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| Metalworking (rec.crafts.metalworking) Discuss various aspects of working with metal, such as machining, welding, metal joining, screwing, casting, hardening/tempering, blacksmithing/forging, spinning and hammer work, sheet metal work. |
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Rusting hand tools
Hi all, I have a large number of hand tools.Like every type of plier known to mankind. I don't use all of them everyday so they have to sit in a draw in my upright tool box. Because of my proximity to the ocean I have a problem with tools that are not used very often rusting. I have heard of pads that are put in tool cabinet draws to prevent rusting. For the life of me I can't find them anywhere. Does anyone know what I am talking about? Or does anyone know something that I can do to prevent the rusting of my tools? I do a lot of hand forging of gold and platinum, I keep many of my hammers with a mirror finish. To get them that way is a lot of work and I do not want any pitting from the rusting. Thanks for all your help. Billy V |
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#4
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Rusting hand tools
Hello Billy,
If you can store your tools in woood storage containers, drawers etc. Wood just happens to have one of the best anti-rust properties there is. I'm sure someone in the ng can put forward the reason. I live in the UK that is not regarded as a dry country, except this year, and the tools I have in wooden storage containers just do not rust, and those that do only have a very light coating which wipes off easily. Regards GeoffH Norfolk - UK On Tue, 14 Oct 2003 18:12:38 GMT, Billy V No Spam wrote: Hi all, I have a large number of hand tools.Like every type of plier known to mankind. I don't use all of them everyday so they have to sit in a draw in my upright tool box. Because of my proximity to the ocean I have a problem with tools that are not used very often rusting. I have heard of pads that are put in tool cabinet draws to prevent rusting. For the life of me I can't find them anywhere. Does anyone know what I am talking about? Or does anyone know something that I can do to prevent the rusting of my tools? I do a lot of hand forging of gold and platinum, I keep many of my hammers with a mirror finish. To get them that way is a lot of work and I do not want any pitting from the rusting. Thanks for all your help. Billy V |
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#5
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Rusting hand tools
On Tue, 14 Oct 2003 16:37:50 -0400, Gary Coffman
wrote: On Tue, 14 Oct 2003 18:12:38 GMT, Billy V No Spam wrote: I have a large number of hand tools.Like every type of plier known to mankind. I don't use all of them everyday so they have to sit in a draw in my upright tool box. Because of my proximity to the ocean I have a problem with tools that are not used very often rusting. I have heard of pads that are put in tool cabinet draws to prevent rusting. For the life of me I can't find them anywhere. Does anyone know what I am talking about? Or does anyone know something that I can do to prevent the rusting of my tools? You appear to be asking about VCI paper (Volatile Corrosion Inhibitor). There are a number of suppliers of varying formulations. Do a google search on "VCI paper" and you'll turn up a bunch of them. Plain old camphor works to a degree. But better protection can be obtained by directly applying a corrosion inhibitor to the metal. Cosmolene has been a traditional favorite. But LPS-3 is commonly recommended by metalworkers. It dries to a very thin waxy coating which isn't sticky. It cleans off easily too, if you need to remove it. Another option you might consider is to heat your toolbox slightly above ambient. If metal is slightly warmer than the air around it, moisture won't condense out onto the metal surfaces and cause corrosion to start. You can use a rod type electric heating element, heat tape, or even a light bulb inside the box. It doesn't take much heat to prevent condensation. This is the approach I take down here in the humid South for metal items kept indoors. For stuff that's outdoors, I use LPS-3. Gary Im told that common camphor also works well in tool boxes. Gunner "You cannot invade the mainland United States. There would be a rifle behind each blade of grass." --Japanese Admiral Isoroku Yamamoto |
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#7
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Rusting hand tools
A simple help is a light bulb below the tool box, so that the heat
