough a hit of steam.
Also, for cutting things like cinnamon rolls or rolled cookies I use the rolling pizza cutter. Mostly because I can't ever remember the dental floss thing but also because the pizza cutter lived in the kitchen & doesn't seem to smoosh what it cuts.
Speaking of pizza- I've found it easier to cut if I slide it onto a wood cutting board first, then slide the slices back into the pan. Maybe my pizza cutter is dull from slicing all of those cinnamon rolls?
Lou- are you saying that a broom across the head kept your grandmother out of the garbage?
Oh Virginia! I finally thought of a tip and YOU went and posted it! hahahahahha!!! (the plastic knife cutting brownies.) It really does work well.
Ok when cracking open eggs, place a papertowel down on the counter, crack your eggs on that (MEN: ouch, huh?) then when you're done, gather up the paper towel and just toss it. No egg on the counter.
Let's see, what else...... OH when chopping garlic with my chopper from Pampered Chef, If using a bowl or pan, I put the whole peeled garlic in the bowl or pan, then chop it right in the container I'm using.
The last papertowel on the roll..... you know it always tears/rips and is useless. Well not anymore! Use the roll with the last towel on it (dont take it off) to wipe crumbs off the counter; one swooshing sweep into the sink and it's done!
I keep my garlic press stored in a basket with my garlic; that way it's always just right there.
When I'm making a shrimp ceasar salad with pasta, just about 2 mins before the pasta is done, I add the shrimp to the boiling pasta. Then when it's orange, drain the whole pot, rinse with cool water and carry on with the recipe.
When cooking a big meal, always start off with an empty dishwasher.
When frying chicken or fish - I take my electric skillet out to the patio and fry away, this leaves my house smelling fresh and not like fried food.
Another piece of egg shell acts like a magnet to attract the piece that went into the egg white. use that to scoop it out.
Use a rubber spatula to separate the slices of bacon when trying to pick up slices to fry.
There now - I contributed to this thread!
I had a long response but the new Mouse I'm using erased it
So I'll have to start all over again.
Mushy Virginia:
Sounds good . I'll have to get my electric knife out of storage.
Tricia :
If you have to make dough and the dishwasher isn't loaded,
you can put a pan of hot water on the bottom shelf of your oven, turn the oven on,
for a minute and turn it off.
Spray the top of the dough with Pam and put it in the oven to raise.
Come Sta ? You use the Pizza cutter because you are Italian!
Your easy way to cut Pizza,is right. If you cut in a steel pan, the Cutter will dull.
That's an opening for another tip : To sharpen a Pizza Cutter,
Put a small grind stone in a drill and run the wheel against it at the right angle.
If you are afraid to do this, just act dumb and have a volunteer do it, for you.
When I tried to steal some food, My Grandmother, was cooking,
She used the Broom on me, when the Spoon didn't work.
What are you doing to me? I just answered your USPS Post.
Can't answer all your goodies but I'll pick one Favorite !
Bring the Skillet on the Patio !!! No Range Top; to clean, spattered with oil.
Guess I'll have to wait till Monday for an answer.
Later , Lou
Miscellaneous tips 101:
1. Never buy grated cream cheese.
2. Lard is not a substitute for chocolate sauce.
3. Use month-old french fries as pie weights.
4. For some really great people watching, visit 24-hour grocery stores at 3 in the morning.
5. Chopsticks can be used to do impressions of walruses, vampires, reindeer, ibex, double-horned unicorns, and headplanes.
6. Leftover Halloween pumkins, after about 6 weeks, are great for creating Dali-esque table decorations.
7. Shallots and mallets are not interchangeable.
8. Do offer the Pope's nose to your favorite Catholic Thanksgiving guest.
9. Shucks, oysters.
Have at least one piece of flatware at a formal dining table that will confuse everyone as to how to use it.
A little Elmer's holds frostings to a crumbly cake much better.
Hardboiled eggplant takes 11 minutes, not 10.
If shoppers with dilated irises are standing too long at the supermarket mushroom bin and the mushrooms are on sale, pass on the bargain.
To keep broccoli from becoming overcooked, don't overcook it.
To remove the onion odor from your hands, wipe them with raw liver. I guarantee you won't smell the onion.
Mr. Rutabagahead is lots more fun than the toy you had when you were a kid.
French fries should never be eaten with the fingers. The fingers should be eaten separately.
Don't put vinegar in your ear unless you want to suffer from pickled hearing.
To tell if an apple is organic, look for a healthy worm.
A great way to lose weight is to eat naked in front of a mirror. Restaurants will almost always throw you out before you can eat too much.
I've had a lot of fun reading all your tips and kept trying to come up with something I could contribute. Well, it took a very long time, but I finally thought of something! I'm sure it's something you already know, but it's saved me a lot of time and annoyance.
When you want to measure shortening, say 1 cup, put 1 cup of water into a 2 cup measuring cup and then fill with shortening until the water level reaches 2 cups. You have to keep the shortening submerged for an accurate measurement, but it comes out of the measuring cup cleanly. Just stick a fork in the mound of shortening, let the water drain off a little and you're set!
I do have a request for a tip: when kneading doughs in my KitchenAid (sacrilege, I know), the dough ball always wants to climb up the walls and get stuck between the bowl and the flat part of the dough hook. Any tips on keeping this from happening?
Thanks for all the tips!
Hey Joe,Watta ya Know !!!
I guess you heard that a lot.It is nice to see you smiling!
And I thought this Post was dying !
You too ! Good to see your still Laughing. Did you give the Postmaster 5. ?
Maybe you might want to try this, for a laugh ???
On One of my Daughters birthday's , Feb. 14 . I cut a Heart Shaped piece of Foam Rubber.
