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It's lovely to reflect back on the days' work, and think that not even the Pharos possessed a machine which automatically created ice 24/7 and dispensed it upon demand, nor a kitchen sink which didn't leak from the drain piping.
Countdown: only 3 hours to slow-cooker porky goodness.
1.8 lbs pork loin, 7 hours in the crock-pot on low, fat-side up, with about a cup of water in the bottom.
Drained, shredded, and put back in for another hour along with one diced bell pepper, one diced onion, some hoisin sauce, some brown sugar, 4 cloves minced garlic, a heaping spoon of shredded pickled ginger, a bit of white pepper, a healthy squirt of spicy yellow mustard, a healthy amount of rice wine vinegar, and a splash of soy sauce. Served over brown jasmine rice.
Didn't even need any sriracha, which I usually heap onto everything.
Also, the hack-job that a prior amateur plumber did under the sink because he/she was too damned lazy to source the proper length hose to feed the cold side of the faucet:
I won't pretend that the new setup is going to win a Nobel Prize for plumbing, but at least there's no ******* steel pipe dangling from it. (And it doesn't leak anymore...)
The value of a good-quality pipe wrench cannot be underestimated. I have a lightweight Husky brand aluminum one from Home Depot. Beats the hell out of channel-lock pliers.
Also, the hack-job that a prior amateur plumber did under the sink because he/she was too damned lazy to source the proper length hose to feed the cold side of the faucet:
I won't pretend that the new setup is going to win a Nobel Prize for plumbing, but at least there's no ******* steel pipe dangling from it. (And it doesn't leak anymore...)
The value of a good-quality pipe wrench cannot be underestimated. I have a lightweight Husky brand aluminum one from Home Depot. Beats the hell out of channel-lock pliers.
Pork sounds good. Is it customary in Chicago to use galvanized steel piping as sewer drain lines? The copper water feed looks like some turbo supply lines you see around the web. Ball valve would've been appropriate.
Pork sounds good. Is it customary in Chicago to use galvanized steel piping as sewer drain lines? The copper water feed looks like some turbo supply lines you see around the web. Ball valve would've been appropriate.
The pork was ******* amazing. I'm gonna double the proportions next time so that I have a week's supply.
Plumbing code in Chicago is weird. Drain lines are required to be galvanized steel or sweated copper. No PVC. (Thanks, Local 130.)
I tried to find a tee and quarter-turn valve for the fridge feed, but I couldn't come up with anything that would work with the 3/8" compression-style fittings that were already present. What I wound up with was Watts p/n LFA-139, a brass tee with 3/8" comp fittings on both sides, and needle valve with a 1/4" comp outlet on the top:
(I discarded the hardware it came with.)
I used a 20" hose with 3/8" comp on both ends (the rubber-gasket kind) to attach that to the supply, and then a 30" hose with 3/8" comp on one end and 1/2" IPS on the other to attach to the faucet, replacing the steel pipe extension in the process.
The feed to the fridge is just standard 1/4" OD copper tube, with brass-sleeve type comp fittings on both ends.
EDIT: And I seriously can't get over how amazing it is to have ice that basically makes and dispenses itself. No more ice cube trays, no more opening the freezer door and letting out all the cold air just because I want a couple of ice cubes. Is this how the 1% live?
The pork was ******* amazing. I'm gonna double the proportions next time so that I have a week's supply.
Plumbing code in Chicago is weird. Drain lines are required to be galvanized steel or sweated copper. No PVC. (Thanks, Local 130.)
I tried to find a tee and quarter-turn valve for the fridge feed, but I couldn't come up with anything that would work with the 3/8" compression-style fittings that were already present. What I wound up with was Watts p/n LFA-139, a brass tee with 3/8" comp fittings on both sides, and needle valve with a 1/4" comp outlet on the top:
(I discarded the hardware it came with.)
I used a 20" hose with 3/8" comp on both ends (the rubber-gasket kind) to attach that to the supply, and then a 30" hose with 3/8" comp on one end and 1/2" IPS on the other to attach to the faucet, replacing the steel pipe extension in the process.
The feed to the fridge is just standard 1/4" OD copper tube, with brass-sleeve type comp fittings on both ends.
EDIT: And I seriously can't get over how amazing it is to have ice that basically makes and dispenses itself. No more ice cube trays, no more opening the freezer door and letting out all the cold air just because I want a couple of ice cubes. Is this how the 1% live?
Put a 1/4npt to 1/4 compression elbow in the end (or just put a 90 in the copper piping with a 1/4npt to 1/4 fitting.
If your valve decides to leak in a few months. They need to be opened/closed once in a while because the stems get minerals built up and freeze up or leak after usage.
Put a 1/4npt to 1/4 compression elbow in the end (or just put a 90 in the copper piping with a 1/4npt to 1/4 fitting.
If your valve decides to leak in a few months. They need to be opened/closed once in a while because the stems get minerals built up and freeze up or leak after usage.
If it decides to leak, then this I shall do.
Other ball valves, some slightly larger than 1/4":
1.8 lbs pork loin, 7 hours in the crock-pot on low, fat-side up, with about a cup of water in the bottom.
Drained, shredded, and put back in for another hour along with one diced bell pepper, one diced onion, some hoisin sauce, some brown sugar, 4 cloves minced garlic, a heaping spoon of shredded pickled ginger, a bit of white pepper, a healthy squirt of spicy yellow mustard, a healthy amount of rice wine vinegar, and a splash of soy sauce. Served over brown jasmine rice.
Just out of curiosity, why didn't you go with a more flavorful liquid? Veggie stock? Nice mexican beer? But water. Just didn't have anything else or?
01-21-2017, 05:13 PM
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