from the lamp keeps everything just slightly warm. Take care. Brian Lawson, Bothwell, Ontario. XXXXXXXXXXXXXXXXXXXXXXXXX On Tue, 14 Oct 2003 18:12:38 GMT, Billy V No Spam wrote: Hi all, I have a large number of hand tools.Like every type of plier known to mankind. I don't use all of them everyday so they have to sit in a draw in my upright tool box. Because of my proximity to the ocean I have a problem with tools that are not used very often rusting. I have heard of pads that are put in tool cabinet draws to prevent rusting. For the life of me I can't find them anywhere. Does anyone know what I am talking about? Or does anyone know something that I can do to prevent the rusting of my tools? I do a lot of hand forging of gold and platinum, I keep many of my hammers with a mirror finish. To get them that way is a lot of work and I do not want any pitting from the rusting. Thanks for all your help. Billy V |
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Rusting hand tools
http://cgi.ebay.com/ws/eBayISAPI.dll...tegory=11 805
Place a few blocks in you tool box . They cured my rust problem |
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#10
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Rusting hand tools Thanks
Hi, I want to thank all of you to responding to my question. I really appreciate the time all of you put into writing the responses. Than you, BillyV On Tue, 14 Oct 2003 18:12:38 GMT, Billy V No Spam wrote: Hi all, I have a large number of hand tools.Like every type of plier known to mankind. I don't use all of them everyday so they have to sit in a draw in my upright tool box. Because of my proximity to the ocean I have a problem with tools that are not used very often rusting. I have heard of pads that are put in tool cabinet draws to prevent rusting. For the life of me I can't find them anywhere. Does anyone know what I am talking about? Or does anyone know something that I can do to prevent the rusting of my tools? I do a lot of hand forging of gold and platinum, I keep many of my hammers with a mirror finish. To get them that way is a lot of work and I do not want any pitting from the rusting. Thanks for all your help. Billy V |
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#11
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Rusting hand tools
In article ,
Gary Coffman wrote: [ ... ] You appear to be asking about VCI paper (Volatile Corrosion Inhibitor). I've heard it described as "VPI paper" (Vapor Phase Inhibitor) There are a number of suppliers of varying formulations. Do a google search on "VCI paper" and you'll turn up a bunch of them. Plain old camphor works to a degree. I've been told this too -- but not yet tried it. Enjoy, DoN. -- Email: | Voice (all times): (703) 938-4564 (too) near Washington D.C. | http://www.d-and-d.com/dnichols/DoN.html --- Black Holes are where God is dividing by zero --- |
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#12
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Rusting hand tools
I would support the heater/light bulb idea but use 2 light bulbs in case one
blows. John |
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Rusting hand tools
Billy V wrote:
Hi all, I have a large number of hand tools.Like every type of plier known to mankind. I don't use all of them everyday so they have to sit in a draw in my upright tool box. Because of my proximity to the ocean I have a problem with tools that are not used very often rusting. I have heard of pads that are put in tool cabinet draws to prevent rusting. For the life of me I can't find them anywhere. Does anyone know what I am talking about? Or does anyone know something that I can do to prevent the rusting of my tools? I do a lot of hand forging of gold and platinum, I keep many of my hammers with a mirror finish. To get them that way is a lot of work and I do not want any pitting from the rusting. If you go to: http://www.brownells.com/Default.aspx and search on "rust", you'll find several products like you describe. I put camphor in my toolboxes when I had to put them in storage for a couple of years. No rust, but then again I don't know if they would have rusted without the camphor. R, Tom Q. |
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#15
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Rusting hand tools
On 15 Oct 2003 01:48:14 GMT, (TLKALLAM8) wrote:
http://cgi.ebay.com/ws/eBayISAPI.dll...tegory=11 805 Place a few blocks in you tool box . They cured my rust problem That is good stuff and not easy to find any more. But that auction is closed so here is a current Buy It Now "auction" from the same seller: http://cgi.ebay.com/ws/eBayISAPI.dll...tem=2512756904 -----= Posted via Newsfeeds.Com, Uncensored Usenet News =----- http://www.newsfeeds.com - The #1 Newsgroup Service in the World! -----== Over 100,000 Newsgroups - 19 Different Servers! =----- |
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Rusting hand tools
