Frugal Living: 25 new messages in 7 topics

misc.consumers.frugal-living
http://groups.google.com/group/misc.consumers.frugal-living?hl=en

misc.consumers.frugal-living@googlegroups.com

Today's topics:

* wholesale nike,jordan series,adidas,max,t-shirt,jean,handbag,watch,children
shoes - 4 messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/8ef7d9b334d3537e?hl=en
* Drive your car to death, save $31,000 - 6 messages, 2 authors
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/23a659a15b17cab8?hl=en
* Tomato paste - 2 messages, 2 authors
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/bf6768d86eb5418f?hl=en
* www.chinashoesaaa.com Sell Nike,Jordan Series,Adidas,Max,T-shirt,Jean,
Handbag,Watch - 1 messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/ec4bcb0b5f88304d?hl=en
* "vintage" Revereware - 9 messages, 5 authors
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/7ca72a41c401c219?hl=en
* I was looking at barter websites today - 2 messages, 2 authors
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/91d4dca2f0116067?hl=en
* RodSpeed - 1 messages, 1 author
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/72278aaa1a156e51?hl=en

==============================================================================
TOPIC: wholesale nike,jordan series,adidas,max,t-shirt,jean,handbag,watch,
children shoes
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/8ef7d9b334d3537e?hl=en
==============================================================================

== 1 of 4 ==
Date: Tues, Sep 11 2007 10:50 am
From: chinashoesaaa@gmail.com

On Sep 12, 1:43 am, chinashoes...@gmail.com wrote:
> we are Chinashoesaaa International Trade Co.,Ltd in Fujian of China.We
> are very professional supplier of selling Brand shoes such as
> Nike,Jordan,Adidas,Puma,or more Air Max,Air Force1,Shox,Dunk,and so
> on,also T-shirt,jean,Watch,Sunglasses,Hat,Handbag in hot sell. We
> offer grade a quality product only. Our products are authentic quality
> with original box. And most products displayed on our website are
> available and have stocks here. We offer very special prices to our
> customer (price depends on your quantity).. Very fast and safety
> delivery by TNT, DHL OR EMS, we can delivery within 24 hours upon
> receiving your payment. It is very safe door to door service, never
> get problems with customs. If you have any questions, please feel free
> to contact us. We accept small orders! if you are interested in our
> goods,you can contact us by email,or you can leave words on our
> website,also you can contact me with msn,our MSN ID is
> chinashoesaaa,Yahoo ID is chinashoesaaa,please feel free to contact
> us.Please go to our website for more details.I am looking forward to
> do business with you for long-term.
>
> Our Website:http://www.chinashoesaaa.com
> Email Address:chinashoes...@yahoo.com.cn
> For the best,please send email to me,waiting for your early
> reply,thank you for your cooperation.
>
> --------------------------------------------------------------------------------------------------------------------------------------------
>
> we are Chinashoesaaa International Trade Co.,Ltd in Fujian of China.We
> are very professional supplier of selling Brand shoes such as
> Nike,Jordan,Adidas,Puma,or more Air Max,Air Force1,Shox,Dunk,and so
> on,also T-shirt,jean,Watch,Sunglasses,Hat,Handbag in hot sell. We
> offer grade a quality product only. Our products are authentic quality
> with original box. And most products displayed on our website are
> available and have stocks here. We offer very special prices to our
> customer (price depends on your quantity).. Very fast and safety
> delivery by TNT, DHL OR EMS, we can delivery within 24 hours upon
> receiving your payment. It is very safe door to door service, never
> get problems with customs. If you have any questions, please feel free
> to contact us. We accept small orders! if you are interested in our
> goods,you can contact us by email,or you can leave words on our
> website,also you can contact me with msn,our MSN ID is
> chinashoesaaa,Yahoo ID is chinashoesaaa,please feel free to contact
> us.Please go to our website for more details.I am looking forward to
> do business with you for long-term.
>
> Our Website:http://www.chinashoesaaa.com
> Email Address:chinashoes...@yahoo.com.cn
> For the best,please send email to me,waiting for your early
> reply,thank you for your cooperation.

