I did not think either of us had been talking about cleaning a pot.marjoram_blues wrote:Aha, so much for the expert in teapotsHobbes' Choice wrote:Eh?Arising_uk wrote:Vinegar is the solution.
Hint: stainless not.
Actually, I use my dishwasher...although some theories of tannin buildup suggest...
Honest to God, I cannot believe that I just carried out another teapot experiment. Filling it to within an inch from the top with water, it DID NOT spleuter over. Reckon you have to develop the right kind of wrist/elbow action...Hobbes' Choice wrote:Seriously I find it hard to believe that you teapot looks like the one I posted and does not drip.marjoram_blues wrote:
Dahling Hobbsy - you do make me larf.
In the interests of science and to check my memory, I have performed the tea-making ceremony as befits a Tetley tea bag in that very same stainless steel pot. Bought as a temporary measure but I have to bow down to the great god of Asda, or Tesco, or Sainsbury. It's done good.
Now, you know as well as I do that seeing is believing. I saw nO drippings of any kind, so you are telling Almighty Big Fibs.
Re your preferred red traditional, I have no need to imagine - I have seen with my own een the dribbling spillage that tips out the spout.
I suggest dear HC, that you undertake research, research, research.
I bet you have to leave at least an inch free from the top of the pot lid.
I seem to remember that the "Food Programme", got into trouble in the early 1980s for telling everyone to throw away all their aluminium. It turns out there is a tiny danger but nothing certain.marjoram_blues wrote:Honest to God, I cannot believe that I just carried out another teapot experiment. Filling it to within an inch from the top with water, it DID NOT spleuter over. Reckon you have to develop the right kind of wrist/elbow action...Hobbes' Choice wrote:Seriously I find it hard to believe that you teapot looks like the one I posted and does not drip.marjoram_blues wrote:
Dahling Hobbsy - you do make me larf.
In the interests of science and to check my memory, I have performed the tea-making ceremony as befits a Tetley tea bag in that very same stainless steel pot. Bought as a temporary measure but I have to bow down to the great god of Asda, or Tesco, or Sainsbury. It's done good.
Now, you know as well as I do that seeing is believing. I saw nO drippings of any kind, so you are telling Almighty Big Fibs.
Re your preferred red traditional, I have no need to imagine - I have seen with my own een the dribbling spillage that tips out the spout.
I suggest dear HC, that you undertake research, research, research.
I bet you have to leave at least an inch free from the top of the pot lid.
Re Arising - he was replying to my discomfort re the material. I actually wasn't bothered about the staining but isn't there something damaging about aluminium - and other metal-type cooking steel-thingies which potentially give you dementia...or summat...
A light sprinkle appears to do the job on sprouts or so my brother-in-law assures me and he is one of those who can taste the aforesaid chemical. Me I love 'em.marjoram_blues wrote: Really? In what measure...
Yup, the teapot climbs into a teapot-shaped spot every time it cries out for a deep clean. One Pom or half a Pom-Pom ?Obvious Leo wrote:MB. A stainless steel teapot that goes in the dishwasher!!! It's hard to believe such heresy could come from the lips of a Pom. Hobbes is correct on this matter. A ceramic teapot will rarely need cleaning beyond a rinse out with clean boiling water, although in hard water areas the soaking in lemon juice has been the approved method for centuries. However if all you're planning to do is dunk a teabag in it anyway I fail to see the need for a teapot at all.
Arising may have been referring to the sprouts when he spoke of vinegar. A dash of vinegar or lemon juice when you're cooking your sprouts takes away the slight bitterness and makes them a bit sweeter but the real secret is not to overcook them.
MB. Enjoy your Xmas dinner and try not to choke on Hobbesy's balls.
Don't worry I will masticate well.Erm, see when you say 'on sprouts', do you mean during or after cooking ? I'll have a bag of sprouts and vinegar crisps, please !Arising_uk wrote:A light sprinkle appears to do the job on sprouts or so my brother-in-law assures me and he is one of those who can taste the aforesaid chemical. Me I love 'em.marjoram_blues wrote: Really? In what measure...