"Tom Quackenbush" wrote in message ... I put camphor in my toolboxes when I had to put them in storage for a couple of years. No rust, but then again I don't know if they would have rusted without the camphor. R, Tom Q. I had my machine tools and precision tools box in storage in containers for four years, in a very damp environment. The machine tools had been covered in cosmoline and did fine if the covering didn't get disturbed, and my measuring tools, which are in a Gerstner, came through without any problems, and with no particular provisions to prevent rust. I'm of the opinion that wooden toolboxes deal with moisture exceedingly well. I was not so lucky with some items that were stored in my Kennedy rollaway, however. In spite of the drawers being closed, some items rusted where heavy water condensation occurred. Of particular irritation was the matched set of Starrett V blocks. They are certainly still functional, but the rust spots are exceptionally irritating to me. Camphor may prevent rust, but the smell is very offensive to me. I'd have to give extended thought and make the decision, live with the smell, or the rust. g Harold |
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#17
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Rusting hand tools
"Gary Coffman" wrote in message
... Another option you might consider is to heat your toolbox slightly above ambient. If metal is slightly warmer than the air around it, moisture won't condense out onto the metal surfaces and cause corrosion to start. The problem with living close to the ocean is that wave action atomizes the salt water, which is then blown inland to settle on anything and everything. So the problem isn't simply condensation, but rather a continuous fog of salty water, creating an ideal "breeding" environment for rust. It will even affect items kept indoors in heated living areas. So in these cases, warming the tooling simply won't do enough to prevent rust. And I suspect VCI paper will also fall short. A barrier protection product like LPS-3 or Cosmoline will provide the most practical and effective solution, although you will likely always be plagued with rust near the ocean. |
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Rusting hand tools
In article , Harold & Susan Vordos says...
I was not so lucky with some items that were stored in my Kennedy rollaway, however. In spite of the drawers being closed, some items rusted where heavy water condensation occurred. Of particular irritation was the matched set of Starrett V blocks. They are certainly still functional, but the rust spots are exceptionally irritating to me. I would say *so*. Harold, those blocks are clearly ruined beyond repair, so your best bet would be to send them (postpaid) to the licensed "V-block disposal facility" listed below. Starrett Disposal Facility 520 Highland Ave Peekskill NY 10566 You will of course receive a proper written confirmation of their arrival and disposition! We are all aware of your life-long battle against the scourge of rust, and deeply sympathize for your angst. Jim ================================================== please reply to: JRR(zero) at yktvmv (dot) vnet (dot) ibm (dot) com ================================================== |
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Rusting hand tools
This will not be a good solution for tools that you use frequently, but for
long-term storage, I think it would beat anything. A device called a "Foodsaver," which pulls a vacuum on a plastic bag, and seals it. It is primarily intended to extend the life of foods, but it is also effective at preventing silver from tarnishing, and I believe it would prevent rust indefinitely under the worst of conditions. I also use it to pull a vacuum on my photo developer in a partially full bottle, and if I stored open bottles of wine, I would use it for that. I am not connected with the company in any way. |
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Rusting hand tools
"jim rozen" wrote in message ... In article , Harold & Susan Vordos says... I was not so lucky with some items that were stored in my Kennedy rollaway, however. In spite of the drawers being closed, some items rusted where heavy water condensation occurred. Of particular irritation was the matched set of Starrett V blocks. They are certainly still functional, but the rust spots are exceptionally irritating to me. I would say *so*. Harold, those blocks are clearly ruined beyond repair, so your best bet would be to send them (postpaid) to the licensed "V-block disposal facility" listed below. Starrett Disposal Facility 520 Highland Ave Peekskill NY 10566 You will of course receive a proper written confirmation of their arrival and disposition! We are all aware of your life-long battle against the scourge of rust, and deeply sympathize for your angst. Jim Nice try, Jim :-) I've stoned one of them and have used it, but that does little to sooth my anger. I need not mention how I feel about rust. I'm just thankful we built the shop before tackling the house, which is taking much longer to build. By the time we would have unloaded the containers, everything would have been ruined by humidity. What a lesson I've learned since moving from the desert! Harold |