we are Chinashoesaaa International Trade Co.,Ltd in Fujian of China.We
are very professional supplier of selling Brand shoes such as
Nike,Jordan,Adidas,Puma,or more Air Max,Air Force1,Shox,Dunk,and so
on,also T-shirt,jean,Watch,Sunglasses,Hat,Handbag in hot sell. We
offer grade a quality product only. Our products are authentic quality
with original box. And most products displayed on our website are
available and have stocks here. We offer very special prices to our
customer (price depends on your quantity).. Very fast and safety
delivery by TNT, DHL OR EMS, we can delivery within 24 hours upon
receiving your payment. It is very safe door to door service, never
get problems with customs. If you have any questions, please feel free
to contact us. We accept small orders! if you are interested in our
goods,you can contact us by email,or you can leave words on our
website,also you can contact me with msn,our MSN ID is
chinashoesaaa,Yahoo ID is chinashoesaaa,please feel free to contact
us.Please go to our website for more details.I am looking forward to
do business with you for long-term.
Our Website:http://www.chinashoesaaa.com
Email Address:chinashoesaaa@yahoo.com.cn
For the best,please send email to me,waiting for your early
reply,thank you for your cooperation.

== 2 of 4 ==
Date: Tues, Sep 11 2007 10:51 am
From: chinashoesaaa@gmail.com

== 3 of 4 ==
Date: Tues, Sep 11 2007 10:53 am
From: chinashoesaaa@gmail.com

http://www.chinashoesaaa.com

== 4 of 4 ==
Date: Tues, Sep 11 2007 10:56 am
From: chinashoesaaa@gmail.com

http://www.chinashoesaaa.com

We accept western union and money gram for our payment,Thank you for
your cooperation.

==============================================================================
TOPIC: Drive your car to death, save $31,000
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/23a659a15b17cab8?hl=en
==============================================================================

== 1 of 6 ==
Date: Tues, Sep 11 2007 10:57 am
From: "Rod Speed"

bungalow_steve@yahoo.com wrote
> Rod Speed <rod.speed....@gmail.com> wrote
>> bungalow_st...@yahoo.com wrote
>>> Rod Speed <rod.speed....@gmail.com> wrote
>>>> SQ <onestatus...@yahoo.com> wrote

>>>>> IMO and my experience, making a vehicle last for decades takes either
>>>>> a very large bank account or an outstanding shade tree mechanic skill set.

>>>> You need to choose the cars you buy more carefully.
>>>> My last one lasted 30+ years with only a couple of very minor
>>>> maintenance costs, one for the alternator regulator and the
>>>> other for a fuel hose. Total cost of less than $100.

>>> Something doesn't sound right,

>> Fraid so.

>>> how many miles a year do you put on the car?

>> Dunno, the odo broke at about year 15 and I didnt bother to replace it.

> Ok, the truth is starting to leak out,

Nope.

> you have no idea how far you drive car

Wrong. I obviously know how many miles it got on it per year until
the odo failed and know that my usage didnt change after it failed.

> (I expected that response),

Never ever could bullshit its way out of a wet paper bag.

> and don't fix things that brake

I do fix things that matter, like the alternator regulator.

>>> No front end work in 30 years?

>> None.

>>> No belts?

>> Changed the fan belt a few times, but thats
>> a consumable like tires and batterys etc

> No they arent

Yes they are.

> I have 300,000 miles on a car with no belt changes,

Doesnt get used in the summers we have here were 10 days
over 100F arent uncommon, and a car that isnt garaged at all.

> you need to find a better car

Never ever could bullshit its way out of a wet paper bag or even manage its own lines.

>>> No coolant/oil/brake fluid changes/refills/top offs? No plugs?

>> Corse there were, but again, those are consumables, not repairs.

> Plugs are not consumables,

Yes they are.

> my 300,000 mile car has original plugs,

Your problem.

> again find a better car next time

Never ever could bullshit its way out of a wet paper bag or even manage its own lines.

>>> No rotors?

>> Yeah, forgot that one, add another $5.

>>> No muffllers? No shocks?

>> Nope.

>>> I know guys who lease cars who don't do anything
>>> (and I mean anything) for 3 years but not 30 years.

>> You need to get out more and separate consumables from repairs too.

> You said you spend $100 on maintenance costs,

In the context of a discussion on repair costs.

> maintenance means consumables, not repairs, look it up

Look up the context of what was being discussed, fool.

> do you even own a car?

You in spades.

== 2 of 6 ==
Date: Tues, Sep 11 2007 11:10 am
From: "Rod Speed"

SQ <onestatusquo@yahoo.com> wrote:

> Another idea...I think buying a used car, say 5 years
> old with OK miles like 80-100K and a blown engine
> and putting a new engine in it is a good idea.