Put icing on it and candles. Had to push a pencil in to make a hole!
The look you get; when they try the first cut, has to be caught on Camera !!!
Bri :
I knew that tip but it was a very good one, to put in here.
What Model KA do you have ? I sent my Classic back and reordered A Pro Model.
I couldn't stop the dough from riding up the Hook to the Motor. It was a mess.
I tried everything, oiled the Hook, the motor, etc. Zilch !
Hey Joe watta ya Know, I gotta go !
Be Back later
I've got a little Artisan KA, nothing fancy. I've just started kneading everything by hand. The mixer is handy though because it allows me to do two things at once, but I don't know if it's doing a good enough job to be worth the hassle.
I've never used the bread machine to knead stuff that I have to form later, I'll have to try that!
Bri, that's all I use the bread machine for, I never bake in it because I don't like the crust, it kind of "steams".
A couple of places, including King Arthur Flour, did some experiments and found that you get the best texture and rise from a loaf in the bread machine, better than with a stand mixer or by hand, because that's what it was engineered to do.
I make all my own bread and use the machine 3 or 4 times a week. I have some painful carpal tunnel issues that makes it hurt to knead bread, so I just love that bread machine, I make homemade bread again and I didn't for quite a while.
What I had to do with the Classic KA, was dump it out,onto a floured worktop,
when it started climbing the hook.
I added flour and finished mixing ny hand.It was a pain in!
Annie :
are you hanging out with Jessy ?
I though of some dumb ones !!!
Before Donut Holes existed, I would order 2 every time, I went to Dunkin Donuts,
because they were free. The Waitress would bring them out to me.
No ! she wasn't a Blonde.
Just kidding! I Knew her and talked her into it.
I eat a lot of Mussels but it never helped my Physique.
Off Cooking Question:
If two or more Goose's are called Geese, Why then are
Two or more Moose's, not called " Meese "
Is a Walnut, a person who goes to Walmart's , a lot?
That's it I Quit. Be back Later,
Good Morning Everyone:
I guess we are all tipped out or tipsy.
With all the advice that has been given on the Forum and all the questions asked,
I thought for sure there would be many more but I was wrong about things before.
Probably won't be back in today ? Grandson will be up, on leave.
So, I'll put in my tip for the day.
When removing labels, If whatever Liquid you are using doesn't penetrate,
try scoring the surface with a sharp knife, first, then apply the liquid.
This was an old Paperhanger thing, when removing painted, or Vinyl coated wallpaper.
Scratch the surface with very course Sanppaper first, then wet it.
Later , LOU
Ok : I'll put in another for tonight.
A while back Ann had a Post on her surcie, Wooden Bowl.
I remember putting a tip in there, about getting dents out of your favorite Wooden Pieces,
which may be more like Artifact, than kitchen pieces.
I've used this on repairing furniture, also. Some of you may have missed it.
Raising Dents in wood:
If the piece has a finish, it may be neccessary to put several holes thru the finish,
with a very fine Straight Pin, so that water will pass thru into the wood.
Take a piece of absorbant cotton, make a small ball, the size needed,
dampen it and place it on the dent. Be sure it is making contact with the wood.
Keep it in place with pins, if it won't stay. Keep it wet!
This may take the dent out in a few hours or may take days,(hard or soft wood)
It is best to test the finish in a non conspicuous spot, to be sure it,
will not damage the finish.
Time for my Cruise on Town Watch!!!
Later, LOU
Tracey and Lars, I'm glad you've enjoyed the tips.
Triciae, I'm also a big fan of the shortening/flour concoction. I learned about it when I started cake decorating, twenty years ago. It goes by many different names, but Pan Coating seems to be the term most often used by cake decorators. This stuff keeps well for quite a few months at room temperature, but I've always stored mine in an empty Crisco container, in the freezer, along with its companion, the pastry brush, which is kept tightly wrapped in foil.
Luigi, mi dispiace for not hanging out here on weekends. I want to thank you for the gadget tip! And I do believe it is a Luigi original. Unfortunately, I don't think I could ever get Jim to recreate it for me; he's not very handy with (most) of his, uh, tools.
And some of us here know that my use of power tools has been banned in 37 states, including MI. 'course.
In regards to the paper cones, I'd love to take credit for that invention, alas, this practice has been around since the advent of parchment paper. And yes, sometimes I'll make decorative cuts on the cones. For example, an inverted V makes leaves, and lots of tiny V cuts will give you a star tip effect.
But, you know, I prefer to use metal tips with parchment, because they give me better control over a design, whereas paper will eventually lose its sharp edge, which results in poor definition.
Hi Sol:
Welcome home ! You don't like, not hanging out here on the weekends.
How many Lanquages do you speak?
I think I told you about the Pastry Chef, baking a Wedding Cake in my Pizza Oven.
I figured that about the tools.The Gadget is in the making Stages.
Need a Mailing Address.
Have to run. Be back later.
Lou, your reference to labels reminded me of another tip...
Rub or spray a little oil on a label and let soak overnight for easy removal. It works on all but the very most stubborn ones (I are not an English major!!). Even then, it makes it easier to "ball up" and remove.
Will you behave?
That's a good add on tip.
I use " UN DO " but sometimes it don't penetrate the label.
Why worry about being an English Major. Join the "US" Army and become as Major there.
I'll leave my tip for the night. Then I have to go on my Town Watch Cruise.
If you think a cap or lid isn't sealing right, put a piece of plastic wrap on first.
I do this with Paint and Coffee cans.
Is anybody out there saving these tips ??????
Ok, I will add a few
Toasting your nuts before adding them to your recipes enhances their flavor. (heehee)
Egg whites remove gum from ANYTHING.