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Rusting hand tools
Harold & Susan Vordos scribed in
: Camphor may prevent rust, but the smell is very offensive to me. I'd have to give extended thought and make the decision, live with the smell, or the rust. g Harold, if you have it there all the time, you stop smelling it. The smell receptors 'get used to it' and stop signalling until there is a major change, like if you go outside and come back into the w/s. OTH, I kinda like the smell of camphor (-: however, my workshop smells of chicken fat since that is what I use for cutting. don't go in hungry as I will not allow you to eat my chipboard! (-: swarf, steam and wind -- David Forsyth -:- the email address is real /"\ http://terrapin.ru.ac.za/~iwdf/welcome.html \ / ASCII Ribbon campaign against HTML E-Mail - - - - - - - X If you receive email saying "Send this to everyone you know," / \ PLEASE pretend you don't know me. |
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Rusting hand tools
"DejaVU" wrote in message ... Harold & Susan Vordos scribed in : Camphor may prevent rust, but the smell is very offensive to me. I'd have to give extended thought and make the decision, live with the smell, or the rust. g Harold, if you have it there all the time, you stop smelling it. The smell receptors 'get used to it' and stop signalling until there is a major change, like if you go outside and come back into the w/s. Interestingly, I've noticed that when changing soap in the shower. At first the smell is overwhelming, yet soon you don't notice it. OTH, I kinda like the smell of camphor (-: We'll keep on liking you anyway! :-) however, my workshop smells of chicken fat since that is what I use for cutting. don't go in hungry as I will not allow you to eat my chipboard! (-: swarf, steam and wind I'd likely do OK unless your shop smells of Kentucky fried chicken. Pass the chipboard!! There were a couple old timers that used camphor in their toolboxes when I was a lad in the missile facility where I was trained. Hated the smell, and to add to my disgust, my lovely bride purchased an oriental camphor chest, which one would liken to a cedar chest of sorts. Love the chest, hate the smell. How I wish it would have been made of cedar, a smell I adore. g Harold |
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Harold & Susan Vordos scribed in
: OTH, I kinda like the smell of camphor (-: We'll keep on liking you anyway! :-) aw shucks, thanks... however, my workshop smells of chicken fat since that is what I use for cutting. don't go in hungry as I will not allow you to eat my chipboard! (-: I'd likely do OK unless your shop smells of Kentucky fried chicken. Pass the chipboard!! not fried, ROAST chicken, you can keep the Kentucky Fxxxx Chicken. roasted so it falls off the bones when you try to carve it. with roast potatos and gravy, sweet baby carrots, maybe some fried mushrooms. yum.... good thing lunchtime is only 15 minutes away! to a cedar chest of sorts. Love the chest, hate the smell. How I wish it would have been made of cedar, a smell I adore. g oh dear. maybe you can overwhelm the camphor with cutting oil? swarf, steam and wind -- David Forsyth -:- the email address is real /"\ http://terrapin.ru.ac.za/~iwdf/welcome.html \ / ASCII Ribbon campaign against HTML E-Mail - - - - - - - X If you receive email saying "Send this to everyone you know," / \ PLEASE pretend you don't know me. |
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#24
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On Fri, 17 Oct 2003 10:28:15 +0000 (UTC), DejaVU
pixelated: Harold & Susan Vordos scribed in : OTH, I kinda like the smell of camphor (-: We'll keep on liking you anyway! :-) aw shucks, thanks... I like camphor, too. So sue us, guys. oh dear. maybe you can overwhelm the camphor with cutting oil? Eww! Who was that id^H^Hnice gent who used 140w hypoid gear lube on his ways last week? Oh my gawd! I like good old Johnson's paste wax for moisture control. clean up the tools, rub on some wax, let it dry for 15 minutes, polish it off, and don't worry for another year. ------------------------------- Iguana: The other green meat! ------------------------------- http://diversify.com Comprehensive Website Development |
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Rusting hand tools