Dunno, I dont like the idea of an engine thats easy to blow
and if someone has done that with a well designed engine,
I dont like the idea of what else they have done to that car.

> You can replace the entire drive train (engine+tranny)
> and still have it cost less than a new vehicle and run
> forever. If the body is good.

Sure, you pay more for a new car but not that much per year if
you plan to keep it for 20-30 years for the effortless convenience.

> BMW for example has much better corrosion resistance than
> Japanese or anything else common. If I had to take a car to
> 30 years, that's what I would pick IMO and for this reason.

Depends on whether its going to be used where corrosion is a problem.

And BMW parts arent that cheap.

> Old 1980's Subaru's rusted so bad you could hear it at night.
> They are better of course, but I saw a 2001 model rust a bit.

> I think age and rust contributes to more failures than miles.

Depends on the environment in which its used.

> It's very easy to take a 2005 model to 200K miles, but
> a 15 year old vehicle will struggle with even 100K miles.
> All kinds of electrical problems, leaks, etc.

== 3 of 6 ==
Date: Tues, Sep 11 2007 12:37 pm
From: me@privacy.net

"Rod Speed" <rod.speed.aaa@gmail.com> wrote:

>Dont need any of those. I physically built my own
>house too, doing virtually all the work myself.

I've always meant to ask you Rod how you found the TIME
to do the above and work as well?

Serious question

And....if doing it over again would you still attempt
it?

== 4 of 6 ==
Date: Tues, Sep 11 2007 12:38 pm
From: me@privacy.net

"Rod Speed" <rod.speed.aaa@gmail.com> wrote:

>Sure, you pay more for a new car but not that much per year if
>you plan to keep it for 20-30 years for the effortless convenience.

Was your car NOT garaged all those years Rod?

is a garage a necessity in your opinion to get THAT
kind of life form a car?

== 5 of 6 ==
Date: Tues, Sep 11 2007 1:05 pm
From: "Rod Speed"

me@privacy.net wrote
> Rod Speed <rod.speed.aaa@gmail.com> wrote

>> Dont need any of those. I physically built my own
>> house too, doing virtually all the work myself.

> I've always meant to ask you Rod how you found
> the TIME to do the above and work as well?

> Serious question

Yeah, I sometimes wonder myself now |-)

I basically just used all my non work time to work on the house,
and particularly when doing the concrete blockwork normally
was doing the last of the pointing after dark under lights.

Guess part of it was only doing what mattered like not bothering
to fix the odo on the car, and not bothering to fix the bonnet release
on the car either, just had the bare steel wire coming out of the grill
and put the keyring in a hook on the end of it to release the bonnet.
Too much farting around to replace the bonnet release even tho I did
buy a replacement and gave up on that when I saw the effort required
to replace it, too much other stuff needed to be removed to do that.

> And....if doing it over again would you still attempt it?

Yeah, I'd do it again.

I find the english Grand Designs TV program series very interesting,
some very elegant house designs there. Tempting to do it again even
now but havent actually done that.

== 6 of 6 ==
Date: Tues, Sep 11 2007 1:15 pm
From: "Rod Speed"

me@privacy.net wrote
> Rod Speed <rod.speed.aaa@gmail.com> wrote

>> Sure, you pay more for a new car but not that much per year if
>> you plan to keep it for 20-30 years for the effortless convenience.

> Was your car NOT garaged all those years Rod?

Thats correct. And its replacement still isnt. It gets parked under the
big trees close to the side of the house and the bird shit it gets is
irritating me enough so I may do some form of carport etc for it now.

Due to the trees the new car doesnt end up with the significant
condensation on it that everyone else gets on their cars left
outside in the winter and we never get snow here.

The car that lasted 30+ years was mostly parked out the front of
the house on the grass, close to the foundations for the garage that
I never did get around to building for it. I later started parking it down
the side of the house just outside the main room with its big glass doors,
when the car theft rate started to increase substantially around here.

Was talking to a fella in hospital who said that he saw his cat
watching something intently out of the window. Turned out to
be a few of our locals pushing his car out of the driveway.

> is a garage a necessity in your opinion to get THAT kind of life form a car?

Nar, it clearly wasnt when the car lasted 30+ years without it,
and was only replaced because I was stupid enough to not fix
the known windscreen leak until that produced a corroded floor.