Add a little flour to you burger when making meatballs or burgers, it helps to hold them together better.
Freeze chicken pieces in 1/2 gallon paper milk/juice cartons, cover with water and staple shut. They will not dry out or get freezer burned.
When scalding milk, a small amount of sugar added and not stirred will keep the milk from scorching.
Icing will remain where you put it on the cake if you dust the cake first with powdered sugar.
Potatoes soaked in salt water for 20 minutes before baking will bake more rapidly.
That's all for now but I have many more.
Luigi, are you tryin' to get me in trouble again? You know I like it here, but weekends are reserved for whatever Thumper wants to do.
Btw, I don't think I heard the story about the chef who baked a wedding cake baked in your pizza oven, but I'd love to hear it. Is he -by any chance- related to Kframe?
So you went and did something nice for me. Thank You! But Luigi, when I said neither Jim nor I were handy with tools, it wasn't meant as a "hint." That just ain't my style.
But, needless to say, I'm grateful that you thought enough of me to make it. One thing though, you're sure making it difficult for me to harass you.
I'll email you.
Sol: I think you read that too fast, or I didn't word it right.- - - Again!
Did I get you in trouble before,? I don't think so !!!!
I'll rephrase that Thread !!!
I thought you worked on weekends and didn't like being away, from the Forum.
Said yourself; ( in Italian ),look Back 2 of your threads.
" I do not like for not hanging out here on the weekends "
You know I wouldn't do anything to hurt you. I love you.
Don't tell the others.
I don't have that Pastry Cone Twister finished yet.
I had to make a Cross for a friend, who just finished Chemo and Radiation Treatments.
Involved his Tonsils, the back of his Throat and Tongue.
He had third degree burns. I don't want to explain anymore it was bad.
So you see I try to keep busy and try to put aside, trivial complaints,from others.
I once told a friend, " You would complain about Dry eyes to a Blind Man "
Why am I telling you all this ???
I'll tell you about the Cake Baking; in my Pizza Oven,when I come back.
I didn't think you were hinting for me to make the Twister.
I knew you were LOL! LOL!
Watch it, I resemble that remark !!!You can still Harass me anytime you want.
Have to go on my Town Watch Cruise now, be back Later
I finally got around to reading this thread, very interesting, entertaining, and at times x rated...
Joe, I am Catholic, but we refer to the pope's nose as the part that went over the fence last...loved all your tips..
To remove labels from new plates or glasses etc. Rub some peanut butter on it, it will come off, and you can lick your finger afterwards...so the tip is food related...\I hope that's not a repeat, I was reading carefully but the panty hose sometimes got me confused....:)
Too late, Joe already knows. He added " too much " to your's. I think ?
Limoncello ? My family is not from Naples, so I sip on Peach Brandy.
Your Pastry Bag twister is on it's way. Should get there Fri. or Sat.
I tried to find the story on baking the wedding cake, in my pizza oven. Couldn't.
I had the Pizzeria in the Sixties and had a friend help with mixing Dough, etc.
He was a Pastry Chef from Germany and brought his accent with him.
One day he came in with 3 Cake Rings and 5 SS bowls.
He said ," Ie Haff tu beke a Vedding Kake!!! "
I told him he was he was crazy, the oven is at 550 Degrees.
He Said " Not tu vorrying , I can duuu eet "
So he proceeded to mix the cake batter in my Dough Bowl.
When it was mixed, he put newspapers in the oven and put an opened Brown Paper bag on top.
I picked up a Peel & said"Himne gooink tuu heat u Vit Dis"
He replied " Not tu vorring ur hed, I noo vat tu du "
And he did!!! Laid the rings on the Paper bags and poured the batter in them.
Put another Bag on top and more newspapers. They baked perfect ! Amazing !!!
While they were baking, he mixed a bowl of Icing, then put some in each of the small bowls.
He added different coloring to each. Then took loose leaf Paper and made long cones.
Put some icing in each, cut different shapes on the tips and made leaves, roses, etc.
This was after he took the cakes out and sliced each with a knife that had a 2 foot blade.
Sliced 3 cakes and made 3 pieces each. Iced them and made 3 tiers high.
I should have taken pictures of things we did then.
So, Sol!
That's the Wedding Cake Story.
Will you behave !!!
Br back in a while.
Well, this is sort of cooking related...
If you're eating outside and the yellowjackets are driving you crazy, put some strong smelling "bait" a ways away from the table...seafood of some kind works particularly well. A sardine, tuna or cat food can with bits left in, salami, you get the idea. The yellowjackets will keep busy with that and leave you alone. It helps with flies, too.
Thanks Joe! I'm banging my head against the wall because I should've known better. "I love you too" in Italian is similar to Spanish: Te amo también.
Rachel, good idea for the kamikaze yellow-jackets. They're just beginning to make their presence known here.
Luigi, great tip for gardeners. But I want to see a picture of them mammoth tomatoes!
And I loved your story about your fearless German chef. You both should've had your own TV show on the Food Network; now there's a cooking show I'd happily sit through.
Btw, I didn't know you were fluent in German Gobbledygook. Can you teach me?
Here's one more idea for bakers...
Whether you're baking a pie, kneading bread dough, making fondant, or working with anything sticky [can it Jessica], use a Bench Scraper (also called Pastry Scraper, Dough Scraper, etc.) to aid in lifting, turning, chopping, and also, for scraping your work surface clean. If you're thinking of buying one, consider getting the one with the measurements right on the blade.
You can add to that yellow jacket idea by placing the "bait" on a stick balanced over a cup/pot of water with a few drops of oil in it. Then when they fall off the bait, they land in the water, wings get oily, they die.