"DejaVU" wrote in message ... snip---- not fried, ROAST chicken, you can keep the Kentucky Fxxxx Chicken. roasted so it falls off the bones when you try to carve it. with roast potatos and gravy, sweet baby carrots, maybe some fried mushrooms. yum.... good thing lunchtime is only 15 minutes away! Way to go! Here sits a person that's greatest talent in life is eating, and you taunt him with food? Roast potatoes! Yep, that's the way to cook them, even with a leg of lamb, one of my favorites. Garlic, lemon, salt, pepper, forget any mint jelly, not needed. My mouth's a-waterin'. :-) to a cedar chest of sorts. Love the chest, hate the smell. How I wish it would have been made of cedar, a smell I adore. g oh dear. maybe you can overwhelm the camphor with cutting oil? Or like Larry suggested, hypoid gear lube? Man, you don't leave much from which to choose. Maybe I'll learn to like camphor if those are my choices. That chicken sure sounds good! Harold |
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Rusting hand tools
"Harold & Susan Vordos" wrote in message
... even with a leg of lamb, one of my favorites. Garlic, lemon, salt, pepper, forget any mint jelly, not needed. My mouth's a-waterin'. Damn, now you've made me hungry too! I haven't had a good leg of lamb in a year which is way too long. Btw, I make my own mint jelly and the flavor is light and subtle (not overpowering and overly sweet like the commercial stuff); it delicately complements and accentuates the lamb without masking any of the roast's rich flavors. |
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#27
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Rusting hand tools
"DeepDiver" wrote in message ... "Harold & Susan Vordos" wrote in message ... even with a leg of lamb, one of my favorites. Garlic, lemon, salt, pepper, forget any mint jelly, not needed. My mouth's a-waterin'. Damn, now you've made me hungry too! I haven't had a good leg of lamb in a year which is way too long. Btw, I make my own mint jelly and the flavor is light and subtle (not overpowering and overly sweet like the commercial stuff); it delicately complements and accentuates the lamb without masking any of the roast's rich flavors. If one uses mint jelly, yours sounds like the right combination. The flavor of lamb when properly prepared needs very little support. Being of Greek extraction, I was raised on lamb and prefer it to beef or pork. I think I can understand the mint jelly, though I've never used it. One of my other favorites is what are called kiftethis, or Greek meatballs, which are flavored with spearmint. What a great flavor that adds to them. I'm fortunate in that Susan, who is not Greek, learned to cook the majority of the Greek recipes, so we enjoy traditional Greek cooking even though my mother has passed. I'm not sure I'd be content to miss out on foods with which I was raised! :-) One of our traditions is a roast leg of lamb with orzo (a pasta product, looks a little like rice), cooked in the oven in a rich tomato sauce. Once the leg is cooked, it is removed and the orzo cooked in the juices and the tomato, which is added only after the leg is removed. We usually serve it with a good grated cheese (Romano) and enjoy it with broccoli and sour cream on the side. If you haven't experienced that one, what a shame! The tradition of which I speak is dinner on Christmas Eve, and also generally on my birthday. That meal, without a doubt, is my favorite. I'll take it over lobster any day, and I love lobster. Harold |
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#28
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Rusting hand tools
On Sat, 18 Oct 2003 01:37:38 -0700, "Harold & Susan Vordos"
wrote: One of our traditions is a roast leg of lamb with orzo (a pasta product, looks a little like rice), cooked in the oven in a rich tomato sauce. Once the leg is cooked, it is removed and the orzo cooked in the juices and the tomato, which is added only after the leg is removed. We usually serve it with a good grated cheese (Romano) and enjoy it with broccoli and sour cream on the side. If you haven't experienced that one, what a shame! The tradition of which I speak is dinner on Christmas Eve, and also generally on my birthday. That meal, without a doubt, is my favorite. I'll take it over lobster any day, and I love lobster. Ohhh That sounds GOOD - any details left out? Times? Temps? (Mouth watering, ready to cook) Roast Leg of Lamb, fagolet with parsley and garlic (you can substitute Lima beans if you can't get the fagolet), garlic roast potatoes, a nice salad, some nice bread warmed in the oven, and some cheese A fairly typical Sunday dinner at my parents house, and something I don't make often enough Charlie (Checking into the group after months away) -- 73 KC2IXE For the Children - RKBA! "The great object is that every man be armed. Everyone who is able may have a gun." -- Patrick Henry |