I had got a set of spare radiator hoses that I kept in
the car in case one ever blew, but even those didnt
deteriorate enough to need replacing over that time.

==============================================================================
TOPIC: Tomato paste
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/bf6768d86eb5418f?hl=en
==============================================================================

== 1 of 2 ==
Date: Tues, Sep 11 2007 10:57 am
From: Rick

Ken Knecht wrote:
>
> Beeblebrox <beeblebrox.ag.NOSPAM@gmail.com> wrote in news:m8_Ei.81222
> $lZ7.68931@newsfe20.lga:
>
> > jes wrote:
> >> It was recommended to add a couple of tablespoons of tomato paste to
> >> homemade soup. The cooked tomatoes bring a lot to the party. The
> >> little 4 oz cans are nearly $1.00 each.
> >>
> >> So at Costco I got a gallon for $2.00. Then I put a piece of plastic
> >> wrap on a cookie sheet, and scooped out dollops of the paste -- about
> >> hamburger size patties. And froze.
> >>
> >> One frozen they were peeled off. I put them in a plastic bags, but
> >> kept them separated just to make sure none of them stuck. Then stored
> >> in the freezer.
> >>
> >> I had to keep repeating the batches, but it's very convenient and
> >> cheap!
> >>
> >> Joan
> >>
> >
> > i'm thinking ice trays might be easier to do large batches next time. I
> > know the food shows suggest them for lots of things. Freeze in the
> > trays, they pop into a ziplock. No idea if it leaves a taste in the ice
> > tray.
>
> I do this for spaghetti sauce, sour cream & other stuff. Works well for
> me. I noticed no extra tastes.
>
> --
> Every silver lining has a cloud.

You can freeze sour cream? DOH! Can't tell you how many times I've
wasted it when it didn't get used quickly enough.

What's the deal? Are there any texture/consistency problems after it's
frozen and thawed? How long can you reasonbly keep it frozen?

Rick

== 2 of 2 ==
Date: Tues, Sep 11 2007 12:49 pm
From: Melinda Meahan - take out TRASH to reply

IIRC it doesn't free all that well. YOu could probably use it in
sauces, but forget using it "fresh."

Rick wrote:
>
> You can freeze sour cream? DOH! Can't tell you how many times I've
> wasted it when it didn't get used quickly enough.
>
> What's the deal? Are there any texture/consistency problems after it's
> frozen and thawed? How long can you reasonbly keep it frozen?

--
Every job is a self-portrait of the person who does it. Autograph your
work with excellence.

==============================================================================
TOPIC: www.chinashoesaaa.com Sell Nike,Jordan Series,Adidas,Max,T-shirt,Jean,
Handbag,Watch
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/ec4bcb0b5f88304d?hl=en
==============================================================================

== 1 of 1 ==
Date: Tues, Sep 11 2007 11:08 am
From: chinashoesaaa@gmail.com

Our Website:http://www.chinashoesaaa.com
Email Address:chinashoesaaa@yahoo.com.cn
For the best,please send email to me,waiting for your early
reply,thank you for your cooperation.

------------------------------------------------------------------------------------------------------------------------------------------

Our Website:http://www.chinashoesaaa.com
Email Address:chinashoesaaa@yahoo.com.cn
For the best,please send email to me,waiting for your early
reply,thank you for your cooperation.

==============================================================================
TOPIC: "vintage" Revereware
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/7ca72a41c401c219?hl=en
==============================================================================

== 1 of 9 ==
Date: Tues, Sep 11 2007 11:28 am
From: Rick

Wooly wrote:
>
> My mother-in-law just gave me all of her "old" pots and pans - mostly
> 1801-series Revereware, with a smattering of Revereware manufactured
> before Revere started hallmarking their products with the production city.
>
> I'm thrilled, to say the least.
>
> Unfortunately one of the skillets has substantial staining on the
> stainless (hah) interior. I've scrubbed it with steel wool and
> degreaser, steel wool and castille soap, and green scrubby and Ajax
> cleanser. Nothing moves the stain. Is the skillet safe to use in this
> condition or should I count my blessings and toss the thing in the
> recycle bin as a lost cause?

If you have gone as far as Ajax and that didn't help chances are the pan
was overheated. Probably was allowed to boil off to dry and the
stainless steel blackened. There's nothing functionally wrong with the
pan - it just won't look pretty. No reason to toss it out.

> Also, does anyone know offhand the oven temp rating for the black
> handles on the 1980s/1990s Revereware?