I'm into permanent solutions! :+)
Deanna (who just bought a bench scraper a couple of days ago!!!)
I'm glad I'm not the only one who likes a permanent solution, Deanna! :) We used to tie a string around a piece of hotdog and hang it over a pot of water when we were camping in CA. The bees gorge themselves on so much hotdog that they can't fly away. Or they grab such a big piece (greedy little buggers) that they can't fly. They fall in the pot and die.
Funny thing, I was just at the store and got a bench scraper today! Now I just have to use it for something...
Another tip related to bench scrapers. The all metal type without a wooden handle makes a dandy weeding tool for the garden. Try it and you will discover how versatile it is along edges, in between stones and digging weeds out by the roots.
Hi Everyone:
I haven't looked in the CF till now. There wasn't much activity here,
So I thought the Post was Fini . I have to stop thinking.
Get myself in trouble.
That Tomatoe is long gone and I don't live there anymore.
The Zuccini was about 3 foot long. Don't have that either but I have witnesses.
The animals destroy everything here, Except Evergreens
I thought Love was " Amore" and " Troppo " was " too much "
Like " Te Amore, Troppo "
" Io non parlare Italino , tanto "
I'll send you an email. How to use the clothes pin , That I made for you.
Town Watch cruise time !!!
- - - - - - - - - - - - - - - -
Here's another one for Bees and Flies:
10 inch Paper Plate.
2 Sticks , 1/2 by 1/2 inch by 6 in. long.
A clear Jar or Container with a lid.
1 Clear Funnel that will fit in the jar but
not fall in.
Set the 2 sticks on the plate, Parallel about 3 inches apart.
Place the funnel on the sticks and the Jar over it,without the lid.
Put some bait on the plate, under the funnel. Don't let it stick out.
Place this away from your cooking, dining area.
Use bits of meat, Hot dogs, a dab of Jelly , etc.
The bees, flies, will go to the bait and then fly up, thru the funnel, into the jar.
When you are done you Barbecue or whatever, turn the jar over, Leaving the funnel in place.
Fill it with water !!! If you don't like to kill things, release them.
At the Shore they have large Screen traps; with legs, for Green Head Flies.
The bottom is open. There is a black plate that hangs on a string,in the center,
a little lower than the bottom. This attracts the flies.
They go to the plate and fly up into the screen compartment and the trap.
a simple trap.
Hello : I just peeped in here.
- - - - -
I'll leave my tip for the day, for Celery.
- - - - - -
Removing Strings from Celery:
- - - - - -
Bend in half, just to crack the stalk.Holding both pieces, pull apart to remove the strings,
from one half, then grab the remaining strings, on the other half and pull them out.
What you have left is the Celery, without the strings.
Sometimes the strings have a bitter taste.
Far as I know, they are the veins of the Plant and carry nutrients from the roots.
Many of you eat everything but I have found that when I remove them,
as for Potatoe Salad, etc. makes a better taste. That's only my opinion.
If it is not dark green, I eat everything.
Minsue :
Thanks for you tip. I knew this but never did it .
I'm gong to try it!
I thought this Post was Fini. Might as well put in my tip for the day.
When doing Chopped Onions and Celery for Stuffing etc.
Before Sauteing them, I Nuke them in the Micro Wave for a few minutes.
Then into the Skillet, to finish.
Saves a lot of time and stirring.
If there are a lot of Onions and Celery , I steam them first, then Sautee.
It just won't die, Lou!!! LOL
Yep, what Bri said about the bees. Another "food related" bee tip is to buy the cheapest tuna IN OIL you can find....
remove the top and put a couple in your gutters in the summer. The bees get oil on their wings while trying to eat the tuna and can't fly. They die right there. At the end of summer you just toss the whole can of 'gunk'.
They used this at a fairgrounds where my mom worked to help keep the bees UP and away from people.
I finally had a chance to read all the informative and kooky tips - a good laugh! Lou, you are the host with the most even here in cyberspace.
My tip that I've posted before but just in case you haven't tried it yet:
-- Put all your baking ingredients such as baking powder and soda, vanilla, cinnamon, nutmeg, ginger, brown sugar, etc. into a basket in one of your cabinets. When you bake, you just pull the basket out, use the items you need, put them back in the basket, and place it all back in the cabinet. So much easier than trying to do a balancing act like Rachel Ray trying to get from the cabinet to the cooking counter.
A new idea I just came upon -- When unloading groceries, make a pile of all the refrigerated ingredients for each recipe you are planning to make, put those items in one plastic bag, and store them in the fridge that way. We have an extra fridge in our basement so it makes it much easier to grab everything that I need at one time.
-- If carrots are the ingredient that take the longest to soften in a dish you are making, precook them in the microwave.
-- Use a write-on/wipe-off board on your freezer to indicate what you have in there. When making a meal list for the week, look at your list first and plan to use one or two meals from the freezer.
-- Clean out the freezer on the same day you are making soup ... and you never know what you'll come up with. Once I threw a whole bag of frozen edemame in the soup because it had been there for so long with no other ideas on how to use it up.
Now, I better run before the wooden spoon comes to get me!
You're right. It's like Jason!!! Keeps coming back to life.
Does anyone know the record number on Posts ?????
I don't mind the honeybees too much. I have them come on my finger, to a drop of sugarwater.
Yellowjackets are another type of animal. I had Bad experiences with them and
The Cicado Killer. It looks similar but is about 5 times the size of a Yellowjacket.
I do that with he spices. They are all in my floor to ceiling cabinet, with slide out trays.
I label the tops of the spices, so when I'm looking down, I can find them easier.
Good tips guys.
After thinking about the Tuna Bee Trap. I think I would make a Tuna Salad first.
And leave a little in the bottom of the can for the Bees.