Hmmmm. OK. So what if you don't like the taste of vinegar either...Arising_uk wrote:After.
All this of course makes you a pussy! No surprise there!Hobbes' Choice wrote:It's that time of year again when hoards of Xmas diners insist on cooking and eating the Devil's Testicles.
For generations parents have been puzzled why their children refused to eat those disgusting little excuses for vegetables.
For myself I've never understood how anyone can let them come near the plate. As a kid I used to refuse the entire roast dinner because my Mum was in the habit of using the hot sprout water to make the gravy and so infect the entire dinner with that rancid cabbagey smell.
Most brassicas have that horrible taste and smell. When I was no more than five I got spotted trying to throw away a thick green cabbage leaf before I collected my school dessert. The eagle eyed teacher stopped me, and decided to make me eat it. I complained that cabbages made me gag. But regardless I was forced to eat the disgusting leaf with my custard and cornflake tart.
Now the puzzling mystery of why some love cabbage and sprouts and others do not.
Phenylthiocarbamide
It seems that some of us are capable os smelling and tasting Phenylthiocarbamide, whilst others are not. If you are capable then many brassicas have a revolting taint to them, making them unpalatable.
You can loose sensitivity to Phenylthiocarbamide with age. But at 55 I'm never going to eat those evil things. No the Devil's Balls can stay in the pot, and the vile liquid in which they are cooked will never be used to add to gravy in my home..
SO , how do others here feel about spouts
Interesting. Sometimes I have to be 'in the mood' for a certain food. And I think this can be related to bodily needs. Re food bias and rejection as an infant: I have an aversion to milk puddings ( rice and custard) - and yes, being made to eat something when you don't want to - that can put you off for life. Nothing 'pussy' about it. Tomorrow I will have trifle with NO custard. Thanks.SpheresOfBalance wrote:All this of course makes you a pussy! No surprise there!Hobbes' Choice wrote:It's that time of year again when hoards of Xmas diners insist on cooking and eating the Devil's Testicles.
For generations parents have been puzzled why their children refused to eat those disgusting little excuses for vegetables.
For myself I've never understood how anyone can let them come near the plate. As a kid I used to refuse the entire roast dinner because my Mum was in the habit of using the hot sprout water to make the gravy and so infect the entire dinner with that rancid cabbagey smell.
Most brassicas have that horrible taste and smell. When I was no more than five I got spotted trying to throw away a thick green cabbage leaf before I collected my school dessert. The eagle eyed teacher stopped me, and decided to make me eat it. I complained that cabbages made me gag. But regardless I was forced to eat the disgusting leaf with my custard and cornflake tart.
Now the puzzling mystery of why some love cabbage and sprouts and others do not.
Phenylthiocarbamide
It seems that some of us are capable os smelling and tasting Phenylthiocarbamide, whilst others are not. If you are capable then many brassicas have a revolting taint to them, making them unpalatable.
You can loose sensitivity to Phenylthiocarbamide with age. But at 55 I'm never going to eat those evil things. No the Devil's Balls can stay in the pot, and the vile liquid in which they are cooked will never be used to add to gravy in my home..
SO , how do others here feel about spouts
I have always loved them. They are in fact cruciferous and as such extremely good for you. As with anything though overdoing it can cause problems in some people.
My taste buds actually tell me whether I'm deficient in vitamins, minerals, and other beneficial compounds. When the food is exceedingly good tasting, I really needed what it provides, while the opposite is true, when they have a somewhat annoying aftertaste I didn't really require what they offered. But then that's what anyone can do that's actually open minded, knowing the actual reasons for their food bias, often which was simply a toddler mimicking NO!