No idea but even when you know I wouldn't risk it. Because it's that one
time you will forget and put a pan rated "up to 325 degrees" in a 375
degree oven and ruin the handle. The Revere Ware I've owned was never a
D-I-Y project as far as handle replacement goes. On all the pieces I've
seen then pan handles are riveted on, not screwed into place.

If you think about it, Revere Ware isn't all that great: It's stainless
steel - but not very heavy - easy to burn stuff. And the riveted on
handles... The thin copper coating makes it look nice hanging on a wall
but doesn't really improve how well it cooks. I went through my phase of
making that copper all shiny - never again. On the non-copper bottom
pieces that have heat diffusers the aluminum disc is too thin. I have
one piece left in my kitchen, pretty much for sentimental value - and
boiling water for pasta.

And if you want to keep the handles looking black - can't put the pieces
in a dishwasher either. The handles will start looking gray within only
one or two washing cycles. It's not reversible once it happens.

If I had to go stainless I prefer all stainless pans with heavy heat
diffusers on the bottom and glass & stainless lids to go with. All
dishwasher safe. I realize this stuff may have sentimental value for
you, but it also has it's limitations as far as cookware goes.

Rick

== 2 of 9 ==
Date: Tues, Sep 11 2007 11:36 am
From: Seerialmom

On Sep 10, 3:53 pm, Wooly <nobody@nunya> wrote:
> > I saw a unique way to fix staining on stainless steel pots the other
> > day; get ahold of some rhubarb stalks, fill the pan with water and
> > start it boiling....add the stalks and boil for about 20 minutes. I
> > saw this on "How Clean Is Your House"...but it's also in this blog:
> >http://activerain.com/blogsview/196356/Grandma-s-Green-Cleaning
>
> Yeck, rhubarb. Nobody in this part of the world grows the stuff that
> I'm aware of.
>
> I'm going to try lemon juice - I have quite a bit left over from making
> jam earlier in the summer. I'll pour in half a cup and let it soak
> overnight, see if that'll do anything for the stain. I will also ask
> the MIL if she has any idea how the pan came to be so badly stained.

They don't sell it in your local grocery store? But the idea wasn't
to eat it (though I hear it makes for a very nice pie) but just to
clean your stained stainless steel :)

== 3 of 9 ==
Date: Tues, Sep 11 2007 11:41 am
From: Seerialmom

On Sep 11, 11:28 am, Rick <ricka...@rcn.com> wrote:
> Wooly wrote:
>
> > My mother-in-law just gave me all of her "old" pots and pans - mostly
> > 1801-series Revereware, with a smattering of Revereware manufactured
> > before Revere started hallmarking their products with the production city.
>
> > I'm thrilled, to say the least.
>
> > Unfortunately one of the skillets has substantial staining on the
> > stainless (hah) interior. I've scrubbed it with steel wool and
> > degreaser, steel wool and castille soap, and green scrubby and Ajax
> > cleanser. Nothing moves the stain. Is the skillet safe to use in this
> > condition or should I count my blessings and toss the thing in the
> > recycle bin as a lost cause?
>
> If you have gone as far as Ajax and that didn't help chances are the pan
> was overheated. Probably was allowed to boil off to dry and the
> stainless steel blackened. There's nothing functionally wrong with the
> pan - it just won't look pretty. No reason to toss it out.
>
> > Also, does anyone know offhand the oven temp rating for the black
> > handles on the 1980s/1990s Revereware?
>
> No idea but even when you know I wouldn't risk it. Because it's that one
> time you will forget and put a pan rated "up to 325 degrees" in a 375
> degree oven and ruin the handle. The Revere Ware I've owned was never a
> D-I-Y project as far as handle replacement goes. On all the pieces I've
> seen then pan handles are riveted on, not screwed into place.
>
> If you think about it, Revere Ware isn't all that great: It's stainless
> steel - but not very heavy - easy to burn stuff. And the riveted on
> handles... The thin copper coating makes it look nice hanging on a wall
> but doesn't really improve how well it cooks. I went through my phase of
> making that copper all shiny - never again. On the non-copper bottom
> pieces that have heat diffusers the aluminum disc is too thin. I have
> one piece left in my kitchen, pretty much for sentimental value - and
> boiling water for pasta.
>
> And if you want to keep the handles looking black - can't put the pieces
> in a dishwasher either. The handles will start looking gray within only
> one or two washing cycles. It's not reversible once it happens.
>
> If I had to go stainless I prefer all stainless pans with heavy heat
> diffusers on the bottom and glass & stainless lids to go with. All
> dishwasher safe. I realize this stuff may have sentimental value for
> you, but it also has it's limitations as far as cookware goes.
>
> Rick