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#29
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Rusting hand tools
"Charles Gallo" wrote in message ... On Sat, 18 Oct 2003 01:37:38 -0700, "Harold & Susan Vordos" wrote: One of our traditions is a roast leg of lamb with orzo (a pasta product, looks a little like rice), cooked in the oven in a rich tomato sauce. Once the leg is cooked, it is removed and the orzo cooked in the juices and the tomato, which is added only after the leg is removed. We usually serve it with a good grated cheese (Romano) and enjoy it with broccoli and sour cream on the side. If you haven't experienced that one, what a shame! The tradition of which I speak is dinner on Christmas Eve, and also generally on my birthday. That meal, without a doubt, is my favorite. I'll take it over lobster any day, and I love lobster. Ohhh That sounds GOOD - any details left out? Times? Temps? (Mouth watering, ready to cook) Need a serious recipe? Susan is real good about that. Let us know! This is one meal that's easy to prepare. You do very little, it's almost all done by the oven. Roast Leg of Lamb, fagolet with parsley and garlic (you can substitute Lima beans if you can't get the fagolet), garlic roast potatoes, a nice salad, some nice bread warmed in the oven, and some cheese Don't know what fagolet is, but the meal sounds wonderful. To guild the lily, a nice glass of wine wouldn't hurt the cause, either! A fairly typical Sunday dinner at my parents house, and something I don't make often enough All too sad, Charlie. What's on the menu for tomorrow? (Oh, yeah, welcome back!) Harold Charlie (Checking into the group after months away) -- 73 KC2IXE For the Children - RKBA! "The great object is that every man be armed. Everyone who is able may have a gun." -- Patrick Henry |
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#31
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"Ned Simmons" wrote in message ... In article , says... One of our traditions is a roast leg of lamb with orzo (a pasta product, looks a little like rice), cooked in the oven in a rich tomato sauce. Once the leg is cooked, it is removed and the orzo cooked in the juices and the tomato, which is added only after the leg is removed. That sounds like my Greek mother-in-law's gvetchy (phonetic spelling there), though she uses linguine instead of orzo. The dolmathes-stuffed grape leaves with lemon sauce-are my favorite. So you understand my food! Yep, the dolmathes are a wonderful treat, and the grape leaf is the key to great flavor. My mother would occasionally make them with cabbage when she didn't have any grape leaves available. Edible, but not even close to the same critter. Does your M-I-L use only the lemon sauce? There's a recipe that we use in which one beats raw egg white until very fluffy, then add the yokes and lemon, which, once well beaten, is blended with the juices of the dolmathes, folded in slowly to not cook the egg. That gives the sauce a wonderful texture and flavor, but with the worry of salmonella these days, I often wonder how wise we are to continue doing it that way. Dolmathes are a favorite of mine, as is a soup made with orzo and the same lemon/egg sauce. This conversation is making me hungry!! I won't even try to spell the names of the sugared shortbread cookies with the clove in the middle Those are kourambyethis, which Susan also makes. Hard to beat, yes? They are, for lack of a better comparison, much like a Danish wedding cookie. Properly made (beat the butter for ½ hour) they are the best! Them, and baklava, anyway. and the little pretzel shaped glazed cookies. Which we just finished eating last week. Those are kouloudia. Nothing goes better with a cup of coffee! Welcome to our clan, Ned. Ned Simmons |
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#32
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#33
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Rusting hand tools
