On Nov 2, 6:22*pm, "HeyBub" wrote:
wrote:
On Nov 2, 4:15 pm, wrote:
I have noticed that there is some grease dripping out from the duct
connected to my oven onto the basement floor where subceiling has not
been installed. The grease is leaking in a section of the duct where
it is joined in a vertical section but the joint is constructed so
that the lower piece of duct pipe fits inside the upper duct piece.
The joint is riveted shut. The joint had been duct taped by the
builder and the grease is dripping through. Any ideas about a good
fix to this problem?

Thanks

Glenn

one more *- terminology related - thingy........ "saute" in French
means ' cook in water' ( for some unknown reason in American Englisch
it means " cook with grease"...........). And I'm refering to the
French meaning.


Saute means "jump" in French, as in cooking over high heat so that the
food sizzles. Obviously cooking in water and high heat are
incompatible. A classic example of something sauted would be sliced
mushrooms, done over moderately high heat in clarified butter, so that
there is sizzling and hissing going on. Done that way, you get a
slight browning on the surface and the mushrooms are not water
logged. Cooking them in water would produce a very different result.

So, if you have a reference that says saute in French means cooking in
water, I'd like to see it.



Which may be one of the reasons the French have so many sauces: to mask the
taste of their dreadful food.

Says a lot about your culinary experience and tastes.



If you don't use lard to cook, you better have
a pungent sauce.-

Wrong again. The French are well know for using lots of animal fat as
part of their cooking. In fact, one of the great medical mysteries
is that despite consuming saturated animal fats in large quantities,
the French have significantly lower incidences of corornary heart
disease.