I agree about the Revereware...personally I like the 25 y/o set of
Farberware I was gifted by my mom. Over the years the handles have
sometimes loosened; nothing a screwdriver couldn't fix. Still looks
like new. with the exception of the fading handles..and I've adopted
some orphan pieces over the years from garage sales. They share the
space with the few Magnalite anondized aluminum pots I've adopted, too.

== 4 of 9 ==
Date: Tues, Sep 11 2007 12:14 pm
From: Wooly

Seerialmom wrote:

>
> They don't sell it in your local grocery store? But the idea wasn't
> to eat it (though I hear it makes for a very nice pie) but just to
> clean your stained stainless steel :)
>

The sprouthead market may carry it as a specialty item. I'm in
south-central Texas, rhubarb doesn't like to grow around here - the soil
is too "hard" and it's certainly too damned hot and too damned dry.

No great loss from my POV. I had to harvest and prep the nasty stuff
for my mother when I was a kid in Illinois. Nastynastynasty.

== 5 of 9 ==
Date: Tues, Sep 11 2007 12:40 pm
From: Dennis

On Tue, 11 Sep 2007 14:14:06 -0500, Wooly <nobody@nunya> wrote:

>Seerialmom wrote:
>
>>
>> They don't sell it in your local grocery store? But the idea wasn't
>> to eat it (though I hear it makes for a very nice pie) but just to
>> clean your stained stainless steel :)
>>
>
>The sprouthead market may carry it as a specialty item. I'm in
>south-central Texas, rhubarb doesn't like to grow around here - the soil
>is too "hard" and it's certainly too damned hot and too damned dry.
>
>No great loss from my POV. I had to harvest and prep the nasty stuff
>for my mother when I was a kid in Illinois. Nastynastynasty.

Strawberry-rhubarb sauce on ice cream... rhubarb upsidedown cake...
yumm...

Dennis (evil)
--
"There is a fine line between participation and mockery" - Wally

== 6 of 9 ==
Date: Tues, Sep 11 2007 12:48 pm
From: Melinda Meahan - take out TRASH to reply

Cream of tartar is also acid and works very well.

Seerialmom wrote:
>
> They don't sell it in your local grocery store? But the idea wasn't
> to eat it (though I hear it makes for a very nice pie) but just to
> clean your stained stainless steel :)
>

--
Every job is a self-portrait of the person who does it. Autograph your
work with excellence.

== 7 of 9 ==
Date: Tues, Sep 11 2007 12:52 pm
From: Rick

Seerialmom wrote:
>
> On Sep 11, 11:28 am, Rick <ricka...@rcn.com> wrote:
> > Wooly wrote:
> >
> > > My mother-in-law just gave me all of her "old" pots and pans - mostly
> > > 1801-series Revereware, with a smattering of Revereware manufactured
> > > before Revere started hallmarking their products with the production city.
> >
> > > I'm thrilled, to say the least.
> >
> > > Unfortunately one of the skillets has substantial staining on the
> > > stainless (hah) interior. I've scrubbed it with steel wool and
> > > degreaser, steel wool and castille soap, and green scrubby and Ajax
> > > cleanser. Nothing moves the stain. Is the skillet safe to use in this
> > > condition or should I count my blessings and toss the thing in the
> > > recycle bin as a lost cause?
> >
> > If you have gone as far as Ajax and that didn't help chances are the pan
> > was overheated. Probably was allowed to boil off to dry and the
> > stainless steel blackened. There's nothing functionally wrong with the
> > pan - it just won't look pretty. No reason to toss it out.
> >
> > > Also, does anyone know offhand the oven temp rating for the black
> > > handles on the 1980s/1990s Revereware?
> >
> > No idea but even when you know I wouldn't risk it. Because it's that one
> > time you will forget and put a pan rated "up to 325 degrees" in a 375
> > degree oven and ruin the handle. The Revere Ware I've owned was never a
> > D-I-Y project as far as handle replacement goes. On all the pieces I've
> > seen then pan handles are riveted on, not screwed into place.
> >
> > If you think about it, Revere Ware isn't all that great: It's stainless
> > steel - but not very heavy - easy to burn stuff. And the riveted on
> > handles... The thin copper coating makes it look nice hanging on a wall
> > but doesn't really improve how well it cooks. I went through my phase of
> > making that copper all shiny - never again. On the non-copper bottom
> > pieces that have heat diffusers the aluminum disc is too thin. I have
> > one piece left in my kitchen, pretty much for sentimental value - and
> > boiling water for pasta.
> >
> > And if you want to keep the handles looking black - can't put the pieces
> > in a dishwasher either. The handles will start looking gray within only
> > one or two washing cycles. It's not reversible once it happens.
> >
> > If I had to go stainless I prefer all stainless pans with heavy heat
> > diffusers on the bottom and glass & stainless lids to go with. All
> > dishwasher safe. I realize this stuff may have sentimental value for
> > you, but it also has it's limitations as far as cookware goes.
> >
> > Rick
>
> I agree about the Revereware...personally I like the 25 y/o set of
> Farberware I was gifted by my mom. Over the years the handles have
> sometimes loosened; nothing a screwdriver couldn't fix. Still looks
> like new. with the exception of the fading handles..and I've adopted
> some orphan pieces over the years from garage sales. They share the
> space with the few Magnalite anondized aluminum pots I've adopted, too.

