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PersonalFavors said:
I need to do some of this in the kitchen. Not the faucet, but before complete inspiration remove the garberator and clear out the 4 feet of pipe level before it disappears into the wall. I saw in it when I had the sink and counters done a few years ago. But I was working at the time and they assembled instead of waiting for me to blow it out. Pure procrastination as while I am a fair rigger a plate on the end of stick that I can flap open once I get it fed down the pipe so I can pull it out and all the sludge with it. I am not sure how magical I can make such a tool. Disposer connects to a trap to a 2" PVC the goes a ways and turns into the wall. Assuming when it gets to the downward motion it gets to the full size drain. Sounds like 4 or 5" if I go down stairs and listen. Or look at the clean out outside. I really would like to scrape out what I could. Then follow that with and old fashioned bladder and blast it clear. Maybe even some industrial strength drainO stuff for good measure.
I swear while I was working I fixed or replaced everything but the fridge that would match the appliances, the roof and washer and dryer. How is it I can find so many things that need some work or TLC? Garage door opener I didn't replace is every bit of the 30 years old the house is. Mentioning that I may get a bonus hit.
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I did the upgrade to a sprayer, too. Now I wonder how long this apartment-grade very cheap POS will work. If I get the house sold this year as hoped, it won't matter to me any more.
 
Wat_Tyler said:
No, but I probably should. I do have a pressure washer Out West, but the truck is Back East, so there's that.
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I saw someone sprayin under their car last week. I guess it all gets wet under but I feel like I don't know what I am squirtin' at. Mines pretty low too. I be on a hand and my knees trying to do it. Someone watching would prolly get a good laugh.
 
PersonalFavors said:
I saw someone sprayin under their car last week. I guess it all gets wet under but I feel like I don't know what I am squirtin' at. Mines pretty low too. I be on a hand and my knees trying to do it. Someone watching would prolly get a good laugh.
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If there's a rotating part coming out of it, don't spray at the joint. Garden hose is fine, pressure washer will blast water into places it shouldn't be. Blowing past the seals can make rust where it shouldn't be. Otherwise, under there everything else is pretty safe. Go easy on the connectors too. Wires don't like water.
 
Missk_2022 said:
View attachment 2600834
Lasagna for lions club tomorrow
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Mmmm nice burn on top. What are your cheeses? I made gravy this week and will do lasagna Saturday or Sunday. I have some Asagio, Fontina, cottage and Parm.
I wish I could learn a way to get that pizza like Italianie Rosemary spice on it better. I will use some garlic powder even though I put two whole garlics in the gravy.

It came out watery for some reason this time and almost over filled my pot. So full I had to finish on the stove instead of the oven. It has thickend up a bit two days in the fridge. Spicy Italian and beef again. Couldn't find any ground veal. Since I let it go for hours making red polkadots all over everything I added beef ribs. Smoked em and got em good and hot int he iron skillet first before dumping and scraping into the vat.

Tomorrow she is making mystery no meat for lent. I'm scared. Or maybe just scared I will be hungry.

The other day I will have those huge chicken legs from H-Mart. They are sweet as chicken goes. The size of them makes me wonder what nuclear plant they grow up next to. They don't glow so I keep eatin' em. Sometime I splurge for the boneless skinless breasts. 1.25lb each but 4.99LB. You can get such nice slab like slices out of those when you need that shape for white wine/cream reduction, mushrooms and onions. I find I like peas with that when I make it.
 
PersonalFavors said:
Mmmm nice burn on top. What are your cheeses? I made gravy this week and will do lasagna Saturday or Sunday. I have some Asagio, Fontina, cottage and Parm.
I wish I could learn a way to get that pizza like Italianie Rosemary spice on it better. I will use some garlic powder even though I put two whole garlics in the gravy.

It came out watery for some reason this time and almost over filled my pot. So full I had to finish on the stove instead of the oven. It has thickend up a bit two days in the fridge. Spicy Italian and beef again. Couldn't find any ground veal. Since I let it go for hours making red polkadots all over everything I added beef ribs. Smoked em and got em good and hot int he iron skillet first before dumping and scraping into the vat.

Tomorrow she is making mystery no meat for lent. I'm scared. Or maybe just scared I will be hungry.

The other day I will have those huge chicken legs from H-Mart. They are sweet as chicken goes. The size of them makes me wonder what nuclear plant they grow up next to. They don't glow so I keep eatin' em. Sometime I splurge for the boneless skinless breasts. 1.25lb each but 4.99LB. You can get such nice slab like slices out of those when you need that shape for white wine/cream reduction, mushrooms and onions. I find I like peas with that when I make it.
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I use cottage mozz and cheddar (my friend from italy judges me) i use italian sausage and beef....it is delicious. Strangers have told me so

I am gonna make swedish meatballs sunday.... i need another good recipe.... can you make shepherds pie with chicken?
Ohhhh pot pie woth just a top crust (dad is diabetic )
 
Missk_2022 said:
I use cottage mozz and cheddar (my friend from italy judges me) i use italian sausage and beef....it is delicious. Strangers have told me so

I am gonna make swedish meatballs sunday.... i need another good recipe.... can you make shepherds pie with chicken?
Ohhhh pot pie woth just a top crust (dad is diabetic )
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I get the cheddar if you have a favorite that oozes a good grease when baked. But it might not be Lasagna anymore.

You could make shepherds pie with chicken. But.... You will need to make sure the cubed potatoes have been cooked long enough to get a lot of the water out before you mash. And you will need extra salt and the butter milk sour cream ratio will need to change. I think it is tough to replace the beef fat. This could easily turn out like something mom would try and make "more healthy" so dad could eat it. Maybe slow cook long brined thighs so the meat had rich flavor when you tear it up.

I looked at my stash for swedish meatballs and did not get a hit for swed swedish. So I searched balls and found all kinds of choices. Just no swedish ones. I tried searching Russ's Restaurant recipe repository on here but could not figure out how to search in the thread. I swear I have this somewhere. I know Mom and Gram used to make it. It is something I would need to have a look at before I tried. I don't remember liking it. But back then I was pretty picky.
 
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