"Ned Simmons" wrote in message ... In article , says... Does your M-I-L use only the lemon sauce? There's a recipe that we use in which one beats raw egg white until very fluffy, then add the yokes and lemon, which, once well beaten, is blended with the juices of the dolmathes, folded in slowly to not cook the egg. That gives the sauce a wonderful texture and flavor, but with the worry of salmonella these days, I often wonder how wise we are to continue doing it that way. She makes the sauce with the eggs, salmonella be damned. Ahh! What courage! We feel the same way, but still have some concern. Dolmathes are a favorite of mine, as is a soup made with orzo and the same lemon/egg sauce. This conversation is making me hungry!! Avgolemono? My wife makes that as well. We haven't had it in a while. Need to remind her. Like you, we haven't had it for some time now, since last spring. It's a great cold weather treat. We always start with a whole beef knuckle to prepare the stock, then add some chicken bullion, which gives the soup a particular flavor that I enjoy. The soup is rather ugly, but the taste is something to behold! I won't even try to spell the names of the sugared shortbread cookies with the clove in the middle Those are kourambyethis, which Susan also makes. Hard to beat, yes? They are, for lack of a better comparison, much like a Danish wedding cookie. Properly made (beat the butter for ½ hour) they are the best! Them, and baklava, anyway. and the little pretzel shaped glazed cookies. Which we just finished eating last week. Those are kouloudia. Nothing goes better with a cup of coffee! Thanks, for the spelling lesson. Really. My wife has the recipes (Such as they are. The recipes she transcribed from her mother's verbal instructions include things like "Add three saucers of powdered sugar."), and has gotten as good as her mother at making the cookies. But the recipes only have descriptive titles because when asked how to spell the names, her mother wrote them out in the Greek alphabet. g Ned Well, in a way, she had an advantage over Susan. While my mother was born here in the States, her folks immigrated. My grandmother was not literate (not all that uncommon at that time) and as a result NOTHING was ever done on paper. She ran a boarding house for miners (early 1900's) in a small community, now long gone, having been literally mined away by Kennecott Copper) and was well known for her prowess in the kitchen. Apparently my mother learned extremely well from her, for before her health failed, she was head of the pastries for the Greek Festival in Salt Lake City for years. While that may sound a little insignificant, there's a huge Greek population (at least 5,000 in the land of Joseph Smith g) in the general Salt Lake City area, due, in part, to the availability of work for those that immigrated and couldn't speak English. The work, of course, was not glamorous. For the most part, for those that didn't start a restaurant g, it was working in the hard rock mines, for which the Salt Lake Valley used to be well known, and still if you consider the copper mine, reputed to be the largest open pit copper mine in the world, as I understand it. It's something like 4 miles across and has gone a mile deep if you consider the mountain that used to exist is now a huge hole in the ground. At one time there was a total of 28 smelters in the valley. All are now gone. Due to the lack of recipes, when Susan began learning to cook Greek food, she'd go to my mother's house and watch her prepare what ever it was she was learning. My mother had no recipes, nor did she own a measuring cup. A pinch of this and a hand full of that was her style. Susan would stop her at each step of the preparation and measure what she had done, and take notes. As in your case, Susan can now prepare the meals to the same level of quality that my mother upheld. What higher praise for a wife than to be told she cooks as well as one's mother? While modern convenience has made preparing some things much easier (baklava, galopita, also known as galactobouriko, a wonderful custard "pie" made with filo, or any of the other pastries made with filo), I recall, as a young boy, watching my grandmother and mother prepare filo from scratch, a rather long, drawn out process. They also made hilopites, a small square pasta used much the same way as orzo (manestra). I doubt you could find many women today that have the knowledge to do it. Even my mother, for the last years of her life, bought her filo. Does anyone in her/your family make mousaka? Harold |
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#34
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Rusting hand tools
On Sat, 18 Oct 2003 19:21:49 -0700, "Harold & Susan Vordos"
snip Need a serious recipe? Susan is real good about that. Let us know! This is one meal that's easy to prepare. You do very little, it's almost all done by the oven. I wouldn't say no g snip Don't know what fagolet is, but the meal sounds wonderful. To guild the lily, a nice glass of wine wouldn't hurt the cause, either! It's a bean, sort of like a small lima bean - it's actually more like a jumbo bean from inside a green bean - It's a French thing. And of course it's served with wine A fairly typical Sunday dinner at my parents house, and something I don't make often enough All too sad, Charlie. What's on the menu for tomorrow? (Oh, yeah, welcome back!) Thank you - Dinner was Sandwiches, as I had a club meeting, so there was no time to cook. That's half the problem - no time. Got to go visit Mom and Dad. I understand this week will be some Venison (clearing the freezer in hopes of a new one) -- 73 KC2IXE For the Children - RKBA! The only thing necessary for the triumph of evil is for good men to do nothing." -- Edmund Burke - (British statesman - 1756) |