Just pointing out that on the frugal level it's never a good idea to buy
a "set" of pots & pans in a box and made from the same material. There
are just too many variations to cooking and a clump of various size and
style pans all manufactured from the same material never works out well.
So you end up buying more anyway to replace/add to the stuff in the box
that's not-so-good.

I've got anything from clad stainless to heavy cast aluminum (restaurant
type) to cast iron. And lighter weight stainless and aluminum pans for
lighter duty jobs. And a couple materials I've probably left out. And
one non stick pan for when non stick is an absolute must. (But an entire
boxed set of non stick? No thanks...) My point is you are better off
picking and choosing your materials and pan/pot sizes as you go along so
you get the right tools and something you like. The "stuff in a box" set
means someone else made the choices for you and the set is usually a
pretty mediocre compromise. Looks pretty, all nicely matched and that,
but goes down hill from there.

I had to go look - I was pretty sure I had a piece of Farberware in
there too. Mine was free - 1 quart stainless sauce pan with aluminum
clad bottom. Found in the trash, complete with lid. Looks great now -
after a very thorough cleaning. It must be as old as yours - it has
those funky, antique looking curved handles and knobs. I love that one
just for the style. And you can't beat a dumpster dive for frugal. 8-)

Rick

== 8 of 9 ==
Date: Tues, Sep 11 2007 12:56 pm
From: Rick

Wooly wrote:
>
> Seerialmom wrote:
>
> >
> > They don't sell it in your local grocery store? But the idea wasn't
> > to eat it (though I hear it makes for a very nice pie) but just to
> > clean your stained stainless steel :)
> >
>
> The sprouthead market may carry it as a specialty item. I'm in
> south-central Texas, rhubarb doesn't like to grow around here - the soil
> is too "hard" and it's certainly too damned hot and too damned dry.
>
> No great loss from my POV. I had to harvest and prep the nasty stuff
> for my mother when I was a kid in Illinois. Nastynastynasty.

I agree on that one. When I was a kid it was growing in my neighbor's
back yard and I just hated the stuff. But as an adult I like nothing
better than a good strawberry-rhubarb pie. Maybe you should try it
again?

Rick

== 9 of 9 ==
Date: Tues, Sep 11 2007 1:42 pm
From: Wooly

>> If you think about it, Revere Ware isn't all that great: It's stainless
>> steel - but not very heavy - easy to burn stuff.

I haven't owned any Revereware prior to yesterday. This strikes me as
exceedingly odd because I grew up less than an hour's drive from the
Clinton Illinois factory and outlet store. I lived even closer as an
adult for 10 years but never made the trip. Go figure.

My mother had Revereware; I never burned anything in her pots and pans
on a gas stove. I routinely burn stuff when I cook at my MIL's place
but she has an electric cooktop and I don't get along with it very well
at all. What pots/pans I'm using has little bearing on whether I burn
things cooking on electric: I blame the electrons.

The stuff she gave me is all older Revereware, not the flimsy chitt
they're importing from Sri Lanka or wherever Revere outsourced it's fab.

And the riveted on
>> handles... The thin copper coating makes it look nice hanging on a wall
>> but doesn't really improve how well it cooks.