Can't help the way I think ! It bee's like that.
Thanks, Lou
I just KNOW that tuna cans in my gutters would result with cats up on my roof! Would the cats keep the bees away?
I can't stand yellow jackets, either. My husband has discovered that Method's pink grapefruit all purpose cleaning spray makes a great, instant death spray for yellow jackets. So much so that I keep a bottle on hand just for that reason. Makes you wonder what's in that "all natural" recipe.
"Does anyone know the record number on Posts ?????"
Lou - by my estimation this thread needs about about 27,000 more posts before it starts to catch up with "What's for Dinner". LOL!
Here's a tip I haven't tried yet that I just read in that little Marth Stewart monthly, Everyday Food: If you need a lot of peeled (but not crushed) garlic as in Chicken with 40 cloves, put all the cloves in a bowl, cover with another upside-down bowl, hold the bowls together tightly and shake hard. The only thing I take issue with is that it said to use two identical sized bowls. Sounds like a recipe for disaster to me. It would be much easier to hold them together if one bowl is slightly smaller than the other.
Good Morning:
David : I know about the WFD. They go up to 100 or so, every Post.
I meant a single post.
Shaking the same size bowls ? Can you see one flying thru you Kitchen window.
I think I would use 2 different size bowls , also, to shake the garlic.
How about putting the Garlic in a Jar and putting that into my Bullet Casing Tumbler ?
Here is a saying I made up " Better to be Safe than Happy,
for a moment " Lou '08
I Don't think it relates to this ?????
Don't mess with Yellowjackets at their nest. They usually have a Guard, that sets off the Alarm.
I have a good little story; about the Guard, if you want to hear it ?
I think I would have Crows in my raingutter, eating the tuna.They find every bit of food.
Later, Lou
Lou- I don't go near yellowjackets or their nests! My husband isin charge of pest control and will only spray if they invade or meal or try to build a nest over the front door (which they do every year). Is your story a scary story?
Shaun, I thought about the aroma de tuna in the hot sun, too! I can just imagine what I'd find up on my roof.
Lou there is a max of 150 posts to any thread. You can't go over that.
The WFD folks decided that they would stop at 100 just because there was so many pictures. They could have stayed with 150 but chose to stop at 100.
If you want to go past 150 you need to start another thread.
The tuna actually kind of dries up, but the oil doesn't. All the better to make those nasty yellowjackets have to get down into the oil and get it on their wings! I never smelled it at all. I don't think the fairgrounds would have used it either if it created a fishy smell everywhere! :+)
My cats can't get on my roof unless they learn to jump about 12 feet straight up into the air. No trees nearby or other structures to jump from. As long as we don't leave a ladder or anything close to the house they're "grounded". Haven't seen any birds bugging it either!
Anyway, just a tip!
Deanna (voting for Lou '08.............grin)
Chase :
Thanks for the Info, I might as well end this one at 150.
Unless , If they want I'll start another
" Baking or Cooking tips Continued "
We will need a vote !!!!!
Bri :
I was sort of kidding at first but then I got to thinking about it.
I could just put the jar right in with the Walnut media, then wash it off, when done.
David: What do you think?
Denna: I guess you can use the Tuna with Water and add some vegetable oil.
Or better yet some EVOO. So they go out in Style.
Thanks for your vote !!!
I'll have to finish off with the Yellowjacket story.
I had to redo the inside of a 1 story Kitchen, for a friend, who reminded me of Bill Cosby.
This was in the Pine Barrons of New Jersey.
It included redoing the roof. That had to be done first, so there would be no leaks.
I put the ladder up and climbed to the top. Got on the roof about 5 feet from the side wall.
It was cinder block with a Terra Cotta capping. The end was open (cement was missing )
I saw a Yellowjacket standing Guard there as others were flying in and out.
NOW !!! As I moved around he followed me. SO I moved farther away!
He came towards me like he was going to attack. Very slowly, I got down off the roof.
I went in and told the owner about the Bee's.
He said "I'll take care of them tonight , when it gets cooler out side "
I guess it didn't get cool enough, because when we came back the next morning,
He had about 20 bumps, all over his bald head.
It looked like some took a Ball Pean hammer to his head or
my Grandmother's Wooden Spoon when she was really mad.
I asked what happened, in between us all laughing.
He said " I went up and stuck a torch in the hole, Man they came out like Kami- Kaze's.
I was down the ladder and in the house in 2 seconds.
To top it off, he was re-enacting the scene and swinging wildly and hit a tree branch.
GUESS WHAT !!! Bees came out of the tree, after him.
We ran the other way, and jumped in the truck.
We met him inside later. You guessed it ! he had more bumps on his noggin.
He did get rid of them that night. Said he almost set the house on fire.
Threw gasoline in the hole first. BUT! he didn't get bit !
Is this story, good as the tablecloth caught in the Zipper?
Let me know if anyone wants this Post continued into another.
Have the Title picked!!!
Nina - It's literally the grapefruit oil that kills the pests. Grapefruit oil is also the prime ingredient in Veggie Wash. And Simple Green will kill ants on contact, too. I knew a exterminator who said to never crush ants because they exude a chemical that calls to the rest of the colony, so that they drop in their tracks it a good thing.


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Parks Teacher Resources
Find Parks educational ideas and activities
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Personal Stories of the National Parks
Middle schoolers explore historical information about U.S. national parks using the stories of Edward and Margaret Gehrke as a primary source document. In this United States geography, history, and literacy lesson, students view the...
6th - 8th Visual & Performing Arts
Breaking News English: Rosa Parks
For this Rosa Parks worksheet, students read the article, answer true and false questions, complete synonym matching, complete phrase matching, complete a gap fill, answer short answer questions, answer discussion questions, write, and...