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#35
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Rusting hand tools
On Sat, 18 Oct 2003 21:09:40 -0700, "Harold & Susan Vordos"
wrote: snip So you understand my food! snip Harold, I don't know if I've said it, but I live on the fringe of the 2nd largest Greek neighborhood in NYC (Astoria is #1, Auburndale/Bayside is #2). Except when I was in college, I've ALWAYS had a Greek neighbor on one side or the other. I LIKE Greek cooking. That's one of the few GOOD things about NYC - you can always find a GOOD restaurant Charlie -- 73 KC2IXE For the Children - RKBA! The only thing necessary for the triumph of evil is for good men to do nothing." -- Edmund Burke - (British statesman - 1756) |
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#36
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Rusting hand tools
On Sun, 19 Oct 2003 22:05:54 -0700, "Harold & Susan Vordos"
wrote: snip filo from scratch snip Did that ONCE, at a neighbors house when I was a kid in my pre teens. UGH, MUCH MUCH easier to buy Filo This thread is making me HUNGRY. I have to do some Greek cooking soon Yes - I'm the family cook. My wife can't cook - she burns water. My Grandfather was a chef (French), and taught my Dad. My Mom knew how to cook when Dad married her, but he taught her all the fancy French stuff. They both taught me, but I don't do it as often as I should. No time when I get home from work -- 73 KC2IXE For the Children - RKBA! The only thing necessary for the triumph of evil is for good men to do nothing." -- Edmund Burke - (British statesman - 1756) |
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#37
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Rusting hand tools
"Charles Gallo" wrote in message
... On Sat, 18 Oct 2003 19:21:49 -0700, "Harold & Susan Vordos" snip Need a serious recipe? Susan is real good about that. Let us know! This is one meal that's easy to prepare. You do very little, it's almost all done by the oven. I wouldn't say no g I'll have something on the way tonight. snip Don't know what fagolet is, but the meal sounds wonderful. To guild the lily, a nice glass of wine wouldn't hurt the cause, either! It's a bean, sort of like a small lima bean - it's actually more like a jumbo bean from inside a green bean - It's a French thing. And of course it's served with wine Cool! Something I must explore. Where do you generally find them? A fairly typical Sunday dinner at my parents house, and something I don't make often enough All too sad, Charlie. What's on the menu for tomorrow? (Oh, yeah, welcome back!) Thank you - Dinner was Sandwiches, as I had a club meeting, so there was no time to cook. That's half the problem - no time. Got to go visit Mom and Dad. I understand this week will be some Venison (clearing the freezer in hopes of a new one) Ahhh! Venison!! Lucky bugger. I don't have what it takes to hunt the critters, which browse in our yard daily, but I sure as hell enjoy the meat. Have you eaten stifatho, made with any type of game meat? One of life's real pleasures, it is. I'll send that recipe along with a couple others. A loaf of heated French bread and some good company with this meal is very memorable! Harold |
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#38
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Rusting hand tools
"Leo Lichtman" wrote in message ...
This will not be a good solution for tools that you use frequently, but for long-term storage, I think it would beat anything. A device called a "Foodsaver," which pulls a vacuum on a plastic bag, and seals it. It is primarily intended to extend the life of foods, but it is also effective at preventing silver from tarnishing, and I believe it would prevent rust indefinitely under the worst of conditions. I also use it to pull a vacuum on my photo developer in a partially full bottle, and if I stored open bottles of wine, I would use it for that. I am not connected with the company in any way. I like Greek food, too. I go to a Greek Orthdox Church. We have a meal at Thanksgiving, Christmas, Easter and other times of the year at church. Baklava, Kourambiethes, lamb is all good. I am not Greek but my godfamily is. There is a lot of middle eastern folks at my church, too. Middle Eastern food it good, too. As a matter of fact, some of the greek foods is prepared by the middle easterns with a different twist. |
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