I don't care what the outside looks like. My "good" copper cookware
looks so disreputable I've had people question that it is what it is,
but the inside of each item is clean enough to...eat off of *g*

>> If I had to go stainless I prefer all stainless pans with heavy heat
>> diffusers on the bottom and glass & stainless lids to go with. All
>> dishwasher safe. I realize this stuff may have sentimental value for
>> you, but it also has it's limitations as far as cookware goes.

I have a couple of AllClad tri-ply sauce pots. One of them has a hot
spot the size of a Kennedy half but the manufacturer won't replace it.
The other doesn't sit *quite* flat and again, the mfg won't replace it.
Considering the cost of AllClad products and the apparent poor
quality count me out of the AllClad Fan Club.

>>
>> Rick
>
> I agree about the Revereware...personally I like the 25 y/o set of
> Farberware I was gifted by my mom. Over the years the handles have
> sometimes loosened; nothing a screwdriver couldn't fix. Still looks
> like new. with the exception of the fading handles..and I've adopted
> some orphan pieces over the years from garage sales. They share the
> space with the few Magnalite anondized aluminum pots I've adopted, too.
>

Yes, I do love my Farberware 12" fry pan. Heavy bottom, no hot spots,
sits flat, doesn't object to the ChoreBoy or steel wool but rarely needs
such drastic cleaning measures.

I also have a set of three graduated tinned copper skillets, a copper
sautee, and a copper saucier. I like these a lot, especially the
saucier when I need to put something on ultra-low heat and ignore it all
day.

Honestly my *best* cookware is the antique cast iron my granny gave me
when she downsized into the Florida tornado-magnet. The stuff is
non-stick, oven-safe, versatile and indestructible. I have a round
griddle, a chicken fryer, a small dutch oven and two skillets with lids.
I can and have turned out a 10-course meal - soup to dessert - with
just the two skillets. I expect I'll have to make provision in my will
to ensure the cast iron goes to an appreciative beneficiary.

The only cooking gear I've purchased new are baking pans: heavy enameled
angelfood pans, a couple of 1/3 sheet pans for jelly rolls and cookies,
earthenware pie plates and a Roemertoepf, and my bread pans. In 1983 I
found a Le Crueset 4-quart dutch oven at a thrift store for the
astounding price of $2; technically it wasn't new but it was to me! I
also bought my mixing bowls new from a small pottery in Indiana. But
all of my pots and pans are hand-me-downs, or in the case of the copper
cookware wedding gifts.

I ought to be able to equip my son's kitchen rather well when he sets up
housekeeping on his own, as I imagine I'll be ready to start downsizing
by then :D

==============================================================================
TOPIC: I was looking at barter websites today
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/91d4dca2f0116067?hl=en
==============================================================================

== 1 of 2 ==
Date: Tues, Sep 11 2007 2:00 pm
From: TwoAllBeefPatties

Looks like it may be a good idea to look into barter as a way to
stretch the dollar. Any opinions on barter being a viable solution for
people who have skills in demand? I view bartering as an underground
economy that the government would love to tax as much as anything
else. (Hey Rodspeed, keep out of this thread! You figure out how
economics works and then share some opinions. I knew you are reading
this. LOL )

== 2 of 2 ==
Date: Tues, Sep 11 2007 2:06 pm
From: "Rod Speed"

TwoAllBeefPatties <kwokx2@hotmail.com> wrote

> Looks like it may be a good idea to look into barter as a way to stretch the dollar.
> Any opinions on barter being a viable solution for people who have skills in demand?

Main problem is that while ever its well organised enough to
make it easy to get the skills you need in exchange for yours,
the govt is likely to crack down on it to get its taxes that are due.

> I view bartering as an underground economy that the
> government would love to tax as much as anything else.

Corse they do, and thats the main problem with it.

> Hey Rodspeed, keep out of this thread!

Go and fuck yourself, child.

==============================================================================
TOPIC: RodSpeed
http://groups.google.com/group/misc.consumers.frugal-living/browse_thread/thread/72278aaa1a156e51?hl=en
==============================================================================

== 1 of 1 ==
Date: Tues, Sep 11 2007 2:28 pm
From: TwoAllBeefPatties

When TSHTF, I know you will be a survivor, but I told you not to post
to my thread. What the hell is wrong with you?

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Tuesday, September 11, 2007

25 new messages in 7 topics - digest

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