Don't know what babycham is either. I've never been to the UK, but I have been to Australia, but only for a very short time. I did have an Australian style, (military) breakfast though. Unfortunately when I ate out in town it was at a Pizza Hut.marjoram_blues wrote:Interesting. Sometimes I have to be 'in the mood' for a certain food. And I think this can be related to bodily needs. Re food bias and rejection as an infant: I have an aversion to milk puddings ( rice and custard) - and yes, being made to eat something when you don't want to - that can put you off for life. Nothing 'pussy' about it.SpheresOfBalance wrote:All this of course makes you a pussy! No surprise there!Hobbes' Choice wrote:It's that time of year again when hoards of Xmas diners insist on cooking and eating the Devil's Testicles.
For generations parents have been puzzled why their children refused to eat those disgusting little excuses for vegetables.
For myself I've never understood how anyone can let them come near the plate. As a kid I used to refuse the entire roast dinner because my Mum was in the habit of using the hot sprout water to make the gravy and so infect the entire dinner with that rancid cabbagey smell.
Most brassicas have that horrible taste and smell. When I was no more than five I got spotted trying to throw away a thick green cabbage leaf before I collected my school dessert. The eagle eyed teacher stopped me, and decided to make me eat it. I complained that cabbages made me gag. But regardless I was forced to eat the disgusting leaf with my custard and cornflake tart.
Now the puzzling mystery of why some love cabbage and sprouts and others do not.
Phenylthiocarbamide
It seems that some of us are capable os smelling and tasting Phenylthiocarbamide, whilst others are not. If you are capable then many brassicas have a revolting taint to them, making them unpalatable.
You can loose sensitivity to Phenylthiocarbamide with age. But at 55 I'm never going to eat those evil things. No the Devil's Balls can stay in the pot, and the vile liquid in which they are cooked will never be used to add to gravy in my home..
SO , how do others here feel about spouts
I have always loved them. They are in fact cruciferous and as such extremely good for you. As with anything though overdoing it can cause problems in some people.
My taste buds actually tell me whether I'm deficient in vitamins, minerals, and other beneficial compounds. When the food is exceedingly good tasting, I really needed what it provides, while the opposite is true, when they have a somewhat annoying aftertaste I didn't really require what they offered. But then that's what anyone can do that's actually open minded, knowing the actual reasons for their food bias, often which was simply a toddler mimicking NO!
OK MB! Honestly! The word pussy as used here was not an affront towards women. It was something us American raised children used synonymously with cowardice, yellow belly, chicken, scared or frightened. That was said to other boys, to really get under their skin, you know, snails and puppy dog tails as opposed to sugar and spice.I dug it out of my age old bag of tricks, not that a Brit or Aussie would necessarily know what it meant. Unless of course boys over there used to use it that way too? I would have no way of knowing.
Tomorrow I will have trifle with NO custard. Thanks.
I absolutely love Vanilla custard,I'll take yours! Please send it! It is Christmas after all. I'd send Trifle if I knew what it was. Just being silly of course.
I've never drunk vodka since I was violently sick with it. My fault, I had a good few vodka and limes, then decided to switch to beer...or was it cider and babycham. A long, long time ago...
I had plenty of Swan beer though, I believe it was called Emu. It was so much better than Fosters.
At least I'm not a dog. I don't eat things that taste like shit.SpheresOfBalance wrote:All this of course makes you a pussy! No surprise there!Hobbes' Choice wrote:It's that time of year again when hoards of Xmas diners insist on cooking and eating the Devil's Testicles.
For generations parents have been puzzled why their children refused to eat those disgusting little excuses for vegetables.
For myself I've never understood how anyone can let them come near the plate. As a kid I used to refuse the entire roast dinner because my Mum was in the habit of using the hot sprout water to make the gravy and so infect the entire dinner with that rancid cabbagey smell.
Most brassicas have that horrible taste and smell. When I was no more than five I got spotted trying to throw away a thick green cabbage leaf before I collected my school dessert. The eagle eyed teacher stopped me, and decided to make me eat it. I complained that cabbages made me gag. But regardless I was forced to eat the disgusting leaf with my custard and cornflake tart.