5th - 10th English Language Arts
Zoom-In: Famous Women in US History- Pocahontas, Betsy Ross, Helen Keller, Susan B. Anthony and Rosa Parks
Third graders consider famous women in history. In this notable women lesson, students watch a slide show about Pocahontas, Betsy Ross, Helen Keller, Susan B. Anthony, and Rosa Parks. Students will complete a worksheet and discuss how...
3rd Social Studies & History
Blue Ridge Parkway Communities: Before the Parkway
Imagine what the communities along the Blue Ridge Parkway were like before the construction of this National Park. Class groups search for answers to this question by researching different communities located along the roadway. Each...
6th - 8th Science CCSS: Designed
The Urban Forest and Mapping in the Park
Middle schoolers are introduced to the idea of an urban forest. In groups, they practice their mapping skills in which they observe trees in a local park and map them on a graph they create. They analyze the information and make...
6th - 8th Social Studies & History


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CATIA - 3D Functional Tolerancing and Annotations 2 (FTA)
Define and manage tolerance specifications and annotations on 3D parts with dynamic assistance for standards compliance checking.
Product Overview
Product Highlights
Product Key Customer Benefits
Product Overview
CATIA - 3D Functional Tolerancing and Annotation 2 is a new-generation CATIA product addressing the easy definition and management of tolerance specifications and annotations of 3D parts and products.
The intuitive interface of CATIA - 3D Functional Tolerancing and Annotation 2 product provides an ideal solution for new CATIA customers in small and medium size industries, looking to reduce reliance on 2D drawings and increase the use of 3D as the master representation. 3D annotations can be extracted, using the annotation plane concept in CATIA GENERATIVE DRAFTING products. Besides syntactic and semantic verification command allows the user to check the correctness of all the annotations of the active product or part regarding to the standard used.
Finally, the 3D annotations can be reviewed using ENOVIA - DMU DIMENSIONING & TOLERANCING REVIEW 1 product ( DT1) or DELMIA - DMU DIMENSIONING AND TOLERANCING REVIEW 2 product (MTR), which offers comprehensive tools for interpretation of annotations and tolerances on specific areas of the design or across the complete digital mockup.
Product Highlights
Allows easy creation of associative 3D tolerance specifications and annotations
Provides a comprehensive set of associative annotations, text, flag-notes and dress-up features in 3D format
3D Dimensioning in part, product and process documents
Default tolerancing
Display on/off of 3D annotations
Display of the annotations in the 3D environment using annotation planes
Can easily be modified and managed through Cut, Copy, Paste, Drag & Drop 3.5D annotations
Totally associative to the 3D part or product
Gives multiple display filtering options
Mirrors the annotations to make them readable
Intuitive customizable Windows native User Interface for short training cycles
Fully compliant with latest revision of major international standards
Allows visualization of the annotations in other workbenches (Part Design, Assembly Design,...)
Provides a syntactic and semantic tolerancing checking of the annotations of the active product or part regarding to the used standard
Functional Tolerancing and Annotation generative dimensions from CATIA - Part Design
Associative highlight capabilities
ENOVIA -DMU TOLERANCING & DIMENSIONING REVIEW 1 (DT1) and DELMIA - DMU DIMENSIONING AND TOLERANCING REVIEW 2 product (MTR) links
Enovia integration
Product Key Customer Benefits
Allows easy creation of associative 3D tolerance specifications and annotations
By creating associative 3D tolerance specifications in part and product documents the user avoids the reliance on 2D drawings. He can apply tolerances to parts and products in the context of the assembly, using the types of tolerance that are provided
Datum targets
Geometrical tolerances
3D Dimensioning in part and product document
User can directly manipulate and update 3D Dimensioning. A permanent dress-up toolbar allows the user to directly access to most often used parameters.
Comprehensive set of associative annotations for 3D views
Users benefit from a full set of GD&Ts (Geometric Dimensioning & Tolerancing), including datum elements and datum targets and additional annotations to complete drawings (texts and flag-notes). He can use word processing capabilities (auto-wrapping, complex formatting inside text, etc.) to edit the annotations. The annotation positioning is associative to the geometry.
Display on/off of 3D annotations
The annotation display is, by default, activated when launching the CATIA - 3D FUNCTIONAL TOLERANCING & ANNOTATION 1 (FT1) product. The user can choose to un-activate or re-activate the displayed at any moment. This option is automatically un-activated, when quitting the functional dimensioning & tolerancing workbench. This option can be integrated in any other workbench (like Part Design, Assembly Design, etc.).
Display of the annotations in the 3D environment using annotation planes
Three annotation planes are created by default, when entering the functional tolerancing & annotation workbench, which correspond to the three planes of the coordinate system. Other annotation planes can be specified around the geometry, for automatic generation of the corresponding views, sections and cuts of the 2D drawing. These particular annotation planes are : Front View, Section View and Section Cut.
Display modification of 3D annotations
Zooming ability of the annotations as geometrical entities. Fast changes through Cut, Copy, Paste, Drag & Drop 3.5D annotations. 3D annotation transfer from one annotation plane vs. view to another one, when selecting (an) annotation (s) and activating the corresponding contextual menu (Transfer to View/Annotation Plane).
Associativity to 3D part or product
In-between the 3D part or product and the navigation tree. When picking an annotation around the 3D part or in the navigation tree, the related geometry features are highlighted in 3D. Associative leader and position are available. The trace of a surface is obtained through the intersection of the considered surface and the annotation plane containing the concerned 3D annotation. When manipulating the leader line linking an annotation to the surface/geometry, the trace of the (toleranced) surface is displayed and, by the way, indicates to the user all the possible attachment configurations, in the corresponding annotation plane.
Associative highlight on/off of 3D annotations and geometry
When launching the CATIA - 3D FUNCTIONAL TOLERANCING & ANNOTATION 1 (FT1) product, the option is by default activated. This option is automatically un-activated, when quitting the functional tolerancing & annotation workbench. This option can be integrated in any other workbench (like part, assembly, etc.).
This associativity is an incomplete semantic associativity. This option allows queries on text, datum, datum target and GD&T. For a given annotation, only the related (toleranced) element(s) is highlighted, and reciprocally.
Multiple display filtering options
These filtering options allow the user to focus on his/her area of investigation. The user can filter the display of annotations in the 3D viewer using the following criteria : type (non semantic), by sub-type (text, data, datum targets, geometrical tolerances, flag-notes), feature or geometrical element, annotation plane, annotation set.
Mirrors the annotations to make them readable
Annotations may be unreadable (reversed or upside-down) for some views. Thanks to this command, clicking the "Mirror" icon will make all the annotations readable.
Intuitive customizable Windows native User Interface for short training cycles
Full access to 3D annotation edition function through "Edit Properties" panels.
Icon based, flexible and scalable approach, from beginners & casual users using pull down menus and panels, to advanced users using contextual menus, keyboard shortcuts, and on Visual Basic Macro recording editing and replay
Permanent tool bar for direct access to most commonly used parameters when creating or modifying elements
Re-use of specifications of existing annotation elements as the standard for creation of other annotation elements (graphic attributes)
Full compliance with latest revisions of major international standards
ISO, ANSI, JIS supported
Full NLS compliance and DBCS support
Tolerancing annotations in other workbenches
Tolerance visualization outside the FT1 function, is by default activated, and allows to visualize the dimensioning and tolerancing annotations in other workbenches, through the export of the:
Display on/off of 3D annotations
Associative highlight on/off of 3D annotations and geometry
Associative highlight capabilities
Both inside and outside the FT1 function, the associative highlight is by default activated, and allows to capture the links in between the entities and dimensioning and tolerancing annotations.
Functional Tolerancing and Annotation generative dimensions from CATIA - Part Design
Support of sketch based part design features hole, pad, shaft and rib to automatically generate the relevant Functional Tolerancing and Annotations in FTA product. The tolerance values of the FTA/FT1 dimensions and the Part Design constraints are associative allowing the use of the mean dimensions command on FT1/FTA dimensions. The edit of the constraint will be also proposed. This command brings more productivity and reliability to the user due to the reutilization of relevant previously defined information.
ENOVIA & DELMIA -DMU Tolerancing & Dimentioning review
This option helps users also to read D&T specifications created with CATIA - 3D FUNCTIONAL TOLERANCING & ANNOTATION 1 & 2 and link to ENOVIA - DMU DIMENSIONING & TOLERANCING REVIEW 1 (DT1) and DELMIA - DMU DIMENSIONING AND TOLERANCING REVIEW 2 product (MTR). ENOVIA integration (Applicative container) : Store and retrieve FTA data (annotation set information of a given product level) into ENOVIA database to allow exposition and configuration.
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by Michael Hurcomb | CBSSports.com
Cosart is 0-2 with am 8.49 ERA in four spring starts.
by R.J. White | CBSSports.com
Baez was initially expected to open the season as the team's starting second baseman after racking up 213 at-bats in his rookie season in 2014. He hit just .169/.227/.324 with nine home runs, 20 RBI and five stolen bases last season but also struck out 95 times. Baez struggled to make an impact at the plate this spring, collecting just nine hits in 52 at-bats while striking out 20 times.
Bryant has been one of the best hitters in either spring-training league in 2015, going 17 for 40 with nine home runs and 15 RBI. He is expected to make his major-league debut during 2015. Russell, the biggest name from the trade that sent Jeff Samardzija to Oakland last season, hit .324/.359/.486 with one home run in 37 spring at-bats.
With Baez and Bryant out of the picture, the Cubs will likely choose between Arismendy Alcantara, Mike Olt and Tommy La Stella for playing time at second base and third base.
by Michael Hurcomb | CBSSports.com
The Mets have been trying to fill the void in the bullpen due to the absence of left-handed reliever Josh Edgin, who will miss the 2015 season due to Tommy John surgery.
Torres arrived in San Diego last January in a trade with Tampa Bay. He went 2-1 with a 3.33 ERA in 70 relief outings for the Padres in 2014. He is 7-4 with a 2.55 ERA over three MLB seasons.
Mazzoni is 24-12 with a 4.11 ERA over four seasons in the minors. He has mostly been used as a starter in the minors (53 starts, 12 relief appearances).
by R.J. White | CBSSports.com
Holt made his major-league debut last season and went on to hit .268/.307/.296 while also striking out 25 times in 71 at-bats. He was 11 for 42 with one double, one triple and three stolen bases this spring before being sent down.
by Michael Hurcomb | CBSSports.com
Other moves Monday included optioning pitcher Pedro Villarreal to Triple-A Louisville, as well as reassigning pitcher Nate Adock, infielder Ivan De Jesus Jr., infielder Irving Falu and catcher Kyle Skipworth to minor-league camp.
by R.J. White | CBSSports.com
Andrus has been in the midst of a fine spring, hitting .389/.410/.639 with one home run, two doubles and two triples in 36 at-bats.
by Michael Hurcomb | CBSSports.com
"The last three days were really good," Span said on Sunday. "Overall, it's been feeling a lot better than I anticipated or a lot of people anticipated feeling this soon."
Span is expected to stay back in Florida for extended spring training when camp ends. He doesn't have a timetable for his return, but estimates are he will be back in early-to-mid-May.