Now the puzzling mystery of why some love cabbage and sprouts and others do not.
Phenylthiocarbamide
It seems that some of us are capable os smelling and tasting Phenylthiocarbamide, whilst others are not. If you are capable then many brassicas have a revolting taint to them, making them unpalatable.
You can loose sensitivity to Phenylthiocarbamide with age. But at 55 I'm never going to eat those evil things. No the Devil's Balls can stay in the pot, and the vile liquid in which they are cooked will never be used to add to gravy in my home..
SO , how do others here feel about spouts
That's because you are deficient in Phenylthiocarbamide detection, and fail to register the harmful sulphur which some of us more evolved humans can detect.
I have always loved them. They are in fact cruciferous and as such extremely good for you.
The human body is only approximately capable of doing this, and can make serious mistakes. Sugar and fat detection overrides most other signals and that is why in a world of plenty, there is much obesity.
My taste buds actually tell me whether I'm deficient in vitamins, minerals, and other beneficial compounds. When the food is exceedingly good tasting, I really needed what it provides,
Wrong! My taste buds let me know that sugar is fucked, they didn't use to it's true, but they sure do now. I get this nasty aftertaste. As far as fat goes you're correct, but that's just the left overs from a time when food was scarce, and is all about storage or so say the scientists, and I concur, it just seems logical.Hobbes' Choice wrote:At least I'm not a dog. I don't eat things that taste like shit.SpheresOfBalance wrote:All this of course makes you a pussy! No surprise there!Hobbes' Choice wrote:It's that time of year again when hoards of Xmas diners insist on cooking and eating the Devil's Testicles.
For generations parents have been puzzled why their children refused to eat those disgusting little excuses for vegetables.
For myself I've never understood how anyone can let them come near the plate. As a kid I used to refuse the entire roast dinner because my Mum was in the habit of using the hot sprout water to make the gravy and so infect the entire dinner with that rancid cabbagey smell.
Most brassicas have that horrible taste and smell. When I was no more than five I got spotted trying to throw away a thick green cabbage leaf before I collected my school dessert. The eagle eyed teacher stopped me, and decided to make me eat it. I complained that cabbages made me gag. But regardless I was forced to eat the disgusting leaf with my custard and cornflake tart.
Now the puzzling mystery of why some love cabbage and sprouts and others do not.
Phenylthiocarbamide
It seems that some of us are capable os smelling and tasting Phenylthiocarbamide, whilst others are not. If you are capable then many brassicas have a revolting taint to them, making them unpalatable.
You can loose sensitivity to Phenylthiocarbamide with age. But at 55 I'm never going to eat those evil things. No the Devil's Balls can stay in the pot, and the vile liquid in which they are cooked will never be used to add to gravy in my home..
SO , how do others here feel about spouts
Well I'm not frightened of a little veggie. I'm an intellectual eater, not some whiny little bitch! I eat things that are good for me despite my not preferring them. Here's a real FYI. My sisters are like you, they absolutely hate them. But last year, for thanksgiving they tried my recipe and remarked how good they were, that they tasted a lot like Broccoli which they both love. It was because I steamed them until just slightly firm added some hard boiled egg yolk, bread crumbs, some fresh snipped flat leaf Italian Parsley, a little butter, and a sprinkling of salt and pepper. The real trick it seems, is to use fresh sprouts, not frozen, and to steam them until just al dente.
That's because you are deficient in Phenylthiocarbamide detection, and fail to register the harmful sulphur which some of us more evolved humans can detect.
I have always loved them. They are in fact cruciferous and as such extremely good for you.
Did you know that there are antibiotics based on sulfur? It's a fact jack!The human body is only approximately capable of doing this, and can make serious mistakes. Sugar and fat detection overrides most other signals and that is why in a world of plenty, there is much obesity.
My taste buds actually tell me whether I'm deficient in vitamins, minerals, and other beneficial compounds. When the food is exceedingly good tasting, I really needed what it provides,