"Mentally, I'm a lot better than I was before surgery and a little bit after surgery, just knowing that I'm getting better each day and inching closer to getting back to re-joining the ball club and doing what I love to do," he said. "It's been a tough six months for me. I've been dealing this since the season ended last year. The last few days, just to be out here sprinting and doing things that I normally do has been very easing to my mind."
by Michael Hurcomb | CBSSports.com
If Murphy is out, the Mets prefer to have Muno and Ruben Tejada play at second base, with Reynolds being sent to Triple-A to start at shortstop.
One of the reasons the Mets are considering sending Reynolds to the minors is because the team doesn't want to avoid a dilemma in case Reynolds thrives in Murphy's absence and manager Terry Collins wants to keep him around as a bench option. They do not want to start his MLB service time for a backup role.
by Michael Hurcomb | CBSSports.com
Pettibone is expected to throw a few live BP sessions before throwing in an extended spring game. He will likely join the rotation at Triple-A Lehigh Valley before getting a chance to join the major-league roster.
by Michael Hurcomb | CBSSports.com
Ruf is batting .220 (11 for 50) with two doubles, two home runs, two RBI, two walks, five runs and 11 strikeouts in 18 spring games.


text:
Ford Transit Connect Repair and Maintenance
A guide to problems, costs, maintenance and repair for your Ford Transit Connect
- Why does the gas filler symbol on the dash not match the actual location?
- why does the A/C stop working and blowes hot air this last time it overheated
- Anyone have to replace rear brake cylinder, drum, shoes on 2011 Transit?
- When I turn the wheel either Lt or Rt, sitting still or driving the wheel jerks
- Are there any other Transit Connect owners having front and rear brake problems
- Automatic Transmission Diagnosis $81 - 132
- Windshield Washer Pump Replacement $92 - 164
- Axle/Half Shaft Replacement - Front $209 - 858
- Brake Shoe and Drum Replacement $439 - 584
- Oil Pan Reseal - Engine $310 - 454
Ford Transit Connect Problems
The door weatherstrip attached to the body at the top of the door has fallen off (both front doors) on all of these vehicles we've owned.
Every one of these vehicles have had to have new wiper blades within the first 5k-6k
Ford Transit Connect Questions
On the dash is a gas pump symbol with an arrow next to it indicating( I think) the gas filler is on the driver's side of the car. In actuality, the gas filler door is on the passenger side of the car. Am I mis-interpreting the dash symbol or can the direction of the arrow changed to agree wi...
why does the A/C stop working and blowes hot air this last time it overheated also and had to be picked up and brought to the dealership and they can not fix the problem this was the 3rd thime at the dealership on this they can not get it to do this for them and computer does not give any codes
Vehicle is used for deliveries so it has 70k miles but I'm wondering if this is common. I have two of these vehicles - one for each store. Should I start saving to get the 2nd vehicle done or should I have it checked for the problem? Replaced major parts on left hand side and there was als...
Ford Transit Connect Recalls
These vehicles are being recalled because their upper seat belt mounts were improperly installed, resulting in an unsafe condition during a crash. Mounts were fastened to the car without enough torque, and these can become loose over time. Dealers will replace the original seatbelt fasteners install the new ones with proper torque.
The plastic panel on the sliding door may not have been secured correctly during vehicle assembly. As a result the panel could come off while driving, increasing the risk of a crash. Dealers will re-install the panel with proper bonding materials to correct this concern.
The fuel and vapor return lines may not have been correctly installed during vehicle assembly and the lines may contact each other. Contact between the two lines can result in a damaged fuel line and resulting leak. Any fuel leak increases the risk of a fire. Dealers will inspect the fuel line and correct the routing as necessary.
Ford Transit Connect Reviews
What a piece of shit will never buy another ford again. JUNK


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Draft or fire blocking on a floating basement wall
We are finishing a bedroom and bathroom in the basement.
Here in the front range of Colorado we are required to have floating walls in the basement because the soils tend to heave.
I see that fire or draft blocking is now required. I understand the concept and how to do the top part of the wall and even the vertical blocks. I have just finished putting up the vertical blocks with a combination of 2x4s and 3/4 OSB.
However, how does one take care of the big 2.5" gap at the bottom plate which cannot be anchored to anything. It really seems to defeat the purpose of trying to block the draft when it can just go down the concrete wall, sneak thru the gap at the bottom plate and back up on the other side of the vertical block. Am I over thinking this? Any ideas?
I'd drop it just below the top of the bottom plate but not attaching it. That covers the gap.
Source:City of Aurora, Colorado
This post was edited by worthy on Sun, Apr 27, 14 at 11:48


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Davis at the Legislature: Rain, brand fees, state aid to schools
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More than 50 entrants traveled the brightly-lit downtown bricks on Dewey St. Thursday night in North Platte's annual Christmas parade.
Santa made more than one appearance in the parade, showing he hasn't lost any of his zip since last year.
There were live reindeer, horse drawn wagons, a young beauty queen, candidates for office, girl scouts and much more.
The crowd enjoyed temperatures in the low 30s.
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Keep fresh diapers within reach (yet tucked away to maintain a neat nursery) with this cool, cocoa-and-mint diaper stacker from Trend Lab. Diaper stacker features tiny polka-dots against "ice cream" colorscocoa and mint. Handy ties make it easy to attach it to most dressers and changing tables. Diaper stacker bag measures 12"L x 8"W x 20"H, and holds up to 36 diapers. Cotton, Polyester. *Coordinates with the "Cocoa Mint" collection.
Features: Fabric Lining
Material: Cotton
other Info.
- Online Item #: 14537741
- Store Item Number (DPCI): 030-02-4867
- Imported